Traditional clafoutis is made with cherries that still have their pits. The pits give some almond flavor to the dish. But prepared that way can be a little more difficult to eat, so in this recipe we've pitted the cherries first. You can leave them in if you want.
Note that the texture of clafoutis is like a sturdy custard, so if it feels a little rubbery, that's just how it's supposed to be.
2 cups of fresh sweet cherries, pitted
2 tablespoons of blanched slivered almonds
3/4 cup of sugar
1 tablespoon of brown sugar
1/2 cup of all-purpose flour
1/8 teaspoon of salt
1 cup of milk (2% or whole milk)
3/4 teaspoon of almond extract (can sub 2 teaspoons of Amaretto)
1 1/2 teaspoons of vanilla extract
Powdered sugar for dusting
1 Preheat the oven to 350°F. Butter and lightly flour a 9X9 or 10X7 baking dish. Scatter the cherries and slivered almonds over the bottom of the dish.
2 Whisk the eggs and sugars together until smooth. Whisk in the salt and flour until smooth.
3 Add the milk, almond extract, and vanilla extract. Whisk until smooth. Pour into the baking dish over the cherries and slivered almonds.
4 Bake for 35-45 minutes or until lightly browned and a tester inserted into the center comes out clean. Check about halfway through the baking and if the top is getting well browned tent it loosely with aluminum foil.
When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. When cool dust the clafoutis with powdered sugar. Serve.
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A traditional French dessert that’s a cross between a dutch baby (eggy pancake) and a cake. Plus, it’s fun to say and even more fun to eat. Bring it to a fancy schmancy dinner party to impress moms and cute boys alike. It puffs up all pretty in the oven and once out, sinks a bit in the middle, kinda like a delicious cherry flavored souffle. It’s yummy.
Oh, and wear your favorite apron while baking. Preferably striped. And preferably in heels.
Spray a nine inch square pan with cooking spray and scatter your pitted cherries along the bottom. Place all other ingredients in a blender and process until smooth. Pour batter over cherries and bake for 40 minutes until golden brown. Let cool and sprinkle with powdered sugar.
Similar to a tart, a galette is a freeform round or flat cake made with flaky, pastry dough. And while they can be made either savory or sweet, we love this strawberry recipe from food blogger Drea of OhDearDrea.Blogspot.com.
2 1/3 cups AP Flour
2/3 cup Vegetable Shortening
1 heap tbsp Granulated Sugar
2 – 3 tsps Water
1 tsp Salt
zest of 1 Lemon (optional, but recommended)
Honey thinned with a splash of water
2 pounds of Strawberries (while you may not need this many, you may have tiny grabbing fingers)
3 heavy tbsp of Sugar
juice of one Lemon
pinch of Salt
1 tsp Vanilla Extract (optional, but recommended)
Crepes are so popular in France that there is a day that honors them. Every February 2, the French celebrate la Chandeleur, a holiday marking the end of the Christmas period, by eating crepes.Not to be left out, the U.S. has a “National Crepes Suzette Day” on May 6, but you can make any day a celebration with this recipe from Sarah McMinn, author of the ebook, In the Raw: Small Indulgences for The Sweet Life.
1 cup All-Purpose Flour
1 tsp Baking Powder
1/4 tsp Salt
1 cup Non-dairy Milk (I used soy)
2 tbsp Canola Oil
2 tbsp Maple Syrup
1 tsp Vanilla or Almond Extract
1/2 cup cold Water
Oil for frying
1 cup of Lemon Curd
1 pint of Blueberries
Who doesn’t love palmiers? These flaky, heart-shaped sugar cookies are simply adorable and delicious. Luckily, blogger Adrienne D. Capps has shared the secret of making these vegan darlings on her blog, Vegetarianized.com.
Ingredients:1 1/4 cup White Flour
1 tsp Salt
12 tbsp (6 oz) Soy-based or Plant Oil-based Butter
5 tbsp Ice Water
1 cup Sugar
2 tsp Cinnamon
Chill a metal bowl and freeze the butter. Stir flour and salt together in the cold, metal bowl. Coarsely grate the frozen butter into the flour and toss to coat.
Drizzle ice water evenly over mixture and gently stir with a fork or your fingers until incorporated. Test mixture by squeezing a small handful - it has the proper texture if it holds together without falling apart. If it's still crumbly, add another tablespoon of ice water. Be careful not to overwork the dough.
Form dough into a 5" square, wrap it in plastic wrap and chill for 30 minutes.
Roll dough out into a 15" x 8" rectangle on a floured surface. Fold into thirds like a letter, rewrap and chill for another 30 minutes. Repeat this step two more times. Half the dough crosswise, wrap separately, and chill for one hour.
Stir together cinnamon and sugar and sprinkle a generous amount on the working surface. Place one piece of dough on top and roll out into a 16" x 12" rectangle. Sprinkle top of dough evenly with cinnamon sugar.
Fold two opposite long sides of pastry so they meet in the center. Fold same sides of pastry in the same manner, then fold one half over the other and press gently to flatten slightly, forming a long rectangular log. Sprinkle with additional cinnamon sugar.
Repeat with remaining dough and then chill on a baking sheet, uncovered, at least 30 minutes and up to two hours.
Bake at 450 degrees for 6 minutes, or until cookies are caramelized on the bottom.
Fry the bacon in a large pot over medium heat, stirring frequently, until the fat is rendered and the bacon is crisp, 4-5 minutes. Add the olive oil, onions and celery and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Add the carrots and garlic, stirring constantly, and cook 1 minute more. Add the diced tomatoes (with their juices), chicken broth, lentils, thyme, bay leaves, salt and pepper and bring to a boil. Cover partially, reduce heat to low and simmer until the lentils are tender, 45-50 minutes (less for common lentils). Fish out bay leaves and discard.
Use an immersion blender to purée the soup until the broth is slightly thickened, or to desired consistency. (Do not purée too much or the soup will get too thick, and you'll lose the integrity of the lentils.) If you don't have an immersion blender, transfer about 2 cups of the soup to a blender and purée until smooth, then return the blended soup to the pot. Garnish with fresh chopped parsley if desired and serve. (Note: The soup may thicken as it sits; thin with a bit of water if necessary.)
Nicoise Salad With Seared Tuna (06:18) Tyler adds seared tuna to the nicoise salad he's making for a reception. Ingredients Vinaigrette: 2 garlic cloves, minced 1 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 lemon, juiced 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons minced fresh tarragon Sea salt and freshly ground black pepper 1/2 cup extra-virgin olive oil Salad: 1 pound small red new potatoes, scrubbed and halved 8 large eggs 1/2 pound haricots verts or French green beans, stems trimmed 2 pounds fresh sushi-quality tuna 2 tablespoons extra-virgin olive oil Sea salt and freshly ground black pepper 1 pint teardrop or cherry tomatoes, halved 1 cup nicoise olives 16 anchovy fillets 16 caper berries with stems 1/2 bunch fresh chives, snipped in 1/2 Directions Watch how to make this recipe To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.
Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.
Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.
To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.
Recipe courtesy of Tyler Florence
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/salad-nicoise-with-seared-tuna-recipe.html?oc=linkback
In gallon-size resealable plastic bag, combine bone-in skinless chicken thighs with lemon peel, thyme, and 1/2 teaspoon each salt and pepper; refrigerate overnight.
In 6- to 7-quart slow cooker bowl, combine chicken broth, base/demi-glace, potatoes, mushrooms, shallot, and garlic. Place chicken in slow cooker bowl on top of vegetables.
Cover and cook 5 hours on low or until chicken is cooked through (165 degrees F). Transfer chicken to cutting board. Skim and discard fat from cooking liquid. Stir 1/4 teaspoon salt into cooking liquid.
Transfer potatoes to large bowl; mash with milk, melted butter, and 1/4 teaspoon salt. Into chicken mixture, stir peas and sour cream. Serve over potatoes; garnish with chopped parsley.
Basic chicken gets a boost with this hearty, flavorful recipe.
1.50 c. peeled baby carrots
0.75 c. chicken broth
1.50 tbsp. tomato paste
5 slice thick-cut bacon
10 oz. small button mushrooms
2 tsp. minced garlic
2 tsp. chopped fresh rosemary
2 tsp. fresh thyme
1 bag frozen pearl onions
1 c. dry white wine
1 cooked rotisserie chicken
3 tbsp. chopped parsley
Place carrots in a microwave-safe bowl with 1/2 cup water; cover bowl with vented plastic wrap. Microwave on high 4 to 5 minutes, until crisp-tender; drain. Mix broth and tomato paste in a small cup; set aside.
Meanwhile, in a large, deep nonstick skillet or Dutch oven, cook bacon until crisp; remove with a slotted spoon to a paper towel. Cook mushrooms, garlic, rosemary, and thyme in bacon drippings in pot over medium-high heat 6 minutes, or until lightly browned. Add onions; continue to cook 3 minutes.
Raise heat to high; add wine to skillet and deglaze, scraping up browned bits from bottom of skillet with a wooden spoon. When wine boils, add broth mixture, stirring to incorporate. Add chicken pieces and carrots; bring to a boil, reduce heat to medium-low, cover, and simmer 5 minutes, turning chicken once or twice. Transfer to a serving platter. Sprinkle with bacon and parsley.
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I believe the body needs healthy food: every meal, every day.
I believe healthy food can be delicious: 100% of the time.
You don't have to sacrifice taste for health: period!
Some of these recipes are my family's tried-and-true favorites; others are on our list of new recipes to try.
You'll find that the recipes contain:
*No dairy--except for occasional butter and eggs. See Substitutes under the Label section on the sidebar for substitute suggestions.
*No refined foods (white flour, white rice, white pasta, etc.)
*No table salt (We limit our salt intake, but when we do use salt we always use Celtic or Himalayan Salt for its mineral content.)
*No refined sugars (We limit our sweets, but occasionally use more natural sweeteners such as maple syrup, maple sugar, date sugar, dates, honey, etc.
*We try to buy Organic whenever possible.
*We eat food in its raw state as much as possible. Juicing/blending is a favorite way to do this. We have fresh juice often.
*We avoid soy products. (Soy lecithin is in so many things that it's nearly impossible to avoid it entirely.) Improperly fermented soy (which includes all soy products except miso and tempeh) causes fertility problems and a host of other MAJOR problems that I encourage you to become familiar with. Do your family a favor and do not feed them soy!
*We don't use processed oils. Instead we use olive oil, coconut oil, sesame oil. We do not use Canola oil! We like eating avocados, nuts, and seeds for their natural oil content. We try to soak our nuts, seeds, and grains to make them more easily digestible. (Unfortunately, it is not always feasible to do this.)
To read about children and healthy eating, click here.
It took me years to replace the unhealthy recipes in my recipe box with healthy ones. It was a time-consuming and frustrating experience. I hope the recipes on my blog will make the process easier for you!
The Natural Remedies posted are from my own research and are meant for my use only. I recommend you do your own research and use what I have posted at your own discretion.
"God knows what course to pursue to restore mankind to their pristine excellency and primitive vigor, and health; and He has appointed the Word of Wisdom as one of the engines to bring about this thing..." -Hyrum Smith, Times and Seasons, 3:799-801
"Health is more important than taste, and when it is known that certain foods carry health insurance, one ought to have the gumption to learn to like them.
.....The taste of any new food may be unpalatable at first; but repeated nibbles cause one gradually to acquire a taste for it. Many children, if given cod liver oil from infancy, actually enjoy its taste. This is true of any food. It is really infantile not to be master of one's taste as regards that which insures health." ~Leah D. Widsoe