Monthly Archives: December 2013

Creamy Kale-fredo

In my pantry today:

  • 2 c mezze penne pasta
  • 1 c minced, marinated* kale
  • 1/2 c cashew butter
  • 1 tsp olive oil
  • 3 cloves garlic
  • 1.5 c chicken broth (for equitable option, use veggie broth)
  • 2 tbsp Parmesan cheese
  • 1/2 tsp lemon juice
  • 1/2 tsp black pepper
  • 1 tsp dried basil
  • 1/4 tsp oregano
  • dash turmeric

kalefredoAll the creaminess of an Alfredo with none of the cream! This is not to say I was gunning for an Alfredo sauce when I started, but the richness and flavor reaped by cashew butter is a worthy replacement for actual cream. Start this whole shebang by mincing your garlic and letting it simmer in a pot on M for a few minutes (I washed dishes).

Upon your return to the stove, smack the cashew butter up in that pot. Add broth slowly; stir to meld the two. Heck, go on and stir in all the seasonings while you’re at it. Once everything has made friends with one another, introduce the lemon juice and kale; cover and simmer on L for a few minutes while you cook the pasta. Drain it and add to the sauce pot. Toss everything together and let it sit on L for at least 5m (let the pasta saturate itself in flavortown) before digging in. 5 spoons!

kale*The equation I use for making marinated kale is: KALE (- STEMS + A FEW DROPS OIL) + FOOD PROCESSOR x 15 MINUTE WAIT = “MARINATED” KALE

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2013 Christmas Baskets!

2013basket

Another Christmas, and another edition of the gift all adults wish for (They do. Trust me on this.) — every year, my parents assemble and throw a blanket over large [laundry baskets / plastic storage bins] full of groceries and household goods. There are, as usual, too many for me to sit and draw a list of — but please enjoy the wide variety of items both gourmet and hilarious, including:

  • 15 cans of broth
  • snacks
  • smoked salmon
  • nutritional yeast
  • bag of sugar
  • sprats in tomato sauce
  • 2 cans of vienna sausages
  • tea bags
  • coffee
  • dried bonito flakes (cat treat)
  • 9 gravy packets
  • tooth flossers
  • light bulbs
  • dishwasher tablets
  • bag of razors

Tabling each item and photographing the lot was only the first step of this multi-prong process. There will be no recipe again today, since I’ll be spending the morning figuring out where to put everything. And probably still eating leftovers.

Happy New Year!

Cashew Butter(scotch) Blondies & Dark Chocolate Orange Cookies

Thanks for coming back! Though I’ve had a-whole-lotta life goings on, I certainly didn’t go without cooking all this time… but blogging about it?

Eh, priorities.

Merry Christmas Eve — I am baking gluten-free for a New Year’s transition into giving glutenless living a try. I am baking diabetic-friendly* on top of that. This doesn’t mean that I’m retracting flavor.darkchocorangecookies

Dark Chocolate Orange Cookies

  • 1 c almond flour
  • 3 tbsp golden flax
  • 3/4 stick butter
  • 1 egg
  • 1/2 c brown sugar
  • 1/4 c xylitol
  • 1 tsp baking soda
  • 1/2 c dark chocolate chips
  • 6 drops doTerra® wild orange essential oil

1. Cream butter and sugars. I’ve found that the food processor works great for this because at the very end I’ll ultimately get smaller pieces of chocolate chips in these almost classic lace cookies.

2. Add egg and orange oil; blend.

3. Add dry ingredients, then chips. Blend.

4. Bake at 350° for 5-7m — let cool before removing from pan. If you can cool them overnight, they’ll solidify a little better for traveling.

Cashew Butter(scotch) Blondies

  • 1 1/2 c white beans (drained/rinsed)
  • 3 tbsp butter
  • 1/4 c cashew butter
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • level 1/4 tsp salt
  • 2/3 c xylitol
  • 1/4 c molasses
  • 2 tsp vanilla extract
  • 1/4 c ground golden flax
  • 1/4 c toffee bits
  • 1/4 c butterscotch chips

1. Make cashew butter by using the food processor to grind 1/3 c or so of roasted cashews. Or by buying it. No judgement.

2. Once you’ve measured the right amount of cashew butter, throw everything else BUT your chips in the food processor and blend until a smooth paste.

3. Then throw in the toffee/butterscotch chips and pulse the food processor until blended, but not decimated.

4. Pour into foil or parchment paper-lined 8×8″ pan and bake at preheated 350° oven for 30m.

blondies5. Do not be alarmed when they emerge looking burnt. Let cool several hours (if not overnight) before slicing.

 *They’re friendly, but not like best-friends-for-life friendly; please use your judgement on sweetening levels.