Wednesday, July 26, 2017

BLT Sweet Potato Noodle Bowls

This easy recipe for BLT Sweet Potato Noodle Bowls includes the best parts of a bacon, lettuce and tomato sandwich without any bread. I used spiralized sweet potato noodles and added avocado to make this fast and healthy dinner. This recipe can be made gluten free, paleo, or Whole 30 compliant.

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I finally started using my spiralizer for something other than zucchini. I can't get enough of these vibrantly colored sweet potato "noodles."

Spiralized sweet potato noodles bake fairly quickly {30 minutes} and are almost as fun to eat as curly fries. I admit my digestion feels much better after eating the sweet potato version.

K and I have been making simple recipes for dinner lately, to maximize our time with baby C and recover from the inevitable sleep deprivation. C has been a champion sleeper but the 8 month sleep regression is no joke! Thankfully this recipe takes only a few steps to put together.

I baked a pan of nitrate-free turkey bacon and spiralized sweet potatoes while prepping the other ingredients. Halved cherry tomatoes, crunchy romaine lettuce, avocado and a simple dijon vinaigrette dressing is all you need.

BLT Sweet Potato Noodle Bowls
Yields: 2 servings

2 sweet potatoes
4-6 slices turkey bacon
1/2 cup grape tomatoes
1 cup chopped romaine lettuce
1/2 avocado
1 Tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Optional: 1/2 teaspoon Hatch chile powder

Dijon Vinaigrette:
2 Tablespoons olive oil
1 Tablespoon red wine vinegar
2 teaspoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper

*Preheat oven to 350 degrees.
*Spiralize two sweet potatoes. Toss with olive oil, salt and pepper. I also added a few shakes of Hatch chile powder. Bake for ~30 minutes.
*Preheat the oven to 400 degrees. Add bacon to a cookie sheet/pan lined with parchment paper. Bake for 20 minutes.
*Make dijon vinaigrette by whisking the ingredients in a small bowl until combined
*Top sweet potato noodles with bacon, halved tomatoes, chopped lettuce, and avocado.

Looking for more spiralizer recipes? Try:

Sunday, July 16, 2017

Tart Cherry Cobbler

This summer dessert recipe for Tart Cherry Cobbler is delicious warm or cold, with a slightly crunchy cake topping and almond glaze frosting.

Phrases I searched this morning = "what is a cobbler?" I wanted to make sure I was naming this dessert appropriately. The answer: A cobbler is a dessert consisting of fruit baked in a deep dish with a thick, cake-like crust on top. Thanks Google.

I can't think of a better fruit to use in a cobbler than tart cherries, especially those harvested in Door County. I actually made this dessert at the beginning of summer for a friend's barbecue, using a jar of my favorite Door County cherry pie filling from Bea's Ho-Made Products.

I waited to share this recipe until the start of cherry picking season in Wisconsin, which began mid-last week in southern Door County. Cherry season in Door County is typically from mid-July to mid-August. Around 2,000 acres of montgomery tart cherries grow in Door County. Click here for a map of orchards.

I used cherry pie filling since I made this before the start of cherry season. The filling I used was purchased from my favorite jam store in Door County, and only lightly sweetened - not the gloopy, "pie in a can" that you usually find.

I think this cobbler would be even more delicious using fresh tart cherries instead of pie filling.

I rarely make desserts like this for K and I to have at home. It's much better to wait and share the pan with friends and family. This also helps me avoid dipping my spoon in for one last bite before bed!

Tart Cherry Cobbler
Yields: 10-12 servings

32 ounces tart cherry pie filling or pitted tart cherries
1 cup all-purpose white flour
3/4 cups white whole wheat flour
1 cup sugar + 3 Tablespoons
1 and 1/2 teaspoons baking powder
2 eggs
1/2 cup melted coconut oil or butter
1/4 cup milk
1 teaspoon vanilla extract
1/2 teaspoon salt

Almond Glaze:
1 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 Tablespoon milk

*Preheat oven to 350 degrees.
*Add flour, 1 cup of sugar, baking powder, eggs, melted coconut oil, milk, vanilla extract, and salt into a bowl. Gently mix with a fork until the ingredients start coming together and finish by mixing the dough with your hands. Be careful not to over-mix the dough.
*Add cherry pie filling to a 9x13 inch cake pan or baking dish. Add the dough on top of the cherry filling in small clumps.
*Sprinkle the extra sugar {~3 Tablespoons} evenly over the dough.
*Bake for 35-40 minutes, until a toothpick comes out clean.
*Prepare the almond glaze while the cobbler is cooling. Whisk powdered sugar, vanilla extract, almond extract, and milk until you achieve the desired consistency. Add milk one Tablespoon at a time, if needed.