What I have been doing with my Door to Door Organics Box....

It's been a couple of weeks since I wrote about my Door to Door Organics box. I've been pondering on my approach with this and have decided that I would pick a couple of interesting recipes and feature them instead of listing each and every things we eat with the produce from our box.  Truth be told, I make a lot of the same type of things over and over changing out the ingredients with whatever produce I get in my box that week.  I think it's going to get pretty boring if I continue listing everything we ate for the week, no?  If there is something that you are just dying to know what I did with, send me a note! 

So, this week I have two cakes (yes, cakes!), both made with whole wheat flour, vegetables, and frosted with the best vanilla frosting ever.  And they are both really good.

The first cake is made with beets and tastes like a really moist spice cake.  You cannot taste the beets at all (unless you roast and puree them first, which I have done and actually enjoyed).  I took these to Bible study the other night and everyone loved them. I've taken them to Pilates class, made them for friends, dinner parties - good reviews all the way around.  Even the people who have never eaten beets before like it!  This is based on Tyler Florence's recipe from Dinner at My Place.  I made all my usual adjustments with the refined ingredients and you really would never know.  It's very moist and light.  Then there's frosting.  Oh how I love the frosting.  It's such an interesting recipe modified from the version in Babycakes.  I call it vanilla, but by the time I'm done with it, it's probably more coconut-y.  That is because I use coconut milk, coconut oil and coconut flour.  Don't be afraid if you do not like coconut.  A.  You can forgo the coconut milk for another type of milk (soy, almond, cow, etc.) and B.  Maybe it's time you started liking coconut!  This frosting may be your gateway to converting you.

The second cake recipe is a whole wheat chocolate cake with zucchini.  This was EJ's birthday cake last week....three times.  His birthday was on Thursday and we had to take cupcakes to daycare.  Then that night we had an impromtu celebration with my brother and his family, my mom, and my grandma.  Finally, on Saturday we had the "real" party, which was just the same people along with my sister and niece.  All three parties I made this cake.  I wasn't really planning to do that, but it was so good on Thursday that everyone begged for an encore on Saturday.  So, I made it again.  I did not allow enough time for the frosting to set on Saturday, though, so I ended up with a vanilla sauce spread between the layers, as well as, poured over the top.  Judging from the picture, it would not win any beauty contests, but I promise you it would win taste contests!  In fact, it's so good that my brother wants me to make it for his wedding!  I thought I had found the perfect chocolate cake with Heidi Swanson's Basic Chocolate Cake.  Now I'm confused.  I think I am just going to have to make them both and have a side by side comparison to settle this!

Hope you enjoy these cake recipes as much as we do.  I will be traveling for work next week, so I'm likely going to skip my DTD box.  I am planning to make as much out of my hotel room as I can, though, so I think I might have some interesting things for you!  I never stop!

Whole Wheat Beet Cake with Vanilla Frosting
This is adapted from Tyler Florence's version in Dinner at my Place.  I replaced the AP flour with whole wheat, replaced the sugar with palm sugar, etc.  He tops them with a greek yogurt sauce, but I go for the Vanilla Frosting.  I make these in little 3 inch square pans to make individual cakes.  You can easily make cupcakes instead or use an 8x8 cake (square or 8 inch round).  Just adjust the baking time accordingly.

1 1/4 cups whole wheat flour, preferrably freshly ground (use whole wheat pastry or white whole wheat, if not)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
2 tablespoons blackstrap molasses or yacon syrup
2 large eggs
1/2 cup buttermilk or yogurt
1/3 cup coconut oil
3/4 cup palm sugar
1 1/4 cup peeled, grated beets (about 2 beets)
1/2 recipe Vanilla Frosting (recipe follows)

Preheat oven to 350 degrees.  Lightly grease pans or muffin tins for cupcakes. 

Combine flour, baking powder, baking soda, salt, and spices in a large bowl.  In a separate bowl whisk together molasses, eggs, buttermilk, oil, and sugar.  Add the wet ingredients to the dry and whisk until completely combined.  Fold in the beets.

Pour batter into prepared pans and bake 20-25 minutes or until baked through (test with toothpick).  Cool completely, remove from pans, and frost.

Vanilla Frosting
This is an adapted version from Babycakes by Erin McKenna.  You must let this chill for 6 hours.  I have tried freezing it to shorten that time and it doesn't work.  Look at the picture below and that is what happens after 4 hours in the freezer.  Two hours later, I had frosting.  Do note that this makes a delicious vanilla sauce that can be used in all kinds of desserts.  You can leave it at room temperature instead of chilling if you want sauce.  This does make a lot of frosting and I find that half of a recipe is enough for one cake.  I like to make the full recipe, though, to just have it around for another cake or cookie sandwiches or eating it by the spoon...

1 can coconut milk
3/4 cup vanilla protein powder (I like Jay Robb Whey.  Any vanilla protein powder will work)
1 tablespoon coconut flour
1/4 cup palm sugar (raw honey, agave, or pure maple syrup would work)
1 tablespoon vanilla
1 1/2 cup coconut oil
2 tablespoons lemon juice

In a blender or food processer, add the coconut milk, protein powder, coconut flour, honey, and vanilla. Blend for 2 minutes. With the machine running, alternate additions of the coconut oil and lemon juice. Process until they are thoroughly combined. Transfer to a medium size bowl and cover. Refrigerate for at least 6 hours. If you are in a hurry you can freeze for about an hour, remove, and beat with a hand mixer until fluffy.

Whole Wheat Zucchini Chocolate Cake

I have made this into cupcakes, layer cakes (pictured above), and in a 9x13 pan.  All work fine.  Whole spelt flour would work in place of the wheat if you watch gluten.

2 1/4 cups whole wheat (white or pastry, preferrably freshly ground)

1/2 cup unsweetened organic cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups palm sugar
1 cup coconut oil, room temperature
2 large eggs
1 teaspoon vanilla extract
1/2 cup plain yogurt or buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 1/2 cup bittersweet chocolate chips (at least 65% cocao) - optional, but not really
1/2 cup unsweetened shredded coconut
1/2 recipe Vanilla Frosting (recipe is above)

Preheat oven to 325 degrees. Grease and flour a 9x13 pan (2-8 inch cake pans or 24 cupcake pans will work. Just adjust the baking time).

Combine flour, cocoa powder, baking soda, and salt in a medium size bowl. Beat sugar and coconut oil until very well blended. Add eggs, one at a time, beating between each addition. Add vanilla. Alternate the dry ingredients and buttermilk into the wet ingredients until everything is mixed together. Fold in the zucchini. Pour batter into the prepared pan(s). Sprinkle with 1 cup chocolate chips (save 1/2 cup for the top). Bake until toothpick inserted into the center comes clean (9x13 = appx. 50 minutes; cupcakes = appx. 25 minutes; 8 inch = appx. 40 minutes).  Cool completely, remove from pans, and frost.  Top with additional chocolate chips and coconut.

Simple Classics Re-made REAL

We have had a glimmer of spring in Kansas City this week, just warm enough to finally melt all of the snow and remind us that new beginnings are just around the corner.  Farmers markets will be opening soon and before I know it asparagus and strawberries will kindly take their place on my salad for lunch. 

While I yearn for this glorious transition, I must admit that I will miss the hearty comfort food that winter is always good for.  You know, the kind that is repeated in every church cookbook year after year, church after church, most of which include ingredients that I do not cook with any longer.  So, in the spirit of one last run on winter's comfort foods, I bring to you three recipes that should be familiar, but made with fresh and real ingredients instead of processed junk.

I have to sell my mom out here, she used cream of mushroom soup in everything she made when we were growing up.  If she didn't use that, she used cream of chicken soup.  And, if she didn't use that, then it was surely cream of celery soup.  Apparently since the soup aisle is still in the grocery store, people are still using that stuff.  Don't be fooled by labels, such as, "low sodium" or "low fat".  Who cares?  It's gross.  Here are the ingredients:  Water, Mushroom, Vegetable Oil (Corn and/or Cottonseed and/or Canola), Modified Food Starch, Wheat Flour, Contains less than 2% of: Cream (Milk), Salt, Dried Whey (Milk), Natural Sea Salt, Monosodium Glutamate, Soy Protein Concentrate, Yeast Extract, Spice Extract, Dehydrated Garlic.  If you are really concerned about eating healthy, those labels mean nothing.  There isn't anything in that can of soup that is working for your body and to make matters worse, it doesn't even taste good.  Does anyone ever eat it on it's own???  Eww!  Why not make your own mushroom soup using real food that tastes good as the ingredients.  Guess what?  That is healthy. 

The best part about making your own mushroom soup is you can use it in your favorite recipes and the taste will be out of this world.  What kind of recipes?  Chicken and Rice casserole? Tator Tot Casserole?  I'm feeling very nostalgic.  I picked Tator Tot Casserole, only with a twist.  Rather than actually using tator tots, I got the same taste and crunch by dicing and roasting potatoes in the oven before topping my hamburger (grass-fed, of course) with them.  While it's not exactly the same without the tator tots, I think it's still something you will enjoy as a close alternative.  I prefer to brown my hamburger while my potatoes are roasting in the oven just for the sake of time.  The classic recipe has you bake the hamburger in the oven from raw.

 

I cannot talk about comfort foods without including a dessert.  Keeping in line with throwback food, I must tell you about my favorite cookies.  This one is kind of a no brainer, because the original recipe is so simple.  It just has three ingredients.  I'm referring to flourless peanut butter cookies.  The ones with the cross pattern pressed into them with the back of a fork.  One cup of peanut butter, one cup of white sugar, and one egg.  Mix, drop, press, bake.  That's the basic recipe.  So, how can I make this better?  1.  Make my own nut butter and use a little coconut oil and my sweetner of choice, raw honey.  2.  Replace the white sugar with palm sugar and reduce it by half.  3.  Add bittersweet, organic chocolate chips (I said I wanted to make it better).  The result?  Yum.  My family loved them and I felt really good about giving them to them.  I chose to make a nut butter out of unsalted peanuts, pumpkin seeds, and flaxseeds.  You can't get anything like that from the store.  A nice healthy dose of good fats and protein along with a low glycemic impacting sweetener and an egg.  No gluten and you're in complete control of your ingredients.  Now that's comfort!

Roasted Potato Casserole (similar to Tator Tot Casserole)

I used a mix of purple and red potatoes, because I received purple potatoes in my Door to Door Organics box this week.  You can use whatever you have on hand, even sweet potatoes are good here.  I actually prefer sweet potatoes, but my family prefers white.

1 lbs. potatoes, chopped fairly small

3 tablespoons grapeseed oil, divided

1 lb. grass-fed ground beef

1 small onion, diced

3 cloves garlic, minced

1 cup mushroom soup (recipe below)

1/2 cup greek yogurt

3-4 slices provolone cheese

salt and pepper

Preheat oven to 425 degees.  Toss potatoes, 2 tablespoons grapeseed oil, salt and pepper together and spread out onto a parchment lined baking sheet.  Bake for 25 minutes, stirring the potatoes around on the baking sheet half way through.  Remove from oven and reduce heat to 375 degrees.

While the potatoes are roasting add the remaining grapeseed oil to a skillet and heat over medium. Add onion and cook for 5 minutes or until lightly browned.  Add the garlic and cook for just another minute longer.  Remove from heat.  Add mushroom soup and yogurt to the pan and stir until everything is incorporated.

Transfer meat mixture into a casserole dish.  Top with the slices of provolone.  Now spread the roasted potatoes on top of the cheese and spread evenly.  Bake for 15-20 minute or until bubbly.  Allow to cool before serving.

Mushroom Soup

This soup makes a delicious lunch when topped with fresh parmesan cheese and a drizzle of olive oil and a piece of crusty bread on the side.  I like to freeze mine in one cup portions and use in recipes, such as casseroles, along with 1/2 cup greek yogurt. Any variety of mushrooms will do.  In fact, an assortment of wild mushrooms would be excellent.

16 ounces mushrooms (any variety)

1 onion

12 cloves of garlic (1 head)

1 tablespoon coconut oil

3 cups chicken stock

1 bay leaf

1 teaspoon dried thyme (or several stems of fresh)

1 egg plus 2 yolks

1/2 cup parmesan cheese

salt and pepper

Clean and finely chop mushrooms, onion, and garlic.  A food processor is helpful here, just do not over process it into a paste.  It will save you a step later on.  Add oil to a large stockpot and heat over medium.  Add the vegetables and cook until they begin to brown and soften.  Add the chicken stock and bay leaf and bring to a soft boil.  Reduce heat and simmer for 30 minutes.  Remove the pot from the heat and, if the vegetables were not processed in the beginning blend with an immersion blender leaving it somewhat coarse in texture (i.e. not completely smooth). 

In a small bowl, whisk the egg, egg yolks, and cheese.  Carefully and slowly (very carefully and very slowly!!) add one cup of the broth into the eggs whisking the entire time.  Now slowly add that into the larger pot, whisking the whole time and continuing to whisk until the soup is slightly thickened.  Salt and pepper to taste. 

Makes 4-5 cups.

Gluten-Free Chocolate Chip Peanut Butter Pumpkin Seed Cookies

This is an extremely versatile recipe.  I used a peanut/pumpkin seed butter enriched with flaxseeds for a basic, familiar cookie; however, I can imagine using almond butter, walnut butter, macadamia nut butter, or pecan butter.  I can also imagine using pure maple syrup in place of the honey or agave nectar.  I made a version using cashew butter, cocoa powder, ground espresso, and chopped macadamia nuts.  The possibilities are endless here, so use your imagination!

1 1/2 cups unsalted roasted organic peanuts

1/2 cup raw organic pumpkin seeds

1/4 cup whole flaxseeds

2 tablespoons coconut oil

1 tablespoon raw honey

pinch of sea salt

1 egg

1/2 cup palm sugar

1 teaspoons vanilla

1 teaspoon baking soda

1/2 cup chocolate chips, optional

Preheat oven to 350 degrees.

Combine the peanuts, pumpkin seeds, and flaxseeds in the bowl of a food processor.  Turn it on and process until smooth (5-10 minutes).  Add the coconut oil, honey, and salt.  Continue to process until desired consistency is reached.

Transfer nut butter to a medium sized bowl.  Add the remaining ingredients and beat with a hand mixer until everything is well incorporated.  Stir in the chocolate chips, if using.

Drop dough onto parchment lined baking sheets (heaping tablespoon sized) leaving 1 inch in between each ball.  Lightly press each ball down with the palm of your hand.  Bake 10 or until the bottoms are lightly browned being careful not to overbake them.  Remove the pan from the oven and allow the cookies to cool on the pan for at least 15 minutes.  Remove from pan and finish cooling.

Makes 18 cookies.

Chocolate Cake

This chocolate cake is from Heidi Swanson at 101cookbooks.com. This is my "special" cake. Or as she describes it, "an everyday chocolate cake that you might not make everyday". It's the cake I make if I want to really go all out. It's rich. It's chocolaty. And it's expensive. I'll be honest. With 1 1/4 cup of pure maple syrup, 3/4 cup of really good organic cocoa powder, 1/2 cup coconut oil, and 10 oz. of really good bittersweet, organic chocolate chips, you may wonder if it's really worth it. It is. Just every once in awhile. It's a dense cake baked in an 8x8 glass Pyrex pan. I love that, too. It's so inconspicuous. The frosting is a light chocolate whipped cream sweetened with maple syrup. It's perfect. Do not overbake it, though. In fact, underbake it slightly and refrigerate the leftovers. You will find that after it's been refrigerated it will get almost truffle-like, because all of the chocolate in the cake hardens up. If you want it to be more crumb-like then just let it sit out at room temperature. Microwaving it, even for only 10 seconds at a power level of 2, will liquefy the frosting. I actually like it that way, because with chocolate and cream it's kinda like ganache.

2 1/2 cups freshly ground wheat or whole wheat pastry flour
3/4 cup non-alkaline/non-Dutched cocoa powder (I use Dagoba )
1 tablespoon baking powder (look for non-aluminum type)
3/4 teaspoon fine grain sea salt
1/2 cup barely melted coconut oil
1 cup real maple syrup, room temperature
2 eggs, lightly beaten
2 teaspoons vanilla extract
1 cup coconut milk, room temp
8 ounces good-quality bittersweet chocolate, shaved or finely chopped

Preheat oven to 350F degrees with a rack in the middle. Butter and flour an 8x8 square cake pan (I've also had success using a 9x9 pan, just adjust your baking time). Sift the flour, cocoa powder, baking powder, and salt into a large bowl. In a separate medium bowl whisk together the melted coconut oil and maple syrup until it looks like caramel. Whisk in the eggs, vanilla, and then the coconut milk. Pour the maple syrup mixture over the flour mixture and stir until barely combined. Add the chocolate and stir until everything comes together and is no longer dusty looking - avoid over-mixing. Pour the batter into the prepared baking pan and bake for 30 - 40 minutes. This is a cake I like slightly under-baked, so I pull it out when the center is still a bit under cooked - the toothpick doesn't quite come out clean when testing. If you are going to use it for a layer cake - then bake it all the way (clean toothpick). Remove from oven and allow to cool (absolutely completely) in pan before frosting (frosting recipe below). ` `

Chocolate Whipped Cream Frosting

2 ounces bittersweet chocolate (chopped)
1/4 cup coconut oil, room temperature
1/4 cup maple syrup
1 cup heavy cream, whipped to stiff peaks

To make the frosting melt the chocolate in a double-boiler, or in a bowl placed over a pan of boiling water. In a medium bowl beat the coconut oil until smooth and fluffy. Beat in the maple syrup. Then add the melted chocolate. Stir until silky smooth - any flecks of butter should be melted. Pour the chocolate mixture over the whipped cream and fold the chocolate into the cream. Keep going until the chocolate is well incorporated. Use an offset spatula to frost the completely cooled cake. If the cake is at all warm, the frosting will weep and melt.

Roasted Banana Ice Cream

This dairy free recipe is inspired by one on Elana's Pantry. I like to roast my bananas a little differently, though, (in their peel) and then sweeten the ice cream with a little bit of maple syrup. I must say the riper your bananas are the better. Not only do you get more natural sugars from the bananas themselves, but you get a stronger banana flavor.  I roast bananas like this quite often and put them in oatmeal or just eat them plain.  They taste sinfully good, like banana's foster.
4-5 medium ripe bananas
1 tbsp pure maple syrup (plus more if needed)
1 vanilla bean, split
2 tablespoon coconut oil
1 (13.5 ounce) can coconut milk

Place bananas (peel on) into a 9x11 glass pan. Bake at 350° for 30 minutes until juices begin to seep through the peels. Don't worry, the peels will turn black, but that is ok. Remove the bananas from the oven and allow them to cool until they can be handled. Once cooled, peel the bananas and place the fruit in a blender along with any juice from the pan. Discard the peels. Add the maple syrup, coconut oil, and coconut milk. Run the backside of a knife along the insides of the vanilla bean, scraping out the seeds. Place the seeds in the blender. Blend on high until smooth. Taste to make sure the sweetness is right. Add more maple syrup, one tablespoon at a time, until satisfied. Transfer the mixture to an ice cream maker and make the ice cream according to manufacturer's instructions. Enjoy immediately or place in freezer for later.

Mesquite Chocolate Chip Cookies

Adapted from Super Natural Cooking by Heidi Swanson. This recipe yields a lot of cookies. I like to make the entire recipe of dough and only bake off half of it and freeze the other half. I prefer doing this over cutting the recipe in half. I just have better results that way. Freeze it either in one big piece or portion cookie sized balls onto baking sheets and freeze individually. Once frozen you can put them in a large zip-lock bag and then only bake as many as you want. Half of the recipe makes a little more than 3 dozen tablespoon sized cookies (my preferred size).

2 1/2 cups freshly ground white wheat or whole wheat pastry flour
1 cup mesquite flour
1 tsp baking soda
1 tsp aluminum free baking powder
3/4 tsp salt
1/2 cup coconut oil
2 cups palm sugar
3 large eggs
1 tbsp vanilla
2 cup rolled oats
1.5 cup 65% (at least) bittersweet chocolate chips
1 cup chopped walnuts

Preheat oven to 375 degrees.

Sift flours, baking powder, and salt in a medium sized bowl. With an electric mixer, beat coconut oil and sugar until fluffy. Add eggs, one at a time, and mix until combined. Then add vanilla. Add the dry ingredients to the wet in small increments, mixing after each addition. Once they are well incorporated, stir in (by hand) the oats, chocolate chips, and walnuts.

Scoop dough onto a parchment lined cookie sheet (your desired size) leaving at least 1 inch between each ball. Flatten each ball slightly. Bake from 8 - 12 minutes depending on the size of your cookies. One tablespoon of dough will back 8-10 minutes. Two tablespoons will bake 10-12. Do not overbake.

Sweet and Spicy Nuts and Kettle Corn

1/4 cup plus 1 tablespoon coconut oil, melted 5 tablespoons agave nectar, divided
1/2 cup popcorn kernals
2 cups raw nuts (I used macadamia nuts and slivered almonds)
1 1/2 teaspoons salt, divided
1/4 teaspoon cinnamon
pinch of nutmeg

To make the nuts:
Pre-heat oven to 350 degrees. Combine 1 tablespoon coconut oil, 2 tablespoons agave nectar, and 1/2 teaspoon of salt in medium bowl. Add nuts and toss to coat. Spread nuts into a single layer in a glass baking dish. Bake for 12 minutes or until lightly browned. Remove and cool.

To make popcorn:
Heat coconut oil and 3 tablespoons agave nectar in a large, heavy-bottomed pot over medium heat. Add popcorn kernals and stir to coat well.. Cover with a tight fitting lid and turn down the heat just a bit. As the popcorn is popping shake the pot periodically to ensure the kernals are cooking evenly. When the popping stopes remove from heat and sprinkle with cinnamon, 1 teaspoon salt, and nutmeg. Add nuts and stir with a large rubber spatula to combine. Serve.

Crispy Brown Rice Treats

1 cup brown rice syrup
2/3 cup nut butter (almond, peanut butter, cashew, etc.)
Healthy dash umeboshi vinegar
Healthy dash vanilla (optional)
3 cups brown rice cereal
Cinnamon, nutmeg, raisins, roasted almonds, peanuts, or cashews to taste, optional

Over a medium flame, heat up brown rice syrup, nut butter, vinegar, and, if desired, vanilla, stirring constantly until the mixture is smooth, thinned out, and bubbling a little. Pour cereal into mixing bowl. Add rice syrup mixture to it and blend well with a wooden spoon. Pour into an oiled pan and flatten with a wet spatula. Let cool. Slice and serve.

Chocolate Bark

3 tablespoons grapeseed oil (JM: I used coconut oil)
6 tablespoons agave nectar
2 cups pecans
½ teaspoon celtic sea salt
½ teaspoon cayenne
½ teaspoon cinnamon
½ teaspoon nutmeg
3 cups dark chocolate 73%

1. In a large skillet, heat oil and agave until bubbling
2. Add pecans and stir until they are well coated, then mix in salt and seasonings
3. Cook for 4 minutes, then remove pan from heat
4. Place nuts on a parchment lined baking sheet
5. Place sheet in a 400° oven and roast for 4 minutes, remove from oven and cool completely
6. In a separate saucepan over very low heat, melt chocolate
7. Pour chocolate into a parchment lined 13 x 9 glass dish
8. Break up the pecans and sprinkle over the chocolate
9. Using a metal spatula, spread the mixture evenly back and forth to ½ inch thickness
10. Allow to sit out until set, 1-2 hours
11. Cut into squares and serve

Makes 32

Recipe from Elana's Pantry: http://www.elanaspantry.com/chocolate-bark/