Category: Vegetarian

Margarita Sherbet Popsicles

Published on by AlissaLeave a comment

Margarita Sherbet Popsicles // Big Eats Tiny Kitchen

Summer colds are the worst. I guess a cold is never great to have, but it feels especially terrible when the weather is great outside but all you want to do is roll up in a ball of sheets and kleenex and NyQuil and watch The Notebook over and over and over.

Margarita Sherbet Popsicles // Big Eats Tiny Kitchen

Margarita Sherbet Popsicles

Recently I was knocked out with a cold virus that lasted over TWO weeks. I couldn’t shake it.  Just when I thought that I was getting better, it knocked me back down with a terrible hacking cough, or a sore throat from hell, or a migraine that felt like my head was run over by a ’64 Gran Turino.

When I’m sick there are a few “prescriptions” that I do religiously:

1. Saltwater gargle (it’s awful…but works)

2. Tea with honey

3. Lime popsicles

I decided to amp up my old store-bought lime popsicles and make my own…because OBVIOUSLY that is going to make me better. Why would going to a doctor or actually getting help do me any good?

Nope, I need the healing powers of lime juice, honey, and tequila…of course.

Margarita Sherbet Popsicles

Margarita Sherbet Popsicles

And these are sherbet popsicles…or sherbERRRT as I pronounce it. I used whole milk, but full fat coconut milk would work wonderfully to make these both dairy free and paleo-friendly treats. Also, the tequila is optional (why?), especially if these will be snacked on my some tiny tots.

Margarita Sherbet Popsicles // Big Eats Tiny Kitchen

Margarita Sherbet Popsicles

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

  • 3 limes, zested and juiced (1/2 cup lime juice and 1 Tablespoon lime zest)
  • 1/3 cup honey
  • 2 cups whole milk (or full fat coconut milk for dairy free)
  • 2 to 4 tablespoons silver tequila (optional)
  • 1/8 teaspoon salt

Instructions

  1. Whisk lime juice, lime zest, honey, and milk in a medium bowl until completely combined. Add tequila and salt to taste.
  2. Pour into popsicle molds, leaving 1/4 inch of space at the top for expansion.  Freeze for at least 4 hours. **See note below about molds.
  3. When ready to eat, run a bit of hot water over the popsicle mold and the popsicles will release!

**Note about popsicle molds – I have a simple popsicle mold that I bought at target. It comes with its own handles for each popsicle. However, this time I decided to use sticks and see how it would work for those of you without specific molds. I put the filled mold in the freezer for 1.5 hours until it began to firm up. Then I stuck the popsicle sticks into the mold. No need to soak the sticks ahead of time. 

Advertisement

Summer Squash Pasta with Creamy Basil-Cilantro Dressing

Published on by AlissaLeave a comment

Summer Squash Pasta with Creamy Basil-Cilantro Dressing // Big Eats Tiny Kitchen

Many people have a love/hate relationship with summer squash. I am on the love side. I could easily eat way too much of this vegetable when it is roasted or grilled.

Recently I have seen many recipes featuring this summer bounty raw….hrmmmmm.   One of the most beautiful and intriguing raw squash recipes I have seen is from Kimberly Hasselbrink’s beautifully photographed and thoughtfully constructed cookbook, Vibrant Food. Her recipe for Summer Squash Pasta with Green Goddess Dressing instantly had me salivating and curious about the squash “pasta”.

Summer Squash Pasta with Creamy Basil-Cilantro Dressing // Big Eats Tiny Kitchen Summer Squash Pasta with Creamy Basil-Cilantro Dressing // Big Eats Tiny Kitchen

After I purchased a boat load of beautiful yellow summer squash at the farmer’s market this past weekend, I knew exactly what was on my To Do list of “things to go in my belly”. My version of this squash “pasta” dish is slightly adapted from the original recipe.  I used the herbs that I had on hand which were different from what the recipe called for: tarragon, parsley, basil, and chives. I instead used a mixture of basil, cilantro and chives. Delicious. I also used lime juice instead of the recommended combo of lemon juice and red wine vinegar. Although I’m sure the original is amazing, my version tasted like a bowl of summer bounty and was amazing. It shows that this recipe is adaptable and flexible with whatever you have on hand.

Summer Squash Pasta with Creamy Basil-Cilantro Dressing // Big Eats Tiny Kitchen

So stop serving soggy yellow squash casseroles and serve up this fresh raw squash pasta dish. It will impress everyone…even yourself. I would even venture to say that those that aren’t into yellow squash may change their mind after eating this dish.

Note – It is best served immediately after placing the dressing on the “noodles”.  It would also taste great with grilled chicken mixed in for a main course dinner.

Summer Squash Pasta with Creamy Basil-Cilantro Dressing

  • Servings: 4
  • Difficulty: Easy/Medium
  • Print

Ingredients

  • 2 to 3 medium summer squash (about 2 lbs)
  • 2 teaspoons salt, plus 1/4 teaspoon salt for dressing
  • 1/2 cup greek yogurt
  • 2 tablespoons olive oil
  • juice and zest of 1 lime
  • 3/4 cup fresh herbs (I used 1/4 cup each of basil, cilantro, and chives)
  • 1 garlic clove, minced
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup shelled pistachios

Instructions

Note – For those of you with a cool spiralizer, you will easily be able to crank out squash pasta. However, I do not have this cool toy and still created squash noodles easily by using a mandolin slicer and then julienning the slices into thin noodle-like strands.

  1. Make squash noodles by Julienne slicing or spiralizer. Place squash noodles in a colander and sprinkle 2 teaspoons of salt on top. Allow to sit for 20 minute and drain excess liquid from squash. After 20 minutes, use a paper towel or clean kitchen towel to gently press excess liquid out of squash. Transfer squash to a medium bowl.
  2. Meanwhile, in the bowl of a food process, combine yogurt, olive oil, lime zest, lime juice, basil, cilantro, chives, garlic, jalapeño, and salt. Process until all ingredients are smooth and combined.
  3. Toss dressing with squash. Sprinkle with pistachios and extra herbs. Serve immediately.

Gluten Free Corn Fritters

Published on by Alissa3 Comments

Gluten Free Corn Cakes // Big Eats Tiny Kitchen

Shhhhhh…I broke my “don’t remove corn kernels from the cob” vow…again! I know I had previously posted that I wouldn’t do it again…but really, this should be okay too because I’m making corn FRITTERS which are like corn pancakes. Yeah! You can eat them at breakfast, lunch, or dinner. Sooo…what’s not to celebrate here? Who’s got two thumbs and loves fritters? This gal! Everyone loves a fritter!

These corn fritters are adapted from the most recent Bon Appetit issue which features Jalapeno-Corn Fritters plus other great recipe ideas for fresh corn. However, my recipe for corn fritters is gluten-free by  using 100% stone-ground yellow cornmeal. I also can’t stop myself from adding cilantro to everything in the summer, so that happened too. If you don’t dig cilantro, replace it with chives or scallions.

Gluten Free Corn Cakes // Big Eats Tiny Kitchen

Gluten Free Corn Cakes // Big Eats Tiny Kitchen

These corn fritters are very very very simple to whip up. Kids adore them! I promise. They are great as a base for fried eggs and garlicky greens for breakfast or with a dollop of greek yogurt and paprika as a snack. They also are really good alongside grilled salmon for dinner or spread with butter and honey for anytime of day.  ERMERGERD!

So get on it! Whip up some corn fritters now and make your mouth happy.

Gluten Free Corn Cakes // Big Eats Tiny Kitchen

Gluten Free Corn Cakes // Big Eats Tiny Kitchen

Gluten Free Corn Fritters

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

  • 2 eggs
  • 1/4 cup cornmeal or corn flour
  • 1/3 cup chopped cilantro (stems and leaves)
  • 1 garlic clove
  • 2 ears of corn, kernels removed (about 2 cups of fresh corn kernels)
  • 1/2 teaspoon salt
  • Oil or butter for cooking

Instructions

  1. Place eggs, cornmeal, cilantro, and garlic into the bowl of a food processor. Processes until well combined and cilantro is finely chopped. Add fresh corn kernels and salt. Pulse about 10 to 15 seconds until corn is chopped consistently but do not puree.
  2. Heat oil or butter in a nonstick or cast iron skillet. Spoon about 1/4 cup of batter into heated skillet. Cook corn fritters on each side for about 4 minutes or until well browned on both sides.

Bourbon Butter Pecan Ice Cream

Published on by Alissa5 Comments

Bourbon Butter Pecan // Big Eats Tiny Kitchen

Some days can go by without me noticing what the date actually is. But August 8th and August 9th never go by without me knowing. These dates creep up every year with a solemn presence to signify a defining moment.

Twenty six years ago, on 8/8/88, was the last day that my father was alive. As most dads do, he was a man that carved out a significant spot in my life despite being present for only 8 years of my life. I wanted to be just like him…loud, smart, athletic, intuitive, mechanical, reckless, thoughtful, artistic, funny, and tenacious.

This year, instead of focusing on his death, I want to celebrate his life. I want to celebrate his last day,  August 8th. I want to put a positive spin on these dates instead of remembering them morosely and feeling as though these dates also signify the death of my childhood.

Bourbon Butter Pecan // Big Eats Tiny Kitchen

Bourbon Butter Pecan // Big Eats Tiny Kitchen

Sorry to put a downer on today’s parade, but I’m hoping to bring it quickly up with an Ice Cream party. A BOURBON Butter Pecan Ice Cream Party to be exact. Butter pecan ice cream was my father’s favorite flavor. We would take long summer drives to the local Braum’s ice cream store in Oklahoma and share a butter pecan mix. This flavor gives me INSTANT childhood love and gratification.

So what better way to improve on any ice cream party than with BOOOZY ice cream. I think my dad would have approved of the boozy bourbon addition…in fact I KNOW he would have doubly approved. He probably would have even drizzled more on top like a bourbon float…hooooyah! Come and get it. So grab a spoon and dig in. Raise your ice cream goblets and glasses to THE man, Jimmy “James” “Jim” Hinman!

Cheers to you, Jimmy Hinman, and the brilliant and quick-burning roman candle life that you had. You touched so many lives in the short amount of time that you were alive. I’m jealous of those that knew you longer than I did, but thankful for the time that I did have.  You are missed every minute. 

Bourbon Butter Pecan // Big Eats Tiny Kitchen

Bourbon Butter Pecan Ice Cream

  • Servings: 6
  • Difficulty: Medium
  • Print

Ingredients

  • 1/2 cup chopped pecans
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1/2 cup maple syrup
  • 1 tablespoon cornstarch
  • 1/8 teaspoon kosher salt
  • 3 egg yolks
  • 2 Tablespoons bourbon
  • 1 teaspoon vanilla extract

Instructions

  1. In a dry skillet over medium heat, toast pecans for 3 to 4 minutes, stirring constantly. Add butter and turn off heat. Stir until butter is melted and pecans are coated. Sprinkle salt over pecans. Remove buttered pecans to a plate and allow to cool. Once they are cooled, store pecans in the refrigerator for up to 3 days.
  2. Place a large sealable container in the freezer. The ice cream mixture will go in this container when it is ready.
  3. Combine cornstarch with a few tablespoons of milk in a medium to large bowl. Whisk together until the cornstarch is completely dissolved and there are no more clumps. Add the egg yolks and whisk mixture together. Set aside.
  4. Heat milk, cream, and maple syrup in a saucepan over medium-high heat, stirring frequently, until mixture comes just to a boil. Remove saucepan from heat. Ladle a little bit of the milk mixture into the egg mixture, whisking constantly because you do not want to scramble the eggs. You are tempering the egg mixture. Add a few more ladles at a time of the milk mixture until the egg mixture is warmed and thoroughly combined. Now add the warmed egg mixture to the milk mixture in the sauce pan, whisking constantly for about 2 minutes. Do NOT allow to boil. The mixture will become thick enough to coat the back of a spoon (170 to 175°F ).
  5. Pour custard mixture through a fine-mesh sieve into a bowl and stir in vanilla and bourbon to taste. Place syran wrap on the surface of the custard in the bowl and allow to cool in the refrigerator for at least 3 hours.
  6. After the mixture is completely cool, process it in an ice cream maker according to the manufacturer’s instructions until almost firm. Pour in the buttered pecans and allow to process in the ice cream maker for about 5 more minutes. Transfer the ice cream to the pre-frozen airtight container and store in the freezer. Prior to serving, remove from freezer and allow to sit at room temperature for at least 5 minutes.

Fresh Corn, Tomato, and Quinoa Salad (Gluten Free)

Published on by Alissa1 Comment

Fresh Corn, Tomato, and Quinoa Salad // Big Eats Tiny Kitchen (Gluten Free)

I want to begin with an apology to my 8 year old self for this post because I’m breaking a BIG commandment with myself.

Thou shall NOT cut corn OFF the cob…ever.

My kid self would be appalled. I mean…WHY would anyone ever cut corn OFF of the cob. They are taking ALL of the fun out of eating corn.

When I was little and we had corn on the cob for dinner, it felt like a holiday. I would ask for more corn over a slice of pie any day. Weird child, I know. There was also a period in my young life when I think I didn’t have front teeth for over a year, but continued to gnaw down ear after ear of corn, while projecting kernel after kernel into the air in front of me like a machine gun.

Fresh Corn, Tomato, and Quinoa Salad // Big Eats Tiny Kitchen (Gluten Free)

Plus, when I was a kid and corn wasn’t on a cob, that it meant it came in a can…*shudder*. I haaaate canned corn. Sorry to all you canned corn eaters. But if you have ever had FRESH FRESH FRESH corn straight from the cob, it will change your life. So I feel like my childhood self might forgive me if she had ever had fresh corn directly from the farm.  To satisfy my inner child, I bought 12 ears so that most of them could be eaten directly from the cob.

Fresh Corn, Tomato, and Quinoa Salad // Big Eats Tiny Kitchen (Gluten Free)

A lesson in cutting corn from the cob. Place the cob slightly angled up and down OVER a bowl. Cut the kernels off with the blade of the knife pointed awaaaay from you, allowing the kernels to fall lovingly into the bowl. Otherwise, your kernels will catapult off of a plate onto the ground. We can’t let those kernels go to waste! All kernels need a home…a.k.a my belly!

Fresh Corn, Tomato, and Quinoa Salad // Big Eats Tiny Kitchen (Gluten Free)

Fresh Corn, Tomato, and Quinoa Salad // Big Eats Tiny Kitchen (Gluten Free)

Next thing about this salad is that it is a substantial and gluten free feast. It has quinoa which is a super food, or so I’ve been told. I love that bit of crunch that the cooled quinoa and fresh corn provide to this lush herby and fresh salad. It’s perfect for a gluten free and vegetarian option at a picnic lunch or a cool weeknight meal. You can make the quinoa ahead of time and just throw everything together prior to serving. Easy peasy. It also would be good with some grilled chicken on top, for those meat lovers like my dear hubby.

P.S. One or two or three things about the dressing! It is VERY good….like hide in a closet and drink it good. I was going for a type of green goddess style of herbaciousness. Feel free to mix up the herbs…cilantro, mint, tarragon, basil..whatevs. If you don’t have yogurt on hand, I think half an avocado would do well in this dressing. Aaaaand if you don’t have yogurt OR an avocado, throw in some soaked and drained nuts or sunflower seeds instead and give them a whirl in the food processor. You will just need to add water to make it the desired consistency.

Fresh Corn, Tomato, and Quinoa Salad // Big Eats Tiny Kitchen (Gluten Free)

Fresh Corn, Tomato, and Quinoa Salad (gluten free)

  • Servings: 4 as a main dish, 8 as a side dish
  • Difficulty: Easy/Medium
  • Print

Salad Ingredients

  • 1/2 cup quinoa, rinsed and drained (I used mixed quinoa, but any color would work here)
  • 2 ears of fresh corn, kernels removed from cob (about 2 cups)
  • 1 pint of cherry tomatoes, cut in half (I also added a big heirloom tomato because I loooove tomatoes)
  • 1 sweet bell pepper, thinly chopped
  • 1 medium carrot, thinly sliced
  • 2 cups of assorted greens (spinach, baby kale)
  • feta crumbles
  • Fresh basil and cilantro
  • salt and pepper to taste

Dressing Ingredients

  • 1/3 fresh basil and cilantro
  • 1/4 cup fresh chives
  • Juice of 2 limes
  • 2 tablespoons olive oil
  • 2 tablespoons greek yogurt
  • pinch of salt

Instructions

  1. Place rinsed quinoa and 1 cup of water in a small pot over medium heat. Allow to come to a boil. Cover, reduce heat, and cook for 10 to 15 minutes until water is fully absorbed. Remove quinoa from heat. Place cooked quinoa in a covered dish and refrigerate until cooled. Can be made several days ahead of time.
  2. In a medium bowl combine corn kernels, halved cherry tomatoes, carrot, sweet bell pepper, and greens.
  3. In a small food processor, add all dressing ingredients and process until desired consistency is achieved. Place dressing in a jar and refrigerate until ready to use.
  4. After the quinoa is cooled, add the quinoa and the dressing to the corn and tomato salad. Toss well. Sprinkle with feta, additional basil and cilantro. Season with additional salt and pepper to taste.

Fresh and Easy Salsa

Published on by Alissa2 Comments

Fresh and Easy Salsa / Big Eats Tiny Kitchen

Put me in front of a bowl of chips and salsa, and it would take the strength of ten mules on steroids to pull me away. I’m serious. Chips and salsa are my go to snack…

Not saying it’s a good thing. Just sayin that your hand maaaaaay get gnawed on if you go for a chip or scoop of salsa while I’m diving in. Seriously. I can’t stop this dipping train!

And now that tomatoes are so prevalent in my garden, it’s time to get this crazy SALSA train started!!!

Fresh and Easy Salsa / Big Eats Tiny Kitchen

Fresh and Easy Salsa / Big Eats Tiny Kitchen

I used fresh roma tomatoes, but other varieties are juuuust fine. Plus, I’ll tell you a secret. This recipe can even be made in the winter with (gasp) canned tomatoes.  I have used some that I canned from my garden, but if you only have store-bought, go for the good kind! Muir Glen is my fave. The secret to this salsa is definitely good tomatoes AND lime juice.

I whip up my salsa using a food processor but if you love to chop chop chop, then feel free to dice away. I like to reserve my energy for diving head first into the salsa bowl. If you do end up chopping up the ingredients, your salsa will just be more chunky….which is what I’m going to be if I don’t get my face out of this bowl of chips and salsa soon!

Give me more!

Fresh and Easy Salsa / Big Eats Tiny Kitchen

Fresh and Easy Salsa

  • Servings: 4 Cups
  • Difficulty: Easy
  • Print

Ingredients

  • 4 cups diced fresh tomatoes (about 15 roma tomatoes)
  • 1 small onion, chopped
  • 3 cloves of garlic
  • 2 jalapeños (chopped and seeds removed if you want mild salsa)
  • 1/4 bunch of cilantro
  • juice of 2 limes
  • 2 teaspoons salt (or to taste)

Instructions

  1. Place tomatoes in bowl of food processor and pulse a few times until tomatoes are fine diced. Transfer tomatoes to a medium-sized bowl.
  2. Place chopped onion, garlic, jalapeños, cilantro, and lime juice to bowl of food processor. Pulse for 15 seconds or until everything is chopped fine. Transfer contents to the medium bowl with the tomatoes. Stir well and add salt to taste. Cover and refrigerate until ready to serve. Can be made ahead of time.

Plum Sorbet

Published on by Alissa1 Comment

Plum Sorbet / Big Eats Tiny Kitchen

This week, I was the lucky recipient of a metric boat load of bite-sized cherry plums from a friend’s plum tree in her front yard!!!

So, what would YOU do with sacks and sacks of fresh tasty plums?  Well, besides pop them directly in your mouth…which happened a lot around here.

Plum Sorbet / Big Eats Tiny Kitchen

I decided to try something new….

Plum sorbet, ya’ll! Come and get it! It’s muggy and sticky outside. That means it is perfect weather for a tangy scoop of honey-sweetened Plum sorbet! And it’s dairy free!

You could easily replace the plums in this recipe with another in season fruit, like blueberries or strawberries or peaches! This is So delicious.

Plum Sorbet / Big Eats Tiny Kitchen

These plums that I used were perfectly tart and the honey provided juuuuust enough sweet balance. Also, I added a splash or two or three of champagne in the sorbet! Booze it up! Champagne or white wine in the sorbet provide the finished product a bubbly tang and help with the scoopability! Boom Boom!

Wait. This would be great as a Champagne Float! What? Yes please! If that is not a thing, it should be. Tip that pinky up, honey. Put your fancy hats on and get a big ol’ scoop of Plum Sorbet! Cheers!

DSC_0067

Plum Sorbet

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

  • 2 to 3 cups sliced plums, pits removed
  • 1/4 cup honey
  • pinch of salt
  • 1/3 cup champagne or white wine (or water)
  • 1/3 cup water

Instructions

  1. Add all ingredients to a blender or food processors. Purée until the mixture becomes smooth. Pour the plum puree through a fine mesh sieve to catch large pieces of skin. Place mixture into refrigerator for 30 minutes (or overnight) to chill.
  2. Place the plum purée into the bowl of a chilled ice cream machine and process according to the manufacturer’s instructions. It will take about 25 to 30 minutes. While the mixture is churning away, place a glass container into the freezer that will be big enough to place the processed sorbet into. After the sorbet is finished, either serve immediately or place into the air tight pre-chilled container and freeze for at least 2 hours to firm up.  The wine will help keep the sorbet from getting icy and will assist with scoopability if serving at a later time. Allow to sit out at room temperature for about 5 minutes after removing from the freezer, then scoop away!

Picnic Perfect Herby Deviled Eggs

Published on by Alissa5 Comments

Picnic Perfect Herby Deviled Eggs / Big Eats Tiny Kitchen

I’m constantly looking for easier and more efficient ways to do things. Must be the engineer in me. Well today, I have an amazing genius picnic tip.

Use an egg carton to transport deviled eggs. Genius!

This weekend we had a tasty picnic with friends to celebrate the 4th of July. My hubby and I rode our bikes to the park and brought along some snacks, including deviled eggs. My solution to transport the deviled eggs was to use the egg carton as the perfect transport container.

I placed separate muffin liners in the carton to make these a less messy picnic dish. I also decided to use nearly the whole egg instead of cutting them in half. I cut the top third of the egg off and scooped out the yolk. The yolks were then mixed with greek yogurt (instead of mayo), herbs, salt, and Dijon mustard. I then scooped the yolk mixture into a baggy, cut off the edge, and pipetted the mixture into each egg white. Fancy pants picnic dish!

Picnic Perfect Herby Deviled Eggs / Big Eats Tiny Kitchen

I unfortunately do not have very many pictures of these puppies since I was running behind and had to rush to get these beauties loaded up in the egg carton and then head out on my bike to the picnic. But I will tell you that I will definitely be repeating this process for future deviled eggs that will be accompanying me to potlucks and picnics.

The only downside to this recipe is that deviled eggs go waaaay too fast. Womp Womp.

Herby Deviled Eggs (Grain Free, Gluten Free)

  • Servings: 12
  • Difficulty: Easy
  • Print

Ingredients

  • 12 eggs
  • 1/3 cup greek yogurt
  • 1/4 teaspoon sea salt
  • 1 teaspoon minced chives (some reserved to sprinkle on top)
  • 1 teaspoon minced parsley
  • 1 teaspoon Dijon mustard

Instructions

  1. Place eggs in a medium saucepan and add cold water until the eggs are covered by 1 inch of water. Bring to a rolling boil. Remove saucepan from heat, cover, and then let stand for 11 minutes. Drain the pot and run cod water over the boiled to cool them.
  2. Meanwhile, place remaining ingredients into the bowl of a food processor and mix together. Reserve some chives and parsley for sprinkling on top.
  3. Peel all of the eggs. To transport easily to a picnic, make whole deviled eggs by cutting off the top third of the egg. Remove yolks carefully with small spoon or butter knife, leaving the whites fully intact. Transfer yolks to bowl of food processor with greek yogurt mixture. Process until smooth.
  4. For easy picnic transport, line egg carton with individual muffin liners. Place intact egg whites into each separate muffin tin liner. Place egg yolk mixture into a sealable plastic back (like a ziplock). Cut the corner tip off of the bag for easy pipetting into each egg white. Sprinkle with remaining herbs. Place plastic wrap on top of filled eggs and refrigerate up to 8 hours.

Gluten Free Strawberry-Rhubarb Cream Pie

Published on by Alissa2 Comments

Gluten Free Strawberry-Rhubarb Cream Pie / Big Eats Tiny Kitchen

Are you ready for a pie that is great to eat for breakfast, lunch, dinner, brunch, late lunch…or would that be linner? Go with it. Let’s chow down on the best that the season has to offer: strawberries and rhubarb.

My rhubarb plant is growing like a banshee in my yard. If you can plant a rhubarb plant, do it. They come back year after year after year, giving you stalks of tart goodness. My variety is green, which is quite a bit tarter (is that a word) than the red variety. But I dig it combined with strawberries, peaches, blackberries…whatever.

Gluten Free Strawberry-Rhubarb Cream Pie / Big Eats Tiny Kitchen Gluten Free Strawberry-Rhubarb Cream Pie / Big Eats Tiny Kitchen

Let’s make a PIE! A Breakfast PIE! Ya…you heard me! No judging here.

The crust has lemon zest, almond flour, coconut palm sugar, an egg, and butter. Love the citrusy burst that the lemon provides. After mixing up the crust, we are going to reserve part of the crust for the crumble top. Super easy peasy.

DSC_0351

The filling of this cream pie is adapted from Joy the Baker’s Cherry Pie Bars, which contains a custard created from greek yogurt, eggs, and lemon.  So this pie has some protein power too! Breakfast plus. Oh and instead of using all purpose flour (like the original recipe), I chose to stabilize the custard with arrowroot powder. Low carb plus! (Note: cornstarch could be used as well if you do not have any issues with corn grains.)

Gluten Free Strawberry-Rhubarb Cream Pie / Big Eats Tiny Kitchen

Gluten Free Strawberry-Rhubarb Cream Pie / Big Eats Tiny Kitchen

This pie has been the best thing about my mornings…and evenings…and lunches. Dallop with an extra scoop of greek yogurt if you want. Cheers to summer freshness.

Gluten Free Strawberry-Rhubarb Cream Pie / Big Eats Tiny Kitchen

A few notes about this pie:

1. The coconut palm sugar is processed in a food processor for 1 to 2 minutes to make a fine sugar powder. This helps with dispersing it throughout the crust and crumble. If you do not have coconut palm sugar, you could like swap out for another sweetener like honey or maple syrup, however I have not tried this and it will change the consistency of your crust given that honey is a liquid.

2. I used fresh fruit. If using frozen, be sure to thaw and drain it thoroughly or else you’ll have a soggy goop. TRUST ME. I did it. Tastes great, but looks less appetizing.

3. To make this completely grain free, replace the oats with your favorite chopped nut such as walnuts or pecans.

 

Gluten Free Strawberry-Rhubarb Cream Pie

  • Servings: 8
  • Difficulty: Moderate
  • Print

Crust Ingredients

Filling Ingredients

  • 2 eggs
  • juice of 1 small lemon
  • 1/2 Cup greek yogurt
  • 2 Tablespoons coconut palm sugar (maple syrup or honey)
  • 1 teaspoon gluten free vanilla extract
  • 3 Tablespoons arrowroot powder
  • 1 Cup diced rhubarb
  • 1 pint strawberries, halved

Topping

  • 1/2 Cup gluten free oats

Instructions

  1. Preheat oven to 350 F. Grease an 8″X8″ pan or 9″ pie plate with butter and set aside.
  2. In a food processor, process the palm sugar for 1 to 2 minutes until it becomes a fine powder. Add almond flour, salt, and lemon zest. Pulse to combine. Add diced butter to food processor and pulse until combined and appears to be sandy texture. Add egg to food processor and process until mixture forms a type of “dough” ball, the consistency of cookie dough. Reserve 1/4 cup of dough and set aside. Take remaining crust dough and spread along the bottom of the prepared pie pan or baking dish. Place in preheated oven and bake for 20 minutes, or until golden brown.
  3. Meanwhile, combine all filling ingredients except rhubarb and strawberries in a medium bowl. Mix well. Add rhubarb and halved strawberries to yogurt mixture. Set aside.
  4. In the bowl of the food processor, use reserved 1/4 cup crust dough and combine with 1/2 cup gluten free oats. Pulse the food processor a few times until the oats and the dough are combined to form a crumble topping.
  5. When the crust is finished pre baking, pour the yogurt topped strawberries and rhubarb into the pie crust. Evenly disperse the yogurt mixture and fruit into the pan. Sprinkle oat crumble over the top of the pie evenly. Place the pie back into the oven for 40 to 45 minutes. Oat crumble will be golden brown and center of pie will be firm. Remove from oven and allow to cool for 15 minutes. Serve either warmed or cooled. Refrigerate leftovers.
Notes:

1. Recipe adapted and inspired from Joy The Baker’s Cherry Pie Bars.

2. Recipe can be made grain free by replacing the gluten free oats with walnuts or pecans. The greek yogurt can be replaced with 1/2 cup of full fat coconut milk.

3. Cooking times may vary based on altitude and types of ovens.

Detox Salad Bowl with Lemony Dill Sunflower Seed Dressing

Published on by Alissa3 Comments

DSC_0359

I’ve lost my mojo and I just feel lost. I even feel lost in the kitchen. Of all places, that was a place I felt I could always turn to and whip something up full of desire and love and enjoyment. But not lately.

I went three weeks without going to the grocery store. THREE WEEKS. We were down to just a dozen eggs and frozen green beans…. worst omelette ever!

I couldn’t bring myself to go to the store. Even if I had gone, I would have just stared blankly at the isles and probably came home with another dozen eggs. It was the weirdest feeling to open my refrigerator and not have anything fresh in it…and then to not want to immediately drive my sorry little butt to the store or market and stock up on something…ANYTHING!

Roasted Parsnip, Cauliflower, and Fennel Soup / Big Eats Tiny Kitchen

And then a friend asked me a magical question….She asked me to cook with her. Zing. Cook. With. Someone. That was it! I needed a cooking partner! Someone to inspire me!

Her idea was to pick a delicious recipe in one of our old food magazines and to cook it with her in her AMAAAAZING kitchen. So I slowly started reopening and rereading my old dust-collecting magazines. And then slowly but surely, I started getting ideas. I felt my cooking desire was like the Grinch’s heart slooooowly expanding and growing. It just kept growing and growing and growing until I found myself at the farmers market on Saturday buying fennel, golden beets, radishes, arugula, kale….frothing at the mouth at all the herbs!  it was like a veggie frenzy!

DSC_0371

Who knows how all of these vegetables will fit together but I’m feeling mighty salady and detoxy right now. It was great to finally NOT eat eggs for every meal. I whipped up a quick Detox Salad Bowl of fresh spring vegetables and devoured it. Now I’m dreaming and dreaming of the new salads that I can create with my rag tag bunch of vegetables. Maybe I can get out of this funk one recipe at a time.

DSC_0373

Detox Salad Bowl with Lemon-Dill Sunflower Seed Dressing (Gluten Free, Dairy Free, Paleo Friendly)

  • Servings: 2-4
  • Difficulty: Easy
  • Print

Ingredients

  • 4 cups of greens (spring greens, spinach, kale, arugula, chard, etc)
  • 2 medium carrots, shredded
  • 1 cucumber, sliced thin
  • 1/4 head of red cabbage, sliced thin
  • 1/2 fennel bulb, sliced thin
  • 1 avocado
  • Lemony Dill Sunflower Seed Dressing (recipe below)
    • 1/2 cup sunflower seeds
    • 1/2 cup warm water
    • 2 tablespoons apple cider vinegar
    • juice and zest of 1/2 lemon
    • 1 tablespoon fresh chopped dill

Instructions

  1. Place all ingredients except avocado into a single large bowl or into separate serving bowls. Slice avocado and distribute evenly among bowls.
  2. In a separate small bowl, combine sunflower seeds and warm water for 10 minutes. Pour soaked sunflower seeds, soaking water, cider vinegar, lemon juice, and dill in the bowl of a food processor or high speed blender. Blend well for about 3 minutes. Makes about 1 cup.
  3. Pour Lemon-Dill Sunflower Seed dressing over salad and enjoy. Place leftover dressing in the refrigerator.