Fresh Peach Pie

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This fresh peach pie is very easy to make. Sweet and tangy peaches combined with frosty cream spread on top of soft and crumbly homemade gluten free graham cracker crust. Umm… summer is calling.

Adapted from Dry Creek Peach and Produce:

  • Baked and cooled gluten free graham cracker crust
  • 1 package 8 oz. cream cheese set out to room temperature
  • 3/4 cup sugar
  • ¼ cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch
  • 5 ripe peaches; peeled, pitted and sliced

Whip cream cheese and ½ cup sugar in a small bowl. Spread this mixture over base of baked and cooled pie crust.

Blend remaining sugar, orange juice, lemon juice, cornstarch and half cup peaches until smooth. Pour blended ingredients into sauce pan and heat over medium until slightly thickened. Add the remaining fresh peaches to coat. Let mixture cool.

Use a fork to arrange peach slices along the rim. Repeat until pie is covered with peaches in the shape of a flower. Pour the sauce on top. Cool in fridge for a few hours before serving. Enjoy!

Best Gluten Free Graham Cracker Crust

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This delicious and crumbly pie crust does not require baking gluten free crackers in advance. You can also double or triple the ingredients to freeze additional pie crusts. They last up to 3 months in the freezer.

Adapted from Carla’s Gluten Free Recipe Box. Makes 1 crust:

  • 1/2 cup sorghum flour
  • 1/3 cup white or brown rice flour
  • 1/4 cup tapioca flour 1/4 cup corn or potato starch
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup dark brown sugar
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons warm water (warm enough to dissolve honey)
  • 1/4 cup + 2 tablespoons unsalted butter

Preheat oven to 325°F.

Mix all dry ingredients for crust. Cut butter into dry ingredients. Add water, honey and vanilla together in a cup and whisk thoroughly; add to dry ingredients and blend until a dough is formed.

Press the dough into a pie crust pan, and up the sides about 1/4″ to 1/2″. Bake at 325°F for 20 minutes. If you see the crust browning remove it immediately.

Homemade Pesto

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Pesto can be a great addition to sandwiches, pasta, salad, and roasted meat. This homemade pesto recipe is made with homegrown basils. If you make a double-batch, you can freeze the second batch for up to 3 months.

  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil
  • Salt and pepper
  • 1/2 cup grated parmesan cheese

Blend basil, garlic, pine nuts, and olive oil, season with salt and pepper to taste. Mix in the parmesan. Enjoy!

Gluten free Chocolate Chip Zucchini Bread

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This easy-to-make GF Chocolate Chip Zucchini Bread is inspired by the incredible chef and baker, Julie Wiensch. I did not have apple sauce in the pantry, so I used milk instead. You can also substitute vanilla yogurt for milk.

  • 1 cup light brown sugar
  • 1/3 cup canola oil
  • 2 large eggs
  • 1/4 cup regular whole milk, or apple sauce
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cup all purpose gluten-free flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon xanthan gum, omit if your flour blend already has it
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 1/2 cup of grated zucchini
  • 1/2 cup chocolate chips

Heat the oven at 350 degrees. Spray a 9-inch baking pan with cooking spray.

Mix the brown sugar, canola oil, eggs, whole milk or apple sauce, lemon juice, and vanilla extract. set aside. Sift together the all purpose gluten-free flour, baking powder, baking soda, xanthan gum, salt, and cinnamon. Add dry ingredients to wet. Mix well. Add in grated zucchini and chocolate chips.

Pour the bread mix into the baking pan. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Enjoy!

Hash Brown Taco Casserole

2015-07-09 15.45.522015-07-09 16.48.052015-07-10 08.25.47

Surviving college and grad school makes me appreciate easy-to-make dishes with fresh ingredients, high protein, and only one pot to wash. This hearty breakfast casserole will prepare you to take on any day with a satisfied tummy!

  • 1 tablespoon extra virgin olive oil
  • 1 pound frozen hash browns
  • 1 medium onion, diced
  • 1/2 pound ground beef or turkey sausage
  • 4 oz black beans
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon seasoned salt and pepper (avoid the salt if using seasoned sausage)
  • 1/2 cup grated cheddar cheese
  • 4 large eggs
  • 1/2 cup half-and-half

Preheat oven to 375 degrees. grease a 10-inch baking pan.

Brown the hash browns in olive oil, 3 minutes per side. Hash browns do not need to be cooked all the way through. lay in the bottom of the baking pan.

Cook the diced onion until translucent, add in ground beef or turkey sausage to cook the meat. Mix in black beans, cumin, paprika, and seasoned salt if using.

Place the mixture on top of hash browns. Sprinkle cheese. Mix the eggs with half-and-half. Pour over the cheese.

Bake uncovered for 40 minutes for until the top is golden brown. Serve hot. Enjoy!

Stuffed Cabbage Rolls

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Serves 4

  • 1 large head Savoy cabbage
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 tablespoons oil
  • 2-4 carrots, shredded
  • 2 parsnip, shredded
  • 1/2 cup uncooked white rice
  • 2 tablespoons tomato paste
  • 4 cups of tomato sauce, plus water if sauce needs to be thinned

Cut the core out of the cabbage, steam it in boiling water for 20 minutes. Let cool.

Fry the onion for 5 minutes until it’s translucent, mix it with shredded carrots and parsnips, stir in ground beef, uncooked white rice, and tomato paste. Mix well.

Peel the leaves off of cabbage, if the center vein is too thick, cut it out. scoop 1/4 cup of the mixing into the cabbage leave, roll it up, tuck the sides in, and arrange the finished cabbage roll, seams side down, into a large pot.

Pour tomato sauce over cabbage until the sauce covers the top level, add water if needed. bring to a boil, and let it simmer for 1 hour. Serve immediately.

Tossed Heirloom Tomato Salad with Asparagus, Mozzarella, and Pesto

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Serves 4

I was inspired to make this popular salad after trying a similar version at Monsieur Marcel Pain Vin et Fromage at Los Angeles’ Original Farmers Market at the Grove. A picnic favorite, this savory, refreshing, and easy-to-make side dish will accompany any entrées.

  • Spring mix
  • ½ pound asparagus, with end trimmed
  • 1-pound mini heirloom tomatoes, halved; or cut to 1 inch cubes if using large heirlooms
  • 8-oz fresh mozzarella, cubed
  • ½ cup homemade pesto sauce

lay the serving dish with a bed of baby greens spring mix, blanch the asparagus for 3 minutes, let it cool, cut into 1-inch pieces. Add the tomatoes, cubed mozzarella, and toss in the homemade pesto.

Homemade Pesto Sauce

  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil
  • Salt and pepper
  • 1/2 cup grated parmesan cheese

Blend basil, garlic, pine nuts, and olive oil, season with salt and pepper to taste. Mix in the parmesan. Enjoy!