Thursday, June 14, 2012

Laura's Garlic Herb Dip!


Laura is a sweet sister in Christ I have known for quite a while but never had the chance to really get to know until recently. For this I must thank Marie. =D Laura is pretty amazing and talented and I've been blessed to get to know her more through our emails, produce section conversation and her blog.


Her most recent blog post is her Garlic Herb Dip and I made it the same day I read the post. I used chives I'd purchased but everything else was from our garden.  I totally chickened out on the amount of garlic and used only one clove for the smallish portion I made. Since only Marc and I were home that night it didn't seem like we'd need too much.  Two other changes - I was out of paprika so I sprinkled in a little sumac which was yummy.  A little dash of balsamic vinegar was a spontaneous decision and turned out to be really good.

The gluten free flat bread I made was probably my worst attempt ever (just look at it!) but it didn't really matter too much when each bite was dripping in olive oil and herbs. =D

The herbs I had on hand were a little different than what Laura used but it was absolutely amazing.  We spooned it on our veggies and even our salad and devoured the bowl in record time. I could have doubled or tripled it and I think we would have still finished it off.

Tonight I'll be making it again and plan to double the amount and add much more garlic. It will make the leftover mediocre flat bread delicious.

And how about the Cha Cha kitchen towel? Is that the coolest ever?  My equally sweet sister in Christ, Ruth, made a set for my birthday in happy colors for my kitchen. I am so blessed.

Wednesday, June 13, 2012

Suzie's Pasta with Mint


The photo above was taken in my in-laws' kitchen many years ago and it's an old favorite. I loved that kitchen so much. It was a huge farmhouse kitchen with large wooden beams, a big window looking out to her rose bushes and room for everyone around their very long table.  My mother in law, Suzie, is a wonderful cook. With six children she certainly had plenty of opportunity to master many a recipe. Chris, as is very apparent, loved being home in their kitchen and being spoiled by his mom's French cooking.

The pasta recipe I want to share is one Suzie taught me to make about twenty years ago when she was visiting us in California. It is probably one of the most simple dishes she makes and when she first proposed making it I have to admit I wasn't really sure about it. Mint - in pasta? But one bite won me over.  This dish uses plenty of fresh mint, olive oil and fresh Asagio Parmesan. You can use any type of gluten free pasta you like but I find the corn pasta from Trader Joe's to be one of the best gluten free pastas around.

Last week Chris was working from home and amazingly it was just the two of us home for lunch. The mint in the garden had called out to me and I decided to make Suzie's pasta.



This has to be the fastest pasta you can make. While the pasta is cooking grate some cheese and slice up a handful of fresh mint. Perfect for a fast lunch with a mixed green salad or a Meatless Monday dinner. (Which I've been negligent in posting lately).

We sat out in the garden with our lunch and enjoyed watching the birds at the feeder, the bees buzzing the flowers and each other's company - something we don't have the opportunity to do very often. It was a short lunch but such a nice one.





Suzie's Pasta with Mint

This one is so easy you don't need a real recipe.

In a large pot of boiling water cook one package of gluten free pasta according to directions.

While the pasta is cooking, grate some Asagio Parmesan.  I grated about a cup, maybe a bit more, but the amount is up to you.

Take some fresh mint leaves, wash them and stack them.  Slice them thinly. Use as much as you like. Chris likes about twice as much as the photo shows.

Drain the pasta, drizzle with a little olive oil, add the cheese and mint and toss.  Grind some fresh black pepper on top if you like.

Enjoy it with someone you love!




Friday, June 1, 2012

Happy Birthday to Joe & a Cupcake Recipe, too!



Today is Joe's 17th birthday. It's inconceivable to me that my "baby" is 17 already and taller than all of us. It seems he was born yesterday.


Joe completed our family.


And fit right in with the crazy that is us.




Crazy!


I love his loving heart for animals that has always been evident.








In fact I love pretty much everything about Joe and thank God for him daily. He's the most patient son on the earth, a loving brother, a caring friend and he loves the Lord with all his heart. 


Today he wanted to hang out with his brother and visit some guitar shops - I think they had a pretty good time. Apparently this bass is "awesome".


Birthday meals?  Nachos and pizza because he is, after all, a teenager.  But this teenager chose nachos for breakfast AND lunch and pizza for dinner.  Pizza with a Godzilla movie, that is. Birthday dessert?  These cupcakes!






They are basically Ev's Cupcakes with a bit of a twist.  They're a little denser - almost like a poundcake. I increased the cocoa a bit and lowered the sugar, too. The cupcakes are glazed with white chocolate chips slightly thinned with coconut oil. 


Joe's cupcakes

Preheat oven to 375 degrees
Line cupcake tin with 12 paper liners
Makes 12 large cupcakes

1/2 cup coconut flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
6 eggs - Jumbo sized
1/2 cup melted butter, cooled
2/3 cup organic cane sugar
1/2 teaspoon ground vanilla bean

Combine all ingredients and beat on low until well combined.  Turn mixer to medium and let it go for about two minutes or until the mixture starts to turn lighter and glossy.  I use a Kitchenaid stand mixer and usually let it mix as I line the cupcake tins or prepare my pans.

Scoop batter evenly into the liners – they will be at least ¾ full.  Bake approximately 25 minutes.  Use a toothpick in the center to test for doneness. Don't over bake or they'll get dry.

Cool before glazing.

To make the glaze, melt over very low heat in a thick bottom pan:

1 cup White Chocolate Chips
2 teaspoons Coconut Oil

Stir frequently and remove from heat as soon as chips are almost completely melted. Cool until slightly thickened and spoon about one teaspoon full onto each cupcake.

And I just have to give you a little peek at this darling Eiffel Tower apron my mom gave me as a birthday gift - is it so cute?? You can find it here if you're so inclined.

Enjoy!