Thursday, February 28, 2013

3 Minute Hollandaise Sauce.

Back in the day, Hollandaise sauce was hard to make. When I first started making it "Julia Child's" way, It felt as if my arm was going to fall off before the sauce was ready. Whisking and Whisking and slowly tempering the eggs with the butter. It was a very tiresome process that left me not wanting to make it. Now with modern day tools, you can whip this sauce up in 3 minutes. So if you are making breakfast and want to amp up your dish... make this sauce! It is naturally gluten-free and makes eggs and asparagus taste like heaven! 

3 Minute Hollandaise sauce

3 egg yolks
1/2 cup butter
2 tablespoons lemon juice
a dash of salt
1/2 teaspoon dried mustard
a dash of hot sauce, or a pinch of cayenne pepper (optional)

Separate the eggs and add the yolks to blender. Heat the butter in the microwave or on the stove, until steaming, but not boiling.

With the blender turned on high, very slowly stream in the hot butter. This is called tempering your eggs. Slowly making them hot. Make sure the stream of butter is very small so you don't scramble the eggs. 

Add lemon juice, salt, and optional hot sauce. Continue to blend until thick and creamy. Serve immediately!

Spinach Artichoke Dip

When we have guests over, I always like to have some appetizers. One of our favorite casual appetizers is Spinach and Artichoke Dip. It is easy to throw together and so yummy! Pure comfort food. You can dip Veggies or Chips and Crackers. It makes a perfect Party tray, or individual servings as shown in the pictures. Enjoy!

Gluten-Free Spinach Artichoke Dip

8 oz cream cheese, at room temperature
1/3 cup sour cream
1/4 cup mayonnaise
1 cup chopped fresh spinach
2 small cans or jars of plain non marinated artichoke hearts, chopped
1/2 tsp garlic salt
1 tsp chili powder
1/4 cup shredded mozzarella cheese plus more to sprinkle on top
1/4 cup shredded cheddar cheese plus more to sprinkle on top
1/4 cup shredded Parmesan cheese plus more to sprinkle on top

Mix all ingredients in a baking dish, sprinkle some cheese on top.  Broil until cheese is brown and dip is bubbly on the sides.  Dig in!

Wednesday, February 27, 2013

Roasted Vegetable Curry

I have told you before how excited I am with my "Naturally to your door" organic produce delivery service. I cannot say enough what a great service this is. They do a tremendous job and the produce is beyond amazing. 

This past week I got some green cauliflower. I had not worked with it before. 
While it looks interesting, it really just tastes like cauliflower. So I set out to make a healthy side dish for our dinner. I decided on Roasted Vegetable Curry. It was so yummy. My husband said it is now one of his favorite side dishes I make. 

Gluten-Free Roasted Vegetable Curry
Slightly adapted from Sea Salt with Food

2 TBSP Thai Kitchen Red Curry Paste
1 Cup of Vegetable Stock
400 ml Coconut Milk
1 Large Lime, juiced
1 Small Cauliflower, cut into florets, blanched and drained
1 Large sweet Onion, peeled and diced~about ¾ inch
1 Broccoli
2 TBSP Canola Oil
6 dried red chili peppers
Sea Salt, to taste

Preheat the oven to 450˚F. 
In a medium mixing bowl. Add red curry paste, vegetable stock, coconut milk, and the juice of one lime. Whisk until combined. 
In a large roasting pan, combine cauliflower, onion, broccoli, dried chili peppers, oil, and sea salt. Pour the curry mixture over the vegetables and stir to coat. 
Roast in the oven for about 20 to 25 minutes, or until all the veggies are fully cooked and golden in color. 
Salt to taste and serve!

Tuesday, February 26, 2013

Lava Cakes

Yesterday was a fabulous day! Even though it was Monday, I was able to hit the day hard with all I had. I cleaned my loft from top to bottom. A really deep clean, which always feels good. I also was able to go up and down our stairs ... 10 flights. I am trying to get more exercise in, so instead of the gym, I hit the stairs. I also did some writing and posts for a few publications. Then I took a 30 minute power nap, which hasn't happened to me since my kids were babies. Then a girlfriend and I went for a 2 hour walk from our loft to the waterfront and all along seaport village. It was beautiful! Lovely living in a beautiful city where in Winter, you can walk in a sun dress along the bay. Then when my hubby came home, he announced he wanted to go walking. I laughed and then said: "Okay, why not!" When we calculated it out, I walked almost 6 miles yesterday! Life is good! 

Since I was really good about exercise, I allowed myself my favorite treat. My lava cakes. I have been making these long before my daughters Celiac diagnosis. So easy to make and yet something is so decadent about them. The ooey gooey inside calls to me. I am known for these back home in Oregon. Here is the famous recipe! Enjoy!

Gluten-Free Lava Cakes

4 squares unsweetened bakers chocolate
½ cup butter
1 1/4 cup powdered sugar (sifted)
2 full eggs
2 egg yolks
4 TB Corn Starch

Preheat oven to 425.
Butter 4 custard cups and place on a baking sheets.
Microwave chocolate and ½ cup butter in large microwavable bowl for 3 minutes at 50% power. If you do full power it will burn the chocolate. Stir with a wire whisk until chocolate is completely melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in corn starch. Divide batter between 4 custard cups.
Bake 12 minutes. Serve warm topped with whipped cream.

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