Links!

Good day, everyone!

No need to remind me that it's been almost a month since my last post.  I know.

Work has me very busy (I'm full-time with a schedule ALL over the place) and I honestly haven't much time to cook, let alone blog it.

I promise I'll get better at managing my time.

Here's a link post for you all, though.

Things I'm loving lately:

BREAKFAST:

I make a mish-mash of these two recipes: http://mouthwateringfoods.blogspot.com/2013/03/chocolate-steel-cut-oats.html and http://budgetbytes.blogspot.com/2012/04/chocolate-banana-baked-oatmeal-359.html.  I'm obsessed with overnight oats.  So simple (throw everything in your slow-cooker and leave it!) and delicious, with so many options!  It makes morning meals really quick and tasty.  The browned bits on the edges are sometimes the best thing ever.

Protein pancakes are awesome!  Some recipes are paleo, some are low-carb, but all are delicious!

DINNERS:

Brisket!  Brisket is so easy to find here!  We made this BBQ brisket recipe with my parents one night.  *drools* So good.  We used a local place's barbecue sauces and it was divine.

This vegan kabocha-lentil curry is fantastic and flavorful, though I recommend doubling the spices (and definitely add the tomatoes.

I would have these sweet potato burgers daily if I could!  I used coconut flour instead of quinoa and added flax and another egg.  They weren't as solid as the photos seem but oh my gosh were they tasty!

DESSERT:

The last two weeks have been filled with one dessert requested twice by my husband:  Lemon meringue pie. We've used Alton Brown's recipe and it's soooo good!  For gluten-free people, I suggest this pie crust recipe.  It's still not 100% foolprood, but it tastes great.

Mango-Strawberry Crumble

I had a ton of way-over-ripe (about to go bad) mangos in my fridge and was searching for something to make with them.  I sort of made this up as I went along--take measurements with a grain of salt!  It came out really great, and vanilla ice cream is a perfect addition to it.

Ingredients:

Filling
2 very ripe mangos, cubed (should be about 2-3 cups of mango flesh, my mangos were massive)
15-20 strawberries, hulled and sliced (about 1.5 cups)
2 tablespoons of sugar (adjust depending on your tastes, I don't find that mangos and strawberries need a lot of extra sugar)
Juice of 2 limes, or 1 lemon
1 T. cornstarch or other starch
1 t. cinnamon

Topping
1 recipe gluten-free pie crust (I had one premade)
1/2 cup coarsely ground almonds
1/2 cup brown rice flour
1 t. cinnamon
1/4 cup brown sugar

Instructions:

Butter a square 8x8 baking pan.  Preheat the oven to 375 degrees Fahrenheit.

Toss together the filling ingredients in a bowl and pour into the pan.

Combine the topping ingredients in another bowl and crumble them together with your fingers until they're in small chunks.  Sprinkle evenly over the filling.

Bake in your preheated oven for 35-45 minutes, until the filling is cooked and the topping is well-browned.




....we ate it before I could take pictures.  It was delicious.