Almond meal returns to the recipe mix for this light and puffy desert Something tells me that this is a good time to experiment with soufflés and meringue – while the oven is still warm The almond meal could be mixed with some flour so that it will be available for other recipes – but this Lemon Almond Souffle recipe only uses 3 Tbsp of almond meal – so it may be best to just use the meal Oven should be preheated to 350 F Ceramic ramekins or a pan are greased with 2 tsp coconut oil up to the rim and placed in the refrigerator to be chilled Souffles use egg whites separated from egg yolks Lemon Almond Souffle uses four eggs that have been separated Three egg yolks are whisked together with 3 Tbsp of organic honey – the juice and zest of one lemon and three Tbsp of almond meal in a medium bowl The extra egg yolk is reserved for another use In another bowl – beat four egg whites and 1/4 tsp salt with an electric mixer until stiff peaks form This is the meringue Fold it into the egg yolk mixture with a spatula Fill the muffin pan or ramekins 2/3 full and bake 10 o 12 minutes or until the soufflé becomes puffy and golden brown Remove from the oven and serve each serving is about 110 calories – 5 grams protein – 6 grams total fat – 2 grams saturated fat – 11 grams carbs – 92 mg cholesterol – and 139 mg sodium – with 1 gram fiber and 9 grams sugar I haven’t tried it yet – but hope to this weekend The coconut oil, eggs, honey almond meal and salt are in the kitchen cabinet and refrigerator Must remember to pick up a fresh lemon along with an extra bottle of lemon juice – to have on hand – from the market place
This recipe makes three dozen cookies so be generous with them better to use butter as a shortening – but if you must other shortenings such as olive oil can be used These are sweet treats and not a substitute for a nutritious meal To begin preheat the oven to 325 F and lightly grease a baking sheet Stir together 2 cups almond meal (or an almond meal/flour mixture) with 1/2 tsp or less salt, 1 cup sugar, 1/2 tsp or less baking soda in a large bowl Add 12 Tbsp of softened to room temperature butter and mix by hand or with a hand mixer until the mixture looks like crumbs Blend in 1 beaten egg and 1 1/2 tsp almond extract Wash hands off and squeeze the mixture together until it forms a smooth dough Roll a piece of dough into a small 1″ ball and put it on the baking sheet Press down with your fingers to flatten it and repeat this with the rest of the dough Place the cookie dough 2″ apart on the baking sheet In a small bowl whisk together 1 egg yolk and 2 tsp water Lightly brush each cookie with the egg mixture Press an almond in the center of each cookie and bake for 20 to 24 minutes The cookies are done when they are lightly golden on top Remove the cookies from the oven and from the baking sheet Set them on a wire rack to cool or take a chance and let them cool on the baking sheet Either serve on a serving dish or store them in an airtight container until friends or company arrives Enjoy a free moment with some friends and an Almond After Glow
Deviled Tapas is a great appetizer or side dish served with an entrée. The recipe was developed from Deviled Eggs and should be served to people who like whole eggs – both the white and the yolk. In this recipe a number of zakuski are used to create a variety. If zakuski is an unfamiliar term, think of it as the things that will make each deviled egg different. For Deviled Tapas – twelve zakuski fillings are prepared. It begins by filling twelve small 3oz cups with zakuski of your choice. My favorites are 1 tsp pickle relish, 2 chopped garlic cloves, 1 tsp dill, 3 chopped olives, 1 tsp chopped red pepper, 1/2 chopped scallion, 1 tsp paprika and capers, 1 chopped shrimp, 1 chopped anchovy, 1 tsp smoked salmon 1 tsp crabmeat and 1 tsp Ahi tuna. Other zakusi fillings may be diced tomato, shaved artichokes, scallups, mushrooms, diced ham, chives, hackleback caviar, pancetta, goat cheese or perhaps chili peppers. Refrigerate the zakuski for 20 minutes. Boil 6 eggs by placing them in a pan and covering them with water and bringing the water to a boil. Turn off the heat and let the water and eggs cool. Once cool, shell the eggs and cut them in half. Remove all the yolks and place them in a separate bowl. Whip the yolks into a mixture by adding either 1 Tbsp mayonnaise or 1 Tbsp vegan mayo or 1 tsp butter with 1 Tbsn heavy cream – an optional tsp of mustard may be added if desired. Whip the egg yolk mixture into a paste and spoon 1 tsp of paste into each of the twelve zakuski cups. Mix together and spoon the contents of each 3 oz cup back into the halved egg whites. Garnish the eggs with a small amount of parsley and refrigerate for twenty minutes. The Deviled Tapas should be ready to be served.
Lasagna takes time to prepare – but it is not difficult to do Vegetarians can substitute cooked spinach for the beef It is best to eat lasagna with a utensil Italians invented to help handle hot slippery noodles – a fork Preheat oven to 350F Cook 12 lasagna noodles according to package directions or use precooked lasagne noodles While the noodles are cooking, prepare a package of fresh spinach by steaming the spinach with garlic until soft Heat and stir about 26 ounces (1 1/2 jars) of spaghetti sauce until hot – try to stir frequently Mix 1 container of ricotta cheese (about 16 ounces) with 1 beaten egg, a tsp salt, 1/4 tsp ground black pepper and 1 cup of cottage cheese together in a mixing bowl Using a 13 inch by 9 inch baking pan – thinly spread a small amount of tomato sauce on the bottom of the pan Place a third of the noodles across the pan Layer a third of the sauce, a third of the ricotta cheese mixture, and a third of 2 cups of shredded mozzarella cheese on top of the noodles Add another row of noodles and repeat the process until all the noodles are used Top the final row of noodles with sauce, mozzarella cheese and the steamed garlic spinach Cover the pan with aluminum foil and place in the oven for about 45 minutes Remove the foil and cover the the top with any remaining mozzarella cheese Let the lasagna bake for another 10 minutes or until the sauce is bubbling Remove from the oven and allow the lasagna to cool for about 30 to 45 minutes and serve Leftovers can be frozen and reheated, but after one time the lasagna loses it’s rich flavor This recipe is for six calorie packed servings – so enjoy it slowly
Butternut squash can be easily grown, purchased whole or processed and frozen in a package If time permits, preheat an oven at 375F and take a butternut squash and slice it in half – scoop out the seeds and excess growth lightly oil the face of each half and place on a baking sheet in the oven let the butternut squash bake until the flesh has softened Remove and scoop the softened butternut squash clean from the rind and place in a bowl on the side Heat 1 1/2 Tbsp of cold pressed virgin olive oil in a saucepan over medium heat Add one diced onion, 3 minced garlic cloves and saute for 6 – 7 minutes Add 1 Tbsp curry powder, 1 Tbsp brown sugar, 1/2 tsp ground cumin and 1/8 tsp cayenne pepper to the saucepan along with the softened butternut squash Saute for about one minute Add 4 cups of low fat reduced sodium chicken broth to the pan and bring to a boil Lower the heat and simmer for about 10 minutes Add in 1/4 cup of half and half, 1/2 tsp salt and 1/4 tsp freshly ground black pepper Stir the soup until it has all blended together You may want to garnish it with some seeds or nuts such as 1/4 cup of toasted chopped pistachio nuts Serve warm with a piece of baguette bread