The Tomato Tart http://www.thetomatotart.com Handmade, Homemade, Gluten Free, Mon, 02 Mar 2015 01:59:58 +0000 en-US hourly 1 Gluten Free Boxty AKA Irish Potato Pancakes http://www.thetomatotart.com/recipe/gluten-free-boxty/ http://www.thetomatotart.com/recipe/gluten-free-boxty/#comments Tue, 24 Feb 2015 11:00:36 +0000 http://www.thetomatotart.com/?p=5031 I can’t say that I nabbed my man by making these gluten free Irish potato pancakes, but I can tell you that everyone who’s tried them has proposed marriage. Okay, fine, no one proposed marriage, but our Irish friend Mike liked them a bunch and complimented me profusely. Close enough?

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Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party. from http://www.thetomatotart.com

Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party.  from http://www.thetomatotart.com

Gluten Free Boxty Recipe for St. Patrick’s Day

This post is sponsored by Gourmet Garden herbs. Though I received monetary compensation for this post, my opinions are entirely my own. I only work with brands I love and that I feel will be useful for my readers. In addition, some links to books or products I mention may be affiliate links.

When brainstorming ideas for St. Patrick’s Day, I thought of my friend Siobhan. Siobhan is from Dublin, and I have had the extreme pleasure of eating her tasty food for many years. We’ve lived together a couple of times in the past, and one of my favorite things about it was coming to the smell of a hot curry on the stove. On weekends, I often arose to a hot cuppa, the New York Times, and the sizzle of spuds in a cast iron pan. Jump straight to the recipe.

Siobhan and I at my 30th birthday pajama party!  Look at my eyebrows EEP!

I knew I wanted to make a potato dish as a nod to my good friend. Colcannon and champ crossed my mind, but as I dug deeper, I thought of the potato cakes that my mom had made when I was growing up. Leftover mash always became potato pancakes. Siobhan did the same exact thing. In Ireland, it’s called boxty, and boxty is such a fixture of life in some parts of Ireland, there is even a nursery rhyme:

Boxty on the griddle,
boxty on the pan,
If you can’t bake boxty
sure you’ll never get a man

I can’t say that I nabbed my man by making these gluten free Irish potato pancakes, but I can tell you that everyone who’s tried them has proposed marriage. Okay, fine, no one proposed marriage, but our Irish friend Mike liked them a bunch and complimented me profusely. Close enough?

Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party.  from http://www.thetomatotart.com

I looked at a ton of recipes on the web and I think there are as many recipes for boxty as there are Irish grandmothers. What I didn’t find were a ton of gluten free boxty recipes, but lucky for me, it is a very simple task to convert the basic formula. I started with the recipe from a fantastic cookbook by Clodagh McKenna , Clodagh’s Kitchen Diaries: Delicious Recipes Throughout the Year.

I decided I wanted to stray a bit from Clodagh’s recipe in that I wanted to spare you rolling the dough. I also knew I wanted to spice things up a little, so I added some Gourmet Garden lightly dried parsley and some of their lightly dried chili. The result is a brightly flavored potato pancake with just a hint of heat. The herbs add a pretty bit of color to the potatoes, too!

If you’re not familiar with Gourmet Garden’s lightly dried herbs, I can’t recommend them highly enough. They’re nothing like the freeze dried, dusty-flavored herbs you might remember lingering at the back of your mom’s spice cabinet. They’re pretty amazing and keep for a month in the refrigerator once opened. Though I love growing my own herbs, my parsley and cilantro (my favorites) never last through the winter. I hate it when I buy a bunch of herbs only to have them turn into a slimy mess within a couple of days. When I first had the opportunity to try these, I was blown away by the way they completely rehydrate as soon as they’re in the proximity of moisture. Even a little steam does the trick.

Gourmet Garden Lightly Dried Herbs

These gluten free boxty come together really quickly especially if you have leftover potatoes. They make a great light meal for Meatless Monday when served aside some cabbage or kale. Of course, if you ask my husband and our friend Mike these gluten free potato cakes are a pretty killer snack. Though I haven’t tried to serve these to my friend Siobhan, I’ll venture a guess that she’d approve.

Gluten Free Boxty Recipe

Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party. from http://www.thetomatotart.com

These gluten free Irish potato pancakes (boxty) are very simple to make. Choose a potato that is not too crumbly or starchy. I like red potatoes here. Be sure to choose potatoes that are all roughly the same size to ensure even cooking. This recipe adapts very well. Try adding crumbly bacon to the mix, or a bit of finely grated Irish cheddar. Green onions are amazing in these too! Have fun and happy St. Patrick’s Day.

  • Makes 8 potato pancake patties (boxty)
  • 3 lbs red potatoes
  • ½ cup sour cream, greek yogurt, or creme fraiche
  • 2 eggs, lightly beaten
  • ¼ cup gluten free flour mix (I used 3 tablespoons extra fine brown rice flour and 1 tablespoon tapioca starch)
  • 2 tablespoons Gourmet Garden Lightly Dried Parsley
  • 1 teaspoon Gourmet Garden Lightly Dried Chilies (optional)
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons of butter
  • 1 oz Irish cheddar, finely shaved or grated (optional)
  • Extra lightly dried parsley for garnish
  1. Fill a pot with cold water high enough to cover the potatoes by an inch. Bring to a boil over high heat and cook until you can easily pierce the largest potato with a fork. Immediately plunge the hot potatoes into a bowl of ice water. Use your finger to gently push the skin aside and remove all the skins.Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party. from http://www.thetomatotart.com
  2. Mash potatoes with a fork or potato masher add sour cream and eggs and stir to combine.
  3. In a separate bowl, mix flour, parsley, and chilies with salt and pepper and add to the potato mixture.Stir very well to combine. Using your hands, form the potato mix into 8 equal patties.Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party. from http://www.thetomatotart.com
  4. Heat a large cast iron skillet on medium high heat. Add a bit of butter, and as it melts, swirl the pan to spread the butter.
    Cook patties on medium high for 4-6 minutes on each side, they should be crusty and golden. Serve with Irish cheddar and herbs.

Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party. from http://www.thetomatotart.com

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Healthy Whole Grain Salad with Citrus http://www.thetomatotart.com/recipe/healthy-whole-grain-salad/ http://www.thetomatotart.com/recipe/healthy-whole-grain-salad/#comments Fri, 20 Feb 2015 22:29:59 +0000 http://www.thetomatotart.com/?p=2794 A gluten free oat groat salad studded with blood oranges,, kumquats, and mandarins can brighten even the darkest of days. Festooned with creamy chevre and peppery arugula then dressed with vanilla bean champagne vinaigrette, who can resist a salad like this?

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Gluten Free Whole Grain Salad with Citrus from www.thetomatotart.com

Gluten Free Whole Grain Salad with Citrus from www.thetomatotart.com

This healthy whole grain salad is gluten free and vegetarian. Made from gluten free oat groats and a mix of beautiful citrus, like blood orange, mandarin, and kumquat, it is finished with a really special vanilla bean vinaigrette, pistachios, and goat cheese. This is a hearty salad with tons of flavor. Perfect for a lovely lunch or dinner.

Healthy Whole Grain Salad with Citrus

Almost exactly one year ago, my back was so bad that I took three months off work. I considered back surgery, and really struggled with what it meant to be unable to do the work I’d done my entire adult life. While I was off work, I also had a cooking accident, which almost cost me a fingertip. It was a rough patch to say the least.

A few weeks ago, while getting ready to have my friends Lani and Tom for dinner, something snapped in my back. I acted fast this time, going on steroids, getting an epidural shot right away and doing pilates at home as well as my physical therapy exercises that I’ve become all-too familiar with.Three Citrus Farro Salad with Goat Cheese and Vanilla Bean Vinaigrette

Then came another cooking accident- this time a burn from hot butter and spices, stretching from my neck to my solar plexus. It looks like a map of Hawaii, and it hurts like mad.

Worse than the pain, is the fear. I’ve been here before, and I am not the kind of person who likes to be in stasis. Recently, I’ve let this fear completely paralyze me. There have been no posts here, no meals photographed, no recipes written.  I’ve been stuck, and unable to push myself from the ledge.

Three Citrus Farro Salad with Goat Cheese and Vanilla Bean Vinaigrette

I keep thinking of my friend Michael Procopio. We dined together a few months ago when he was suffering from a bout of writers block coupled with a case of serious perfectionism.  I went back to reread the piece he was working on at the time of our dinner. One line jumped out at me:

 “All the bad things are the product of my own, fertile imagination.”

 Leave it to Mr. Procopio to drop some pearls of wisdom.

Three Citrus Farro Salad with Goat Cheese and Vanilla Bean Vinaigrette

It turns out, another of my friends and fellow bloggers has been struggling. Like me, he’s been cooking (or rather baking) and doing some upgrades to his site, but hasn’t been posting. The longer he waited the harder it became to post. Kamran of The Sophisticated Gourmet, is a fantastic writer and photographer, the pressure became overwhelming.  He finally posted late last week with some delectable (and simple) cupcakes and some very big news. Congratulations on the fantastic post Kamran, and on the book! I’m so glad you’re back.

The thing is. I know better than to get wrapped up in my own head about things I can’t control like my back, and  burning myself, and the idea of being perfect, but sometimes it’s nice to have a reminder to just get unstuck. The tremendous thing about blogs/Twitter/social media is that we support one another sometimes without even realizing we’re doing it.

Three Citrus Farro Salad with Goat Cheese and Vanilla Bean Vinaigrette

So I’d like to thank my friends Michael and Kamran- one just a few miles away, one all the way across the country, you both helped me, immensly.

I can’t let fear and judgement get in the way of what I really love like cooking, and writing, and photography. Like seeing friends and family and experiencing joy fully every day. Yeah, I’m going to put those in the important pile. Those and whole grain salads.

Three Citrus Farro Salad with Goat Cheese and Vanilla Bean Vinaigrette

  • INGREDIENTS HEALTHY WHOLE GRAIN SALAD WITH CITRUS
  • 2 cups gluten free oat groats
  • 4 blood oranges
  • 2 mandarin oranges
  • 4 kumquats
  • a couple of handfuls of spicy greens like wild arugula, mizune, or peppercress
  • 4 oz chevre
  • ½ cup roasted unsalted pistachios, chopped
  • sea salt and pepper to taste
  • *pistachio oil (optional)
  • INSTRUCTIONS HEALTHY WHOLE GRAIN SALAD WITH CITRUS
  • Cook oats in 5 cups of cold salted water, bring to a boil and cook until tender, about 50-60 minutes, drain if any water remains
  • Peel mandarins and blood oranges using a knife removing as much a white pith as possible (as shown) slice, and remove pithy center.
  • Slice kumquats
  • INGREDIENTS VANILLA BEAN VINAIGRETTE
  • 1/4 cup champagne vinegar
  • ½ cup grape seed oil
  • 1 vanilla bean, scraped for seeds or teaspoon whole vanilla powder
  • 2 tablespoons of finely chopped shallots
  • sea salt and pepper to taste
  • INSTRUCTIONS FOR HEALTHY WHOLE GRAIN SALAD WITH CITRUS AND VANILLA BEAN VINAIGRETTE
  • Make dressing, whisk champagne vinegar, grapeseed oil, and vanilla bean until combined. Add shallot and salt and pepper.
  • Toss with warm oat groats and allow to cool.
  • Once cooled, add blood oranges, mandarins, kumquats, ¾ of the chopped pistachios and greens, season with salt and pepper, and finally top with crumbled chèvre and toss very lightly. Top each serving with a bit of pistachio and a drizzle of pistachio oil

 

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Sautéed Shrimp with Smoky Tomato Sauce http://www.thetomatotart.com/recipe/sauteed-shrimp-recipe/ http://www.thetomatotart.com/recipe/sauteed-shrimp-recipe/#comments Fri, 20 Feb 2015 11:00:52 +0000 http://www.thetomatotart.com/?p=4993 Every cook should have, in her arsenal, recipes that take nearly no time or effort to prepare. This Spanish-style sautéed shrimp can be on the table in just a few minutes. Easy to cook and way faster than takeout, these smoky garlic shrimp are a household favorite.

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Spanish Style Sautéed Shrimp with Quick Garlic Tomato Sauce from http://www.thetomatotart.comSpanish Style Sautéed Shrimp with Quick Garlic Tomato Sauce from http://www.thetomatotart.com

Every cook should have, in her arsenal, recipes that take nearly no time or effort to prepare. This Spanish-style sautéed shrimp can be on the table in just a few minutes. Easy to cook and way faster than takeout, these smoky garlic shrimp are a household favorite.

Spanish Style Sautéed Shrimp with Quick Garlic Tomato Sauce from http://www.thetomatotart.com

Warning, if you are in the throes of a winter storm, you may to skip this post and get straight to the recipe. Or perhaps the promise that spring is right around the corner will give you hope. Or perhaps you just saw 50 Shades of Grey and you’d like a side of torture with your sautéed shrimp.

Spring Flowers

So with that, I will tell you that is has been warm here in Sacramento. On Saturday, I actually had a few minutes of feeling hot as I stood outside of our local farmers market and chatted with the market manager. This weekend, I was determined to drink in the warm spring-like sunshine and the scent of my newly blossoming plum trees.

Plum Blossoms in Sacramento

I was practically giddy from my trip to the market- my first since my surgery 5 weeks ago. I browsed the stalls and found the makings of a spectacular salad: green garlic, mustard greens, radishes, and spring onions. When I got home, I looked in the fridge and saw the sustainable shrimp I’d picked up the day before. I thought I’d like something a bit smoky, a little spicy, and super quick.

Mustard Greens, radishes, spring onions, Farmers Market, Sacramento

I whipped up this Spanish-style marinade and had a lunch of Spanish-style sautéed shrimp and mustard greens salad on the table in about 20 minutes. All the more time to enjoy the gorgeous sunny day.

Spanish Sautéed Shrimp with Garlicky Tomato Sauce from http://www.thetomatotart.com

Spicy Spanish Sauteed Shrimp with Smoky Garlic Tomato Sauce

Spanish Style Sautéed Shrimp with Quick Garlic Tomato Sauce from http://www.thetomatotart.com

These Spanish Sautéed Shrimp are flavorful, bright, and simple to prepare. If you are starting with frozen shrimp, be sure they are thawed before you cook them. To thaw, place shrimp in a zip top bag, push out all the air, and seal. Place that bag in a bowl of warm water. Change the water every few minutes. Your shrimp should be ready to cook in about 15 minutes.

  • Spanish Sautéed Shrimp

  • 1 lb shrimp, cleaned tails in tact (16/20 Count)
  • 1 tablespoon olive oil + 2 teaspoons for cooking
  • 1 tablespoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • juice and zest of one small lemon
  • ⅛ teaspoon salt
  • ⅛ teaspoon fresh cracked pepper
  1. Whisk together 1 tablespoon olive oil, smoked paprika, cayenne, lemon juice, salt, and pepper. Marinate shrimp in the mixture for 5-20 minutes, then drain reserving marinade.
  2. Heat a heavy skillet over medium until it is hot but not smoking. Add a teaspoon of olive oil and half of the shrimp. Cook for two minutes on one side and one minute on the second side. The shrimp are cooked when they are curled into a perfect c-shape. Remove the cooked shrimp and any liquid from the pan and cook the remaining shrimp in the same manner.
    Serve with quick smoky tomato sauce and top with lemon zest.

Quick Smoky Tomato Sauce

  • 1 cup canned diced tomatoes (I use the Bionaturae brand)
  • reserved marinade
  • 2 cloves garlic, minced
  1. In a small heavy-bottomed sauce pan, cook diced tomatoes, reserved marinade, and minced garlic over medium high heat for 5-8 minutes. Stir often to prevent sticking. The sauce is done when it looks thick and chunky.

Check out these great gluten free shrimp recipes
Sautéed Garlic Shrimp
Gluten Free Lemon Pasta with Shrimp
Pad Thai with Shrimp
Sriracha Shrimp with Zoodles
Thai Shrimp with Mango Dipping Sauce

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Quick Blood Orange Marmalade http://www.thetomatotart.com/recipe/quick-blood-orange-marmalade/ http://www.thetomatotart.com/recipe/quick-blood-orange-marmalade/#comments Fri, 13 Feb 2015 08:29:49 +0000 http://www.thetomatotart.com/?p=4972 I hope you’ll enjoy this recipe for honey-sweetened blood orange marmalade. It’s gluten free & paleo-friendly. The traditional way of making marmalade means soaking and blanching the orange peels to take away the bitterness. I wondered what would happen if I avoided the bitter white pith in the first place. I hypothesized that removing the pith would allow me to skip the blanching and the waiting. That hypothesis was correct.

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Blood Orange Marmalade Paleo

Quick Homemade Marmalade with Blood Oranges and Honey from www.thetomatotart.com

Warm café au lait, raisin toast kissed with salted butter, and topped with marmalade— this was the weekday breakfast at my grandmother’s house. The smell of toasty cinnamon raisin bread would coax me awake.The promise of “chunks” and hot coffee for dunking lured me from my cozy bed.

At home, I eschewed marmalade in favor of my dad’s preferred strawberry jam. Somehow, the marmalade was always better at my grandmother’s house. It was sweet and tart and excitingly bitter to my young palate. At my grandmother’s house, I wouldn’t have dreamed of choosing any jam other than marmalade.

Quick Homemade Marmalade with Blood Oranges and Honey from www.thetomatotart.com

It’s been more than 30 years since my grandmother died, but all it takes is the whiff of cinnamon and marmalade to bring me back to that big table. It is remarkable how quickly I’m transplanted to a time when my feet dangled and my head was far below the apex of tall-backed dining room chairs.

When I set out to make this batch of blood orange marmalade, I was unprepared for the flood of emotions that struck me as I smelled it bubbling away on the stove. Scent and memory are intertwined in our brains and I am so grateful for the memories of marmalade and raisin toast and coffee and love.

Quick Homemade Marmalade with Blood Oranges and Honey from www.thetomatotart.com

Honey Sweetened Blood Orange Marmalade

I hope you’ll enjoy this recipe for honey-sweetened blood orange marmalade. It’s gluten free & paleo-friendly. The traditional way of making marmalade means soaking and blanching the orange peels to take away the bitterness. I wondered what would happen if I avoided the bitter white pith in the first place. I hypothesized that removing the pith would allow me to skip the blanching and the waiting. That hypothesis was correct.

This blood orange marmalade is so much quicker than the traditional recipe and still shines with the sweet, tart, bitter notes that I love in a great marmalade. It is fantastic on raisin toast and mind-blowing on a crostini with goat cheese, rosemary, and black pepper. I even paired it with a piece of cold roast chicken to great success.

For this recipe, you can mix and match any kind of citrus, though if working with grapefruit or lime, I recommend tempering those sharper flavors with sweet oranges like cara cara. Also, if you’re using grapefruit or lime, go gentle on the peel of those fruits. You can always add more. I have made this marmalade with vanilla bean, with black pepper, and with rosemary. All are equally delicious.

Here’s a little refresher on how to segment citrus.

  • ¼ cup blood orange peel, white pith removed
  • 3 lbs blood oranges segmented and juiced
  • 1 large meyer lemon segmented and juiced
  • 1 ¼ cups honey
  • 1 vanilla bean (optional)
  • pinch of salt

Quick Homemade Marmalade with Blood Oranges and Honey from www.thetomatotart.com

  • Add all ingredients to a heavy-bottomed sauce pan and bring to a boil over medium low heat. Reduce heat and simmer until the liquid is mostly evaporated and it easily gels when it hits a cold spoon (about 40 minutes)

Here are some gorgeous recipes using blood oranges

Candied Citrus 
Beet and Citrus Salad with Kale and Pistachios
Blood Orange and Blueberry Macaroons
Roasted Salmon with Citrus and Fennel
Small Batch Blood Orange Marmalade
Vanilla Bean Panna Cotta with Blood Orange Gele

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Beet and Goat Cheese Napoleon with Meyer Lemon Vinaigrette http://www.thetomatotart.com/recipe/beet-and-goat-cheese-heart/ http://www.thetomatotart.com/recipe/beet-and-goat-cheese-heart/#comments Tue, 10 Feb 2015 11:32:22 +0000 http://www.thetomatotart.com/?p=4957 This little appetizer is made from fresh goat cheese sandwiched in between layers of heart shaped beets. The dressing is a meyer lemon vinaigrette because I believe beets and citrus are a serious love match. Now, this particular love match is a love triangle because there is nothing beets and meyer lemon love more than goat cheese. There is something utterly magical about a mouthful of earthy sweet beets, creamy goat cheese, and the bright pop of lemon.

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Gluten Free Beet and Goat Cheese Appetizer with Meyer Lemon Vinaigrette Gluten Free Beet and Goat Cheese Appetizer with Meyer Lemon Vinaigrette

Heart Shaped Beet and Goat Cheese Appetizer with Meyer Lemon Vinaigrette

Heart Shaped Beet and Goat Cheese Appetizer with Meyer Lemon Dressing

A couple of years ago, I made a heart-themed dinner for Valentine’s Day. We sat at our little kitchen table, and indulged in a meal of cocoa- dusted beef hearts and heart-shaped beet salad finishing with a hazelnut crusted chocolate tart.

This year, we’re continuing our tradition of having a home-cooked dinner on Valentine’s Day. While I don’t know if there will be beef heart, we have continued incorporating heart beets into our Valentine’s Day.

Heart Shaped Beets and Goat Cheese Appetizer

This little appetizer is made from fresh goat cheese sandwiched in between layers of heart shaped beets. The dressing is a meyer lemon vinaigrette because I believe beets and citrus are a serious love match. Now, this particular love match is a love triangle because there is nothing beets and meyer lemon love more than goat cheese. There is something utterly magical about a mouthful of earthy sweet beets, creamy goat cheese, and the bright pop of lemon.

Fresh Beets

It’s hard to talk about this beet and goat cheese appetizer without talking about how lovely it looks. Whether you go for heart-shaped for Valentine’s Day, leave the beets in natural rounds, or cut them into squares for an elegant and modern look, these beet and goat cheese napoleons are striking. The rich magenta hue from the beets, sunny yellow zest, and green of fresh chives, will leave you thinking it’s almost too pretty to eat. Notice, I said almost.

Heart Shaped Beet and Goat Cheese Appetizer with Meyer Lemon Vinaigrette

Heart Shaped Beet and Goat Cheese Appetizer with Meyer Lemon Dressing

This beet and goat cheese appetizer is pretty with or without a heart-shaped cookie cutter. I find that it’s easier to spread the goat cheese with a Small offset spatula but a regular knife or even the back of a spoon will work.

If you don’t have a meyer lemon, you can use a regular lemon and just add a bit more honey. A deeply flavored raw unfiltered honey works beautifully here.

If you’re cutting the beets into hearts, choose a cookie cutter that is close to the same size as your beets to avoid waste. I usually eat the scraps, but you could dice them and use them in a salad. In short, this pretty appetizer is simple and no need to fuss about it. As good as it looks, it tastes even better.

Makes two beet and goat cheese napoleons

INGREDIENTS:Heart Shaped Beet and Goat Cheese Appetizer

  • 2 medium sized cooked beets (I like boiled beets for this)
  • 1 tablespoons fresh goat cheese
  • zest of one meyer lemon
  • finely chopped fresh chives (optional)

Slice cooked beets into ¼ inch slices. Use a heart cookie cutter to make the heart beets (optional). Place one slice of beet on a plate, spread goat cheese to the very edges of the beet. Press another slice of beet to flatten the layer. Top with another layer of goat cheese and finish with a slice of beet. Use a knife to clean up the edges of the goat cheese and top with meyer lemon vinaigrette, chives, and lemon zest.

INGREDIENTS: Meyer Lemon Vinaigrette

  • 2 tablespoons meyer lemon juice
  • 1 tablespoon honey (slightly warmed if it is crystalized or very hard)
  • 3 tablespoons extra virgin olive oil
  • heavy pinch of sea salt
  • pinch of black pepper

Whisk together meyer lemon juice and honey then drizzle in the olive oil to make an emulsion. Add salt and pepper and taste before serving- adjusting seasoning as needed.

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Paleo & Gluten Free Brownies with Avocado http://www.thetomatotart.com/recipe/paleo-gluten-free-brownies-avocado/ http://www.thetomatotart.com/recipe/paleo-gluten-free-brownies-avocado/#comments Fri, 06 Feb 2015 11:00:20 +0000 http://www.thetomatotart.com/?p=4939 When I first developed this recipe, it was for The California Avocado Commission. I tinkered and tweaked it until I got it just right. I like a rich and fudgy brownie- cakey brownies aren't so much brownies as they are... cake. It took me a few attempts to get the recipe just right. Luckily, my sweet husband was right there at my side- tasting every batch. What a good guy, right?

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Paleo, Grain Free, Gluten Free Brownies @thetomatotart

These paleo-friendly gluten free brownies are hiding a heart-healthy secret. No one will ever guess you’ve replaced most of the butter with the good fat from avocados!
Paleo, Grain Free, Gluten Free Brownies @thetomatotart

Gluten Free Brownies With Avocado

When I was four, my boyfriend was Odin, the flaxen haired love child of a fabulously morose Swedish Artist named Agathë. Odin and I went on our first date accompanied by my Uncle Johnny. We rode the carousel in Golden Gate Park and shared  pink popcorn while rowing Stowe Lake.

When I was five, my boyfriend was Sean. Sean wore super stylish bell bottoms and rocked a pretty fine afro. We always ate our lunches together and when it came naptime, we laid our mats side by side.

When I was six, my heart belonged to Douggie S. I told my parents that I would marry Douggie and we’d share our lives together until we were “two toothless old hags” Only Douggie didn’t even want to share our lunches, much less eternal love.

In a last ditch effort to win the heart of my beloved, I convinced my mom to let me have a Valentine’s Day Party with my whole 1st grade class. I remember exactly what I wore: my white party dress with the red velvet flocked hearts, white ankle socks, and black patent mary janes. I remember my mom made heart-shaped brownies.
Paleo & Gluten Free Brownies with Avocado

You know what I don’t remember… whether Douggie was there.

You’ve probably already guessed that I didn’t marry Douggie. I actually spent the better part of my high school years making out with his best friend, who I also didn’t marry.

Paleo & Gluten Free Brownies with Avocado

I did marry Joshua who came along a good while after Danny and Douggie and Odin and Sean. Joshua seems pretty content sharing his eternal love with me, but not so much his sandwich and certainly not his gluten free brownies.

PS… it’s all chocolate all day at The Tomato Tart. If chocolate avocado brownies aren’t enough chocolate for you (is there ever enough chocolate?) Then head over to check out my recipe at everydaymaven.com. I’m guest posting for my friend Alyssa today
Paleo Chocolate Mousse

Now, back to your regularly scheduled brownies…

Paleo & Gluten Free Brownies with Avocado

When I first developed this recipe, it was for The California Avocado Commission. I tinkered and tweaked it until I got it just right. I like a rich and fudgy brownie- cakey brownies aren’t so much brownies as they are… cake. It took me a few attempts to get the recipe just right. Luckily, my sweet husband was right there at my side- tasting every batch. What a good guy, right?

These gluten free and paleo brownies are moist and fudgy, yet a bit lighter in texture than my gluten free brownies with spicy caramel or my candy cane crunch gluten free brownies. I’ve replaced most of the butter with avocado, so these grain free & gluten free brownies aren’t just heart-shaped, they’re also rich in heart-friendly monounsaturated fat. Now, that’s something to fall in love with.

Ingredients: Gluten Free Avocado Brownies

  • 3 tablespoons grass fed butter (or coconut oil for paleo)
  • 8 oz dark chocolate (70% or darker) cut into squares
  • 1 cup coconut palm sugar
  • 2 eggs
  • 1 large avocado, mashed
  • 1 tablespoon tapioca starch
  • 1 tablespoon cocoa powder (unsweetened)
  • ¼ teaspoon salt

 Instructions:

  1. Preheat oven to 350º. Grease an 8×8 pan and line with parchment paper.
  2. Set a heat proof bowl over a pan of boiling water- so that the bottom of the bowl does not touch the water. Melt the butter over medium heat then add the chocolate, stirring occasionally to mix. Add the coconut palm sugar and cook for three minutes, stirring to combine.
  3. Using a hand mixer or a stand mixer, beat the chocolate mixture on medium for 3 minutes. Add the eggs, one at a time beating for at least one minute between additions. Add the avocado and continue beating for 3 minutes, until smooth.
  4. Whisk together tapioca, cocoa powder, and salt. Add one half dry ingredients to the mixer and run for 2 minutes, add the second half and mix until completely smooth- about 5 minutes.
  5. Pour into prepared pan and bake for 30 minutes. Allow to cool before removing from pan and use cookie cutters to create heart shapes.

Follow The Tomato Tart’s board Avocados on Pinterest.

Check out these gluten free recipes featuring avocados and chocolate

Chocolate Avocado Truffles

Chocolate Avocado Donuts

Chocolate Avocado Mousse

Chocolate Avocado Cake

Paleo Zucchini and Avocado Chocolate Cake

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Gluten Free Pizza with Beets and Blue Cheese http://www.thetomatotart.com/recipe/easy-gluten-free-pizza/ http://www.thetomatotart.com/recipe/easy-gluten-free-pizza/#comments Tue, 03 Feb 2015 11:00:33 +0000 http://www.thetomatotart.com/?p=4907 This quick and easy gluten free pizza is endlessly adaptable. The only true requirements are a very hot cast iron skillet, and a good gluten free flour tortilla. I used the rice and almond flour tortillas from Engine 9 because that’s what I had on hand. I love the flavor of the smoked blue cheese with the beets, but any good blue cheese will taste fantast

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SUPER simple gluten free pizza with beets and blue cheese from www.thetomatotart.com

Quick and easy Cast Iron Skillet Gluten Free Pizza with Beet Greens and Heart Shaped Beets for Valentine's Day from www.thetomatotart.com

What is your idea of romance? Some girls go for candles, roses, fancy restaurants, and jewels. Me, I’m more of a fireplace, daisies, and homemade pizzas kind gal. Well, fireplace, daisies, homemade pizzas, and jewels—I’m no dummy.

Last year for Valentine’s Day, we had a build your own gluten free pizza dinner and I even made a heart-shaped pizza. Our homemade gluten free pizza was great, but I did have to think ahead and start the dough a couple of days before to ensure a flavorful and well-risen dough.

Cast Iron Skillet Gluten Free Pizza with Beet Greens and Heart Shaped Beets for Valentine's Day from www.thetomatotart.com

This year, we’re keeping to the pizza theme for V-Day, but I have to admit, I’ve run into a game changer on the gluten free pizza front. This killer trick for homemade gluten free pizza means that you can have piping hot, ooey, gooey, crisp thin crust pizza on the table in 10-15 minutes.   Do the math… spending less time on dinner, means more time for smooching. Now, that’s a romantic pizza!

Gluten Free Pizza with Beet Greens and Heart Shaped Beets for Valentine's Day from www.thetomatotart.com

I learned this ingenious method for thin crust gluten free pizza from my friends at Smith Bites. Debra and Rod appreciate great food, and I’ll venture a guess that they enjoy the extra time for smooching too.

Gluten Free Pizza with Beet Greens and Heart Shaped Beets for Valentine's Day from www.thetomatotart.com

My version of this fabulously crispy thin-crust gluten free pizza is topped with a creamy beet green pesto, heart shaped beets, mozzarella, and smoked blue cheese. If you can’t locate smoked blue cheese, try smoked mozzarella and regular blue cheese. The combination of creamy, tangy, smoky, and earthy sweetness from the beets is over-the-top-delicious. And let me talk about this crust for just a moment- the crust is as crispy and delicious as any high-end flat bread at a wine bar or gastropub. The great thing is that it stays crispy even after it cools down. I’ve eaten this pizza hot from the oven, cold, and at room temperature. The crust is always perfect.

Quick and easy Cast Iron Skillet Gluten Free Pizza with Beet Greens and Heart Shaped Beets for Valentine's Day from www.thetomatotart.com

I’ve cut the beet greens into a chiffonade rather than pulverizing them in the food processor because having greens in your teeth is so not sexy. Before you question my use of garlic in a Valentine’s Day pizza, remember that you can’t smell garlic on someone’s breath if you’ve both been eating it. Also, garlic is high in a compound called allicin which is great for increasing blood flow- giving garlic some well-known aphrodisiac qualities. So I’ll just leave you with that.

I hope you enjoy your pizza and your Valentine’s Day! Here’s to extra time and extra kisses.

Gluten Free Pizza with Beets and Blue Cheese

This quick and easy gluten free pizza is endlessly adaptable. The only true requirements are a very hot cast iron skillet, and a good gluten free flour tortilla. I used the rice and almond flour tortillas from Engine 9 because that’s what I had on hand. I love the flavor of the smoked blue cheese with the beets, but any good blue cheese will taste fantastic here.

Adapted from Serious Eats and Smith Bites
Makes One Pizza

Ingredients: Gluten Free Pizza with Beets and Blue Cheese

  • 1 medium beet cooked, peeled, and sliced into ¼ thick rounds.
  • 1 cup beet greens
  • 1 clove of garlic, finely minced
  • 1 teaspoon of finely chopped shallots
  • 1.5 tablespoons crème fraiche or sour cream
  • 1 teaspoon high heat cooking oil
  • 1 gluten free tortilla
  • 2oz shredded mozzarella (roughly 1/2 cup )
  • 2 tablespoons crumbled blue cheese (smoked if you can find it)
  • salt and pepper
  • parsley for sprinkling

Instruction: Gluten Free Pizza with Beets and Blue Cheese

  • Use a heart shaped cookie cutter to cut the beets, or cut into small rectangles.
  •  Mix together, the beet greens, garlic, shallot, and crème fraiche and season with a pinch of salt and pepper.
  •  Turn oven broiler on to low.
  • Heat a well-seasoned cast iron skillet on a burner set to high. Once the pan starts to smoke a bit, add the oil. When the oil shimmers, turn the heat to low and wipe the skillet with a paper towel to remove some of the oil.
  • Place the tortilla (small bubble side down) in the pan and turn heat to low. Top the tortilla with the crème fraiche and beet green mixture. Sprinkle with mozzarella, add the beets, then finish with the blue cheese.
  •  Put the skillet under the broiler for 1-3 minutes- watch closely to avoid burning.
  • Use an offset spatula to loosen any crispy cheese bits and slide onto a cutting board. Sprinkle with parsley and serve.

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Gluten Free Pie Crust Tutorial http://www.thetomatotart.com/recipe/gluten-free-pie-crust-tutorial/ http://www.thetomatotart.com/recipe/gluten-free-pie-crust-tutorial/#comments Fri, 30 Jan 2015 04:37:11 +0000 http://thetomatotart-deploy.hostedplace.com/?p=4796 If you've been intimidated to make gluten free pie crust in the past, let it go! I urge you to give this gluten free pie crust a try, This all-butter gluten free pie crust follows your typical 3-2-1 ratio and requires no special tools other than a bench scraper. It also contains no fillers or gums.

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Gluten Free Pie Crust Tutorial

Handmade Gluten Free Pie Crust Tutorial, No Food Processor Required

If you’ve been intimidated to make gluten free pie crust in the past, let it go! I urge you to give this gluten free pie crust a try, This all-butter gluten free pie crust follows your typical 3-2-1 ratio and requires no special tools other than a bench scraper. It also contains no fillers or gums.

A few notes on process.

1. Slice your butter very thinly, this will make it easy to work with.

2. Be sure to freeze your butter and flour for at least 15 minutes. I just store sliced butter and some gluten free flour blend in the freezer- never know when the mood will strike.

3. Don’t be afraid to work the dough. When you are rolling the butter into the flour, you’ll see sheets of butter coated in flour- just imagine how flaky it is. The second fat addition makes for those big chunks of fat.

4. If your flour blend contains xathan or guar gum, leave out the ground chia

  • INGREDIENTS FLAKY ALL BUTTER PIE CRUST

  • 12 oz gluten free flour blend with no xanthan gum. This is my favorite blend for pie crust– just omit the xanthan gum.
  • 2 tablespoons ground chia seed
  • 8 oz butter very thinly sliced (divided, 6 oz, 2 oz)
  • 4 oz ice water water
  • 1 tablespoon cider vinegar
  • 1 teaspoon fine ground sea salt

 

  • INSTRUCTIONS FLAKY ALL BUTTER PIE CRUST

  • Freeze butter and flour for at least 15 minutes
  • Place rolling pin and bench scraper in the freezer
  • Combine water, sea salt, and vinegar and place in freezer
  • Sift flour and chia out onto rolling surface (through a medium sieve works fine)

  • Scatter 6 oz of the butter over the top of the flour (put the rest back in the freezer) and begin rolling the flour into the butter with your rolling pin.

  • Use your entire body to do this, and don’t be afraid to put your back into it. You’ll see sheets of butter coated in flour.

  • Keep moving the flour into a one-foot square working area with your bench-scraper, and rolling the butter in until there is no flour that seems completely uncoated.
  • At this point, gather the flour back to a small mound again, and scatter the remaining butter. Cut it in with your bench scraper until there are no uncoated chunks of butter. Pea to hazelnut sized chunks of flour-coated butter are fine.
  • Use your rolling pin, again, to incorporate this butter.
  • Form your flour into a small mound in the center of your rolling surface and create a well in the middle.
  • Pour your water into the well, and using your bench scraper, scoop the sides of the flour into the center.  You’ll need to work quickly, as the water will want to escape, but you’ll get the hang of it; it’s actually fun!
  • Keep turning the dough to work in the scraggly bunches of flour. The dough will come together, but it’s not pretty. It’s shaggy and super messy. You may question whether this can ever make a decent pie crust, it will.
  • Fold it into a rectangle, and then make a business letter type fold. This is forming layers that will give you something that is almost like puff pastry!
  • Cut into two pieces, gently form into discs, wrap tightly with plastic wrap and place in the fridge to chill for at least one hour and then proceed to roll it out for your favorite pie, tart, or gallette recipes.

 

Here are some pie and tart recipes to try with your new gluten free dough!

Buttermilk Pie with Bourbon Peach Sauce

Gluten Free Tomato Tart with Feta and Olives

Beet Tart with Dill and Caraway

Vegan Butternut Squash Tart

 

 

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31 Healthy Recipes for January 2015 http://www.thetomatotart.com/recipe/31-paleo-recipes-food-lovers/ http://www.thetomatotart.com/recipe/31-paleo-recipes-food-lovers/#comments Fri, 02 Jan 2015 03:50:24 +0000 http://www.thetomatotart.com/?p=4532 January 1 always brings joy and excitement for the year to come. Things may be a bit quiet around here for a week or two as I’m preparing to launch a brand new design for The Tomato Tart. This is my first major upgrade in more than two years. You may also see some guest posts this month as I recover from January 8th, foot/ankle surgery, but until then, please enjoy these 31 healthy paleo recipes. They’re all gluten free (of course), grain free, refined sugar free, and many are vegan and paleo.

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31 Healthy Paleo Recipes From Cauliflower Popcorn to Strawberry Shakes

Happy New Year, friends! As I look back on 2014, there have been some personal highs along with some major struggles. On the happiest of notes, we bought a house and moved to a brand new city. It’s the sweetest home and our neighbor, Adam, has been one of the best additions to our life. We also added a kitten to our little family. In four short months, our home has been the site of many little celebrations and some pretty big ones too.

Professionally, it was a great year. I did my first recipe development for a print magazine and also freelanced a great deal. Thanks to some amazing clients, I’ve had steady work writing, recipe developing, and making photographs for my own recipes and others. Over the year, I’ve traveled to Southern California, Pennsylvania, and Seattle for work commitments and it’s been truly fantastic.

It was also a difficult year. In March, two years after a bad break, my ankle joint started to give out. I’ve had to give up many of the activities I’ve enjoyed including running and hiking. We’ve also had to move forward with a conservatorship for my step-grandmother. The process has been emotionally and physically exhausting. In case you were wondering, Alzheimer’s disease is a total a-hole. Finally, just days before Christmas, a dear friend suffered a stroke. Thank goodness he made it through, but he has a long road to recovery and I wish I had a magic wand to wave over him to make him better.

While December 31 is often a little melancholic for me, January 1 always brings joy and excitement for the year to come. Things may be a bit quiet around here for a week or two as I’m preparing to launch a brand new design for The Tomato Tart. This is my first major upgrade in more than two years. You may also see some guest posts this month as I recover from January 8th, foot/ankle surgery, but until then, please enjoy these 31 healthy paleo recipes. They’re all gluten free (of course), grain free, refined sugar free, and many are vegan and paleo.

Here’s to a happy and healthy 2015!

Shakshuka from Tasty Yummies
Paleo Recipes: Shakshuka PhotoSavory Bacon Custard with Escarole from The Tomato Tart
Paleo Recipes: Savory Egg and Bacon Custard Photo
Huevos Rancheros with Grain Free Tortillas
Paleo Recipes: Huevos Rancheros-- Grain Free PhotoBerry Beet Açai Breakfast Bowl
Açai Bowl

Strawbery Peach Smoothie
Strawberry Peach Smoothie

 

Appetizers and Snacks


Cauliflower “Popcorn”
Cauliflower Popcorn

Probiotic Lemon Jello
Lemon Jello with Probiotics

Spicy Sweet & Salty Paleo Granola
Paleo Sweet Salty Granola

Vegan Basil and Parsley Dip
Paleo Dip

Soups Salads and Sides


Warm Beet Salad with Citrus Vinaigrette
Warm Beet Salad

Mexican Chicken Soup with Cheddar Crisps
Mexican Chicken Soup

Tamarind and Ginger Glazed Carrots
Tamarind Glazed Carrots

Butternut Squash Salad with Maple Vinaiagrette
Butternut Salad

Caramelized Onion and Carrot Soup
Caramelized Onion and Carrot Soup

Sweet Potato Salad with Bacon and Roasted Chilies
Sweet Potato Salad Paleo

 

Mains


Pork with Raspberry and Plum Gastrique
Pork with Raspberry Gastrique

Salmon Niçoise
Salmon Niçoise

Green Curry Shrimp
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Paprika Roasted Chicken
Roasted Chicken

 

Condiments & Jams

Slow Cooker Onion Jam with Bourbon
Paleo Slow Cooker Onion Jam

Homemade Herbed Mustard
Homemade Mustard

Strawberry Chia Jam
Strawberry Chia Jam

Homemade Coconut Butter
Homemade Coconut Butter


Crock Pot Pumpkin Butter with Vanilla Bean and Port
Paleo Pumpkin Butter

Desserts


Vegan Strawberry Cashew Shake
Vegan Paleo Strawberry Shake


Banana and Hemp “Sushi”
Banana and Hemp "sushi"

No Bake Dark Chocolate Cake
Raw Vegan Chocolate Cake

Sautéed Apples with Honey
Apples with Honey

Raw Vegan Carrot Cake
Raw Vegan Carrot Cake

Chocolate Mousse with a Healthy Secret Ingredient
Chocolate Avocado Mousse

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Baked Sweet Potatoes with Molé Cream Cheese http://www.thetomatotart.com/recipe/baked-sweet-potato-primal/ http://www.thetomatotart.com/recipe/baked-sweet-potato-primal/#comments Tue, 16 Dec 2014 17:51:08 +0000 http://www.thetomatotart.com/?p=4519 Kat handed me the book during 3rd period science as we ate her mom’s homemade bean lasagna. The book was Frances Moore Lappé’s Diet for a Small Planet and it completely changed my life. So profound were the ideas in Lappé’s book, that I would eschew meat for the next ten years.

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Baked Sweet Potato with Spiced Cream Cheese Meatless Monday

This is a sponsored post. I have been compensated by Green Valley Organics Lactose Free. Although they are now a client, I have bought and loved Green Valley Organics Lactose Free products for years! All opinions are my own and are never for sale. I happily work with brands I love and that I hope you will love too! This post also include affiliate links for books I mention. 

Baked Sweet Potato with Molé Cream Cheese for Meatless Monday

Kat handed me the book during 3rd period science as we ate her mom’s homemade bean lasagna. The book was Frances Moore Lappé’s Diet for a Small Planet  and it completely changed my life. So profound were the ideas in Lappé’s book, that I would eschew meat for the next ten years.

Sweet Potato with Spiced Cream Cheese Meatless Monday, Lactose Free

I spent years exploring the environmental, socio-economic, and animal-welfare impacts of the industrial meat producers in the US. I simply knew I would be a vegetarian for life.

And then one day, something changed. My body was demanding meat. My first forays into eating meat were not healthy, humane, or sustainable. I was voracious for flesh and not very discerning in my consumption.

Eventually, the gravity of my decision got to me, and four years ago we made a shift. Today, Joshua and I choose only humanely-raised, sustainable, meat, eggs, and dairy. Often, a weeknight meal features loads of local veggies with a small piece of meat or fish, a nice farm egg, or some great cheese.

We still eat lots of vegetarian meals featuring hearty veggies like this baked sweet potato with molé-spiced cream cheese. I love a simple dinner like this with a nice green salad especially since there are so many rich foods between Thanksgiving and the New Year. It feels good to eat something hearty and healthy- oh and did I mention it’s about the easiest dinner there is?

Sweet Potato with Spiced Cream Cheese Meatless Monday, Lactose Free

If you are a regular reader of this blog, you may know how I feel about Green Valley Organics Lactose Free Sour Cream. Spoiler alert: I love it. When my friends at Green Valley Organics told me they were coming out with a new product, I said “Please tell me it’s cream cheese!”

I love cream cheese but I don’t like eating the fillers, gums, and stabilizers that muck up most cream cheese. Of course, this cream cheese has only four ingredients: Organic cream, lactase enzymes, salt, and live cultures. It doesn’t get much cleaner than that.

It tastes amazing and, it feels even better to choose a dairy product that comes from a local and sustainable farm. Green Valley Organics purchases its milk from a certified humane dairy where the cows graze on grass and live a healthy life free of antibiotics, hormones, and the cruelty of feedlots. That’s a decision I can get behind.

Sweet Potato with Spiced Cream Cheese Meatless Monday, Lactose Free
This baked sweet potato is roasted with a bit of olive oil, and then topped with a molé-spiced cream cheese, toasted pepitas, and a bit of citrus zest. You may find you have spiced cream cheese left over! Good. Try it on a sandwich, a cracker, or atop a bowl of hot soup! This recipe is vegetarian, primal, grain free, and gluten free.

  • 4 medium-sized sweet potatoes
  • 1 teaspoon olive oil
  • 1 tub Green Valley Organics Lactose Free Cream Cheese
  • 1 teaspoon cocoa powder
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cinnamon
  • ½ teaspoon cumin
  • ½ teaspoon chipotle powder (adjust amount to you taste for spice)
  • heavy pinch of cayenne
  • heavy pinch of coarse sea salt
  • 1 teaspoon of citrus zest (I used lemon and tangerine)
  • ¼ cup toasted pepitas (green pumpkin seeds)
  • 1 tablespoon chopped fresh herbs
  1. Preheat oven to 400º. Rub sweet potatoes with olive oil and wrap individually in foil. Roast in preheated oven until fork tender—about 45 minutes.
  2. While sweet potatoes are roasting, mix dry spices and cream cheese in a bowl. Adjust seasoning to taste then refrigerate.
  3. When sweet potatoes are done, pull from the oven. Cool in the foil for about 10 minutes. Then cut a slit in the top of each sweet potato, add 2 tablespoons molé-spiced cream cheese, 1 tablespoon of pepitas, and top with zest and herbs.

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