Gluten Free Banana Almond Flour Muffins

Gluten Free Banana Almond Flour Muffins pan1 

Gluten-Free Banana Almond Flour Muffins

Even if you don’t follow a gluten-free diet, this recipe is worth trying and is guaranteed to satisfy. Tender and moist, the muffins have a slightly tropical flavor thanks to coconut sugar and flour.

Download Gluten-Free Banana Almond Flour Muffins recipe

Makes 12 muffins

2 eggs

2 medium ripe bananas, mashed

¼ cup coconut oil, melted

¼ cup maple syrup (or honey)

¼ cup coconut sugar (or sucanat)

3 tablespoons unsweetened vanilla or plain almond milk

1 teaspoon pure vanilla extract

1 ½ cups almond flour

½ cup King Arthur Gluten Free Flour

¼ cup Arrowhead Mills coconut or oat flour

1 ¼ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon kosher salt

½ cup walnuts or pecans, toasted and chopped

Optional toppings: chopped nuts, rolled oats, or coarse sugar

Instructions

  1. Preheat oven to 375 degrees F and adjust rack to middle position. Line a muffin tin with paper liners.
  2. In a large bowl, mix together flours, baking powder, soda, and salt; set aside.
  3. In a medium bowl, mix together eggs, bananas, coconut oil, maple syrup, coconut sugar, almond milk and vanilla.
  4. Make a well in center of dry ingredients and add wet ingredients. Gently stir together to combine ingredients, don't overmix. Stir in nuts.
  5. Using ice cream scoop or large spoon, divide batter evenly into muffin tin. Sprinkle with a topping, if desired. Bake 20-24 minutes until golden brown and toothpick inserted in muffin center comes out clean. Cool on wire rack, serve warm or room temperature.

Gluten Free Banana Almond Flour Muffins 2


My Favorite Thin Crisp Chocolate Chip Cookies

Thin Crispy Chocolate Chip Cookies 1 

There are hundreds of recipes for chocolate chip cookies – thin, thick, crisp, chewy, with nuts and without – but this happens to be one of my favorites. Years ago my friend Scott took me to Kathleen’s Bake Shop in Southampton, now known as Tate’s, where I became a fan of the thin and crisp chocolate chip cookie. You can find her recipe for chocolate chip cookies in Kathleen’s Bakeshop Cookbook, but this one from Alton Brown really delivers the thin and crisp chocolate chip that I love.

Download My Favorite Thin Crisp Chocolate Chip Cookies recipe

2 1/4 cups all-purpose flour

1 teaspoon salt

1 ¼ teaspoons baking soda

1 large egg, at room temperature

2 tablespoons milk, at room temperature

1 1/2 teaspoons vanilla extract

2 sticks unsalted butter, at room temperature

1 cup sugar

1/2 cup dark brown sugar, packed

2 cups semisweet chocolate chips

½ cup toasted chopped walnuts or pecans, optional

  1. Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
  2. Cream the butter in the mixer’s work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
  3. Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips, and nuts if using. Using a #20 ice cream scoop, drop dough onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Cookies will be dark brown. Rotate the baking sheet for more even browning.
  4. Remove the cookies from the pans immediately. Once cooled, store in an airtight container.

Thin Crispy Chocolate Chip Cookies dough balls 

Kathleens 

Tates


Veggie Impossible Pie with Parmesan Crust

Veggie Impossible pie Red Pepper Scallions

“Impossible Pie” was a recipe most often found on the back of Bisquick boxes. I don’t think I ever made one, but the idea intrigued me. I stumbled on a recipe in Cooks Country Magazine (February/March 2013 issue) which, as usual, they had improved greatly. Their version uses chopped deli ham, but since I often have vegetarian guests, I substituted chopped roasted red bell pepper for the ham. This makes a great brunch dish, and can be served warm or at room temperature.

Download Impossible Veggie Pie Parmesan Crust

3 tablespoons unsalted butter, softened, plus 2 tablespoons melted

3 tablespoons finely grated Parmesan cheese

8 ounces Gruyère cheese, shredded (2 cups)

4 ounces roasted red bell pepper (or thickly sliced deli ham), chopped

4 scallions, minced

½ cup (2½ ounces) all-purpose flour

¾ teaspoon baking powder

½ teaspoon pepper

¼ teaspoon salt

1/8 teaspoon cayenne pepper

1 cup half-and-half

4 large eggs, lightly beaten

2 teaspoons Dijon mustard

⅛ teaspoon ground nutmeg       

Directions

  1. Adjust oven rack to lowest position and heat oven to 350 degrees. Grease 9-inch pie plate with softened butter, then coat plate evenly with Parmesan.
  2. Combine Gruyère, red bell pepper, and scallions in bowl. Sprinkle cheese-and-ham mixture evenly in bottom of prepared pie dish. Combine flour, baking powder, pepper, cayenne and salt in now-empty bowl. Whisk in half-and-half, eggs, melted butter, mustard, and nutmeg until smooth. Slowly pour batter over cheese-and-ham mixture in pie dish.
  3. Bake until pie is light golden brown and filling is set, 30 to 35 minutes. Let cool on wire rack for 15 minutes. Slice into wedges. Serve warm.

*To serve our “Impossible” Pie as an hors d’oeuvre at your next party, forgo the pie plate and instead bake it in an 8-inch square baking dish. Slice it into 1-inch squares and serve warm or at room temperature.

 

Sprinke cheese over entire pie plate, pressing gently into butter pie dish

Parmesan buttered pie dish


Best Broccoli Salad with Raisins and Toasted Nuts

Broccoli Salad Raisins Toasted Nuts

This recipe from Cook's Illustrated Complete Vegetarian Cookbook is fast to throw together and makes a great summer menu side dish. 

Download Best Broccoli Salad with Raisins and Toasted Nuts recipe

1 1/2 lbs broccoli, florets cut into 1-inch pieces, stalks peeled and sliced 1/4-inch thick

1/2 cup dried cranberries, golden raisins, or currants

1/2 cup mayonnaise

1 tablespoon balsamic vinegar

Pinch of cayenne pepper

salt and pepper, to taste

1/2 cup walnuts or pecans, toasted and chopped

1 large shallot, minced

Directions

  1. Combine four cups water and four cups ice in large bowl, set aside. Bring three quarts water to boil in a large pot. Remove 1/2 cup boiling water and combine with dried fruit in small bowl; cover, let sit five minutes, and then drain.
  2. Meanwhile, add broccoli stalks to boiling water and cook one minute. Add florets and cook until slightly tender, about one more minute. Drain broccoli and place in ice water to cool. Drain again, transfer to salad spinner, and spin to remove excess moisture.
  3. Whisk mayonnaise, vinegar, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Transfer broccoli, dried fruit, nuts, and shallot to bowl with mayonnaise mixture, and toss to combine. Season with salt and pepper to taste. Serve or refrigerate for up to 6 hours

Cornmeal Olive Oil Cookies

Cornmeal Rosemary Cookies1

These are wonderful little cookies to serve with tea, or as an after dinner treat with a nice wine. I found the recipe in America’s Test Kitchen’s new Complete Cooking for Two Cookbook and thought they sounded easy and original. Use high quality olive oil here, it lends a welcomed peppery taste to the slightly sweet cornmeal, and the fragrant fresh rosemary adds yet another depth of flavor. Superfast to make with a handful of ingredients, the result is a surprisingly complex and delectable dessert cookie.

Download Cornmeal Olive Oil Cookies recipe

Makes 12 Cookies

¾ cup (3 ¾ ounces) flour

¼ cup (1 ¼ ounces) cornmeal

½ tsp. baking powder

1/8 tsp. salt

1/3 cup olive oil

¼ cup (1 ¾ ounces) sugar

1 egg

½ tsp. minced fresh rosemary

1/3 cup powdered sugar, plus more as needed

  1. Preheat oven to 375 degrees and adjust rack to middle position. Line a baking sheet with parchment paper.
  2. Stir together flour, cornmeal, baking powder, and salt in a small bowl, set aside.
  3. Whisk olive oil with sugar until combined; whisk in egg and rosemary. Fold in flour mixture to form soft dough.
  4. Roll about a tablespoon of dough into balls and place 2 inches apart on a baking sheet lined with parchment paper. Bake cookies until edges are lightly golden and centers puff and split, about 13 minutes, rotating sheet halfway through. Let cool slightly on sheet, then roll in powdered sugar while still warm. Serve warm or at room temperature. (Store cookies at room temperature for up to 3 days)

Cornmeal Roseamary Cookies shieet2


Skillet Roasted Curried Cauliflower with Raisins and Toasted Almonds  

Skillet Roasted Curried Cauliflower Raisins Almonds

 I love roasted vegetables, especially broccoli and cauliflower. The cauliflower caramelizes beautifully in this recipe and gets tremendous flavor from the ginger and curry. 

Download Skillet Roasted Curried Cauliflower with Raisins and Toasted Almonds recipe

 

 

1 head cauliflower (2 pounds)

¼ cup extra-virgin olive oil

1 teaspoon salt

½ teaspoon pepper

2 tablespoons grated fresh ginger

1 teaspoon curry powder

⅛ teaspoon cayenne pepper

¼ cup chopped fresh cilantro

3 tablespoons golden raisins

¼ cup sliced almonds, toasted and finely chopped

  1. Trim the outer leaves and cut the stem flush with the bottom of the head. Cut cauliflower into ¾-inch-thick slices. Cut around core to remove florets; discard core. Cut large florets into 1½-inch pieces.
  2. Combine 2 tablespoons oil and cauliflower florets in 12-inch nonstick skillet and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Cover skillet and cook over medium-high heat until florets start to brown and edges just start to become translucent (do not lift lid!), about 5 minutes.
  3. Remove lid and continue to cook, stirring every 2 minutes, until florets turn golden brown in many spots, about 12 minutes.
  4. Push cauliflower to edges of skillet. Add remaining 2 tablespoons oil, ginger, curry powder, and cayenne to center and cook, stirring with rubber spatula, until fragrant, about 30 seconds. Stir ginger mixture into cauliflower and continue to cook, stirring occasionally, until cauliflower is tender but still firm, about 3 minutes longer.
  5. Remove skillet from heat and stir in cilantro and raisins. Transfer cauliflower to serving platter, sprinkle with almonds, drizzle with additional olive oil and serve.

 

 


Super Moist Whole Wheat Banana Nut Bread

Whole Wheat Banana Bread 

For the best banana flavor, make sure to use very dark, very ripe bananas. This bread is super moist and is great toasted and spread with a little cream cheese or almond butter.

Makes 2 loaves

Download Whole Wheat Banana Bread recipe

2 ½ cups whole wheat flour

2 teaspoons baking soda

1 teaspoon salt

2 sticks unsalted butter, at room temperature

1 cup sugar

1 cup brown sugar

2 cups (4 large, about 1 pound) mashed ripe bananas

4 eggs, at room temperature

1 teaspoon vanilla

1 cup walnuts, toasted, cooled and then chopped coarsely

  1. Preheat oven to 350°F (180°C) and adjust rack to middle position. Butter and flour 2 medium bread pans or spray with non stick baking spray, set aside
  2. In a medium bowl, stir together flour, soda and salt, set aside.
  3. In a large bowl, beat butter and sugar until light and fluffy, a hand-held mixer is helpful for this step.
  4. Beat in banana, then beat in the eggs. Mixture may look curdled, but don’t worry. Stir in the nuts. Add dry ingredients and stir just until blended, do not overmix.
  5. Spread evenly into prepared pans. Bake 55-60 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pans for 10 minutes and then turn out on to a wire rack to cool completely

Pasta with Spinach and Fresh Ricotta

Pasta with Spinach and Fresh Ricotta

This is an incredibly easy pasta dish from America’s Test Kitchen that features the classic combination of spinach and ricotta, without the extra work of stuffing shells or ravioli. It makes a great lunch for 4 people, and while the ingredients are simple, it delivers a first class meal. It’s well worth seeking out the best ricotta, or even making homemade ricotta in advance.

Download Pasta with Spinach And Fresh Ricotta Cheese recipe

 

12 ounces (1 ½ cups) Bellwether Farms whole-milk ricotta cheese, or your favorite artisan ricotta

3 tablespoons extra-virgin olive oil

Salt and pepper

1 pound fusilli

1 pound (16 cups) baby spinach, chopped coarse

4 garlic cloves, minced

¼ teaspoon ground nutmeg

⅛ teaspoon cayenne pepper

¼ cup heavy cream

Grated zest of 1 lemon zest, plus 2 teaspoons of fresh lemon juice

1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving

1.Whisk 1 cup ricotta, 1 tablespoon oil, 1/8 teaspoon pepper, and 1/8 teaspoon salt in a medium bowl until smooth. You may need to add a little more olive oil to get a smooth consistency; set aside.

2. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente (cooking according to box instructions, usually 11-12 min). Reserve 1 cup of the cooking water. Stir spinach into pot with pasta and cook until wilted, about 30 seconds. Drain pasta and spinach and return them to pot.

3. As the pasta cooks, heat remaining 2 tablespoons oil, garlic, nutmeg, and cayenne in saucepan over medium heat until fragrant, about 1 minute. Remove pan from heat and whisk in remaining ricotta, heavy cream, lemon zest and juice, and 3/4 teaspoon salt until smooth; set aside.

4. Add ricotta-cream mixture from step 3 and Parmesan to pasta and toss to combine. Let pasta rest, tossing frequently, until sauce has thickened slightly and coats pasta, 2 to 4 minutes, adjusting consistency with reserved cooking water as needed. Serve the pasta in a wide bowl or plate and add a dollop of the ricotta from step 1. Sprinkle each serving with extra Parmesan, extra lemon zest and a drizzle of high qulaity extra virgin olive oil. 

Chopped spinach1


Quick Easy Turkey Mole

  Turlkey mole tacos1

This is a quick and easy version of Mexico’s signature sauce - Mole. Traditional mole often has 20 ingredients or more and it can take all day to prepare. This simplified recipe uses some of the classic ingredients - cocoa, chili powder and ground nut butter – to deliver rich complexity to this smoky, savory sauce.  This is a great way to use up leftover turkey from a holiday meal, or perk up store bought rotisserie chicken. Serve with warm tortillas and brown rice.

Download Quick Easy Turkey Mole recipe

Serves 4

3 tablespoons vegetable oil

1 medium onion, minced

2 tablespoons chili powder (use a high quality chili powder like Penzey's or Morton & Bassett)

2 tablespoons unsweetened cocoa powder

½ teaspoon dried oregano

½ teaspoon ground cinnamon

⅛ teaspoon ground allspice

⅛ teaspoon ground cloves

3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)

2 cups low-sodium chicken broth, plus more if needed

1 (14.5-ounce) can diced tomatoes, drained (Muir Glen Fire Roasted work well)

¼ cup raisins

2 tablespoons ground almond butter or peanut butter

10 ounces leftover cooked turkey or chicken, shredded (about 2 cups)

¼ cup minced fresh cilantro leaves

1. Heat the oil in a large skillet over medium-high heat until just shimmering. Add the onion, chili powder, cocoa powder, oregano, cinnamon, allspice and cloves and cook until the onion is softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

2. Stir in the broth, tomatoes, raisins, and nut butter and cook, stirring occasionally and scraping bottom of pan with wooden spoon, until thickened, about 20 minutes.

3. Puree the sauce in a blender (or food processor) until smooth. Return the sauce to the skillet, stir in the turkey or chicken and cook until heated through, about 5 minutes more, adding additional broth as needed to thin the sauce. Season with salt and pepper to taste. Sprinkle with the cilantro and serve immediately over rice or in warmed tortillas.


Roasted Spatchcock Chicken with Parsley-Caper Sauce and Mashed Yukon Golds

Spatchcock Roast Chicken Potatoes

Perfectly roasted chicken and creamy mashed potatoes may just be the epitome of comforting, home-cooked food. Spatchcock, or butterflied whole chicken is a popular method that splits, then flattens the chicken—yielding a roasted chicken in much less time. It also exposes more skin, which crisps up nicely at higher temperatures. This simple recipe from Cook’s Illustrated is a breeze to prepare and produces spectacular results – dark golden skin, juicy succulent chicken and flavorful Yukon gold potatoes infused with savory chicken drippings. The parsley-caper sauce adds a burst of bright flavor and great color. Serve with your favorite vegetable – sautéed spinach, roasted carrots, or charred broccoli make perfect accompaniments.

For the Chicken and Potatoes:

1 (4-4 1/2-pound) whole chicken, giblets discarded

1 tablespoon extra-virgin olive oil

Kosher salt and pepper

2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick

1 3/4 cups water

6 garlic cloves, peeled and smashed

1/2 cup half-and-half

2 tablespoons minced fresh chives

For the Parsley Sauce

1/2 cup minced fresh parsley

6 tablespoons extra-virgin olive oil

2 tablespoons capers, minced

1 small shallot, minced

1 1/2 tablespoons lemon juice

Kosher salt and pepper

INSTRUCTIONS

FOR THE CHICKEN AND POTATOES:

  1. Adjust oven rack to middle position and heat oven to 450 degrees. Place chicken breast side down on cutting board. Using kitchen shears, cut through bones on either side of backbone; discard backbone. Flip chicken over and press on breastbone to flatten. Tuck wingtips behind back. Pat chicken dry with paper towels. Rub skin side of chicken with oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
  1. Combine potatoes, water, garlic, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper in 12-inch oven-safe skillet. Place chicken breast side up on top of potato mixture. Bring potato mixture to boil over medium-high heat. Once boiling, transfer skillet to oven and roast until breast registers 160 degrees and thighs register 175 degrees, 50 minutes to 1 hour 5 minutes, rotating skillet halfway through roasting.
  1. Remove chicken from oven and return skillet to stovetop. Transfer chicken to carving board and let rest for 15 minutes. Bring potato mixture to simmer over medium-high heat (use caution! skillet handle will be hot). Cook until potatoes are fully tender and all liquid has evaporated, 8 to 10 minutes.
  1. Off heat, use potato masher to coarsely smash potatoes, leaving some chunks intact. Stir in half-and-half and chives. Season with salt and pepper to taste. Carve chicken and serve with potatoes and parsley sauce.

FOR THE PARSLEY SAUCE:

  1. While the chicken roasts, prepare parsley-caper sauce. Combine parsley, oil, capers, shallot, and lemon juice in bowl. Season with salt and pepper to taste; set aside.

Spatchcock Roast Chicken Potatoes Prep  

Spatchcock Chicken Mashed Potatoes


Spatchcock Roast Chicken Potatoes Prep