Warm Millet Salad w/ Kale Balsamic Chicken Sausage {37 Cooks & Bilinski’s}

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It’s a new year which means 37 Cooks is back in action! Even though the past few months have been extremely busy with moving to NYC and starting my Dietetic Internship I have missed these fun recipe challenges, and I am happy that this first event is sponsored by one of my favorite brands, Bilinski’s.

If you aren’t familiar with Biliniski’s they are a family owned and operated company that specializes in chicken sausages (with no pork casings!) since 1929. Their products are made from every day ingredients, gluten-free, preservative-free, antibiotic-free, nitrate and nitrite free, all meat is raised in clean, comfortable conditions, no animal by-products in their feeds, and no hormones…but are full of flavor! These sausages are fully cooked and are also low in fat, so you need to be careful to not over cook them.

I wanted to create a healthy and hearty dish that incorporated ingredients that would compliment the flavors in the new  Kale Balsamic chicken sausage! Since moving here and not having an income I have tried to stretch my food dollar even further than before. One way I’ve found to do this is to create dishes that incorporate a lot of delicious and healthy ingredients that are filling and re-heat well…you could serve this dish to a family of four or if you are in a similar situation as myself, have leftovers for a few days (I promise it re-heats very well). Feel free to change-up the ingredients as you see fit. The Kale Balsamic Sausage and all vegetables used in my recipe were organic (I have strangely found that the organic items are cheaper than non-organic in the stores around me).

I know many of you are looking for healthier recipes to get this year started. Sometimes the word “healthy” is translated into “unsatisfying” or “bland”, but it doesn’t have to! Healthy can be (and should be) delicious, flavorful, hearty, filling, and all those other good things that you are craving. Try using a new ingredient each week to expand your horizons in the “healthy” department: try millet instead of rice one week. Using seasonal vegetables and fruits in dishes also means additional flavor.

Warm Millet Salad with Kale Balsamic Chicken Sausage

Ingredients

  • 1 Cup Millet
  • 2 Cups Organic Chicken Broth
  • 1/2 Cup Olive Oil divided
  • 1/4 Cup Balsamic Vinegar
  • 1 Package of Bilinski’s Organic Kale Balsamic Chicken Sausage, sliced into 1/4″ rounds
  • 1 1/2 Cups Diced Organic Sweet Potato
  • 1 Cup Diced Organic Baby Bella Mushrooms
  • 1 5oz Container of Organic Baby Kale
  • 1/4 Cup Organic Dried Cranberries
  • 2 Tablespoons Pine Nuts

Method of Preparation

  1. In a small pot bring the chicken broth to a boil.
  2. Add millet, reduce heat to low, cover and cook for 20 minutes or until all water has been absorbed
  3. Add 1 teaspoon of olive oil to a large skillet and brown the sausage on both sides
  4. Remove the sausage from the pan and set aside in a large bowl
  5. In the same large skillet, add 1/4 cup water and bring to a boil
  6. Add in sweet potatoes and cook until tender or until water has evaporated
  7. Reduce heat to medium and add 1 tablespoon of olive oil to pan
  8. Add in mushrooms and cook until browned
  9. Next, add in the pine nuts, and brown lightly
  10. In a bowl whisk together the remaining olive oil and balsamic vinegar
  11. Add 1/2 of the mixture to the pan with the sweet potatoes, mushrooms, and sweet potatoes
  12. Once the vegetables have been coated with the olive oil and vinegar, add in the dried cranberries and kale
  13. Cook until kale has begun to wilt (about 1-2 minutes), remove from heat
  14. Once the millet has finished cooking, add it to the bowl with the sausage
  15. Add the remaining olive oil and balsamic vinegar mixture to the bowl with the warm millet and sausage, toss to coat well
  16. To the same bowl add the cooked vegetables, toss to incorporate all ingredients and serve

IMG_4017Thank you to the awesome folks over at Bilinski’s for sharing this new product with all of us at 37 Cooks! This post is sponsored, however the recipe and opinions are 100% my own.

Want more information on Bilinski’s? Find them here:

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Spices & Seasons (Simple Sustainable Indian Flavors) {Cookbook Review}

SpicesandSeasonsIf you are looking to experiment with Indian flavors, this is your book. The author, Rinku Bhattacharya provides the general population with delicious and easy to prepare dishes packed with flavor and sustainable ingredients. In Spices & Seasons each recipe is carefully labeled as vegan/vegetarian and/or gluten-free. The index in the back of the book is also separated as such; gluten-free index, vegan/vegetarian index, vegetarian index, and recipe index! I found this to be extremely helpful when trying to pick my dish to make.

It was very difficult to pick a recipe to make, due to the large selection of recipes included in the book and how many of them were gluten-free. I finally decided on the Saffron Pistachio Rice Pudding on page 333. With a few minor changes/substitutions. I am in the process of packing up my life and putting most of my belongings in storage for a year and I start my next adventure in NYC, so I wanted to use what I had on hand instead of going out to buy things. Bread pudding can be a fairly simple recipe, but this one was packed with flavor! Oh my goodness…it is delicious and I promise you, you will want to make this. Here are my substitutions: instead of half and half, I used unsweetened coconut milk, for the white rice I used short grain brown rice, and I did not have pistachios around (trust me those do not last long around me), so instead I diced up some granny smith apple instead (it added such a delicious, fresh crispness to it), and yes…I do have saffron lying around🙂

I’ve seen rice pudding be super creamy and I’ve also seen it where there is some creamy liquid remaining…which is how I prefer to enjoy it (as you can see by the picture below…), but if you like more of the liquid, then just cook it a bit less time or simply add additional liquid.

37-Cooks-Saffron-Rice-Pudding-Spices-and-Seasons-Challenge-Jenny-ManseauSaffron and Cardamom Rice Pudding

Adapted from Spices & Seasons Simple Sustainable Indian Flavors by Rinku Bhattacharya page 333

Method of Preparation

  1. In a medium pot add coconut milk, whole cardamom pods, cinnamon stick, rice, and sugar and bring to a boil.
  2. Reduce heat to a simmer, uncovered, and stir frequently until it begins to thicken, about 35 minutes.
  3. Remove and discard the whole cardamom pods and cinnamon stick.
  4. Stir in the saffron threads and granny smith apples, cook for an additional 5 minutes.
  5. Serve with sliced of granny smith apple on top – enjoy!

This is a great cookbook to have in your collection, especially if you or someone you know is either gluten-free, vegetarian, and/or vegan! So many delicious recipes and flavors to experiment with.

The cookbook was provided to me from the publisher for this review. All comments and opinions are 100% my own.

 

 

Mini Pineapple Upside Down Cakes {37 Cooks & Good Cook}

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I love being a part of both 37 Cooks and Good Cook Blogger/Kitchen Experts – and I love that they have combined forces for this event. Each of the 37 Cooks received the following items from Good Cook as part of the recipe challenge: Pineapple Corer/Slicer, Mixing Bowl, Spatula, and Chopping Mats. We then had a choice of one of the following items to play around with: Nonstick Round 9″ Cake Pan (Set of 2 for layer cakes), 13″ x 9″ Nonstick Covered Cake Pan, Dessert Bar Pan, or 4-Cup Loaf Pan. I ended up choosing the dessert bar pan because I thought that would be pretty versatile.

This was no ordinary challenge though – this was the Good Cook Potluck Pantry Challenge. The key word in that name is PANTRY, meaning we had to cook or bake with whatever we had in our pantry (including fridge) and not buy anything at the store. Thankfully my pantry is pretty well stocked and happened to have a fresh pineapple on hand! We had to use two of the Good Cook items – one from the core items received and the second item was whichever pan we choose.

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I knew right away that I wanted to make pineapple upside down cakes – this was my favorite cake growing up because it did not have frosting on it! I kid you not…to this day I still do not really like frosting unless it’s my own frosting which I do not sweeten much. My sweet tooth is not that strong I guess. This goes perfectly with a little dollop of lightly sweetened fresh whipped cream. Even though I chose to do a sweet recipe, this pan can be used for so much more than desserts – you can bake cornbread, risotto (yes risotto squares!), meatloaf, etc. The possibilities are pretty endless – you just need to be creative.

I used the following items to create my Mini Pineapple Upside Down Cakes: Pineapple Corer/Slicer, Spatula, Chopping Mats, and Dessert Bar Pan – I loved using the pineapple corer/slicer – super easy to use, say good-bye to canned pineapple rings!

The recipe is below however, here are a few substitutions that can be made:

  • If you are not gluten-free feel free to use a “regular” cake mix
  • The recipe is gluten-free, dairy-free, soy-free, and nut-free – the picture does show whipped cream but you can omit that.
  • Don’t like pineapple? Use a different fruit…raspberries, cherries, etc.
  • I used earth balance sticks – feel free to use whatever butter or butter alternative you want…I haven’t tried anything besides this and butter so I can not guarantee any results

Mini Pineapple Upside Down Cakes

photo(10)Ingredients

Method of Preparation

  1. Preheat oven to 350F
  2. Prepare cake mix according to package instructions (use the spatula to scrape down the sides of the bowl every so often if using a stand mixer)
  3. Evenly divide up the 2-3 tablespoons of earth balance into the 12 wells of the dessert pan
  4. Place pan in preheated oven to melt the butter – once melted remove from oven and sprinkle the brown sugar evenly into the wells of the pan
  5. Top the brown sugar and melted butter with one 1/2 chunk of pineapple and 1 natural maraschino cherry (halved or whole is fine)
  6. Pour in prepared cake batter evenly into wells of pan – leave about 1/4 inch room to let the cake rise in the oven
  7. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
  8. Remove from oven and using a heatproof serving plate or cutting board upside down onto pan,  turn plate and pan over.
  9. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan.
  10. Cool 30 minutes.
  11. Can be served either warm or cool with either ice cream (dairy free alternatives available), or whipped cream (or coconut cream)
  12. Store covered in refrigerator.

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Good Cook provided us with these products free of charge – all opinions are 100% my own.

Savory Rolls {Dorot & 37 Cooks}

IMG_9625Have you heard of Dorot before? I’ve been using them for years. They are awesome little cubes of tasty goodness. So easy to use and perfect for a quick meal loaded with flavor. We over at 37 Cooks had the privilege of them being our latest sponsor. They sent us each a few coupons to pick up a variety of their products to work with and create a recipe. As with all sponsored posts and reviews these opinions are 100% my own.

I was able to find their items at a few stores around me, especially the one that I work at! Talk about convenience – so I picked up their Chili, Garlic, and Ginger cubes. In the recipe below however I ended up just using the chili and the garlic – the garlic actually was put to use in both recipes: Savory Rolls and Feta Spread. Visit their website to see all of their great options including rice mixes and sauces (I have not tried either of these and not 100% sure if they are all gluten-free) and also where to find these great products. These are perfect for saving time in the kitchen chopping garlic and herbs.

Below is my recipe for savory rolls (think cinnamon rolls, but not) with a feta spread. These are great and very versatile – please feel free to change the filling ingredients to whatever your taste buds prefer. You can roll them thinner and make mini ones as well – they work perfectly for an appetizer. The recipe below is gluten-free and vegetarian but again, feel free to change it up…add some cooked ground hot sausage or some crispy pancetta.

Savory Rolls & Feta Spread

Simple, versatile, rustic, and delicious.

Filling

  • 2 tablespoons butter (add more if needed)
  • 1 tablespoon olive oil (add more if needed)
  • 1 medium yellow onion cut in half and sliced thin
  • 1/2 cup baby bella mushrooms sliced thin
  • 1/4 cup chopped kalamata olives
  • 3 cubes of Dorot Crushed Garlic
  • 3 cubes of Dorot Crushed Chili
  • 1/2 cup packed baby spinach
  • Salt and Pepper to taste
  • 1/4-1/2 cup grated Parmesan cheese (optional)

Dough

  • 3 tablespoons butter – melted
  • 2 1/4 – 2 1/2 cups gluten-free flour blend of your choice (I used Cup4Cup) – **if there is no xanthan gum in your mix add 1 tablespoon.
  • 1 tablespoon of instant yeast
  • 1 teaspoon salt
  • 1 1/4 cup milk  (I used SoDelicious Coconut Milk)
  • 3 tablespoons olive oil – divided
  • 1 large egg
  • Salt – optional
  • Red pepper flakes – optional

Method of Preparation

Preheat oven to 350 degrees F

Filling:

  1. If using, grate Parmesan cheese and set aside.
  2. In a large French pan add two tablespoons of butter and 1 tablespoon of oil with the sliced onions and heat over medium heat.
  3. Do not stir until the bottom layer begins to brown.
  4. When the bottom begins to brown gently stir the onions around. Continue to stir occasionally.
  5. Once onions are evenly golden brown add in sliced mushrooms.
  6. Add more butter or olive oil if needed.
  7. Cook mushrooms and onions for five minutes.
  8. Add in the Dorot Garlic and Chili cubes, stir until well combined.
  9. Stir in chopped olives and the spinach.
  10. Stir and cook for an additional 5 minutes or until the spinach has completed wilted and everything has come together.
  11. Check for seasoning and adjust if needed.
  12. Set aside and prepare the dough.

Dough:

  1. In a stand mixer add the gluten-free flour, yeast, and salt.
  2. Mix on low until combined.
  3. In a glass measuring cup measure out the milk and add in the melted (slightly cooled) butter, 2 tablespoons of olive oil, and large egg.
  4. Mix until well combined.
  5. Slowly add to the dry ingredients in the stand mixer.
  6. Mix on medium-low for 2 minutes until well combined.
  7. Dough will be a little sticky – that is okay.
  8. Line a large surface with plastic wrap and dust lightly with a little extra flour.
  9. Gently shape dough into a rectangle and roll until your dough is about 6″x14″ or about 1/4″ thick.
  10. Season the dough by brushing on one tablespoon of olive oil, a little bit of sea salt and a pinch of red pepper flakes – this is optional but it adds to the flavor.
  11. Gently add the filling on top of the dough leaving 1/2″ border on all sides.
  12. If using the Parmesan cheese – add on top of the filling.
  13. Using the plastic wrap, gently lift it and begin to roll the dough (this helps with any sticking that would normally occur with out the plastic wrap and also helps prevent any tears in the dough.
  14. Once completely rolled up, gently cut the dough into six even pieces.
  15. Lightly grease (with cooking spray, olive oil, butter, etc.) a six cup muffin tin.
  16. Gently place each roll into a greased muffin cup – it is okay if they are not perfect. These are rustic savory rolls.
  17. Bake at 350 degrees F for 20-25 minutes.
  18. Cool in pan for five minutes and serve warm with Feta Spread (see recipe below).

Feta Spread

This recipe is so simple – it has three (yes three!) ingredients and you can use it on so many things but I love it on a nice, fresh out of the oven, gluten-free roll.

There is no real set amounts for this spread, it’s all about personal preference – do you like it more spreadable? Then add more olive oil…need more garlic? Add in another cube, etc.

Simply combine the ingredients above in a small bowl until you reach your desired consistency and flavor profile. I like my with a bit more of feta flavor and a thick consistency so I add in a bit of feta (4 ounces or so), a cube of the crushed garlic, and about a tablespoon of olive oil…again this is all personal preference but it goes oh so well with these rolls!

Thank you to the lovely people over at Dorot! I greatly enjoyed working with your products.

Chai Pumpkin Cheesecake

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I know that pumpkin flavored everything is everywhere right now but I received some amazing spices from The Spice House for a 37 Cooks challenge and couldn’t pass up the opportunity to make another pumpkin recipe. This one combines two of my favorite fall beverages…a Tazo Chai Tea and Pumpkin Spice Latte. All I did was take my pumpkin cheesecake recipe and added a little bit of the The Spice House Chai seasoning – perfect combination. Great fall recipe and if made in the cupcake format (see below) they are a suitable portion size! Try these out instead of your traditional pumpkin pie for Thanksgiving.

Chai Pumpkin Cheesecake Cupcakes

2 cups of gluten free gingersnap crumbs

6 tablespoons melted butter

3 tablespoons brown sugar

3 8oz packages of 1/3 fat cream cheese – softened

1/2 cup sugar

1 15oz can of organic pumpkin puree (NOT pumpkin pie mix)

1  teaspoons pumpkin pie spice

3/4 teaspoon chai spice

1/4 teaspoon of salt

2 teaspoons vanilla

4 eggs at room temperature

Preheat the oven to 350 degrees and line your cupcake tins with paper liners. I only have one regular cupcake tin and an mini cupcake tin, so I used both.

Crust:

Crumble the ginger snaps either in a plastic ziplock back with a rolling pin or in a food processor. Melt the butter in the microwave. Add the brown sugar and butter to the crumbled ginger snaps in a medium bowl and mix until all crumbs are moist.

Scoop about one table spoon into the bottom of each cupcake liner and press down (I used the bottom of one of my spice jars…it fits perfectly for the regular tins, for the mini tin I used the back of my coffee scoop).

Bake in the preheated oven for 10 minutes, let cool in pan on wire rack.

Filling:

In a stand mixer, cream the sugar and cream cheese together until smooth, add the pumpkin puree, vanilla, pumpkin spice, chai seasoning, and salt. Mix well. Add one egg at a time. Continue to mix until the mixture is completely combined and smooth.

Scoop the mixture into the prepared cupcake liners. I used the same coffee scoop that I used to press the crust into the bottom to do this. It was the perfect size – three scoops for the regular tin and 1 1/2 – 2 for the mini ones.

For the regular tins bake for 40 minutes, rotating 180 degrees half way through. For the mini tins bake for 30 minutes, rotating 180 degrees half way through.Cool in the pan on a wire rack until completely cooled, cover and refrigerate for at least six hours.

Top with whipped cream, caramel sauce or candied pecans if you wish. I hope you enjoy these tasty little treats!

Crust-less Quiche {37 Cooks}

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The second entry into the 37 Cooks and Sciabica Olive Oil challenge is a crust-less and veggie filled quiche. This can easily be made in a large baking dish, pie dish, or individual ramekins. Quiche is another one of those “blank canvases” that I love because you can add any ingredient that you want.  Quiche is perfect for large groups of people especially for brunch or a “make you own” quiche breakfast with your family. Just have prep bowls of different ingredients (mushrooms, onions, tomatoes, cheese, ham, spinach, kale, zucchini, etc.) and let each person make their own with their favorite ingredients.

Crust-less Quiche – Serves 4-8

Ingredients:

  • Manzanillo Variety Fall Harvest Olive Oil               2 Tablespoons
  • Garlic, minced                                                        1 Tablespoon
  • Baby Spinach, Chiffonade                                      1 Cup
  • Zucchini, 1/4 inch dice                                            1/2 Cup
  • Onion, White 1/4 inch dice                                      1/4 Cup
  • Bell Pepper, Orange, 1/4 inch dice                          1/4 Cup
  • Salt, Kosher                                                             1/2 Teaspoon
  • Pepper, freshly ground                                             1/4 Teaspoon
  • Cilantro, fine chop                                                    1 Tablespoon
  • Low-fat Mozzarella Cheese                                     1 Cup
  • Egg Beaters                                                             2 Cups

Method of Preparation:

  1. Gather all ingredients and equipment.
  2. Heat oven to 350 degrees F
  3. Heat a large skillet over medium heat and add olive oil.
  4. Add garlic and spinach and sautee until spinach is wilted, about 3 minutes.
  5. Add zucchini, onion, and bell pepper. Continue to sautee for an additional 2 minutes or until onion is translucent.
  6. Season with salt and pepper.
  7. Either divide vegetable mixture evenly into 4 ramekins or into a large 9 inch round baking dish (pie dish, cake pan, etc.)
  8. In a medium bowl add eggs and remaining salt and pepper, mix well (if using whole eggs, if not proceed to step 9)
  9. Top vegetables evenly with cilantro, mozzarella cheese and egg beaters. Season with remaining salt and pepper if desired.
  10. Bake  until eggs have set in the center (about 25-30 minutes for the ramekins depending on their size or 45-60 minutes for a 9 inch pan).
  11. Remove from oven and drizzle lightly with Manzanillo Variety Fall Harvest Olive Oil

Chef Notes:

  1. You can add this to a crust as well and you can use whatever fillings you choose: mushrooms, ham, kale, etc.
  2. You can substitute the egg beaters for whole eggs and use 6-8 eggs.

Check out 37 Cooks on Facebook and Twitter

Check out Sciabica Olive Oil on Facebook

Ratatouille

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The second 37 Cooks challenged that I participated in was for Sciabica Olive Oil. Sciabica Olive Oil is a family run business which prepares their olive oil in the Italian tradition of old-world quality and they say that their oils are “California Sunshine in A Bottle”. Sciabica proves that you do not need to go to Italy or Spain to get good quality and fantastic tasting olive oil. Sciabica generously provided each of the 37 Cooks with two bottles of their choice. I chose the Manzanillo Variety Fall Harvest and the Garlic Extra Virgin Olive Oil. Both of which were simply delicious. I always like to taste my olive oils by themselves before using them in either cooking or baking – this helps me get an idea of what I want to use them for and what flavors I think would go well together.

For this challenge we were asked to again prepare two dishes with the olive oils that we choose. Below is my first recipe and I can’t even count how many recipes I made after this which made it difficult to choose my second one (will be posted soon). This olive oil was so delicious and I’m happy but surprised I have any left!

Please check out 37 Cooks (here is a link to my bio) and Sciabica Olive Oil.

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Ratatouille – Serves 4
Ingredients:

Sciabica Garlic Olive Oil*                       3 tablespoons, divided

Eggplant, 3/4 inch dice                           1 cup

Onion*, White, 3/4 inch dice                     1/2 cup

Garlic, Minced                                         2-3 large cloves (1-2 tablespoons)

Red Pepper Flakes                                 1/4-1/2 teaspoons

Baby Bella Mushrooms, quartered         1 cup

Bell Pepper, Yellow, 3/4 inch dice           1/2 cup

Bell Pepper, Orange, 3/4 inch dice         1/2 cup

Zucchini, 3/4 inch dice                           1/2 Cup

Tomatoes, Roma, 1/2 inch dice             4-6 each

      or pasta sauce of your choice         1/2 – 1 cup

Parmesan Cheese, freshly grated        To taste

Salt, Kosher                                          To taste

Pepper                                                  To taste

Gluten-free pasta – we use corn or brown rice pasta.

Method of Preparation:
  1. Gather all the ingredients and equipment.
  2. Trim ends from eggplant. Cut eggplant into  ¾ inch dice. Sprinkle with kosher salt and allow to drain for 15 minutes. Rinse thoroughly.
  3. Cut mushrooms in halves or quarters and set aside
  4. Cut onions, peppers and zucchini in to ¾ inch dice and set aside.
  5. Cut Roma tomatoes into 1/2 inch dice, remove seeds and set aside.
  6. Heat 1 tablespoon of olive oil in a large skillet or sauce pan. Add onions, garlic and chili flakes. Sauté until translucent.
  7. Add remaining 2 tablespoons olive oil the eggplant and sauté until lightly browned.
  8. Add all other vegetables.  Season generously and simmer for 15 minutes, or until vegetables are tender. Stir in basil chiffonade.
  9. Stir in tomatoes or tomato sauce and cook for additional 10 minutes.
  10. Season with salt and pepper.
  11. Serve as is or over pasta.
  12. Top with freshly grated Parmesan cheese

*B was out-of-town so that is why there are onions in this dish, but if you are cooking for someone who suffers from onion allergy like B does then just omit those and add some additional vegetables. You can also use regular olive oil if you can not find the garlic olive oil.

Chocolate & Coffee Mini Cupcakes {37 Cooks & Lock-N-Load Java Challenge}

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As mentioned in my previous post I am doing a food challenge for 37 Cooks and Lock-N-Load Java. Please head on over to that post to learn more about Lock-N-Load Java, what they stand for, who they support, and why and also to learn more about the challenge.

For my second entry I made rich mini chocolate cupcakes with a mocha cream cheese frosting. I made them mini so I wouldn’t feel so guilty on my journey to getting in shape. I’ll also be bringing these into school so I will not be tempted at home! But they are so dang tasty, it is kind of dangerous to have them hanging out for another day.

Chocolate Coffee Cupcakes

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Chocolate Coffee Cupcakes:

Organic granulated sugar                                          1/4 cup

Sucanat                                                                      1/2 cup

High Quality Gluten-Free Flour Blend                         3/4 cup + 2 tablespoons

(if your blend does not have xanthan gum already incorporated in it add a scant 1/2 teaspoon)

Unsweetened Cocoa Powder                                      1/4 cup + 3 tablespoons

Baking Powder (gluten-free)                                       3/4 teaspoons

Baking Soda (gluten-free)                                           3/4 teaspoon

Salt, Kosher                                                                1/2 teaspoon

Sniper Choice, ground                                                1/4 teaspoon

Double Barrel Black, ground                                       1/4 teaspoon

Egg, Large                                                                  1 each

Soy Milk (unsweetened)                                             1/2 cup

Canola Oil                                                                   1/4 cup

Vanilla Extract, Pure                                                   1/2 teaspoon

Hot Brewed Coffee*                                                     1/2 cup

(*hot brewed coffee – brewed with half snipers choice and half double barrel black)

Method of Preparation

  • Preheat oven to 350°F
  • In a large mixing bowl add all dry ingredients (organic granulated sugar, sucanat, gluten-free flour blend, xanthan gum (if required), cocoa powder, baking soda, baking powder, salt, and coffee grounds). Mix well.
  • Add in egg, soy milk, canola oil, vanilla, and hot coffee.
  • Whisk until well combined, but do not over mix.
  • Line a 24 cup mini cupcake tin or a 12 cup regular cupcake tin with paper liners.
  • Fill each tin 3/4 the way.
  • Bake for 18-20 minutes (for mini cupcakes, and 28-30 minutes for regular cupcakes) or until a toothpick inserted in the center comes out clean.
  • Let cook in pan for five minutes and then remove and finish cooling on a wire rack until completely cooled. Frost with a mocha cream cheese frosting (recipe below).

Mocha Cream Cheese Frosting

Hot Brewed Coffee*                                                     1/2 cup

(*hot brewed coffee – brewed with half snipers choice and half double barrel black)

Sucanat                                                                       2 teaspoons

Cream Cheese, 1/3 fat                                                8 ounces (room temperature)

Organic Powdered Sugar                                           1/2 cup

Vanilla Extract, Pure                                                   1/2 teaspoon

Method of Preparation

  • In a small sauce pan add coffee and sucanat and bring to a boil. Reduce to a simmer until reduced by half. (You are looking for a thick syrup to coat the back of a spoon).
  • Set aside and let cool.
  • In the bowl of a stand mixer add softened cream cheese and turn mixer on to low. Add in powdered sugar and mix until incorporated.
  • Add in vanilla extract and mocha syrup, mix on medium-low until incorporated.
  • Spread on cupcakes and enjoy.

If you have someone that isn’t a huge coffee person (this has a very rich coffee flavor) then reserve a small amount of the cream cheese frosting and then add in the mocha syrup and use that for their cupcakes (pictured above).

Enjoy

Be sure to check out both 37 Cooks (find us on Facebook and Twitter) to see what everyone else created and Lock-N-Load Java (you can also find them on Facebook)

Double Barrel Spiced Pork Chop {37 Cooks Lock-N-Load Java Challenge}

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This is my first time participating in a 37 Cooks (an online group made up of, you guessed it, 37 Cooks) challenge and I am very excited about it. For this challenge we were sponsored by Lock-N-Load Java. A fantastic coffee company that is run by veterans and is dedicated to our military, veterans, and those who support them.

(borrowed from their website) Lock-n-Load Java is committed to supporting our military community through regular donations to charities who meet our criteria for being reputable, highly rated, fiscally responsible charities.  We look for charities that are well run… with low overhead and low fund-raising costs, so that more of their resources are used in carrying out their mission.

While many companies claim to support charities with nebulous claims of donating a “portion of profits,” we decided we would create a minimum standard for the money we commit as a company to the panel of charities we have chosen to support. We have set that threshold at the equivalent of $1 for every order shipped.  The more successful we are as a company, the more we donate back to these great organizations. We believe that this level of transparency will earn your confidence and loyalty.

This is my kind of company – great product and charity oriented!

We were sent two samples of our choice…I chose the Double Barrel Black and Snipers Choice (decaf) and were asked to create two recipes with the samples. Of course both of my entries are 100% gluten-free. Below is my first entry:

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Spice Rub:

Double Barrel Black, Ground                    2 teaspoons

Brown Sugar, Light                                     2 teaspoons

Cayenne Pepper                                      3/4 teaspoon

Salt, Kosher                                              3/4 teaspoon

Cinnamon, ground                                    1/2 teaspoon

Olive Oil                                                    1 teaspoon

Butter                                                        1/2 teaspoon

Pork Chop, boneless                                2

Method of preparation:

In a small bowl combine the first five ingredients and mix well.

Rub on both sides of the pork chops evenly and let sit for 10-15 minutes.

In a medium skillet heat the olive oil and butter over medium heat. Add pork chops and cook until internal temperature reaches 145°. Depending on the thickness of your pork chop this could be anywhere between 3-6 minutes per side.

Serve with a roasted sweet potato with butter, cinnamon and sugar, and candied pine nuts (recipe below)

Double Barrel Candied Pine Nuts

IMG_5047

Double Barrel Black, Brewed                     1/4 cup

Sucanat                                                     1/2 cup

Pine Nuts, toasted                                     1/4 cup

Method of preparation:

In a small sauce pan combine the brewed coffee and sucanat and bring to a boil. Stir until the sucanat has dissolved. Stir in pine nuts and cook until the sucanat starts to crystallize around the pine nuts, about 5 minutes.  Continue to stir and once the sucanant starts to re-melt pour the liquid and pine nuts onto a silpat to let cool. Once cooled you ca break them apart.

Chefs Note: I choose the sucanat over granulated sugar because the sucanat goes well with coffee, it adds a hint of molasses.

Be sure to check out both 37 Cooks (find us on Facebook and Twitter) to see what everyone else created and Lock-N-Load Java (you can also find them on Facebook)

Enjoy!