Sweet potato gnocchi with Swiss chard

Sweet potato gnocchi with Swiss chard3 cups peeled, mashed and cooled sweet potato (about 2 large or 4 small potatoes)
1 1/2 cups unbleached all-purpose flour
1 cup whole wheat flour
1 egg
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg

1 bunch Swiss chard, washed and torn into small pieces
1 tablespoon olive oil
salt and pepper to taste

In a large bowl and using a fork, stir together sweet potato mash, egg, 2 cups flour, salt, pepper and nutmeg, adding more flour as necessary until dough is slightly sticky, but can be picked up with your hands without sticking to them. Transfer dough to a well-floured surface, roll into a ball and flatten. Divide into 8 equal pieces and roll each piece into a long rope about 1/2-inch thick. Cut each rope into 1-inch pieces; separate slightly. Place gnocchi on a baking sheet covered with a lightly floured kitchen towel.
Bring a large pot of water to a boil. Add gnocchi (you may have to divide into two batches, depending on how big your pot is) and boil, 3-4 minutes, until all the gnocchi floats to the top.
While gnocchi is cooking, heat olive oil in a large skillet, and sautee Swiss chard. Keep chard warm.
When gnocchi is finished cooking, drain and transfer gnocchi in skillet, and mix with chard. Adjust salt and pepper according to taste. Serve with freshly grated Parmesan cheese.

Recipe adapted from www.tablespoon.com

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Bavarian Apple Tart

6174608496_img_0823Crust
1 1/2 spelt or all-purpose flour
1/4 C. sugar
1/2 C. (4 oz, 113 gr) margarine or butter, softened
1 large egg
1/2 tsp. almond extract

Filling
1/2 C. golden raisins
1/3 cup sliced almonds
2 large apples (I used honey crisps) peeled, cored and cut into thin slices
2 tsp. cornstarch
1/4 C. milk
1 tbsp. lemon juice (about 1/2 large lemon) and zest of lemon
1/2 tsp. vanilla
1/4 tsp. almond extract
1 (8 oz, 220 gr) container vanilla yogurt
1 egg, beaten
1/4 C apricot preserves, melted

Heat oven to 375 F (180 Celsius). In a large bowl, combine flour, sugar and margarine; beat at low speed until well blended. Beat in 1 egg and 1/4 tsp. almond extract until crumbly. Press dough in bottom and 1 1/2 inches up sides of ungreased 9 inch springform pan. Spread out dough evenly in the pan with your hands. Sprinkle raisins and almonds onto crust. Arrange apple slices over raisins and almonds in concentric circles.

In a medium bowl, dissolve cornstarch in milk. Add lemon juice and zest, vanilla, 1/4 tsp. almond extract, yogurt and beaten egg; blend well with a whisk. Pour evenly over apple slices.
Bake for 55-65 minutes or until apples are tender. Cool 30 minutes; remove sides of pan. Press melted and cooled apricot preserves through a fine mesh sieve, discard solids and brush the liquid preserves over the apples.
Sprinkle with additional sliced almonds for decoration.

Nutrition per serving:
Calories 260; protein 5g; carbohydrates 37g; fat 10g; sodium 115mg

Yield: 10-12 servings

Recipe adapted from Pillsbury’s The Complete Book of Baking

Peach blueberry spelt cobbler

Peach blueberry spelt cobblerThis is an incredibly quick and easy dessert, that can be adapted to whatever fresh summer fruit you may have on hand.

INGREDIENTS

4-5 medium slightly firm peaches, pitted and cut in chunks(you should get around 4-5 cups)
1/4 cup brown sugar (or coconut sugar)
1 cup fresh or frozen blueberries
1 cup spelt flour or whole wheat pastry flour
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/3 cup melted coconut oil
3/4 cup unsweetened vanilla almond milk
1 teaspoon vanilla

For topping:
extra blueberries
1 tablespoon brown or coconut sugar

INSTRUCTIONS

Preheat oven to 375 degrees F. Grease 9×9 inch pan or 2 quart baking dish with nonstick cooking spray.
Add peaches and 1/4 cup brown sugar to medium saucepan and place over medium-high heat. Bring brown sugar and peaches to a boil, this should only take about 5 minutes. Immediately remove from heat and fold in blueberries. Pour into prepared baking pan.

In medium bowl, whisk together flour, 1/4 cup brown sugar, baking powder, salt,cinnamon and cardamom. Pour in melted coconut oil, milk and vanilla; stir until well combined and batter is no longer lumpy. Pour evenly over fruit and evenly spread out with a spatula. If desired, you can sprinkle a few extra blueberries on top to get a lovely looking cobbler. Sprinkle 1 tablespoon brown or coconut sugar over cobbler.
Bake for 35-45 minutes or until fruit is bubbly and top is slightly golden brown. Serve warm with ice cream or frozen yogurt.

Recipe adapted from ambitiouskitchen.com

Seafood Lasagna

A diversion from the usual red sauce lasagna, this seafood lasagna uses a Bechamel sauce. Feel free to use whatever seafood you have on hand, adding up to a total of two cups.

Seafood lasagna1/2 cup (1 stick) butter
1/2 cup AP unbleached flour
1/2 tsp. salt
2-3 cloves garlic, crushed or minced
2 cups milk
2 cups chicken broth
1/4 tsp. pepper
1 tsp. dried basil
2 cups mozzarella cheese, shredded
1/2 cup green onions, chopped
15 whole wheat lasagna noodles, pre-cooked for 5 minutes
1 cup ricotta cheese
2/3 cup cooked shrimp
2/3 cup cooked scallops
2/3 cup crabmeat
1/3 cup dry white wine
1/2 cup grated parmesan cheese

Heat butter in a large saucepan over low heat until melted. Add garlic. Stir in flour and salt. Cook,stirring constantly until bubbly. Remove from heat. Stir in milk, broth and white wine. Return to stove and heat to boiling, stirring constantly. Boil for 1 minute. Add mozzarella cheese,onions, basil and pepper. Cook over low heat until cheese is melted, stirring constantly.
Spread about 1 1/2 cups of the sauce in an un-greased 9X13 pan. Top with lasagna noodles, overlapping as needed. Spread the ricotta cheese over the noodles. Spread with another 1 1/2 cups of sauce and then top with another 5 lasagna noodles. Spread seafood over this layer and top with another 1 1/2 cups of sauce. Cover with the last 5 lasagna noodles and top with all of the remaining sauce. Top with 1/2 cup grated parmesan cheese.
Bake, uncovered at 350F for 35 – 45 minutes or until the noodles are tender. Let stand for 15 minutes before cutting.

Recipe adapted from recipesource.com


No Bake Cheesecake with Biscoff Cookie Crust and Raspberry Sauce

Cheesecake recipes generally call for Graham crackers for the crust, but I find Biscoff cookies much more interesting and flavorful. If you prefer, you can use Graham crackers – but I do recommend trying the Biscoff.

No-Bake Cheesecake with Biscoff Cookie Crust and Raspberry SauceIngredients:

Crust
1 1/2 cups (150 grams) Biscoff cookie crumbs (crushed)
6 tablespoons (85 grams) unsalted butter, melted

Cheesecake Filling
One 8-ounce (227 grams) full-fat cream cheese, at room temperature
1/4 cup (50 grams) organic cane sugar
1 vanilla bean
1 cup (240 ml) heavy whipping cream

Directions:

Crust
In a large bowl, mix together the Biscoff cookie crumbs and melted butter. Press onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. Cover with plastic wrap and place in the refrigerator to chill while you make the filling.

Cheesecake Filling
In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and scrape in the seeds from the vanilla bean.

In a clean bowl, beat the whipping cream until soft peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture. Pour the filling over the chilled graham cracker crust and smooth the top. Cover and place in the refrigerator for several hours, or even overnight.
Serve with raspberry sauce.

Recipe adapted from joyofbaking.com

Raspberry sauce

1 6 oz. container fresh raspberries
Scant 1 tablespoon organic cane sugar
1/2 teaspoon cornstarch
3 teaspoons water

Place raspberries in a small pot and mash with the back of a wooden spoon and add sugar. In a small bowl, mix cornstarch with water to make a slurry.
Heat raspberry and sugar over medium heat until it starts to boil. Add cornstarch slurry and continue to cook until thickened. Transfer sauce in a small bowl and refrigerate.

Blackberry elderberry thyme sorbet

Blackberry elderberry thyme sorbetINGREDIENTS
4 cups (560 g) blackberries
2 1/2 cups (600 ml) water
2 tablespoons (30 ml) lemon juice (juice from 1 lemon)
1/2 cup (100 to 200g) cane sugar
2 tbsp elderberry syrup
3 sprigs thyme

INSTRUCTIONS
Rinse the blackberries, then combine in a blender with the water and lemon juice. Purée until smooth, then press the mixture through a sieve to grab the seeds.
In a saucepan, whisk together the blackberry juice, sugar and syrup. Tie together the thyme sprigs and add to the pan. Bring to a boil and reduce to a simmer. Let cook for 1 to 2 minutes, until the sugar is fully dissolved. Remove from the heat, discard the thyme sprigs, and place in the refrigerator to chill completely, at least four hours or overnight.
Freeze the sorbet mixture according to your ice cream maker’s directions.

Recipe adapted from naturallyella.com

Lemon poppy seed pound cake

Lemon poppy seed pound cake with olive oilINGREDIENTS
Butter, for greasing pan
1 3/4 cup all-purpose flour, more for pan
Zest of 2 lemons
3/4 cup sugar
1/2 cup buttermilk or yogurt
3 tablespoons plus 4 teaspoons lemon juice
3 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup extra-virgin olive oil
1 tablespoon poppy seeds
1/2 cup confectioners’ sugar

PREPARATION
Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs.
In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.

Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over wax paper. Turn cake right side up.

Whisk together remaining 4 teaspoons lemon juice and the confectioners’ sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.

Recipe adapted from cooking.nytimes.com