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Gluten-Free Kourabiethes- Greek Almond Shortbread Cookies

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Gluten-Free Kourabiethes- Greek Almond Shortbread Cookies

Love Mexican Wedding cookies, almond cookies, and/or shortbread cookies?  Well, then I think these will be right up your alley.  According to the Internet (and the Internet never lies, right?) these cookies are a must-have dessert at all Greek celebrations, including weddings and holidays.  Buttery almond shortbread covered with a generous amount of powdered sugar?  Um, yeah…  it’s pretty easy to see why they’re so popular.

This-gluten free version is made with ground almond flour, a mix of gluten-free flours and starches, powdered sugar and plenty of butter.  Want to add a little something special?  Add a drop or two of rosewater on each cookie prior to dusting them in powdered sugar- it adds a subtle and delicate floral fragrance that you’ll notice just before each bite.

Greek Almond Cookies

Ingredients:

1 cup butter (2 sticks)
1-1/2 cups confectioner’s sugar, plus extra for dusting
1 teaspoon vanilla extract
One egg yolk
1 cup rice flour
1/2 cup sorghum flour
1/2 cup potato starch
1-1/3 cup ground almond flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
pinch salt
rose water (optional)

Directions:

Preheat oven to 350 degrees.

Beat the butter and confectioner’s sugar in a large bowl until light and fluffy. Add the vanilla and egg yolk and beat another minute. Add the rice flour, sorghum flour, potato starch, almond flour, xanthan gum, baking powder, and salt and mix until smooth. Cover and refrigerate dough for at least one hour.

Knead by hand and take small pieces of dough, roughly the size of a tablespoon, and roll into a C shape. Place on a baking sheet and bake for approximately 12-15 minutes, or until the cookies begin to turn golden. Let cool on the baking sheet for about 2 minutes, and then transfer to a cooling rack. Place a drop or two of rosewater on the surface of the cookie, if using, and then sift some extra confectioner’s sugar over the top of the cookies.

Note: You can also roll the dough into small balls and the roll in confectioner’s sugar prior to baking.

Watermelon, Ginger and Lime Juice

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Watermelon, Ginger and Lime Juice

Bored with your standard morning orange juice?  Or do you want something interesting to give the kids while you’re slurping away on a Watermelon and Tequila Mojito?

I’ve realized that ginger and lime are a pretty magical combo that can transform ordinary juice into something extra special.  It worked wonders in the Carrot, Ginger and Lime Juice and it works just as well here. Watermelon juice is great as-is, but the ginger and lime definitely give an edge to its sweetness.

Watermelon, Ginger and Lime Juice

Yield: 1 serving

Ingredients:

2 cups cubed, seeded watermelon
1 Tablespoon lime juice
1/4-inch piece of ginger, grated
a couple ice cubes
lime wheel for garnish (optional)

Directions:

Combine the watermelon, lime juice, ginger and ice cubes in a blender and process until smooth. Garnish with a lime wheel, if desired.

Homemade Chocolate Chip Brownie Lärabar with Coconut

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Homemade Chocolate Chip Brownie Lärabar with Coconut

I’m a huge fan of Lärabars.  I’m a huge fan of chocolate.  So it was a pretty safe bet that I’d probably love the Chocolate Chip Brownie Lärabars.  I generally stock up on Lärabars when the local health food store has them on sale, but they never discount the Chocolate or Jocalat flavors.  And well, $2.00 per bar seems a little steep.

Taking a quick glance at the ingredients, it seemed like it would be easy enough to recreate…and it was.  These delivered intense chocolate flavor with no added sugar.  The best part?  They only took a couple minutes to make start to finish.  For you coconut lovers out there, definitely add some dried, unsweetened coconut into the mix as well.

Homemade Chocolate Chip Brownie Lärabar with Coconut

Ingredients:

1/2 cup almonds*
1/2 cup roughly chopped walnuts
1 1/3 cups dates, pits removed
4 Tablespoons cocoa powder
1 teaspoon vanilla extract
1/4 cup chocolate chips (optional)
1/2 cup dried, unsweetened coconut (optional)

Directions:

Process the almonds, walnuts, dates, cocoa powder, vanilla extract and coconut, if using, in a food processor or high speed blender.  If using a blender, you’ll probably need to use the tamper. If you’d like these extra chocolatey, you can also process with the chocolate chips, or chop the chocolate into small pieces and manually mix it in.

Roll the mixture into small balls and enjoy!

* Note: you can also use all almonds or all walnuts in this recipe, but the original Lärabar uses both.

Tomato and Watermelon Salad

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I don’t know about you but I try to stuff myself with as much watermelon as I can each summer.  Over the past couple years I’ve finally started using it as an ingredient… my favorites being watermelon lemonade and watermelon and feta salad.  But this salad beats them all.

Chock full of summer produce, this colorful salad will give you a healthy dose of fruits and veggies with watermelon, tomatoes, cucumber and avocado.  I was happy to find these gorgeous tomatoes from Kahuku’s Ho Farms; they made the salad even prettier.

Just one final note:  the salad does soak up a lot of the brown color of the balsamic so bring it to the table without the oil and vinegar and add them just before serving if you’d like to show off the salad’s pretty colors.

Tomato and Watermelon Salad

Ingredients:

* 12 oz small cherry tomatoes, halved, quartered or roughly chopped (a little over 2 cups chopped tomatoes)
* 1 small cucumber, peeled, seeded and cut into 1/2″- 3/4″ cubes
* 1 cup chopped, seeded watermelon, cut into 1/2″- 3/4″ cubes
* 1 avocado, cut into 1/2″- 3/4″ cubes
* 1/2 cup finely chopped red onion
* 1 Tablespoon of any of the following chopped fresh herb(s): basil, mint, cilantro (I used a mixture of basil and mint)
* 1/4 teaspoon ground coriander
* 3 Tablespoons olive oil
* 3 Tablespoons balsamic vinegar
* salt and pepper to taste

Directions:

In a large bowl combine the tomatoes, cucumber, watermelon, avocado, herbs and coriander.

Just before serving combine the olive oil and balsamic vinegar and whisk to combine. Pour over the tomato mixture and add salt and pepper to taste. Be sure to add enough salt to make the flavors pop.

Mexican Toritos- Mini Peppers Stuffed with Shrimp and Queso Fresco

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Mexican Toritos- Mini Peppers Stuffed with Shrimp and Queso Fresco

For years I’ve been meaning to make the Pioneer Woman’s Bacon-Wrapped Jalapeno Thingies.  I mean, how good do those sound?  The Pioneer Woman proves once again that you really can’t go wrong with bacon.  But it never occurred to me that stuffed mini peppers could go decidedly upscale, like with these little guys.

Colorful peppers stuffed with shrimp and queso fresco?  Yes, yes and yes.  The fact that these can be made ahead of time and just popped in the oven last minute makes me love them even more.

For this particular filling, I preferred the sweet peppers to the jalapenos.  The jalapenos just seemed to overpower the subtle shrimp and queso fresco filling.  But I imagine the jalapenos would be great with a heartier filling, like black beans, corn and cheddar.  Next time I’m making both.  And I can pretty much guarantee you that you’ll want to make at least a double batch.

Mexican Mini Peppers Stuffed with Shrimp and Queso Fresco

Ingredients:

8-9 small peppers about 3 inches long, like a jalapeno or a sweet mini pepper
1 Tablespoon butter
2 cloves minced garlic
1 green onion, chopped
3/4 cup chopped raw shrimp
1/4 teaspoon salt
3/4 cup crumbled queso fresco
chopped cilantro and fresh salsa to serve

Directions:

Preheat oven to 350 degrees.

Dry fry the chilies in a frying pan over medium-high heat until the skins begin to scorch. Remove from heat and let sit until they’ve cooled enough to handle. Make a slit lengthwise in the pepper and remove the seeds, keeping the stems intact- I found a really small pair of tongs worked really well for this.

In a small frying pan, heat the butter over medium heat and add the garlic and green onion and cook until fragrant. Add the chopped shrimp and salt and cook until the shrimp turns pink. Remove from heat and pour the seasoned shrimp and any accumulated juices in a medium bowl. Add the queso fresco and stir to mix. Taste and adjust the salt, if needed.

Use a small spoon to fill each pepper with the shrimp mixture. Place the peppers on a small baking sheet or on an ovenproof plate and bake for 5-7 minutes, or until the filling is hot. Top with your favorite fresh salsa and chopped cilantro.

Note: if you’d like to make these ahead of time, cover and refrigerate the peppers immediately after stuffing for up to 24 hours. Just take them out and bake in the preheated oven until hot.

Mexican Chile and Lime Peanuts

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Mexican Chile and Lime Peanuts

Just one taste of these spicy and addictive roasted peanuts and you’ll know why they’re so popular all over Mexico- in bars, on the streets, and in the home.  I added a little bit of sugar, which isn’t traditional, but I thought it helped balance the flavors a bit.  Next time, I might try doing a candied version of these bad boys…

Mexican Chile and Lime Peanuts

Ingredients:

3 cups salted dry-roasted peanuts
juice of 1 lime, approximately 2 Tablespoons
1 Tablespoon sweet paprika
1 teaspoon kosher salt
1 1/2 teaspoons of your favorite hot chile powder (can also use cayenne)
1/2 teaspoon cumin
1-1/2 teaspoons sugar

Directions:

Place the peanuts in a single layer of a large frying or saute pan over medium-high heat. Cook, stirring often, until they become very fragrant.

Add the lime juice and stir to mix. Quickly add the paprika, salt, chile powder or cayenne, cumin and sugar and toss well to distribute the spices.

Remove to a bowl and let cool before serving.

Huevos Rancheros- Mexican Eggs with Tomatoes and Jalapenos

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Huevos Rancheros- Mexican Eggs with Tomatoes and Jalapenos

Have you guys ever heard that saying, “Chocolate, men, coffee – some things are better rich”?  If you’re the kind of person who would add eggs to that list, this recipe is for you.  A simple egg scramble with garlic, tomatoes and jalapeno gets a rich and indulgent makeover with the addition of heavy cream.

I just want to note the irony that the only place I think I’ve ever heard of adding heavy cream to an egg scramble came from a healthy-themed Mexican cookbook… and let’s not forget the deep fried tortilla strips.

Oh, but the calories are worth it.  And I was also pleased with how easy and good the tortilla strips are.  They’d be a really great substitute for won ton strips.

Huevos Rancheros

Yield: 2 servings

Ingredients:

2 corn tortillas
oil for frying
1 clove garlic, mined
1/4 cup drained canned diced tomatoes
4 eggs, lightly beaten
1/4 cup heavy cream
2 Tablespoons chopped cilantro
salt and pepper

Directions:

Cut the tortillas into long thin strips. Pour oil in a small saucepan to a depth of about 3/4-inch and heat to 350 degrees. Add half of the strips and fry until golden and crispy. Remove and drain on a paper towel-lined plate. Repeat with the remaining tortilla strips.

Dry-fry the jalapeno in a skillet over medium-high heat until scorched on all sides. Alternatively, you can roast over the flame of a gas burner. Put in a small bowl and cover so that the heat doesn’t escape. When cool enough to handle, peel off the skin and discard. Then remove the stem, seed and finely chop. Set aside.

Heat about a tablespoon of oil in a large skillet over medium-high heat and add the garlic. Cook until fragrant and then add the tomato and jalapeno. Cook, stirring occasionally, for another three to four minutes. Add the eggs and stir when they begin to set. When the eggs are about halfway through cooking, pour in the heavy cream and stir gently. Add the cilantro and stir again. When the eggs are cooked through, add salt and pepper to taste.

Serve with the fried tortilla strips.

Amaranth Porridge with Candied Cinnamon Pecans

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Amaranth Porridge with Candied Cinnamon Pecans

If you’re gluten-free, chances are you’ve probably heard of amaranth before, although you may have been at a loss for how to prepare it.  I started making amaranth porridge after reading Lorna Sass’s cookbook Whole Grains Every Day, Every Way.  I absolutely love it with a pat of butter and a drizzle of honey; it has a slippery and smooth mouthfeel and is a really nice change from your standard oatmeal.  But I hadn’t prepared it very often, mostly because it took quite a long time to cook.

Well, I’m sort of embarrassed to say that it never occurred to me to simply grind the amaranth to cut down the cooking time.  Now I can make it in mere minutes.  Topped with candied, cinnamon-spiced pecans, I think you’ll become a fan as well.

Amaranth Porridge with Candied Cinnamon Pecans, Adapted from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats

Amaranth Porridge:

3 cups water
1 cinnamon stick
1 1/2 cups amaranth flour (or use a coffee grinder to grind whole grain amaranth)
1/3 cup honey
1/2 Tablespoon butter (optional)

Candied Cinnamon Pecans:

 1 Tablespoon butter
1/4 cup sugar
1/2 teaspoon cinnamon
1 cup whole or roughly chopped pecans

Prepare the candied pecans by melting the butter in a large skillet.  Add the sugar and cinnamon and stir.  Let the mixture bubble until the sugar is dissolved.  Add the pecans and stir to evenly coat.  Remove from heat and use a heat-resistant spoon or spatula to transfer to a wax paper-lined cooling rack.  When the pecans are cool enough to handle, break apart into individual nuts or pieces.

Bring the water and the cinnamon stick to a boil in a medium saucepan.  Reduce heat to medium and slowly whisk in the amaranth flour, to ensure that no lumps form.  Cook, stirring constantly, until the mixture has thickened and starts to boil again.  Remove from heat and take out and discard the cinnamon stick.  Stir in the honey and butter, if using.  Pour into individual bowls and top with the candied pecans.

Serves three to four.

Strawberry Cheesecake Ice Cream

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Although not a traditional Basque recipe, there’s apparently an ice cream similar to this one that’s very popular in San Sebastian.  I’ll take every opportunity I can to get my money’s worth out of my ice cream maker and knowing that many of you are experiencing something of a heatwave at the moment is all the more reason to make and post it now.

Teresa Barrenechea called it Cream Cheese Ice Cream but I thought it tastes exactly like cheesecake and so I took some liberties with the name.  It’s the perfect way to get the taste of cheesecake without turning on the oven.  And although ice cream is great as-is, it’s even better with some strawberries on top.  Those of you who want to go the super fancy pants route can sprinkle on a bit of balsamic vinegar.

If you don’t have an ice cream maker, I think the base would also work really well as a Popsicle- just throw the sweetened, sliced strawberries in as well or blend them and make a strawberry cheesecake swirl.

Strawberry Cheesecake Ice Cream

Ingredients:

Ice Cream:
* 2/3 cup sugar
* 1/3 cup water
* 2/3 cup whole milk
* 1 cup heavy cream
* 1 pound cream cheese

Sweetened Strawberries:
* 1 pound strawberries, cleaned, hulled and sliced
* 1/4 cup sugar

* whipped cream for topping (optional)

Directions:

Combine 2/3 cup sugar and the water in a small saucepan over medium heat. Cook until the sugar dissolves. Remove from heat and let cool. Combine with the milk, heavy cream and cream cheese in a blender and blend until smooth. Place mixture in the refrigerator for a couple hours, or until chilled.

Freeze in an ice cream machine according to the manufacturer’s instructions.

Combine the strawberries and sugar in a bowl and let sit until the sugar has dissolved and the strawberries let off some juice.

Place a scoop or two of ice cream in a small bowl and top with the sweetened strawberries. Top with whipped cream, if desired.

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