#recipe blogs

Gluten Free Peanut Butter & Chocolate Granola Bars

2 cups rolled oats (gluten free)

• 2/3 cup quinoa flakes*
• 1/3 cup gluten free flour
• 1 cup unsweetened shredded coconut
• 2/3 cup maple sugar**
• ½ tsp sea salt
• ¼ tsp cinnamon
• 1 tsp vanilla extract
• 1/3 cup coconut oil, melted
• 2/3 cup crunchy peanut butter
• 1/3 cup maple syrup
• 1 cup dairy free chocolate chips
• Optional Topping: mini dairy free chocolate chips

http://www.hungryhappens.com/recipes/breakfast/gluten-free-vegan-peanut-butter-chocolate-chip-granola-bars.html

Winter Vegetable Tartlets

Ingredients (serves 4):
4-5 Jerusalem artichokes, peeled and sliced into rondelles 
1 fennel, sliced
1 onion, sliced
1 garlic clove, sliced finely
450 g/ 1 pound cèpes/porcini mushrooms (I used the cèpes I picked and froze this fall. You can use any of favourite mushrooms/dried mushrooms)
1 glass of red wine
A handful of chopped fresh parsley
1 roll puff pastry (230 g/ ½ pound) or you can make your home-made version here
Olive oil (for frying)
30 g/ 2 tbsp unsalted butter
2 slices of country bread (discard the crust, place the bread in a food processor to get breadcrumbs)
Parmesan shavings
Coarse salt and black pepper

http://mimithorisson.com/2013/01/16/winter-vegetable-tartlets/

Thin Crust Fig & Prosciutto Pizza

Thin-Crust Pizza Dough

• 1 ½ tsp. active dry yeast
• 1 tsp. sugar
• ¾ cup warm water (about 105°F)
• 1 cup cake flour
• 1 cup plus 3 Tbs. all-purpose flour
• 1 ¼ tsp. kosher salt
• 2 Tbs. extra-virgin olive oil

2 fresh mission figs

• 1 cup arugula
• 3 slices of prosciutto
• 1 tablespoon Mascarpone
• 3 ounces Mozzarella
• 1 ounce Blue Cheese

http://pixelsandcrumbs.com/blog/2013/10/21/fig-prosciutto-pizza

Pear & Fennel Salad w. Colatura & Pine Nuts

1/8 cup Pine Nuts (toasted)

• 1 pear, ripe but on the firm side
• 1 Fennel bulb, shredded, about 2 cups
• 2 scallions, sliced
• 2 tablespoons fresh mint, chopped
• 1 tablespoon fresh parsley, chopped
• ½ teaspoon Red pepper flakes
• 1 teaspoon Colatura
• 1/8 cup Olive oil
• 2 tablespoons white balsamic vinegar
• 1 lemon, juiced
• Salt and pepper to taste

http://pixelsandcrumbs.com/blog/2014/1/17/pear-fennel-salad-with-colatura-pine-nuts

Stuffed Mushrooms

4 large portobello mushrooms (or similar), stalks removed*

• 6 tablespoons olive oil
• Salt and pepper
• 1 small onion, finely diced
• 1 celery stalk, finely diced
• 2 cups finely chopped sun-dried tomatoes
• 2 garlic cloves, crushed
• ½ cup grated parmesan cheese
• 1 tablespoon chopped fresh tarragon leaves
• 4 tablespoons coarsely shredded basil leaves
• 3 ½ ounces Taleggio cheese sliced (or similar, I used Fontina)

http://pixelsandcrumbs.com/blog/2014/2/10/stuffed-mushrooms

Rigatoni w. Cepes

500 g rigatoni pasta
200 g pancetta (diced)
5 large cèpes (sliced, you can also use fresh or dried porcini)
2 small shallots (finely sliced)
2 garlic cloves (finely sliced, one for the sauce, one for the cèpes)
400 ml tomato passata
200 ml red wine (I used a very modest Bordeaux)
80 ml beef or chicken broth
1 tbsp plain flour
Olive oil (for frying)
1 tbsp butter (for cèpes)
1 tbsp butter (for pasta)
Salt and pepper (for seasoning)
1 pinch chilli powder
Grated parmesan cheese (for topping)
A bunch of parsley

http://mimithorisson.com/2012/11/18/rigatoni-a-la-bordelaise-with-cepes/

Chicken Tacos w. Pico de Gallo

• 4 skinless chicken breasts, de-boned
• juice and zest of 1 lemon
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• black pepper, to taste
• 3 tablespoons olive oil

• 2 ripe tomatoes, cubed
• 1 onion, finely chopped
• handful fresh coriander, finely chopped
• 1 tablespoon white wine vinegar / lemon juice
• salt & pepper to taste

• guacamole
• sour cream
• tortillas

http://simply-delicious-food.com/2014/05/20/chicken-tacos-pico-de-gallo/

god stfu grandma