Love by Day

Apple Cake

apple_cake

Welcome to the 5th day of Fresh Tasty Valentine.  I’ve had such a fantastic time the past few weeks coming up with these recipes, and hopefully you’ll want to share the with your valentine.  Since I started with a soup I figured it was fitting to finish with a dessert – one that’s on the healthier side at that!  Envy Apples started in New Zealand with a mission to make a better non-GMO apple and I’m rather certain they have succeeded!  Now they have expanded to Washington state, allowing them to offer in season apples nearly year round.  While I debated using mine in a savory dish, in the end my sweet tooth won out.  Plus after the success with the hemp seeds in recreating a nutty taste I wanted to see if I could do that again.

Cinnamon Apple Cake

Serves 8-10

Ingredients

1/2 cup unsalted butter, softened

1/4 cup white sugar

1/4 cup brown sugar

2 eggs

1/4 tsp vanilla extract

1 tsp cinnamon

1/4 tsp salt

1/2 tsp baking soda

1 1/4 cup flour

1/2 cup hemp seeds

2 apples, shredded and juices reserved

Instructions

  1. Preheat oven to 350 and lightly grease a bundt pan (unless silicone)
  2. Cream together the butter and sugars for ten minutes, then beat in the eggs one at a time before adding the vanilla, cinnamon, and sugar.
  3. In a separate bowl, stir together the flour and baking soda. Slowly mix into the butter mixture until just mixed.
  4. Fold in the apple and reserved juice.
  5. Bake for 45 minutes then turn oven off. Allow to sit in oven for 15 minutes before removing to a cooling rack.
  6. Cut and Enjoy!

Notes

To get as much juice as possible, shred the apples over a bowl or dish with a thick lip.

http://dancingveggies.com/2016/02/love-by-day.html

Needless to say this cake was a total success!  The hemp seeds added the perfect nutty taste and texture, would easily have guessed the cake had walnuts in it.   Just one more reason why you should enter the giveaway if you haven’t already.  Plus as a bonus the envy apples come with an apple corer that is so easy to use that I managed it one handed while wearing a certain little fussy one.

 

Every Sound

Sundried Tomato Pesto

pasta_sun_dried_tomatoes

Greetings and welcome to day four of Fresh Tasty Valentine – the brainchild of always fabulous Cam of Culinary Adventures with Camilla.  Today’s post features ingredients from two of our incredible sponsors: Gourmet Gardens and Bob’s Mill both of which have products you can win as part of the giveaway.  The hemp seeds used in today’s recipe are easily the most unique product I’ve worked with in a long time and one that I was a bit nervous about due to my hops allergy.  Hemp and Hops are cousins if you will and I’ve had skin reactions to hemp bracelets in the past, but I couldn’t pass up the opportunity to try a potential pine nut replacement.  So I started by pouring a few seeds in my hand (no reaction) before trying a few and waiting an hour – no reaction!  Plus they were just as nutty tasting as the reviews promised.

Every Sound

Ingredients

1/4 cup extra virgin olive oil

1/4 cup Parmesan cheese or nutritional yeast

1/2 cup hemp seeds

1/2 cup sundried tomatoes

1/2 tbsp chunky garlic Gourmet Garden Paste

1 tsp basil Gourmet Garden Paste

Instructions

  1. Place all ingredients in a small food processor and blend for 5 minutes. Sauce should be chunky but well mixed.
  2. Stir into your favorite pasta, serve, and enjoy!
http://dancingveggies.com/2016/02/every-sound.html

For a vegan twist, switch out the chunky garlic paste with three garlic cloves and then toss with your favorite vegan pasta.  For another twist, use as a sauce for pizza topped with some roasted vegetables or a chunky dressing for a salad.

If you haven’t entered the giveaway yet – what are you waiting for?!?  This meal totally fits the bill for quick and easy, can even prep the pesto earlier in the day (or the night before) for an even quicker meal.  I’ve also had luck freezing pesto using ice cube trays, just pop out when frozen and store in a freezer bag until time to use them.

Note: I received these products for free as part of my participation in Fresh Tasty Valentine.  However I was not required to write a review of the products and with that all opinions are my own.  

A Certain Smell

Rosemary Popovers

Rosemary Popover

Welcome to day three of Fresh Tasty Valentines!  I’ve been having so much fun with this blog party thanks to all the fantastic sponsors and bloggers that have joined in.  One of my favorite things about events like this is being exposed to new-to-me vendors – such as Casabella.  When I received their Clip n Strip shears I think all my herbs gave  sigh of relief as I would no longer be torturing them with dull shears or nails in my attempt to get some herbs.  These shears are rather fantastic, especially since they have this awesome little notch in the handle for stripping the leaves off the stem.  Needless to say these scissors made quick work of the rosemary needed for these aromatic treats.  for best results, make sure the eggs are at room temperature and resist the urge to peek as they are baking – just trust in your oven as best you can!

Rosemary Popovers

Makes 6 popovers

Ingredients

2 eggs, room temperature

1 cup milk, room temperature

1 cup flour

1/2 tsp salt

2 sprigs fresh rosemary (about 1/ tbsp)

Instructions

  1. Preheat oven to 425
  2. Beat the eggs and milk together and set aside.
  3. In a medium bowl, stir together the salt, rosemary, and flour then quickly fold in the egg and milk mixture stirring until just mixed.
  4. Pour into jumbo muffin tins (or custard dishes) until 3/4 full. Bake in oven for 10 minutes, then reduce heat to 350 and cook for an additional 20 minutes. Turn oven off and allow to sit for 5 minutes before removing to a cooling rack.
  5. Serve and enjoy!

Notes

Popovers are cooked when they pull away from the sides

http://dancingveggies.com/2016/02/a-certain-smell.html

Are they a dessert or are they a side dish?!?  I served them both ways and suspect they would also be fantastic as a breakfast item with some runny eggs.  Since I don’t have a proper popover pan, I use a jumbo muffin tin which works perfectly.  Now, have you entered the giveaway for a chance to win your own shears? herbs? or zester?

Note: I was gifted the shears and a garlic roaster as part of participating in Fresh Tasty Valentine however all opinions are my own.   

Prince Charming Would

 Sweet Garlic Brussel Sproutsbrussel_sprouts_tlish

Welcome to day two of #FreshTastyValentines!  Today’s post almost didn’t happen, thanks to Mother Nature dropping over 30 inches (!!!) of white stuff last week.  Since I had worked with T. Lish products before I had plans for the Sweet Garlic sauce that involved one of my favorite vegetables – but I needed my sauce.  Thankfully the snow melted and mail service returned to normal and my sauces arrived.  All I had to do was decide if I wanted to marinate the sprouts or start them off with some oil and then caramelize them in the sauce  In the end, I decided to caramelize them since my better half does prefer his sprouts VERY well cooked.

Prince Charming Wood

Serves 4-5, as a side

Ingredients

2 tbsp olive oil

1 lb brussel sprouts, halved

2 cloves garlic, diced

1/3 cup T. Lish Sweet Garlic sauce

Instructions

  1. Heat the olive oil in a deep saute pan over medium heat. Add the sprouts and garlic and continue cooking for 5-7 minutes allowing the leaves to brown.
  2. Turn heat to low and stir in the sweet garlic sauce, tossing well. Cook on low heat for another 5-7 minutes and then turn to medium high for a final 3 minutes.
  3. Once the outer leaves have started to caramelize, remove from heat and allow to sit in the remaining sauce for a minute before serving.
http://dancingveggies.com/2016/02/prince-charming-would.html

This recipe came together in record time – making it the perfect side dish for crazy night.  The sweetness of the sauce goes perfectly with the slight tartness of the sprouts, making it hard to resist eating the entire dish.  If by any chance you have any leftovers, heat them up in a sauce pan or toaster oven in order to preserve the crunch of the leaves.  However I doubt there will be any left!

I received three T. Lish sauces for free as part of participating in FreshTastyValentines.  All comments and opinions are my own!

Like a Cannonball

Thai Corn Soup

thai_corn_soup

 

Welcome to my first of five posts for #FreshTastyValentine!  I’m starting things off with a simple and delicious soup that’s delicious hot or cold, so perfect for the insane weather that has been happening here on the East Coast.  This soup also works well with my New Years resolution to keep things quick and simple as it comes together super quick – partially because of the fantastic herb pastes from Gourmet Gardens.  Inspired by a vegan soup I made years ago from a cookbook Joe had, one that apparently did not make the move to Baltimore, I knew that that lemongrass paste would be the perfect addition.  I also used the Thai Seasoning paste in place of the curry seasoning (tho I think the original original recipe called for paste) – always better to go organic and natural!

Like a Cannonball

Serves: Serves 4-5

Ingredients

1 tbsp olive oil

1 bunch spring onions, sliced white and greens (separated)

3 cloves garlic, diced

1 tsp Gourmet Garden lemongrass paste

1/2 tbsp Gourmet Garden Thai seasoning paste

2 cans coconut milk

2 1/2 cups 2% milk

4 cups frozen corn

Instructions

  1. Heat the olive oil in large sauce pan or dutch oven over medium heat. Add the white part of the spring onions along with the garlic. Cook for 5 minutes and then add the two pastes and cook for an additional 5 minutes stirring frequently to preventing burning.
  2. Add the coconut milk and regular milk and bring to a hard simmer before adding the frozen corn. Cover and reduce heat to low, cooking for 20 minutes.
  3. Serve and enjoy topped with the green pieces of the spring onions.
http://dancingveggies.com/2016/02/like-a-cannonball.html

As a bonus, this soup is super easy to clean up from as the pastes mean no cutting board and the soup is made in one bowl.  Perfect recipe for a crazy weekday (or weekend) night.    I love that with these pastes all I have to do is unscrew the lid – one less step is always welcome.  Huge THANK YOU to Gourmet Gardens for sending me such incredible items.  For your chance to win the Gourmet Gardens herb package (or one of the many other prizes) be sure to check out my intro post to Fresh Tasty Valentine!

 

Quick note that the Gourmet Garden pastes do contain whey so they aren’t vegan but they are gluten free.  However, their dried herb are just that making them vegan, gluten free, and perfect.