Focaccia Bread

After being spoiled in Italy with the amazing Focaccia Bread, I wanted to recreate that amazing experience at home.  I researched some techniques on how to make it crispy and delicious and it turned out so amazing... sadly not exactly like the bread we had in Italy, but it's very close and I think the Italians use at least a pound of butter in theirs, so I don't feel so bad. Enjoy!

Focaccia Bread

Ingredients:

3 cups unbleached organic flour

2 teaspoons salt

1 tablespoon white organic sugar

1 tablespoons yeast

1 1/3 cups warm water (110 degrees F/45 degrees C)

2 tablespoons extra virgin olive oil (plus 2 tsp more for the bowl)

2 tablespoons chopped fresh rosemary

2 cloves chopped garlic

Directions:

In a large glass bowl, stir together the flour and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons of the olive oil into the well. With a wooden spoon stir the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.

Turn out on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes.

Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness. Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with the rosemary and garlic. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes.

Turn on the oven to 375 degrees F (190 degrees C). Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack. Serve warm.

Pumpkin Spiced Coffee (with pumpkin from Grandpa's garden!)

It was about 40 degrees out yesterday morning and all I could think about was pumpkin and apples.  I swear the feeling of summer changing to fall is the best feeling ever.  I think I'm on fall overload this year because I haven't felt this feeling in about 3 years.  (Believe it or not, Hawaii doesn't have a fall season). 

I wanted to spice up our morning coffee yesterday, so I dug through the cupboards and found a jar of pumpkin that I got from my Grandma's and who knows how old it is, but it's canned so it will basically last forever.  I'm determined to add pumpkin to everything this fall so I started by making a nice pumpkin syrup for my coffee.  It's way healthier than the fake flavored creamers in the store and delicious!  Enjoy!

Pumpkin Syrup for Coffee

Ingredients:

1/2 cup sugar

1/2 cup water

1/2 tsp cloves

1/2 tsp nutmeg

1/2 tsp cinnamon

1/2 tsp ginger

3 TBS canned pumpkin

a dash of pure maple syrup (I don't think you need this, but I felt like pouring some in.)

Directions:

Pour sugar and water into a saucepan and cook on medium heat until sugar dissolves, make sure not to boil.

Add spices and pumpkin and cook over medium heat for about 4-5 minutes. I added the syrup towards the end. 

Strain through a mesh strainer, pour a spoon full of the syrup in your morning cup of coffee and add milk to your liking.  Yum!

Fall Apple Salad with Maple Vinaigrette

Who doesn't love fall?  Fall is the most amazing season for all senses.  I love the beautiful colors, the smell of the leaves, the fresh apples and pumpkin... mmmm fall is completely amazing. 

One of my favorite things to do in fall is go to the Apple Festival. Apples everywhere! Apple dumplings, apple pie, apple crisp, apple smoothies, apple ice cream, it's just amazing.  I always come home with bags and bags of fresh crisp apples.  yum!

I wanted to expand my apple horizons and made this salad, which is very closely related to my summer spinach and beet salad, only it has an amazing fall taste.  I honestly could eat this salad every day.  It's so super amazingly easy and delicious! Enjoy!

Ingredients:
1 crispy apple, sliced and drizzled with lemon juice
1 bag of spinach or organic mixed greens
1/2 cup chopped pecans, toasted
3 oz creamy goat cheese

Dressing:
1/4 cup Olive Oil
1 small garlic clove, minced
1 1/2 Tablespoon white wine vinegar (apple cider vinegar would be awesome too, but I didn't have any)
2 T pure maple syrup
1 T fresh lemon juice (you can add the zest too!)
Fresh ground salt and pepper

Directions:
For the dressing, whisk together the olive oil, garlic, vinegar, maple syrup and lemon juice.  Add salt and pepper to taste.

Assemble the salad by placing the spinach in a salad bowl, followed by the sliced apples, toasted pecans, and goat cheese.  Drizzle over the maple dressing. YUM!!

Granola!

One of Nick's favorite treats is granola with milk.  He'll eat it for breakfast and dessert! With the help of one of my favorite people in the world, Gordon Ramsey, I was able to create Nick a splendid (did I just say splendid?) granola that is much healthier and cheaper than store bought granola.  Enjoy!

Homemade Granola

Ingredients:
2 cups jumbo rolled oats
1/2 cup slivered almonds
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/2 cup dried cranberries
6 Tbs honey (you can use less for a less sticky granola)
3 Tbs butter (I use coconut oil)
1 tsp ground ginger
1 tsp ground cinnamon
sea salt

Directions:
Pour oats, almonds, pumpkin seeds and sunflower seeds, ginger, cinnamon and a dash of sea salt in a large mixing bowl and mix until combined.  Set aside

Melt butter (or oil) and mix in honey until combined.  Pour over oat and nut mixture and mix to coat all the pieces.  Pour onto a large baking sheet and spread out.

Bake on 350 for 15-20 minutes, stirring every 5 minutes to evenly brown the pieces.   Let cool and pour in large bowl, pour in dried cranberries and mix until combined.

Enjoy with milk or over yogurt and fresh fruit. Or just eat plain. Yum!

Pineapple Coconut Sorbet

With it being 100 degrees outside all the time, I've been on a serious sorbet kick lately.  It's definitely healthier than ice cream, but the stuff you get in the store still has some questionable ingredients so why not make it yourself? 

Nick and I bought a Ninja blender the other day and wow, it's amazing.  I highly recommend everyone dump their blender and get one of these.  It's amazing.  I think I'll start blending every meal from now on.  Anyway, we've been experimenting making different smoothies, popsicles, etc.  and yesterday, I found an amazing pineapple coconut sorbet recipe. YUM!  It's amazing, refreshing, and healthier than most summer sweets. 

Enjoy!!

Pineapple Coconut Sorbet

Ingredients:

2 cups cubed pineapple, frozen

1/2-1 cup organic coconut milk (not the kind in the can)

2 tbs. organic sugar (Always use organic sugar!)

1-2 tsp. lemon juice

Directions:

Place everything in a blender and blend until mixed.  If you have an awesome Ninja blender like we do, blend on 3 for about 12 seconds.  I've also added banana, which is good, but sort of takes away the coconut flavor.  You can also add a little slice of ginger, chopped.  YUM!  I always put it in the freezer for a few hours to harden a bit. 

Summer Lasagna

With it being 90 degrees all week last week, I wanted to make meals where I didn't have to turn on the oven. This was a huge hit and super duper easy. I think that if I had a grill, I would grill the zucchini.  Wow, I just drooled a little.

Here is the recipe! Enjoy!!

Summer Lasagna
Serves: 4

Ingredients:
1/2 cup cottage cheese
3 Tbsp. grated Parmesan cheese
1 ball of fresh Mozzarella cheese
3 Tbsp. + 2 tsp. extra virgin olive oil
coarse salt and ground pepper
8 lasagna noodles
2 small garlic cloves, minced
2 pints grape tomatoes (I accidentally used the grape tomatoes I bought on another recipe so I just used the ones off the vine.
2 zucchini (about 1 lb) 

Directions:
In a small bowl, combine cottage cheese, Parmesan, and 2 tsp oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.

Meanwhile, in a large skillet, heat 1 Tablespoon oil over medium-high. Add garlic (minced) and tomatoes (halved); season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 Tablespoon oil, zucchini (sliced thinly) to skillet; season with salt and pepper. Cook, stirring until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil (torn).

Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, add more tomatoes, top that with a slice of fresh Mozzarella. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.  I also added some fresh tomatoes and cheese to the top. I also served with some home made garlic bread. :)

Ooo just writing this makes me want to make it again this weekend! And good news, the basil plant is going strong (probably because we now have a plant stand so the cats can't eat it. yay!).

Atlantic Cod Cakes with Grapefruit Salsa!

This recipe is super easy and wonderful for summer! It's truly my favorite fish meal of all time now and I can't wait till it's 90 degrees out again so I can make this again.  oooo and it's supposed to be 90 this weekend and I have a pound of Cod in my freezer!! Joy!

Cod Cakes
Serves: 6

Ingredients:
1 lb cooked cod (I just gently poached it in some water for a few minutes, till the fish flakes)
1 egg, beaten
1/4 cup mayonnaise
3/4 cups Ritz Cracker crumbs, plus 1/2 cup more for coating the cakes.
2 Tbsp finely minced parsley
1 Tbsp horseradish
1 Tbsp mustard
a pinch of dill (Oh my, now that I think about it, I think I forgot the dill!!! ahhh!!
salt and fresh cracked pepper

Directions:
In a mixing bowl break the cooked fish apart a bit and add the rest of the ingredients.  With your fingers or a spoon gently mix everything together, breaking the fish up but keeping some texture. 

Using a scoop or a spoon, form into 6 equal balls and roll the the reserved crumbs. The mixture will be wet so form and roll them gently.  Place the cakes on a plate and flatten them slightly into a disk shape.

Heat several Tbsp of olive oil in a saute pan and fry the cakes until golden on each side and hot throughout.  

Serve over your favorite fresh greens, with a wedge of lime and the salsa on the side.  I served over fresh spinach. yum!

Ruby Red Grapefruit Salsa

Ingredients:
1 ruby red grapefruit, peeled and sectioned
1 navel orange, peeled and sectioned
1/4 red onion, finely minced
1/4 bell pepper, or 3 mini bell peppers, any color, finely minced
2 Tbsp finely minced fresh parsley
juice of 1/2 lime
salt and fresh cracked pepper

Directions:
Cut the citrus sections in smaller pieces, and combine everything in a bowl.  Check the seasoning and serve or store. Yum!

*Adapted from The View From Great Island