Orange Walnut Biscotti

The big box of fragrant navel oranges arrived just before the weekend. I opened it and looked down. Each orange was individually wrapped in tissue paper like a special gift. I grabbed one, washed and peeled it and started popping brightly colored pieces into my mouth. Delicious.

These beautiful, orange fruits have become my daily indulgence ever since: oranges with yogurt for breakfast, oranges for an afternoon snack, and thinly sliced oranges in a salad of baby greens with Balsamic Vinaigrette at dinner (from the Gluten-Free Good Health Cookbook and Foodphilosopher.com). The fresh sweet taste and tropical color is a welcome respite from the grays and browns of winter in the northeast.

After few days I started day thinking about all the orange rind going to waste. I thought about making the Orange Bread from Gluten-Free Baking Classics. It uses the rind of one whole orange and it is a cold weather favorite in my house, especially for sous chef boy. But then I started thinking about what else I could make. Cookies maybe? And somehow my thoughts turned to biscotti, specifically orange walnut biscotti. It just seemed to make sense.

A couple of trial batches later- perfection. Delectable. Crunchy. Fragrant. Gluten-free orange walnut biscotti. Perfect with my morning coffee. Perfect for an afternoon treat with a cup of tea. And perfect to serve with dessert wine this weekend when I have friends for dinner.

So if you are brightening up your winter days with a pile of oranges, make sure to grab a zester and grate yourself a mound of rind to make this special recipe. You’ll be glad you did.

Orange Walnut Biscotti
Makes about 36 cookies.

2 cups Brown Rice Flour Mix*
3/4 cup granulated sugar
1 teaspoon baking powder
3⁄4 teaspoon xanthan gum
1 packed tablespoon grated orange rind
2 large eggs
1⁄3 cup canola oil
2 teaspoons pure orange extract
1/2 teaspoon pure vanilla extract
1 cup coarsely chopped walnuts

  1. Preheat oven to 325ºF. Lightly grease a large cookie sheet with cooking spray and dust with rice flour.
  2. Combine flour, sugar, baking powder, xanthan gum and orange zest in large bowl of electric mixer. Add eggs, oil, orange extract, and vanilla; beat at medium speed until well combined. Mix in walnuts. Dough will be very sticky. 
  3. Use a spatula and floured hands to shape dough into three logs, each measuring 8 x 2 inches and 1 inch high, on prepared cookie sheet. Place logs 2 1⁄2 inches apart on cookie sheet.
  4. Place in center of oven and bake 30 minutes, until light golden. Logs will spread and flatten slightly. Remove to a cutting board and cool 8 minutes.
  5. Using a serrated knife, cut logs on the diagonal into 1/2 – 3/4 inch wide slices. Place biscotti back on cookie sheet, standing up, and return to oven. Bake about another 25 minutes, until light golden brown. Remove from oven and cool completely on a rack. Store in an airtight container.

After three days, store in refrigerator. Can be kept in refrigerator for three weeks or frozen for up to six weeks.

* Find my Brown flour mix in the Guide to Flour Mix section of this blog.

 

Lemon Cream Pie – A Taste of Gluten-free Sunshine

Been quite a winter. I’ve made savory soups and stews, succulent short ribs, pan after pan of roasted root vegetables, butternut squash risotto and cheese grits with applewood smoked bacon  (yeah, the grits were fabulous). Then all of a sudden this week I started to yearn for a little sunshine on my plate. There are days in the dead of winter when we all need a little brightening up. I was looking for blue sky, cheerful colors and smiling faces. But when it was all said and done, what I really wanted was a slice of lemon cream pie.

I wanted comfort food and sunshine all on one plate. And this lemon cream pie was the answer. It’s not formal and perfectly formed like my Classic Lemon Tart. No, this is home style. There’s no fussing or crust crimping – just a simple, crunchy shortbread crust. There’s also a cool lemon pudding, imperfectly piped whipped cream, and a lick your fingers goodness that will have you looking forward to dessert as soon as you put it in the frig to chill.

My pie didn’t long to make, or to work it’s magic. Sous chef boy gave me a big smile and a hug when he saw it and asked when we were eating dinner. Sunshine from a teenager. It made my day.

Lemon Cream Pie
Makes one 9-inch pie

1 prebaked Tart Shell Crust baked in a 9-inch pie pan (recipe below)
4 large egg yolks
2⁄3 cup granulated sugar
1⁄4 cup corn starch
1⁄4 teaspoon salt
2 cups whole milk
1/4 cup fresh lemon juice
2 packed teaspoons grated lemon rind
1 tablespoon unsalted butter
1  – 1 1/2 teaspoons pure lemon extract

Topping
3/4 cup heavy cream
2 tablespoons confectioners’ sugar
1 1/2 teaspoons pure vanilla extract

  1. Beat egg yolks in large bowl of electric mixer at medium-high speed until foamy. Gradually add sugar a little at a time and continue beating until the mixture is pale yellow and thick. Add corn starch and salt and beat until well blended.
  2. Bring milk to a boil in a large, heavy saucepan over medium-high heat while you are beating the egg yolks.
  3. With the mixer on low, gradually add hot milk to egg mixture in a thin stream. Quickly scrape sides and bottom of bowl and mix at medium speed until well blended.
  4. Pour the custard mixture back into the saucepan and cook it over a medium-high heat, stirring constantly with a wire whip, until it comes to a boil and thickens. Lower heat and cook for 1 minute more. Remove from heat and stir in lemon juice, lemon rind, butter and lemon extract.
  5. Put custard in medium bowl or plastic container to cool. Cover with plastic wrap to prevent a skim from forming over surface and chill in refrigerator. When no longer warm to the touch, pour into baked crust and refrigerate until cold.
  6. To make Topping: Combine heavy cream, confectioners sugar and vanilla in large bowl of electric mixer; beat until stiff peaks form. Use pasty bag to pipe sweetened heavy cream around edges of pie. Refrigerate until well chilled. Serve cold.

Can be made one day ahead. Store in refrigerator. Best when eaten within three days of baking.

Food Philosopher’s® Gluten-Free
Tart Shell Crust
Makes one 9-inch pie crust or one 9-inch tart crust.

1 cup Brown Rice Flour Mix*
1⁄4 cup granulated sugar
1 teaspoon xanthan gum
5 tablespoons cold unsalted butter
1 teaspoon pure vanilla extract

  1. Preheat oven to 350ºF. Position rack in center of oven. Grease 9-inch pie pan or tart pan (with removable bottom) with cooking spray. Generously dust with rice flour.
  2. Combine flour, sugar, and xanthan gum in large bowl of electric mixer (or food processor). Add butter and mix (or pulse) on low speed until crumbly. Add vanilla and mix well. Gently press into bottom and up sides of pie or tart pan (if you pack the dough too densely, the crust will be hard to get out of the pan. If you pack it too loosely, the crust will be a bit crumbly).
  3. Bake in center of oven for about 18 minutes or until light golden. Cool on rack in pan. For a tart, place pan on top of a broad glass and carefully push down sides then slide onto a serving plate (it will be easier to slide it off the metal bottom when it is cool). For best results, remove pan sides and bottom once tart shell is filled and chilled.

Cover with plastic wrap and store in refrigerator. Best when eaten within three days of baking.

 

*Find my Brown Rice Flour Mix in the Guide to Flour Mix section of this blog.

 

 

Warm Lentil Salad with Roasted Root Vegetables

I just can’t stop eating this salad. I made it at the beginning of the week and decided to wait a day to take pictures because of the rainy, cloudy skies and bad lighting. But then the weather never cleared up and I just kept going back to the frig to have another taste, and then another. Then suddenly (at least it seemed sudden) all the lentil salad was gone and I had to make it again. But it kept raining. And I couldn’t help myself and started eating it – one small bowl and then another. So I gave up and took some pictures with clouds overhead. Then I had a big bowl for lunch.

I love this lentil salad because it’s delicious and easy to make. I love it for lunch and I love for it dinner. I love having it in the frig so I can have a little bite or two when I need a quick fix. I love that I can go to the market and find whatever root vegetables look good and that no matter what I put into it, it still works.

The lentils need to be cooked perfectly so that they are tender but not mushy. In other words, they have to be a tiny bit firm. I use vegetable broth because I think it enriches the lentils with flavor and extra nutrients. The caramelized sweet potatoes and other root vegetables (I used some beautiful parsnips) are the perfect balance for the mild, earthy lentils. The dressing combines the sweet warmth of maple syrup, a grainy country Dijon mustard to add some pungent sharpness, and a luscious, rich sherry vinegar from Spain, (although you could get by with something simpler like an apple cider vinegar). I also threw in a touch of nutmeg to round out the flavor. Warm Lentil Salad with Roasted Root Vegetables – simple, basic, good for you food. And really,  it’s good cold from the frig. I know.

Warm Lentil Salad with Roasted Root Vegetables

4-6 servings

4 cups sweet potato and other assorted root vegetables, peeled and cut into 1-inch cubes
1 cup red onion, cut into 1-inch cubes
2 tablespoons olive oil
1 tablespoon maple syrup
1/2 teaspoon coarse salt
1/4 teaspoon black pepper

1 cup green or brown lentils, rinsed and drained
1 1/2 cups low sodium vegetable broth (plus additional water)
3 tablespoons extra virgin olive oil
2 tablespoons Sherry vinegar (preferably from Spain)
1 tablespoon maple syrup
2 teaspoons “country-style” French Dijon mustard
1/4 teaspoon nutmeg
Sea salt and freshly ground black pepper to taste

  1. Preheat oven to 425ºF. Position rack in middle of oven. Spray a large baking sheet with cooking spray. 
  2. In a large mixing bowl combine vegetables, oil, maple syrup, salt, and pepper; toss until vegetables are will coated. Spread the vegetables out on the prepared baking sheet. Roast, tossing occasionally, until vegetables are lightly browned and caramelized, 20 minutes.
  3. While the vegetables are roasting, put lentils and broth in a heavy 2 quart sauce pan and bring to boil. Reduce heat to low, cover pan and cook, stirring occasionally until lentils are tender but not mushy, about 20 – 25 minutes. You may need to add up to 1/4 cup more water if lentils are drying out before they are finished cooking. Remove lentils from heat as soon as they done and while they still have a bit of firmness to them (drain any extra liquid, if there is any, at that point). Spoon lentils into a large bowl.
  4. While lentils and vegetables are cooking, prepare the dressing: whisk olive oil, vinegar, maple syrup, mustard, and nutmeg in a small bowl.
  5. Spoon cooked vegetables on top of lentils. Add dressing and gently toss to coat evenly. Add additional salt and freshly ground black pepper, if desired. Serve warm.

Lentil salad can be made ahead and stored in refrigerator for up to three days in a tightly sealed container. Leftovers can be stored in refrigerator for up to three days. Rewarm very slightly in microwave.

 

Moroccan Chicken and Chickpea Stew – Pantry Dinner –

On Tuesday morning our street was covered with sleet when we woke up. It was damp and cold and the kind of day that makes you not want to leave the house unless you have to. We looked out one of the front windows and quickly realized that it would be difficult to get down our driveway without skidding off into the rock wall that boarded it on one side. We weren’t going anywhere- at least for a couple of hours. Sous chef boy was a happy camper and quickly tried to calculate how many classes he would miss before he’d finally be able to leave for school. I decided it was a good day for writing and not shopping for dinner- in a store.

My pantry beckoned and I answered.

And that is how we ended up having my newest savory pantry concoction – Moroccan Chicken and Chickpea Stew – for dinner. I scrounged around and grabbed the incredible new jars of Vietnamese Saigon Cassia Cinnamon and Organic Chinese Ginger from the Savory Spice Shop. They had been part of a Christmas gift box given to me by my friend Susan. The cinnamon has the most amazing aroma and I couldn’t wait to try it in an entrée. Fragrant Moroccan tangines came to mind, but I didn’t want to have to spend a lot of time cooking. It would have to be easy- and not have too many ingredients because I was only going to use what I had in the house.

This is where those boneless, skinless chicken breasts I had bought and froze (because they were such a good deal) would come in handy. I would have preferred fresh chicken with skin and bones, and perhaps even thighs, for this dish. But I would have to make do. Technique – perfect timing and low temperatures – would have to play a big part in the recipe.

A can of chickpeas, a container of organic chicken broth, an onion, the few carrots I had left in the frig (there were no other appropriate fresh vegetables to throw in), some cloves of garlic and golden raisins. More spices from my cabinet. I’d make a salad to start. Done.

My husband and I happily ate my Moroccan Chicken and Chickpea Stew for dinner on Tuesday and Wednesday. And there is still one small portion left for lunch today (we are flipping a coin to see who gets it). Sous chef boy had opted out. He kept circling around the pot because it smelled so good while it cooked. But then he’d lift the cover and see the chickpeas and the raisins and shake his head in what I took for sorrow. No matter- more for me.

 

Moroccan Chicken and Chickpea Stew
4-6 servings
2 tablespoons olive oil
1 cup chopped onion
2 teaspoons minced garlic
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon turmeric
1/2 teaspoon cinnamon
Dash of cayenne
2 cups of low sodium chicken broth
1 1/2 cups cooked chickpeas (approx. 1- 15.5 oz. can)
1 cup carrot, diced
1/2 cup golden raisins
1 1/2 pounds boneless, skinless chicken breasts (or thighs), cut into large 2-inch pieces
Sea salt and freshly ground black pepper to taste

  1. Heat olive oil in a heavy large saucepan (5-6 quart) over medium-high heat. Add onion and garlic and sauté for 8 – 10 minutes until onion is soft. Add coriander, ginger, turmeric, cinnamon and cayenne; stir until well combined and cook for 1 minute.
  2. Add broth and carrots; simmer, covered, for 15 minutes. Add chickpeas and raisins; cover and simmer for another 15 minutes. Nestle chicken pieces into pot and bring to a simmer over a very low heat. Gently simmer the chicken, uncovered, at the lowest possible heat until cooked through (do not boil), about 15 minutes for breast meat and 20 minutes for thigh meat.
  3. Season with salt, pepper. Serve in bowls.

Stew can be made ahead and stored in refrigerator for up to three days a tightly sealed container. Leftovers can be stored in refrigerator for up to three days. Rewarm over medium-high heat.

 

 

 

 

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