Persimmon Carpaccio.

 

Ingredients:

⅓ cup olive oil

2 ½ tbsp pomegranate juice or blood orange juice

2 ½ tbsp honey

1 ½ tsp chili crisp

½ tsp table salt

3  persimmon sliced thin

⅓ cup pomegranate seeds

⅓ cup chopped pistachio

6 ounces of burrata ( see note)

A few pinches flakey sea salt

Preparations

To a medium-sized bowl add the olive oil, pomegranate juice, honey, chili crisp, ½ tsp table salt and whisk. 5 minutes before serving, drop persimmons into the bowl and toss to coat.

Place the persimmon slices onto your serving platter and top with pomegranate seeds, chopped pistachio, burrata and flakey sea salt.

Note-  Mozzarella has a high water content with less fat and a more elastic texture. Burrata – made with a pouch of mozzarella wrapped around an interior of fresh cream and soft curd – offers a more creamy, buttery, and higher calorie taste experience.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Winter quiche with kale and sweet potato

 Ingredients

2 cups peeled, diced sweet potatoes

2 shallots, cut into thin rings

1 tbsp melted coconut oil, divided

1 cup kale, ripped into bite-sized pieces

1 tsp turmeric pdr

¼ tsp freshly grated nutmeg

¼ tsp flaky sea salt

¼ tsp black pepper pdr

1 store-bought, unbaked pie crust

4 large eggs

½ cup milk

½ cup heavy cream

1 cup crumbled feta cheese, divided

2 tbsp chopped chives

 

 

Method

Preheat the oven to 400 F. Toss the sweet potatoes, shallots and about 2 teaspoons of the coconut oil in a bowl. Drizzle the remaining coconut oil over the kale, massage well, and set aside.

 

Sprinkle the turmeric, nutmeg, salt and pepper into the bowl with the sweet potatoes, and toss well to combine. Arrange in an even layer on a baking sheet and bake 10 minutes. Toss the sweet potatoes to ensure even browning, and arrange the kale on a rack set over a baking sheet. Bake both the sweet potatoes and kale 10 more minutes. Remove from the oven and set aside to cool.

 

Reduce the oven temperature to 350 F. Line a 9-inch pie plate with parchment paper, and place the unbaked pie crust inside. Prick all over with a fork and set aside.

 

In a bowl, whisk the eggs, milk and cream. Toss the cooled vegetables together with half of the feta. Fill the pie crust with the vegetable mixture, then top with the egg mixture. Finish with the remaining feta.

 

Bake the quiche for 45 to 55 minutes, until just set in the middle Allow to cool for at least 15 minutes before sprinkling with chives, slicing, and serving.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Pumpkin Seed Butter Chocolate Eggs

 Ingredients

1/2 cup Pumpkin seeds butter

1/4 cup sifted confectioner’s sugar

1/4 cup oat flour (store bought, or blend rolled oats in a blender or food processor until they turn to flour)

1/8 tsp  kosher salt

2/3 cup semi or bittersweet chocolate chips (vegan if desired)

1 tsp flaky sea salt, for topping (optional)

     

Directions

In a small bowl, use a fork to mix together the Pumpkin Seed Butter, confectioner’s sugar, oat flour, and kosher salt until well combined.

Scoop 1 tablespoon of the Seed Butter mixture out of the bowl and into your palm. Gently roll it into an egg shape and place on a parchment-lined plate or tray. Repeat until all the Seed Butter mixture has been formed into “eggs.” Place them in the freezer for 20 minutes or until firm.

Meanwhile, make the melted chocolate. Pour the chocolate chips into a small microwave-safe bowl, and microwave in 30-second intervals, stirring between each interval. We did three 30-second rounds in the microwave, but every microwave is different.

Take the Pumpkin Seed Butter “eggs” out of the freezer. Gently plop each “egg” in the melted chocolate, tossing with two forks to coat on all sides. Using the two forks, gently lift the chocolate-covered “eggs” out of the melted chocolate mixture and let excess chocolate drip off the eggs and into the chocolate bowl for a few seconds. Place the eggs on the parchment paper and sprinkle the tops with flaky sea salt, if using. Pop them back into the freezer to set for 5-10 minutes, or until the chocolate is fully set.

Enjoy! They can be stored in the fridge or freezer for up to one week.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Sesame-Free Hummus with Pumpkin Seed Butter

 Ingredients

1 (15 oz) can chickpeas, rinsed 

1 clove garlic 

Juice of 1 lemon 

2 Tbsp Pumpkin seeds butter 

1 Tbsp olive oil

Pinch flaky sea salt
 

2 Tbsp water
 

Optional: roasted red pepper, extra olive oil, smoky paprika, dried oregano 

 

Method

This vibrant twist on classic hummus swaps tahini for  Pumpkin Seed Butter, bringing big flavor without the sesame. It’s allergy friendly, party-ready, and comes together in minutes. Just blend, top and serve with chips, veggies or pita. 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Roasted Carrot Salad

  

Ingredients

2 lb rainbow carrots (from about 3 bunches), trimmed, green tops reserved

 

4 large shallots, peeled, trimmed, and quartered

 

5 sprigs fresh thyme

 

2 Tbsp olive oil, plus more for topping

 

1 tsp kosher salt

 

1/4 tsp freshly ground black pepper

 

1/4 tsp crushed red pepper

 

2 tsp. lemon zest (from 1 lemon)

 

Flaky sea salt, for topping

 

 

Directions

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Peel carrots and halve them lengthwise.

Place carrots, shallots, and thyme on prepared baking sheet. Toss with oil, kosher salt, black pepper, and crushed red pepper. Cover baking sheet tightly with aluminum foil. Bake for 15 minutes.

Meanwhile, wash and dry several green carrot tops. Very roughly chop carrot greens to yield about 1/3 cup.

Remove foil; continue baking until carrots are tender and lightly browned, 25 to 30 minutes.

Let vegetables stand on baking sheet for 10 minutes. Transfer to a serving platter, discarding any thick thyme stems. Top carrots evenly with lemon zest, oil, flaky sea salt, and chopped carrot greens. Serve warm or at room temperature.

Including a side that can be served at room temperature in your feast reduces some of the pressure of those final minutes before everyone sits down.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs