Eagle Farmer’s Market

Hi guys! Hope you are all having a great Spring week! The weather has been amaaaazing here in Boise this week. We are finally enjoying warmth and sunshine!

I have some super exciting news!! Nourished and Clean is coming to the Eagle Farmer’s Market starting this Saturday! My daughter Madeline and I are embarking on an exciting adventure and want to invite you to join us!  It’s something we have wanted to do for years and after lots of prep time, it’s happening!!!

Nourished and Clean specializes in all natural ingredients and food that will not only nourish your body, but also taste great! After living in this area for a short time, I began to realize the need and lack of gluten free snacks and treats.  I really feel that the community is in desperate need for some gluten free options and will benefit from our homemade delicious snacks.

On our menu we will be offering Scones, Protein Bites, Homemade Granola, Roasted Chickpeas, and “Clean” bars. Our flavors for certain menu items will rotate and we will introduce a new flavor of protein bites each month.  All ingredients are all natural, gluten free, dairy free, and refined sugar free.

Come stock up on some healthy snacks to get you through the week! They taste amazing and you’ll feel great! You won’t have that sluggish feeling like you do after indulging in a sugary treat. Our snacks and treats are sweetened with dates, dried fruit, and all natural raw honey from a local beekeeper in our hometown.

See you at the market!

Andrea

Gluten free Scones

Almond-Walnut and Vanilla Granola

Almond Cocoa Date Protein Bites

Continue Reading

Traditional Beef Empanadas from Argentina

In these last several posts we are exploring traditional dishes of Argentina.

My family and I were born in Argentina and immigrated to the United States in the late 70’s and one of my earliest memories as a child in Southern California was going to the grocery store. Everything looked and smelled so differently than what I was accustomed to in Argentina. The grocery store, along with everything else appeared so large to me. I was used to going to the bakery to pick up fresh bread for my family daily and we went to a deli for our lunch meats and cheeses, a butcher for our meat, and a grocer for our produce. Yes, there are huge grocery stores where we lived but most people just shop and support their neighborhood businesses.

I’ve got to say that I still miss the scent of warm fresh bread coming from the bakery down the street. There’s nothing like it!

There’s something that always takes me back to my childhood in Argentina and in Southern California, and that is Empanadas, especially Beef Empanadas. They can filled with beef, chicken, spinach, creamed corn, ham and cheese, and sometimes sweet ones can be found. But the traditional empanada is filled with ground beef, green Spanish olives, chopped shard boiled eggs, and raisins. You can leave out any of these toppings if you choose. We don’t like raisins in our empanadas, so I leave them out for my family.

The dough for the empanada can be homemade but any Latino market will carry empanada dough. They are cut into circles and ready to use. You can also stick up and store the dough in your freezer. The brand I found here in Boise is Goya, but there are other brands too. As long as it says “Tapas para Empanadas” on the label, you are good to go!

img_20161004_141505945_hdr

I love to use my stone for baking because there is no need to grease anything and everything cooks evenly.

img_20161208_150804096

Serve warm or cold. Empanadas can be served as a main dish with a salad or other vegetable or as an appetizer.

img_20161208_150834141

Traditional Beef Empanadas from Argentina

Ingredients

  • 2 packages (Empanada dough) Found at Latino markets
  • 2 lbs. Ground beef. (Not too lean, you need some moisture and fat for this recipe)
  • 1 large yellow onion
  • 2 cloves garlic, minced
  • ½ red bell pepper. Diced
  • 1/2 tbl cumin
  • 1 tbl sweet paprika (pimenton)
  • Salt to taste
  • Green Spanish olives
  • 4 hard boiled eggs, chopped
Sautee your onions and red bell pepper for about 5 minutes.
Add ground beef and brown for a few minutes, then add minced garlic.
After everything is combined well add cumin and paprika and salt to taste.
Open dough package and lay out discs on your counter.
Spoon 2-3 tbl of filling onto center of discs. Then top with egg and olives.
Fold over and seal. You can use your fingers or a fork to seal and mark your dough with fork marks.
Fry at about 375 degrees for 3 minutes or until golden brown.
*Healthier method is to bake your empanadas at 350 degrees for approximately 15-20 minutes or until golden brown.
Both ways are delicious. Fried empanadas are the traditional way to cook them in Argentina. I grew up eating the baked ones, which many people do to cut down on fat.

Continue Reading

Alfajores De Maizena

 

Alfajores are THE traditional cookie of Argentina. Every home in Argentina eats these on a regular basis. You’ll see these cookies at every family gathering and every holiday, but especially at Christmastime.  I make them every Christmas and they are definitely one of my family’s favorite treats. But beware, one is not enough. They are extremely addicting!

The dough is a bit tricky to get to come together and because it is primarily made of cornstarch, the dough is very crumbly and delicate. The dough is similar to to a shortbread cookie in its consistency, but even more crumbly. It does contain regular flour also, so it is not gluten free. A gluten free all purpose flour would work well in place of regular flour and cornstarch is gluten free, so you can use that ingredient.

The cookies are baked for about ten minutes but they should not brown. Your Alfajor needs to stay very pale in color. If your oven is hotter than other ovens, you may want to adjust your temperature because you don’t want to brown the tops of the cookie. The flavor will be fine and they’ll have a crunch, and if that’s what you like, than don’t worry about it. But traditionally they should be very soft and crumbly.

Let’s talk about the filling. The filling is called Dulce le Leche. (Sweetened Milk) Basically, it’s sweetened condensed milk. I buy cans of sweetened condensed milk and simmer them in water for three hours. Yes three hours! I know it may sound crazy, but you’ll end up with a thick sweet caramel sauce that’s great for fillings or to spread on toast, like they do in Argentina.

You can find dulce de leche at most grocery stores in the Latin food aisle or you can purchase some amazing dule de leche at Tader Joe’s.

*I’ll post a sweetened condensed milk post soon to teach you how to make the caramel sauce.

To make a sandwich cookie, place a heaping teaspoon of dulce de leche on a cookie and place another cookie on top to make a sandwich.

Place a cup or so of shredded coconut on a plate and roll your cookie edges all the way around in the coconut.

I know you and your family will love alfajores just as much as mine do.

 

img_20161208_164048869

After you bake the cookies, cool on a cookie rack before filling the cookies.

img_20161208_164114877

Make sure your dulce de leche and cookie are cool before filling them or they will ooze out of your cookie.

img_20151118_161158594

Alfajores De Maizena

Ingredients

  • 2 ½ cups cornstarch
  • 1 ⅔ cup flour
  • ½ tsp baking soda
  • 2 tsp. Baking powder
  • ¾ cup sugar
  • 2 sticks of butter
  • 3 egg yolks
  • 1 tbl vanilla
  • Zest of one lemon
Sift cornstarch with flour, baking powder, and baking soda into a large bowl.
Beat butter, sugar, and add yolks one at a time. Add vanilla. Mix well.
Combine dry ingredients with wet ones and form a paste without rolling the pin. Add lemon zest.
At this point, it will still be difficult to combine the crumbs into a dough. Slowly add milk, one teaspoon at a time until the dough comes together. Do not overmix or your cookies will be tough.
Flatten dough into disk and refrigerate.
Regrigerate dough 30 minutes to one hour.
Roll out over floured surface and cut using small circle cookie or biscuit cutter.
Bake in lightly greased pan for approx 10-12 minutes. Do not let them brown.
*oven temps vary, you may cook for only 10 minute. Just in case, set your oven for 10 minutes an check it.

Continue Reading

Tortilla de Papa ( Potato Frittata) Argentine Style

Tortilla de Papa is a staple in every home in Argentina. I guess you could compare it to something like Mac and Cheese in the United States. Tortillas originate in Spain, where they are usually cooked with onions, but in Argentina they contain just two simple ingredients, potatoes and eggs, and of course salt and pepper. You can even throw in a bit of garlic powder or a crushed garlic clove. When we run out of food at home, most of us still have potatoes and eggs, right? This is one of those dishes that take back to my childhood. We wanted my mom to make this all the time. And I still have much to learn about Argentine cooking. I think I do a pretty good job, but my mom still reigns. Which reminds me to let you all know that I will have a couple of blog posts with her specialties when she comes to visit soon for Christmas.

The secret to a good tortilla is to cook the potatoes evenly at a low temperature. You should check the potatoes every few minutes but don’t stir them, but rather flip them,  as to not disturb the beauty of your tortilla because nobody wants a broken tortilla, right? It will taste the same, but it won’t look as pretty. After your potatoes are cooked, pour in the scrambled eggs and cover and cook for a about two to four minutes. When the edges look cooked, place a plate over your frying pan and flip the pan upside down on your plate, and gentle scoot the Tortilla back into the pan to cook the other side. This will take an additional two to four minutes.

In Argentina, tortillas are most often served with a salad for a simple and light lunch or dinner and often as a side dish for beef or chicken. Next time you don’t know what to cook, or you’re out of almost everything, remember Tortillas de Papa. They are healthy and light and so simple!

 

img_20160928_180810414

Tortilla de Papa ( Potato Frittata) Argentine Style

Ingredients

  • 4 large potatoes
  • 5 eggs
  • Salt and pepper to taste
  • 1 crushed garlic clove or 1/2 tsp garlic powder
  • Basil and Oregano, herbs for garnish
Wash and Peel Potatoes, Slice potatoes into !/4 inch pieces. Heat pan with 2 Tbl oil. Add potatoes to pan, cover with lid, and cook for approximately 15 minutes, checking twice and turning potatoes to cook both sides evenly.
After potatoes are soft, scramble the eggs, add salt, pepper, and garlic to the eggs and pour into pan.
Turn temperature down to low. (This is very important or you'll burn the eggs and the tortillas will stick to the pan and fall apart when you try to flip it.) Evenly distribute egg mixture throughout pan. Cook for about 2-4 minutes. After edges look cooked, place a plate over the top of your frying pan and flip tortilla onto the plate, then slowly push it back into the pan to cook the other side. This will take an additional 2-4 minutes.
After both sides are cooked, Flip upside down onto plate and you're done.

Continue Reading

Gluten Free/ Dairy Free Italian Chile Relleno

Chile Rellenos are one of my favorite Mexican dishes. But being gluten intolerant and lactose intolerant makes it rather difficult to be able to eat them. I thought I would come up with a way to make them so I can eat them and also have them be lighter and healthier.  These aren’t your traditional batter fried cheesy chile rellenos. This filling is a little different. (My family and friends who read this will understand.)

I actually made the chile relleno filling an Italian filling. Growing up in an Italian home, my mom turned everything into an an Italian dish. It used to bother me because I thought it didn’t taste quite authentic, but now I’ve embraced my mom’s inventive side, plus it’s all the rage now.  People are mixing flavors and dishes all the time now and it’s called “fusion.”

I first heard of fusion food about 7 years ago living in Southern California. Mu husband told me about this guy who made Korean style tacos. He had a food truck that he parked and sold out of throughout L.A. This was when food trucks were just becoming a thing. I thought, wow sounds interesting. We need to try these tacos. and guess what? Holy moly! The variety and depth of flavor in these tacos was incredible! I became a fan of “fusion.” I began to see it more and more and realize more and more that mom was on to something in the 80s.  Combining foods from different cultures can be tricky, but if done carefully can be heavenly. So there you have it, my version of fusion Chile rellenos.  I know you’re going to love them!

 

I created a fusion chile relleno recipe. Mexican on the outside and Italian on the inside. Sauteeing the red bell pepper, garlic,  and the onion creates a robust and rich flavor with a little sweetness and complements the spiciness of the pasilla pepper.

img_20160204_172906695

Gluten Free Chile Relleno

Ingredients

  • 5 pasilla chilies
  • 2 eggs, beaten
  • 1 red bell pepper, finely diced
  • 1 yellow onion, finely diced
  • 10 beef meatballs( make your own, store bought, or leftovers)
  • salt and pepper
  • 2 garlic cloves, minced
  • pinch of oregano
Set chilies over flame and completely char outside. Set aside to cool.
Peel chilies and slice open one side and discard seeds,
Heat pan with 1 TBL of olive oil and sautee onion, bell pepper, and garlic cloves. Add oregano.
Chop meatballs and place in pan and combine with veggie mixture.
Stuff peppers with mixture.
Beat eggs and dip chilies in beaten eggs.
Fry stuffed chilies in 2 Tbl olive oil. (they only take a couple of minutes to cook)
As soon as egg is set flip to other side and cook an additional one to two minutes.

Continue Reading

Almond Coconut Cookies

img_20161013_112021774Almonds are my absolute favorite nut. I pretty much eat raw almonds daily. I have been trying to eat super clean lately and I was feeling the need for a treat. I’ve been experimenting with gluten free baking for over a year now and I’m finding that some flours work better than others and because they have different textures and consistencies, and no gluten, they seem to need a bit of help with binding. Almond flour and oat flour are my favorite gluten free flours to use for baking. But you know what do I love to use more than almond flour? Almond butter! It’s my favorite go to nut butter for brownies, cookies, and any gluten free snack. And since I don’t like eating refined sugars, I thought I should use a natural sugar that is sticky and sure to bind to anything.

Can you guess what I used? Yes, you got it. I used honey. Honey is all natural and is never refined or altered. Did you know you could keep unopened honey on your shelf indefinitely? Plus the benefits of honey versus granulated sugar are huge. Honey contains flavonoids, which are anti-oxidants that prevent cancer and heart disease. IT also reduces ulcers and other gastrointestinal disorders. Its anti-viral and anti-fungal, and it just tastes so stinkin good!

The third and last ingredient in this simple cookie is coconut. I made coconut milk and didn’t know what to do with the pulp so I decided to dry the pulp in the oven on low heat and use it in this recipe. Coconut is what gives this cookie its moisture.

I have to say that these cookies didn’t last long on my counter. The kids ate some after school and took some to school for lunch the next day and I felt good about letting them have it because I knew they were getting simple and wholesome ingredients. I know you and your family will enjoy these!

Almond Coconut Cookies

Ingredients

  • 1 cup almond butter
  • 1 cup coconut
  • 1/3 cup honey
Preheat oven to 350.
Combine all three ingredients in a large bowl until thick paste forms.
Roll into small golf-sized balls.
Place on greased cookie sheet or ungreased stone.
Bake for 5 minutes and pull out of oven to flatten each cookie. Use the bottom of a glass to flatten each cookie.
Place cookie sheet back in oven and continue baking for 10-12 minutes.
Cool on rack and enjoy!

Continue Reading

Sweet Potato Oat Bran Muffins

These Sweet Potato muffins are moist and dense and perfect for breakfast or for a snack. I looked to see what I had on hand and combined whole ingredients and topped it with toasted chopped almonds, rolled oats, and unsweetened coconut.  I think the coolest part of all is that all the ingredients go in the blender and you’re done in 5 minutes. I definitely want to make these again!
img_20160901_121437492

 

Sweet Potato Oat Bran Muffins

Ingredients

  • 1/2 cup oat bran
  • 1 1/2 cups rolled oats
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla
  • 3 Tbl honey or about 5 medjool dates
  • 2 eggs
Place all ingredients in blender
Grease muffin pan
Fill about 2/3 full
top with toasted almonds, oats, and coconut.
Bake about 12 minutes

Continue Reading

Green Tomatillo Salsa

Green Tomatillo salsa just looks like summer doesn’t it? I love regular tomato salsa but tomatillo salsa is so tangy and fresh. This recipe is super easy and mess free. Peel and roast your tomatillos on a hot pan over the stove. There’s no need for oil or any seasonings. You want to achieve that roasted smoky flavor and cook the tomatillos at the same time.

20160512174648Add roasted tomatillos, white onion, cilantro and serrano chilies(or red pepper flakes of you don’t have any chilies)

20160512175159 (1)

Blend until desired consistency is reached.

20160512175720 (1)

Green Tomatillo Salsa

Ingredients

  • 1/2 medium white onion
  • 1/2 bunch cilantro
  • about 10-12 tomatillos
  • 2 serrano chilies or Red Pepper flakes(about 1/4 teaspoon)
Peel and roast tomatillos over stove in dry and hot saucepan over medium high heat. This takes about 10 minutes. You will need to watch tem and rotate tomatillos so that all sides are browned and roasted pretty evenly.
Add tomatillos, onion, cilantro, and chilies to blender.
Blend on high for about one to two minutes depending on desired consistency.

Continue Reading

Vietnamese Pho

If the first thing that comes to your mind is, “How do you even pronounce that?” I’ll tell you. It’s pronunced FUH. Its a soup that is originally made with chicken but can also be made meatless. I love the original chicken version. It’s warm and comforting and since I’ve had a cold for a week now, it’s the perfect meal for tonight. I first had it years ago at a Vietnamese restaurant in Arizona.  This place was the real deal. It was a family owned business and the wife was Vietnamese and  the master mind behind all the insanely mouth watering dishes.

I really enjoy soups and dishes that have an assortment of veggies that can be added as toppings. I like the variety and the explosion of flavors in my mouth. The main ingredients of Pho are of course chicken, which is cooked in water with fresh ginger and onion, and the veggie toppings, which are so fun and add so much flavor to the soup. I’ve tried different versions of Pho and this is mine. I hope you enjoy it.IMG_20160404_185849556

There is a funny story about this Pho that I must tell you. When the soup was ready and we began to assemble the bowls and began to eat, I realized I hadn’t taken photos of the finished recipes. I really want to get this recipe out to you because many of you have requested it. I apologize about the absence of photos and vow to include more photos next time I cook Pho for my family. For now you will just have to take my word for it. I guarantee your family will love it and ask for seconds.

The first thing you need to do is decide whether to use chicken breasts or a whole chicken or legs and thighs or other chicken pieces. The original Pho calls for cooking your whole chicken in water along with a yellow onion and fresh ginger. Because it’s a weeknight and a school night, I decided to use chicken tenders. They cook quickly and are skinned and ready to go.

Vietnamese Pho

Ingredients

  • 1 Whole chicken (you'll only use half) or chicken thighs and legs, chicken breasts or tenders
  • (I used 2 lbs of chicken tenders)
  • 1 large yellow onion
  • 1 large chunk of fresh ginger
  • 6-8 cups water
  • Toppings:
  • green onions (5 green onions or 1 bunch)
  • bean sprouts (2 cups)
  • Thai basil (1/2 cup)
  • Spinach or bok choy (about two handfuls)
  • cilantro (1/2 bunch)
  • limes cut in wedges
  • salt to taste
  • Rice noodles (fresh or dry)
  • Optional: sriracha or asian red pepper paste
In small frying pan, roast yellow onion whole and with skin on. Also roast fresh ginger with skin on.
You'll need to watch this and frequently move around in pan so as to not burn a particular side. After the ginger and onion are all blackened looking, peel both and toss into the water.
Simmer your chicken with skin on for about one hour. If you've chosen to use skinless, this next part will be even easier for you. If you've chosen to use chicken with skin you will begin to see foam forming. You'll need to skim off the foam until the broth appears clear. It will take you about 5-6 minutes.
The whole chicken will take about an hour to cook.The skinless chicken breasts will cook in about 20 minutes and the tenders in about 12 minutes.
Remove onion and ginger. Discard.
Remove chicken and set aside to cool. When cool enough to handle shred chicken.
In a separate pot cook the rice noodles according to package directions. They only take about 3 minutes to cook.
Now it's time to arrange your bowl.
First add the noodles to your bowl. Then add chicken. Next add broth. Last, you'll want to arrange toppings around your bowl and squeeze lime juice over the top and sriracha if you'd like some heat.

Continue Reading

Mediterranean Quinoa Tabboule

When I feel like my body really craves clean food,  I crave Tabboule. I feel so good after eating this salad. It’s as if my body is thanking me. It may sound funny, but there’s something so fresh and cleansing about parsley, which is the main ingredient in Tabboule. Parsley is actually great for digestion, therefore this salad is packed with nutrients that your body needs. This recipe was originally made by my Lebanese friend and amazing cook Moina, but I have switched out the bulgur wheat for quinoa to make it gluten free.

I am passionate about all things Mediterranean, from the architecture, to the cultures, to the languages, to the food. Oh yes, the food!  Where do I begin? I think my passion for it comes from my Italian family and my upbringing. Everything my mom cooked growing up was Italian, even if she was making tacos she found a way to include basil instead of cilantro. I’m not kidding! We would say, but mom, you just made it taste Italian again! And she would respond, “But it’s good right?” Anyway, I am getting away from Tabboule and Lebanese food. I lived in an area in Southern California that is highly influenced by Middle Eastern food. I love the smells and the flavors. I love the freshness of the ingredients and how good I feel when I eat this way. My body thanks me and I feel energetic and happy.

This salad reminds me of summer and with this incredible weather we’ve been having in Idaho, I am ready for fresh ingredients and colorful and vibrant salads bursting with flavors.

IMG_20160401_183414138

Mediterranean Quinoa Tabboule

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: Serves about 6

Ingredients

  • 3 bunches of curly parsley(not flat Italian)
  • 2 large hot house tomatoes or three large roma tomatoes
  • 1/2 bunch of green onions
  • 1 cup cooked quinoa (any kind of quinoa works)
  • juice from 3 lemons
  • 3 Tbl extra virgin olive oil (cold pressed preferably)
  • Salt and pepper to taste
The best part about this salad is that it easily comes together.
Chop tomatoes into small cubes. Toss into bowl.
Finely dice parsley by hand with a knife. Do not use food processor. (See notes)
Finely dice green onions. Toss with other ingredients.
Combine cold quinoa.
Add lemon juice and olive oil.
Salt and pepper to taste
Combine all ingredients.
Can easily be refrigerated and stored and consumed the next day. The lemon juice helps preserve the salad and will not brown.

Notes

*It's very important to note that the parsley must be finely chopped by hand. If you put it in the food processor it will quickly turn brown.

Continue Reading