Tasty Kitchen Blog » Natalie | Perry’s Plate

Cranberry Butter

Natalie | Perry's Plate — Wed, 11 Nov 2015 15:00:08 +0000

Grab an extra bag of cranberries this week and make this incredibly simple and ridiculously delicious Cranberry Butter. It’s great to have on hand, especially when you need an quick and easy breakfast treat—or midday snack!–after a long day of cooking. It also makes the perfect hostess gift. We’re bringing back this old favorite so you can make a batch or two, or six!

Need a quick, edible, last-minute gift? Have a few extra cranberries lying around? You’ve got to try this Cranberry Butter, a recipe from MissyDew (the woman who also blessed us with That’s the Best Frosting I’ve Ever Had). I swear it’s magical. Even more magical than butter is on its own.

You only need four things: fresh cranberries, honey, an orange, and a pound of softened butter. Because you probably haven’t used enough butter this month.

First give the cranberries a chop.

Stick them in a bowl with the butter.

Add the honey.

Get out your trusty zester and get all the zest you can off that orange. Don’t have a zester? It’s probably not too late to ask Santa for one. Although you might want to spell out “Microplane” for him, just so he can get it right. He’s getting old, you know.

There. Everything’s in the bowl. That took, what, 5 minutes?

Give it a good stir.

(Or more realistically, stir until you realize your butter isn’t as soft as you thought. Dump it into a larger bowl, buzz it with an electric mixer, and return it to the smaller, prettier bowl like nothing happened.)

Now, please don’t make the mistake that I made. Once I made this, I was dying to schmear it on something, but I realized, with actual horror, that I didn’t have a single thing to spread it on in my house. We were even out of bread that day. I almost put it on a tortilla because I was desperate, but I did the same thing that any of you might have done—I put a big glob of it on my finger and popped it in my mouth. Talk about a burst of sweet, citrus-y, buttery goodness.

When I came to my senses and actually bought some bread, I discovered this Cranberry Butter will turn even the humblest piece of toast into an $8 piece of room service toast at a four-star hotel. You could also put it on pancakes, waffles, muffins, scones, chubby baby cheeks, and even popcorn,.

C’mon, I know I’m not the only one who has cannablistic tendencies toward cute babies.

By the way, I’ve had it melted over popcorn. It’s divine.

This spread would be great on so many baked goods here at Tasty Kitchen, but here are a few that caught my eye. And may keep me from eating the whole bowl with my fingers.

Clockwise from top left: Whole Wheat Sweet Potato Muffins from HowSweetEats, Gingerbread Waffles from emily {onelovelylife}, White Chocolate Cranberry Scones from crobbins (there is a slew of cranberry scone recipes on TK!), Carrot Cake Pancakes from multiplydelicious, and Double Ginger Scones from angpritch.

Thanks MissyDew for a fantastic recipe!

Printable Recipe

Cranberry Butter

by MissyDew on October 8, 2010 in Condiments

4.93 Mitt(s) 15 Rating(s)

Description

I love this during the holidays. I first received some as a gift in a jar and enjoyed every bit of it, especially on toast or on homemade rolls or lefse. Make some for yourself and some to share with others.

Ingredients

1 pound Butter, Softened To Room Temperature
½ cups Chopped Fresh Cranberries
½ cups Honey
1 whole Orange (just The Zest)

Preparation Instructions

Such an easy recipe, it’s easy to adjust the ingredients to your personal taste. Want more orange flavor? Zest another orange! Want it less sweet? Reduce the amount of honey. Make it your own!

Combine softened butter, chopped fresh cranberries, honey to taste (about 1/2 cup) and the ZEST ONLY of one orange. Mix until well blended.

You’ll need to store this in the refrigerator.

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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

Quick and Easy Baked Apples

Natalie | Perry's Plate — Thu, 01 Oct 2015 15:00:56 +0000

It’s apple season! Celebrate with these quick and easy baked apples. Reposted from December 2014.

I’m not sure if it’s fair that pumpkin gets the most culinary attention when fall rolls around. As much as I love me some pumpkin [insert any dish that can feasibly be made with pumpkin], I’d much prefer something with apples.

I could live off of apple pie, apple crisp, apple-filled crepes, apple cider syrup-covered pancakes, apple-cheddar squash soup … you get the idea. Just bury me in apples, and I’ll be a happy girl.

One treat I don’t make too often is baked apples. I’m not sure why. Oh, wait, yes I do. It’s the hollowing out of the apples, which, in my head, seems like a chore, but in reality only takes a few minutes. I need to quit playing mind games with myself because I’ve been seriously missing out.

We had some friends over for dinner recently, and I searched for a simple and delicious dessert to make. I also wanted something that screamed fall. The Baked Apples recipe submitted by TK member Laura seemed like just the thing I was searching for.

First, let’s gather our ingredients! To be honest, when I gathered everything I kept thinking that this couldn’t possibly be everything. I even grabbed an extra stick of butter. (You know, just in case.) Really, all you need are smallish baking apples, oats, brown sugar, cinnamon, and softened butter. That’s it.

This is an excellent jumping point for adaptations! If you’re avoiding dairy, grains, or refined sugar, you can use coconut oil, chopped nuts/dried fruit/coconut, and honey. You could also play with the spices and add some nutmeg or cardamom for a more exotic taste. The only substitution I made was using coconut sugar instead of brown sugar.

Okay, now for the part that I dread (which isn’t that bad, really). Grab a sharp paring knife and cut around the stem of the apple, going about 1/3 the way into the center.

You can also use a spoon at this point to scrape out any seeds or tough bits of core remaining. Repeat with remaining apples.

If you’re assembling these early and plan to refrigerate them for a few hours before baking them, I would rub some lemon juice on the insides of the apples so they don’t turn brown. Lemon juice will brighten the flavor of the apples, too. If you happen to have a two-year-old around who is dying to help you, they’re great for that.

Grab a baking dish large enough to hold all of the apples. My 9×13 inch glass baking dish was the perfect size. Brush a liberal amount of butter on the sides and bottom of the pan. Don’t be shy.

Sprinkle some of the brown sugar into the pan as well.

Nestle your apples into the pan so they all stay upright. You don’t want that precious filling to spill out!

Speaking of the filling, grab a small bowl and pour the oats in.

Add the cinnamon (and any other spices you’d like to add).

And the rest of the brown sugar.

Give it a good mix. Or have your kitchen-maid-in-training do it for you.

This is the fun part. Put the rest of the softened butter in the oats and, using your hands, blend it until the butter is incorporated and you get a crumbly texture.

I knew she wouldn’t be able to resist this part.

This is roughly the texture you’re looking for. Try not to eat it right out of the bowl. Believe me, it’s hard.

Call your lovely assistant back over and have her spoon the filling into the apples. I was surprised at how well she did this. This is such a great recipe to involve kids in the kitchen!

We just kept piling it on until we ran out of filing.

Pop them into the oven for a while and …

Not only will your house smell amazing, but you’re super close to heaven in a bowl.

The instructions say to spoon the caramel sauce from the pan over the apples, but I didn’t have much sauce to speak of. Instead, we served these with vanilla bean gelato.

I also whipped up some sea salt vanilla bean caramel sauce and poured it over the top. Why I didn’t do that in the beginning is beyond me. If you’d like to make some homemade caramel sauce, there are a lots of recipes here on Tasty Kitchen! I included a few below that caught my eye.

Easy Caramel Sauce from Ree
Spiced Caramel Butter Sauce from Terri of That’s Some Good Cookin’
Vegan Caramel Sauce from tonijean
Salted Caramel Sauce from Megan Betz

Many thanks go to Laura for a fantastic and easy recipe to do with my kids! Be sure to check out her TK recipe box and her beautiful blog, My Friend’s Bakery, for more recipes.

Printable Recipe

Baked Apples

See post on Laura @ My Friend's Bakery’s site!

5.00 Mitt(s) 1 Rating(s)

Description

A simple, delicious dessert using fresh picked apples. Enjoy the season’s bountiful harvest.

Ingredients

FOR THE APPLES:
9 whole Small Baking Apples, Like MacIntosh
2 Tablespoons Butter, Room Temperature, For Greasing The Dish
2 Tablespoons Brown Sugar
FOR THE FILLING:
⅓ cups Butter, Room Temperature
⅓ cups Brown Sugar
1 cup Quick Cooking Oats
1 teaspoon Ground Cinnamon

Preparation Instructions

Preheat the oven to 350 F.

Wash and core the apples. Generously coat the bottom of an oven-safe baking dish (use one that’s big enough to fit all the apples into) with butter. Sprinkle the first amount of brown sugar over the base of the dish. Arrange the apples into the baking dish to fit.

In a separate bowl, crumble together the filling ingredients. Fill each cored apple with a generous amount of the filling.

Bake the apples for 30 to 40 minutes until soft. Remove from the oven and place 1 or 2 apples on each serving plate. Use a spoon to scoop some of the hot caramel from the bottom of the dish, and spoon it over each apple. Serve with a scoop of vanilla ice cream.

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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

Grilled Macadamia-Crusted Pineapple with Coconut Cream

Natalie | Perry's Plate — Thu, 03 Sep 2015 18:01:54 +0000

I big puffy heart love grilled pineapple. To me, it’s right up there with corn on the cob, watermelon, and drippy popsicles on my favorite summer food list. Cover it in crushed macadamia nuts and coconut cream, though? It’ll seem like you’re indulging, but it’s actually a pretty healthy treat!

I’ve been eyeing Taylor Kiser’s recipes for a while and her Grilled Macadamia-Crusted Pineapple with Coconut Cream caught my eye. Naturally.

Let’s make some!

You’ll need coconut milk, pineapple rings,macadamia nuts, honey, coconut oil, coconut sugar, and an egg.

Yes, I went with canned pineapple rings. I don’t have one of those nifty pineapple slicers. Plus, I had a 4-month-old baby strapped to my chest.

You’ll need to put the coconut milk in the fridge for several hours—preferably 24 hours.

Sprinkle some coconut sugar on the pineapple rings.

Flip them over and do the same on the other side.

Brush them with coconut oil.

Is your grill hot? You mean you don’t just leave it on all summer and constantly throw stuff on it? Party pooper.

Okay, grill those rings. You don’t have to make distinct grill marks, just get them golden brown and heated through. Flip them once, let them grill a little longer, then pull them off and set them aside.

Crush the nuts in a food processor or if your processor bowl happens to be in the dishwasher, use your blender. But be careful not to make macadamia nut butter. Not that that’s a bad thing, but in this case you might not want it.

Transfer the nuts to a shallow bowl.

Put your egg white into another shallow bowl.

Dip each ring into the egg white.

Then coat with the crushed nuts.

Throw the pineapple back on the grill for a few minutes until the nuts are lightly toasted. They burn easy, so keep an eye on them. I wouldn’t try to flip them or you’ll lose the coating.

Pull the coconut milk out of the fridge. Turn it upside down and open it from the bottom. Pour out the watery coconut milk and scrape out the cream at the bottom of the can. This is the coconut cream. Pretty cool, huh?

Stir in the honey, to taste.

Stack a few of those grilled, toasty pineapple rings …

And drizzle some cream on top. You could also put the cream in the fridge for several hours so it thickens up. I can’t wait that long. (Nor plan ahead these days.)

Eat up, friends.

Many thanks to Taylor Kiser for a delicious, light (paleo-friendly!) dessert! Go check out her blog Food Faith Fitness and her TK recipe box, which are both overflowing with great recipes.

Printable Recipe

Grilled Macadamia-Crusted Pineapple with Coconut Cream

by Taylor Kiser on June 5, 2015 in Dairy Free, Special Dietary Needs

See post on Taylor Kiser’s site!

0.00 Mitt(s) 0 Rating(s)

Description

Smokey-sweet grilled pineapple is crusted with macadamia nuts and then layered with coconut whipped cream for an easy, healthy, paleo-friendly summer dessert!

Ingredients

FOR THE PINEAPPLE:
12 Pineapple Rings
5-½ Tablespoons Coconut Sugar, Divided
1-¼ cup Dry Roasted Macadamia Nut Pieces
2 Large Egg Whites
Coconut Oil, Melted (for Grilling)
FOR THE COCONUT CREAM:
13 ounces, weight Canned Full-fat Coconut Milk, Chilled At Least 24 Hours
2 Tablespoons Honey
Mint, For Garnish

Preparation Instructions

Note: I like to whip my coconut cream a few hours in advance and then cover and refrigerate it. This way it hardens up and doesn’t melt as quickly one sandwiched between the warm pineapple. If you want to do this, do step 7 first.

1. Rub your grill generously with coconut oil and preheat to medium/high heat.
2. Lightly pat the pineapple rings dry and place them into a large bowl. Toss with 3 tablespoons of the coconut sugar until evenly coated.
3. Place the pineapple onto the preheated grill and cook until lightly charred and caramelized, about 2 minutes. Flip and repeat again. Place grilled pineapple on a plate and set aside. Turn your grill down to medium heat.
4. While the pineapple cools, place macadamia pieces into a small food processor (mine is 3 cups size) and process until large crumbs form. Spread the crumbs into a large, sided plate. Place the egg whites into a medium bowl.
5. Take one pineapple ring and dunk it into the egg whites, shaking off the excess. Then, place the pineapple into the macadamia pieces, using your opposite hand, and gently press both sides into the nut pieces. You’ll need to lightly press the nuts on to adhere them to the pineapple. Place onto a separate plate and repeat with remaining pieces.
6. Brush a little more coconut oil on the grill and place the pineapple back on it. Cook until the macadamia pieces are just beginning to look charred and the egg appears to set, about 1-2 minutes per side. Watch carefully so you don’t burn them. Transfer to a plate and let them cool while you make the coconut cream.
7. Turn your can of chilled coconut milk upside down and open. Pour out the liquid that has risen to the top (save it for a smoothie later) and scoop the thick cream from the bottom of the can into a large bowl. Add in the honey and beat with an electric hand mixer until light and fluffy (see note).
8. Place one ring of pineapple down on your serving plate and spoon (or pipe, like I did) some coconut cream (about a heaping 1 ½ tablespoons) onto the center. Top with another ring and repeat. Finish with one more piece of pineapple and a squeeze of coconut cream. Repeat with remaining rings.
9. Garnish with mint, if desired, and devour immediately!

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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

Moroccan Eggs

Natalie | Perry's Plate — Mon, 12 Jan 2015 10:00:14 +0000

Pregnancy makes me super lazy and undisciplined. We’re usually pretty health-conscious around here, but we’ve gone out to eat more times in the last few months than I’d like to admit. (I also have an aversion to doing dishes.)

When I find quick, simple, yet healthy meals to feed our little family (that my girls like!), I do a little dance of joy. This recipe for Moroccan Eggs submitted by TK member Katie is exactly that.

This is basically a recipe for shakshuka, which is eggs cooked in a spicy tomato sauce. This version is very simple, but very delicious. If you wanted to spice it up even more, you could add a Moroccan-style spice blend or some spicy sausage. I quite liked the simplicity of only using a handful of ingredients. Here, I’ll show you.

You’ll only need a large can of tomatoes, a sweet onion, garlic, parsley, eggs, cooking oil (I used avocado oil), cayenne, and salt and pepper. And perhaps something to accompany the eggs, such as crusty bread, rice, or roasted vegetables. (More on that later.)

The recipe calls for diced tomatoes, but I happened to have these San Marzano tomatoes on hand and decided to blend them up for a smoother consistency. Whatever floats your boat.

Yes, you’ll need to break out that knife and cutting board, but just for a minute! Dice that onion and give those cloves a good mincing.

Heat the oil in a medium-sized skillet and cook the onion and garlic until the onion is somewhat translucent and soft.

Add the tomatoes!

And however much cayenne you prefer. This little dusting was enough for me.

Don’t forget the salt and pepper.

Give it a stir. Notice how watery it is? We’re going to fix that.

Let the sauce simmer over medium-high heat for about 10 minutes or until some of that water has cooked off. Bubbling tomato sauce is a stovetop’s worst nightmare. You can partially cover the skillet with some foil so it doesn’t splatter everywhere and steam can still escape.

Now for the fun part. If your sauce is thick enough, make little divots in the sauce and add the eggs. The recipe suggests cracking them into a small bowl first, but I like living on the edge.

Bring the heat down to about medium-low and cover the skillet, allowing the eggs to cook. The whites should be cooked and the yolks should be a little runny.

Chop a little parsley and sprinkle it over the top. And you’re done! Easy, huh?

I try to avoid eating grains, except when I’m pregnant (see comment above about being undisciplined), but I made a valiant effort for you guys. So, I pushed thoughts of crusty bread out of my head and warmed up some leftover roasted Parmesan broccoli.

It was a PERFECT vehicle for those eggs and spicy sauce! Thank you, Katie, for a deliciously simple meal that may save us from grabbing a pizza!

Be sure to check out Katie’s TK recipe box and her blog, 24 Carrot Life for more tasty and healthy recipes!

Printable Recipe

Moroccan Eggs

by 24 Carrot Life on February 10, 2014 in Breakfast, Eggs

See post on 24 Carrot Life’s site!

5.00 Mitt(s) 1 Rating(s)

Description

These Moroccan Eggs are made with just a few natural ingredients and taste so great with toasted crusty bread.

Ingredients

1 Tablespoon Olive Oil
1 whole Red Onion, Chopped
4 cloves Garlic, Minced
28 ounces, weight Canned Chopped Tomatoes
¼ teaspoons Cayenne Pepper
Salt And Pepper, to taste
4 whole Large Eggs
Chopped Parsley For Garnish
Crusty Bread, Toasted, To Serve

Preparation Instructions

Add olive oil to a pan over medium heat. Once hot, add onion and garlic and cook for about 4 minutes, or until translucent.

Add tomatoes and cook on medium high heat for about 10 minutes. Once tomato juice has cooked off, add cayenne pepper, salt, and pepper. Stir to combine.

Using the back of a large cooking spoon, make a divot for each egg. Crack eggs one by one into a separate bowl to make sure there are no shell pieces. Slowly add one egg into each divet, repeating separately with each egg.

Cover the skillet and cook on low heat until the egg whites are cooked, about 5 minutes.

Garnish with parsley and serve with toasted bread for dipping.

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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

Scalloped Hasselback Sweet Potatoes

Natalie | Perry's Plate — Mon, 29 Dec 2014 17:39:24 +0000

I’m a big fan of cheese. Especially smoked cheeses. I also love sweet potatoes in savory dishes—especially those with smoky flavors. Clearly this recipe was meant for me.

This Scalloped Hasselback Sweet Potatoes recipe submitted by TK member Tove is the newest addition to my special occasion recipe file. I paired these with some spice-crusted steaks for dinner, but it would also play well with just about any roasted meat or bring a smoky-sweet addition to a potluck spread.

By the way, if you’re a bit of a geek like me, you may be thinking these don’t look like Hasselback potatoes. And you’d get extra points for that. Hasselback potatoes are usually left whole, sliced but with the bottoms attached so the slices stay upright when cooked (like this). This dish is more like a Hasselback Potato Gratin: the potatoes are sliced, but stacked tightly in the dish so they stand upright. I used a larger dish, so my potato slices look like they’re taking a nap, not unlike me after a long day spent running after toddlers.

Culinary terms aside, this dish is delicious any way you slice it. And there are only five ingredients! Fabulous!

You’ll only need sweet potatoes, shredded smoked gouda, heavy cream, fresh thyme, and salt.

Put the cheese in a medium-sized bowl.

While making this recipe I discovered that my kids don’t like smoked gouda. I was shocked and questioned our biological relationship. They love fresh Parmesan, Romano, goat cheese, feta, and even Dubliner. But not smoked gouda? My mind is still reeling.

Anyway, back to the recipe. Add the cream to the cheese.

Sprinkle on the thyme leaves. You can also use dried thyme if you like, probably about 1/4 teaspoon.

Add in the salt and give it a quick stir to combine.

Now for the sweet potatoes. Peel them!

Do you know the difference between a sweet potato and a yam?

My inner food geek is about to come out in full force now. Just a warning.

The ones we see in the grocery stores labeled as “yams” are actually orange sweet potatoes. The lighter ones are simply white sweet potatoes. True yams are native to the Caribbean and are white and very starchy. Unless you shop at an extremely diverse market or spend a lot of time in the Caribbean, you’ll probably never encounter a true yam in your life.

This information makes me want to take a Sharpie to the signs in the grocery store. (That’s my inner perfectionist coming out.)

This is when you’ll be so glad you have a mandoline slicer! I love mine and use it often. For this, I used the “thin” blade, just slightly thicker than the “thinnest” blade.

Here’s the messy, fun part. Dip the potato slices in the cream/cheese mixture and lay them in a baking dish. I did them a handful at a time. Try to get them to stand upright if you can for that Hasselback look. As I mentioned earlier, my dish was a little large for that so they’re sort of lounging on each other.

When you’re finished, spread the remaining cream/cheese mixture over the top. I only had a few chunks of cheese left.

Cover the dish with aluminum foil and bake for about 35 minutes.

Tove suggests sprinkling brown sugar over the top and returning the pan to the oven, uncovered, for 10 more minutes. Just out of personal preference, I just sprinkled more cheese to keep the flavors in the dish more savory.

Now, eat! I made a double batch of these for a church potluck (after we devoured the first pan) and I came home without leftovers! If you love smoked gouda, you’ll love these. The cheese plays so nicely with the sweetness from the potatoes. And the cream … well, cream makes everything nicer.

Thank you, Tove, for a fantastic holiday side dish recipe!

Be sure to check out Tove’s TK recipe box and her blog, Sweet Sour Savory, for some Scandinavian-inspired recipes!

Recipe adaptations:
When I made this recipe, I used 1 1/2 pounds of potatoes and 1 1/2 cups of cheese and liked that ratio. I also left off the brown sugar topping and added a little more cheese.

Printable Recipe

Scalloped Hasselback Sweet Potatoes

by sweetsoursavory on November 10, 2014 in Holidays, Thanksgiving

See post on sweetsoursavory’s site!

5.00 Mitt(s) 1 Rating(s)

Description

The smoked gouda and the sweet potatoes and with the caramelized crunch works perfect.

These sweet potatoes are very addictive.

Ingredients

½ cups Grated Smoked Gouda
6 ounces, fluid Heavy Whipping Cream
2 sprigs Thyme Leaves, Leaves Only
¼ teaspoons Salt
2 pounds Sweet Potatoes

Preparation Instructions

Preheat the oven to 400℉ (200℃).

Grate the cheese, and mix it with cream, thyme and some salt.

Peel the potatoes and slice them thinly on a mandoline. Toss the potato slices in the cream/cheese mixture, making sure to cover each slice.

Stack the potato slices and lay them in ovenproof dish with their edges aligned vertically. Continue to fill the dish with the potatoes until the dish is filled. Pour excess cream/cheese mixture evenly over potatoes.

Cover dish with tin foil, and bake the potatoes for about 35 minutes until the potatoes are tender when pierced with a knife

Take off the foil and sprinkle the brown sugar on top, and continue to bake for another 5–10 minutes until the sugar has caramelized.

When the potatoes is done, take the dish out of the oven and let the potatoes rest for a few minutes, before serving. Enjoy!

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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

Tropical Thai Chicken Curry

Natalie | Perry's Plate — Mon, 17 Nov 2014 10:00:32 +0000

I love Thai food. And I’m thankful for the fact that I can walk into almost any grocery store in this country and buy tropical fruit and Thai curry paste. Isn’t it amazing that we have access to all of these things? It wasn’t that long ago when ethnic flavors and produce just weren’t available here. It’s fantastic.

You know what else is great? Easy, approachable ethnic recipes to make during the holidays. I can only eat so much bread, potatoes, and heavy cream, you know? I need recipes that are quick and different from the typically rich meals of the season.

Enter: Tropical Thai Chicken Curry This recipe submitted by Anetta is exactly what I was looking for. If you prep the ingredients ahead of time you can have this on the table in about 15 minutes. Really.

Here, I’ll show you.

You’ll need a few things, but luckily they’re all relatively easy to find. Boneless, skinless chicken breasts or thighs, pineapple, mangoes, fresh basil, a lime, coconut milk, a sweetener (I used coconut sugar), red Thai curry paste, and fish sauce.

The coconut milk, curry paste, and fish sauce can be found in that Asian section I was talking about. Or an ethnic grocery store, if you’re lucky to have one in your town.

Don’t ask me what fish sauce it. And don’t smell it. Just use it and you won’t be sorry.

First, get a big, sturdy pan out and warm up the half of the coconut milk until it’s bubbly.

Add the curry paste.

If I’m not mistaken, red curry paste is the most spicy of the Thai curry pastes, followed by green paste and then yellow being the least spicy.

Because I have little ones I need to feed, I was conservative with the amount I initially added, but I ended up putting more in later. And it still wasn’t too spicy! I’m pretty sure the coconut milk and sweetness from the fruit mellowed it out. So, don’t be shy with it!

Once you get the paste incorporated and a lovely salmon-colored sauce started, add the fish sauce (you smelled it, didn’t you?), sweetener, and lime juice.

The recipe originally called for wild lime leaves, but I was unable to find them. Perhaps I could have looked harder, but I didn’t want to tote my crazy never-wants-to-stay-in-the-cart-monkey-child to one more place.

So, I took Anetta’s advice and used half a lime. And kept my sanity.

Now, add the rest of the coconut milk.

In go the thinly sliced chicken, mango, and pineapple chunks.

The next time I make this, I think I’ll add a handful or two of butternut squash chunks. It’ll blend right in! (It’s physically painful for me to make a meal without vegetables. There, I said it.)

Stir it well, then cover and let it simmer for a few minutes until the chicken is cooked through. It’ll go fast and give you just enough time to chiffonade the basil.

To chiffonade sounds fancy, but it just means you’re cutting the basil into little strips. That’s all. You could even say it with a French accent.

First, stack the leaves.

Roll them tightly.

Then slice it up!

When the curry is finished, sprinkle the basil over top.

Aaaaaand serve.

I used brown basmati rice, but you can use jasmine rice, quinoa, or even cauliflower rice if you’re watching your grain intake.

Be sure to check out Anetta’s Tasty Kitchen recipe box. Hers should really be called a treasure box with so many easy recipes from around the globe. Check out her blog, The Wanderlust Kitchen, too!

Note: I replaced the water in the recipe with additional coconut milk. I make my own coconut milk, which tends to be thinner than commercially canned coconut milk. Next time, I’ll just leave it out completely or reduce the coconut milk to get some of the water out.

Printable Recipe

Tropical Thai Chicken Curry

by Anetta (The Wanderlust Kitchen) on August 19, 2013 in Main Courses, Poultry

See post on Anetta (The Wanderlust Kitchen)’s site!

5.00 Mitt(s) 1 Rating(s)

Description

Pineapple and mango add sweetness to this rich and flavorful chicken curry dish. Under 500 calories per serving, and only 30 minutes until dinner is ready.

Ingredients

1 can (14 Oz. Size) Coconut Milk, Divided
2 Tablespoons Plus 1 Teaspoon Red Curry Paste
2 Tablespoons Fish Sauce
1 Tablespoon Palm Sugar Or Brown Sugar
4 whole Wild Lime Leaves (or Juice From Half A Lime)
½ cups Water
1 pound Boneless, Skinless Chicken Breast, Very Thinly Sliced
1 cup Fresh Pineapple Chunks
1 whole Mango, Peeled And Diced
⅓ cups Fresh Basil Leaves, Sliced
Cooked Jasmine Rice, To Serve

Preparation Instructions

1. Heat half the coconut milk in a wok or heavy-bottomed skillet over medium-high heat until foaming.

2. Add curry paste and stir to combine. Add fish sauce, sugar, and lime leaves and let cook for 1 minute. Add remaining coconut milk and water.

3. Add chicken, pineapple, and mango to the curry and let cook for 2-3 minutes. Reduce heat to simmer and continue to cook for 5 minutes or until chicken is cooked through.

4. Remove from heat. Remove wild lime leaves and stir in the sliced basil. Serve with jasmine rice.

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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

Grilled Brie with Grilled Corn and Mango Salsa

Natalie | Perry's Plate — Mon, 15 Sep 2014 09:00:07 +0000

I love finding recipes that nearly knock me out of my chair and get lodged into my brain so tightly that they MUST be made within the week. It’s an extra bonus if it ends up being as good as it looks.

One of my favorite things ever is ooey-gooey brie. Grilled corn is also up there. So is mango salsa. And bacon. (Clearly.) So you can imagine my reaction when I saw the Grilled Brie with Grilled Corn and Mango Salsa recipe from TK member Justine.

I believe I shrieked out loud.

It never occurred to me to grill brie. Or pair it with a salsa. Or put bacon in mango salsa. The whole thing almost made my head explode—in the best way possible. It’s brilliant. And it was like summertime on a platter.

Luckily it’s not hard, either. Here, I’ll show you!

Brie, fresh corn, crispy bacon. (Wow, we could stop there and make something tasty, couldn’t we?) Also, mango, avocado, tomato, fresh cilantro, onion, lime, jalapeno, cumin, and salt.

Start by dicing the mango, tomato, onion, and avocado. It helps if they’re all roughly the same size.

Now prep the jalapeno by cutting the top off, slicing it in half, removing the seeds, and mincing. You don’t have to remove the seeds if you want it spicy. I have small children who are still in “spicy food training” so I removed most of mine.

Now chop the cilantro. Throw the cobs on a hot grill for several minutes and turn them a few times until you get a few charred spots. Let them cool and remove the corn from the cobs with a sharp knife.

Yes, this takes some prep work, but you’re seriously almost done. I hope you have some chips ready.

Combine everything you just prepped, along with the bacon, into a bowl.

Add the cumin.

And the salt.

And the lime. Start with a half lime and add more later if you think it needs it.

Give the whole thing a stir. Then stand back in awe because it’ll be the prettiest bowl of food you’ve ever seen.

Now the brie. Is your grill still hot? Good.

Remove the brie from the package and take off any foil/paper it is wrapped in.

Place it on a sheet of aluminum foil.

Wrap it tight. Then cook it on the grill, flipping once, until it has warmed and is slightly gooey, but not too gooey or it’ll fall apart when you try to take it out of the foil.

Alternately, if you’re using a stove-top grill pan, you can put the brie right on the pan instead of covering it with foil. And you’ll have pretty grill marks like Justine’s brie.

This doesn’t look very grilled but I promise it’s nice and warm on the inside. Place the brie on a serving dish.

Spoon some of that gorgeous salsa over the top. You can be liberal with this. You’ll have GOBS of salsa leftover. If you’d rather not have gobs of salsa leftover, then cut the salsa part of the recipe in half.

Throw some chips in there and try to restrain yourself if you are expecting company.

If not, then eat away. I would recommend having another person with you so you don’t end up eating the entire thing yourself.

Just, um, a warning. It can happen.

Because it’s really hard to stop eating this. It’s like deconstructed nachos with fancy cheese. And it tastes every bit as good as you think it will. Maybe even better.

You should definitely check out Justine’s TK recipe box! I just saw about six things I want to make. (Chipotle Baked Sweet Potato Fries? Yes, please.) You can also find her over on her blog, Cooking and Beer.

Printable Recipe

Grilled Brie with Grilled Corn and Mango Salsa

by Justine Sulia (Cooking and Beer) on July 17, 2014 in Appetizers

See post on Justine Sulia (Cooking and Beer)’s site!

0.00 Mitt(s) 0 Rating(s)

Description

This grilled brie is the perfect appetizer to serve at your next party!

Ingredients

2 ears Corn, Cleaned
1 whole Jalapeño, Seeds And Stem Removed, Diced Small
¼ cups Red Onion, Diced Small
1 whole Large Mango, Pitted And Skin Removed, Diced
1 whole Tomato, Seeds Removed, Diced
1 whole Large Avocado, Pitted And Skin Removed, Diced
3 slices Thick-cut Bacon, Cooked Until Crisp, Chopped (May Be Omitted For A Vegetarian Version)
¼ cups Fresh Cilantro, Chopped
1 Tablespoon Lime Juice
½ teaspoons Salt
1 teaspoon Sugar
½ teaspoons Cumin
8 ounces, weight Brie Cheese Wheel
Toasts Or Tortilla Chips (for Serving)

Preparation Instructions

Preheat grill or grill pan to medium-high heat. Wrap corn in foil and place on the grill. Grill until warm, about 5-6 minutes, turning the cobs often. Remove from heat and set aside to cool slightly. Decrease the heat on grill or grill pan to medium-low.

Once the corn is cool enough to handle, remove the kernels carefully.

To prepare the salsa, combine the corn kernels, jalapeño, red onion, mango, tomato, avocado, cilantro, lime juice, a dash of salt to taste, sugar and cumin in a medium bowl. Add bacon (if using) and toss to combine. Set aside.

Now it’s time to grill your brie. If you are using a grill pan, you may place the brie directly on a greased grill pan. Cook for 4-5 minutes on each side or until you have nice grill marks and the center is warm. If you are using an actual gas or charcoal grill, wrap the brie in foil and grill for 10-12 minutes or until the brie is warm and “oozy.” Be careful to not place the brie directly over an open flame without being wrapped in foil as the paper is subject to burn.

Serve the brie topped with corn and mango salsa with toasts or tortilla chips. Enjoy!

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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

Singapore Noodles (Singapore Mei Fun)

Natalie | Perry's Plate — Tue, 02 Sep 2014 10:00:12 +0000

As much as I love eating out, I can’t help but mentally calculate the meal I could have prepared at home for the cost of the meal in the restaurant. That meal in my head is usually much larger and consists of higher quality food. Often it ends up tasting better and costing less. Plus, it’s almost always healthier when made at home.

That being said, I don’t miss having someone else do the work and clean up the mess when it’s all over. I suppose that’s what we pay for when we eat out. Not having a toddler clinging to my legs is sometimes worth the extra cost.

Having small children definitely helps with the temptation to eat out frequently. So does finding popular restaurant or take out recipes to prepare at home. Enter: Singapore Noodles (Singapore Mei Fun) from Tasty Kitchen member Sarah.

You’ll be glad you stayed home for this. I promise.

Let’s get started!

First you’ll need a bunch of stuff. Nothing too hard to find, though. You’ll need medium uncooked shrimp (peeled, tail-on), Napa cabbage, a red onion, soy sauce (or tamari), sesame seed oil, rice noodles (I used Maifun rice sticks), coconut oil (or any other heat-safe oil), curry powder, eggs, salt, carrots, and green onions. The recipe also calls for Chinese sausage. I don’t recall ever seeing Chinese sausage in a store in Northern Nevada and taking small children on a hunt around town is about as fun as taking them to a nice restaurant. So, I used smoked deli ham like Sarah suggested.

If your shrimp is frozen (like mine was), put them in a sieve and run tepid water over them for a minute or so until they soften. I left mine sitting in the sink for several minutes while I gathered the rest of the ingredients.

Once the shrimp is fully thawed, pull the tails off. Then, run the tip of your knife along the inside curve of each shrimp to remove the intestinal tract. (Yep, that’s what that is. Gross, huh?) This really doesn’t take long.

Now we start prepping the vegetables. This recipe is rather heavy on the chopping, but the cooking time is super quick and easy. It all balances out!

Slice the Napa cabbage into skinny ribbons.

Shred the carrots and slice the green onions thinly.

Trim, peel, and slice the red onion.

Slice up that deli ham, too.

Chopping is over! We survived!

Now crack the eggs into a bowl and give them a good whisk. Pour them into a small nonstick skillet, and cook until eggs are done, flipping halfway through. You want to make an omelet-like form instead of a scramble, so don’t move them around while they cook.

Transfer them to a cutting board and … oh. I guess we do have a little chopping left. But it’s super quick. Cut the eggs into ribbons.

Place the rice noodles in a bowl of hot water. Let them sit for 5 minutes or until they become pliable but still too crunchy to eat. If you leave them in too long, they’ll turn to mush when you cook them.

Alrighty. We’ve got our ingredients prepped and ready to go. You could actually do this the night before and keep them refrigerated until you need them. That would be handy on a busy night and you’d have dinner on the table in less than 15 minutes.

Your family will think you’re a rockstar.

Grab your wok. Or large saute pan with high sides. Or some kind of deep skillet to keep everything in.

Bring the coconut oil to medium-high heat, then add the shrimp.

Add the ham. Stir them around and keep things moving as you add the other ingredients.

Now throw in the cabbage, red onion, and shredded carrots.

I have to tell you. Trying to photograph a stir-fry step-by-step is an adventure. Seriously. Tossing vegetables into a screaming hot skillet and keeping them from burning while trying to get decent sort-of-in-focus photos through all the steam is wild. I like to live on the edge.

Once you get it all mixed together, add the curry. And stir again.

There’s a reason why this is a stir-fry.

Add the rice noodles, breaking them apart as you put them in. Using your tongs, try to combine the rice noodles with the rest of the contents of the pan.

If you spill, I won’t judge.

We’re almost to the finish line! Add the soy sauce and sesame oil.

Add the green onions, salt, pepper, and egg ribbons. Stir those in gently.

Dump it all onto a platter and serve it up!

I have to say, this exceeded my expectations. I ADORE this meal. It was fun to make, and I love the bright colors from the spices and vegetables. It’s also light, but filling. You could even replace some noodles with more vegetables to add more of those vitamin things. If you don’t like shrimp, thinly sliced chicken or beef would also be good.

Thank you, Sarah, for giving me another reason to make a meal at home!

Be sure to visit Sarah’s TK recipe box and her blog, The Woks of Life (I love that name) for more Chinese recipes!

Notes:
1. This recipe called for dried chiles which I initially omitted because my kids freak out when food has the slightest amount of heat. However, I added them anyway at the last minute, and I’m glad I did! Three peppers gave it just the right amount of tingle.
2. I doubled this recipe to feed our family of five and ended up with a lot of food. Enough for 6 adult servings.

Printable Recipe

Singapore Noodles (Singapore Mei Fun)

by Sarah @ The Woks of Life on November 5, 2013 in Main Courses

See post on Sarah @ The Woks of Life’s site!

5.00 Mitt(s) 2 Rating(s)

Description

You’ll find it on every takeout menu in America but it’s actually really easy to make at home! Try my dad’s authentic recipe.

Ingredients

12 whole Shrimps, Peeled, Deveined, And Butterflied
2 cups Soaked Rice Noodles
2 whole Eggs (optional)
3 cups Shredded Napa Cabbage
1 whole Carrot
1 whole Scallion
½ whole Red Onion
3 whole Dried Red Chiles (optional)
⅓ cups Thinly Sliced Roast Pork, Ham, Or Chinese Sausage
1 Tablespoon Oil
1-½ Tablespoon Curry Powder
2 teaspoons Salt
1 Tablespoon Shaoxing Wine
½ teaspoons Sesame Oil
½ Tablespoons Soy Sauce
¼ teaspoons White Pepper

Preparation Instructions

Rinse the shrimp and pat dry. Soak the rice noodles in cold water for 20 minutes. Drain the noodles just before you’re ready cook.

If you decide to use eggs in this, beat them in a bowl and make a thin omelet by cooking eggs in a hot oiled wok or nonstick skillet. Transfer to the cutting board and cut the omelet into thin strips about 2 to 3 inches long and set aside. Julienne the napa cabbage, carrot, and scallion. Thinly slice the red onion and set aside along with the dried chili peppers. Cut the Chinese sausage (or ham or pork) into thin pieces similar to the size of the carrots.

Heat the wok on the highest setting and add oil, sausage and shrimp and stir-fry for about 10 seconds. Add the dried chili peppers, carrot, napa cabbage and onion and stir-fry for about 30 seconds and then sprinkle the curry powder evenly over the mixture.

Add the rice noodles and while doing so, make sure you rip them into manageable 7- to 8-inch lengths for easy eating later. Add the salt and wine and mix well (about 1 to 2 minutes), making sure you firmly scrape the bottom of the wok with your spatula to prevent the noodles from sticking. A hot wok is a must to prevent sticking but ensuring that you scrape the bottom of the wok as you mix is an important technique.

The noodles should be taking on the rich color of the curry powder. Add the sesame oil, soy sauce, white pepper, scallions and the cooked egg if you decided to include it. Mix thoroughly again for another minute, plate and serve immediately!

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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

Homemade Teriyaki Sauce

Natalie | Perry's Plate — Mon, 07 Jul 2014 10:00:58 +0000

I don’t know about you, but I love making things from scratch—especially things that you’d normally buy at the grocery store. It tends to be a lot less expensive and more healthy when you do this. And it almost always tastes better.

But it can also be a big pain in the rear. Once I ran out of homemade taco seasoning, curry powder, ranch dressing mix, chicken broth, marinara, and pancake mix.

All in the same week.

After I spent a couple of days restocking, I decided I’d love to hire someone to keep my kitchen stocked with homemade staples. If I had to choose, I’d probably pick Tasty Kitchen member Laurie for the job. Cooking and baking from scratch is her gig! Plus, she’s super nice. (And she’d be fun to hang out with.)

Laurie’s recipe for Homemade Teriyaki Sauce caught my eye one day while browsing around Tasty Kitchen. I’m not a big fan of commercial teriyaki sauce because I find it way too sweet and full of other “stuff” I’d rather not eat, so making some from scratch really appealed to me.

I’m so glad I tried it! Laurie’s version is light and perfectly sweet. Luckily, it’s super easy. Here, I’ll show you.

You’ll need pineapple juice, ground mustard, pepper, fresh garlic, fresh ginger, soy sauce, and a sweetener.

If you happen to have allergies or avoid certain types of foods, you can do some substitution here. Because we avoid soy products and refined sugar, I used coconut aminos (a milder alternative to soy sauce) and coconut sugar (a less processed sweetener that has a similar taste to brown sugar).

Also, if you can’t have pineapple juice, then Laurie suggests white grape juice as a good alternative.

Just be sure to use fresh ginger and garlic!

First, peel the garlic and ginger and mince it in your food processor. You can also use a knife if you like. Just make sure the pieces are really small.

Add the sugar.

Add the soy sauce.

And the ground mustard.

And the pepper. Then give the whole thing a thorough buzz.

Pour it into a quart-sized jar. I used a Mason jar because I’m in love with them.

Seriously. I have a drawer in my kitchen dedicated to mason jar lids and rings. You’d think that I also do my fair share of preserving, but I don’t. I’m just a weirdo.

Now pour in the pineapple sauce and give it a good shake.

Aaand … that’s it. Voilà! Teriyaki sauce. It’s ready to use!

I noticed that mine is considerably lighter in color than Laurie’s. I think it’s because coconut aminos is lighter in color than soy sauce.

You can use this like you would regular teriyaki sauce.

One night I had some naked drumsticks staring at me and begging for a marinade.

After a good salt and pepper shower, I poured about a cup of the teriyaki sauce on them and let them sit for a while. (It really wasn’t that long, and I’d definitely let them marinate for several hours next time.)

After baking for about 40 minutes, we ended up with this: juicy, tender, flavorful chicken and some CRAZY good pan sauce that my kids practically licked off their plates!

(Did you know pineapple juice is a natural meat tenderizer? It has something to do with the enzymes in the fruit, but don’t ask me how. That’s as scientific as I get.)

I’ve also used it in a vegetable and pineapple stir-fry and on some foil-packet grilled salmon. I think it’s safe to say that this will be a regular pantry staple. Luckily it keeps for about a month in the fridge!

Thanks so much, Laurie! Be sure to check out Laurie’s TK recipe box as well as her own beautiful blog, Simply Scratch, for more from-scratch recipe inspiration.

Printable Recipe

Homemade Teriyaki Sauce

by Laurie - Simply Scratch on February 7, 2013 in Homemade Ingredients

See post on Laurie - Simply Scratch’s site!

5.00 Mitt(s) 1 Rating(s)

Description

Who knew making your own teriyaki sauce was THIS easy?

Ingredients

2 cloves Fresh Garlic, Smashed, Peeled And Roughly Chopped
1 Tablespoon To 2 Tablespoons Fresh Ginger, Peeled And Roughly Chopped
¼ cups Dark Brown Sugar
½ cups Tamari Or Soy Sauce
½ Tablespoons Dry Mustard
¼ teaspoons White Pepper
2 cups Pineapple Juice

Preparation Instructions

Place the chopped garlic and ginger in a blender or food processor and pulse to mince.

Add the brown sugar, tamari, dry mustard and white pepper into the food processor with the garlic and ginger and pulse until combined and the sugar is dissolved.

Pour the tamari/garlic/ginger mixture into a large jar and add in the juice. Shake and store in the fridge for a month (maybe longer)!

Note: Use tamari instead of soy sauce to keep this gluten free. Also white grape juice can be substituted for the pineapple juice if in a pinch!

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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

Paleo Brownies

Natalie | Perry's Plate — Mon, 23 Jun 2014 13:17:29 +0000

Some days I really want a brownie. Okay, most days I really want a brownie, but making brownies all the time would be a dangerous thing for me. I have very little self-control when there are baked goods sitting on my counter, and I end up eating them for breakfast.

No bueno.

Enter: Paleo Brownies by TK member elanaspantry. Elana is known for her almond flour recipes and paleo-focused blog and cookbooks. I’ve been reading her blog for several years and have had a lot of luck with her recipes. I think she has magical powers.

These chocolatey bites were just the thing to curb my brownie cravings without completely falling off the healthy wagon. They’re naturally sweetened, grain-free, and dairy-free. Can’t get much better than that.

Plus, they have a rich, dark, chocolate flavor. I like my chocolate (and my brownies) dark.

Let’s get started!

You’ll need eggs, baking soda, vanilla stevia, coconut oil, blanched almond flour, dates, 100% cacao baking chocolate, and salt.

First, put the almond flour, salt, and baking soda in the work bowl of a food processor. My food processor has a 9-cup bowl. You may be able to get away with a 7-cup bowl but I wouldn’t go smaller than that.

Did I mention all of this is done in a food processor? No other dishes or pots and pans needed! If you don’t have a food processor, go buy one.

Joking. (Kinda.)

You can make it without a food processor, but you’ll have to tweak the instructions a bit. I’ll help you out when we get to that point.

Chop the chocolate into smaller pieces and add them to the food processor.

If you don’t have a food processor, melt the chocolate over low heat and stir it into the almond flour mixture.

Pulse the mixture until it resembles wet sand and all of the large chocolate chunks have been broken down.

Now for the dates. If your dates aren’t pitted, you’ll need to remove the pits. It’s super easy. Just rip them in half and pull the pits out.

Add the date halves to the food processor.

If you (still) don’t have a food processor, jump in your car and grab one. I’ll wait.

Pulse the mixture until (again) it looks like wet sand and the dates are broken up well.

No processor, still? You’ll need to chop those babies up really small. As in, mince. Then stir them into the mixture.

Time for eggs! The recipe suggested three eggs, but my eggs were on the small side, so I used four. Blend the mixture again!

Add the vanilla stevia.

And coconut oil. I’ve made this with coconut oil in both liquid and solid form. It didn’t make a difference in the end.

After the last blend, it should be thick and look something like this.

Transfer the mixture into a greased 8 or 9-inch square baking pan. I used coconut oil spray to grease my pan.

Bake as directed in the recipe until an inserted toothpick comes out clean.

Here they are after baking! I was ready to dive into these when I read, “Allow brownies to cool for 2 hours, then serve.”

DEVASTATION.

After making these a few times, I trust Elana. They taste much better after they’ve been sitting around a while. I thought the flavor was even better the next day. So wait, if you can. If you can’t, I won’t judge.

They come out of the pan and slice so well, too!

Thanks so much, Elana, for a healthier alternative to one of my favorite treats!

Go check out Elana’s TK Recipe Box as well as her blog, Elana’s Pantry for more paleo recipes and naturally-sweetened grain-free treats!

Notes:
These were slightly more cakey than I like my brownies to be, so I decided three eggs was better, even if said eggs were small. Also, if you reduce the baking time by a few minutes the texture is even more fudgy—which is my favorite.

Printable Recipe

Paleo Brownies

by elanaspantry on April 19, 2013 in Brownies and Bars, Desserts

See post on elanaspantry’s site!

5.00 Mitt(s) 1 Rating(s)

Description

These dark chocolate brownies are lightly-sweetened with dates and packed with other Paleo perks such as coconut oil.

Ingredients

1 cup Blanched Almond Flour
¼ teaspoons Celtic Sea Salt
¼ teaspoons Baking Soda
4 ounces, weight Baking Chocolate, 100% Cacao
7 Medjool Dates
3 Eggs
½ cups Coconut Oil
½ teaspoons Vanilla Stevia

Preparation Instructions

Preheat oven to 350°.

In a food processor, pulse together almond flour, salt and baking soda. Add the squares of dark chocolate and pulse until you reach the texture of coarse sand. Add the dates and pulse until you reach the texture of coarse sand. Add eggs and pulse to combine. Add coconut oil and stevia and pulse until mixture is smooth.

Transfer mixture to a greased 8 x 8 inch baking dish. Mixture will be very thick so you’ll need to smooth it with a spatula.

Bake at 350°F for 18-22 minutes. Remove from oven and set dish on a rack. Allow brownies to cool for 2 hours, then serve.

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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

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