June 28, 2012

grilled spicy peanut chicken

I love Thai food and always have a couple of packages of Taste of Thai products in the pantry for weeknight meals.  This isn't an original recipe, just really tasty, easy and quick.

Here's what you need:

1 packet Taste of Thai Spicy Peanut Bake
1 Jar Taste of Thai Peanut Satay Sauce
1 can coconut milk (full fat or light)
1 package chicken thighs

Follow the directions on the package to coat your chicken.  Grill your chicken, after chicken is cooked set aside and let sit for a moment.  Put 1 jar of peanut satay sauce and 1 can of coconut milk together in a saucepan and bring to a boil, then reduced to a simmer uncovered until sauce thickens.  Slice your chicken and serve with peanut sauce.  Enjoy! 

June 19, 2012

blackberry peach crisp

Last Saturday night I needed a throw together dessert.  You know, the kind of I'm-in-a-hurry-and-didn't-get-my-act-together in time to make a fancy tart or triple layer cake so now I need to throw everything in one pan and hope it looks and tastes worthy of being consumed. Yep. That was me on Saturday night. I said a little prayer and threw all this fruit and what not together and to my delight (and my guests)  it was pure summer fruit sweetness and crunchy goodness.   

Blackberry Peach Crisp

Preheat your oven to 350 degrees
Coat a 3 quart baking dish with melted coconut oil or melted butter and set aside

Fruit Filling

4 cups blackberries (I used fresh)
2 cups fresh sliced peaches
1 tbsp lemon zest
1 tsp vanilla extract
2 tbsp arrowroot starch + 1/4 cup cold water, dissolve arrowroot in cold water and set aside (you can sub 1 tbsp cornstarch if you do not want to use arrowroot)

To prepare fruit mix - put blackberries, peaches, lemon zest and vanilla in a sauce pan on low, in a a separate bowl mix your arrowroot starch with the cold water.  Stir the arrowroot into the fruit mixture until thickened.
Pour fruit mixture into your well greased baking dish.

Crumble Topping

1 cup almond meal
1 cup gluten free oats (or regular oats if you can use them)
1 tsp cinnamon
Pinch of salt
1/4 cup melted coconut oil
1 tbsp vanilla extract
3 tbsp pure maple syrup

Whisk together the almond flour, oats, cinnamon and salt.  Stir in the coconut oil, vanilla and maple syrup.  The mixture will be chunky and crumbly.  Test after you've mixed everything in to be sure it is sweet enough for you.  You may want to adjust by adding in more maple syrup or adding in another sweetener of your choice.

Spread the crumble mixture over the fruit mixture.  Bake for 45 minutes or until the crumble is golden brown and the fruit is bubbling.  I served mine warm with a scoop of vanilla frozen yogurt.  If you haven't tried Adonia Greek Frozen Yogurt you must - it has 9 grams of protein in a serving and only 130 calories for a half cup!

May 18, 2012

double chocolate chip cookies (vegan and gluten free)

My husband has a love affair going...with chocolate chip cookies.  I believe he actually considers the chocolate chip cookie to be its own food group.  Its the only sweet treat he consistently asks for when I'm in one of my wrecking the kitchen frenzies otherwise known as baking.  This recipe has become my go to, its gluten free, dairy free and not loaded with fat and sugar (ok aside from 2 cups of chocolate chips). I found the original at Elena's Pantry but I couldn't find unblanched almond flour in my little town so I opted to try and tweak the recipe and many, many batches later here is what I have come up with:

2 1/2 cups almond meal flour (I used Bob's Red Mill)
1 /2 cup coconut flour
1/2 teaspoon sea salt
1/2 cup grapeseed oil (you can also use coconut oil)
1 tablespoon vanilla extract
1/2 cup dark agave nectar
1 cup chocolate chunks
1 cup mini chocolate chips

Combine dry ingredients in large bowl
Stir together wet ingredients in smaller bowl
Mix wet ingredients into dry
Place mixture in freezer for 15-20 minutes until it hardens up enough to scoop balls of dough out with an ice cream scoop or spoon
Form one inch balls and place on on lined baking sheet

Bake at 350 for 7-10 minutes

Cool for a few moments before transferring to a wire rack, the cookies will need a bit of time to set up before moving to wire rack to cool completely.

Makes approx 12 cookies

March 26, 2012

coriander crusted salmon and chickpea salad

I fell off the blog bandwagon for a bit but am back!  Moving on.

Friday night me and the husband had dinner at the home of some of our dearest friends, Matt and Heather. They always serve delicious meals that of course include plenty of good wine and conversation.  It’s treat to share at meal with them and Friday night was no exception. 

Matt served up this feast of coriander crusted salmon with a chickpea and artichoke salad.  It was so good I recreated the meal on Sunday night.  Matt didn’t take credit for the recipe, he first had it when another friend named Sarah had made it and Sarah found the recipe at Publix.  Thank you Publix (and Sarah and Matt).  I’m getting to wordy. 

Here’s the recipe, I made a few tweaks (like including bacon in the salad).  I prepped the salad in advance and it made this a quick and easy meal to put together.  Enjoy!

Here’s what you need:

3 tablespoons ground coriander
1 teaspoon kosher salt
1 teaspoon pepper
4 fish fillets (salmon)
2 tablespoons olive oil

Preheat large sauté pan on medium-high 2–3 minutes. Combine coriander, salt, and pepper; then coat both sides of fish (wash hands).
Place oil in pan, then add fish; cook 4 minutes on each side or until 145°F and fish flakes easily.

Chickpea & Artichoke Salad
1/2 cup canned quartered artichokes, finely chopped
1/2 cup red onion, finely chopped and sautéed
1 bag baby arugula leaves (4–5 oz)

Bacon, 2 pieces cooked and roughly chopped
1/2 cup canned chickpeas (garbanzos), drained and rinsed and roughly chopped
3 tablespoons red wine vinegar
1/3 cup olive oil
1/4 teaspoon kosher salt
1/8 teaspoon pepper


Chop artichokes and garbonzo beans (I prefer when mine have a rough chop)
Chopped and diced onion and sauté over medium heat with 2 tablespoons olive oil until soft
Bacon cook at 425 on foil lined pan for 15-20 minutes

Combine arugula, chickpeas, onions, artichokes and bacon
Whisk vinegar, oil, salt, and pepper until blended; add to salad. Toss and serve.