WHAT'S NEW
Roasted Rutabaga with Rosemary and Onions
Roasted rutabaga is a great lower carb potato substitute with an earthy sweetness and the faint peppery tang of radishes. Serve with roasted meats.
When you haven't tried rutabaga, I suggest you try this as your first recipe. It is so delicious my family could not stop eating it the other night. Who would have ever thought that my kids would eat rutabaga? Not me!
Ina Garten will tell you that everyone likes roasted vegetables. Roasting caramelizes the natural sugars in food, bringing out a wealthy and more concentrated flavor. And nothing could be easier than organizing seasoned vegetables in a pan and letting them do their thing in the oven.
Rutabagas are a root vegetable similar to turnips but a little firmer, sweeter, and with a lower water content. Both have an earthy flavor and a small radish-like tang or bite. When roasted, a rutabaga will feel more squash-like and keeps a firm texture while a turnip becomes more limp when roasted.
I’m always on the lookout for low carb potato alternatives. The most common curry replacement is cauliflower. I use it to make loaded cauliflower, fluffy mashed cauliflower potatoes, and creamy cauliflower mac and cheese casserole. But, I really LOVE rutabaga. Yes, it’s high in carbohydrates, but if paired with grilled or roasted meats along with a salad, it’s nice for a ketogenic low carb diet.
I found that roasting the rutabaga with onions imparts a small sweetness and smokiness. Rosemary lends a pine-like pungency that's a great foil for the sweet earthiness of rutabagas. And as they roast, the rutabagas deepen in colour changing from light orange to a deep golden orange color. 
While we enjoyed the roasted rutabaga right out of the oven, I found that completing the in a frying pan deepens the flavor even further. Who would have thought that 4 simple components also salt and pepper could taste so good?
Roasted rutabaga is the perfect accompaniment for rich meaty dishes. We loved it using Mississippi roast and with lamb chops with mint sauce.
Roasted rutabaga is a great lower carb potato substitute with an earthy sweetness along with the faint peppery tang of radishes.
- 1 pound Rutabaga, peeled and cut into 3/4-inch cubes
- 1/4 cup Diced onion ((1 oz))
- 1 tbsp Chopped fresh rosemary
- 1 tablespoon Olive oil
- 1/4 tsp Salt
- 1/8 tsp Freshly ground pepper
- 1 tbsp Butter or ghee
-
Preheat oven to 400 F and place rack in middle position. Line a sheet pan with parchment paper.
-
Toss cubed rutabaga with onion, olive oil, salt, and pepper and spread onto the sheet pan in an even layer. Bake for 20-30 minutes or until fork tender.
-
Heat a medium-large frying pan over medium heat. When hot, add the butter and swirl to coat the pan. Fry the rutabaga until browned.
-
Serve with grilled, pan seared, or roasted meats and a side salad to minimize extra carbs.
-
Serves 4 at 7 g net carbs per servings.
The post Roasted Rutabaga with Rosemary and Onions appeared first on Low Carb Maven.
ACCESSORIES
8 Money-Saving Rituals You’re Probably Not Practicing
There s one habit that seems to sabotage our best laid plans time and again, when it comes to saving money: we want, but don ’ t need, when we haven ’ t budgeted for them although spending on. It’s impossible to go through life without occasionally spending on something you simply want — and frankly, what kind of life […]
The post 8 Money-Saving Rituals You Are Probably Not Practicing appeared first on The Financial Diet.
Rhubarb Crisp with Strawberries
If you love baking rhubarb recipes for dessert, you must try this Rhubarb Crisp with Strawberries.
My rhubarb crisp recipe is based on a strawberry rhubarb crisp from Little Bit of Everything. I created this gluten free rhubarb crisp as part of a recipe challenge where we recreate other blogger's recipes.
I love a good rhubarb crisp and recall having an incredible one at my sister's friends house. At the time, I was pregnant with my daughter, Lucie. I felt lousy and just about all foods out me.
The rhubarb crisp served at my sister's baby shower was so good that another pregnant woman and I ate several bowls. It was life saving!
Ever since that time, I've wanted to make a rhubarb crisp recipe. When I saw the one from a Tiny Bit of Everything that Julie adapted from Food & Wine, I had to try it!
Building a gluten free rhubarb crisp with berries
Creating the Rhubarb Crisp with Strawberries gluten free was easy to perform.
First, I used an all purpose gluten free flour like Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. I love this product because it cooks up like regular flour.
Amzn_assoc_tracking_id ="thmacoonadi02-20"; amzn_assoc_ad_mode ="manual"; amzn_assoc_ad_type ="smart"; amzn_assoc_marketplace ="amazon"; amzn_assoc_region ="US"; amzn_assoc_design ="enhanced_links"; amzn_assoc_asins ="B00QW0AUN4"; amzn_assoc_placement ="adunit"; amzn_assoc_linkid ="c77829160845fbc75ae6088731c4ff4e";
Check out my Best Gluten Free Products List
to find more of my favorite gluten free baking products! I also used gluten free quick cooking oats. While oats are naturally gluten free, not all oats are certified to be gluten free as a result of cross-contamination difficulties either in the growing fields, during shipping or while being processed.
Making low sugar rhubarb crisp
Rhubarb can be bitter, which is the reason why it's paired with sweet fruits like strawberries. And that's why rhubarb recipes feature oodles of sugar.
Attempting to cut back on the sugar, I added some pineapple. I just did it for fun because I had leftover lemon from making pancakes that morning.
My kids allegedly hate pineapple, so as soon as they raved how good the rhubarb crisp was, I'm told them it had pineapple in it. They were shocked!
Honestly, what kind of child hates pineapple?
I also used natural, no calorie Swerve Sweetener and molasses in the crisp rather than brown sugar.
However, you can use powered monk fruit sweetener instead of the Swerve. Or attempt Splenda Brown Sugar Blend instead of both. All are excellent products.
Making a dairy free strawberry rhubarb crisp recipe
To create the Strawberry Rhubarb Crisp dairy free, I used a dairy free or vegan buttery spread like Earth Balance.
Finally, you must serve the crisp warm with a scoop of vanilla ice cream. It elevates the dessert to the sublime. Serve it with a spoonful of your favorite coconut or soy vanilla frozen"ice cream."
Ingredients
For filling:
- 2 pounds rhubarb stalks, sliced into 1/2 inch pieces
- 1/3 cup crushed pineapple
- 1 1/4 cups Swerve Sweetener, divided
- 1 pound strawberries, hulled, quartered and cut into 1/2 inch bits
- 3 tbsp cornstarch or rice starch
- 2 tsp lemon juice
- 2 teaspoons gluten free pure vanilla extract
For topping:
- 1/2 cup buttery spread, softened
- 1 1/4 cups Swerve Sweetener
- 1/4 cup unsulfured molasses
- 1 1/2 cups all-purpose gluten free flour
- 1 1/4 cups quick-cooking gluten free oats
- 3 tbsp canola oil
- 1 1/2 tsp cinnamon
- 1/2 teaspoon nutmeg
- 1/2 tsp salt
Instructions
- Preheat the oven to 375 degrees F.
For filling:
- In a bowl, toss the rhubarb and pineapple with 3/4 cup of the Swerve Sweetener.
- In a larger bowl, toss the strawberries with the rest 1/2 Swerve Sweetener. Let stand for 10 minutes, stirring occasionally.
- With a slotted spoon, transfer the rhubarb and pineapple to the skillet. Discard any juice.
- Add the cornstarch (or rice starch), lemon juice and vanilla into the fruit and stir well.
For topping:
- Combine topping ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
- Sprinkle the topping evenly over the filling. Do not pat down, but let sew rest loosely over fruit layer.
- Bake for 30 minutes. Reduce the oven temperature to 325 degrees F and continue baking for 30 minutes longer or until the fruit filling is bubbling and the topping is nicely browned.
- Remove from oven and allow the crisp rest for 15 minutes before serving. Serve with vanilla ice cream.
Prep Time: 30 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 30 Minutes
Servings: Serves 8 to 10
- Serving size: 1/8 to 1/10 of recipe
Originally published on May 12, 2014. Updated with new pictures and information.
Ingredients
For filling:
- 2 pounds rhubarb stalks, sliced into 1/2 inch pieces
- 1/3 cup crushed pineapple
- 1 1/4 cups Swerve Sweetener, divided
- 1 pound strawberries, hulled, quartered and cut into 1/2 inch bits
- 3 tbsp cornstarch or rice starch
- 2 tsp lemon juice
- 2 teaspoons gluten free pure vanilla extract
For topping:
- 1/2 cup buttery spread, softened
- 1 1/4 cups Swerve Sweetener
- 1/4 cup unsulfured molasses
- 1 1/2 cups all-purpose gluten free flour
- 1 1/4 cups quick-cooking gluten free oats
- 3 tbsp canola oil
- 1 1/2 tsp cinnamon
- 1/2 teaspoon nutmeg
- 1/2 tsp salt
Instructions
- Preheat the oven to 375 degrees F.
For filling:
- In a bowl, toss the rhubarb and pineapple with 3/4 cup of the Swerve Sweetener.
- In a larger bowl, toss the strawberries with the rest 1/2 Swerve Sweetener. Let stand for 10 minutes, stirring occasionally.
- With a slotted spoon, transfer the rhubarb and pineapple to the skillet. Discard any juice.
- Add the cornstarch (or rice starch), lemon juice and vanilla into the fruit and stir well.
For topping:
- Combine topping ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
- Sprinkle the topping evenly over the filling. Do not pat down, but let sew rest loosely over fruit layer.
- Bake for 30 minutes. Reduce the oven temperature to 325 degrees F and continue baking for 30 minutes longer or until the fruit filling is bubbling and the topping is nicely browned.
- Remove from oven and allow the crisp rest for 15 minutes before serving. Serve with vanilla ice cream.
- Serving size: 1/8 to 1/10 of recipe
