Dutch Oven Fruit Cobbler and Gluten Free

Dutch oven cooking is a fun way to create food and desserts gourmet style. This particular Rving Adventure lead us to Horse Creek Campground for 5 days of Hiking, biking and campfire cooking with great friends.

Since half of our friends and family tend to be gluten free I came up with this delicious gluten free fruit cobbler. I decided instead of using my oven in the RV, I would cook it on the campfire in a cast iron pot.  IT’S EASY, FUN AND DELICIOUS!!!   🍏

RECIPE:      

In a medium bowl add:

FRUIT MIXTURE:

4 cups of FRUIT– can be sliced apples, apples and blueberries, mixed                                        fruit (strawberries,  blueberries, raspberries etc)  I personally add 1                                     cup rhubarb to any of  the above fruit mixtures, Yum.

To the fruit mixture mix in-

1 Tablespoon Tapioca

2 Tablespoons sugar free raspberry jam (I prefer Trader Joe’s)

1 Tablespoon Honey (more if you like it sweeter) also can use Stevia, Agave etc

1 heaping teaspoon cinnamon

Stir together gently and place in a deep dish pan, 8 x 8 inch casserole dish or any ovenproof  dish you prefer- pour into chosen pan. Set aside. If cooking in a conventional oven set oven at 350 degrees.

If cast iron cooking I used a 12 inch dutch oven and placed 8 coales on the bottom and 12  to 14 coales on the top. This particular time I used a dutch oven liner which really helped with clean-up as we were dry camping with limited water, either way it turned out perfect.

TOPPING

In a medium bowl add:   🥘

1 Cup Oatmeal

1/4 Cup chopped nuts ) I prefer pecans) almonds are good also

2 Tablespoons gluten free rice flour (can use gluten free baking mix)

If you are not gluten free I use 100% whole wheat flour

2 Tablespoons brown sugar

1 Tablespoon ground flax seeds

1 heaping teaspoon cinnamon

Optional but yummy is to add 1 to 2 tablespoons flaked coconut to topping mixture

Stir above ingredients together mix in the butter or olive oil until crumbly 

ADD:

2 Tablespoons Butter (melted) or 2 Tablespoons Olive OIL (We prefer the olive oil for health reasons , I’ve made it both ways and really can’t tell the diff). Try it both way and see what you think.

Sprinkle topping over your fruit mixture, spreading evenly- place in preheated oven and bake until golden brown and bubbly approx for 30 to 40 minutes. We live at 6 thousand feet so my cobbler takes a little longer in Bend, Oregon. 350 Degrees

Now the Cast Iron Pot over the campfire cooking method: 

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The method is the same as a conventional oven the only difference is If cast iron cooking I used a 12 inch dutch oven and placed 8 coales on the bottom and 12 to 14 on the top. This time it took about 40 minutes  at 1500 feet elevation to cook to perfection. Just peek at the last 15 minutes to check if its bubbly and browning nicely.

Now the unhealthy part, really good with vanilla bean ice cream (Per jeff) and or whipping cream, just a suggestion.

CHEERS FROM LIZ UNTIL NEXT TIME♥♥♥♥      

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Thank you for sharing my creativity! However, unauthorized use and/or duplication of content on this blog without written permission from me is not allowed. You are welcome to use a couple photos, given that you link back to the JUST AROUND THE BEND blog post you are using it from. Any free printables I share are for personal use only. Please feel free to pin anything you see on this blog, using the handy “pin it” button when you hover over a photo. Thank you!

Julienne and Vegetable Peeler by UberChef

I dont know about you but my husband and I love gadgets. We both love to cook, but I hate a tool that’s just o.k. maybe not so sharp which is really dangerous or hard to  clean or so bulky it won’t fit in your drawers. It was time to get rid of my (4) dull vegetable peelers, yes (4) and get a really decent one. I searched the internet with mixed opinions . I had just received this months copy of my very favorite  Fine Cooking Magazine, June/July 2018 issue. One of the topics was peelers, they reviewed 4 different brands and I am sure all of the brands are wonderful in their own unique designs. The one that caught my eye was the Uberchef dual julienne and vegetable peeler.

Not wasting any time I ordered one for me and one for my daughter, can’t wait to hear how she loves it.  I ordered them on Amazon for $9.95, free shipping and arrived in two days what a deal.  UberChefPeeler.com 

 Now for the true test, does it live up to what I expected from the Fine Cooking article. The answer is absolutely YES, it’s really amazing.

Number one reason I choose this brand of peeler is because it was made out of heavy-duty solid stainless steel, dishwasher safe and a ubanamic handle which is very comfortable and easy to control.

Second it does double duty, very user friendly, easily and neatly juliennes veggies and fruit. The blade on the opposite side is a traditional very sharp vegetable peeler.  Super easy to clean, including a thin cleaning brush.

This uberchef julienne and peeler will also replace my medium size julienne machine which is difficult to set up and clean. So actually I give up 5 gadgets in my kitchen for one super quality gadget which will last for years.

Testing:  potatoes, so much faster and easier.

Tomatoes: the blade is so sharp it left the tomato in perfect condition.

Kiwi: No problem

Julienne:  Turnips, carrots, zucchini, cucumbers, asparagus and one of our favorite sweet potatoes (perfect). With this device you can julienne almost anything.

Happy  cooking from JUST AROUND THE  BEND ♥♥♥♥          liz-logo-1                                                                      

 

I was not approached or asked to review this product.

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Thank you for sharing my creativity! However, unauthorized use and/or duplication of content on this blog without written permission from me is not allowed. You are welcome to use a couple photos, given that you link back to the JUST AROUND THE BEND blog post you are using it from. Any free printables I share are for personal use only. Please feel free to pin anything you see on this blog, using the handy “pin it” button when you hover over a photo. Thank you!

Joshua’s Cream Of Celery Soup

Serves 6– 8

The story behind this soup is that my son (Joshua) and I exchange recipes. He has become quite a healthy and gourmet cook , which always makes a mother proud. He mostly shoots from the hip, meaning he reads recipes, then totally changes them to his liking, creating recipes to a whole level of goodness and healthiness. Make this comforting soup when you want to lose some serious pounds and when you can find fresh celery with heads full of leafy tops at your local market. Put some of those tops in the soup and use the rest to flavor broths, sauces, and stews, and to toss in your salads. With only a few ingredients and very quick to make, this is a perfect RV meal. It makes quite a lot depending on your size of celery you start with, but freezes well.

1 Teaspoon olive oil

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1 Large yellow onion diced

1 pound of  carrots peeled and cut into rounds

1 small russet potato, peeled and diced

1 Large bunch celery, including some of the tops and leaves, chopped, plus a handful of leaves for garnish

1 Heaping Tablespoon Better Than Bouillon (or homemade stock)

1 Teaspoon freshly ground black pepper

2 cups water, plus more as needed  ( enough  to cover the veg’s by about an inch)

1/3 Cup  minced fresh flat-leaf parsley

1/2 Cup half and half   (optional)

2 Cups diced roasted chicken  (optional)

GARNISH

¼ cup (1 oz/ 30 g) shredded pecorino romano cheese

INSTRUCTIONS

In a Dutch oven or soup pot,  over medium heat add the  olive oil . When the olive is sizzling add the onion, cook until slightly browned and caramelized. Reduce the heat to medium-low and stir in the  celery, carrot, and potato. Cook, stirring occasionally, until the carrot is bright orange, about 15 minutes. Add approximately 2 cups of water, or enough  to cover vegetables by at least an inch .Season with 1 heaping Tablespoon of Better Than Bouillon (or 2 cups of homemade stock) and a few grindings of pepper. Reduce the heat to low, cover and cook until the vegetables are tender, about 1 hour.Re move from the heat. Using an immersion blender, or a vitamix , purée the soup until smooth. I prefer the vitamix as it really gets the soup silky smooth. Purée in batches, and return the pureed soup to the pot.  At this point you can add the half and half and chicken pieces (totally optional) . Add more broth as needed to achieve your desired consistency. Its that simple now you are ready to serve – remove from the heat and cover to keep warm.

NOTE: This soup is also just as good leaving chunky and not pureeing at all,  super good option also.

Ladle the soup into bowls. Top with shredded pecorino romano cheese

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Jeff’s Favorite no bake 21 Day Fix Cookies

Valentines is upon us and keeping with our healthy regime, I have decided to make one of  Jeff’s favorite cookies and surprise him for Valentines. The last few times we have stayed with my sister in law (Vicki) she has made these cookies for us and believe me it’s hard to limit yourself, they are just that good and a breeze to make. Happy Valentines to all of my friends, family and all who follow my blogging journey. ♥♥♥

Ingredients

1 Cup Organic Almond Butter or Organic peanut butter (or better yet 1/2 cup of each)

3/4 Cup Organic Honey

1/2 Cup Olive Oil or coconut oilp1000970

2 teaspoon vanilla

2 teaspoons cinnamon

1/3 Cup Chopped nuts (any kind you prefer)

2 1/4 Cups Old Fashioned Oatmeal (not instant)

6 Tablespoons Cocoa Powder (unsweetened)

1/3 Cup unsweetened coconut

Place first three ingredients into a medium saucepan and slowly heat up over low heat, stirring to blend. Remove from heat and add the remaining ingredients into the saucepan and blend. I use a small cookie scoop or a soup spoon and scoop onto parchment paper that has been placed on a cookie sheet.. Spacing each cookie a little apart. At this point be sure to hide from family, these are very addicting. Place in your freezer and freeze for an hour, now they are ready to eat. After the cookies are frozen I put them in the freezer in snack size baggies to keep me and my cookie loving husband from eating them all.

Makes 24 or more depending on the size of balls you scoop. Lately I have been using my littlest scoop and getting 36 cookies.

Note: I also like to add toasted coconut, little mini chocolate chips, etc the possibilities are endless.

The original recipe is from No Bake-21 Day fix Cookies. I have changed it up a bit and added items we feel make it healthier and more organic, which is very important to us..

CHEERS UNTIL NEXT WEEK THE FEATURED RECIPE IS JOSH’S CREAM OF CELERY SOUP-YUM

Yes, these photos are mine. Good, bad, and let’s be honest, some aren’t even worth stealing. But they’re still mine. My photos may be used on Pinterest or Facebook with a link back to my page. All other uses of my photos are strictly prohibited.
Thank you for visiting and please feel free to leave comments or email me at http://www.justaroundthebendoregon@gmail.comliz-logo-1

RV Style Che Guevara

I dont know about you, but when we pull away from the house and finally get on the road, I like to have as many meals made ahead as possible.  Meals that freeze well and reheat wonderfully. In addition they must be healthy. This RV friendly recipe ticks all of the boxes, plus it makes a great breakfast, lunch or dinner. Che Guevara also makes a quick burrito, taco or a even healthier rice bowl. Often times when we want to go hiking and not spend a lot of time on a  big breakfast, I reheat the Che Guevara in tin foil, place in the oven to reheat and serve a perfectly cooked egg on top- Yum, it’s truly super food. With these simple ingredients you are on your way to hike, bike, fish, or relax around the campfire.  ♥

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Roasting Pan I Use

4 Cups sweet potatoes, peeled and cut into 1 inch chunks

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Love this roasted corn

1 large onion, diced  (approx. 2 cups)

1 plantain, peeled and cut into 1 inch chunks (optional)

1 1/2 Cups of brown rice (I use leftover brown rice or Seeds of Change Quinoa & Brown Rice already cooked) Best buy is at Costco 

1/2 cups cilantro chopped and divided

1 15 ounce can of organic black beans ( drained and rinsed)

1 1/2 Cups of corn I prefer Trader Joe’s frozen Blackened corn

1 to 1 1/2 Cups of cooked broccoli, cut into tiny pieces eliminating the stems (drained and dried well)

1 Tablespoons olive oil (divided)

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This is a great option

1/2 Cup of your favorite barbeque sauce

1 teaspoon vindaloo (savory spice) or chili powder

salt and pepper (to taste)

Beware this makes a large batch, approximately 6 cups

What’s nice about this recipe is it can all be made in one pan.
Preheat the oven to 400°
Peel the chunked sweet potatoes, adding them into a large roasting pan. Drizzle with half of the olive oil and sprinkle with Vindaloo or chili powder.  Season with salt and pepper. Mix well.

Spread potatoes  out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other. Roast for 10 minutes, stirring halfway through. Roast an additional 5 minutes, adding the plantains and onion, continuing roasting until all potatoes and vegetables are  golden and crisp, an additional 5 to 10 minutes. Test to make sure the sweet potatoes have softened yet crispy on the outside.  When the roasting is complete, remove from the oven and add all of the remaining ingredients. Stirring gently to mix. Serve with Liz’s Greek Yogurt Topping and sprinkle with the remaining chopped cilantro.

Liz’s Greek Yogurt Topping
1 cup nonfat greek  yogurt , 1 Tablespoon diced fresh cilantro and 1 Tablespoon fresh lemon juice, mix all together and use as a topping.

Che Guevara makes a great burrito , taco or bowl, the possibilities are endless. Also liz-logo-1wonderful with corn or flour tortillas, chips and a nice cold beer..

 

 

 
Next week I am featuring Joshua’s Celery Soup
Disclaimer: The first time I experienced Che Guevara was at a wonderful restaurant in Portland, Oregon named Laughing Planet. Then lucky Bend, Oregon they opened up a Laughing Planet. I was in heaven. My neighbor Jen and I decided we could go home and duplicate this recipe and we believe the above recipe is pretty darn close.  Try  the recipe out and see what you think, its worth it. If you are ever lucky enough to find a laughing plant near you, all of their creations are wonderful .

Palate A Coffee Bar-Bend Oregon

Upon  entering Palate you just feel at home, with help full friendly baristas and a warm fire glowing in the fireplace. Not to mention their amazing coffee in which they use Stumptown Roasted Beans. Ok I am a coffee snob, along with most of our family and to us it really makes a difference. They also have on hand almond, coconut, soy and hemp milks, also important for people with dietary concerns. So put this all together and you have the most delicious and satisfying cup of coffee, made personally for you.

LOCATIONimg_9752
643 NW Colorado Ave
just south of downtown in Bend, Oregon

BEHIND THE BREW
Jason and  Jodi Groteboer of Palate

The comfortable feeling you get as you enter is from the renovating the owners did to this unique 100-year-old building, using pallet boards on the walls and tables, a play on words presented itself. The  coffee bar, Palate, opened in March of 2013.

The most popular drinks Palate serves are americanos and macchiatos, a shot of espresso with a little foamy milk added. Other items offered include teas and “foamy lattes” — Jodi’s term for large cappuccinos — plus a variety of coffee and espresso drinks, local kombucha, beer, baked goods and a daily soup.

“We know coffee,” Jodi Groteboer said. “We try to just focus on that.”

So if you are visiting Bend, Oregon, or lucky enough to live in this paradise like we do, it’s a must stop and well worth your time. As Jeff and I travel the country, we certainly love to find gems like Palate.

Until our next adventure FROM JUST AROUND THE BEND

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SAGE

Bringing you your daily dose of travel and adventure and sometimes some good stuff to eat!!!

Next week back to healthy eating featuring Che Guevara RV Style

Diet and Resolutions Week # 1 Chicken Chili with Sweet Potatoes

Here we are again looking at another glorious new year and knowing I have to do something serious to get the holiday weight off!!! Oh I am a life time member of weight watchers who like Oprah falls off of the wagon at any holiday, birthday or just a family event. It doesn’t take much for me to gain 5 pounds between Friday night and Sunday morning.  Pizza, a glass or two of wine and ok creme brulee (my Fav) and I am off to a great start. So here’s the deal, no resolutions this year, just good old common sense. Exercise and heart healthy cooking. So between now and when we can get back out on the road with our RV, I will be sharing Healthy RV cooking recipes that all you RVers out there can easily use on the road and still stay fit. So here we go, since it is winter and here in Bend it’s snowing let’s start week # 1 out with soup. ♥

Chicken Chili with Sweet Potatoes

Ingredients

  • 1 teaspoon extra-virgin olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups cubed sweet potato ( ½-inch)
  • 1 medium red bell pepper, chopped
    NOTE: Peppers  can be orange, yellow or green
  • 2 tablespoons chili powder (I used 1 Tablespoon)
  • 3 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 15-ounce can low-sodium cannellini beans, rinsed
  • 2 cups low-sodium chicken broth, homemade chicken stock or (vegetable stock)
  • 1 cup frozen corn
  • 2 cups cubed cooked chicken ( ½-inch; about 10 ounces) omit for vegetarians
  • ¾ teaspoon salt
  • ¼ teaspoon ground pepper

Preparation

  • 25 minutes

  • Ready In 40 minutes

  1. Heat oil in a large pot over medium-high heat. Add onion, garlic, sweet potato and bell pepper; cook, stirring occasionally, until the vegetables are slightly softened, 5 to 6 minutes. Stir in chili powder, cumin and oregano and cook, stirring, until fragrant, 1 minute.
  2. Add beans and broth (or stock) and bring to a boil. Reduce heat, partially cover and simmer gently for 15 minutes.
  3. Increase heat to medium-high and stir in corn; cook 1 minute. Add chicken and cook until heated through, 1 to 2 minutes more. Remove from heat. Stir in salt and pepper. Garnish:  With  a dollop of Liz’s greek yogurt topping, a slice of avocado and a light salad. Yum.
  4. Liz’s Greek Yogurt Topping

    EXTRA GOOD AND HEALTHY: Mix 1 cup of greek 0 percent fat free yogurt with 1 Tablespoon fresh lemon juice and 1 to 2 Tablespoons finely chopped cilantro , stir well. This is a flavorful topping for soups without the guilt. YUM

Nutrition information
  • Serving size: about 1½ cups
  • Per serving: 324 calories 10 g fat(2 g sat); 8 g fiber; 35 g carbohydrates; 26 g protein; 29 mcg folate; 48 mg cholesterol; 5 g sugars; 0 g added sugars; 8680 IU vitamin A; 24 mg vitamin C; 86 mg calcium; 3 mg iron; 570 mg sodium; 793 mg potassium
  • Nutrition Bonus: Vitamin A (174% daily value), Vitamin C (40% dv)
  • Carbohydrate Servings: 2½
  • Exchanges: 1½ starch, 1 vegetable, 3 lean meat, 1 fat
I adapted this recipe from: EatingWell Magazine, September/October 2016

Tons of spice, corn and bell pepper give this healthy one-pot chicken chili recipe Southwestern flair. This recipe also works well using your crock pot!!

NOTE: Substituting the vegetable stock and omitting the chicken does  not affect the quality and yumminess of this soup, I just add additional vegetables. p1000864I love this roasted corn from Trader Joes , healthy with extra flavor.

Please check back next Friday for  Week # 2 featuring: Mushroom Soup

Cheers from Just Around The Bend ♥

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