five ingredients or less Archives - Page 2 of 3

Easy French Frittata

March 8, 2014 By Becky Leave a Comment

This omelette is inspired by the best breakfast I ever had, which was at a little French cafe in Montreal two summers ago. Ben and I drove up there and stayed for about a week, and this meal has been stuck in my head ever since. The whole trip was pretty great (it was our first vacation together), but this omelette was a definite highlight, and I’ve been trying to recreate it ever since. I’m really mad at myself because I can’t remember the name of the cafe–I didn’t have a blog back then, so there wasn’t an easy place to store my restaurant ramblings. If it comes to me, I’ll be sure to update this post with a link.

Here’s a picture of our breakfasts that day: my omelette had Brie and spinach, and Ben’s had duck confit and gruyere. Both were deliciously creamy, with eggs cooked to perfection and thick slices of cheese that were barely melted in the middle. They were amazing. The sides of hash browns, buttery baguette, and breakfast beans were also ridiculously tasty.

Cranberry Maple Syrup & Cran-Maple Compote (Paleo, Vegan, Gluten-free)

December 14, 2013 By Becky 1 Comment

You heard it here: cranberry is the new pumpkin! I am pretty much ready to put these little red super-berries in everything I make from now until Christmas. I love the depth the tart flavor of cranberries adds to desserts, and they’re great in savory dishes, too.

This recipe is so easy–just two ingredients, and you end up with two delicious and giftable condiments. The cranberry maple syrup would be great on pancakes, but I’m also thinking about incorporating it into a festive cocktail. I’ve already used it as the base for another dessert (involving chocolate) that would make a great gift, so stay tuned! If you want to be really prepared, make a batch of this now and just stash it in your fridge. I promise you won’t be sorry you did!

The cranberry compote is also delicious, and less sweet than the syrup for those of you who don’t want to get a toothache. I used some to make a parfait with yogurt and pecans this morning, and it was amazing. (Holiday parfait–it’s a thing! A delicious thing that rhymes!) You could also spread the compote on toast or even serve it with pork chops.

I had so much fun watching and listening to the cranberries pop while I was making this recipe. It’s more subtle than popcorn, but still great. I tried to make a video of it to post on Instagram, but it turns out I don’t know how to do that. Anyway, it made me think of the song “Get It Poppin’” (warning: explicit lyrics) from ten years ago–it’s a completely ridiculous Fat Joe song where he asks the ladies what they’re gon’ do, and they say “I’ma get-get-get it poppin!” over and over again. So, yes … that song has been stuck in my head since I made this. Still totally worth it, though!

Baked Eggs in Squash Rings (Paleo, Gluten-free)

December 7, 2013 By Becky 14 Comments

These baked eggs in squash rings make a healthy and simple breakfast that’s also elegant and delicious. They’re paleo and Whole 30-compliant! (New photo added August 2019, but I’ve left the old ones for posterity!)

There is a lot going on right now! I have three final exams next week, holiday parties are starting to pop up everywhere, and I’ve decided to put together a little e-cookbook for my email subscribers (click here to subscribe to make sure you get it as soon as it comes out!). Don’t ask me why I started a new project right before finals week–I just couldn’t help myself. Once I think of a fun idea, I need to get started as soon as possible.

With so much happening, it’s important to start the day off with a good, healthy breakfast. This one is elegant enough for a weekend brunch, but simple enough to make any day of the week.

Salted Pepita Chocolate Bark (Great Gift Idea!)

November 23, 2013 By Becky 2 Comments

Here’s another post with an easy idea for a great gift: salted pepita chocolate bark. I brought little baggies of this to work last week, and everybody loved them. My coworkers were convinced that I bought the bark somewhere fancy. No one needs to know that this gourmet treat takes only minutes to make! I wrapped mine up in little cellophane treat bags, but you could also pack a bunch up in a nice holiday tin for a more sizeable gift.

If you missed my first post in the great gift ideas series, check it out. When you’re done making vanilla salt, come back here to read about the bark. See you in five minutes!

Done? If not, you can substitute any coarse or flaky sea salt here, but the vanilla salt really takes this over the top. The pepitas provide a nice crunch and a pop of color, and the combination of vanilla bean, salt, and dark chocolate is absolutely amazing.

I like to make this right before bed, then leave it out to harden while I sleep. When I wake up in the morning, it’s ready to break into pieces. Because of this routine, Ben calls this “breakfast chocolate”. I can assure you, however, that it’s delicious any time of day. I’m planning on making some more so I can put out a big bowl of it on Thanksgiving, for those of us who like to nibble on something sweet while waiting for the turkey. Enjoy!

Quick Curried Pumpkin Soup

November 18, 2013 By Becky 1 Comment

I’m on a really big soup kick right now. It’s so comforting to sit down with a bowl of soup on a chilly fall day, especially a soup that’s both kinds of hot: warm and a little spicy. The only problem with soup is that it sometimes takes a while to make. Not this one, though. You can have this soup on the table in less than 15 minutes! It’s a deliciously creamy, warmly spiced fall soup that has a depth of flavor not usually achieved in super fast recipes. If you have a well-stocked pantry, you can whip up this soup at a moment’s notice. It’s great for lunch when paired with a big salad, and would also make a great Thanksgiving starter!

I used homemade chicken stock made from a rotisserie chicken for this soup. It was my first time making chicken stock, and I’m so glad I took the time to do it! It made the whole house smell wonderful, and I felt like I was being really frugal. I froze some of the stock in an ice cube tray, so now I have a bag of homemade stock cubes to use to make sauces and other recipes. This recipe will also work with store-bought stock, though–the real flavor star here is the curry paste.

To make the soup vegan or vegetarian, just omit the fish sauce or use a splash of coconut aminos instead. The soup will still be nice and flavorful with just the curry paste, stock, and pumpkin. You can even omit the sunbutter or almond butter if you’re out, but it adds a nice richness to the soup.

Paleo Flour Blend Recipe

November 15, 2013 By Becky 118 Comments

Looking for paleo dessert recipes? Sign up for my email list to get a free e-book of my top 12 grain-free dessert recipes!

Paleo Flour Blend | acalculatedwhisk.com

This easy-to-make paleo flour blend works beautifully as a cup-for-cup replacement for all-purpose flour in many dessert recipes!

Are you as addicted to baking as I am? Are you also, like me, trying to eat healthier food without spending all day and night in the kitchen? This paleo flour blend is for you. When you bake grain-free, you can make delicious treats without all the guilt and gluten.

When I stay gluten-free, I have more energy and fewer tummy problems. Even if you’re not technically gluten-intolerant, you may still feel better without it! I also bet your hips will thank you.

To save time in the kitchen, this flour blend creates a one-stop-shop for gluten-free baking: you measure once and get the benefits of three grain-free flours in precise balance with each other. If you haven’t tried baking without grains yet, whip up a batch of this flour blend! Then start experimenting, and see who you can fool. I bet you’ll be hearing, “I can’t believe this is gluten-free!” in no time.

I like to make my baked goods with a combination of almond flour, tapioca starch (also known as tapioca flour), and coconut flour. The almond flour lends flavor and richness, the tapioca starch adds lightness and helps with browning, and the coconut flour helps achieve a cake-like texture.

I’ve been experimenting with the best ratio for these three flours, and have settled upon 3:2:1–three parts almond flour, 2 parts tapioca starch, and 1 part coconut flour.

Once you have the right quantities, the next step is to sift the three flours together to make a blend, so that you only need to measure my flour once to make a recipe. You can of course make any amount of this flour blend by following the 3:2:1 ratio; the recipe below will make about four cups.

You can start by using this flour blend in these molten chocolate cakes (pictured above)–just use 6 tablespoons of the blend instead of the smaller quantities of each type of flour. Next you can use it in these Mexican brownies!

I’m experimenting with substituting this flour blend cup-for-cup for all-purpose flour in regular recipes, and will update this post to reflect which recipes I’ve had success with. I can’t guarantee that this will be an effective flour substitute in every case, but it’s a great place to start. If this blend works for you with a particular recipe, leave a comment with a link below so others can try it, too!

Update: I used this blend instead of all-purpose flour in this blondie recipe from Smitten Kitchen with great results! I also used coconut sugar instead of brown sugar, but other than that I followed the recipe exactly.

Note: I haven’t tested substitutions for this recipe, but some readers have, so try searching the comments if you have a question!

If you enjoyed this flour blend, come join me on Instagram to stay in the loop as I develop new recipes!
Read More…

Figs & Pancetta

August 18, 2013 By Becky 6 Comments

This simple appetizer is an amazing way to showcase some delicious figs. I’d been wanting to wrap figs in prosciutto for a while now, but accidentally got slices of pancetta instead. I think in my mind I’d filed them as being the same thing. I did a little research and it seems like pancetta is thicker and less pliable, and cured with more spices than prosciutto. You can use either one here–prosciutto would probably be easier to wrap around the figs, and you might not even need the toothpicks.

Make Your Own Almond Milk

August 12, 2013 By Becky 2 Comments

Here’s how to make your own almond milk at home. It’s paleo, vegan, and easy to make–and the results are way more delicious than store-bought versions!

Do you drink coffee? How do you take yours? Have you ever had to switch the way you make your morning coffee?
One of the hardest parts about the whole30 for me has been adjusting what I put in my coffee. I used to put lots of 2% milk and a little agave or stevia, plus sometimes a few drops of vanilla. It wasn’t that hard eliminating the sweetener, because I love the simple synergy of milk and coffee. Since I also love coconut milk, I thought that might be a great choice for my morning cup. But coconut milk is terrible in coffee. It’s too thick. Even light coconut milk in a carton is too thick (and has icky things like carageenan added to it). Coffee shouldn’t be viscous, so coconut milk is out.

The next thing I tried was almond milk. It’s hard to find unsweetened almond milk without too many additives, but the Whole Foods brand wasn’t too bad. And when I put that almond milk in my coffee, it was fine. I had to put a lot more almond milk than regular milk, because you can pour in a lot of almond milk before your coffee stops looking (and tasting) totally black. Anyway, coffee with store-bought almond milk is okay, but I figured I could do better.

This homemade almond milk is easy, and you can add a little whole30-friendly sweetness by putting in a few dried apricots (or dates). The ingredients list is short and wholesome, and the result is much more delicious than what you find at the store. Creamy and subtly sweet, this homemade almond milk is by far the best nondairy milk I’ve found to go with my morning coffee. Of course, it’s also great on its own or blended into smoothies.

This recipe makes lightly sweetened vanilla almond milk; just omit the vanilla and dried fruit if you would like to make plain almond milk.

Ingredients (makes about 2 and 1/2 cups; adapted from Choosing Raw):

1 cup raw almonds
Water for soaking
3 cups water
Pinch of salt
2-4 dried apricots or dates, pitted and soaked in hot water (optional)
1 teaspoon vanilla extract (optional, omit for Whole30)

Equipment:

Cheesecloth or a nut milk bag

Soak the almonds in water to cover for at least two hours, or up to eight. Drain and rinse the almonds and discard the soaking water. Place the almonds, 3 cups of water, salt, apricots or dates, and vanilla in a blender. Blend on high speed for a minute or so until smooth.

Line a sieve with cheesecloth and place over a large bowl, or place a nut milk bag over a large jar, securing it with a rubber band. Pour the almond milk into the sieve or nut milk bag. Allow it to drain for up to an hour (or if you are impatient like me, squeeze the cheesecloth or bag to remove as much liquid as possible). Discard pulp, or save to use in smoothies. Store almond milk in the refrigerator for 2-3 days, and shake before using.

This post contains affiliate links. If you make a purchase on Amazon after clicking one of my links, I receive a small commission (the price you pay is not affected). Thank you so much for supporting my site!

Cherry (Chocolate) Almond No-Churn Ice Cream

August 10, 2013 By Becky Leave a Comment

I am SO excited about this post. This ice cream is ridiculously good, ridiculously healthy, and ridiculously simple, and I have made it three times since I invented it two days ago. There are five ingredients, and you don’t need an ice cream maker. There are also NO sweeteners. This is the stuff dreams are made of. Well, my kind-of cheating whole30 dreams, at least.

Apricot Vanilla Cookies (Paleo, Gluten-free, No Sugar Added)

July 26, 2013 By Becky Leave a Comment

Yesterday I really wanted something sweet. I’ve had good success so far making paleo treats sweetened with honey, but you’re not allowed to have honey during the Whole30. I thought there was nothing I could do to satisfy my sweet tooth, but then I remembered reading some of the fine print down at the bottom of the Whole30 site, where it said that fruit juice could be used as a sweetener. At the time, I hadn’t been able to imagine how fruit juice could make an adequate sweetener. But, in my time of desperate sweets craving, I started to think maybe I could do something with this.

These cookies are sweetened with apple juice and dried apricots. They don’t taste like apple, but they do have a nice apricot flavor and a fun subtle orange hue. They are, not surprisingly, not very sweet. I won’t judge you if you want to add a couple of tablespoons of honey. If you do, you might want to add a little more almond flour as well (or less apple juice) so the batter won’t be too wet.

If you like a moist, rich cookie that’s guilt-free, these are for you. The vanilla bean seeds, butter, and almond flour provide lots of great flavor and texture to make up for the cookies not being overly sweet. And, with only five ingredients plus salt, these cookies couldn’t be easier to make! However, I’m not going to lie to you: they are not crispy at all. I haven’t figured out how to make gluten-free cookies crispy. If you have the secret, please share it! If you’re looking for a sweeter cookie, check out the “You might also like” section at the end of this post.

Ingredients (makes about 15 cookies):

1/2 cup dried apricots, soaked in warm water for 10-20 minutes
1/2 cup apple juice
1 cup almond flour
6 tablespoons cold butter, cut into chunks
1/2 vanilla bean
1/4 teaspoon salt

Preheat the oven to 325, and line a baking sheet with parchment paper. Drain the dried apricots and place them in a food processor with the apple juice. Process, scraping down the bowl as necessary, until the mixture has a jam-like texture with very small pieces of apricot.

Add the almond flour, butter, and salt, and scrape in the vanilla bean seeds. Process until well combined. Spoon tablespoon sized balls of batter onto the prepared sheet and flatten them slightly (cookies will not spread as they bake). Bake for about 12 minutes, until golden brown around the edges. Cool for a few minutes on the sheet, then carefully transfer to a rack to cool completely.

Paleo Poached Eggs with Creamy Spinach

July 18, 2013 By Becky 4 Comments

Okay, big news. A Calculated Whisk is going paleo for one month. There. I said it. Now if I go and try to post some kind of insane ice cream cupcake cookie sandwich, you guys will call me out on it. Right?

Nobody tells you this, but the ugly downside of starting a food blog is you EAT so much of the delicious food you make that your figure kind of falls by the wayside. I love desserts, obviously, but you can only have so much. It’s time for a change. In the past I’ve lost a lot of weight following the Zone diet, but this time I wanted to try something different.

I’ve been hearing so much about paleo, and it makes sense to me that eating the foods we evolved eating would be the healthiest way to go. I checked out this website for the Whole 30, and thought I would give it a try. I got The 30 Day Guide to Paleo Cooking: Entire Month of Paleo Meals, and I’m ready to go. The book is great, but I always think it’s more fun to create my own recipes. So, here it is! My first paleo breakfast. It tastes great, and I didn’t feel like anything was missing since it’s so filling, rich, and creamy.

Oh, and by the way! I’m on an exercise program, too. I’ve started barre3‘s 28 to Great. That’s six days of workouts a week (they have an awesome online library of 10, 30, 40, and 60 minute videos) for four weeks. I’ve done two workouts so far, and they are exhausting. It’s really targeted muscle work and I can tell it’s going to have an impact.

Phew. This is a lot of changes, but I hope you guys will support me and try some of the recipes. Let’s start with the most important meal of the day.

Ingredients (serves one):

2 teaspoons coconut oil, plus extra

2 eggs

2 cloves garlic, minced

2 cups baby spinach (or more!)

2 teaspoons coconut milk or cream

Salt and pepper to taste

In a large skillet, heat the coconut oil over medium low heat. Add the garlic and saute until it starts to brown. Turn the heat up to medium high, add the spinach, and season with salt and pepper to taste. Cook the spinach, tossing frequently, until just wilted, 3-5 minutes. Turn off the heat and stir in the coconut milk or cream.

Meanwhile, poach your eggs. See this post about how to do it on Smitten Kitchen, or use an egg poacher. I greased the cups of my egg poacher with a little bit of coconut oil.

When the spinach is ready, make it into a nest on your plate. Slide the finished eggs into the nest, sprinkle with more salt if desired, and serve hot.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Bacon-Wrapped Shrimp with Creamy Rutabaga

July 14, 2013 By Becky 2 Comments

I made you a whole dinner! This is one of my favorite things to make for my boyfriend–he loves it. You can also make it with scallops instead of shrimp. The shrimp or scallops broil wrapped in bacon, which makes them almost impossible to overcook, and they don’t need any other seasonings! So simple and so delicious. You only need five ingredients (salt and pepper don’t count)!

If you’ve never tried rutabagas (also known as yellow turnips), I highly recommend them. This creamy rutabaga is a healthier, more flavorful version of mashed potatoes. You’re going to love it! It’s adapted from Ina Garten, and you should check out her version, because it has an amazing crispy shallot topping. I usually make the crispy shallots, but they take a while and today I was in a bit of a hurry.

I served the shrimp right on top of the creamy rutabaga, with a simple salad on the side. I plumped some raisins, toasted some pecans, and tossed them with baby arugula, olive oil, balsamic, and a little salt. The perfect summer dinner!

Ingredients (serves 2-3):

For the bacon-wrapped shrimp:

1/2 pound shrimp (I used 31-40 count per lb), peeled, tails on (or use sea scallops)
8 or so slices of bacon (you need one slice of bacon for every two shrimp or every one or two scallops)
Toothpicks

For the creamy rutabaga:

2 rutabagas
3/4 cup whole milk, heavy cream, or coconut milk
3 tablespoons butter, ghee, or olive oil
Salt and pepper to taste

To prepare the rutabagas, trim and peel them and cut them into 1-inch chunks. Put them in a saucepan with a generous pinch of salt and water to cover. Bring to a boil, then reduce the heat and simmer, covered, for about 35 minutes (they should feel tender like cooked potatoes when pierced with a fork). Drain them, and put them in a food processor with the milk, butter, and some salt and pepper. Process until smooth. Taste seasonings and adjust as necessary.

To make the shrimp, preheat the broiler and lightly grease a baking sheet. Cook the bacon in a skillet over medium heat until it is starting to brown but still very undercooked. Drain on paper towels.

When the bacon is cool enough to handle, cut each piece in half lengthwise. Wrap each shrimp with half a piece of bacon, using a toothpick to secure the ends. If you are using large scallops, you can wrap each one in a whole piece of bacon. Place the bacon wrapped shrimp on the baking sheet.

Broil for about 3 minutes, then flip the shrimp over and broil for another 3 minutes or until the bacon is crisp and the shrimp are fully opaque. Scallops may need an additional minute or two if they are large. Serve hot.