Author Archives: ebchr

Coconut Panna Cotta with Tropical Fruit

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We’re excited for warm and dry season so we can eat all meals on our deck! Nothing says summer like Panna Cotta with fresh fruit or berries. Coconut Panna Cotta with Tropical Fruit is a wonderful twist on the classic Panna Cotta with Berry Coulis.

coconut panna cotta with tropical fruit (2)

The number one challenge in photography is lighting! Too bright or too dark creates different challenges. This past week has been a rainy grey one in Seattle. To maximize lighting, I have been running outside between showers to try to get good shots! Welcome to my mini studio! 🙂

 

coconut panna cotta with tropical fruit (4) coconut panna cotta with tropical fruit (3) coconut panna cotta with tropical fruit (1)

Ingredients

  • 2 (7-gram) pouches gelatin (5 teaspoons)
  • 1/2 cup water
  • 2 1/4 cups grass-fed whole milk or heavy cream
  • 1 (14-ounce) can coconut milk
  • 1/4 – 1/2 cup granulated sugar (I used 1/3 cup coconut sugar)
  • 1 teaspoon vanilla extract
  • 6 tablespoons shredded coconut + more for toasting and sprinkling on top
  • Sliced mango, pineapple, kiwi or banana, for serving

Directions

  • In a saucepan, sprinkle gelatin over water and let stand for 1 minute. Place over medium heat and stir constantly until granules are dissolved, about 3 minutes. Add milk or cream, coconut milk, sugar and vanilla. Stir over medium heat until sugar is completely dissolved, 3 to 5 minutes.
  • Pour mixture into 6 ramekins; sprinkle coconut on top. Chill in the refrigerator until set, about 3 hours.
  • Optionally (I did not do this step) to serve, dip each ramekin in boiling water for a moment to loosen panna cotta. Turn onto a serving plate. Arrange sliced fruit beside each panna cotta and serve.
  • Optionally (I added this step) toast some coconut and sprinkle on top.

Thanks for the inspiration PCC Natural Markets!

dit-elle-Esther

Baked Goat Cheese with Honey, Pine Nuts and Rosemary

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This is a super easy, super elegant and delicious appetizer! Bake a patty of goat cheese, topped with Pine Nuts, Rosemary and drizzled with honey.

baked goat cheese pinenuts honey rosemary blog (2)baked goat cheese pinenuts honey rosemary blog (1)

Ingredients

  • Goat cheese
  • Pine nuts
  • Honey
  • Fresh or dried rosemary

Directions

  • Heat oven to 400
  • Put cheese in oven proof dish and top with pine nuts, and optionally dried or fresh rosemary and drizzle with honey (you can also use fresh rosemary as garnish after this is baked, as shown in the photo)
  • Bake for 20 minutes or until edges are brown
  • Let cool for a bit and serve! Enjoy!

dit-elle-Esther

Vanilla Ice Cream and Berries

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This is a great go-to dessert year round, but especially in winter when fresh berries are no longer in season. Posting it now in case berries are not yet available in your region/stores, but this is equally good with fresh berries!

You can also serve plain Greek yogurt with berries, or for a totally yummy non-dairy and paleo version, try berries with coconut milk! Totally delish any season!

berries and ice cream blog (2)berries and ice cream blog (1)

Ingredients

  • Vanilla ice cream, plain or vanilla Greek yogurt
  • Berries (frozen or fresh)

Directions

  • If using frozen berries, add 1/2 cup per person to a bowl and microwave on high for about a minute
  • Pour over ice cream or yogurt
  • Serve immediately and enjoy! Can you taste summer already? 🙂

dit-elle-Esther

Roasted Garlic

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Roasted Garlic is one of the easiest and elegant baked dishes! Slice top of garlic bulb, drizzle with some coconut oil, olive oil, or butter, bake in a hot oven for about an hour and voila. Perfectly tender garlic! The garlic will be soft and smooth so that you can spread it on toast or eat with veggies, add it to pasta, salad, or anything where you want some roasted garlic flavor. Enjoy!

roasted garlic blog (3)roasted garlic blog (2)roasted garlic blog (1)

Ingredients

  • One bulb of garlic, top sliced off (crosswise and you’ll slice some of the garlic cloves as well)
  • Oil or butter

Directions

  • Put oil or butter on garlic half, put top back on and bake for around one hour in a 400* hot oven
  • Serve hot or let cool and wrap in plastic or tinfoil and refrigerate

dit-elle-Esther

Honey Creme Brulee with Raspberries

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This is a variation of the classic Crème Brulee. Instead of heavy cream, this recipe calls for milk and powdered milk. Honey also adds a nice flavor. Serve with raspberries or other seasonal berries.

honey creme brulee and raspberries blog (2)honey creme brulee and raspberries blog (1)

Ingredients

  • 2 cups milk
  • 3/4 cup dry milk
  • 1 Tbsp sugar
  • 2 Tbsp honey
  • 5 large egg yolks
  • 1 tsp vanilla essence
  • Topping: 3 Tbsp sugar and fresh raspberries

Directions

  • Preheat oven to 300
  • Combine first 4 ingredients in large saucepan and heat until tiny bubbles form around the edge (do not let boil, stirring occasionally. Remove from heat.
  • Whisk egg yolks
  • Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk
  • Whisk in the vanilla
  • Divide the milk mixture evenly among 6 shallow (6-oz) custard dishes
  • Place in 13×9 inch baking pan, add hot water to pan to a depth of 1 inch around the custard dishes
  • Bake at 300 for 1 hour or until center barely moves when dish is touched (like jello)
  • Remove dishes from pan, cool completely on a wire rack
  • Cover and chill at least 4 hours or overnight
  • Make the hard sugar topping just before you serve by sifting the 3 Tbsp sugar evenly over custards. Use a kitchen blow torch held about 2″ from top of each custard to heat, melt, and caramelize sugar (about 1 minute each).
  • Top with raspberries and serve

A wonderful spring or summer dessert! Enjoy!

dit-elle-Esther

Avocado Brownies

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Avocado brownies? Why? Because they are moist, soft, rich and delicious! Almost paleo (minus the sugar) and very rich, I would not give these to kids but they are a nice grown-up treat! Cut into squares and eat warm or store in the freezer for a cool dark chocolate treat!

avocado brownie blog

Ingredients

  • 2 large, ripe avocados, mashed until creamy (about 1 cup)
  • 8 ounces semisweet or dark chocolate, melted
  • 2 tablespoons coconut oil, melted
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup rice flour
  • 1/4 cup cocoa powder, sifted
  • 1/2 teaspoon baking powder

Directions

  • Preheat oven to 350° F. Line an 8-inch square baking pan with parchment paper or grease baking dish.
  • In a large bowl, whisk together mashed avocados, melted chocolate and coconut oil until smooth and creamy. Whisk in sugar. Mix in eggs, one at a time, until well combined. Add vanilla.
  • In a small bowl, combine flour, cocoa powder, baking powder and salt. Stir dry mixture into avocado mixture until just combined — be careful not to overmix! Spread batter into the prepared pan.
  • Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool and then cut into squares.

Modified slightly from the original and thanks PCC Natural Markets

dit-elle-Esther

Baked Zucchini Sticks

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Zucchini is in season and what a better way to prepare it than roll it in some almond meal, seasoning and parmesan cheese. Serve hot and crispy with your favorite marinara sauce.

paleo zucchini sticks blog (2)paleo zucchini sticks blog (1)

Ingredients

  • 2 egg whites, beaten
  • Salt and pepper, to taste
  • 1/2 cup almond meal
  • 1/4 cup finely grated Parmesan cheese
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • 2 medium sliced zucchini – sliced into 3 x 1/2″ sticks
  • Marinara sauce for serving (optional)

Directions

  • Preheat oven to 425° F. Line a baking sheet with parchment paper.
  • Place egg whites in a shallow dish and season with salt and pepper. Combine breadcrumbs, cheese, oregano and garlic powder in a resealable plastic bag; shake well.
  • Working with a few at a time, dip zucchini sticks in egg whites to cover. Place in the plastic bag and gently shake to cover with breadcrumb mixture. Place breaded zucchini in a single layer on the prepared baking sheet and lightly spray with cooking oil. Repeat with remaining zucchini sticks.
  • Bake until golden and crispy, 20 to 25 minutes, flipping halfway through baking. Serve hot with ketchup or marinara sauce.

Modified from the original from PCC Natural Markets.

dit-elle-Esther

Asparagus Pistachio Pesto

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It’s asparagus season and we are seeing a lot of beautiful crisp fresh green stalks in stores locally. If you love asparagus, lemon, garlic, olive oil and pistachios, you will LOVE this! It is totally, amazingly, delicious. This recipe directs you to blanch the asparagus quickly and then process into pesto. Perfect spring or summer appetizer or side! Enjoy! 🙂

asparagus pistachio pesto (2)asparagus pistachio pesto (1)

Ingredients

  • 1 lb asparagus, tough ends removed
  • 2-3 cloves minced garlic
  • 1/2 cup pistachios
  • 1 lemon, juiced (2 to 3 Tbsps, I used Champagne Vinegar)
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 3/4 cup olive oil

Directions

  • Blanch or steam asparagus until al dente and still a bold green
  • Refresh in cool water
  • Cut asparagus into 1-inch pieces
  • In food processor, pulse garlic, pistachios, lemon juice, salt and pepper a few times, then add asparagus
  • Pulse the processor to make sure mixture is not over mixed, while gradually adding olive oil
  • Process until desired consistency

Thanks PCC Natural Markets!

dit-elle-Esther

Bacon Avocado Chipotle Sweet Potato Burger

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Bacon avocado chipotle sauce sweet potato burger with asparagus!? What? Yes! Because all of these flavors are awesome together and this is a fabulous paleo dinner!

When I first went strict gluten free years ago because of a severe allergy (and I avoid most grains and legumes for health reasons) I had no idea how I would “survive without bread”. I loved it and flour and gluten is in “everything”! Well, I’ve learned a lot about gluten free and paleo cooking over the years, was in part inspiration for this blog with Lauren, and this is just one example of how a burger can be totally delicious.. without the bun and with more veggies! Enjoy. 🙂

paleo bacon avocado sweetpotato burger blog (2)paleo bacon avocado sweetpotato burger blog (1)IMG_1546

Ingredients

  • Hamburgers (fried or grilled)
  • Bacon strips (cooked)
  • Sweet potato rounds (peel potatoes, slice in 1/2 rounds, bake on oiled baking pan for ~20 minutes
  • Avocado slices
  • Chipotle sauce (1/4 cup mayo + 1/2 tsp taco or chipotle spice whisked together and refrigerated until ready to use)
  • Fresh steamed or grilled asparagus

Directions

  • Stack items as desired, smother in the chipotle sauce and serve!
  • Enjoy with a chilled beverage, my favorite is pear or apple cider! 🙂

 

dit-elle-Esther

Baked Bacon

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Ever felt stumped when trying to make more than a few strips of bacon, perhaps for a big breakfast, brunch or party? I usually microwave bacon, occasionally will fry it, but that works best in small batches and ends up taking a while and sometimes making a mess! Baked bacon to the rescue!

This is a super simple way to cook bacon! You’ll need a large glass dish (9″ x 13″) and you’ll simply lay the strips of bacon side by side – bake it in a hot oven until desired crispiness and then remove, let drain on paper towels and voila!

baked bacon blog

Ingredients

  • Bacon

Directions

  • Heat oven to 400*
  • I recommend using a large dish with sides, e.g. a 9″ x 13″ glass dish
  • Lay strips of bacon side by side and bake for 20 minutes or until desired crispiness is reached

Serve with.. pretty much anything! 🙂

dit-elle-Esther