Kotomi Yamamura

In a large bowl, combine the almond flour, salt, baking soda, and scallions. In a medium bowl, whisk together the butter and water. Pour half of the wet ingredients into the almond flour mixture until thoroughly combined. Check the texture and look for enough moisture that it is holding together when you pitch the dough but isn’t too moist. Add the remaining liquid until desired texture. Press the dough into a 9 ½ inch quiche pan with removable bottom.

Bake for 12 to 15 minutes, until golden brown. Remove from the oven and let cool completely before filling.

Quiche Filling

Ingredients

Ingredients for quiche can change depending on what you have in the fridge.

Butter

1 medium onion

1 head of broccoli (2 cups broccoli, sliced into small spears)

1 clove garlic, thinly sliced

1 cup of thinly sliced shitake mushrooms (other mushrooms work too)

3-5 eggs whisked

½ cup grated cheese of choice

¼ cup chopped green onion

Heat the butter in a large skillet pan over medium low heat. Caramelize the onions until golden brown. While the onion is caramelizing, steam the broccoli until it is bright green. Add the steamed broccoli, garlic, mushrooms, and onion and sauté for 15-20 minutes or until fully cooked.

In a large bowl, combine the eggs, cheese and salt. Stir in the sautéed vegetables, and then pour the mixture into the crust. With a fork distribute the vegetables evenly in the pan.

Bake for 30-35 minutes, until browned around the edges and cooked through. Let the quiche cool in the pan for 15-30 minutes, and then serve.

Blueberry Muffins

Makes 12 muffins – sweetness low

Ingredients

3 cups blanched almond flour

4 TBS honey

¼ teaspoon sea salt

1 ½ teaspoons baking soda

2 TBS butter

3 large eggs

1 cup frozen or fresh blueberries

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.

In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the honey, butter, and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Spoon the batter into the prepared muffin cups. With a spoon place 4 blueberries in each tin, and then push down under batter.

Bake for 35-40 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin tin comes out clean. Let the muffins cool in the pan for 30 minutes, and then serve. These go great with a little honey drizzled over then or a little bit of honey butter.

Cottage Cheese and Flax Oil

1 cup organic low fat cottage cheese

2-5 TBS of organic, cold pressed, flax seed oil

1-3 TBS of freshly ground up flaxseed

Water - enough to make it soft

Other ingredients: Dash of cayenne, honey, fresh fruit, nuts.

Mix ingredients well in a blender (I have a magic bullet) and pour over fresh fruit, nuts, or eat as is. The texture is kind of like yogurt.

Salmon Dill Burgers

Serves 4

1 pound skinless salmon fillet

1/2 cup blanched almond flour

2 large eggs

1 TBS lemon zest

1 TBS finely chopped fresh dill

1/2 Tsp salt

2 TBS butter

1/4 cup chopped green onion

1/4 cup chopped onion (caramelized)

Rise the salmon, pat dry, and cut into 1/4 inch cubes, and then put in the fridge. Chop up your onion and caramelize in a medium size saute pan. In a large bowl, combine the salmon, almond flour, eggs, lemon zest, dill, salt, green onion, and caramelized onions. Form them into 2 inch patties.

Heat the butter in a large skillet over medium-high heat. Cook the patties 4 to 6 minutes per side, until golden brown. Transfer the patties to a paper towel-lined plate.

Additional ingredients for appetizer recipe

1 Cucumber

Organic cream cheese

capers

Fresh dill

For an appetizer form 1 inch patties. Cut small cucumber slices and pat dry. Take organic cream cheese and scoop 4 TBS into a plastic bag. Squeeze the cream cheese to one corner of the bag and snip the corner like a piping bag. Scoop some capers out the jar and place on a dry plate. Squeeze a small amount of cream cheese on the patty, place the cucumber slice on top, secure, then squeeze another dime size amount of cream cheese on top of cucumber, decorate with three capers , a sprig of dill and serve!

Kotomi Yamamura

Tuesday, January 8, 2013

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