My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Sunday
Oct122014

Tuscan Kale + White Bean Spaghetti Squash Lasagna Bake

The end of summer caused me to go through a savory recipe rut. It’s that odd time when summer produce turns mediocre but is still being sold, and when squash and brussels sprouts just aren’t quite at their peak.

Tuscan Kale + White Bean Spaghetti Squash Lasagna Bake | edibleperspective.com

But now that it’s nearly mid October I think I’m getting into the fall cooking groove. The squash piles are growing at the store each week, and there is a chill in the air causing me to crave steamy-hot, comforting meals.

Tuscan Kale + White Bean Spaghetti Squash Lasagna Bake | edibleperspective.com

While I never grow tired of roasting spaghetti squash and eating it with a drizzle of olive oil, salt, and pepper, I try to come up with a fun and unique recipe each year that highlights this odd, crunchy, noodle-y vegetable.

Tuscan Kale + White Bean Spaghetti Squash Lasagna Bake | edibleperspective.com

In 2010 [oy.] they were Tex-Mex stuffed. In 2012 I took the squash and stuffed it into jumbo pasta shells with mushrooms and spinach. Man, those were gooood. And last year I mixed in chard with a fire roasted tomato sauce.

It’s possible that 2014 is the best squash stuffing year yet.

I mean…

check.

it.

out.

Tuscan Kale + White Bean Spaghetti Squash Lasagna Bake | edibleperspective.com

I cooked the spaghetti squash and then created a mixture of garlic, shallot, white beans, sun-dried tomatoes, and kale. That mixture was combined with the squash and then tossed with ricotta + parmesan.

And because it’s way more fun for serving, I re-stuffed the squash shells with the mixture and set it off to bake. Oh man. The crispy top layer.

Tuscan Kale + White Bean Spaghetti Squash Lasagna Bake | edibleperspective.com

And the breadcrumbs!

Tuscan Kale + White Bean Spaghetti Squash Lasagna Bake | edibleperspective.com

Print this!

Tuscan Kale + White Bean Spaghetti Squash Lasagna Bake gluten-free // yields 4 large or 8 sm/med servings

squash bake:

  • 2, 3-4 pound spaghetti squash
  • 1-2 tablespoons sunflower oil, divided
  • 1/4 cup minced shallot
  • 4 teaspoons minced garlic
  • 2, 15oz cans cannellini beans, drained + rinsed
  • 1 cup sliced sun-dried tomatoes, not oil-packed
  • 10 cups ribboned Tuscan/dino/lacinato kale, stems removed ~2 med. bunches
  • 1 1/2 tablespoons fresh oregano,
  • 1 large egg
  • 15oz full-fat ricotta cheese
  • 1 cup grated parmesan cheese
  • salt + pepper

breadcrumb topping:

  • 3 slices gluten-free bread, I used Udi’s
  • 1/4 cup grated parmesan cheese
  • 1 1/2 teaspoons freshly chopped oregano

Preheat your oven to 400° F. Slice spaghetti squash lengthwise and scrape out seeds. Drizzle with oil, a sprinkle of salt + pepper and then rub in. Line 1-2 baking sheets with parchment paper and place squash cut side down. Bake for about 35-40 minutes until just tender enough that you can scrape the squash into strands. You don’t want it fully cooked since it will be baked again.

While cooking, place bread in a blender or food processor and grind into breadcrumbs. Toast on a pan in the oven [top rack is fine] for about 6-8 minutes. Remove and let cool fully, then toss with oregano and parmesan.

Flip the cooked squash halves over and let cool for 15 minutes [longer is fine].

While cooling, heat a large sauté pan over medium-low heat. Add 2 teaspoons of oil. Once hot, add the shallot and let cook for 3-4 minutes, stirring frequently. Add in the garlic with another teaspoon of oil and stir frequently for about 2-3 minutes, until lightly browned. Preheat oven to 350° F.

Raise the pan heat to medium. Add the white beans and a hefty sprinkle of salt + pepper. Let cook for 4-5 minutes, stirring occasionally. Stir the sun-dried tomatoes into the pan and let cook for about 2 minutes. Stir in the kale and oregano. Let cook for 1-2 minutes until just starting to wilt. Remove mixture from the heat.

Scrape about 90% of the spaghetti squash into a large mixing bowl, leaving some attached to each shell. Empty the kale mixture over the squash and combine. Add salt and pepper until seasoned to your liking.

Whisk the egg in a small mixing bowl. Mix mix in the ricotta, parmesan, a pinch of salt, and about 1/4 teaspoon black pepper until. Empty over the squash mixture and toss with your hands to evenly distribute. Scoop 1/4 of the mixture into each squash shell. Do not pack in. Bake for 25 minutes, until the top layer is a lightly crisped and brown.

Sprinkle with toasted breadcrumb mixture and bake for another 5-8 minutes. Remove and let cool slightly then serve.

Tuscan Kale + White Bean Spaghetti Squash Lasagna Bake | edibleperspective.com

Pretty sure this would be a show-stopper meal for a dinner party. Just sayin’.

Ashley

Thursday
Oct092014

No-Bake Chocolate Granola Cookies

Get excited.

Because these cookies are total breakfast material. Not just, let’s call these breakfast cookies and still add a cup of sugar. They’re naturally sweetened with dates and just a touch of maple syrup. They’re filled with healthy fats, protein, and fiber from the oats, nuts, and dates.

They are a cookie I would actually eat for breakfast and can’t wait to take on the mountain with me when snowboarding season starts.

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook | edibleperspective.com

These cookies also happen to be created by one of my favorite bloggers evaaa, Izy Hossack, from Top With Cinnamon. I’m sure you know her, but if not, you absolutely have to check out her blog. She is mega-talented both in the kitchen and behind the camera. She is a constant inspiration and continues to astound me with the the high-quality work she produces while being just 18 years old! This girl just finished high school and has already published a cookbook! Can you imagine writing + photographing a cookbook at 18 years old? I definitely cannot.

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook | edibleperspective.com

And I have to tell you something. Izy absolutely blew me away with this cookbook. I expected it to be great. Lovely. Beautiful. But it exceeded my expectations. I emailed her immediately and was just like…GIRL. THIS COOKBOOK. You rule.

untitled-9

I feel like the photos in this book come to life. You want to grab the food straight from the page. And her sweet stories give you a glimpse into her London life and childhood.

Similar to her blog, the majority of the recipes in Izy’s cookbook are on the sweet side, but there is definitely a great mix of savory recipes to round things out. The truly great thing about Izy’s recipes is that they are inventive but also approachable. She explains directions simply and clearly, allowing your confidence in the kitchen to grow.

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook | edibleperspective.com

The book is not gluten-free focused but there are still a handful of gluten-free friendly recipes, as well as vegetarian. It’s a book I’ll be referring to constantly for inspiration in the kitchen. I can’t wait to try to convert some of the baked good recipes to being gluten-free friendly. I mean, Pretzel Cinnamon Rolls? Are you kidding me?

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook | edibleperspective.com

I have to conquer the following recipe with gluten-free flour. I can’t get over the thought of these flavors together!

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook | edibleperspective.com

Now, back to the cookies.

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook | edibleperspective.com

I decided to top them with melted coconut butter instead of chocolate, but either works perfectly. They have a fantastic chewy texture and lightly sweetened flavor.

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook | edibleperspective.com

Plus, the whole no-bake thing is always a winner in my book.

I obviously doubled the recipe because it only seemed right.

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook | edibleperspective.com

Just to give you an example of some of the recipes you’ll find in Izy’s cookbook:

  • boozy mocha coconut layer cake
  • banana buckwheat muffins
  • crispy aubergine [eggplant] with kale pesto fettuccine
  • baked rosemary polenta chips – gluten-free
  • chickpea & pomegranate dip – gluten-free
  • triple lemon streusel cake
  • wholemeal maple pecan buns
  • 10-minute almond granola – gluten-free with GF oats

Need I go on?

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook | edibleperspective.com

Print this!

Recipe reprinted with permission from: Izy Hossack + Hardie Grant Books

No-Bake Chocolate Granola Cookies gluten-free option, vegan // yields 7 large cookies

  • 3/4 cup [70g/2 1/2oz] rolled oats
  • 1/2 cup [90g/3oz] pitted dates
  • 1/4 cup [35g/1oz] almonds
  • 2 tablespoons almond butter, store-bought or homemade
  • 1 tablespoon maple syrup
  • 1 tablespoon cocoa powder
  • 1 cup [30g/1oz] cornflakes or puffed rice cereal
  • 30g [1oz] dark [bittersweet] chocolate, melted – optional

Line a baking tray with baking parchment. Dry-toast the oats in a large frying pan over a high heat, stirring often, until fragrant. Remove from the heat and leave to cool in the pan.

In a food processor, blend the dates, almonds, almond nut butter, maple syrup, 2 tablespoons of water and the cocoa powder until a paste is formed. Add the paste to the oats with the cornflakes and knead together gently with your hands. Divide into 7 balls and flatten them slightly onto the lined baking tray. Drizzle with the chocolate [if using] and leave to set at room temperature.

……

Notes from Ashley:

  • to make gluten-free: use certified GF oats and make sure whichever cereal you use is also certified GF
  • I used puffed rice cereal but next time would try brown rice krisp cereal for a crunchier texture.
  • I topped mine with melted coconut butter instead of chocolate.
  • I also subbed walnuts and pecans instead of almonds because it is what I had on hand.

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook | edibleperspective.com

Big congrats to Izy and this spectacular cookbook! I am beyond excited to see how her future unfolds. What a talent!

#girlcrush

Happy Friday!

Ashley

Don’t forget! The amazing Fair Trade giveaway ends today at 5pm EST! Check it out and enter here!

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