Raspberry Yogurt Bars GF

Raspberry Yogurt Bars GF

3/4 cup brown sugar
zest of one whole lemon
1 cup 1:1 gf flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 stick butter, cut up in small squares
1 cup gf rolled oats
2 containers fresh raspberries, 6 ounce each container
1 cup Greek yogurt
3 tablespoons granulated sugar
2 tablespoons corn starch

In a bowl mix brown sugar and lemon zest, pressing zest into sugar to distribute the lemon oils. Add gf flour, baking powder, salt, and vanilla extract. Mix well. Using a pastry cutter or the back of a large fork Cut butter into flour mixture. Last add rolled oats to mixture, mixing till well distributed, and set aside. Line an 8 x 8 baking dish with parchment paper. Press crumbled flour mixture into baking dish lined with parchment paper, reserving one cup for crumble topping.

In a separate bowl mix yogurt, sugar, and corn starch together till just mixed. Drop yogurt mixture into flour mixture and spread out till mostly smooth covering the flour mixture. Add raspberries over the top of the yogurt mixture in one well covered layer. Last top with reserved topping crumbled over the top of the raspberries. Bake at 350 F for half an hour. Let cool completely and refrigerate for 2 hours. Next remove the mixture from the baking dish, cut into squares and serve.

Baked Cauliflower Casserole

Baked Cauliflower Casserole

1 large head of cauliflower
olive oil to coat casserole dish

5 eggs beaten
5 tablespoons yogurt or sour cream or mayonnaise
3/4 cup grated cheese
1 teaspoon garlic powder
1 teaspoon herbs de Provence
1 teaspoon sweet paprika
salt and pepper to taste

Cut cauliflower into bite sized florets, starting from underside and discarding leaves and center core. Par boil cauliflower for 7 minutes. Drain then place boiled cauliflower into 8 x 8 inch or similar size baking dish brushed with olive oil. Beat eggs till smooth, then add 5 tablespoons of yogurt, sour cream, or mayonnaise to egg mixture and pour over cauliflower in baking dish. Sprinkle herbs and cheese over the top. Bake at 350 F for half an hour. Let sit for 5 minutes cut into squares and serve as a main or side dish.

Snowy

Snowy

we received about 6 inches of snow;
it's very picturesque but cold.

Thick Cut Pork Chop with Grape Chutney

Thick Cut Pork Chop with Grape Chutney

Found a way to use the grape chutney I made the other day. Heat it up and drizzle it over a thick cut pork chop right before serving. A simple condiment elevates the pork chop to a new level. We have lots of snow on the ground but we're eating like kings and queens. The bird feeders are full and got some seed and nut mix for them also. Nine degrees this morning.