Strawberry-Rhubarb Crisp (Dutch oven style) 2019
Today we're making a Strawberry-Rhubarb Crisp in a Dutch oven.
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There isn't anything better than combing fresh Rhubarb with fresh Strawberries to create a wonderful Spring time dessert. It takes just about an hour to make and you can be doing a Dutch oven dinner in another Dutch oven at the same time.
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Cranberry Apple Crumble Recipe | Desi~licious RD
Cranberry Apple Crumble Recipe (Vegan & Gluten-Free):
In this episode, Desi~licious RD, Shahzadi, is making Cranberry Apple Crumble Recipe. It's easy to make, vegan, gluten-free and packed full of nourishing ingredients. Yup, it's my Desi~licious healthier spin on dessert, using wholegrain oats, relying on the sweetness and flavour of dried cranberries, apples and coconut. And guess what? It isn't loaded with added sugar either! No matter what season, this luscious recipe will satisfy that sweet tooth.
HOW TO MAKE CRANBERRY APPLE CRUMBLE
1. Begin by preheating the oven to 350 degrees Fahrenheit.
2. In a medium bowl, combine the oats, coconut flour, 1/4 tsp cinnamon, coconut sugar, and chopped almonds. I've kept the almonds rough and rustic to enjoy the crunch.
3. Now mix in the melted coconut oil until well combined. The mixture should be crumbly, but the coconut oil should be evenly distributed.
4. In a small saucepan, add dried cranberries and water. Bring to boil and simmer on low heat for 4-5 minutes or until the cranberries are soft and plump.
5. Now prepare the apples. I am using local Ontario Fuji apples. Besides being one of the sweetest apple variety, they're firm and hold well in baking recipes. You could use honey crisp or ambrosia too. They work just as well. Chop the apples into small to medium pieces.
6. Transfer the chopped apples to a 12 X 8-inch rectangular covered baking dish or pan.
7. Right about now, your cranberries should be done - Time to blend! Add to a small blender and use the pulse function. There's no need to over blend, some lumpy, soft bits are fine and add to the personality of the dish. You should end up with a jam-like consistency - which is perfect because we're going to spread this over the apples.
8. Now it's time to add the crumbly oaty coco-nutty mixture on top of the apples. Use your hands to flatten the topping, so it's nicely packed.
9.Bake for 30 minutes with the lid on. Then remove the lid and bake for an additional 15 mins to get a heavenly golden topping. If only you could smell the scent in my kitchen! Heavenly!
10. Cool for 5 minutes - if you can wait that long! Serve while warm and savour every bite!
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Desi~licious RD, Shahadi hopes you enjoyed this recipe. Leave Shahzadi a comment below with your fave way to curb that sweet tooth.
For more inspiration on living a healthy life, ethnic food recipes, diets, and more - drop by Shahzadi’s blog.
#glutenfreedessert#applecrumblerecipe#cranberryrecipe#vegandessert#howtomakeapplecrumble#healthydesserts#healthydeliciousrecipes#easyrecipes#easydessertstomakeathome
Horseradish Crusted Roast Beef
Gitty Rapoport, the face of Kettle & Cord’s kitchen, presents a perfect Pesach roast with an onion jam and horseradish crust.
This new Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, the home essentials store in Crown Heights. This recipe is the third in the Pesach Recipe series.
With so few ingredients at our disposal, flavoring food on Pesach can be a real challenge. In this video, Gitty Rapoport makes use of an unexpected Pesach ingredient to flavor her roast: Leftover grated horseradish from the Seder!
The sweet onion jam paired with the sharp horseradish flavor provides the perfect flavoring for this medium-rare roast. Serve with jalapeno-sauced roast vegetables for a delightful Yom Tov dish.
Rib roast sponsored by Yossi’s Cuts.
You will need:
6 lb roast
1 cup shallot jam
1 cup grated horseradish
Kosher salt
Oil
Shallot Jam:
(can be made ahead of time and stored in a mason jar in the fridge)
10 diced shallots
¼ cup sugar
1 cup red wine
Pinch of salt
Sweet potatoes:
4-6 peeled & cubed, medium sweet potatoes 1 cubed pineapple
1 peeled jalapeño
2 shallots
Salt
Directions:
Jam:
• Heat oil in sauce pan, add shallots and cook until caramelized. Add in sugar and stir as shallots continue to caramelize.
• Stir in the wine and cook until it reduces and the mixture becomes sticky. Add salt to taste.
Roast:
• Bring roast to room temperature.
• Preheat oven to 400°F
• Season roast with salt liberally and smear oil all over. Coat with the Shallot Jam and then sprinkle horseradish on all sides of the roast.
• Place roast on a roasting rack in a large roasting pan. Insert meat thermometer in the thickest part of the roast. Roast until temperature reaches 135°F – 140°F (medium/rare).
• Let roast cool for 10-15 minutes before slicing.
Roast Vegetables:
• Preheat oven to 400°F
• Line cookie sheet with parchment paper.
• In food processor or blender, combine shallots, jalapeño, oil and salt.
• Pour the mixture over the sweet potatoes and pineapple cubes and mix until evenly coated.
• Roast for approximately 35-40 minutes, until the pieces are tender and starting to caramelize.
• Plate alongside the roast and enjoy!
Capital Camps Baking Club (CCBC) - Passover Edition!
VEGAN QUICHE!! WFPB, Oil-Free
Thank you sincerely for watching my video, and please consider subscribing if interested!
Enjoy this dish for Easter, Passover, or any Holiday or occasion!
Crust recipe from The Whole Food Plant Based Cooking Show:
RECIPE: VEGAN OIL-FREE QUICHE:
(my slightly modified version of Jill’s crust recipe is below.)
INGREDIENTS:
CRUST:
*1 1/2 cups (80g) rolled oats, ground into a flour
* 1/2 cup (60g) almond flour
* 1/2 tsp salt (adjust to preference)
* 2 tablespoons tahini
* 2 tablespoons flax meal
* 1 tablespoon rice vinegar (can sub white wine vinegar)
* 1/4 cup (59ml) water
FILLING:
* 1 14-oz block extra-firm tofu , drained and pressed
* 1 small onion , diced
* 8 ounces cremini mushroom , sliced
* 3 cloves garlic , minced
* 3 cups fresh spinach (frozen works too!)
* ½ teaspoon turmeric
* ¾ teaspoon granulated garlic
* ½ teaspoon granulated onion
* ½ teaspoon salt (adjust as preferred)
* 2 tablespoons oat flour
* 1 tablespoon non-dairy milk , unsweetened
* ⅓ cup cherry tomatoes , cut in half (optional)
INSTRUCTIONS:
1) Preheat oven to 375°F (180°C).
2) Stir crust ingredients together (oat flour, almond flour, tahini, flax meal, and rice vinegar). Add the ¼ cup water gradually until mixture sticks together. Form it into a ball. (You might need to add two or more tablespoons of water to get mixture to stick together. I added 4 tablespoons of water.)
3) Place ball in a 9” pie plate and press to flatten in the shape of a pie crust, and push dough about 2/3 of the way up the sides. Add a scalloped design with your thumb around the perimeter (optional).
4) Bake for 10 minutes. After 10 min remove from oven and allow to cool. Keep oven on at same temp.
5) Make the filling by adding onions and water sauté for 3-5 minutes until softened and lightly browned.
6) Add garlic and sauté for 30-60 seconds until lightly golden and fragrant.
7) Now add mushrooms and sauté until softened and browned. About 5-7 minutes.
8) Add spinach and cook until just wilted, about 1-3 minutes. Sprinkle with salt & pepper if desired. Remove from heat and set aside.
9) Break up the tofu and add it to a food processor along with the seasonings, 1 tablespoon of milk, and oat flour. Process until the mixture is smooth, about 2 minutes.
10) Using a spatula, scrape the mixture out of the container into a mixing bowl. Fold in the mushrooms/spinach mixture and combine well.
11) Place the mixture in the pie crust and spread evenly. Add the cut tomatoes on top and gently press down so they are slightly in the mixture. Bake in the oven at 375 F for 30-40 minutes until the quiche firms up and is golden on top. Remove from oven and let cool for at least 15 minutes before cutting. Enjoy!
Music: Blue Mountains By Gabriel Witcher
Meatless Quinoa and Feta Burgers - Eat Clean with Shira Bocar
Shira Bocar’s Eat Clean Quinoa Feta Burger is made with rich in fiber Kidney beans and nutritious quinoa. Shredded carrot and parsley add additional layers of flavor to this filling vegetarian meal.
Recipe:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.