Radicchio Salad with Hakurei Turnips, Red Onion, Avocado, Tomatoes, and Blue Cheese

Gluten-free Wild Maine Blueberry Muffins

Ingredients:

1/2 cup almond flour
2/3 cup sorghum flour
1/2 cup coconut flour
1/2 cup oat flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
3/4 cup whole milk*
2 eggs
2 teaspoon vanilla extract
1 1/2 - 2 cups wild Maine blueberries

optional: blueberry jam

* if you are not using coconut flour, you can reduce the milk to 1/2 cup.

Directions:

1. Preheat oven to 375°F.

2. Prepare muffin tins with butter, paper liners, or baking spray (such as Canola Spray Oil, with Butter Flavor)

3. Combine flours, sugar, baking powder xanthan gum and salt. If your almond flour has been in the freezer or is clumpy, you can throw all the flours in a blender or food processor to remove the clumps.

4. Whisk together butter, milk, eggs, and vanilla in a large bowl until combined.

5. Add egg liquid mixture to flour mixture until mostly combined, then gently fold in blueberries until all ingredients are combined. The batter will be a little thick.
6. If you have blueberry jam, plunk a tiny bit on top of each muffin and swirl in with a toothpick.

7. Fill muffin cups with batter and bake 10-14 minutes until a toothpick stuck into the top of a muffin comes out "clean."

Enjoy!

Codfish Cakes

What better to do with leftover cod than make delicious golden codfish cakes!



Ingredients:

• 1 cup unsweetened corn flakes

• 1 scallion, chopped

• 1 stalk celery, chopped

• 1 lb fresh cod fish, broiled until flakey

• 2 eggs

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/4 tsp paprika

• 1/4 tsp dry mustard

• Tartar sauce: Mayo, Pickles

Directions:

Grind corn flakes until fine in food processor. Set aside in bowl.

Put scallions and celery in food processor and chop fine.


Add ground corn flakes and scallion purée with remaining ingredients except cod and mix. 

Add cod and mix well.

Heat canola oil in cast iron pan, add approx 1/4 cup of mixture (can use 1/4 cup measure ) and press down into patties about 1/2 inch thick.

Cook until golden on one side, medium-high heat, then flip and cook other side until golden.

Serve with homemade tartar sauce: mix a few tablespoons of mayonnaise with some chopped up pickles!

Carnitas for Breakfast

Carnitas, Chard with Caramelized Red Onion, and Mango, Pineapple, and Avocado Salsa, Topped with a Fried Egg and a Garnish of Cilantro = Breakfast! (Recipe to follow...)

Snowy Day Creations in the Kitchen

The kids wanted to prepare food this afternoon so we made some great snacks, some of which will go really well with the Carnitas I made this afternoon.

Hannah's Tropical Fruit Salad



Chop up the following fruits:

• 1/2 cara cara orange
• 1/2 Fuji apple
• 1 banana
• 1/2 mango
• 4 strawberries

Combine in bowl.

To make a delicious Tropical Smoothie, add all ingredients and a splash of coconut water to blender and blend until smooth. You can also add a small scoop of vanilla ice cream or frozen yogurt for a sweeter, creamier treat.

Samuel's Guacamole



3 avocados, halved, pitted and scooped out of shell
1 jalapeno, seeded and minced
1 Tbs onion, minced
Juice of one lime
2 tsp cumin
1/2 tsp sea salt

Mash onion and jalapeno in mocajete until well mixed. Add remaining ingredients and mash until smooth. Adjust seasonings if necessary. Serve with corn chips or plantain chips.


Melinda's Mango Pineapple Salsa



1/2 mango, diced
1/4 cup pineapple, diced
1 Tbs red onion, minced
Juice of 1/2 lime
Chopped cilantro
Pinch of salt, or more to taste

Combine all ingredients in a bowl. Mix well and let sit for an hour or so for flavors to meld.

Almond and Cornflake Crusted Flat Fish

This recipe can be made with any flatfish such as flounder, sole, etc. This week my fish share was dabs. To accompany the fish, I sauteed garlic in olive oil, then added chard, covered and gently steamed until soft. In a separate pan I sauteed the chard stems chopped fine and added a little Aleppo Pepper for a little kick. Serve with a wedge of lemon.

Ingredients:

• 2 lbs flatfish filets
• Milk (approximately 1 cup)
• 3 - 4 cups unsweetened corn flakes, crushed fine in a food processor
• 1/2 cup almonds, crushed fine
• Seafood seasoning (make your own or use your pre-made one)
• 2 eggs
• 1 stick (1/2 cup) melted butter

Directions:

1. Put fish in a glass bowl and cover with milk. Cover and refrigerate for about 1/2 an hour.
2. Preheat oven to 450F
3. Add seasoning to your cornflakes and put in a shallow dish.
4. Beat eggs in a medium sized bowl.
5. Melt butter in a small saucepan on stove.
6. Spread some olive oil in the bottom of glass baking dishes (I needed the equivalent of two 9x13 inch dishes for my 2 lbs of fish).
7. Remove each piece of fish from the milk, letting excess drip off. Dunk it in the egg, then in the cornflake crumbs.  Place in prepared dishes.
8. Drizzle melted butter over each piece of fish.
9. Bake for about 15 minutes or until the fish is flaky.

Adapted from: http://vbsf.ipbhost.com/index.php?showtopic=21403

Sweet Potato Muffins

Soft and delicious, these sweet potato muffins are perfect for a cold, winter afternoon snack or to warm you up first thing in the morning! I made these with a combination of brown rice, oat and coconut flour, but you can use whichever flours you love the best!

Ingredients:

2 eggs

1 cup sugar

1/2 cup oil

1 1/2 tsp vanilla

1 cup oat flour

1/4 cup coconut flour

1/4 cup brown rice flour

1/2 tsp baking soda

14/ tsp baking powder

1/2 tsp salt

1 1/2 tsp cinnamon

1 cup mashed sweet potato

Directions:

1. Preheat oven to 350 F. 

2. Beat eggs and sugar.

3. Add oil, then vanilla and beat gently until smooth.

4. Combine flour and other dry ingredients. Add to the egg mixture.

5. Add mashed sweet potatoes and mix well.

6. Fill muffin tins lined with paper about 2/3 full.

7. Bake for 15 - 20 minutes at 350. Remove when toothpick inserted into center comes out clean. Cool in tins for about 5 minutes, then remove and cool on racks.

Makes 12 muffins.