Walnut Kale Basil Pesto

Posted on May 16, 2013 | 6 Comments

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A few weeks ago, the California Farm Water Coalition contacted me to see if I wanted to create a recipe with walnuts for Walnut Day. I immediately knew what I wanted to make…

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Pesto is one of my favorite items in the fridge. It can go on anything from eggs in the morning to a perfect marinade for your favorite meat or an amazing pasta sauce. Pesto packs flavor and nutrients…what more could you want?

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Walnuts are a great replacement to pine nuts in pesto. They provide the same nutty flavor, but are packed with omega 3 fatty acids and are an excellent source of vitamin E. All of this combined with the super powers of Kale, and you’ve got yourself one hell of a pesto! Not to mention, walnuts are a heck of a lot cheaper than pine nuts!

According to the California Walnut Board, there has been a new study that has found that walnuts improve sperm quality in men. Needless to say, my husband will not consume another walnut again…ever. Just kidding! Another study that was conducted at Harvard University reported that walnut consumption can be linked to lowering the risk of type 2 diabetes!

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This pesto is so versatile. I have used it three times this week, with no complaints and clean plates! While grilling chicken breasts, I brushed them with this pesto for a deliciously moist chicken sandwich. I also grilled some veggies to put on the sandwiches and brushed those with pesto too. We loved these sandwiches so much we ate them two days in a row!

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Walnut Kale Basil Pesto

  • 1/2 cup Kale, cleaned and chopped
  •  1/4 cup basil leaves
  • 1/2 cup walnuts
  • 1 clove garlic
  • 1/2 tsp salt
  • 1/2 shredded parmesan cheese
  • 1/2-3/4 cup extra virgin olive oil

Boil a medium sized pot of water with a pinch of salt. Prepare a bowl of cold ice water. Add kale to boiling water and cook for 2 minutes. Strain and immediately immerse kale into ice water to stop cooking and strain.

Using a food processor, chop garlic. Add walnuts, kale, basil salt and parmesan cheese. Slowly add olive oil while the machine is running.

Store in an airtight container in your refrigerator for up to 3 days, but can be frozen for up to 2 months.

Make sure you head on over to the Food Grows Where Water Flows facebook page for fun giveaways!

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Buttermilk Walnut Bread with Browned Butter Glaze

Posted on May 16, 2013 | 3 Comments
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Happy Walnut Day!
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According to Dr. Micheal Roizen, a New York Times best selling author, “Walnuts provide numerous antioxidants, vitamins, fiber, protein and are the only nut offering a significant amount of omega-3 fatty acids.”
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So what does The Seaside Baker do with these incredibly nutritious nuts? She piles them into a luscious bread with butter and sugar and tops it with a delicious, finger licking brown butter glaze. Yah, I know…I have problems. But hey, at least now you have an excuse to eat a piece of this loaf for breakfast right? Just eat it with a cup of blackberries and you’re good to go.
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Did you know that not only is California the leading producers of strawberries, avocados and dates, but we also dominate the production of Walnuts. What What (hands raised in the air representin) LOL.
Make sure you check out my Walnut Basil Kale Pesto, because after all, it is all about balance…right?!? :)
Buttermilk Walnut Bread
  • 2-1/4 cups all-purpose flour
  • 3/4 cups sugar
  • 2-1/4 tsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp baking soda
  • 1 egg beaten
  • 2 Tbsp melted butter
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 3/4 cup chopped walnuts

Preheat oven to 350 degrees. Line and grease a standard size loaf bread pan.

In a large bowl combine flour, sugar, baking powder, salt, baking soda and mix. In a separate bowl whisk together buttermilk, melted butter, vanilla and egg. Add the wet mixture to the dry mixture and mix thoroughly. Fold in chopped walnuts.

Pour mixture into pan and bake for 55 minutes or until a knife comes out clean. Cool completely.

Browned Butter Glaze

  • 1 stick  butter (8 tbsp)
  • 3/4 cup powdered sugar
  • 1 tsp vanilla
  • 1 1/2 tbsp water

In a small sauce pan melt the butter on medium. Once butter has melted, stir until it starts to brown and you began to smell nutty aromas. Once it has reached this point, immediately remove from the heat. Allow to cool for 5 minutes. Add powdered sugar, vanilla and water mix with a whisk until smooth. Pour over walnut loaf and allow to set for 30 minutes before cutting.

Make sure you head on over to the Food Grows Where Water Flows facebook page for fun giveaways and more great walnut recipes!IMG_5347

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Chocolate Cake with Balsamic Roasted Strawberries

Posted on May 14, 2013 | 2 Comments

 

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Have you ever found yourself in a deep conversation with someone? You know, where you go into detail about an experience you have had, or a secret that you don’t just tell anyone. A conversation that will bind you with someone forever. A conversation that you will never forget?

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Well this is the cake to serve during that conversation. This cake is deep. It is unforgettable. It will bind or mend a friendship.

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It is also an apologetic cake. It will say “I’m sorry” to your husband, who you yelled at for calling 5 times in a row asking what you wanted for Mother’s Day, while you were trying to take a well deserved nap.

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A dark and moist chocolate cake delicately layered with oven roasted strawberries drizzled with balsamic vinegar. Don’t be put off by the balsamic, it really brings out the sweetness of the strawberries and is unnoticeable in the final product.

Perfect Chocolate Cake from Foodess.com

  • 1 3/4 cups all purpose flour
  • 2 cups granulated white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
  • 1/2 cup butter, melted
  • 1 tbsp vanilla extract
  • 1 cup freshly brewed hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
  1. Preheat oven to 350 degrees. Grease and flour three 9-inch baking pans (or line with parchment paper circles) and set aside.
  2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
  3. Pour batter evenly between the three pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
  4. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.

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Balsamic Roasted Strawberries

Slice 1 1/2 cups of strawberries. Drizzle 1 tbsp of balsamic vinegar. Roast at 375 degrees for 10 minutes. Remove from oven and cool completely.

Milk Chocolate Buttercream

  • 4 oz. milk chocolate chips
  • 3 cups confectioners’ sugar
  • 1 stick unsalted butter
  • 3 Tbs. heavy cream
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
Melt the chocolate in a double boiler, constantly stirring with a wooden spoon to avoid burning. Stir until the chocolate is melted and smooth. Let cool to room temperature.In the bowl of an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, cream, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 2 cups.
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Assembly:
Spread the first layer with a thin layer of frosting followed by 1/2 of the strawberries. Place next layer on top of the strawberries and repeat. Place final cake layer on top and frost the outside of the cake.
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Posted in Cake, Decadent Delights

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Breakfast Pizza

Posted on May 12, 2013 | 6 Comments

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Happy Mother’s Day to all you leading ladies out there. I hope that you are pleasantly enjoying a hot cup of coffee (normally by the time I actually get to my first sip it is cold…but not today) in bed, quietly reading your favorite blogs, all while your husband and children are working hard in the kitchen making a special breakfast.

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A few weeks ago I attended The Big Traveling Potluck. BTP is a food blogging conference/ retreat. It was an extremely moving and inspirational weekend. I met  my blogging idols, which despite their fame, are incredibly humble and sweet. All of the meals served were fantastic. These breakfast pizzas being one of them.

I have never thought of serving pizza for breakfast let alone a humus pizza, but the first bite was mesmerizing. Of course, I dissected and mentally saved every layer, in order to recreate later at home.

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The pizza dough and humus are homemade, however this process can easily be cut in half with pre-made pizza dough and humus. If you decided to purchase the humus, I highly recommend Sabra humus. It is deliciously creamy.

Pizza Dough:

  • 6 cups flour
  • 2 cups warm water
  • 5 tsp yeast
  • 6 tbsp olive oil
  • 4 tsp salt

In small bowl, add yeast to warm water. Allow to sit for about 5 minutes.

In a large bowl add 3 cups of flour and salt. Mix together and make a whole in the middle of the flour mountain (think volcano lol). Add yeast to the well (or mountain hole or lava to the volcano). Mix everything together. Add olive oil and flour, one cup at a time, to the dough. Once everything has been mixed in knead the dough until no longer sticky, about 5 minutes.

Put dough into a well oil bowl, cover with a damp cloth, and put it in a warm corner in your kitchen. Allow dough to double in size, approximately 45 to 60 minutes. Divide dough into 8 individual pizza dough rounds.

Garlic Cilantro humus

  • 2 cans garbanzo beans also called chickpeas,  drained but reserve 1/4 cup liquid
  • the juice of 1 lemon
  • 2 cloves of garlic, finely diced
  • 1 tsp kosher salt
  • 1/2 cumin
  • 1/4 cup chopped cilantro
  • 1/4 cup tahini
  • 2 tbsp olive oil

Using a food processor, add your garlic gloves and pulse until finely chopped. Add garbanzo beans, 1/4 cup garbanzo bean liquid, salt, cumin and tahini and pulse until smooth. Add cilantro and add olive oil and process until combined. Makes about 3 cups

Store in an airtight container for up to 1 week.

Breakfast Pizzas

  • 1 batch of pizza dough divided up into eight mini rounds
  • 1 batch of humus or 1 large container
  • 8 eggs
  • 4 tomatoes, diced
  • 3/4 cup feta
  • 1/4 chopped fresh dill

Preheat your oven to 400 degrees. Place 8 pizza rounds on 2 parchment lined cookie sheets. Bake for 10 minutes. Remove from oven and spread 1-2 tablespoons humus on the tops of pizzas. Crack an egg on each pizza. Sprinkle diced tomatoes, feta and dill around the egg.

Bake for 15 minutes or until egg has set and cooked to your desired yolk consistency. Enjoy!!

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Strawberry Pavlova with Honey Lavender Whipped Cream

Posted on May 8, 2013 | 5 Comments

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Last week the kids and I went strawberry picking. After, we were invited over to my mom’s house for a small luncheon with some aunts and cousins.

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Now let me tell you about my mom. She can throw a Hampton’s style party, with a farmer’s budget and 24 hours notice (and me cooking of course). And her flowers? Let me just say that she has the ability to turn weeds into stunning arrangements, seriously. But she is not a cook, with exception to her braciole (because I know that as soon as I post this, you will be calling me with a list of the things you do cook). So, when she invited other people over, and insisted that she would be cooking, I knew we were in trouble.

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I was right. Of course there were free-flowing Mimosas, but appetizers…nada, protein…zultch, dessert…non-existent. I can say, however, that the Costco Kale Salad was delicious. I quickly got to work to offered a more well-rounded meal.

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Since I did not have my normal cabinet of ingredients available to me, I had to make something simple. These Strawberry Pavlovas were light and fresh and perfect to serve at a luncheon on a warm spring day. The honey lavender whipped cream paired so nicely with the sweet strawberries, that it is my new favorite flavor combination!

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This dessert would be perfect for your Mother’s Day Brunch!

Strawberry Pavlova recipe adapted from Heatherchristo.com

  •  4 egg whites
  • 1/2 tsp cream of tartar
  • 1/8 tsp salt
  • 2 1/2 cups powdered sugar
  • 1 1/2 chopped strawberries
  • 1 tbsp sugar
  • 2 cups heavy whipping cream
  • 1 1/2 tbsp Wholesome Sweetners Organic Raw Honey
  • 1 tsp dried lavender

Preheat oven to 185 degrees. Line 2 cookie sheets with parchment paper.

Beat egg whites and cream of tartar until frothy. Add powdered sugar and salt and beat on high until stiff peaks form when you remove the beater.

Place the egg white mixture into a large ziploc bag, or a piping bag, and cut of the end. Pipe 3 in rounds, about 2 inches apart. Bake at 185 degrees for 20 minutes. Turn off oven and allow to cool in the oven for 30 minutes. Remove from oven and allow to cool completely. Using a spatula, gently remove meringues and place on the serving plate. Or if serving later, store in an airtight container in your refrigerator for up to 2 days.

Dice strawberries and sprinkle sugar on top. Place on top of meringues.

Beat honey, whipped cream and lavender on high until stiff peaks form. Spoon on top of strawberries. Garnish with lavender flowers if desired. Serve immediately.

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Spring Giveaway!

Posted on May 7, 2013 | 1 Comment

Wow, you guys really like Le Creuset! Looks like I will have to try and get my hands on more to host more giveaways!! Keep checking back…we have a few more giveaways coming this way!

Now, onto the winner. Winner was chosen using random.org and has 72 hours to respond to theseasidebaker@gmail.com with name and address.

Drum roll please…..

The winner is….

I follow on pinterest..

Thanks again to everyone who participated!

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Mexican Street Tacos- Carnitas!

Posted on May 2, 2013 | 2 Comments

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Carnitas-Mexican street tacos. Juicy, succulent, bursting with flavor, slow oven roasted porc shoulder adorned with sweet white onion and fresh cilantro. Perfection.

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I really don’t know what is wrong with me, because up until yesterday, I have never actually made carnitas. Now, I just want to stuff my face in the pan and eat them for the rest of eternity. If there is anything that I can urge you to make, it is this. I don’t care if it is Fourth of July, Christmas or Cinco de Mayo, stop what you are doing and make it NOW. Yup, I am yelling at you. This is an order.

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Pork shoulder is a great piece of meat to feed a crowd. It is cheap, and if made right, absolutely delicious. This is a great recipe because you put it in your oven a good 4 hours before your company arrives, which gives you plenty of time to clean your toilettes and mop your floors. Things I am always doing 5 minutes before people start knocking! And, if you have a family like mine, where you say dinner served at 5 pm and they don’t arrive until 7 pm, you can just turn your oven down and leave it in. It is so juicy that it would withstand a few extra hours at a low temp!

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Carnitas

  • 4-5 pound bone-in Pork Shoulder (or butt)
  • 1 tsp sea salt
  • 1 tbsp cumin
  • 2 tbsp ancho chili powder
  • 1 tbsp oregano
  • 2 tbsp fresh chopped garlic
  • 1 tbsp olive oil

Cut Pork Shoulder into 2 inch chunks. I cut around the bone as much as I could, but don’t worry too much because it will shred off later. Place in bowl.

In a large pan, heat oil on medium high.

Sprinkle salt, cumin, ancho chili powder, oregano and garlic over porc chunks and mix to combine. Add pork and pork bone to heated pan and brown for about 5 minutes*.

* I was not worried about every piece being browned, I just stood over the pan, stirred the meat (all of it) a few times and that was it. This can also be done in a dutch oven which can directly be transferred to the oven.

Transfer the meat to a large baking dish cover with foil. Slowly roast at 300 degrees for 4 hours.

To assemble the carnitas:

  • 1 medium sweet white onion
  • 1 bunch of cilantro
  • Queso Fresco (optional)
  • 12-15 corn tortillas
  • Pork

Finely chop onion and cilantro. Warm tortillas either on the grill or in the microwave. Spoon about 2 tbsp pork over the tortilla and sprinkle with onion and cilantro. Add Queso if desired.

On tomorrow’s Menu, Crock Pot Mexican Refried Beans and Mexican Restaurant style rice!

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