Gluten & Dairy Free Peanut Butter Pancakes

I was craving pancakes...but wanted them to be healthy and keep me full with all the good stuff they contained.  These did the trick!  Protein powerhouse!


Ingredients

1 1/4 cup flour (can use regular flour if not gluten free)
2 tbsp brown sugar (really to your liking, less is more i think)
2 tsp baking powder
salt
1/2 cup soy milk (can use regular milk if not dairy free)
1/4 cup peanut butter
1/2 tsp vanilla
2 eggs beaten

Mix dry ingredients.  Mix wet ingredients.  Add wet to dry.  Spoon into griddle until tops bubble, edges firm.  Flip, repeat. Then eat!

Next time I'd even throw some blackberries in!

Pastiera (Napoletana Easter Pie)

This year I adapted my grandma's recipe to make a Pastiera that was a little healthier than what she used to make--but still as delicious!  This is a Napoletana Easter pie, a tradition in my family for Easter.  It is sweet and served as one of our 5-100 desserts, made from a whole grain and sweetened ricotta filling.  It has hints of cinnamon and orange flower water, which make it drool worthy.  I look forward to it every spring, and this was my first time making one.  (I actually made 2 small ones out of this recipe in spring-form pans).

Ingredients

Dough
1 lb flour 
1/4 tsp cinnamon
 1/2 tsp vanilla 
1/2 tsp baking powder 
1/4 tsp salt 
3/2 cup sugar
3 1/2 ounces olive oil
3 eggs beaten
1/4-1/2 cups ice water (as needed)

Candied Orange
2 oranges, quartered and fruit removed so you're left with peels.
2 cups sugar
2 cups water

Filling (Lidia's recipe)
1 1/2 cups hulled wheat kernels (can also buy cooked in specialty store to save time!)
4 cups milk
4 cups ricotta
2 1/2 cups sugar
3 eggs
2 egg yolks
2 tsp orange water
1/2 tsp ground cinnamon
1/2 cup candied orange peel and citron
shot of whiskey (my grandma's secret ingredient!)



1. Soak the wheat overnight (at least 4-6 hours if can't over night) in water.  It will absorb a lot of it, so fill the bowl 3-5 inches above kernels.  Also drain the ricotta overnight or for as long as able if not overnight.  Water will even come out of the not-fresh, but container ricotta.  Use cheesecloth--or I used coffee filters, since I was in a pinch and out of cheesecloth.

2. Candy the orange by making simple syrup first.  Combine water and sugar, simmer.  Toss in orange peels and simmer for 45-60 mins.  Then chop into about 1/4 inch pieces, or as you prefer.

3. The dough can be made and stored ahead of time.  In mixer or by hand combine all the dry ingredients.  Add the liquids and continue mixing.  Add water as needed so that the dough feels able to be rolled, without getting too sticky.  Add flour when rolling if becomes to tacky.

4. When wheat is ready, drain well and rinse.  Add milk to saucepan and simmer.  Add in 1/4 cup sugar and wheat kernels and a dash of cinnamon.  Cook 60 minutes till tender.  The milk will absorb.  If any left, feel free to drain.  Make sure they are not hard/chewy, as they will not continue cooking in the oven.

5. Drain the ricotta. Preheat oven to 350.


6. This recipe makes to 6" cakes, but traditionally one large 12" is what is made.  Do as you see fit--mine were gifts, so made smaller.  Handing someone--other than family--a 12" Pastiera is pretty amazing--but intensely rich and heavy!

7. Roll out your dough and cover the bottom and sides of your pan(s).  Save some dough to be latticed across the top in a weaved pattern. (I failed to weave when rushing, but it looks prettier!)  If the dough tears, patch it up!  Don't fret--it happens. Remind yourself--its going to be delicious no matter what!

8.  You can refrigerate the pants and excess dough until ready to fill.

9.  Mix or pulse remaining 2 1/4 cups of sugar, eggs, egg yolks until light yellow.  Add in the ricotta, orange water and cinnamon.  Mix until blended.  Add ricotta mixture to the wheat grain mixture.  Add in your diced candied orange (and or citron).  

10.  Get your pans back out and fill them up to the top.  Make strips out of your remaining dough by rolling and weave any pattern you'd like!  Be creative!  Tuck the edges into the side dough to connect edges if you can.

11.  Put on a baking sheet because the sugar may come up and bubble over.  Bake for the first 60 minutes at 350, then drop the temperature to 300 and bake for another 45-75 depending upon your oven.  The crust should be golden brown and the center springy to the touch.  A toothpick removed from the center should be clean.

12.  When it is done baking remove from the oven and let cook completely.  The good thing about these pies is they can store in the fridge for a week, even a little more I'd say!  It even freezes well.  (Although fresh is always best!).  I suggest making it about 2-3 days before eating it, as the flavors get to infuse the grain, and your Pastiera will taste even better then same day.

13.  You can spring a little powdered sugar atop if you like.  Some bakeries cover the top--but I love to see the golden contrast of color, so let my family sprinkle it atop their sliced pieces after I cut it if they wish.

Enjoy! I hope  it becomes a Springtime tradition for you and your family as well!  Buona Pasqua!

Ps: I am using my leftover orange infused simple syrup to make a delicious fresh brewed iced-tea today.  Martha's suggestion--I can't take the credit, but I'll take a cup full!  

Lisa's Caponata

I diced up a whole eggplant (medium size). Salted for 30 minutes then wiped clean.  Then I diced up an onion and sauteed with 3 celery ribs diced, 3 plum tomatoes diced and lots of garlic minced..and parsley.  I cooked that for about 10 minutes, added in 1/4 jar of capers (from 3.7 ounce jar) and a handful of green olives halved, and sprinkled in some pine nuts.  Cooked another 5-10 minutes.

Then I took that mixture out and put in a bowl while I sauteed the eggplant in 2 batches until cooked down.  I then added the first mixture into the eggplant, with 1/3 cup balsamic vinegar, 2 TBSP sugar and about 2 TBSP tomato paste (maybe a little more).  I let all of it simmer for about 30 minutes on low.  Salt and (red) pepper to taste!

Chocolate Almond Coconut Cupcakes

I made a healthy variation of chocolate cupcakes that hold a hint of coconut and have an almond base.  These came really successful, although next time I try them I will try with smart-balance to replace the butter and gluten free flour to see if can be made completely dairy & gluten free--and even healthier!

Ingredients
3/4 cup almonds 
1 cup flour
1 cup unsweetened coconut
1 ounce melted dark chocolate
1 stick softened butter
6 ounces almond milk
2 eggs
2 tsp vanilla
1/4 cup unsweetened cocoa powder
1/2 tbsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup sugar

Grind your almonds, then continue to process the coconut.  Mix these in a bowl with cocoa, flour, baking powder, baking soda and salt.

Beat eggs with sugar.   Crack in 2 eggs and vanilla.  Beat till smooth.  Then blend in melted chocolate with spatula, along with almond milk.  Fold in 1/2 flour mixture.  Then fold in the remaining 1/2.

Fill to top of cupcake paper liner.  Bake for approx 15 minutes (depending on your oven).

Garnish with frosting or a dust of powdered sugar--or enjoy plain like mine.

The consistency is a bit mealy--not like smooth cupcake cake--but if you're trying to be healthier--its a nice treat for your body!  I also imagine if you process the almonds to more like almond flour (or use almond flour--less mealy texture).  I used what I had in the house--and was happy with the outcome.

Roasted Mediterranean Orata stuffed with arugula and pignoli ( aka Sea Bream or Dorade)

I love this fish--beautiful white, flaky meat--no fishy taste.  Great for anyone fish shy.  Although I am clearly not fish shy, sometimes I am not in the mood for anything too strong and this fish is perfectly mild in flavor.

I stuffed it with an assortment of things in my refrigerator and it came out delicious.  A quick cook too!  The only issue was I overstuffed--it opened up when roasting--so next time I'll do less on the inside since they are typically around 1lb--their small size can't handle my stuffing!

Ingredients:
1lb orata (per person)
1 bunch arugula (make sure you soak and drain all the sand out)
1 lemon (sliced)
1/4 fennel (sliced)
approx. 2 TBSP pignoli
fresh basil
oregano salt & pepper
red pepper 

Roast at 400 degrees on a bed of lemon wedges for about 18-20 minutes.

Coffee-Marinated Bison and Beef Chipotle Chili

Making healthy meals that last the week are important given my busy weekday schedule and budget.  Today I decided to try cooking bison for the first time.  I had never tried it before, but appreciate it being higher in protein while lower in calories, fat and cholesterol than beef.  I was originally making beef chili, but decided to combine the two into a new chili bursting with fall flavors and a healthy green spin.

I wanted to marinate the meat so it was extra tender and tasty.  I heard bison meat was sweet and typically use chocolate in my chili, so opted not to include chocolate and instead add some acidity with a coffee bite. I made a marinade primarily with brewed espresso coffee, maple syrup and brown sugar.  I let the meat soak for 2 hours, although the more the tastier.  I then drained it, browned it, and tossed the meat into my pot which already had garlic, green peppers, poblano peppers, chipotle peppers, black beans, golden zucchini, chopped tomatoes, and fresh red kale. I had cooked the veggie base in a little olive oil, then added 1/2 of a beer, a little fresh squeezed orange, and seasoned with chili powder, oregano, cayenne pepper, red pepper, cumin and salt and pepper to taste.  This chili is a bit more meaty than I usually make, so play around with the ingredient proportions until you find a balance that you like best.  Next time around, I'd add another can of beans most likely.


I had to use both cubed bison and ground beef...and wasn't sure how it would look, but even like the variation of the meat textures! 

Ingredients:

Marinade:
1 1/2 cup espresso coffee (brewed and chilled)
1/4 cup brown sugar
1/4 cup maple syrup
chili powder
salt & pepper


1lb bison (cubed)
1lb 96% lean ground beef
1 green pepper (chopped)
1 poblano pepper (chopped)
3 chipotle chiles (chopped)
1/2 golden zucchini (chopped)
5 large red kale leaves (chopped)
1 can black beans (drained)
1 tomato (chopped)
1/4 orange (juice squeezed in)
1 onion (chopped)
1/2 a bottle of beer
4 scallions (chopped)
salt & pepper 
cayenne pepper
red pepper
cumin
chili powder
oregano


Cook veggies until still crisp and colorful, then add browned meat, simmer at least 35 mins, stirring often.  Don't be stingy with your spices---make the flavor pop!

Top with sour cream, cheddar cheese, scallions, fresh lime juice and dig in!  And remember, chili always tastes best after resting so the flavors are more matured, so give it a few hours or a night.  If you have to dig in immediately to taste--like I always do--you won't be disappointed, go for it!

Whole Wheat Matzoh Treat

To satisfy my craving for a typical Norwegian sandwich, but with a healthy spin, I opted out of using cream cheese, and instead sliced a 1/2 of an avocado.  I also used a matzoh instead of a crusty thick bread, to cut out some carbs.  I love crunch--the matzoh satisfies both the crunch and carb crave!

I will say that the Macaron Cafe still makes one of the best Norwegian's I have ever had.  They call it the "Normandy" and I highly suggest waiting in line to get one.  And don't forget your macaron...but how could you?

Ingredients:
Whole Wheat Matzoh
Capers
Smoked Salmon
1/2 Avocado

Decorate and dig in!