Carrot Grapefruit Smoothie (scd, paleo)

As the weather gets warmer I always look forward to summertime smoothies. I felt über lazy the other day and actually went to a smoothie shop and customized a somewhat Paleo-friendly version of a smoothie. It cost $8 and I could tell their juices were from concentrate, i.e. a box. Blah. I'll take a homemade version of any meal, anytime. Try this smoothie recipe if you are a fan of grapefruit. It's a little tangy but very refreshing.

Ingredients:

3/4 cup fresh grapefruit juice
1/2 apple
4 mini carrots*
1 large medjool date (pitted)
1 1/2 cups ice

Directions:

Throw all of the ingredients in a high speed blender, like Vitamix (putting the ice in last.)
Blend on high for about two minutes, or until completely smooth and four mounds form on top of the blender.
Enjoy.

*mini carrots are very small adult carrots (not the traditional "baby carrots" found in most grocery stores, 4 would be equivalent to about one large regular carrot)

Chocolate Buttercream Cake

Chocolate Buttercream Cake

Good chocolate cake may be the perfect dessert and this one does not disappoint, deserving to be a standard in every family recipe collection. It is the best plain chocolate frosted cake that I have ever eaten. The chocolate Italian buttercream frosting can be a bit of a challenge, especially in a hot kitchen but it is well, well worth the effort to master this skill. It really is the best chocolate frosting ever; so luscious and so, so silky smooth.

Originally Published March 7, 2008.

Chocolate Cake

• 2 cups sugar
• 2 cups all purpose flour
• 3/4 cup cocoa
• 2 tsp. baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 cup soured milk (add a tablespoon of lemon juice to sour the milk)
• 1 cup black coffee
• 1/2 cup vegetable oil
• 1 tsp vanilla extract

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.

Pour into 2 greased and floured 9 inch cake pans, or one 9x13 pan. Bake at 350 degrees F for 35-40 minutes or until toothpick inserted in the center comes out clean.

Chocolate Buttercream Frosting

Combine and melt (but do not over heat) in a double boiler:

• 1 pound chocolate (at least 50% cocoa), chopped in small pieces
• ½ cup butter

Set aside to cool to room temperature

• 2 cups sugar
• 2/3 cup water

Combine and bring to a boil. Continue to boil over medium heat without stirring until the mixture reaches 240 degrees on a candy thermometer.

Meanwhile beat together to stiff peaks

• 6 egg whites at room temperature
• ¼ tsp cream of tartar
• 2 tsp vanilla extract
• Pinch salt

Slowly pour in the sugar syrup hitting the side of the bowl and not the beaters. Continue beating the frosting for 10-15 minutes until the meringue is completely cool. When completely cool, slowly begin to add, a few tablespoons at a time

• 2 cups softened unsalted butter

Beat until smooth after each addition.

Add the melted chocolate to the meringue mixture in about 4 additions and beat well after each addition. Continue beating until frosting reaches a spreadable consistency. This may take 15 minutes or so and you may have to chill the frosting for several minutes before beating it again to get it to stiffen. Alternatively, you can place the frosting bowl in an ice bath while continuing to beat constantly until the icing stiffens sufficiently.

Split the cake layers in half, horizontally, making 4 layers in total. Fill layers with frosting and spread over the entire cake. Garnish with chocolate ganache or chocolate curls if desired.

Chocolate Buttercream Cake

Proper English Scones

Proper English Scones

For those of us here in Canada and the US, if you go looking for a recipe for good English scones, you will often be met with the imprecise task of converting the weight measurements that are always used in British recipes into the cup measurements that we use in North America. You also have to sometimes deal with ingredients like self raising flour which I've never actually used in 40 years of baking.

This recipe demystifies the process for you, using our more familiar measurement system in a tried and true recipe that I've used for years. There are plenty of other scone recipes on Rock Recipes but I don't use eggs in most of my scones because I prefer the textural difference of the crispier edges against the soft tender baked inside. This recipe does include egg for a softer scone which goes so beautifully well with jam and cream.

This is rather a small batch and the scones themselves are small, using my smallest biscuit cutter. If you need more however the recipe is easily doubled without affecting the texture of your scones. The dainty size is quite nice for afternoon tea but if you like them larger, you can also just form the dough into a circle about 3/4 inch thick and cut it with a sharp knife into 8 wedges like pieces of pie. These will take a little longer to bake; about 20 minutes. The larger size is quite nice to serve at a weekend brunch but any way you enjoy them, you're sure to make these again and again.

Proper English Scones

Recipe by Barry C. Parsons

A proper English scones recipe using North American measurements instead of weight measures. Perfect with thick cream and your favorite homemade jam.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 18 1 1/2 inch scones

Ingredients

• 1 2/3 cups all purpose flour
• 2 1/2 tsp baking powder
• 3 tbsp white sugar
• pinch table salt table salt
• 3 tbsp butter
• 1/2 cup milk
• 1/2 tsp vanilla extract (optional)
• 1 egg

Instructions

1. Preheat oven to 400 degrees F.
2. In a food processor add the flour, baking powder, sugar, and salt. Pulse to mix together well. (You can just mix the ingredients in a bowl if you prefer the manual method)
3. Pulse in the butter until the mixture resembles a coarse meal. (or just use your fingertips to rub the butter through the dry ingredients until the same texture is achieved.)
4. Whisk together the milk, egg and vanilla. Reserve a few teaspoons of the liquid to brush on top of the scones. This helps them brown nicely)
5. Add the liquid to the dry ingredients and stir in quickly with a wooden spoon until a soft dough forms. It should be a little sticky. Don't over work the dough or your scones will get tough and not rise well.
6. Turn the dough out onto a well floured board or counter top.
7. Lightly sprinkle the top of the dough with flour and just using your hands, form the dough into a round about 3/4 of an inch thick.
8. Using a 1 1/2 inch biscuit cutter, cut out your scones and place them about 2 inches apart on a parchment lined baking sheet.
9. Re-roll the scraps and cut out the rest of the scones. Brush the tops of all the scones with the reserved milk and egg liquid.
10. Pop the scones into the hot oven for about 12-15 minutes or until the tops of the scones are evenly browned. Cool on a wire rack.
11. Serve with thick or clotted cream and your favorite jam. 

Proper English Scones

Thin Crust Pulled Pork Pizza

Thin Crust Pulled Pork Pizza

Pizza night was extra special this week because of this collision of two of our family's all time favorites, thin crust pizza and pulled pork. Boy, was it ever delicious.

We had Apple BBQ Pulled Pork for dinner a couple of days beforehand and put the leftovers to good use in this terrific pizza. You can use your own favorite pulled pork recipe if you like or use one of our pulled pork recipes, whichever you prefer. If you have some of the leftover Apple BBQ Sauce form the original pulled pork meal, you can use that for the pizza or just go with the very simple tomato sauce that we have here.

You will need a pizza stone to properly cook this thin crust pizza to crispy perfection, so make sure it is well preheated for about a half hour before you bake the pizza. Mozzarella, provolone or Monterey Jack all are good choices for this pizza or even a combination of all three. I use cubes of cheese instead of grated because in the high heat of the oven, it can brown too quickly and easily. Keep the number of toppings to a minimum and in a single layer for best results and I guarantee this will be leftovers that absolutely nobody will complain about.


Pizza Dough

Makes Sufficient for six 12 to 14 inch thin crust pizzas or 4 thicker crust pizzas

• Approximately 6 cups 00 Tipo Flour (the recipe will work with all purpose flour)
• 1 1/2 tbsp instant yeast
• 2 tsp sea salt
• 2 ¼ cups lukewarm water
• 2 tbsp extra virgin olive oil (optional, omit for crispier crust)

Mix dry ingredients together except for two cups of the flour. Add the warm water and mix very well with a wooden spoon for about 5 minutes. Add the remaining flour a little at a time until a soft dough forms.

You may need to use a little more or a little less flour, just don't add so much that the dough gets too stiff. Dough that forms into a ball easily but remains soft and a little sticky to the touch is ideal. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes. Allow dough to rest for 2 hours, covered in a warm place or until doubled in size. Knead again for 5- 10 minutes and split dough into 2 - 6 portions and allow to rest for 20 minutes before rolling or stretching your dough into the desired size.

NOTE: Although not completely essential, I always make my pizza dough a day ahead and cold proof it in the fridge overnight. To do this, immediately after the second kneading, when the dough is formed into balls, place it in a long plastic container that has been lined with parchment paper and then well dusted with flour. Cover and store in the fridge overnight. Allow the dough to come up to room temperature for 30-60 minutes before using it.

 Spicy Quick Pizza Sauce

• 4 cloves minced garlic
• 6 tbsp olive oil
• 8 large ripe tomatoes diced
• 2 tbsp brown sugar
• 6 tbsp balsamic vinegar
• 1/2 tsp crushed chili sauce (or a pinch of chili flakes)
• salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving. Let the sauce cool thoroughly before using it on the pizza.

Preparing the pizza for the oven.

Other than the pulled pork and cheese, use whatever toppings you think go well together. I make simple versions of this pizza mostly with just cheese and onion but this is a list of some of the toppings we have used.

Pieces of pulled pork
Pre-cooked bacon, crumbled
julienne red onion
julienne red peppers
pickled jalapeno peppers or banana peppers
Cheese: Use any combination you like mozzarella, parmasean or monteray jack cheese

Preheat your pizza stone in middle rack of your oven for half an hour at 450 degrees F.
Stretch or roll your pizza dough into rounds and place on a wooden peel that has been sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings. Spread pizza sauce over the crust plus a little cheese. Add desired toppings.This type of thin crust pizza cooks very fast (only 8 minutes in my oven) so a single layer of toppings is best. Resist the temptation to pile the toppings high on this particular pizza.

I use cheese that's cut into small cubes rater than grated because it stands up to the heat better in the high heat. Grated cheese may actually burn or brown too much at this heat.

Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.

Bake for 7-10 minutes depending upon your oven. Bottom and top crust should be nicely browned. Allow pizza to sit for 5 minutes before cutting and serving.

Thin Crust Pulled Pork Pizza

Jikar Khar masor muror logot (Ridge gourd khar with Fish head)

Khar...A signature dish of Assamese people.....Our traditional Assamese meal always begins with 'Khar', a purely unique dish which is very simple to make and tasty to eat........There are variety of khar dishes.............Here I have shared Jikar Khar........

Ingredients:

• Fried Fish head: 500 gms
• Ridge Gourd (jika): 2-3 medium size
• Mustard oil: 2 tbsps
• Crushed garlic cloves: 1/2 tbsp
• Slit green chilies: 2
• Salt: to taste
• Kolakhar: 1 tbsp or sodium bicarbonate: 1/4 tsp

Method:

• Peel and chop the Ridge gourds
• Heat oil and fry the garlic till brown.
• Add the fried fish head pieces and stir for a minute.
• Add chopped ridge gourd and stir for about half a minute.
• Add slit green chilies, salt,and kolakhar or sodium bicarbonate.
• Add water and stir and close cover.
• Cook for another 15 minutes and switch off the gas.
• The Jikar khar is ready to be served with rice.

Poita Bhaat or Ponta Bhaat...........( A forgotten dish for many Assamese people)

পইতা ভাত/পন্টা ভাত  

Petote Bhuk Lagile Poita Bhaat Emuthi......

Poita Bhaat......A great way to beat the Heat in Summer.....


Poita bhaat is a lightly fermented rice-based dish generally served with salt, mustard oil, onion and chili.... A very similar dish consumed in Orissa and West Bengal is known as Pakhal,Panta Bhat. Here I have shared another variation of serving Poita Bhaat....Here I have served Poita bhaat with (clockwise).......... Bhoja Saru Maas (Fried small fish), Aloo Pitika (Mashed Potato), Masur dailor Bor ( Red Lentils Fritter), Masur Dail Bota ( Red Lentil Chutney), Baah Gaajor Achar ( Bamboo Shoot Pickle), Bhut Jolokia, Kesa Piaj (Raw Onion), Few drops of Mitha Tel ( Mustard Oil) and Nimokh (Salt)....

Spinach and Parmesan Quinoa

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Here's a delicious healthy side dish, that's sure to please and goes with everything from grilled chicken and fish to baked pork chops. It's a favorite of mine to serve with simply marinated and grilled lamb chops.

Other than a side dish, this would also make a terrific vegetarian lunch idea or as part of a Meatless Monday supper.

Serves 6

Bring to a boil over low heat:

• 1 cup quinoa
• 1/2 tsp salt
• 1 1/2 cups water

Cover and simmer very slowly for 15 to 20 minutes until the grains are cooked but still a little firm to the bite. As in cooking rice I like to keep the pot covered tightly, turn off the burner in the last five minutes and let it it sit: then fluff with a fork when it's done.

In a wok or large saute pan add:

• 3 tbsp olive oil
• 2 cloves minced garlic
• 1 small minced shallot

Saute for a moment to soften the shallot and garlic then add:

• 1 small red, yellow or orange bell pepper
• 1/2 cup pitted olives (optional)
• 1 small diced de-seeded tomato
• 1/2 tsp black pepper

Saute for only a minute or to heat the peppers through, then remove from the heat and toss in:

• 1/4 cup grated Parmesan cheese
• 2 cups fresh baby spinach leaves

Toss together well until the spinach wilts and serve immediately with a drizzle of extra virgin olive oil and shards of Parmesan as a garnish.

Spinach and Parmesan Quinoa

Cabbage Noodles and Meat Sauce (scd, paleo)

At some point in your Paleo life you give up the dream that any vegetable will ever come close to actually substituting the taste of wheat-based pasta. Yes, the noodle texture is duplicated in zoodles and such, but to be quite honest, there is just no Paleo food that will every compete in the same game as pasta. At the same time, however, you may begin to realize that your relationship with food is not what you once idealized. Realizing that sometimes we crave- not flavors and textures, but ideas of food. For instance, having a pasta-type base of stringy food that fills up the majority of a plate topped with a red sauce infused with herbs, spices, and bits of tender meat will trick your brain more than first presumed. Perhaps these cabbage noodles on their own will not inspire any dishes in Italy any time soon, but they may bring some comfort back into your Paleo food palate. That being said, this dish is truly delicious in its own faux-noodle kind of way.

Ingredients:

1 medium head green cabbage
1 lb 92/8 (lean/fat) ground turkey
1 can diced tomatoes, drained
1 small yellow onion, diced
1 Tbsp coconut oil
1 Tbsp white vinegar
1 tsp pepper
1 Tbsp garlic powder
1 tsp thyme
salt, to taste

Directions:

Cut cabbage into quarters after removing outer leaves. Cut out core. Slice lengthwise into thin strips. Place cabbage into large pot and cover with water. Add vinegar to water in pot. Boil on high for about ten minutes, or until cabbage is tender-crisp but not mushy. Strain off water when appropriate consistency is reached.

Meanwhile, heat coconut oil in large frying pan or wok. Add diced onion and cook until translucent. Add turkey and spices and cook until no longer pink. Add drained tomatoes and simmer for about ten minutes.

Top cabbage "noodles" with turkey sauce. Add salt to taste. Enjoy.

Foolproof Dry Rubbed Oven Ribs

Foolproof Dry Rubbed Oven Ribs

It may be the first full day of Spring but it is still very much winter here in Newfoundland and it seems like an eternity yet until my backyard grill and smoker get put to good use. My back deck still has about 4 feet of snow on it.

I love slow smoked ribs, it is my favorite way to prepare them during the summer months but when that's not possible, I make very simple dry rubbed ribs in the oven using my own blend of herbs and spices. This recipe is practically foolproof. Plenty of time but no skill at all is required to produce succulent, fall apart tender ribs.

These ribs are perfect party food because the spice rub provides all the flavor with no need for messy sauces that always land on your favorite outfit. If you like however, a favorite glazing barbecue sauce can be brushed on at the end. My kids are quite fond of honey barbecue sauce on these ribs.

The recipe here makes about 2 cups of rub so you can scale it down if you like but I like to keep it on hand for terrific roast chicken, chops or even burgers. You will find many ways to use it. I just keep a supply on hand in a mason jar in my spice drawer. It also makes a wonderful thank-you gift if someone invites you to dinner. You're sure to receive another invite before long.

Makes about 2 cups dry rub.

• 3 tbsp paprika
• 2 tbsp smoked paprika
• 2 tbsp chili powder
• 3 tbsp kosher salt
• 1 tbsp powdered ginger
• 1 tbsp chipotle powder
• 6 tbsp brown sugar
• 1 tbsp black pepper
• 1 tbsp ground nutmeg
• 1 tbsp ground oregano
• 1 tbsp ground thyme
• 1 tbsp ground coriander 
• 2 tbsp dry mustard powder
• 2 tbsp garlic powder
• 3 tbsp onion powder
• 1 tsp ground cumin
• 1 tsp cinnamon

Mix together well and store any unused dry rub in an airtight container in a cool place.

There is a thin membrane called silver skin on the back of all pork ribs that I like to remove first. If left on, it will shrink during cooking and cause the ribs to curl. It also prevents the spice mix from seasoning the underside of the ribs. I push a butter knife between the silver skin and the first bone on the rack of ribs to loosen the skin, then I poke my finger into the slit the knife has made, grasp the silver skin and pull it off all the way down the length of the rack of ribs.

Liberally rub the spice mix all over the surface of the pork ribs on both sides. Cover with plastic wrap and place in the fridge for several hours or as I prefer, overnight.

Place the ribs, uncovered, on a wire rack over a baking sheet and place in a 225 degree F oven for 8-9 hours depending on the thickness of the ribs.

Foolproof Dry Rubbed Oven Ribs

Flourless Chocolate Torte {Grain Free + Dairy Free Option}

Rich, decadent, creamy, chocolatey goodness ... if you love chocolate + cake + truffles, this Flourless Chocolate Torte will not disappoint.  It's so easy to make, and if you're a baker {or a Real Foodie}, you'll probably already have the ingredients on hand ... I almost always do.  So don't wait for a special occasion, make some today and share with someone you love ... trust me there's plenty to go around, it's very rich, so a simple slice is just perfect.

Recipe inspired by: Paleo Flourless Chocolate Cake @ Amee's Savory Dish.  I adapted the recipe just a bit ... both are delicious and full of flavor.  

FLOURLESS CHOCOLATE TORTE 

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Equipment: Double Boiler or Medium-Size Sauce Pan w/ Heat Proof Glass Bowl, Standing Mixer w/ Whisk Attachment or Hand Held Mixer w/ Large Mixing Bowl

• 10 ounces homemade chocolate chips* or allergy-free chocolate chips
• 3/4 cup coconut oil, pasture butter or ghee {See Resources}
• 1/2 cup honey {I use local raw creamed clover}
• 2 teaspoons gluten free vanilla extract
• 1/8 teaspoon sea salt {See Resources}
• 1 tablespoon cacao powder
• 6 organic or pastured eggs

1. Preheat oven to 300 degrees F.

2. Grease a 9" springform cake pan or a 9" round cake pan {a 9" Pie Dish will work too, the edges will come out like a pie though, not with straight edges}.  Line the pan with a circle of unbleached parchment paper {the circle does not have to be perfect, just large enough to roughly fit in the bottom of the pan}.

3. In a doubler boiler {or homemade double boiler - I use a medium-size pan, fill half way with water, and place a heat proof glass bowl on top of the pan}, slowly melt the coconut oil/pasture butter/ghee and chocolate chips over medium-low heat.  Stir constantly to evenly distribute and melt the chocolate.  Remove from heat when the chocolate is fully melted.    

4. Add honey, vanilla, salt and cacao powder.  Stir until honey is melted and fully incorporated.  

5. Using a hand held mixer, beat in the eggs one at a time using medium speed.  If using a Standing Mixer {fitted with whisk attachment}, transfer chocolate mixture to the mixing bowl first, then beat in the eggs.  Mix until fully incorporated.  The batter will be thin.

6. Pour mixture into greased cake pan. 

7. Bake at 300 degrees F for about 40-45 minutes.  Cake should be set, but still a little wet in the middle when done.  The cake will puff up, but will deflate when you remove it from the oven.  Let cool at room temperature for about 20 minutes, then transfer to the refrigerator for a few hours if you can stand it.  Make sure to let it rest in the refrigerator for at least 30 minutes.  

8. Cut each slice with a clean, dry knife; make sure to clean the knife or wash with warm water between slices.


Yield: About 10-12 servings.

Serving Suggestions: Enjoy with a dollop of Homemade Whipped Cream or Homemade Vanilla Ice Cream and serve with some fresh berries.

Storage: Keeps well in the refrigerator for 3 days {but trust me it won't last that long before someone gobbles it up}.  

Note: I dusted the top of mine with organic powdered sugar, this is totally optional.

*To make your own Homemade Chocolate Chips, check out these recipes here and here. 

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is shared at Whole Food Fridays @ Allergy Free Alaska, Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms, Fat Tuesday @ Real Food Forager, Real Food Wednesday @ Kelly the Kitchen Kop, Pennywise Platter Thursday @ The Nourishing Gourmet, + Allergy Free Wednesday @ The Tasty Alternative. 

One Hour Shortcut Chicken Cacciatore

One Hour Shortcut Chicken Cacciatore

Cacciatore is traditionally braised chicken, cooked in a spicy tomato sauce. While I do like the flavors here, I'm not always a fan of braising chicken, especially mixed white and dark pieces together. The dark meat will braise well while the breast pieces are almost always too dry.

Although the chicken pieces are also traditionally browned before braising, I am also not a fan of chicken skin that softens and gets a bit slimy during the slow simmering process. The same goes for wings that are simmered in sauce. You will find plenty of chicken wing recipes here on Rock recipes but they are always baked or fried to crisp the skin; I just don't enjoy them any other way.

In this case I deconstructed the cacciatore, making the chicken and sauce separately. The chicken is quickly dredged in simply seasoned flour, then quickly baked at high heat to crisp the skin. The sauce and rice are easily prepared in the time the chicken is in the oven, making this flavorful family meal easily able to be accomplished in only an hour.

One Hour Shortcut Chicken Cacciatore

Recipe by Barry C. Parsons

One Hour Shortcut Chicken Cacciatore - a shortcut version of the classic chicken dish, that bakes the chicken separately to keep it juicy and crispy. A fantastic family meal in only an hour!

Prep time: 20 minutes
Cook time: 50 minutes
Total time: 60 minutes
Yield: 4 - 6 servings

Ingredients

• 2 to 3 pounds chicken pieces, bone in, skin on
• 1 cup flour
• 1/2 tsp dry thyme
• 1/2 tsp dry oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 tbsp olive oil
• 3 cloves minced garlic
• 1 small red onion, chopped
• 4 cups pureed canned tomatoes
• 1/2 cup white wine (or chicken stock)
• 1/2 tsp chili flakes (more or less to taste)
• 1 large red or green bell pepper, diced
• 2 tbsp brown sugar
• 1 tsp dry thyme
• 1 tsp dried oregano
• 2 tbsp balsamic vinegar
• 1 large grated carrot
• 1/2 tsp black pepper
• a couple pinches salt, to season
• 1/2 cup pitted kalamata olives
• 1 cup sliced crimini or button mushrooms (optional)

Cooking Directions

1. Preheat oven to 400 degrees F.
2. Mix together the flour, 1/2 tsp of thyme, 1/2 tsp oregano, 1/2 tsp salt. 1/2 tsp pepper. Transfer to a large Ziploc bag and add the chicken pieces, coating them well in the flour dredge.
3. Place the chicken pieces on a lightly oiled baking sheet and spray the tops of the pieces with a little more oil, using a spray bottle.
4. Bake for about 50 minutes or until the skin is well browned and the internal temperature of the largest pieces reaches 170 degrees F.
5. While the chicken in in the oven, prepare the sauce. Begin by softening the onions and garlic in the 3 tbsp olive oil.
6. Add the tomatoes, wine, chili flakes, bell peppers, brown sugar, thyme, oregano, grated carrot, balsamic vinegar, salt and pepper. Simmer slowly while the chicken cooks.
7. In the last 20-25 minutes of cooking time, slowly simmer 1 1/2 cups basmati rice in 3 cups of salted water or low sodium chicken stock.
8. Serve the chicken and sauce over the rice. 

Homemade Honey Sweetened Whipped Cream {Real Food + Nourishing}

WHIPPED CREAM - it's a love or hate kind of thing.  I love it, but only if it's homemade.  And I mean made with REAL ingredients, not any of that processed junk.  I rarely have it because I can't stand whipped cream in any other form.  Do you know what's in store bought FAKE whipped cream?  Corn Syrup, Refined Sugar, Artificial Flavors, Carrageenan ... YUCK, no thank you.  And then there's the fluffy kind that comes in the round container ... guess what, it's loaded with Hydrogenated Vegetable Oil ... gross!

Homemade Whipped Cream is SO EASY TO MAKE!  When you make it with REAL, healthy, nourishing ingredients, you can't go wrong.  

The next time you're in need of some whipped cream, please make some on your own.  It literally takes minutes to make and the result is so worth it.    

HOMEMADE HONEY SWEETENED WHIPPED CREAM

Perfectly sweet, simple and delicious ... this Honey Sweetened Whipped Cream is oh so good!

Equipment: Large Mixing Bowl w/ high sides, Hand-Held Mixer or Standing Mixer

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• 2 cups organic whipping cream or raw cream * {See Resources}
• 2-3 tablespoons raw honey {I use raw local creamed clover honey}
• 1 1/2 teaspoons gluten free vanilla extract 

1.  In a large mixing bowl, whip the cream, honey and vanilla extract on high until it forms stiff peaks.  [Note: Make sure to use a large mixing bowl with high edges or the liquid will go everywhere when you turn the mixer on.]  

2.  Serve immediately or chill in the refrigerator.  

Yield: Makes about 4 cups.

Tips: Make sure the cream is very cold; keep it refrigerated until ready to use.  Chill your mixing bowl and whisk/beaters in the freezer for about 15 minutes before using. 

Storage: Cover and store in the refrigerator.  Keeps well for about 2 hours ... we have left it in the refrigerator and still enjoyed it the next day.    

Serving Suggestions: Dollop on a piece of pie or cake, layer into trifles or parfaits, serve with fresh fruit, spoon onto Strawberry shortcakes, puddings, ice cream or milkshakes ... or just eat it by the spoonful.  

* Use dairy from pastured cows if possible and/or try to find a quality organic product like Straus Family Creamery; their cows graze on lush grass in Marshall, CA near Tomales Bay and they do not ultra-pasteurize their products.  For California residents, check out my favorite raw milk/cream from Claravale Farm.  They sell to stores and co-ops all over CA.

RECIPES TO ENJOY WITH YOUR HOMEMADE WHIPPED CREAM:

• Honey Sweetened Hot Chocolate
• Chocolate Avocado Ice Cream
• Strawberry Milkshake
• Mini Warm Chocolate Cakes 
• Homemade Chocolate Pudding

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

Fudgee-o Whoopie Pies

Fudgee-o Whoopie Pies

My teen daughter Olivia has been in the kitchen baking again. She took a break from her recent obsession, those utterly amazing Nutella Swirl Brownies, which she has made a half dozen times in the last few weeks to make these terrific whoopie pies based upon a favorite Canadian fudge sandwich cookie that we featured before in our recipe for Homemade Fudgee-o Cookies.

These double chocolate whoopie pies are pretty easy to make and would make a fun baking project with little kids; great for after school snacks and lunchboxes too.

Makes about 10 whoopie pies

• 2 cups plus 2 tbsp sifted flour
• 1 teaspoons salt
• 1 teaspoons baking soda
• 1/2 cup cocoa
• 1 cups sugar
• 1/2 cup hot water
• 1/4 cup butter
• 1/4 cup shortening
• 1/2 cup sour milk
• 1 egg
• 1 teaspoon pure vanilla extract

Sift together dry ingredients and set aside.

Beat together shortening, butter, sugar until creamy. Beat in the eggs and vanilla

Add milk, cocoa and hot water. Then add the dry ingredients.

Scoop heaping tablespoonfuls of batter onto a greased or parchment lined cookie sheet and space at least 2" apart.  Small sized ice cream or cookie dough scoop works really well too. Bake at 325 degrees for 10-12 minutes or until centers spring back when touched. Cool completely.

Chocolate Fudge Filling

• 2 1/2 cups icing sugar (powdered sugar)
• 1/2 cup cocoa
• 1/2 cup unsalted butter
• 1/2 tsp vanilla extract
• 2-3 tbsp milk

Mix together the icing sugar, cocoa butter, vanilla and a couple of tablespoons of milk until smooth. Add more milk as needed to bring the frosting to a thick but smooth and spreadable consistency. Spoon between two of the whoopie pie sections and press together slightly.

One Bowl Gingerbread Cake with Mango Vanilla Jam

One Bowl Gingerbread Cake with Mango Vanilla Jam

Spouse had a birthday last week and I always try to tailor birthday cakes to the person's favorite flavors. Everyone knows how much Spouse loves her gingerbread and I've been wanting to develop a quick, one bowl, simplified version of her favorite cake. It came together in no time plus it turned out beautifully moist and well spiced so I know we will be making it many times in the future.

To compliment the cake I filled it with some very simple to prepare vanilla mango jam and a simple vanilla glaze. Spouse loved it and so did the kids. We normally send out leftover dessert to friends and neighbors but o this occasion, there were nothing but crumbs left on the plate by the next day. Sorry to the "Leftover List", you'll have to wait until next time to sample this one.

Gingerbread Cake

• 1 cup sugar
• 2 1/2 cups all purpose flour
• 3 tbsp powdered ginger
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 2 tsp. baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 cup soured milk
• 1/2 cup fancy or light molasses (not cooking molasses or blackstrap molasses)
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp freshly grated ginger root (optional)

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 to 3 minutes.
Pour into 2 greased and floured 8 or 9 inch cake pans. Line the bottoms with parchment paper circles for easier release.  Bake at 350 degrees F for 30-40 minutes or until toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes before turning out onto a wire rack to cool completely. Fill between the two layers with Mango Vanilla Jam.

Mango Vanilla Jam

• 3 ripe mangoes, finely diced
• 3/4 cup sugar
• 1/2 cup water
• 1 vanilla bean

Split the vanilla bean lengthwise, scrape out the seed paste with a knife. Add the scraped out seeds, along with the vanilla pod to a small saucepan along with the remaining ingredients. Bring to a very slow simmer for about a half hour or until almost all of the liquid has boiled off. Mash with a fork and set aside to cool completely before using to fill the cake. Spread Vanilla Glaze over the top of the cake, letting it drizzle down the sides. garnish with a dollop of the jam or fresh mango slices in the center of the cake.

Vanilla Glaze

• 2 cups icing sugar 
• approximately 3 tbsp milk
• 1/2 tsp vanilla extract

Mix all together until smooth. If it is too thick to flow properly add a few more drops of milk or if too thin a couple of tbsp icing sugar until you get the right consistency.

Crispy Thin Crust Barbecue Chicken Pizza

Crispy Thin Crust Barbecue Chicken Pizza

Pizza night is always special at our house and a favorite meal for kids and adults alike. Crispy, thin crust pizza is everyone's  preference around here. We also use it for entertaining, letting guests top their own pizzas or cutting individual pizzas into small slices and serving them as hors d'ouevres.

The pizza sauce recipe is a hybrid tomato and barbecue sauce.  You can use a smoky BBQ sauce from the store or try this homemade version.

I love turning almost any pizza into a calzone. Here I used a half ball of dough, about 4 1/2 ounces, and rolled it out to about a 8 inch round. I then  added about half the amount of toppings that I would use on a pizza, keeping them on one half of the dough about an inch away from the edges. Pinch the edges together and roll and fold the edge of the semicircle toward the center to seal. Cut a couple of small slits in the top with the tip of a sharp knife and cook on a pizza stone as you would the pizza for up to 12 minutes.

Barbecue Chicken Calzone

Pizza Dough

Makes Sufficient for six 12 to 14 inch thin crust pizzas or 4 thicker crust pizzas

• Approximately 6 cups 00 Tipo Flour (the recipe will work with all purpose flour)
• 1 1/2 tbsp instant yeast
• 2 tsp sea salt
• 2 ¼ cups lukewarm water
• 2 tbsp extra virgin olive oil (optional, omit for crispier crust)

Mix dry ingredients together except for two cups of the flour. Add the warm water and mix very well with a wooden spoon for about 5 minutes. Add the remaining flour a little at a time until a soft dough forms.

You may need to use a little more or a little less flour, just don't add so much that the dough gets too stiff. Dough that forms into a ball easily but remains soft and a little sticky to the touch is ideal. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes. Allow dough to rest for 2 hours, covered in a warm place or until doubled in size. Knead again for 5- 10 minutes and split dough into 2 - 6 portions and allow to rest for 20 minutes before rolling or stretching your dough into the desired size.

NOTE: Although not completely essential, I always make my pizza dough a day ahead and cold proof it in the fridge overnight. To do this, immediately after the second kneading, when the dough is formed into balls, place it in a long plastic container that has been lined with parchment paper and then well dusted with flour. Cover and store in the fridge overnight. Allow the dough to come up to room temperature for 30-60 minutes before using it.

BBQ Pizza Sauce

In a large saucepan sauté for one minute

• 4 cloves minced garlic in
• 2 tablespoons extra virgin Olive Oil

Add:

• 4 cups San Marzano canned tomatoes, pureed (or canned plum tomatoes)
• 2 tsp oregano
• 2 tsp sweet basil
• 1 tsp fennel seed
• 1 tsp kosher salt
• 2 tbsp brown sugar
• ½ cup of your favorite smoky barbeque sauce
• 2 tablespoons hot sauce (optional) or 1/4 tsp chipotle powder

Simmer all ingredients together over low heat for about 20 minutes. Set aside to cool.

Toppings choose any you like :

Grilled boneless skinless chicken breast cut in slices.
Pre-cooked bacon
Kalamata olives
Roasted red peppers
Sautéed red onion
Cheese: Use any combination you like cheddar, mozzarella, parmasean or monteray jack cheese

Preheat your pizza stone in middle rack of your oven for half an hour at 450 degrees F.
Stretch or roll your pizza dough into rounds and place on a wooden peel that has been sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings. Spread pizza sauce over the crust plus a little cheese. Add desired toppings.This type of thin crust pizza cooks very fast (only 8 minutes in my oven) so a single layer of toppings is best. Resist the temptation to pile the toppings high on this particular pizza.

I use cheese that's cut into small cubes rater than grated because it stands up to the heat better in the high heat. Grated cheese may actually burn or brown too much at this heat.

 Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.

Bake for 7-10 minutes depending upon your oven. Bottom and top crust should be nicely browned. Allow pizza to sit for 5 minutes before cutting and serving.

Updated. Originally published October 5, 2007.

Bacon Wrapped Avocado Egg Nests (paleo, scd)

If you ever want to bring something easy yet impressive to a pock luck or a brunch may I suggest these little Paleo nests. The potential for stuffings are unlimited here. Try adding your favorite chopped veggies in with the egg or pico de gallo. Or try wrapping in prosciutto instead of bacon, or use turkey bacon.

2 ripe avocados
2 medium eggs
1/2 pound bacon*
salt and pepper, to taste

Cut avocados in half. Remove pit. Peel.
Crack open eggs and split into two portions.
Put half of one egg into the middle of half of one avocado.
Sprinkle with salt and pepper.
Carefully wrap each avocado half with a strip of bacon.
Place sunny side up in a baking dish.
Bake at 350 degrees for twenty minutes.
Broil for five minutes, flip over and broil for another five minutes (or until bacon is crispy).

Enjoy.

*note: for those on scd: try finding low-sodium versions of your favorite bacon brand to get some that is cured sugar-free.

Bumbleberry Port Jam

Bumbleberry Port Jam

I've been cleaning out the freezer again and one of the things that always seems to be there, especially now during the winter months are partly used bags of frozen berries. We regularly buy these in the winter months when fresh are not available or are prohibitively expensive. When I begin to question how long the bags have been open is when I decide to throw them all in together and make a batch of bumbleberry jam.

I am not a big maker of preserves, I'm afraid but it is something I'd like to get into this summer. A couple of friends are dedicated canners and bottlers of summer's bounty. I mostly make jams in small batches, usually no more than a couple of mason jars at a time and consume them quickly within a week or two. If it nears the end of that time, the jam usually gets used for dessert like a simple, classic Victoria Sandwich Cake.

There are no rules to my freezer cleaning bumbleberry jam. In this particular batch I used blueberries, strawberries and raspberries but blackberries, cranberries or local partridgeberries  (lingonberries) have been known to be used in the past too; whatever yo have. I like to use a proportion of  2:1 crushed berries to sugar and 2 ounce of lemon juice for each 4 cups berries. This is less sugar than most jams but you will get more of the natural fruit flavor, which is what I prefer.

When making simple jam without pectin, I like to use a candy thermometer to make sure the mixture reaches a syrupy stage or 220-225 degrees F so that you don't have runny jam.

This time around I had on hand a bottle of beautiful port wine that I had been given which had beautiful notes of cherry and plum so I decided to add some of it to my jam. The result was outstanding. What started as a simple way to use those leftover berries  turned into a more complex, deeply flavored, elegant jam that would be as welcome at a formal afternoon tea as it would at a casual weekend brunch.

Makes about 4 cups jam

• 4 cups crushed mixed berries (the jam pictured used strawberries, raspberries and blueberries)
• 2 cups sugar
• 1/4 cup lemon juice
• 1/2 cup good port wine

Bring all ingredients to a slow boil. Watch it carefully, jams always boil over easily. Simmer until almost all of the liquid has boiled off and what remains has reached the syrup stage on a candy thermometer, 220 - 225  degrees F.

While still hot, pour into sterilized jars and seal with sterilized lids. If keeping for longer than a week, use the canning method recommended by the jar manufacturer as in this step-by-step guide.