Wednesday, January 28, 2009

More recipes that I love...

Garlicky Walnut butter
This is as close to heaven as you can go...

1/2 c. soft butter
1 c. crispy walnuts
2 tbsp Nutritional yeast
2 cloves garlic, crushed (or more if you like)
2 tbsp fresh italian parsley

Put the walnuts in the food processor and and process until grounded (but not too fine) and add the other ingredients. Enjoy on fresh sourdough bread... or right off the spoon!

Mashed turnip with roasted garlic
This is so delicious and it's a great alternative to mash potatoes!

1 large organic turnip
1 bulb organic garlic (yes, the whole thing!)
2 tsp. organic extra virgin olive oil
1/4 lb butter
1 tsp sea salt

Remove all loose outer skin from garlic. Drizzle olive oil over garlic and roast in ramekin at 300 degrees for 20 minutes (use toaster oven if you have one). Peel and cut turnip in 1 inch cubes. Steam 15-20 minutes or until tender. Remove all roasted garlic by squeezing the end of each clove individually. Mash into paste. Combine drained turnip, butter, garlic paste and salt in food processor. Mix until creamy. Serve warm.

Chicken liver mousse
You don't think this is an exciting recipe? It's a great way to eat liver! We love it here!

180 g (6 oz) chicken livers
1 tablespoon Apple cider vinegar
180 g (6 oz) cold butter
3 tablespoon cooked organic wine (port, xeres, I use water...)
3/4 tsp sea salt

Put the chicken livers in a saucepan and cover with cold water. Add the vinegar. Poach the livers at med-low heat for about 5 minutes. Drain them and pat dry. Cut them in pieces and put them in the food processor along with the butter in cubes, the wine or water, salt and pepper. Process until you get a nice creamy texture (you will have to scrape the sides a couple of times). Serve in ramekin with crackers, baguette, figs or apple slices. Keeps well in the fridge for a week. Freeze well too.

And for breakfast...

Mock Cream of Wheat

1 egg, beaten
1/2 cup ricotta cheese
1/4 cup cream, or 1 oz cream cheese or sour cream
2 T (1 oz) nut meal (I make my own from soaked almonds or walnuts)
1/4 tsp cinnamon
Shake of salt and stevia

Mix together in a saucepan and cook 10 min. on med heat until cream of wheat consistency.

Homemade nutella

2 cups crispy hazelnuts
2 TBSP coconut oil
1/4 cup whey
1/2 cup high-fat cocoa powder
1/2 cup rapadura
1/4 tsp salt

Mix in food processor and keep in the fridge.


Anonymous said...

Miam, miam! Donne-moi une assiette!

ninibottine said...

Wow... du Nutella... dire que j'en mangeais sur 6 rôties pain blanc prélablament beurrées copieusement à chaque jour quand j'étais petite... He oui, mes parents n'étaient pas granos... Juste d'y penser, mon taux sucre prend une débâcle!
J'avais mis une croix là-dessus depuis mon éveil aux bonnes habitudes de vie! Mais, là... Mais là... il faut que j'essaie cette recette! Merci Catherine!