Past posted recipes!
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Zucchini Carpaccio
Enjoy this easy, dalliscious and healthy appetizer.
1 lb zucchini, approximately 3 to 4
1/3 cup loosely packed fresh mint leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon sea salt
1/4 cup toasted pine nuts or walnuts, chopped
shaved Parmigiano-Reggiano
1) Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates.
2) Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop.
3) Just before serving, make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini. Use a vegetable peeler to shave cheese to taste over zucchini.
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Dalliscious Red Velvet Cake
Here's a dalliscious and nutritious version of a Red Velvet Cake. Use with your favorite lowfat cream cheese frosting!
2 cups beet purée (from 3 large or 5 small beets)
½ cup applesauce, unsweetened
1 cup granulated sugar
½ cup canola oil
2 large eggs
2 large egg whites
3 oz. unsweetened chocolate, melted
1 tsp. instant espresso powder
½ cup unsweetened cocoa powder
¾ cup all-purpose flour
¾ c. whole wheat flour
¼ c. quinoa flour
1 ½ tsp. baking soda
½ tsp. salt
1) To make beet purée: Preheat oven to 375°F. Trim ends of beets and place on a foil lined baking pan. Drizzle with 1 tbsp. canola oil. Roast until fork tender, about 2 hours. Once cooled peel then place in blender or food processor with 1-2 tbsp. water. Puree beets until they reach a smooth and even consistency. Set aside.
2) Keep oven at 375°F. Spray two 8” round cakes baking pans with canola oil spray and dust with flour. Discard the excess flour.
3) Combine oil, eggs, egg whites and sugar in a mixing bowl. Beat on medium speed with a paddle attachment until smooth and light colored.
4) Add the tsp. of espresso powder to the melted chocolate and stir until combined. Turning the speed down to low, slowly drizzle the melted chocolate into the mixture. Once the chocolate has been added, turn off the machine and scrape the sides of the bowl.
5) In a separate bowl, combine the cocoa powder, applesauce and beet puree. Add this mixture to the egg mixture. Place the machine on medium speed to incorporate, scrape down the sides of the bowl.
6) Sift the remaining dry ingredients together and then gently fold into the mixture. Careful not to over mix or the cake will become tough and dense.
7) Pour batter into pans and bake for 40-45 minutes (or 20-25 for cupcakes), until a toothpick inserted in center comes out clean.
8) Cool and remove from pans. If not using immediately, wrap in saran wrap and refrigerate. Cake can be made a day in advance. (The cake is crumbly so it may be easier to work with once chilled.)
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SCALLOPED SWEET POTATOES
5 sweet potatoes, peeled and thinly sliced
cream or ½ 'n ½
½ to 1 cup of gruyère, grated
1) Layer the bottom of a 13 x 9 pan with slices of the sweet potates. Sprinkle some cheese over the top. Drizzle some cream over the layer.
2) Repeat with another layer of potato slices, cheese and cream.
3) Top last layer with a little additional cheese on top.
4) Bake in the oven 30 to 40 minutes, until the potatoes are easily penetrated with a fork.
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DALLISCIOUS SKILLET CORNBREAD
How about some corn bread for the stuffing in your bird? Since bread is harder to find gluton-free where it's as good as the gluton original, I thought this would be a good posting. Similar to my last posting, this is a bread that doesn't let anyone's taste buds down!
Set oven to 425°F ̊ and heat up a greased cast iron frying pan.
1) Sift together:
1½ cups yellow cornmeal
½ cup GF all purpose flour
1 teaspoon sugar
½ teaspoon salt
½ teaspoon guar gum
¼ teaspoon citric acid
½ teaspoon baking soda
2½ teaspoons baking powder
2) Combine in a bowl:
2 eggs
3-4 tablespoons canola oil
1 cup buttermilk
3) Mix solid and liquid ingredients together until just moist and pour into the hot pan.
4) Cook 25 - 30 minutes in the oven. Let cool 5 minutes.
Dalliscious!!!
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CHEESY DALLISCIOUS POPOVERS
In honor of my father, I wanted to premiere my recipes with a gluton-free dish that ALL will devour! These dalliscious high-rising popovers are full of cheesy goodness! Get tapioca flours at international or Brazilian food stores or online.
1½ cups sour tapioca flour
1 cup sweet tapioca flour
¾ cup corn oil
1½ cups milk
1 cup grated parmesean and/or cheddar
1 teaspoon
pinch salt
4 eggs
1) Preheat oven to 425°F. While heating melt pat of butter in each muffin cup of nonstick muffin pans.
2) Beat eggs in medium bowl. Wisk in liquids.
3) Wisk in mixed dry ingredients until nearly smooth.
4) Wisk in cheese until batter is smooth.
5) Ladle batter into each muffin cup to ¾ full.
6) Bake for approximately 15 minutes until popovers are risen and browning on top.
Yields: 3 dozen popovers
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