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Welcome to The Professional Palate - my little taste of life as a working mom and registered dietitian. This blog is now "retired", but feel free to browse around if you'd like to see what I've been cooking up for the last few years.

For all of my new posts and recipes, please visit my new home on The Healthy Aperture Blog.

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Entries by The Professional Palate - Regan Jones RD (215)

Wednesday
Apr252012

braised chickpeas

DateWednesday, April 25, 2012 at 3:28PM

         

Sometimes, there's a lot to say in a blog post. If you've been around this blog a while, you know that to be the case. Sometimes, you just say Dinner Is Served:

Pin It

Seriously, nothing's easier than a hearty bowl of braised chickpeas served over rice. It's an easy weeknight meal and makes an amazing leftover lunch. Please, enjoy!

(And if you're a chickpea fan, today's post offers a "bonus"... one of my all-time variations on braised chickpeas in a coconut-curry sauce. It's delish. No picture, though. That one always seems to get eaten before I can snap the shutter ;-) 

So, speaking of long blog posts - 'read 'em? Cruise right down to the recipe? Just look at the pretty pictures?

And what's your favorite go-to easy weeknight meal?


Braised Chickpeas

by Regan @ The Professional Palate

Ingredients (serves 3)

  • 1 tablespoon coconut oil
  • 1/2 red onion, sliced
  • 1 teaspoon fresh thyme leaves
  • Kosher salt & freshly ground black pepper
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 3/4 cup water
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon white wine

Instructions

Heat oven to 350 degrees F. Heat 1 tablespoon coconut oil in a Dutch oven over medium-high heat. Add red onion and saute 3 to 5 minutes or until softened. Season with thyme, salt and pepper. Stir in chickpeas and water; bring to boil. Cover and place in preheated oven.

Bake 45 minutes. Remove from oven. Stir in extra-virgin olive oil, balsamic vinegar and wine.

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curried chickpeas in coconut-peanut sauce

by Regan @ The Professional Palate

 

Ingredients (3 servings)

  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 (14.5-ounce) can no-salt-added petite diced tomatoes, undrained
  • 1 cup canned, unsweetened coconut milk
  • 1/4 teaspoon crushed red pepper flakes
  • 1 - 2 teaspoons curry powder
  • 1 tablespoon crunchy peanut butter
  • Juice of half a lime
  • Hot cooked rice

Instructions

Heat oil in a large saucepan over medium-high heat; add onion and sauté 5 minutes or until tender. Stir in chickpeas, tomatoes and next 4 ingredients (through peanut butter). Cover, reduce heat and simmer 15 minutes. Remove from heat; stir in lime juice. Serve over rice.

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Saturday
Apr212012

{the recipe redux - sweet onion-balsamic jam grilled cheese}

DateSaturday, April 21, 2012 at 6:25AM

Spring is a great time in my neck of the woods. The days are longer, the weather warmer and local produce choices like these

 

are popping up at our farmers' markets. These are locally grown Carolina Sweets... they're a sweet spring onion, and they are amazing. Smaller than their neighbor crop made so famous in the state I live - Georgia Vidalias, they're a smaller variety, who apparently have an earlier yield. Good news for me for this month's theme - spring produce!  

Choosing this month's Recipe ReDux topic offered a lot of great options. But for those of you who make the food blog reading circuit a daily pursuit, you no doubt know that this month is also Grilled Cheese Month. I decided to marry the two timely food topics - seasonal spring produce & GCM - in this one sandwich:

 

Pin It

And I was almost too busy patting myself on the back to write this post ;-) So much yum in one place. Seasonal deliciousness meets all-time favorite comfort food. I hope you enjoy!

Tell me... what good seasonal produce finds have you found at your local markets recently?  

sweet onion-balsamic jam grilled cheese

by Regan Jones

 

Ingredients (2 cups jam for 8 sandwiches)

  • 1/2 tablespoon butter
  • 1 tablespoon canola oil
  • 2 pounds sweet spring onions, trimmed and sliced
  • 2 cups strawberries, trimmed and halved
  • 1/4 cup water
  • 1/4 cup balsamic vinegar
  • Pinch of salt
  • 8 ounces 50% reduced fat sharp cheddar (I used Cabot), sliced
  • 4 ounces one year dry, aged Gouda (I used Reypenaer), thinly sliced or shaved
  • 16 slices favorite sandwich bread
  • Softened butter

Instructions

Heat butter and canola oil in a large Dutch oven or skillet over medium-high heat; add onion and saute 10 minutes or until lightly browned and tender. Add strawberries, water and vinegar; bring to a boil. Reduced heat and simmer, covered, 10 minutes. Uncover and simmer an additional 10 minutes or until thickened. Let cool slightly.

To assemble sandwiches, smooth a scant teaspoon of butter over one side of each bread slice; top other side of 8 bread slices evenly with about 1/4 cup of jam. Layer evenly with cheeses and remaining bread slices, buttered side up.

Heat nonstick griddle over medium-high heat. When hot, turn down heat to medium and grill sandwiches 5 minutes on each side or until golden brown.

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As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.) 




































(Cannot add links: Registration/trial expired)

...And last, but not least... It's way overdue, but it's also time to announce the winner from my Cabot Creamery "It's New to You" Recipe Contest Giveaway. As generated by Random.org:

That means Marika won. Trouble is... Marika didn't leave her email. Yikes! My hope is Marika, you're out there & will see this post. If you do, send me an email and let's get you your goodies!! 

And if you're curious about who won the actual contest, visit The Recipe ReDux site. Here's a little preview: 

Friday
Mar302012

{the recipe redux - cabot creamery 'it's new to you' recipe contest} jicama cheddar bulgur salad

DateFriday, March 30, 2012 at 9:08PM

     

Welcome to the first Recipe ReDux Recipe Contest!

As an addition to the monthly Recipe ReDux posts, our new sponsored recipe contests will give ReDux members the opportunity to experiment even more in their kitchens with healthy, tasty new recipe creations and compete for prizes. Nothing like a little 'healthy competition' to get those creative recipe development juices flowing! 

For this month's contest, ReDux members were challenged by my friends at Cabot Creamery Cooperative to get family and friends excited about a healthy new food they’ve never tried before by serving it with the "World’s Best Reduced Fat, Naturally Lactose- and Gluten-Free Cheddar."

I'll admit that when I first started thinking about a "new" food to serve with Cheddar, I struggled. It should come as no suprise to those of you who know me or have been around this blog for a while that I am, well, let's say quite familar with farm families who own Cabot Creamery and their award-winning Cheddar (hop on over to my full Disclosure statement if you need the official version.) Having developed recipes for Cabot over the years and now consulting with their Health and Marketing teams (did you know I'm the main tweeter behind @CabotRD?), I'm pretty "entrenched" in the love of all dishes a la Cabot. So it took me a while to i.d. a food that I'd never coupled with their Cheddar. 

Hello jicama.

 

I'm not sure how it's happened, but in all the years that I've eaten jicama in restaurants, I've never managed to create a dish at home using the Central American, white-fleshed tuber. 

It's so yummy... crisp, fleshy & earthy tasting, while also refreshing. I immediately thought salad, but wanted to take a different route than my mainstays of arugula and spring greens. I've had a hankering to do a tabbouleh on the blog for a while now... and that's where Jicama-Cheddar Bulgur Salad was born. I love how the crisp flavors and textures of the jicama, parsley & lime contrast with the creamy, sharpness of the cheese. 

 

Pin It

Jicama-Cheddar Bulgur Salad

by Regan @ The Professional Palate

 

Ingredients

  • 1 cup cooked bulgur
  • 1 cup grated jicama
  • 2 cups chopped fresh parsley
  • 1 teaspoon toasted cumin seeds
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons extra-virgin olive oil
  • 2 ounces Cabot 75% or 50% Reduced Fat Cheddar, cubed
  • Juice of 1/2 lime

Instructions

Toss all ingredients and serve.

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***

Giveaway!

As a part of this Recipe Contest, Cabot was kind enough to provide a giveaway for (1) lucky reader. 

What you can win

- A gift pack of goodies that includes

(2) VIP Coupons for 1 block each of Cabot's Award-Winning Reduced-Fat Cheddar

plus (2) each of Cabot-branded wooden cutting boards, cheese knives & hot beverage tumblers

How to enter

  • Leave a comment on this post and tell me if you've ever tried Cabot's Reduced-Fat Cheddar and/or whether or not you realized it was Lactose-Free?

For additional entries (please leave seperate, additional comments each time you do one of the following to be entered additional times. If you are already a subscriber, follower, etc., leave seperate comments to that effect, as well. In other words each comment = individual entry.)

  • Subscribe through RSS or feedburner sign up box over on the sidebar labeled "subscribe by email"
  • Follow me on Twitter (@profpalate)
  • Tweet about the giveaway with a link back to this post
  • “Like” The Professional Palate on Facebook and/or share the giveaway news with your Facebook fans and friends with a link back to the post
  • Follow me on Pinterest

The giveaway ends at midnight EDT, Thursday, April 5th. I will use random.org to choose one lucky winner. Good luck! 

[Disclosure: Cabot Creamery compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. I am therefore not eligible to win prizes associated with the contest. Opinions expressed are my own.]

To see what other ReDux members cooked up for this month's Recipe Contest, please check out the links below.

 

 

(Please note that this is a closed link-up for Recipe ReDux members participating in a Sponsored Recipe Contest. Any links added to this collection from non-ReDux members will be deleted.) 

























(Cannot add links: Registration/trial expired)

Tuesday
Mar202012

{the recipe redux} no knead honey raisin bread

DateTuesday, March 20, 2012 at 8:48PM

Pin It

Things of which I am fairly certain:

-The debate about "which" sweetener is the healthiest choice seems neverending. 

-The consensus that over consumption of any sweetener is counter productive to good health is fairly universal, even if that message gets pushed aside by beautiful pictures of coffee cakes and cupcakes. 

Things of which I am continually intrigued:

-Honey is believed to have antioxidant & anti-allergy qualities (the latter, especially when a local honey is chosen from your area)

-Honey is occasionally, if not routinely, used as a salve for minor burns and has historically been revered as a cough suppressant of choice 

One thing of which I am absolutely certain:

-Spring has sprung in my part of the world. And as long as there are flowers that bloom and bees that buzz, one of the most delicious tastes known to man will always be just a honeycomb away...and that makes me smile. 

I. Love. Honey.

If I'm being honest, one of my favorite ways to enjoy it [look away if refined Southern baked goods are offensive to you] is as a topping for a hot, crusty buttermilk biscuit. No huge nutritional benefit there, but some dishes are just meant to be enjoyed.

However, in the spirit of ReDux, I certainly thought I could offer a more everyday-edible recipe to share.

Honey Raisin Bread follows in the footsteps of my recent No Knead Crusty Bread post. Once I saw how wonderfully easy that recipe was, I couldn't help but tweak a little to make it even more special.  

All of this month's ReDux posts focus on two of nature's most wonderful sweeteners - maple syrup and honey. Depending on what part of the country each blogger finds him or herself in, I suspect you will get a wonderful discussion of why each blogger chose which sweetener. Having grown up in the South, honey is by far more a part of my food culture, so I'm looking forward to reading more maple memories for sure! And I hope you will enjoy them to as you check out the other posts below.

 

No Knead Honey Raisin Bread

by Regan @ The Professional Palate

inspired by Simply So Good

 

Ingredients

  • 2 cups unbleached all purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup raisins
  • 1/2 to 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon yeast
  • 1/3 cup honey
  • 1 cup water

Instructions

Combine flours, raisins, cinnamon, salt and yeast in a large bowl.

Combine water and honey. Add to flour mixture and stir until dough forms (dough will be fairly wet). Cover and let stand at room temperature overnight.

Preheat oven to 450 degrees F. Place an enameled Dutch oven in preheated oven for 30 minutes.

Spoon dough out onto heavily floured surface and shape into a ball. Place dough in Dutch oven; cover and bake for 30 minutes. Uncover and bake an additional 15 minutes.

Let cool on a wire rack.

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As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.) 




































(Cannot add links: Registration/trial expired)

Saturday
Mar172012

white bean, clementine & arugula panzanella

DateSaturday, March 17, 2012 at 9:00AM

Remember this?

The good thing about homemade bread is that it goes stale pretty fast.

...which means it doesn't contain a lot of preservatives that many of us would prefer to live without.

The bad thing about homemade bread is that it goes stale pretty fast.

...which means that crusty, tender loaf you enjoyed hot and warm the night before just isn't the same the next day.

The good thing about homemade bread is that it goes stale pretty fast.

...which means you have a perfect excuse to make Panzanella! 

 

Mine is definitely not a traditional version, which is typically fresh tomato based. But in the spirit of seasonality (and wanting to use up some delicious clementines I had on hand), I opted for clementines instead.

What's your favorite way to use leftover stale bread?

*** 

white bean, clementine & arugula panzanella

by Regan @ The Professional Palate

 

Ingredients (serves 2 to 4)

  • 1 (15-ounce) can Cannellini beans, rinsed and drained
  • 2 cups fresh arugula
  • 1/4 red onion, sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon of a light flavored vinegar
  • 1 clementine, peeled and diced
  • Kosher salt & freshly ground black pepper, to taste
  • Pinch of crushed red pepper
  • 8 ounces stale bread, cubed and toasted

Instructions

Combine all ingredients in a large bowl (except bread cubes) and refrigerate for at least 30 minutes or up to 2 hours. Toss in bread cubes and serve.

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Tuesday
Mar132012

no knead crusty bread + thoughts on reprinting recipes

DateTuesday, March 13, 2012 at 6:17AM

So a couple of thoughts before we dive into the food today:

1. According to my good friend and the only SEO expert that I know personally, Holley Grainger, catchy titles on blog posts are a bad idea. Fun little headlines like "I heart this bread" are admittedly cheesy & slightly lame, but they're sorta my style. I have now been educated that they're a no-no in bloggy world and will have to reign in my excitement over puns in titles. Who's disappointed?  

2. If you at all follow trends in social media or are anyone other than my husband who has managed to accumulate zero social accounts, you know that the hub-bub over Pinterest lately is reaching Y2K proportions. I'm a huge fan, was a fairly "early adopter"... but wow. The Pinterest convo is LOUD these days. Keeping that in mind, I'll start this blog post by saying what I'm sure every female internet user age 18 - 54 will say at least once today:

"So I saw this on Pinterest..."

Pin It

Have you seen it too? It's no knead crusty bread and it's one of those - really? Could something that looks that good & sounds so easy be for real?

Yep. I prepped it. Cooked it. And tasted it. It's impressive! 

I will confess that I found the inside to be a bit on the moist side (after a brief consultation with recipe developer cohort Gretchen @ Kumquat we decided likely a little too much liquid or not quite enough baking time). But my husband, who typically finds "crusty bread" a little too crusty/chewy, really liked it. 

My plan is to toast up the leftovers into a panzanella and to make another version whole-grain. More on that in future posts, I hope. 

I'd love to post the original recipe here. The last blog I wrote on eclairs got rejected for not enough information in the post by one of the food photo sharing sites I submitted it to. I don't share that with you readers to question their judgment. Being a site owner myself, I fully respect the decisions those editors make. It's their sites. Their call.

But I can only assume that means I needed to have included a recipe? Or maybe talk a little more about the process. But honestly, I followed both recipes to the letter and they worked. Not much else to say?

And no matter how much I love to get images accepted on those sites, since the recipe I used was copyrighted, no game. I don't infringe on copyrights (knowingly), and I don't repost other people's recipes unless I've altered them in some way, and even then I try to give credit. Do unto others and all that, you know?

I didn't change this recipe, so I'm not reposting here. But please, if you're interested in making it for yourself

CLICK HERE FOR THE RECIPE.

So tell me... ever made no knead bread? A quick internet search reveals I'm behind the times and this was all the rage a year or so ago (Thank you Pinterest for making me so trendy!) Would love to know if you've tried it yourself. 

And do tell me this... if you are a blogger, what's your policy on printing recipes that appear elsewhere on the web or in print? Have you given it much thought? 

 

Tuesday
Feb282012

{first on the first} eclairs + a nomination + a giveaway!

DateTuesday, February 28, 2012 at 5:59PM

There are a lot of firsts on the blog today. Hope this will make you tune in:


When I found out the topic for this month's First on the First challenge, I knew right where to turn. 

 

As a result of my participation in an online holiday cookie swap last year, MyRecipes.com was kind enough to send me a copy of Cooking Light's Way to Bake. (MyRecipes.com is the "parent" recipe search engine/hub for a number of brands including Cooking Light, Southern Living, Health, Real Simple & many more). Whenever I'm in search of good, trusted guidance or a how-to in the kitchen, I typically turn to MyRecipes.com as my first stop.

Having spent time working in the test kitchen for their cookbooks, as well as in editorial for Cooking Light, I know the rigorous testing that goes into every published recipe under their family of publications. Simply put - their recipes are reliable, work as written and taste great. When treading into a new recipe, I need recipes that turn out like this the first time:

But since I had this beauty of a book in hand and needed an excuse to spend time thumbing through its pages, I made the book, rather than the site, my first stop for an eclair tutorial. I'll admit that I didn't find an eclair recipe in the book at first glance, but quickly realized there was a cream puff recipe - and I was set. Cream puffs & eclairs are basically made from the same dough anyway - pate a choux - and the book gives a nice tutorial on working with a slightly lightened up version of the dough in traditional Cooking Light fashion. (As an aside, the point about eclairs and cream puffs being made from the same dough is apparently debatable. There are some sources who say subtle differences exist between eclair dough & cream puff dough. Being a blog that's never a slave to subtle nuances of recipe particulars, we're going with it as is.) 

I've always heard talk of how easy pate a choux is to work with and wondered how I found myself going this long without making eclairs, cream puffs, etc. I can only say that I've never been a big eclair fan (the traditional egg custard filling isn't my style) and blame that fact and that fact alone. 

And given that I'm not a fan of the egg custard filling, I followed Cooking Light's recipe in the book and instead opted to fill mine with light ice cream and drizzle with caramel, rather than a traditional chocolate icing (I failed to mention that I gave up chocolate for Lent - yes, immediately following the ReDux Chocolat-a-palooza).

The result - delish! (And super duper easy, especially using the ice cream & caramel method). I would definitely make these again. They look super impressive, but took no time to make and were a breeze.

 

And now for the next "first" on the first...my first nomination!

I've been nominated for the Best Healthy Cooking Blog Hommie Award on one of my fave sites - The Kitchn. Ironically, I happen to know the nomination came from one of my own fave cooking blogs written & photographed by my very talented friend Gretchen @ Kumquat. I'm not much on campaigning and don't expect to win, but if you have a little free time on your hands and want to cruise on over there, VOTE and give our blogs a thumbs up, I'd be so appreciative. It's an election year. You're getting plenty of campaigning elsewhere. That's enough of it from me. Campaign complete.  

Now, onto the REALLY fun stuff! Just in time to kick off National Nutrition Month, I'm hosting my first giveaway for my three numerous devoted readers!

MyRecipes.com was kind enough to provide me an additional copy of Cooking Light Way to Bake for one lucky reader. This year's National Nutrition Month theme centers around getting your plate in shape. Trust me... if you want to keep baked goods on your plate (and who doesn't?), let the brilliant editors at Cooking Light show you how to bake your favorite foods in a healthier way. 

If you'd like to add this beauty of a book it to your kitchen, here's how to enter:

Leave a comment on this post and tell me about your favorite thing to bake and whether or not you've ever visited MyRecipes.com for recipe inspiration.

You will also be entered each time you do the following (and leave a comment to let me know you've done it)…

 

  • Subscribe through the feedburner sign up box over on the sidebar labeled "subscribe by email"
  • Tweet about the giveaway with a link back to this post
  • “Like” The Professional Palate on Facebook and/or share the giveaway news with your Facebook fans and friends with a link back to the post
  • Follow me on Pinterest

 

The giveaway ends at midnight EST, Friday, March 9th. I will use random.org to choose one lucky winner. Good luck! 

***

I prefer to honor copyrights and am not printing the recipe here on the blog. Please visit MyRecipes.com for a gallery full of eclair choices if you would like to try this easy pastry at home or try out one of the versions from the talented First on the First blogs listed below (note that this bloghop doesn't open until 8amEST. If you are unable to see the gallery, please check back later. Thanks!)

 

Tuesday
Feb212012

{the recipe redux} 5 minute chocolate cake

DateTuesday, February 21, 2012 at 5:14AM

Given that this ...

...is this month's topic for The ReDux, I'm not sure this blog post needs much introduction. I certainly don't need to convince anyone how inviting a chocolate dish can be. 

And hopefully by now, you've heard the good news - chocolate, specifically dark chocolate (don't be fooled by "white chocolate", it's simply not chocolate at all) is rich in anti-oxidants and has cardio-protective benefits. So if you were looking for "a reason" to enjoy chocolate as a part of a healthy diet...well there ya go. You can tell a friend an RD you know said so.

But here's the caveat (as if this isn't obvious... but I'll state for the record) - you have to balance the benefit by weighing the calories consumed. So when we set the theme for this month's ReDux (thanks in large part to the suggestion by fellow ReDux members Janice & Liz of The Meal Makeover Moms), I wanted to share a recipe that framed chocolate in its best light.

In a month that's been filled to the brim with chocolate recipes in the overall blog world, the problems I see with too many of the recipes (none in The ReDux of course!) that promote the health benefits of chocolate are that they either 1) don't use dark chocolate (which we know to be the more beneficial choice) or 2) the other ingredients seem to outweigh the good stuff in terms of calories/lack of nutrition or 3) they're too darn complicated. With my life right now, I need delicious meets healthy meets make-it-between-bursts-of-children-running-in-and-out-of-my-kitchen. 5 Minute Chocolate Cake meets all requirements! 

Be sure to check out all of the other Recipe ReDux blog posts from this month listed below and let me know what chocolate delight you plan to make first! 

5 Minute Chocolate Cake

by Regan @ The Professional Palate

Keywords: dessert

Ingredients

  • 2 tablespoons old fashioned oats
  • 1 tablespoon ground flax
  • 1 tablespoon unsweetened dark cocoa powder
  • 1/4 teaspoon baking powder
  • 1 - 2 tablespoons sugar
  • pinch of salt
  • splash of vanilla
  • 1 egg, lightly beaten
  • 5 tablespoons canned coconut milk
  • 1 square 85% cocoa dark chocolate, coarsely chopped (or 2 tablespoons dark chocolate chips if you like a sweeter chocolate)
  • Garnish: Homemade Ice Milk (optional)

Instructions

Combine all ingredients in a small bowl; divide batter among 2 lightly oiled ramekins or mugs.

Microwave each (separately) 2 minutes on HIGH or bake both at 400 degrees for 15 minutes, or until fully cooked. Top with ice milk, if desired.

Powered by Recipage

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.) 









































(Cannot add links: Registration/trial expired)

Thursday
Feb162012

in honor of almond day

DateThursday, February 16, 2012 at 6:07AM

You may have noticed I'm not all that great at blogging in time with a "food holidays" calendar. I think it's wonderful when blogs do... but as I was telling a friend the other day, my life isn't really conducive to an "editorial calendar" for this space at this time. I cook, take a photo, post the recipe.... sorta as the mood strikes & as time allows. 

But every now and again I see a food holiday that strikes my fancy and want to give it a nod. Apparently today is Almond Day... so I'm bringing back around one of my more popular dessert recipes for your enjoyment. I figure Almond Day needs a little love... everybody wants to post for Chocolate Cupcake Day or Mac n Cheese Day, but Almond Day? You know what I mean?

I also wanted to share it because I don't think people realize how well nut meals - especially almond - work in desserts. They're over the top nutritous and provide a nice protein boost, in dessert dishes that frankly aren't known for being protein-packed. If you've never tried them, you must. 

This is the original post. Or if you don't want to make the jump, the recipe is listed below. Hope you will give it a try. Happy Almond Day! 

 

 

Banana Nut Torte

by Regan @ The Professional Palate

 

Ingredients

  • 1 1/2 cups almond flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1/4 cup coconut oil
  • 1/4 cup honey + 1 tablespoon honey
  • 1 cup walnuts
  • 1 banana, sliced
  • Garnish: Homemade Ice Milk and fresh cherries (optional)

Instructions

Preheat oven to 350F.

Combine first 3 ingredients in a bowl. Combine eggs, vanilla, oil and 1/4 cup honey in a seperate bowl. Stir wet ingredients into dry ingredients until moistened.

Spray bottom of a springform pan with cooking spray. Sprinkle with walnuts and top with banana slices; drizzle with remaining 1 tablespoon of honey.

Spoon batter on top of walnuts and smooth to sides. Cook for 15 - 20 minutes or until golden brown and a wooden pick inserted near center comes out clean. Let cool. Unhinge springform pan and invert onto plate to serve. Garnish, if desired.

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Friday
Feb102012

coconut noodle soup with shrimp

DateFriday, February 10, 2012 at 11:15AM

One of the best things about blogging has to be the wonderful new friends I've made online.

EA Stewart (The Spicy RD) is one of those people. I remember when I first started following her blog being totally taken with her beautiful pictures and friendly style...and thinking to myself, "Why don't I already know her?" (Sometimes, the "foodie" RD world feels kind of small... we tend to know who we know and forget that there are so many talented RDs that we may have never met. EA was one of those people.)

A couple of things I know about EA:

-She lived in the Dallas-Fort Worth area, just like I did... only different years. I can't help but think we'd have somehow found one another if the timing had been right

-EA lives gluten-free. She has a wonderful discussion on her blog of what brought her there.

-EA does not like shrimp, or rather, shrimp does not like EA.

I love shrimp, we eat a lot of shrimp in my house, and as you can tell, I post a lot of shrimp on this blog.

So for EA, I'm making an apology for this upfront

This is Coconut Noodle Soup with Shrimp (that I based loosely off of this recipe from my Pin-Menu on Pinterest). And I hope if EA's reading she will feel free to substitute chicken or tofu ;-)

 

Coconut Noodle Soup with Shrimp

by Regan Jones

 

Ingredients (serves 3)

  • 1 (13.5 oz) can coconut milk
  • 2 1/2 cups water
  • 2 tablespoons light soy sauce
  • 2 cloves garlic, sliced
  • 1 tablespoon freshly minced ginger
  • 1/4 teaspoon crushed red pepper
  • 4 ounces uncooked thin rice noodles
  • 1/2 pound medium shrimp, peeled
  • Kosher salt and freshly ground pepper, to taste
  • 1 lime, cut into wedges
  • 1 jalapeño, diced
  • Chopped fresh cilantro

Instructions

In a medium saucepan, combine coconut milk, water, garlic, ginger, soy sauce and crushed red pepper; bring to a boil. Reduce heat and simmer 15 minutes.

Add noodles and cook an additional 10 minutes; add shrimp and cook an additional 5 minutes or until shrimp are done. Season with salt and pepper.

To serve, spoon into bowls and top with a squeeze of lime wedge, diced jalapeño and cilantro.

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