1 Tablespoon of candied kumquats, with sauce, chopped fine (chop more if you need to)
3 kumquat halves, quartered for decoration
Kosher salt for decoration
Spoon 1 teaspoon of melted chocolate into each mini-muffin cup and smooth the melted chocolate up the sides of the cup with back of the teaspoon. Place into the freezer for 5 minutes. Once chilled, scoop 1/2 teaspoon of chopped candied kumquat into the chocolate cups. Then top with a teaspoon each cup of the remaining melted chocolate to cover the caramel. Sprinkle on salt whilst chocolate is still melted. Pop into the freezer until chilled.
Serve immediately or once chilled, place candied into a Tupperware with a top and keep in freezer until ready to eat.
YUMMMMM - Cheese Garlic Biscuits with Garlic Butter
This past weekend, I was thinking, "Hmm, I want something biscuit-y and yummy and a little different for Sunday breakfast…" These beauties hit the spot.
Oohh breakfast with eggs and Canadian bacon.
I lightly adapted the Betty Crocker's recipe to use with gluten-free Bisquick and it worked really well. I might add double cheese next time or use a sharper cheese but otherwise super yum. The garlic butter on top totally makes it over-the-top yup!
NB: This recipe contains eggs, milk and butter. And GF Bisquick may contain soy.
Here is a picture of the ingredients of my box GF Bisquick as of March 2018.
Heat oven to 425°F. In medium bowl, combine Bisquick mix and spices. Cut in 1/4 cup butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk, cheese and eggs until soft dough forms.
Sticky dough ready for sheet pan
Drop dough by spoonfuls onto sheet pan covered in aluminum.
Bake 15 mins or until light golden brown and smelling cheese-y and garlic.
In a bowl, you can let butter/garlic powder sit on top of the warm oven and it will melt. Mix 2 T butter and ¼ garlic powder; brush on warm biscuits before removing from sheet pan. Serve warm.
Last week, I was invited to a tea and learn session sponsored by kaleo (manufacturer of AUVI-Q) about their just approved Kaléo’s AUVI-Q® (Epinephrine Injection, USP) 0.1 mg Auto- Injector for Life-Threatening Allergic Reactions in Infants and Small Children.
(I was not paid to attend this event but I do consult with kaleo in other capacities.)
This is a big deal because there is *nothing* currently on the market for children 16.5 - 33 pounds. (I had no idea).
FDA-approved AUVI-Q 0.1 mg is the first and only EAI specifically designed for the treatment of life-threatening allergic reactions, including anaphylaxis, in infants and toddlers weighing 16.5 to 33 lbs (7.5 to 15 kg) who are at risk for or have a history of serious allergic reactions. The AUVI-Q 0.1 mg auto-injector offers a lower dose of epinephrine and a shorter exposed needle length (approximately 7.4 mm) than current FDA-approved 0.15 mg and 0.3 mg epinephrine auto-injectors.
AUVI-Q is the only compact epinephrine auto-injector with a voice instruction system that helps guide patients and caregivers step-by-step through the injection process, and a needle that automatically retracts following administration. In anaphylaxis emergencies, it is often individuals without medical training who need to step in and deliver potentially life-saving epinephrine. AUVI-Q was designed through careful analysis of the situations where epinephrine auto-injectors are used and with significant input from the allergy community that relies on it incorporating Human Factors Engineering (HFE). HFE is about designing products or systems that are easy to operate and, most importantly, support correct use, with the goal to remove the potential for error. For more information about AUVI-Q (0.3 mg, 0.15 mg and 0.1 mg) visit www.auvi-q.com.
It was very interesting to hear the panel discuss food allergies, new guidance from the National Institutes of Health (NIH) about how and when to introduce food allergens safely (particularly peanut products), what to watch out for and how to communicate with a child’s physician to ensure the appropriate introduction of potential allergens
For me, it was especially interesting to hear James R. Baker, Jr., MD, CEO and CMO of FARE (Food Allergy & Research Education) talk about how when he was an allergist in the 1980s, food allergies were so rare they’d bring in the medical interns to meet someone who had them.
Hello, food allergy adults - this was us, trailblazers!
UPSHOT: If you are a parent of an infant with food allergies, talk to your healthcare provider about epinephrine auto injector options for your child.
I challenged myself this week to make gluten-free, nut-free Hamantaschen and oh my goodness, these did not disappoint! The dough is exactly right (what I remember from childhood, right): soft, buttery, crumbly (in the good way) with a scent of orange. The prune filling, very traditional, is also just right. I couldn't be more thrilled by this recipe.
RECIPE NOTES: Baking is chemistry + experience + intuition + your senses (smell, touch, taste). All of those skills will come to bear here especially with a GF dough. But the outcome is TOTALLY worth the challenge.
Ingredients ¾ cup unsalted butter (12 T or 1 ½ stick), room temperature 2/3 cup white sugar 1 large egg, room temperature 1 tsp vanilla 1 tsp grated orange zest 2 ¼ cups GF AP flour blend ¼ tsp salt 1-5 tsp water (as needed)
Cookie dough directions: Cut butter into tablespoons and place in a large mixing bowl and add the sugar. Using an electric mixer, cream the butter and sugar together until light and fluffy.
Add the egg, vanilla, and orange zest to the creamed butter sugar mixture. Beat again until creamy and well mixed.
Sift the gluten free flour and salt directly into the bowl with the creamed sugar butter mixture.
Mix everything with the electric mixer on low speed until a crumbly dough forms.
Knead dough with your hands until a smooth dough ball forms.
Mine didn't need any extra water or flour at this stage but Tori recommends: "If the crumbles are too dry to form a smooth dough, add water slowly, 1 teaspoon at a time, using your hands to knead the liquid into the dough. Knead and add liquid until the dough is smooth and slightly tacky to the touch (not sticky), with a consistency that is right for rolling out. It can easily go from the right consistency to too wet/sticky, so add water very slowly. If the dough seems too wet, knead in a little flour till it reaches the right texture."
Form the dough into a ball, wrap in plastic wrap and place back into the mixing bowl and let it chill in the fridge for up to 2 hours.
(While dough is chilling, you can make the lekvar now and let it cool. Or if you're using pre-made jam, I like Bonne Maman, have it ready with a teaspoon for scooping as you will need to work quickly once you roll out the dough.)
Rolling out the cookie dough: Preheat oven to 375 degrees. Prepare a baking sheet by lightly buttering it or covering it with parchment paper.
Lay out some parchment paper the size of your baking sheet onto a clean surface. With your GF flour, lightly flour your parchment paper surface.
Unwrap the dough and place it on the floured surface. The dough will be very firm after chilling. Working quickly, use a rolling pin, roll the dough out to ¼ - 1/8 inch thick.
Using a 3-inch cookie cutter, or the 3-inch rim of a glass, cut out as many rounds as you can. Gather the scraps, roll back into a ball and cut more rounds. (If the dough feels too soft, pop it back into the fridge for a bit and then start the cookie cutting process again when ready.)
Place a teaspoon of your preferred filling into the center of each circle.
Ingredients: 2 cups pitted prunes 1 cup water 1/4 cup orange juice (the juice from one fresh orange) 1 teaspoons orange zest 1/4 teaspoons salt 2 Tablespoons + 2 teaspoons brown sugar
Method: Combine all of the ingredients in a saucepan except for the brown sugar. Bring to a boil.
Reduce heat to medium low and cover so the mixture simmers for 20 minutes, stirring every few minutes.
At 20 minutes, check the prune filling. If there is still a lot of liquid, let it simmer uncovered for a few more minutes or until the liquid has evaporated. (At 20 minutes, my prunes were fully broken down and the liquid evaporated so no extra cooking needed and no additional mashing needed.)
If the liquid is mostly evaporated, take off the heat and stir in the brown sugar until it’s dissolved. Taste. If you like more sugar add another tablespoon or two to taste.
If the prunes need further smoothing, use a fork to mash, an immersion blender or a potato masher to get to your desired consistency.
If the prunes are broken down already look like a smooth paste, pour into a glass jar and let cool.
Store in a sealed, airtight container in the refrigerator.
Balsamic Glaze is a balsamic syrup created by reducing balsamic vinegar and adding a little sugar until it’s gets syrupy and incredible.
You can buy a premade glaze in a grocery store but you can just as easily (and way more economically) make it yourself at home with two ingredients that you control.
The final product has some natural balsamic vinegar sweetness, some bright tart balsamic vinegary oomph; it’s a little syrupy but not overly viscous and it adds a touch of elegance and surprise to any dish.
Glaze cooling and looking very reflective!
RECIPE NOTES: I used Sugar in the Raw, which is Turbinado sugar, a type of brown sugar.
I used Fairway Market Modena balsamic i.e. not expensive at all. Here's what the bottle looks like.
I played around with a few different ratios of sugar to balsamic vinegar; so far this one has worked the best.
Scale up if you want more quantities to use on meats or larger dishes.
RECIPE: Balsamic Glaze, Vegan, Allergen-free
1/2 cup Modena balsamic vinegar 1 teaspoon sugar
Mix the sugar and vinegar in a non-reactive saucepan. Bring to a boil then simmer the mixture for about 10-13 minutes or until barely coats spoon. Let the mixture cool, then transfer to non- reactive container. Keep in the fridge.
Drizzle over ice cream, strawberries, cheese, salad, meal to finish a dish, the options are endless.
But, I say: start, like I did, with roasted strawberries, homemade vanilla ice cream and a drizzle of the good stuff. And share with a loved one!
Here is the Namaste Foods allergen statement: "All of our products are free-from the Top 8 most common food allergens in the US, as declared by the FDA which are: wheat, dairy, peanuts, tree nuts, egg, soy, fish and shellfish. In addition, our products are made in our own dedicated allergen-free facility, so there’s no chance of cross contamination. We also are free-from Canada’s twelve priority food allergens, which include the Top 8 listed above plus sulfites, crustaceans, sesame and mustard."
(NB: This is not a sponsored post. Namaste Foodssent me some product sto try but if you follow me on any social platform or have been reading my blog for the last 12 years you know, I just LOVE and use Namaste Foods regularly.)
RECIPE NOTES: I used an 8-inch frying pan which made the perfect size for my household.
I used a ¼ cup measuring cup to portion out pancake batter which made 5 pancakes. I definitely could have made the earlier pancakes thinner to get a 6th pancake out.
I made the batter and then, becuase of the other work commitments, had to put it away, overnight, in the fridge. I used that overnight batter to create the pancakes you see on this post and they were perfect. So I’m thinking I can whip up a batch of batter and have them around for anytime snacks!
RECIPE: Savory Chickpea Flour Pancake, Gluten-Free, Nut-Free Makes 5 crepes Adapted from Pudla on The Kitchn
1 1/3 cups chickpea flour 1 cup water 1 handful fresh cilantro leaves, washed and chopped 1 inch fresh ginger, washed, peeled and grated 1 teaspoon Kosher coarse salt 1/2 teaspoon chili seasoning powder Olive Oil
In a large mixing bowl, place the chickpea flour, salt, chili powder, cilantro and grated ginger. Whisk in the water. When you have a smooth mixture, let it sit for 30 minutes (or even covered overnight in the fridge).
When you’re ready to eat, heat your frying pan on medium high heat with a drizzle of oil. Using a ¼ cup measuring cup, add a scant ¼ cup of batter and swirl to cover the bottom of the pan. You will see bubbles form and the color change from raw to cooked in about 1-2 minutes. When it looks almost cooked through, give it a flip with your thinnest spatula and let it cook through on the other side, about 30 seconds to 1 minute. Remove the pancake to a prepared plate and add a little more oil, let it heat up and add more batter and continue the process for between 5-6 pancakes.
Eat the pancakes with fried eggs for breakfast, pictured below.
Or I know these pancakes would pair well with my smoky refried black beans and some homemade Greek yogurt mixed through with some chopped fresh cilantro, lime juice and lime zest.
Any way you have them, they will be delish and allergen-free!
An elevation, a surprise, a little something different - that’s exactly what this recipe delivers.
Easy Cinnamon Chocolate Cake with Chocolate Buttercream is a gloriously chocolatey chocolate cupcake with buttercream and when you bite into its lusciousness, you think: “Hmm, there’s something else in there, some flavor, some note that is familiar and yet I’m seeing it anew. Cinnamon!”
Cinnamon adds a touch of warmth, a soupcon of elegance, a hint of the exotic and drives the chocolate train just a little off course, to a new adventure in deliciousness.
This cake will charm your loved ones for Valentine’s Day and will delight *you* if you’re having a self-love V-day. Below are my recipes notes and recipe.
They suggest for a light chocolate flavor, use 1/3 cup cocoa; for a dark chocolate flavor, use ¾ cup cocoa. The middle amount, ½ cup cocoa was delightful to my taste buds and my taste testers.
I used Enjoy Life Foods Mega Chunks in the cake batter to make this a triple chocolate cake situation. Oh my! I threw in two handfuls and it was the right amount for me. Add as many or as little as you like. Enjoy Life Foods mini-chips would be perfect in this batter, too!
I made cupcakes. I like cupcakes because it’s easier to transport and share, they are great portion control and I can frost to individual tastes, too. I made 16 cupcakes out of one mix; it says 12, I got 16. Go figure. No complaints here.
Beat butter in medium bowl. Add cocoa and powdered sugar alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. Yields about 2 cups frosting. Set that aside.
(Bake according to directions on the box, reprinted below)
1 stick of butter, softened 3 eggs 1 cup water 1 Tablespoon ground cinnamon
Preheat oven to 350 degrees. If using, line cupcake pan with liners. Beat butter, eggs, water, cinnamon and cake mix in a large bowl with a hand-mixer for 30 seconds, then on medium speed for 2 minutes. Using a 1/4 cup measuring cup, pour batter into cupcakes pan. bake for 18 minutes or until knife comes out clean. Let cool completely and then frost generously.
I was inspired to make up this recipe after watching the New Orleans episode of Somebody Feed Phil. Have you seen this show yet? Somebody Feed Phil: "Everybody Loves Raymond" creator Phil Rosenthal travels the globe to take in the local cuisine and culture of Bangkok, Lisbon, Mexico City and more". It's kinda of adorable. And the food photography is stunningly gorgeous!
Watching the New Orleans episode last week, I saw red beans and rice, a New Orleans Monday night staple. (Here's a recipe from Serious Eats, Camellia Brand and one from the New York Times.) I thought that looks yum and I bet I could make it vegan and with everything I already have in my well-stocked pantry. And that's exactly what I did. And it's yum!
Recipe Notes: Really this was all pantry stuff, so use what you have, no need to stress the details or buy special things.
I used an orange bell pepper because it's what I had on hand; green, red, yellow, orange, all fine.
I used tomato paste because I had some left over and already opened. If you have some too, or a tube use it but otherwise you can skip it.
Bump up the spice if you like. This recipe definitely has herby notes.
I used Goya Red Kidney beans, not dark red beans, although they'd be fine here, too. Only have chickpeas, I'm sure they would be fine, too.
I served this over cilantro lime rice (steamed white rice, with a squeeze of lime, a shake of EVOO and a sprinkle of fresh chopped cilantro) with a side of steamed broccoli, and some avocado. All yummers!
Recipe: Vegan New Orleans-Style Red Beans and Rice, Allergen-Free
1 small yellow onion, chopped 1 garlic clove, minced 1 bell pepper, chopped 1 t tomato paste (optional) 1 t dried oregano 1 t dried thyme 1 bay leaf ½ t smoked paprika 1/8 cayenne 1 can red kidney beans, drained and rinsed 1 can diced tomatoes, juice and tomato flesh Oliver oil, water, salt and paper as needed
In a medium sized heavy-bottomed pot over medium-high heat, sauté onions in 1 T olive oil until translucent. Add peppers and sauté until they begin to soften. Add garlic, sauté for 30 second until fragrant and then add tomato paste if using, stirring until paste is incorporated into veggies. Add your spices and herbs (oregano, thyme, bay, paprika and cayenne) and stir until they are all fragrant. Add the drained beans and the can of tomatoes, juice and all. Give everything a stir and add up to a ½ cup of water to the mixture if needed. Bring all to boil and then turn down and let simmer for about 20 minutes, until flavors are melded. Taste and adjust for seasonings.
Serve over steamed white rice and enjoy!
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