Unlike the other German themed dish I made recently and broke our typical non-starchy rule (shame), this crisp is intended to follow the theme of German sweets, but not so much to the letter. It is why I include berries, apples and cinnamon. According to the numerous people if know who have visited the lovely country it was accurate to think of apple cakes, berry strudels and lederhosen when I concocted it. The ‘crumble’ top could be thinner, but why reduce yumminess?!
Apple Strawberry Crisp
2 green apples, peeled and sliced
2 cups strawberries, stems removed and sliced
3 Tbsp Stevita
2 Tbsp lemon juice
2 tsp ground cinnamon
1/2 cup almond meal
1/4 cup golden flaxseed meal
2 cups finely ground raw pecans
1/2 cup butter, melted
1 Tbsp stevita
1/2 tsp sea salt
Preheat oven to 350 degrees. Place apple and strawberry slices in a medium bowl. Sprinkle with sweetener, lemon juice and cinnamon. Toss fruit until it is all coated. Let sit while preparing topping. In a small bowl add the almond meal and ground pecans. Pour in butter and stir to combine. Add stevita and salt. Stir to combine. Divide fruit mixture among four or five single serve ramekins, or place it all in a 9″x9″ baking dish. Spread topping on top, completely covering fruit. Bake for about 30 minutes, until fruit is bubbly. Cooking time for using a larger baking dish may need to be 45-50 minutes. Serve plain, with whipped cream or ice cream.
I am a bit evil on this one. The good thing is, I can blame Little B. We were doing a multi-day lesson with her about Germany, leading up to local Wurstfest celebrations. Believe me, she was absolutely adorable in her uncle’s old lederhosen! As always, if there is a slim chance that food can be included in a learning experience I will find it. There was cabbage at bratwurst and apples flying all over the kitchen. For this salad I was sorely tempted to find a substitute for the starchy new potatoes, but in the end went with the real thing. My big excuse was that I was trying to make as authentic a German dinner as I could, with guests coming over for it to boot. I had already tweaked a dessert to be less than authentic, and got store bought saurkraut, so I caved and went pure with the salad. This by no means prevents me from making a less starchy, lower carb version in the future, but I can definitely say that I know how to make an absolutely delicious German potato salad now! I really don’t see why turnips or parsnips (and maybe a little cauliflour) can’t be substituted for the taters. If you try a version of this recipe with them let me know how it goes! Back to behaving now…
German Potato Salad
2 pounds small new potatoes
4 quarts water
1 Tbsp sea salt
8 thick cut slices of bacon
1 medium white onion, roughly chopped
1/2 cup chicken stock
1/3 cup apple cider vinegar
1/4 cup chopped fresh chives
Salt to taste
Place the water and salt in a large stock pot. Add potatoes. Bring water to a boil and continue cooking for about twenty minutes, until potatoes are tender. Drain water and set aside potatoes to cool. While potatoes boil prepare the bacon. In a large skillet over medium high heat cook the bacon until crisp. Remove the bacon and crumble, then set it aside, retaining the bacon grease in the pan. Lower heat under the grease to medium and add onions. Cook onions until soft. While onions cook slice the potatoes into halves or quarters so they are bite-sized. Return crumbled bacon to the pan with onions, along with the stock and vinegar. Continue cooking until mixture is hot. Add potatoes to onion mixture, tossing gently until they are coated and hot. Sprinkle with salt if needed to enhance flavors. Add chives and toss again. Serve immediately or reheat to serve warm.
Adapted from http://www.foodnetwork.com/recipes/anne-burrell/german-potato-salad-recipe.html#!
Hamburgers are heavily relied on in this household. And I use the word household loosely, for reliance includes those times when we eat in restaurants. At most places a hamburger can be ordered without a bun and with a salad instead of fries. It makes for a satisfying meal and keeps us safe from wheaty pasta and breaded concoctions on menus. Recently on a weekday evening I was standing in the kitchen, staring at a bag of ground beef, ready to be made into our dinner. Regular burgers with cheese melted on top was about to be made. As I reached into the fridge for cheese, I spotted little ever-present cheese wheel snacks in the cheese drawer. Little B loves to unwrap them, peel off the wax and throw the whole wheel into her mouth. She then slowly chews it up while looking like a chipmunk. The leftover wax serves as a mommy-eating monster lots of times, reminding me of the Pac Man games of my youth. I figured, why put the cheese on top of the burgers when it can be inside?! I have put filling inside of burgers in the past, but never such big cheese bombs! I am up for trying, are you?
Cheesy Burger Bombs
1 – 1 1/2 pounds ground beef
1 tsp sea salt
1/2 tsp ground black pepper
1 tsp dried oregano leaves
1 Tbsp ground turmeric
4 – 6 Baby Bel cheese snack wheels
1/4 cup bacon grease or other high heat fat
1 14-ounce can diced tomatoes, with juice
3 Tbsp tomato paste
1 Tbsp ground turmeric
1 Tbsp dried oregano leaves
1 Tbsp dried basil leaves
1 tsp sea salt
1/2 tsp ground black pepper
First make the sauce. In medium pot combine tomatoes, tomato paste and spices. Stir and cook over medium heat until steam rises. Cover and turn heat down to simmer until ready to serve. While sauce is cooking prepare the burgers. Remove plastic and wax wrapping from cheese wheels, then set cheese aside. In large bowl combine the ground beef, egg and spices. The best way to combine it all is using your hands, but because of the turmeric they may turn yellow. Divide the beef mixture into 1/4 pound piles. Take a pile in your hand and flatten it into a patty. Place a cheese wheel in the middle of the patty and wrap the edges of the patty over the cheese. Close up the edges to completely cover the cheese. Repeat making patties until all the beef is used up. In a frying pan heat the bacon grease over medium high heat. Place burgers in pan and cook on one side for about five minutes, until the bottoms begin to brown. Flip burgers, turn heat down to medium and cover. Cook for another 5-10 minutes, until burgers are done to your liking. Serve immediately over a bed of the sauce spread on a serving plate.
Little B has been requesting banana bread for over a month. We don’t usually buy bananas because Little B is the only one who eats them, and often loses interest before the bunch is gone. The same was true this week. Two bananas were left to get dark brown and look pathetic. I remembered all the breads we have made over the past year and did a crap shoot. The ratio between almond and coconut flour definitely needs to be considered to ensure a moist result, but not overly so. The bananas would provide a natural sweetness, but no need to do much sweetening otherwise. Cinnamon always tastes yummy when sprinkled on a banana, so why not drop in a bit? The bread did not rise very much, but it was still light and fluffy. Little Be loved it, but picked out the walnuts, so the next batch we will do without. A lot of buts that turned into a lovely bread. And the darned bananas are finally gone.
1 cup almond flour
1/2 cup coconut flour
1 tsp baking soda
1/2 tsp sea salt
1 Tbsp Stevita (can be excluded, if you find the mild sweetness of banana sufficient)
1 tsp ground cinnamon
2 ripe bananas
4 Tbsp butter, melted
1 cup finely chopped raw walnuts (optional)
Preheat oven to 350 degrees. Line rectangular bread pan with parchment paper or grease muffin pan. In a large bowl combine the almond and coconut flours, baking soda, sea salt, sweetener and cinnamon. In a separate bowl place the bananas. Puree the bananas with a stick blender (or mush with hands like Little B prefers) until smooth. Add butter and eggs, whisking together until smooth. Pour liquid mixture, and nuts (optional) to dry mixture. Whisk together until combined. Batter will be thick. Pour batter in bread pan, or divide batter equally among muffin pan divets. Bake in oven for 20 – 30 minutes. Muffins take about 20 minutes, loaf about 30. Remove from oven and let cool in pan for about ten minutes. Serve or store in refrigerator.
Big D is going to be so pissed that I did this while he was out of town. I just could not wait! There is a local restaurant that makes something similar, and I had a serious craving. The restaurant appears to wrap the scallops with bacon and pierce with toothpicks, then deep fry them and serve with hollandaise sauce. Their sauce is a bit subtle – it may be the version of sauce they make, but I have longed for something tangier when we have ordered and inhaled them as an appetizer. Not one to deep fry things, I decided to broil, since scallops are easy to overcook and quick cooking works well with the broiler. I was tempted to do more seasoning, but decided to keep it simple. I was not disappointed. These were so easy to make at home and delicious! I promise I will make them again sweetie and after you get home!
Bacon Wrapped Scallops
8 large scallops (about 1″ diameter raw)
4 slices bacon, cut in half
8 round toothpicks
Salt and pepper to taste
Spicy Cocktail Sauce
1 Tbsp tomato paste
1 1/2 Tbsp raw horseradish, grated
1/4 cup lemon juice
Preheat oven on low broil. Lightly sprinkle scallops with salt and pepper. Wrap a piece of bacon around a scallop, overlapping the edges. Secure the bacon with a toothpick, pushing it through both sides of the scallop. Repeat with all scallops. Place scallops on a shallow baking pan. Position oven rack about 8 inches below broiler. Place scallops in oven. Broil for about ten minutes, making sure not to overcook the scallops. If you only have one broiler setting assume it is high and reduce cooking time to 5-7 minutes, watching carefully – a few more minutes may be needed, depending on broiler heat. The bacon may smoke a bit. While the scallops cook make the spicy cocktail sauce: whisk together the paste, horseradish and juice until well blended. Sprinkle sauce on serving dish. Place scallops on plate and serve immediately after removing from the oven.