The Queen of Tarts

Double Nut Chocolate Chip Cookies

 

Every time I make a batch of cookies, I am thrown back into my mother's kitchen, or the kitchen's of my mother's friends growing up in Providence.  Cooking, aside from having small children and working, seemed to be a common thread that kept everyone together and coming around the table for more. When we would sit down for a family dinner or lunch, it was not just our four-some immediate family, but often a group much larger that brought in parents, grandparents, and children from all over.  Many a meal ended with oversized cookies served on a large platter:  mocha chip, chocolate orange, oatmeal raisin, chocolate chip, lemon shortbread, and linzer.  As many ideas as my mother had in her head, she could create a recipe for them.  I still think about those cookies and genius behind many of the recipes. While variations on the traditional chocolate chip cookie are still my favorite, I recently started to experiment with new flours and recipes to see what could come up with that would break from the norm.  Several months back I made a coconut chocolate chip cookie that combined both whole wheat and white flours, canola oil, coconut milk, and agave nectar, chocolate chips, and salt for an "oatey" crunch that had just the right balance of sweetness from the chocolate and salt.

I recently read about Teff Flour in the Flying Apron Gluten Free and Vegan Baking Book and bought some at Whole Foods Market.  One of the great things about Bob's Red Mills products, is that the back of the packages often have a few recipes.  And this is what inspired me to make these double nut chocolate chip cookies.  I knew that Teff Flour was from Ethiopia, but I had never used it before.  Worst case scenario was that I made the batch, and then threw the whole thing out.  It is something that I am rather used to in the trial and error thing called cooking.

These cookies are both gluten-free and vegan, and they are reminiscent of good old fashioned peanut butter cookies.  They have a wonderful nutty texture, and satisfy both a sweet and chocolate craving - one (or maybe 2) cookies should take care you.  Plus, they are packed with good stuff, and do not require a lot of fuss to make!  So I have both my mom and Bob from Bob's Red Mills to thank for this recipe!

Double Nut Chocolate Chip Cookies 

(Inspired by Bob's Red Mills Teff Peanut Butter Cookies)

1 1/2 C Teff Flour

3/4 tsp sea salt

1/2 C agave nectar

1 tsp vanilla

1/2 C canola oil

1/2 C peanut butter (I used salted, chunky, all natural)

1/2 C almond butter (I make my own almond butter, but it is smooth and salted)

1 C dark chocolate chips

Preheat your oven to 350F and set aside an ungreased cookie sheet.  Combine dry ingredients in a mixer. In a food processor, combine the nut butters, agave, and canola oil until well mixed.  Pour into the dry mixture, and turn the mixer on low speed.  Gradually add the chips and vanilla.  I use a cookie scoop (1 inch) and place the balls on the cookie sheet and gently press down with the palm of my hand and then use the tines of a fork to press down a little harder to flatten the dough.  (yields about 26 cookies) Bake for about 12-14 minutes (I like my cookies slightly under done...)

Please note - these cookies can crumble - they are delicate, but freeze well and after cooling, if you freeze them, they will hold their form better.

Vegan for Three Weeks

It really did not seem that bad when @wired2theworld brought it up… I mean vegan and gluten free for 21 days – 3 wks based off of the Quantum Wellness Diet.  Why would I do this?  Why not.  Oh, and I should tell you there is also no sugar, alcohol, or caffeine allowed either.  I have taken vacations for three weeks, so it was kind of like a little 3-week vacation from my normal routine.  Except that it was not a real getaway to some place warm and tropical with a white sand beach and crystal blue waters.  I thought that it would be easy as my daily routine normally consists of almond or soy milk in my coffee which is  decaf.  Normally, I do not eat a lot of sugar, but instead surrender to my sweet tooth with agave nectar swirled on top of plain yogurt, oatmeal, or flax cereal and pieces of extra dark chocolate late at night.  YUM, I am sure that you are now jumping up and down at the thought of flax cereal, but it is good, really (or at least that is what I keep telling myself).

You see, I enjoy eating well.  I like the process of purchasing my ingredients and coming up with an entire creation from start to finish.  So when I really thought about the 3 weeks of vegan/gluten free/no alcohol I had a few questions for myself… What would I do with my vanilla flavored protein powder?  There is milk in there.  Oh, and I do like to have an occasional glass of red wine.  I suppose that I would have to just stare longingly at the bottles as the dark ruby red color shined back at me and whispered into my ear just how good it was for my heart and that perhaps, just perhaps, I was actually doing my body a disservice by not sipping a glass of Duoro, Baltos, or Cabernet every other night with Hector.  Then there are those moments, when you get home from work and you just want to grab whatever is most convenient.  Often, that tends to be a piece of bread or a cracker or something.  It is about relearning what to grab and thinking about the choices that are really and truly what I want.

But 3 weeks?  I could do 3 weeks.  So here I am rounding out week number 2 and it really has not been that hard.  Perhaps the hardest part is explaining to friends (when they invited us over for brunch) the situation…

Them: So do you want to come over for brunch?

Me: Sure, can we bring anything? [CODE FOR ME TRYING TO GET AROUND THE SITUATION]

Them: How about some wine? [DAMN! I AM STUCK NOW…]

Me: OK, but I am doing this vegan thing for a few weeks just so you know…

Them: OK, will you eat eggs?

Me: Ummm, no, but Hector loves eggs! But I will be fine.

Them: No problem, we have tons of friends who are vegan!

So for the past two weeks my meals have consisted of (not all in one sitting mind you) oatmeal, fruit, flax seeds, several goes at gluten free bread, veggies in every which way, soups, beans, tofu, nuts, and I would be remiss if I left out dark chocolate...

Suddenly the situation is no longer a problem.  So I guess what I am doing is really like a mini vacation.  When I am traveling, I do not eat the same way that I do when I am at home, and truth be told, I rather enjoy it.  What do I miss?  A few ounces of grated parmesan on top of grilled vegetables and an occasional glass of wine.  A piece of rye bread under the broiler with melted jarlesberg and dried chili peppers on top.  However, I do think that it is always a good idea to break from routine and try something different from time to time, and this is exactly what I am doing.  I do not think that I will stay in this zone forever.  There is my wedding to think about, and I know that nothing will keep me from that cake that has eggs, sugar, flour, etc.  And a champagne toast will be in order.  So events will occur and I will partake.  However, what has occurred is a different level of awareness regarding the food that I eat.  Thank you Kristina!

White Bean and Leek Soup

  

Soup is one of those meals that comforts, heals, and relaxes you all at the same time.  In the summer it can be refreshing and cooling.  In the winter a single bowl can warm you up and take the harshest winter chill away.  Of all the people I know, it is my mother who makes the single best soups.  The day I came home from the hospital after my open heart surgery, she made chicken soup.  You might think, yes Lily, everyone's mother makes chicken soup.  But I do not normally like chicken soup.  I only like white meat, it has to be cleaned to perfection, and I am easily turned off by things in my soup that I do not think should be there (however, other people simply call me crazy).  This chicken soup was made with boneless breasts that she grilled with rosemary and olive oil and the broth was a light clear broth that had sweet onions, celery, and carrots.  Very few ingredients, and full of flavor.  The soup was so good that I actually told her I thought that I could return to work the following week (mind you this was hours about returning from the hospital and only 3 days after my surgery).  She looked at me, told me that my body was still full of an insane amount of drugs, and to continue eating my soup.  And for once, I listened to my mother.  My mother is an amazing cook.  

A year or so later, feeling considerably better, I found myself eating soup again in my mother's kitchen. This time it was a white bean and leek soup.  I kept asking her for the ingredients over and over again, because I did not believe her the first time.  The soup was rich and creamy, full of flavor, and unlike the chicken soup, this version happened to be vegetarian.  I was convinced that she added cream or butter, but no.  The flavors were enhanced by the freshness of the quality ingredients, and of course the fact that my mother had put the meal together...  Unfortunately, I still think that her version of trumps my recreation, but I felt satisfaction knowing that I came somewhat close to her level of greatness.  Enjoy!

White Bean and Leek Soup - serves 6

30 oz cooked white beans (or 2 cans of white beans - I used cannellini)

1 leek stalk

2 tbsp Olive Oil

2 tsp Sea Salt

2 C. Vegetable Broth

Rinse and slice the leeks.

 

Heat the olive oil in a large heavy bottomed pan and add the leeks and the salt.  Cook the leeks for about 15 minutes until they begin to brown.  

Once the leeks are cooked, at the leeks, the white beans, and the vegetable broth to a blender and put on high until all of the ingredients are mixed into a smooth puree. Pour the mixture into a large saucepan to warm.  Serve immediately.  For added flavor top with fresh grated  pepper, a side of whole wheat bread, and chopped scallions on top.

Flying Chocolate Chip Cookies

I have never meet anyone who has not liked chocolate chip cookies.  I have met many people whose opinion differs as to what kind of chocolate chip cookie they like - chewy, crispy, full of chips, milk chocolate, dark chocolate, etc.  But never, ever, have I met anyone who has not liked them.  With this post, I am sure that they will make themselves known, but until they do, I will hold tight to my convictions.

I have tried many, many different kinds of chocolate chip cookie recipes in my 30+ years, and have found some that I like more than others.  Perhaps the best kind are those that are made with someone else, whether it be a good friend, or the help of little hands...

I recently started baking with more non-traditional ingredients and incorporating these into my cookies, cakes, and confections.  Whether it be agave nectar for sugar, whole wheat flour for white flour, or even coconut oil for butter, I wanted to see what I could do to "bake better" for myself.  Sure, I am positive that many people would disagree, and tell me that it is a waste of time, money, and energy to stray away from butter and eggs and good old flour.  But I actually enjoy the chemistry that goes into finding out why the ingredients react - or fail to react - based on what goes into the mix.  I also tell myself that I am doing something good for myself, and whether this is the case or not, that is my story, and I am sticking to it so there!

It actually all started with a chocolate chip cookie you know... A coconut chocolate chip cookie that led me down the path to baking without eggs, and trying out alternative recipes.  I then stumbled on the Baby Cakes NYC Cookbook and made several batches of those cupcakes, which are perfect little snacks (I make mini unfrosted ones, keep them in the freezer, and defrost a few when I need something sweet).  For full disclosure, following my Baby Cakes post, I was contacted by a publicist for the new cookbook "The Flying Apron", which is a vegan and gluten free bakery out in Seattle.  I received a copy of the book, and looked through it nightly for several weeks until today, when I opened it up and finally decided to make the chocolate chip cookie recipe.  I had the ingredients all collected, so I really had no excuse to not give it a go.

Following recipes to the 1/8 of a teaspoon in gluten free / vegan baking is critical, and I tend to not be the best at that.  I like to add a little here and a little there, and make things up as I go.  However, if I plan to post things on a blog, and expect people to follow a recipe, that will not really work.  So, when I opened up the Flying Apron's Gluten-Free & Vegan Baking Book I already started to see substitutes for ingredients listed in my mind... coconut oil instead of the recommended canola oil.  Agave nectar instead of the recommended organic cane sugar, almond milk instead of the recommended rice milk etc.  So there was really only one solution - I have both recipes below for you... you can do either one, or you can make them both!  I made the one in purple, and the cookie is not the crispy one that you might find with heaps of butter, but the result is a cookie, a substantial cookie, with a small hint of the coconut and crispy edges, with a soft middle.  Enjoy, from the bottom of my heart...

Flying Apron Chocolate Chip Cookies (with adaptations...)

2 3/4 cups brown rice flour

1 1/2 cups + 1tbsp garbanzo bean flour

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp sea salt

1 c canola oil [1/2 c canola oil+1/2 c coconut oil]

1 c organic whole cane sugar [2/3 c agave nectar]

1 tsp vanilla extract

1 c rice milk [1 c almond milk]

1 c vegan chocolate chips [1 1/2 c vegan chocolate chips]

optional: 1/4 c chopped nuts

Preheat the oven to 350F.

Combine the flours, baking soda, baking powder, and salt in a large bowl.  The a standing bowl of an electric mixer with a paddle attachment add the oil(s), sugar (agave nectar), and vanilla and combine until well mixed.  With the speed on low, add the flour mixture and the milk (almond or rice) and mix until well combined - this will take about 2 minutes.  Add in the chocolate and nuts if you are using them.  Scoop out the dough onto a greased cookie sheet about 1 inch apart...

and bake for about 14-16 minutes until the top is golden brown. (I like to under bake my cookies, so I bake them for 14 minutes).

Falling in Love with Figs

There is something incredibly sexy about the fig.  Fresh, dried, cooked, or raw they hold an element of lure, lust, and desire.  While I have eaten dried and cooked figs for years, I fell in love with fresh figs last year during my 3-week trip to Spain and Morocco.  When my friend Asha began to pick up the figs from the fruit buffet in Madrid and then again in Marrakesh, I was intrigued and followed suit.  Sweet, soft, and decadent were the first adjectives to come into my mind.  After those bites, I was hooked, and upon my return sought out the fruit whenever I could.  Late summer / early fall is one of my favorite times of year and I now pick up figs whenever I can.

I remember a pint that was sitting in the back of my refrigerator, and I needed to do something with the precious fruit before they collapsed into each other due to their delicate nature.  I decided that with winter coming, I could turn fresh fruit into preserves and use them to top yogurt throughout the coming months.  I opened up my Joy of Cooking and searched for a jam recipe.  To my surprise, there was nothing there.  I then picked up my 2004 version of Cook's Illustrated The Best New Recipe.  Nothing.  How could neither of these book have recipes for jam?  I remembered that I had recently acquired a 1943 issue of  Joy of Cooking from my grandmother's house (which, as an aside, she recently sold after the house remained in the family for more than 170 yrs).  Sure enough the 1943 edition met my needs.  I adapted some of the multiple recipes that I found and came up with this recipe.  It is perfection on top of plain yogurt.  Absolutely a perfect dessert.  The jam itself is healthy - fruit, lemon juice, water, some agave nectar, and fruit pectin.  The recipe could be adapted for other fruits.

2 C quartered fresh figs 

3 tbsp agave nectar

1/4 lemon juice

1 C water

3 tbsp fruit pectin

Mix the figs, agave, lemon juice, and water together.  Bring to a simmer over medium heat and allow to reduce slightly - about 15 minutes.  

Add the pectin - sprinkle over the top while stirring - and continue to cook for another 5-7 minutes.  Reduce heat to low, and cook for 2-3 minutes.  Turn heat off and allow to cool.  Place into a sterilized jar if you plan to wait before eating, or into a covered container and refrigerate for up to 1 week.

 

Coconut Sorbet - Lily Style

Yes, I know, the title of this post might be a bit absurd.  But as I sit here typing I am drinking a bottle of tonic water and I think the quinine is is going to my head.  The tonic water is rather good too - H and I went to buy some rum today and a man at the store was giving out sample of vodka tonics with QTonic.  Qtonic is lightly sweetened with agave nectar making it bittersweet, and a refreshing pick-me-up.  But back to the topic at hand... the coconut sorbet.  This recipe is relatively quick, and calls for few ingredients.

I have learned that people either love or hate coconut.  I love it.  Coconut milk, coconut water, shredded coconut.  The flavor makes me happy, and reminds me of a time when I lived in the Bahamas and Mexico and did not worry about things like snow, sleet, and frost.  From coconut cream pie, to coconut pudding, to coconut layer cake, there are few coconut items of which I am not a fan.  So several weeks ago I realized that I had a few cans of light coconut milk on hand.  After several on-line searches to see what I could do with them, I decided on sorbet.  I altered the recipe to fit my taste and came up with something that I cannot seem to get enough of... I recently varied the recipe and added some rum.  Because the recipe calls for light coconut milk, you feel as if your are indulging (and you are) but it is a healthier version of a cream-laden ice cream.  The rum cuts out some of the sweetness and gives it just enough kick to make you feel as if you could sit back, let it melt for a few minutes, plunge a straw in, and start to sip.  Now if only I had a pool to lounge by...I suppose the Charles River will have to do!

Coconut Sorbet (with and without the rum) 4-6 generous servings
2 15oz cans of light coconut milk
1/2 c light agave nectar
1/8 tsp salt
1/2 unsweetened shredded coconut
1/4 C rum (optional)

Heat the milk in a deep heavy bottomed pan over medium heat.  Add in the agave nectar, salt, and shredded coconut.  Stir, and allow the ingredients to come to a simmer.  Turn the heat off, and remove from the heat.  Pour the mixture into a separate bowl.  Allow to cool, then place in refrigerator until completely chilled.  Place in freezer for 20 minutes, remove and stir well.  Add ingredients to ice cream maker and follow manufacturers instructions.  When the mixture is in the ice cream machine, add the rum.  Make sure the rum is well incorporated.  Place in container and put in freezer to harden up a bit (2 hours or so).  Serve with fresh fruit or simply by itself.

Cracked Pepper Sweet Potato Chips

Game day in our house involves a table and a bunch of white rectangular pieces that have a series of perfectly carve circles on them... also known as dominoes.  When I was a kid the only thing I knew how to with dominoes was set them up standing about 1/2 inch apart and then knock them down so that one would follow another and they would make a wonderful noise as each piece would hit the next.  I had no idea that it was an actual strategic game that involved strategy.  No idea until Hector explained the game to me and told me story after story of family members and friends playing the game in Cuba.  My interest peaked, and I wanted to learn more, which included learning the rules and strategy and the differences between double six and double eight.  Once I won a game, won a single game, I was hooked.  And when Hector's mother and sister bought him a hand-made domino table a fever started.  I had no idea that such items existed. 

But the thing with dominoes is that it is best played with four people, so we invited another couple over for a Sunday afternoon game.  This meant that food was required, and since I am not one to indulge heavily on Cuban snack-food cuisine since it tends to be fried (although I do like it quite a bit) I opted for something a bit healthier and made some sweet potato chips.  So with our mojitos in one hand and dominoes in the other, these chips made for a great afternoon! They are fantastic as a side dish, snack, or as the perfect game food!

Serve 3-4 people
Preheat Oven to 425F
2 large sweet potatoes (I used yams, you could also use white sweet potatoes if you prefer that flavor)
1/3 C olive oil
Cracked black pepper and salt

Thinly slice the sweet potatoes.  If you have a mandolin, that is the best way to obtain "chip" style slices. 

Brush each slice with the oil on both sides.  Season with cracked pepper and salt. Place the slices on a clean baking, and bake for about 6 minutes.  When the chips begin to brown and curl on the sides, remove from oven turn over, and place back in the oven and bake for about 4 more minutes.  Watch carefully - since they are thin, they could burn.  Remove from oven and allow to cool.  They will crisp as they cool.  Depending on your oven, you might need to cook the chips for a few minutes more or less then the time listed above.  Oh, and if you want the full experience, take up the game of dominoes!

And then...

there was lunch (or dinner, or a snack!).

Garbanzo Beans - 1 C
Matchstick Zucchini - 2 C
Quinoa- 1/2 C
Raisins - 1/2 C
Roasted Garlic - 5 cloves
Crumbled Feta - 1/2 C

Toss and serve... add some olive oil if desired and salt and pepper, cumin for a lovely Moroccan-inspired taste.

Spinach Spring Salad

Spring is actually coming... while it might be turning into fall where you are, or the weather might already be beyond spring, in Boston we have been dealing with cold temperatures.  However, I noticed several crocuses surrounding a great oak tree as I walked past some buildings by the Charles River in Cambridge this morning.  That, and the sun, and the temperature (ok, so 50F is not WARM, but it is WARMER) made me absolutely giddy for the days, weeks, and months ahead.  So, to honor spring, and its lightness, I am giving you a spring salad.  Simple goodness.  That is what spring says to me.  Nothing more, nothing less.

4 cups washed spinach leaves
1 ripe avocado - cubed
1 plum tomato chopped
2 yellow heirloom tomatoes chopped

Place all ingredients in a bowl and toss with good olive oil (not some cheap stuff people, you want to splurge here, ok this is really where the flavor is!).  I usually put in 3-4 tablespoons, but never really measure.  Now this might drive some people crazy.  I know for a fact that it drives our friend Will crazy.  He measures to the 1/8 of a tsp as I think I have mentioned before...  but I really do not have the time or energy, and it is entirely too much fun to play with my food.  Also drizzle on some top shelf balsamic vinegar (enough for flavor and to coat, again this is spring, you are not putting a winter coat on the salad, but lightly dressing it!), salt and pepper to taste.  As for salt?  Well, I like sea salt... and because less is more, you might want to have some by the side so that your lovely guests may add as they go along for the ride.

Happy Spring, and enjoy the salad.  (Really, I just love the colors in the salad.  They make you feel healthy just looking at them.)  This weekend will be far more decadant as I partake in a baking frenzy with a dear friend for most of Saturday, so stay tuned!

Amaretto Chocolate Mousse

If you haven't noticed yet, I am a fan of chocolate.  A big fan.  I am also a fan of looking for new ways to use chocolate.  So between that and my obsession with healthy cooking, it makes for a creative kitchen (creative often means messy, and chocolate often ends up everywhere - cupboards, floors, and walls).  But back to the cooking.  So chocolate mousse is delicious, but I think that we are all well aware of its other affects.  The ones that make me go the extra mile (or 3) at the gym after a spoonful or two, and also leave the lasting feelings of guilt.  Yes, I wish that I did not think about the lovely bits that went into my mouth as much as I did, but I do, so there it is!  So after multiple searches for alternative chocolate mousse recipes, and some really unappetizing finds, I came up with a balance between the dark decadence and what could be light and dare I say healthy...?  And before you look at the ingredients, see the word "tofu" and shut down the computer in disgust, give it a try...  It is rich, indulgent, smooth, and gives you enough guilt (the melted chocolate) that you will probably not eat the whole lot in one sitting.

1 12oz package of silken tofu

6-8 oz semi-sweet chocolate chips (about half of a regular size package)

4 oz chocolate almond milk (unsweetened)

2 tbsp agave nectar (can be found at Trader Joes, Whole Foods, and now in most Super Markets)

2 tbsp of amaretto liquor (I am a big Luxardo fan)

Melt the chocolate in a double boiler stirring constantly until smooth - if you do not have a double boiler, place a heat-safe bowl over a pot of boiling/simmering water.  (Place the tofu and almond milk into a blender.  Add the melted chocolate and blend ingredients together until smooth.  Add the agave nectar and the amaretto.  Blend/mix again.  Pour the mousse into individual bowls (4) or a single bowl and chill for 2 hours or longer.  Then serve.  YUM!