Gluten-Free Almond Bundt Cake

This delicious recipe is from the King Arthur flour site. Even if you are not gluten intolerant, you will like this cake.

CAKE:

1 1/2 cups Gluten-Free Multi-Purpose Flour

1 tsp. xanthan gum

1 1/2 cups almond flour, white rice flour, or brown rice flour or a combination of both rice flours

1 cup of sugar 

1/2 cup (8 tablespoons) unsalted butter, softened (I've used salted butter before and it turned out great!)

2 T. vegetable oil

1 tsp. salt

2 tsp. baking powder

2 tsp. vanilla extract

1/2 tsp. almond extract

4 large eggs

2/3 cups room temperature milk 

GLAZE:

1 C. confectioners sugar

1/4 tsp. almond extract

2 - 3 T. heavy cream

INSTRUCTIONS:

Preheat the oven to 325 degrees F.

To make the cake: In a medium bowl, whisk together the flours and xanthan gum.

In a separate bowl, use an electric mixer to beat together the sugar, butter, oil, salt, baking powder, and vanilla and almond extracts until smooth and fluffy. Scrape the bottom and sides of the bowl once to incorporate any unmixed ingredients.

Beat in the eggs one at a time; the mixture should become quite fluffy and light. Scrape the bottom and sides of the bowl, and beat briefly.

Gently stir in the milk alternately with the flour mixture, one-third at a time, ending with the flour mixture. Scrape the bowl once more, and gently beat for one minute. Thoroughly grease a standard-size Bundt pan. Scoop the batter into the prepared pan.

Bake the cake for 50-60 minutes, about 3-4 minutes past the point where the cake springs back when touched lightly in the center and a cake tester (or toothpick) inserted into the center comes out clean. The finished cake's internal temperature should be 210 degrees F. or higher.

Remove the cake from the oven, and cool it in the pan for 15 minutes before turning it out onto a rack to cool completely.

To make glaze:

Whisk the glaze ingredients together and drizzle over warm or cooled cake.

Best of Spring Salad

This recipe is one that my son, Jeff, found on line. It is so yummy! He has an instagram post call Madewell Food. He's got some great recipes on there!

Vegan Tahini Dressing:

1/3 cup Tahini
1/2 cup chopped green onion
1/2 avocado
1 T. sesame seed oil
2 T. tamari
2 T. apple cider vinegar
2 T. lemon juice
1/4 tsp. of salt and pepper each
1 tsp. minced garlic
1/3 cup coconut milk
1/4 cup avocado oil

1. Put all ingredients except the avocado and avocado oil into blender or food processor.
2. Add avocado and while blending, slowly add in the avocado oil.

Salad Ingredients:

1 cup spinach
1 cup arugula
Brie Cheese
1/3 cup blueberries
1 T. slivered almonds
1 1/2 thin sliced figs
1/2 thin sliced green apple
splash of balsamic vinegar
2 T. Tahini dressing

Put all ingredients in a bowl and enjoy.

Nori's Healthy No-Bake Cookies

1/2 cup peanut or almond butter
1/2 cup coconut oil
2 Tbsp. cacao powder
1/2-1 cup of maple syrup, coconut sugar, or monk fruit sweetener
1/2 cup hemp seeds
1/2 cup non-GMO oatmeal
1/2 cup coconut

Melt peanut or almond butter and coconut oil together.
Add remaining ingredients and stir to coat.
Add extra amount of sweetener and seeds/oatmeal to taste.
Mixture should be creamy, not too stiff.
Form into balls and place on plate or try in refrigerator until hard.
Put balls into plastic ziplock and store in freezer until ready to eat.

Balsamic Salad Dressing with Pea Shoots, Greens, and Parmesan

• This is a delicious salad that I got from "acouplecooks". You will really enjoy it!
• 8 cups fresh spring greens (arugula, mizuna, red lettuce, etc)
• 1 cup pea shoots
• 1 cup edamame, fresh peas, or garbanzo beans
• 1 handful fresh mint (optional)
• 1/2 cup walnuts
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/2 tablespoon stone ground mustard, or spicy brown mustard
• 1 tablespoon honey
• 1/4 teaspoon kosher salt
• Fresh ground black pepper
• Parmesan cheese

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INSTRUCTIONS

1. Wash and dry the greens and pea shoots. If using frozen edamame, steam the edamame for about 3 to 4 minutes, then rinse with cold water. Cut the mint into thin strips.
2. In a dry pan over medium heat, heat the walnuts, stirring frequently, until browned, about 3 to 4 minutes (make sure to watch them constantly so they do not burn).
3. For the dressing, mix in a blender or shaker bottle: 
4. 2 tablespoons olive oil 
5. 2 tablespoons balsamic vinegar 
6. 1/2 tablespoon of the mustard 
7. 1 tablespoon honey
8. 1/4 teaspoon kosher salt
9. A generous amount of fresh ground black pepper. 
10. To serve, place the greens in serving bowls or plates. Top with pea shoots, edamame, and/or garbanzo beans, mint, shavings of Parmesan cheese, and toasted walnuts. Drizzle with balsamic vinaigrette and top with fresh ground pepper.

Lentil Soup with Lemon

Ingredients:

3 Tbsp. avocado oil
2 Cups chopped onion
2 cloves garlic, minced
1 1/2 Tbsp. tomato paste
2 tsp. cumin
1/2 tsp. kosher salt or to taste
1/2 tsp. black pepper
1/2 tsp. chili powder, plus more for garnish
6 cups chicken broth
1 cup dried red lentils
3/4 cup diced carrot
3 Tbsp. lemon juice
1/4 cup sour cream
3 Tbsp. chopped fresh cilantro
lemon wedges and or crostini

Instructions:

1. Heat oil in a large pot on medium high heat. Stir in onion and garlic; cook, stirring occasionally, until onion is browned, about 5 minutes. Stir in tomato paste, cumin, salt, pepper, and chili powder. Cook, stirring until fragrant, about 2 minutes more.
2. Stir in broth, lentils and carrot. Bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, until lentils are soft, about 15 minutes.
3. Stir in lemon juice. Top with sour cream and cilantro. If desired, serve with lemon wedges and/or crostini.

Peanut Crunch Salad in a Jar

Dressing:
1/3 cup natural peanut butter (smooth or crunchy, not sweetened)
1-2 Tblsps. maple syrup
1/4 cup freshly squeezed lemon juice
2 Tblsps. Tamari, soy sauce or coconut aminos
1/4 cup water
2 Tblsps. rice wine vinegar, or apple cider or white wine vinegar
Salt and freshly ground black pepper to taste

Salad:
4 green onions, cut into thin rounds
2 cups cooked quinoa (about 1 cup raw)
1 medium carrot, cut into matchsticks or grated
1 cup frozen edamame beans, no need to defrost or use canned chickpeas instead
1 1/2 cups red or purple cabbage chopped into small pieces
1 1/2 cups green cabbage chopped into small pieces
1/2 cup roasted peanuts (salted or unsalted)

Instructions:
1.  Add all of the dressing ingredients to a small bowl and whisk them together really well. Divide the dressing evenly between 4 quart jars.

2.  Add all of the other ingredients in the order listed and evenly between each jar. First green onions, then quinoa then the carrot, then the edamame beans, the the cabbage and finally the peanuts.

3.  Put the lids on the jars and store in the fridge for up to 5 days.

4.  To serve, tip out into a bowl, making sure to scrape out any remnants of dressing in the bottom of the jar, and toss everything together well before eating.

**To make this recipe peanut free, switch the peanut butter for almond butter and the peanuts for almonds.
    To make this recipe completely nut free, use sunflower seed butter or tahini in place of the peanut butter and any crunchy seeds that you like instead of the peanuts.

Pan Seared Filet Mignon with Garlic Herb Butter

Thank you Kitchenswagger for sharing your recipe with us!

• 4 10 ounce thick tenderloin beef filets (roughly 2 inches thick)
• 2-3 tablespoons butter
• salt and pepper to taste

garlic & herb butter

• 1/2 stick of butter
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh tarragon
• 1/2 tablespoon minced garlic

For the herb butter

1. Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.

For the filets

1. Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
2. Add the plain butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot first. Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
3. Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4-5 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 8-10 ounce portion, roughly 2-3 inches thick. Remove filets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of garlic and herb butter and serve.

Temperatures for steakRare: 120° F to 125° F
Medium rare: 125° F to 130° F
Medium: 135° F to 140° F
Medium well: 145° F to 150° F
Well done: 160° F and above