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Posts from the gluten free Category

1 white peaches blueberries roasted in pan

2 white peaches apples bowl

3 peach halves blueberries

4 white peaches halves butter brown sugar

5 white peaches blueberries before roasting

6 white peaches blueberries roating in oven

white peaches blueberries roasted from above
Friday night I was surprised with a beautiful hospitality gift: a box of ripe Michigan blueberries, picked earlier that day by the hands of those that gave them to me. Saturday morning I was delighted to find boxes of white peaches on the in-season produce table at the Farmer’s Market. Both fruits were already delicious on their own, but when an overcast Sunday evening rolled around, I turned on the oven and put them together. The flavors melted into each other with a little help from some butter and brown sugar. A comforting end to a memorable weekend.

Peaches, halved & pits removed / Butter / Brown sugar, mixed with butter / Blueberries

Bake in a 350-degree oven for about 30 minutes. Baking time will vary a bit depending on the ripeness of the fruit. Delicious alone or with ice cream / whipped cream. The sauce that is created from the juices is perfect spooned over Angel Food Cake.

2 a banded beets orla kiely plate 3 sliced beets in pan with salt and pepper 4 rubber banded asparagus 5 asparagus on top of roasted beets salt and pepper 6 beets asparagus toasted pine nuts mozzarella asparagus beets roasting pan topped with mozzarella toasted pine nuts
The outdoor market in my neighborhood is now open for the season, and I have been enjoying the undeniable pleasures of fresh locally grown produce. So far in Northern Indiana that means sweet teensy strawberries, leafy salad greens, rainbows of beets, and “hand-snapped” (one farmer tells me each time) bundles of asparagus. My roasted red beet and spring green asparagus recipe comes together perfectly this time of year. Minimal dishes required for maximum flavors in one roasting pan: sweet/smoky/earthy/smooth/crunchy.

Serves 1 or 2 depending on the situation. I imagine this dish as a beautiful accompaniment to grilled salmon or an oven-poached white fish.

3 small red beets
12 green asparagus spears
2 tablespoons extra virgin olive oil
salt & pepper
1 tablespoon pine nuts
mozzarella
lemon wedge

Preheat oven to 350-degrees.
Scrub beets and slice into coins. Place in roasting pan and drizzle with olive oil. Season with salt and pepper. Bake for 8 minutes, turning once.
Meanwhile, rinse asparagus and chop off the woody ends. Place asparagus on top of the roasted beets and drizzle with olive oil. Season with salt & pepper. Bake together for 10 minutes more, turning once. At the end of ten minutes you should be able to smell the roasted asparagus and see a slight browning on the stems. If needed, keep the pan in the oven a few minutes longer.
While the asparagus and beets are roasting in the oven, toast the pine nuts in a medium skillet for about five minutes. Toss them frequently or they will quickly scorch. Set aside to cool.
Top the warm roasted red beets and spring green asparagus with slices of fresh mozzarella and sprinkle with toasted pine nuts. A squeeze of fresh lemon juice never hurts either.

1 morning superpowers muffin half sweet potato 2 roasted sweet potato skinned in foil 3 ingredients morning superpowers muffins 4 empty batter bowl with scoop 4 ready to bake morning superpowers muffins 6 morning superpowers muffin in tinIf ever a muffin were meal-worthy and meaty, this is the one.  It begins with a mashed sweet potato and ends with a team of ‘superfoods’ encased in the batter.  This is the type of muffin that you throw in your backpack before a hike or grab on the way out the door to make up for breakfast.  Or better yet, have it for breakfast, toasted and topped with peanut (or other nut/seed) butter, and you will face the day as a force to be reckoned with!  The recipe below is a riff on a paleo inspired recipe for Morning Glory Muffins.  My version includes dried blueberries, walnuts, flaxseed, and coconut.  Did I mention that there is no butter, oil, or refined sugar in them; they really are super muffins.

Morning Superpowers Muffins

Ingredients:
1/2 cup mashed sweet potato (one small-medium sweet potato)
1/4 cup honey
2 eggs (slightly whisked)
___
1/2 cup all purpose flour (3/4 cup almond flour for GF version)
1 t cinnamon
1/2 t cardamom
1 t vanilla extract
1 t baking powder
___
1/8 cup shredded carrot
1/2 cup shredded coconut (I used unsweetened)
1-2 T flaxseed
1/2 cup dried blueberries
1/2 cup raw walnuts
___
Directions:
  1. Preheat oven to 350-degrees.
  2. Mix all ingredients together in a large bowl (in three steps) until fully blended.
  3. Coat muffin tin with cooking spray or papers and divide batter evenly.
  4. Bake for 30 minutes.
  5. Allow to cool completely.  Even better the next day.  Makes 6 big ones!

shrub aerialblack raspberry shrubsrp hton foodswap meringue stackmeringue starsbeans corn swaprolls cookiesheidi maryhton swap open doorSecond food swap (first in our area!) boomed with bounty. The special aspect of a summer swap is that those with gardens bring their freshly harvested abundance. One day I will have a patch of land with a garden, but for now my swap items are kitchen creations and confections. My items this go around were meringues and black raspberry shrub drink mixers. Everything was “swapped up,” and I returned home with more than I could have ever imagined! The camaraderie is almost as delicious as the goods. I now refer to Food Swaps as “Food Christmas.”

1 honeycomb brittle swap up close in package 2 honeycomb brittle 3 organic chocolate stout 4 bowling pin pops 5 bidding 6 fudge swap 7 pickled peppers bid sheet pesto swap sign upthe loot

Last month I participated in a community food swap for the first time!  Mary has been diligently working to connect our region with the Food Swap Network (read all about it on their site).  These photos were taken when I joined her at City Market for the Indianapolis Food Swap.  My swap items were riffs on previous recipes made and documented on this blog: Honeycomb Brittle and Porter Candy Apples. I made three types of honeycomb brittle (lavender, toasted almond, black raspberry) and chocolate stout lollipops.  At first I was nervous that no one would want to swap for candy, but as you can see I had nothing to worry about.  I have been enjoying my swap loot ever since, and now because of Mary’s efforts, Northeast Indiana will host its inaugural swap this weekend. I can’t wait to see what swap-chances await; I hope people will swap for cold-pressed black raspberry shrub drink mixes…

a jar of ginger mango granola dried mango plate pour olive oil in granola miz bowl scene of granola stove mix tin of baked ginger mango granola two jars of granolaA fresh batch of granola for my upcoming road trip! This go around, I changed up Melissa Clarks’ recipe with some dried mango, candied ginger, and walnuts. Packed and ready: a tasty remedy for the munchies and a potentially queasy stomach, along with a hint of summertime flavor.

Ingredients

3 cups old-fashioned rolled oats (regular or gluten free)

1 1/2 cups raw walnuts

1 cup raw pumpkin seeds

1 cup coconut

3/4 cup pure maple syrup

1/2 cup extra virgin olive oil

1/2 cup packed light brown sugar

1 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 cup chopped (or torn) dried mangoes

1/4 cup finely chopped candied ginger

Instructions

1. Preheat oven to 300 degrees. In a large bowl, combine oats, walnuts, pumpkin seeds, coconut, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

2. Transfer granola to a large bowl and add mangoes and candied ginger, tossing to combine.

Much alone or atop yogurt.

1 double double sandwich cookies chocolate peanut butter 2 a sift cocoa with collander 3 flourless chocolate cookie batter 4 flourless double chocolate cookie ready for the oven 5 double double sandwich cookies one topped with peanut butter 6 top off double double sandwich
Chocolate & peanut butter: one of the great &s of all time. Earlier this week I whipped up a variation on two decadent (gluten free) dessert recipes. These recipes are suspicious alone but wonderfully dangerous when combined. I took a couple of the dense treats over to a neighbor who shares my affinity for peanut butter. He later told me, judging by the weight of the 2 “cookies” I knew it was serious business! So there you have it, this recipe mash-up is not for the faint of heart. Can you handle it?

Flourless Double Chocolate Peanut Cookies Adapted from Martha Stewart’s Recipe
3 cups confectioners’ sugar
3/4 cup cocoa powder
1/2 teaspoon sea salt
5 oz. bittersweet chocolate chunks
1 1/2 cups chopped peanuts
4 large egg whites at room temperature

Preheat oven to 325-degrees. In a large bowl, whisk together sugar, cocoa, and salt (I like to use a mesh colander to sift the dry ingredients). Stir in chocolate and peanuts (I pulverized half of the nuts in my blender). Add egg whites and stir just until incorporated (looks like thick brownie batter).

Drop dough balls (cookie scoop works wonders) onto a parchment-lined baking sheet. Bake until tops are dry to the touch, about 23 minutes, rotating baking sheet halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container, up to 3 days.)

Peanut Butter Cream
Adapted from Kathleen’s Peanut Butter Icing Recipe

1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon sea salt
1/4 cup heavy whipping cream

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth. Stores well in the fridge but spreads best at room temperature.

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