Thursday, May 10, 2018

Turmeric Spice Blend

4 TBS turmeric 
4 TBS Hungarian paprika 
2 TBS Fenugreek 
2 TBS garlic powder 
2 TBS onion powder 
2 TBS oregano 
2 TBS Ginger powder 
2 TBS sage 
1 TBS cardamom 
1 tsp Himalayan sea salt
1 tsp course Black Pepper 
1 cup almond flour 
1 cup coconut flour 
Or 2 cups (total) of any flour 

Mix together and store in zip loc bags.  
This recipe coats many pieces of chicken thighs.  I separate recipe into 4 parts.  

To make chicken: 
1.  I use skinless/boneless thighs.  Open each piece of chicken and coat on each side.  
 2.  Fold back up and pack tight in greased baking dish.  Drizzle with olive oil.  
Bake 350 degrees for approximately 40 mins.

Friday, May 4, 2018

Baingan Bhurta Indian Eggplant

2 medium Eggplant, sliced and grilled (skin on)
1 sweet onion, diced 
3 large cloves garlic, minced 
1 can crushed tomatoes 
1/2 tsp turmeric 
1/2 cup cilantro, chopped 
2 tsp Garam Masala 
1 TBS ginger purée 
1 tsp red chili powder 
1 TBS coriander 
1/2 tsp Chicken broth paste

1.  Brush Eggplant with oil.  Grill until charred on both sides. 
2.  Add oil to large skillet.  Cook onions until soft.  Add garlic and sauté for additional 2-3 mins.  
3.  Add Eggplant and all other ingredients.  Simmer for 30 mins. 
Serve with rice 

Tuesday, May 1, 2018

Caprese Grilled Cheese

Ahhh, the comfort of a hot Grilled Cheese.  This takes me back to
my younger years when Mom would make this for us kids, for a quick lunch or dinner.
That crispy outside crust with that oozy gooey melted cheese.  What kid or even adult could resist it.

I remember camping one year and for lunch my Mom added 
a slice of tomato inside my sandwich.  My first thought was oh no, it’s ruined.
I have to admit, it became a favorite and I was certainly a fan.  

For this recipe, I wanted to kick it up a notch.  Besides, it’s what I do.
My friend gave me some big, ripe red and yellow tomatoes.  
My decision...I am making a Caprese grilled cheese.  
How pretty they would look too if the center of the slice of tomato, 
was visible on the top.  A heart shape cut out was necessary.
Give this easy, light and delicious recipe a try.  You will love 
how the sandwich pops with the nuttiness of the bread, basil pesto and balsamic glaze.
Knife and fork, let’s eat!

 Caprese Grilled Cheese

4 slices Three Bakers Max Omega Bread
2 TBS butter
4 TBS basil pesto, found in most grocery stores 
2 slices fresh mozzarella cheese or other 
2 slices tomato, 3 to 4 inches round 
4 TBS balsamic glaze, found in vinegar isle

1.  With cookie cutter; stamp out a heart or circle shape in center of two slices of bread.
2.  Butter one side of each slice
3.  Add two slices (non cut) bread in preheated (low/medium heat) non stick skillet, buttered side down. 
4.  Spread pesto, add cheese and tomato.  Add the cut out slice of bread on top, buttered side .  Carefully flip when golden brown.

Note:  This recipe can also be toasted or pressed in panini press
Note:  Size the cookie cutter against the slice of bread to get correct size 

Friday, April 6, 2018

Banana Split French Toast

A trip to the Farmer’s Market
I look forward to this time of year when so many varieties of fresh fruit is available.
So, I stocked my basket with everything I can get my hands on.  I grabbed some
red juicy strawberries, yellow ripe bananas and golden pineapples.
 I knew exactly what I would make.

I decided to make two versions of a French Toast.  I thought how much fun it 
would be to create a healthy breakfast French Toast and also a dessert French Toast.
The breakfast could be served with fresh fruit.  The dessert version can include your 
favorite ice cream and other fun toppings.

Banana Split French Toast

4 slices Three Bakers Great Seed Bread
2 eggs,beaten
2 TBS milk
Pinch cinnamon 
1 TBS cooking oil
2 TBS butter
1 cup banana, slightly sliced
1 cup strawberries, sliced
1 cup pineapple 

Additional Ingredients, optional:
Favorite Ice Cream
Carob Morsels or Dark Choc Chips 
Choc Syrup
Whipped Cream 

1.  Place bread on small plate
2.  Add eggs and milk to small bowl, beat.
3. Heat a medium size non stick pan on med/high.  Add oil and butter.  When butter is melted swirl pan to evenly coat bottom.
4.  Dip one slice of bread into egg mixture.  Quickly flip to coat other side.  Do not let bread get too wet
5.  Place coated slice into preheated pan.  Quickly coat remaining slices with egg mixture. Add to pan.  Flip each piece when slightly golden brown in color.  Add additional butter, if needed.  Each side should take approximately 30-45 seconds.
5.  Add your favorite toppings 

Thursday, February 15, 2018

Almond Dinner Rolls

1 1/2 cup shredded mozzarella cheese
2 ozs cream cheese 
1 egg, large
1 1/2 cup almond flour, ground well
1/2 tsp baking soda

1.  Add cheeses to microwave safe bowl.  Heat for 1 min.  Stir well.  Place in microwave for additional 20 seconds.  Stir well again.  
2. Add cheese to food processor with egg.  Pulse until blended well.  
3.  Add almond flour and baking soda to processor.  Pulse to incorporate well.  Remove dough and place on lightly flour dusted work space.  (Note:  Dough will be sticky).  Divide into 8 sections.  Roll into balls and place on baking sheets, lined with a silicone mat.  Gently press center of each roll to slightly flatten a bit.
4.  Bake at 375 degrees for approximately 13-15 mins.

Saturday, February 10, 2018

Gluten Free pancakes

1 cup Linda’s gluten free flour 
1 1/2 tsp baking powder 
1/2 tsp baking soda
1/4 tsp salt
2 eggs
2 TBS sugar
1 1/4 - 1 1/2 cups buttermilk 
2 TBS butter, melted
2 TBS vanilla 

Tuesday, February 6, 2018

Eggplant Stuffed Italian Meatballs or Polpette di Melanzane

Rollatini with a Twist
Easy Two Steps

Eggplant Ingredients:

Olive oil, for frying (approx 1/2 to 1 cup)
10 slices eggplant, sliced thin
1/2 cup flour
2 eggs, beaten
salt and pepper, to taste

Meatball Ingredients:

Olive oil, for frying
1/2 loaf Italian bread, soaked in water or milk, then squeeze dry  (I use gluten free bread)
2 eggs
3 cloves garlic, chopped fine
1/2 cup parmesan cheese (or Romano)
1/2 cup ricotta cheese
1/2 cup Italian Parsley, chopped
1/4 cup fresh basil, chopped
Salt and pepper, to taste
2 lbs ground beef (90 %)
3 cups favorite tomato sauce


1.  In large skillet heat olive oil (start with 1/2 cup) Add more when needed.  Medium/high heat
2.  For Eggplant:  Peel eggplant and slice approx. 10 thin rounds, (1/4 inch).  Add two eggs to bowl and beat.  Add flour to separate bowl. 
3.  Dredge sliced eggplant in flour, then in egg, then in flour again.  Place in hot oil.  Repeat process for remaining pieces.  Fry approx 3 mins on each side or until brown, adding additional oil, if needed.  Place on paper towel to absorb excess grease.
4.  Meatball mixture:  Use same skillet, Add additional oil.  Heat medium/high. 
5.  In large mixing bowl add soaked bread, eggs, garlic, cheeses, parsley, basil, salt and pepper.  Mix well to combine.  Add ground beef, mix well again.
6.  Slice eggplant rounds in half. 
7.  Scoop approx. 1/4 cup meatball mixture into hands, roll into balls.  Press center of rolled meatball, creating a well.  Place 1/2 slice eggplant into center, folded to fit.  Wrap mixture around eggplant, enclosing eggplant.  Repeat process for remaining meatballs.
8.  Fry in hot oil for approx 4 mins on each side, rotating to completely brown.  Remove from oil when done and place on paper towels.  Let cool slightly.
9.  Add meatballs to favorite Italian Tomato Sauce.  Let cook in sauce for 20-30 mins. 

Note:  Can also be served with favorite pasta

Recipe makes approx. 20 meatballs