Spinach Salad with Roasted Pine Nuts and Gorgonzola

I've decided I really don't eat blue cheese or pine nuts enough, although looking at the nutritional information I've calculated, that's probably a good thing. This salad is well worth the indulgence though, believe me!



Spinach Salad with Roasted Pine Nuts and Gorgonzola
makes 2 main dish servings

2 large handfuls baby spinach
1 red pepper, thinly sliced
1/2 red onion, thinly sliced
1 tsp olive oil
1 Tbsp balsamic vinegar
2 oz Gorgonzola, chopped into cubes
1/4 C pine nuts

Poppy seed dressing
2 1/4 tsp sugar
1 Tbsp + 1/2 tsp vinegar
1/8 tsp salt
1/8 tsp ground mustard
2 Tbsp + 3/4 tsp extra virgin olive oil
1/2 tsp poppy seeds

1. Wash and spin spinach and place in a large bowl. 
2. Heat olive oil over med heat in a frying pan. Add onions, and cook until caramelized. This can take up to 30 minutes. You need to watch carefully to assure they don't burn or dry out. If they begin to brown too quickly, lower heat. If they start to dry out, add a splash of water. You will need to stir more frequently as they get closer to being done. About 15-20  minutes in, you can add the peppers. Once the onions are nicely caramelized, remove from heat, and add the balsamic vinegar. Stir. 
3. While onions are cooking, place pine nuts on a rimmed cookie sheet and toast in a 400F oven for about 10 minutes, stirring frequently. They can burn quickly so watch closely. Remove from the oven.
4. Prepare the dressing by placing all ingredients in a sealable bottle and shaking vigorously. 
5. Place the warm onions and peppers, pine nuts, cheese and dressing in the bowl with the spinach and mix. The heat should very slightly wilt the spinach and melt the cheese. Serve immediately. 

Approximate Nutritional Information per serving ( including dressing)

cal 427

fat 37.7g

   sat fat 8.4g

carbs 15g

   fiber 3.5g

   sugars (includes natural sugar in vegetables) 9.5g

protein 10.8g

Pumpkin Coconut Muffins

Here is my first pumpkin recipe of the season. These are gluten free and extremely moist. They're really more like a cupcake than a breakfast muffin.



Pumpkin Coconut Muffins
adapted from this recipe from Green Kitchen Stories

1/2 C almond flour
1/2 C coconut flour
1/2 C buckwheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp vanilla extract
pinch salt
1/2 C pumpkin puree
2 eggs
5 Tbsp maple syrup
1/3 C olive oil
1 C light coconut milk
Juice from half of a lemon
1/2 C walnuts minus 2 Tbsp
Topping:
2 Tbsp chopped walnuts
1-2 Tbsp terbinado sugar

1. Preheat oven to 350F
2. Sift together the dry ingredients in a bowl and in a separate bowl mix together the wet ingredients. 
3. Add the dry mixture to the wet mixture and gently stir together until just evenly mixed. 
4. Add the walnuts and gently fold until combined. 
5. Divide the batter among 12 muffin cups lined with paper liners. 
6. Sprinkle the muffins with sugar and remaining walnuts. 
7. Bake for about 25 minutes. They should be golden brown and a toothpick inserted should come out clean. 

Nutritional Information for 1 muffin ( makes 12)
cal 205
fat 14.5g
sat fat 3.3g
carbs 17g
fiber 3.6g
sugar 8g
protein 4.6g

Whole Wheat Beer Bread with a Bread Machine

This bread is great out of the oven, but also works well as a standard bread for toast or sandwiches.  You can't really taste the beer, but I think it helped it rise. I didn't find it as dense as other whole wheat breads I've made in the past. I'd definitely make it again. If you want to make it into rolls instead, cut and shape the dough into 16 equal pieces, and bake at 400F for about 25 minutes. 

Whole Wheat Beer Bread with a Bread Machine

adapted from this recipe

1 bottle room temp Guinness Black Lager 

1 Tbsp sugar

1 egg

1 1/2 Tbsp butter, melted

1/2 tsp salt

2 1/4 C whole wheat flour

1 1/2 C light spelt flour

2 tsp yeast

1. Place ingredients in bread maker in order listed, and choose dough setting. Start machine. 

2. Once cycle is complete, turn dough out onto a floured surface and shape dough into a ball. Cut dough into two equal parts.  

3. Line a 9 by 9 inch pan with parchment paper. 

4. Shape dough into two oblong rolls that will fit next to each other in pan. Cover the pan with a clean tea towel and leave the dough to rise in a warm spot for about 1 hour or until doubled in size. 

5. Preheat the oven to 425F. 

6. Bake on the middle rack of the oven for about 40 minutes. It should sound hallow when tapped. 

7. Allow to cool slightly if you can wait. Then cut yourself a piece and enjoy it slathered with melted butter ( or something healthier if you are so inclined:)

Nutritional Information per thick slice (8 slices per loaf):

cal 140

fat 2.2 g

sat fat 0.8g

carbs 23.6g

fiber 3g

sugar 1.2g

protein 4.7g