Category Archives: Mother’s Day

Asparagus Basil “Risotto”

I invented this recipe on a sleepless night where I had too many random ingredients in my fridge and needed to get rid of them all.

I have to say, this dish is superb- it is cream and very reminiscent of risotto.

Asparagus Basil "Risotto"
Risotto Ingredients
1 head of cauliflower
1 cups chicken broth (vegetarians use vegetable stock)
1/2 cup beef broth (vegetarians use vegetable stock)
1/2 cup heavy cream
4 tablespoons unsalted butter
1 large onion, minced
1 shallot, finely chopped
4 cloves of garlic, minced
Kosher salt to taste
1 to 1/2 cups wild mushrooms
2 cups asparagus, cooked and cut into 1-inch pieces or discs (I prefer the look of discs)
1 cup grated Parmesan,
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon freshly grated nutmeg
Freshly ground black pepper, to taste

Basil Sauce Ingredients
1 cup basil leaves
1/2 cup parsley leaves
1-2 cloves of garlic, peeled
1/2 lemon, juiced
Salt and freshly ground black pepper to taste
1/4 cup extra-virgin olive oil
Directions
Bring the chicken broth and beef broth up to medium temperature in a saucepan and maintain the temperature and keep covered with a lid.

Trim the core and cut leaves off from cauliflower. Break the florettes into chunks, then press the button a few times with a break in between in a food processor. You wanted it to still be chunky and resemble rice and not to become dust. 9 prefer to use a ricer for this step but it is a bit harder with uncooked cauliflower but the “rice” does look better.

In a large heavy-bottomed saucepan, melt the butter over medium heat.

Add the onions, garlic and shallot with a pinch of salt to sweat until everything becomes translucent (not browned),which will take about 5 minutes.

Add the “rice” and stir constantly adding in the liquid by 1/3 volume until everything has been absorbed, this will take 8-10 minutes.

Add the remaining ingredients, remove from the heat and still until everything has melted beautifully. Serve immediately.

Combine together the sauce ingredients in the blender and blend on high. Pour a few tablespoons on the bottom of each place before placing the risotto on top.

Advertisements

Flourless & Sugarless Chocolate Torte

Say hello to chocolate heaven!!! Do I need to say anything else? I think not.
What makes this dessert so amazing? Could it be the combination of different types of chocolate as well as fats that really hits this one out of the ballpark?

INGREDIENTS
12 oz unsweetened baking chocolate, cut or shaved
1 tablespoon vanilla extract
1 1/2 sticks butter or 2/3 cup of coconut oil
1 1/3 cup equivalence of stevia or sweetener
6 large eggs
1 tablespoon coconut flour
2 tablespoons cocoa powder
2 tablespoons chocolate whey protein
1 cup ground pecans or any nut of your choosing (I also have used macadamia nuts and it has been amazing)

DIRECTIONS
Preheat the oven to 325 degrees F. Grease a spring-form 8 inch pan with butter and add parchment paper to the inside and grease again with butter.

Brown the butter on the stove, be careful that it does not burn, once the color begins to change, decrease the temperature to low. Add the chocolate in small bits and stir constantly until everything is melted beautifully.

Add the sweetener of your choice and allow the temperature to cool down until you can touch the side of the pan without it being hot.

Add the eggs in and stir, add the remaining ingredients.

Transfer to the pan and bake for 30 minutes covered.

Serve with fruit compote and whipped cream.

Spicy Indian Vegetable Fritters

Vegetable Fritters

Makes about 24 fritters
Ingredients
1 small head cauliflower, cut into small florets
2 large organic eggs
2 scallions
4 tablespoons parsley, coarsely chopped
¼ cup almond flour
1 green chili, minced
1 tablespoon ginger, finely grated
1 teaspoon cumin seeds
1/8 teaspoon asafetida
1/8 teaspoon of baking soda
1 teaspoon salt
¼ teaspoon ground black pepper
1/2 cup nuts (choose peanuts, macadamia nuts or anything else you like, chop them down so they are a manageable size)

4 cups of oil to fry

Directions
In a food processor rice the cauliflower florets until it is grainy but not fully pulverized.Microwave the mixture for 5 minutes.Transfer the cauliflower to a towel and twist out all of the excessive moisture.

Mix the cauliflower in with the remaining ingredients.

Make each of the fritters into 1 inch round balls and press down to make a disc shape.
Bring the oil up to 350 degrees F.
Fry 2-4 at a time without overcrowding the pan. When you add too many, it drops the temperature of the oil and instead of frying quickly, the fritters just soak in all the oil.

Garlic Lime Chicken

Marinade
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika

1/2 teaspoon onion powder

1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
2 teaspoons garlic powder
4 tablespoons lime juice

Ingredients
4 boneless, skinless chicken breast
2 tablespoons butter
1 tablespoon olive oil

1/2 onion, sliced thinly
6 cloves of garlic, whole

Garlic Lime Chicken
Place the chicken in the marinade for a minimum of an hour or overnight.

Heat butter and olive oil in a large heavy-bottomed pan over medium heat. Remove the chicken from the marinade and allow it too cook on each side until golden brown (5-7 minutes each side). Remove the chicken and set aside, brown the onions and then add the whole garlic, turn the heat down to low and add the chicken and marinade back in and allow to cook until the chicken is fully cooked, this should take about 15-20 minutes.

You can also use this recipe and just grill the chicken for a delicious finish.

Almond Butter Cookies

Almond Butter Cookies

Ingredients
1 and 1/4 cup almond flour
1 cup sugar equivalent (I love Stevia)
1/4 cup butter, at room temperature
2 large eggs
1/2 tablespoon vanillaDirections
Pre-heat oven to 350 degrees F.

Line baking sheets with parchment paper or use a non-stick baking mat.

Set the almond flour aside and blend in the room temperature butter in small chunks. Add in the eggs and vanilla until well incorporated.

Form the dough into 1-inch balls on a cookie sheet and and flatten them out.  I like to poke holes and shape them like traditional butter cookies. If you are using crystallized stevia, sprinkle some on top.

Bake for 8 to 10 minutes or until golden brown on the top.

Allow the cookies to cool before removing.

Exotic Raspberry Creme

Raspberry Creme

My sweet tooth is at it again. I just can’t help myself. I find myself  craving sweets at every meal and wake up in the middle of the night and find myself in the kitchen. I think I have made my sleepless nights worst by treating myself to this delicious dish. I find myself waking myself up just so I can have dessert part 2.

Raspberries are my favoritest (yes, I make up my own words, it is a Riism and I am known for it) things in the world! I make this dish when I am craving a late night treat and don’t want to feel guilty the next day. It is light, has a serving of fruit and isn’t too sweet. Rose water is heavily used in Indian sweets, it adds such an interesting flavor that you can’t pinpoint.

INGREDIENTS
2 tablespoons powdered sugar or sugar substitute( I use liquid stevia which is 4 drops)

6 ounces of frozen raspberries

1 cup heavy whipping cream (use coconut cream or any other substitute you feel us necessary)

1 tablespoon rose water (this ingredient can be found in any Indian or Middle Eastern store, make sure it does not have sugar)

DIRECTIONS
Combine all of the ingredients together in a blender and blend on high for a minute. Blend again, start on low and work your way up to high. Serve with a few raspberries on top for garnish.

Cooking 101: Herb Roasted Chicken

I love roasted chicken and make this simple recipe at least a few times a month. It is super easy and delicious. Herb Roasted Chicken

Ingredients
1/2 teaspoon freshly cracked pepper
1 teaspoon kosher salt
1 tablespoon melted butter
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon coconut oil, grape-seed oil or any other oil you prefer
4 pieces of chicken breasts or 8 pieces of thighs, it can be skinless or boneless. If you are using skinless and boneless, it takes less time to cook and check on the meat 10-12 minutes earlier.

Directions
Preheat the oven to 425 degrees F.

Pat the meat with a paper towel to make sure it is dry and all moisture is removed.

Combine together the seasonings, oil and butter.

Pour over the chicken and rub it into the meat and place in a baking dish. If you use a metal dish, the cooking time will be decreased by 5-10 minutes.

Bake the skinless, boneless chicken breasts for 30-40 minutes
Bake the  bone-in chicken breasts for 40-50 minutes
Bake the skinless, boneless chicken thighs for 40-50 minutes
Bake the bone-in chicken thighs for 50-60 minutes

This is great on salads, in sandwiches or just the way it is.