The day I found out I could make my Thanksgiving gravy ahead of time was the day my whole holiday life changed. Where had I been?! For many of us, myself included, making gravy the day of Thanksgiving always felt a bit stressful. Will there…
Tag: make ahead
I love a good summer barbecue, don’t you? Here in New England, we wait months for the privilege of al fresco dining, and it’s a very welcome change each time the weather gets warmer. As much as I crave summer desserts like this one, and…
When it comes to making pies vs. making crumbles, I am firmly in the Team Crumble camp. This one is a lighter take on the baked fruit desserts we all love, gluten free, refined sugar free and dairy free excluding the butter.
I love eating pie, don’t get me wrong, but I don’t love making fruit pies. It’s a lot of work, and often I end up disappointed with the flakiness of the crust. I have such admiration for those of you who are skilled pie bakers. Please bake one for me!
This is the type of fruit dessert I turn to year round. It is so simple to make, can be asssembled ahead and baked when you want to eat it, and is endlessly adaptable. You may remember my No-Peel Apple Almond Crisp, which is a great example of this.
Here, strawberries and rhubarb are tossed in a sweet mixture with simple spices and topped with the most delicious, crispy oat topping flecked with warm ginger. The combination is incredible, and frankly, I can’t be trusted around a whole pan of this.
What else can I use?
- No coconut sugar? Use granulated sugar or a natural sugar substitute like Monkfruit if you want to avoid extra sugar.
- I use arrowroot starch in the filling but cornstarch is easily subbed in. I’ve included the numeric swap in the recipe.
- We are nearing the end of rhubarb season, but don’t let it stop you from making this well into August. Omit the rhubarb and toss in another kind of berry, like blueberries.
- If you don’t have oat flour, remember you can simply whiz oats in a blender to make oat flour. Aside from that, all purpose or almond flour can be used instead.
Strawberry Rhubarb Crisp with Ginger Crumb Topping (Gluten Free, Refined Sugar Free))
- Cast iron skillet or medium sized baking dish
- 4 stalks rhubarb, sliced 1/4 inch thick on a diagonal
- 3 1/2 cups strawberries, hulled and halved
- 1/2 cup coconut sugar can sub granulated sugar
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp arrowroot powder can sub 2 tsp cornstarch
- 1/4 tsp Kosher salt
- 1/2 cup oat flour
- 2/3 cup old fashioned oats
- 1/4 cup coconut sugar
- 1/2 tsp ground ginger
- 1/2 tsp Kosher salt
- 5 tbsp cold, unsalted butter, cut into 1/2 inch pieces
- Preheat the oven to 350 degrees F.
- Make the filling: In a medium bowl, gently toss rhubarb and strawberries with the rest of the filling ingredients to combine.
- Transfer to a medium sized cast iron skillet or baking dish. Set aside.
- Make the topping: In a large bowl combine all ingredients and mix with your hands until it starts to clump together. This won't take long.
- Arrange the topping evenly on the fruit filling and bake for 40-50 minutes until the fruit is soft and bubbling and the top is golden brown.
- Serve warm with coconut whipped cream as I do, or with ice cream or traditional whipped cream.
Controversial as it may be, in almost all cases I prefer crisp to pie. There are certainly outliers here, I love Key Lime Pie or Lemon Merengue Tart for instance, and if I had a Black Bottom Oat Pie delivered from Four & Twenty Blackbirds,…
Everyone needs a great meatloaf recipe, if not multiple meatloaf recipes. There is something about meatloaf that brings people together… everyone seems to love it. This meatloaf is inspired by Greek flavors, combining a mixture of beef and lamb with salty feta, roasted red peppers,…
Who doesn’t love lasagna?
Call it the Italian in me, but lasagna will always have a place in my life and on my table. As much as I am happy to indulge in the real thing from time to time, I have come to love this healthy, vegetable packed rendition even more. (Sorry, Pop.)
I love lightening up classic comfort dishes, as evidenced by my Butternut Mac & Cheese and Greek Meatloaf. I’ve tried a few different versions of zucchini lasagna in my day, and I often find them watery, messy, and lacking flavor. I always liked the idea of it, but knew there was a better way.
There are a few tricks here that make this recipe seriously delicious. The first is that you quickly dehydrate the zucchini in the oven for a few minutes to get the excess moisture out before you layer. This allows the zucchini to sop up the delicious sauce rather than let off a bunch of water and dilute it. The second is the tomato paste that is used in the sauce. If you don’t have any, you can add some balsamic vinegar in its place, it’ll create the depth of flavor you are looking for. The third truck is mixing an egg in with a bit of cheese and dotting it throughout the lasagna. It gives the cheesy sauce a bit of structure as it bakes up. You can also make this vegetarian by leaving the beef out, or can swap in ground turkey or even lamb if that’s what you have.
Be sure to let this lasagna rest for the required time before cutting, especially if serving for company, it’ll help it hold together for you. But if you’re impatient and end up with a bowl full of fat zucchini noodles and a cheesy meat sauce you won’t be all that upset either. I speak from experience.
Zucchini Skillet Lasagna
2 lbs zucchini, sliced thinly lengthwise (about ¼ inch)
1 lb. ground beef, turkey, or chicken
2 cloves garlic, minced
1 small onion, diced small
1 large egg
2-3 cups spinach, fresh or defrosted from frozen
16 oz. mozzarella cheese, grated
1 cup parmesan cheese, grated
2 Tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon dried basil
1 Tablespoon tomato paste
1 28 oz. can whole tomatoes, crushed by hand (preferably San Marzano)
¼ cup fresh parsley, chopped
Preheat the oven to 350 degrees F. Place racks on two baking sheets and lay zucchini slices on the racks. Sprinkle with salt and let sit for about 15 minutes to pull water out of the zucchini. Using paper towels, blot dry.
Place zucchini in the oven and cook for 15-25 minutes to dry out. Set aside.
In a small bowl, mix together half of the mozzarella, ½ of the parmesan, and the egg and set aside.
In a large oven-proof skillet, warm 1 Tablespoon of olive oil over medium heat.
Saute the onion and garlic for 2-3 minutes. Add tomato paste and cook for 30 seconds.
Add the ground meat and brown, cooking and breaking up, for 5 minutes. Add 1 teaspoon salt, the dried oregano and basil, then spinach, then the tomatoes and cook for 5-7 minutes.
Remove most of the sauce from the pan, setting aside, leaving a thin layer of sauce in the pan.
Starting with the zucchini, layer the zucchini, then sauce, then the cheese mixture, then extra mozzarella and parmesan. You should have three layers, ending with zucchini, then sauce, then mozzarella and parmesan.
Cook the skillet lasagna for 30 minutes until bubbling and cooked through.
Switch the oven to broiler on Hi and broil for 3-5 minutes until cheese is deeply golden.
Remove and allow to rest for 20 minutes before slicing.
Serve topped with fresh parsley if desired.
When it comes to weekend breakfasts and brunches I am firmly in the “make the day before” camp, when at all possible. Usually what I’m serving, even to my family, is at least partially prepared the day or night before. This is no exception.
Forewarning: This is not a salad. It will not be the lightest thing you eat today, perhaps. It is mac and cheese, after all. What it is is delicious, creamy, gluten free, and packed with vitamin C and beta-carotene from that butternut squash. Feel free…