Apple Pie Overnight Oats
Makes 2 servings
1/2 cup plain Greek yogurt
1 cup unsweetened almond milk
1 teaspoon vanilla extract
2 tablespoons almond butter
2 tablespoons maple syrup
1 cup finely shredded apple (pink lady or honey crisp)
1 cup gluten free oats
1 tablespoon chia seeds
1 teaspoon cinnamon or apple pie spice, plus more for a sprinkle on top
for serving: apple slices, chopped walnuts
Instructions
Add the Greek yogurt, almond milk, vanilla extra, almond butter, and maple syrup to a mixing bowl. Whisk all of the ingredients together until well combined.
Add the shredded apple, oats, chia seed, and cinnamon to the mixing bowl and stir until well combined.
Transfer the oats to an air-tight container and place in the fridge for at least 3-4 hours or up to overnight.
After the oats have chilled, remove them from the fridge and give them a stir. Serve them topped with extra apple slices and chopped nuts.
Recipe from All the Healthy Things
Sweet Corn Risotto
Makes 4-6 servings
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7 cups vegetable stock or broth
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1 dried bay leaf
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optional: 1 parmesan rind
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3 ears sweet corn, kernels sliced off of cob & divided
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4 1/2 tablespoons unsalted butter, divided
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1 sweet onion, diced
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3 cloves garlic, finely chopped or grated & divided
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1 1/4 cups arborio rice (see Recipe Notes)
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1/2 cup dry, unoaked white wine, such as Pinot Grigio
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1 orange bell pepper, diced
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1 cup grated parmesan (approx. 2 ounces)
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4 ounces diced pancetta
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kosher salt & ground black pepper, to season
Instructions
Prepare the corn stock: Add the vegetable broth, spent corn cobs, bay leaf, & parmesan rind (if using) to a large pot over high heat. Bring the broth to a simmer, then reduce the heat to low or medium-low to maintain a light simmer.
Cook the aromatics: Meanwhile, as the corn stock comes to a simmer, begin cooking the risotto. Add 3 tablespoons of the butter to a large, heavy-bottomed pot or Dutch oven over medium heat. Once melted, add in the onion. Season with 1 teaspoon kosher salt & cook, stirring occasionally, until softened & translucent, about 5 minutes. Add in 2 cloves of the garlic. Stir to combine & cook until fragrant, 2-3 minutes longer.
Toast the arborio rice: Stir in the arborio rice. Cook 2-3 minutes, stirring occasionally, until lightly toasted.
Deglaze & simmer the sweet corn risotto: Deglaze the pot by pouring the wine into the Dutch oven & using a wooden spoon to scrape up any browned bits that may have formed at the bottom. Cook, stirring constantly until all of the wine evaporates. Reduce heat to medium-low. Add kernels from 2 ears of sweet corn & the bell pepper to the pot & stir to combine. Working 1 cup or ladleful at a time, add the warm corn stock into the risotto, stirring frequently until the arborio rice absorbs all of the corn stock. Continue adding stock 1 cup or ladleful at a time & stirring frequently between additions. Start tasting for doneness after 15 minutes. The risotto is ready when the arborio rice is creamy & cooked through with a nice bite (i.e. al dente). This step will likely take 20-25 minutes total, & you may not need to use all of the broth.
Prep the pancetta sweet corn topping: Meanwhile, as the sweet corn risotto simmers, prepare a quick pancetta sweet corn topping. Melt 1/2 tablespoon of the reserved butter in a small skillet. Once melted, add the pancetta. Cook, stirring occasionally, until the pancetta begins to render. Add the remaining sweet corn kernels & garlic to the skillet, stirring to combine. Continue to cook, stirring occasionally, until the sweet corn is cooked & the pancetta is crispy, 3-4 minutes longer. Remove from the heat & set aside for serving.
Finish the sweet corn risotto: Once the arborio rice is perfectly al dente, finish the risotto. Stir in the remaining 1 tablespoon unsalted butter & the grated parmesan. Taste & season with additional kosher salt & ground black pepper as desired.
Serve the sweet corn risotto immediately, topped with pancetta sweet corn mixture fresh herbs, extra parmesan, and lots of freshly cracked black pepper, as desired. Enjoy!
Recipe from Plays Well With Butter
Zucchini Potato Bake
Makes 8 servings
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2 pounds baby potatoes chopped
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2 pounds zucchini thickly sliced
- 1 cup sour cream more for serving
- 2 large garlic cloves grated
- 1/4 cup fresh dill finely chopped
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups cheddar, gouda, manchego or swiss cheese shredded & divided
- Cooking spray
Instructions
Preheat oven to 400 degrees F and spray large 9×13 baking dish with cooking spray. Add potatoes and zucchini. Set aside.
In a medium bowl, add sour cream, 1/2 cup cheese, garlic, dill, salt and pepper; stir until well combined. Pour over vegetables and gently mix with large spoon until well coated.
Cover with foil and bake for 45 minutes – 1 hour. Poke top potatoes with a fork to check if it they are soft and ready.
Remove foil, sprinkle with remaining 1 cup cheese and bake for another 10 minutes or until cheese has melted.
Serve casserole hot or warm, with a dollop of sour cream (if you wish), with salad or any meat.
Recipe from iFoodReal