Monday, November 24, 2014

Almond-Crusted Turkey Cutlets with Tomato Arugula Salad

Thanksgiving can mean different things to different people. Not everyone plans a giant dinner with all of the fixings. Especially if you're just cooking for one or two. If you're looking for a smaller meal idea that incorporates turkey, why not try out this almond-crusted turkey cutlets recipe from the new Paleo cookbook, 30-Minute Paleo Meals? It's a healthy, delicious option that is easy to make and takes only about 15 minutes.

This recipe is also perfect for leftover turkey if you are planning a huge meal :)

Almond-Crusted Turkey Cutlets with Tomato Arugula Salad
Excerpted from 30-Minute Paleo Meals by Melissa Petitto


The almonds add texture and flavor to ordinary turkey cutlets here, and they are equally delicious on
chicken cutlets. The peppery arugula and tomato make a fitting side dish for this quick and easy meal.

Preparation Time: 5 minutes | Cooking Time: 8–12 minutes | Total Time: 13–17 minutes | SERVES 4

1 cup (100g/3½ oz) almond meal
2 tablespoons Italian seasoning
1 tablespoon crushed red pepper flakes
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 organic free-range eggs
8 x 3oz (85g) organic free-range turkey cutlets, thinly pounded
2 tablespoons olive oil, divided
4 cups (80g/3oz) wild arugula
2 cups (300g/10½oz) grape tomatoes, halved lengthwise
¼ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 teaspoon balsamic vinegar

On a large plate, combine the almond meal, Italian seasoning, red pepper flakes, salt, and pepper and stir to combine.

In a shallow bowl, whisk the eggs until frothy. Dredge the cutlets in the egg wash and then in the almond-meal mixture, coating the cutlets evenly. Set aside.

Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add four cutlets and cook 2–3 minutes on each side, or until lightly browned and crispy. Transfer the cutlets to a platter and keep warm. Repeat with the remaining olive oil and cutlets.

To make the salad topping, combine the arugula, tomatoes, salt, and pepper in a large bowl.

To serve, top the cutlets with the salad and drizzle with balsamic.

CAL 460 | CAL FROM FAT 220 | TOTAL FAT 24G | SAT FAT 3G | SODIUM 690MG | FIBER 4G | PRO 52G

--

30-Minute Paleo Meals

Cavemen had all the time in the world to slave over a hot fire and cook their meals. You don't. As most of us know, getting a meal together can oftentimes be difficult--and making sure that it's healthy can be next to impossible. However, with the help of Melissa Petitto, personal chef to the stars, healthier and happier mealtimes are a breeze! 30 Minute Paleo Meals is filled with over 100 quick and easy recipes that won't jeopardize your time or your health. Not to mention, they're also kind to your waistline. Petitto uses all-natural, gluten-and-GMO-free ingredients in her recipes and makes a point of crafting meals which include only the foods that were available in paleolithic times; all unprocessed, unmodified, and unbelievably good for you. Whether you are new to the Paleo lifestyle or you're already a modern caveman, this cookbook is likely to become one of your most trusted allies.
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Friday, November 21, 2014

Herbed Sourdough Crackers

One of my favorite things about the holiday season is getting to put out a great spread of delicious snacks and appetizers to get people excited about the upcoming meal. There's something so warm and familiar about sharing a platter of mouthwatering cheeses, nuts, fruit, and crackers. I've never tried making my own crackers, but this amazing recipe from Tim and Shanna of Food Loves Writing makes it seem really simple. My Thanksgiving just got a lot more exciting. Hope yours does too.


Herbed Sourdough Crackers
Excerpted from The Einkorn Cookbook by Tim and Shanna Mallon


Homemade crackers seem fancy and elaborate, but they are crazy simple to pull together, especially this sourdough version. After you mix together a dough and let it rest for a few hours, you simply roll out dough, cut, butter, and season it, and bake it until dry. We love making these little flatbread crackers with an artisan feel and serving them alongside cheese and fruit.

FOR THE CRACKERS:

1 ¼ cup (294 g) 120 percent hydration sourdough discard
1 ¼ cups (156 g) einkorn flour, plus more for dusting surfaces
½ teaspoon sea salt
¼ cup (60 ml) olive oil, butter, ghee, or coconut oil, melted (if necessary) and cooled

FOR BRUSHING:
2 tablespoons (28 g) melted butter or ghee
2 to 3 tablespoons (9 to 13 g) garlic herb seasonings (such as Simply Organic Garlic ’n Herb)
1 tablespoon (18 g) sea salt

Yield: 25 to 30 crackers

In a large bowl, use a wooden spoon to stir together starter, einkorn flour, salt, and olive oil. Cover bowl with plastic wrap and let mixture sit at room temperature for 2 to 4 hours.

Preheat oven to 350°F (180°C or gas mark 4). Divide dough in half. On 2 floured pieces of parchment, roll each half out to be 1/16 inch (1.5 mm) thick. Slide parchment sheets onto baking sheets. Brush with melted butter or olive oil or ghee. Sprinkle with garlic herb seasonings and salt. Use a pizza cutter to divide the dough into squares and rectangles.

Bake dough for 15 minutes; then lower temperature to 175°F (80°C or gas mark ½) and bake for 1 to 2 hours. Taste a cracker to see if it’s as dry as you’d like; if not, continue baking and check every 30
minutes or so.

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The Einkorn Cookbook 

If you haven't heard of einkorn yet, get ready to get excited. Easy to digest, less likely to cause gut inflammation, tolerable for those with gluten sensitivity these are just a few reasons why the ancient grain known as einkorn is quickly becoming one of the most popular grains/flours on the market--not to mention its sweet flavor and silky texture. How does one prepare this ancient grain? Popular food bloggers, Tim and Shanna Mallon of Food Loves Writing, bring einkorn right to your table with this beautiful whole food cookbook that includes over 100 recipes, all featuring the world's most ancient grain. Recipes are broken into sections including breakfast, appetizers, breads, main dishes, and desserts, and include such hits as: Vegetable Quiche with an Einkorn Crust, Kale Salad with Einkorn Berries, Einkorn Cranberry Walnut Bread, Einkorn Cinnamon Buns, Acorn Squash and Caramelized Onion, Einkorn Salad, and Mexican Chocolate Einkorn Cookies. Get ready to embrace einkorn, not only for its health benefits, but its wonderful taste. Once you try The Einkorn Cookbook, you'll never go back.

Thursday, November 20, 2014

Honey Cashew-Cranberry Pie

Looking for a change this Thanksgiving? Instead of the traditional pie-- like pumpkin pie, pecan pie, and apple pie-- switch it up with this kosher recipe that combines cashews and cranberries. We bet you'll love it so much that you'll be freezing cranberries so you can make this pie recipe throughout the year.

Honey Cashew-Cranberry Pie
Excerpted from The Modern Kosher Kitchen by Ronnie Fein



I invented this pie out of necessity because we all love pecan pie in my family, but my daughter Gillian is allergic to pecans. Substituting isn’t that difficult except that nut textures and flavors are so different from one another. Cashews are soft, like pecans, so they’re a good choice with the soft sugar custard in this pie. But they need a different sweetener than the usual corn syrup, so I switched to honey. I added the fresh orange peel and cranberries to give a tangy finish to this rather sweet confection.

2/3 cup (230 g) honey
1/3 cup (67 g) sugar
3 large eggs
3 tablespoons (42 g) Earth Balance Buttery Spread or margarine, melted
1 1/2 tablespoons (12 g) all-purpose flour
2 teaspoons (4 g) grated fresh orange peel
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup (110 g) chopped fresh cranberries
1 cup (145 g) chopped cashews
1 unbaked 9-inch (23-cm) pie crust

Preheat the oven the 350°F (180°C, or gas mark 4). Combine the honey, sugar, eggs, and melted
spread or margarine in a bowl and whisk the ingredients until well blended. Stir in the flour, orange
peel, salt, and vanilla extract and blend them in thoroughly. Stir in the cranberries and cashews. Pour
the mixture into the pie crust. Bake for about 45 minutes or until the top is richly brown and crunchy.

Yield: Makes one 9-inch (23-cm) pie, or 8 servings

TIP
Cranberries freeze well for up to 1 year. In the autumn, buy 2 to 3 bags when you see them in the market, so you can cook with them throughout the year.


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The Modern Kosher Kitchen 

This isn't your traditional kosher cookbook. Whether you're new to the kitchen, or new to keeping kosher, you'll love the array of creative and interesting recipes found in The Modern Kosher Kitchen. This modern cookbook includes recipes for preparing a family meal, hors d’oeuvres, vegetarian entrees, budget-friendly dishes, and new takes on holiday favorites for Passover and Hannukah. Don't worry about needing the talent or equipment of a professional chef. Ronnie Fein's recipes are creative and interesting, but never intimidating for home chefs. Throughout the pages of this cookbook, Ronnie also provides suggestions on what to serve with her dishes; how to change the dish from dairy to parve to meat (and vice versa); or how to change the recipe to suit a different need. You'll learn valuable tips on recipe shortcuts, information on unusual or new ingredients, and receive advice on product usage. Recreate your favorite family dishes and learn some new tricks with the help of The Modern Kosher Kitchen.

Wednesday, November 19, 2014

Baking with Kids: Flourless Milk Chocolate Cake

Looking for some gluten-free options for kids with allergies? This flourless milk chocolate cake is always a great choice. Get the kids involved and teach them the joys of baking... OR if you don't have kids, then whip this up to enjoy all by yourself.

Flourless Milk Chocolate Cake
Excerpted from Baking with Kids by Leah Brooks


This cake is a delicious, creamy, gluten-free dessert option. The fluffy texture comes from properly whipped egg whites, so don’t skimp on that step.

Ingredients

1½ sticks (¾ cup, or 168 g) unsalted butter (reserve the butter wrapper for greasing the pan)
2 cups (350 g) high-quality milk chocolate disks or chopped milk chocolate
6 eggs
¼ cup (50 g) sugar
2 teaspoons pure vanilla extract

Tools Needed

measuring cups and spoons
9-inch (23 cm) springform pan
medium saucepan or soup pot
3 medium bowls, including one that fits inside the medium pot
bench scraper
whisk
rubber spatula

Leah says: When you pull this cake out of the oven, it will puff up and then deflate quickly—this is normal! This recipe requires several bowls, but if you only have two you can pour the melted chocolate and butter mixture into a small bowl to cool.

Instructions

1 Preheat the oven to 350°F (180°C, or gas mark 4). Prepare the springform
pan by greasing it with butter.


For Smaller Hands
Children can grease the pan with the butter wrapper, but check to make sure they don’t miss any spots.


For Smaller Hands
Have children cut the butter into cubes using a bench scraper. 


2 Pour about 1 inch (2.5 cm) of water into the pot and place over medium heat. Add the butter and chocolate to the bowl that fits over the top of the pot. Once the water begins to simmer, place the bowl on top and allow the butter and chocolate to gently melt. This technique is called a double boiler.


For Smaller Hands
Have children cut the butter into cubes using a bench scraper.


3 While the butter and chocolate are melting, separate the eggs, placing the whites in one bowl and
the yolks in another. When the chocolate is about 75 percent melted, remove the mixture from the
heat. The heat of the melted chocolate will melt the rest of the mixture. Mix until smooth and set aside.



For Smaller Hands
Separate the eggs for children. It is very difficult to whip the egg whites when even the smallest
amount of egg yolk gets into them.


4 Add 2 tablespoons (25 g) of the sugar each to the bowl of egg yolks and the bowl of egg whites.
Whisk the yolks until they are pale yellow and have begun to thicken. Add the vanilla and mix to
combine. Pour the chocolate mixture into the egg yolks and mix thoroughly.

For Smaller Hands
Have children measure the sugar and pour it into each bowl.


5 With a clean whisk, beat the egg whites until they form stiff peaks. Gently mix one-third of the egg whites into the chocolate batter with a rubber spatula. Fold in the remaining egg whites gently, taking care to preserve the air in the whites. For more about this technique, see page 25 in the techniques section.

For Smaller Hands
As with making whipped cream, it helps to turn this job into a friendly competition, or simply take turns to avoid fatigue. You may even want to have a quick shoulder-stretching
session prior to whisking the egg whites!


 6 Pour the batter into the prepared pan and bake on the middle rack for 20 to 30 minutes, or until a toothpick or butter knife inserted into the center comes out with moist crumbs attached. Begin checking for doneness at 20 minutes, checking every 3 minutes. It is important to not overbake this cake, as it will lose its creaminess. Serve with whipped cream.


 
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Baking with Kids

Get ready to measure, mix, and decorate! Baking with Kids is just the book you need to help teach children to bake. Show your children how to safely use basic equipment in the kitchen and explain all about the important ingredients they'll need to make the most delicious baked goods. Recipes include muffins, scones, breads, pretzels, crackers, pizza dough, pie crust, cake, cookies, cupcakes, and more! Celebrated chef and instructor, Leah Brooks creates activities with simple step-by-step photo illustrations that will guide kids through each recipe and inspire creativity throughout. Put on your aprons--it's time to get baking!

Tuesday, November 18, 2014

Thanksgiving Stuffing Turkey Meatballs with Cranberry Sauce

Can you believe Thanksgiving is just over a week away? Whether you've planned out your entire five-course meal or are still scrambling for inspiration, be sure to add this unique take on a timeless tradition to your menu. Make these meatballs as your main meal or use leftovers the days following. Either way, you're sure to enjoy each bite. Especially with cranberry sauce.

Thanksgiving Stuffing Turkey Meatballs with Cranberry Sauce
Excerpted from Global Meatballs by Adeline Myers


Yield: 30 large meatballs; 4 to 6 servings

For the meatballs:
2½ cups (500 g) stuffing (recipe follows)
1 pound (455 g) ground turkey
1 egg
2 tablespoons (8 g) chopped parsley
1 teaspoon salt
Generous fresh ground black pepper

For the stuffing:
2 tablespoons (28 g) butter
¼ cup (40 g) chopped onion
¼ cup (25 g) chopped celery
Pinch of salt
1 cup (235 ml) chicken stock
2 cups (114 g) seasoned packaged stuffing mix

For the cranberry sauce:
1 orange
1 large apple, peel on, large dice
Water
2 cups (200 g) cranberries
1 cinnamon stick
¹/8 teaspoon ground cloves
¹/3 teaspoon salt
¹/3 cup (67 g) sugar, more to taste

First make the stuffing. Melt the butter in a saucepan and sauté the onion and celery with a pinch of salt, for about 5 minutes, until they are very tender. Add the chicken stock and bring to a boil. Remove from the heat and toss in the seasoned stuffing mix. Cover with a lid or foil for 5 minutes.

While waiting for the stuffing to soak, begin the cranberry sauce. Peel the zest from the orange in long strips with a vegetable peeler. Peel the orange, roughly dice the fruit, and discard the peel and seeds. Place the orange zest and apples in the saucepan with a little bit of water on low heat to soften
them. Once softened, but not yet mush, add the diced oranges, cranberries, cinnamon stick, cloves, and salt. Add water to fill 2/3 of the way up the berries.

Bring to a boil, stirring occasionally. When the berries have popped, stir in half the sugar and taste. Add the remaining sugar if needed. Fruits vary in sweetness, so adding sugar and tasting is the best way to judge how much additional sugar is needed. The longer the sauce cooks on the heat, the
less chunky it will be. Alter the cooking time for your personal taste and remove from the heat when it is perfect.

Preheat the oven to 350ºF (180ºC, or gas mark 4). Line a baking dish with aluminum foil and grease lightly. This step makes cleanup superfast.

Mix the stuffing with the ground turkey, egg, parsley, and seasonings. Using your hands, roll the mixture into neat 2-inch (5 cm) balls. Place in the prepared baking dish. Bake in the preheated oven for 20 minutes.

Midway through baking, shake the pan to roll around the meatballs and help browning on all sides. If they stick to the bottom, return in a few minutes and try again.

After 20 minutes of baking, the meatballs should be browned and firm. A thermometer at the center of the meatball should read 170ºF (77ºC) to ensure they are cooked through. Remove the dish from the oven and serve with the cranberry sauce.

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Global Meatballs Around the World in 100+ Boundary-Breaking Recipes, From Beef to Bean and All Delicious Things in Between  

It's easy to think of the meatball as three things: Italian, covered with red sauce and served with spaghetti. It's iconic. The reality, though, is that meatballs could be considered an international phenomenon, inspiring creative dishes around the globe! Swedes love their sweet and sour meatballs. French North Africans enjoy fragrant boulettes in their tagine. Chinese hot pots often feature fish balls. Vegans even have meat-less meatballs! The possibilities are endless. Global Meatballs highlights these possibilities by introducing traditional recipes and pairing them with lots of creative variants. You will be encouraged to experiment and learn the techniques you need to perfect your own meatball recipe! Whether interested in comfort cooking, ethnic cuisine, or simply meatballs, this book is sure to make you into a meatball expert!

Monday, November 17, 2014

Kids Lunch Ideas: Angel Food Sandwich

Lunches at any age can be a challenge. It's especially difficult to put together a healthy lunch for your kids when you're also doing everything else. And finding one that picky kids will eat... well, that's a whole other dynamic, isn't it? Fear not! Laura Fuentes of MOMables and Super Glue Mom has the answers in her new book, The Best Homemade Kids' Lunches on the Planet.

Like this Angel Food Sandwich. Unique, interesting, and healthy. The kids will cheer. And hey, works for your lunch too!

Angel Food Sandwich
Excerpted from The Best Homemade Kids' Lunches on the Planet by Laura Fuentes


The first time I made this sandwich, my daughter said: “Mom, I am quite sure this is what angels eat
in heaven.”

11/2 tablespoons (23 g) whipped cream cheese
2 slices white wheat sandwich bread
1/2 small banana, sliced
1 or 2 strawberries, sliced

Spread the cream cheese evenly on each slice of bread. Layer with the banana and strawberries, and close the sandwich.

YIELD: 1 serving

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The Best Homemade Kids' Lunches on the Planet

We all know that kids need to eat right and get the nutrition they need to be their best all day long. So why not make lunches that will power their growing brains and bodies? Making lunches at home is a great way to keep your child healthy. Not only does it allow you to nourish your child with the most pure and wholesome ingredients, but it also gives you the peace of mind of knowing what has gone into every bite your little one takes. Full of recipes to suit every age and stage, The Best Homemade Kids' Lunches on the Planet shows you how simple and easy it is to prepare food that'll be the envy of the lunch table. The 200+ adorable and inspiring recipes in this book are just as much a joy to make as they are to eat! There are even entire lunchbox meals that are gluten-, soy-, and/or nut-free. Make your own super-delicious, super-nutritious homemade lunches today--it's guaranteed to be at the top of the class!

Friday, November 14, 2014

Crispy Pan-Roasted Duck Breast with Cherry-Basil Relish

Looking for a fast, delicious meal for Friday night? Why not switch it up and try duck? Whether you're on the Paleo diet or just looking to try something new, this crispy pan-roasted duck breast is ready in 30 minutes and is always a great choice.

Crispy Pan-Roasted Duck Breast with Cherry-Basil Relish
Excerpted from 30 Minute Paleo Meals by Melissa Petitto


Make sure you buy duck breasts that are around 6oz (170g) each. If they are any larger, the cooking
time will increase. This is an easy recipe to prepare and utterly delicious in its simplicity.

Preparation Time: 1 minute | Cooking Time: 27 minutes | Total Time: 28 minutes | SERVES 4

4 x 6oz (170g) local duck breast halves, skin scored
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
½ cup (80g/2¾oz) dried cherries
¼ cup (60ml/2fl oz) dark rum or cognac
¼ cup (10g/¹⁄³ oz) basil leaves, chopped

In a small bowl, soak the cherries in the dark rum or cognac. Set aside. Heat a large sauté pan over medium heat until fairly hot. Season both sides of the duck breasts with the salt and pepper.

Place the duck breasts, skin side down, in the pan. Reduce the heat to medium-low and allow the fat to render out for 20–22 minutes, removing excess fat if needed. Once the fat has rendered and the skin side is golden and crispy, increase the heat to high and turn the breasts over. Cook for another 2 minutes for medium doneness.

Transfer the duck breasts to a cutting board, cover with foil, and allow to rest for 4–5 minutes. Reserve the pan and any juices.

To make the relish, drain most of the fat from the reserved pan juices and add the cherries and liquor. Simmer over medium heat, stirring occasionally, for 2–3 minutes, or until the liquid is thick and syrupy. Remove from heat and stir in the basil.

To serve, carve the duck into thick slices and spoon the relish over the top.

CAL 210 | CAL FROM FAT 35 | TOTAL FAT 4G | SAT FAT 1G | SODIUM 540MG | FIBER 2G | PRO 19G

--

30-Minute Paleo Meals

Cavemen had all the time in the world to slave over a hot fire and cook their meals. You don't. As most of us know, getting a meal together can oftentimes be difficult--and making sure that it's healthy can be next to impossible. However, with the help of Melissa Petitto, personal chef to the stars, healthier and happier mealtimes are a breeze! 30 Minute Paleo Meals is filled with over 100 quick and easy recipes that won't jeopardize your time or your health. Not to mention, they're also kind to your waistline. Petitto uses all-natural, gluten-and-GMO-free ingredients in her recipes and makes a point of crafting meals which include only the foods that were available in paleolithic times; all unprocessed, unmodified, and unbelievably good for you. Whether you are new to the Paleo lifestyle or you're already a modern caveman, this cookbook is likely to become one of your most trusted allies.