Blueberry Peach Coconut Crisp

INGREDIENTS

 
For the topping:

• ½ cup cooked quinoa
• ½ cup quick cooking oats
• ½ cup almond flour
• ¼ t. cinnamon
• 2 t. coconut oil
• ¼ cup unsweetened shredded coconut
• 2 T. agave nectar
• ¼ cup chopped walnuts

For the filling:

• 4 medium peaches, cored and sliced
• 6 oz. blueberries
• 2 T. lemon juice
• ½ t. vanilla extract
• ¼ cup honey

DIRECTIONS

1. Whisk together the quinoa, oats, almond flour, shredded coconut and cinnamon. Cut in the coconut oil and agave nectar.
2. Toss the sliced peaches with the lemon juice. Add the blueberries and cinnamon and mix well. Mix in the honey and vanilla extract. Pour into a greased (I just used a little coconut oil but if your pan is well seasoned, you may not have to grease it at all. The one I used is still fairly new so I added a layer of coconut oil to it.) 10 inch cast iron skillet or a baking dish. Top with the topping and then sprinkle with the chopped walnuts.
3. Bake at 350° for 40-45 minute or until the fruit is bubbly and the topping is slightly browned.
4. Serve with coconut whipped cream, if desired.

Recipe Author: Thisgalcooks

Bok Choy and Kale Fried Rice With Fried Garlic

INGREDIENTS

For the Fried Garlic:

• 1 whole head of garlic, minced
• kosher salt
• ¼ cup vegetable oil

For the Fried Rice:

• 3 cups day-old cooked jasmine or short grain rice
• 2 cups chopped kale (about 4 oz.)
• 2 cups chopped bok choy (about 4 oz.)
• 1 serrano chili, finely minced
• ¼ t. ground white pepper
• 1 t. soy sauce

DIRECTIONS

1. Heat oil in a small saucepan over medium heat until shimmering. Add garlic and cook, stirring. Cook until garlic is light golden brown, 6 to 8 minutes, then immediately strain. Transfer garlic to a paper towel-lined plate to cool. Reserve 2 T. garlic oil.
2. For the Fried Rice: Heat 1 T.  garlic oil in a wok over high heat until smoking. Add the kale and bok choy, season with salt, and stir-fry until the vegetables are bright green and barely wilted, about 1 minute. Transfer to a bowl and set aside.
3. Heat 1 more T.  garlic oil in the wok over high heat until smoking. Add reserved raw minced garlic and chili and cook, stirring, until fragrant, about 15 seconds. Add rice and stir immediately, breaking up any large chunks and adding remaining garlic oil as necessary to prevent sticking.
4. Season rice with salt and white pepper, then add soy sauce. Return kale and bok choy to rice and toss to combine. Transfer to warm serving bowl and sprinkle generously with fried garlic. Serve immediately.

Recipe Author: Serious Eats

Chilean Potato Puffs

INGREDIENTS

• 2¼ lbs. baking potatoes, peeled and cut into 2-inch chunks
• Salt
• 1 large egg, beaten
• 1 T. unsalted butter
• 2 T. nonfat dry milk
• 2 T. freshly grated Parmigiano-Reggiano cheese
• ½ cup all-purpose flour
• Pinch of freshly grated nutmeg
• Vegetable oil, for frying

DIRECTIONS

1. Put the potatoes in a large saucepan and cover with water. Add a large pinch of salt and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain the potatoes and return them to the saucepan. Cook for 1 minute over high heat, shaking the pan frequently to dry out the potatoes.
2. Pass the potatoes through a ricer into a large bowl. Stir in the egg, butter, dry milk, cheese, flour and nutmeg; season with salt. Using floured hands, roll the potato mixture into 1-inch balls; you should have about 60.
3. Preheat the oven to 350°F. In a large nonstick skillet, heat ½-inch of vegetable oil until shimmering. Working in batches of about 12, fry the potato balls over moderately high heat until they are browned on 3 sides, 2 to 3 minutes per side. Drain on paper towels, season lightly with salt and transfer the potato balls to a large rimmed baking sheet. Repeat with the remaining balls.
4. When all of the puffs are fried, reheat them in the oven for about 10 minutes. Serve at once.

Recipe Author: Food and Wine

Stuffed Pork Loin with Artichokes

INGREDIENTS  

• ½ cup butter
• 2 T. olive oil
• 6 medium green onions, chopped (about ¾ cup)
• 2 T. minced garlic
• 3 cups chicken broth
• 2 cans (14 oz. each) artichoke hearts, drained and chopped
• 3 cans (8 oz. each) mushrooms, pieces and stems, drained
• 2 T. chopped fresh parsley
• 1 t. ground black pepper
• 1 package (14 oz.) Herb Seasoned Stuffing
• 1 center-cut boneless pork loin roast, butterfly (5 to 7 pounds)
• garlic powder

DIRECTIONS

1. Preheat the oven to 400°F. 
2. Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil.
3. Remove the skillet from the heat. Add the stuffing and mix lightly.
4. Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
5. Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
6. Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.

Recipe Author: Epicurious