Thursday, June 20, 2013

Rhubarb Crisp

Rhubarb is one of those vegetables I would always bypass in the grocery store because, really, I had no clue what to do with it.  I had never even tasted it before and neither had my husband.  Apparently, his mom used to make rhubarb pies when he was growing up but he would never try it because, well, it's rhubarb - gross.  Turns out, it's pretty good. 

This recipe yields two 6oz. ramekins:

1 1/4c rhubarb, diced
2 tsp. all-purpose flour
4 tsp. sugar
1/2 tsp. vanilla extract
1/8 tsp. allspice
1/4 tsp. lemon zest
1/4 tsp. salt
3 TBSP rolled oats
1 TBSP brown sugar, packed
1 TBSP all-purpose flour
1 TBSP butter, melted
1/8 tsp. allspice
1/8 tsp. salt

1.  Preheat oven to 400*.

2.  In a medium bowl, combine the rhubarb, 2 tsp. flour, sugar, vanilla extract, 1/8 tsp. allspice, lemon zest, and 1/4 tsp. salt.  Pour into prepared ramekins.

3.  For the topping, combine the oats, brown sugar, 1 TBSP flour, butter, 1/8 tsp. allspice, and 1/8 tsp. salt.  Sprinkle over rhubarb mixture and press gently to make it stick.

4.  Place on cookie sheet and bake approximately 25 minutes, or until bubbly and topping is a pretty golden brown.

This has inspired me to keep experimenting with rhubarb. :)

Friday, June 14, 2013

Bang Bang Cauliflower

The weather here has just been too perfect to not sit outside at dinnertime so that's what we did again yesterday.  I never noticed before but it's true that the taste and texture of cooked cauliflower is very similar to that of shrimp.  I've made this style cauliflower twice now, once as an appetizer and again as an entrĂ©e salad last night.  The meal wasn't originally planned as a salad but I had some lettuce I needed to use or lose so... Bang Bang Salads for everyone!

1/2 head cauliflower, chopped into florets
1/4c cornstarch
1 1/2 TBSP flaxseed
1/4c + 1 1/2 tsp. water
1/2c Panko breadcrumbs
1 1/2 tsp. garlic powder
1/2 tsp. sea salt
1/2 tsp. pepper
1/2c coconut oil
1/3c mayonnaise
1/4 tsp. chili sauce
1 TBSP rice vinegar
1 tsp. agave sweetener
2 green onions, chopped

1.  Preheat oven to 400*

2.  In a small bowl, combine cornstarch, flaxseed, and water.  Whisk to thicken and set aside.

3.  In another small bowl, combine breadcrumbs, garlic powder, salt, and pepper.  Set aside.

4.  In a large skillet, heat the coconut oil over medium high heat.

5.  Dip each cauliflower floret first in the cornstarch mixture, then in the breadcrumb mixture, to coat.

6.  Add the cauliflower to the hot oil and cook until browned on all sides.  (Use tongs to flip the cauliflower.  Stirring will only knock the breading loose.)

7.  Remove to a paper towel-lined plate.  Then, toss in the mayonnaise mixture, to coat.

8.  Place in a prepared 8x8 dish and bake for approximately, 10-15 minutes, or until desired crispiness.

9.  Top with green onions and serve.

For serving, I tossed the lettuce with just a tiny amount
of chipotle ranch dressing before topping with the cauliflower. 

Monday, June 3, 2013

Tuscan Bean Pasta

This is one of those recipes that started out as one thing and morphed into something else in the process.  This was originally going to be a salad, of sorts and you could still serve it that way (just drain the tomatoes really well, or use fresh).  I didn't do that though.  Instead, I kept it saucy and served over Pasta e Olio.

2 cans cannellini beans, rinsed and drained
1 can diced tomatoes, undrained
1 TBSP olive oil
3 cloves garlic, minced
1/4 tsp. Italian seasoning
1/4 tsp. red pepper flakes
1/4c ricotta salata cheese
1/4c Italian parsley, chopped

1.  In a medium saucepan, over medium heat, combine the beans, tomatoes, olive oil, garlic, Italian seasoning, and red pepper flakes.
2.  Cook and stir until bubbly and heated through.

3.  Remove from heat and top with the cheese and parsley. 
Very nice dinner outside on the deck!


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