Simple For Recipe: August 2018

Friday 31 August 2018

Homemade Harvest Herb Salt

Preserve your herb harvest by making flavourful herb salt. I used Himalayan pink salt, and a mix of herbs of sage, rosemary, thyme, parsley and oregano, but you can use whatever combos you love with different salts. It's easily customizable and makes great gifts.

2-3 cup Fresh herbs such as sage, rosemary, thyme, parsley, oregano, or any herb you like
5 Garlic cloves, peeled
1/2 cup Himalayan pink salt or sea salt

Wash the herbs and remove coarse stems and any discolored leaves. Dry thoroughly.
Place the herbs, garlic and salt in a food processor and pulse until you have a coarse grind. Don't over do it, you don't want a paste or puree. You can use a sharp knife to chop everything until you have a coarse mixture.
The salt will be slightly wet at this point. Spread the salt on a baking tray and let it dry for a couple of hours. You can also preheat the oven to 120F/50C. Turn it off, then place in the baking tray and let it sit until it is dry to the touch. Store the herb salt in a glass jar and use as you wish. The juicy
vine ripened tomatoes
©angiesrecipes taste particularly sweet with this herb salt.

Labels: Herbs Spices and Seasonings, Salads

Thursday 23 August 2018

Red Currant Upside Down Cake with Red Wheat and Buckwheat

This easy, delicious red currant cake is lightly sweetened with coconut sugar and made with a mix of home milled red wheat and buckwheat flour. It is a simple and delicious way to enjoy summer fruit.

150 +20 g Unsalted butter, softened
100+20 g Coconut sugar
300 g Red currants, stripped from their stalks
2 Large eggs, room-temperature
1 tsp Vanilla extract
150 g Red wheat berries, milled into flour
100 g Buckwheat berries, milled into flour

2 tsp Baking powder
1/2 tsp Baking soda
1/3 tsp Nutmeg powder
1/2 tsp Cinnamon powder
Pinch of sea salt
2 tbsp Berentzen red currant liquor
120 ml Kefir
2 tbsp Sunflower seeds, optional

Preheat oven to 180C/350F. Line the bottom of a 26-cm springform pan with parchment and grease with 20 grams of butter. Sprinkle the coconut sugar over, then place in the stripped currants.
Cream 150 grams of unsalted butter and 100 grams of coconut sugar until light and fluffy. Add in eggs, one at a time, beating until fully incorporated. Stir in vanilla extract.
Whisk together the milled red wheat, buckwheat, baking powder, baking soda, spices and salt. Beat in half of the flour mixture, then red currant liquor and kefir until roughly combined. Now beat in the rest of the flour mixture until smooth. Spread batter over the currants, smoothing top with a spatula. Sprinkle with sunflower seeds if using.
Bake for 35-40 mins until a skewer inserted into the centre of cake comes out clean. Cool in the pan for 5 minutes before inverting onto a serving plate. Dust with a little of icing sugar if desired.

Labels: cakes, Fruit, Nuts and Seeds

Monday 20 August 2018

One Pot Chicken Parmesan Pasta with Artichokes and Spinach

School starts this week, which means quick and easy dinner recipes are much needed. This recipe is not only quick to make, but it's also made all in one pot. How easy is that? You start by cooking the pasta in a mixture of water and milk, then you add the remaining ingredients and cook for a few minutes until the sauce turns thick and creamy.

I added spinach and artichokes to mine, but I can think of so many other vegetables that would be great in this . . . like broccoli, cauliflower, carrots, corn, asparagus and so many more. Just make sure if you use different vegetables you either cook them first or use thawed frozen veggies.

This recipe makes a large pot of pasta and serves a lot of people. It also tastes great leftover. Be sure to add this easy cheesy pasta to your dinner rotation.

You might also like:

Easy Weeknight Bowtie Pasta

Healthier Taco Pasta

Shortcut Ham and Cheese Chicken Parmesan

30-Minute Garlic Parmesan Pasta with Crispy Chicken

One Pot Chicken Parmesan Pasta
adapted from: Betty Crocker
(Printable Recipe)

4 c. water
2 (12 oz.) cans evaporated milk
1 tsp. salt
2 cloves garlic, finely chopped
1 Lb. uncooked pasta (I use Cellentani)
2 tsp. cornstarch
2 c. diced rotisserie chicken
1 (14 oz.) can artichoke hearts, drained and chopped
1 1/2 c. shredded Parmesan cheese
juice of 1 lemon
2 Tbl. unsalted butter
4 c. baby spinach (I like to roughly chop mine)
1/2 tsp. pepper
3/4 tsp. McCormick Roasted Garlic & Herb Seasoning (or similar seasoning)

In a large Dutch oven, heat water, 1 can of evaporated milk, salt, garlic and pasta over medium heat. Simmer for 12-14 minutes, stirring frequently, until pasta is tender. In a medium bowl, stir together remaining 1 can of evaporated milk with the cornstarch; stir in the chicken and artichoke hearts. Add to mixture in the Dutch oven; return to a simmer, and continue to cook until sauce has thickened, about 2-3 minutes.

Remove from heat and stir in half of the cheese and the lemon juice. Then, stir in the remaining cheese (reserving a little for topping). Last, stir in the butter, spinach, pepper and seasoning and stir until spinach has wilted and butter is melted. Serve with reserved cheese. Serves 7-8.

Labels: chicken, Main Dishes, pasta

Thursday 16 August 2018

Baked Cauliflower Falafel with Almonds and Broccoli Seed Sprouts

Falafel gets a healthy makeover! These flavourful baked falafels are better than the real deal, because they are made with cauliflower, broccoli sprouts, white beans, almonds and einkorn flour! It makes a great lunch paired with salad greens, extra roasted cauliflowers, Feta and a refreshing yoghurt dressing.

Cauliflower Falafel	Cumin Roasted Cauliflower	Salad & Yoghurt Dressing
100 g White beans, cooked 150 g Cauliflower florets 1 clove Garlic, peeled 2 tbsp Broccoli seed sprouts 1 Egg, medium 30 g Almonds, ground 60 g Einkorn flour 1/4 tsp Baking powder 1/4 tsp Chilli flakes 1/2 tsp Cumin seed powder 1 tsp Salt 1 tsp Olive oil	500 g Cauliflower, cut into 5cm florets 1 tbsp Olive oil 1 tsp Cumin seeds Salt and black pepper	200 g Plain full fat yoghurt 1 clove, Garlic, minced 2 tbsp Freshly squeezed lemon juice 1 tsp Olive oil 2 tbsp Broccoli seed sprouts Salt and white pepper 80 g Salad greens 1 Onion, peeled and sliced 2-3 Cherry radishes, cut into wedges 50 g Feta, crumbled

Preheat the oven to 200C/400F. Line a baking tray with baking paper. Brush the baking paper with half of the olive oil.
Drain the white beans and place them in a processor together with cauliflower florets, garlic, broccoli seed sprouts and egg. Process all the ingredients until smooth. Add in ground almonds, einkorn flour, baking powder, chilli flakes, cumin powder, and salt. Process again until well combined.
Using 2 tablespoons to form 10 falafels and place them on the prepared baking tray. Brush the falafels with the remaining olive oil. Bake in the middle of hot oven for 30 minutes until lightly golden brown.
In a large bowl, toss the cauliflower, oil, and cumin to coat. Season to taste with salt and freshly ground black pepper and toss again to coat well. Arrange cauliflower in a single layer on a large, heavy baking tray and roast in 200C/400F hot oven for 30 mins, or until tender and golden brown.
Mix yoghurt, minced garlic, lemon juice, olive oil, and broccoli seed sprouts together. Season with salt and white pepper powder.
Place salad greens, sliced onions and cherry radishes on a serving platter. Crumble the feta over and top with cauliflower falafels. Serve with cumin cauliflowers and yoghurt dressing.

Labels: Cheese, Einkorn, Legumes, Nuts and Seeds, Vegetables

Sunday 12 August 2018

Lemon Poppy Seed Zucchini Bread with Lemon Icing

I have been seeing lemon poppy seed zucchini bread recipes all over the place lately. So, I figured I'd join in and post my own recipe for this delicious bread. This bread is guaranteed to be a huge hit and the icing on the top is the perfect finishing touch.

This is the 3rd loaf of lemon zucchini bread I have made in the past week. The first loaf had the strangest flavor. Then, I tried again and used buttermilk instead of sour cream and added in a little vanilla and that did the trick. This bread is absolutely AMAZING. The 2nd loaf I made was gone within two days and then I just made the 3rd loaf today.

This bread is so soft and moist with the perfect amount of lemon flavor. This recipe will definitely help you use up some of that garden zucchini.

You might also like:

Zucchini Bread with Lemon Zest

Lemon Raspberry Zucchini Bread with Lemon Glaze

Cream Cheese Swirled Zucchini Muffins

Cinnamon Roll Zucchini Bread

Lemon Poppy Seed Zucchini Bread
From: Jenn@eatcakefordinner
(Printable Recipe)

2 large eggs
2/3 c. sugar
1/2 c. canola or vegetable oil
1/2 c. buttermilk
1 c. grated zucchini (peeled or un-peeled)
grated zest of 1 lemon
juice of 1 lemon (or 2 Tbl.)
1 tsp. vanilla extract
2 c. all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1 1/2 Tbl. poppy seeds

Lemon Icing
1 c. powdered sugar
grated zest of 1 lemon
1/2 tsp. lemon extract, opt.
1-2 Tbl. milk

Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with cooking spray and line with parchment paper; set aside. In a large bowl, whisk the eggs. Add the sugar and whisk until thick and lemon colored. Stir in the oil, then the buttermilk, lemon zest, lemon juice, vanilla and grated zucchini. Stir in the flour, salt, baking powder and poppy seeds just until evenly combined.

Pour into prepared loaf pan and bake around 50 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 10 minutes. Then, remove from pan and cool completely. Top with icing and when icing has set, slice and serve.

Lemon Icing: In a small bowl, combine powdered sugar, lemon zest, lemon extract and 1 Tablespoon of milk. Stir until smooth. If icing is too thick, add a little more milk until it reaches desired consistency. Pour over cooled loaf.

Labels: bread, Quick Bread, zucchini

Thursday 9 August 2018

Blueberry Mango Curd Tart

This deliciously fruity mango curd blueberry tart recipe is the perfect summer dessert to bring to your next family gathering or neighborhood bbq party. The quality of mango makes the difference in this dessert, so make sure you get good quality sweet ripe mangoes from your grocery stores.

Ingredients	Mango Curd
40 g Coconut flakes 100 g Einkorn flour 100 g Cold unsalted butter, diced 30 g Powdered sugar Pinch of sea salt 250 g Fresh blueberries Thyme leaves	1 Large ripe mangoes, peeled, chopped 2 tbsp Raw sugar 2 tbsp Lime juice 3 Egg yolks 1/2 tbsp Cornstarch 75 g Butter, diced

Pulse together flour, coconut, butter, confectioners sugar, and salt in a food processor until dough just begins to form a ball. Press dough onto bottom and up side of 8-inch tart pan with floured fingers, then freeze until firm, about 10 minutes. Bake until golden, about 25 minutes, then cool completely in pan on a rack.
While the crust bakes, prepare the filling. Blend mangoes, raw sugar and lime juice until smooth. Transfer to a medium saucepan. Whisk in egg yolks and cornstarch. Place over medium-low heat. Stir constantly for 6 to 8 minutes or until mixture thickens and coats the back of a spoon. Remove from heat. Add butter, one piece at a time, whisking until combined.
Pour mango curd into the crust. Refrigerate for 6 hours, or overnight until firm. Top with blueberries and garnish with thyme leaves. Dust with extra icing sugar if you like.

Labels: Einkorn, Fruit, Nuts and Seeds, Pastries and Pies

Thursday 2 August 2018

Einkorn Aronia Buns with Coconut Filling

Nothing is better than fresh homemade bread! These sweet, soft bread buns with a buttery coconut filling are so yummy that I can't stop eating them. The dough, made with a mix of einkorn and wheat flour, aronia powder and coconut milk, is tender, soft and full of flavour. You can replace aronia powder with green tea, beet or moringa powder.

Coconut Filling	Dough
50 g Unsalted butter, softened 50 g Raw sugar 1 Egg, at room-temperature 100 g Desiccated coconut 50 g Coconut milk, at room-temperature	180 ml Coconut milk, lukewarm 1 Large egg 40 g Raw sugar 170 g Einkorn flour 100 g Bread flour 1 tbsp Aronia powder 5 g Dried yeast 1/3 tsp Sea salt

Cream butter and raw sugar until fluffy. Beat in egg until combined. Add in desiccated coconut. Stir to combine. Add in coconut milk until well incorporated. Cover with a plastic wrap and set aside until ready for use.
In the bowl of your stand mixer attached with a dough hook, add coconut milk, egg, raw sugar, einkorn, bread flour, yeast and salt. Mix everything at slow speed just until flour is moistened. Turn speed to medium. Knead the dough until it is smooth and gathering in the center, about 8 minutes.
Shape the dough into a ball. Grease the mixing bowl with a little bit of oil. Return the dough to the bowl. Cover the bowl with a kitchen towel and set it on a warm place for an hour or until doubled in size. Grease a 26-cm springform pan with butter.
Divide the dough into 8 equal portions. Lightly dust the work area with flour and roll each portion into a rectangle that is about 5mm thick.
Spread 1/8 of the coconut filling on the dough, leaving about 1cm border on sides. Roll the log tightly and pinch the seams and the ends to seal.
Position the log with the seam side down. Using a knife, start to slice each log vertically leaving about 1/4 inch on one end uncut. Rotate the two split logs so that the cut sides are facing up. Gently twist the two cut logs together in a spiral manner, as if braiding. Form a coil and tuck the end under it. Place into the springform pan
©angiesrecipes
. Repeat with other logs. Cover and let rise for an hour.
Preheat oven to 180C/350F. Brush the surface of the rolls with the egg wash. Bake for 20-25 minutes or until rolls are golden brown.

Labels: bread, Einkorn, Nuts and Seeds

Wednesday 1 August 2018

Guacamole Deviled Eggs

Hello, August! Today, I am sharing a really delicious and unique deviled egg recipe with you to help spread the word about National Family Meals Month, which is coming up in September.

This post is sponsored by Eggland's Best. All opinions expressed herein are my own. The information about Eggland's Best eggs and the below paragraph were provided by Eggland's Best.

Eggland's Best (EB) and the American Heart Association have teamed up to help educate families on the importance of spending time together and eating healthy and nutritious meals. In honor of National Family Meals Month, EB and the American Heart Association's Healthy For Good movement are calling on families across America to take the Family Meals Pledge and commit to spending an additional "dozen" minutes around the table while enjoying nutritious meals together. Research shows that family meals can greatly benefit the health and wellbeing of our children.

My family doesn't get to spend breakfast or lunch together often, but we always make sure to sit down and have dinner together. It's such a good time to sit down, unwind, and talk about our day. I think it's important to find the time each day to share a meal with your family.

You might think you can't find the time to do this, but you have to make time.

Now, onto these delicious deviled eggs. I'm not a huge fan of regular deviled eggs, but these guacamole ones are really really tasty. I am a HUGE guacamole lover, but it's not the healthiest when you are devouring it with chips. So, adding guacamole to egg white shells is a much healthier idea.

I used none other than Eggland's Best eggs for this recipe.

Eggland's Best (EB) is the #1 branded egg in the U.S. and is an excellent source of vitamins D, B12, E, B5 and riboflavin. EB eggs have six times more vitamin D, more than double the Omega-3s, 10 times more vitamin E and 25% less saturated fat than ordinary eggs. Independent testing has also confirmed that Eggland's Best eggs stay fresh longer than ordinary eggs.

This recipe comes from the American Heart Association. By discarding all but two of the eggs yolks and using avocados in their place is a great way to lower saturated fat in this crowd-pleasing appetizer.

Plus, adding sour cream to guacamole is a genius idea. I love sour cream and the flavor really adds something to these eggs. I am going to do that from now on.

These deviled eggs are creamy and so so good. You have got to try them.

Now, remember to make time to spend an additional "dozen" minutes around the table with your family.

Guacamole Deviled Eggs
From: American Heart Association
(Printable Recipe)

9 large Eggland's Best eggs
1 medium avocado, halved and pitted
2 Tbl. fat-free sour cream
1 1/2 tsp. fresh lime juice
1/3 c. seeded and finely chopped Roma tomatoes (1-2 tomatoes)
1/4 c. finely chopped scallions
1/4 tsp. salt
1/8 tsp. ground black pepper
1-2 tsp. finely chopped jalapeno
chopped fresh cilantro, for garnish, opt.

Make the hard boiled eggs: Fill a large pot with cold water, add all the eggs, and bring mixture to a boil over high heat. As soon as the water begins to boil, cover with a lid, remove pot from the heat, and let eggs sit for 10 minutes. Drain water and transfer eggs to a bowl of cold water to cool.

When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks, adding just two whole eggs yolks into a medium bowl and discarding the remaining seven egg yolks. Place the egg white halves onto a platter.

Slice the avocado in half and remove the pit. Use a spoon to scoop the avocado's flesh into the bowl with the egg yolks. Use a fork to mash the avocado and egg yolks together. Stir in the sour cream and lime juice.

Add the finely chopped tomatoes and scallions. Add the salt, pepper and finely chopped jalapeño. Stir together to combine.

Spoon the guacamole into each egg white half, dividing the mixture between all 18. Garnish with a sprinkle of chopped cilantro, if desired. Serve.

Labels: Appetizers

Simple For Recipe