Brit + Co |
16 Low-Carb and Gluten-Free Stuffed Zucchini Boat Recipes
Brit + Co Move over, spiralized comfort foods; there's more than one way to turn your favorite dishes low carb and gluten-free. All aboard the zucchini train — err, zucchini boat. Once you halve a zucchini and scoop out the seeds, it's the perfect vessel for ... |
i get it now, hawaii. i get why everyone i've ever met who has been to hawaii goes bonkers at any mention of it and i'm pleased as plum to say that after just three days here, i, too, will roll my eyes to the back of my head and groan uncontrollably at any mention of this gosh darn beautiful state.
my pops calls his little brown lake house in michigan the relaxation capital of the universe, but he's wrong. it's here, where the days begin with snap chatting the ocean and end with nougats and giggles in the hot tub. if the week before my book deadline was a stress level 10, and a deep tissue massage is a one, then i am currently at about a -30.
i am off to go bask in this nonsense by sitting on the meditation lawn that is right outside my door, but i will leave you here with a cake.
before i left for my trip, i had been playing around a bunch with white whole wheat flour! my mom used to use it all the time and i was always a little confused, like, is it white flour trying to be a little healthier? or is it wheat flour that's let itself go just slightly? it turns out it's none of the above, it's actually its own type of wheat that's just as healthy as regular whole wheat but milder in flavor, making it easier to sub it for white flour. a sneaky kind of healthy! i'm very into this. it does still have a slight bit of that great nutty flavor, so i've thrown some into this cake that i'm calling a snack cake. because if it's got the healthiness of whole wheat and a name like "snack," you're welcome to have a slice at any time of day, you don't need to wait for a special occasion.
a big part of the inspiration for this cake was king arthur's white whole wheat flour, which can be traced all the way back to the farmer who grew the wheat. sweet! so in the spirit of farm to cake, i paired this wheat with eggies from macaroni and rosemary from our dead rosemary plant. (the great thing about a dead rosemary plant is that it doesn't stop working, it just starts drying the rosemary for you!) a sprinkling of citrus zest pulls the rosemary and nutty wheatiness together for a nice dense afternoon cake, and there you have it. happy baking!
rosemary whole wheat snack cake
makes one 8" square cake
ingredients
3/4 c king arthur unbleached white whole wheat flour
1 c king arthur unbleached all-purpose flour
3/4 tsp kosher salt
1 1/2 tsp baking powder
1 tb dried rosemary, very finely ground in a spice grinder
3/4 c unsalted butter, softened
1 c sugar
2 large eggs
2 1/2 tsp vanilla extract or vanilla bean paste or vanilla plus
3/4 c whole milk
1/4 c sour cream
glaze:
1 c powdered sugar
4-5 tb heavy cream
orange zest, for topping
clues
preheat the oven to 350ºf. grease and line an 8” baking dish and set it aside.
in a medium bowl, whisk together the flours, salt, baking powder, and ground rosemary. in the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium high speed until light and fluffy, 3-4 minutes. add the eggs one at a time and then add the vanilla. reduce the speed to low and add the milk and dry ingredients in 2 or 3 alternating additions and then add the sour cream and mix to combine. pour the batter into the pan and bake until a toothpick inserted into the center comes out clean. begin checking for doneness at 28 minutes. let cool for 10 minutes in the pan on a rack, remove to the rack and cool completely.
to make the glaze, whisk together the powdered sugar and 4 tablespoons cream until smooth and spreadable, adding additional cream if needed. spread all over the top of the cooled cake and top with a sprinkle of orange zest. slice and enjoy.
i used the following king arthur flour products in this recipe: white whole wheat flour, all-purpose flour, vanilla plus, and 8" baking pan. thank you so much, king arthur flour, for sponsoring this post! and p.s. if you're looking to add more whole grains to your baking, check out k.a.f.'s handy guide!
-yeh!
The Cannabist |
The best pot brownies recipe? Inside scoop on Leafly's pot brownie bracket
The Cannabist But anyone who has ever Googled best pot brownies knows that everyone has a recipe they swear by. We at The Cannabist are, of course, mammothly biased about our pot brownie recipes — but you would be too if you'd ever tasted our chef-created recipes ... and more » |
Firstcoastnews.com |
FCL Publix Recipes: Pork Francese over Pesto Tortellini
Firstcoastnews.com Curtis and Charlene with Chef James in the Publix kitchen! Watch weekdays at 11:00 and 2:00 on NBC 12. CONNECT TWEET LINKEDIN GOOGLE+ PINTEREST. Enjoy our latest Publix recipe and watch 'First Coast Living' with Casey DeSantis and Curtis ... |
In terms of spring peas, I tend to buy snow peas the most. Their slight sweetness is second in my book to the fact that there’s no shelling involved- everything is edible. They serve as a great snack raw or sauté quickly for the perfect meal. These spicy snow peas are a favorite spring lunch [...]
The post Spicy Snow Peas and Quinoa appeared first on Naturally Ella.
Indian Country Today Media Network |
Frybread: Yummy Recipes from Five Tribes
Indian Country Today Media Network Here, we offer a selection of recipes to help you do just that. Each of these variations is based on the basic fry bread formula (see “Frybread 101”), and represents a recipe specific to a tribe or tribal region of the country. Of course, it goes ... |
NOLA.com |
Hogs for Cause: Some cooks willing to share recipes; some, not so much
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Huffington Post |
21 Quinoa Recipes Literally Anyone Can Make
Huffington Post The food world is full of trends. I'm sure you've heard mention of kale, green juice, avocado toast, acai bowls, and quinoa all at least once. Some people (a lot of people) embrace these trends wholeheartedly, wearing Kale shirts and juice cleansing to ... |
fox8.com |
Tiny taste-testers agree: Chef Rocco's recipes for homemade baby food are a hit!
fox8.com CLEVELAND, Ohio -- Our favorite chef Rocco Whalen was put to the test in a big way Thursday. He made something customers won't find on his menu at Fahrenheit: baby food. And we didn't have to look very far for taste-testers. Our Fox 8 moms brought in ... |
I started a post about my place in the work/life/momming balance and I realized I just don't have much to share on figuring through that yet. I understand you don't ever get it "just right," but I am trying to get close enough to where I feel happy with what I was able to give at the end of the day. I want to check all my boxes and still feel like me at the end of the day, but I don't think I get to have that yet. I am trying to be patient and gracious with myself that I still have an infant that wakes up multiple times through the night, but I can't help but feel like I should be able to keep all the balls in the air. We've made these huge strides with women in the workplace but I think we still feel the pressure to do all the home and childcare tasks as well. Blame the internet if you wish, but it's tough trying to be the everywoman. My juggling skills don't look natural quite yet, and I cry too easily when a ball falls, but I'll check back if I figure something out.
I've been stuck on vegetarian main ideas that satisfy all three of us and I loved this spice combination on the vegetables from Emma Galloways book. Never mind that Hugh added a grilled sausage to his, making this ever the flexible omnivorous meal, but I liked it just as it was. Warm with cinnamon and honey, spiced with garlic and interesting with paprika and coriander. I repurposed the chilled leftovers over greens the next day with a little feta cheese to make a salad of the dish. Don't skip over this if you don't stock cumin seeds, half a teaspoon of dried cumin is fine. Or I didn't have quite enough coriander and it still turned out great. Again, pretty flexible.
SPICE-ROASTED VEGETABLES WITH CHICKPEAS + CHERMOULA
Recipe adapted from My Darling Lemon Thyme by Emma Galloway
1 1/2 cups cooked chickpeas, freshly cooked or one 14 oz. can, rinsed well
3 Tbsp. extra virgin olive oil
2 Tbsp. finely chopped cilantro stems
2 garlic cloves, finely chopped
1 tsp. ground coriander
2 tsp. cumin seeds
1 tsp. paprika
1/2 tsp. cinnamon
1 tsp. honey
1 tsp. sea salt
1/2 tsp. fresh ground pepper
1 lemon
1 bunch baby beets
1 bunch baby carrots or about 4 larger ones
2 small parsnips, cut into quarters
2 baby potatoes
mint leaves, to serve
2 cups cooked whole grains such as quinoa, millet, brown rice etc.
/chermoula/
1 small bunch cilantro
1/4 cup extra virgin olive oil
juice of one lemon
1 garlic clove
1/2 tsp. ground coriander
1/2 tsp. ground cumin
sea salt
Drain the chickpeas well.
Preheat the oven to 375'. Place olive oil, cilantro stems, garlic, spices, honey, salt, pepper and lemon zest in a large bowl and mix well. Cut the beets and potatoes in half so they are about the same thickness as the carrots and parsnips. Add the chickpeas, carrots, parsnips and potatoes to the bowl and toss to coat. Transfer to a baking sheet in a single layer. Toss the beets in the remaining marinade and tuck them to one side of the baking sheet (beets stain and will turn everything pink so this is for aesthetics, if you don't mind all pink vegetables, by all means toss everything at once). Roast for 35-45 minutes, stirring everything once, until golden and tender.
Meanwhile, cook your grains and keep them warm.
To make the chermoula, put all the ingredients in a blender or food processor and blend until a rough sauce is formed. Season to taste with salt.
Serve the grains topped with the roasted vegetables and chickpeas, scraping up all the spices left on the tray. Drizzle with chermoula and sprinkle with mint leaves.
