Green Chile Chicken Fajita Frittata

February 23, 2012 9 Comments

A Frittata by definition is an egg based dish similar to an omelette or Quiche, enriched with additional ingredients such as meats, cheeses, vegetables and pastas.  It may also be flavored with herbs.  Unlike an omelette, which is traditionally made to order for one, a frittata can be made in a larger pan, sliced and served family style.  Frittatas are extremely versatile, they are classically made for breakfast or brunch but are also great for a light supper.  I like my frittatas hot, however they are great at room temperature or even cold out of the refrigerator.  The possibilities are endless for ingredients and flavors…

Green Chile Chicken Frittata with Avocado Slices

Green Chile Chicken Fajita Frittata (serves 2 generously)

4 eggs

1 Tablespoon water

1/4 teaspoon chili powder

1/8 teaspoon salt

pinch of black pepper

1 – 4 oz can green chiles

1/2 cup chopped onion

1/2 cup chopped red pepper

4 medium mushrooms, diced

1 teaspoon minced garlic

4 ounces cooked chicken (breast, thigh or rotisserie)

Butter, coconut oil or lard

Sliced avocado, salsa and chopped cilantro for garnish

Preheat broiler.  Whisk eggs, water, chili powder, salt, pepper and green chiles in a medium bowl until frothy and set aside.  In a 10″ oven safe skillet melt fat over medium heat, add onions, peppers, mushrooms and garlic, cook until vegetables are soft.  Add chicken and stir to combine with vegetables.  Lower heat to medium-low.  Pour egg mixture evenly over chicken and vegetables.  Cook the frittata slowly until the eggs are set almost all the way through.  Shake the pan occasionally during cooking to ensure the frittata isn’t sticking to the bottom.  Place the pan under the broiler for 3 – 5 minutes to set the top of the frittata completely.  Remove from oven and let rest for 10 minutes before removing from the pan.  Slice and serve warm or at room temperature.  Garnish with avocado, salsa and chopped cilantro.

This recipe is shared at:

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Magic Coconut Bars

February 9, 2012 86 Comments

 Everyone remembers the old-fashioned Magic Cookie Bars made with a graham cracker crust, butter, chocolate chips, pecans, flaked coconut and sweetened condensed milk…heavenly, caramelly, chocolatey yummi-ness…with a nice side of gluten gut bomb, a sugar rush and then the inevitable crash!

I occasionally make treats that are fruit-sweetened or completely unsweetened that I can enjoy as part of my grain-free “paleo-primal” lifestyle but every once in a while I like to make a full-on DESSERT.  Make no mistake here…this is a special occasion treat, great to make for a party or a crowd, definitely not one to make on a Saturday night when you are alone at home!  All in all as far as desserts go it’s really not too terrible, the entire thing only has 3 tablespoons of sweetener for sixteen servings (just about 1/2 teaspoon per serving)…again not bad if you are feeding a crowd, disastrous if you eat the entire thing by yourself.  It’s a bit labor intensive but SO worth it!

Magic Coconut Bars

Crust:

3/4 cup blanched almond flour

3/4 cup unsweetened shredded coconut

1/4 teaspoon sea salt

1 teaspoon vanilla

1 tablespoon coconut nectar, honey or maple syrup (optional)

1/4 cup coconut oil or butter, melted

Preheat oven to 350 degrees F. Line an 8×8 metal or glass dish with parchment paper so that it hangs over the sides for easy removal.  Combine all ingredients for the crust in a large bowl and press firmly into the prepared pan.  Bake for 12 – 15 minutes until golden brown.  Remove from oven and cool on wire rack while preparing the filling.

Magic Filling:

1 can full fat coconut milk (I use Native Forest)

2 Tablespoons coconut nectar, honey or maple syrup

1 Tablespoon vanilla

3/4 cup dark chocolate chips

3/4 cup unsweetened shredded coconut

3/4 cup chopped pecans

1/4 cup unsweetened coconut flakes

In a saucepan over medium heat bring coconut milk, sweetener and vanilla to a low boil, reduce heat and simmer for approximately 45 minutes, stirring frequently until it’s reduced by half.  The coconut milk mixture should be very thick, you should have about 3/4 cup once reduced, remove from heat and cool slightly.  Pour 1/2 of the condensed coconut milk over the crust and spread to the edges. Layer half of the shredded coconut, half of the chocolate chips and half of the pecans on top of the coconut milk and lightly press down on the toppings.  Add a second layer with the remaining shredded coconut, chocolate chips and pecans.  Pour remaining 1/2 of condensed coconut milk over the top of the layers.  Top with flaked coconut.

Bake for 30 minutes.  Remove from oven and cool for one hour (I KNOW!) on a cooling rack.  Next, place the pan in the refrigerator and cool for 2 hours (I KNOW, I KNOW!) or in a pinch cool in the freezer for 1 hour.  Gently lift the parchment out of the pan and place bars on a cutting board or other flat surface.  Using a large knife cut into 16 squares.

Magic...

This is a lovely treat to make for Valentine’s Day!

This recipe is shared at:

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Cinnamon Swirl Raisin Bread

February 3, 2012 19 Comments

Cinnamon Swirly Goodness

When I was growing up my parents were somewhat “hippy-ish” which meant there were a lot of bran muffins and carob in our fridge.  My elementary school best friend (Regina) had parents that were from the country (East Texas) which meant biscuits, gravy and Wonder Bread cinnamon toast!  I’m thankful for my hippy parents because they taught me the importance of living healthy and eating clean…although we have come a long way from those bran muffin days into grain-free lifestyles!  I am equally thankful for all those wonderful memories of eating country meals at my friend’s house.  Regina’s mom sang in the choir at the First Baptist Church and Sunday mornings were usually pretty busy so it was always the morning for a quick breakfast of oven-toast.  Cheese or Cinnamon-Sugar were our choices.  I usually had one of each, the cheese toast was a slice of white bread with a square of American cheese toasted under the broiler until it was bubbly and crispy on top…the cinnamon-sugar was the same white bread buttered and sprinkled with a mixture of cinnamon and white sugar also broiled until toasty.  Both were pleasantly crispy on the top while the bottom was still that white bread soft doughy texture since they didn’t get flipped in the oven…it kind of makes my throat close up with the thought of it now but I do remember it tasting and smelling so yummy.  There is just something so comforting about the smell of cinnamon swirling through the house…especially when it’s coming from the oven!   Now, I don’t eat sweets all that often anymore but for some reason I had a hankering for cinnamon toast…I had a freshly baked loaf of Elana’s Pantry Paleo Bread in the freezer that I could have easily doctored up to make cinnamon toast but I was in the mood to experiment so I decided to try to make some Cinnamon Swirl Raisin Bread.  Well, it was a success, the bread has a nice texture warm out of the oven and in my opinion, even better toasted under the broiler and topped with a pat of pastured butter!  I started with a base of Elana’s Pantry Paleo Bread with a few modifications and then added the swirl of cinnamon, coconut nectar and raisins.  As you can see from the photo the raisins kind of sank to the bottom of the loaf in places, next time I will toss them in a bit of coconut flour before mixing them in so they don’t sink.

Cinnamon Swirl Raisin Bread

(yields 12-16 slices)

Base Bread Dough:

1 cup blanched almond flour

1/2 cup pecan meal

2 Tablespoons coconut flour

1/4 cup flax meal

1 1/2 teaspoons baking soda

5 eggs, room temperature

1/4 cup coconut oil, melted

1 Tablespoon apple cider vinegar

Cinnamon Swirl:

1/4 cup honey, maple syrup or coconut nectar

1/2 cup raisins, lightly coated in coconut flour

1 Tablespoon cinnamon

1 teaspoon coconut oil, melted

Preheat oven to 350 degrees F.  Grease a small loaf pan (I use a Magic Line 7.5 x 3.5 Loaf Pan) with coconut oil and set aside.  Place almond flour, pecan meal, coconut flour, flax meal and baking soda in the bowl of a food processor and pulse to combine.  Add eggs, coconut oil and apple cider vinegar and pulse until well combined scraping down sides once or twice.  In a large bowl mix together sweetener, cinnamon and 1 teaspoon of coconut oil until smooth, add raisins.  Gently fold in bread dough until just combined but also still a little swirled together.  Scoop mixture into prepared loaf pan and smooth the top with the back of spoon.  Place in middle of oven and bake for 30 minutes.  At the 30 minute mark check the loaf…sometimes this bread has a tendency to rise and separate on one side…if this happens I use a hot pad to press the top down evenly so it is flat.  Bake for 10 – 15 additional minutes.  Remove from the oven, run a butter knife around the edges of the loaf pan then cool in the pan for 10 minutes.  Remove from pan and finish cooling on a wire rack.  Slice and serve or wrap in parchment paper and store in an air tight container or gallon size zip top bag.

This recipe is shared at:

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Salmon Cakes with Cabbage and Avocado Slaw

January 28, 2012 4 Comments

This paleo friendly dish is so easy to throw together for a quick, healthy and satisfying meal, it literally took me about 20 minutes start to finish.  Now, with that said I will admit I did take a few shortcuts…I used canned salmon and pre-shredded cabbage mix so if you are cooking fresh salmon and shredding your own cabbage it will take a bit longer…but will still be well worth it!

Let’s start with the slaw…

So easy, so good!

Cabbage and Avocado Slaw (serves 2)

2 cups shredded cabbage or slaw mix

1 avocado, diced

1/4 cup diced pickled jalapeno (I like La Preferida Organic Jalapeno Nacho Slices)

2-3 Tbsp. jalapeno pickling liquid from the jalapeno jar

handful of fresh cilantro, chopped

celtic sea salt to taste

Combine all ingredients in a medium bowl and mix to coat with pickling liquid.  Set aside.

Now, the Salmon Cakes…

Salmon Cakes with Cabbage and Avocado Slaw

Salmon Cakes (serves 2)

2 – 6 oz cans Wild Caught Boneless Skinless Salmon, drained well

2 eggs, slightly beaten

4 green onions, chopped

pinch of celtic sea salt

1/4 tsp garlic powder

1/4 tsp fresh ground pepper

1/4 tsp crushed red pepper flakes

1/4 tsp chili powder

handful of cilantro, chopped

1/4 cup coconut oil, avocado oil or lard (for frying)

Heat oil in a large skillet over medium-high heat.  Combine all ingredients in a large bowl and mix well.  Form the mixture into patties and drop carefully into the hot oil.  Fry on each side about 5 minutes until golden brown.  Transfer from pan to a plate lined with a paper towel to remove some of the oil.  Serve warm.

Tips:

If your mixture feels too wet add a couple of tablespoons of coconut or almond flour.

Once your patties are in the pan do not mess with them until it is time to flip them…they might fall apart if you do!

Bonus Recipe:

If you eat dairy try serving with a side of Chili Lime Cream Sauce…

1/4 cup sour cream

1/8 tsp garlic powder

1/4 tsp chili powder

2 tsp. lime juice

Combine all ingredients in a small bowl, refrigerate until ready to serve.

This recipe is shared at:

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Warm Pear & Pecan Flaugnarde

January 20, 2012 5 Comments

Flaugnarde is a flan-like baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter.  Similar to a clafoutis which is made with black cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a large pancake, the dish can be served either warm or cold.

Pear & Pecan Flaugnarde

Most people think of this dish as a dessert but it can easily be enjoyed for breakfast as well!  This recipe uses heavy cream and butter but if you prefer a dairy-free dish substitute 3/4 cup full fat canned coconut milk for the cream and butter and use coconut oil to grease the dish.  I have made it both ways and they are equally delicious.  You will notice there is an option to add sweetener, I try to use the ripest, sweetest seasonal fruit available so I generally don’t need the added stevia or honey.  Please note…since completing the Whole 30 program I find that I don’t like anything too sweet anymore so be sure to adjust according to your family’s taste.  This is lovely topped with fresh whipped cream or drizzled with coconut butter when enjoying it for dessert or with a nice side of bacon or sausage at breakfast!

Pear & Pecan Flaugnarde (serves 8)

Ingredients:

butter for greasing baking dish

4 eggs

1/2 cup heavy cream

4 tablespoons butter, melted

1/4 cup pecan halves, finely ground

1 teaspoon vanilla extract

1 teaspoon cinnamon, divided

1/4 teaspoon stevia or 1/4 cup coconut sugar or honey (optional, I don’t use any sweetener)

1/4 teaspoon celtic sea salt

3 medium ripe pears, peeled, cored and sliced thin

2 tablespoons chopped pecans

Directions:

Preheat oven to 375 degrees F.  Generously grease a 9 inch pie or tart dish, ceramic works best, set aside.  Peel, core and slice pears.  Arrange pears in the greased dish and sprinkle with 1/2 teaspoon cinnamon.  In a blender or food processor combine eggs, cream, butter, ground pecans, vanilla, remaining cinnamon, sweetener (if using) and sea salt.  Blend or process until smooth, batter will be thin.  Pour batter evenly over the arranged pears, sprinkle with chopped pecans.  Bake for 40-50 minutes until golden brown, puffed and set in the middle.  Cool for at least 30 minutes before serving.

Arranged pears in greased tart dish

This recipe is shared at:

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Spicy Turnip Fries & Fresh Pickle Relish

January 12, 2012 6 Comments

Spicy Turnip Fries

Turnips are root vegetables that are similar in texture to a white potato so they are a great substitution in most recipes calling for a starchy white potato.  A white-fleshed turnip has a white skin with a purple-tinged top.  A rutabaga, which is sometimes called a yellow-turnip is actually a relative of the turnip with similar taste and texture to the white fleshed ones.  Small, young turnips have a delicate, slightly sweet taste.  Fresh turnips are available year-round, with the peak season from October through March.

This recipe is an oldie but goodie…it’s a great accompaniment to any roasted or grilled meat, especially burgers or Italian sausage (pictured above).  I love the spiciness of chili powder but you could use any spice you like or even just salt and pepper.

Spicy Turnip Fries (serves 2)

2 turnips (about 1 pound), peeled

2 tablespoons coconut oil, melted

1 teaspoon chili powder

1/2 teaspoon sea salt

  • Preheat oven to 400 degrees F and line a baking sheet with aluminum foil.
  • Slice the peeled turnips into strips (like french fries).
  • Toss sliced turnips with coconut oil, chili powder and salt.
  • Place turnips on the prepared baking sheet in a single layer.
  • Bake for 30-40 minutes, turning once halfway through baking, until evenly browned.
  • Serve hot from the oven.

Fresh Pickle Relish

This recipe is a fresh and healthy alternative to store-bought pickle relish which is usually loaded with sugar and preservatives.  You can adapt it to be a dill pickle relish or add a touch of stevia for a sweet pickle relish…both are super tasty!

Fresh Pickle Relish (serves 2, generously)

1/2 cup finely chopped bell pepper (red, green or yellow or combination)

1 medium tomato, finely chopped

1/4 cup finely chopped red onion

1/4 cup finely chopped dill pickle (I use Bubbies)

1 Tablespoon Apple Cider Vinegar

1/8 – 1/4 teaspoon sea salt

10 drops liquid stevia (optional for a sweet pickle relish)

In a small bowl, combine chopped pepper, tomato, onion, pickle, vinegar and salt and mix well.  Set aside for at least 20 minutes to let flavors combine.  Enjoy on grilled brats and burgers!

This recipe is shared at:

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Herb-Marinated Pork Tenderloin and Oven-Roasted Green Beans

January 6, 2012 12 Comments

Herb Marinated Pork Tenderloin & Oven-Roasted Green Beans

I rarely eat out…which means I cook A LOT!  Don’t get me wrong, I love it but sometimes I just don’t have the energy to create a new recipe so I head to the internet for inspiration…these recipes are inspired by two great chefs from the Food Network, Ina Garten and Emeril Lagasse.  Both original recipes can be viewed at http://www.foodnetwork.com by clicking on the recipe title, I only tweaked the measurements slightly and of course added some bacon!  This was essentially a one pan and one baking sheet meal, easy prep and quick clean-up!

Herb-Marinated Roasted Pork Tenderloin

Ingredients

  • 1/2 lemon, zest grated
  • 1/4 cup freshly squeezed lemon juice (4 to 6 lemons)
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic (2 cloves)
  • 2 teaspoons minced fresh rosemary leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon Kosher salt
  • 1 pork tenderloin (about 1 pound)
  • Freshly ground black pepper
  • 1 tablespoon coconut oil, ghee, butter or lard

Directions

Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloin and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloin from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloin generously with salt and pepper. Heat 1 tablespoons coconut oil (or your fat of choice) in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloin on all sides until golden brown. Place the saute pan in the oven and roast the tenderloin for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloin to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it’s just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Oven-Roasted Green Beans with Shallots and Bacon

Ingredients

  • 1 pound green beans, rinsed and ends trimmed
  • 3 slices sugar/nitrate-free bacon
  • 1 shallot, chopped
  • 2 teaspoons minced garlic
  • Celtic sea salt
  • Freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Line a large baking pan with foil or parchment paper.  In a large skillet over medium-high heat fry bacon until crisp, remove to paper towels to drain, once cool crumble and set aside.  Reserve bacon grease by straining into a bowl and set aside to cool.  In a large bowl combine green beans, shallots, garlic and 2 tablespoons of the reserved bacon grease.  Add salt and pepper and toss, making sure all the vegetables are coated evenly with the bacon grease and spices.  Spread onto the prepared baking sheet.  Roast in the oven for 18 – 22 minutes, stirring halfway through baking.  The green beans will be slightly caramelized and wrinkly when done, some will be crispy.  Serve warm and topped with the reserved crumbled bacon.

This recipe is shared at:

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Tasty Tuesday, Gluten-Free Wednesday, Whole Food Wednesday

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Happy New Year & My Paleo Hoppin’ John!

January 1, 2012 7 Comments

My version of Hoppin' John...a new New Year's tradition!

I grew up in the South and for as long as I can remember our family has eaten Hoppin’ John on New Year’s Day…

Traditionally, the dish consists of slow cooked black-eyed peas, white rice and sautéed greens and it’s believed that when you eat Hoppin’ John on New Years Day it will bring prosperity and luck in the New Year, adding some sort of pork is said to symbolize progress and moving forward.  Besides being just down right tasty…why tempt fate by not partaking in the tradition?

Enter Paleo/Primal living…half the dish is wiped out!

Today was no different from any other New Year’s Day for my family, black-eyed peas, rice, fried cabbage and kielbasa graced our kitchen table and everyone was pleased.  My plate, however, looked a little different but was just as (if not more) tasty and I didn’t leave the table with a huge ‘ol carb bomb in my tummy!

My Hoppin’ John…diced sweet potatoes oven-roasted in coconut oil, stir-fried cabbage and kielbasa.  I skipped the grains and legumes and guess what?  I’m still gonna have a prosperous New Year filled with happiness, health and progress!

Oven Roasted Sweet Potatoes (serves 6 generously)

2 large sweet potatoes, peeled and diced

2 Tbsp. coconut oil, melted

salt and pepper, to taste

Preheat oven to 450 degrees F.  Line a large baking sheet with parchment paper or foil.  Place peeled and diced sweet potatoes in a large bowl and cover with cold water and set aside for at least 15 minutes.  Drain and pat dry.  Return sweet potatoes to bowl and toss with coconut oil, salt and pepper.  Spread into a single layer on baking sheet and roast in the oven for 40 – 45 minutes, stirring once halfway through baking.  Remove from oven and season according to your taste.

Stir-Fried Cabbage

1 large head of green cabbage, cored and coarsely chopped

2 Tbsp. fat of choice (olive oil, coconut oil, bacon drippings, ghee etc…)

3 scallions, chopped

1 garlic clove, minced

salt and pepper, to taste

Heat fat of choice in a large skillet over medium-high heat.  Add cabbage, scallions and garlic and stir-fry until desired tenderness, or until just slightly wilted.  Season with salt and pepper.

Kielbasa

2 pounds nitrate/nitrite and sugar-free pork kielbasa

Slice kielbasa diagonally and set aside.  Heat a large skillet over medium heat.  Add kielbasa to the heated pan and fry until golden brown.  Remove from heat and serve warm.

**Recipe Notes**

This dish can be cooked separately and then mixed all together as shown in the photo above or served as individual dishes…I ate it both ways and they are equally good!

The kielbasa I used was pork and it was pre-cooked so it only needed browning, some kielbasa is fresh so it will require boiling first before slicing and frying, check the package to be sure.  You could substitute chicken or turkey sausage but the theory is that eating winged fowl on New Year’s could make your good luck fly away! 😉

We always use cabbage as our greens (symbolizing economic fortune) on New Year’s Day but you could substitute any greens you like for this prosperous dish!

I haven’t been able to find any good information on whether or not sweet potatoes represent anything lucky or prosperous for New Year’s traditions but they are just darn good so they made the cut…butternut squash would be yummy too!

Here’s to 2012…I wish you all a year of health, happiness, love and peace!

This recipe is shared at:

Make Ahead Monday, Slightly Indulgent Tuesday, Tasty Tuesday, Tempt My Tummy Tuesday, Gluten-Free Wednesdays

Filed Under: Life, Main Dishes, Recipes

Pumpkin Cake or Pumpkin Pie? Yes, Please!

December 25, 2011 9 Comments

 Merry Christmas and Happy National Pumpkin Pie Day!

Everyone who knows me well generally understands that when I say “I made dessert” what I really mean is “I have made something yummy with chocolate”.  Now, my dad, who shares my chocolate addiction love, would never object but my mother and husband are a different story…they constantly request desserts without *gasp* chocolate. Although I think you can never go wrong with a decadent chocolate dessert I have been branching out a bit in order to satisfy the non-chocoholics in the family.

Thankfully, the last several years I have developed a taste for all things pumpkin (I know, I feel so grown-up!).  Last month I posted a recipe for my favorite go-to muffin, Pumpkin Pecan Pie Muffins, and promised a posting for my favorite Thanksgiving dessert (Pumpkin Pecan Pie) once I was able to rework the recipe to better fit into the paleo/primal lifestyle.  My first attempt failed miserably…I had just come off of my Whole 30 and the pie was so sweet I couldn’t even eat it!!!  I was determined to get it right for our Christmas dessert but in the meantime I came across another recipe in the December issue of Paleo Magazine that I knew I had to fit into our Christmas menu…Pumpkin Cakes with Pecan Praline Sauce.  So, Pumpkin Cakes for Christmas Eve and Pumpkin Pie for Christmas Day…it just doesn’t get much better than that…well, unless you add chocolate!

Although this recipe is over-due I’m really happy with the outcome.  It is sweet enough to be considered a treat but not so sweet it makes your teeth hurt.  The recipe can be made as a simple Pumpkin Pie or amped up into a Pumpkin Pecan Pie by adding the pecan topping…you really can’t go wrong either way.

Pumpkin Pecan Pie

Pumpkin Pecan Pie

Crust:

1 1/4 cup blanched almond flour

1/4 cup pecan meal (or omit and add an additional 1/4 cup almond flour)

1/4 tsp. sea salt

1/4 tsp. baking soda

1 1/2 Tbsp. ground ginger

1 Tbsp. cinnamon

1/4 tsp. ground cloves

1/4 cup coconut oil or butter, melted

2 Tbsp. maple syrup, honey or coconut palm sugar (optional)

1 tsp. vanilla extract

Preheat the oven to 350 degrees F.  In a large bowl combine the almond flour, pecan meal, salt, baking soda and spices.  In a separate bowl whisk together the coconut oil (or butter), maple syrup (or other sweetener, if using) and vanilla.  Mix the wet ingredients into the dry ingredients until thoroughly combined.  Press the dough into a 9″ pie pan.  Bake for 15 minutes or until golden brown, remove from the oven and cool on a wire rack before filling.

Filling:

1 3/4 cups pumpkin puree (fresh or canned)

2 eggs

2/3 cup maple syrup (or 1/2 cup honey)

1/2 cup coconut milk

1 Tbsp. vanilla extract

1 1/2 Tbsp. pumpkin pie spice

Place all the ingredients in a blender or food processor and process until smooth.  Add the filling evenly into the slightly cooled crust and return to the 350 degrees F oven and bake for 45-60 minutes, or until the filling is set.  A knife inserted into the middle should come out clean.  Remove from oven to a cooling rack.  If you are just making the Pumpkin Pie, cool for 30 minutes before serving or cover and refrigerate.  For Pumpkin Pecan Pie, proceed to Topping directions…

Topping:

3 Tbsp. honey or maple syrup

1 Tbsp. butter or coconut oil

3/4 cup pecan halves

Preheat broiler.  Combine honey or maple syrup and butter in a small saucepan and cook over medium heat, stirring constantly, until it reaches a low boil. Remove from heat and stir in pecans to coat.  Arrange coated pecans on top of pie and drizzle remaining topping over the pecans.  Place under the broiler until bubbly and golden brown, watching carefully, about 2 minutes.  Remove from oven to a cooling rack.  Cool for 30 minutes before serving or cover and refrigerate.

Serve both the Pumpkin or Pumpkin Pecan pies topped with freshly made whipped cream.  If you refrigerated the pies bring them to room temperature before serving (or not…some people like their Pumpkin Pie cold!)…about 4 hours on the counter-top.

Pie…it’s a beautiful thing.

 Now…what about those Pumpkin Cakes?

The recipe in Paleo Magazine for Pumpkin Cakes with Pecan Praline caught my eye immediately…I knew this was definitely making the Christmas menu this year!  It was delightfully light and ridiculously easy to make.  I decided to add a nice small scoop of Maple-Vanilla Ice Cream (dairy-free) to the top of the cake before drizzling the Pecan Praline topping over the whole thing…oh my, it did not disappoint!  Here is a picture of our Christmas Eve dessert, check out Paleo Magazine online to download the latest issue, it’s chocked full of great recipes including this one for Pumpkin Cakes.

Pumpkin Cake with Maple-Vanilla Ice Cream and Pecan Praline Sauce

This recipe is shared at:

Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday, Gluten-Free Wednesdays, Hearth and Soul Hop, All Gluten Free Desserts

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Garlic, Rosemary and Chive Muffins

December 15, 2011 17 Comments

 This is a wonderful savory muffin that will be a lovely complement to any holiday meal!

Ready to serve up with some grass-fed butter!

Garlic, Rosemary and Chive Muffins

Makes 12 muffins

2 1/4 cups blanched almond flour

1 1/2 tsp sea salt

3/4 tsp baking soda

6 Tbsp garlic infused olive oil

4 large eggs

2 egg whites

1/2 cup fresh chives, chopped

1/4 cup fresh rosemary, finely chopped

pinch of freshly ground black pepper

Preheat oven to 350 degrees.  Line a muffin tin with paper liners or lightly grease with coconut oil.  In a large mixing bowl combine almond flour, sea salt, baking soda and black pepper, set aside.  In a separate bowl whisk together olive oil, eggs and egg whites until frothy.  Blend the wet mixture into the dry mixture using a handheld mixer until thoroughly combined, fold in chives and rosemary.  Divide evenly between the muffin cups (I use an ice cream scoop or 1/4 cup measuring cup).  Bake for 25-30 minutes or until they pass the toothpick test.  Remove from oven and cool in the pan on a wire rack for 20 minutes, serve warm with a pat of butter.

Garlic, Rosemary and Chive Muffins

This recipe is shared at:

Fight Back Friday, Fresh Bites Friday, Make Ahead Monday, Tasty Tuesday, Slightly Indulgent Tuesday, Gluten Free Wednesdays

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