The kitchen is the last place that I have wanted to be for the past thee months. I have no complaints, I will take whatever this little one dishes up, but the morning sickness has been strong and cooking is not something that I have been able to handle.
Over the past four days, however, I have started to feel my taste buds coming back, and my stomach begin to churn for a home cooked meal by my own hands (thank you mama for helping to keep us fed over these last few months). For the first time all season, I ventured to the Farmer’s Market yesterday. All alone, I simply peered at all the goodness that most people have been enjoying for weeks, but that we are just now putting our hands to. The tomatoes, corn, melons, green beans, and peaches, plums and pears. It was a true feast for the senses. Although I only took home a small bag, I still felt giddy at the idea of cooking for my family.
A few weeks back, my friend Sheryl had a birthday party for her son Everest, who turned six. I was not up for eating, and I believe that the only thing I kept down was Sheryl’s incredible black bean gluten free chocolate cake (OK, it may not sound like a good combo, but it rocked!). However, my husband and children raved about the raw green bean dip that was served. Jacob and Joel love green beans, and normally just eat them raw as a snack. After picking up a basket at the market yesterday, I tried to recreate the dip that my husband described. Admittedly it was a bit hard, since the only thing Joel could identify were green beans and olive oil, but I did my best.
The result is quick, simple and perfect with bread, crackers or veggies. The sweeter the green bean the better!
Raw Green Bean Dip
Green Beans (I used about 60 beans, but simply adjust the rest of the ingredients accordingly to use less or more)
1 Tbsp Olive oil
Pinch of Kosher Salt
Pinch of Pepper
Parmesan Cheese (to taste)
Place all ingredients in the bowl of a food processor and pulse until well combined and the green beans are chopped into fine pieces.
Serve with fresh bread, crackers, and veggies.
Perhaps my most prized possession yesterday was the bag of fresh ripe Colorado peaches that were perfectly juicy and ready to eat.
There is nothing of Summer that I love more than fresh fruit. Fruit pies, breads, cobblers, crisps, and eaten plain are just a few of my favorite ways to enjoy summer fruit.
Selecting the perfect peach and a gathering or fresh raspberries, I set out to create a peach pound cake for the boys and I. This recipe really was a bit of a test, but I like the texture of the pound cake set against the tartness of the raspberry glaze. It was a good way to introduce the little one inside me to the joys of summer fruit.
Peach Pound Cake with Raspberry Glaze
For the Cake:
1 cup of butter at room temperature
1/2 cup Honey
1 Cup of brown rice flour
1/2 cup of white rice flour
2 teaspoons baking powder (GF)
The puree of one peach
For the glaze
1 Tbsp heavy cream (if you are allergic to dairy, you can use almond, soy or coconut milk easily)
3/4 cup of powdered sugar
For the cake:
Preheat the oven to 350 and grease your loaf pan. Place all of the ingredients in a mixing bowl and stir until well combined (this can be down in a free standing mixer, in a food processor, or by hand).
Pour the batter into your loaf pan and bake for 40-50 minutes (since there is peace puree and honey, this cake tends to be moist. You can use a tooth pick to test for readiness, as well as placing a finger in the center to make sure that the cake bounces back when ready). Remove from oven and set aside to cool.
To make the glaze: Combine all ingredients in a food processor or by hand (you really want the raspberries to be pureed) and combine. Remove the cake from the pan and allow to cool for 15 minutes on a wire rack. While still warm, drizzle the glaze on the top and sides of your pound cake, and allow to cool completely.
Please note that this glaze in not the traditional type that will harden after cooling.
It may not be much, but eating these two dishes yesterday felt like pure heaven.
What are you eating that is bringing you joy today?