Maya's Creations

Last week while visiting Michael's to get some foamboard Maya spotted a dessert kit. She really, REALLY wanted this kit. Her birthday was coming up so I decided to buy it for her. She is having so much fun making little desserts, most of which in real life she can't eat. She really misses cream puffs and eclairs.

Today we took photos for her cookbook cover. I'm sure a photo of her actual edible desserts will be more fitting when she finishes her cookbook, but I'm happy to humor her. She is so excited about all of the recipes she will create and has already started a list of the desserts.

Ah, Maya, you are such a sweetheart! I know we will have lots of fun cooking together!

All images are copyrighted 2012 by Artiste Photography.

Vegan Millet Stuffed Peppers

Tonight I made the Vegan Millet Stuffed Peppers recipe from the Golden Prairie website.

Click on the link above for the recipe.

On a personal note, my daughter is very excited about this project. She is so inspired she is now writing her own recipes and coming up with ideas for foods to share with family and friends. She is going to write a cookbook named "The Delicious Book of Gluten Free and Dairy Free things by Maya." Ah, she's so cute! I love being able to share my passion for food and photography with my girl. What fun!

All images copyright 2012 by Artiste Photography.

King Salmon & Fresh Peaches

Oh, Whole Foods! Every time I go to visit you I get sucked in by the aroma of some fabulous dish that has been prepared! While getting last minute groceries for Maya's birthday lunch I passed by some King Salmon with fresh peaches. Even better, it's $10 off per pound right now to celebrate Father's Day! Salmon just happens to be my daughter's favorite thing in the world. One more indulgence for my special girl... I'm not sure how it is prepared at Whole Foods, but here is how I prepared it tonight:

INGREDIENTS:

1 lb King Salmon
3 very ripe peaches
1 Tbs plus 1 Tbs plus 1 Tbs butter (or butter substitute)
Juice of one lemon
1 Tbs honey (optional)
1 tsp salt
Fresh ground pepper to taste


DIRECTIONS:

1. Preheat the oven to 475 degrees Fahrenheit.

2. In a large skillet heat 1 Tbs of the butter until it is melted over medium heat.

3. Lay the salmon in the skillet and cook for three minutes on each side.

4. Place the salmon in a baking pan and squeeze the lemon juice over the salmon.

5. Sprinkle the salt and freshly ground pepper over the salmon.

6. Place bits of the 1 Tbs of butter all over the top of the salmon.

7. Cook for 5 - 10 minutes (depending on how thick your fillet is and how "done" you prefer your salmon).

8. In the meantime melt the last Tablespoon of butter in the skillet and saute the peaches with the honey for 3 - 5 minutes.

9. Remove the salmon when done and place the sauteed peaches on top. You can also serve with fresh uncooked peaches.



All images copyrighted 2012 by Artiste Photography

Fontina & Millet Zucchini Boats

Here is my first creation for Golden Prairie! This recipe is flavorful and light. Perfect for summer! It will be featured on their website soon!



All images copyrighted 2012 by Artiste Photography

Birthday Breakfast!

Little Miss Maya turns nine today! She woke up to her favorite breakfast, modified to be gluten and dairy free. I made gluten and dairy free french toast with Udi's gluten free bread and black forest bacon. It's rare that I allow a full glass of orange juice, but hey, a birthday is a special day!

Happy Birthday, Maya! I love you so much!



All images copyrighted 2012 by Artiste Photography

Raspberry Brie Chicken

I created this recipe last week for the berry recipe contest at Whole Foods. Wish me luck!



All images copyrighted 2012 by Artiste Photography.

Opa!

Lot's of fun is to be had at the Greek Festival in Denver this weekend! My daughter and I enjoyed saganaki which was one of the wonderful treats that we could both enjoy. My brother-in-law, Dean, is half Greek. Over the years we've developed quite a fascination with Greek food and it's definitely been missed since we've been gluten free.

From kids games to traditional dances to food, the Greek Festival is a must!

Not pictured is our fabulous Thea Connie, who helped with the saganaki. Opa!



All photos copyright 2012 by Artiste Photography

Melanie visits the farm

Yesterday I met with my old friends, the Hedigers, at their organic family farm. I have known this family most of my life. I used to babysit their son, Bryce, who is now graduated from college and working for their farm. They have been under a lot of stress lately because they are currently evacuated due to the High Park Fire. Their home of over thirty years is there. I used to live up Rist Canyon as well, up the Davis Ranch Road. My father built our house on nine acres and we lived there with our family and animals for my first eighteen years. Rist Canyon is more than just a beautiful place. It's a tight-knit community and the place that has always felt like home to me. Our meeting yesterday was a good distraction from the fire. We are all looking forward to our big project we will be working on this summer. I will be creating new recipes for their blog, as well as photographing the old recipes to create a more consistent and professional feel. While I put lots of love and care into my new recipes and photos I will be putting even more into my thoughts and prayers for all of my friends up the Rist Canyon. One more thing: Thank you firefighters!

Fresh Raspberries and Brie on Crackers

It's simple but wonderful. I decided to use my leftovers (for a fun project I'm working on) on some gluten free crackers by Back To Nature (Multi-Seed Gluten Free Rice Thin Crackers). It's easy, just place some brie and fruit on your favorite gluten free cracker.



Photo Copyrighted 2012 by Artiste Photography