Looking for something to do with all those tomatoes you are getting from your garden. Here is a recipe that is sure to help you out.
2 cups all-purpose flour, plus more for dusting
2¼ tsp. kosher salt, divided
¾ cup (1½ sticks) chilled unsalted butter, cut into pieces
1 Tbsp. apple cider vinegar
1½ lb. heirloom tomatoes, sliced ¼” thick
2 garlic cloves, thinly sliced
4 oz. firm cheese (such as Asiago, cheddar, or Gouda), finely grated (about 1½ cups)
1 large egg, beaten to blend
Flaky sea salt
Freshly ground black pepper
1 Tbsp. finely chopped chives
Pulse 2 cups flour and 1¼ tsp. kosher salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
Preheat oven to 400°. Gently toss tomatoes, garlic, and remaining 1 tsp. kosher salt in a large bowl. Let sit 5 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.
Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14″ round about ⅛” thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1½” border. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1½” border; brush dough with egg. Sprinkle tomatoes with sea salt and pepper. Chill in freezer 10 minutes.
Bake galette, rotating once, until crust is golden brown and cooked through, 55–65 minutes. Let cool slightly on baking sheet. Finely grate zest from lemon over galette; sprinkle with chives.
Do Ahead: Dough can be made 2 days ahead. Keep chilled.
1 pound boneless skinless chicken thighs (or chicken breasts will also work)
1 cup chunky salsa
1/2 teaspoon chipotle chili powder
For the rice:
2 teaspoons coconut oil
1 cup dry short grain brown rice
2 cups water or vegetarian broth
1 small lime, juiced
For the corn salsa:
1 cup organic sweet corn
1 small red onion, diced (or about 1/2 cup diced red onion)
1/4 cup fresh chopped cilantro
1 small lime, juiced
Freshly ground salt and black pepper, to taste
For the beans:
1 (15 oz) can low sodium black beans, rinsed and drained
1/2 cup Go Veggie! Lactose Free Monterey Jack & Cheddar Shreds
For garnish: Extra salsa, avocado slices (or guacamole), jalapenos if you like spice, cilantro, greek yogurt, hot sauce, etc
Make the chicken: Place chicken, salsa and chipotle chili powder in a slow cooker, cover and cook on low for 6-7 hours or on high for 3-4 hours. Once done cooking, shred chicken with two forks and place back in the slow cooker until ready to serve. If you don’t have a slow cooker, refer to the notes section in the recipe for baking instructions.
To make the brown rice: Place a medium pot over medium heat and add in coconut oil and brown rice. Toast rice with the coconut oil for 5 minutes; stirring frequently to toast the rice and infused the coconut oil flavor in. After 5 minutes add in water and bring mixture to a boil, then cover, reduce heat to low and simmer for 45 minutes. After 45 minutes, remove heat, and lime juice, then recover and let stand for 10 more minutes. Once done, season with a little salt to taste.
To make the corn salsa: In a medium bowl, combine corn, red onion, cilantro and lime juice. Season with salt and pepper.
To make the bowls, evenly distribute rice, chicken, black beans and corn salsa into bowls (or containers if meal prepping.) Garnish with cheese, cilantro, hot sauce and extra salsa, if desired. If you are planning on enjoying the meal later, do not add the avocado. Add once ready to eat.
2 tablespoons all-purpose flour or gluten-free all-purpose flour
1 cup canned crushed tomatoes
¼ cup thinly sliced fresh basil
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon pepper
1 cup shredded part-skim mozzarella cheese
½ cup thinly sliced green bell pepper
1 ounce pepperoni slices ( ¼ cup)
Ready In55 m
Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray. Place zucchini in the center of a clean kitchen towel and wring out the excess moisture. Transfer to a bowl and combine with eggs, onion, Parmesan and flour. Pour the mixture into the prepared baking dish and spread into an even layer. Bake until set and beginning to brown around the edges, about 30 minutes.
Meanwhile, combine tomatoes, basil, garlic, salt and pepper in a medium bowl. When the zucchini crust is done, spread the sauce evenly over the top. Top with mozzarella, bell pepper and pepperoni. Return to the oven and bake until the cheese is melted and the sauce is heated through, about 15 minutes. Let cool for about 5 minutes before serving.
Serving size: 1 4-by-4½-inch piecePer serving: 190 calories; 10 g fat(5 g sat); 2 g fiber; 11 g carbohydrates; 13 g protein; 56 mcg folate; 144 mg cholesterol; 5 g sugars; 0 g added sugars; 1,085 IU vitamin A; 39 mg vitamin C; 205 mg calcium; 2 mg iron; 414 mg sodium; 550 mg potassium
Nutrition Bonus: Vitamin C (65% daily value), Vitamin A (22% dv), Calcium (20% dv)
Servings: 6 Calories: 219kcalAuthor: Brianne @ Cupcakes & Kale Chips
28 oz canned baked beans (I use Bush’s Vegetarian Baked Beans)
3/4 cup ketchup
1/4 cup spicy brown mustard
2 Tablespoons molasses
1/2 teaspoon kosher salt
1 teaspoon dry mustard
1/2 teaspoon black pepper
1 small white onion, minced
2 slices bacon, cooked and crumbled
1/4 cup brown sugar (optional)
If you have several hours to bake your beans, preheat the oven to 250°F. If you only have thirty minutes to an hour, set it to 350°F. Additionally, you can also cook the beans on the grill.
Drain all of the liquid from the can of baked beans into a measuring cup. Make note of the amount of liquid and discard. This is the amount of ketchup you will use.
Place the beans in the large bowl and add ketchup (an equal amount to the quantity of baked beans liquid you discarded, about 3/4 cup), mustard, molasses, salt, dry mustard, pepper, onion, and bacon, and stir to combine.
Transfer to a ceramic casserole dish (or disposable aluminum pan for cooking on the grill or bringing to a barbecue where you may not get your dish back), and bake for at least 1-2 hours at 250°F, or at least 30 minutes-1 hour at 350°F or on the grill, until heather through and thick and bubbly. The lower and longer you bake them, the better.
5 mini bags Nilla Wafer Minis-or use regular sized Nilla Wafers
8 ounces soft cream cheese
⅓ cup sugar
8 ounce tub cool whip
½ cup cherry preserves
1 can cherry pie filling
Line a loaf pan with Nilla Wafers across bottom. In a mixer beat cream cheese and sugar. When smooth, beat in cool whip. Spread half the cheesecake mixture over the cookies gently. Stir the preserves to loosen them and dollop over the cheesecake mixture. Spread gently. Add another layer of Nilla Wafers and top with the rest of the cheesecake mix. Pour on the Cherry Pie Filling. Park in fridge overnight and serve with some whipped cream! YUM!
This Old-Fashioned Cheesy Cabbage Casserole recipe is a creamy, cheesy side dish with a crunchy topping that everyone will enjoy.
Course: Casserole, Side Dish
Keyword: baked cabbage recipe, cabbage casserole, cabbage casserole recipe, old-fashioned cheesy cabbage casserole
Servings: 8 servings
• 4 – 6 cups shredded cabbage
• 1 stick margarine or butter
• 1 1/2 cups crushed cornflakes
• 2 10.5 oz. cans cream of celery soup
• 1/4 cup mayonnaise
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup crushed cornflakes for topping
0. Preheat oven to 350 degrees F.
0. Put a stick or margarine or butter in a 9×13-inch baking dish. Put in oven until melted. Remove carefully.
0. Sprinkle cornflakes over butter. Add cabbage. (Cabbage should fill the pan and will cook down.)
0. Warm celery soup, mayonnaise and milk in microwave for 3 minutes, stirring every minute.
0. Pour mixture over cabbage. Sprinkle with cheddar cheese and crushed cornflakes.
0. Bake for 45 minutes.
Sugar Free Copycat ‘Swiss Rolls’
These snack or dessert treats are as good or even better than the original. This is how to make Sugar Free Copycat ‘Swiss Rolls’
Course Dessert, Snack
Keyword cake, chocolate, copycat, dessert, homemade, sugar free
Allow time for the steps in this recipe. Approx 2 hours
• 1 Cake see post for details
• 1/2 cup Butter softened
• 1 cup Sugar Free Powdered Sugar
• 1 cup Sugar Free Marshmallow Cream
• 1 tsp Vanilla Extract
• 1 Sugar Free Chocolate Ganache
0. Prep your jelly roll baking sheets for nonstick. If using aluminum sheets, prep a sheet of parchment paper to line the sheets. Prep by greasing and dusting with flour or unsweetened cocoa powder. Prep two additional sheets of parchment as well by dusting (no matter which kind of a baking sheet you are using) and set those sheets aside.
0. Prepare the chocolate cake as desired in the instructions. Divide the batter in half and transfer to the prepped baking sheets. Baking times for the chocolate cake will probably be less so I suggest keeping an eye on the cakes and using a toothpick to test to see if it comes out clean.
0. Place the additional dusted parchment paper on to your work space. When the cakes are done baking, remove the cakes from the oven and flip each of the pans over on to the cocoa dusted parchment paper. One way to do this would be to place the prepped parchment paper face down on top of each cake. Then place a large cutting board on top of that and flip the cakes over. Next, peel the baked on parchment paper off of the cakes off of what is now the top of the cakes.
0. Give the cakes a ‘practice’ roll while they are still warm using the new parchment paper as your guide. Allow the cake to sit like that for at least 10 minutes and then unroll the cakes and allow the cakes to completely cool before going to the next step.
0. For the filling, whip or whisk together the sugar free marshmallow cream, with the butter, the sugar free powdered sugar, and the vanilla extract. Whip this until it is fluffy. When your cakes have completely cooled you can apply the marshmallow filling to the cakes, leaving between 3/4 to 1″ of the edges free of the filling. Roll up the cakes again and then cut off the edges that were were not coated with the filling.
0. Cover the cakes lightly with plastic wrap and place them in the refrigerator for at least 15 minutes.Meanwhile, you can prepare the ganache recipe from above. Remove the cakes from the refrigerator and coat your Swiss Rolls with the ganache. When the ganache hardens you can slice and serve your rolls.
Please see post for details.
As mentioned, You will need a chocolate cake to make this recipe.
I have several good ones that you can choose from. My Sugar Free Devil’s Food Cake Recipe, as well as are my Sugar Free Avocado Chocolate Cake and my Sugar Free Chocolate Pound Cake recipes.
Other needed recipes.
• Sugar Free Powdered Sugar
• Sugar Free Marshmallow Cream –
• Vanilla Extract- 1 teaspoon.
• Sugar Free Chocolate Ganache- 1
See my tips above concerning how to bake and roll your Swiss Roll. I will add a few reminders below as well. The process in making this is to bake a thin chocolate cake then top it with the cream before rolling the cake up. Then we will cover the rolled cake with chocolate ganache and cut into individual sections before eating it.
Because there are so many elements in this recipe, there is no nutritional information listed here.
Sugar Free Copycat ‘Swiss Rolls’ https://thesugarfreediva.com/sugar-free-copycat-swiss-rolls/
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