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Moroccan Salmon

February 22, 2021

This recipe for Moroccan Salmon and Roasted Acorn Squash is the perfect blending of flavors and textures. Ready in under 45 minutes, it is the perfect dinner.

I am not sure the first time I saw Half Baked Harvest’s website and cookbooks but I know that since that moment, I have valued Tieghan’s approach to cooking. She really is experimental with her flavors and puts together ingredients that I may not have thought to in the past. I own both of her cookbooks and thought it was about time that I started to cook my way through her newest one, Super Simple. The guise is that all meals are quick and easy but do not lack flavor. She puts her money where her mouth is with this dish.

What do you need for Moroccan Salmon?

I modified this recipe just a bit to make it feed 2 people (instead of 6) and to make it gluten free.

1 Acorn Squash
1/2 cup Olive Oil
1 Pound Fresh Salmon
1/4 cup Honey
2 Tbsp Sriracha
Harissa spice (enough to cover the salmon)
3 Garlic Gloves (Crushed)
Salt and Pepper to taste
Pomegranate seeds and mint to garnish

How do you make it?

Set your oven to 425°F. We will first begin with the acorn squash.
Cut cup the acorn squash and lay it on a baking tray covered in parchment paper. Use 1/4 cup of the olive oil, the honey, sriracha, and a bit of salt and pepper to coat the pieces. Bake for 20 minutes (they should be soft by the end of the 20 minutes).
In the meantime, cover your salmon in harissa spice, salt, and pepper. Crush the garlic and get it all ready to go. Once the squash is done, lower the temperature on the oven to 325°F.
Move the squash to the side of the pan and place the salmon in the middle of the pan. Put back in the oven and cook for 20 minutes. Serve immediately.

Why should you make this Moroccan Salmon?

The flavor combinations are really delicious and the squash pairs beautifully with the salmon. It is a really simple recipe to make (Tieghan wasn’t kidding), but it is packed full of flavor and presents beautifully.

Looking for something similar?

Coconut Fish Soup click here
Cajun Catfish click here
Ahi Tuna click here
Chilean Sea Bass click here
Beer Steamed Mussels click here
Soft shell Crab Sandwich click here

Moroccan Salmon

This recipe for Moroccan Salmon and Roasted Acorn Squash is ready in 45 minutes, packed full of flavor, and incredibly easy. Make it today!

Author: Sift
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 Minutes
Yield: 2–4 Servings 1x
Category: Dinner
Cuisine: Moroccan
Diet: Gluten Free

Ingredients

Scale

1 Acorn Squash
1/2 cup Olive Oil
1 Pound Fresh Salmon
1/4 cup Honey
2 Tbsp Sriracha
Harissa spice (enough to cover the salmon)
3 Garlic Gloves (Crushed)
Salt and Pepper to taste
Pomegranate seeds and mint to garnish

Instructions

Set your oven to 425°F. We will first begin with the acorn squash.
Cut cup the acorn squash and lay it on a baking tray covered in parchment paper. Use 1/4 cup of the olive oil, the honey, sriracha, and a bit of salt and pepper to coat the pieces. Bake for 20 minutes (they should be soft by the end of the 20 minutes).
In the meantime, cover your salmon in harissa spice, salt, and pepper. Crush the garlic and get it all ready to go. Once the squash is done, lower the temperature on the oven to 325°F.
Move the squash to the side of the pan and place the salmon in the middle of the pan. Put back in the oven and cook for 20 minutes. Serve immediately.

Keywords: Moroccan Salmon, gluten free

Clafoutis

February 18, 2021

This delicious and quick clafoutis recipe is done (including prep) in under an hour!
Make it today.

If you are anything like me, you might be thinking “how does one pronounce “clafoutis”?”. I have an issue because I was raised in a place where we spoke both French and English that my default is to try to say things in French. The French way to say this is “Kla-fu-t”. The English way is “Kla-Fou-tis”. The easy way is that this is a delicious buttermilk based dessert that is typically filled with cherries. I don’t love cherries (neither does hubs). My fridge was stocked with blackberries, and thus, the this blackberry clafoutis recipe was born.

What do you need for this clafoutis recipe?

You likely have most of what you need already in your kitchen!

3 eggs
1/3 cup almond flour
2 tbsp brown rice flour (you can sub in an all purpose flour here if you’d like – gluten free or regular)
1/2 cup sugar
1 1/14 cup buttermilk
1 tbsp vanilla
Blackberries

How do you make it?

Another thing about this recipe, all you need is a bowl, whisk, and a pie plate!

Set your oven to 375°F
In your mixing bowl, add the eggs, buttermilk, vanilla, sugar, flours, and whisk together until it all comes together. If should be a bit thick but really not too thick.
Grease the pie plate and then line the fruit on the base of the pie plate. Pour the mixture on top of the berries and place the pie plate in the oven. Bake for 45-50 minutes. The edges should be a beautiful golden brown and the middle should be set. To make sure it is set in the middle, insert a toothpick and see if it comes out clean.
Allow it to cool and sprinkle powdered sugar on top. Serve warm or cool (I actually prefer it cool).

Why should you make this clafoutis recipe?

As you can see, it is super easy! It is one of those desserts that you can put together in under 5 minutes and put it in the oven and forget about it. It is hard to mess up to the point where anyone can make this. You won’t be disappointed.

Looking for something similar?

Burnt Basque Cheesecake (Classic) click here
No Bake Heath Bar Cheesecake click here
Raspberry Lemon Cheesecake Bars click here
Lemon Cheesecake Bars click here
Chocolate Cake click here
Carrot Cake click here

Blackberry Clafoutis Recipe

This Blackberry Clafoutis Recipe is a take on the original Cherry Clafoutis Recipe. Quick, easy, and gluten free. Make it today!

Author: Sift
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yield: 1 pie 1x
Category: Dessert
Cuisine: French
Diet: Gluten Free

Ingredients

Scale

3 eggs
1/3 cup almond flour
2 tbsp brown rice flour (you can sub in an all purpose flour here if you’d like – gluten free or regular)
1/2 cup sugar
1 1/14 cup buttermilk
1 tbsp vanilla
Blackberries

Instructions

Set your oven to 375°F
In your mixing bowl, add the eggs, buttermilk, vanilla, sugar, flours, and whisk together until it all comes together. If should be a bit thick but really not too thick.
Grease the pie plate and then line the fruit on the base of the pie plate. Pour the mixture on top of the berries and place the pie plate in the oven. Bake for 45-50 minutes. The edges should be a beautiful golden brown and the middle should be set. To make sure it is set in the middle, insert a toothpick and see if it comes out clean.
Allow it to cool and sprinkle powdered sugar on top. Serve warm or cool (I actually prefer it cool).

Keywords: Clafoutis, Blackberry, Gluten Free

Kronk’s Spinach Puffs

February 15, 2021

Made famous by Kronk in the Emperor’s New Groove, these is Kronk’s Spinach Puff recipe. They are good enough to make you forget about poisoning Kuzko.

I saw the Emperor’s New Groove in the theater. I was ten years old and went with my friend Amanda. I remember laughing like crazy and thinking it was one of the best movies that I had ever seen. Now as an almost 31 year old, my feelings haven’t really changed. Of course one of the best parts of the movie is when Kronk is terrified that something terrible has happened to his spinach puffs. Here is my attempt to recreate Kronk’s iconic dish.

What do you need for Kronk’s spinach puffs recipe?

Not a lot! Kronk would be impressed.

3 cups chopped up spinach
1/4 cup gruyere cheese (you can add a bit more if you’d like)
1 whole egg + 1 egg yolk
3 green onion sprigs
Puff pastry; for gluten free puff pastry I used Schar Gluten Free Puff Pastry. You can just use regular puff pastry if you don’t need to eat gluten free.

How do you make them?

It is so easy to make! Quick enough that you can remember to use the poison. The poison for Kuzco, the poison chosen especially to kill Kuzco, Kuzco’s poison.

Heat your oven to the number indicated by the puff pastry you use. Schar’s is 400°F
Place some olive oil in a frying pain and allow it to heat up for a few minutes.
Add the chopped spinach and green onion to the pan. Add some salt and pepper. The salt will allow the spinach to release its water. It shouldn’t be in the pan for long, a few minutes at most. Add it to a bowl along with the cheese and egg yolk. Mix together.
Cut the puff pastry into circles and top them with the filling down the middle. Take the egg and beat it. Using a pastry brush, brush the sides of the pastry with an egg wash. Pinch the sides together where you brushed it and then fold them over to make sure they don’t burst open. Then brush the puffs all over with the egg wash. Place in the oven for 12 minutes. Remove and serve!

Ingredients for Kronk’s Spinach Puffs Recipe

Once you have fried your spinach and green onions, add them into a bowl with 1/4 cup gruyere and 1 egg yolk

Cut the puff pastry into circles and place a bit of the spinach mixture on it. Brush the edges with an egg wash.

Pinch the edges together where the egg wash is and then fold it over again to prevent them from breaking open.

Why should you make Kronk’s Spinach Puffs Recipe?

It is super fun for kids (ahem and adults) to recreate food from their favorite things. Plus, this is such an easy one, so really, why not give it a try?

Looking for something similar?

Spinach Soup click here
Fish Soup click here

Kronk’s Spinach Puffs Recipe

This recipe inspired by Kronk’s Spinach Puffs Recipe from the Emperors New Groove is a fun, easy, and delicious treat! Make them today.

Author: Sift

Ingredients

Scale

3 cups chopped up spinach
1/4 cup gruyere cheese (you can add a bit more if you’d like)
1 whole egg + 1 egg yolk
3 green onion sprigs
Puff pastry; for gluten free puff pastry I used Schar Gluten Free Puff Pastry. You can just use regular puff pastry if you don’t need to eat gluten free.

Instructions

Heat your oven to the number indicated by the puff pastry you use. Schar’s is 400°F
Place some olive oil in a frying pain and allow it to heat up for a few minutes.
Add the chopped spinach and green onion to the pan. Add some salt and pepper. The salt will allow the spinach to release its water. It shouldn’t be in the pan for long, a few minutes at most. Add it to a bowl along with the cheese and egg yolk. Mix together.
Cut the puff pastry into circles and top them with the filling down the middle. Take the egg and beat it. Using a pastry brush, brush the sides of the pastry with an egg wash. Pinch the sides together where you brushed it and then fold them over to make sure they don’t burst open. Then brush the puffs all over with the egg wash. Place in the oven for 12 minutes. Remove and serve!

Spinach Soup

February 10, 2021

This spinach soup recipe is packed full of flavor, healthy ingredients, and is the perfect meal to warm you up on a chilly day.

I wish I could take credit for this recipe as it is that good. However, it is created by my absolute fave, Yotam Ottolenghi. He continues to publish cookbook after cookbook and the flavors are always out of control. His latest book, Flavor, is a mix of vegetarian and vegan recipes. While that may not necessarily be your thing, I find that you are never really “missing” the meat. This soup has different textures and flavors that elevate it in a great way. It is super healthful and ready in under an hour. Let’s get to making it.

What do you need for your spinach soup recipe?

4 cups cilantro
1 1/2 cups parsley
14 cups baby spinach (sounds like a lot but it isn’t)
1/2 cup olive oil
1 onion
5 garlic cloves crushed
2 green chiles (finely chopped)
1 tbsp + 1 tsp ground cumin
3/4 tsp ground cinnamon
1 tbsp ground coriander
1 1/2 tsp sugar
2 lemons (2 tbsp of lemon juice)
4 cups vegetable stock
1 pound gold potatoes (cut into chunks)
9 oz jar butter beans
table salt

How do you make it?

While it seems like a lot of ingredients, most of them you have in your kitchen already. So, now, let us make the soup!

In batches, add the cilantro, spinach, and parsley into a food processor. Pulse it is finely chopped and set aside. If you do not have a food processor, you can do this by hand.
Put 5 tbsp of the olive oil into a large, heavy-bottomed pot on medium heat. Add the onion and fry until golden brown. Add the garlic, chiles, and all of the spices. Cook for 6 minutes, stirring often.
Increase the heat to high and add the chopped herbs to the pot along with the remaining 3 tbsp of olive oil. Cook for 10 minutes, stirring occasionally. The spinach will turn a dark green (almost gray). Stir in the lemon juice, sugar, stock, and 3/4 tsp salt. Bring to a rapid simmer then decrease the heat to medium. Add the potatoes and cook gently until they are soft (about 25 minutes). After the 25 minutes, add the beans and cook for 5 minutes.
Remove the pot from the heat and serve immediately!

Why should you make this spinach soup recipe?

It is such a hearty dish and so incredibly healthful. It is one of those meals that it actually surprised me how good it tastes for how healthy it is. I feel if you didn’t like spinach that this could be the dish to change your mind.

Looking for something similar?

Fish Soup click here
Butternut Squash Bisque click here
Beer Steamed Mussels click here

Spinach Soup

This spinach soup recipe is the perfect balance of sweet and savory. Quick, easy, and ready under one hour. Make it today!

Author: Sift
Prep Time: 5 minutes
Cook Time: 30
Total Time: 35
Yield: 4 servings 1x
Category: Dinner
Cuisine: Tunisian
Diet: Gluten Free

Ingredients

Scale

4 cups cilantro
1 1/2 cups parsley
14 cups baby spinach (sounds like a lot but it isn’t)
1/2 cup olive oil
1 onion
5 garlic cloves crushed
2 green chiles (finely chopped)
1 tbsp + 1 tsp ground cumin
3/4 tsp ground cinnamon
1 tbsp ground coriander
1 1/2 tsp sugar
2 lemons (2 tbsp of lemon juice)
4 cups vegetable stock
1 pound gold potatoes (cut into chunks)
9 oz jar butter beans
table salt

Instructions

In batches, add the cilantro, spinach, and parsley into a food processor. Pulse it is finely chopped and set aside. If you do not have a food processor, you can do this by hand.
Put 5 tbsp of the olive oil into a large, heavy-bottomed pot on medium heat. Add the onion and fry until golden brown. Add the garlic, chiles, and all of the spices. Cook for 6 minutes, stirring often.
Increase the heat to high and add the chopped herbs to the pot along with the remaining 3 tbsp of olive oil. Cook for 10 minutes, stirring occasionally. The spinach will turn a dark green (almost gray). Stir in the lemon juice, sugar, stock, and 3/4 tsp salt. Bring to a rapid simmer then decrease the heat to medium. Add the potatoes and cook gently until they are soft (about 25 minutes). After the 25 minutes, add the beans and cook for 5 minutes.
Remove the pot from the heat and serve immediately!

Keywords: Vegetarian, Vegan, Spinach Soup, Gluten Free

Orange Olive Oil Cakes

February 8, 2021

Baking your cakes with olive oil will provide them with a richness and beautiful texture. Fluffy and delicious, make these orange cakes with olive oil today.

I love oranges. I love cake. Naturally, it seems like the perfect combination. I never experienced the “freshman 15” but have definitely been living the covid 15. In terms of making desserts, I have been attempting to make smaller desserts so that I only allow myself 1 at a time or one per night. One of the questions that always comes up with gluten free baking is how to make your cake moist. Making cakes with olive oil definitely helps. These little guys are so soft, have a springy texture, and are stinking cute.

What do you need for these orange cakes with olive oil?

1/2 cup Sugar
2 Eggs
1/3 cup Whole Milk Ricotta
3 Tbsp Fresh Squeezed Orange Juice
1 tsp salt
1/2 tsp Baking Soda
1/3 cup Olive Oil
1 tsp Baking Powder
2/3 cup gluten free flour (or regular. It is a 1:1)
1/3 cup Milk

How do you make them?

Preheat your oven to 375°F. You will make the batter in the meantime.
In a bowl, add the dry ingredients and whisk together. Make sure nothing is clumping together. You want to make sure it is smooth. If you wish to be extra safe, sift your ingredients into the bowl.
Using a separate bowl, mix together the milk, ricotta, and orange juice. Make sure there are no lumps!
In the bowl of a stand mixer, add the sugar and the eggs. Let them beat together for at least 5 minutes on high speed. It will turn the prettiest color and be very fluffy when it is ready. When it has this beautiful color, drizzle in your olive oil slowly while the mixer is on a medium to low setting. Once fully incorporated, add your flour and milk mixtures to the bowl.
Pour the batter into a grease mini bundt tin and place in the oven for 25 minutes. Once they are ready, remove them from the oven, allow them to cool on the counter for 10 minutes in their pans and then transfer to a wire rack.
Sprinkle with powdered sugar and enjoy!

Why should you make your cakes with olive oil?

Gluten free baking can be really daunting and challenging at first (I am still learning too!). Because gluten free flour proteins are different, we often have to find ways to include more moisture. Olive oil is the perfect way to do this. It does not taste heavy, it makes the cakes light and fluffy. Plus, it feels very European to add such a gorgeous liquid to cakes.

Looking for something similar?

Chocolate Cake click here
Burnt Basque Cheesecake click here
Blueberry Cheesecake click here
Carrot Cake click here

Orange Olive Oil Cakes

These orange cakes with olive oil are the perfect bite sized treat. So moist and tender, no one will suspect they are gluten free!

Author: Sift

Ingredients

Scale

1/2 cup Sugar
2 Eggs
1/3 cup Whole Milk Ricotta
3 Tbsp Fresh Squeezed Orange Juice
1 tsp salt
1/2 tsp Baking Soda
1 tsp Baking Powder
2/3 cup gluten free flour (or regular. It is a 1:1)
1/3 cup Olive Oil

Instructions

Preheat your oven to 375°F. You will make the batter in the meantime.
In a bowl, add the dry ingredients and whisk together. Make sure nothing is clumping together. You want to make sure it is smooth. If you wish to be extra safe, sift your ingredients into the bowl.
Using a separate bowl, mix together the milk, ricotta, and orange juice. Make sure there are no lumps!
In the bowl of a stand mixer, add the sugar and the eggs. Let them beat together for at least 5 minutes on high speed. It will turn the prettiest color and be very fluffy when it is ready. When it has this beautiful color, drizzle in your olive oil slowly while the mixer is on a medium to low setting. Once fully incorporated, add your flour and milk mixtures to the bowl.
Pour the batter into a grease mini bundt tin and place in the oven for 25 minutes. Once they are ready, remove them from the oven, allow them to cool on the counter for 10 minutes in their pans and then transfer to a wire rack.
Sprinkle with powdered sugar and enjoy!