Gastronome Tart

Strawberry Honey Jam

Ever since I have made my way on over to Virginia, I have had a lot of foodie firsts. Sure, I have always canned due to my CSA, however it wasn't until I moved here that I was able to take part in the "picking" process. Many of you may remember my first jaunts with peach  and apple picking. Yet, this season would be my first in terms of strawberry picking.

When I first read that the fields were open early this year, (Darn you global warming! But hey, thanks for the early produce.) I jumped at the chance and knew that I must get there in order to ensure the best that the picking fields had to offer and with my camera in tow, I ventured out to the farming land's in Virginia Beach (Yes, it is true. There are farms in Virginia Beach!). Where I drove 40 miles to get my fair share this past Wednesday. Which seemed to be the perfect day due to the lack of people picking the fields. Which meant I got the best that the fields had to offer that day. 

I was very excited to learn that Cullipher Farm is the only strawberry picking field in Southeastern Virginia that is certified organic. Which is awesome in my book because let's not forget that strawberries have very high pesticide residues and are on the dirty dozen list.

Although it was quite cold while picking, it truly didn't deter me. I wanted those strawberries because I have some big plans on what I am going to do with them and of course I will be sharing them with all of you. Let's also not forget that amazing Strawberry Pie with Basil Mascarpone Whipped Cream from last year either.

Since many of you do know that I keep bees, it may come as no surprise that I will be using honey in conjunction with many of my recipes that will be involving strawberries. When I first picked these berries, the first thing that popped into my mind was Strawberry Honey Jam!

This jam is perfect because it is natural (which pectin is a natural ingredient, it just depends on what type of pectin.) and naturally sweetened. Perfect slathered on whole wheat toast with ricotta or with a spoonful over ice cream. Enjoy!

Strawberry Honey Jam

Makes 8 half-pint jars

Ingredients

8 cups of washed, hulled and crushed strawberries 

1 cup honey

1 teaspoon lemon zest

2 tablespoons lemon juice

6 tablespoons Classic Real Fruit Pectin by Ball

Directions

1. Sterilize your jars and lids. If you are unsure as to how to do so, reference this post.

2 Prepare the strawberries: I used a potato masher to mash my strawberries as I like to have some chunks in my jam. Although doing this does make the jam a bit inconsistent as some of the fruit floats to the top. Or if you like a smoother jam you may process them with a food processor.

3. Combine the strawberries, honey, lemon juice, lemon zest and pectin in a stainless steel pot over medium heat. Bring to a boil, stirring occassionally and boil for 1-2 minutes. 

4. Scrape off the foam and ladle the jam into the sterilized jars leaving a 1/4 inch head space. Run a knife around the inside of the rim to loosen up any bubbles. Wipe the rim of the jars and apply the lids. 

5. Return the jars to the boiling water that you used to sterilize the jars. Make sure the jars are covered by an inch or two of water. Put the lid on and process the jars for 10 minutes. Afterwards, turn the stove off and take the lid off and let sit for 5 minutes then take out of the water. In about an hour the lids should have sealed and press down on the center of each to check. If the lid still pops up, it is not sealed and that jar must be refrigerated and used within two weeks. If it is sealed and the lid does not pop up, you have successfully canned your jam and the jam will keep for about one year!

Surprise Blondies

There seems to be a theme this week on Gastronome Tart. Baked goods. However, I can't help myself. I have a massive sweet tooth that has been hard to shake ever since my discovery of twinkies as a kid. Hard. To. Shake. 

But, with that comes my conscience to eat healthy every now and then. So, when I came across a recipe for Chocolate Chip Blondies from Chocolate Covered Katie, I was intrigued to say the least. 

So, I made them and added a bit of my own touch. The hubby liked them, although I will say he wasn't as keen on them as I was. They are almost so healthy that instead of eating them for just dessert, I found myself eating them as a snack! Healthy indeed. Enjoy!

Surprise Blondies

Makes 9 Bars

Ingredients

1.5 cups chickpeas

3/4 teaspoon baking powder

1/8 teaspoon salt

3/4 cup brown sugar

2 teaspoons vanilla extract

1/4 cup ground flaxseed

1/4 cup almond butter

1/2 - 3/4 cup almond milk

1/3 cup dark chocolate chips

Directions

1. Preheat the oven to 350 degrees. Place the chickpeas in a food processor and process just until beans are chopped up a bit and almost on the verge of becoming a paste. Add beans to a mixing bowl and mix all the ingredients except the chips until every thing is incorporated. The batter will be thick like cake batter, but should be smooth enough where you will be able to spread it once it is put into the baking pan. If not, add more almond milk (start off with 1/2 cup). Add the chocolate chips and mix until combined.

2. Fill a greased 8x8 inch pan with the batter. Smooth with a spatula and tap the pan on a flat surface to further smooth the batter. Bake for 40-45 minutes. The blondies will look slightly undercooked, yet do firm up a bit once they cool. 

Quinoa Salad with Chickpeas and Roasted Vegetables

Majority of the time, I'm looking for a fast lunch that can be put together on the fly. Because let's face it, I'm usually thinking about the "real" main meal of the day... supper! Oh yeah and dessert too.

However, as of late, I have been having tons of fun picking out fantastic lunches that I can put together quickly and that are reaping with as many healthy benefits that I can pack into one meal. Which is why salads of all sorts have been in my repertoire lately.

As we near the end of winter, our roasting days will be behind us until fall. I love the depth of flavor that roasting brings, so when I came across this salad that included roasted veggies, I was all game. Delicious, healthy and simple indeed. Enjoy!

Quinoa Salad with Chickpeas and Roasted Vegetables

Serves 4

Ingredients

1 pound carrots, sliced 3/4 inch thick on the diagonal

1 head cauliflower, trimmed and cut into florets

1.5 teaspoons ground cumin

3 tablespoons olive oil

Coarse salt and ground pepper

1 cup quinoa

1 tablespoon lemon zest, plus 1/2 cup fresh lemon juice 

1 can chickpeas, rinsed and drained (I prefer to use beans I have soaked and cooked myself)

6 scallions, trimmed and thinly sliced

5 ounces baby greens

Directions

1. Preheat oven to 450 degrees. Place carrots, cauliflower on a rimmed baking sheet; toss with cumin and 2 tablespoons oil. Season with salt and pepper. Transfer half the vegetables to a second baking sheet. Spread veggies on both sheets in a single layer and roast until browned and tender, 25-30 minutes, rotating halfway through roasting. Let cool to room temperature.

2. Meanwhile, cook quinoa according to directions.

3. Make dressing; In a small bowl, whisk together lemon zest and juice and remaining 1 tablespoon oil; season with salt and pepper.

4. In a large bowl, combine roasted veggies with quinoa, chickpeas, and scallions. Place baby greens on a serving platter, and drizzle with 1 tablespoon dressing. Add remaining dressing to quinoa mixture and toss.

Source: Recipe adapted by Everyday Food Light

Whole-Wheat Applesauce Mini Muffins

As many of you may already know, last month brought some new changes into our household. As the New Year was beginning, we did what almost all people seem to do come January 1. We started on those resolutions and one of those resolutions was to eat healthier on a more regular basis.

The hubby and I were never "bad" eaters. We love kale and wouldn't inhale fast food on a regular basis and we never drink soda. However, we just felt as if we need to be more aware of what we are putting into our mouths. While we don't buy large amounts of processed foods, once we started our yearly detox, this year we were shocked to realize just how much we did eat and we thought we didn't eat that much processed foods!

Snacks was the obvious culprit. Sometimes it was so much easier to just grab a granola bar or protein bar (all those chemicals in them now make my stomach churn) and this has been the main thing that has stuck with us. Eating less processed foods and snacks was our numero uno offender.

Since I am a beekeeper and have tons of honey in my house, any recipes that feature this ingredient are a hit with me and the whole wheat and flaxseed in these muffins make them a great and healthy snack. Enjoy!

Whole-Wheat-Applesauce Mini Muffins

Makes 2 dozen

Ingredients

Vegetable-oil cooking spray

2 cups unsweetened applesauce

2 ounces dates, pitted and chopped (1/2 cup)

1.5 cups plus 2 tablespoons whole-wheat flour

1/2 cup low-fat buttermilk

1 large egg

2 tablespoons honey

3/4 teaspoon grated ginger

1/2 teaspoon vanilla extract

2 tablespoons ground flaxseed

1 1/4 teaspoons baking soda

1/4 teaspoon salt

1/4 teaspoon ground allspice

1/4 cup plus 1 tablespoon old-fashioned oats

Directions

1. Preheat oven to 350 degrees. Coat 2 mini-muffin tins with cooking spray. Place applesauce and dates in a medium saucepan. Cook over medium heat, stirring frequently, until mixture is reduced to 1 1/4 cups, 15-20 minutes. Spread in an even layer on a rimmed baking sheet and let cool completely.

2. Transfer to a large bowl, and stir in buttermilk, egg, honey, ginger and vanilla. Let stand for 10 minutes.

3. Meanwhile, whisk together the flour, flaxseed, baking soda, salt, allspice, and 1/4 cup oats. Stir into bran mixture.

4. Spoon batter into prepared tins using a small scoop (about 1-2 tablespoons) Sprinkle remaining 1 tablespoon oats over muffins. Bake until a toothpick inserted into the center comes out clean, 21-23 minutes. Let cool completely in pans on wire racks.

Source Adapted from: Whole Living

 

Healthy Italian Wedding Soup with Kale

I don't know about you, but I sure have been missing winter. To be honest, as brutal as the past few have been, I was truly looking forward to some more brutal winter weather this year. Blame it on growing up in Arizona I guess. 

While it obviously does snow in the northern part of Arizona state, I on the other hand was smack dab in the middle. Middle of a desert concrete jungle where sixty degree weather warranted mittens. I know. I literally have to laugh at that one. Sure, where I live now isn't considered a winter wonderland most winter's, however it sure beats playing in that one patch of snow when we did go up north as a kid. Because, you see, if it does snow, there sure is more than one patch. 

It's almost as with every place that we move to, the colder it is in the winter, the better. So, imagine my disappointment when I learned we were moving further south in Virginia. All the way down to Hampton Roads. Ugh... South? I just can't seem to get above that Dixie line these past few years.

However, winter has decided to come out and play in little spurts this year. Such as this past weekend. Snow! Okay, snow that literally melted when it reached the ground, but whatever... Snow! And as with all things winter, comes the chill. Which completely warrants a nice bowl of hot soup. This soup is a healthier version of the classic italian wedding soup. However, instead of using red meat, this recipe opted for ground turkey and since I absolutely love kale, let's add a bit of that in as well. It's a power packed soup that is sure to envoke the best feeling's of winter. Enjoy!

Italian Wedding Soup with Kale

Serves 6

Ingredients

1 pound lean ground turkey meat (I used 97% lean)

2 garlic cloves, minced

1 large egg, beaten

1/2 cup plain breadcrumbs

1/4 cup grated parmesan cheese, plus more for serving

Coarse salt and ground pepper

1 tablespoon olive oil

1 medium onion, halved and thinly sliced

29 ounces chicken broth

2 cans (14.5 ounces each) diced tomatoes in juice

1 bunch of kale, torn into small pieces

Directions

1. In a large bowl, combine the turkey, garlic, egg, breadcrumbs, parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Roll tablespoonsfuls of mixture into balls.

2. In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3-4 minutes. Add broth and tomatoes (with juice); bring to a simmer. Add meatballs, cook, without stirring, until meatballs float to the surface, about 5 minutes.

3. Add as much kale as the pot will fit.Cook, gradually adding all kale, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with more broth if desired. Season with salt and pepper. Serve soup sprinkled with more parmesan. 

Recipe adapted from Everyday Food Light Cookbook

Quinoa-Oat Clusters

 

I must admit, that while I am not one to be a 100% health food nut, there has always been something about quinoa baked goods that has piqued my interest. Seeing that I am in the final stretch of my Whole Living Action Plan detox, it would come as no surprise that these healthy goodies have arrived on my plan this week.

 

        



    

 

I personally love these clusters, however my husband wasn't too fond of the texture of them. I think he was looking for something a little more "cookie" like. To that, I explain that we will be able to eat cookies (in moderation of course!) again someday, but that in the meantime, I find these absolutely a delightful and healthy snack that I will be sure to snack on long past the end of my yearly detox. Besides, as a beekeeper, anything with honey is a good thing! Enjoy!

 

 

Quinoa-Oat Clusters

Makes 18

Ingredients

1 1/2 cups rolled oats

1/2 cup cooked quinoa

1/2 cup macadamia nuts, toasted and chopped

1/2 cup dried cherries, chopped

1/2 cup dried apricots, chopped

1/4 cup honey

2 large egg whites

Kosher Salt

Directions

1. Combine oats, quinoa, macadamia nuts, dried fruit and honey in a medium bowl. Whisk egg whites with 1/4 teaspoon salt until foamy. Pour over dried fruit and stir to combine.

2. Preheat oven to 350 degrees. Line a baking sheet with parchment. Scoop 3 tablespoons mixture (using an ice cream scoop) and pat into a 3-inch round on baking sheet. Bake, rotating halfway through, until clusters are golden brown, 15-18 minutes. Let cool completely. Store in an airtight container for up to 1 week.

{Source: www.wholeliving.com}

Kale Salad with Pomegranate and Toasted Walnuts

As I have mentioned in previous posts, I absolutely LOVE kale. However, I have not always embraced raw kale. There was just something about it that I did not like. But, I kept trying new  recipes that involved this leafy vegetable until I must admit, I like kale in all it's forms.

While this salad is extremely easy to make, the flavor combination is absolutely delicious. The tartness from the pomegranate seeds mixed in with the crunch of the kale and walnuts makes this a superb meal. I have to say that at first I didn't know if I would like this salad that much, however, it is now in my recipe arsenal for healthy, easy and delicious salads that would be perfect for a first course dinner during the winter month's or for lunch anytime of the week. Enjoy!

Kale Salad with Pomegranate and Toasted Walnuts

Serves 4

Recipe adapted from Whole Living

Ingredients

1 bunch kale, torn

2 tablespoons olive oil

1 tablespoon fresh lime juice

1/2 teaspoon freshly grated ginger

1/2 cup pomegranate seeds (from 1/2 fruit)

2 tablespoons chopped red onion

1/4 cup toasted walnuts

Coarse salt and pepper

Directions

1. Combine the olive oil, lime juice, ginger and whisk until combined.

2. Add pomegranate seeds, red onion, walnuts and dressing and toss. Season with salt and pepper.

Detox Green Smoothie

I remember years ago when the hubby and I first signed up for our CSA, we were bombarded with kale. Week after week it seemed to be chock full of the same thing: Kale! 

What is this? The kale CSA?

However, all in all we grew to absolutely love it. I made everything from kale soup, to sauteéd kale, to kale chips as snacks. You name it and we made it. But, the one thing I never made was a kale smoothie.

Sure, we have all seen and drank those Green Machine Smoothies from Naked Juice. You know, the ones that incorporate spinach and make it taste like a banana smoothie? Genius!

Which is why I was all game to try this detoxing smoothie for my yearly detox that I am partaking on at the moment (Headache? What headache? Oh yeah... caffeine free too. Yikes!). Kale is considered a major super food. I could go on and on about it's benefits, but I will let WebMD do all the talking for me.

Although this is jam packed with leafy greens, the mango and pineapple gives it a sweet kick. I added a bit more of the pineapple than was called for as I felt that it tasted just a tad bit too leafy. Whichever way you choose to make it, it is a simple and delicious way to start your morning and to jump start 2012! Enjoy!

Detox Green Smoothie

Adapted from wholeliving.com

Serves 2

Ingredients

6 chopped romaine leaves

4 chopped kale leaves

1/2 cup fresh parsley sprigs

1 cup cut pineapple

1/2 cup mango

1 inch fresh ginger, peeled and chopped

1.5 cups water

Directions

1. Combine all ingredients into a blender. Blend and then enjoy! Mixture may be a little thick, so keep on blending until you reach your desired thickness. 

Dried Fruit and Nut Bites

 

I may be a week or two late, however I am just now  getting around to my resolutions and every single year it starts with the same thing: Eat more healthy. And every single year it starts with WholeLivings Detox Action Plan. I have literally been doing this detox plan every single year since it came out. Every single year is different and this year, seems to be chock full of whole foods and smoothies. 

So, with out further a do, here is one of my snacks that I will be imbibing on this upcoming month. They are absolutely delicious and very simple to make. I am always on the lookout for homemade snacks that are easy to take on the go and these definitely fit that criteria. 

This recipe calls for mixted dried fruit. I ended up using a blend of cranberries, blueberries, cherries and mangoes. They were and are absolutely delicious. Enjoy!

Dried Fruit and Nut Bites

Serves 5 (Makes 20)

Recipe from Wholeliving.com

 Ingredients

2 cups dried fruit

2 cups raw mixed nuts, toasted

Dash of Cinnamon

Dash of Kosher Salt

1/3 cup raw sesame seeds

Directions

1. In a food processor, pulse the fruit and transfer to a bowl.

2. Pulse 2 cups mixed nuts until finely chopped.

3. Add to dried fruit with the cinnamon and salt.

4. Knead together and form 1-inch balls (I used a small cookie scoop)

5. Roll each ball in the sesame seeds.

 

Simplistic Chicken Soup

I know what you may be thinking. Chicken soup? But, you have literally not had chicken soup this good. Trust me on this one. 

At first I thought it was crazy for there not to be any noodles in this recipe at all, yet after tasting this and making it over and over again, it doesn't need them one bit!

I decided to post this favorite recipe of mine for this very simple soup after reading about all the sniffles going around lately. Chicken soup has long been the anecdote for flu's and cold's, and this recipe will supply the comfort that you may be seeking. 

However, you don't have to be feeling under the weather to enjoy it. It is winter after all and tastes superb with a loaf of fresh bread and a fire going in the fireplace. Dig in and enjoy!

 

Chicken Soup

Ingredients

One whole chicken cut up including the back

4 carrots, peeled and sliced

3 stalks of celery, sliced

3 onions, peeled and sliced

2 tablespoons kosher salt

Directions

1. Place the cut up chicken into a pot and add 8.25 cups of water and the salt. Bring to a boil and spoon off foam/fat as it arises.

2. Reduce temperature to a simmer and add the onions and celery. Continue to simmer for 30 minutes.

3. Remove the chicken breasts and place in a bowl. Allow to cool and shred the chicken. Remove and discard the back. Meanwhile, place the carrots in the pot.

4. Allow to simmer for an additional 40 minutes. Remove the chicken from the pot. Allow to cool and shred the chicken. Return the chicken to the pot and bring back to a simmer then serve.

Source: Martha Stewart Show