Chocolate Panna Cotta Notta (Dinner for Two Week 17)

Breakfast: Olive Oil Granola, Breakfast Kabobs, Breakfast Treats, Cinnamon bun

Lunch: Black currants, blackberries, blueberries, dried plums

Dinner: Salsa Fish, ginger and garlic rice, zucchini or cauliflower

Dessert: Blueberry Pudding Cake or Chocolate Panna Cotta Notta

Chocolate Panna Cotta Notta

In a saucepan add 2 cups of almond milk and 4 tsp of agar agar powder. Let it sit for 5 minutes to allow agar agar to soften.

In a medium bowl add 1/4 cup of cocoa powder, 1/4 cup of coconut oil, and 1/4 cup of agave nectar. Stir to combine ingredients thoroughly and set aside.

Bring almond milk/agar mix and 1/2 tsp of vanilla extract to a simmer, then reduce and cook for 8 minutes.  Add chocolate mixture and stir to combine for 30 seconds.  Remove from heat.

Pour into 4 ramekins or small glasses.  (Use ramekins if you plan to turn out onto plates.  Use glasses if you intend to serve panna cotta’s in their own containers.)

Refrigerate for at least 2 hours.

To release panna cotta from ramekins – run a knife around edges of panna cotta and place individual ramekin into warm water for approximately 30 seconds.  Put plate on top of ramekin and turn over to release panna cotta from ramekin.

Top with chopped almonds and flaked coconut for extra flair.

*You can also use a vanilla bean, instead of vanilla extract in this recipe.  Split the vanilla bean and scrape the seeds.  Place the pod and seeds in the almond milk and agar agar mixture just before you start to simmer the mixture.  Remove the pods before adding in the chocolate.

Salsa Fish

Preheat oven to 400 degrees. Coat 2 lbs of fish fillets in 1 cup of seasoned bread crumbs. Brown fillets in 1 Tbsp of vegetable oil in a skillet. Arrange in a greased baking dish. Top with 1 1/2 of salsa, 1/2 cup of shredded mozzarella cheese, and 1/2 cup of shredded provolone cheese.

Bake, uncovered, for 7-10 minutes.

Blueberry Pudding Cake

Preheat oven to 350 degrees.
Oil a circular deep ceramic pie or gratin dish.

In a mixer combine 3/4 cup of almond meal, 3/4 cup of gluten-free all-purpose flour, 1/4 tsp of xantham gum, 2 tsp of gluten-free baking powder and 1/4 tsp of salt. Mix on low speed until combined.
Mix 2/3 cup of soymilk (or regular skim), 1/3 cup of agave nectar, and 1/3 cup of egg whites in a smaller bowl. Add to the dry ingredients in the mixer and mix well to form the batter.

Place 2 cups of frozen blueberries on the bottom of the pre-oiled dish. Place the ceramic dish on top of a cookie sheet to catch drips during baking. Pour the batter on top of the berries. Mix 1/4 cup of turbinado sugar with 1 Tbsp of arrowroot. Sprinkle the sugar mixture on top of the batter. Pour the boiling water carefully on top of the whole thing and bake for 55-60 minutes. Let cool before serving.

Notes: 3/4 cup of regular all-purpose flour can be substituted for the gluten-free all-purpose flour mix and xantham gum if you are not on a gluten- or wheat-free diet. 

Refrigerate the leftovers. It’s great cold, especially with coffee!

Cornstarch can be substituted for arrowroot. 

For an extra special touch, make a batch of fresh whipped cream with a little agave nectar and a tsp of hazelnut or almond extract. Yum!

Olive Oil Granola

Preheat oven to 300 degrees.

In a large bowl, combine 3 cups of old-fashioned rolled oats, 1 1/2 cups of raw pistachios, 3/4 cup of pumpkin seeds, 1/2 cup of wheat germ, 1/2 cup of ground flax seed, 1 tsp of salt, 1/2 tsp of cinnamon and 1/2 tsp of cardamom, and mix together. In a small bowl, combine 1/2 cup of extra virgin olive oil, 3/4 cup of pure maple syrup and 1/4 cup of light brown sugar, and whisk until fully combined. Add wet mixture to the oat mixture, and stir to fully coat.

Spread the granola mixture in an even, single layer on rimmed, parchment-lined baking sheets, working in batches if necessary.

Bake on the middle rack of the oven for 30 minutes, stirring every 10 minutes. Stir 1 cup of shredded coconut into the mixture prior to the final 10 minutes of baking.

Remove from the oven and fully cool before serving. Store in an air tight container.

Breakfast Treats

Wrap plain smoked sausage with half a strip of bacon. Secure with a toothpick. Place in a baking dish and sprinkle with brown sugar. Bake at 350 degrees for 1 hour.

Breakfast Kabobs

Cut a package of brown ‘n’ serve sausage links in half. Drain a can of pineapple chunks. Alternatively thread sausages, pineapple chunks, and mushrooms onto metal or soaked bamboo skewers. Brush with 2 Tbsp of melted butter and some maple syrup.

Grill, uncovered, over medium-hot heat, turning and basting with syrup, for 8 minutes. Serve with your favorite egg dish.

SHOPPING LIST:

Whipped cream

4 oz mozzarella cheese

4 oz provolone cheese

Soymilk (or regular skim)

Almond milk (unsweetened)

24 pack of eggs

Cinnamon buns

10 mushrooms

Zucchini

Cauliflower

Garlic

Ginger

Black currants

Blackberries

Pkg of brown ‘n’ serve sausage links

Plain smoked sausage

Bacon

2 lbs fish fillets (walleye, bass, or perch)

2 pkgs frozen blueberries

Can of pineapple chunks (20 oz)

Salsa

Ground flaxseed

Cardamom

Xanthum gum (or regular all-purpose flour)

Arrowroot

Turbinado sugar

Agar agar powder

Agave nectar

Hazelnut or almond extract

Dried plums

Almonds

[Also needed: butter, pure maple syrup, light brown sugar, salt, cinnamon, extra virgin olive oil, shredded/flaked coconut, gluten-free all-purpose flour, baking powder, seasoned bread crumbs, vegetable oil, vanilla extract, cocoa powder, coconut oil]

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Week 45 – Bonus Recipe!

Shopping List:

Club crackers

Slivered almonds

1 1/4 lbs of fish fillets [Orange roughy, haddock, trout, and walleye all work well for this recipe]

Paprika

2 chicken breasts

Can of whole kernel corn

Salsa

4 oz cheddar cheese

8 flour tortillas

5 apples

1 red chili pepper

Fresh basil

Fresh dill

Fresh parsley

Semisweet chocolate chips

[Also needed: butter, sugar, vanilla extract, seasoning salt, pepper]

 

Breakfast: Mini frittatas

Lunch: Chicken wrap, an apple, and nutty crackers

Dinner: Fish and rice

 

Corny Chicken Wraps

Cook 2 chicken breasts and cut into cubes. Combine chicken, a seeded and diced red chili pepper, a can of drained whole kernel corn, and 1 cup of salsa in a pot. Cook until heated through. Sprinkle 1 cup of shredded cheddar cheese over 8 flour tortillas. Place about 1/2 cup of chicken mixture down the center of 8 warmed tortillas. Roll up and secure with toothpicks.

 

Fast-Baked Fish

Preheat oven to 400 degrees. Place 1 1/4 lbs of fish fillets in a greased baking dish. Sprinkle with 1 tsp of seasoned salt, pepper, and paprika, if you want. Drizzle with 3 Tbsp of melted butter. Cover and bake for 15-20 minutes.

 

Nutty Cracker Delights

Preheat oven to 350 Place 42 club crackers in a single layer in a foil-lined baking pan. Melt 1/2 cup of butter in a pot over medium heat. Add 1/2 cup of sugar. Bring to a boil, stirring constantly. Boil for 2 minutes. Remove from the heat. Add 1 tsp of vanilla extract. Pour evenly over crackers. Sprinkle with 1 cup of slivered almonds.

Bake for 10-12 minutes. Immediately remove from the pan, cutting between crackers if necessary, and cool on wire racks. Store in an airtight container.

 

Mini Veggie Frittatas

Preheat the oven to 350 degrees. Lightly spray 8 cups of a muffin tray with an oil mister or non-stick cooking spray. Whisk 4 eggs, 3/4 cup of egg whites, 1/2 cup of milk, 2 tsp of shredded fresh basil, 1 tsp of finely chopped fresh dill, 1 Tbsp of finely chopped fresh parsley, 1/2 cup of loosely packed shredded spinach, 1 tsp of smoked paprika, a dash of sea salt, and a dash of black pepper in a bowl until well combined. Mist a small frying pan with oil and set heat to medium. Lightly saute 1/2 cup of diced yellow onion and 3/4 cup of diced mixed bell peppers for about 2 minutes. Remove the pan from the heat.

Divide the vegetable mixed evenly between the 8 muffin cups, followed by the egg mixture. Bake for 15 minutes. Shred 1/2 cup of low-fat mozzarella cheese. Remove pan from the oven and sprinkle cheese on top of each mini quiche. Place pan back in oven and cook for another 10 minutes. Remove pan from the oven and allow it to cool slightly. Slide the blade of a knife around each quiche to loosen them. Then carefully lift out of pan. Eat warm. (You can divide recipe in half or quarters if you prefer to eat the frittatas fresh every time)