Almond Flour Blueberry Muffins

These are particularly good muffins that qualify as gluten-free, dairy-free and paleo. I used 2 ripe bananas (I tried a quick-ripe in the oven, in the peel, for 20 minutes, worked like a charm) and only one Tbsp honey with a cup of blueberries. I thought they were plenty sweet but you could add more honey. Let me know if you try any of the variations that turn out well.


2-1/2 cups almond flour or almond meal
¾ tsp baking soda
½ tsp fine sea salt
3 large eggs
⅓ cup unsweetened pumpkin puree, thawed winter squash puree, butternut squash puree, unsweetened apple sauce, or mashed very ripe banana
2 tablespoons honey, agave nectar or maple syrup
2 tablespoons coconut oil (melted) or vegetable oil
1 teaspoon vinegar (white or cider)
Optional Flavorings: 1 teaspoon extract (e.g., vanilla, almond), citrus zest, dried herbs (e.g., basil, dill), or spice (e.g., cinnamon, cumin)
Optional Stir-Ins: 1 cup fresh fruit (e.g., blueberries, diced apple) or ½ cup dried fruit/cacao nibs/chopped nuts/seed

1. Preheat oven to 350F. Line 10 cups in a standard 12-cup muffin tin with paper or foil liners.
2. In a large bowl whisk the almond flour, baking soda and salt (whisk in any dried spices or herbs at this point, if using).
3. In a small bowl, whisk the eggs, pumpkin, honey, oil and vinegar (add any extracts or zest at this point, if using).
4. Add the wet ingredients to the dry ingredients, stirring until blended. Fold in any optional stir-ins, if using.
5. Divide batter evenly among prepared cups.
6. Bake in preheated oven for 14 to 18 minutes until set at the centers and golden brown at the edges. Move the tin to a cooling rack and let muffins cool in the tin 30 minutes. Remove muffins from tin.

Ottolenghi Marinated Rack of Lamb

Or individual Lamb Loin Chops

INGREDIENTS
2 1/4 lb / 1 kg rack of lamb, French trimmed
2/3 oz / 20 g flat-leaf parsley, leaves and stalks
1 oz / 30 g mint, leaves and stalks
1 oz / 30 g cilantro (coriander), leaves and stalks
4 cloves garlic, peeled
1/2 oz / 15 g fresh ginger, peeled and sliced
3 chiles, seeded
1/2 tsp salt
3 1/2 tbsp / 50 mL lemon juice
4 tbsp / 60 mL soy sauce
1/2 cup / 120 mL sunflower oil
3 tbsp honey
2 tbsp red wine vinegar
4 tbsp water

DIRECTIONS
Make sure that most of the fat is trimmed off the lamb, leaving a uniform thin layer that will keep the meat moist and add to the flavour.  Use a very sharp knife to separate the rack into portions of 2 or 3 chops.  Place in a non-metal container.  {I just used a Ziploc bag – gallon size.}
Blitz together all the remaining ingredients in a blender or food processor.

Pour them over the lamb and make sure it is well covered in the marinade. Refrigerate overnight.

Preheat the oven to 400F / 200C.  Heat up a heavy cast-iron pan, preferably a ridged grill pan.  Remove the meat from the marinade and shake off the excess.  Sear well on all sides, about 5 minutes total.

Transfer to a baking sheet and cook in the oven for about 15 minutes, depending on the size of the rack sections and how well you want them cooked.

Judy's Spinach Pie

This is the most delicious frittata casserole type recipe (originally enjoyed at a brunch at friend, Judy Shabbert's house)! It makes enough to serve 8-10 in a 9x13" pan. There's quite a bit of prep work so if you're serving it early in the day, say for a brunch, do all the chopping and preliminary cooking the day before. Store the vegetables together and all the cheeses and beaten eggs together. Then, in the morning you just mix it all together and add the dill.

3 Tbsp olive oil, more as needed
2 large yellow onions, finely chopped
Sea salt
3 red or orange bell peppers (I added this and I like the extra flavor and color)
2 pounds (yes, 2 of the big, big boxes of pre-washed) spinach
Vegetable oil or non-stick spray for the baking dish
1 pound feta cheese, rinsed in cool water, then crumbled
12 oz ricotta cheese
5 oz (about 2 cups) finely grated Parmigiano-Reggiano cheese
5 large eggs lightly beaten
Freshly ground black pepper
1-2 Tbsp finely chopped fresh dill, or to taste

1. In a large skillet over low heat, heat olive oil. Add onions and pinch of salt and sauté until soft and beginning to turn golden, 30 to 40 minutes. Transfer to a large mixing bowl.
2. Return pan to medium heat. Working in batches, and adding 1 Tbsp oil or a little water to each batch, sauté spinach until wilted, then transfer to strainer and squeeze hard to remove as much excess liquid as possible. (I wait for it to cool off a bit or use clean rubber gloves). Chop spinach and add to mixing bowl.
3. (optional) Grill or broil 3 red bell peppers until skin is blackened. Peel, remove seeds and stem and chop. (do not use water!) Add to mixing bowl.
4. In another large bowl, combine feta, ricotta, Parmigiano, eggs and a generous amount of pepper.

At this point you can just put everything in the fridge until about 1.5 hours before you want to serve the next day. You've really done all the work.

Preheat oven to 325°. Lightly oil a shallow 9x13" baking dish. Mix all ingredients together, stirring well, and add dill. Spoon into baking dish and pat down evenly, drizzle lightly with olive oil.

Bake pie for 30 minutes. Raise heat to 350° and bake until lightly firm in center (test with knife) and golden on top, about 20 more minutes. To serve, allow pie to cool slightly before cutting into squares. It may also be served at room temperature.
Yield: 8 to 10 servings.