Gluten-free Goodness: Chocolate Pear Tart

Chocolate Pear Tart at Jason & Hamad's apartment in Park Slope

I stopped over to see my lovely friends, Jason & Hamad, on Sunday morning. As always with these two, nothing within their home is anything less than amazing: the food, interior design, or the hospitality.

When Hamad offered me a slice of his freshly baked Chocolate Pear Tart, I immediately responded with, "No, thank you. I can't eat it." Jason quickly recalled the fact that it was gluten-free - yes, my lovelies, it is made with almond meal!

Cut to: Jenn + Chocolate Pear Tart + iPhone + Instagram + happy soul!

CHOCOLATE PEAR TART

Ingredients:

1 cup whole, blanched almonds (may use an almond meal substitute)
3/4 c. sugar
1 stick butter, softened to room temperature
3 large eggs
1/3 c. unsweetened cocoa powder
1/2 tsp. Kosher salt
1 Tbsp. brandy
1 tsp. vanilla extract
3 ripe Bartlett pears
1/2 lemon

Directions:

Preheat oven to 350 degrees.

Prepare a 9-inch removable bottom tart pan with either non-stick cooking spray or brush with butter. Set aside.

Combine the almonds and sugar in a food processor and pulse until they are incorporated finely and evenly. Add the butter, eggs, cocoa, salt, brandy and vanilla; process until combined. Spread the mixture evenly in prepared pan.

Core the pears and slice into thin, even slices. Rub with lemon slices to help prevent discoloration. Arrange the pears atop the chocolate mixture, slightly overlapping, without pressing them in.

Place tart pan on a baking sheet for approximately 45-50 minutes, until the top is puffed and a toothpick comes out mostly clean with a few crumbs attached. Remove from oven and cool completely.

xx JN

Souper Sunday: Kale & Black-Eyed Pea Soup with Sun-Dried Tomatoes

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On a rather hurried lunch hour last week, I popped down to Fresh & Co. to grab some soup. Although I am a huge fan of their Turkey Chili, another offering looked too delicious to resist: Kale and Black-Eyed Pea Soup with Sun-Dried Tomatoes.

Gluten-free, dairy-free, and vegetarian, I knew this was something I couldn't have only once. So, in an attempt to recreate it, I adapted a few recipes and came up with the following:

KALE and BLACK-EYED PEA SOUP with SUN-DRIED TOMATOES

Ingredients:

2 cups of dry black-eyed peas
2 Tbsp. olive oil
1 medium onion, diced
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
6 cups of stock (vegetable or chicken)
1 14-1/2 oz. can diced tomatoes
1/2 cup sun dried tomatoes, drained (either chopped or julienned)
2 bay leaves
4 cups of fresh kale, ribs removed and remaining kale torn into pieces
salt and pepper to taste

Garnish:

freshly grated parmesan cheese, optional
red pepper flakes, optional

Directions:

Soak dry beans according to package instructions. Drain and set aside.

In a large pot, heat olive oil and saute the onion, carrots, and celery until the onions are translucent and the carrots and celery are tender. Thoroughly salt and pepper the mixture. Next, add the garlic and saute for about 30-seconds - do not burn the garlic.

Add the stock, soaked beans, diced tomatoes, and bay leaves and bring to a boil. Reduce heat, cover and simmer until the beans are soft - about 20-minutes.

Remove lid, add the fresh kale and sun-dried tomatoes, and continue cooking for another 5-minutes. Salt and pepper the soup to taste.

Serve immediately. Ladle into soup bowls and sprinkle with freshly grated parmesan. Note: if you wish to keep this dairy-free, omit the parmesan.

Looking for an added kick? Sprinkle red pepper flakes in with each individual serving.

Can't wait to hear what you think!

xx JN

Tip: make sure to keep your carrot & celery pieces approximately the same size when chopping - this will make for a more evenly cooked mixture.

Souper Sunday: Cilantro Lime Chicken Soup

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No matter where I have lived, once the month of October rolls around, I'm ready for homemade soups simmering on the stove. I love a good stock-based soup, and my Cilantro Lime Chicken Soup adds a Mexican flavor to a traditional favorite. 

CILANTRO LIME CHICKEN SOUP

Ingredients:

1 medium onion, diced

1 bunch scallions (white parts + 1/4 of the green tops), diced

1 small can diced green chiles
3 cloves garlic, minced

2 quarts chicken stock
1 small can diced tomatoes (drained)
2-3 cups shredded chicken (1 raw breast = approx. 1 cup shredded)
1/2 tsp cumin
salt and pepper (amount depends on the saltiness of the stock - add according to taste)
3/4 cup cilantro, chopped

Garnish: 

lime wedges
avocado, diced
freshly chopped cilantro & scallions

Directions:

In a large stock pot, sauté the onions and the scallions in olive oil until translucent. Salt and pepper the onions and stir well. Add the green chiles and sauté until well blended. Next, add the garlic and sauté for about 30-seconds. (Tip: as soon as you smell the garlic after it hits the heat, it's time to move to the next step!)

Add the chicken stock and the diced tomatoes. Bring to a slow boil. Add the shredded chicken, cumin and salt and pepper. Allow enough time for the flavors to combine and for the chicken to heat through. About 10-minutes before serving, add the cilantro.

Serve in large soup bowls and top with freshly squeezed lime (just drop the wedge in the bowl after you've juiced it), avocado, and a sprinkling of freshly chopped cilantro & scallions. 

Enjoy! 

xx JN

Tip: If you're in a time crunch, pick up a fresh rotisserie chicken, shred the meat and add it directly to the soup!

All Cheer for Puppy Chow!

A huge thanks to the BuzzFeed Community for featuring my recipe for original Puppy Chow alongside 14 other delicious (and adventurous) varieties! Make sure to take a peek at the article here and check out #1! Now, which of the other 14 will I try next? Hmmm ...

xx JN

What's for Breakfast?

When my girlfriend called to tell me some of her family was coming to visit, I couldn't wait to host a meal for them at my home! As the schedule solidified, breakfast emerged as the front runner, so I started menu planning.

Now, the catch was, between the food allergies, preferences, and lifestyles amongst the seven guests, here's what I knew going in:

• 4 cannot eat eggs
• 1 is vegetarian
• 1 is dairy-free
• 1 is gluten-free

How did I come up with a menu?

I decided to serve everything buffet style to keep it simple & relaxed, giving everyone the freedom to pick and choose. 

Second, I stuck with my rule of only cooking two menu items from scratch and preparing/assembling the rest.

Third, I came to the conclusion that not everything served had to be a viable option for every single person.

Here's what I came up with:

Cranberry & Almond Granola Bars (recipe below)
Easy Sticky Buns (recipe below)

Assorted Fresh Bagels
with choice of Vegetable Cream Cheese, Butter & Preserves or Peanut Butter

Hard Boiled Eggs

Fresh Strawberries

Mimosas

Sparkling Water

Coffee/Tea

Complete with New York-themed favors for our out-of-town guests, it was a simply fabulous way to spend a Saturday morning with friends!

Who's next?!

xx JN

National Chili Day

I've talked about my 3-Bean Chili before ... but I had to share it again with a few updates! If you're looking for a great way to celebrate National Chili Day, then this recipe will sure to be a crowd pleaser. It also goes beautifully with my recipe for Cheddar & Chive Cornbread. Enjoy!

3-Bean Chili

Ingredients:
1 large onion, diced
5-8 cloves fresh garlic, minced
1 sm. can diced green chiles
1 quart beef, chicken or vegetable stock
1 lg. can crushed tomatoes
1 can petite diced tomatoes
2 Tablespoons tomato paste
1 can pinto beans, drained
1 can red kidney beans, drained
1 can small red beans, drained

Seasonings:
This is all about personal preference, and it is so important to season in doses and taste as you go. I eyeball this every time, but here are the approximates:

1-3 Tablespoons chili powder (all according to your preference of spiciness)
1-2 Tablespoons cumin (large handful or two)
2 teaspoons oregano (handful, crushed)
1 Tablespoon kosher salt*
1 teaspoon pepper

In a large stockpot or dutch oven (I use one of my large Le Creuset ovens), saute the diced onion in 3 Tablespoons of olive oil over medium heat until onions are translucent and just beginning to brown. Add minced garlic and cook for 30 seconds, but do not overcook the garlic! Add stock, making sure to scrape any brown bits from the pan. Add the green chiles, crushed tomatoes, diced tomatoes, and beans and bring to a low boil. Add tomato paste, and all seasonings to taste, adjusting as necessary.** Cover and allow chili to simmer on low heat for 30-45 minutes, stirring occasionally.

When ready to serve, offer shredded cheddar cheese, sour cream, chopped cilantro or green onions & crushed corn chips (either tortilla chips or Fritos) as garnish.

* Depending on the saltiness of the stock & tomatoes. I use at least 1 Tablespoon salt, however, I will adjust as necessary.
** For those wishing to add meat (either ground beef or turkey), brown 1-1/2 lbs. meat in a separate skillet, drain excess fat, and then add to the chili before covering.

Lemon Quinoa Tabouleh

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With both Punxsutawney Phil and Staten Island Chuck in agreement that Spring will be here in short order, I am already looking forward to citrus, tomatoes, fresh herbs and leafy greens!

Imagine my delight when I stumbled upon this naturally gluten-free gem of a recipe, bursting with color to the eye, and certainly as colorful to the palate:

Lemon Quinoa Tabouleh

courtesy of The Diva Dish

Ingredients:

1/2 c. dry quinoa
2 c. vegetable broth
1 can garbanzo beans, drained and rinsed
1 c. cherry tomatoes, halved
2 avocados, diced
2 c. spinach, finely chopped
1 bunch cilantro*, finely chopped
1/4 c. onion, diced
2 cloves garlic, minced

Dressing:

Juice of 2 lemons
Zest of 1 lemon
2 tsp. dijon mustard
2 tsp. olive oil
1 tsp. agave nectar
1/2 tsp. cumin
Dash of salt and pepper

Directions:

1. Rinse the quinoa thoroughly. 

2. In a large saucepan, soak the quinoa in the vegetable broth for about 15 minutes off the heat. After that, turn on the heat to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium-low and let quinoa simmer. Stir every so often, and cook quinoa for about 20-25 minutes, just until the liquid absorbs. With a tiny amount of liquid remaining, remove the quinoa from heat and cover. Set aside to cool.

3. In a large mixing bowl, combine the spinach, cilantro, onion and garlic. Add the chickpeas and stir until everything is combined. Once the quinoa is cooled, add quinoa to the mixture.

5. In a small bowl, whisk the lemon juice, lemon zest, mustard, olive oil, agave and spices together. Pour dressing over the salad mixture, and mix until well combined. Gently mix in the tomatoes and avocado. Allow flavors to set for 10-15 minutes before serving.

*For those who do not care for the taste of cilantro, flat-leaf parsley is a perfect substitute!

Porcupine Meatballs

With all of the dietary restrictions in our house, it's rare that the three of us can sit down and actually eat the exact same thing! However, when my Aunt Ruth made dinner for the family on one of my two recent trips to Arizona, it was love at first bite for this recipe:

Porcupine Meatballs

1 lb. ground beef

1 c. Minute Rice

1/2 c. water

1/3 c. finely chopped onions

1 tsp. salt

1/8 tsp. garlic powder

1 15 oz. can tomato sauce

1 c. water

1. Preheat oven to 350 degrees F.

2. Mix first 6 ingredients together by hand in a large mixing bowl.

3. Form meat into balls (about golf ball size) and place in a 9 x 13-inch casserole dish (spray with Pam first for easier cleanup). 

4. Mix together tomato sauce and 1 c. water; pour over meatballs.

5. Cover with foil and bake for 45-minutes. Remove foil and bake an additional 15-minutes.

Yep, it's that easy!

xx JN

Gluten-Free Quiche

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Just when I thought I would never have quiche again, I stumbled upon this delightful recipe over at Sassy Radish! For the record, quiche is one of the things I have missed most since becoming gluten-free just over a year ago. Not only does this recipe sound simply delicious, I truly find preparing quiche a real treat!

A special thanks to Olga at Sassy Radish for bringing quiche back to my kitchen!

Delightfully Flavorful Fourth

How festive and fun are these patriotic-inspired treats? Whether you're looking for something to surprise the kids with at breakfast, or to please the crowd at your outdoor party, here are some great recipe ideas:

1. Flag Toast / 2. Red, White & Blue Meringues / 3. Berry Bliss Rocket Pops / 4. Flag Cake  / 

5. Red, White & Blue Parfaits / 6. Independence Punch

Getting Juicy!

A few months ago, Team Newman invested in a juicer - a Cuisinart 1000W 5-Speed Juice Extractor to be exact! It pretty much changed our world. Green drinks (and juicing in general) is definitely on-trend these days ... but there's good reason for buying into it: juicing aids in alkalizing pH levels, boosts immunity, helps with weight loss and fights fatigue. This is my favorite recipe, and I always find this drink refreshing and delicious!

Team Newman's Green Drink

4-6 large kale leaves (with stalks)

3-5 romaine leaves (with stalks)

1 cucumber (peeled)

2 stalks celery

1 large handful of parsley (flat leaf or curly, stems included)

1 lemon (halved)

1 large green apple (halved)

1" piece of fresh ginger (unpeeled)

Process each of the ingredients through your juicer on the suggested speed (consult your owner's manual if necessary). Produces approximately 24-32 ounces of fresh juice (depending on your juicer). Juice should be enjoyed immediately, or sealed in mason jars (or other airtight storage glasses) for no more than 24-hours to preserve best nutritional value!

Happy juicing, and happy health!
xx JN

BLT Corn Salad Wraps

When I saw this recipe by Joy the Baker, I gasped ... pretty much all of my favorite foods in one bite, folks! Can we say "summer party" please? I cannot wait to whip these up! Make sure to get the full recipe here.

xx JN

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Delightfully Dishy's Official Summer Cocktail!

I am smitten for anything grapefruit. So when introduced to San Pellegrino Pompelmo this weekend, I was incredibly inspired. 

My lovelies, I am happy to present:

{ San Pellegrino Pompelmo (Grapefruit) / Absolut Vodka }

Looking for a non-alcoholic option to suit your fancy? I promise you, San Pellegrino Pompelmo is flawless on its own, too! San Pellegrino presents other citrus options as well: Limonata (Lemon), Aranciata (Orange) & Aranciata Rossa (Blood Orange). They're all delightful!

Sincere thanks to my friend, Jason, for introducing me to Pompelmo last weekend!

xx JN

NYC'ers - have it delivered with Fresh Direct! 

In the Crock-Pot: Mexican Shredded Chicken

There is nothing overrated about walking in the front door after a long day to the aroma of dinner simmering in the Crock-Pot.

Maybe it's all those years living in the Southwest, but there is nothing more comforting to me than Mexican food. And among my favorites, shredded chicken tacos. With Cinco de Mayo just a few days away, I couldn't help but be inspired for a new Mexican dish!

Recently while spending the afternoon with a friend of mine, he introduced me to his newest obsession: the Crock-Pot he received from his sister as a birthday gift. Now let me tell you, this guy can cook (yes, we have hosted dinner cook-offs with friends and competed against each other ... that's how much we love to play in the kitchen!) So when Jason says, "You have to try this ..." I know I"m going to be beside myself in short order. He introduced me to slow cooker chicken. Ummmmm.

I have always associated my Crock-Pot with pot roast, my mother's (infamous) shredded beef, and my homemade 3-bean chili (before the days I introduced Le Creuset in my kitchen.) Shredded chicken? Why hadn't I thought of that?? Thanks to Jason, I started researching recipes online, merged a few together, and this is what I came up with:

Mexican Shredded Chicken*
serves 6-8

2-1/2 lbs. boneless, skinless chicken breasts (either frozen or thawed)
1 packet taco or fajita seasoning (I prefer the gluten-free varieties)
1 12-oz. jar of salsa or 1 can enchilada sauce (I prefer green sauce, but red is totally great, too)
1-1/2 cups chicken stock

*You can purchase all your ingredients for about $13 at Trader Joe's

Place all of the ingredients in the Crock-Pot - no need to stir. Cook on low for 6-hours (if thawed) or 9-hours (if frozen). Cooking times with Crock-Pots vary, so the true test is once the chicken falls apart when pierced with a fork. Shred the chicken directly in the Crock-Pot. Serve with flour or corn tortillas accompanied with shredded cheese, black olives, cilantro, lime wedges and sour cream.

Time crunch? Cook the chicken on high for 4-hours if you're home and can keep an eye on it.

xx JN

Amazing Superfood: Kale & Quinoa Cakes

I took a little trip over to Joy the Baker this morning, and lo & behold, two of my favorite super-foods, kale & quinoa, got married! These Kale & Quinoa Cakes are chock full of flavorful ingredients, and are just perfect for those who are gluten-free. Don't these look absolutely delicious? I cannot wait to try my hand at these this weekend!

{ images via Joy the Baker }

Pancakes!

I grew up thinking that Bisquick was what you needed to have in order to make pancakes.

And then I had breakfast at my sister-in-law's house.

My Sissy is the Queen of Big Breakfast. Not kidding. She can whip up waffles, eggs, sausage, bacon, homemade syrup (yep), and her infamous pancakes in record time without breaking a sweat. Trust me, you want an invitation to her house for breakfast.

Several weeks ago, we decided that breakfast-for-dinner was on the menu, and I pulled out Sissy's pancake recipe. It just so happened I had soy milk in the house. Since my Pumpkin is allergic to dairy and doesn't actually ask for soy milk to drink, I had not been keeping it in the house regularly. Well ... that has changed.

Sissy's Out of this World Pancakes

1 over-filled cup of flour
1 teaspoon salt
1 Tablespoon sugar
1 Tablespoon baking powder
2 Tablespoons vegetable oil
1 egg
1 cup milk (unflavored soy milk is a perfect dairy substitute)
Dash vanilla
3 shakes of cinnamon

Mix the ingredients together. (ps, the Pampered Chef Classic Batter Bowl I used above really is perfect for this!)

Pour onto a heated griddle pan.

 Once the bubbles start to pop and the edges begin to dull, flip.

Transfer to plates, top with butter (or soy margarine) and syrup, and ...

... enjoy, my loves!

xx JN

Forgive the quality of the pics taken on the go with my Blackberry

'Tis the Gift to be Gifting: Puppy Chow

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Don't let the name fool you, lovelies ... this treat ain't for puppies!

Known in some parts of the country as Muddy Buddies, I was first introduced to this out-of-this-world treat by my friend (and stylist) Amy Keller.

I've since made it on my own and packaged it for my annual holiday homemade-edible-tasty-treat gift boxes. Let's just say I'm glad I only allow myself to have it once a year because it is addictive. Truly a crowd pleaser!

Puppy Chow

1/2 cup butter  (1 stick) 
3/4 cup peanut butter 
1 bag chocolate chips 
1 (12 oz.) box Chex Cereal (corn or rice) 
3 cups powdered sugar 
1 paper grocery bag or gallon size Ziploc bag 

In a large stockpot melt the butter, peanut butter and chocolate chips together. Stir. Add the box of Chex and stir to coat.  

Place powdered sugar in grocery or Ziploc bag. Pour in cereal mixture and shake until all pieces are coated.

Enjoy!

xx JN

Sweet & Savory Couple

This weekend I prepared my 3-Bean Chili for a function I was attending on Sunday - because I was transporting and serving the chili outside of my home, I knew that lugging a bunch of garnish with me wasn't an option. So, instead, I thought I would prepare homemade cornbread to accompany it.

If you're looking for a cornbread recipe that isn't too dry, has great flavor, and an extra added twist, you just might love this:

Cheddar & Chive Cornbread

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 Tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted
8 oz. extra-sharp Cheddar, grated
1/3 cup chopped scallions

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry ingredients until most of the lumps are dissolved. Do not overmix! Mix in 2 cups of the grated Cheddar and the scallions and allow the mixture to sit at room temperature for 20-minutes.

Preheat the oven to 350 degrees.

Grease a 9 x 13 x 2-inch baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra scallions. Bake for 30 to 35 minutes, or until a toothpick or cake tester comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Recipe adapted from The Barefoot Contessa.

Aren't they so cute together?

'Tis the Gift to be Gifting: Peanut Blossoms

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Cannot make enough of these little treats this week: pleasing co-workers, friends, family and fashionistas all week long. Super easy recipe with uber-incredible results! Box in 1/2 lb. boxes (typically will hold 6-cookies per box) and tie with holiday-inspired raffia or ribbon bows. (I love the 1/2 lb. boxes with the clear opening so you can see how adorable they are!) This specific recipe has been in my family since I was a wee-one.

Peanut Blossoms

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1/2 cup butter, softened

1/2 cup peanut butter

1 large egg

1 teaspoon good vanilla extract

1/4 teaspoon kosher salt

1-3/4 cups all-purpose flour

1 teaspoon baking soda

1/4 cup granulated sugar, set aside

48 milk chocolate candy kisses, unwrapped

Heat oven to 375 degrees. Combine 1/2 cup sugar, brown sugar, butter and peanut butter in a large bowl or stand mixer. Beat at medium speed until light and fluffy (about 1-2 mins). Add egg, vanilla, and salt; continue beating until well mixed (1-2 mins). Add flour and baking soda. Continue beating, scraping bowl often, until well mixed (1 to 2 mins).

Shape dough into 1-inch balls. (Trust me, just when you think your dough ball is too small, it’s probably just perfect!) Roll each ball in the 1/4 cup sugar. Place 2-inches apart onto ungreased cookie sheets. 

Bake for 8 to 10 minutes or until very lightly golden brown. Immediately press 1 unwrapped chocolate kiss in the center of each cookie. Remove from cookie sheets, cool completely on wire racks.

Makes 4 dozen cookies ... and creates as many happy faces!

xx JN

Mulled Cider with Winter Spices

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Simply love this mulled cider recipe originally featured in Bon Appetit in 1998.

Mulled Cider with Winter Spices
12 cups apple cider (I prefer freshly pressed cider which you can typically by at the grocery store, supplied by your local orchard)

1/4 cup orange juice
Peel (orange part only) from 1 orange, cut into strips
1 bay leaf
1 tablespoon (packed) brown sugar
2 cinnamon sticks
2 whole cloves
2 whole allspice
2 tablespoons fresh lemon juice
Pinch of salt
1 1/2 cups applejack or regular brandy (optional)

Mix first 10 ingredients in large saucepan. Bring to boil. Reduce heat to medium-low and simmer mixture 30 minutes to blend flavors. Strain mulled cider into mugs. Garnish with cinnamon sticks and citrus peel. Serve cider, passing brandy separately, if desired.

Promise it will be a crowd-pleaser! 
xx JN