Gluten-free Apple Crumble

Needing a break from writing this morning, and needing to use up the apples from my CSA, I decided to do a little gluten-free baking experiment. Using three peeled apples, I tossed the slices in a sprinkling of granulated sugar and brown sugar, a pinch of nutmeg, a generous sprinkling of cinnamon, and the juice from half a lemon.

crumble 1

I coated an oven-safe dish in butter to keep it from sticking, and covered the top of the mixture with gluten-free breadcrumbs.

crumble 2

I baked it at 325 for about 45 minutes, but it could have gone even a little longer. Maybe next time I’ll try the oven at 350 or 375. I served it with a tablespoon-coating of whole milk right out of the oven. Yum.

crumble 3

 

Ingredients: apples (about 1 apple per serving), cinnamon, nutmeg, sugar, brown sugar, gluten-free bread crumbs, 1 lemon, butter (or other bakeware coating)

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Kohlrabi Fries

1. preheat oven to 425 degrees.

2. peel kohlrabis and cut into fry-sized spears.

3. drizzle olive oil (less than a teaspoon — just enough to coat), and toss in bowl.

4. sprinkle chili powder, cumin, and sea salt, and toss again to coat evenly.

kohlrabi fries

5. spread evenly on cookie sheet, and bake in oven for 30 minutes or so, until desired tenderness.

6. serve with chipotle mayonnaise or lime-cilantro-yogurt sauce.

kohlrabi fries with sauceYUM.

 

Spicy Carrot Turnip Ginger Soup

This week’s CSA was full of yummy root vegetables again, and I decided to see how turnips would work out in a carrot ginger soup. Here’s what I did:

1. Warm a large pot over medium heat, and melt about a tablespoon of coconut oil. Add minced ginger, minced garlic, and diced onions.

2. Add chopped carrots and turnips.

pot full of vegetables

3. Let it cook for a bit on medium heat, till the edges of everything soften a little. Add celery and cook for 5 minutes or so more.

4. Add 3 cups of chicken stock and bring to a boil.

6. Mince and add 1/3 of a jalapeño (because this one was so hot!!), salt, and pepper.

7. Simmer for about 2 hours.

8. Mash.

I just sampled it, and think it’s tastier than any other carrot-based soup I’ve made to date. I think I might be pro-turnip for soups.

soup

Ingredients: 5 carrots, 4 stalks celery, 4 turnips, coconut oil, ginger, 5 cloves garlic, jalapeño, 1 yellow onion, chicken stock, salt pepper

turnips carrots

Garlic Turnip Mash

turnipsI joined a winter CSA with my neighbor, and our first share was full of root vegetables. When I woke up this morning, I had the crazy idea to try and see if I could make turnip mash act like potato mash. This is what I did:

1. Wash and peel turnips, and then cube them.

2. Bring water to a boil in a small pot, add turnips, and boil for about 20 minutes or until tender enough to mash.

3. Drain water, add a slice of butter and salt and pepper to taste, and mash turnips like you would potatoes.

4. Dice two garlic cloves, and on the stove top melt a little butter in a pan and brown the garlic. Add mixture to the turnip mash.

5. In the same pan (that you just cooked the garlic in), add the turnips and cook on medium heat for about 10-15 minutes. Turn occasionally so the turnips start to brown on all sides.

6. Serve hot, along with scrambled eggs for a breakfast or brunch that’s slightly healthier than if you used potatoes. I added a dusting of parmesan for flavor.

breakfast