Apple Crumble Cake

Recipe by Pamela Salzman
https://pamelasalzman.com/apple-crumble-cake-recipe/

INGREDIENTS

Crumble Topping:
½ cup maple sugar or light brown sugar
¾ cup oat flour, whole wheat pastry, spelt, einkorn, or a combo of GF oat flour and Jovial GF Flour
⅓ cup old-fashioned rolled oats (I use One Degree Organics)
1 ¼ teaspoons aluminum-free baking powder
½ teaspoon ground cinnamon
pinch of ground nutmeg
¼ teaspoon sea salt
6 Tablespoons cold unsalted butter or vegan butter, cut into pieces

Cake:
3 sweet apples, peeled, cored and thinly sliced and tossed with a little orange juice or apple brandy (Calvados) to prevent browning
2 ½ cups whole wheat pastry flour or Einkorn flour (or Jovial GF Pastry Flour + 1 ½ teaspoons of xanthan gum)
1 teaspoon aluminum-free baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon sea salt
⅛ teaspoon ground nutmeg
¾ cup maple sugar or unbleached cane sugar
½ cup unrefined cold-pressed extra-virgin olive oil + extra for greasing the pan
2 large eggs, at room temperature
½ teaspoon pure vanilla extract
1 Tablespoon fresh lemon juice or apple cider vinegar
¾ cup whole milk or oat milk (I used low-fat Oatly)
Powdered sugar for serving, if desired


INSTRUCTIONS
1. Preheat oven to 375 degrees. Grease a small amount of oil on the bottom of a 9-inch round springform cake pan and line it with parchment paper.
2. Make crumble: In a large mixing bowl, with your hands combine all topping ingredients until no longer dry. Set aside in the refrigerator or freezer.
3. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and nutmeg.
4. In a large bowl, beat together the sugar, oil, eggs, vanilla, lemon juice, and milk until very well combined. Add the wet mixture to the dry mixture and stir until just combined. Pour into the prepared pan and spread evenly with a spatula.
5. Arrange the apple slices evenly over the batter. Sprinkle the crumble topping over the apples. Bake in the center of oven, until a cake tester inserted in the center comes out clean, 40-50 minutes*. Let cool in the pan for 10 minutes. Run a knife around the edges to loosen the cake and remove the springform ring. Cool completely before serving. Dust with powdered sugar if desired before serving.

Autumn Wild Rice Soup

Recipe by Gimme Some Oven
https://www.gimmesomeoven.com/cozy-autumn-wild-rice-soup/

INGREDIENTS
6 cups vegetable stock (or chicken stock)
1 cup uncooked wild rice*
8 ounces baby bella mushrooms, sliced
4 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, diced
1 large (about 1 pound) sweet potato, peeled and diced
1 small white onion, peeled and diced
1 bay leaf
1 1/2 tablespoon Old Bay seasoning
3 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups milk
2 large handfuls of kale, roughly chopped with thick stems removed
Kosher salt and freshly-cracked black pepper

1. Heat (an extra) 1 tablespoon butter in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

2. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.

3. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.

4. Meanwhile, during those final 10 minutes, prepare your cream sauce in a separate saucepan on the stove.  In it, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)

5. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

6. Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.

*Coconut Milk Option: If you would like to skip making the cream sauce (butter, flour, milk), feel free to just add in a can of full-fat coconut milk instead.  It’s dairy-free and vegan, and absolutely delicious in this recipe

Tuna Patties

Recipe by Pamela Salzman
https://pamelasalzman.com/tuna-patties-recipe/

Serves: makes 4 large patties or 7-8 smaller patties

INGREDIENTS
2 6-ounce cans tuna (if you use 5-ounce cans of tuna, decrease lemon juice and water to 2 teaspoons)
2 teaspoons Dijon mustard
½ cup panko bread crumbs (or crumbled crackers or mashed potatoes)
1 teaspoon lemon zest (lemon your lemon before juicing it)
1 Tablespoon fresh lemon juice
1 Tablespoon water (or liquid from the cans of tuna) - omit if your tuna is very wet like some chunk light varieties
2 Tablespoons chopped fresh parsley (measure after it’s chopped)
2 Tablespoons chopped fresh green onions, shallots or chives
Sea salt and freshly ground black pepper to taste (I used ½ tsp. salt and a few grinds of pepper)
A couple dashes of hot sauce or tabasco
1 large egg (I imagine you can substitute 1 Tablespoon ground flax meal mixed with 3 Tablespoons warm water. Just let it sit for 15 minutes before you add it to the tuna mixture.)
3 Tablespoons unrefined olive oil or ghee
1 Tablespoon unsalted butter or ghee


INSTRUCTIONS
1. Drain the liquid from the tuna cans.  If the tuna is packed in water, reserve a tablespoon of the tuna water and also add a teaspoon of olive oil to the tuna mixture in the next step. If your tuna is soggy and not dry, do not add water.
2. In a medium bowl, mix together the tuna, mustard, bread crumbs, lemon zest, lemon juice, water, parsley, onions, and hot sauce.  Add salt and pepper and taste for seasoning before adding in the egg.  Add egg to mixture and combine.
3. Line a baking sheet or a tray with parchment or waxed paper.  To make a patty, shape some of the mixture into a ball and then flatten between your hands.  Place all the patties on the prepared tray and refrigerate for an hour so they don’t fall apart when you cook them.  If you’re in a hurry, you can stick them in the freezer for 15 minutes.
4. Heat the oil and butter or ghee in a large skillet over medium heat.  Use less fat if you use a smaller skillet.  You want the oil and butter to be warm enough so that the patties sizzle when they hit the pan, but you don’t want them to be smoking.  Gently transfer the tuna patties to the pan and sauté until browned, about 3-4 minutes on each side.

Paleo Banana Bread Mug Cake

Originally from Roasted Root. This is a yummy, dairy-free, gluten-free quick breakfast. I leave out the syrup and it is sweet enough. I have also forgotten the egg, and it is still good... just less like a "cake" and more like "cookie dough".

Ingredients:
1 banana
1 egg
2T milk of your choice
1t. syrup (optional)
2T coconut flour OR 4T almond flour
1/4 t. baking powder
pinch of salt
Handful chopped walnuts (optional)
1/4t. cinnamon (optional)


Add one banana to a large mug and mash it. Add an egg and 2T milk of your choice (coconut milk or almond milk will make this dairy free). Optional, add 1t syrup.

Add either 2T of coconut flour OR 4T almond flour.

Add 1/4 t. baking powder, a pinch of salt. Optional, add a handful chopped walnuts and 1/4 tsp cinnamon.

Microwave on high 3 min (if using coconut flour) or 3 1/2 min (if using almond flour).

**Let it cool! It will be hot**

Crock Pot Butter Chicken

This is an Indian dish and contrary to the name, it doesn't have butter in it. Serve over rice or cauliflower rice with a side of naan.
*originally from damn delicious

Ingredients:
1/2 c. chicken stock
1 6-oz can tomato paste
2 tsp yellow curry powder
1 tsp garam masala
1 tsp turmeric
1 tsp salt
1/2 tsp pepper
2 lbs chicken thighs cut into chunks (I have also used frozen chicken breast and shred it at the end)
1/2 sweet onion diced
3 cloves garlic, minced
1 T freshly grated ginger
1/2 c. heavy cream (I use coconut milk instead)
2. T lime juice
1 1/2 tsp light brown sugar

1. Whisk together first 7 ingredients.
2. Place chicken, onion, garlic and ginger in slow cooker. Add chicken stock mixture over the chicken.
3. Cover and cook on low for 4-6 hours. Stir in cream, lime juice and brown sugar. Season with salt and pepper to taste.
4. Serve immediately over rice or cauliflower rice. A side of naan is yummy too.

Korean Barbecue Beef

*Originally from Damn Delicious
*Original recipes doesn't include any veggies, but I add frozen veggies such as broccoli, peas, starry veggies. Depending on how many veggies you add, you may need to make a little extra sauce.

Ingredients:
1/4 c. brown sugar
1/4 c. soy sauce or Tamari sauce
2 teaspoons sesame oil
1/2 tsp crushed red pepper flakes or to taste
1/4 tsp ground ginger
1 T vegetable oil
3 cloves garlic, minced
1 lb ground beef
2 green onions, thinly sliced (optional)
1/4 tsp sesame seeds (optional)

Directions:
1. Whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
2. Heat vegetable oil in large skillet over medium high. Add garlic and cook until fragrant, about 1 min. Add ground beef and cook until browned, crumbling as it cooks. Drain excess fat.
3. *This is when I add the veggies and cook until tender
4. Stir in sauce and green onions until well combined, allowing to simmer until heated through, about 2 minutes.
5. Serve over rice or cauliflower rice garnished with green onion and sesame seeds if desired.

Oatmeal Cookies

We made these when we had friends over and they were really yummy. I wanted to post it here so I could find it next time I needed a quick dessert with items we normally have in stock. 

3/4 c. Butter at room temperature

1 1/2 c. brown sugar

1 large egg

2 tsp vanilla

1 1/2 cups flour

1/2 t baking soda

1/2 t baking powder

1/2 t salt

2 1/4 cups old fashioned oats

Directions:

1. Preheat oven to 325. Line baking sheets with parchment paper.

2. Beat butter and sugar until fluffy, around 5 min.

3. Add egg and vanilla and beat for another minute.

4. Add flour, baking soda, baking powder and salt. Mix until combined. Add oats and combine. 

5. Roll into balls using hands and place on the cookie sheets 2 inches apart. Bake 10 - 14 min. until edges begin to brown and centers are set. Cool completely on wire rack.