Napa Farmhouse 1885™

I "retired" from the corporate world a couple of years ago because I wanted to experience a real life after years of 80 hour work weeks and constant travel. A year later I realized that I was having a really good time, was always busy (how did i ever fit in a job??) and needed a creative outlet to share my experiences. Now I split my time between California and New Mexico but, wherever I am, I write about delicious, fresh, local, organic/sustainably grown food.

Tuesday, August 11, 2015

Healthy Chocolate & Greens Fudgsicles

Do you remember Fudgsicles? I used to love them when I was a kid. Out of curiosity, I recently googled their ingredients. Here is what I found:

Ingredients: nonfat milk, sugar, corn syrup, whey, high fructose corn syrup, water, palm oil, cocoa processed with alkali, tricalcium phosphate, mono and diglycerides, cellulose gum, guar gum, malt powder, salt, polysorbate 80, polysorbate 65, carrageenan

Ick, right? So I decided to recreate the classic and make it healthy as well as delicious. I was drinking my morning smoothie, and inspiration struck. Add a little bit of unsweetened chocolate along with my usual chocolate protein powder, freeze in popsicle molds and viola...a delicious dessert treat that is loaded with greens, protein, and nutrients. No added sugar, vegan (if your protein powder is vegan) and healthy as all get-out. How cool is that?

I love how easy it is to make this recipe. Five minutes of prep, a minute in the blendar or food processor and a quick pour. I get 16 popsicles from this recipe, but it all depends on the size of your molds. It is so nice to know that I can pull one from the freezer whenever I want. Healthy, delicious, premade. Perfect. Enjoy the rest of summer everyone!

Healthy Chocolate & Greens Fudgsicles

3 cups coconut, almond or soy milk
1 cup organic baby spinach
1/2 bunch organic Italian parsley
1 stalk organic celery
1 organic apple
1 organic banana (I chop up bananas and store in freezer for my smoothies)
1/2 cup fresh or frozen organic blueberries
2 scoops chocolate protein powder (find one without added sugar)
2 teaspoons unsweetened cocoa powder
1 teaspoon ground cinnamon

Chop or tear fruit and vegetables into large pieces. Add all ingredients to blender. Chop, pulse, puree until the mixture is very smooth. Taste smoothie and add additional protein powder if you want your fudgsicles a bit more chocolatey.

Pour into popsicle mold and freeze until firm. Serve.

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Summer means easy, breezy dishes made from fresh, just-picked produce and this week at Food Network's Summer Soiree we are celebrating Frozen Desserts. Do you have a favorite frozen dessert recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network.

The Hungry Traveler Blog: Banana Coconut Paletas
The Lemon Bowl: Chocolate Peanut Butter Magic Shell
Creative Culinary: Strawberry, Lemon and Basil Sherbet
The Heritage Cook: Grilled Plums and Port Parfaits (Gluten-Free)
TasteBook: Triple Chocolate Mousse Pie
Dishin & Dishes: Peanut Butter Cup Ice Cream
Homemade Delish: Jalapeno and Peach Gelato
Napa Farmhouse 1885: Healthy Chocolate & Greens Fudgsicles
Red or Green: Ice Cream Sandwiches with Frozen Yogurt
The Mom 100: Easy Chocolate Mousse
Weelicious: Fruity Lemonade Ice Pops
Taste with the Eyes: Figs and Sabayon à la Julia Child
Healthy Eats: Puddings, Pops and Pies: 7 Desserts Best Served Cold
In Jennie's Kitchen: Seven Sensational Frozen Treats
FN Dish: 8 Desserts to Check Off Your Frozen-Treat Bucket List

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove
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I have started sharing my newest blog "California Girl in Taos." Please visit and let me know what you think.

Wednesday, August 5, 2015

Heirloom Tomato & Crouton Casserole (Scalloped Tomatoes)

There is something amazing about combining bread and tomatoes. Pizza, bread salad, gazpacho, grilled cheese & tomatoes, the list goes on and on. And, in summer when tomatoes are in season, nothing is easier or more delicious. So a few years ago when I saw this recipe from Ina Garten I knew it would become one of my favorites.

Homemade croutons are tossed in a mixture of chopped in-season tomatoes, garlic, and herbs then piled into a baking dish, topped with Parmigiano-Reggiano and baked. The tomatoes sort of collapse into the croutons, the cheese browns, and melts and the result is a delicious casserole perfect as a side dish with grilled chicken, fish or steak. I love to pair with a big salad and serve as a light summer supper.

tonight we had the tomato casserole with a big salad and roasted salmon

Throughout the years, I have tweaked Ina's recipe a bit. I am posting her exact recipe with my tweaks highlighted in red. I like the addition of sweet onion and thyme leaves. I also add a pinch of dried red pepper flakes for a bit of heat. Feel free to leave this out if spicy is not your thing. My biggest change is drying out the croutons in the oven. For me, Ina's recipe produces wet, soggy bread...and I am not a fan. My tweak, plus reducing the time the ingredients are sauteed, results in crispy croutons in the finished dish. Try the recipe both ways...and go with the one you like best. Both are delicious!

Scalloped Tomatoes
Recipe courtesy of Ina Garten
Total Time:
55 min
Prep:
20 min
Cook:
35 min

Yield:6 servings

Good olive oil
2 cups (1/2-inch diced) bread from a French boule, crusts removed (I do not remove the crusts)
16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
1 tablespoon minced garlic (3 cloves)
1/4 cup chopped spring onions (or sweet Walla Walla onions)
2 tablespoons sugar (I do not use sugar if the tomatoes are super sweet. If not I use 1 tablespoon coconut sugar. The white sugar makes this dish too sweet for me)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
pinch red pepper flakes
1/2 cup julienned basil leaves, lightly packed
1 tablespoon fresh thyme leaves
1 cup freshly grated Parmesan cheese (I cut this to 1/2 cup cheese)
Directions

Preheat the oven to 350 degrees F.

Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned. Place the croutons on an ungreased cookie sheet and bake for an additional 5-10 minutes, or until the croutons are very dry..Remove from oven and set aside.

Meanwhile, combine the tomatoes, garlic, onion, coconut sugar (if needed), salt, pepper and red pepper flakes) in the used skillet. Add the croutons to the skillet and cook, stirring often, for 5 2 minutes. Off the heat, stir in the basil and the thyme.

Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned, and the tomatoes are bubbly. Serve hot or warm.

2009, Ina Garten, All Rights Reserved
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Summer means easy, breezy dishes made from fresh, just-picked produce and this week at Food Network's Summer Soiree we are celebrating Summer Tomatoes. Do you have a favorite tomato recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network.

The Heritage Cook: Rice and Cheese Stuffed Roasted Tomatoes (Gluten-Free)
The Lemon Bowl: 5-Ingredient Slow Cooker Beef & Eggplant
Homemade Delish: Sweet Tomato Jam
Healthy Eats: 7 Seasonal Uses for Fresh Tomatoes
Creative Culinary: Warm Tomato and Mozzarella Bruschetta
Weelicious: Heirloom Tomato Salad
Dishin & Dishes: Cobb Salad with Homemade Roasted Onion Vinaigrette
Domesticate Me: 10 Totally Awesome Tomato Recipes
Swing Eats: Tiny Insalata Caprese
The Wimpy Vegetarian: Tomato and Swiss Tart
Elephants and the Coconut Trees: Tomato Pickle
Taste with the Eyes: Quiche with a Black Quinoa Crust, Heirloom Tomatoes, Spinach, Goat Cheese
Red or Green: Summer Pasta With No-Cook Tomato Sauce
Napa Farmhouse 1885: Heirloom Tomato & Crouton Casserole (Scalloped Tomatoes)
The Mom 100: Chopped Salad with Chicken, Tomatoes and Lemon Thyme Dressing
FN Dish: 10 Ways to Be a Tomato Whisperer

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos." Please visit and let me know what you think.

Wednesday, July 29, 2015

Tomato & Mozzarella Sandwich with Basil-Garlic Scape Pesto

It is No-Cook Week at Food Network and my contribution pairs fresh-from-the-garden tomatoes with Buffalo mozzarella and spicy pesto made with basil and garlic scapes. I know we just had Pesto Week a couple of weeks ago, but this version...classic pesto combined with garlic scapes...is so delicious I couldn't wait to share.

garlic scapes

Garlic scapes are a soon-to-flower stalk that grows at the top of the garlic plant from between the leaves. These "flowers" have to be cut off to ensure the bulb receives the necessary energy required to grow the garlic we know and love. This process is sort of like pinching the flowers off herb plants to aid in their growth. I love the clean, organic look of scapes. They curl into very interesting shapes and make lovely casual floral arrangements that I use for a day or two prior to turning into a delicious treat.

Many people discard the garlic scapes when harvesting. If you grow garlic, do not let this happen. They are an amazingly tasty vegetable that can be used wherever you use garlic, green onions or chives. They taste like a milder version of fresh garlic with a bit less bite while still retaining tons of flavor. They can be chopped up and added to stir-fry, frittata, pasta or sautéed and added as a topping for pizza or bruschetta. You will find many ways to use, but today they are being processed into pesto.

For the sandwiches, I spread a very thick layer of the pesto on a slice of really good, artisan bread. Then I pile ripe, garden grown heirloom tomatoes on top of the pesto, top with fresh buffalo mozzarella cheese and add the second piece of bread. When the temperature is soaring, I eat it just like that. When it is a bit cooler, I grill the sandwich or place in the panini press. Either way...delicious!

Tomato & Mozzarella Sandwich with Basil-Garlic Scape Pesto
(make as many sandwiches as you like)

In-Season heirloom tomatoes. sliced
Buffalo mozzarella, sliced 1/2 inch thick
Basil-Garlic Scape Pesto, recipe follows
Artisan bread, any kind, thickly sliced

For each sandwich, spread pesto on one slice of bread. Top with tomatoes, and cheese and second slice of bread. Cut in half and enjoy!

For non "no-cook" weeks, this sandwich is delicious grilled or placed in a panini press.

Basil-Garlic Scape Pesto
1/2 cup pine nuts
2 oz parmigiano-reggiano cheese, cut into 2 pieces
3 garlic scapes
1/2 tsp. red pepper flakes
5 cups basil leaves (packed)
1/2 cup extra-virgin olive oil, plus additional to top
1 tablespoon freshly squeezed lemon juicesea salt
freshly cracked black pepper

Toast pine nuts in a skillet until just beginning to brown. Remove from heat and allow to cool.

Add cheese to a food processor fitted with the chopping/mixing blade. Process until the cheese is grated. Add cooled pine nuts, garlic scapes and red pepper flakes and process until all ingredients are finely grated. Add half of basil leaves, and 1/4 cup olive oil and process until smooth but with a bit of texture. Add remaining basil, remaining olive oil, 1/4 tsp salt and 1/4 tsp pepper. Process until well mixed. Taste and adjust seasonings if desired.

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