Tag Archives: gluten free

Blackened Cod with Creamy Cilantro Dressing

Blackened Cod 2

Looking for something to serve with your Creamy Cilantro Coleslaw? This blackened cod is perfect. And quick and easy on a warm summer night when you don’t want to heat up your kitchen.

If you are making the coleslaw as well, there will probably be enough extra dressing from that recipe to use for drizzling onto the cooked fish. Recipe for Creamy Cilantro Coleslaw:

Creamy Cilantro Coleslaw 1

I like to serve this meal with Cotija cheese. Cotija is a firm mild cheese with a texture similar to feta, but without the saltiness. It crumbles easily with your fingers.

Blackened Cod 1

This recipe also makes great Fish Tacos.

RECIPE:

Blackened Cod 2

Blackened Cod with Creamy Cilantro Dressing

4 cod fish fillets (you could also use halibut or snapper)
1 tsp chili powder
1/2 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp cumin
1/4 tsp Ancho chili powder
1/8 tsp chipotle chili powder
2 Tbs oil

Creamy Cilantro Dressing (recipe below)
Cotija cheese, crumbled
1 can black beans, drained and mixed with 1 Tbs lime juice
Creamy Cilantro Coleslaw

Prepare Creamy Cilantro Dressing and refrigerate for one hour before serving.

Remove fish from refrigerator about 30 minutes before cooking. Mix dry spices in a small bowl. Pat fish fillets dry and rub spices onto both sides of fish fillets.

Heat oil in a cast iron skillet over medium-high heat. Place fish fillets in the hot skillet and sear until cooked through (do not crowd pan; cook in 2 batches if necessary). Depending on the thickness and variety of fish, it should take about 3 minutes per side. Check for doneness with a fork: fish should flake easily, but not fall apart. Remove from pan and let fish rest for 2-3 minutes.

Drizzle fish with some of the Creamy Cilantro Dressing and top with crumbled cotija cheese. Serve fish with coleslaw, black beans, and additional cilantro dressing.

Creamy Cilantro Dressing

½ cup Greek yogurt or sour cream
¼ cup mayonnaise
3 green onions
1 fresh jalapeno
¼ cup fresh cilantro
2 Tbs diced mild green chilies (about ½ of a 4 oz can)
2 Tbs fresh squeezed lime juice
½ – 1 tsp Sriracha chili sauce (adjust to taste)
½ tsp kosher salt

Place all dressing ingredients in a blender or food processor and blend until smooth. Refrigerate for one hour before serving

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Creamy Cilantro Coleslaw

Creamy Cilantro Coleslaw 1

A light and creamy summer salad perfect for serving with grilled or barbecued meats. Flavored with lime juice and fresh jalapenos, the dressing on this coleslaw is tangy and slightly spicy, not sweet like a traditional coleslaw.

And if you have some dressing left over, it is great as a sauce for grilled meat, or refrigerated and used later as a salad dressing.

RECIPE:

Creamy Cilantro Coleslaw 1

Creamy Cilantro Coleslaw

3-4 cups shredded cabbage
4 green onions, sliced
½ cup coarsely chopped fresh cilantro

Dressing:
½ cup Greek yogurt or sour cream
¼ cup mayonnaise
3 green onions
1 fresh jalapeno
¼ cup fresh cilantro
2 Tbs diced mild green chilies (about ½ of a 4 oz can)
2 Tbs fresh squeezed lime juice
½ – 1 tsp Sriracha chili sauce (adjust to taste)
½ tsp kosher salt

Prepare dressing: Place all dressing ingredients in a blender or food processor and blend until smooth.

Place cabbage, green onions, and chopped cilantro in a large bowl. Add the dressing a little at a time, stirring until cabbage is coated, but not drowning in dressing.** Refrigerate coleslaw for about one hour before serving.

**Any extra dressing can be served as a sauce for grilled meat, or refrigerated and used later as a salad dressing.

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White Chocolate Raspberry Swirled Cheesecake

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A delicious white chocolate cheesecake swirled with a sweetened raspberry puree is made even more decadent with a stabilized whipped cream and some toasted almonds. The crust is an Almond Coconut Crust that is easy to make gluten free.

Perfect for a summer dessert, or for raising money at a Boy Scout fundraising auction.

Cheesecakes should always be baked in a water bath. This helps them cook evenly, without becoming grainy. For a more in-depth look at cooking a cheesecake in a water bath, click HERE.

When the cheesecake has chilled for several hours (or overnight), remove it from the springform pan and prepare to transform the slightly boring cheesecake into something beautiful and mouth-watering.

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Spread the outside edge of the cheesecake with chilled raspberry puree and place toasted almonds around the outside edge. The puree will “glue” the almonds to the cheesecake. Try to use unbroken almonds that are similar in size.

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The whipped cream topping used to garnish the cake is a stabilized whipped cream. The addition of cream cheese to the whipped cream keeps the whipped cream from breaking down. It will keep for at least 4-5 days in the refrigerator without separating and breaking down.

Use a pastry bag and piping tips to decorate the top edge of the cheesecake. I piped large and small stars around the outside top edge and garnished the top with fresh raspberries. I piped small stars around the bottom edge of the cheesecake.

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RECIPE:

White-Chocolate-Raspberry-Cheesecake[5]

White Chocolate Raspberry Swirled Cheesecake

Almond Coconut Crust (recipe below)

½ cup heavy cream
6 oz (about 1 cup) white chocolate chips
3 (8 oz) packages cream cheese, softened
½ cup sour cream
½ cup sugar
2 tsp vanilla extract
1 tsp almond extract
¼ tsp salt
3 eggs

1 cup Raspberry Puree (recipe below)
about 1 cup sliced almonds, lightly toasted
Whipped Cream Topping (recipe below)
Fresh raspberries for garnish

Preheat oven to 350°F. Prepare and bake Almond Coconut Crust in a 9” springform pan. Cool completely. Wrap springform pan in a double layer of foil, or one layer of foil and then place in an oven bag (like the kind used for turkeys) or a crock-pot liner. Place wrapped springform pan in a larger roasting pan.

Place ½ cup heavy cream in a Pyrex measuring cup and heat for 1 minute in the microwave. Stir in white chocolate chips until smooth. Cool slightly while preparing rest of cheesecake batter.

In a large mixing bowl, use a mixer to combine cream cheese, sour cream, sugar, vanilla and almond extracts, and salt. Beat until smooth, scraping down sides of bowl as needed. Beat in cooled chocolate mixture. Add eggs to mixing bowl and beat until just combined.

Pour half of the cheesecake batter over the crust  in the prepared pan. Measure out ½ cup of the Raspberry Puree and use this to place dollops around the top of the cheesecake batter. Use a knife to gently swirl. Top with remaining cheesecake batter and swirl with an additional ½ cup of the raspberry puree.

Fill roasting pan (not springform pan!) with very hot water to about 2-inches deep. Bake the cheesecake in the water bath for about 60-75 minutes at 350°F, or until just the very center of the cheesecake is still jiggly. Remove springform pan from the water bath and run a sharp knife around the sides, but do not remove the ring of the pan.

Let cheesecake cool at room temperature for 1 hour. Cover cheesecake pan (do not remove sides) with plastic wrap, taking care not to touch the surface of the cheesecake. Chill for at least four hours or overnight.

To serve:

Remove plastic wrap and remove the outer edge of the spring form pan. Slide a knife or spatula between the parchment paper lining and the crust, and slide the cheesecake off of the spring form base and onto a cake stand or serving platter. Discard parchment paper round.

Spread about ½ cup of the Raspberry Puree around the outside edge of the chilled cheesecake. Press toasted almond slices around the edge, covering the edge completely.

Prepare Whipped Cream Topping and use a pastry bag to pipe large and small stars or flowers around the top edge of the cheesecake, garnishing with fresh raspberries. Pipe small stars/flowers around bottom edge of cheesecake.

Almond Coconut Crust
¾ cup whole roasted almonds
2 Tbs sugar
2 Tbs flour (omit flour for gluten-free)
¼ cup unsweetened coconut flakes
4 Tbs unsalted butter, melted

Preheat oven to 350°F. Place almonds, sugar, flour, and coconut in a food processor and pulse until it forms coarse crumbs. Add melted butter and pulse until just moistened.

Line a 9″ springform pan with a parchment round. Spray lightly with baking spray. Spread the crust crumbs evenly onto just the bottom of the springform pan. Bake for 10 minutes. Cool completely before adding filling.

Raspberry Puree
12 oz raspberries, fresh or frozen (about 2 1/2 cups of not crushed fresh berries)
½ cup water
3 Tbs sugar
½ Tbs lemon juice
2 Tbs ClearJel or cornstarch
¼ cup cold water

In a heavy saucepan, combine raspberries, ½ cup water, sugar, and lemon juice. Bring to a boil. Reduce heat and simmer for 5 minutes, crushing berries slightly with the back of a spoon. Strain the berries through a fine sieve, pushing the pulp through the sieve with the back of a spoon. Return seedless puree to the saucepan (rinse saucepan first if there are seeds clinging to the sides). Mix the cornstarch and ¼ cup cold water in a small bowl; stir into puree in the saucepan. Return mixture to a boil; lower heat and simmer for 1-2 minutes, or until slightly thickened and no longer cloudy. Cool before using. Store leftover puree in the refrigerator.

Whipped Cream Topping
1 cup heavy cream
2 Tbs cream cheese, very soft
2 Tbs powdered sugar
½ tsp vanilla extract
½ tsp almond extract
Pinch of salt

Combine  heavy cream and softened cream cheese (must be very soft, or your topping will be chunky!) in a large bowl. Beat until soft peaks form. Add powdered sugar, vanilla and almond extracts, and salt; beat until stiff peaks form.  (The cream cheese in this topping will stabilize your whipped cream and help it keep its shape even over several days.)

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Caramelized Onion Dip

Caramelized Onion Dip 2

Like everyone else, we are preparing ourselves for a day of snacking tomorrow. We don’t feel particularly attached to either football team, so for most of the family it is all about the food and the commercials.

Caramelized onion dip is a nice alternative to the traditional onion soup mix chip dip. You can serve it with either potato chips or a vegetable tray.

RECIPE:

Caramelized Onion Dip 3

Caramelized Onion Dip

2 Tbs unsalted butter
2 large onions, halved and thinly sliced (3-4 cups)
1 clove garlic, minced
1 tsp balsamic vinegar
1 tsp Worcestershire sauce
1 tsp brown sugar
1 tsp dried parsley (or 1 Tbs chopped fresh)
½ tsp onion powder
¼ tsp garlic powder
½ tsp salt
½ tsp fresh ground pepper
4 oz cream cheese
1 cup sour cream, at room temperature
2 Tbs fresh chives, optional
Potato chips or sliced vegetables for dipping

Melt the butter in a large skillet over medium-low heat. Add onions and cook, stirring occasionally, until golden brown, about 30 minutes. If the onions begin to stick to the bottom of the pan, add 1-2 Tbs water and lower heat slightly; continue to cook until onions are golden brown. Add minced garlic and cook 2 minutes. Remove pan from heat.

Stir balsamic vinegar, Worcestershire sauce, brown sugar, parsley, onion and garlic powders, salt and pepper into the onions in the skillet. Stir to loosen any caramelized bits from the bottom of the pan.

Place cream cheese in a large bowl. Stir onion mixture into the bowl with the cream cheese. Let onions cool slightly, and then stir in the sour cream. Garnish with chopped chives, if desired and serve at room temperature with potato chips or sliced vegetables.

Dip can be made ahead of time and stored in the refrigerator. Allow to sit at room temperature for about 1 hour before serving.

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Lemon Meringue Pie Bites

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All the goodness of a lemon meringue pie in a hand-held bite-sized dessert.

These bite-sized pies use packaged pre-baked fillo (phyllo) dough shells as a crust. For a gluten-free dessert, skip the crust all together, and bake pies in small ramekins.

Lemon Meringue Pie Bites 2

Lemon pie filling is a pudding made with egg yolks, sugar, lemon juice and zest. It is thickened by the eggs and cornstarch. Meringue is made from the remaining egg whites, stabilized with sugar and cream of tartar.
Lemon Meringue Pie Bites 5

For the mini-pies, I piped the meringue using a large star pastry tip. Because of their small size, it is not as important to seal the meringue completely to the sides of the crust.

Lemon Meringue Pie Bites 3

The pies are baked just long enough to cook and brown the meringue.

Lemon Meringue Pie Bites 4

You can, of course, make a regular lemon meringue pie by pouring the hot filling into a regular baked pie crust and spreading the meringue over the hot filling. Bake until meringue is golden brown.

Lemon Meringue Pie 1

Tips for keeping meringue from shrinking and weeping: Start with room-temperature egg whites for best results. Be sure to seal the meringue to the edge of the piecrust. It should touch everywhere along the edge of the crust. Also be sure that the lemon filling is hot when you spread the meringue over the filling. The hot filling will help cook the bottom of the meringue and keep it from weeping as it cools. The pie should also be completely cool before cutting.

Lemon Meringue Pie 2

RECIPE:

Lemon Meringue Pie Bites 4

Lemon Meringue Pie Bites (or Regular Pie)

1 ¼ cups sugar
1/3 cup cornstarch
¼ tsp salt
1 ½ cups cold water
½ cup fresh squeezed lemon juice
5 eggs, separated (at room temperature)
2-3 tsp grated lemon zest (from one lemon)
2 Tbs butter

3 packages Mini Fillo Shells or 1 Baked Pie Crust

½ tsp cream of tartar
½ cup + 2 Tbs sugar
½ tsp vanilla extract

Preheat oven to 350°F.

Combine 1 ¼ cups sugar, cornstarch and salt in a saucepan. Mix with a whisk. Stir in water and lemon juice until smooth. Separate eggs. Set egg whites aside to use in the meringue. In a separate bowl, beat egg yolks with the whisk until well mixed. Stir into cold liquid in the saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in lemon zest and butter. Continue to cook until butter melts. Turn off burner, but keep pan warm.

While lemon filling is cooking, prepare meringue: Combine egg whites and cream of tartar in large mixing bowl. Beat with an electric mixer until foamy. Gradually beat in ½ cup + 2 Tbs sugar. Beat until stiff peaks form. Beat in vanilla. Spoon meringue into a pastry bag fit with a large tip.

Place fillo shells onto a baking sheet. Spoon hot lemon filling into fillo shells. Pipe meringue onto filling. Bake at  350°F for 13-15 minutes.

Makes about 45 mini lemon meringue pie bites.

Lemon Meringue Pie 2

For regular Lemon Meringue Pie: Prepare filling and meringue as directed, but do not spoon meringue into a pastry bag. Pour hot lemon filling into a baked pie crust. Spoon meringue over hot filling, spreading to seal to edge of pastry crust. Use the back of a spoon to make peaks. Bake at 350°F for 15-18 minutes, or until meringue is golden brown. Cool completely to room temperature before slicing.

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Baked Raspberry Custard Cups (Sugar Free)

Raspberry Custard Cups 2

These innocent little dessert cups created a fair amount of contention in our home recently.

I have two of these  Crème Brulee Ramekin Sets:

Creme Brulee Ramekins

While this is definitely not a necessary kitchen item (it was a gift), I do enjoy using it. I like that the rack keeps the bottom of the ramekins from touching the bottom of the pan when using a water bath. And it is really easy to remove the ramekins from the water bath with the rack. However. With 8 little cups and 6 people in our house right now, this creates conflict regarding the two “extras”.

Raspberry Custard Cups 1

Brian eats very little sugar, so every now and again I try to make a dessert that he will eat. Custards are an easy dessert to substitute out sugar without compromising the texture of the dessert. I make these using a combination of stevia and Splenda, but you could certainly make them with sugar as well.

So when I made these sugar-free custards, Brian assumed that I had made them for him and promptly ate a second one later that night and a third for breakfast the next morning. From the sad, droopy faces I got when kids came home from school asking about the “extras”, you would think that summer vacation had been cancelled.

Luckily, these are super easy to make, so I threw another batch in the oven before dinner. I wish I could say that everyone was happy that they got a second dessert, but unfortunately, it just created the same conflict two days in a row with who was going to get the “extras”.

Next time I’ll just hide the two extras, announce that there are only six, and eat the extras myself while everyone is at school. No more conflict.

RECIPE:

Raspberry Custard Cups 2

Baked Raspberry Custard Cups

3 cups half-and-half ( or 1 ½ cups milk + 1 ½ cups cream)
3 whole eggs + 2 egg yolks
½ cup sugar (or 1/3 cup Splenda + 10 drops vanilla stevia)
1 tsp vanilla extract or 1 vanilla bean, halved and scraped
Pinch of salt
Raspberries (about 2 cups), fresh or frozen (do not thaw)

Preheat oven to 325°F. Prepare a pan for a water bath: place eight 6-oz ramekins in a larger baking pan. Heat enough water to come halfway up sides of ramekins.

Heat half-and-half in a saucepan over medium heat until very hot, but not quite boiling.

In a mixing bowl, whisk eggs, sugar, vanilla and salt until well combined.

While whisking constantly, slowly pour the hot milk in a steady stream into the mixing bowl with the eggs and sugar. Do this very, very slowly at first, or you will curdle the eggs. (I transfer the hot milk from the saucepan to a 1-quart Pyrex measuring cup so that it is easy to pour)

If necessary, strain custard through a mesh sieve to remove lumps. If you have no lumps, then just skim the foam from the top of the bowl using a mesh skimmer.

Place 5-6 raspberries (if using frozen raspberries, do not thaw first) in the bottom of each ramekin. Pour custard over raspberries. Fill bottom of larger pan with enough hot, almost boiling, water to come halfway up sides of ramekins.

Bake for 30-35 minutes, or until set completely at the edges, and only slightly jiggly in the center. NOTE: If you are using frozen raspberries, bake for 35-40 minutes. Cool for 15 minutes in waterbath. Remove ramekins from waterbath and refrigerate for 2-3 hours before serving.

Yield: 8 6-oz custards

 

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Twelve Days of Christmas Cookies: Chocolate Walnut Puddle Cookies

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DAY 9: Chocolate Walnut Puddle Cookies

Gluten-free. Butter-free. Sugar? OK, not exactly sugar-free. But with only 6 easy-to-find ingredients that can be mixed in one bowl without a mixer, cookies don’t get much easier than this!

Made with chopped toasted nuts, egg whites, powdered sugar, cocoa, salt and vanilla, these cookies turn out soft and chewy on the inside with a crackly top, like the top of a great batch of brownies. In fact, every bite is like the best part of a pan of brownies (those chewy edge pieces).

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I made these with walnuts and we really enjoyed them. They were rich, chewy and chock full of nuts. Next time I want to try them with chopped roasted almonds.

RECIPE:

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Chocolate Walnut Puddle Cookies
——————-(adapted from Dinner with Julie)

3 cups walnuts, pecans, almonds or hazelnuts
1 lb (about 4 cups) powdered sugar
2/3 cup cocoa
1/2 tsp salt (fine ground sea salt, if you have it)
4 large egg whites
1 Tbs vanilla extract

Preheat oven to 350°F.

Spread nuts in a single layer on a baking sheet. Toast nuts in the oven for 5-10 minutes. Remove from oven and let nuts cool completely. Chop into coarse pieces (don’t chop too fine).

In a large bowl, use a whisk to stir together the powdered sugar, cocoa and salt. With a large spoon, stir in the cooled nuts. Stir in the egg whites and vanilla until well combined.

Line a baking sheet with parchment paper or a silicone mat. Drop the batter in small mounds on the baking sheet, leaving about 1” of space between cookies (no more than 12 cookies on a normal sized baking sheet). Bake for 11-13 minutes. The cookies will spread, puff slightly, crack on top, get glossy and then turn matte. Slide the entire sheet of parchment paper or mat off of the baking sheet onto a cooling rack and let the cookies cool completely. Use a metal spatula to remove cookies from parchment paper or mat.

Makes about 3 dozen cookies

 

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Twelve (More) Days of Christmas Cookies: Old-Fashioned Coconut Macaroons

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DAY 12: For our final Christmas cookie this season, a traditional coconut macaroon. This is a flourless, gluten-free cookie made from coconut, egg whites, sugar and almond extract. They can be made sugar-free as well by using unsweetened coconut and a sugar substitute. The ones pictured here are the full-sugar variety.

The “dough” is cooked on the stove prior to baking, which leaves you with a wonderful chewy macaroon on the inside and slightly crispy toasted coconut on the outside. Dipping the bottoms in chocolate is optional, but I definitely recommend it.

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RECIPE:

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Coconut Macaroons

1 (14 oz) pkg flaked sweetened coconut
6 egg whites
1 cup sugar
1/4 tsp salt
2 tsp almond extract
1 cup semi-sweet or bittersweet chocolate chips, melted (optional)

Preheat oven to 325°F.

In a medium saucepan, stir together coconut, egg whites, sugar and salt. Cook over medium heat for 10 minutes, stirring constantly (a spoon drawn through the mixture should leave a clean path). Remove from heat; stir in almond extract.

Drop onto greased cookie sheets (or line with a Silpat) by rounded teaspoonfuls. Let stand on cookie sheets for 15 minutes before baking. Bake for 18-20 minutes, until lightly browned. Cool on pan for 2 minutes before removing to wire rack. Cool completely.

Dip bottoms of macaroons in melted chocolate, if desired. Place on waxed paper until chocolate has hardened.

Makes about 4 dozen cookies.

 

TWELVE DAYS OF CHRISTMAS COOKIES (2010) RECAP:
DAY 1: Raspberry Crumb Bars
DAY 2: Pumpkin Snickerdoodles
DAY 3: Chocolate Nutella Cookies
DAY 4: Glazed Lemon Poppy Seed Cookies
DAY 5: Almond Macaroon Brownies
DAY 6: Trail Mix Cookies
DAY 7: Cream Cheese Cut-Out Cookies
DAY 8: Chocolate Revel Bars
DAY 9: Chocolate Peanut Butter Swirl Cookies
DAY 10: Caramel Pecan Bars
DAY 11: Turtle Pretzel Snaps

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Strawberries & Cream Sponge Cake Roll

As I mentioned yesterday, this is one of my very favorite cakes. I have been baking it since I was in high school. Back then, my main sources of recipe inspiration (in addition to a wonderful mother from whom I am still inspired) were two Southern Living Annual Cookbooks. From the 80s. I have adapted this recipe somewhat from the original recipe (and often make it sugar-free and whole grain), and I still love it just as much now as I did then.

This cake is light, full of fruit, and not overly sweet. I love whipped cream as a frosting because you can easily control how sweet it is without compromising texture. This is also a cake that is easy to make healthier with some simple substitutions (see recipe at end of post). By substituting a gluten free flour (oats, brown rice, etc) this is easily made gluten free as well.

A sponge cake is made mostly of eggs with just enough flour to stabilize it, and just enough sugar that it doesn’t taste like an omelet.

Roll cakes look much more complicated than they really are, so for those who may not be familiar with baking and putting together this kind of cake, I have included a few more process pictures. This technique can also be used to make jelly-rolls, pumpkin roll cakes (another of my favorites!), Christmas Yule logs, ice-cream filled roll cakes.

The one thing that my kids don’t like about this cake is that the beaters are no fun to lick! Large amounts of raw eggs, no matter how much they’ve been whipped and what other ingredients have been thrown in, still taste pretty bad. Luckily, something magical happens in the oven, leaving you with a moist, airy cake just begging for a creamy, fruity filling.

Start by beating 5 egg whites until stiff peaks form (with a little salt and cream of tartar-for stabilization). You should be able to turn your bowl upside down and have the egg whites not run onto the counter (just be careful testing this as you go along!)

Beat your egg yolks separately, then gently fold them into the egg whites with a little flour and powdered sugar. This is one cake that I do sift my powdered sugar and flour for. It makes a huge difference in being able to incorporate them quickly into the batter without lumps. I measure first, then sift them directly into the egg white bowl.

The batter should still be pretty thick when you are done, but will lose a little of the  volume.

Use wax paper to line a jelly-roll pan (baking pan that is about 10×15”, but you can use a size that is a little larger as well; 9×13” is too small). Leave some hanging over the edges. Spray the wax paper with baking spray (I use the kind for baking that has flour in it).

Spread your batter into the pan, making sure to spread it all the way to the edges. This batter will not melt or spread as it cooks, so try to get it even on the top.

Bake for 10-12 minutes, or until set. It should not brown. The cake below is actually just a little overdone (it still tasted great though!)

While the cake is baking lay a linen (or fuzz-free) dishtowel on the counter. Dust a small amount of powdered sugar onto the towel in a rectangle just larger than your baking pan (I use a sifter again-actually just a mesh strainer). Turn the hot cake upside down onto the towel (wax paper side up). Gently peel off the waxed paper.

Roll the cake up in the towel, beginning at the narrow end.

Cool completely on a rack.

Unroll cooled cake (leave on towel) and spread with sliced fruit. This is one quart of sliced strawberries mixed with 2 Tbs sugar. I like to let the fruit/sugar mixture sit for a few minutes before spreading it onto the cake so that the sugar dissolves.

Beat 2 cups of whipped cream until stiff. Sweeten to taste. Spread half of the whipped cream over the berries, until the berries are just barely covered. Leave a small section on one of the narrow ends uncovered. As you roll the cake, some of the filling will push to the end. This keeps too much from leaking out.

Beginning at the narrow end, roll cake again. Place on a serving platter, seam side down.

Frost with remaining whipped cream. Garnish with whole strawberries, if desired.

Slice and serve. Store in the refrigerator.

You could make this with different kinds of fruit; fresh berries work especially well.

Another use for the cake: Bake as directed and let cool without rolling. Cut cake into small squares and use as a base for an English Trifle.

RECIPE:

Strawberries and Cream Sponge Cake Roll

5 egg yolks
1 tsp vanilla
5 egg whites
½ tsp cream of tartar
¼ tsp salt
¾ cup sifted powdered sugar
½ cup flour
Powdered Sugar
1 quart strawberries, sliced
2 Tbs sugar
2 cups whipping/heavy cream
½ tsp vanilla
2-3 Tbs powdered sugar
Whole strawberries for garnish

Preheat oven to 350°F. Line a 15×10” jellyroll pan (or cookie sheet with sides) with wax paper and spray with cooking spray (Cooking spray w/flour in it for baking works great).

Beat egg yolks until light and lemon colored. Stir in vanilla. Beat egg whites until foamy. Add cream of tartar and salt, beating until stiff. Fold in ¾ cup powdered sugar. Fold in egg yolk mixture. Fold in flour. Spread batter in pan. Bake at 350°F for 10-12 minutes (do not let cake brown).

Using a fine mesh strainer, sift a small amount of powdered sugar on a linen towel. Turn hot cake out onto towel. Carefully peel off waxed paper. Roll up cake in the towel. Cool on a wire rack.

Combine strawberries and 2 Tbs sugar; let sit for 5 minutes. Beat whipping cream until foamy. Add 2-3 Tbs powdered sugar and ½ tsp vanilla, beating until soft peaks form. Unroll cake. Spread cake with berries, then half of the whipped cream. Reroll cake. Place on a serving plate. Frost with remaining whipped cream. Garnish with whole strawberries. Chill until serving time.

Sugar Free/Whole Grain/Gluten Free Alternative: Substitute Stevia or Splenda for the sugar (use Splenda in the cake; stevia does not provide the bulk the cake needs, but is fine for sweetening the filling), and oat flour, rice flour or finely ground whole wheat flour (white wheat, preferably) for the white flour. The whole wheat flour obviously isn’t gluten free, but you can substitute most other gluten free flours, or a blend of flours for the white flour.

 

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Grilling with Chipotles

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As summer winds down, I find myself grilling even more. Trying to squeeze out every last drop of fresh summer goodness, before giving way to the rib-sticking comfort foods of fall and winter.

Grilled flank steak is one of our favorites. I love that I can prepare several at a time: preparing the marinade in the morning and putting one marinated flank steak in the fridge for dinner, and a couple more in the freezer for meals another night.

This flank steak has a wonderful smoky,  slightly spicy flavor. Which went perfectly with this Chipotle Lime Quinoa and White Bean Salad. Quinoa (KEEN-wa), is a gluten-free grain that has a similar texture to couscous, but with a slightly nutty flavor (which makes sense since it is actually the seed portion of a grain).

RECIPES:

Grilled Chipotle Flank Steak
—————-(adapted from The Perfect Pantry)

2 chipotle peppers in adobo
1 Tbs adobo sauce (from chipotle pepper can)
2 cloves garlic,  chopped
1/4 cup orange juice
Juice of 1 lime
2 Tbs honey
1 Tbs red wine vinegar
1  tsp oregano
1/4 tsp coarsely ground black pepper
1/2 tsp kosher salt
1 flank steak (about 2 lb)

Combine everything except the steak in a blender, and process until peppers are chopped. Place flank steak in a Ziploc bag or glass baking dish, and add the marinade.  Refrigerate for 4-6 hours or overnight (or freeze in the Ziploc bag until another day).

Heat grill. Remove steak from marinade. Brush grill lightly with oil. Grill steak for 7-8  minutes per side for medium rare (adjust time based on thickness of meat and heat of grill). Let meat rest for 5-10 minutes. Slice across the grain.

Serve with Chipotle Lime Quinoa and White Bean Salad OR use it as a base for fajitas with grilled onions and peppers in tortillas.

Chipotle Lime Quinoa and White Bean Salad
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(adapted from Picky Palate)

1 cup uncooked quinoa
1 can white beans, drained and rinsed
2 cups fresh corn, cut from the cob (or 1 can corn)
1/2 cup chopped red bell pepper
2-3 green onions, chopped (about ¼ cup)
1/2 cup chopped fresh cilantro leaves
2 limes, juiced (about 6-8 Tbs)
Zest of one lime
¼ cup extra virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1-2 chipotle peppers, finely chopped
1-2 teaspoons adobo sauce (from can of chipotle peppers)

Cook quinoa according to package directions. Cool.

In a large bowl, combine cooled quinoa, beans, corn, red pepper, green onions and cilantro.

In a small bowl, stir together the lime juice and zest, olive oil, salt, garlic powder, chipotle peppers and adobo sauce. Stir into quinoa mixture. Cover and chill until serving.

8-10 servings

Note: This can also be made with cooked brown rice or couscous instead of quinoa.

 

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Filed under Main Dishes, Salads, Side Dishes