Latest Recipes

Hot Cocoa (or Cool Fudge), Paleo-Style

Posted by Jennifer Cote

Maybe we’re getting used to the drill: More Omega 3 fats, grass-fed meat, wild-caught salmon, free-range chicken, organic produce, etc. Less bread, less processed, less sugar, etc.

But still… Sometimes I just need chocolate! And I need it now. If I have some special chocolate in the house, it disappears pretty fast. Too fast. I may even eat more of it than I should. And then it’s gone. And then I don’t have a chocolate fix to run to!

The recipe below has actually cured me of needing store-bought chocolate. It does satisfy my cravings, and I don’t overeat it!

Hot Smoothie, Chocolate w/Protein PowderI’m not saying I don’t overeat it because it isn’t good. I think that all the nutritious supplements in this mix can satisfy cravings in a healthy way. The body gets nutrients it needs!

You can customize your recipe- it does not require “yucca powder”, “astragalus”, or whatever you’re in the mood to add. But it’s easier to incorporate such foods into our diet if they’re in something we might routinely want to fix for ourselves. (If you’re wondering what’s so great about these natural herb powders, look ’em up at “Jen’s Shop“- I mention what they’re good for there.)

Oh, and if you’re shooting for even less carbs, you can sub VitaFiber for at least half of the honey. Also, if you want something like a protein bar with gelatin instead of whey protein, see the asterisk, bottom of page.

INGREDIENTS for “HARD-CORE CHOCOLATE FIX”

  • 2 c. toasted cacoa nibs (1/2 lb.)
  • 2 TBS. butter (.06)
  • 2 TBS. coconut oil (.06)
  • 1/4 c. honey (.16)(or Vitafiber)
  • 1 tsp. vanilla, if desired
  • 1 tsp. cinnamon (plus turmeric, if desired)
  • 1/4 tsp. salt
  • 1/2 c. whey protein powder (.06)*
  • OPTIONAL: 2 TBS. yucca powder (.03)
  • OPTIONAL: 2 TBS. astragalus (.03)
  • OPTIONAL: 2 TBS. ashwagandha (.03)
  • OPTIONAL: 2 TBS. Goat Mineral Whey

 PREPARATION

Toast cacao nibs in oven for 10 minutes or so on 350 degrees, until darkened some, and fragrant. Use: > scant 2 c. toasted cacao nibs (.50 lb.)

A Vitamix works well to process the nibs into a puree. Otherwise, use an equal weight of cocoa powder. Process nibs until smooth: > 2 c. toasted cacao nibs

Next, add to Vitamix, with the processed nibs: > 2 TBS butter > 2 TBS coconut oil > 1/4 c. honey (and/or part VitaFiber) > 1 tsp. vanilla > 1 tsp. cinnamon > 1/4 tsp. salt

Turn out into a bowl. Knead remaining ingredients in with hands; mixture may be thick, depending on how many supplements are added. Use: > 1/2 c. whey protein powder

Other items to potentially add: > 2 TBS yucca powder > 2 TBS astragalus > 2 TBS. ashwagandha > 2 TBS. Goat Mineral Whey

Press/pat into a loaf pan; refrigerate.

After chilling several hours, remove from pan, slice into thin pieces, and store in a glass jar in the refrigerator.

 

 

INGREDIENTS for “YUMMIER” CHOCOLATE

2 c. toasted cacao nibs (.55 lb.)
1/2 c. honey (.157)
1/4 c. butter
1/4 c. coconut oil
1 tsp. vanilla
1/4 tsp. salt
1/3 c. whey protein powder
1 tsp. cinnamon (Ceyon’s the best!)

 

* To use gelatin instead of whey protein, soften gelatin powder in water first. Use: > 1/3 c. water > 2 TBS. gelatin

Heat softened gelatin to melt it, then add to blender along with other ingredients.

Thanksgiving Centerpiece: A Good Verse, Nice Table & Friends

Posted by Jennifer Cote

We had a “practice dinner”, in preparation for our church’s annual Women’s Christmas Dinner (feeding two-hundred and fifty or so). It got me to thinking about the Thanksgiving table.

God created food to be received with thanks

To help keep the dinner organized, I figured out where everyone was sitting ahead of time. I used a sharpie pen to write each person’s name on a colorful autumn leaf, which sat on their napkin, on top of each person’s plate. The table looked festive and everyone knew where to sit!

Below is a picture of the table, decorated with fresh-picked produce from our yard. We are blessed to have pomegranates, persimmons, and avocados this time of year, which make a colorful arrangement. Some kiwi vines also added greenery, although they need to be picked day-of, or they’ll get limp laying in the arrangement.

Desktop Wallpaper with Bible Verse from 1 Timothy 4

Below are links to some desktop wallpaper I created (in full-size picture form). I like to add a seasonal picture plus verse to my own computer background now and then, so I offer it as free wallpaper for you too, if you want it! A perfect verse for Thanksgiving- “”Since everything God created is good, we should not reject any of it but receive it with thanks. For we know it is made acceptable by the word of God and prayer.” 1 Timothy 4:4-5 (NLT)
To use for desktop wallpaper, left click on appropriate monitor size, then right click and choose “select :

Click here for Background for wider monitors

Click here for Background for shorter monitors

Baklava Bars: Healthy Granola Bars with a Twist

Posted by Jennifer Cote

The deli girls were craving another batch of granola bars. I must admit, I welcomed the idea- after all, we don’t live on bread alone! Tom does rely on a nice chunk of whole wheat sourdough bread for snacking on almost every day, so this would be a nice change of pace. I opted to change up the ingredients in the energy bars I often make, since I wanted to do something with pistachios. I was thrilled to discover the bars tasted a lot like baklava!

Baklava Bars w/Pistachios, Honey- HEALTHY!A hint of almond extract, mixed with the honey and toasted pistachios, makes these energy bars taste almost like the buttery Greek confection, baklava. Only healthier! Makes 20 small bars.

INGREDIENTS

  • 3 1/2 c. oatmeal (1 lb.) (gluten-free if necessary)
  • 2 c. toasted hazelnuts (or sub almonds, or cashews)
  • 1/4 c. coconut oil
  • 1/4 c. butter
  • 2/3 c. honey
  • 1 tsp. salt
  • 2 tsp. almond extract
  • 4 tsp. cinnamon
  • 1 c. toasted pistachios
  • 1 rounded c. pitted Deglet Noor dates

PREPARATION

  1. In a dry skillet over medium heat, toast the oatmeal until a bit golden, stirring constantly. Or, toast it in a 350 degree oven for 20 minutes or so, until golden.
  2. Process approximately half the oatmeal into flour in a blender (or food processor). Use: > 1 1/2 c. oatmeal
  3. Set toasted oat flour aside in separate bowl. Process the other half of oatmeal a bit coarser, to give the bars some texture. Use: > 2 c. oatmeal
  4. Add coarse-chopped oatmeal to the bowl of oat flour. Process the toasted hazelnuts in a blender (or food processor) until it turns into nut butter. Use: > 2 c. toasted hazelnuts
  5. To the hazelnut butter in blender/processor, add: > 1/4 c. coconut oil > > 1/4 c. butter > 2/3 c. honey > 1 tsp. salt > 2 tsp. almond extract > 4 tsp. cinnamon
  6. Add the hazelnut butter mix to the oats in bowl. Lightly process to coarse-chop: > 1 c. toasted pistachios
  7. Add chopped pistachios to bowl; coarse-chop dates in blender next. Use: > 1 rounded c. pitted dates
  8. Add dates to bowl of other ingredients. Mix with hands until blended. Press into 9″ x 9″ pan or dish; chill until firm (about an hour) before cutting. If desired, slice and wrap in wax paper; store in jar in fridge.

Artichoke Frittata, Gluten-Free

Posted by Jennifer Cote

I couldn’t do it. I couldn’t NOT put a little starch in the frittata I was making for a bridal shower this weekend. Because… I love how adding some kind of starch (typically, flour) makes it so much easier to cut. It holds up and is much more manageable. I originally thought I’d make the frittata spontaneous-style, but I ran out of time. “Spontaneous” as in like an open-faced omelet, topped with pretty veggies and cheese, broiled to a golden hue. I didn’t have time for that- I wanted to visit too!

I also knew a few of us were gluten-free, so I opted to try potato starch instead of flour. It worked! And we all really enjoyed it. Recipe below 🙂

Gluten-Free Aritchoke FrittataThe beauty of this dish for a brunch, tea, or other festive party occasion is that it is easy to make, bakes nicely at the last minute, AND is easy to serve! A little potato starch in the mix helps it to stick together so that slicing into serving pieces is easy. Trader Joe’s makes it easy too, since they have frozen artichoke hearts with nothing else on ’em. (Some of us would rather skip those weird ingredients found in marinated artichoke hearts. Plus, TJ’s are a better value!)

Makes one 13 x 9″ dish, to serve 15 or so.

INGREDIENTS

  • 12 eggs
  • 1 lb. grated jack cheese, divided
  • 4 oz. goat cheese, ricotta, or other creamy cheese
  • 1-12 oz. package frozen artichoke hearts, thawed
  • 1-2 TBS. Italian dressing
  • 1/2 c. potato starch
  • 3 slices tomatoes, if desired

PREPARATION

1. Stir eggs well. Use: > 12 eggs

2. Add half the grated cheese, plus all but the tomato slices. Stir well, using: > Half of grated Jack cheese > 4 oz. goat cheese (or other) > 1 package frozen artichoke hearts, thawed > 1-2 TBS. Italian dressing > 1/2 c. potato starch

3. Pour into buttered 13 x 9” dish, topping with: > 3 tomatoes, sliced

4. Top with: > The other half of Jack cheese

5. Bake at 375 degrees 30 minutes until golden on top. Let cool a few minutes before slicing.

Chocolate Mousse, Easy Paleo

Posted by Jennifer Cote

Last year I posted this recipe for a real nice chocolate mousse, low in carbs, high in deliciousness! I’ve discovered since then that you don’t really have to whip the egg whites separately- left on high for ten minutes or so, the whole-egg version whips up light and fluffy on its own. Still low in carbs, high in yummy-ness, but also: Even easier to make. Whoot!

I like that this recipe is streamlined. Although cocoa powder can be difficult to sift into mixes without getting lumpy, in this recipe, it’s mixed into the honey first, which removes any lumps. Perfect! This mousse can serve 4, but two hungry people have been known to polish it off on their own…

Chocolate Mousse, Easy Paleo INGREDIENTS

  • 4 eggs (room-temperature for best volume)
  • 1/4 c. cocoa powder
  • 1/3 c. honey
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 1 can coconut cream, chilled

PREPARATION

1. Whip room-temperature eggs until light and fluffy, about 5-10 minutes on high. Use: > 4 eggs

2. In an oiled glass measuring cup (or small bowl), measure in the following. (The oil will keep the honey from sticking.) Use: > 1/4 c. cocoa powder > 1/3 c. honey > 1 tsp. vanilla > 1/4 tsp. salt

3. Gently fold the cocoa-honey mix into the whipped eggs. Set aside.

4. Coconut cream is thicker than milk, although some canned coconut milk is almost solid when you shake it- that’s what you’re looking for. When removing the coconut cream from the can, you can set any liquid that’s settled to the bottom of the can aside for other uses, as it might water the recipe down a bit. Whip the pre-chilled coconut cream in separate bowl. Use: > 16-oz. can coconut cream

5. Fold all the ingredients together, then pour into cute little mason jars or stemmed glasses. Place in refrigerator several hours, or overnight, to set.

6. Garnish with fresh fruit or a bit of chocolate, if desired, to serve.

 

Chocolate Hazelnut Torte, Easy Style

Posted by Jennifer Cote

I needed a fast recipe for a quick birthday cake. I needed a small recipe, cuz we didn’t all want to get fat. I’d just read how good hazelnuts are for you (Mark’s Daily Apple, article on Nuts About Nuts). I had a Trader Joe’s bag of roasted hazelnuts on hand, and some chocolate chips, butter, and eggs. So I made THIS!

Hazelnut Torte- Simple IngredientsInspired by an old Martha Stewart recipe (“Double Diablo Chocolate Cake”), but even better- it’s easier. I found out: No, you do not have to whip the egg yolks and whites separately. Score, for time-saving! I streamlined most of the steps, at no sacrifice of taste.

I don’t usually have cream on hand for the Ganache frosting, but discovered that butter subs perfectly- another convenience

Oh, if you’d prefer a “Chocolate Almond Torte”, just substitute almonds for the hazelnuts. You can also easily double this recipe, to make one 15″ round cake, or two layers of a smaller size.

Serves 10.

INGREDIENTS

  • 3 eggs, room temperature
  • 1/2 c. sugar
  • 1 c. chocolate chips
  • 1 stick butter, room temperature
  • 1 c. toasted hazelnuts (plus 1/2 c. or so for decorating)
  • 1/4 c. flour
  • 1/2 c. chocolate chips (for ganache frosting)
  • 1/4 c. butter (for ganache frosting)

PREPARATION

1. Beat together until light and fluffy: > 3 eggs, room temperature > 1/2 c. sugar

2. Meanwhile, microwave 60-80 seconds: > 1 c. chocolate chips

3. Stir chocolate until melted. Add: > 1 stick butter, room temperature

4. Set the chocolate mixture aside. To prepare pan, grease an 8” or 9″ round pan and line bottom with parchment or wax paper. Grease the paper also.

5. Chop nuts until fine in blender or processor. Use: > 1 c. toasted hazelnuts

6. To the chopped nuts, add and mix together: > 1/4 c. flour

7. Bake at 350 degrees for 25 to 35 minutes. Let cool 10 minutes, then remove from pans. Frost cake when cool.

8. For frosting, microwave 40 seconds or so: > 1/2 c. chocolate chips

9. Mix chocolate chips until smooth, then stir in: > 1/4 c. butter

10. Let frosting cool if necessary, until it’s a good consistency (not too thick or thin) Frost cake. Decorate cake with: > 1/2 c. toasted hazelnuts

11. Let frosting set up for an hour or so, then serve.

Tabbouleh- Traditional or Gluten-Free

Posted by Jennifer Cote

We used to make this salad at The New Deli; we would deliver it throughout the Bay Area to various health food stores. Back then, hardly anyone in Pinole had heard of Tabbouleh; it wasn’t as popular on home turf. It’s popular in our house though- goes great with lamb. And, if you want gluten-free, just substitute quinoa for the bulgar

Mideastern Salad- Better than Cous Cous!This whole-grain side dish is quite refreshing. Add more or less of various ingredients to suit personal tastes. Increase the recipe for larger crowds! Serves 4-6.

INGREDIENTS

  • 1 1/4 c. Bulgar wheat, or Quinoa (for gluten-free)
  • 1 c. boiling water
  • 1 small cucumber, peeled, seeded, and diced
  • 2 tomatoes, seeded and diced
  • 1/4 c. chopped parsley
  • 1/4 c. chopped spearmint
  • 2-3 single green onions, chopped fine
  • 1/4 c. olive oil (virgin, if available)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 c. lemon juice

PREPARATION

1. Pour boiling water over Bulgar in a bowl; let it sit until cooled (20 minutes or so): > 1 1/4 c. Bulgar* (or see quinoa directions, bottom of page) > 1 c. boiling water

2. Prep the veggies: Peel cucumber, cut it in half the long way, running finger down the middle to remove seeds. Use organic cucumber if available (as they are on the Dirty Dozen list otherwise!). Cut tomatoes in quarters, removing seeds/pulp (reserve for a sauce or soup?). Chop the herbs and dice the green onion. Use: > 1 small cucumber > 2 tomatoes > 1/4 c. parsley > 1/4 c. spearmint > 2-3 green onions

3. Add the prepped, chopped ingredients to the soaked, cooled bulgar. Toss with: > 1/4 c. olive oil

4. Add the lemon juice, salt and pepper, toss again: > 1/4 c. lemon juice > 1/2 tsp. salt > 1/4 tsp. pepper

5. Serve with grilled meats or vegetarian main dishes.

Variation: You can use coconut milk for all or part of the liquid, bringing it to a boil before adding the Bulgar. Alter the flavors by omitting the olive oil, spearmint, tomato, and cucumber. Add lime, if available, and some chopped almonds. If you have organically-grown roses, use a few petals, slivered, on top for garnish. Crumbled feta can also be a welcome addition.

* Quinoa Directions: To go gluten-free, sub quinoa; add 2 1/4 c. boiling water to 1 1/4 c. quinoa. Simmer for 12 minutes or so, until it has absorbed water. Let cool, then proceed with recipe.

Roasted Red Pepper Soup w/Sweet Potatoes

Posted by Jennifer Cote

This is a simple blend of ingredients, but an exquisite soup- the sum is greater than the parts! Use organic peppers if possible, although a good smoked paprika can substitute, and will remove the time-consuming step of peeling the roasted peppers. Serves 20 or so at The New Deli (but you can make a smaller batch for the home crew).

Sweet Potato Soup, Red Pepper Soup... All Good

INGREDIENTS

  • 2-3 red peppers
  • 3 lg. sweet potatoes (4 1/2 lb. or so) (or 3 TBS. Organic Smoked Paprika)
  • 3 lb. onion
  • 1/3 c. olive oil
  • 2 tsp. dried ginger
  • 1 TBS. fresh-grated ginger
  • 1 TBS. salt
  • Fresh-grated pepper
  • Optional (For Pistachio Pesto): 1 c. pistachios
  • Optional (For Pistachio Pesto): 1/2 c. olive oil
  • Optional (For Pistachio Pesto): > 1/4 tsp. salt

PREPARATION

1. Roast peppers ahead of time if possible; this makes it easier to pull this soup together! To roast, get an iron skillet smoking hot, adding peppers (and a lid, if available). Roast each side for about 5-6 minutes, rolling peppers over about four times, to get all sides blackened some. When done, set aside peppers to cool until easy enough to handle. Roast: > 2-3 red peppers

2. Peel peppers after they’re cool. Remove outer blackened skin as well as seeds. Reserve juices as well, as it’s very flavorful. Set aside. (Skip Steps 1 and 2 if substituting paprika.)

3. Peel sweet potatoes, chop into big cubes, and add boiling water to cover. Simmer until tender. Use: > 3 lg. sweet potatoes

4. Caramelize onions in medium pan. It’s best if they’re crowded some, so they juice up a bit. As the onion juices slowly simmer away, the sugars in the juice caramelize, giving the onions a wonderful sweet flavor. Use: > 3 lb. thick-sliced onion > splash of olive oil for sautéing.

5. In soup pot, use immersion blender to puree the cooked sweet potatoes, the caramelized onions, and the peeled red peppers. (Or use food processor, or blender.) Blend in: > 1/3 c. olive oil

6. To pot of soup, also add: > Any extra liquid from roasting peppers > 2 tsp. dried ginger > 1 TBS. grated ginger > 1 TBS. salt > fresh-grated black pepper > more liquid (or stock) if necessary, to get to right consistency.

7. To garnish, you can infuse some olive oil with paprika to make a bright orange oil, for drizzling. If preferred, make Pistachio Pesto by processing the following: > 1 c. pistachios > 1/2 c. olive oil > 1/4 tsp. salt

Mint Chocolate Brownies, New Deli Style

Posted by Jennifer Cote

These brownies have become quite popular at The New Deli. A few folks were hoping to get the recipe too. It is in my first cookbook, From the Land of Milk and Honey. But I thought I’d share it below too!

New Deli Mint Brownies

Aren’t mint and chocolate a perfect combination?! You’ll never have to buy peppermint patties again. And this is a fairly simple recipe. Melting the butter for the mint layer is the key; when it firms up, it’s just like candy. If my schedule is tight, I might make these several days early; after cutting them into squares, they can be frozen until serving. Serves 10-15.

INGREDIENTS

  • 1 stick (plus 1 stick) butter
  • 1 TBS. water
  • 3/4 c. sugar
  • 1 1/3 c. chocolate chips
  • 1 tsp. vanilla
  • 1/4 tsp. EACH salt and baking soda
  • 1 c. flour
  • 2 eggs
  • 1 TBS. cream
  • 1-2 drops green food coloring
  • 1 tsp. mint extract
  • 2 1/2 c. confectioner’s sugar
  • 5 sq. unsweetened chocolate

Brownies: PREPARATION

1. Microwave 1-2 min. in ceramic bowl: > 1 stick butter > 1 TBS. water > 3/4 c. sugar

2. Add, mixing in until melted: > 1 1/3 c. chocolate chips

3. Next, add the chocolate mix to the following in mixer bowl: > 1 tsp. vanilla > 1/4 tsp. EACH salt & baking soda > 1 c. flour > 2 eggs

4. Mix all the above in mixer, 3-5 min. on high. Pour into 9 x 13″ pan, lined with foil for easy cleanup. Bake at 350 degrees for 20 min. Let cool completely in refrigerator, then turn out of pan, pulling foil off bottom. Put back in pan, spreading the following on when brownies have cooled (several hours).

Mint Filling: PREPARATION

1. Microwave 1 minute in glass bowl, or melt in pan: > 1 stick butter

2. Add to bowl: > 1 TBS. cream > 1 drops green food coloring > 2 drops yellow food coloring > 2 tsp. mint extract

3. Mix the above well, then add: > 2 1/2 c. confectioner’s sugar

4. Mix again; this will be a thick mixture. Spread/pat onto cooled brownies and chill for a few minutes while preparing topping.

Chocolate Topping: PREPARATION

1. Microwave 1-2 minutes in glass bowl, or melt carefully on low heat (or in double broiler) on stove: > 5 sq. unsweetened chocolate > 1/2 c. chocolate chips

2.Drizzle melted chocolate on top of mint layer.  Spread evenly over top with spatula. This will be easier if the mint layer hasn’t chilled for too long (otherwise, the melted chocolate cools before it can all be spread). Chill 15 minutes or until chocolate layer is firm, then cut into bars. Store in freezer if desired.

Italian Tomato Soup w/Goat Cheese

Posted by Jennifer Cote

We got to craving a new soup at The New Deli, and came up with this. Wowzers- we LOVE it! We have a good, creamy goat cheese on hand to drizzle on it, though you could sub yogurt or sour cream.

Italian Tomato Soup- Just pureed veggies, herbsThis is a light soup with a wonderful blend of flavors. Makes 2 quarts or so of soup (12 servings); it will freeze well too.

INGREDIENTS

  • 1 lg. onion, quartered
  • 4 carrots, in chunks
  • 1 oz. (2 TBS.) minced garlic
  • 1 TBS. fennel seed
  • 3 pts. (6 c.) canned tomato
  • 1 lb. tomato paste (or one 8-oz. can and one 12-oz. can)
  • 1 tsp. salt
  • 1/3 c. olive oil
  • 1 TBS. fresh chopped rosemary
  • 1 TBS. fresh chopped thyme
  • 2-4 oz. goat cheese for 6 servings

PREPARATION

1. In pressure cooker, cook until tender in enough boiling water to cover: > 1 lg. onion, quartered > 4 carrots, in chunks > 1 oz. (2 TBS.) minced garlic
2. In hot skillet or in toaster oven, toast until golden: > 1 TBS. fennel seed
3. Grind toasted fennel seed in small electric spice/coffee blender or hand-crush with mortar and pestle.
4. Add the fennel to the cooked veggies along with: > 3 pts. (6 c.) canned tomato
5. Process the veggies, fennel seed, and tomato pieces until smooth. Add: > 1 lb. tomato paste (or one 8-oz. can and one 12-oz. can) > 1 tsp. salt > 1/3 c. olive oil > 1 TBS. fresh chopped rosemary > 1 TBS. fresh chopped thyme
6. Heat the mixture to serve, or reserve some for the freezer, for future meals. For a tasty garnish, use a few ounces of creamy-style goat cheese; mix it with a bit of warm water to correct consistency, and drizzle on top of soup before serving. Use: > 2-4 oz. goat cheese for 6 servings (or sub yogurt or sour cream)