Garlic Sauteed Swiss Chard with Noodles

*This recipe is linked to Seasonal Sunday over at Brittany's blog Real Sustenance. She is so inspiring, you have to check out her amazing recipes!

I made a resolution to post pictures with each recipe, so here you are! They probably won't be the most beautiful photos, but I'll post a picture.

Garlic Sauteed Swiss Chard with Noodles

Serves 4-6

3 TB extra-virgin olive oil

1 head garlic, minced

1 medium onion, finely chopped

2 pounds Swiss chard (I used Rainbow Chard, but Green Chard will work as well)

1 pound whole grain spaghetti (I used this GF Brown Rice Spaghetti, sold at Good Earth)

2 large Roma tomatoes

1 1/2 C fresh grated Parmesan

pinch of red pepper flakes

salt and pepper to taste

1. Cook pasta al dente (this cuts the starchy carbohydrates down significantly). Drain, reserving 1 cup of pasta water. Set aside. If using GF pasta, check product instructions to see if it is recommended to rinse your pasta.

2. Remove the leaves of the chard from the center stem. Discard the stems and coarsely chop the chard.

3. Heat oil in a 12 inch heavy skillet over medium heat. Cook onions and cook until translucent, about 3 minutes. Add garlic and cook an additional 1-2 minutes. Add tomatoes and cook an additional 2-3 minutes.

4. Add the chard to the onion mixture and mix well to coat with oil. Cook 5-8 minutes until leaves are tender. Add a pinch of red pepper flakes.

5. Add the cooked spaghetti and reserved pasta water to the skillet and cook an additional 2-3 minutes. Season with salt and pepper. Remove from heat and stir in grated Parmesan. Serve immediately.

Serve alongside a grilled chicken breast, or cut up the chicken and throw it in the mix. :)

Chocolate Cake Doughnut Balls - GF

I made these for my family and everyone liked them, even the GF haters. :)

Gluten Free Chocolate Cake Doughnut Balls

2 eggs, beaten

2 C buttermilk (you can make your own by adding 2 TB of apple cider vinegar to 2 cups milk or other dairy alternative)

1/4 C butter, melted

5 C gluten free all-purpose flour blend (I used Bob's Red Mill)

1 C sugar

1 tsp nutmeg

1/2 C unsweetened cocoa powder

1/2 tsp cinnamon

2 tsp baking soda

1 tsp baking powder

2 tsp salt

1. Beat the eggs, buttermilk, and melted butter in a large bowl with a whisk.

2. Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.

3. Let the dough rest for 15 minutes. Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F). Make the chocolate glaze (recipe to follow) and keep warm until ready.

4. Using a small cookie dough scoop. Carefully drop each doughnut ball in hot oil with fingers, being cautious not to splash oil. Cook until golden brown on both sides (just a few minutes). You will need to cook just a few at a time, but the cooking doesn't take long at all so this goes quickly.

5. Remove donuts from oil with a slotted spoon or spatula, and place on a plate lined with two layers of paper towel or brown paper to absorb oil. While still warm roll in chocolate glaze.

Chocolate Glaze

5 TB unsalted butter

4 oz. Semisweet chocolate chips

2 C powdered sugar

1 1/2 tsp vanilla extract

1/4 C hot water

1. Fill the bottom of a double boiler with 1 inch of water and bring to a simmer over medium heat. In the top pan of the double boiler, melt the butter and chocolate chips.

2. Remove from heat and whisk in the powdered sugar, vanilla and hot water until combined.

3. Set the top of the pan over the simmering water and keep the glaze warm until read to use.

4. Dip the doughnuts, one at a time, into the warm glaze, covering the top half of each with glaze.

5. Place the doughnuts, glazed side up, on a wire wrack and let the glaze set for 10 minutes.

Chicken Piccata

This is the recipe my mom makes for our family all the time. It is one of our favorites.

Chicken Piccata

4 skinless boneless chicken breast halves

1.5 T butter

1.5 T olive oil

Flour (we use a GF flour blend)

1/4 cup fresh lemon juice

1/4 cup chicken broth

1/4 cup drained capers

1 clove garlic, chopped

1/2 can quartered artichoke hearts

1. Either pound the chicken out thin or butterfly the breasts. Dredge in flour, and set aside.

2. Heat oil and butter in a medium skillet over medium-high heat. Once the oil is hot, brown the chicken breasts until lightly brown, about 2-3 minutes on each side.

3. To the pan add the lemon juice, chicken broth, capers, garlic and artichoke hearts. Simmer until the chicken is done.

I serve this dish with the Brown Rice with Parmesan, Lemon and Herbs and broiled asparagus.

Raspberry Vinaigrette

Raspberry Vinaigrette Dressing

1 TB all fruit raspberry jam
2 tsp olive oil
2 tsp balsamic vinegar
1 tsp agave nectar
1 TB fresh citrus juice (orange is my favorite)
2 tsp filtered water

1. Combine all ingredients in small bowl and whisk together.

This is good with any salad, but I especially love it with this Chicken, Apple and Candied Pecan Salad.

Brown Rice with Parmesan, Lemon, and Herbs

I made this for dinner last night...it is now one of my favorite side dishes!

Brown Rice with Parmesan, Lemon, and Herbs

1 C brown rice

water, or chicken broth for a richer flavor

2 TB unsalted butter

1 small onion, chopped medium

1/8 tsp salt

1/8 tsp black pepper

1/4 C minced fresh parsley leaves

1/4 C chopped fresh basil (I didn't have fresh so I used about 1 TB dry)

1 ounce Parmesan cheese, freshly grated (about 1/2 C)

1 tsp grated zest and 1/2 tsp juice from one lemon

1. Place rice in medium saucepan. Place your index finger on top of the rice and fill with water/broth until it reaches the first knuckle of your finger.

2. Bring to a boil over high heat. As soon as you can see the bubbles boiling up through the rice, cover and reduce to low. Let simmer for 45 minutes. Do not remove the lid before 45 minutes.

3. Meanwhile heat the butter in a medium skillet over medium-high heat until foaming; add the onion and cook, stirring occasionally, until transparent, about 3 minutes. Remove from heat and set aside.

4. Once the rice is done, flush with a fork. Stir in onion, pepper, parsley, basil, Parmesan, lemon zest, and lemon juice. Cover the dish with a clean kitchen towel; let the rice stand for 5 minutes; serve immediately.

*Adapted from The New Best Recipe Book

Flourless Chocolate Truffle Cake

This is delicious! Decadent and rich. I have been trying to not eat dairy so I modified a recipe and used coconut milk in place of cream.

Ingredients:

1 cup whipping cream or coconut milk
2 1/2 cups semi-sweet or dark chocolate chips
1 stick (8 tablespoons) unsalted butter
2 tablespoons vanilla extract
7 organic free-range eggs
1 1/2 cup coconut palm sugar

1/8 tsp stevia extract

1/4 teaspoon fine sea salt

Organic cacao powder for dusting

Instructions:

Preheat the oven to 350 degrees F. Line the inside bottom of a 9 inch springform cake pan with a circle of parchment paper. Wrap a large piece of foil around the outside of the pan, covering the bottom and sides, to catch any leaking drips. Set aside.

In a medium sauce pan, gently heat the cream/coconut milk over low heat. When the cream is fairly hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces. Whisk until the chocolate and butter are melted. Add the vanilla extract. As soon as the mixture is melted, smooth, and glossy remove it from the heat.

Using a wire whisk attachment, beat the eggs, light brown sugar and sea salt until the eggs are foamy and doubled in volume, roughly 3-4 minutes.

Slowly add the cooling chocolate mixture to the eggs, and beat gently until combined.

Pour the batter into the prepared cake pan.

Bake in the center of a pre-heated oven for one hour, until the cake is set and cracked. It will still appear a bit loose in the center, underneath. This is fine.

Place the cake pan on a wire rack to cool. When the cake is close to room temperature, lightly cover and chill the cake overnight.

Before serving, gently loosen the cake from the sides of the pan using a thin flexible spatula. Release the Springform clasp and remove the ring.

Dust the cake with a sifting of cacao powder with maca and drizzle raspberry sauce (recipe to follow) over the top. Serve with a few fresh raspberries is desired.

Raspberry Sauce

2 C raspberries (frozen or fresh)

1/4 C fresh squeezed orange juice

1 T orange zest

1/2 C agave nectar

Process the raspberries in a blender until smooth (if using frozen, thaw first). Strain the raspberries through a strainer to remove the seeds.

Place the raspberries, orange juice, zest and agave in a small saucepan. Bring to a simmer over low heat. Simmer until thickens slightly. Remove from heat and cool before serving.

Key Lime Cupcakes with Cream Cheese Frosting

I made these for my birthday treat. They are delicious!!! Definitely a keeper.

Key Lime Cupcakes with Cream Cheese Frosting

Makes 3 dozen full-size cupcakes.

2 sticks (or 16 tbsp.) unsalted butter, room temperature

2 cups natural cane sugar (I used 1 1/2 cups palm sugar and 1/2 agave nectar)

3 cups flour (to make gluten free use 3 cups GF All Purpose Baking Flour and 3/4 tsp Xanthan Gum)

1 tsp. salt

1 tsp. baking soda

4 large eggs, room temperature

1 cup sour cream, room temperature

1 tsp. vanilla extract

2/3 cup key lime juice, either from real key limes (about 15 key limes) or bottled. (zest 6-7 of them limes, before you juice them, for the frosting)

For the icing:

2 sticks (16 tbsp.) unsalted butter, room temperature

2 cups (16 oz.) cream cheese, room temperature

1 1/2 cups powdered sugar

1 tsp. vanilla extract

1 TB key lime zest

Preheat the oven to 350°. Line muffin pans with paper liners or mini muffin pans with mini liners.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides then add the key lime juice. Turn the speed to medium-low and beat for another minute. Stop the mixer.

Sift together the flour, (xanthan gum), salt, and baking soda in a bowl. With the mixer on low speed (stir), add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the 2/3-level with batter. Bake in the center of the oven for 20 to 25 minutes for full-size or 15 minutes for mini. They’re done when a toothpick comes out clean. Cool to room temperature.

While the cakes cool, make the icing. Mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed until the sugar incorporates, then turn it up to high and whip for about 3 minutes. Spread the frosting generously on top of each cupcake.

For fancier frosting, put the icing in a gallon sized ziploc bag and refrigerate for 15 minutes. Cut the bottom corner of the bag and pipe a dot of frosting on, then pull up. Continue until the surface of the cake is covered.

Makes 3 dozen full-size cupcakes.

Original recipe here.