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I made these several times last year and they were a big hit. Very simple to make and extremely delicious.

Chocolate Covered Manderin Oranges

Mandarin oranges
Semi-sweet chocolate or dark chocolate chips
Sea salt

Line a baking sheet with parchment or wax paper and set aside. Peel the mandarin oranges. In a microwave safe bowl, melt chocolate chips. Dip each slice halfway into the melted chocolate and place on prepared baking sheet. Sprinkle a few grains of salt onto the chocolate covered side.  Refrigerate until chocolate has hardened. Enjoy!


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Basil Pasta

Gluten free penne pasta
1/2 cup olive oil
6 garlic cloves
1/2 cup fresh basil, chopped

While the pasta is cooking, heat the oil and garlic over medium heat until the garlic begins to turn pale gold. Remove from heat.

Drain the pasta and combine with the sauce in a separate bowl and toss until coated. Add basil, salt and pepper.  Mix well.

This is a simple, but yummy dish.  It would also be really good with shrimp.

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1/2 cup lemon juice
1/4 cup agave nectar
3 1/4 cup water
4 large strawberries pureed with 1/2 cup water
8-10 mint leaves, torn

Mix well and serve chilled.

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Spicy Sweet Potato Black Bean Burger

1/2 cup quinoa
1 can black beans, rinsed and drained
1 large sweet potato
1/2 cup diced red onion
2 cloves garlic, minced
1/2 cup chopped cilantro
1/2 jalapeno, seeded and diced
1 teaspoon cumin
3 teaspoons spicy cajun seasoning
1/3 cup gluten free oat flour
salt and pepper, to taste

Avocado Cream
2 avocadosHandful for fresh basil
1-2 garlic cloves
2 tbsp evoo
2 tsp lemon (or lime) juice

Combine ingredients in a food processor.

Udi Gluten Free Hamburger Buns
Siracha SaucezRed onions slices

To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 cup of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have about 1 1/2 cups of quinoa.

Poke sweet potato several times with a fork and place in microwave for about 3-4 minutes or until it is soft and cooked thoroughly. Remove skin when done cooking and cooled.

In bowl of food processor, add beans, cooked sweet potato, red onion, cilantro, garlic, cumin, cajun seasoning, and pulse until almost smooth, scraping down the sides of the processor when necessary. Transfer mixture to bowl and combine with cooked quinoa. Add salt and pepper to taste. Mix in oat flour and shape patties.

Divide into 6-7 patties (about 1/2 cup each).  Wrap individually in saran wrap and store burgers in a large freezer bag.  Freeze until ready to eat.

To cook burgers from frozen state: Bake at 375 degrees for 45 minutes.  If using a glass dish, spray with cooking spray to prevent sticking. Burgers should be golden brown on the outside.

Top with avocado cream and other fixings.

* I have not attempted to bake these from a non-frozen state. 


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Basil Vinaigrette

1 teaspoon Dijon mustard
1 shallot, chopped
1/2 teaspoon salt
1 teaspoon honey
1/2 cup roughly chopped basil leaves
1/4 cup white wine vinegar
3/4 cup olive oil

Place the salt, honey, mustard, shallot and basil in a blender or food processor. Pulse several times to combine. Scrape the sides of the blender down with a spatula. Add the vinegar and pulse again.

Turn the blender on low and take off the cap in the center of the blender’s lid. Slowly pour in the olive oil. It may sputter a little out of the open cap, so hold you hand over it to minimize splashing.

When the olive oil is incorporated, turn off the blender and scrape the sides down one more time. Cover and purée everything for 1-2 minutes.

Store covered in the fridge for up to a week.

I paired this with fresh baby spinach, dried cranberries and honey roasted almond slivers.

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For our December Supper Club, our theme was to make something that called for an ingredient we’d hadn’t cook with before or we were intimidated by.  I went a slightly different route and picked a recipe that called for equipment and a technique that I’ve always avoided.  Ramekins and a water bath.  I know, it’s not really that complicated but I always skip over recipes that call for it.  I was very pleased with how this dessert turned out.  It was delicious and gourmet pretty, not to mention sugar/dairy free.

Lemon Pots de Creme with Minted-Honeyed Strawberries

Pots de Creme

5 egg yolks
2 cups full-fat coconut milk
1/3 cup honey
heavy pinch salt
zest of 2 lemons
1/2 tsp vanilla extract

Preheat oven to 325º, and have ready 4-6 ramekins, along with a baking pan large enough to hold them without touching (and deep enough to hold water halfway up the sides of the cups). Put on a pot of water to heat almost to boiling for the water bath.

In a medium saucepan, warm the coconut milk, honey, and salt until the honey dissolves.

In a separate bowl, whisk together the egg yolks. While whisking the yolks vigorously, ladle in some of the warm milk to temper. Return the milk and yolks to the saucepan, whisking thoroughly.

Strain the coconut milk & egg mixture into a bowl or 4-cup measuring cup with a pour spout. Add the lemon zest and vanilla, and stir well.

Divide the custard evenly among the cups in the baking pan. Place the pan in the oven, and pour hot (not boiling) water into the pan so that it reaches halfway up the sides of the cups.

Bake 40-50 minutes, or until custards are set in the middle. Remove cups to a rack, and let cool completely at room temperature.  Cover cups with plastic wrap, and refrigerate until chilled.

Serve topped with mint-honeyed strawberries, recipe below.

Minted-Honeyed Strawberries

1/2 pound strawberries, hulled and sliced
2 Tbsp fresh lemon juice
2 tsp honey
1/4 tsp vanilla
2 Tbsp chopped fresh mint

In a medium bowl, whisk together the lemon juice, honey, and vanilla. Add the strawberries, and toss to coat.
Let stand 5-10 minutes at room temperature, or until juices release.
Add mint, and toss gently. Serve immediately.

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Face Lift

I decided it was time for the ol’ blog to get a little face lift. I had an idea for a new photo header and my photog husband helped me execute it.  It started with a fork, which I bent and twisted all around.  No easy task, let me tell you.  It normally sits on the window ledge in my kitchen.  I think it’s pretty fun looking and it serves as a recipe holder when I need it to.  Anyway, I scattered around some peas…added some font…and voila!  It’s no Something Edible (love you, Beau!), but I’m working on it.  🙂

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