Gluten-Free Jamaican Patties!

Hello! It's been what...two years since I've last posted on here? A lot has happened since I've last posted on here but I'll save that for another post. Today let's focus on a recipe! I have been making these Jamaican inspired patties whenever we get ground beef from our meat subscription. They're packed with flavor,  and because I'm kind of a weenie with super spicy things they're just the right amount of spiciness for me. However, if you dare you can swap the jalapenos for habaneros or if you can get a hold of them try scotch bonnet peppers which are more traditional in Jamaican cuisine. 

Jamaican patties hold a special place in my heart and belly. When I was a little girl living in Queens, there was a pizza shop around the corner that sold Jamaican patties and I would always order that over a slice of pizza. This is saying a lot for a girl who cannot resist a New York/New Jersey slice! The recipe for my Jamaican patties are not only delicious, they are gluten and dairy-free making them the perfect option for those with allergies or intolerant. The dough recipe is adapted from this paleo empanada recipe. The coconut flavor from the dough pairs rather beautifully with the curried beef. I hope you guys enjoy them as much as we do!

Gluten-Free Jamaican Patties

Makes 12 patties

 

Gluten-free dough:

·        1 cup almond flour

·        1 cup tapioca starch

·        ½ teaspoon sea salt

·        1-13.5 can full-fat coconut milk

Beef Filling:

·        2 tablespoons olive or avocado oil

·        1 small red onion, small dice

·        2 jalapenos, minced

·        3 garlic cloves, minced

·        1 ½ lbs. ground beef

·        Salt and pepper to taste

·        1 ½ tablespoon tamari

·        2 teaspoons curry powder

·        1 teaspoon garlic powder

·        1/8-1/4 teaspoon cayenne pepper

·        2 teaspoons smoked paprika

·        ¼ cup bone broth or stock

·        ¼ cup gluten-free flour

·        1 egg beaten

 

Instructions:

For the patty dough:

1.   Preheat oven to 375 degrees Fahrenheit. In a large bowl, mix almond flour, tapioca starch, sea salt, curry powder and coconut milk. Consistency should be thick and silky.

2.   Heat a cast-iron skillet over medium-high heat. Once heated, place a quarter cup of the batter into the pan. Allow it to cook until bottom of the disc is firm enough to move.

3.   Using a spatula, flip over and cook a few seconds longer. Remove from pan and set onto wire rack. Repeat with the rest of the discs. There should be 12 discs in total.

For the beef filling:

1.   In a large skillet over medium heat, add the oil. Sauté the onions and jalapenos until softened about 3 minutes. Add in the garlic and cook until garlic is fragrant. Increase temperature to medium-high heat. Add the ground beef, season with salt and pepper. Season with tamari and al the seasonings. Using a wooden spoon, chop up the beef finely as it cooks. Once meat is cooked through, drain some of the liquid from the meat, leaving a couple tablespoons of fat in the skillet. Return the skillet onto the stove and add in the broth, allowing it come to a simmer. Add in gluten free flour and mix to incorporate. Beef should be nice and moist at this point, turn off heat and allow the beef filling to cool about 30 minutes.

2.   Add about a ¼ cup of beef filling to center of the patty disc, leaving enough room free around the edges. Fold over and pinch the disc into a half-moon. Repeat until you are finished with all the patties. Add patties onto a baking sheet with a reusable silicone baking mat or parchment paper, flatten them slightly and brush each patty with beaten egg and bake for 25-30 minutes or until the crusts are nice and golden. 

Spicy Fried Chicken Thighs

Fried chicken. Where does one begin? I'll start by saying that it's one of my favorite things to cook with my husband. I do all the prep work, he does all the frying, and then we indulge in it together. Fried chicken is a special kind of food that gives you a hug and makes you stop thinking about the craziness of your day and focus on the present moment. Don't be afraid to allow fried chicken's crispy texture and flavor layered goodness to create a party in your mouth! Chances are you will feel a little better while eating fried chicken. Okay it might be temporary satisfaction, but I'll take it, and I'll allow it to be the highlight of my day because life is too short not to enjoy the simple things. 

In my kitchen we use boneless chicken thighs because it's our favorite part of the bird. But by all means you can use chicken breasts, legs, wings, or better yet a whole chicken! This recipe is flexible that way. Fried chicken tastes delicious at room temperature and contrary to belief it can be reheated in the oven, or dare I say it even eaten directly out of the fridge! You can make sandwiches the next day on a nice soft bun or toss it into a salad. The delta sauce recipe is optional but I really love it. It's almost like Russian dressing but much spicier and really elevates the fried chicken. The sauce can also be used on french fries, tostones, and yucca fries.

Fried chicken can be a bit of a messy kitchen adventure that does require a little time but believe when I say that it's absolutely worth it! I like to serve fried chicken with roasted potatoes and either a bright green salad or braised collard greens with a little lemon juice to balance out the richness of the chicken. Though if you decide to serve your fried chicken with flaky buttermilk biscuits, I'd expect an invitation for dinner at your place. ;)

Spicy Fried Chicken Thighs 

The recipe is based off of this one and it's truly a keeper!

Serves 8

• 2lbs. organic boneless chicken thighs*
• Buttermilk
• salt, garlic powder and pepper to taste
• 3 eggs
• 1 cup Frank's Red Hot or other vinegar based hot pepper sauce
• 1/3 cup water
• 4 cups flour 
• 2-3 teaspoons cayenne powder
• 2 teaspoons paprika 
• 1 teaspoon fresh pepper
• peanut or canola oil for frying 
• kosher salt to taste

delta sauce: 

makes about 2 cups 

• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 1/4 cup sambal oelek
• 1/4 cup vegetable oil
• 1 tablespoon lemon juice
• 1 teaspoon dijon mustard
• a couple dashes of Worcestershire sauce
• 1/2 teaspoon paprika
• 1 teaspoon onion powder
• 2 garlic cloves, minced 
• fresh pepper to taste

Directions:

*You can absolutely use boneless breast meat just be sure to read my note on the bottom of recipe. 

1. For chicken: Place chicken in a large plastic freezer bag and cover with buttermilk. Refrigerate overnight or at least two hours before cooking.
2. In a large bowl, combine eggs, water and hot pepper sauce. Whisk until combined. 
3. In a large gallon sized freezer bag, mix flour, paprika, pepper and cayenne. 
4. Remove chicken from buttermilk and sprinkle lightly with salt, pepper, and garlic powder.
5. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated. 
6. Remove all chicken pieces one at a time, shaking off excess flour. Dip each piece of chicken in egg mixture, and return to bag of flour. After all pieces have been dipped into egg mixture and put back in flour bag, give another shake to coat the pieces of chicken again.
7. Heat oil in a deep fryer or dutch oven to 350 degrees. Working in batches, drop each piece of chicken in hot oil. Fry for about 5-7 minutes each side or until golden brown. *If you're using breast meat it will cook faster. Season chicken with a sprinkle of kosher salt.

For the delta sauce: combine everything in a small bowl. Chill in the refrigerator for 1 hour before serving.

Enjoy! 

Peach & Walnut Smoothie

I think I may have hit the mommy brain trifecta! It all started a couple Friday's ago, when I made these lovely peach pie bars and without realizing until after they were in the oven, I put 1 tablespoon of BAKING POWDER instead of 1 tablespoon of CORNSTARCH in the peach filling. What the heck. The result wasn't pretty, the peach filling was gray and as expected the taste was completely off. I didn't beat myself up about it because the baking powder and cornstarch containers were quite similar looking. I only knew it wasn't cornstarch because I had recycled that container, and had opened one that comes from a bag. Oops!

Last week I did a lot of cooking/baking, because it was Michael's birthday, I also cooked for a family who recently had a baby, and baked a cake for the church picnic, etc. I guess my brain was a little fried from all the planning, prepping, cooking, and eating because my mommy brain (or maybe Jessica brain would be the correct term here) was back in effect this Sunday. We went straight to the grocery store after church, and I got more Brita filters and smoked salmon from Costco thinking we ran out of both. Michael insisted we still had both but I was positive we didn't. As soon as we come home and were putting away our groceries, he finds both an unopened box of Brita filters in the cabinet and vacuum sealed smoked salmon in the fridge. All I could say was "at least we don't have to buy either for a while..."  ¯\_(ツ)_/¯

Now that all of that is out in the open, let's focus on this Peach & Walnut smoothie that I like to believe redeems me of my Jessica/mommy brain tendencies. We received gigantically beautiful peaches from our CSA, and I used a couple to bake with, devoured whole ones with Lydia, and froze the rest for smoothies. When ripened aren't peaches the most succulent and delicious summer fruits you've ever eaten? Messy but so worth it. I especially love them in this smoothie! I added walnuts because I like a thick smoothie that will keep me full and satisfied, two admirable qualities in a smoothie if you ask me.

Peach & Walnut Smoothie (vegan, gluten-free*)

• 1 peach fresh or frozen, sliced 
• half banana, peeled and frozen overnight
• 1 medjool date, pitted or 1 tablespoon maple syrup for sweetness
• 2 tablespoons rolled oats*
• 1 handful raw walnuts (about 2-3 tablespoons...)
• A dash of cinnamon
• 1/4 teaspoon almond extract
• 1/2-3/4 cup unsweetened almond milk

*Use gluten-free oats if necessary. Place all ingredients in a high-speed blender and blend until thoroughly combined. Pour into a glass and enjoy immediately!

Blueberry Buttermilk Waffles

I think breakfast on Saturdays is allowed to be more on the indulgent side. Indulgence to me is enjoying homemade blueberry studded buttermilk waffles, piled high with more blueberries, freshly whipped cream, and a nice drizzle of maple syrup! It's the little things, really ;) Waffles are one of my favorite things to eat before beginning a busy Saturday of working around or outside of the house. I think slowing down and indulging in some waffles before chores is good for the soul!

A bit of a side note: I used to be obsessed with diner style buttermilk pancakes but somehow I lost interest, started making my own waffles and converted into a waffle lover. I love that they have these adorable squares that securely hold onto the syrup and are sturdy enough to withstand all my toppings without getting soggy. So yeah, waffles are my carb-y breakfast of choice! 

Anyway-- I usually prepare these waffles on a free afternoon, let them cool down completely and then freeze them to eat on the weekend. There's something so reassuring about knowing breakfast is halfway done and the biggest task when I wake up in the morning is toasting the waffles and making whipped cream. I hope you guys can indulge in these fluffy blueberry buttermilk waffles on a relaxing Saturday morning with friends and family. Enjoy those little things!

Blueberry Buttermilk Waffles (recipe adapated from here)

makes 10 square waffles

• 2 cups all-purpose flour
• 2 tablespoons cane sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 2 cups buttermilk
• 2 large eggs, separated 
• 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
• 6 tablespoons salted butter, melted
• 1 cup fresh blueberries

In a large bowl whisk together flour, sugar, baking powder, and ground cinnamon. Next whisk in egg yolks, buttermilk, melted butter and vanilla bean paste. Using a stand mixer fitted with whisk attachment, immersion blender or your own hand and whisk, beat egg whites until stiff peaks form. Gently fold stiff egg whites into batter along with blueberries. Heat waffle maker, spray with cooking spray (if necessary) and prepare waffles according to manufacturer's instructions. Serve warm or cool down completely on cooling racks and freeze in freezer safe bags. To reheat simply toast til warm. Enjoy!

Overnight Oat Espresso Smoothie

I was around 18 years old when I became more serious about eating healthier, and it made me realize how eating a good breakfast affected my mood in the morning. Truth be told, I wasn't always a morning person and now breakfast is one of my favorite meal's of the day! In my opinion a good breakfast needs healthy fat, protein, and most of the time whole grains. Oh and there must be coffee present! Keeping all of that in mind this overnight oat espresso smoothie is an A+ in my book. 

Much like any overnight oat recipe, most of the work goes on while you're sleeping; the oats and chia seeds soak in the milk promising a beautiful pudding-y texture in the morning. I prefer using frozen bananas in smoothies because it gives them an indulgent, frosty and creamy mouth-feel. In this particular smoothie, I feel like I'm indulging in a fancy frappe but in reality it's a nutritious smoothie we all can enjoy at home! To brew the shot of espresso, I used my Nespresso and my favorite flavors are Altissio & Diavolitto because they really pack on a punch!

Here's all you need to do:

overnight oat espresso smoothie

serves 1

• 1/4 cup old fashioned oats 
• 1 tablespoon chia seeds
• 1 cup milk of choice 
• A shot of espresso or 1/2 cup of strong brewed coffee
• 1 frozen sliced banana
• 1-2 medjool dates, pitted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon almond extract
• optional: 1 tablespoon smooth almond or peanut butter

Combine oats, chia seeds and milk in a small bowl. Seal with plastic wrap and refrigerate overnight. The next day brew the espresso and set aside. Place frozen banana, dates, cinnamon, almond extract and nut butter in blender. Pour espresso with the rest of the ingredients and blend until smooth and creamy. If you prefer a cooler smoothie add in some ice. Serve immediately. 

Naturally Sweetened Chocolate Milk

I'm kind of a chocoholic. And I am not ashamed of that. I love sipping on chocolate in liquid forms. A mug filled with hot chocolate is a sure way to win a place in my heart! Not the healthiest but I lived off of store bought chocolate almond milk towards the end of my pregnancy and even indulged in a few glasses after giving birth to Lydia. I tried making up for it by having it with half plain almond milk and the rest with the chocolate milk. The desire to have chocolate milk all the time kind of dissipated and the beverage I *had* to have on a daily basis became forgotten. (That's not to say hot chocolate was forgotten ;) )

Fast forward to Lydia turning one a couple weeks ago, I had tried giving her organic milk and she wasn't into it. My mom suggested I try chocolate milk and I decided against store bought because of the added sugar and unpleasant thickening agents. However I was curious if I blended a little cocoa powder, dates, cinnamon, and vanilla bean to her milk would change her mind. Turns out it did!  This chocolate milk recipe is not only toddler-friendly, it is a delicious and nutritious treat for the whole family. And it can easily be made with non-dairy milk for those with food allergies or lactose intolerant. 

On the subject of milk, after seeing it a bunch of times at Whole Foods and contemplating whether or not to buy it, I finally bought grass-fed milk and guys, it's amazing! Although I've only had it in small doses, it is the only cow milk to date that hasn't given me the usual bloating and tummy troubles, and it tastes fresher too. On top of that it also has natural occurring omega-3's and CLA because the cow's are eating what their stomachs are designed to eat: grass! I just had to share because I'm excited to include more options in my diet.  That being said, here's the recipe to a toddler and mommy approved chocolate milk!

Naturally Sweetened Chocolate Milk

serves 4 

• 16 ounces milk of choice 
• 1 tablespoon unsweetened cocoa powder 
• 2-3 pitted medjool dates
• 1 tablespoon vanilla bean paste OR 1 teaspoon vanilla extract
• dash of cinnamon

Blend all ingredients in a high-speed blender until fully incorporated. Divide into four small glasses or in Lydia's case, plastic cups with lids. Serve immediately or keep refrigerated in an air-tight container for up to two days. Separation will occur, so give it a good shake before serving. Enjoy!

Pumpkin Chai Snickerdoodle [Coconut Milk] Ice Cream

In my dreams, I own an eclectic little cafe where I spend most of my time pouring my heart into making delicious food and sharing the fruits of my labor with new friends everyday. On occasion, I serve my customers frozen treats with flavors that are inspired by my fondest memories, and because I adore the fall season, I would absolutely serve an ice cream that represents this season. I don't know when this dream will come true so in the meantime, I will just use this corner of the internet and share the recipes that inspire me most and hope to myself that you'll enjoy it!

The recipe I'm sharing with you all is a Pumpkin Chai Snickerdoodle ice cream using coconut milk and arrowroot starch instead of heavy cream, milk and egg yolks, making this recipe dairy and egg-free. It is an excellent alternative for those with dietary restrictions or if you are simply wanting to try something new! The base is laced with cinnamon and just a kiss of cardamom while the cookies added bring along cloves, ginger and all-spice to the party. I find that these are coziest of flavors during this time of year and also like to think of this as an autumn inspired cookies and cream. With that said, let's get this ice cream cooking! Side note: isn't it fascinating that ice cream is cooked before it's chilled?

Pumpkin Chai Snickerdoodle Ice Cream

2 cans full-fat coconut milk
2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
1/3 cup cane sugar
1/3 cup brown rice syrup
1 tablespoon arrowroot
1 tablespoon bourbon or vodka (an essential ingredient to help prevent the ice cream from becoming rock hard)
2 teaspoons vanilla bean paste or vanilla extract
1 1/2 cup chopped Pumpkin Chai Snickerdoodle's

Directions:

·        Freeze your ice cream maker bowl for at least 24 hours before starting this recipe.  

·        Prepare an ice bath: using two large heat-safe (preferably stainless steel) mixing bowls that can nest together. Fill the larger of the two bowls with about 1/3 full of ice and about a cup of water.

·        Place the smaller bowl on top. Set aside. Empty entire contents of both coconut milk cans into a medium-sized pot.

·        Remove about a few tablespoons of the coconut milk liquid and place in a small bowl along with the arrowroot. Whisk thoroughly until combined. Pour starch mixture into the pot along with the brown rice syrup, cane sugar and spices.

·        Heat over medium and whisk the ingredients until fully combined. Allow mixture to boil about 1 ½ minutes and slowly stir with whisk. Remove from heat and pour mixture into the top bowl of your ice bath.

·        Whisk in the bourbon and vanilla, and let the mixture sit until ice cold, whisking every so often. It usually takes about an hour to an hour and a half to fully chill. The colder the mixture the better!  Patience is a virtue here my friends.

·         Once cold, pour the mixture into your ice cream maker and turn on. Follow manufacturer’s instructions, when ice cream is almost done (it’ll be struggling and have the consistency of a thick soft-serve), add in the chopped cookies.

·        Remove ice cream into an 8x4” bread pan or a silicon ice cream container once complete. I have the Cuisinart brand and for me it takes about 35 minutes to get a soft serve-like consistency.

·        Pack ice cream into container/bread pan and spread evenly. Place a piece of parchment or wax paper on the surface of the ice cream and press lightly so it’s fully stuck to the top.

·        Freeze ice cream at least 4 hours before serving. (Again, patience is a virtue my friends!!) Let ice cream sit for a few minutes then scoop, serve, and devour. Before placing ice cream back in the freezer, make sure you place the parchment paper securely on the surface of the ice cream to help avoid ice crystals forming.

Recipe adapted from here. 

Pumpkin Chai Snickerdoodles

This recipe adapted from a year of cozy's chewy chai snickerdoodles (which I think you all should check it out if you haven't already!)

ingredients:

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground ginger

½ teaspoon cinnamon

¼ teaspoon cardamom

¼ teaspoon ground cloves

¼ teaspoon freshly ground black pepper

1 ½ cup sugar

2/3 cup coconut oil, slightly melted

¾ cup pumpkin puree

1 teaspoon vanilla extract

topping:
1/4 cup sugar
1 teaspoon cinnamon
pinch of cardamom

directions:

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a bowl, whisk together the flour, baking powder, soda, salt, ginger, cinnamon, cardamom, cloves, allspice and pepper.

In the bowl of your stand mixer, add the sugar, pumpkin puree, vanilla extract and coconut oil. Beat until

In the bowl of your electric mixer, add the sugar, pumpkin puree and coconut oil. Beat until combined and smooth, 1-2 minutes. Add the flour in two additions, scraping down the sides with spatula if needed and beating until just combined.

Mix together the topping ingredients in a bowl. Using a cookie scoop, divide the dough into 36 equal pieces, rolling each into a smooth bowl. Roll each cookie ball into topping and place it on a baking sheet, keeping the cookies about 2 inches apart. Use the bottom of a drinking glass to gently press the cookie balls into flattened pieces of dough.

Bake the cookies for 11 to 12 minutes. Let the cookies cool for 5 minutes, then transfer to a wire rack to completely cool before serving.

...stay tuned for my dairy-free pumpkin chai snickerdoodle ice cream recipe that uses these cookies! 

Farro Salad with Roasted Eggplant, Kabocha Squash and Crispy Chickpeas

This farro salad with roasted vegetables is a smooth way to transition into autumn and I am excited to share it with you all today. The night I made this salad we enjoyed it with pan-roasted salmon and I'd assume it would also pair beautifully with roasted chicken as well. I'm a huge fan of grain salads and the roasted eggplant and kabocha squash provided both sweetness and a tender bite! If you're not familiar with farro, it's one of the ancient grains (you know like: spelt, kamut, barley.. just to name a few!) and I don't like picking favorites but, I think it's the tastiest of the bunch. If you've never tried farro, it's soft yet has a desirable crunchiness to it and tastes nutty but is lighter than brown rice. Michael's even hooked on farro! If you have trouble finding it, I buy mine at Whole Foods in the bulk section and it can also be found online.

To be honest the crispy chickpeas were a bit of an afterthought and it probably shows in how the following recipe is written. I apologize and hope we can still be friends! I just wanted to share the crispy chickpea recipe because I thought it worked really well in this salad. For a lunch on Saturday, I used the leftover farro salad, and thought it needed a protein to make it a complete meal. So I decided to make a quick batch of crispy chickpeas. Crispy chickpeas are my go-to whenever I want to add a quick vegetarian protein into a meal. They always manage to add a great texture to salads and were especially memorable in this farro salad. On that note, I hope you can enjoy this salad and the crispy chickpeas as much as we did!

Farro Salad with Roasted Eggplant, Kabocha Squash and Crispy Chickpeas

recipe adapated from here

for crispy chickpeas:

1 can chickpeas, drained and rinsed; or 2 cups cooked chickpeas

1 small onion, sliced thin 

1 tablespoon olive oil

1/4 teaspoon salt and pepper

1 teaspoon smoked paprika 

Preheat oven to 375 degrees. Bake chickpeas with following ingredients for 20-25 minutes; tossing midway through cooking. The chickpea's skin should be crispy and browned. 

For the farro:

1 cup uncooked farro

1 bay leaf

2 cups vegetable broth or water

for the salad:

1 small kabocha squash, peeled and cut into ¼” thick cubes

1 medium eggplant, cut into ¼” thick cubes 

1 teaspoon cumin 

4 tablespoon extra-virgin olive oil, divided 

1 tablespoon balsamic vinegar

1/2 teaspoon sea salt 

pepper to taste

2 cloves garlic, minced

4 tablespoons lightly toasted pine nuts

Handful cilantro or parsley leaves, coarsely chopped

Preheat oven to 425 degrees. Optional: Sprinkle about a tablespoon of kosher salt onto the cubed eggplant and let sit in a colander for 30 minutes. Once you notice liquid beading onto the surface of the eggplant give it a quick rinse. To cook the farro, add the broth and bay leaf to a small saucepan and bring to boil. Decrease heat to maintain a simmer, cover, and cook until farro is tender with a slight chew, 20-25 minutes. Remove the bay leaf and transfer to a big serving bowl. To make the salad, in a large bowl toss the eggplant, kabocha squash, 2 tablespoons of olive oil, salt and cumin. Place mixture onto a large rimmed baking sheet. Roast the kabocha squash and eggplant until softened and browned, turning them once with a spatula in between, 30-35 minutes. Remove from the baking sheet from the oven and add the warm roasted vegetable mixture, crispy chickpeas, minced garlic, pine nuts and cilantro to the farro. Drizzle with remaining 2 tablespoons olive oil and balsamic vinegar; tossing to combine and adding salt to taste. Serve immediately. 

Cabbage, Sweet Potato and Kielbasa Stew

It’s been a long time since I've last posted a recipe on here, and I hope this one is worth your while! It is a humble little soup that’s got sweet potatoes, red potatoes, savoy cabbage and kielbasa. Quite honestly, I found this soup so comforting to eat on cool spring nights. I love the heat of the kielbasa, smokiness of the paprika, the tender bite of the cabbage and of course the mild sweetness that the sweet potatoes bring to the table. In other words this soup is notably flavorful! I know what you’re thinking, soup in May? I love soup all year around! If you do not, reserve this soup for a chilly night and allow it to comfort you with its tastiness. 

inspired by this recipe.

2 tablespoons extra-virgin olive oil

1 pound nitrite-free turkey or pork kielbasa

2 medium onions, medium dice

2 teaspoons smoked paprika

3 garlic cloves, finely minced

2 large sweet potatoes , quartered lengthwise cut crosswise into ¼”  thick slices

1 pound small red potatoes, halved lengthwise cut into 1/4” thick slices (I used a bag of mini potatoes; a mix of purple, red and white.)

6 cups low sodium chicken broth

1 small savoy cabbage, sliced thin

Salt + pepper to taste

Heat the olive oil in a Dutch oven or large heavy pot over medium-high heat. Add kielbasa, cook until brown, stirring often about 8 minutes. Transfer the kielbasa onto paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all the potatoes and smoked paprika, cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low; cover and simmer until potatoes are softened, stirring occasionally, about 20 minutes. Using a potato masher, mash some of the potatoes in pot. Add browned kielbasa to soup, stir in cabbage and let simmer until completely tender, about 10 minutes. Season with salt and pepper, divide among bowls and enjoy!

Recipe Redo: Chocolate Dipped Coco's

Guys this is the third time I’m revisiting this recipe and making more changes; I can’t make promises but I think this will be the last time I’ll have to do so. I gotta admit I’m finding these to be pretty darn tasty! The first time I made these cookies was three years ago and while they tasted good, they were also packed with way too much sugar for my liking and the dough was sticky and difficult to work with; if that wasn't bad enough the additional step of dipping the bottom of the cookie in chocolate made quite a mess. Then two years ago, I tried making adjustments and replaced the brown sugar for maple syrup, turbinado sugar and added a touch of molasses; again, good but not 100% there for me.

Somehow I forgot all about the cookies until my mom recently told me she loved them! Funny how people manage to remember and enjoy my least favorite recipes… For the sake of my mommy, I revisited the recipe and ended up with a delicious little coconut cookie dipped in melted chocolate; I was a fan! I brought them to my mom and sister as a late Christmas present and they were fans too. Just for kicks, this time around I decided to add the addition of crushed almonds after dipping the cookies in chocolate for an elegant touch. If you like coconut, chocolate and almonds (think: Almond Joys) then you’ll dig these!

Chocolate Dipped Coco’s

makes 21 bite size cookies

Ingredients:

1 ½ cup shredded unsweetened coconut

1/3 cup organic shortening or unsalted butter

½ cup brown sugar

¼ cup cane sugar

1/3 cup almond milk

1 ½ teaspoon vanilla extract

½ teaspoon almond extract

1 ½ cup all-purpose flour

1 tablespoon ground flax seeds (optional)

¼ teaspoon baking soda

½ teaspoon sea salt

½ cup slithered almonds or chopped raw almonds

1 heaping dark chocolate or semi-sweet chips, plus 2 tablespoons coconut oil

Directions:

In a large skillet, pour the coconut and toast over medium heat for about five minutes, or until the coconut is golden brown. Stir occasionally and be careful not to burn it. Once the coconut is toasted, remove from heat and let cool. In a stand mixer fitted with paddle attachment or large bowl with electric mixer, cream together coconut oil, vegan butter or butter and both sugars on medium-high speed until fluffy. Mix in almond milk, vanilla and almond extract until well combined. Add in flour, ground flax, baking soda and salt and beat on low-speed until just combined. Scrape down the sides of the bowl with a spatula if necessary, and fold in shredded coconut. Refrigerate dough in saran wrap for at least 2 hours or overnight. (This will make the dough easier to work with and prevent the dough from being too thin and delicate.) Preheat oven 350, line a baking sheet with parchment paper or a silicone mat. Using a tablespoon or your hands form dough balls, flatten them slightly and transfer onto baking sheet. Bake about 10 minutes, or until edges are golden brown. Allow cookies to cool 2 minutes before transferring onto cooling rack.

Chocolate Dip 2 ways:

1. By creating a makeshift double boiler or using a real double boiler. Simply melt the chocolate chips and coconut oil in a small saucepan underneath a bigger saucepan with simmering water.

2. Melt the chocolate chips and coconut oil by placing them in a microwave safe bowl for thirty second intervals until completely melted.

After melting the chocolate glaze, allow it to thicken and cool for at least five minutes. Dip half the cookie in the chocolate glaze then coat the chocolate side with the almonds. Repeat with all the cookies. Transfer cookies onto parchment paper and allow the chocolate to set before serving. Cookies can be stored in an airtight container about 5 days. 

xo, Jessica