Author Archives: ebchr

Baked Parmesan Zucchini

Crisp, tender zucchini sticks are brushed with oil, topped with parmesan and herbs, and roasted to perfection. Totally yummy! I had to make a second batch just for the photos as the first batch disappeared pretty fast. 🙂

Ingredients

4 zucchini, quartered lengthwise
1/2 cup grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves

Instructions

Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
Serve immediately, garnished with parsley, if desired.

Thanks http://damndelicious.net/2014/06/21/baked-parmesan-zucchini/

Peach or Nectarine Crisp

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Sweet succulent peaches and nectarines are sprinkled with an almond oat topping and baked till crisp and golden. Served with rich vanilla ice cream, this is wonderful and delicious summer dessert.

I modified this recipe from the original from PCC Natural Markets – but because the peaches were so ripe and sweet and I was planning to serve this with vanilla ice cream, I used a lot less sugar and also substituted tapioca flour instead of the corn starch. You can consult the original here, but here is my version of the recipe and the vote in my house was: this peach crisp is amazing!

Ingredients

2 pounds ripe peaches or nectarines, cut into 1-inch pieces
3 Tbsp coconut sugar, divided
2 teaspoons lemon juice
4 teaspoons tapioca flour
1/2 cup almond flour
1/2 cup old-fashioned rolled oats (quick-cooking fine)
6 tablespoons cold salted butter, cut into small pieces
Vanilla yogurt or vanilla ice cream, for serving (optional)

Directions

Preheat oven to 375° F.
Combine peaches or nectarines, 1 Tbsp coconut sugar, lemon juice and tapioca flour in a 9-inch shallow round baking dish or pie plate.
In a separate bowl, combine almond flour, oats and salt. Rub in butter with your fingertips until coarse crumbs form. Sprinkle oat topping over the fruit mixture. Place the dish or pie plate on a rimmed baking sheet.
Bake until the topping is golden brown and the filling is bubbling, 40 to 45 minutes. Let cool 15 minutes before serving. Top each serving with a dollop of yogurt

Thanks PCC Natural Markets

Paleo(ish) Strawberry Cupcakes

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Gluten free, grain free, high protein strawberry cupcakes? Yes! Yum! The kids had fun eating these. Whipped cream and fresh strawberries on top optional, but highly recommended! 🙂

Ingredients

½ cup coconut flour
1 tablespoon arrowroot powder (I used tapioca powder since I did not have this ingredient.. arrowroot powder is used as a thickening agent)
<¼ teaspoon celtic sea salt (optional)
½ teaspoon baking soda
4 large eggs
½ cup agave nectar or honey (I used 1/4 cup, and these were plenty sweet)
1 tablespoon vanilla extract
½ cup finely chopped fresh strawberries
Whipped cream and more strawberries for topping

Instructions

Preheat the oven to 350°F. Line 8 muffin cups with paper liners (or 12 mini muffin cups).
In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
Scoop cup of batter into each prepared muffin cup.
Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.

Thanks once again – ElanasPantry!

Savory Mushroom Quiche

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I can’t believe it’s September already, but it’s been a beautiful summer! There’s a late summer chill in the air here in Seattle and the days are getting noticeably shorter. We had our first big wind/rain storm of the season last weekend.. there were uprooted trees and felled branches all over and many people lost power for a day or more. It sure makes you appreciate having light and heat at the flip of a switch! It was a little hard to explain to my two year old why we couldn’t make toast or pancakes but my almost five year old thought it was very fun to eat frozen bread with butter and jam! Anyway, here’s a great fall dish – mushroom quiche! I took my classic Quick Quiche recipe added a step (I promise it’s worth it!) and voila – lovely seasonal fall quiche!

Ingredients

I buy gluten free crusts in packages of two, so usually make two quiches at a time. One for now and one to freeze! So this recipe is for two quiches.

2 pie crusts (wheat or there are many gluten free options out there)
4 eggs
1 3/4 cups milk (2%, whole, or half & half.. your choice)
dash of salt and white pepper
1/4 tsp nutmeg

Filling

2 cups shredded swiss cheese (divided)
1 Tbsp. butter
1/2 cup thinly sliced onion
1 1/2 cup sliced fresh mushrooms
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp thyme (dried) or 1 tsp fresh chopped thyme
1 Tbsp dry sherry

Directions

Preheat oven to 375 degrees
In a large pan, saute onion in butter over medium heat for 5 minutes
Add mushrooms and seasonings and saute for another 5 minutes (when done, onions should be transparent and golden brown, mushrooms tender and shrunken and liquid should be evaporated)
Stir in sherry and remove from heat
Make your quiche custard now by beating eggs until frothy, then adding seasoning and milk
Now you are ready to assemble and bake: first put 1/2 cup cheese in bottom of each crust, then add the mushroom/onion filling evenly, top this with the remaining 1/2 cup of cheese, and then divide and pour the custard mixture into each filled crust
Bake for 40-45 minutes (crust should be golden brown, filling browned and firm to touch)
Cool a bit and serve!

Grated Apple for Little Tummies

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Remember the saying “An apple a day keeps the doctor away?” My daughter was recently complaining about a stomach ache. I remembered my mom grating an apple, letting it turn a little brown and then giving it to us for stomach upset, so I tried this first. Grated apple, by the way, is super yummy – juice is released and so it’s a nice mix of crunchy and juicy, but different than just eating an apple. Anyway, there were no more complaints (that day) about stomach ache. I’ve heard this can help against acid reflux as well! Enjoy and take care and be well!

What kind of apple? Any kind will do. Gala Apples are my favorite.

I founds some other great natural remedy tips here! Natural is always a great place to start.

http://www.purplesage.org.uk/treatments/KitchenPharm.htm

Summer White and the Lion Tote

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I recently made this “Lion Tote”, a large faux fur purse for my sister because she loves everything fur. She picked the fabric, I cut two squares, sewed them together, added a faux leather panel for the bottom and a faux leather panel, lined with faux suede, for the strap. It took some wrestling with the very furry fabric and I almost broke my sewing machine.. but good news, the purse and I both came out each in one piece!

I rarely do fashion posts (I’m a little camera shy and it’s just so much easier to take food pics), but before I sent this piece off to my sis, I had to get some shots of it!

I thought the purse would pair well with a white cotton summer dress and sandals or boots, but it would go equally well with darker fall tones.

On me..

Dress: Sheer cotton sleeveless dress from GAP (purchased a few years ago). If you love to thrift shop but don’t have much time to go and search in stores or you don’t have Lauren’s amazing good luck or thrifting super powers.. https://www.thredup.com is a great online thrift store that you can browse from the comfort of your home. 🙂
Jewelry: Stella & Dot

Guacamole Deviled Eggs

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A great variety of deviled eggs that adds yummy avocado to a protein rich appetizer!

Ingredients

6 large hard boiled eggs, cooled and peeled
2 ripe avocados
¼ cup cilantro, finely chopped
1 tablespoon chives, finely chopped
1 tablespoon lime juice
½ teaspoon celtic sea salt
1 teaspoon red pepper flakes
chili powder, for garnish

Instructions

Cut eggs in half and remove yolks
In a bowl, mash yolks and avocados
Stir in cilantro, chives, lime juice, salt, and red pepper flakes
Scoop filling into egg whites with a 1 tablespoon ice cream scoop
Refrigerate until serving
Sprinkle with chili powder and serve!

Thanks ElanasPantry!

Classic Deviled Eggs

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Do you love deviled eggs? This is a classic recipe – a bit art and a bit science – but with the promise of a super delicious appetizer!

Ingredients

Eggs
Mayonnaise
Chives, chopped
Parsley, for garnish
Paprika, for garnish

Directions

Bring pot with eggs and water to a boil and then simmer eggs for about 15 minutes
Peel under cool water
Cut each egg in half and remove the yolks into a separate bowl
Stir in mayonnaise until desired color and consistency is reached (this is the art part.. you’ll need to try your way forward)
Stir in chopped chives
Scoop yolks back into egg-whites and top with chopped parsley and a dusting of paprika
Refrigerate until ready to serve
Enjoy!

Cucumber-Jalapeño Agua Fresca

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Here’s another refreshing Agua Fresca recipe, adding to the collection of cool drinks including previously posted: Horchata and Honeydew Lemongrass Agua Fresca.

If you like cucumber, you will love this drink!

Ingredients

2 1/4 cups water, divided
1/4 cup sugar
1 tablespoon chopped fresh mint
1/2 jalapeño pepper, seeded, to taste
2 large cucumbers, peeled and chopped
1 tablespoon lime juice
Ice, for serving

Preparation

Combine 1/4 cup water and sugar in a saucepan; simmer for 3 minutes. Remove from the heat and add mint and jalapeño. Cover and steep for 15 minutes; strain.
Blend together cucumbers, lime juice and remaining water. Add sugar syrup, to taste. Strain and serve over ice.

Thanks PCC Natural Markets for the inspiration!

Paleo Chocolate Chip Cookies

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Rich almond meal, butter, maple syrup, chocolate chips.. a delicious combination of ingredients that make a wonderful gluten free, grain free, paleo(ish) cookie! 🙂

Ingredients

2 cups blanched almond flour
½ teaspoon celtic sea salt (I omitted this and the cookies were great!)
½ teaspoon baking soda
½ cup butter, room temperature
1 tablespoon vanilla extract
½ cup maple syrup
½ cup chocolate chips

Instructions

In a food processor , combine almond flour, salt, and baking soda
Pulse in butter, vanilla, and maple syrup until dough forms
Remove blade from processor and stir in chocolate chunks by hand
Scoop dough one level tablespoon at a time onto a parchment lined baking sheet
Press balls of dough down gently
Bake at 350° for 7-10 minutes
Cool for 15 minutes (do not handle prior or cookies will break)
Serve

Thanks ElanasPantry!

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