Horchata & Hennessey (Cognac)

22 Feb

#Cocktail #Dessert Horchata, homemade w Brn Rice, Cinnamon, @NielsenMassey Vanilla Bean Paste, @OaktownSpice Honey Powder & @HennessyUS

I heard of this cocktail idea this afternoon. What a delicious drink! Next time I will try adding a zest of Orange.

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Almond Butter Chocolate Chip Cookies (Gluten-Free)

14 Sep

These cookies are so quick and easy, and most importantly, delicious! I think it took me under 10 minutes to mix up the dough.

Makes approx. 2 dozen.

Preheat oven to 350F.

In a medium bowl, mix ingredients with a sturdy silicone spatula or wooden spoon in the order listed below (adding Almond Butter only when prior ingredients listed below are well blended).

Then with a rounded Tablespoon or scooper, place 12 balls (a little larger than the diameter of a quarter) on a cookie sheet and with your fingers or small spoon flatten slightly (because the cookies will not spread much).

Bake for 9-10 minutes. After a couple of minutes of cooling on the pan, slide a metal spatula under them so they don’t stick.

Ingredients:

1 Large Egg, beaten
1 Teaspoon Vanilla Extract
1 Teaspoon Baking Powder
1/2 Teaspoon Cinnamon or Pumpkin Pie Spice
1/2 Teaspoon Kosher Salt
1/2 Cup Light Brown Sugar, lightly packed
1 Cup Almond Butter, room temperature
1/4 Cup Rolled Oats
1/2 Cup Chocolate Chips (option: relace 1/4 Cup Chocolate Chips with Butterscotch Chips or use mini Chocolate Chips)

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Cucumber & Cantaloupe Salad

12 Jul

I am so hooked on this right now! I ate it 3 times last week! Twice for breakfast and once for a light dinner…

This recipe makes 1 serving:

-1/4 Cucumber (peeled if it’s got a thick skin): slice into bite size chunks (not thinly sliced)
Cantaloupe: use a Melon Baller or a metal Teaspoon if it has a scoop shape works just as well, and scoop about 5-6 balls (I like to have ratio with slightly more Cucumber to Cantaloupe)
-1/2 Cup Plain Yoghurt (preferably whole, but lowfat or nonfat can be used too)
Extra Virgin Olive Oil – 1 Tablespoon
-A big pinch of Salt (I like using Pink Himalayan)
Optional Garnishes: sliced or slivered Almonds, Sesame Seeds, Chopped Mint, Crumbled Feta

In a medium bowl, place all of the ingredients & gently stir until everything is combined. If you would like to garnish, sprinkle on top.

Enjoy!

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Apricot Bellini

4 Jul

Over a medium heat, in a heavy pot, cook Apricots until soft. Keep an eye on them so they don’t boil over. If your Apricots aren’t very sweet, add a touch of Honey. Then purée them (I like to use a hand blender).

Pour some chilled Champagne or Sparkling Wine into a glass and add about 1 Tablespoon of puree. So delicious!

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What To Do With Leftover Spaghetti Squash

2 Jul

Make Pancakes!

I had about 1 cup of leftover Spaghetti Squash that had been sitting in the fridge and I was uninspired by it until this morning (it was actually my lunchtime since I didn’t have time for anything besides Coffee this morning, because I went to Yoga). I was hungry and really craved some scrambled Eggs and Bacon and then saw the jar with Squash and knew I needed to come up with some way to use it up or it would go to waste which I hate!

Having grown up with a mother who lived in Holland during World War II, I learned not to take food for granted. I still remember her telling us how she used to eat an Apple — all but the stem and the seeds. Funny I find myself doing the same these days, and I feel healthier doing it!

Back to my Pancakes…I made this up and it turned out delicious so I hope you’ll try it. You could also use grated Zucchini.

Exact amounts are flexible in this recipe but this is what I used to make (6) 4-inch Pancakes for 2 servings:

1 cup Spaghetti Squash, shredded
2 large Eggs, beaten
3 heaping Tablespoons Chickpea Flour (or enough to make a thick batter)
1/2 teaspoon Baking Powder
1/2 cup Cotija Cheese, crumbled (Feta would be a good alternative)
1/4 teaspoon Baharat or any other ground spice (your choice! Suggestions: Curry, Garam Masala, Cumin, Coriander)
1/2 teaspoon salt
Freshly ground Black Pepper, to taste

Mix all the ingredients (Squash, then Eggs, Cheese, then dry) in a medium bowl.

Next, I slivered 2 pieces of Bacon into a nonstick pan, cooked until crispy, them removed them. When you sliver it, you get Bacon in every bite but don’t have to feel so guilty since you are eating just 1 piece. If you are vegetarian or vegan, use Butter or Olive Oil. Then used a small ice cream scoop to drop the pancake mix onto the pan (over medium heat) with the leftover Bacon Fat. The ice cream scoop helps to keep the Pancakes consistent in size. Cook on each side a few minutes and keep warm in the oven at 200 F.

I served them with a hash made from 4 small roasted Red Potatoes, sauteed Leeks and the slivered Bacon. Serve with some green Tabasco sauce for a bit of acidity.

Note, if you don’t have Chickpea Flour, you could use an All-Purpose Wheat Flour, but the Chickpea Flour adds a nice, slight nutty flavor plus extra protein, and makes them Gluten-Free.

Enjoy!

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Have You Tried Speck?

20 Jun

It is a delicious smoked Prosciutto, worth seeking out! La Quercia is a very good American-made brand that is top quality. I especially like it wrapped around fresh Figs, alongside a Frittata. This one pictured below was made with roasted Sungold Tomatoes, some leftover grilled Potatoes, and fresh Asparagus cut into small slices. The clay dish that I used to bake it in was quite small so it was hard to arrange the Asparagus tips in a more appealing manner, so please forgive me for lack of better styling. I often shoot photos at the spur of the moment!

Serve with a glass of bubbles any time of day or night! Iron Horse sparkling wine from California’s Green Valley (near the Russian River) or a grower Champagne would be my recommendation…they are quite good values too. Bon Appetit!

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Mixed Berries With Orange Blossom Water

16 Jun

A little goes a long way…just a splash!

This is a super simple and light dessert, or enjoy with yoghurt for breakfast. Garnish with some sliced Almonds or a sprinkle of Granola.

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