Greek Salad

A great Mediterranean dish can always be a crowd pleaser. Greek Salads are refreshing, simple, and they can be thrown together quickly. A person who likes to play with their food could always throw just about anything in there, use any leftover dressing as a marinade, and have it all come out good,

Traditionally, Greek Salad is very simple in the way of seasoning; a sprinkle of Salt, Pepper, and Oregano, but we went a step further. Not everyone has what we call Simples in their cupboards… Individual spices like Oregano, Rosemary, Basil, etc. and, instead use blends like Greek seasoning. Greek is indeed an all-around spice blend that goes great in Marinades, Salad Dressings (obviously), but also on fish, chicken, beef, even strong meats like Lamb.

A note on this recipe: The Olives… Most people have black olives in the larder for special occasions, or even just a quick snack. They do go well in this recipe, but we suggest you try one step further for the best results: Kalamata Olives! Kalamata Olives have a stronger brine, and bolder flavor. Often, they are not pitted, however. Take your preference of one, the other, or a mix when making this salad.

So! Without Further adieu- Greek Salad!

Cake Doughnuts – Diabetic Friendly, Gluten free

Recently, I’ve had a huge hankering for doughnuts. My absolute favorite: Plain Cake. There’s nothing like the soft crumb, and marvelous flavor. On Saturday at the Umpqua Valley Farmer’s Market, one of my fellow vendors had just ooooone last cake doughnut that he didn’t sell. Now, it’s been nearly a year since I had one, and I had been looking at the doughnuts next to me all day at the farmer’s market, and patting myself on the back that I hadn’t yet given in. Rick was adamant, and, well, I gave in. It was ambrosia.

The only problem with giving in: You want more!

So! off to the internet I went to find a recipe to convert.

King Arthur Flour is well known for having great recipes. Gotta admit: They know their stuff! (I should hope so, anyway). So, I found their recipe “Baked Doughnuts Three Ways” and set to converting. And Boy, was it good!

Ingredients:

¼ C Butter
¼ Vegetable Oil
½ C Xylitol
1 tsp Molassas
4 Large eggs
5 tsp Baking Powder
½ – 1 tsp Sweet Breakfast Blend (or Nutmeg, if you’re a purist) to
taste.
¾ tsp Salt
1 Tsp Vanilla Extract
71 g Coconut Flour
80 g Superfine Blanched Almond Flour
1/2-3/4 c Milk (depending on dryness of ingredients)

Instructions

1. Preheat the oven to 425°F. Lightly grease two standard doughnut pans.
2. In a medium-sized mixing bowl, beat together the butter, vegetable oil, Molassas and Xylitol until smooth.
3. Add the eggs, beating to combine.
4. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything
is thoroughly combined. The batter will be fairly thick.
6. Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4″ shy of the rim.
7. Bake the doughnuts for 20 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a
rack.

Note: When using Coconut Flour, it is essential that you weigh it for the best results. Usually Coconut flour will be 106 g/C, and Blanched Almond flour will be 120 g/ C. If you do not have a scale, you can sift and spoon your coconut flour into your measuring cup, but it does pack incredibly easy, so you will have variable results in the density and dryness of your baked good.

Bomb Chicken Soup

How do I use Provincial Poultry? First off, you can use it anywhere you use conventional poultry seasoning, just less of it. Soups and stews, stuffing, as a run on poultry, or fish, in marinades, or even in oil and vinegar dressing for salads. Bomb chicken soup is the best chicken soup I’ve ever made. Bon Appetite!

 

Fantastic Coffee Cake

As many know already, King Arthur Flour is fantastic… not just as flour, but as a resource. The only thing that could make their recipes better is a little bit extra in the spice realm, and that magic happened tonight.

It is no secret by now that Hart’s Desire Spice Blends can be found at the local Roseburg supermarket called Sherm’s Thunderbird. They are doing well, partially because word has been getting around from happy customers at the Umpqua Valley Farmer’s Market, and partially because of demonstration efforts by us here at Hart’s Desire.

I was looking for a great recipe to showcase the Sweet Breakfast Blend. Not everyone finds the name intuitive, so a little extra effort never goes badly.

Enter King Arthur Flour. Taking a look at their Cinnamon-Streusel Coffeecake, I couldn’t resist the effort to use it in the upcoming demonstration this Saturday at Sherm’s.

By substituting only the Sweet Breakfast for the called-for Cinnamon yielded fantastic results! Use it Tablespoon for Tablespoon in this recipe instead of cutting the amount in half as I regularly recommend, and you will not be sorry. Another note on the recipe, It calls for a small amount of Cocoa Powder as an optional note. I do not consider this optional if you want a real crowd-pleaser. Both it, and the Sweet Breakfast ad a dimension to the flavor that really can’t be found elsewhere. Others might try to reverse-engineer this with little luck unless they know your secrets, making this a sensationally memorable dish to add to your gatherings.