Lo Lo Cakes {gluten & dairy free}

Inspired by Lo Lo... these pancakes are super delish.

2 cups rolled oats {not sure if all rolled oats are "quick cook" but I know the "Rolled Oats" at TJ's are... Quaker might work as well but I know that these are considered gluten free... maybe just because of shared equipment??}

1 tsp cinnamon

1/2 tsp baking powder

1 small ripe banana

2 tbsp chia seeds

2 eggs

1 tbsp vanilla

1/4 cup honey

1 1/4 cup almond milk {you might need a dash more almond milk... they tend to get kind of thick towards the end of the batch}

little pinch of stevia

grape seed oil

Put all the ingredients in the blender. Blend away {long enough for all your children to look at you with their hands over their ears, yelling "mommy turn it off!"} Heat up your pan with a liberal pour of grape seed oil {I like my cakes to be a little crispy on the edges}. Pour. Cook. Enjoy.

boiled chicken + broth {part 1}

Please excuse me for photographing and posting a photo of raw chicken. Poultry is so gross to me, so much so that I haven't prepared it for a year, until recently when I read An Everlasting Meal, a book that inspired me to get brave and start playing with the chipper chicken again. This way of preparing chicken and broth has been adapted by Tamar Adler's thoughts on food in An Everlasting Meal.

ingredients:

organic chicken in pieces {I have been getting one at TJ's that is around $12 it is 2-3 breasts and 4 legs}

1 jalapeño

1 three inch piece of ginger, cut in half

1 lemon, cut in half

1 8qt stock pot filled with water a little more then half full

Salt {I like Morton's Kosher salt... I have some special salts that I love for an avocado, a poached egg or a juicy heirloom tomato but I have found that I love this salt for everyday cooking}

directions:

I find that this works best started the night before, but you could also do it the morning of if you forget. Lay your chicken out on a roasting pan and salt both sides liberally {this really is the secret}. Cover your chicken with plastic and stick in the fridge.

The next day I usually start the broth and chicken at nap time for dinner that night, but you can also start it an hour before dinner and then just let your broth cook down for the rest of the night {during dinner, dessert and a movie}. Let it cool, store it away and then go night night.

Okay back to the chicken. Whenever you want to start the process, give yourself 4 hours, start to finish {this is not labor intensive at all, pick a day that you are home and can let the stove cook away}, put all the ingredients in your pot of water. If there are large chunks of salt that haven't been absorbed I brush those off. Turn on your burner and get your pot to a good bubbling simmer.

The chicken will take about 40 minutes to cook. Remove the chicken once it is cooked and let it cool. Remove the lemon and let the pot continue to simmer. Once the chicken is cooled {basically cool enough that you don't burn your fingers} remove the skin and bones and throw them back in the pot. This chicken is wonderful alone and makes a lot for a couple meals. Try it with some salsa and rice, or in tacos, or in a green salad... the list goes on. All three of my boys love this chicken so much. As for the broth just let it cook down for a while.

At this point the broth probably has an hour or so. When it is time to turn it off, I let it cool and then strain it with a small rice strainer into a jar. It usually make about 2 cups of broth.*

The end.

*beware: the broth is different than what we are used to buying at the store. It is very gelatinous which is where the health benefits are {I learned this from another life changing book called Nourishing Traditions by Sally Fallon}.

orange, blueberry, mint refresher.

to make one refresher:

1 handful of fresh blueberries

3 springs of mint leaves {no stems}

1 tablespoon of simple syrup*

1/2 cup soda water

1/2 cup fresh squeezed OJ

Muddle the blueberries, mint and simple syrup. Add the soda water and OJ. Stir and enjoy. If it's past 4:30 {wink} add some vodka for something extra fresh.

*simple syrup is just one cup water to one cup sugar boiled down to a divine little elixir. Cooled and stored in your fridge for a morning espresso, cocktails or spritzers.

rice salad

This has been on heavy rotation around here. I have been making a big batch which is perfect for lunches or a beach day.

salad ingredients:

3 cups cooked brown rice, cooled {love using the cooked, frozen brown rice medley at TJ's if I'm in a rush}

1 cup artichoke hearts, chopped

10 cherry tomatos, chopped

1/2 medium red onion, finely chopped

1/2 red bell pepper, chopped {I like jarred roasted red peppers too}

1/2 cup kalamata olives, chopped

1/2 cup english peas

1/2 cup basil, chopped

1/2 cup parsley,chopped

1/2 cup roasted and chopped almonds

dressing ingredients:

1/4 cup grape seed oil

1/4 cup red wine vinegar

1 minced garlic clove

lemon juice from 1 lemon

1 tsp dijon mustard

1 tbs honey

salt & pepper

Mix together all the salad ingredients in a big bowl. I like putting all the dressing ingredients in a Mason Jar and then giving it a good shake with the lid on. Once the dressing is mixed up add it to the salad & enjoy.

savory oats

The best place to start is a good breakfast.

I prefer my oats savory. This was inspired by a close friend who shares my aversion to sweets first thing in the morning.

This is how I do it... I adore the Quick Cook Steel Cut Oats at Trader Joes they are done in just 8 minutes. But if you don't have a TJ's close by you can always make a big batch and heat it up throughout the week. Once the oats are cooked I add chopped cherry tomatoes, fresh parsley, chia seeds, roasted almond slivers, olive oil and Bragg's. Mix & enjoy.

Parsley Pesto

Ingredients:
2 bunches of Italian Parsley, de-stemmed leaves only
1/2 cup pine nuts
1/2 cup freshly grated Parmesan cheese {Ross and I haven't been eating dairy so this ingredient has been eliminated as of late, it is still super yummy and creamy}
3 cloves of garlic minced {I like it really garlicky}
olive oil {when I turn on my food processor I just slowly pour the olive oil in until it gets creamy, you can add less or more, it really is a personal preference}
1/4 cup Orange Muscat Champagne Vinegar from Trader Joe's {this is a new addition to the recipe. I am loving it but I also love it without. Not crucial but especially good over fish}
sea salt to taste
Add all the ingredients to your food processor, except the olive oil and salt. Turn the processor on and slowly add the olive oil. Once the mixture looks mostly chopped/ combined take off the lid and scrap the sides. Turn on and add more olive oil to your desired consistency. Add salt and put that spread on EVERYTHING: fish, tacos, sandwiches, polenta, roasted veggies {ridiculously good}, brown rice....... enjoy.

roasted {everything}

My current obsession is roasted everything. I have been roasting brussel sprouts, zucchini, sweat potatoes, butternut squash, cabbage, eggplant, carrots, parsnips, asparagus {you get the picture}. There are two notable things about this excessive roasting; one- how to do it, two - what to put with it.
one. I have been roasting everything the exact same way and each thing that comes out of the oven is so yummy. I practically burn my mouth every time. Here is how I prep each vegetable. Brussel sprouts, zucchini, carrots and parsnips, are all cut down the middle. I even like to leave a little bit of the stem {just because it looks pretty}. Sweat Potatoes, Butternut squash, cabbage {this is shockingly good} and eggplant; for these veggies I cut them like thick steaks or thick pieces of bread {cabbage I cut about 1 inch think, all the others about 1/2 inch}. Then in a little ramekin I add 2 cloves of minced garlic, half a lemon, 2 tbs olive oil and a pinch of sea salt. Then with one of these brushes paint the mixture all over the veggies {top to bottom}. Roast at 400 until the vegetables are cooked through and has a little bit of a dark edge {it depends on the veggie but anywhere between 10-20 minutes}.
two. Once my veggies are roasted I have been putting them with lentils, quinoa, and arugula or lettuce {I especially love the Herb Lettuce Mix at Trader Joe's}. Next add whatever else you like on your salads tomatoes, avocado, English peas, hearts of palm, parsley and then drizzle with a simple balsamic and olive oil {or if you're like me olive oil and Bragg}.

artichokes

If I had to make a list of all the reason that I love spring one of those reasons would be artichokes. Here is how I like to do them...

Ingredients for cooking the artichokes {this is for one artichoke}:
1 tbs soy sauce
1 tbs olive oil
1/2 tbs oyster sauce
couple shakes of garlic salt

Ingredients for dipping sauce:
horseradish {just a tiny bit or a lot depending on how horsey you like it}
juice from half a lemon
two spoon fulls of mayo
pepper

Get a big pot fill it with water about 1-2" deep. Put a vegetable steamer in your pot and bring to a boil. Cut off the top of the artichoke and trim all the pokey leaves off. Place your artichokes in the steamer and add soy sauce, olive oil, oyster sauce and garlic salt. They usually take about 30-40 minutes to cook. If you are unsure if they are done just pull on one of the leaves with some tongs, if the leave easily falls off they are ready. Mix up your sauce and dive in. yum.

bread making.

I am reading this book right now called Make the Bread, Buy the Butter. It has inspired me to make things from scratch; peanut butter, granola and bread {so far}. A bucket list goal of mine has been to make my own bread. It has always seemed so scary and hard... but my friends it's not! Mixing those 4 simple ingredients is kind of magic, you watch it grow, stick it in the oven and it is totally delish.
Here is the recipe that I tried, it was so silly easy.
Also if you are a bread maker I have some questions...
- What are your favorite brands for stuff {flower, yeast, etc}?

- How do you store your bread once you make it?

- What is your favorite recipe for sweet breakfast type bread?
- How do you make bread in a pan, without greasing it?

happy bread making

baby food ideas.

Conrad is 8 months and just now loving to eat. Which is so much fun for me because I really enjoyed making Henry's food. Of course I use store bought all the time; if we are on the go it is much easier to take out a jar. But while we are home, making his food has been super easy and so much less expensive. Every few weeks I make a huge batch, freeze and then defrost as I need it. When I make my big batches I usually come up with two concoctions. Then when it comes time to eat I can add a fresh banana, avocado, apple sauce {you can make your own but I just get a big unsweetened Organic jar which works great}, cereal {loving Happy Baby cereal}, probiotics or nothing at all. Also I highly recommend getting a baby food mill; they are great for mashing up anything that you want to add to the pre-made mixture {beans, fish, chicken...}. Here are two recipes, again I have never made the same batch twice so if you are missing something add something else. I guess that is why I think baby food is so much fun, there are no rules. Plus you can spend an hour cooking and make meals for weeks.

Supplies needed:
a food processor {a blender will work too}
a huge pot
a strainer
ice cube trays {I have two but wish I had a couple more, I usually have to freeze in stages}

Gallon sized Ziplocs

Ingredients:

Red Mash-up
1 beet
1 large butternut squash
5 carrots
3 yams

Directions:
Use a big pot, fill with water, bring water to a boil, add all of your peeled and chopped vegetables. After 15-20 minutes check your veggies and see if they are soft. Once they are soft save about 2 cups of the water in the pot {it should be pretty bright with that beet}. Dump the pot of water into a strainer and put the veggies into your food processor. With this much you will probably need to do it in 2 parts. Start to pulse and add the liquid until the mixture looks like baby food. Spoon the mixture into ice cube trays and freeze. Once the cubes are frozen dump them in a Ziploc and store in your freezer.

Ingredients:
Green Mash-up
1 bag of Organic frozen peas
1 bunch of spinach
1 bunch of swish chard
2 cups of frozen blueberries

Directions:
Use a big pot, fill with water, bring water to a boil, add all of your vegetables {wash and chop the chard and spinach}. After 10-15 minutes check to see if the stems of your chard are pretty soft. Once they are soft save about a cup of the boiled water. Dump the pot of water into a strainer and put the veggies into your food processor. Start to pulse and add the liquid until the mixture looks like baby food. Spoon the mixture into ice cube trays and freeze. Once the cubes are frozen dump them in a Ziploc and store in your freezer.

bon appetite little one

avocado with mayo & Worcestershire + a winner

My girlfriend Cara introduced this little concoction to me. It sounds a little odd and is probably not for everyone but this pregnant lady eats it a lot... in fact I took this photo a while ago and when I decided to post it today I thought "gosh... that sounds good... maybe I will eat one while my photo is uploading." I am quite satisfied to enjoy this for lunch and even a side dish to a throw-it-together dinner.

ingredients:
one avocado
two spoonfuls of mayo
a few shakes of Worcestershire
pepper

Cut an avocado in half, take out the pit, give a spoonful of mayo for each half, shake on some Worcestershire and give it a good helping of pepper.


And for the winner of the lovely Jeanne Oliver tote, it goes to Paige, you are it! Lucky lady.

best book ever.

For the past year I feel like the books I have read have been just OKAY. In fact lately when I have finished a book I think to myself "did I even like that book." Well folks I have finally broken the Just-Okay-Book streak. A Homemade Life is absolutely divine in every way. How many books do you read that keep you up at night and then join you to the grocery store? No seriously I have been taking the book shopping with me so that I don't miss an ingredient on any of Molly Wizenberg's amazing recipes. Okay here is the idea... Young brilliant girl with a passion for France losses her father. As the only child she is devastated and her PhD gets put on hold for an adventure to France. As she is trying to figure out what she wants to do with her life she uncovers her deep love for food and starts a blog, Orangette. {This may be totally old news to many of you but if you have never heard of the book or blog MUST READ NOW}. Each chapter in her book is a recipe. A recipe that has shaped her life in some way... maybe the Eggs Italian Grotto {page 140} which was one of the last meals she had with her dad. Or her uncle Arnie's famous Cider-Glazed Salmon {page 181}. Or the Fennel Salad with Asian Pears and Parmesan {page 238} that she ate every single day when she was falling in love with her to be husband {who by the way met her via Orangette}. Or the Hearts and Minds Cake {page 312} that was served at her wedding. For me this book was the perfect mix of heart, soul and food. The three most magical things on Earth. In the past 2 weeks I have made 5 of the recipes in the book {a Dutch baby, Tomato Fennel Soup, Ed Fretwell Soup, Slow Roasted Tomatoes, Dried Fruit Pie and tonight Zucchini Noodles with Pesto}.
So here is a funny story. About 2 and a half weeks ago a girl I went to high school with knocked on my door. I think the last time we talked was maybe grad-night and then I think we Friended each other a couple years ago. Any way she was so incredibly sweet saying she wanted to come by to say hello and to tell me that she loved reading my blog {so kind}. Any way we were talking and she asked if I had ever heard of Orangette and that Molly was her roommate at Stanford. That is where my love for Orangette started. The End.

medjool date with manchego cheese & walnut~ wrapped in prosciutto

This is the most decadent little combo. {adapted by a recipe I learned at one of Diane Phillips's fabulous classes}
ingredients:
1 package of medjool dates {Trader Joe's has them now... I think there are about 20 in a pack}
10 walnuts cut in half long ways
20 cut pieces of manchego cheese {3/4" long}
I package of prosciutto {cut the pieces in half long ways... if you have extra prosciutto you can add to the ones that might not have gotten enough}

Pre-heat your oven for 375.
First you will need to do the dirty job of taking all the pits out. There is no easy way to do this, just kind of squeeze them out and then take your fingers and pull. Where the pit once was insert the walnut and cheese. Then take the long piece of prosciutto and wrap the entire date. Repeat for all 20. Cook for about 10-15 minutes keep an eye on them as every oven is different and you don't want them to burn.
If you want to dress them up a bit tie a little twine or ribbon around your toothpicks...

enjoy.

top on my list of things I crave: this pasta

I am pretty certain that this pasta has been in my dreams many nights lately... I think about it, cook it and eat it... a lot. It is pretty easy and seems to be a huge crowd {Ross + Henry} pleaser.

ingredients:
3-4 tablespoons of olive oil
1 onion
7-8 tomatoes, cut up in quarter size pieces {I love heirlooms or tomatoes on the vine... if they are small maybe add a couple more}
1 yellow pepper, cut up in 1"x1/4" strips
2 red pepper, cut up in 1"x1/4" strips
1 orange pepper, cut up in 1"x1/4" strips {Trader Joe's has all three of these peppers in a bag... if you don't have the different color peppers just do all red... only never green}
1/2 jar Kalamata Olives in oil, strained and cut down the middle
1 package of chicken sausage, cut up {this is optional and super good without too}
2 cups english peas {they just started selling them at Trader Joe's near me}
1 box of Rotini {spiral pasta}
1 bunch of basil, chopped up
1 container of Fresh mozzarella, cubed
salt & pepper to taste
In a hot saute pan over medium put in your olive oil and onions. Once the onions start to get translucent add the tomatoes, peppers, olives, and sausage. Cook this down for about 30 minutes. Once the sauce is almost ready add the peas and salt & pepper. The key to this sauce is for it to stay really fresh. I really like it when the peppers are not too cooked but still have a fresh crisp taste {which is why I like to add the peas at the end}. In a pasta bowl {for serving} pour the sauce over the pasta and then let your family/ guests fix their pasta with the basil and mozzarella on the side.
enjoy

a little house cleaning...

The questions via comments have been piling up and I thought that I would do a little 'house cleaning' of sorts to make sure I give all of your thoughtful words the proper attention.

1. I have had lots of requests for the Nutella Recipes {see below}
2. The alchohol bottles here, were purchased at The Antique Warehouse and I think they are mid-century... sorry, I wish I knew more.
3. My camera: I have a Nikon D60 we got it a few years ago and I think that by now it is probably pretty dated. I love it but have heard amazing things about Canons too. I edit my photos through a software program called Lightroom3. In many ways it is totally over my head but after some Youtube tutorials and lots of playing around, I really like it... I am still at a loss of how to organize my photos though {any ideas?}.

I think that is all... I adore all of your comments & your emails... thank you so much!!

*OH and the photos above & below are from Melissa's house on Saturday night... her home is so lovely I can not say enough about it. If you are local and you want to get a piece of her divine style visit her shop, Bixby & Ball on Cedros in Solana Beach.

Homemade Nutella {brought by Brandi}
2 cups Hazelnuts
6 tablespoons unsweetened cocoa powder
1 1/4 cup powdered sugar
1/4 teaspoon salt
3/4 teaspoon vanilla extract
1/4 cup canola oil

1. Roast hazelnuts in oven for 10 minutes
2. Once cooled, remove as many skins as possible
3. Put hazelnuts in food processor and puree for 5 minutes
4. Add cocoa powder, sugar, salt and vanilla. Puree for 15 seconds
5. Stream in canola oil while pureeing
6. Ta da! Spoon into jars

Toasted Coconut Brown Butter Bread Sandwiches with Banana and Nutella!

This was my favorite. Go here for the bread recipe and once the bread is made slice it up for Banana Nutella sandwiches. Amber actually even put them in the panini maker so that they were warm and extra messy. mmm.

enjoy.

beans & rice cooking class

You may have seen "around {blog} town" that there was a little cooking class on Saturday night taught by the lovely Bianca and hosted at Melissa's gorgeous house. Here are just a few photos from the night and for all of the rediculously yummy~ authentic recipes {traditional pinto beans, Spanish rice and flour tortillas} go here.

gluten free pancakes

I wish I could say that I made these from scratch but I am not that talented when it comes to gluten free. No one has told me that I am gluten intolerant but I have made a huge effort in the last couple weeks to cut back on gluten. I have had so many friends and family who have cut it out of their diets and it has dramatically improved their health. Gluten is not something we need to be healthy and there are so many amazing products out there that can help make it easy to take it out of your diet. It is not like you need to cut it out and never eat a cupcake again, even Sprinkles has a Red Velvet gluten free cupcake!

A few weeks ago I took Henry to the New Children's Museum in San Diego and we ran into one of Henry's classmates. The mommy and I started talking and I found out that she owns a company called The Pure Pantry. Her mixes are sold all over the country in different health food stores {Whole Foods, Jimbos, Henry's....etc...}. I got on her site and got so many amazing ideas on yummy gluten free things to make. I also got her Baking/Pancake Mix which was DIVINE! Henry, Ross and I gobbled them all up. I used a couple of my favorite things from Trader Joe's to dress them up and they were delicious.

What to get at Traders:
~ Organic Maple Agave Syrup Blend
~ Mascapone
~ Organic Raw Honey {or any local raw honey you may have}
~ Organic blueberries

Take 2 spoon fulls of mascapone to one spoon full of honey and mix them together for a little dollop on the top... this actually melts like butter... so good! Then dress with all your other toppings and you are in for a gluten free treat!

chicken favorite

First, I have to apologize if this picture makes you as sick as it makes me... I really don't like to look at or think of chicken but I don't mind eating it... especially Chicken Favorite.
I think that this recipe comes from an old Junior League cookbook of my Nana's. My mom used to make this a lot when I was a kid and I had an amazingly random craving {I probably haven't had it in 10 years}. It is super yummy and pretty darn easy.

Ingredients:
- one package of chicken breasts {I got the organic ones at TJ's and I think there were 6 breasts inside}
- 1 jar of marinated artichoke hearts {I like tons so you could even use more}
- cup of flour {I actually made it with garbanzo bean flour but it wasn't quite as good as I remember so if you don't have a gluten thing going go for the flour}
- one egg + lil' milk
- salt & pepper

- crushed up bread crumbs {optional... for extra flavor}
- one cup of rice {I especially love short grain brown rice but any kind will do}

Preheat the oven to 350. Make a dish with eggs and a lil' milk, mix them up. Make another dish with flour, bread crumbs, salt and pepper. Take your baking dish {I used a 8x8} and pour a little of the juice from the artichoke jar to coat the bottom. Take your chicken and start breading. Coat in egg mixture, then flour mixture, and place in dish. Repeat until all chicken breasts are breaded. Once all your chicken is in the dish take all the artichoke hearts out with a fork {I love using the juice but not all so don't dump the entire jar it would be a bit too juicy}. Spread as many artichokes as you would like. Dump a little more of the juice around the chicken breasts. Throw it in the oven and it should take around 30 minutes. I would check it at 25 and decide from there, depending on your oven it could take longer. While your chicken is cooking I like to start the rice {this works if you are doing it on the stove top}. If you are making it in the rice cooker then start it at the same time you start preparing the chicken it usually takes close to an hour for rice.

enjoy!

bright sunny winter weekend

This weekend started with a visit to the doctor for Henry. He tripped over the leg of my grandmothers chair and fell head first into the medal part. I rushed him to the doctor and he was super glued together. He was so brave. Since the beach was out of the question {I actually contemplated taping a shower cap to his head}. We played at the house, went to a friends for pizza and had a wonderful weekend just being home. Sunday afternoon Ross and I had a date day which included lunch and a movie {bliss}. We saw The Kings Speech, it is wonderful and even more fun to be at the movies with my husband.

Oh one more thing, this is my new craving for the moment... I have been taking mango, tangerine {or orange juice} + Coconut Bliss ice cream and blending it all together... I made some yummy shortbread for dipping and it was pretty yummy.
Okay now I have got to get my act in gear because I will be leaving Wednesday for Alt!! I am beyond excited and can not wait to spend time with Melissa and Jeanne {my two roomies!!}.

Penne with Sweet Sausage and Kale

As promised on Monday another yummy Diane Phillips recipe...
{serves 6 to 8}

One pound penne pasta, cooked 3 minutes short of al dente---keep the pasta water
2 tablespoons olive oil
3/4 Pound bulk sweet Italian sausage
3/4 cup finely chopped onion
3 cloves garlic, minced
4 sage leaves, finely sliced
3/4 cup dry white wine {Pinot Grigio, Sauvignon Blanc or Dry Vermouth}
1/4 cup chicken broth
One head Bok Choy, finely sliced, tough stalks discarded
Once head Black Kale, finely sliced
1/2 cup heavy cream
8 ounces Italian Fontina Cheese, shredded
Freshly ground black pepper

1. In a large deep sided skillet, heat 1 tablespoon of olive oil and saute the sausage, stirring and braking up the meat with a spoon, until it loses its pink color. Transfer the sausage to a colander to drain and set aside.
2. Add the remaining tablespoon oil to the pan and heat over medium high heat.
3 Saute the onion for 3 minutes, until softened.
4. Add the garlic and sage, and cook another 2 minutes.
5. Return the sausage to the pan, add the wine, broth and greens, and bring to a boil.
6. Turn the greens in the mixture, cover and braise the greens for 5 minutes until tender, turning the greens occasionally.
7. When the greens are tender uncover the pan and allow the liquid in the pan to reduce by 1/2, boiling for about 5 minutes.
8. Add the cream, and pepper, stirring to blend. Taste the sauce, and add salt or additional pepper if needed.
9. Add the pasta to the pan, and turn the pasta in the sauce to coat the pasta.
10. Stir in 1/2 of the cheese, and turn to melt the cheese. Serve the pasta with additional cheese on the side.

Side Note: If you are gluten free I think that this would be delicious with the Ancient Harvest Quinoa Pasta.