healthy carrot cake cupcakes with maple-cream cheese frosting

i like taking traditional recipes and making them a bit healthier but still delicious.  i confess that i have lost my taste for overly sweet desserts...i just don't feel good after eating them.  so today i decided to tackle one of my favorites...carrot cake.

the concept of carrot cake sounds like it must be healthy right?  after all there are carrots in the dessert. CARROTS ARE HEALTHY!! sadly, the good from the carrots is a bit outweighed by all the white flour, white sugar, butter, oil and powdered sugar (in the frosting).  what if we used some whole wheat flour, reduced the amount of sugar and substituted coconut sugar for the granulated, used a vegetable spread instead of butter, and sweetened the frosting with 3 tablespoons of pure maple syrup instead of 4 cups of confectioner's sugar?  maybe lowered the fat content a bit with neufchâtel instead of regular cream cheese?(tastes the same but 33% lower fat content).  

the result would be a light, airy, less sweet version of carrot cake. skip the frosting and the cupcakes make  wonderful breakfast muffins.  i really like this frosting.  without the usual confectioner's sugar, the cream cheese is is tangy, light and only slightly sweet.  the maple syrup adds delicious taste but does not overwhelm the cake.

this is "kid-friendly" week at food network.  i love the idea of providing less sweet desserts for children so their taste buds are not developed to expect super sweet, sugary foods.  how wonderful it would be if we did not raise our kids with soda, fast foods and an abundance of white flour & sugar.  maybe we could tackle the obesity issue in this country once and for all.  an ambitious goal?  you bet...but small steps (like these cupcakes) may help.  what do you think?

healthy carrot cake cupcakes with maple-cream cheese frosting
(makes 12 cupcakes)
1 cup organic white all purpose flour
1 cup organic white-whole wheat flour*
1/2 tsp salt
1 tbsp baking powder
1 tsp cinnamon
1/ 2 tsp ground nutmeg
1/ 2 cup vegetable spread (i use earth balance brand)
3/4 cup coconut sugar
2 eggs
1/2 tsp organic tahitian vanilla extract
3/4 cup coconut milk
2 cups shredded organic carrots
3/4 cup flaked coconut (unsweetened)

frosting
8 oz neufchatel cream cheese
1/4 cup vegetable spread (i use earth balance brand)
1 tsp  organic tahitian vanilla extract
2-3 tbsp pure maple syrup
1/2 cup toasted walnuts, chopped

preheat oven to 350 degrees. grease a cupcake muffin tin.  place a paper cupcake liner in each space and coat with cooking spray.  set aside.

combine flours, salt, baking powder and spices in medium bowl. set aside.  using a stand mixer at medium speed, cream vegetable spread until light and fluffy. (about 1 minute)  add coconut sugar and one egg, beat for 3 minutes.  add second egg and vanilla,  beat until well mixed.  lower mixer speed to low and  add half the flour mixture and half the coconut milk, beat until just combined.  add remaining flour and milk and beat until combined, do not over mix.  add carrots and coconut and mix for just a second or two...just until combined.

fill each cupcake liner with 1/4 cup of batter.  (i use a 1/4 cup measuring cup to scoop up the batter and pour into each liner).  bake in middle of oven until a tester comes out clean, about 20-25 minutes.  turn cupcakes onto a rack and cool 10 minutes. spread frosting onto cupcakes and sprinkle with nuts.  

frosting directions
using a clean mixing bowl, beat together the cream cheese, vegetable spread and vanilla until light and fluffy. beat in 2 tbsp maple syrup.  taste and add an additional tbsp syrup if you want it a bit sweeter.

* i love unbleached white whole wheat flour, whole wheat which has been milled from the lightest wheat kernels...so light they are almost white. contains all the fiber and nutrients of regular whole wheat but lighter in color and taste. note...this is not white flour...the color is light brown when baked. i like the king arthur brand*

it is "kid friendly" week at food network's "sensational sides mixed with spring produce". check out the other delicious sounding recipes from my blogger friends:

Feed Me Phoebe: Radish and Basil Thai Fried Rice 

Jeanette's Healthy Living: Easy Stir-Fry Green Beans
The Cultural Dish: Authentically Homemade Guacamole
Devour: Kid-Friendly Baked Ziti
Domesticate Me: Skillet Cornbread
Napa Farmhouse 1885: Healthy Carrot Cake Cupcakes With Maple Cream Cheese Frosting
Red or Green? Spicy Chickpea Burgers With Cabbage Slaw
The Heritage Cook: Duck Fat Fries, a Kid's Favorite Snack! Virtually Homemade: Mini Banana Chocolate Chip Muffins
FN Dish: Kid-Friendly Veggie Sides

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

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i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

mashed english pea spread on garlic rubbed bruschetta with roasted salmon

spring is such a tease.  one day it is warm and sunny and i begin to believe winter weather is over.  the next day brings cold temperatures and rain (in napa) or snow (in taos).  either way, while i appreciate the moisture and realize how much we need the water, i fall into a bit of a funk. my saving grace?  spring produce....peas, asparagus, greens, strawberries, leeks, spring garlic...you get the picture.  today i am focusing on a perfect spring pairing....spring peas, mint and freshly caught salmon.

i love spring peas...all kinds.  snow, sugar snap and english are my favorites.  i decided to play with a classic preparation, mashed peas with mint, and use as a topping for garlic rubbed grilled bread (bruschetta).

most mashed pea recipes call for butter...and cream...and cheese.  and, while these dishes are delicious, i wanted to keep the clean, light, fresh taste of the fresh peas.  my version uses leeks, mint (of course) and olive oil with just a touch of red pepper flakes for a tiny hint of heat.  this is wonderful with the garlic on the bruschetta and the roasted salmon.  i served this at a recent dinner party and, happily, received rave reviews.

you can serve the pea spread as a side dish without the bread. when i serve it this way i add a sliced clove of garlic to the leaks in the first step so it is pureed into the peas.  either way the garlic adds wonderful flavor to the peas, leeks and mint.

mashed english pea spread on garlic rubbed bruschetta with roasted salmon
(serves 6)
extra virgin olive oil
1 leek, white and pale green part, sliced
4 cups fresh english peas (or 2 10 oz bags frozen
2 tbsp mint leaves, chopped
1/2 cup water
pinch dried red pepper flakes
sea salt
freshly ground black pepper
coarse grey salt

1 loaf french or sourdough bread (loaf, boule or baguette) sliced into pieces about 1 inch thick
2-3 garlic cloves, peeled

6 salmon fillets, 6 oz each

warm 2 tbsp olive oil in large skillet.  add leeks and cook over medium heat for 5 minutes or until softened. add peas, mint, water, red pepper flakes and a pinch each salt and pepper to skillet.  saute for 3-5 minutes or until hot.  (if using frozen peas, cover pan until peas are defrosted and then remove cover and cook for a couple of additional minutes).  add all ingredients to food processor and 1 tbsp olive oil.  pulse until smooth with a bit of texture.  taste and adjust seasonings to taste. add back to pan, cover to keep warm.

meanwhile, grill or broil bread on each side until lightly toasted.  remove from oven and immediately rub each slice of bread with a garlic clove.  mound pea spread over bread and drizzle with excellent quality olive oil and a sprinkling of coarse sea salt.  serve with salmon.

roasted salmon.
preheat oven to 425 degrees.  line a rimmed baking sheet with parchment paper.  place salmon fillets, skin side down, on prepared baking sheet. drizzle with olive oil and season with sea salt and pepper.  roast until just cooked through 14-18 minutes.  this will depend on thickness of fillets so start checking after 14 minutes. remove from oven.

it is "something mashed" week at food network's "sensational sides mixed with spring produce". check out the other delicious sounding recipes from my blogger friends:
Weelicious: Mascarpone Mashed Potatoes 
Jeanette's Healthy Living: Creamy Garlic Mashed Cauliflower and Potatoes 
Cooking With Elise: Savory Banana Corn Cakes 
Virtually Homemade: Three-Onion Brown Butter Mashed Potatoes 
Napa Farmhouse 1885: Mashed English Pea Spread on Garlic-Rubbed Bruschetta With Roasted Salmon 
Red or Green? Smashed Potato Tacos With Guacamole & Tomato Salsa 
Devour: Easy Mashed Plantains Recipe 
Domesticate Me: Mashed Sweet Potatoes With Goat Cheese 
The Sensitive Epicure: Italian Style Smashed Potatoes 
The Heritage Cook: Whipped Ginger-Cardamom Sweet Potatoes 
Dishin & Dishes: Truffled Mashed Potatoes With Prosciutto and Rosemary 
FN Dish: Mashed Spring Sides

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

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i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

cilantro, ginger & garlic dip

i have been on an asian food kick lately...lots of stir-frys and marinades using soy sauce, rice vinegar and sesame oil.  today's recipe uses these ingredients as well as cilantro, ginger, garlic and a pinch of  red pepper flakes for a bit of heat.  perfect as a dip for fresh vegetables, pita chips or shrimp.  actually, wonderful topping any type of fish or roast/poached chicken.

this is no-cook week at  food network's "sensational sides mixed with spring produce fest" , the perfect time to share this recipe.  i like it because it is packed with flavor, takes literally minutes to make and is sophisticated enough to serve for company, but "down homey" enough for a casual weeknight dinner.  i am making a vegetable stir-fry tonight accompanied by fresh shrimp and this dip.  wanna come over?

cilantro, ginger & garlic dip
(adapted from martha stewart living magazine)
2 bunches cilantro, including the tender stems
1 clove garlic
1/2 cup ginger, peeled and coarsely chopped
1/2 cup extra virgin olive oil
3 tbsp tamari soy sauce
3 tbsp seasoned rice vinegar
2 tsp sesame oil
1 tsp hoisin sauce
pinch red pepper flakes
sea salt

add all ingredients except salt to bowl of food processor.  pulse until smooth.  taste and season to taste with salt.  

it is "no-cook" week at food network's "sensational sides mixed with spring produce". check out the other delicious sounding recipes from my blogger friends: 

Jeanette's Healthy Living: Mixed Fish Poke Tower
Feed Me Phoebe: Smoked Tofu Summer Rolls
The Lemon Bowl: Asian Cabbage Slaw With Mint and Scallions The Cultural Dish: Caprese Salad
Cooking With Elise: Good for You Guacamole
Dishin & Dishes: Chicken Salad With Dried Cherries and Walnuts
Napa Farmhouse 1885: Cilantro, Ginger and Garlic Dip
Red or Green?: Avocado and Three Chile Salsa
Weelicious: Avocado Honey Dip
Devour: No-Cook Kale Salad Recipes
Made By Michelle: Swiss Chard Pesto
The Sensitive Epicure: No-Cook Vietnamese Spring Rolls
FN Dish: Go Raw With Shaved Salads
Domesticate Me: Shaved Brussels Sprouts and Cauliflower

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

please follow us on facebook



i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

sprouted brown rice salad with cranberries, nuts and carrots

i was wandering through our local "organic/gourmet" food store (cid's, my favorite store in taos) last week and discovered sprouted brown rice in the grain & flour bins.  the description caught my eye:
"Sprouted brown rice, hatsuga-genmai, made from Polit Farms brown rice, from the  upper Sacramento Valley.  Washed and solar dried it yields higher nutrition than plain rice, it has a wonderful aroma, quicker cooking time and a subtle sweetness. Sprouted rice is organic brown rice that has been soaked in warm water until a sprout just starts to grow, then it is solar dried and roasted for full flavor. 300% more GABA & 400% more Calcium"  (GABA is an amino acid)

how good does that sound?  i bought some, made a batch that night, and found the description to be spot on.  i also thought the rice was lighter than traditional brown rice.  this may become my go-to brown rice choice.

this is "grains" week at food network's "sensational sides mixed with spring produce fest".  i have been craving  a rice salad dish so the timing was perfect.  i added dried cranberries. carrots, green onions, nuts and herbs.  i created a vinaigrette using extra virgin olive oil and a number of asian sauces i keep on hand in the pantry. delicious!  this dressing would be really good in a chinese chicken salad or other mixture of fruit and greens.  

serve the salad with greens for a nice lunch or alongside roasted meats or poultry for a wonderful dinner.  best of all, the salad holds well for a day or two in the fridge.  enjoy!

sprouted brown rice salad with dried cranberries, nuts and carrots
(serves 6) 3 cups water
2 cups organic sprouted brown rice*
3/4 cup diced carrots
3/4 cup green onions, chopped
1 cup dried cranberries
1/2 cup toasted pecans, chopped**
1/2 cup toasted pumpkin seeds, chopped**
1/4 cup chopped cilantro
1/4 cup chopped mint

3 tbsp extra virgin olive oil
3 tbsp organic seasoned rice vinegar
1 tbsp tamari soy sauce
1 tbsp carrot juice
1 tsp hoisin sauce

sea salt
black pepper

combine rice and water in large saucepan.  bring to a boil, reduce heat to medium and cook for 5 minutes.  reduce heat to simmer and cook 40 - 45 minutes until rice is tender and water has evaporated.  fluff with fork and transfer to a large bowl.  allow to cool.  add carrots, onion, cranberries, pecans and pumpkin seeds and stir to combine.

in a small bowl whisk together the olive oil, vinegar, tamari sauce, carrot juice and hoisin sauce.  add a pinch each of salt and pepper.  whisk to combine. pour over rice and stir to combine.  season to taste with salt and pepper.  add the cilantro and mint.  stir and serve.

* i found sprouted brown rice in the grains bins at my local gourmet/health food store.  if you can't find it locally there are many sources available on line

** toast the nuts in the oven at 375 degrees for 5 minutes, cool then chop

it is "grains" week at food network's "sensational sides mixed with spring produce". check out the other delicious sounding recipes from my blogger friends:

red or green:   wild rice salad with avocado, carrots & jalapeno

Jeanette's Healthy Living: Chinese Shrimp Fried Rice  

Devour: Farro Salad With Greek Yogurt 

Dishin & Dishes: Kale, Quinoa and Black Bean Salad 

The Cultural Dish: Lemon Risotto 

The Sensitive Epicure: Stir-Fried Quinoa With Chinese Vegetables Virtually Homemade: Spring Couscous Salad With a Citrus Vinaigrette 

Made By Michelle: Really Good Granola 

Cooking With Elise: Mediterranean Orzo Salad 

Weelicious: Mushroom Barley 

Thursday Night Dinner: Quinoa Salad With Cucumbers, Tomatoes and Mint 

FN Dish: Good Grains Make for Balanced Meals 

Feed Me Phoebe: Millet Salad With Roasted Fennel and Tomatoes

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

please follow us on facebook



i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

roasted leeks with polenta and pork tenderloin

it is "something roasted" week at food network's "sensational sides mixed with spring produce fest".  i decided to share one of my favorite early spring dishes...roasted leeks with creamy polenta.  have you ever roasted leeks?  if not, do so immediately.  roasting sweetens the leeks to a caramelized deliciousness.  i confess that i always have to make more than i need because i eat half of them straight off the roasting pan.   

i pair the leeks with creamy polenta and my roasted pork tenderloin with fresh figs & balsamic reduction. since it is spring (not fig season) i use dried figs.  later in the year, apricots, peaches or plums are perfect. 

this is an impressive dish for company...no one needs to know that it is really easy.  the leeks and polenta can be served with roast chicken or beef...paired with a salad, makes a nice light dinner.  i sometimes add a poached egg and brunch is served.   just remember to double up on the leek quantity...you will be amazed at how many you will pop in your mouth before the meal is ready!

roasted leeks with creamy polenta
(serves 4)
8 leeks, sliced into medallions 1 inch in diameter. (cut up to the beginning of the dark green leaves.  ensure you rinse your leeks really well)
extra virgin olive oil
coarse sea salt
freshly cracked black pepper

4 cups vegetable broth
pinch sea salt
1 cup polenta
2 tbsp unsalted butter
1 tbsp extra virgin olive oil
1/3 cup shredded parmigiano reggiano cheese
extra virgin olive oil for drizzling
good quality aged balsamic vinegar for drizzling

1 recipe roasted pork tenderloin with fresh figs & balsamic reduction

preheat oven to 400 degrees.  line a large rimmed baking sheet with parchment paper.  scatter leeks over pan and drizzle with olive oil (about 1/4 cup total).  sprinkle with sea salt and pepper.  roast in oven for 45-60 minutes (depends on size of leeks) until leeks are soft and beginning to caramelize.  set aside.

while leeks are roasting, prepare polenta:  add broth and salt to medium sized sauce pan.  bring to a boil and gradually add polenta.  reduce heat to medium low and cook, stirring frequently, for 25 miutes.  stir in butter, olive oil and cheese.  cook for another 2 minutes and remove from heat.

to serve, slice pork into 1 1/2 inch circles.  mound 1/2-1 cup polenta into the center of each serving plate. add a few slices of pork and top with leeks equally divided over each serving. drizzle with olive oil and balsamic and serve immediately. 

it is "something roasted" week at food network's "sensational sides mixed with spring produce". check out the other delicious sounding recipes from my blogger friends:
 

Jeanette's Healthy Living: Roasted Cauliflower, Carrots and Chickpeas With Halloumi Cheese
Dishin & Dishes: Roasted Asparagus and Avocado Toast Cooking With Elise: Roasted Strawberries and a Mixed Green Salad
The Cultural Dish: Roasted Sweet Potatoes: Two Variations
Weelicious: Roast Chicken With Caramelized Lemons, Cherry Tomatoes and Olives
Napa Farmhouse 1885: Roasted Leeks With Polenta and Pork Tenderloin
Red or Green?: Spicy Roasted Radishes and Asparagus With Balsamic Vinegar
Virtually Homemade: Grilled Rosemary Garlic Potatoes
The Sensitive Epicure: Roasted Fingerling Potatoes and Asparagus With Rosemary
Feed Me Phoebe: Artichokes With White Wine and Thyme
Devour: Oven Roasted Vegetable Recipes
FN Dish: An Ode to the Oven, Roasted Side Dish Recipes

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

please follow us on facebook



i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.

pizza with kale-walnut pesto, sundried tomatoes & pickled garlic

food network is transitioning from winter comfort foods to spring produce in our new weekly series "sensational sides mixed with spring produce".  we are keeping the produce we use very flexible to account for the differences in growing seasons.  over at my sister blog " red or green?", i talk about the challenges in buying local spring produce this early in the year here in taos, new mexico.  happily there is a group of farmers who have invested in heated greenhouses!  fresh, local greens in winter?  this makes me very happy.

i bought a bunch of kale last week and had a huge craving for pizza.  only solution was pizza with kale & walnut pesto.  this is "things found in the pantry week" so i raided mine for the toppings.  the beauty of pizza is that it is so flexible....feel free to substitute any toppings you think sound good for my suggestions.  happy spring everyone!

extra virgin olive oil pizza crust
1 package active dry yeast
1 cup warm water
pinch sea salt
3 tbsp extra virgin olive oil
1 tbsp honey
1 cup white spelt flour (or unbleached white flour if you want it less "healthy" :) )
1 1/2 cups white whole wheat flour
kale walnut pesto (see below)
toppings(see below)

add water to bowl of upright mixer and sprinkle yeast over top. using the paddle attachment, mix until yeast has dissolved. add salt, olive oil and honey and mix to combine. add white flour and process just until incorporated. add the whole wheat flour and process until incorporated. process an additional minute until the dough has formed into a ball. do not over mix. remove dough from bowl, form into a smooth ball and place in an oiled bowl. turn dough a few times to ensure it is totally covered in oil, cover bowl with saran wrap and place in a warm area. allow to rise until doubled in size, about 40 minutes.

remove from bowl and place on a lightly floured counter. use a rolling pin to roll out dough in a free form circle. the dough should be about 1/2 inch thick. place on pizza stone or baking sheet which has been lightly oiled with extra virgin olive oil and sprinkled with coarse cornmeal. (the cornmeal adds a delicious flavor and helps ensure the pizza dough will not stick to pan.)

preheat oven to 500 degrees. ladle 1 cup of pesto over top of prepared pizza dough. spread over pizza leaving 1 inch of space around edge of dough. add additional sauce if you like it a bit more "saucy" sprinkle pine nuts, pickled garlic, sun dried tomatoes and cheese over pesto. drizzle chili infused oil over pizza, including the "naked" crust edges. use a pastry brush to cover the naked crust with oil. sprinkle a pinch or two of coarse grey salt over pizza and place in preheated oven. bake for 10-12 minutes or until crust is golden brown and cheese is bubbling.   remove from oven and sprinkle cilantro over top. slice and serve immediately

kale & walnut pesto
1 bunch organic kale, stems removed and leaves torn in small pieces

1 garlic clove

1/2 c. extra virgin olive oil

1/2 cup walnuts, toasted in dry skillet

grey salt

freshly cracked black pepper

1/4 tsp dried red pepper flakes

place the kale and walnuts in the bowl of  food processor fitted with the steel blade. pulse until finely chopped. with the machine running, slowly pour in the olive oil. stop machine, scrape down sides and then continue pulsing until pesto is smooth but with a bit of texture. season to taste with grey salt, pepper and red pepper flakes. pulse briefly to combine. set aside.

toppings

toasted pine nuts

pickled garlic

sun dried tomatoes

1/2 cup shredded parmigiano reggiano cheese

chili infused olive oil

chopped cilantro

it is "things found in the pantry" week at food network's "sensational sides mixed with spring produce". check out the other delicious sounding recipes from my blogger friends:

Feed Me Phoebe: Tropical Trail Mix With Ginger and Coconut The Cultural Dish: Green Bean Salad
Jeanette's Healthy Living: Easy Roasted Tomatoes and Spring Asparagus
Napa Farmhouse 1885: Pizza With Kale-Walnut Pesto, Sun-Dried Tomatoes and Pickled Garlic
Red or Green?: Spring Greens With Homemade Vinaigrette
The Sensitive Epicure: Pasta alla Ghetto Fabuloso (Gluten-Free and Milk-Free)
Dishin & Dishes: Scalloped Sweet Potatoes
Haute Apple Pie: Broccoli Cheesy Rice
Made By Michelle: Broccoli Quiche With Homemade Bisquick
FN Dish: Pantry-Friendly, Budget-Friendly Side Dish Recipes

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

please follow us on facebook



i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.

pasta with apple-sage sausage, white beans & greens

i love slow cooked white beans simmered with sage & garlic, then drizzled with extra virgin olive oil.  i found some apple-sage sausages at the market the other day and imagined a pasta dish combining white beans with the sausage and fresh greens.  stop imagining! this is really, really good.

it is "comfort pasta" week at food network's comfort food feast.  our last one of the season.  this warm, filling, delicious pasta is quick and easy.  i used organic canned beans because that is what i had on hand.  cooked dried beans would be amazing if you have the time.  flavored sausages like the apple-sage can be found at gourmet or organic markets like whole foods.  if you can't find them, use a mild italian sausage. the roasted garlic adds a wonderful flavor.  click here for the recipe.  i roast some every week and keep in the fridge (i love garlic!)  if you are pressed for time and don't have roasted garlic on hand use 2 cloves of fresh garlic and add during the last 2 minutes when sautéing the sausage and onions.

pasta with apple-sage sausage, white beans & greens
8 oz dried pasta shells
4 tbsp good extra virgin olive oil, divided
1 lb apple sage sausage or mild italian sausage
1 onion, diced
1 tbsp roasted garlic
1 15 oz can cannellini beans, drained
3 cups organic vegetable broth
1 bay leaf
sea salt
freshly ground black pepper
pinch dried red pepper flakes
1 bunch coarsely chopped kale or chard, center ribs removed. (or equivalent amount spinach)
1 tbsp good balsamic vinegar
1/4 cup parmigiano reggiano cheese, shredded, plus more for serving.

cook pasta according to package directions.  stop cooking 2 minutes earlier than directed so pasta is very al dente'. (it will finish cooking later) drain and set aside.

cut sausage into 1 inch pieces and remove casing.  sauté in large skillet for 5 minutes. drain. add onion and saute an additional 5 minutes. pour off any drippings but do not scrape pan. add 2 tbsp olive oil and cook uncovered for approximately ten minutes until sausage is cooked through. stir frequently. remove sausage and onion and place on plate.  set aside.

in same skillet, add roasted garlic, cannellini beans, broth and bay leaf.  bring to a boil, reduce heat to medium and cook for 10 minutes stirring occasionally.  season with salt, pepper and red pepper flakes.  add cooked pasta and continue cooking for an additional 2-3 minutes of until pasta is just al dente'.  do not overcook.  add sausage, greens and remaining 2 tbsp olive oil.  cook until greens are slightly wilted.  add balsamic vinegar and 1/4 cup cheese. cook until cheese melts.  taste and adjust seasonings.  serve immediately with additional shredded cheese for passing and with plenty of crusty french or sourdough bread for soaking up the delicious broth.

it is "comforting pasta" week at food network's "comfort food feast". check out the other delicious sounding recipes from my blogger friends:

The Cultural Dish: Pasta Carbonara
The Sensitive Epicure: Individual Goat Cheese Mac & Cheese (Gluten-Free, Lactose-Free)
Feed Me Phoebe: Green Eggs and Ham: Pasta Carbonara With Zucchini and Crispy Prosciutto
Red or Green?: Spicy Italian Sausage and Peppers Pasta
Napa Farmhouse 1885: Pasta With Apple-Sage Sausage, White Beans and Greens
Jeanette's Healthy Living: A Healthier Crock-Pot Meat Lovers Pasta Sauce
Dishin & Dishes: Skillet Gnocchi
The Heritage Cook: Macaroni and Cheese for Everyone
Devour: Low-Key Lasagna
Virtually Homemade: Gluten-Free Macaroni and Cheese With Crispy Bacon
Cooking With Elise: Scallops and Linguini
Big Girls, Small Kitchen: Swiss Chard Lasagna
And Love It Too: Baked Spaghetti With Zucchini Noodles
FN Dish: The Most Satisfying Pasta Dishes

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

please follow us on facebook



i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.

grilled ham and cheese sandwiches

i have two food blogs  (this one and red or green?) and contribute a story from both each week for food network's comfort food feast.  usually i try to create recipes that are very different from each other so the blogs aren't too similar...and so my family gets some variety during "blog writing" days.  this week was a bit of a challenge as it is grilled cheese week at food network's comfort food feast.  in red or green? i posted a recipe using  green chile cheddar and a chipotle mayonnaise spread.  we had some for lunch yesterday and they were delicious.  ooey, gooey oozing with melted cheese and a bit of a spicy kick from the chiles.  today when i told my husband we were having grilled cheese again for the napa farmhouse 1885 post he said..."i just can't eat them two days in a row...unless maybe you add some meat to cut the richness of the cheese?"   sold!

i had some ham in the refrigerator and thought..."if a ham & cheese sandwich is good a grilled ham and cheese is even better, right?"  

grilled cheese sandwiches are more of a technique than a recipe. you should customize them to your liking. use as much or as little cheese as you like. whatever bread you want. ham, bacon, heirloom tomatoes in season, greens, grilled onions, marinated eggplant? grilled or panini style?    i am sharing the way i make mine....share your favorites on facebook or in the comments section of this post.

grilled ham & cheese sandwiches
for each sandwich:
1 tbsp mayonnaise
1 tsp dijon mustard
softened butter
2 slices sourdough bread
1/2 cup coarsely grated cheddar cheese
1-2 ham slices, thinly sliced

heat skillet or grill pan(my preference) over medium high heat. in a small bowl, combine mayo and mustard. set aside. spread 1 side of both slices of bread with butter. spread the mayo mixture on the other side of each slice. place 1 slice of bread ,butter side down, in the skillet. mound the cheese on top of the mayo side.   top the cheese with the ham slices. top with the second slice mayo side down. grill for 3- 4 minutes, or until bread is nicely toasted with deep grill marks (if using grill pan) and cheese is melted. flip sandwich and grill second side until golden brown. remove from heat, slice and serve immediately.

for a different twist, try my recipe for apple, fennel & cheddar cheese panini. pure yum!

it is grilled cheese sandwich week at food network's "comfort food feast". check out the other delicious sounding recipes from my blogger friends:
Jeanette's Healthy Living: Grilled Cheese With Kale Artichoke Pumpkin Seed Pesto
Cooking With Elise: Inside-Out Grilled Cheese With Bacon
Red or Green?: Grilled Cheese Sandwiches Red or Green-Style Napa Farmhouse 1885: Grilled Ham and Cheese Sandwiches Weelicious: Kentucky Hot Brown Panini
Virtually Homemade: Grilled Cheddar, Apple and Arugula Sandwich
The Sensitive Epicure: Individual Goat Cheese Mac & Cheese (Gluten-Free, Lactose-Free) Devour: Caramelized Onion Grilled Cheese
Thursday Night Dinner: Grilled Cheese and Tomato Soup
The Heritage Cook: Open Faced Grilled Halloumi Sandwiches
Big Girls, Small Kitchen: Muhammara Grilled Cheese
Daily*Dishin: Grilled Jarlsberg and Black Forest Ham With a Surprise
FN Dish: Grilled Cheese Goes Beyond Cheese
Feed Me Phoebe: Mexi Grilled Cheese With Avocado, Pepper Jack and Refried Black Beans

 

best,

diane
napa farmhouse 1885
red or green?
california girl in taos

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i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.

extra virgin olive oil drop biscuits with cheddar & garlic

it is biscuit week at food network's comfort food feast and i can't wait to share my favorite quick and easy recipe. i have a number of options for traditional biscuits that call for butter...they are delicious; light, flaky, buttery...and certain dishes just seem to require this version. but a few years ago,  i developed a recipe for biscuits using extra virgin olive oil instead of  the butter. they are drop biscuits eliminating the need to roll out and cut the dough. this recipe is perfect for last minute requests...lazy sunday mornings....and weeknight dinners. they are now the number one request from my family and friends.

 

the basic version is perfect as is...both for savory dishes and as the base for berry shortcakes.  today, i decided to amp up the flavor a bit and added cheddar cheese and roasted garlic.  the perfect touch to be served alongside chili, stew or soup. (try serving with hot pepper jam...delicious!) add a salad and dinner is served.  enjoy!

extra virgin olive oil drop biscuits with cheddar & garlic

1 1/2 cups organic unbleached flour

1 1/2 cups white, whole wheat flour
1/2 tsp salt

2 tsp alum free baking powder

2 tsp organic or local honey (optional)

1/2 cup extra virgin olive oil

3/4 cup milk...any kind...i use 2%

1 tbsp smashed roasted garlic

1/2 cup shredded sharp cheddar cheese

preheat oven to 400 degrees. you will need a non-stick baking sheet...or use silpat or parchment paper on a regular sheet. using a large bowl, sift together the dry ingredients. add the honey and olive oil and stir using a fork. large lumps will form and the flour will not be totally mixed into the dough. gradually add the milk a little bit at a time just until all the flour is incorporated into the dough...note you may not need all the milk. stir in the garlic and cheese.  do not over mix.

the biscuits are formed by placing forkfuls of dough onto prepared sheets. place in preheated oven and bake for approximately 25 minutes or until biscuits are golden brown. i use approximately 2 forkfuls of dough for each biscuit (about 2 tbsp).  you can make yours as small or large as you like. baking times will vary depending on size. serve immediately

 

unbaked biscuits

** i love unbleached white whole wheat flour, whole wheat which has been milled from the lightest wheat kernels...so light they are almost white. contains all the fiber and nutrients of regular whole wheat but lighter in color and taste. note...this is not white flour...the color is light brown when baked. i like the king arthur brand**

 

do you have a favorite biscuit recipe you would like featured? feel free to post or link in the comments section of this post.  and check out my green chile biscuit version over at my sister blog  red or green?

it is biscuit week at food network's "comfort food feast". check out the other delicious sounding recipes from my blogger friends:
 

What's Gaby Cooking: Cheddar-Bacon Buttermilk Biscuits
Jeanette's Healthy Living: My Mom's Beijing Biscuits "Shao Bing"
The Cultural Dish: Pineapple Biscuits
And Love It Too: Coconut Flour Country Biscuits
Red or Green?: Green Chile and Olive Oil Biscuits
Napa Farmhouse 1885: Extra-Virgin Olive Oil Drop Biscuits With Cheddar and Garlic
Made By Michelle: Swiss Chard and Feta Fritters
Devour: The Best Mix-Ins for Your Biscuits
Virtually Homemade: Strawberry-Tangerine Shortcakes With Bisquick Drop Biscuits
Daily*Dishin: Quick Cream Biscuits and Slow Bacon Jam
The Heritage Cook: Gluten-Free Buttermilk Biscuits
Thursday Night Dinner: Winter Shortcake Stuffed With Jam and Whipped Cream
FN Dish: 15 Takes on Biscuits

 

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

please follow us on facebook



i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.