Monday, August 19, 2019

Avocado Chocolate Mousse-Vegan Option



Well it's been a minute since I've been on my little blog and I was missing it. So I thought I'd share my new favorite dessert! I recently enjoyed a vegan lunch at a tasty little place in Austin called Citizen Eatery and for dessert they suggested I try Avocado chocolate mousse for dessert. What the what?? Is that a thing? Why yes it is and I assure you it is DELICIOUS!!! I had my friends at the office try and they were as incredulous as I was that this was made from avocados.

My fabulous Belgian mother made the VERY best chocolate mousse I've ever had in the whole world, but it is rich and filled with sugar and decadent Belgian chocolate and eggs and while nothing will ever compare to her recipe (another great idea for future blog!) this was super easy, low carb and has a variety of things you can do to it to change up the profile. Here goes:

2 Ripe avocados flesh (unripe and it will have a green, vegetal undertone), so pick the ones that are starting to turn soft.
1 tsp vanilla extract
1/4 cup cocoa powder
1/4 cup dutch Cocoa powder
A few pinches of sea salt
4 Tbs Milk of choice (I like almond, hazelnut or coconut milk)
4 drops of liquid stevia (I use Trader Joes), you could use maple syrup too.

In a blender, puree all ingredients until smooth and creamy and spoon into ramekins and keep chilled until ready to serve.

Some other fun ideas: add a pinch of Cayenne, use cold brew coffee instead of milk or buttermilk for a nice little sour flavor punch. A little dollop of raspberry preserves in the blend is yummy too. 

Top with whipped cream and berries (they even have a tasty coconut milk whipped cream at Whole Foods).

Here's to your health and happy taste buds!!




Sunday, July 15, 2018

Wagyu Beef Brisket on the Big Green Egg

Summer is in full swing and we recently made the most perfect brisket EVER. We splurged on a wagyu Beef brisket from www.farmhousedelivery.com which is a fabulous locally owned company that delivers farm fresh meats and produce to our door. What's even better is it's owned by an Ursuline high school alum! Go Bears! We also bought the Wagyu brisket full packer pictured above for 4th of July 2019, which we hand trimmed from Snake River Farms. It was outstanding!!

We've made many a brisket on the Big Green Egg and this was hands down the most delicious and successful cook yet.

We simply slathered it in Whataburger mustard (our secret weapon- perfectly balanced acidity for grilling), then generously cracked fresh pepper and Himalayan salt all over. Let it come to room temp about an hour.

We used B & B hickory and brought the temp to 200 degrees. Indirectly cooked this 7 pounder for 11 hours. We sprayed it with Beef stock every hour. Then we wrapped in butcher paper, wrapped in a towel and placed in a cooler and let it rest two hours before slicing.

This truly tasted like MEAT BUTTER. I've never had such a tender and unctuous brisket in my life!  Doesn't get much more Texan than that! Fresh corn on the cobb, my Drunken BBQ Baked Beans wrapped up the whole affair with a gluten free local blueberry pie and fresh whipped cream. Lawd have mercy make the tastiness stop!!!!!!!!



This is the brisket from 2018-we did not trim it, so it was kind of fatty. You can learn trimming skills from Aaron Franklin on you tube.  


 Naughty yet fun mitt my friend gave me ;-)

Saturday, October 28, 2017

Spicy, Creamy, Cheesy Chicken Casserole

Well the name speaks for itself. We had returned from vacation to find we had suffered a loss of a beloved aunt and a friend's mother, so we drove to Dallas to pay our respects and returned with a terrible virus that wiped us out for a week. No fun.

When sick I always make a big batch of chicken broth in the pressure cooker with loads of fresh turmeric and ginger, but after living off that for days, we were craving comfort food. The best thing EVER is Instacart delivery from Whole Foods! I typically love shopping groceries, but since I was also working, simply had no energy to go shopping and then cook. Delivery saved the day!! This recipe freezes really well and while I served it with gluten free rotini ( a guilty treat after days of nothing but green tea and broth), the hubby liked it poured over a flaky biscuit.


INGREDIENTS
3 split skinless chicken breasts, bone in.
1 tbs Lemon Pepper blend (We love Trader Joe's)
1 onion
1 celery stalk
1 large carrot roughly chopped
3 cloves garlic
2 bay leaves
several sprigs fresh thyme or 2 tsp dried thyme
1 jalapeno
1 carton condensed cream of chicken soup (Pacific organic brand)
1 tbs onion powder
1 tsp garlic powder
1 tbs paprika
3 cups spring water
a "glug" of white wine
1 cup cream cheese
1/4 cup jalapeno jack cheese

In a heavy dutch oven, brown chicken in a little oil (we use avocado these days) after you've generously sprinkled the chicken with lemon pepper blend. Once the skin has a little golden color to it, set aside on a plate and add chopped onion, celery, carrot, a whole jalapeno split in half lengthwise (I'm trying to open up my sinuses people), and saute over medium heat until softened. About 5 minutes. Add the slightly smashed garlic cloves and cook until fragrant- about a minute. Do not over cook the garlic or it will burn and taste bitter. Add that glug of white wine (about 1/4 cup) and reduce another 30 seconds to cook off the alcohol.

Re-introduce the chicken, add two bay leaves, a few sprigs of thyme, the cream of chicken, spices and spring water. It will look like this:

Before you add the cream of chicken and water...


Cover and place in a 215 degree oven for four hours or until the chicken is tender. Remove chicken and discard the bone. Remove thyme stems and bay leaf. Add cream cheese and with an immersion blender or in a blender, whip it all up until the sauce is smooth and creamy. Add the shredde jalapeno jack cheese and melt into the sauce. Pour over the chicken and pasta or biscuit or some roasted veggies such as zucchini, turnips and squash or even sauteed greens. We topped with crispy bacon, chives and parsley.

Spicy, creamy and comforting. Perfect after days of stress and sickness or just any time you want a little comfort, really.


Sunday, July 30, 2017

Asian Pork Belly on the Big Green Egg.

This dish is simply unctuous, in a good way! Tender, creamy pork belly braised for over 4 hours on the Big Green Egg was the perfect thing to make on a scorching 106 degree day. The heat of the Texas summers never ceases to amaze me and makes me yearn for the Rockies. I feel very grateful to have a pool to plunge in while dinner cooks on the Green Egg, as it is too hot to cook indoors with this God forsaken heat. They had some lovely pork belly at our local HEB grocers, so I bought a pound and it turned out even better than I imagined!






My favorite rub is Pineapple Dizzy Dust!! Get ya some ASAP!!!!!

INGREDIENTS:
1 pound pork belly- cut into 4 squares (I froze two for later use).
Pineapple Head Dizzy Dust
1 bottle gluten free sweet soy sauce or teriyaki sauce
2 cups rich chicken stock
2 tbs sesame seeds
2 cloves garlic- lightly crushed
1 small nob of ginger (about a tablespoons)- roughly sliced.
1 red onion sliced
Several pineapple chunks

I generously rubbed the pork with Dizzy dust and let it relax in the fridge over night.

The next day I slathered a half a bottle of SPF on myself, donned a big sun hat, opened up the umbrellas and lit up the Big Green Egg with hickory wood to 225 degrees. We like BG Brand charcoal.

With the the plate setter on indirect cook, we gently placed the bellies fat side up on the grate and smoked it for an hour and a half.

Then in an aluminum pan we added all the remaining ingredients and placed the bellies in the braising liquid, fat side up and raised the temp to 275 degrees and smoked them for 4.5 hours until tender and the fat was rendered on top and crispy. We basted it every 30 minutes with the pan sauce.

 2 hours in above.


3 hours in above

Once the skin is crisp, remove from pan and let it rest 20 minutes before slicing. Holy Mother this was sinfully delicious and would be great in tacos, with fried rice or on a salad, as I served it. I had some fresh local peaches and spinach and drizzled it with orange vinaigrette for a simple, yet sinfully delicious experience. This freezes well and is easily reheated in a non stick skillet until warm.

Sunday, February 26, 2017

Poached Egg & Kale Salad


Greetings!! Each week I make a batch of quinoa that I use to sprinkle on my salads as a garnish.  I cook it in chicken stock with a garlic clove, freshly grated turmeric and ginger and make sure it's super al dente with a little crunch to it- about 13 minutes total cook time.

I've surprised myself by making another successful 365 days of rotation around the sun and now that I am officially middle aged, it's time to really get serious about being super diligent with my health and diet. It's an uphill battle! But this salad is a terrific way to start the day, enjoy for lunch or dinner with some fresh soup. Since I haven't logged on in ages, thought I'd add this to my recipe bank for future reference.

INGREDIENTS
2 poached eggs
1.5 cups kale, rinsed, dried and "massaged" to soften it
3 tbs cooked quinoa
1 strip of crispy nitrate free bacon- torn
Your favorite vinaigrette
Sea salt and fresh cracked pepper
Balsamic glaze for drizzling
(options- sliced almonds, tangerine segments, avocado- skies the limit)

Lately on Sundays, along with making quinoa, I have been making homemade chicken stock in the pressure cooker and a batch of either pork or turkey bacon in the oven to keep on hand for quick breakfast or garnishes. I used to hate breakfast as I don't have an appetite in the morning- but I'm forcing myself to have a little bite of protein or something. I find a cup of hot stock or a nibble of breakfast salad has done wonders for my energy levels. That and Whole Foods Vitamin B shot- waaaay better for me than coffee! I feel really fortunate to be alive and well and enjoying life- both the ups and the downs (those make us more aware and teach us lessons on how we can be better people in this world- I have a lot more learning to do) Here's to health and happiness!!






Thursday, May 26, 2016

Pressure Cooker Beef Short Ribs

Wow it's been a while! Life has been very busy and I've made a couple of terrific things to nosh on lately with family and friends and this latest was a hit and pretty easy to make as well. Whole Foods had glorious looking short ribs and while normally I would slowly braise them for about 4 hours in a Dutch oven, I decided to cut the time by cooking them in the pressure cooker for about 75 minutes. They were meltingly tender, rich and satisfying served with ultra creamy risotto or mashed potatoes. The photo lighting isn't great, but I snapped it with my iphone and I guarantee the photo does not do this dish justice!




INGREDIENTS
4 Beef Short Ribs
1/2 bottle red wine such as Sangiovese
1 cup beef broth (preferably homemade)
1 carrot cut in half
1sweet onion
4 cloves whole garlic
6 peppercorns
sea salt to taste (about a teaspoon)
2 bay leaf

Marinade the ribs in all the ingredients overnight or for 12 hours. In a pressure cooker add the ribs and other ingredients and cook on high pressure about 75 minutes. These were really big short ribs, so one hour may suffice for smaller ones.

Marinated and ready for the pressure cooker


Release pressure, set ribs aside lightly wrapped in foil, strain some as much of the fat from the sauce and bring to a simmer. Reduce about 1o minutes until slightly thickened. Serve with mashed potatoes or creamy risotto.

RISOTTO
1.5 cups Arborio Rice
2.5 cups homemade chicken stock- warmed
1/2 cup wine
1 shallot minced
3 tbs butter
1/2 cup parmesan
Parsley chiffonade to garnish

In a pan over medium heat, melt one tablespoon of butter and coat the rice. Add the wine and cook off alcohol - about 2 minutes. Stir constantly. Then ladle about a 1/4 cup of the warm stock, stir and bring to a simmer. continue ladling 1/4 cups of stock each time it is fully absorbed into the rice, stirring and simmering for about 20 minutes until the risotto is cooked through. Once the rice is cooked , add 2 tablespoons butter and the cheese and stir like crazy.  Serve in warmed bowls and top with short ribs and sauce.




Monday, September 21, 2015

Gluten Free Pizza on the Big Green Egg

I purchased some flour from Thomas Keller's Cup4Cup line and finally tried it this past weekend and it blew me away!!!! I have tried almost every flour blend out there and usually I find myself pretending to enjoy the GF version, when in reality they are rather dense and have that strange grainy aftertaste. But not this blend. This blend was hands down the best I've tried, so I had to share.


INGREDIENTS
4 cups Cup4Cup Pizza flour
1 bottle gluten free beer
1 yeast packet
1 egg
1 tsp olive oil
1 tsp sea salt
1 tsp garlic powder
1 tsp onion powder

Pour the beer into a microwave safe dish and heat until it reaches 105 degrees. add the yeats packet, stir and let it start working it's magic for about 10 minutes. Then in a mixer, add the remaining ingredients, pour in the beer and knead until the dough is smooth. Place it in an oiled bowl, cover with plastic wrap and let it rise a few hours. It can be ready to cook, or place it in the fridge a few days to really get the yeast working and enrich the flavor.

This crust requires a par cook. I preheated the Big Green Egg to 500 degrees, rolled out the dough and pinched the edges in to form a crust. I brushed the top and bottom with olive oil and placed it on the pizza stone in the grill for about 5 minutes. I used crushed San Marzano tomato, cheese, pepperoni, veggies and popped it back in the egg for about 7 minutes until the topping melted. This was truly outstanding and a wonderful way to wrap up a great weekend hanging out with friends poolside.


Monday, May 25, 2015

Bee Cave "Original Recipe" Chicken & Pork Poppers


It's a rainy Memorial Day and while normally we'd be sitting poolside throwing something on the grill, we are forced indoors due to much needed rain and grey skies. It gives one pause to think of those who sacrificed their lives for our freedoms. Granted, everyone likes a day off to sleep in and let loose, but the significance of the day weighs heavy on the mind. I was named after my great uncle who was killed by vicious Germans in the Ardennes Forest during WWI. He was only 27 years old but apparently a brave and kind young man who's life was cut short fighting for what was right and good. I'm proud to carry his name.

Since we are indoors and may have a few friends over later, we decided to make some small bites. As a girl I loved Kentucky Fried Chicken like no one's business (except for my grandmother's recipe which was like no other). The original KFC recipe was so tasty and back then they weren't using these freakish lab chickens (so cruel) and harmful GMO stuff. Apparently they did use MSG, and since I'm allergic to it, I'm better off having not enjoyed KFC since the late 80s. These little meatball poppers have a taste surprisingly similar to the KFC original recipe and are delicious little morsels that also freeze quite well.

INGREDIENTS



1.5 pounds ground chicken thighs
1.5 pounds ground pork (the pork adds a nice richness)
1 small yellow onion
1 small bunch of parsley
2 organic eggs
4 spring onions- light green parts only
2 tbs onion powder
2 tbs garlic powder
2 tbs paprika
1 tsp fresh ground black pepper
Sea salt to taste
1.5 tbs chicken soup base
1 tsp celery salt
a few pinches of dried sage


In a food processor finely chop onions, parsley and eggs. Add mixture to meat with the seasonings and blend well. Form into meatballs and deep fry in grapeseed or peanut oil preheated to 350 degrees for about 4 minutes or until golden brown and cooked through. Serve on skewers or toothpicks for easy finer food. Goes great with Ranch, honey mustard or tzaziki sauce for dipping.
 




Friday, April 24, 2015

Gluten Free Wild Berry Clafoutis

A friend from work recently delivered a precious baby boy so we made them dinner and as I stopped by our local French restaurant Artisan to pick up a baguette, Chef had just pulled out a stunning looking clafoutis for that night's dinner service. It smelled heavenly and was dotted with fresh strawberries and I've been thinking of it ever since.

So last night I spotted some frozen wild berries in my freezer and thought how about I try my hand at making a gluten free, low glycemic version of that decadent clafoutis from the bistro? It turned out to be pretty fabulous! So I thought I'd add it to my list of things to cook in the future. I've added some tweaks to make it paleo or dairy free as well.

INGREDIENTS
4 large organic eggs
1/2 cup coconut palm sugar
1/2 cup gluten free flour or 1/4 cup coconut flour and 1/4 cup almond flour
1 cup milk (or cococnut milk or almond milk)
2 tablespoons melted butter (or coconut oil)
1 tablespoon vanilla extract
1 cup berries
2 tbs cream cheese (For added richness)
Dash of sea salt

In a large bowl mix everything but the berries.

Pour in a cast iron skillet or baking dish, sprinkle with berries and bake in a preheated 325 degree oven about 40-50 minutes until just set.

It resembles a souffle on top and flan in the middle and is comforting, tasty and super easy!


Saturday, March 14, 2015

Cauliflower Coconut Soup






I had some leftover cauliflower and baby carrots from a crudite platter and a can of coconut milk in the pantry and thought, why not a Thai inspired soup for lunch on a gorgeous, sunny day? This was super easy and tasted like a bowl of sunshine.

INGREDIENTS
Cauliflower
Carrots
Sliced onion
2 garlic cloves
1 tbs coconut oil
1/2 tsp tumeric
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp ancho chili powder
salt to taste
1 can coconut milk
juice of 1 lime
3 dashes Thai fish sauce

Preheat oven to 385 and roast veggies and spices in coconut oil about 40 minutes until tender and slightly carmelized. then in a blender mix veggies with a can of coconut milk, lime juice and fish sauce. Puree until smooth, reheat in a pot and serve in warm bowls garnished with cilantro or scallions.