Bouillie Froide - Cold Oatmeal

I first came across a version of this recipe when I was in college, doing an internship at a health and fitness club.  Needless to say, it was very popular.  It's a great, easy, and flavor filled summer breakfast.  You prepare it the night before and it makes about six servings.  It is essentially oatmeal that sits in the fridge overnight and it's served cold.  It's simple to make into a vegan dish and it's one of my favorites.  I love oatmeal but in the summer, sometimes it's just too warm outside for a hot breakfast.  This definitely hits the spot.  It's creamy, sweet and you can add any toppings you like.  I also make it with honey or agave nectar which eliminates any processed sugar.  It's a super tasty breakfast to try over these last few days of summer.  Enjoy!   

La Recette:

3 cups Gluten Free Oatmeal - I like Bob's Red Mill quick cooking oats 

4 cups skim or soy milk

2 teaspoons vanilla

1/2 teaspoon cinnamon

1/4 cup agave nectar or honey

-Mix everything together in a large bowl and let it sit in the refrigerator overnight.  Cover it with a lid or plastic wrap.

-For toppings, you can choose whatever you like:  almonds, walnuts, bananas, grapes, strawberries, raspberries, prunes, raisins, cranberries, etc...Gabby suggested swedish fish but I had to put my foot down with that one ;)

Mac and Cheese Cups

Little hands are ready to eat

Just out of the oven

A perfect dinner and they pop out of the trays so easily        

I love this dinner and the best thing about it is that there are hidden edamame inside!  My kids love these mac and cheese cups too and I, like many other Moms out there, always struggle to get my little pumpkins to eat their veggies!  By putting a random number of edamame in each mac and cheese cup, I make a game out of eating the "green stuff".  Whoever gets the most edamame gets a prize.  The prize can be a book, game, or even a popsicle.  Regardless, it gets them exited to eat veggies.  That being said, this is the most creamy, gooey, mac and cheese you have ever eaten.  It is so good!  I've combined sharp, rich cheddar with nutty gruyère.  The crunchy, buttery bread crumbs and crisp grape tomatoes are a perfect topper.  I'm still working with Mason and Gabby to eat tomatoes but I'll have to take one step at a time :)  Please make this dinner for your kids and you'll have them excited about the edamame game too!  If you are serving adults as well, a simple mixed greens salad on the side is a great compliment.   I like to play the edamame game too but my prize is a glass of Pinot Noir.  The Rodney Strong 2011 Pinot paired perfectly!  Enjoy.   

La Recette:

*Two non-stick muffin trays

Kosher salt

Extra virgin olive oil

12 oz. gluten free pasta (regular pasta will work here too) - I like to use Penne

2.5 cups 2% or skim milk

4 tablespoons unsalted butter

1/2 cup rice flour (all purpose flour works too if you don't need to make it GF)

8 oz. gruyère, grated

8 oz. sharp cheddar, grated

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

1/2 cup grape tomatoes cut in half

1/2 cup of frozen shelled edamame, rinsed and thawed

1 cup fresh gluten free bread crumbs

-Preheat oven to 375 degrees and spray two muffins trays with canola oil spray.

-In a large pot of water add 1 tablespoon of extra virgin olive oil and 1 tablespoon of kosher salt.  Bring the water to a boil and cook the noodles al dente (firm but not hard).  Drain well.  

*Don't let the pasta sit drained for more than a minute or two.  Try to time it so that you drain it and put it into the cheese mixture.  If needed, add a splash if extra virgin olive oil so the noodles don't stick.  

-Meanwhile, in a medium sized saucepan, melt 3 tablespoons of butter.  While the butter is melting, heat 2.5 cups of milk in the microwave for 2:00-2:30 minutes.  I like to use a large glass pyrex measuring cup here- it minimizes clean up.  

-Set the milk aside and add about 2 tablespoons of the rice flour mixture to the melted butter.  Whisk well and continuously.  The mixture will become thick.  Slowly add in the milk, and continue to whisk.  Do not let the milk boil.  Slowly add in the rest of the rice flour and keep whisking.  The sauce will become smooth and thick.  Remove from heat.  *You are really making a bèchamel or white sauce.  This part should take 5-8 minutes.    

-Add 1/4 teaspoon of ground nutmeg, 1/2 teaspoon of ground pepper and 2 teaspoons of kosher salt.  Add and the grated cheese and mix well.  Finally, add the edamame and mix until incorporated.  The cheese mixture should become smooth.  Add in the drained pasta and mix until combined.

-Spoon the pasta into the muffin trays.  

-Put 1-2 slices of grape tomatoes on top

-Put a tablespoon of breadcrumbs on each cup.

*For the breadcrumbs - 

-Mix a cup of fresh breadcrumbs with a tablespoon of melted butter.  Add a 1/4 teaspoon of salt and 1/4 freshly ground pepper and mix well.  *Never buy breadcrumbs!  I take the ends of my bread loaves, 2-3 pieces, and put them into my food processor.  A perfect way to use up those ends!  

-Bake for 20 minutes until golden and bubbly.

*Makes 18-20 cups.

*These freeze and reheat really well in the microwave or oven. 

*This recipe is very versatile.  You can also put the pasta in a 9x12 inch baking dish, leave out the tomatoes, etc...

 Bon appétit!

Watermelon and Feta Salad with Lime Vinaigrette

This salad is so refreshing!  It's a great starter to any summer meal.  The cool, sweet watermelon and the salty feta create a match made in heaven.  Combined with the zing of red onion and lime, and garnished with a chiffonade of fresh mint - a summer salad doesn't get much better!  My kids love the watermelon/feta combination and it's completely palate pleasing for adults too.  Enjoy this taste bud tantalizing dish!

La Recette:
 4 cups seedless watermelon, cubed
2 cups feta cheese, cubed
1/2 large red onion, thinly sliced
1/4 cup fresh mint, chiffonade 

Vinaigrette:
1 teaspoon shallot, minced
1/3 cup extra virgin olive oil
2 tablespoons freshly squeezed lime juice
2 tablespoons champagne vinegar (or any white wine vinegar)
2 teaspoons Dijon mustard
1 teaspoon agave nectar or maple syrup
Salt and pepper to taste

-The salad serves four so place a cup of cubed watermelon in each bowl.  Next arrange the 1/2 cup of feta in each of the four bowls and throw on a few slices of the thinly sliced red onion.
-For the dressing, combine all ingredients in a medium bowl and whisk vigorously until well combined - about 15-20 seconds.  Drizzle the dressing over each salad and garnish with the mint chiffonade.  

Hamentashen in July, porquoi?

Hamentashen are the traditional cookies you make for the Jewish holiday of Purim.  Purim is usually in the spring but Mason's summer camp was having a fun Purim party in July, so I volunteered to make the gluten free version.  The ones pictured above are strawberry chocolate chip and they came out perfect.  The dough is light and buttery, the strawberries and chocolate are sweet and rich and you get a little taste of everything with each bite.  It's really a scrumptious cookie.  They are easy to make dairy free and you can fill them with whatever you like.  I will post the recipe with instructions when the real holiday comes around.  Stay tuned ;)

Summer Gazpacho with homemade garlic croutons

This is one of the most refreshing savory dishes you will eat all summer.  It's over-flowing with flavor and the best part is - it's healthy!  C'est parfait!  The cool, crisp cucumber, combined with sweet tomatoes and the crunchy zing of red onions makes for a perfect bite topped off with crusty garlic croutons. Sometimes I put a dollop of crème fraîche on top to add a bit of creamy richness to the soup.  It's a great lunch or a mouth watering starter for a summer barbecue.

La Recette:
1 English cucumber, cut in half vertically, seeded scraped (I use a spoon to do this), then dice -do not peel.
1 red bell pepper, diced
1 small red onion, diced
2 cloves garlic, minced
4 plum tomatoes, chopped (I cut the sides off of the tomatoes leaving the seedy core intact.  The seeds will make the soup too watery.
3 1/2 cups tomato juice
1/4 cup extra virgin olive oil
1/4 cup champagne vinegar - I like Napa Valley Naturals.  If you can't find champagne vinegar, any white wine vinegar will work.  *I happen to use this type of vinegar with so many recipes.  It's worth searching for :)
1 1/2 teaspoons kosher salt
Freshly ground pepper
4-6 dashes tabasco sauce - optional
Dollop of crème fraîche - optional

Garlic Croutons-
Drizzle of extra virgin olive oil
4 slices bread, toasted - I think Udi's makes the best croutons
Kosher salt and freshly ground pepper to taste
 1 clove garlic

-Chop all of the vegetables and garlic.  Put them into a large bowl.  Add the tomato juice and mix well.  Add the champagne vinegar, olive oil, tabasco sauce and salt and pepper.  Mix until combined.  Chill for a least 2 hours or preferably overnight.  The longer it sits, the more the flavors can develop and come together.  

-For the croutons,  line a baking sheet with aluminum foil.   Place the bread on the foil and drizzle the extra virgin olive oil over the bread.  Using your fingers, gently rub the olive oil into the bread - it should be covered with the olive oil.  
-Sprinkle with salt and pepper and toast in a toaster oven or regular oven until crisp and golden brown, about 5-7 minutes.
-Take a clove of garlic and put it on the end of a fork.  While the toast is warm, gently rub the garlic over each piece a few times.  Let the toast cool, then slice it into cubes.  Enjoy!

*Serves 4-6

*Crème fraîche is a soured cream containing 30-45% butterfat.  It is less sour than U.S. style sour cream, has a lower viscosity and higher fat content.  

Æbelskivers

Æbelskivers are traditional Danish pancakes.  They are sort of a pancake crossed with a popover.  I guess you could call them pancake puffs ;) These little morsels are so scrumptious.  The version shown below are chocolate chip filled with Nutella and they are so good you'll want to make them everyday.  I wouldn't suggest making them everyday for waistline purposes but they are great for a special breakfast.  Everyone is a huge fan and the best part is you can fill them with almost anything...strawberries, bananas, blueberries, apples, any kind of jam, etc...

  

Mason and Gabby love Æbelskivers!

The center is filled with creamy Nutella.

La Recette:

*You will need an Æbelskiver pan:

http://www.surlatable.com/search/searchContainer.jsp;jsessionid=77505BD181FF6C48821108E1A6C3261A.slt-app-02-p-app1?q=ebleskiver&s=true

1 1/4 cups gluten free baking mix (I recommend Bisquick gluten free baking mix)

1/2 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon sugar

1 teaspoon vanilla

3 eggs, separated

3 tablespoons unsalted butter, melted

1 cup milk

1/3 cup mini chocolate chips (you can use milk or semi-sweet - I like Ghirardelli)

10 1/2 teaspoons Nutella 

Dusting of powdered sugar

- In a small bowl, whisk together the baking mix, baking powder, salt, and chocolate chips - set aside.  In a large bowl, whisk together the sugar, egg yolks, vanilla, butter, and milk.  Stir in dry ingredients and mix until just combined.  Do not over mix.

-In another large bowl, with a handheld mixer or whisk, beat the egg whites until soft peaks form.  Slowly, fold the egg whites into the yolk mixture and mix until just combined.

-Put the Æbelskiver pan over medium low heat and spray each well of the pan with canola oil or use a dab of butter.  Add 1 tablespoon of batter to each pan.  Then add a 1/2 teaspoon of Nutella.  Finally top each with 1/2 tablespoon of the batter.  Let them cook until the bottoms are golden, about 3-4 minutes, then flip (I use wooden chop sticks to flip them over) and continue cooking for about 3 more minutes.  Transfer to a plate and keep them covered.  Sprinkle with powdered sugar and serve immediately.  Enjoy :)

      

*Makes 20 - 22

*These are very easy to make dairy free.  Replace the butter with Earth Balance, and use soy milk.  You can also use dark chocolate or a fruit filling!  To make nut free, just use fruit or chocolate that is nut free.  

Chicken Tacos with fresh pico de gallo and Radish Cucumber Salad

These chicken tacos are so light and fresh.  It makes a perfect summer dinner.  The chicken can be made a day before and the salad is super easy.  This whole dinner is a cinch to make and mouth- wateringly good.  This is an excellent meal to add to your dinner line up!

 

Mason really loves this dinner!

La Recette:

*I like to make the tacos in stages.  The first being the chicken and the sauce.  Preferably, I  make the chicken and sauce the night before.  Also, the pico de gallo can be made up to two days ahead.  The red sauce can be made up to one week ahead.  The rest of the dinner takes about 25 minutes tops...

Chicken and red sauce-

8 boneless and skinless chicken thighs

1- 28 oz. can peeled whole tomatoes (I love San Marzano)

1 cup grated carrots (on a box grader)

1/2 cup grated onions (on a box grater)

2 cloves garlic - minced

2 tablespoons plus 1/4 cup extra virgin olive oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons champagne vinegar

1 tablespoon sugar

-Pre-heat the oven to 400 degrees

-Take the chicken out of the refrigerator about 30 minutes before you put it into the oven.  Rinse each thigh and trim any excess fat.  Pat dry, drizzle with extra virgin olive oil, and sprinkle each side with salt and pepper to taste.  Place each thigh into a large baking dish making sure that it isn't too crowded.  If it's too tight, use two dishes.

-Grate the carrots and onions on a box grater.  Finely chop the garlic and combine all three ingredients in a medium sized sauce pan with 2 tablespoons of extra virgin olive oil.  Sauté for 8-10 minutes.  Add the tomatoes and quickly use your hands to squeeze all the tomatoes apart and use a spoon to break them down further.  Definitely wear an apron when working with the tomatoes ;) Scrape up any brown bits on the bottom of the pan.  Add the salt, pepper, vinegar and sugar.  Simmer for one hour.  Stirring occasionally.  Let the sauce cool for 15 minutes then put it into a food processor or blender until smooth.  While the food processor is running, add the quarter cup of extra virgin olive oil.  Blend until smooth.

-Take 3 cups of the tomato sauce and dump over the chicken in the baking dish.  Make sure the thighs are covered well (not completely covered but each piece should be surrounded with sauce).  

-Bake for about 25 -30 minutes at 400 degrees.   At 25 minutes, I always take one piece to check that the chicken is done.

-Once the chicken is done, remove from the oven and let it cool.  Place the chicken in an airtight container and store in the refrigerator overnight.

Tacos: 

8 corn tortillas - I like Heath is Wealth ( it a great size tortilla - not too big or too small)

2 cups pitted Kalamata olives - halved

2 cups crumbled goat cheese

2 avocados - sliced

Drizzle of creme fraiche or sour cream

Pico de Gallo-

4 medium sized tomatoes (I like to cut the sides of the tomatoes off cutting around the seeds.  This way you can avoid having a pico de gallo that is too watery.)

3/4 cup red onion

1/4 cup Italian Parsley

1/4 cup extra virgin olive oil

1/4 cup white wine vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

-Combine all the ingredients and mix well.  Use immediately or refrigerate.  Note that the flavors come together really well if the pico de gallo has a few hours to marinate.      

*You can assemble the tacos any way you like.  I like the chicken cold but you can re-heat at 300 degrees for 15 minutes if you like the chicken warm.  I roughly chop the chicken and then spoon on the pico de gallo, olives and goat cheese - finishing with the sour cream and avocado.

Salad:

4 cups of romaine - chopped
1 English cucumber - cut in half vertically, seeds scraped, and 1/2 inch slices cut horizontally.
8 radishes - cut very thin, preferably on a mandolin http://www.surlatable.com/search/searchContainer.jsp;jsessionid=ABE4A38E5031D3693A6D7BBEA88205F4.slt-app-02-p-app2?q=mandolin&s=true
Dressing:
1/4 cup extra virgin olive oil
1/8 cup champagne vinegar
1 tablespoon of Dijon mustard
1/2 teaspoon of shallots - minced
1/4 teaspoon kosher salt
Pinch of freshly found black pepper
1/2 teaspoon of maple syrup

-Combine all of the dressing ingredients and whisk vigorously until smooth .  Enjoy!
-Makes 8 tacos,  4 adult servings