June 24, 2011
Now, for a little comic relief, check out the geeky wedding cakes at bewelldogood.blogspot.com
I wonder how one could make these gluten-free and sugar free and food-color-free….
hat tip: @juliaroy
June 19, 2011
Perfect treat for Father’s Day- I’ve just picked 4 quarts of organic strawberries at McEnroe’s Farm up in Amenia, NY. Tough picking because they’ve let the weeds grow up- so there were thistles to wrestle with (ouch) and slim pickings because this is only their first week of picking. So I was a bit early. Hope my dear friend, T, will go with me later in the week or even next week. No matter, I’ve frozen 3 quarts (for sorbet and the winter) and will use the rest for shortcake topping and for snacking. They are very sweet!
I have tried a new vanilla muffin recipe from food.com. It only makes 9 (really, I tried to stretch it but 9 it is) muffins/cupcakes so you might like to make more, these are going to go fast in my house. I also used a gluten free flour mix instead of all the separate flours. 22 minutes in the oven was perfect time. The recipe also has chocolate frosting. I am not going to make that. I will make strawberry topping, see below.
- Prep Time: 30 mins
- Total Time: 1 hr
- Serves: 9, Yield: 9 Cupcakes
◦ 2/3 cup soymilk
◦ 1/4 cup canola oil
◦ 3/4 cup agave nectar
◦ 2 teaspoons vanilla extract
◦ 1/4 teaspoon almond extract
◦ 1 1/2 cups gluten free flour
◦ 1 teaspoon baking powder
◦ 1/2 teaspoon baking soda
◦ 1/4 teaspoon salt
Directions (adapted from food.com):
Preheat oven to 325°F;
Line muffin pan with 9 Liners and fill 3 remaining muffin cups with a little bit of water.
Mix together soy milk, canola oil, vanilla and almond extract and agave nectar.
Add flour, baking powder, baking soda, and salt one by one and mix for 1-2 minutes. Mixture will be thin.
Fill 9 muffin cups approximately 2/3 full. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.
Let cool in pan for 1 hour to allow agave to set.
Serve with 2 cups strawberries halved and cooked with 1 T maple syrup or honey, 1 cup water and 2 T arrowroot powder on low flame, stir until thickened;
Garnish with fresh berries and whipped tofu cream topping (1/2 cake organic tofu, 2 T tahini, 1 T agave syrup (or to desired sweetness) , pinch salt, 2 T grapeseed oil blend until smooth and creamy.
June 7, 2011
My dear friend, T, invited me over for a fish taco dinner party on Sunday night. I asked if I could bring something and she requested Pico de gallo. I don’t know what it is, even- but gather that it’s what I call salsa and it goes on the fish. Pico de gallo in Spanish means rooster’s beak–whatever–and can be made as a fruit salad with chili and other spices sprinkled on the top, or as a raw condiment like a chutney made with vegetables. In the US we think of salsa as a chutney of diced tomatoes, maybe avocado, peppers, definitely a spicy jalapeno, lime juice, salt and often my unfavorite green, cilantro, sprinkled in so I cannot pick it out. I’ve had salsa made from peaches and also mangos as well as watermelon! I decided to be creative and make it up.
I had a few very ripe mangos on hand, went down to the store and bought 1 plum tomato, 1 red pepper and a green jalapeno, 1 lime. I also had a few little red onions left from last year and lots of fresh parsley in my garden, so I set about to make up a simple but yummy Pico de Gallo for our fish tacos.
Dice small 1/4 cup red onion
Dice 1/2 red pepper (remove the seeds and extra skin inside, first)
Dice 1 small plum tomato
Chop very fine- 1 small hot pepper of your choice (keep 1/2 T aside in case it is a very hot pepper or people want something like the beak of a rooster pico….)
Peel and Dice 1/2 cup ripe mango
Chop large handful of parsley very fine
Toss all the vegetables along with
1/2-1 t seasalt to taste
Add juice of 1 lime (or more to taste)
I garnished with chive flowers (you can see on at the top of photo, above) I broke up a few flowers and sprinkled in the salsa, too. It was very yummy.
The dinner also included watermelon gazpacho, fresh picked garden salad with oil and salt dressing, sweet and spicy beans and rice, guacamole (with the dreaded cilantro), spicy tilapia, rice and corn tacos, my Pico de G and T’s special gluten-free banana cake. Delish.
Here it is before the parsley was added. Still beautiful!