MALIBU, California

MALIBU, California
LOOKING ACROSS STA MONICA BAY

Monday, September 29, 2014

Gluten Free, Persian Style, Zucchini(Vegetable) Frittata aka Kuku Kadoo

 
As any regular reader of my blog knows, I love to try out new recipes and then adapt them to the GOOD LIFE way.
This one was suggested by a client, and I experimented with it this weekend,
This one originally (Saveur Magazine April 2010) had flour added, I am adding cooked brown rice, this also omits the baking soda, &  I prefer sea salt to Kosher.
I also never use canola oil...so here goes for GOOD LIVING:
Serves 4-6 with a salad or hot breakfast/cornbread




PREHEAT OVEN 400F  OR prepare everything before adding the eggs and make the next day.

2tbsp grape seed/peanut  oil (do not break down at high temps)

1 inch fresh ginger root minced or grated ( no need to peel)
2 cups thinly sliced onions (brown, white or purple)
4 cloves garlic smashed and minced
3tsp ground turmeric
2 tsp dried thyme (ground if possible)
6-8 medium sized zucchini sliced into ribbons( see photos)
sea salt and ground black pepper

1  1/2 cups cooked brown rice

6 large eggs separated

1 cup minced parsley or cilantro

method:

Well Greased 9 x 13 x2 inch ovenproof dish or roasting pan or 2 round ovenproof casseroles

Slice the zucchini into ribbons using a vegetable peeler, and set aside
Some water will leak from the zucchini this may be thrown away, especially true if larger zucchini are used, this juice can be bitter.

In a heavy based skillet heat the oil and add the ginger and onions, and saute for 2-3 mins add the drained  zucchini, turmeric and thyme and cook for a further  3 mins 
Stirring well.
Season with salt & pepper to taste.

Add the cooked rice and mix well.

Remove from skillet to a large bowl and allow to cool (or chill overnight).

When the mixture is cold add the beaten egg yolks and stir in well, to mix.

Whisk the egg whites to stiff peaks and gently fold into the veggie-rice mix.

Fold this into the greased pan and baked middle shelf, on a lined cookie sheet for 25-30 mins, until set*. (do not open door until 25mins have passed or it will deflate)

Remove from oven and serve in the dish, topped with minced parsley.

* it is ready when the middle is a little "jiggly" as it will continue cooking once removed from the oven.

Variations:

You may add cooked beans or chickpeas, cooked bell peppers, any squash ribbons, cooked potatoes, whatever you have on hand or is in season in your local markets.
I also like mine topped with  fresh minced mint and parsley.
Try adding cooked, well drained  greens to the mix too.
For a more Italian version, omit the ginger and add grated nutmeg, and rosemary or basil with the thyme.

Sunday, September 28, 2014

Asparagus soup; Blackbean and chickpea chowder; Dill and onion Breads; Oatmeal Caramel sunflower seed cookies; 1 Gallon pasta sauce; Vegetables for Tostadas; Photos of prep

1 "Gallon" pasta sauce recipe is in The Great Granny Diet on Amazon Kindle

Above & below vegetables for the tostadas with a sauce made with annetto seeds


The black bean &  chickpea chowder

Coconut and almond creamed asparagus soup

Brown sugar caramel oatmeal cookies with raisins and sunflower seeds

The black bean chowder

The asparagus soup

The whole wheat sour dough with dill and onion, breads


Spaghetti Squash, bake and then fluff out the strands, these are for a rice and cheese gratin


bean sprouts..run off is for the organic garden


Cooler weather and ocean breezes are coming in now, so time for heart soups and stews

Friday, September 26, 2014

2 COOKIE RECIPES FOR OCTOBER : PUMPKIN-SPICED APPLE BARS and PUMPKIN COOKIES


PUMPKIN-SPICED APPLE BARS
Small slices of spiced apple cake that are delicious with tea, cold milk or a good cup of coffee.
The can be made GF if you use a gf flour mix.

 13 x 9 x 2 inch baking dish well greased

1/3 cup butter
3/4 cup light brown sugar

2 eggs beaten
3/4 cup all purpose flour ( or 50:50 with whole wheat, add 2 tbsp milk)
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp grated nutmeg

1/4 tsp grated ginger
1/8 tsp ground cloves
1tsp cinnamon
1/2 tsp ground allspice

3 apples chopped (1 1/2 cups)

1/2 cup chopped nuts for topping (optional)
2tbsp cane sugar
1/2 tsp ground cinnamon


PREHEAT OVEN 350F middle shelf

method:

In a  large bowl  gently sift the flour, salt, soda, baking powder and spices and set aside.
Cream the butter and brown sugar, until light
Beat in the eggs.
Blend the flour mix into the butter-eggs and mix well.
Stir int he chopped apples, then spread into the greased baking dish and smooth down the top.
Sprinkle with nuts (if using) and the cinnamon-sugar.
Bake  for 25-30 mins, until lightly golden.
Remove from oven and cool in pan
Cut into bars/squares.
Store in air tight container


variations:
 you may use any chopped fresh fruit or even dried fruit, these are good with soft pitted prunes or soaked dried apricots

Also use what ever spices you love, ground cardamon is great as is pumpkin spice mix.




PUMPKIN COOKIES..these are great year round and have to say..very healthy

makes  3-4 doz (depending on taste testing & size of cookies) 

greased or parchment lined cookies sheets
Preheat oven 350F

2 cups butter
 2 cups light brown sugar
1 x16ozs canned pumpkin* (NOT PUMPKIN PIE MIX)
2  large eggs beaten
2tsp vanilla extract
4 cups all purpose flour ( or 50:50 with whole wheat  add another egg and 1/4 cup milk)

2tsp baking powder
1 tsp sea salt
1 tsp baking soda
2tsp ground cinnamon
1tsp ground nutmeg
1 tsp ground allspice 

2 cups raisins or chopped dates (cut your own using scissors do not use commercially chopped as they contain oat flour and will make cookies too dry)

1 cup any chopped nuts

method
Sift the flour, spices, salt,baking powder and soda into a bowl and set aside

Cream the butter and sugar until light.
Add the pumpkin, eggs and vanilla and beat well.
Stir in the flour mix and mix well to combine.
Stir in the raisins and nuts, folding over many times to distribute evenly.

Drop by rounded tsp onto lined/greased cookie sheets, 2 inches apart.

Bake for 12-15 mins.
Remove from oven and with a spatula remove to cool on wire racks.
These make great sandwich cookies with cream cheese or vanilla frosting.
For larger cookies alter cooking time


* these can be made using own made pumpkin/butternut/acorn squash puree, just make sure that it is quite solid and not too wet.





Thursday, September 25, 2014

HAPPY ROSH HASHANAH 2014/5775


INTERESTED IN HOME ORGANIC GARDENING OR HAVE A GARDEN CRITTER PROBLEM?


if you answered yes to any of the questions......

check out my new page  EASY HOME ORGANIC GARDENING  on my website

http://www.extraordinarysocal.squarespace.com

hit the link then hit the banner  RECIPES/PHOTOS AND INFO  and scroll down to the page, lots of own photos taken this morning and lots if useful info, I will be adding more as the seasons progress.
Southern California is now entering it's 2nd Spring ( Fall everywhere else), where October has the hottest day time temps., with cool evenings, and the Southern Hemisphere is entering it's Spring.

happy GARDENING AND GOOD LIFE EATING, = Living Well

Wednesday, September 24, 2014

Cornmeal Crepe Batter & FILLINGS...hearty goodness for Fall Meals



These are wonderful crepes and make great meals when filled with butternut squash, mushrooms and pumpkin creations for the fall and winter months.
You may use yellow, white or even blue cornmeal, it has to be medium to fine grind.
Makes 8-10 skillet sized crepes



1/2 cup cornmeal
1/2 cup hot(boiled) water

3 large eggs
1 cup milk
1/2 cup all purpose flour ( if using 50:50 with whole wheat add 3 tbsp extra milk)
1/2 tsp sea salt
3 tbsp melted butter/margarine/or oil

Mix the cornmeal with the hot water and set aside for 10 mins
Beat the eggs and milk together.
Add the cornmeal mix and beat into the eggs and milk.
Sift the salt and flour and gradually add to the corn mix, beating well.
Stir in the melted butter.

Set aside and allow to rest for 2 hours, at room temp.



Add a little more milk if the batter is too thick, then using 1-2 tbsp per crepe ( depending on size of pan) pour into center of a well greased pan, and tilt to coat the whole of the base, cooking until the top is dry.

Then flip over and cook the other side for 15 seconds, store in piles separated with clean cotton kitchen towels, until cool.

These may be stored with sheets of waxed paper between them and wrapped in foil, and may be frozen this way.



Fillings:

BREAKFAST: Fill with scrambled eggs, and cheese; or make Denver style with sauteed potatoes and green peppers.

FALL :Saute mushrooms, butternut squash, garlic, onions, and tomato for 4-5 mins.
Fill each crepe and fold over
Top with cheese and breadcrumbs and bake for 20 min in a 350F oven and serve

GAME NIGHT: Any cooked bean curry/chili..add cooked diced potato, fill the crepe and fold in half then fry each half in hot oil, serve immediately (may also add cheese and or sour  cream) with a good chutney/salsa

SOUTHWEST: And cooked vegetable leftovers, with a good salsa, fill and then top with sour cream &/or grated cheese and bake in a 350F oven for 25 mins

FRUITY: any fresh fruit with plain live yogurt or cottage cheese..drizzle with honey or molasses




Variations to any of these recipes:
 add fresh herbs/spices to the pancake mix when you know what you are filling them with.

Add more sugar,honey, syrup or molasses to the batter mix for sweeter crepes

Yam and carrot "Vichysoisse"; Broccoli and blackbean Goulash with brown jasmine rice; GF Chia, Potato & Apple pancakes/Latkas; cheese and basil cornmeal "polenta" Photos of Prep for Internationally inspired veggie menu for tomorrow.


The black bean " goulash" I have added pre-steamed broccoli and carrot slaw veggies and yams, will add  some potatoes later and more paprika and this will be served with the jasmine rice


Previous 2 the yams and carrot 'vichysoisse" with potatoes, leeks, pumpkin & onions, finished with coconut milk and agave syrup

Shredded starchy potatoes, placed in a colander to drain for 30 mins

Shredded onions and apples

This is the potato water that comes out of the shredded potatoes and has to be removed for crispy potato pancakes

Chia seeds and all purpose gf baking mix ( fava bean flour, chickpea flour, tapioca flour, potato starch, sorghum flour, use an all purpose gf mix not a gf cake mix as it needs to be able to hold the potato shreds)

The potato, chia and apple pancakes, cook in small batches in 1/4inch deep very hot peanut or grape seed oil, drain on wire rack or the brown grocery paper bags, do not drain on kitchen paper towels as these create steam and soggy pancakes..I used 4 cups shredded potatoes, 1 1/2 cups shredded onions, 2 cups shredded apples, 3 large eggs, 6-8 tbsp gf baking mix, salt and pepper, 1 cup chia seeds...the basic mix is shredded or grated starchy potatoes, onions, salt and pepper, flour and eggs ( latkas), I have added apple to cut down on onion, chia to make them more filling (as these are so good people tend to "scoff them down" too fast), in place of wheat flour I used GF mix..experiment and make them YOUR own


Cornmeal polenta with cheese and basil, allow 1 cup yellow fine grind cornmeal to almost 4 cups veggie stock, and cook for 30 mins before pouring into greased mold.set overnight then cut into shapes and either grill or shallow fry, these will be served with a sweet potato-mushroom sauce.


BLACK BEAN AND SHREDDED BROCCOLI "GOULASH"

Tuesday, September 23, 2014

Low fat CHOCOLATE CAKE/Brownies?..WELL HERE'S AN IDEA


INSTEAD OF USING OIL OR BUTTER, use prune puree oz for oz.
The cake will be fat free and then it is just the frosting that contains the fat, this also makes a very moist and dark colored cake.
You may also substitute this for fat in brownies too



1 3/4 cups boiling water
2 black tea, bags (do not use herbal tea, use regular black tea)
1 1/2 pounds pitted prunes
1/4 cup cane sugar
zest 1 lemon
1/2 tsp vanilla extract


Pour the boiling water over the tea bags and steep for 20 mins, then add the prunes, bring to boil in a stainless steel or enamel pan, and boil gently for 8 mins. or until the prunes have softened.
Remove tea bags and allow the mix to cool down.
Blend to a puree, until smooth.

return this mix to a clean pan and add the sugar and lemon zest.
Boil gently uncovered for 15 mins or until the mix has thickened.
Stir occasionally to avoid burning.
remove from heat, add the vanilla extract, and pour into hot sterilized jars and secure with fitted lids.
Process in boiling water, water has to cover the pots, for 10 mins in 1/2 pint jars.
Remove with tongs and place on wooden board and when lids pop, secure tightly.
Store in a cool dark place for 1 month before using.
Use this mix in equal amounts for any fat/oil used in cake recipes.
This will make a very moist cake that has to be kept cold/in the fridge.

Variations for a lighter colored cake use pitted dates and process as for prunes.


Low Fat Chocolate Brownie recipe using this prune mix:

makes 8 x 8 inch pan

1 cup all purpose flour
3/4 cup cane sugar
3/4 cup unsweetened cocoa
1tsp baking powder
1/2 tsp sea salt
1/3 cup honey or maple syrup
1/3 cup prune mix
2 large egg whites beaten (not stiff)

powdered sugar and cocoa for dusting

optional add 1/2 cup chopped nuts


PREHEAT OVEN 350F MIDDLE SHELF
Sit all the dry together in a large bowl.
MIX THE LIQUIDS AND EGG WHITES TOGETHER, and stir into the dry mix.
Add nuts now as well.
Spoon the batter into a lightly greased 8x8inch  pan.
Bake 30 mins or until top bounces back when lightly pressed.
Cool completely in pan on a wire rack before cutting into squares, pieces.
Sprinkle with a mix of powdered sugar and cocoa (optional)
 
 


Enjoy this recipe as I am now working on my second Volume of THE GREAT GRANNY DIET which is all about baking...John Nigel