Almond Cake with Lemon Glaze Frosting

I call this the magically moist almond cake! :) I made this cake for my neighbor a firefighter on the front lines of Palisades Fire. We were all so glad he was home, especially his pregnant wife. He only had minor injuries, but his buddies were in the hospital with smoke inhalation and cornea burns. Bless all these firefighters who were/are trying to protect people and property and to those who lost their homes and businesses. It's going to be a long road to recovery in LA, but we can do it by supporting each other. Baking him a cake was the least I could do. 

The recipe is easy peasy and will not take too long to make. 

Preheat oven to 350 degrees

Blend together the following ingredients in a bowl on low for 2 minutes: 

4 Eggs 

10 Tablespoons of softened butter

1 cup of sugar (I use brown sugar)

1 Teaspoon of vanilla extract 

1 1/2 Teaspoons of lemon zest (usually 1 whole lemon)

1/2 Teaspoon of lemon juice

In a second bowl mix the dry: 

1/4 Teaspoon of salt 

1 Teaspoon of baking powder 

1 1/2 cup of almond flour (finely ground) 

1/3 cup of shredded unsweetened coconut 

1/2 cup of coconut flour. (Or you can do 3/4 cup of coconut flour without the shredded coconut

Then mix the wet ingredients into the dry ones. 

Once that is done, you can grease a pan of your choice with butter. 

I tried this in a bunt pan, but it didn’t work well (might work if I had doubled the recipe). The round 9-inch is good or the square pan works well. 

Place batter in pan and bake for 45-50 minutes. 

Lemon Icing

In a bowl, mix together: 

1 cup of confectioner sugar 

2 Tablespoons of lemon juice

(You might need to add more lemon juice to make it more liquid so it drips on the sides).

Enjoy with family and friends. Let's always count our blessings. 

Love, 

Tarabud

Corsican Swiss Chard and Herb Tart

Hello my Foodies, 

This deliciously savory veggie and herb tart might be the perfect extra dish for the holidays. 

This tart was inspired by Chef Ottolenghi. In his new cooking show, he travels through the Mediterranean learning the local cuisine and making his own interpretations of each location's ingredients. A similar tart was made on the Corsican Island off the coast of France. 

This recipe is my interpretation. 

Find what is fresh and local to your area and I invite you to experiment as I have with this veggie tart!

INGREDIENTS

4 cups of chopped Swiss Chard

(one large bundle of leaves at the market)

1 cup of chopped Dandelion leaves 

1/4 cup chopped Parsley 

1/4 cup fresh Lemon Thyme 

2 Tsp of fresh Dill 

2 Tbsp of fresh Oregano

2 Tbsp of Mint

1 Tbsp of Basil 

2 chopped Shallots 

3 bulbs of chopped Garlic 

1 Tbsp of pine nuts 

8 ounces of Feta cheese

(sheep and goat Feta if you can find it)

1 Tbsp of Lemon zest and a squirt of Lemon

2 Tablespoon of Olive Oil

4 -5 zucchini flowers 

Pastry dough

 

INSTRUCTIONS 

First Preheat oven to 375 degrees Fahrenheit. 

Next, roll out the pastry dough in a pie dish so that you have a circle and can easily fold the edges over. Now, cut and chop all veggies and herbs to easily add to the skillet. 

In a large skillet, start by adding one tablespoon of Olive Oil and cooking shallots and garlic on low to medium heat, so they don't burn. When shallots are translucent, add the Swiss Chard, Dandelion, Oregano, Mint, and Thyme. 

Toss this frequently and add a small squirt of lemon and the lemon zest.

Toss only for a few minutes, then place that lightly-tossed veggie and herb into the raw pie shell. 

Next, cut Feta into long rectangles and lay them out from center. 

Place the zucchini flowers between the feta slices. 

 Sprinkle the pine nuts on top. 

Drizzle the entire tart with 1 Tablespoon of Olive Oil. 

Cook in the oven for 30-40 minutes or until party dough is browned. 

Once out of the oven add basil leaves and dill herb. 

Allow a few minutes to cool and serve cut slices, making sure each slice has a feta piece.

Enjoy this healthy dish with friends and family!

I hope this dish brings you lots of savory joy.

~Tarabud 

p.s. Let me know in the comments what herbs you have in your garden! 

Herbs & Flowers Growing in my Garden

Zucchini Flower

MInt

Parsely & Dill

Italian Oregano

Lemon Thyme

Sweet Basil

Easy Peasy Chia Pudding recipe!

 

Hi, Enjoy my easy peasy Chia Pudding recipe!

I love this recipe so much because it's easy to make and oh-so healthy! 

Watch the video below if want to follow along while you are making it. 

 https://youtu.be/iTBHPFLTxWk

Ingredients: 

4 Tablespoons of Chia Seeds

1/2 Teaspoon of Green Match powder 

1/4 Teaspoon of Vanilla Extract 

1 Teaspoon of Maple syrup

1 handful of blueberries 

or 

1/2 a banana sliced 

1 cup of Oat Milk 

or 

your favorite milk

Directions: 

Place all items in a Mason Jar.  

Put the lid on securely, and shake the jar very well before placing it in the fridge for 2-3 hours. 

Let me know how you like this recipe below

Lots of love from California, 

~Tarabud

Kale & Potato & Blue Cheese Frittata - Saturday Brunch

It has been a while since I made a Saturday Frittata.

Today I share this delicious Frittata recipe that is very easy to make. 

Ingredients: 

6 eggs

5 small to medium potatoes 

1 shallot

3 kale leafs

1 heaping Tablespoon of Blue Cheese 

1 heaping Tablespoon of parmesan

1 Tablespoon of Green tomatillo salsa

2 Tablespoon of olive oil 

2 Tablespoons of chicken broth

1/4 teaspoon of salt 

Pepper to taste 

Directions 

I like to boil the potatoes first, cool them, peel the skins, and cut them into cubes. It helps to do this the night before, especially if you wake up hungry. 

Use an iron skillet (I highly recommend the investment because it makes all your food taste divine not to mention the even heating it provides). Using one Tablespoon of olive oil, saute the chopped shallots on medium heat till they are translucent. Place them on a plate to the side. Next, chop the 3 kale leaves into bite sizes. Add 2 Tablespoons of chicken broth and lightly steam the kale with the lid on. Set the kale on a plate to the side. 

In a bowl, whisk the 6 eggs with salt. 

Turn the oven Grill on and set the oven shelf to the top level. 

Add more olive oil to the iron skillet and brown the potato cubes on medium heat. When the potatoes are golden brown on the edges, add the whisked eggs, shallot, kale, green salsa, blue cheese crumbles (I like Point Reyes but a French one will work), and finally the parmesan. Cook for a few minutes till you lift the frittata and it's cooked on the bottom.  You can check it by lifting it with a butter knife. 

Lastly, place the iron skillet on the top shelf of the oven for 5 minutes to cook the top. 

It should look this delicious when done and the egg is cooked through.

 Enjoy this Frittata that serves up to 4 people when quartered. 

Wishing you a lovely Saturday morning with family and friends. 

Boun Appetito 

-Tarabud 

Find Audio Directions: 

https://soundcloud.com/foodie/kale-potato-blue-cheese-frittata-recipe

 

Happy New Year's brunch Idea

 

    Happy New Year 2024! 

Dragon year is starting on Feb 10 and should bring lots of good luck and success in all your endeavors.

Be gentle on yourself to fulfill all your New Year resolutions in the first month. Take it nice and easy. Persistence is key to reaching any goal. 

This includes making special meals for your family. 

This little brunch idea started out with leftover sushi rice and turned out quite festive in the end.

The Christmas dishes help of course to make it picture perfect. 

Using an iron skillet (because it gives the food the best flavor) I sauteed some asparagus in chicken broth and then tossed them in pesto sauce from the previous night. 
I warmed a previously boiled potato in the iron skillet on the side as well.

I plated these on warmed plates. 

Then I fried an egg for myself and two for the hubby. 

Adding some raspberries really gave this plate extra cheer! 

I was drinking chai tea, but coffee or a cocktail would have also paired well. 

Wishing you much wellness, creativity, and happy meal-making in 2024!

~love 

Tarabud 

Mango & Rhubarb Crumble

Hello Summer! 

Excited to share this delicious recipe with you! 

This recipe came from not having strawberries to add to the rhubarb. Fortunately, it turned out fantastic and was a big hit in this household! It's relatively easy to make. and I recommend you add a scoop of vanilla ice cream to make it even more delightful when it's out of the oven. 

Preheat oven to 375 degrees. 

Crumble top Ingredients

1/4 cup of sugar

2 tablespoons of corn flour 

1/3 cup rolled oats 

1/3 cup of shredded coconut (unsweetened) 
1/3 cup of butter (melted)

1/2 cup of flour (gluten-free flour if you need it)

Main Ingredients

2 cups of rhubarb (cut into 1-inch pieces)

3 cups of mango

1 tablespoon of lemon

1/2 cup of brown sugar 

2 Tablespoons of maple syrup

1 Tablespoon of pumpkin spices  

 

Directions

1. In a large bowl mix mango, rhubarb, sugar, lemon juice, maple syrup, and spices. 

2. In a second bowl mix shredded coconut, butter, flour, and oats, corn flour. Add a tablespoon of water if needed to make it less dense. 

3. Place the mango and rhubarb mixture into a 8x8 inch baking dish and then pour crumble mixture. 

4. Bake in a oven until the top is golden brown, about 1 hour.  

Serves 4 people amply. 

Enjoy with family and friends! 

Lots of Love, 

~Tarabud

Vegetarian Mushroom "Meatloaf"

 

Veggie Mushroom "Meatloaf"  

So often one is trying to eat healthily and can't think of anything to make. This Vegetarian "meatloaf" recipe is satisfying with mushrooms, rice, nuts, and herbs that will awaken your taste buds. Not to mention the good amount of parmesan cheese in this recipe making it extra savory. The texture is the most special part- as if eating a real chunky meatloaf. I would almost consider this a casserole especially since my loaf pan was MIA, and I had to use a medium casserole baking dish. It still turned out great! If you are brave you can take it to a Thanksgiving dinner or for a Christmas Dinner. Your friends and family just might be pleasantly surprised! 

Ingredients: 

3 oz Baby Bella mushrooms

3 oz Shitake mushrooms 

4 eggs

1 cup greek cow yogurt/or goat yogurt

1/2 cup Walnuts, lightly toasted 

1 cup Parmesan cheese grated fine 

1 1/2 cups of cooked white rice/or brown rice

2 Shallots 

3 Cloves of garlic

2 Tbsp flat leaf parsley, fresh 

1 Tsp Marjoram, dried 

1 Tsp Sage, dried 

1 Tsp Thyme, fresh 

1/2 Tsp Black pepper 

1 Tsp Sea Salt
2 Tbsp Olive Oil 

The recipe requires a bit of time. 

1. You want to first cook the rice so that you have it ready to mix in with the other ingredients. 

2. Do a quick toasting of the walnuts in the oven. I used my bottom griller on low for 2 minutes. The first batch I left in there for too long, and had charred bits. No Bueno. Use your timer.

3. Pre Heat oven to 375 degrees. 

4.  Saute with a tablespoon of olive oil the mushrooms, onions, garlic, herbs, and spices. Not for very long. Just 2 minutes to soften. *(I think this step does release some flavor, but I have even put this mushroom mixture into a bowl without this step and it turned out just as well!) 

5. In a big bowl: beat the eggs with salt and pepper, then combine the rice, nuts, yogurt, cheese, parsley, and mushroom mixture from above. Add one more Tablespoon of olive oil. 

6.  Line your loaf pan or casserole pan with parchment paper. Pour the mixture into the pan 

7. Bake for 1 hour and 15 minutes. For the last 15 minutes, I cover the pan with foil.  

Serve hot, with a side of cranberries (I made those the day before). I served it with butter lettuce, cucumber salad, and a dash of balsamic vinegar. Any side dish will do! 

Happy Holidays!

~Tarabud 🌲🎁

Gingerbread Cake For the Holidays

Happy Holidays from Sunny California! 🎄🎅

Nothing makes a household happier than a Gingerbread Cake with walnuts!

Well... maybe Santa Clause coming down the chimeney.  In all seriousnes for a moment, 

I find this is one of the most heartwarming desserts during the holidays.

Also, with the oven on for baking, your home will be nice and warm!  

This is a gluten-free version, but you can make this recipe with regular flour and it will turn out just as good.

Also, nuts are optional, but they do add more texture to each bite.  

Ingredients : 

•         ▢½ cup light brown sugar
• ▢3/4 cup molasses
• ▢½ cup unsalted butter ( alternate: 1/4 cup of butter and 1/4 cup applesauce)
• ▢¼ cup plain Greek yogurt
•         ▢ 2 eggs at room temperature
• ▢1 teaspoon vanilla extract
• ▢2 ½ cups Gluten-free flour
•    ▢1 teaspoon baking soda
• ▢1 teaspoon baking powder
• ▢½ teaspoon salt
• ▢2 teaspoon ground cinnamon
• ▢1 teaspoon ground cloves
• ▢1 teaspoon heaping of pressed fresh ginger 
• ▢¼ teaspoon nutmeg
• ▢1 cup boiling water
• ▢1 Tablespoon of powdered sugar
• ▢1/4 cup of chopped walnuts (optional)
  
  

  

  Mixing the walnuts in before the boiling water
  
  

  
  

Simple Instructions

1.  Preheat oven to 350 degrees F

2.  In a large mixing bowl, cream butter, and brown sugar until light and fluffy

3.  Add molasses, yogurt, eggs & vanilla and beat on medium until well mixed.

4.  In a separate bowl, whisk together all dry ingredients until blended.

5.  Add dry ingredients, slowly, to wet ingredients until mixed. I use a sifter and snowflake the dry      

     ingredients into the wet ones. It takes longer but it works well to blend them.

6.  Blend in boiling water.

7.  Immediately pour into greased and floured cake pan, and bake for 45-55 minutes, or until a 

     toothpick comes out clean.

8.  This recipe can also be made in small loaf pans and will bake faster at 20-30 minutes.

9.  Use a sifter to sprinkle powdered sugar on the cake. 

Enjoy with family and friends! 

Happy Holidays! 

~Tarabud

La Cruz de Comal Organic Winery Discovery

Cruising through the Texas Hill Country on Father’s Day with my in-laws, we discovered a gem of a winery! Organic winemaking is not all that common yet in Texas but at La Cruz De Comal Winery in New Braunfels, Texas, proprietor Lewis Dickson is pioneering the making of wine, the old-world Italian way. Lewis’ organically produced wines and tasting room are nothing short of fantastic. 

His unique and upscaled rustic tasting room was built from materials on his estate. He was inspired by French wineries, and the atmosphere inside the air-conditioned building is nothing less than transportive. According to Lewis, who greets you at the door with a plethora of information on winemaking, he had been fascinated with making wine since a very young age and was most enamored with the traditional ways of making wine in small batches with no additives, and aging the wine in oak barrels. His wines are made in small batches without sulfites or extra processing which is something Lewis is very proud of. The organic wine he is making because of his wine principles is showing some delicious results for us wine drinkers. The red wines we tasted were clean, crisp, peppery, and one blended batch was exceptional. One of his wines shone the brightest and is the reason why I am featuring it on my blog.

The 2017 Naranja Fabulosa wine, is more akin to an Italian Amaro. Lewis made this “wine” with 100% Estate Blanc Du Bois grapes, fortified with high-end Brandy and infused 6 months with estate-grown herbs and citrus peels. The wine served chilled, has a large citrus and earthy aroma. Upon tasting, you are tantalized by the bouquet of fresh herbs, ginger, lavender, and orange leaving you with a gentle long finish. Simply divine.

Now let's discuss the difference between an Italian amaro and vermouth. Yes, an amaro is similar to vermouth. Both are commonly enjoyed before dinner (aperitif) and both are infused with lots of herbs. But, according to Daniel de la Nuez and Aaron Fox of Brooklyn-based Forthave Spirits, “Vermouth must have a wine component while that is optional for an amaro. If the character and balance are primarily wine, it’s vermouth, if the wine is not the most dominant ingredient it can be an amaro.” Therefore, vermouth can be an amaro, but an amaro cannot be vermouth.

The Naranja Fabulosa wine could be an excellent vermouth replacement for cocktails, but I recommend it mostly as a dinner aperitif, served chilled. The complexity of this wine (secret vermouth) will not disappoint! 

Salute! 

Amore! 

Soldi! 

All in that order! 

~Tarabud