Kale salad with sharp cheddar, apples and pine nuts

I haven’t always been a fan of kale. But this salad has been my go-to lunch lately. This combination is super flavorful and healthy. Sometimes I eat it with a baked sweet potato and it’s literally the tastiest lunch... it definitely beats eating cold gluten-free macaroni and cheese and half chewed strawberries from my daughters plate!

The coolest thing is that you can put the dressing on in the morning and by lunch you have the best dressed kale and it is not soggy. Even after 24 hours it still will not be soggy. It’s a great salad for traveling, to-go lunches or just about anytime! I  generally follow the recipe from The NY Times  except I substitute the sliced almonds for pine nuts. Almonds will work well or any nuts of your choice.

Kale salad with sharp cheddar, apples and pine nuts

Ingredients:

4 cups very finely chopped or slivered curly kale or Russian kale (large stems removed)
3 tbs pine nuts (optional, toasted)
1 apple, sliced thinly or diced (I use gala or honey crisp)
2 ounces sharp cheddar cheese, cut in 1/4-inch dice or grated
2 tablespoons fresh lemon juice
Salt to taste
1 very small garlic clove, puréed
5 tablespoons extra virgin olive oil
2 tablespoons freshly grated Parmesan

Directions: 

Whisk together the lemon juice, salt, garlic and olive oil. In a large bowl, add dressing to the kale and toss well. Set aside in fridge until ready to serve (at least 15 minutes and up to 24 hrs).

When ready to eat, top salad with apples, pine nuts, cheddar cheese, sprinkle with Parmesan and serve up!

Vegetable Coconut Curry

This recipe was recommended by my SIL to try out. It was definitely an easy way to eat a bowl of vegetables on a cold winter night. The sweet potato in this recipe elevates the flavor of the curry. I will surely be making this again.

Vegetable Coconut Curry

Vegetable Coconut Curry

(adapted from Harriet Emily blog)

Ingredients:

1 medium sweet potato
1 medium baking/russet potato
10 stems broccoli or broccolini
2 tbs coconut oil
1 onion
1 or 2 red chili peppers- depending on spice (I only had green, but will use red next time!)
2 garlic cloves
1 zucchini
1 tsp ground cumin
1 tsp cinnamon
1/2 tsp tumeric
1/2 tsp all spice
1 tsp ground ginger
1 tsp chile powder (add more if you like more spice)
1 cube of vegetable bouillion (make sure they are GF. I use Edward and Sons)
1 14oz can of diced tomatoes
1 14oz can of coconut milk
1/2 cup frozen peas- thawed
1/2 cup spinach

Directions:
1. peel and chop the sweet potato and baking potato. Then, finely slice your onion, garlic and zucchini. De-seed and chop your chile. Set aside.

2. Fill a large pan with water, and bring to a boil on a medium-high heat. Add in the sweet potato and baking potato, and cook for 10 minutes.

While they cook, add the onion, garlic and chile into a large wok with the coconut oil, and place onto a medium heat. Fry for about 4 minutes, stirring to avoid browning. Then, add zucchini and cook about 2 minutes.

3. Next, add the cumin, cinnamon, turmeric, allspice, ginger, chile and bouillon cube into the pan with the onion mixture. Stir together, and then add the diced tomatoes and coconut milk. Now add the broccoli into the pan with the potatoes, and cook for their few remaining minutes.

4. When the potatoes have finished cooking, drain them and add them into the curry mixture. Reduce the curry to a low-medium heat, and cook for a further 15 minutes to thicken. Lastly add in the peas and the spinach, cook for about 2 more minutes.

5. Remove from heat and serve with rice! 

Vegetable Coconut Curry

Spices! 

Easy Strawberry Mango Salsa

Has it really been 4 months since my last post?! I have been cooking like a fool (and obviously not posting anything).  My little one is eating me out of house and home. It seems I buy more avocados than the store can keep in stock! Anyway, onto this amazing and fresh salsa...I have a feeling it's going to become a summer staple in our house. Tonight, it will go on grilled chicken for dinner with some broccoli on the side. Fresh, easy and flavorful! Hope you enjoy.

Easy Strawberry Mango Salsa

Ingredients:
1 mango, peeled, cored and diced
1 cup strawberries, diced
1/4 cup red onion, minced
1/2 lime, juiced
handful of cilantro, chopped coarsely
1 small jalapeño, seeded and diced or 1/2 tsp red pepper flakes (to taste for spiciness)

Directions:
put all ingredients into a bowl and stir. Refrigerate until ready to use. Top on grilled chicken or salmon or eat with corn chips!

-L

Vegetarian Chile with Winter Vegetables

Autumn. The air is crisp, the leaves are turning yellow and rapidly falling to the ground. I love this time of year, but it's a clear signal that winter is fast approaching. I find myself torn between wanting an endless summer and reading design magazines next to the warm fire with a Moscow Mule in hand... Oh what to do?! Instead of hibernating all fall and winter I decided we better invite some dear friends over for soup and cornbread.
This recipe is straight from the NY Times most downloaded vegetarian recipes. I loved it, however being from New Mexico, I thought it needed a little extra spice. I made the recipe as is, but served it with fresh roasted hatch green chile to add a little kick. Enjoy with homemade cheddar cheese cornbread and good company and you might for a moment be happy that summer has ended.
-L

Vegetarian Chile with Winter Vegetables

 From the NYTimes 

4 cups cooked pinto beans in broth (find recipe for simmered pinto beans here)
2 tablespoons grapeseed, sunflower or canola oil
1 onion, finely chopped
1 large or 2 medium carrots, cut in small dice
1 red pepper, diced

2 large garlic cloves, minced
3 tablespoons mild ground chili (or use hot, or use more)

1 tablespoon lightly toasted cumin seeds, ground
1 28-ounce can chopped tomatoes
1 teaspoon dried oregano, preferably Mexican oregano
2 tablespoons tomato pastedissolved in 1 cup water
2 cups diced winter squash (about 3/4 pound)
Salt to taste
½ cup chopped cilantro
Grated Monterey Jack cheese

Directions
Heat the beans on top of the stove in a large soup pot or Dutch oven.

Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.

Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn’t settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. Top with cheese. 

I like to eat chile with cornbread. My new go-to mix is by Krusteaz. It's gluten free and really good with some shredded cheddar cheese mixed in! 

Fresh Herb Potato and Green Bean Salad for a Gluten Free Soiree

Sip and See Soiree!

I didn't want to have a traditional baby shower for a second baby so instead opted for a meet the baby brunch (a so called "sip and see"). My Little one is 10 weeks old and such a happy baby! The party was very small and only included a few of my friends from high school and college and my mom and sister. It was very low-key and relaxing.

I feel very busy and a tad bit tired these days, so I didn't want to do much cooking. The menu needed to be easy, look appealing, taste delicious and of course gluten free! Here's a sample of the offerings :)

• GF Chocolate cupcakes (trader joes)
• Salami, roasted turkey breast and black forest ham (boars head brand)
• Herbed goat cheese, semi-soft fontina, aged cheddar cheese with peppercorns and a sliced mild cheddar cheese
• Grapes and apricots
• Mixed Olives
• A Mimosa bar! Peach juice, French Lemonade, and mango juice paired with sparkling wine and a variety of fresh fruits to garnish
• Bread! Fresh baked brioche and multi grain bread from Revolution Bakery (100% gf bakery in Santa Fe)
• Fresh Vegetable plate with hummus (trader joes)
• Herbed Potato salad adapted from Cooking Light (recipe below)
• A few decorations including fresh flowers and a name banner

herbed potato salad 

cheese plate

chocolate cupcakes 

mimosa bar

bowl of fresh apricots

a personal name banner

beautiful peonies from the garden. classy. 

Herbed Potato and Green Bean Salad

Ingredients:

3 pounds Yukon gold potatoes
1 cup french green beans (blanched and cut in ½" pieces)
1 cup dry white wine
3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon whole-grain Dijon mustard
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1/2 cup thinly sliced chives
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh dill

Directions:

Place potatoes into a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain, and cool for 10 minutes. Cut potatoes into about ½" pieces. Place potato slices in a large bowl and add green beans.

Place wine in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Transfer wine to a bowl. Add vinegar, olive oil, Dijon mustard, salt, black pepper, and minced garlic; stir with a whisk until well combined. Drizzle wine mixture over potatoes/green beans; sprinkle with chives, parsley, and dill. Toss gently to combine. Serve salad warm or chilled.

xo 

L

Gluten Free Gnocchi with Sage, Roasted Butternut Squash and Ricotta

This recipe was inspired by a pasta recipe in Martha Stewart Living. I made some tweaks and served it with gluten free gnocchi. It's a perfect autumn recipe, warm, comforting and full of flavor.

Gluten Free Gnocchi with Sage, Roasted Butternut Squash and Ricotta

Ingredients:
Coarse salt and fresh ground pepper
12 ounces of gluten free gnocchi (I used Delallo brand)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small butternut squash, peeled, halved and flesh cut into 1/2-inch pieces (3-4 cups)
3 tablespoons unsalted butter
1/4 cup packed fresh sage leaves
1 cup whole-milk ricotta, for serving
Pine nuts, for serving

Directions:
1. Roast squash
Drizzle olive oil on diced squash, season with salt and pepper.
Roast in large roasting pan in 400 degree oven for about 30 min or until fork tender. Remove and set aside.

Once squash is done, make browned butter sage and gnocchi.

2. Boil water for gnocchi-
Follow directions on box of gnocchi (they only cook for 2 min in salted boiling water!)

While water is boiling....

3. In a large skillet, over medium heat add butter, melt. Add sage and cook, stirring occasionally, until crisp, 2 minutes.

Turn down heat, Add squash to skillet and warm for a minute, stirring gently.

Gnocchi should be done now. Drain gnocchi and add to warm skillet of squash and butter. Stir together gently so the flavors marry together.

Remove from heat, serve on plate and add a dollop of whole milk ricotta, a drizzle of olive oil and a sprinkle of pine nuts.

Enjoy this warming, autumn comfort food!

Gluten-Free Vanilla Bean Scones

Although it's been ages since I lasted posted...I promise I am still cooking! Turns out having a baby is really time consuming :-) 

I recently discovered vanilla bean paste and it is life changing! you get the rich flavor and little speckles of real vanilla without scraping a vanilla bean! I used Nielson-Massey bourbon vanilla bean paste which is certified gluten free and can be found on Amazon or speciality stores like Williams & Sonoma and Sur la Table. It's so flavorful and easy to incorporate into recipes. 

Vanilla Bean Scones 

Ingredients:
2 cups Pamela's Baking & Pancake Mix
1/4 cup Cup 4 Cup Flour 
1/3 cup cane sugar
1 tsp baking powder
4 Tbs butter
1 egg, beaten
2/3 cup milk
1 Tbs vanilla bean paste

Directions:
Mix the dry ingredients together. Cut in the butter using two knives. Add the milk, beaten egg and vanilla bean paste. Mix together with a fork or in a mixer. Dough will be thick. Using an ice-cream scoop, drop dollops of dough onto parchment paper lined baking sheet. Bake in a preheated 375° oven for 15-17 minutes or until tops of scones lightly  golden.  Makes 9 or 10 scones. For a perfect tea-time treat, serve with butter and raspberry preserves. Enjoy! 

Berry and Pine Nut Salad with Balsamic Orange Vinaigrette

                                     Berry Pine Nut Salad with Balsamic Orange Vinaigrette 

4 cups mixed baby greens

1/4 cup raspberries

1/4 cup blackberries

3 strawberries, sliced

handful of golden raisins

1 oz white cheddar cheese, diced

handful of pine nuts

Toss salad ingredients together in a large bowl and top with the amount of vinaigrette to your liking!

Orange Balsamic Vinaigrette (from Vegetarian.About)

2 tbs balsamic vinegar

1/4 cup olive oil 

juice of 1 orange

1/2 tsp sea salt

1/4 tsp fresh ground pepper

Combine all ingredients except oil in small bowl. While whisking quickly, add oil and combine well. Store unused dressing in a mason jar for a few days! 

Arugula and Grilled Veggie Pizza

Arugula and Grilled Veggie Pizza

Ingredients:

10" pre-made gluten-free pizza crust (I used the Gluten Free Bistro) 
Fresh Arugula and/or spinach  
Mushrooms, sliced 
Yellow peppers, sliced
Fresh tomato, sliced
Whole milk mozzarella cheese
Olive oil
Sundried tomatoes
Kalamata olives
2 Garlic cloves, minced
salt and pepper, to taste

Toss mushrooms and peppers in olive oil, season with garlic, salt and pepper. Sautée or grill for about 5 min over medium heat. Remove and set aside. 

Top pizza crust with a thin layer of olive oil, salt and pepper and mozzeralla cheese. Next,  layer on remaining toppings- arugula, both tomatoes, grilled veggies, olives etc. place directly on grill (set at low-medium) for about 12 minutes or until pizza crust is crispy and cheese is melting and bubbly.
(or bake in  400 degree oven for 12ish minutes, directly on rack) 

I don't have any measurements of ingredients for pizza because I just chop veggies to my liking. Feel free to add more or less of anything! Grilled pizza is the best! 

Spiced Peach-Carrot Bread

It is officially peach season in Colorado! In the last 2 months I have bought 40 lbs of peaches to eat and bake with and 20 lbs to freeze to enjoy through the winter season. I always enjoyed peaches and then I tasted a Colorado peach from the Palisade area and I fell deeply in LOVE. There is nothing like the fresh, sweet juiciness of a perfectly ripe peach. I eat about two fresh peaches a day during this time of year, I've made a peach crisp, and even enjoy a fresh peach Bellini (or two)! Today I wanted to try a quick bread...this awesome recipe comes from Southern Living which I adapted to be gluten-free and safe for this celiac girl!

Spiced Peach-Carrot Bread  

3/4 cup chopped pecans or walnuts
2 1/2 cups gluten free flour (I used 1.25 cups Cup4Cup and 1.25 cups Bistro Blend)
1 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups peeled and chopped fresh, ripe peaches
3/4 cup freshly grated carrots
2/3 cup vegetable oil
1/2 cup milk
2 large eggs, lightly beaten

Preheat oven to 350° F. 

Stir together gluten free flours and next 6 ingredients in a large bowl; add peaches, next 4 ingredients, and pecans or walnuts, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased and sugared 9- x 5-inch loaf pan.

Bake at 350° for 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool completely (about 1 hour). Slice and Enjoy!

Grilled Chicken Caesar Salad Pizza

I recently made this pizza recipe for my friends at the one and only Gluten Free Bistro, but it turned out so delicious I thought others should know about it. The original recipe was featured in the Pizza on Grill 2012 magazine (from the publishers of Fine Cooking). The pizza crust from the Gluten Free Bistro (order it here) cooks up so nicely on the BBQ grill, I sometimes forget I even have an oven. Enjoy!

Grilled Chicken Caesar Salad Pizza 

Ingredients: 

1 large boneless, skinless chicken breast- grilled

olive oil

sea salt and black pepper

1 Gluten Free Bistro Pizza Crust

1/4 cup Roasted Garlic Paste (recipe to follow)

1 cup fontina cheese, shredded

1 heart of romaine, cut crosswise into 1/2" wide ribbons

2 tbs gluten-free caesar salad dressing (such as Organicville, Annie's or Newmans Own)

2 tbs fresh grated Parmigiano-Reggiano cheese

Directions:

Preheat your BBQ grill to medium heat.

Brush chicken breast with 1 tbs olive oil and season with salt and pepper. Place chicken on the cooking grate directly over the heat and grill until no longer pink in the middle (about 10-12 minutes).  Set aside and when almost ready to use, slice into 1/4 inch strips. 

Spread garlic paste on GF pizza crust, then top with chicken and sprinkle with Fontina cheese. 

Grill pizza for approximately 10 minutes on low to medium heat (careful to not let the bottom burn). Grill until bottom is crispy and cheese is melted and bubbly. Just before the pizza is done, toss the romaine lettuce with the dressing and 1 tbs of Parmigiano cheese in a medium bowl. 

Remove pizza from grill and immediately top with romaine mixture. Sprinkle remaining Parmiagano cheese on top, season with salt and pepper. Slice and serve immediately. ENJOY! 

Roasted Garlic Paste

Ingredients:

3 heads garlic

3 tbs olive oil, plus more for drizzling 

Kosher salt

Directions:

Preheat the oven to 400°F

Remove the first layer of papery skin from the garlic. Slice off 1/4 inch from the pointy top. Place each head on a sheet of aluminum foil, cut side up. Drizzle with the oil and season with salt. Wrap each head in the foil and roast until the cloves are golden brown and soft, about 1 hour. Remove from the heat and let cool. (You can also do this on the grill, cooking over indirect heat.) 

Remove the roasted cloves from their skins. The most efficient way to do this is to squeeze the whole head from the bottom. Using a fork, vigorously mix the garlic and oil together. Add a pinch of salt. (If your recipe calls just for a clove or two of roasted garlic, you can remove it from the skin using a small escargot-style fork.)
This will keep, tightly covered, in the refrigerator for up to 2 days.

before grilling

caesar salad mix

after grilling

salad and pizza in one!  

Summer Veggie Rice Bowl

This is the perfect summer dinner. It's light, refreshing, full of flavor and doesn't require too much effort.

                                                           Summer Veggie Rice Bowl

Ingredients:
2 cups cooked brown rice
1 cup shelled edamame beans, slightly steamed and cooled
1 cup grape tomatoes, halved
1/2 cup fresh basil, torn or chopped
1/4 cup pine nuts, toasted
1 tsp lemon zest
juice from 1 lemon
1 tsp sea salt
1/4 tsp fresh ground pepper
3 tbs olive oil, divided
2 cups chopped zucchini or yellow summer squash
1/2 oz fresh Parmesan cheese, shaved

Directions:
1. Combine first 9 ingredients in a large bowl and toss.
2. Heat a skillet over medium-high heat. Add 1 tbs olive oil to pan and swirl to coat. Add chopped zucchini and saute for about 4 to 5 minutes.
3. Add zucchini and remaining 2 tbs olive oil to rice mixture; toss.
4. Top with shaved parmesan cheese and enjoy!

Recipe inspired by Cooking Light

Caprese Quinoa Salad

I love summer meals because they can be created so easily with fresh flavorful ingredients. Quinoa is so good for you and takes on whatever flavors you want, be it southwest or italian style. This recipe is inspired by Megan's Cookin.  I hope you enjoy this healthy and delicious take on the italian caprese salad!

Caprese Quinoa Salad

Ingredients:
2 cups cooked quinoa
1 pint cherry tomatoes, sliced in half
8 oz fresh mozzarella (use mozzarella pearls or cut into small slices)
15 large basil leaves, sliced into ribbons
1/2 tsp sea salt
1/2 tsp fresh black pepper
2 to 3 tbs extra virgin olive oil

Directions:
1. Cook quinoa according to package directions and let cool completely.
2. Once cool, add tomatoes, cheese basil, salt and pepper to quinoa.
3. Drizzle olive oil on top and toss gently.
4. Serve immediately or refrigerate to allow flavors to meld together.

ENJOY!

Strawberries with Chamomile Cream and Shaved Chocolate

Happy Mothers Day!

It's been awhile since my last post, but I wanted to share a easy and beautiful recipe with you. My brother-in-law made this as our dessert for brunch. I could not have asked for a more light and luscious dessert. Whipped cream perfectly infused with honey-vanilla chamomile topped over fresh strawberries is now one of my favorite treats.

                                   Strawberries with Chamomile Cream and Shaved Chocolate
Serves 6

Ingredients:
1 cup chilled heavy cream, divided
2 Honey-Vanilla Chamomile tea bags (Celestial Seasonings)
2 pints fresh strawberries, hulled and quartered
3 tablespoons sugar, divided
1 chunk best quality chocolate, for shaving

Directions:

1. Heat 1/2 cup cream in a small saucepan over medium heat until bubbles form around edges of pan. Remove pan from heat; add chamomile tea bags. Let steep 20 minutes. Transfer to a medium bowl. Cover and chill until cold, about 2 hours.

2. Meanwhile, toss strawberries with 2 tbs sugar in a medium bowl to coat. Set aside to allow juices to form.

3. Strain chamomile cream through a fine mesh sieve into a bowl. Add remaining 1/2 cup cream and remaining 1tbs sugar. Using a standing mixer (or electric mixer) beat chamomile cream until soft peaks form.

4. Divide berries among bowls.

5. Spoon whipped cream over berries and top with shaved chocolate.

Recipe inspired by BonAppetite yet made extra delicious by my brother-in-law, Cory, who's a fantastic chef!

Swedish Semlor: Sweet Almond and Cream Filled Cardamom Buns

While listening to NPR this morning I was intrigued by the segment on the traditional Swedish dessert, Semlor. A semla is a cardmom spiced bun filled with sweet almond paste and whipped cream and dusted with powdered sugar. Yum. It was traditionally associated as a dessert to eat before Lent or on Fat Tuesday. I am neither Swedish nor an observer of Lent, yet I still wanted in on this delicatessen. I scoured the internet for  a gluten-free recipe of Semlor and thankfully came across "Cooking Gluten-Free with Anna". The only thing I changed in her original recipe was an exchange from guar gum to xanthan gum. I give her full credit for this delightful recipe and am now a follower of her delicious blog. 

                            Swedish Semlor: Sweet Almond and Cream Filled Cardamom Buns


Ingredients:
Makes ~24 buns

Semla Bun:

6 tbsp butter

1 1/2 cups milk

2 tsp dry yeast

2 tsp psyllium husks ( see below, on resources)

1/2 cup sugar, plus 1 tsp for the yeast liquid

1/4 cup honey

1 tsp kosher salt

2tsp xanthan gum

1 tsp gelatin, unflavored

2 large eggs, whisked

3 tsp ground cardamon

1 1/2 cups corn starch

1 cup white rice flour, plus 1/3 cup for rolling the dough

1 cup tapioca starch

Egg Wash:

1 large egg, whisked

1 tbsp water

Filling:

7 oz GF almond paste

1 -2 tbsp milk, enough to blend with almond paste

Whipped Cream:

1 1/4 cups heavy cream

1 tbsp confectioners' sugar

Directions:
Melt butter in a medium sauce pan. Add the milk to the melted butter and heat until about 110-115 degrees F. Pour the heated liquid into a medium-sized bowl.

Add the yeast, psyllium husks, 1 tsp sugar and whisk together until yeast has dissolved. Let sit for 10 minutes to proof and activate the yeast. The liquid should expand.

Pour the yeast liquid into a bowl of a stand mixer fitted with the paddle attachment. Add the sugar, honey, salt, xanthan gum, gelatin, the whisked eggs, cardamom, and gluten-free flours to the mixer. Beat on medium speed for 5 minutes. Scrape down the bowl occasionally. The dough will be sticky, do not worry, this is normal.

Remove the mixing bowl. Drape a clean kitchen towel, or plastic wrap, over the bowl. Place the mixing bowl in a warm part of the kitchen, and let the dough rise for 75 minutes.

Shape the dough into 3" balls by scooping the dough out with a large spoon. Using wet hands, gently press into shape. You might need to wet your hands in between each roll, to prevent the dough from sticking and to create a smooth surface. But take care not to make the dough soggy.

Place the rolls onto parchment-lined cookie sheets. Allow the rolls to rise, loosely covered with plastic wrap or a clean kitchen towel, for 40 minutes.

During the last 20 minutes of the rise, preheat the oven to 350 degrees F. Remove covers from the baking sheets. Using a pastry brush, brush each roll with the egg wash.

Bake near center of the oven for about 15-18 minutes, or until golden.

Transfer the rolls to a wire rack, cover with the kitchen towels, and let cool to room temperature. The buns are also delicious on their own, sliced and spread with some butter.

Once cool, cut a slice off the top of the bun. Scoop out the center of the bun.

Blend the almond paste with the milk until smooth. Add additional milk if needed until the filling is nearly as soft as pudding.

Whip cream with the confectioners' sugar to soft peaks. Fill each bun with a spoonful of the almond mixture. Pipe whipped cream on top of the filling to about 1/2 inch over the top of the bun. Replace the top onto the bun, and dust with confectioners' sugar before serving.

I hope you love these as much as I do. 

Enjoy semla without the filling. Warm and spread with pat of butter!

Enjoy!!

*Psyllium husks are the same as Metamusil, which is gluten-free. Get the unflavored variety. This adds fiber, texture and elasticity to the dough.

Agave Pumpkin Pie with Walnut-Brown Sugar Topping

                                   Agave Pumpkin Pie with Walnut-Brown Sugar Topping

Filling:
4 oz cream cheese, room temperature
1 can (15oz) pure pumpkin
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/3 cup light agave nectar
2 eggs

Pie Crust:
1 unbaked 9" gluten-free pie crust (found at natural food markets)

Topping:
1/2 cup walnut pieces
1/4 cup brown sugar
1/2 tsp cinnamon
pinch of salt

Directions:
Preheat oven to 425°F. In a medium bowl, beat cream cheese with an electric mixer on medium speed for about 2 minutes. Add pumpkin and spices. Continue beating until smooth. Add agave nectar and eggs one at a time. Mix until fully incorporated. Pour filling into gluten free pie-crust.

Bake for 10 minutes, reduce temperature to 350°F and bake 30 more minutes. While pie is baking, combine all topping ingredients and blend into fine crumbs. Use a blender or small food chopper to do this.

After 30 minute time, sprinkle topping evenly over top of pie. Continue to bake pie for 10 to 15 minutes longer (or until knife inserted in center comes out clean). Let cool and then refrigerate at least 2 hours before serving. Can be made 1 day ahead. Tent with foil and chill.

ready for a feast...

Thanksgiving dinner complete with pear and spinach salad, 

lemon-garlic green beans, braised carrots, maple roasted sweet-potatoes,

 GF cornbread stuffing, cranberries, turkey and of course PIE. 

Thanksgiving Side-Dish! Colorful Roasted Potatoes with Sage

This is probably one of the easiest and healthiest side-dishes you could have at your Thanksgiving dinner. Plus, it tastes delicious!

                                                        Colorful Roasted Potatoes with Sage

Ingredients
1 1/2 lbs. mixed fingerling potatoes (red, purple, yellow), cleaned and cut into about 1/2" to 3/4"cubes
1 1/2 lbs. red skinned sweet potatoes, peeled and cut into 1/2" to 3/4" cubes
1/4 cup olive oil
1/2 tbs coarse kosher salt
20 medium fresh sage leaves, roughly chopped

Preheat oven to 425°F. Combine all ingredients in a large bowl;  toss to coat well. Spread mixture in a single layer on a large rimmed baking sheet. Roast until potatoes are tender and begin to brown around the edges. Bake for 40 minutes, stirring at the 1/2 way (20 min) mark. Serve roasted potatoes warm or at room temperature.