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Friday, September 27, 2013

Individual Berry Crisp

My go-to summer dessert is a berry crisp from Bon appetit Magazine. Here's the link:

http://www.bonappetit.com/recipes/2011/03/mixed_berry_oatmeal_crisps

The individual servings look special, help with portion control, bake up fast, and make it easy to customize for food allergies. I like it so much that I adapted it for a single serving. The topping ingredients are pretty forgiving so I left out the flour to accommodate gluten-free guests.

Keep a bag of frozen mixed berries in your freezer. If you have a container of the premixed topping in your pantry, all you have to do is scoop some out, add your fat, and you have dessert in no time.

Ingredients
1c frozen mixed berries
3/4t cornstarch
lemon zest (optional)

Topping:
1/2 c nuts, ground
1/2 c oats, ground
1/4 c brown sugar
1 t cinnamon
1 pinch salt

Fat:
1T butter, nondairy Earth Balance buttery spread, or almond butter

Preheat oven 400 degrees. Mix cornstarch and frozen berries in a small bowl. Let stand for 10 minutes. Add lemon zest if you so desire. Pour into 4" x 1" round ramekin.



Scoop out 1/4 c to 1/2 c of topping.



Mix in fat with your fingers until you get small clumps. Cover fruit with topping. Press topping into fruit.



Bake for 10 minutes. Lower temperature to 350. Bake for 30 minutes.

Sunday, September 15, 2013

Nondairy Hash Brown Quiche



After a failed attempt at making a dairy-free quiche crust for Phoebe (I cut back too much of the fat content and ended up with a crumbly mess), I read a recipe that included frozen hash browns (plain shredded potatoes) in the filling. I thought, Hmmm, that sounds good, but what about using hash browns for the crust? A quick search revealed that others have tried this. I believe Paula Deen may have created the original. However, she uses half a stick of butter! Also most recipes called for 3 c of hash browns, but I found that this made a very skimpy crust. Here's my version:

Ingredients:
4 c frozen hash browns (defrosted)
2 T olive oil
6 large eggs + 1/4 c chicken broth (or 6 large eggs + 3/4 c heavy cream*)
salt
1 c chopped cooked broccolini
shredded Daiya cheddar cheese (or regular cheese)

*After reading many recipes, I liked Martha Stewart's version, because with so little liquid, it was easy for me to substitute with chicken broth. Incidentally, if you find your liquid does not come up as high as you'd like, go ahead and pour in another beaten egg.

Defrost hash browns overnight in your refrigerator. Drain hash browns on paper towels.

There were many cautionary notes in
recipes about draining the potatoes
well. I found just pressing with a
paper towel (2X) did the trick.


Preheat oven to 400 degrees. Coat bottom of 9-inch pie plate with 1 tablespoon of olive oil. (I just rub it all over with my fingers.) Spread hash browns evenly onto bottom of dish to form crust.


Sprinkle remaining 1 tablespoon of oil and salt onto potatoes. Bake for 30 minutes. Crust should be slightly brown. Reduce oven temperature to 350 degrees.


Spread broccolini evenly over cooked crust. Pour eggs and chicken broth mixture into crust. Top with shredded cheese. Bake for 40 minutes or until eggs set.

Regular cheese on half, Daiya cheese on the other half
My family gobbled this quiche up so fast that I didn't get a picture of anyone eating it.