The breadcrumbs are a good idea--great to have around for a crispy topping or breading, too.
Croutons? Bread pudding? Not too familiar with spelt rolls, but I prefer using stale bread for bread pudding--it soaks up the custard really well!
Well, I wound up testing out a crust made with some of the diabetic cookies he enjoys, and it wasn't too bad. I found this recipe for a berry pie with an interesting crust that I might go a go if I find time for another test run.
http://www.diabeticlivingonline.com/recipe/pies/berry-pie-with-creamy-filling/
Thank you all again for the suggestions!
@GrantK: Thanks for the suggestions. I'm new to working with almond meal, but I dont mind giving it a shot.
@scriba: I totally would go for a crustless pie, but I've got a house full of stubborn pie-traditionalists! I much prefer them myself. I like the idea of using the coconut shards as the crust. I had toyed with it, for sure.. At this point I've got some list of ideas...can't wait to put at least one into action. Thank you!
Super-creamy risotto with too much sharp parmesan cheese grated on top!
I like the idea of doing something gluten-free. I'm definitely going to explore that route--thank you!
Why not share your Easter creation with your co-workers? Make/buy a large pie crust, bake it up, fill it with the pastry cream and top with fruit. Slice it and direct your co-workers to the fridge for a sweet snack.
Those are all fantastic suggestions-thank you!
I wound up doing a sort of amalgamation of all of the above--I made a paste with lots of garlic, mustard, freshly grated ginger, and orange zest, slathered the ham in that, and basted it with a combo of orange juice, cider vinegar, and cinnamon. Huge hit!
Lentil chili was my saving grace during the Superbowl-- I felt like I could indulge in chili like everyone else without worrying about the meat.
I started with sauteeing some onions and garlic in olive oil, and added carrots and diced red pepper once the onions and garlic were fragrant. Next I added tomato paste, which I caramelized with the veggies, and then salt, pepper, ground cayenne pepper, ground mustard, and dried oregano. I tossed in a good dash of Worcesterchire sauce, too. Then I added in my red lentils (that I had washed and picked over) and some homemade veggie stock, and let it simmer half-covered for 30 minutes. It was fantastic and filling, and the leftovers were even better!
If you have a thick stew leftover, you can reduce it over a medium flame, toss it into some oven-safe bowls, and make pot pies with some puff pastry over the top. I thickened up a beef stew and had beef pot pies the next night--delicious!
Also, potatoes, veggies, and chopped up meats make a great hash, and they take on caramelization so well after they've been sitting in their seasonings and juices overnight. Breakfast for dinner is fun, so sauté everything together and top it with an egg. Enjoy!
Some fun ones:
@foodrepublic
@hungryeditor
@offalchris
Thanks for the awesome suggestions! I told him to go hunt through a Total Wine today to see if he can find some interesting stuff.
As for trekking to Colorado, that's definitely made our list of upcoming road trip possibilities!
Again, I really appreciate the help!
A relative of mine is a diabetic with an extreme love for coconut cream pie. His birthday is coming up, and I'd love to make him a coconut cream pie that isn't as sinful as a traditional version may be. I've found several ways to make the coconut filling a little healthier, but Im struggling with ideas for a crust that's light and delicious.
Any suggestions out there (so he can have his pie and eat it, too)?
Thanks in advance!
I'm making one of those bone-in pre-cooked hams for dinner, and I was wondering if anyone had any ideas for a spin on a glaze, or a rub, or a baste of some kind that doesn't involve the usual sticky, gloppy, cloyingly sweet stuff they package with the ham. I'm open to trying some unique flavor combinations!
Thanks in advance!
My boyfriend is looking to try some new, unique craft beers that would be available in the southwest. Any recommendations? Thanks in advance!
I was recently introduced to how delicious guineos, yuca, and yautia are, especially in soups--and we all know its soup/stew season! Are there any good supermarkets in Southern or Central New Jersey where I can find them? I've seen yuca at the local market, but the other two still evade me. Any suggestions would be greatly appreciated. Thanks in advance!
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Grilled veggies...especially grilled corn with garlic butter and cotija cheese with parsley on the side!