Riley’s pie crust

Leah has been making pretty amazing quiche on an almost weekly basis. It’s a filling, wholesome breakfast for the two of us, and a godsend given our crazy weekly schedules.

The crust makes or breaks a quiche. We love our friend Riley’s recipe, so much so that Leah pre-makes a half dozen crusts and sticks them in the freezer so we always have one ready.

Ingredients:

  • 3 cups flour
  • 1 1/2 teaspoon salt
  • 1 1/4 cup butter, warmed to room temperature
  • 1 egg beaten
  • 5 tablespoon water, cold
  • 1 teaspoon vinegar

Directions:

Mix flour and salt together, then knead in butter. Work until butter is well-mixed. Mix wet ingredients in a separate bowl, then add to other ingredients. Work together. Form into four balls. The dough can be frozen for up to two months. (Makes four crusts)

Nograinola

One of my favorite recipes from Leah’s mom: nograinola. It’s delicious, wholesome, filling, and, hence the name, a grain-free granola. Some day, Leah and I will finally get around to picking another name for it and starting a wildly successful food company. Until then, and because Siobhan is asking for Paleo recipes, you can make it for yourself.

Directions

Preheat oven to 275 degrees Fahrenheit.

In a large bowl, combine nuts, seeds and coconut flakes. Stir until well combined. In a small bowl or 2-cup Pyrex measuring cup, mix coconut oil, honey, vanilla extract, cinnamon and nutmeg, until well blended. Pour oil and honey mixture over nuts and seeds and stir with a large spoon or your hands until everything is well coated.

Spread mixture out evenly on a jellyroll pan (cookie sheet with sides) and bake at 275 for 1 hour, stirring every 15 minutes. Remove from oven and stir in dried fruit. Let cool completely and store in an airtight jar.

Ingredients

  • 1 cup raw cashews, chopped 
  • 1 cup raw walnuts, chopped
  • 2 cups sliced almonds
  • 1 cup raw pumpkin seeds
  • ½ cup raw sunflower seeds
  • 2 cups unsweetened coconut flakes
  • ½ cup melted coconut oil
  • ½ cup honey (or ¼ cup honey and ¼ teaspoon liquid stevia)
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups dried fruit (raisins, cranberries, cherries, chopped apricots, chopped dates, etc.)

Enjoy!

Homemade gnocchi with sausage, and butternut squash and apple soup

gnocchiandsoup

Last night we celebrated Leah’s brother’s birthday at my house. Happy birthday Sam! Our contribution to dinner was homemade gnocchi with Italian sausage, and a delicious butternut and apple soup.

The gnocchi is actually two recipes on the Martha Stewart website. We used a couple of sweet potatoes in our gnocchi and added Italian sausage from the New Seasons meat counter.

The soup came from my mom’s Barefoot Contessa cookbook. I remember her making it sometime in the not too distant past and loved it. The apples and apple cider are what make it unique — we used honey crisp. It’s great for a rainy fall evening.
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