Mediterranean Fish Stew Recipe

Mediterranean Fish Stew | Pamela Salzman

I had some friends over for dinner recently on a Friday and remembered that it is Lent.  Lent starts about 40 days before Easter on Ash Wednesday and ends the day before Easter.  It is a very holy time for many Christians and I remembered observing as a child.  Traditionally no meat is eaten on Fridays, but fish is acceptable.  During Lent, many observers also give up something pleasurable or something that might be a challenge to go without.  When I was much younger, I asked my mother if I could give up beef or chicken (which I didn’t like) or going to CCD classes (which I really didn’t like.)   And she always instructed me that I was missing the point.  If I needed some ideas, my mother suggested perhaps my sisters and I could give up bickering with each other.  I understand my mother so much more now.

chopped onion, bay leaf and turmeric

parsley, thyme, crushed red pepper

Whether you observe Lent or not, I think you should make this absolutely delicious fish stew.  My family doesn’t love fish as much as I do, although they never complain when I make it.  There are certainly recipes they like more than others, like fish tacos (and who can blame them?) or poached salmon (“because it doesn’t taste fishy.”)  This fish stew was a hit when I made it because all the fish is mixed with other stuff, Mr. Picky explained.  Whatever works!

sliced fennel

wild halibut

This stew is brothy like a soup, but full of all sorts of chunkiness like a stew and you can easily make a meal out of it with a piece of crusty bread.  So I’ll call it a stew.   When I put this together the first time, I was thinking more bouillabaisse, the classic French seafood soup, and less cioppino, the zesty Italian tomato fish stew.   Either way I think this is the perfect light, but warming dinner.  It also cooks in a very short amount of time, so you’ll have it on the table in less than half an hour.  You can also adjust the amount of fish in the recipe without adjusting any other ingredient.  If you want lots of fish because this is your main course, then add another 3/4 pound.  If you’d like to use a mix of seafood, such as shrimp, scallops or mussels, those would all work well too.  The only thing I would advise is NOT to skip the butter.  If you have to go dairy-free, use Earth Balance.  I tried this with all olive oil and surprisingly it wasn’t nearly as good.  In fact, in my next life I’m going to double the butter.    And if you live where the temperature has been freezing since Thanksgiving and you’ve more snow storms than the previous 10 years combined, I give you permission to use as much butter and wine as you want in this recipe.  You’ve earned it!

Mediterranean fish stew | pamela salzman

5.0 from 3 reviews
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Mediterranean Fish Stew Recipe
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Serves: 4 (multiply everything by 1½ to serve 6)
 
Ingredients
  • 2 Tablespoons unsalted butter or organic Earth Balance
  • 1 Tablespoon unrefined, cold pressed, extra virgin olive oil
  • 1 onion, chopped
  • 2 large garlic cloves, sliced
  • 1 fennel bulb, halved and chopped
  • 2 medium carrots, chopped
  • ⅔ cup fresh flat-leaf parsley, chopped, divided
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • pinch of red pepper flakes, or more to taste
  • 2 teaspoons sea salt, plus more to taste
  • Freshly ground black pepper to taste
  • ½ teaspoon ground turmeric (optional)
  • ¾ pound of fresh tomatoes, chopped (peeled and seeded, if desired) or 14-ounce container of chopped tomatoes, drained (I like Bionaturae in glass jars.)
  • ½ pound Yukon Gold or other boiling potatoes, peeled if you like and diced
  • 10 ounces (1 ¼ cups) of fish stock (or even chicken stock or vegetable stock)
  • 1 cup dry white wine (like Pinot Grigio, Chardonnay or Sauvignon blanc)
  • 1 ¼ pounds fish fillets (use halibut, cod, sole, red snapper, sea bass), cut into 2-inch pieces (or use more fish and fewer vegetables)
Instructions
  1. Heat butter and olive oil in a heavy large pot or Dutch oven over medium-high heat. Add chopped onion, garlic, fennel and carrots and sauté for about 6 minutes, until tender.
  2. Add half the parsley, bay leaf, thyme, red pepper flakes, 1 teaspoon salt, pepper and turmeric. Gently cook for 2 minutes or until fragrant. Add tomatoes and stir to combine.
  3. Add potatoes, stock and white wine. Bring to a boil, lower to a simmer and cook, covered until potatoes are tender, about 10 minutes.
  4. Add fish and cook another 5 minutes uncovered or until fish is cooked through. (If you decide to use mussels or small clams, simmer with the pot covered until they open.) Add more salt to taste, if desired. Ladle into bowls and serve. Garnish with reserved parsley. Nice with a piece of toasted baguette rubbed with garlic.
Notes
I buy fish stock from the freezer case in the seafood department at my local Whole Foods.  I have also tried a a good stock by Stock Options which I found in the freezer section at Whole Foods.

Gluten-free fudgy brownies recipe (refined sugar-free)

gluten-free fudge brownies | pamela salzman

Have you ever noticed that the best food images are usually of desserts?  Every time I go on Tastespotting, it seems like half the photos are sweets.  The irony is that I think desserts are the easiest things to make look and taste good.  Throw together some sugar, butter and chocolate and it’s probably going to be delicious.  Ok fine, I’m simplifying a bit, but I think I’ve tried more new dessert recipes with success than savory.  Anything with the word “crisp,” “cobbler,” “crumble,” or “buckle” is going to be great.  But chicken recipes don’t always provide the same guarantees, don’t you agree?

soak the dates

puree the dates and the soaking liquid

I also feel that way about dessert recipes using unrefined ingredients, especially in the sweetener department.  Show me a chocolate cake using maple syrup and whole grain flour and you have my attention!  It’s not so easy.

brush a little melted butter inside the pan

melt the chocolate and butter in a bowl set over a pan of simmering water

I recently made Ina Garten’s Outrageous Brownies for a large group meeting because they are perfect and it’s what everyone expects out of a brownie — that fudgy flavor and the flaky, crackly top.  (Although how in the world she only gets 20 brownies out of a 12 x 18 pan is a mystery.  I think I got close to 50.)  Unfortunately, I can’t duplicate that texture with honey, coconut sugar or stevia.  I am really committed to using ingredients that are less inflammatory and lower on the glycemic index than white flour and white sugar.  Of course, like I ALWAYS say in my classes, that doesn’t mean higher quality sweeteners are “good” for you or even health supportive.  Your body is just less offended by them.  You should still consume desserts in moderation whether they are made with honey or with sugar.

add in the dry ingredients

My kids and my husband are always the best judges of my cooking because they are brutally honest and they still have a taste for junk.  (People who eat health food 24/7 are much easier to please!)  But what I’ve learned to do is just call it like it is — no sneaky business, no tricky semantics.  These brownies aren’t like Ina’s, but you know what?  They would satisfy any chocoholic’s craving any day.  They’re super moist and fudgy with a rich chocolate flavor.  But they’re sweetened with my two favorite sweeteners, dates and coconut sugar.  I am very sensitive to refined sugars and these brownies don’t affect me at all!  Plus, they’re made with gluten-free oat flour.  Double awesome.  But if you like cake-y brownies, sorry.  This recipe is not what you’ve been waiting for.

ready to bake

I ate one of these brownies warm right out of the pan with some sliced strawberries to cut the sweetness a bit and thought it was fabulous.  Although I wouldn’t argue with you if you wanted to top one with some ice cream.  After a day or two, I pop any extras into the fridge and they are absolutely divine cold.  I taught these brownies in a class last year and I remember making sure I gave all of them away before every class ended because I didn’t want to be left alone with them!  But what you all want to know is — does Mr. Picky like these?  TOTALLY!  In fact, I told him these were gluten-free brownies with dates and he said, “I don’t even care!”

gluten-free fudgy brownies

I think these are best cut into small bites.  And if you have a mini-muffin pan, that would be a great way to go, too.  With Valentine’s Day coming up, these fudgy brownies are perfect for all of your sweethearts!

gluten-free fudge brownies | pamela salzman

5.0 from 1 reviews
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Gluten-Free Fudgy Brownies
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Serves: makes an 8 x 8-inch pan
 
Ingredients
  • 6 Tablespoons unsalted butter or unrefined coconut oil (does infuse a hint of coconut)
  • 8 ounces bittersweet or dark chocolate, coarsely chopped
  • 10 pitted dates (buy the moistest ones you can find), about 1 cup
  • ½ cup hot water
  • ¾ cup coconut palm sugar (or cane sugar)
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup GF oat flour
  • ½ teaspoon fine grain sea salt
  • ½ teaspoon aluminum-free baking powder
  • ¾ teaspoon instant coffee powder (optional, but makes the brownies taste more chocolate-y)
Instructions
  1. Place butter in a large heatproof bowl set over (but not touching) simmering water; dip a pastry brush in the melted butter and use it to grease the bottom and sides of an 8 x 8-inch baking pan. Add the chocolate to the melted butter and stir frequently until chocolate is melted. Remove bowl from heat; let cool about 10 minutes.
  2. Place the dates and the hot water in a medium the bowl and allow to soak for at least 10 minutes while you prepare everything else.
  3. Preheat the oven to 350 degrees. Line the baking pan with parchment paper, leaving a 1-inch overhang on two sides. Set aside.
  4. Transfer the dates and water to a food processor fitted with the metal blade and process until a smooth paste forms. Add the palm sugar and process until smooth. Alternately you can do this in the bowl of a stand mixer and beat with the paddle attachment. However, the food processor will make the date paste much smoother.
  5. Add the date-sugar mixture to the butter and chocolate mixture and blend well. Add the eggs one at a time, whisking until smooth after each addition. Whisk in vanilla.
  6. Stir in flour, salt, baking powder and instant coffee powder until just combined.
  7. Pour into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs, but not wet. Do not overbake! Transfer pan to a wire rack to cool completely. They taste best if they have been allowed to sit at least an hour.
  8. Run a knife or offset spatula around the edges of the pan. Pull on the edges of the parchment to lift brownies out of pan. Transfer to a cutting board; cut into 2-inch squares.
Notes
You can fold in ½ cup chopped or halved walnuts and/or ½ cup chocolate chips after the flour.

Gingerbread biscotti recipe (gluten-free version, too!)

Gingerbread Biscotti | Pamela Salzman

Gingerbread Biscotti | Pamela Salzman

I have been offered A LOT of biscotti in my life.  When everyone you are related to is Italian, biscotti appear more often than Oreos.  They’re called “biscotti” because they literally translate to “twice baked.”  You bake them in logs first, then you slice up the logs and bake them again. They have this tell-tale shape you see here and they are a bit dry and crunchy and not overly sweet.  There are infinite flavor combinations ranging from lemon to almond to chocolate chip to raisin to you name it.  I remember my parents and all the other grown-ups dunking them in espresso or, if they were really feeling festive, dipping the cookies in a sweet Italian liqueur called Vin Santo.

dry ingredients

chopping crystallized ginger

Now that sounds dreamy to me for sure, but when I was a kid, all I wanted was a normal chocolate chip cookie for goodness sake!  Or one with M&M’s or some other junk.  I’m all grown-up now and I much prefer homemade cookies, especially ones that don’t contain M&M’s and lots of sugar.  Even though I try not to indulge in sweets very often, I do like to bake cookies for the holidays.  My favorite holiday “flavor” is gingerbread.  Every year in my December classes I teach some sort of gingerbread dessert, two of which have been posted on my site.  These gingerbread biscotti might very well be my favorite so far!  One of my complaints about the biscotti of my youth is that they were B-O-R-I-N-G.  What kid gets excited about orange zest in a cookie or fennel seed?  Yaaaaawwwwnnnn.  That’s not a dessert.  But gingerbread biscotti are something else.  These pack a spicy punch from both crystallized ginger and powered ginger and a double crunch from the whole almonds.  Even Mr. Picky loves these.  He just walked by the computer and said, “isn’t it about time we make those gingerbread biscotti again?”  I absolutely swear he just said that!

bake the logs first

slice the baked logs

Biscotti are fantastic to make for the holidays because they last a good long time (a week or more?) without getting stale, so they’re perfect for gift-giving!  If you need to accommodate gluten-free, dairy-free or vegan folks, read through both recipes because there are options.  If you’re not sure how to do this, please leave me a comment below and I will help you out.  I’ll tell you the truth — I like the gluten-free biscotti better than the wheat flour ones.  I think they’re lighter and crispier, although both have that great gingerbread flavor.  I love the extra boost from crystallized ginger, but if you can’t find it, don’t worry about it.  And if you’re feeling extra naughty, you can go right ahead and dip these cuties in some melted white chocolate and let them harden before you store them or wrap them up.  Are you feeling the holiday spirit now??

gingerbread biscotti | pamela salzman

5.0 from 1 reviews
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Gingerbread Biscotti
Author: 
Serves: makes about 24
 
Ingredients
  • 3 Tablespoons coconut oil or room temperature unsalted butter
  • ½ cup cane sugar
  • ½ cup muscovado or firmly packed dark brown sugar
  • 2 large eggs or ½ cup unsweetened smooth applesauce
  • 2 cups whole wheat pastry or all-purpose flour
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon sea salt
  • 1 cup whole raw almonds or chopped, if desired
  • ½ cup crystallized ginger, chopped (optional)
Instructions
  1. Preheat oven to 375 degrees.  Beat coconut oil and sugars with an electric mixer at medium speed until light and creamy.  Beat in eggs, combine well.
  2. Combine flour and next 5 ingredients; add to sugar mixture, beating at low speed until blended.  Stir in almonds and crystallized ginger.
  3. Divide dough in half.  Using floured hands, shape each portion into a log 3-inches wide and 1-inch high.  Place on a parchment-lined cookie sheet.
  4. Bake 25 minutes.  Cool 5 minutes on cookie sheet; remove to a wire rack, and set aside until cool to the touch.  Reduce oven temperature to 325 degrees.
  5. Cut each log crosswise into ½-inch slices with a serrated knife. Place slices on the same parchment-lined cookie sheet.  If you want long cookies, cut on the diagonal.
  6. Bake 7-8 minutes; turn cookies over, and bake 7-8 more minutes.  If you cut them thick, you will probably have to bake them a little longer.  Cool completely on wire racks.

gluten-free gingerbread biscotti

makes about 24

8 Tablespoons (1 stick) unsalted butter, room temperature

½ cup cane sugar

½ cup muscovado or firmly packed dark brown sugar

2 large eggs or ½ cup unsweetened smooth applesauce

½ cup almond flour

¼ cup sorghum flour

¼ cup tapioca flour

¼ cup potato starch

¼ cup sweet rice flour

1 teaspoon xanthan gum

2 teaspoons aluminum-free baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon sea salt

1 cup whole raw almonds or chopped, if desired

½ cup crystallized ginger, chopped (optional)

  1. Preheat oven to 350 degrees.  Beat butter and sugars with an electric mixer at medium speed until light and creamy.  Beat in eggs, combine well.
  2. Sift all dry ingredients together and add to sugar mixture, beating at low speed until blended.  Stir in almonds and crystallized ginger.
  3. Dough will be very sticky so you can refrigerate it for 15-20 minutes and/or flour your hands while you split the dough into two logs, about 1 inch high and 2 inches wide.  Place on a parchment-lined baking sheet.
  4. Bake for 30-35 minutes until golden brown on the edges and just slightly soft in the middle.  Cool 5 minutes on cookie sheet and remove to a wire rack.  Set aside until cool to the touch, about 30 minutes.
  5. Cut each log crosswise into half-inch slices with a serrated knife.  Place slices on the same parchment-lined baking sheet.  Bake 15-20 minutes until golden.  Cool completely on wire racks.

Indian basmati rice with peas recipe

Indian basmati rice with peas | Pamela Salzman

I am 100% Italian and I absolutely love pasta, but I also looooooove rice.  Love!  I am crazy about all kinds of rice and it shows in my pantry.  I have so many varieties of both white and brown rice and I never get tired of it.  Overeating pasta doesn’t make me feel great and makes it very hard for me to maintain any semblance of an ideal weight.  But I digest rice really well and I think it’s so versatile and really easy to pair with food from any cuisine, even Italian!

I have made rice into pudding, baked it with eggs and vegetables for a scrumptious breakfast, wrapped seaweed around it, and topped it with beans and vegetables.  This week I made a delicious vegetable paella for dinner which I know I am going teach in a class one day.  Total winner!

rice, turmeric, butter, salt, garlic

I know rice has gotten some bad media attention in the last year due to some scary reports about unsafe levels of arsenic found in many rice products.  Please read this article I wrote last year so that you are informed and don’t get freaked out.  There are ways you can significantly reduce any arsenic present in whole rice (not much you can do about arsenic in rice cakes or rice cereal, which is why I have reduced the kids’ exposure to rice-derived products.)  Basmati rice, which I think has the best flavor and is my favorite variety, also seems to have the least amount of arsenic.  Lucky me!

all in the pot

I have a beautiful and very healthful rice recipe I’d like to share and I don’t want you to get scared off by the unusual color or that I labeled it “Indian.”  I know there are some of you out there who think you don’t like Indian food.  And maybe you tried some from a not-so-great place and it was lousy.  In that case, I don’t blame you.  BUT.  Let’s leave the past behind and look forward to something that IS delicious.  Furthermore, this rice recipe is so basic and neutral.  It’s not spicy nor doesn’t it have a flavor that is outside of most people’s comfort zone.  It will go with that roast chicken you’re making later or my spice-rubbed salmon.  And if you’re vegetarian, you can just eat this bowl of golden goodness with a green salad or some roasted vegetables (eggplant is nice right now) and you’ll be all set.   Rice and peas together will give you plenty of protein, not to worry.

bring to a boil

The crazy beautiful color of this rice comes from turmeric, the most talked about, most popular spice of the moment that is basically anti everything you don’t want.  Anti-cancer, anti-inflammatory, anti-viral, etc.  Someone just told me that there was a study done on Indians (people living in India) because they have the lowest incidence of Alzheimer’s disease and it is attributed to their abundant intake of turmeric.  I try to use fresh turmeric when I juice and I have been using it in place of saffron, as well (like in that vegetable paella I was talking about.)   I have also included turmeric in my DIY taco seasoning and Chicken and Vegetable Curry.  Just be forewarned, it stains like mad so use extra caution when serving anything with turmeric, even be careful of your countertops.  (As a last resort, I have had success using a drop of Clorox Clean-up to get out a stubborn turmeric stain in my white marble countertops.)

If you have leftovers of this rice, definitely consider using it in lunchboxes the next day.  Are we surviving making lunches??  See this post if you’re still at a loss.  Back to rice — make this!  Try something new!  Let me know how it goes!

Indian basmati rice with peas | Pamela Salzman

4.8 from 11 reviews
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Indian Basmati Rice with Peas
Author: 
Serves: 6
 
Ingredients
  • 1 ½ cups basmati rice, either brown or white
  • 3 cups water
  • 2 Tablespoons unsalted butter, coconut oil or olive oil (I think butter tastes best.)
  • 1 ½ teaspoons sea salt
  • 1 ½ teaspoons ground turmeric (you can use more, but you’ll taste it)
  • 2 cloves crushed garlic
  • ½ cup frozen peas
  • chopped cilantro to taste, if desired
Instructions
  1. Rinse your rice in a fine mesh sieve, if desired. Transfer rice to a medium saucepan and add all ingredients except peas and cilantro.
  2. Bring to a boil, cover and lower to a simmer. Cook white rice for 18-20 minutes, brown rice for 45-50 minutes, or until all water has evaporated.
  3. Add frozen peas to rice and allow to sit, covered, for 10 minutes.
  4. Fluff rice with a fork and transfer to a serving bowl. Sprinkle with chopped cilantro, if desired.
Notes
If you are concerned about arsenic, you should soak your rice in water for 1-8 hours before using it.  That process also makes brown rice more digestible.  If you do soak the rice, you will cook it in less time and you can use a few Tablespoons less water, depending on how long you soaked it.  Test brown rice for doneness after 35 minutes, and white rice after 15 minutes.

Almond Butter-Millet Blondies Recipe (gluten-free)

almond butter-millet blondies | pamela salzman

We have survived the first week and a half of school and an early Jewish holiday!  I started this year right by having my girls order their own school supplies and Mr. Picky helped me out by writing out a list of lunch box-approved foods.  Not sure we’ve expanded the repertoire since last year, but at least I don’t have to think too hard.  I am also so glad I was inspired to bake and freeze a few treats before school started this year.  Those are coming in very handy for lunchbox and after-school snacks.  Plus it has been so hot here, I can’t imagine turning on my oven to bake banana bread right now!

ingredients

These Almond Butter-Millet Blondies are a new favorite around here.  Don’t automatically say “my kids would never eat those!”  Guess what?  Your kids were probably at my house in the last 6 months and did eat these.  Did I say, “Jimmy, would you like an almond butter-millet blondie?”  What am I, a rookie?  Of course, not.  I ask the kids, “would you like a chocolate chip blondie?!”  Only people that do not like chocolate ever say no.

wet ingredients

Blondies are similar to a non-chocolate brownie.  They are less spongy and a little denser than cake.  I love them right out of the fridge so you can really sink your teeth into them.  Because blondies don’t have the same lift and airiness of a cake, I tried these with two gluten-free flours, millet and quinoa.  Even if you’re not gluten-intolerant, it’s a great idea to not overdo wheat and other gluten-containing grains.  Gluten is not only hard to digest, but acid-forming and pro-inflammatory.

ready to be baked

The quinoa blondies were not a hit because they totally tasted like quinoa.  I love quinoa, but not as much in dessert form.  Millet is much blander and really has no flavor to fight with chocolate.  My kids and I had no idea the millet blondies weren’t made with wheat flour.   I also tried the recipe separately with peanut butter and almond butter and not only were they both delicious, the blondies kind of tasted the same, as in both tasted a bit like peanut butter.  Even though I give my kids peanut butter now and then, it’s actually not a fantastic choice.  The fats in peanut butter are very pro-inflammatory and if you don’t buy organic, you are also consuming a lot of pesticides and fungicides since peanuts are very heavily sprayed.  Even organic peanuts have a tendency to develop a mold called aflotoxin.  In moderation, fine, but almond butter is far and away a better, more healthful choice.  Did you know almonds are the only alkalizing nut?  And if you have a solid food processor, you can make your own almond butter!

almond butter - millet blondies

These blondies are awesome the next day, which is so nice if you have to bring a dessert to a potluck.  If you have leftovers more than a couple days, it’s best to keep them in the fridge.  And if you have no self control like me, you may want to just keep out what you need for the day and freeze the rest.  Happy baking!

almond butter-millet blondies | pamela salzman

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Almond Butter-Millet Blondies
Author: 
Serves: makes 16 2 x 2-inch blondies
 
Ingredients
  • ¼ cup (4 Tablespoons) unsalted butter or organic Earth Balance, softened + additional for greasing pan
  • ¾ cup creamy or crunchy almond butter or other natural nut butter
  • 2 large eggs
  • ¾ cup coconut palm sugar (or brown sugar)
  • 1 teaspoon pure vanilla extract
  • ¾ cup millet flour*
  • 1 teaspoon aluminum-free baking powder
  • ¼ teaspoon sea salt
  • ¾ cup semisweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Grease an 8-inch square baking pan with butter and line the bottom with parchment paper so that the bars are easy to take out.
  2. Beat butter and almond butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, coconut sugar and vanilla until smooth.
  3. In a small bowl, whisk together the millet flour, baking powder and salt. Mix the flour mixture into the wet ingredients until just combined. Stir in chocolate chips. Spread the batter evenly into the prepared pan.
  4. Bake until a toothpick inserted into the center comes out with just a few moist crumbs on it, about 25 minutes. Let cool in the pan for at least 45 minutes before cutting into 16 squares. Leftovers can stored in the refrigerator for up to a week. These also freeze beautifully.
Notes
*Look for millet flour in the baking section or near gluten-free flours. Or, to make your own, grind whole grains of millet into a powder in a clean coffee grinder.

Blueberry-Banana Spelt Bread Recipe (gluten-free version too!)

blueberry-banana bread | pamela salzman

This year I am trying to get an early jump on the beginning of school.  I actually say that every year and I still end up in those ridiculous lines at Staples on the first day of school.  My oldest daughter is going into 12th grade (I am clutching my heart right now), so you would think that I had this thing down.  So not the case.  Until now.  I just figured out really late in the game that I need to outsource, meaning I need to delegate some of these tasks to other people.  No, I don’t all of a sudden have a staff of helpers at my disposal.  But I do have capable children that have waaaaaay more time on their hands than I do and they can navigate the internet like nobody’s business.  Why didn’t I think of this 10 years ago?

these are ripe bananas

The kids have just ordered their supplies, backpacks and lunch paraphernalia online and helped fill out a stack of forms (they all know their birthdays and where we live, right?).  This has been such a huge help that I am even going to ask them to start helping with their lunches.  Just don’t tell them yet.  I need to figure out a way to break this to them gently!

wet mix

 

whole spelt flour

I also thought I would start stocking the freezer with some goodies so weekday meal preparation goes a little more smoothly.  I made a few delicious quick breads last week and halved each of them.  One half to enjoy now and the other half is frozen for a rainy day, i.e. a future school day breakfast or lunchbox snack.  I dug into my archives (have I been online long enough to have an archive?) and put a summer twist on my date-sweetened banana bread, one of my absolute favorite, wholesome quick breads.  I actually made three loaves — one with whole spelt flour and two with a blend of gluten-free flours with which I have been experimenting lately.  I am using more and more spelt flour instead of whole wheat, especially in sweet things.  Read about why I love spelt here!  And since I know so many of you wan to avoid gluten, I also made a couple of loaves with different gluten-free flours.  You can always use your favorite store-bought gluten-free flour blend (my favorite is King Arthur) plus some xanthan gum, but those can be a bit pricey.  Either way, it reminded me how versatile most recipes are and that I only need to change a few ingredients to make something more seasonal and/or new.  All the loaves turned out amazing and the kids gobbled them up!

sprinkle some blueberries and nuts on top too

This weekend I’m also going to make and freeze some cookie dough, brown rice for rice bakes, fresh fruit for smoothies and chicken stock since the weather has started to get a little chilly here.  How are you getting organized for the beginning of the new school year?  Would love for you to share.   May the force be with all of us!

blueberry-banana spelt bread | pamela salzman

blueberry-banana spelt bread | pamela salzman

5.0 from 2 reviews
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Blueberry-Banana Spelt Bread
Author: 
Serves: makes 1 9 x 5-inch loaf
 
Ingredients
  • 8 Tablespoons unsalted butter or unrefined coconut oil, at room temperature
  • ½ cup maple syrup (I prefer Grade A which has a more subtle flavor)
  • 2 large eggs, at room temperature
  • 1 Tablespoon pure vanilla extract
  • 2 cups whole spelt flour or whole wheat pastry flour
  • 1 teaspoon baking soda
  • ½ teaspoon aluminum-free baking powder
  • ½ teaspoon fine grain sea salt
  • 3 large ripe bananas, peeled and mashed (about 1 cup)*
  • 1 cup fresh blueberries
  • ½ cup chopped pecans or walnuts (optional)
Instructions
  1. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9x5-inch loaf pan. Line with parchment paper, if desired.
  2. Beat the butter with the maple syrup in the bowl of a mixer fitted with a paddle attachment. Add the eggs and vanilla and combine well. The mixture will look curdled and that is normal.
  3. In a medium bowl mix together the flour, baking soda, baking powder and sea salt. Add to the wet mixture and combine until just blended. Fold in the mashed bananas and most of the blueberries and nuts. Save a few bleuberries and nuts for the top of the loaf.
  4. Pour into the prepared pan and sprinkle the reserved blueberries and nuts on top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes and then remove the bread and transfer onto a rack.
Notes
*Do not attempt this with bananas that are unripe.  They are neither sweet enough nor soft enough.

 

this one is gluten-free
this one is gluten-free

Gluten-free dry mix to sub for the 2 cups of spelt flour:

½ cup sorghum flour

½ cup millet flour

½ cup sweet rice flour

¼ cup GF oat flour

3 Tablespoons potato starch

1 Tablespoon tapioca starch

1 teaspoon xanthan gum

 

 

Individual warm peach pie pots recipe

individual warm peach pie pot | pamela salzman

I guess this is favorites week.  In my last post, I went on and on about my obsession with summer tomatoes and today I am sharing my new favorite dessert which uses my favorite fruit bar none, peaches.  Smiley face.  Peaches make me happy and this season has not disappointed so far.  We have had the best peaches this summer and although I may not have eaten one every single day like I have tomatoes, it has been close.

peaches!

I could make a meal out of a big peach.  Ok, not really.  But everything else I eat afterwards just pales in comparison.  I really love yellow peaches, which I find have a more intense, although more acidic flavor.  The white ones are delicious, of course, and slightly more sweet but just not quite as flavorful.  But trust me, I’ll eat either any day.  I always buy organic peaches since conventionally grown ones are on the Environmental Working Group’s “Dirty Dozen” list of the most highly contaminated produce.  I think it’s because the pesticides are able to permeate peaches’ thin skin thereby making it difficult to remove toxins by washing.  Pesticides make me nervous.

chopped and measured peaches

I have so many regular peach recipes, some that I’ve taught in my classes like peach pie, grilled vanilla peaches and this fabulous individual warm peach pie in a jar number I am writing about today.  This month I will teach an arugula salad with farro and peaches that is my new favorite.  Did you see that crazy delicious breakfast I posted on Facebook a month ago? Why aren’t we friends on Facebook?  You’re missing out.  I post something interesting there every single day!  I digress.  I used some leftovers from this recipe and put it on top of Bob’s Red Mill warm, creamy buckwheat porridge.  People, I was like “shut the front door.”  Best.  Breakfast.  Ever.
get those pecans nice and buttery and salty

I have a dozen other peach recipes that I’m not posting here so let’s not even torture you with those.  Let’s talk about these individual peach pie in a jar thingies that are the quickest, tastiest healthful dessert you can’t believe you haven’t ever made until now.  I was inspired by a recipe I saw over at Roost, which is one of the prettiest blogs that mine will never look like.  Sigh.  Caitlin used apples, which I tried and thought turned out delish, but this peach version is crazy delish.

pulse a few times in the food processor until crumbly but not like meal

Too many of you have expressed intimidation about making a pie from scratch and I get it.  Although for me, sometimes I just don’t have the time to prepare and bake a pie, especially if I’m entertaining and I am making a bunch of other things.  Or maybe I have a craving for peach pie and I don’t want to tempt myself with an entire pie in the kitchen.  I am weak, after all.

saute the peaches just until warm

This is your answer.  You make these amazing buttered, salted pecans which you then crumble up and put on the bottom of a cute glass jar, preferably with a wide opening at the top.  Then you sauté some chopped peaches with a little honey, cinnamon, nutmeg and the tiniest amount of almond extract possible because like I’ve said before, almond extract makes peach and apricot desserts more peachy and apricot-y.  But it has to be the teeniest amount otherwise, whoa.  And then just when the peaches are warm, you spoon them on top of the pecans. I am totally serious.  But see how not-at-all-bad-for-you this is??  See why I can eat this in the morning and at night?  See why I was giving out small portions at my classes so there would be more for me?  Weak, I tell you.

see how pretty the jars look?

warm individual peach pie pots | pamela salzman

 

 
 
 
 
 
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Save Print
Individual Warm Peach Pie Pots
Author: 
Serves: 6-7, depending on the size of your glasses or jars. I've used half-pint and pint jars. You don't have to use jars or glasses, but it looks so pretty that way.
 
Ingredients
  • Butter Pecan Crust:
  • 3 cups raw pecans
  • 1 ½ Tablespoons unsalted butter or unrefined coconut oil
  • ¾ teaspoon sea salt (this is not a misprint)
  • Peach Pie Filling:
  • 8 cups chopped peaches (peeled or unpeeled), about 12 small-medium peaches
  • 2 Tablespoons butter, ghee or unrefined coconut oil
  • 2 Tablespoons honey (just eyeball it since it’s such a pain to measure)
  • ⅛ teaspoon almond extract
  • 1 teaspoon ground cinnamon
  • pinch of ground nutmeg
  • ¼ cup almond flour (if necessary to thicken juices)
Instructions
  1. Have ready 6 clean ½ pint or pint jars.
  2. To make the crust, preheat the oven to 375 degrees and line a small sheet pan with parchment paper. Melt the butter in a small (1-2 quart) saucepan, turn off the heat and add the pecans. Toss to coat.
  3. Pour the buttered pecans onto the sheet pan and sprinkle with ¾ teaspoon salt. Bake for 8-10 minutes. Watch closely so they don’t burn! Remove from oven and allow to cool completely.
  4. Place the cooled pecans into a food processor and pulse a couple times to form a coarse crumbly mixture. Place a couple tablespoons of “crust” into the bottom of each jar and set aside.
  5. To make the filling, in a large bowl, toss the peaches with the honey, extract, and spices. Melt the butter in a large skillet over medium heat. Add the peach mixture to the skillet and toss gently to heat through, 2-4 minutes.
  6. Turn off the heat and if the mixture is very liquidy, add the almond flour to the peaches and stir to combine.
  7. Place several spoonfuls of the peach pie mixture on top of the pecan crust and top with crème fraiche, whipped cream, vanilla ice cream or whipped coconut cream. Also delicious for breakfast on warm porridge or with yogurt. Serve immediately!
Notes
If you are nut-free, you can still make the peaches alone or serve them over crumbled cookies, like graham crackers or gingersnaps.

 

 

Apricot, cherry and almond crisp recipe

apricot, cherry and almond crisp by Pamela Salzman

I was racking my brains thinking of something to post today for July 4th that would be red, white, and blue.  But really I’m not nearly as creative as all the people I pin on Pinterest or fave on Foodily and I’ll be honest, I couldn’t come up with something you haven’t already seen.  Although for 5 minutes I thought was a genius — potato salad with red, white and blue potatoes!  Until I googled it and saw that this was not an original idea.

crisp topping

But then I was thinking that I don’t ever make anything red, white and blue for the 4th, so why the pressure?  Our friends Melissa and Adam usually invite us to their beach house for a party where they serve the most delicious Tex-Mex food.  Not ribs or barbecue or anything cut into the shape of stars.  But it’s all crazy delicious and everyone is so happy.  I often bring a dessert or appetizer.  Last year Melissa asked me for Peach and Blueberry Crisp.  It was so yummy, but not red, white, and blue and I didn’t hear anyone complain that I didn’t have spirit.

beautiful apricots

A few weeks ago, I taught a 4th of July menu for Jenni Kayne and her friends.  Jenni asked me for a fruit crisp and I knew she would love this one with apricots and cherries.  When I was prepping for the class that morning, I asked her if I should throw in blueberries to add some blue to the red, and she responded, “Only if they would make it better.”  She’s so right.  Of course.  Who cares if it’s red, white and blue?  You want to know what I said?  I said, “They won’t.  This crisp is so insanely delicious already.  Why mess with it?”  That’s really what I said.  This crisp is so darn good, I have dreams about it.  I made this same crisp for some friends a few weeks ago and I could swear I heard moaning.  In a good way, naturally.

cherries!

pitting cherries is easy with the right tool

I have a theory that fruits and vegetables that grow in the same season taste good together.  I saw cherries and apricots sitting next to each other at the farmers market and voilà!  A new crisp.  I also read somewhere that the Prunus family of stone fruits also includes almonds.  An almond looks like an apricot pit, don’t you think?  I find all of that to be so interesting….and delicious!  Now the addition of almonds did make this crisp better.  Of course, leave them out if you have an allergy or substitute something crunchy like sunflower seeds.  Crisps are so easy to adjust for allergies, in fact.  You can make the topping completely vegan by using coconut oil (more natural) or Earth Balance.  For a gluten-free crisp, I used half GF oat flour and half King Arthur Multi-purpose GF Flour (which is free from cornstarch unlike some other very popular GF flours, like Cup4Cup — sorry Thomas Keller.  Love your food, though!)  Rice flour works well, too.

fruit ready to be topped

apricot, cherry and almond crisp | pamela salzman

I think you should make a fruit crisp for the holiday.  Absolutely everyone loves them.  There are no blue food dyes involved.  It’s mostly seasonal fruit.  They are sooooooo easy.  You can make your topping right now.  Yep.  In fact, you could have made it a month ago and frozen it.  You can make 10 times the recipe for crisp topping, freeze it and make a crisp every week for the rest of the summer and into Labor Day.  Or if you’re making a crisp for Thursday, make your topping today and keep it refrigerated.  Just sprinkle it on top of your prepared fruit and bake away.  No coming to room temp or any of that nonsense.  But if you just can’t make a dessert for the 4th that is missing one of the colors of our fair flag, then by all means add some blueberries or blackberries.  Or, dig deep and find your spirit of independence and make what you think you’ll love the most.  Hope you all have the best weekend!

apricot, cherry and almond crisp by Pamela Salzman

Save Print
Apricot, Cherry and Almond Crisp
Author: 
Serves: 6-8
 
Ingredients
  • 1⅓ pounds of ripe, fresh apricots, pitted, quartered if large
  • ⅔ pound of dark, sweet cherries, stemmed and pitted (I love my cherry pitter which I haven't seen anymore at Williams-Sonoma, but this one looks similar.)
  • ½ Tablespoon pure Grade A maple syrup or cane sugar
  • ½ Tablespoon flour (whole wheat pastry or gluten-free flour)
  • less than ⅛ teaspoon of almond extract
  • Topping:
  • ¾ cup coconut palm sugar or brown sugar
  • 1 cup flour (whole wheat pastry or for GF a combo of GF oat flour and King Arthur Multipurpose GF Flour)
  • ½ cup old fashioned rolled oats (for GF, look for labeled GF oats)
  • ½ cup chopped raw almonds
  • ¾ teaspoon ground cinnamon
  • pinch of ground nutmeg
  • ½ teaspoon sea salt
  • 8 Tablespoons cold unsalted butter or Earth Balance, cut into 1-inch pieces or unrefined coconut oil
Instructions
  1. Preheat an oven to 350 degrees.
  2. Toss the fruit with syrup or sugar, flour and almond extract. Transfer to an 8- or 9-inch baking dish or pie plate.
  3. Add all topping ingredients in the bowl of a mixer fitted with the paddle attachment. Blend until the mixture resembles small peas. This can also be done by hand with a pastry blender. Squeeze with your hands to create small clumps.
  4. Arrange topping over fruit to cover.
  5. Place baking dish on a cookie sheet and bake for about 45-50 minutes or until bubbly and topping is golden brown.
  6. Serve warm or at room temperature with vanilla ice cream, if you like.
Notes
For the crisp in the photographs, I doubled all the ingredients and used a 13 x 9-inch pan.