Month: June 2015

June in the Kitchen – Lavender Nut Cake
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June in the Kitchen – Lavender Nut Cake

My blog has been going for almost a year, yet this is only the second dessert recipe I have posted. My tastes don’t usually run to sweet, more to salty. And in the interests of keeping the “middle-aged spread” to a minimum, I carefully dole out my carbs. Enter this wonderful vegetarian, gluten free, dairy free, sugar free, Paleo friendly, low carbohydrate cake made from cashews. I served it in thin slices for dessert with fresh fruit, but you could cut it into larger slices for breakfast scones.  It would be wonderful anytime with a cup of Earl Grey. It’s dense and flavorful with honey and lavender. And best of all, this is an easy and delicious recipe.

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Lavender season is in full bloom in Northern California so it seemed appropriate to season it with fresh lavender. Make sure you purchase food grade lavender (I purchased dried lavender at Williams Sonoma) or use blooms that have not been sprayed with any pesticides or herbicides.

Lavender

  • 1 1/2 cups of Cashews (or 1 1/3 cups ground). I used unsalted but roast Cashews.
  • 1/4 cup of Arrowroot
  • Pinch of salt
  • 1 teaspoon baking powder
  • 2 tablespoons of lavender
  • 1/4 cup of extra virgin coconut oil
  • 4 tablespoons of honey (or 3 tablespoons of maple syrup)
  • 2 teaspoons of vanilla extract
  • 1 egg

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  1. Preheat your oven to 350 degrees F. Line a 9 inch metal pie plate with parchment paper.
  2. Blend the cashews in a food processor until powdered.
  3. Whisk all the dry ingredients (powdered cashews, arrowroot, salt, baking powder and lavender) together in a large bowl.
  4. Whisk the wet ingredients together, stir into the dry ones.
  5. Pour into the lined baking dish and bake for 30 minutes.

    Cashew and Lavender Cake

    Cashew and Lavender Cake

  6. Cool for at least 10 minutes before serving.

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I’m taking this to Fiesta Friday for the guests at Angie’s to enjoy.

Fiesta Friday

June in the Kitchen – Daughter of Seedy Mix
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June in the Kitchen – Daughter of Seedy Mix

My Seedy Mix has turned out to be a popular condiment in my household. It adds crunch, a dose of flavor, and a boost of protein to all kinds of salads and vegetables. Use it as a finishing garnish (it’s more interesting than parsley). The original Seedy Mix was posted last April and has been undergoing some alterations over the past few months. Here is the updated and improved recipe:

Daughter of Seedy Mix

  • 1/3 cup sunflower seeds
  • 1/3 cup sesame seeds
  • 1/3 cup of hulled pumpkin seeds
  • 2 tablespoons poppy seeds
  • 2 teaspoons nigella seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon of black mustard seeds
  • 1/2 teaspoon of Urfu Biber pepper
  • 2 teaspoons dried onion flakes
  •  2 teaspoons dried garlic flakes
  • 2 teaspoons sea salt
  1. Preheat the oven to 350 degrees F.
  2. Put the sunflower and sesame seeds in a shallow oven proof plate like a metal pie plate. Toast in the oven until golden, shaking the plate a few times. This will take about 8-10 minutes. Pour into a medium bowl to cool.
  3. Heat a small dry frying pan on medium heat, add the poppy seeds and toast for 5 minutes. Remove them to the bowl with the sunflower and sesame seeds.
  4. Add the nigella seeds to the skillet and toast for 2 minutes. Remove to the bowl with the other seeds.
  5. Add the cumin and mustard seeds to the skillet and toast for another 1 to 2 minutes until golden. You might want to cover the skillet with a splatter screen as the mustard seeds will jump around. Add to the bowl with the rest.
  6. Add the onion, garlic, Urfu Biber, and salt to the bowl. Stir to mix. Cool completely.
  7. Once cool, transfer to a jar with a tight lid.
Seedy Mix II

Seedy Mix II

Sprinkle the seeds over vegetables or scrambled eggs, salad, roast chicken, or anything needing an extra embellishment. I couldn’t resist them as a quick snack while I was preparing dinner.

June in the Kitchen – Warm Squash and Garbanzo Bean Salad with Tahini Dressing
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June in the Kitchen – Warm Squash and Garbanzo Bean Salad with Tahini Dressing

I seem to be stuck on dishes that work on a buffet these days. It’s the impulse to cook foods that are excellent warm or at room temperature, easy summer food perfect with something tossed on the BBQ. This dish could also be a main course for a vegan or vegetarian meal.

Warm Squash & Chickpea Salad with Tahini Sauce

Warm Squash & Chickpea Salad with Tahini Sauce

The recipe is adapted from Food 52 “The Genius Recipes“.

Warm Squash & Chickpea Salad with Tahini

  • 2 lbs of winter squash, peeled, seeded and cut into 1-inch cubes.
  • 1 garlic clove, minced finely
  • 1 teaspoon Zahtar
  • 1/2 teaspoon ground allspice
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground pepper
  • 1 1/2 cups of home cooked chickpeas or 1 can of cooked chickpeas, drained and rinsed
  • 1/2 small red onion, finely chopped
  • 1/4 cup of roughly chopped cilantro

Tahini Sauce

  • 1 garlic clove, crushed to a paste with a pinch of salt
  • 3 1/2 tablespoons of fresh lemon juice
  • 3 tablespoons of tahini paste
  • 2 tablespoons of water (plus more if needed to thin)
  • 2 tablespoons of extra virgin olive oil
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Toss the squash with the garlic, allspice, Zahtar, olive oil and salt and pepper. Place in one layer on the baking sheet and roast for about 25 minutes until soft and starting to brown. Let cool for a few minutes.
  3. Meanwhile, make the tahini sauce. Mix the crushed garlic with the lemon juice, add the tahini paste. Thin with water and add the olive oil. Whisk into a smooth sauce and taste for seasoning.
  4. To assemble, place the warm squash, chickpeas, red onion, and cilantro in a mixing bowl. Add the tahini sauce and mix carefully. Season with salt and pepper to taste.
Warm Squash and Chickpea Salad

Warm Squash and Chickpea Salad

I’m taking this for the buffet at Angie’s for Fiesta Friday #73. Come join the fun.

Fiesta Friday

June “In My Kitchen”
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June “In My Kitchen”

Summer and an extremely busy work schedule have both hit at the same time. I am spending less time in my kitchen and so (unfortunately) there isn’t a lot going on there at the moment. It’s the season of what I call “non cooking”. What is that? Fresh vegetables simply cooked or raw, dressed lightly, and served at their peak. With a bit of wonderful bread or toast, and meat quickly cooked on the BBQ, it’s a dinner fit for kings and queens.

There is one new thing in my kitchen and I would love to hear ideas on how to use it from you good readers.

Fagor LUX Multicooker

Fagor LUX Multicooker

This is supposed to do it all…make yogurt, be a rice cooker, slow cooker, and pressure cooker all in one. It’s actually the first and last items that got my interest. I love yogurt but haven’t made my own in years, it’s time. I just purchased a new cookbook “Yogurt” by Ann FletcherIMG_3303

and am looking forward to experimenting. Does anyone have the cookbook? Any favorites or tips for making yogurt?

I’ve been hearing more and more about bone broth made in a pressure cooker. My mother had a pressure cooker, one of those ones that you put on the stove with a little whistling cap on top. It terrified me. The Fagor looks safer and easier to use for the faint of heart. If you have any good recipes using a pressure cooker, I would love to hear about them.

I am looking forward to reading the other posts on “In My Kitchen“, there is usually a lot of activity in kitchens around the world. You can read all about it in posts listed at Celia’s place, Fig Jam and Lime Cordial.

June in the Kitchen – Peach, Arugula and Prosciutto Salad
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June in the Kitchen – Peach, Arugula and Prosciutto Salad

I first read about this combination of juicy peaches, rich prosciutto and peppery arugula in Michael Chiarello’s cookbook “Casual Cooking“. The cookbook was published in 2002 and is still pertinent 13 years later, offering recipes that are flavorful and delicious in addition to being easy to prepare. Michael Chiarello is a chef in Napa Valley, which is sometimes called the Tuscany of America. He is founder of the Tra Vigne restaurant in St. Helena. Recently a post I read on Fiesta Friday #71 for a “Grilled Nectarine and Arugula Salad” on Caroline’s Cooking triggered my memory, her recipe sounds delicious. I haven’t made Michael’s version in several years, it used to be a favorite because it is so versatile. Serve it as a first course (on individual plates), on a platter as part of a buffet, or even as dessert.

Use peaches, or nectarines, or a combination…I think even apricots would be wonderful.

Warm Peach and Prosciutto Salad with Arugula

  • 1/4 lb. of thinly sliced prosciutto
  • 1 lb. of peaches or combination of peaches (peeled) and nectarines, each cut into 8 wedges
  • 2 1/2 tablespoons unsalted butter
  • 1 bay leaf
  • 2 teaspoons finely minced fresh thyme leaves
  • 2 tablespoons aged balsamic vinegar
  • 4 cups loosely packed arugula, washed and dried
  1. Lay out the prsciutto on individual plates or a platter. Let it warm to room temperature.IMG_3300
  2. Place the sliced fruit in a bowl and add the salt and pepper (salt no more than 10 minutes before cooking or they will soften too much).
  3. Heat the butter in a large skillet and cook on medium until starting to brown.
  4. Add the thyme, and bay leaf to the skillet and warm for 30 seconds to flavor the butter.
  5. Add the peaches and balsamic vinegar, cook for an additional 30 seconds to warm.
  6. Turn off the heat and take the skillet off the burner, add the arugula and toss quickly just to wilt. Remove the bay leaf.
  7. Add the contents of the skillet to the platter of prosciutto.
Warm peach salad with proscuitto and arugula

Warm peach salad with prosciuitto and arugula