Winter carrot salad

I've had some full on feasting the past few days with salmon and brussel sprouts, tenderloin and asparagus, all kinds of salads, and a ham. Woah. And all I wanted after the feasting was over was to eat apples and nuts, and maybe some dried fruit.

This salad was a random creation from My Charming Companion, who incidentally does not keep track of amounts very well, so this is my best attempt at recipe dictation. But oh! This was so good as a refreshing, but filling salad: fresh, raw veggies, apple, and nuts. And much use was made of my julienne slicer - my latest fave kitchen gadget that I also use to make "zucchini noodles". The nuts really are the star of this salad though - sweet and spicy, they are totally delicious.

Makes 4 small salads or 2 big ones:
3 carrots, julienned
1/4 lb of red cabbage, thinly sliced (about 1/2 c.)
1 apple, diced (there are still local Haralson's at the Seward)
small handful of currents (any dried fruit would probably do)
2 T. diced onions
1/3 c. nuts (a mix of pecans and almonds was good)
1 T. butter

cayenne (pinch)
2 t. honey

dressing:
2 T. olive oil
1 T. sesame oil
2 T. apple cider vinegar
1 t. yellow mustard
salt to taste

Prepare the nuts:
Melt butter in a heavy pan (cast iron), and stir in nuts over low heat. Toast slowly. When they are mostly toasted, add the honey and stir. Turn off the heat, and let the nuts "set" - they will look almost caramelized. Sprinkle on a pinch or two of cayenne. (Oh jeez, these are just SO good.)

Mix carrots, cabbage, apple, onion and currents with nuts. Pour dressing over the top, and serve.

Blueberry pancakes (gf)

Okay, I know I posted a pancake recipe already this month, but this one is better. I really think any gluten eaters would not even know that it was gluten free, and instead would wonder if it was whole wheat flour or some other really nice grain something. These are delicious!

And, they use some more of that dry curd cheese that I posted about last time, so this is another way to make use of that tasty substance (I have also been eating mine with some applesauce - yum).

This recipe is from Breaking the Vicious Cycle (that I referenced a couple of weeks ago). I have made it four times in the past few weeks because I thought I would never again have pancakes so amazing.

Makes 8 pancakes:
1/2 c. dry curd farmer cheese
4 eggs
1 banana
1 c. almond flour
1/4 t. salt
1/2 t. baking soda
2 T. honey
3/4 c. frozen blueberries (optional)

Mix all ingredients up in a food processor. Stir in blueberries if using. Pour on a griddle or frying pan and cook on medium heat until edges are looking done and bubbles are popping in the middle. Flip. Serve! These are great with walnuts and apple sauce on top.

Almond Bread x 2 (GF)

I've become a big fan of almond flour lately - it has really good flavor, lots of protein and good fat, and low sugar/carbs for anyone watching their glycemic index. Also I actually like it better than any of the GF flours out there (of which there are a TON, and you need to mix a bunch of them to get a good texture that binds, meaning you have to have anywhere from 3-8 flours around. sheesh).

Almond flour can be pricey, but the Wedge just started carrying it in bulk for a better deal. Be aware that almond flour is pretty filling - this bread is more dense than other loaf bread counterparts.

There are two recipes below: one with dry curd cottage cheese (which is so good, it is pro-biotic, tastes like yogurt, and is the texture of ricotta - see photo of empty container), which makes my fave version of this bread; and another that is totally dairy free. Both are great toasted, with soup, for French Toast, and apparently for grilled cheese sandwiches (though I have not tried that yet).

Loaf 1 (which is available at this link):
2-1/2 cups almond flour
1/4 to 1/3 cup melted butter (or ghee or coconut oil)
1 cup dry curd cottage cheese
1 teaspoon baking soda
1/4 teaspoon salt
3 eggs

Preheat oven to 350F. Place eggs, melted butter, cottage cheese, baking soda, and salt in food processor using metal blade. Process until the mixture is thick and resembles butter in texture. Add almond flour and process until mixed thoroughly.

Grease a loaf pan and spread mixture in pan. Bake at 350 for about 45 minutes, until a knife comes out clean.

Loaf 2:
4 eggs
1 T cider vinegar
1/2 c. lightly melted butter or coconut oil
2 c. almond flour
1/4 c. flax seed meal (replace flax with almond flour if preferred, but then use a little extra almond flour)
1/2 t. salt
1/2 t. baking soda

Preheat oven to 350 degrees.
Beat eggs, vinegar, butter/oil together.
Mix dry stuff together.
Combine.
Put in greased loaf pan and bake for 30-35 minutes (when a toothpick comes out clean and all that jazz). Done!!

Store bread wrapped in a dish towel or cloth, and then in a plastic baggie if there is any left after a few days.

The Chilly Spider

Hi, WFDM!

Sorry to be so absent from this blog--I haven't been cooking that much "new" stuff, and I've been focused on my dog blog. (Shameless plug!) Also, I'm pretty sure that I started my last WFDM post like this. Ah well.

Anyway, "The Chilly Spider" is the name that my pal Caitlin and I gave a drink we (well, mostly Caitlin) concocted the other night. I rarely--if ever--deviate from a recipe, much less create my own, but Caitlin went for it and this is the result!

Some sort of fizzy water (we used a lemon La Croix, but I'm sure seltzer or tonic would be good, too)
Whiskey! (We used Jameson)
Ginger (we used powder, but fresh would undoubtedly be better/more flavorful)
Cointreau
Star anise (the spider!)
Agave nectar

Measure how you like (er, to taste) and mix it all up! Add ice!

Banana Pancakes (GF)

Okay, this recipe is so totally easy, AND it is gluten and dairy free, and it is a tasty item when you don't have a lot of time but maybe still want a pancake like breakfast-y something. And there are only two ingredients!

one egg + one banana + blending up in a food processor = one delicious large pancake

It was fluffy and light, and I just needed to be patient while it cooked on low heat...