I almost posted another salad but I thought to be fair I should give you something else equally as delicious. I also love dessert!
I have wanted to make a gluten free crisp for a while now. Apple crisps are one of my favorites in the winter but I’m always trying get away from using flour where possible. The challenge is making it so you can’t tell you didn’t use flour, which can be challenging.
Peaches are gorgeous right now. They smell delicious and taste even better. Sometimes it’s hard to eat them though before they go bad. It seems they all ripen at the same time. This recipe works great for those peaches that are getting a little too soft.
I remember growing up my mom used to fix us sliced peaches with milk and sugar. We didn’t have it very often but it was a treat. This crisp, like the peaches and milk, is all comfort. Add some vanilla ice cream and really take it over the top. You’ll be happy you did.
- 2 large peaches, peeled and cut into 1 inch pieces
- 2 tablespoons cornstarch or arrowroot
- 1-2 tablespoons sugar (depending on the sweetness of the peaches)
- 1 cup gluten-free oats (regular, not quick cooking)
- 1/4 cup almond meal/flour
- 1/2 cup chopped pecans
- 1/3 cup packed brown sugar
- 1/2 teaspoon salt
- 6 tablespoons cold butter cut into small cubes, plus 1 tablespoon for the ramekins
Preheat the oven to 350 degrees and butter four ramekins.
Add the peaches to a small bowl with the cornstarch and sugar. Mix well and set aside.
In a medium-sized bowl, combine all of the ingredients except the butter. Mix the ingredients with a fork. Using your hands, add the butter and incorporate the butter by working it into the crumbs to form small pieces of dough, until almost all the crumbs are gone.
Divide up the peaches and add them to the ramekins. Using your hands, add the crumb mixture to each. Place them on a tray and place in the oven.
Baker for 15-20 minutes. Let sit another 20 minutes before serving. Great with vanilla ice cream or some whipped cream.… Read More
I think I’m on a salad kick. I just realized that I’ve posted quite a few salads. I wish I looked like I eat salads all the time! I do like to make fun salads on the weekend, especially during the summer with all the fresh ingredients you can get.
It was hard to get back into things this week as I went on vacation last week. My family all met up in Idaho for a 4th of July bash and some downtime hanging out with family. It was so nice to get away and spend some time with everyone and just to be outside. The pace is slower, there’s no traffic and it is just a beautiful place.
My grandmother’s garden (yes she does have a green thumb)
I hope you’re enjoying the summer. It’s going by so fast.
I highly recommend a vacation if you can manage it! If not, make this salad and sit outside. At least you can relax for a moment.
Here’s a new widget I have added to my site call Bloglovin. Here you can see all of the blogs you follow in one place and they’ll send you an update daily with any new postings. Cool huh?! Follow my blog with Bloglovin
- 1 large head of romaine lettuce, chopped
- 1 tomato, chopped
- 1 cob of corn, wrapped in a wet paper towel and microwaved for 2 minutes and then cut off the husks.
- 6 bocconcini (fresh mozzarella cheese)
- 1/4 cup sweet onion, chopped
- 1/4 cup basil,
Cumin & Lime Vinaigrette
- 1 large lime, juiced
- 1 tablespoon white balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon cumin
- 1 teaspoon dijon mustard
- 1/4-1/3 cup olive oil
- Salt and pepper to taste
Combine all of the salad ingredients into a medium-sized bowl. In a separate smaller bowl or jar, add all of the vinaigrette ingredients. Shake or stir well to combine ingredients.
Grill up your shrimp on a grill pan or outdoors. I seasoned them with some garlic powder and salt and pepper before grilling.
When the shrimp are done, add some of the dressing to the salad and mix well. Serve with the shrimp. Enjoy!… Read More
Hey! How are you guys? Enjoying the summer I hope.
This recipe came about by accident. I was going to make my Kale and Apple Salad, however, I cut into the only apple I had and it was bad. The only alternative left was strawberries and so I went with it. As you can see, I thought it turned out REALLY good.
This dressing sounds weird and you’ll think it will taste like onion. It doesn’t. It really has great flavor and consistency. Especially if you use sweet onions. I buy a bag of Vidalia onions at Costco every summer and hide them in the coolest, darkest place in the house so they don’t spoil. They really are like candy and the only onion that I usually eat raw. Seriously, the best onions ever. I have made this with regular onions though and it’s still really good.
The summer is flying by as is every month. I feel like we didn’t really have a winter in California. It’s gone from fall to summer. It’s amazing how dry we are versus the rest of the US. If only they could send some water/rain to California.
Until next time…happy cooking!
Strawberry, Kale and Walnut Salad
- 1/4 large sweet onion, chopped
- 1/4 cup grated parmesan or romano cheese
- 1/4 cup olive oil
- 1 teaspoon honey
- 1 lemon, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Add all ingredients to a blender or food processor and mix until liquid in consistency.
- 5oz bag of baby kale washed (any kind of kale will work, just remove any thick stems and chop it up)
- 1/2 cup chopped candied walnuts (you can use regular walnuts. I get the candied walnuts at Trader Joe’s)
- 1 pint of strawberries, cut in quarters
- Salt and pepper to taste
Combine all of the salad ingredients and then drizzle about half of the dressing over the mix. Toss and add more if necessary. Serve and enjoy!… Read More
Quinoa pronounced “keenwa” is an interesting grain. It looks a lot like couscous but has more texture and bite to it. It’s similar to any grain in that you have to add flavor as it really doesn’t have any on it’s own. The key to cooking quinoa is to make sure it comes out light and fluffy, like rice. If you add too much liquid, it can be mushy and wet and you end up with a consistency similar to oatmeal which is fine if that’s what you’re looking for. Me, not so much. To be fair though, many people do eat it for breakfast because of it’s higher protein content. One cup of uncooked quinoa has 24g of protein. It’s high in carbs like other grains so keep that in mind when serving some up for yourself.
I have finally found the right ratio of quinoa to water/stock, thanks to America’s Test Kitchen. Your quinoa will come out perfectly every time. Experiment and add anything you want like spices, fruits, veggies, nuts, and herbs. The list is endless. Here is a recipe that I saw on TV recently and changed it up a bit.
A couple of tips:
-Salt your water well as it provides some flavor to the quinoa. You’ll use less later on.
-Rinse your quinoa before using it to prevent any bitterness
Summer Quinoa Salad
- 1 1/2 cup uncooked quinoa
- 1 3/4 cup stock or water
- 2 tsp. fine sea salt
- 1 Tbsp. olive oil
Directions: Add your olive oil to a saucepan and let it get hot. Add your drained and slightly dry quinoa and let it get hot, stirring for a few minutes. When you hear it popping, add your stock or water and salt. Bring to a boil and then reduce the heat to a simmer. Cover and simmer for 20 minutes. After 20 minutes, take a fork and fluff it a bit. Make sure the water has evaporated and it’s fluffy. If not, let it go for another 2-3 minutes. Remove it from the heat. Let it stay covered for about 5 minutes. Let your quinoa cool completely for this salad.
- 25 red seedless grapes, cut in half
- 1/2 of an English cucumber cut in 1/2 inch dice
- 1/2 cup of chopped mint
- 1/2 cup of chopped parsley
- 1/2 cup chopped sweet onion or green onion
- 1/2 cup chopped almonds (optional)
- 1 avocado, cut in 1-inch dice
- 2 limes juiced
- 1/4 cup olive oil
- salt and pepper to taste
In a large bowl, add all of your ingredients except the avocado, lime, olive oil and salt and pepper to the quinoa and toss to mix. In a small bowl, add your lime juice and olive oil, salt and pepper. Mix it well. Taste for seasoning. Pour over salad and mix well. If you like your salad with more tang feel free to add more lime juice. It’s a matter of preference. I added one more lime to mine. Just keep tasting to get the balance of the lime juice and seasoning just right. Add the avocado last so it doesn’t get mushy. I only add it to the salad I’m planning on eating right away. The rest I save and add it later so it doesn’t turn brown. Hope you enjoy.… Read More