Whole Grain Baked Scones

There are so many reasons why The RQ enjoys her kingdom. But her favorite is letting her creativity and passion for food go wild when cooking. The kingdom is abundant with healthy, sinful, and comfort foods that feed the body and soul while connecting with family and friends.

So although some mornings The RQ will make sinful scones with heavy cream and butter, this morning everyone enjoyed the pleasant surprise of these vegan scones. They are more cake like than scones made with cream, but they are not heavy. In fact, they were a very pleasant surprise! Thanks goes to Celine Steen and Tamasin Noyes, authors of Whole Grain Vegan Baking! Buy the cookbook or check out their facebook page!

Sautéed Shrimp over Mashed Potatoes...

...and Homemade Ricotta Cheese Pie!

Saturday night was The RQ's birthday! P< rose to the occasion and accomadated ALL of her culinary requests! Shrimp and potatoes are two of The RQ's favorites. Ricotta cheese cake for dessert brought The RQ right back to her Gram's kitchen adding even more rich memories to the occasion. 

Shrimp was marinated in a chile lime sauce and sautéed in butter & garlic and delicately placed atop mashed potatoes. A touch of sour cream finished P<' interpretation of Chef Jason Wilson's recipe as featured in FRESH (Vol. 6).

The RQ prepared fresh ricotta (another FRESH recipe) while P< rested up for an evening of cooking! Three ingredients made this cheese cake extraordinary, the fresh homemade ricotta, the combination of both lemon and orange juices, and the gingerbread cookie crust. The cheesecake recipe featured in FRESH (Vol. 5) reminded me so much of my Gram's cream cheese pie, I've included her recipe below. The RQ will post Gram's Ricotta Pie later this fall!

Gram's Cream Cheese Pie
(This is a quick & easy delight anytime.)

crust
Cinnamon Graham Crackers, 1 pkg, crushed
3 Tblsp butter, melted

filling
1-8 ounce pkg cream cheese (whole milk), softened
1/2 cup sugar
1 Tblsp lemon juice
1/4 tsp grated lemon rind
2 eggs, separated (egg whites stiffly beaten)

Crush graham crackers into crumbs with a few pulses of the food processor or with a rolling pin (crackers placed in zip lock bag not quite closed).  Combine melted butter reserving 1/4 cup to sprinkle on top of pie. Press remainder in a 9" pie dish.

Combine softened cream cheese with sugar, lemon juice & lemon rind, beating until fluffy. Add egg yolks mixing until well blended. Fold in stiffly beaten egg whites. Pour filling into crust. Sprinkle with reserved crumbs. Bake at 350, for 25 minutes or until slightly firm.
Chill at least one hour before serving.

A special thanks to Darigold's magazine FRESH that supplied these wonderful recipes! ~and to CP for sending the magazine to The RQ just in time for her birthday dinner. 

Seaweed Dinner

Seaweed or rather, sea vegetables, and the many varieties have always been a bit of an oddity in The RQ's kitchen pantry. Many are familiar with Nori or roasted seaweed that is used in sushi rolls. P< is famous for whipping together delicious sushi rolls with Nori which has a mild aroma. But sea vegetables in general give off a smell that some consider disconcerting if not overwhelming. I know vegans who won't touch the stuff due to the nature that some dishes made with seaweed emit a more than subtle scent of fish! That said, this veggie shouldn't be overlooked! In the right amounts and with the right balance of seasonings, foodies can partake in the nuance of the dish and benefit from the many nutritious jewels!

The RQ served this dish over Jasmine rice. The subtle flavors of rice wine (Mirin) and soy sauce (Tamari) tempered the intensity of the Hiziki seaweed. And notice, a modest  amount of Hiziki seaweed was used as an accent to the dish! In addition, delicata squash, daikon (asian radish), rehydrated Shiitake mushrooms and sweet onions gave this meal a nice balance. And don't forget to shake a healthy dash of black & tan sesame seeds with sea salt (Gomasio) over top.

Recipe inspired by Terry Walters' CLEAN FOOD cooking

Apple Walnut Cobbler

Just another afternoon in the kitchen. Cream Puff rang The Red Queen raving about Peach-Pear Cobbler that she'd whipped up the previous evening. CP used local fruit from a friend's backyard trees! The RQ was inspired and adapted CP's recipe using local heirloom apples!

The RQ used a combination of all purpose and whole wheat flour for the topping. And almond milk instead of dairy to combine the wet and dry ingredients.

This hearty treat whipped-up and baked-up in no time. Portman and The RQ found themselves enjoying a lazy autumn afternoon, sipping Finger Lake Pinot Noir and savoring this seasonal dessert fresh from the oven!

Recipe

Fruit Filling

Sliced Apples*, Pears, or Peaches and Blueberries (4-5 cups total)

1/4-1/3 cup water______________________________

cinnamon, nutmeg (1/4-1/2 teaspoon each)

1 Tblsp all purpose flour

3/4 cup sugar_________________________________

Scant Tblsp lemon juice 

1/2 cup chopped walnuts

Topping

1/3 cup all purpose flour

1/4 cup whole wheat pastry flour
1 tsp baking powder
2 Tblsp Maple or Brown Sugar
Dash of salt__________________________________

3 Tblsp butter_________________________________

2 Tblsp walnuts_______________________________

1 egg, slightly beaten

2-3 Tblsp milk

Coarse Sugar to sprinkle on top of topping before baking (i.e. raw cane sugar.)

Preheat oven to 400 degrees F and bake in an ungreased 8/8/2 baking pan. 

The filling is prepared stove top. Add fruit* and water to a skillet and bring to a boil over medium heat. Cover and stir frequently. When the fruit begins to break down (5-8 minutes) stir in dry mixture. Don't overcook or you will have applesauce. Once it begins to thicken stir in chopped walnuts and lemon juice. Turn off heat and spoon into baking pan. Top with prepared topping (below).

While fruit cooks down prepare topping. Combine flours, baking powder, sugar, and salt. Next cut in butter and then toss in walnuts. Combine wet and dry topping mixtures just till they come together (don't over mix). Drop mixture on top of fruit like cookies onto a cookie sheet. Sprinkle with a bit of coarse sugar and bake for 20-25 minutes.

*If using apples, peel and core.

Greens & Beans

for Kathy

Greens & Beans is a dish food connoisseurs may not get too excited about when dining out. But for those who know, this is a hearty and flavorful dish, pure comfort food. When done well, this dish stands up to many a savory dish! Many cuisines and professional chef's present their own twist. The RQ's recipe is closest to the Italian or Mediterranean style of cooking. The home chef can be as creative as she'd like as this dish can handle many a twist or turn. If you don't want butter use olive or coconut oil. If you don't want a brothy dish, simply sauté. Garlic and lemon juice/rind are classic elements which The RQ recommends. Even so, if you don't have garlic use a shallot or onion. 

Greens & Beans

Shopping List-

Swiss Chard, Kale, or other dark cooking green

Garlic (or shallot)

Lemon (juice & rind)

White Beans, canned (cannellini, great northern, or navy)

Red Pepper Flakes

Butter 

Extra Virgin Olive Oil

Chicken/Vegetable Broth

Salt & Freshly Cracked Black Pepper

Rinse and drain beans; the amount of beans added at the end of cooking is chef's preference. Next zest and juice the lemon, set aside. If broth is desired simmer one cup in a small pan to add later. 

In a skillet sauté garlic or caramelize shallots in olive oil over medium heat. Red pepper flakes added to the oil as it heats provides a little kick to this dish. Once the shallots begin to caramelize add greens with stems removed and cut in strips. Sprinkle with salt & pepper and add pats of butter to the skillet. Don't overcook these greens; especially if you decide to finish with a little broth. When greens are near done add beans, lemon rind, and juice. For those that like this dish with broth, add now. As always ENJOY!

Salsa Verde

Tomatillos

Anyone lucky enough to find some late harvest tomatillos must give this sauce a try. The blend makes a  refreshing alternative to traditional red salsa. And the flavors boost any meal!

Salsa Verde

(recipe and shopping list)

Tomatillo, husked and cleaned (check out local farmer's stands), 1 pint

Hot Pepper (med-hot, to preference)

Red Onion, half of a small

Garlic, 1 or 2 cloves

cilantro, fresh, healthy handful

lime, juice (fresh), half

salt, to taste

Boil husked tomatillos and pepper in salted water on stove (10-12 minutes). When skins just begin to crack, drain. Add tomatillos to food processor. Next remove and discard the stem and seeds from the pepper, chop flesh coarsely and add to processor. In addition, add coarsely chop garlic and red onion. Blend/pulse in processor until just combined (you don't want soup)!

Place mixture in small pot on stove to heat through (medium setting, simmer). After about 5-7 minutes, turn off heat, add lime juice, freshly chopped cilantro and salt to taste. ENJOY!

Banana Bread

Thanks to Smitten Kitchen for their Jacked-Up Banana Bread recipe!

The cooler days of autumn have taken western New York by surprise demanding a delicious warm delight to satisfy the senses! So of course The Red Queen remembered that Cream Puff did find the PERFECT banana bread recipe!

White Bean Salad w/ Roasted Tomatoes & Arugula

How many cookbooks can a home chef own? Not enough! Portman would say The Red Queen is a cookbook junkie. Truth is they are ALL unique! This week's find and must have for anyone who wants to improve their health and still enjoy eating, is Terry Walter's CLEAN FOOD! The  following was created from a recipe in her CLEAN FOOD cookbook.

This salad allowed The Red Queen to use up the remainder of roasted plums from an earlier weekday meal. The cook can toss her favorite root vegetables with a little oil, salt, & pepper to taste and then roast them (400 degrees F for 20 min should suffice). Prepared/Canned beans and tomatoes can be added toward the end of roasting. When placed delicately over a bed of pungent greens (arugula), you have a healthy, delicious, and filling meal! For diners who like a little dressing, a sprinkle of balsamic and extra virgin olive oil will not overpower the flavors.

Kale Salad

This salad was inspired by a restaurant in Buffalo, NY and The RQ's desire to include more nutrient rich foods in her daily diet. Merge is a restaurant that offers a mouth watering healthy menu. It is also a gathering place where people find connection and community. 

The key to this salad is allowing the kale to sit in a mixture of citrus juice, olive oil and salt before assembling the salad. It only takes a sprinkling of salt, drizzle of oil, and enough lime/lemon juice to lightly coat the leaves. Toss the kale with your hands and set aside. Then prepare the remainder of the salad while the greens soften.

The RQ created this salad from kale, Macintosh apples, and Chèvre cheese snapped up at our local farmer's market. A healthy sprinkling of sprouted dehydrated sunflower seeds (packed with nutrients) on-hand was also added. The salad was then tossed with a homemade dressing of lime juice (1/2 of lime/lemon), honey (2 t.), olive oil (1/4 c.), salt & pepper to taste.

Maple Syrup Vinaigrette (alternative dressing)

2 Tblsp extra virgin olive oil
1 Tblsp apple-cider vinegar
2 tsp maple syrup
1/1/2 Tblsp Dijon mustard
salt & pepper to taste

Linguine with Sardines

This summer CC guided The RQ to adding more vitamin D rich foods to her diet to keep her bones healthy as she is nearing 50! This brought The RQ to explore more about the health benefits of SARDINES! These little guys are power packed with nutrients. Vitamin D for bone health is only one of the many beauties provided by the sardine. B12 is at the top of the list followed by a whole host of beneficial vitamins and minerals! Click on the link to learn more! For those of you that are skeptical, give it a try! Canned sardines taste like a cross between anchovies and tuna fish. They are not as strong flavored or salty as anchovies and not as bland or dry as tuna.

Today The RQ sautéd an onion, grated some lemon zest, added capers and fresh parsley, and browned up some fine bread crumbs. Sardines aside, the remaining ingredients are often on hand and versatile! The cook can compliment this dish in as many ways as she cares to create. To add some color to this meal Portman whipped up a tasty salad with fresh local tomatoes and goat cheese!

Summer Sandwich

Roasted red peppers, fresh avocado, local goat cheese, freshly made tapenade on garlic ciabatta provide a delicious summer lunch!

Asian Bean Salad

A cool salad on a hot summer's day is refreshing! With the addition of beans it makes for a very satisfying midday meal.

The cook can include any fresh salad vegetables. The goal to keep in mind for this salad is the higher the water content provides more crunch and quenches the thirst! Today's salad includes: red bell pepper, carrots, onion (grated), sun dried tomatoes, and garbanzo beans. Remember to include your favorite fresh herb. Italian parsley can be a subtle yet pungent addition. Toss the veggies in the dressing below and place on a garden fresh bed of your favorite lettuce. And as always, Enjoy!

The dressing is fabulous and from a health and wellness conscious chef. For anyone interested in the  relationship between the foods we eat and the way we feel check out Annemarie Colbin. 

Dressing 

2 Tblsp whole-grain mustard

1 Tblsp lemon juice

4 Tblsp balsamic vinegar

1 Tblsp Tamari

3/4 cup extra-virgin olive oil

1 tsp salt

Freshly ground pepper to taste

Bread Machine Baking Take II/Cinnamon Swirl

WOW! Look at that rise ~7 1/2 inches!

The excitement of the height of this delicious cinnamon-raisin swirl breakfast bread was quickly deflated upon cutting the first slice of bread. Goodness, look at that air pocket! That said, the bread was delicious, texture and flavor excellent. Any advice on the "hole?"

Bread Machine Baking

Baking Bread with a machine....

When Cream Puff was just a tot, The Red Queen baked bread by hand with freshly ground grains from the local health food store. Wanting to get back to the wonderful art of bread making, Cream Puff encouraged Portman to gift The RQ a bread machine. Well, it's been slow going. A new acquaintence brought new energy to try again. 

After several attempts, reading, and advice from Cream Puff The RQ managed to add two inches in rise and finally achieved a soft crust. Now, to get the rounded fully risen top of the loaf! Any suggestions from bread machine users would be appreciated!!!

Dhal Makani (Black Lentils)

Where does the time go...?

(Nicole...we're back!)

These slow-cooked black lentils are creamy and tasty when stewed with Indian spices! The cook can vary the intensity of the flavors by adding more or less spice: fresh ginger, chopped garlic, bay leaves, cumin seeds, turmeric, cayenne, and black pepper (salt to taste added near end of cooking). Add a healthy scoop of tomato paste to the pot during cooking. Serve over bulgar wheat and sprinkle fresh cilantro or mint over each serving for a healthy meal. Include some fresh tomatoes from summer's bounty, and as always, Enjoy!