Sourdough-Coconut-Chia-Flax-Craisin-Nut Bread Pudding

I think I've finally found my source for Sourdough Bread! Last time I shopped at Costco, I discovered huge loaves of it that seem similar in quality to those I've bought in bakeries.

13oz. sourdough bread

Cut this in cubes then dry in the oven at 250° for about an hour.

In a big bowl, combine the following:

1c chopped pecans

1/2c sprouted pumpkin seeds

1T pumpkin pie spice

1t Himalayan salt

2T chia seeds

2T ground flax seeds

1T Mexican vanilla

1/2c brown sugar

8-10 oz. coconut milk

1T apple cider vinegar

2 Pasture Raised eggs

1c craisins

4oz. total - melted coconut oil and EVOO

Once the bowl of ingredients is well combined, add the dry bread cubes, mix well and quickly, then pour into a 9"x13" glass pan and bake at 400° for 25-30 minutes.

Mmmmm!
This turned out really well, and is probably one of the healthiest bread puddings I've ever made! . .Lin

When Life Hands You Parsley = Italian Parsley Pesto

1 big bunch of fresh Italian parsley
2 BIG cloves of garlic - almost 1oz.
2oz. chopped walnuts
1oz. pistachios
1oz. almonds
1t Everything Bagel Seasoning
1/2t Penzey's Smokey salt
1/2t Smoked Garlic Chipotle seasoning
3/4c good quality EVOO
3oz. strong, hard, flavorful cheese

My neighbors received the parsley in their Farm CSA box, but didn't have any plans for it. I didn't either until this morning when I realized how many great nuts I have right now!

Combine everything well, using a big mortar and pestle, food processor, or immersion blender. This made 3 cups that you can store in an airtight glass container for up to a week in the 'fridge, or freeze in small containers. This is great as a base for creamy salad dressing, on a chicken-artichoke pizza, or on your favorite pasta as a main course or side dish. What other ways can you think of to add it into a recipe?

Be Bold!..Be Creative!..Happy Cooking!! . . . Lin

Fresh, Fruity Strawberries and Cream

This is a grab and assemble sort of thing.  I didn't create a recipe, since amounts, and even some ingredients, are for you to determine. But for sure, it has have really good strawberries! Fresh, juicy, bright red STRAWBERRIES! When you know how many servings you want, then decide how much of each of the following to add, following the directions below.

fresh lemon juice and zest

local organic honey

thin slices of candied ginger

little pieces of dried pineapple

a good shake of black pepper (!)

cashews, macadamias or blanched almonds

sour cream (really!)

Combine the first group in a medium bowl and microwave 30 seconds, stir to coat everything. This will rehydrate and soften the pineapple. Set this aside while you wash, core and chop the strawberries into quarters. Add them to the bowl, stir in the nuts and serve in individual bowls. Top each with a big dollop of sour cream, give everything a tiny, gentle stir to incorporate it just a little and blend the flavors. Mmmm, it's good! . .Lin

Farro, Fruit and Nut Hot Cereal

½  c farro - rinsed

a pinch of salt

1½c water

½c chopped pecans or walnuts

½c chopped frozen berries-cherries

½-1t cinnamon or pumpkin pie spice

½t pure vanilla or almond extract - optional

1t honey or jelly - optional

¼-½c half and half - optional

Rinse the farro in a strainer then combine with water and salt in a 2 quart pan.  Simmer, partially covered, 20 minutes until the water is absorbed.  Add the next group of ingredients and bring back to a low simmer, remove from the heat, cover and let stand for 5 minutes before serving.  Today I used Dandelion Jelly !! I found at a Farmer's Market, to give this a touch of sweetness.  Top with a sprinkle of turbinado sugar for a nice crunch.

This is a great cold weather breakfast. . .Lin

Multi-Grain Fruit and Nut Muffins (gluten-free)

I've been reading about gluten again recently and have decided to try to eliminate wheat, rye, barley and certain oats from my diet.  With chemical additives, GMO's etc., these 'grains' hardly resemble what our grandparents consumed 50+ years ago.  I'm one of the fortunate ones who don't crave breads and most simple carbohydrates, so it's not too difficult to keep these grains out of my cooking and my diet.  The exceptions will be a couple soup recipes I make using barley.  White rice might work though.  Once in a while I start craving those grainy carbs, so I'm always trying to come up with healthy recipes for those times.  I realized about a week ago that I have a LOT of different flours in my refrigerator, so  thought I'd try coming up with a reasonably good option.

½ cup each:

~ corn flour

~ rolled oats

~ coconut flour

~ hazelnut flour
~ organic cane sugar

¼c ground flax seed mix

1t salt

1T baking powder
1-2t pumpkin pie spice

1c chopped dry fruit and nuts

2 eggs
½ c light oil
1t+ pure vanilla
1T white vinegar

½c half and half
½c liquid coconut coffee creamer

Stir the dry ingredients together in a large glass bowl.  In a smaller bowl, whisk the next group until smooth then combine quickly in the big bowl. Stir gently with a wooden spoon, only until everything is incorporated then spoon into paper-lined muffin tins.  Sprinkle the tops with turbinado sugar.  Bake in preheated 350⁰ oven for 20 minutes.  This made 24 muffins. . .Lin

Seeds, Nuts and Rice 'Cereal'

½c quinoa

¼c white rice

¼c chopped walnuts

2c water

2T ground flax-chia seeds

½c dried fruit - chopped

1t pumpkin pie spice

⅛c± coconut sugar

1t pure-real vanilla

Combine the first group of ingredients in a heavy-bottom dry pot - no butter, water or oil.  Stir over medium heat until the seeds and nuts brown.  You'll hear the quinoa snapping as it gets close to being toasted just right.  Stay with it.  It goes from 'just right' to burnt in no time!

Remove from the heat and allow to cool before adding the next group.  Stir, cover and simmer on low, about 20 minutes, or until the water evaporates.  Stir in the vanilla and serve. . .Lin

Fruit, Nut, Corn & Oat Muffins—(Gluten Free)

1c chopped dried fruit
1c chopped pecans
1/2c chopped dates

2 eggs

2/3c brown sugar

2/3c solid coconut oil-liquified

1c half and half +

2T white vinegar

4t good cinnamon

2T ground orange peel

1t cardamom

1T baking powder

1t salt

2/3c ground flax seed

1/2c corn flour

1c oat flour

1c oat bran

In a medium size bowl, stir together the first group of ingredients with a wooden spoon.  Let this mixture stand to rehydrate the fruit a little.  Meanwhile, put all the dry ingredients in a large bowl and whisk together.  If the coconut oil solidifies these ingredients, microwave for 30 seconds.  Add the fruit mixture to the dry ingredients in the large bowl, stirring until just combined.  Spoon into a paper-lined muffin tin and sprinkle the tops with baker's sanding sugar.  Bake at 375° for 20 minutes.  Makes 30 muffins. . .Lin

Fruit-Nut Fiesta Quick Bread (Gluten Free)

1c corn flour

2c oat flour (or quick rolled oats

~ pulverized in a food processor)

1T fresh ground cinnamon

1t baking soda

1t salt

1/2t baking powder

 ~     ~     ~     ~     ~     ~     ~     ~     ~

3 eggs

1c vegetable oil

1-1/2c sugar

2c fresh or frozen cranberries

1 banana - mashed

3/4c finely chopped canned pineapple

1/2c coconut flakes

1c chopped pecans or walnuts

1T pure vanilla extract

I don't bake often because my discipline is very weak regarding brownies, cookies, cakes, etc.  I can't even THINK about baking lemon bars!!!  This is a total adulteration of a recipe my sister gave me in the '70's.  Hers uses regular flour, and only 2c of either apple, orange or zucchini.  In this rendition, I used more cinnamon but the 3 leavening agents proportions are exactly according to the original recipe.  (I don't understand the science-chemistry behind all that, so I leave that alone.)

Over the years I've made this MANY ways, but the time I used pecans, grated zucchini and carrot with orange zest, was probably my favorite.  It's nice to just use what you have, that needs to be 'gone' from your fridge, freezer or pantry.  Today I had bananas and cranberries in the freezer, and a cup of walnuts that I wanted to use.  I built on that as my foundation.

Combine the first group of (dry) ingredients in a medium bowl.  Meanwhile, whisk the eggs until the whites and yolks are blended and getting a little fluffy, in a large bowl.  Add the rest of those (wet) ingredients, fruit and nuts, blend well with a wooden spoon and let sit so the sugar dissolves and the flavors blend a bit.  Preheat the oven to 350°.  After the oven is preheated, stir the wet ingredients and add the flour mixture to that big bowl.  Stir well to blend, then pour into a buttered 9" x 13" glass pan.  (This recipe could also be baked as muffins.)  Sprinkle the top with coarse, baker's sugar or raw sugar.  Bake for 40 minutes or until it passes 'the toothpick test.'  Bake at a shorter time for muffins.  This is great for a fruity-nutty-grainy breakfast or dessert. . .Lin

Quinoa With Dried Fruit And Seeds

1/3c quinoa - any color

½c water

2 cubes of candied ginger - sliced thin

¼c roasted pumpkin seeds

¼c craisins

1t butter or coconut oil

a sprinkle of sea salt

Combine all the above and bring to a quiet simmer. Cook this way, covered, for 15 minutes or until water absorbs and quinoa sprouts little tails. Take off heat, keep covered, another 5 minutes. Makes 1 big serving. . .Lin

Broccoli Salad

½-¾c mayonnaise

a splash of white Balsamic vinegar

½c raisins

1 med.-lg. Onion – chopped

1c matchstick carrot shreds

½c slivered almonds

½c sunflower seeds

2 broccoli crowns – break into florets

Combine first 3 ingredients in a large glass bowl. Warm in the microwave – about 45 seconds on high. Add remaining ingredients, combine and chill a couple hours before serving. . .Lin

Almond Vegetable Curry

2 sweet potatoes

2 carrots

2 stalks celery

1 med. onion

1 sm. head of green cabbage

1 can AROY-D red curry sauce

2 big spoonfuls of almond butter

Saute all the rough-chopped vegetables in a little butter for just a few minutes. Add the curry sauce and once it begins to simmer also add the almond butter. Simmer 5-15 minutes on low heat until vegetables are done the way you like them. Top with cashews or slivered almonds. . .Lin

Waldorf Tossed Salad

chopped mixed greens

1 chopped Golden Delicious apple

½c chopped walnuts or pecans

½ sliced sweet onion

crumbled bleu cheese

Raspberry Vinaigrette dressing

Combine all on plates or bowls. Makes 2 big salads. . .Lin 

Almost Waldorf Chicken Salad

1 12.5oz. can chicken breast

2/3c dried cherries and golden raisins

3/4c chopped celery

1 med. onion

3/4c chopped walnuts

fresh ground pepper

mayonnaise

Drain and flake the chicken breast into a medium bowl. Add remaining ingredients with just enough mayonnaise to hold everything together. If mixture seems too 'gloppy' add a little water, a tablespoon at a time. Serve over lettuce leaves or on bread as a sandwich. . .Lin

Nutty-Grainy Bread Pudding

8-10 large pieces of bread

~ crusts cut off and cubed

1c coconut

1c chopped walnuts or pecans

1½c milk

½t salt

1c raisins-craisins-dried sweet cherries

½c sugar, white or brown

1t cinnamon or pumpkin pie spice

1-2T Balsamic vinegar

3 eggs

1 stick melted butter

In a buttered 9x13” glass pan, layer the bread cubes, coconut and nuts. In a medium bowl, combine milk, salt, raisins, sugar, spice and stir. 

Warm just a little in the microwave to plump up the raisins. Let these ingredients rest in the bowl half an hour. Then add vinegar, eggs and butter. Whisk together well, then pour over bread, coconut and nuts in the pan. Let stand again while preheating oven to 350°. Bake 35 minutes, covered with foil, then uncovered 5 minutes until mixture is set, lightly browned all over and a knife inserted half way to center comes out clean. Serve warm or cold for breakfast or dessert. . .Lin

Chewy Granola Bars

½c slivered almonds

2c   oatmeal

½c milled-ground flax seed

½t  baking soda

¼c butter

¼c TOASTED sesame oil

¾c craisins

¼c maple syrup

1t    vanilla – optional

Rough process almonds then do oatmeal separately until the oats are well ground. Combine in medium bowl with flax seed and baking soda. Melt butter and toasted sesame oil together. Process craisins with a little of the butter-oil mixture. Add the chopped craisins and remaining ingredients to the bowl. Stir well then press into an 8x8” glass pan. Let stand 15 minutes then bake at 325° for 20-30 minutes until lightly browned. Cool 5 minutes then cut into squares or bars. Cool completely, chill several hours, before serving. . .Lin

Basil - Sun-Dried Tomato Pesto

2c basil - I used Boxwood and Genovese Basil

1-2 sprigs of Lovage or parsley

1 stalk of celery with tops

¼-½c sun-dried tomatoes chopped

4 cloves regular garlic or 1 lg clove elephant garlic

½c chopped walnuts – Toasted a few minutes in a dry pan over medium heat.
      Stay with it so itdoesn't burn. It will toast fast.

½c shredded Parmesan cheese

½ lemon - juice and zest

¾c extra virgin olive oil

1T balsamic vinegar

salt and fresh ground pepper

Combine all ingredients in a food processor or Mini-Prep. Spoon onto hot angel hair pasta and serve with a salad. This was my first attempt at pesto! I've had some really good ones made with arugila, many I've liked with basil and also some with sun-dried tomatoes. I decided to combine the ingredients I had here which resulted in a more complex pesto, that turned out really well. Happy Cooking! . .Lin

Assorted Fruits & Nuts

a handful of craisins
3 chopped prunes
a drizzle of Maple syrup
1-2T of a good balsamic vinegar

Combine these in a bowl, cover and microwave for 1 minute.  Let cool then add:

1/4 cantaloupe - cubed

a handful of slivered almonds

Mix and - - it's ready!  Makes one serving. . .Lin

Vegetable Chip - Snack Attack

Oh boy. . .we are so lucky in this area, to have a couple places we can get organic fruit, vegetables, garden plants, herbs, artisan bread, vitamins, spices, etc.

I love these dehydrated vegetable chips.

Chips, a big glass of water, a handful of almonds, and I'm good for several hours.

Fruit (Vegetable) and Nut Muffins

3c flour

1t baking soda

1t salt

½t baking power

1T powdered spices

In a medium size bowl, stir together all dry ingredients. All regular flour, or a blend of your favorites can be used. Today I used ½c corn flour, ½c barley flour and 2c unbleached organic white flour. For the spice you could use just cinnamon or again, a blend. For this recipe I used ½T cardamom and ½T pumpkin pie spice.

3 eggs

1c canola or vegetable oil

1½c sugar – all white or white and brown

2t real vanilla

2c chopped fruit or shredded vegetables

1c chopped nuts or seeds

Using a wire wisk, combine first four ingredients. When sugar is disolved, stir in fruit-vegetables and nuts. This time I used dried cherries, cranberries, 2 chopped clementines and zest, and ½ a big Golden Delicious apple, grated.

Mashed pumpkin, shredded carrot, zucchini, crushed pineapple, applesauce can also be used, singly or combined with raisins, mashed banana, dried apricots, prunes, etc. Be creative! If using dried fruits, leave this mixture stand 10 minutes to rehydrate a little. Add the stirred dry flour mixture. Combine both mixtures – this will result in a very heavy batter. Line muffin pan with paper liners, fill and bake at 350° 25 minutes. Makes 24 muffins.  When cool, these can be put into a Ziplock bag and stored in the refrigerator or frozen. . .Lin

Almond-Raisin Citrus Salad

juice of ½ lime

2T jelly

1T fine Clementine zest

½ c jumbo flame raisins

Whisk the first 3 together, pour over raisins and microwave, covered, 40 seconds. Stir, cover and let stand 5-10 minutes to rehydrate the raisins.

Add:

½ c slivered almonds

3 Clementines sections

1 red grapefruit sections

Toss and serve in pretty glass bowls. . .Lin