Almond Flour Whipped Ricotta Fresh Strawberry Bars

 

Almond Flour Whipped Ricotta Fresh Strawberry Bars

★★★★★

4.6 from 10 reviews

• Author: Joy the Baker

Ingredients

SCALE

For the Crust:

• 2 cups (220 grams) almond flour
• 1/3 cup (67 grams) granulated sugar
• 1/4 cup (28 grams) cornstarch
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick, 113 grams) unsalted butter, cold and diced

For the Whipped Ricotta:

• 15 ounce whole milk ricotta cheese
• 1/3 cup (67 grams) granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon fresh lemon zest

For Fresh Strawberry Topping:

• 1/2 cup (100 grams) granulated sugar
• 1 tablespoon cornstarch
• 1 1/2 pounds fresh strawberries (about 4 1/2 cups chopped strawberries), divided
• Pinch of salt
• 1 tablespoon of butter

Instructions

1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease a 9×9-inch square baking pan. Line with parchment paper so the flaps hang over two sides (making the bars easier to remove) and lightly grease the parchment.
2. First, prep the ricotta. Line a fine-meshed strainer with a paper towel and place it over a bowl. Dump the ricotta into the strainer and lightly press the surface with more paper towels to soak up as much water as possible. Let the ricotta drain for about 20 minutes.
3. Next, make the crust. In a medium bowl whisk together almond flour, sugar, cornstarch, and salt. Add the cold butter pieces and a tiny splash of almond extract if you’re using it. Use your fingers to work the butter into the dry ingredients until the mixture is crumbly and the butter bits are about the size of oat flakes.
4. Transfer the mixture to the prepared pan and Use your fingers to press into as even a layer as possible. Bake for 16-18 minutes until just golden brown around the edges. Remove once taken to golden and set aside to cool completely. (You can speed this process up in the refrigerator.)
5. While the crust bakes, make the whipped ricotta. In the bowl of a food processor fitted with the blade attachment, blend the drained ricotta, sugar, vanilla, lemon juice and bit of zest until very smooth and aerated, about 5 minutes. Stop the processor once or twice during blending to scrape down the sides of the bowl to ensure the whipped ricotta is evenly silken. I know five minutes feels like a long time but you’ll really need this amount of time to smooth the cheese the a whipped consistency. Stop the food processor and transfer ricotta to a bowl, cover and refrigerate until ready to assemble.
6. To make the strawberries, in a small pan whisk together sugar and cornstarch. Mash 1/2 cup of fresh strawberries and add enough water to make 1 cup of strawberry mash liquid. Cook over medium heat until the mixture comes to a boil and simmer for 2 minutes. Remove from heat and whisk in salt and a small pat of butter. Set aside to cool to a warm room temperature, about 30 minutes. (You can also refrigerate the syrup and microwave for a few seconds so soften if you’re assembling the next day.
7. To assemble, in a medium bowl toss the strawberry pieces with the strawberry glaze. Top the cooled almond crust with whipped ricotta. Spoon the berries on top of the whipped ricotta. Chill before serving, slice and enjoy. I think these bars are best enjoyed the day they are assembled.

Find it online: https://joythebaker.com/2021/04/almond-flour-whipped-ricotta-fresh-strawberry-bars/

Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes

This dish was more like a soup- dairy free, gluten free 

4.49 from 505 votes

Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes

The perfect bowl of warming comfort food full of color and flavor...simple, healthy, and delicious!

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Servings: 6

 

Calories: 312kcal

 

Author: Tieghan Gerard

Ingredients

• 2 pounds boneless, skinless, chicken thighs or breasts, cut into 2-inch chunks
• 1 tablespoon ground turmeric
• 1 tablespoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• kosher salt
• 3 tablespoons sesame oil or extra virgin olive oil
• 2 bell peppers, sliced
• 2 medium shallots, chopped
• 4 cloves garlic, chopped
• 1/2 teaspoon chili flakes, or more
• 2 cups cubed sweet potatoes
• 2 cans (14 ounce) full-fat coconut milk
• 2 tablespoons fish sauce (or soy sauce)
• 1/2 cup fresh cilantro, chopped
• steamed rice, for serving
• 1/2 cup Thai basil leaves
• 2 limes
• roasted peanuts

Instructions

• 1. Toss the chicken with the turmeric, ginger, cumin, pepper, a pinch of salt, and 1 tablespoon oil. Let sit 5 minutes or up to overnight in the fridge.

  2. Heat 1 tablespoon oil in a large Dutch oven set over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Pull the chicken out of the pan.

  3. To the pot, add 1 tablespoon olive oil, the peppers, shallots, garlic, and chili flakes, cook 3 minutes, then toss in the sweet potatoes. Reduce the heat to low. Pour in the coconut milk and fish sauce. Slide the chicken and any juices on the plate into the milk. Cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add a splash of water. Stir in the cilantro and season with salt.

  4. Divide rice between bowls, then spoon the chicken and sauce over the rice. Top with basil, peanuts, and lime juice.

Nutrition

Calories: 312kcal

Better Than Takeout Thai Drunken Noodles

 

4.15 from 1283 votes

Better Than Takeout Thai Drunken Noodles

Quick-cooking, gluten-free rice noodles tossed in a sweet and spicy Thai sauce with lean chicken, zucchini, garden fresh bell peppers, carrots, and summer basil.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Calories: 274kcal

 

Author: Tieghan Gerard

Ingredients

• 8 ounces wide rice noodles
• 1/3 cup low sodium soy sauce or liquid aminos
• 3 tablespoons oyster sauce
• 1 tablespoon Thai fish sauce
• 2 teaspoons honey or maple
• 2 tablespoons sesame oil or extra virgin olive oil
• 1/2 pound boneless chicken breast, cut into strips (optional)
• 2 shallots, thinly sliced
• 3 cloves garlic, minced or grated
• 1-2 red Fresno peppers or jalapeño peppers, seeded and chopped
• 4 green onions, chopped
• 1 medium zucchini, cut into ribbons or chopped
• 1 red bell pepper, thinly sliced
• 2 carrots, cut into ribbons or chopped
• 1 cup fresh Thai basil or regular basil, roughly chopped

Instructions

• 1. Cook the rice noodles according to package directions. Drain.

  2. Combine the soy sauce, oyster sauce, fish sauce, honey, and 1/3 cup water in a bowl. 

  3. Heat the oil in a large skillet over medium heat. When the oil shimmers, add the chicken, if using. Season with black pepper and brown all over. Add the shallots, garlic, Fresno peppers, and green onions. Cook another 2-3 minutes, until the shallots are soft and the garlic is fragrant. Add the zucchini and bell peppers, cook another 5 minutes, until the vegetables have softened. Pour in the sauce and bring to a boil over medium-high heat and cook until the sauce coats the chicken, about 5 minutes.

  4. Stir in the noodles, carrots, and basil. Toss to combine, cooking another 3-5 minutes until the sauce coats the noodles. Serve the noodles warm, topped with additional basil. Enjoy! 

Nutrition

Calories: 274kcal

creamy sun- dried tomato chicken pasta

 I love this meal. I usually make this with a costco rotisserie chicken and add mushrooms. Its delicious. 

4.43 from 599 votes

Creamy Sun-Dried Tomato Chicken Pasta

An all-in-one meal for busy weeknights that's equally great for the holidays...quick, easy, hearty, and so delicious!

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings: 6

 

Calories: 472kcal

 

Author: Tieghan Gerard

Ingredients

• 1 (8 ounce) jar oil-packed sun-dried tomatoes
• 1 pound boneless skinless chicken breasts, cubed
• 4 teaspoons Italian seasoning (see note)
• 1 teaspoon paprika or smoked paprika
• red pepper flakes
• kosher salt and black pepper
• 3/4 cup grated parmesan cheese
• 2 tablespoons salted butter
• 1 medium shallot, chopped
• 2 cloves garlic, chopped
• 1 pound short cut pasta
• 1 cup heavy cream
• 2 teaspoons Dijon mustard
• 2 cups fresh baby spinach
• juice of 1 lemon

Instructions

• 1. Drain 3 tablespoons of oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes and set aside.

  2. Set the pot over medium-high heat. Add the chicken, 3 teaspoons Italian seasoning, the paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook until golden brown, 5 minutes. Add 1/4 cup parmesan, cook another minute, then remove the chicken from the pot.

  3. To the same pot, add the butter, shallot, garlic, and 1 teaspoon Italian seasoning. Cook until fragrant, about 3 minutes. Add 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Stir in the cream, mustard, parmesan, spinach, and chopped sun-dried tomatoes. Slide the chicken and any juices left on the plate.

  4. Serve the pasta topped with lemon juice and fresh parmesan.

Notes

Italian Seasoning: Mix 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in a sealed container.

Nutrition

Calories: 472kcal