Monthly Archives: August 2013

Homemade Pimento Cheese

 

 

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Reposting this one in time for Game Day – while this is a great addition to your summer cookout – it also pairs well with wings and all other Super Sunday snack foods. Plus I just had a craving and plan to whip some up to enjoy while cheering for my Broncos!!

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In honor of the “last” big cookout weekend of the year, I thought I’d finally post my pimento cheese recipe.

This is one of those no-recipe recipes. I have included measurements below, but was reluctant to do so. I work more in ratios here, a 3-1 white to yellow cheddar. I eyeball the mayo until I get the consistency I desire and I start in the low end of the spices adding more if I want more heat or more smokiness.

So play around with it, find the ratio you like.

A couple of things I think are key. Use the sharpest cheddar cheese you can find!! When it comes to store-bought mayo, there are really only two options – Dukes or Hellmans. Miracle Whip is NOT mayo! I’ll spare you my very strong opinion about that product and the people who think it is OK to hand you a jar of it when you asked for mayo!

We spread this pimento cheese on a grilled gluten free baguette, returned it to the grill to melt a bit more, topped with crumbled bacon and served it alongside gazpacho.

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I got a request to make more the very next weekend and we used that batch to top burgers.

It also makes a terrific grilled cheese sandwich!

I’ve even be known to eat it with a spoon….

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Pimento Cheese

white cheddar – extra sharp, 3/4 lb, coarsely grated

yellow cheddar – sharp, 1/4 lb, coarsely grated

roasted red peppers, 1 jar or 3-4 large peppers, diced and drained

mayo, heaping cup

cayenne pepper, 1/4 teas-1/2 teas

smoked paprika, 1/4-1/2 teas

Combine cheese, peppers and mayo in large bowl. Add spices, taste add more as desired.

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Chocolate Sorbet

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There are so many good reasons to keep your ice cream maker bowl in the freezer and ready to go.

But really, how many do you need?

Got a weeknight chocolate craving?

Well here is your quick fix! Four ingredients! Dairy free. Gluten free. But oh so full of chocolate flavor.
Thank you so much Elana Amsterdam! This is straight out of her new Paleo Cooking from Elana’s Pantry cookbook. I added some hot toasted pistachios, because they were there in the cupboard staring at me. I did use a few drops of stevia, but I really think you could go without if you don’t have any, or just sub a teaspoon of vanilla.
I was skeptical of a chocolate sorbet. I’ve had them that taste thin, watery, have you searching for the chocolate that you know is there. This one is super rich and full of chocolatey goodness.
I’m going to take this opportunity to offer an apology for a lot of my lackluster photos. Lighting is a huge problem since I tend to do a lot of my cooking at night, especially my quick, weeknight experiments. And food needs daylight, lots of it. I also tend to get so carried away during the cooking process I forget to take pics while I am cooking, it’s all I can do to pause and make notes of ratios and ingredients I am changing up…one of these days I’ll put a little more care into the photo end of this thing. We do eat with our eyes first and I do so love beautiful food pictures!
For now, I urge you to get thee to the kitchen and make this sorbet!

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1/4 cup honey
2 cups water
1 cup dark chocolate chips
3 drops vanilla cream stevia

Toasted pistachios, almonds, walnuts if you want.

In a small saucepan heat honey and water over medium heat until honey is disolved.
Add chocolate chips and stevia. Remove from heat and stir until chocolate is melted.
Pour into a Vitamix or blend and blend on high speed until blended and very smooth. Do not be tempted to skip this step. This is the key to the texture and rich creamy feel of this sorbet.
Pour into ice cream maker and chill acording to manufacturer directions.

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Paleo Bagel Bites

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There are folks out there who go nuts for bagels. I am not one of those people. I never disliked them or anything and, way back when, in my early marathon and triathlon days, I always chewed my way through one during post-race festivities. But when it comes to things on the gluten-filled baked good menu that I miss, well, bagels don’t even make my list.

So, why, you might ask, would I bother to make gluten free ones?

Sometimes I am just in the mood to bake. And usually that also means I am in the mood to experiment with something new.

I recently downloaded Elana Amsterdam’s Paleo Cooking from Elana’s Pantry and came across her bagel recipe.

The photos looked great. I had everything I needed on hand and there wasn’t much time required either. Something I’ve been very short on this week, I have a new job, and that means new people to test out my baking experiments on!

So despite being time-crunched trying to balance all my various commitments with this new position, I still felt the need for some kitchen time.

So bagels it would be!

Trouble is the recipe requires a donut pan. I only have one mini-donut pan. It makes 12 teeny tiny bites. I cooked the rest of the batter in a mini tart pan. Yes I have a thing for mini desserts.

After this experiment, I think I’m headed out to buy a full size donut pan.

I doubt a bagel purist would be satisfied with these bagels, but to me it was better than a bagel. The texture is light with a lot less chew than a traditional bagel, which to me is a plus.

These are definitely worth a try. I’d love to hear how these come out for you.

I don’t know if maybe they are more bagel like when baked full size. I’ll get back to you on that one. For now I’m going to enjoy these little savory bites with my scrambled eggs in the morning!

On another note, I’m going to play the new job excuse card for my lengthy lag between blogs and pinterest posts and anything fun related to Red Apron Cooking!

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Paleo Bagels

1 ½ cups almond flour

¼ cup golden flax meal

1 TB coconut flour (plus more for dusting the pan)

1 teas baking soda

¼ teas salt

5 eggs

2 TB apple cider vinegar

Herbs de Provence

Maldon sea salt flakes

Preheat oven to 350.

Prepare a donut pan with coconut oil and a dusting of coconut flour.

In a food processor combine almond flour, flax, coconut flour, baking soda and salt until combined.

Add eggs and vinegar and mix.

Place batter into a piping bag or Ziploc bag with the corner cut out. Pipe into prepared pan.

Sprinkle with salt flakes and herbs. You can also use poppy seeds here, onion flakes, other herbs or nothing at all.

Bake 20-25 minutes until knife inserted in the center comes out clean. Cool in pan for an hour. Serve or cool completely and store in an airtight container in the fridge.

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