Healthy Gluten Free Pumpkin Bread

Healthy Gluten Free Pumpkin Bread/Domestic Divas Blog

Who doesn't love pumpkin? What about pumpkin bread?

You've probably had many versions over the years. I had a craving so the other week, I set out to develop a gluten free recipe that used more natural sweeteners like maple syrup and coconut sugar. The flour mixture includes both coconut and almond flours, studded with spices.

Healthy Gluten Free Pumpkin Bread/Domestic Divas Blog

I added walnuts once and that was a nice touch, but they're not required. The bread is moist and delicious, makes your kitchen smell heavenly while it bakes, and it's filling and delicious.

Healthy Gluten Free Pumpkin Bread/Domestic Divas Blog

I heartily recommend eating your slice with grassfed butter.

Don't skimp on the butter.

Lots of butter.

Healthy Gluten Free Pumpkin Bread/Domestic Divas Blog

Healthy Gluten Free Pumpkin Bread
Makes one loaf
Baking time: one hour
Gluten Free; dairy free (contains eggs)

Ingredients
1 cup all purpose gluten free flour
1/2 cup almond flour
1/2 cup coconut flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 eggs
1 cup pumpkin puree (organic canned is what I used)
1/2 cup extra virgin olive oil
1/2 cup maple syrup
1/4 cup coconut sugar (plus more to sprinkle on top)
1 teaspoon vanilla extract
chopped walnuts (optional)

Directions
1. Preheat the oven to 350 degrees.

2. In a large mixing bowl, combine the GF flour, almond flour, coconut flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Stir to combine well & set aside.

3. Then in another mixing bowl, combine the eggs, pumpkin puree, olive oil, maple syrup, coconut sugar and vanilla extract. Whisk until smooth. Add the dry mixture to the wet mixture and stir to combine (don't over beat). Fold in the walnuts if desired.

4. Transfer the mixture to a greased bread loaf pan. Smooth to distribute evenly and sprinkle the top with coconut sugar. Back for about fifty minutes to one hour, or until a toothpick comes out clean. Serve warm with grassfed butter. Enjoy!

Apple Walnut Kefir Muffins (Gluten Free)

Domestic Divas is back!

I know you've all been waiting for the return. The hiatus was refreshing and relaxing and much needed... but I missed posting here and sharing my recipes. So I'm easing back into cooking and photographing and writing recipes.

I've been busy on other projects. I'm elbow-deep into editing my latest novel (the series is being pitched as a TV show—fingers crossed!). I'm also writing a film treatment based on a short story I wrote that's gotten some Hollywood interest. But I figure it's good to mix-up my fiction with some old-fashioned food writing.

What's a better place to start than breakfast?

I made these muffins yesterday morning. I just felt like baking. You ever get that feeling? They're made with my gluten-free kefir muffin base (which also makes GREAT cornbread, by the way). In these muffins, I used Arrowhead Mills Organic Blue Corn Meal (you may notice the color is a bit blueish), but regular yellow tastes excellent, too. The organic kefir gives them a tangy flavor and keeps them extra moist. The kicker are the chopped apples, walnuts, and cinnamon. I used Granny Smith apples. I love their tangy flavor. It seems match the kefir.

These muffins just taste like fall. Like leaves falling. And fresh, cool breezes. And thankfully, it's been cooler here in LA (though I hear it may be 90 degrees again later this week).

For a little extra decadence, I sprinkled the top of the muffins with a little raw turbinado sugar (this is optional, but oh so yummy).

So enjoy! And I hope you'll join me back here as I get back into posting new recipes. I'm brewing a root vegetable and chicken slow cooker stew as we speak!

Apple Walnut Kefir Muffins (Gluten Free)

Makes about 8 muffins

Baking time 20-25 minutes

Vegetarian; gluten free

Ingredients

1 cup gluten free cornmeal
1 cup gluten free all purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
4 teaspoons baking powder
1/4 cup maple syrup
1 egg
1 cup unsweetened kefir
1/2 cup unsweetened almond milk or regular milk
1/4 cup olive oil or coconut oil (melted)
1 apple, cored and diced
1/2 cup walnuts, chopped
raw turbinado or brown sugar for sprinkling (optional)

Directions
1. Preheat the oven to 425 degrees.

2. Mix the dry ingredients together in a bowl (cornmeal, flour, salt, cinnamon, baking powder). In a separate bowl, beat the egg. Then mix in the maple syrup, kefir, milk, and oil with the egg. Pour the wet ingredients into the dry ingredients. Stir until combined, but be careful not to over beat the mix. Fold in the apples and walnuts.

3. Grease a muffin tin. Pour the mix into the muffin slots. If desired, sprinkle the tops of the muffins with a little sugar. Bake for 20-25 minutes, until golden brown. Serve with butter. Enjoy!

Raspberry Walnut Kefir Muffins (Gluten Free)

Happy Monday!

I had a fun and delicious weekend that included dinner at Pace Restaurant (yum) and a trip to the Studio City Farmers Market yesterday. I snapped up a lot of great items, from local fresh fish and shrimp, to sugar snap peas and spiky artichokes, to gluten-free buckwheat bread. 

But onto this week's recipe...

My new favorite ingredient is... kefir!

It's fermented milk made with a yeast and bacteria starter, kind of like yogurt. It contains healthy probiotics, yeasts, enzymes... all that good stuff. Sometimes I make smoothies or drink it with a little raw honey. It's also a great substitute for buttermilk in any recipe and has a nice tangy flavor.

I've been baking it into cornbread, and just this weekend I made Raspberry Walnut muffins with it. Boy, were they tasty! Moist and tangy and delicious! The flour mix for my gluten free muffins is the same as my gluten free cornbread (1 cup cornmeal and 1 cup gluten free all purpose flour). 

I made these muffins with raspberries and walnuts, but you can let your imagination run wild and create all kinds of flavor combinations of fruit and nuts (or even dark chocolate chips if you're feeling feisty).

Raspberry Walnut Kefir Muffins (Gluten Free)

Makes about 7 muffins

Baking time 20-25 minutes

Vegetarian; gluten free

Ingredients

1 cup gluten free cornmeal
1 cup gluten free all purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
4 teaspoons baking powder
1/4 cup maple syrup
1 egg
1 cup unsweetened kefir
1/2 cup unsweetened almond milk or regular milk
1/4 cup olive oil or coconut oil (melted)
1 cup fresh or frozen raspberries
1/2 cup walnuts, chopped

Directions
1. Preheat the oven to 425 degrees.

2. Mix the dry ingredients together in a bowl (cornmeal, flour, salt, cinnamon, baking powder). In a separate bowl, beat the egg. Then mix in the maple syrup, kefir, milk, and oil with the egg. Pour the wet ingredients into the dry ingredients. Stir until combined, but be careful not to over beat the mix. Fold in the raspberries and walnuts.

3. Grease a muffin tin. Pour the mix into the muffin slots and bake for 20-25 minutes, until golden brown. Serve with butter. Enjoy!

Blueberry Coconut Breakfast Quinoa (Gluten Free)

As my adventures in gluten-free eating continue, I was craving an oatmeal-esque breakfast.

I'd heard of quinoa being used as a gluten-free breakfast hot cereal, so I decided to give it a shot. Quinoa is packed with protein and has a great, nutty flavor. I cooked mine with rice milk (though you could use regular milk or even water). In the last five minutes of cooking, I stirred in dried blueberries and cinnamon. I served it with chopped walnuts, toasted coconut, and maple syrup. 

However, you could try many different variations. The resulting dish was delicious and super filling. A nice change of pace from the usual breakfast suspects.

Blueberry Coconut Breakfast Quinoa

Serves 2 people

Cooking time: about 20 minutes

Gluten-free; vegan

Ingredients

1 cup quinoa, rinsed

2 cups water or rice milk

1/8 teaspoon ground cinnamon

1/4 cup dried blueberries 

1 tablespoon toasted coconut

2 tablespoons chopped walnuts

maple syrup for serving

Directions

1. In a saucepan, bring water or rice milke to a boil. Stir in the quinoa, reduce heat to low, cover and cook until three quarters of the liquid has been absorbed (about 15 minutes). 

2. Stir in the dried blueberries and cinnamon. Cook for another five minutes, or until most of the liquid has been absorbed. 

3. Spoon into two bowls and top with chopped walnuts, toasted coconut, and maple syrup. Enjoy!

Grilled Zucchini with Basil-Walnut Pesto

Thanks to everybody for making last week's Meatless Monday Twitter Party rock!

So summer continues unabated. We've had a heat wave recently in Los Angeles. And that means one thing: I've been firing up my grill. A lot.

But this is great for you!

It means lots of fabulous summer grilling recipes.

Zucchini is one of my favorite things to throw on the grill, especially super-sized late summer squash. This zucchini came from my friend Jeff's garden. They were huge—two different heirloom variaties—and so fresh and sweet and tender when grilled. I finished them with a little bit of homemade Basil-Walnut Pesto and some Parmigiano Reggiano. 

The result was so fabulous that I can't wait to make it again. This dish works as a side dish to a meal, but it's filling enough and tasty enough to be a main course too.

Grilled Zucchini with Basil-Walnut Pesto

Serves 4 people if main course; about 6 people if side dish
Vegetarian (but easy to veganize); gluten-free
Cooking time: about twenty minutes

Ingredients

2 pounds zucchini, sliced lengthwise
2 tablespoons extra virgin olive oil
salt and freshly ground pepper
parmigiano reggiano for garnishing

for basil-walnut pesto:
1/4 cup raw walnuts
1 cup packed basil leaves, rinsed and dried
1/4 cup good extra virgin olive oil
1 large garlic clove, peeled
squeeze of lemon juice (optional)
salt and freshly ground pepper

Directions

1. Preheat the grill.

2. Meanwhile, make the Basil-Walnut Pesto. Place the walnuts in a mini food processor (or you can make a larger batch in a bigger one). Process until finely chopped. Add the basil and garlic, and pulse until incorporated and no big pieces of garlic remain. Add the lemon juice and pulse again to incorporate. Lastly, with the lid off and the motor running, slowly add the olive oil. Season to taste with salt and freshly ground pepper.

3. Toss the zucchini with the olive oil and season to taste with salt and pepper. Quickly grill over medium heat for a two to three minutes on each side, until tender. Larger slices may take longer.

4. Place the zucchini on a serving platter. Check seasoning for salt and pepper and adjust if needed. Spoon pesto over the zucchini and top with grated parmigiano. Enjoy!

Raisin Walnut Spiced Muffins

When I host brunch, I love to bake muffins.

It does many wonderful things. First, it makes the house smell... heavenly. Second, it adds that special homemade touch that only baked goods can bring. Third, they're always a big hit at the breakfast table. Fourth, leftover muffins are great for breakfast all week long.

The only downside to muffins is that many recipes are astoundingly unhealthy, loaded with saturated fat refined carbs, tons of sugar, and god only knows what else. But not these muffins!

I make them with a combination of cornmeal and whole grain spelt flour (hello fiber!). The only sweetener I add is a touch of maple syrup. Instead of butter, I use extra virgin olive oil. What makes them so tasty? I load them up with jumbo raisins, walnuts, and tons of great spices.

They're great for brunch, or any day of the week.

Raisin Walnut Spiced Muffins
Makes 8-10 small muffins
Baking time: about 20 minutes
Vegetarian; dairy-free
Print Recipe

Ingredients

• 1 cup cornmeal
• 1 cup whole grain spelt flour 
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 cup almond milk (or other dairy substitute)
• 1/4 cup olive oil
• 1 teaspoon vanilla
• 2 tablespoons maple syrup
• 1 egg, beaten
• 1 cup jumbo raisins tossed with a little flour
• 1/2 cup walnuts, chopped

Directions

1. Preheat oven to 425 degrees.
2. In a mixing bowl, combine the flour, cornmeal, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. 
3. In a separate bowl, whisk the egg and then combine with the wet ingredients (vanilla, almond milk, olive oil, maple syrup) and whisk together. 
4. Add the wet ingredients to the dry, stirring to combine, but be careful not to over-beat the mixture. 
5. Add the rasins and walnuts and fold them into the batter.
6. Oil a muffin tin and then spoon the mixture into it, filling each spot. Bake for 15-20 minutes or until the muffins are golden brown. Enjoy!

Thanksgiving Archive: Raisin Walnut Spiced Rice

November is here!

I'm holed up, hard at work on my new novel. And my husband is off to NYC for work, so I'll have no excuses not to get a serious amount of work done. 

It's also NaNoWriMo this month (National Novel Writing Month), and many people will be trying to crank out first drafts (50,000 words) in four short weeks. Now, I'm not one of those crazies, but I do feel some solidarity in that I am hard at work on my first draft (and already have about 25,000 words and a very solid outline/sense of where this bad boy is going).

I'm also launching a new writing-focused website soon, where I'll be blogging about my writing (and more personal stuff). There will also be information my novel, which is currently 'on submission' to publishers, and other fun things (for a sneak peak go to www.jenniferdawnbrody.com).

And with November comes that great American feast we call Thanksgiving. This month, I'll be digging into my vaults to bring you my favorite T-Day recipes. 

To start us off, I'm posting my recipe for Raisin Walnut Spiced Rice. This is sort of like a fried rice, but with different flavor profiles. I love making it in place of a traditional bread stuffing. It's far healthier, using whole grains and incorporating greens, and more flavorful, too. Fresh ginger, shallots, and raisins add nice sweet and spicy flavor. This recipe has also been featured my Meatless Monday.

And stay tuned all month long—lots of great T-Day recipes are coming your way!

Raisin Walnut Spiced Rice

Serves 4-6 people people

Cooking time: about 20 minutes

Vegan; gluten-free

Print Recipe

Ingredients

• 2 cups long grain brown rice, cooked
• 1 shallot, peeled and chopped
• 1/2 cup raisins
• 1/2 cup walnuts, chopped
• 2 cups Swiss chard, chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh ginger, peeled and chopped
• 1 tablespoon Italian parsley, chopped
• salt and freshly ground pepper

Directions

1. Heat the olive oil over medium heat. 
2. Add the shallots and saute for a few minutes, until beginning to soften. Add the ginger and cook for another minute until fragrant.
3. Next add the raisins and walnuts and cook for a few minutes. 
4. Add the Swiss chard and stir into the mixture. Continue cooking the chard until it's tender.
5. Finally, add the rice to the mixture and stir to combine. Reduce the heat to medium and cook for another ten minutes, stirring occasionally. The rice should take on a nice, nutty flavor. Stir in the chopped parsley and season to taste with salt and pepper. Enjoy!

Source for Ingredients

• organic Swiss chard from Studio City Farmers Market
• organic shallot and ginger from Hollywood Farmers Market
• organic long grain brown rice from Whole Foods
• jumbo raisins and organic walnuts from Trader Joe's

Blackberry Walnut Muffins

Blackberry Walnut Muffins

What a whirlwind of a week!

My birthday was on Wednesday (which now feels like a lifetime ago), and it was one of the best of my life. Why, you may wonder? I've already had 32 of them after all, and let's be frank, 32 isn't exactly considered a milestone (unless you're worried about the steady downgrading of your fertility).

Well, firstly, my husband could not have been more lovely--treating me to diamond earrings and an omakase dinner at Asenabo, one of the few Michelin rated restaurants in Los Angeles. For a few hours, I felt like I was back in Tokyo again, even though I was sitting in a strip mall in the Valley. But the giant plate of grilled king crab wasn't even the highlight of the day, if you can believe it!

For the past two years, I've been hard at work on a novel, and on my birthday of all days, an agent contacted me. And not just any agent. An agent that I thought was so storied, so fabulous, with such great taste, that she'd never even read my work.

Even better? She loves the manuscript and wants to work with me! As a first time novelist, this is a major milestone. It's still sinking in...

Now, there's still a long road ahead. Publishing is in turmoil. Minor revisions must be completed this month. But this in and of itself means something important. I should keep writing and writing and writing!

Now you see why this was truly a birthday to remember, and hopefully the start of an exciting birthday year.

OK, off the writing and onto the food!

I made these delicious little Blackberry Walnut Muffins yesterday for breakfast. They're vegan and made with whole grains (cornmel and whole grain spelt flour, an ancient cousin to wheat). They also have lots of nutrients and protein and omega-3's from the walnuts. If you make a batch on Sunday, then you can eat them all week long for breakfast. Enjoy!

Blackberry Walnut Muffins
Makes 8-10 small muffins
Baking time: 20 minutes
Vegan
Print Recipe

Ingredients

• 1 cup cornmeal
• 1 cup whole grain spelt flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup almond or rice milk
• 1/4 cup olive oil
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1 cup fresh blackberries
• 1/2 cup walnuts, chopped

Directions

1. Preheat oven to 425 degrees.
2. In a mixing bowl, combine the flour, cornmeal, baking powder, cinnamon, and salt. 
3. In a separate bowl, combine the wet ingredients (vanilla, rice milk, oil) and whisk together. 
4. Add the wet ingredients to the dry, stirring to combine, but be careful not to over beat the mixture. 
5. Fold the blackberries and walnuts into the batter.
6. Oil a muffin tin and spoon the mixture into it. 
7. Bake for 20-25 minutes, until a toothpick comes out clean and the muffins are golden brown. Enjoy! 

Source for Ingredients

• organic blackberries, extra virgin olive oil, and walnuts from Trader Joe's
• organic cornmeal, organic whole grain spelt flour, organic vanilla, organic cinnamon, and baking powder from Whole Foods

Meatless Monday: Blueberry Walnut Muffins

Fresh Blueberries from the Farmers Market

It's that glorious time of year: blueberries are back in season!

To say that I love blueberries would be the understatement of the century. I don't just love them -- I'm in love with them. I scoop them up at the farmers market and cradle a bag of them them like they're gold coins in a leather satchel. Blueberries are my desert island food. I can eat them by the handful, morning, noon, or night.

My mom claims that it's because when I was a wee little babe growing up in St. Croix in the Virgin Islands (it's a long story), it was one of the first foods that she introduced to me. There happened to be a surplus on the island that year. I loved them then, and my adoration for them has never waned.

Even better, they've since been proclaimed one of nature's most powerful superfoods, loaded with antioxidants and nutrients. There's only one caveat: conventionally grown blueberries have landed on the Dirty Dozen list because they test high for pesticide residue. So try to buy organic/no-spray blueberries if possible (like many of the ones sold at farmers markets).

To celebrate the coming of blueberry season, I wanted to share this recipe that was published in my "Farm to the Table" column on AOL's West Hollywood Patch for Blueberry Walnut Muffins. This healthy take on muffins contains whole grain flours, protein and healthy fats from the walnuts, natural sweeteners, and no dairy. It's the perfect way to start your morning.

Market Fresh Recipe: Blueberry Walnut Muffins

Meatless Monday: Oatmeal with Walnuts, Dried Cranberries & Maple Syrup

It's all about breakfast--it will set the tone for your day.

Sadly, this is the meal that many people opt to skip, or rely on overly processed foods for (cereal, fast food, etc.).

So bypass all those processed cereals (since when is "cereal" worthy of an entire grocery store aisle?). And the frozen processed waffles and the like. And even bypass the instant "sugar bomb" packages of oatmeal (if you want to know more, read Mark Bittman's article on how McDonald's ruined oatmeal). They're less healthy and more expensive than plain, old oatmeal.

Instead, pick up a carton of plain oatmeal, and know in your heart that you have the power to embellish it yourself. I love both the regular stuff, which cooks up in about five minutes flat--how's that for fast food?--and steal cut oatmeal, which takes a little longer but pays you off in flavor.

V-Day Meatless Monday: Aphrodisiac Brownies with Blueberries and Walnuts

Aphrodisiac Brownies with Blueberries and Walnuts

Happy V-Day, my dear divas! Today, I thought I'd bring you a special Meatless Monday dish for Aphrodisiac Brownies with Blueberries and Walnuts.

Is there any better aphrodisiac than chocolate? How about chocolate paired with blueberries and walnuts?

Not only are they a veritable antioxidant bonanza, but these brownies ought to get your sweetheart's libido kicking. If they don't, then nothing will!

Meatless Monday: Whole Grain Spaghetti with Spinach-Walnut Pesto

Whole Grain Spaghetti with Spinach-Walnut Pesto

Big news--the ultimate diva herself, Oprah Winfrey, announced last week that she's adopting Meatless Monday at Harpo, her company (read about it here)!

This was on the same episode that she put over three hundred of her staff members through Oprah's Vegan Challenge for a week, which I think is a great exercise for anyone looking to reform their eating habits. The episode also featured the veganist advocate Kelly Freston and the omnivore himself, Michael Pollan.

Meatless Monday: Guest Blog on Piccante Dolce for Wild Rice Risotto with Cranberries and Walnuts

Wild Rice Risotto with Cranberries and Walnuts

For this special edition Meatless Monday, I've written a guest blog for the fabulous Piccante Dolce. The recipe is for Wild Rice Risotto with Cranberries and Walnuts. It's a perfect holiday dish -- a great, gluten-free substitute for bread stuffing, or a wonderful side dish, or simply a stand-alone meatless main course.

Enjoy!

Meatless Monday "Mac N Goat Cheese" With Cherry Tomatoes, Bell Peppers, And Walnuts

Happy Meatless Monday!

I'm back with more great meatless recipe ideas.  This is my healthy take on the quintessential Mac N  Cheese.  Instead of elbow pasta made from wheat, I use a gluten-free brown rice rotini (the ridges are great for catching cheese).  I also use fresh goat cheese (chevre) to make a creamy sauce and load the pasta up with fresh vegetables including spring onions, cherry tomatoes and peppers.  I finish it with toasted walnuts (healthy fats and protein) and fresh basil.  I promise that even the pickiest eater will fall in love with this dish!

"Mac N Goat Cheese" With Cherry Tomatoes, Bell Peppers, And Walnuts
Cooking time: 30 minutes
Serves 4-6 people

Ingredients
1 pound brown rice rotini (or other whole grain pasta)
2 tablespoons olive oil plus more for drizzling
1/2 cup green onions, white and tender green parts chopped
1 garlic clove, peeled and chopped
2 cups cherry tomatoes, halved
1 bell pepper, seeded and chopped
1/2 cup fresh goat cheese (chevre)
1/4 cup fresh basil, julienned
1/2 cup walnuts, toasted and chopped
salt and pepper

Directions
Bring a pot of salted water to a boil.

Meanwhile, heat the olive oil over medium heat in a saute pan.  Add the onions and cook until beginning to soften.  Add the garlic and cook for one more minute.  Then, add the cheery tomatoes and the bell pepper.  Saute until all the vegetables are cooked.  Season to taste with salt and pepper.  Remove from heat and set aside.

Add the pasta to the boiling water and cook per package instructions until al dente (about 8 minutes).  Drain the pasta, reserving at least one cup of the cooking liquid.  Toss the pasta with the vegetable mixture.  Add the goat cheese and 1/2 cup of the cooking liquid.  Toss until the goat cheese melts and forms a creamy sauce, adding more cooking liquid as needed.  Check seasoning (salt and pepper).

To serve, put the pasta in a bowl and top with the walnuts and the basil.  Drizzle with a little good olive oil and sprinkle with fresh cracked pepper.  Enjoy!

Source For Ingredients
organic brown rice pasta, organic heirloom cherry tomatoes, organic bell pepper, green onions, organic garlic, walnuts and goat cheese from Trader Joe's

organic basil from my garden

Wine Pairing
With this meal, we drank a wonderful Roar 2005 Pinot Noir, Pisoni Vineyard.  Roar makes great pinot noir with grapes from some of the best vineyards in the Santa Lucia Highlands (California Central Coast), and the Pisoni may be their best - spicy and fruity with great structure.  Also, the 2005's are drinking fabulously right now.  We devoured this bottle.

Meatless Monday: Kimmy's Toffee With Almonds And Walnuts

I love visiting San Francisco!

The people, the wine and the food!  Not the weather, however.  It's been pouring cats and dogs since we got here--I always feel cold in this city.  So far, it's been a great trip filled with wonderful things to eat.  Yesterday, we had lunch at Zuni Cafe (pictures and write-up are forthcoming) and then a lovely meal of salmon, mashed yams and salad at my family friend's house.  My Top Chef Brother brought over two cauliflower gratins made with smoked cheddar and onions so caramelized, they were almost a jam (you can eat this at his restaurant, Picco).  We drank several delicious bottles of wine, including a Tablas Creek 2007 Syrah that I'd brought up from Los Angeles.

 Top Chef Brother's Cauliflower Gratin

Today, we're headed into the city to have lunch (and eventually dinner) with my Top Chef Brother.  No idea where he's taking us, but I can't wait.  And tonight, we're seeing Faith No More!!!!!  Tuesday night, we'll hit up Picco!

Today's recipe comes from my family friend, Kimmy S.!  She's an accomplished baker and pastry chef, and now she's making candy, too (oh, and she's only 17!).  She came by two nights ago and whipped up a batch of Toffee, studded with almonds and walnuts.  We've been eating for breakfast, lunch and dinner it's so delicious.  I figure we all need a little something sweet in our lives from time to time.  Enjoy!

Kimmy's Toffee With Almonds And Walnuts
Makes about 10 pieces
Cooking time:  about 20 minutes

Ingredients
1 cup sugar
1/3 cup light brown sugar
1 tablespoon light corn syrup
1/4 cup unsalted butter
1/8 teaspoon salt
3/4 teaspoon vanilla extract
1/2 cup walnuts, chopped
1/2 cup almonds, chopped

Directions
Line an 11-by-17 inch baking pan with foil and grease well, or line with a silicon baking mat (we used aluminum).  Combine sugars, corn syrup, 2 tablespoons water, butter, and salt in a saucepan. Cook over medium heat, stirring until it comes to a boil.

Continue cooking without stirring until the mixture reaches 298 F, hard crack stage (use a candy thermometer to measure the temperature).  Remove from heat and stir in vanilla.

Pour mixture into baking pan.  Sprinkle with the almonds and walnuts.  Let it cool slightly before using a sharp knife to score into squares.  Let cool completely before breaking into pieces.  Enjoy!

Source for Ingredients
everything came from 1) Whole Foods or 2) Doug's pantry (where I'm staying)

Meatless Monday: Risotto With Walnuts And Winter Greens (Plus Music On Tap Featuring Camera Obscura)

It's all about risotto.

It's the first serious dish I learned to cook from Jaime Oliver in fact, right after I'd moved to Los Angeles.  When I was younger, I acquired a taste for it after my mother, The Original Diva, returned from a trip to Italy with a recipe for beet risotto in tow.  Obviously, it had a big impact on us kids, as risotto is one of my favorite dishes to make and a specialty in my Top Chef brother's restaurant (they do risotto fresh on the half hour).  And actually, it's at his urging that I've been blogging more risottos for Meatless Monday.

The great thing about this creamy rice dish is that it's one of the most versatile things you could possibly learn to cook, and once you have a basic recipe down pat, the variations are literally endless.  If you ask me, it's a must have in every divas repertoire!

This special meatless risotto utilizes a vegetable that's currently peaking in season: winter greens!  Right now, winter greens are all over the markets from kale to collard greens to rainbow chard, which is what I used in this recipe.  But any variety will work!  Then to add some protein and nuttiness to this recipe, I finished the risotto by whipping in roasted walnuts, parmesan reggiano and roasted walnut oil (instead of butter as is used in most restaurants).

Umm... delicious doesn't begin to describe it!  The nuttiness of the walnuts pairs superbly with the other flavors in the dish, making this a hearty, rich, but also nutrient dense meal (both winter greens and walnuts are considered superfoods with a stunning array of health benefits).

So try this risotto!  You won't miss the meat.  I promise.

Also, don't forget to click click click away on my blog!  In conjunction with Blog Away Hunger, I'm donating 100% of my January ad revenue to the World Food Program's disaster relief efforts in Haiti.  So browse through my archives - the more you view, the more money gets donated.

Risotto with Walnuts and Winter Greens
Serves 4 people
Cooking time: 40 minutes

Ingredients
1 bunch rainbow chard or other winter green such as kale (about 4 cups), chopped
1/2 cup walnuts
2 tablespoons olive oil
4 cups vegetable broth
1 shallot, chopped or half small Spanish onion, chopped
1 garlic clove, chopped
1 cup arborio rice
1/2 cup dry white wine
1/2 cup parmesan reggiano, grated
2 tablespoons walnut oil
salt and pepper

Directions
Preheat the oven to 350 degrees.

To cook the walnuts, arrange them in a single layer in a pie pan or other oven proof dish.  Toast them in the oven until golden, about 4 minutes.  Remove from the oven and allow to cool.  Then, chop them.

To make the risotto, heat 2 tbsp of the olive oil in a heavy bottomed pan over medium heat. Add the shallots or onion and saute until translucent, about 5 minutes. Add the garlic and stir for one more minute. Then add the rice and stir for another two minutes. Pour in the white wine and stir until absorbed. Once the wine has been absorbed, slowly add the vegetable stock 1/2 a cup at a time, stirring until absorbed before adding more stock.

Once the rice is almost cooked (you've used about 1/2 to 3/4 of the stock), stir in the chopped greens.  Continue adding stock and cooking until the rice is al dente and the greens are tender (note: you may not use all of the stock).  Finish the risotto by stirring in the walnuts, parmesan and walnut oil.  Season to taste with salt and pepper.

To plate, either serve family style or spoon some risotto into the center of a plate.  Top with a little fresh chopped parsley.  Enjoy!

Source for ingredients
organic rainbow chard, organic shallots, organic garlic, walnuts and walnut oil from the Hollywood Farmers Market

arborio rice, organic olive oil, parmesan reggiano and organic vegetable broth from Whole Foods 

Music On Tap

Camera Obscura - My Maudlin Career

My current favorite album which I'm blaring on heavy rotation while I cook, this Scottish band brings fellow Scots Belle & Sebastian to mind as well as indie favorites The Smiths.  I simply LOVE it.

Click here to check out Camera Obscura!

Meatless Monday: Organic Mixed Greens with Apples, Walnuts & Chevre (Goat Milk Cheese)!

Hope all you lovely Divas had fabulous weekends filled with fabulousness!

I know mine was!

It began with the Adorable Monster's first birthday.  For this blessed event, I whisked him off to the Laurel Canyon dog park where he had a blast, rolling around in the dirt, humping other smaller, unsuspecting dogs (ball surgery has not deterred him in the least) and generally acting like a maniac.  You gotta love him!

I also attended a fabulous workshop, hosted by my BDFF Kate, where I gave a talk on Domestic Divas and brought a batch of my freshly baked Apple-Walnut Corn Muffins (CLICK HERE for recipe) and hit up the Hollywood Farmers Market as always, stocking up on tons of goodies including grass-fed rack of lamb from Healthy Farmily Farms CSA, local yellowtail, organic pea tendrils, baby shitake mushrooms, organic mustard greens, organic blueberries, organic walnuts and much more!  I'll be cooking some amazing recipes and sharing them all, so stay tuned!

Today for Meatless Monday, I'm sharing one of my favorite winter salads.  As I explained at the workshop yesterday, making a hearty salad is one of the best ways for busy women who feel they don't have the time to cook dinner to still prepare themselves a healthy dinner.  There are endless variations on the salad, and they can be served as a side dish to a bigger meal or prepared in a bigger portion and eaten as an main course!

This salad makes use of the wonderful organic apples that are at the peak of their season right now!  Choose whatever variety floats your boat.  I toasted walnuts and threw them into the dish for a dose of healthy fats and protein, but almost any nut from hazelnuts to pecans to almonds would taste fabulous.  Finally, I crumbled in some award-winning chevre from one of my favorite local producers, Soledad Farms, and tossed it all with organic mixed greens and a balsamic vinaigrette.  For the dressing, I used Villa Manodori aged balsalmic vinegar (CLICK HERE to read my article about it) and Ruben's Mission local olive oil made from the first press of hand-picked estate-grown olives (CLICK HERE to read about it).

Note: For a fun twist on this salad, try substituting pomegranate seeds for the apple!  

Organic Mixed Greens with Apples, Walnut & Chevre (Goat Milk Cheese)
Serves 2 people

4 cups organic mixed greens
1/4 cup raw walnuts
1 apple, chopped
2 tbsp chevre (goat cheese)
1 tbsp good balsamic vinegar
2 tbsp good olive oil
1 garlic clove, minced
salt & pepper

Directions:

Preheat the oven to 350 degrees.

Place the walnuts in a pie dish in an even layer and toast in the oven for 4 minutes.  Remove, allow to cool and then chop.

To make the dressing, pour the balsamic vinegar into a bowl with the minced garlic.  Slowly whisk in the olive oil.  Season to taste with salt and pepper.

Place the apples, walnuts and organic mixed greens into a salad bowl.  Crumble the goat cheese on top (note:  if you place the goat cheese in the freezer for a few minutes, it will make it easier to crumble).  Pour the dressing over the salad and toss gently until evenly distributed.  Top with some freshly ground black pepper and enjoy!

Businesses Mentioned:

Soledad Goats
6501 Backus Rd.
Mojave, CA 93501

Producers of award-winning goat cheese (literally the BEST fresh chevre I have ever tasted), they can be found selling their artisanal cheeses at the Hollywood Farmers Market on Sunday.  Stop by their booth for a free sample and I promise you won't be able to leave without bringing some home with you!

Source for Ingredients:

organic mixed greens from Kenter Canyon Farms (Hollywood Farmers Market)

chevre from Soledad Farms (Hollywood Farmers Market)

organic apples, organic walnuts, organic garlic & Ruben's Mission olive oil from the Hollywood Farmers Market

Music on Tap:

Sufjan Stevens - The BQE

One of the most unique, talented and fiercely independent musicians around today, I've been in love with Sufjan Steven's work since I first heard Michigan many years ago when Kuzak was still attenidng in college in that very state (Sufjan is also an alum).  While Seven Swans remains my favorite of his albums, this brand new one, a symphony-like opus commisioned by the Brooklyn Academy of Music, sounds like nothing you've ever heard before, and that's a great thing when it comes to Sufjan!

CLICK HERE TO CHECK OUT SUFJAN'S NEW ALBUM!

Apple-Glazed Organic Bone-In Pork Chops & Quinoa with Pancetta and Walnuts

Happy Friday, Divas!

Today is a bonus day - you're getting two recipes for the price of  one!

I made this dinner last weekend, and wow, did it turn out fabulous!  I used fresh-pressed apple juice that I made with my Omega Juicer to make my sauce, which really added great flavor. I served the Apple-Glazed pork over quinoa, studded with smokey La Quercia pancetta and toasted walnuts, which really gave the dish a great nutty, earthy component. For wine, we paired this dinner with the stellar 2007 Tablas Creek En Gobelet (CLICK HERE FOR ARTICLE), which may be the best wine I've had all year long.  It complimented the dish, and then some, making this one of the best meals I've made this fall.

Now onto more important matters before I share my recipes!  The Adorable Monster, who has been confined to the house for two weeks following his ball removal, is going back to the dog park today!  I know as soon as I utter the two words, "Dog Park!" that he'll leap with fanatical joy and throw himself at the door.  He'll also probably whine in my ear the whole way there, and then run around like a maniac once we arrive, sniffing other dogs' booties and peeing on everything in sight.  I'll report back on how it goes!

If you're curious what I'm cooking, tonight I'm making a chickpea and organic vegetable vindaloo, and tomorrow, a decadent risotto made with pancetta, red wine and radicchio (a recipe from Jamie Oliver, who makes amazing risottos is you ask me).  Next week, I'll be posting more great recipes, wine reviews and more!  So keep reading and cooking!

Apple-Glazed Organic Bone-In Pork Chops & Quinoa with Pancetta and Walnuts
Serves 2 people

2 organic bone-in pork chops 
1 cup apple juice or apple cider, preferably fresh-pressed
1 shallot, chopped
1 apple, diced
1 tsp sherry vinegar
3 sprigs thyme
2 tbsp grapeseed or canola oil
salt & pepper

quinoa:
1 cup quinoa, rinsed
3 slices pancetta, chopped
1/2 cup raw walnuts
2 tbsp flat-leaf parsley, plus more for garnishing
1 tbsp olive oil
1 shallot, chopped
2 cups filtered water
salt & pepper

Directions:

Preheat oven to 350 degrees.

To make the quinoa, place the olive oil in a pot and heat over medium-high heat.  Then, add the pancetta and saute until crispy and beginning to brown, about 5 minutes.  Add the shallot and cook for a few more minutes, until softened and translucent.   Add the quinoa, stir to combine, and cook for one minute.  Add the water, bring to a boil, then reduce heat to low and cover.  Cook for approximately 15 minutes or until all the water has been absorbed.  Then remove from heat and allow to rest for 10 minutes. 

Meanwhile, spread the walnuts in an even layer in a pie pan or other oven proof dish.  Toast in the oven until golden, about 4 minutes.  Remove from the oven, allow to cool and chop.

Once the quinoa has rested, stir in the parsley and walnuts, fluffing as you combine.  Season to taste with salt and pepper.

To make the pork chops, salt and pepper the pork on both sides.  In a saute pan, heat the grapeseed or canola oil over medium high heat until almost smoking.  Add the pork chops to the pan and cook for a few minutes on each side, until golden brown and cooked through.  Remove and set aside to rest.

To make the apple glaze, add the shallot to the same pan where the pork chop was cooked.  Saute for two minutes.  Add the apple and cook, stirring occasionally, until softened and beginning to brown.  Add the apple juice, the thyme sprigs and sherry vinegar.  Bring to a simmer and cook until reduced by two-thirds (it should begin to take on a nice, slightly thicker consistency).  Once it's reduced, remove the thyme sprigs and season to taste with salt & pepper.

To plate, scoop some of the quinoa onto a plate. Top with a the pork chop.  Using a slotted spoon, transfer some of the apple pieces to the top of the pork chop.  Spoon the sauce over the pork.  Garnish with chopped parsley. Enjoy!

Source for Ingredients:

pancetta from La Quercia (via Whole Foods) 

organic bone-in pork chops, organic parsley, organic shallot, sherry vinegar from Whole Foods

organic apples and organic walnuts from Trader Joe's

organic thyme from Hollywood Farmers Market

Meatless Monday: Raisin Walnut Spiced Rice

Divas, the holidays are just around the corner!

I'm having a hard time reconciling that fact given that in SoCal the temperatures have been regularly soaring into the upper 80's and low 90's. Despite the summer-like heat, my cooking has shifted gears into fall-inspired dishes, featuring rich spices, stews, chili, winter squash and lots of nuts!

Today I'm bringing you another great meatless recipe!  This is a spiced rice dish studded with walnuts, raisins and Swiss chard and flavored with fresh ginger.  The nuts add a nice source of protein and omega-3's, the chard adds dark leafy greens and the brown rice adds a whole grain.  This can be eaten as a filling stand alone dish or it would go great with my Meatless Monday's recipe from last week for Roasted Acorn Squash and Hazelnut Soup (CLICK HERE!).

This dish would also be a great holiday side dish for Thanksgiving or Christmas!  Make it instead of the usual stuffing!  It's got beautiful color and flavor, plus it's a superbly healthy!

Raisin Walnut Spiced Rice
Serves 4 people 

2 cups long grain brown rice, cooked
1 shallot, chopped
1/2 cup jumbo raisins, chopped
1/2 cup walnuts, chopped
2 cups Swiss chard, chopped
2 tbsp olive oil
1 tbsp fresh ginger, peeled and chopped
1 tbsp flat-leaf parsley, chopped
salt & pepper

Directions:

Add the olive oil to a cast iron skillet or saute pan and heat over medium-high heat.  Add the shallot and saute for a few minutes, until lightly caramelized.  Add the ginger and cook for another minute until fragrent.

Next add the raisins and walnuts, stirring them with the shallots and ginger, and cook for a few minutes.  Add the Swiss chard and stir into the mixture.  Continue cooking the chard until it's tender.

Finally, add the rice to the mixture and stir to combine.  Reduce the heat to medium and cook for another ten minutes, stirring occasionally.  The rice should  take on a nice, nutty flavor.  Stir in the chopped parsley and season to taste with salt and pepper.  Enjoy!

Source for Ingredients:

organic Swiss chard from Studio City Farmers Market

organic shallot and ginger from Hollywood Farmers Market

organic long grain brown rice from Whole Foods

jumbo raisins and organic walnuts from Trader Joe's

Blueberry Walnut Muffins with Spelt Flour and Agave Nectar

A beautiful Saturday night, and I'm in the midst of preparing dinner for Kuzak, having already fed the Adorable Monster his dinner and taken him to the dog park. He's now frolicking around the house, humping his killer whale stuffed animal. It's like a Kodak moment, except for the humping part, and the part where he tries to kill the whale by shaking it viciously from side to side, probably thinking to himself, "Who's the killer now?! That's what I thought!"

Tonight I'm sipping a 2006 Brewer Clifton pinot and cooking up dinner (organic pork, rainbow chard, garlicky brown rice and heirloom tomato, arugula & bread salad). And tomorrow morning, I'll venture back to the Hollywood Farmer's market for supplies for the week. I'm so excited I can almost taste the mozzarella melting in my mouth now!

But in the meantime I'll leave you with one of my favorite breakfast recipes: blueberry walnut muffins! I make mine with spelt flour instead of wheat flour and agave nectar instead of sugar. These muffins are healthy, packed with whole grains, omega-3's, and a perfect way to start your morning. Make a batch on the weekend, and you can eat them all week for breakfast, or as a great midday snack! They're a total cinch!

Domestic Diva's Blueberry Walnut Muffins with Spelt Flour and Agave Nectar

Makes 8-10 small muffins

1 cup cornmeal
1 cup whole grain spelt flour (wheat may be substituted)
4 tsp baking powder
1/2 tsp salt

1 cup rice milk (soy or almond milk may be substituted)
1/4 cup canola or olive oil
1 tsp vanilla
2 tbsp agave nectar
1 egg
1 cup fresh blueberries (out of season, frozen will suffice)
1/2 cup walnuts, chopped

Directions:

Preheat oven to 425 degrees.

In a mixing bowl, combine the flour, cornmeal, baking powder and salt. In a separate bowl, whisk the egg and then combine with the wet ingredients (vanilla, rice milk, oil) and whisk together. Add the wet ingredients to the dry, stirring to combine, but be careful not to over-beat the mixture. Add the blueberries and walnuts and mix them into the batter.

Oil a muffin tin and then spoon the mixture into it, filling each spot. Bake for 15-20 minutes or until the muffins are golden brown. Enjoy!

Source for Ingredients:

(the muffins pictured were made in Floyd, VA)

organic blueberries & organic spelt flour from Harvest Moon

organic walnuts from Greens Garage

Music on Tap:

Neil Halstead - Oh! Mighty Engine
Pearl Jam - No Code