The Peony Life » gluten free

Icelandic Smoked Trout Dip with Skyr

peony — Wed, 16 Dec 2015 17:24:59 +0000

Icelandic Smoked Trout Dip with Skyr

One of my girlfriends recently returned from a holiday in Iceland and it sparked my interest. What is the food like there? When I think of Nordic food, I think of the cliché pickled herring and Rose Nylund’s cringeworthy recipes from The Golden Girls. But seriously, I had very little knowledge of their culinary scene so I did a little internet creeping to find out some popular foods in Iceland. Of course I found the expected smoked fish and pickled herring but it became abundantly clear there was one traditional favorite: Skyr. Skyr for breakfast, skyr for lunch, skyr for dinner…you get the point!

Between the smoked trout and skyr this dip is a protein powerhouse!

Skyr is Iceland’s version of Greek yogurt and it has been a staple in their cuisine for over a thousand years. It is believed that Icelanders first started making skyr when settlers from Norway arrived in the 9th century. Yaaaa guys, THAT long! I think they’ve got this covered.

It has the consistency of a thick yogurt, with a mildly tart flavor. It’s super high in protein and has virtually zero fat or artificial sweeteners. AMEN! Because skyr contains live active cultures it must be consumed within 5 days of opening, so keep this in mind when you buy it.

Serve this healthy dip alongside crackers, endive leaves, cucumber slices or celery sticks.

I found Siggi’s Icelandic Skyr at Whole Foods and have to say, I’m really happy with it. I will definitely be adding this to my grocery list. It’s a healthy product you can feel good about eating and I can see me using this in my recipes.

This Icelandic Smoked Trout Dip with Skyr is great to make when entertaining because it’s healthy, delicious and different. Spice things up and add this new dip to your list of tricks in the kitchen!

Enjoy! xx

Icelandic Smoked Trout Dip with Skyr

Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

Author: Peony

Recipe type: Appetizer

Cuisine: Nordic

Serves: 8

Ingredients

8 oz skinless smoked trout filets, broken into ½ inch pieces (approximately 2 cups)
¾ cup Skyr (a thick Icelandic style yogurt)
¼ cup crème fraîche
2 tsp Worcestershire sauce
2 tbsp prepared horseradish, drained
a medium sized dill pickle, finely diced
¼ cup fresh dill, roughly chopped
¼ cup green onions, thinly sliced (white and light green parts only)
1 tbsp capers, strained
freshly ground pepper
flakey Icelandic sea salt

Instructions

Using an electric mixer, beat skyr, crème fraîche, horseradish and Worcestershire sauce. Transfer mixture into medium bowl. Stir in smoked trout, dill pickle, green onion, capers and fresh dill. Season with freshly ground black pepper and flakey Icelandic salt.
Let dip chill in the fridge for 1 hour prior to serving.
Serve with endive leaves, sliced cucumber, celery sticks or crackers.

Notes

You can use hot smoked salmon in this recipe if you don't have access to smoked trout.
You can find Siggis Skyr Yogurt at Whole Foods but you can sub greek yogurt in a pinch.

The post Icelandic Smoked Trout Dip with Skyr appeared first on The Peony Life.

Roasted Brussels Sprouts with Mustard and Maple Glaze

peony — Sun, 15 Nov 2015 20:55:31 +0000

Roasted Brussels Sprouts with Mustard and Maple Glaze is the perfect vegetarian side dish to serve during the Holidays!

Did you know that an 80g serving of sprouts contains four times more vitamin C than an orange?

This recipe is proof that eating healthy doesn’t have to be a bore! Oh, and did I mention this recipe is vegetarian and gluten free? At the moment, I’m ALL ABOUT this seasonal side! Brussels sprouts are in season here in California and I like to buy them still attached to the stalk, while I can.

These mini cabbages are on my radar because they are so freakin’ versatile! This recipe features roasted brussels sprouts but they are excellent raw in salads, sautéed, grilled and steamed.

The freshest sprouts are green with a white base. If they are slightly yellow or brown it means they’re past their prime.

This dish is single-handedly responsible for my fiancé falling in love with brussels sprouts! They were never his thang and he clearly didn’t light up when they rolled out on his dinner plate. I was SO OVER the usual brussels sprout and pancetta sauté I had gotten a little too used to making. There had to be a better way!

Fresh brussels sprouts from Santa Cruz California. There’s nothing like cutting them fresh from the stalk!

So there I was trying to brainstorm while staring into my fridge in a trancelike state. Then BRAAAAP! It hit me like a ton of delicious food angel bricks! To combine my favorite condiment of all time; spicy Dijon mustard and a sweet Canadian staple; maple syrup. I am oh-so-happy to say it was a success and this meatless side is completely addicting!

This recipe is both vegetarian and gluten free but it’s important to remember not all Dijon mustards and maple syrup brands are gluten free. Annie’s & Organicville are two brands of Dijon mustard that are easily accessible and gluten free. When choosing maple syrup you want to make sure you’re always buying the purest kind. The maple syrup in my kitchen has one ingredient; maple syrup!

Sprinkle roasted brussels sprouts with a small handful of toasted pistachios or hazelnuts before serving. Garnish with a sprig of rosemary.

This is a great option to have on your dinner table during the Holidays for a variety of reasons. It’s simple to prepare, has few ingredients and lends new flavors to the traditional thanksgiving dishes.

Roasted Brussels Sprouts with Mustard and Maple Glaze are a welcomed lighter option in contrast to stuffings, creamy mashed potatoes and gravy (all of which I live for) but I’m trying to find a healthier balance this year. I’m loading up on healthy vegetable sides and just a couple of my favorite indulgences.

I hope you love this recipe as much as we do in my house! xo

Disclaimer: I have no affiliation with Annie’s Organics and Organicsville. This is not a sponsored post. I just simply like their products!

Roasted Brussels Sprouts with Mustard and Maple Glaze

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

Author: Peony

Recipe type: Side Dish

Serves: 4-6

Ingredients

1 lb brussels sprouts, halved
2 tbsp olive oil
salt + pepper
2 tbsp dijon mustard
1 tbsp red wine vinegar
1 tbsp pure maple syrup
¼ cup toasted pistachios or hazelnuts
sprig of rosemary for garnish (optional)

Instructions

Preheat oven to 400F and line a baking sheet with tin foil.
Wash, trim and halve sprouts. Make sure loose leaves set aside as they will burn quickly in the oven.
Drizzle sprouts with olive oil and sprinkle with salt and pepper, toss to coat
Bake for 35-40 minutes, tossing sprouts half-way through the cooking process. You want sprouts to be crispy on the outside and tender on the inside.
While sprouts are roasting, lets make the mustard and maple glaze. Combine Dijon mustard + maple syrup + red wine vinegar and mix together using a whisk.
Remove roasted sprouts from the oven and sprinkle with kosher salt. Toss with mustard and maple glaze then pour into a serving dish.
Sprinkle toasted pistachios or hazelnuts overtop of the roasted sprouts and garnish with a sprig of fresh rosemary.

The post Roasted Brussels Sprouts with Mustard and Maple Glaze appeared first on The Peony Life.

Roasted Beet Risotto with Asiago & Thyme

peony — Mon, 02 Nov 2015 22:49:08 +0000

A delightfully different risotto! Enjoy Roasted Beet Risotto with Asiago & Thyme for a special night in.

Well this Roasted Beet Risotto with Asiago & Thyme makes me blush. I’ve always loved a classic well made risotto but the addition of peppery roasted beets elevates this dish to the next level. This has taken its rightful place as the queen of all fall risottos. Consider upping your risotto game and trying this recipe!

Risotto is often overlooked and dismissed for being a high maintenance dish to make at home and I can understand why people feel that way. It’s not a dish you can make ahead or leave alone on the stove until you’re ready to eat. It requires some love, attention and patience but the process is incredibly simple. I promise!

Roasted beets are great for the detoxification process and helping to purify your blood and your liver. Your body thanks you!

Attention mamas to be! Beets contain B vitamin folate which helps reduce the risk of birth defects.

It’s one of those dishes you make with or for people you’re really comfortable with. I mean the friends and family you don’t feel the need to entertain. This is one of those dishes where you crack open a couple bottles of wine and keep the party in the kitchen while you cook. Totally low-key and casual cooking.

Eating beets and drinking beet juice can help to lower blood pressure and reduce inflammation. I like to sprinkle a liberal amount of black pepper on beets before roasting.

Fresh thyme lends a nice flavor to this dish

Tip! I add whole thyme springs to my risotto. It’s much easier and saves me a few minutes. Just don’t forget to remove the stems before serving!

I’ll admit I’ve been that girl who decided to make a risotto when having an old friend and his new girlfriend over for dinner. Long story short; it wasn’t the smartest idea I’ve ever had. I ended up being in the kitchen for a solid 40 minutes and didn’t really get enough of an opportunity to get to know her. She probably felt slightly awkward and I can’t blame her. That was one of my more recent hostessing fails but it is what it is. Lesson learned! Risotto is reserved for a very small group of my nearest and dearest. If I invite you over and I’m making risotto, you know how special you are to me!

Fall roasted beet goodness!!

This dish really comes together when you stir in the roasted beets, butter and asiago cheese. A totally decadent, hearty, warm and rich dish!

Sprinkle with fresh thyme and shaved asiago. Serve immediately while hot!

Roasted Beet Risotto with Asiago & Thyme

Prep time

10 mins

Cook time

35 mins

Total time

45 mins

Author: Peony

Recipe type: Main

Cuisine: Italian

Serves: 4

Ingredients

3 medium beets, red or golden
5 cups vegetable broth
1 medium onion, finely chopped
2 tablespoons olive oil
1¼ cup arborio rice
½ cup of a dry white wine you like to drink
1 teaspoon salt
½ teaspoon black pepper
3 sprigs fresh thyme
½ cup finely grated asiago cheese
3 tbsp unsalted butter
salt + pepper to taste
garnish with a sprinkle of fresh thyme

Instructions

Preheat oven to 400 degrees. Wash beets, trim the stems, and peel skin using a vegetable peeler. Cut beet into 1½ inch pieces. You can use disposable gloves if you're worried about staining your fingers. Bake beets in the oven for 35-40 minutes, tossing once with spatula halfway through.
In a small pot bring vegetable broth to a low simmer, covered.
In a large and heavy saucepan, heat oil over medium heat. Cook onion, stirring often, until golden brown and soft, about 7 minutes.
Add rice + 3 sprigs thyme; stir to coat. You want rice to look glazed and almost translucent. Stir in wine; cook until reduced by half, about 3 minutes.
Add ½ cup broth; simmer, stirring, until almost all the liquid is absorbed. Repeat this process by adding vegetable stock ½ cup at a time and stirring until liquid is almost absorbed before adding more. You want the spoon to be able to move across the pan smoothly without having rice sticking to the bottom. This will take about 25 minutes.
Stir in beets, butter, and Parmesan; season with salt and pepper.
Sprinkle with fresh thyme and shaved asiago. Serve immediately.

The post Roasted Beet Risotto with Asiago & Thyme appeared first on The Peony Life.

Bacon & Egg Baked Breakfast Cups

peony — Sun, 25 Oct 2015 04:18:30 +0000

Bacon & Egg Baked Breakfast Cups are equally convenient if you’re cooking for one or feeding a family of five.

I suck at breakfast! There is no denying it anymore. My fiancé is always getting on my case about not eating breakfast and he’s starting to sound like a broken record (it’s been almost 3 years). I know it’s super important but it’s always been difficult for me to eat in the morning. For years my daily breakfast of champions consisted of a large coffee with cinnamon and maybe a banana when I’m flying. Don’t judge! I’m challenging myself to break this habit so be prepared to see more breakfast posts from me.

I like to serve this with a simple cucumber and avocado salad with sriracha greek yogurt dressing.

Let me just say I love a recipe that gives you a ton of freedom to modify ingredients depending on what you have available. Bacon & Egg Baked Breakfast Cups is absolutely one of those recipes. You can use a variety of ingredients: mushrooms, onions, peppers, tomatoes, spinach and cheese to name a few. This weekend I used my leftover Sautéed Shishito Peppers and they were stellar diced up and added to this recipe.

Local & Organic Pasture Raised Eggs from Lonely Mountain Farms CA

Another thing I love about this recipe is how easily you can cater to individual preferences. Maybe someone dislikes mushrooms or wants to include every vegetable known to mankind. You can put whatever you want in each muffin cup and everyone will be happy at breakfast. This recipe is equally convenient if your cooking for one or feeding a family of five. This recipe is simple enough that you can easily adjust the ingredients depending on the number of mouths you need to feed.

These Bacon & Egg Baked Breakfast Cups are making breakfast easier than ever! It’s a great way to use leftover veggies or whatever you have at home! So many options!

I’ve experimented with this recipe quite a bit because the first time I made it, the yolks were too hard and the bacon was undercooked. Well that’s just not going to fly. Challenge accepted!

After I line around the muffin tin with a slice of bacon, I bake it in the oven for about 10 minutes to jump-start the cooking process. The bacon takes longer to cook than the eggs so I precook the bacon to end up with a crispy outer shell. I also prefer to scramble each egg individually in a small bowl and add 2 tbsp of whatever ingredient before adding to the muffin tin. I prefer the texture and find everything cooks more evenly if it’s mixed together. This is totally personally preference.

Enjoy! xx

Bacon & Egg Baked Breakfast Cups

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Enjoy Bacon & Egg Baked Breakfast Cups this weekend for brunch and then take them to go for breakfast during the week. It's the meal that keeps on giving! Set yourself up for success and don't skip breakfast!

Author: Peony

Recipe type: Breakfast

Serves: 12

Ingredients

12 eggs
12 slices of bacon (I use applewood smoked)
1.5 cups total or 2 tbsp per muffin tin of your desired ingredient(s)
salt & pepper to taste

Instructions

Preheat oven to 400 degrees
Line each muffin cup with a piece of bacon
Put bacon lined muffin tin in the oven and bake for approximately 10 minutes. You want the bacon to look half cooked before adding the eggs.
While bacon is in the oven prepare your desired add in ingredient(s) like peppers, mushrooms etc. You should allocate for 1.5 cups total or 2 tbsp per muffin cup.
In a small bowl lightly beat 1 egg and add 2 tbsp of desired ingredient(s). Pour egg mixture into bacon lined muffin cup and repeat the process for each egg.
Bake for 20 minutes or until done. Everyone likes their eggs cooked differently so take a peak at about the 15 minute mark. They might be done to your liking!

Notes

I served this with a simple cucumber & avocado salad with a Sriracha greek yogurt dressing.

The post Bacon & Egg Baked Breakfast Cups appeared first on The Peony Life.

Pistachio Crusted Baked Brie with Honey

peony — Fri, 28 Aug 2015 14:16:40 +0000

Pistachio Crusted Baked Brie with Honey is the epitome of comfort food.

Pistachio Crusted Baked Brie with Honey is better than you could ever imagine it would be. Have you ever taken a bite of something incredible and you involuntarily do something ridiculous to express how delicious it is? Dramatic hand gestures? A favorite catch phrase? Random inaudible sounds of pure joy? Well get ready, because this is one of those times. You’re welcome.

Drizzle warm honey over the brie, flipping it over so the brie is coated on all sides.

This recipe is so simple and oh so delicious. 15 minutes start to finish and virtually zero cooking. Pistachio Crusted Baked Brie with Honey is such a versatile dish. I picture serving this up for my girl friends over wine, a tapas style dinner at home or as an afternoon snack on a chilly day.

I’ve been busy studying for my annual re-qualification exam and drills. As flight attendants, we have to do this once a year and it’s always super stressful! Why? Because if you don’t pass, you no longer get to fly the friendly skies. That’s right; your job is on the line. This will be my 5th annual and you would think it gets easier, but it doesn’t.

Quickly pulse shelled pistachios in the food processor. Don’t pulse too much. You want pistachio pieces, not pistachio dust!

I woke up a couple of nights ago shouting my evacuation commands. In my dream, I was evacuating an aircraft with a fire in the cabin and my exit was blocked due to water. Just lovely! My fiancé was terrified but quickly realized what was going on. If you’re close with any flight attendant I’m sure you’re aware; we can go a little crazy when our annual training creeps up.

Anyhoo, the next day I was exhausted from lack of sleep and didn’t have the energy to cook. I wanted something low maintenance, quick and warm for dinner. I opened the cheese drawer (because cheese is always the answer) and found a piece of wild mushroom brie. Boom! That’s where this idea spiraled from.

Make sure to coat all sides of the brie with honey. This will make it easier for the the pistachios to stick to the brie.

It’s better to have an entire wheel of brie because it helps keep the ooey-gooey-goodness inside, but I wanted to use what I already had in the fridge. Remember, lazy and tired? No grocery store tripping for this lady. Just keep in mind, an entire wheel looks prettier and more put together. If you’re entertaining; I would suggest going that route.

Remember not to go overboard with pulsing the pistachios. A quick pulse is all you need. You still want the texture of the pistachios. Pistachio dust is not what you’re going for with this recipe.

I served this with fresh bread, prosciutto, apple slices and green grapes. It was such a great, casual dinner! You can’t go wrong with a 15 minute, easy peasy dinner that tastes like a million bucks!

I hope you love this comforting recipe as much as I do xx

Enjoy this slathered on fresh warm bread or with apple slices for a healthier approach.

Pistachio Crusted Baked Brie with Honey

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

This salty and sweet baked brie is the perfect thing to warm you up on a chilly day. It's super simple, with only 4 ingredients and only takes 15 minutes from start to finish!

Author: Peony

Recipe type: Appetizer

Ingredients

1 wheel of brie, size can vary but I generally use a small one
½ cup good quality honey
⅓ cup shelled pistachios
crusty bread or sliced apples for serving

Instructions

Preheat oven to 350 degrees
Pulse pistachios in the food processor for a couple of seconds. You want to break down the pistachios but you still want texture. You do not want pistachio dust!
Heat the honey in the microwave for 30 seconds. Pour over the brie cheese, making sure you cover all sides.
Start sprinkling the honey covered cheese with pistachios. It's not a big deal if they don't all stick; just try the best you can.
Top with pistachios and bake in the oven for 10 minutes
Let it cool for a few minutes and then serve with bread or apple slices

The post Pistachio Crusted Baked Brie with Honey appeared first on The Peony Life.

Sautéed Shishito Peppers

peony — Sun, 23 Aug 2015 19:14:24 +0000

1 in every 10 Shishito Peppers carry some heat. Play this mild game of Russian Roulette over a few cocktails!

Sautéed Shishito Peppers are the easiest snack you will ever make! I started cooking with them recently and we’ve become fast friends, especially when paired with cocktails. Sautéed shishito peppers are so simple to prepare you’ll be questioning if you missed something.

4 ingredients : Shishito Peppers, Oil, Flaky salt and Lime. How simple is that?

4 ingredient wonder! Shishito Peppers+Oil+Flakey Salt+Lime

These mild, bite-sized peppers are to be eaten in their entirety, seeds and all. No need for utensils, just grab the stem and take a bite of this smoky, sweet & salty pepper. Drop the stem in a separate bowl as you would edamame shells.

Apparently 1 in 10 peppers are supposed to carry heat but it’s not enough heat that should scare you off; it’s just a little kick. This is a very tame version of Russian roulette but one I will gladly sign up for.

Sautéed Shishito Peppers are the new edamame! At least in my house they are!

Make sure you eat these bad boys immediately while hot, because they will go limp as they cool. Don’t fret if you have leftovers. Sautéed Shishito Peppers are equally delicious when added to an omelette. I made one for brunch today and the Shishito Peppers added such a sweet & smokey flavor. I’m in love.

If chips are your arch nemesis like me, try these addicting peppers instead!

It’s almost wrong not to enjoy these with a cold beer or cocktail. Just saying!

Shokuyoku Japanese

Sautéed Shishito Peppers

Cook time

10 mins

Total time

10 mins

The easiest snack you will ever make! This addicting snack pairs really nicely with a cocktail!

Author: Peony

Recipe type: Appetizer

Ingredients

1 lb shishito peppers
2 tbsp grape seed oil
flakey sea salt
1 lime, cut into wedges

Instructions

Heat oil in a large frying pan over medium heat, until oil is hot but not smoking
Add shishito peppers and sauté, rotating them like ears of corn
Continue sautéing until they start to blister and then remove from heat
Pat peppers dry with clean kitchen towel then move into a large bowl
Toss with flakey salt and squeeze lime juice over peppers
Serve immediately while hot!

Notes

Serve immediately while hot. When Shishito Peppers cool, they will go limp and lose their shape.

The post Sautéed Shishito Peppers appeared first on The Peony Life.

Chilled Cucumber Soup

peony — Mon, 17 Aug 2015 23:34:49 +0000

Beat the heat with this healthy Chilled Cucumber Soup!

It was crazy-hot in the Bay Area this weekend and my AC-less apartment was like a sauna. For pretty much everyone else in Canada and the USA this is totally normal, but for us in San Francisco we aren’t used to such extreme temperatures. At its peak, temperatures soared to 32C/91F and I retreated to the beach with my main squeeze and perhaps a watermelon beer or two.

CUCUMBERS+MINT+DILL+JALAPEÑO+LEMON

So what to make for dinner? There was no freaking way I was going to use the oven or stove, even in the evening it would be too hot. I was also a tad dehydrated because we pulled a rookie move and left our big bottles of water on the couch. Brutal! By the time we left the beach all we could think about were tall glasses of ice water and jumping into a cold shower.

I TRY TO SNACK ON CUCUMBERS WHEN WORKING A RED EYE FLIGHT. THEY’RE JAM PACKED WITH B VITAMINS AND GOOD CARBS, WHICH HELP GIVE YOU THAT MUCH NEEDED 4 AM PICK ME UP!

This Chilled Cucumber Soup is jam packed with flavor

When we got home, we were both exhausted from the sun and from not drinking enough water. I found myself craving things like cucumbers, watermelon and celery; foods with a high water content. I listened to my body and decided to make a chilled cucumber soup for dinner. This recipe calls for Persian cucumbers but you could sub for a long English cucumber if they are more easily accessible.

Luckily I had all of the ingredients for this recipe at home, so that was half the battle. I was relieved I didn’t have to face the Trader Joe’s line at 530pm on a Sunday. I’m a self confessed Trader Joe’s-aholic. But that store at dinnertime, on a Sunday, is just utter madness!

This Chilled Cucumber Soup is totally a recipe you can feel great about eating! It’s high in protein, low in calories and incredibly hydrating and nourishing for your body. It’s also a great source of vitamin B-6 (important for healthy eyes, skin, liver and hair) and B-12 (used to treat a variety of illness’s such as sleep disorders, depression, memory loss and vitiligo).

I LIKE TO SERVE THIS WITH DICED DILL PICKLES FOR AN EXTRA ZING!

I see this as the perfect appetizer for entertaining in the summer. Chilled Cucumber Soup is light, refreshing and cleanses your palette. Try serving this restoring soup in a tea cup and let your guest sip it, if they choose. It’s so refreshing and I’m sure they will appreciate it after a hot day in the sun.

I love to serve this with finely diced dill pickles for an extra vinegary zing . I used a tablespoon of my Garlicky Dill Pickles and I really enjoyed the contrast in flavors.

Stay Cool! xx

Chilled Cucumber Soup

Prep time

15 mins

Cook time

3 hours

Total time

3 hours 15 mins

Let this refreshing soup be your relief from the heat! This chilled soup is perfect for those hot summer days when you just don't feel like using the oven or stove.

Author: Peony

Recipe type: Soup

Serves: 4 servings

Ingredients

4 Persian cucumbers, washed and diced (reserve ½ of one cucumber and do not put in the food processor)
1 jalapeño, seeded and minced
⅓ cup fresh mint
¼ cup fresh dill, divided in two equal piles
1 large clove garlic, minced
1 shallot, minced
1 cup greek yogurt
¼ cold water
¼ olive oil, plus more for drizzling
salt & freshly ground pepper to taste

Instructions

Add cucumber (remember to reserve half of one cucumber), jalapeño, mint, half of your dill(1 pile), garlic, shallot, lemon juice, olive oil, cold water and greek yogurt into the food processor or blender and pulse until smooth.
Transfer soup mixture into a large bowl and add the remaining finely diced cucumber and loosely torn dill leaves. This will add a nice texture a vibrant color to the soup.
Add salt and freshly ground pepper, to taste
Leave in the fridge for at least 3 hours to chill or overnight for best results.
Garnish with a sprig of dill or finely chopped dill pickle for a zing!
Drizzle with olive oil, optional

The post Chilled Cucumber Soup appeared first on The Peony Life.

Smoked Salmon Benedict with Avocado

peony — Sun, 16 Aug 2015 02:07:28 +0000

This Smoked Salmon Benedict with Avocado is gluten-free for my celiac friends!

One thing I absolutely LOVE about living in San Francisco, is how seriously people take brunch! San Franciscans have definitely gotten brunch & day drinking down to a science. Some popular restaurants are only open for brunch, 9am-3pm. It’s so popular they are able to shut their doors in the afternoon and probably laugh amongst themselves at all of the patrons nursing their hangovers with bottomless mimosa’s.

The people watching in these line ups are pretty amusing to say the least! If you were to ask some of these people to wait 3 minutes for an uber, 10 minutes for a drip coffee or behind 3 people at Trader Joe’s; forget it! However, if you ask them to wait in line for over an hour at their favorite local brunch spot, they will do it with pleasure! I’m touched by the commitment and my fiancé & I partake in brunch shenganigans once a week. On the other day, we enjoy a leisurely brunch at home.

AN INDULGENT BRUNCH YOU DON’T HAVE TO FEEL SUPER GUILTY ABOUT!

Today I was super excited to try a new brunch recipe for the blog! Eggs Benedict is without a doubt my favorite brunch item but it’s pretty unhealthy! I wanted to create a lighter recipe that would still satisfy my craving for this high fat dish. I also opted to make a gluten free benny for my celiac friends out there. Whaaat whaaat!

Smoked Salmon is a great source of healthy oils and fats, dietary protein and iron but like everything else, moderation is key. Even though there are many wonderful benefits of eating smoked salmon, it is rather high in sodium, so don’t eat it all day, everyday. Alright?

Removing the english muffin and swapping it with avocado is such an easy way to get rid of unhealthy carbs. I’m trying to eat less bread these days and the struggle is definitely real, but with this dish I didn’t miss it! This Smoked Salmon Benedict with Avocado was all I dreamed of and more. My fiancé is already asking me to make it again next weekend.

WHO SAYS YOU CAN’T ENJOY RESTAURANT QUALITY FOOD AT HOME?

Please note that this recipe only serves 2 people so keep that in mind when buying your ingredients.

Drizzle my Herbed Crème Fraïche Dressing over top of the benny and enjoy!!

Smoked Salmon Benny with Avocado

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

This is a great low carb & gluten free alternative to Eggs Benedict! Try this recipe at home this weekend!

Author: Peony

Recipe type: Brunch

Serves: 2

Ingredients

5 ounce piece of smoked salmon, divided in two pieces
half an avocado, sliced lengthwise
2 eggs, poached
2 tsp white vinegar
1 tsp salt
salt & fresh ground pepper, to taste
1 tbsp minced chives to garnish

Instructions

Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier.
Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat.
Meanwhile, crack 1 cold large egg into a small dish or bowl.
Use the handle of a whisk or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan. This 'whirlpool method' only works for 1 or 2 eggs. If you're making a larger batch, do not stir each time you add a new egg.
Turn off the heat, cover the pan and leave for 5 minutes. REALLY leave it for 5 minutes. As in don't lift the cover and peak! This will ruin your poached eggs!
While eggs are poaching, slice avocado and place 3 flat piece of avocado on a plate.
Place a piece of salmon on the avocado.
Using a slotted spoon, remove the poached egg from the sauce pan and place on top of the salmon.
Top with Herbed Crème Fraïche Dressing and minced chives!
Enjoy!
Lift it out: Remove the egg with a slotted spoon and serve immediately. Alter
Read more at: http://www.foodnetwork.com/recipes/alton-brown/perfect-poached-eggs-recipe.html?oc=linkback

Notes

Please use my Herbed Crème Fraïche Dressing to drizzle over the Smoked Salmon Benny. It will not be close to the same without the sauce!

The post Smoked Salmon Benedict with Avocado appeared first on The Peony Life.

Herbed Crème Fraîche Dressing

peony — Sun, 16 Aug 2015 02:05:38 +0000

Drizzle this Herbed Crème Fraîche Dressing over my Smoked Salmon Benedict with Avocado

Lately I’ve been trying to eat more salads for dinner but am SO bored of the same old recipes. I had some hot house smoked salmon in the fridge and wanted to build a dressing around it. It didn’t take me long to reach for the crème fraîche. Indulgent I know, but a couple of tablespoons really make this dressing something to talk about.

The crème fraîche lends the perfect amount of creaminess to the salmon without being overpowering. The chives & dill add so much flavor and the apple cider vinegar brings a subtle zing!

I’m really happy with how this turned out! This salad dressing just seems fancy and decadent to me. Try this drizzled over my Smoked Salmon Benedict with Avocado for brunch or over your favorite salad for lunch.

This Herbed Crème Fraîche Dressing will keep in the fridge for 2 days so you can try it would a couple of dishes.

Enjoy! xx

Herbed Crème Fraîche Dressing is so quick & easy to whip up!

Herbed Crème Fraîche Dressing

Prep time

5 mins

Total time

5 mins

This fresh and flavorful dressing is perfect drizzled over a salad or my Smoked Salmon Benny with Avocado!

Author: Peony

Recipe type: Salad Dressing

Serves: ½ cup

Ingredients

3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
2 tbsp crème fraîche
1 tbsp honey
½ tsp spicy mustard such as dijon
1 scallion, thinly sliced (white and light green parts only)
1 tbsp chives, minced
1 tbsp dill, minced
¼ tsp salt
¼ tsp freshly ground pepper

Instructions

Whisk all of the ingredients together and put in the fridge until ready to serve.

Notes

This recipe yields ½ cup dressing and will keep in the fridge for 2 days.

The post Herbed Crème Fraîche Dressing appeared first on The Peony Life.

Mostly Veggie Tuna Melt

peony — Fri, 14 Aug 2015 14:00:59 +0000

This Mostly Veggie Tuna Melt will never go out of style. Ode to a classic!

Tuna melts and tuna salad on fresh greens is definitely a regular in house. It’s something you can whip up quickly and modify the ingredients based on what you have.

My fiancés idea of comfort food is a nice creamy tuna melt and he’s as happy as a little clam when I make this for him. He’s going to kill me when he reads this.

Mostly Veggie Tuna Melt turned Tuna Salad

I like my tuna salad with a lot of crunch so I always use celery & fennel. Remember to hang on to those fennel fronds at the top of the fennel bulb. They look & feel similar to dill but have a delicate anise flavor. We’re going to sprinkle those on top of the tuna melt as a finishing touch that will melt in your mouth.

I also add an apple to the mix for some sweetness and because it pairs really well with the fennel. I usually add more celery+fennel+apple than what I’ve listed because I try to pack in as many veggies as I can without Rez asking questions.

The Dill Pickles are so perfect in this salad

The fennel lends massive amounts of flavor to this recipe and honestly, it’s just not the same without it. As I’ve mentioned in other posts, fennel is one of my go-to ingredients and definitely a useful ingredient to keep on hand.

I dice one of my Garlicky Dill Pickles, fresh dill, as well as some dill seeds to really amp up the bold flavor. In a pinch you can sub dry dill for fresh dill, but be sure to half it and let the mix sit in the fridge for an hour or so, allowing the flavors to marry together.

dill pickle+fresh herbs+fennel+apple=my kind of melt!

I normally opt to serve this over mixed greens or peppery arugula because frankly, I just like it like that, but this an awesome gluten free option for my celiac friends or people watching their carb intake. This is a super comforting dish and fairly guilt free, especially if you use greek yogurt instead of mayo!

Try this classic recipe with a bowl of Lazy Pea Soup with Mint & Crème Fraîche, Speedy Greek Style Chicken Soup with Lemon or Cream of Wild Mushroom Soup.

Mostly Veggie Tuna Melt

Prep time

10 mins

Cook time

5 mins

Total time

15 mins

Author: Peony

Recipe type: Main

Cuisine: Homestyle

Serves: 2-4

Ingredients

1 can tuna, drained
4 slices of whatever bread you like
2 large celery stalks, finely chopped
¾ cup fennel, finely chopped
1 apple of your choice, cored and diced
1 large dill pickle, diced
½ cup red onion, finely chopped
½ cup dill, chopped
½ tsp dill seeds
½ cup extra sharp cheddar cheese, grated
squeeze of fresh lemon juice
¼ cup prepared mayo or full fat greek yogurt
1 tsp black pepper
kosher salt to taste
fresh fennel fronds for sprinkling

Instructions

Preheat the oven broiler and set the rack about 5 inches from heat source.
Spread slices of bread on baking sheet and toast.
Combine all ingredients in a large bowl (with the exception of cheddar cheese) and toss until all ingredients are coated in mayo/greek yogurt.
Distribute the tuna salad mixture on top of the toasted pieces of bread and sprinkle with cheddar cheese.
Place under the broiler for 3-5 minutes.
Season with salt & pepper and garnish with fresh fennel fronds or dill.

Notes

Makes 4 open face sandwiches.
Remember to save the fennel fronds. They make a nice finishing touch to the tuna melts.

The post Mostly Veggie Tuna Melt appeared first on The Peony Life.