Swing Eats

  There's a fine balance between a food is scary-looking, yet appealing enough to eat.  Yes, these look straight up middle America and there is nothing wrong with that.  Embrace it.  I just handed out cellophane bags of these scary bread sticks to my neighbors and they all commented how cute they were.  Not too cute to eat!  This bread is a pao de quejo mix (Brazilian tapioca cheese rolls), Chebe bread mix.  Any bread mix can be used.  It's all in the presentation. Scary Monster Fingers Cheesy Bread Sticks (gluten-free) Ingredients: Eggs, 2 large (+ 1 for egg wash) Olive oil, 2 tablespoons Water or liquid of your choice, 5 tablespoons Garlic salt or powder, 1/2 teaspoon Parsley, 1 teaspoon finely chopped (optional) Chebe, 1 box Baking Powder, 1 teaspoon Shredded cheddar cheese, 1 cup Almonds, raw, about 10-12 Directions: Preheat oven to 400F. In a large bowl, mix together the 2 eggs, oil, liquid, garlic salt together with a whisk or fork. Mix in the Chebe,

'Tis the season for pumpkin.  Pumpkin everything.  Nope, it doesn't get old for me.  My only pet peeve about pumpkin recipes is that only a portion of the can of pumpkin is used.  Then, I have the remainder go to waste in my fridge.  I figured not matter what, I was going to develop a pumpkin recipe using one whole can.  Why not use it for waffles?  I like to make a big batch of waffles, individually wrap them, and heat as needed for a breakfast on the go.  I try my best to make my waffles as nutrient dense as possible.  Almond flour works great in waffles.  And separating the eggs, adding in whipped eggs whites makes for a fluffy texture. Pumpkin Almond Spice Waffles (gluten-free) Ingredients: Eggs, 3 large, room temperature, separated Sugar (white or brown), 3/4 cup Pumpkin Puree, 1 15oz can Almond flour, 1 cup All-Purpose Gluten-Free flour, 1 cup Salt, 1 teaspoon Cinnamon, 1 tablespoon Vanilla extract, 1 tablespoon Nutmeg, Ginger, Allspice, 1/2 teaspoon each

Cauliflower that eats like meat...  Yeah, that's it.   Cauliflower T-bones are a regular featured item at one of my favorite restaurants, Superba Snack Bar in Venice by the brilliant Jason Neroni.  This is my version of it, and I'm sharing it with you....  Have you ever noticed the cross-section of cauliflower?  If cut straight down, it kind of looks like a steak.  Just steam til tender, pan fry, and top with a tasty topping.  I made the process easier by steaming the cauliflower in the microwave and using tapenade as the base for the sauce.  I like shortcuts when they work well.  I realized I forgot to top this with some Parmesan cheese.  Either way, it's delicious and easy to make. Cauliflower T-Bone Steaks with Olive, Lemon, and Parsley Ingredients: Cauliflower, 1 head Veggie broth, 1 cup White wine, 1 cup Garlic cloves, 2-3, crushed Salt and pepper, to taste Olive tapenade, 1/2 cup (I used Trader Joe's) Olive oil (first cold press/EVOO), 1/4 cup Lemo