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Broccoli Rabe Grilled Cheese w/ Green Harissa (GF & V) /  by Lindsey | Dolly and Oatmeal

Autumn is right around the corner! Yikes, when did that happen!? The summer kind of breezed by in a way, but I’m excited for the fall - cooler weather (hopefully!), honeycrisp apples, winter squash, cozy nights, heavier blankets - all the good stuff.

Ames is heading into TK (transition to kindergarten), so not quite a kindergartener yet (his birthday is September 27th, which falls after the district’s September 1st cutoff), but he’ll be attending TK at our local elementary school which is both amazing, and completely insane to me. My little guy going off to big school! I don’t think I’ve wrapped my mind around how huge that is, but I’m just wishing it to be a wonderful experience for him.

One way I’m welcoming the new season both figuratively, and in life, is by making these delicious grilled cheese sandwiches. I’m using Little Northern Bakehouse’s wide slice whole grain gluten-free bread for these, because I wanted that traditional grilled cheese feel (most gluten-free bread is a bit more squatty in size). It’s basically a large format gluten-free bread! Like all of their products, the wide slice has a wonderful airy quality, while also having a great hearty texture and flavor. And my kids love that they get more sandwich compared to a regular sized piece of gluten-free bread. It’s really the perfect canvas for all things sandwiches, toasts, but especially grilled cheese sandwiches! The bread stands up wonderfully to being stuffed and grilled, and delivers such an amazing crunch!

We make a homemade spicy green harissa (I typically leave this off of the kids sandwiches, but if your kid likes spice, go for it!) to spread on the sandwich - it’s bright and herbaceous, and quite fiery. Then we blanch some broccoli rabe, and toss it with some vegan cheese shreds. We pile this high on our bread and fry it some vegan butter. I usually serve it with a soup, or vegetables on the side for the kids. This is my favorite cozy dinner meal, but it could totally stand to be just as awesome for lunch. I hope you get to make these :)

*This post was created in partnership with Little Northern Bakehouse. All thoughts and opinions, as always, are my own.

Broccoli Rabe Grilled Cheese w/ Green Harissa | gf & v

| Makes 2 Sandwiches |

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Method:

  1. Make the green harissa. Combine all the ingredients, except the olive oil, in a food processor fitted with a metal “s” blade. With the motor running pour the olive oil through the pour spout, and blend. Stop the motor and scrape down the sides. Blend once more until everything is combined. Taste and adjust any seasonings. Pour into a small bowl, and set aside.

  2. Make the grilled cheese. Trim the bottom 1-inch off the ends of the broccoli rabe. Bring a salted pot of water to a boil. Toss the broccoli rabe in, and blanch for 1 minute, until bright green and wilted. Drain, and run under cold water. Wring out the broccoli rabe in a dish towel until dry.

  3. Roughly chop the broccoli rabe and add it to a bowl with the cheese shreds. Toss everything together, and season with salt and pepper to taste.

  4. Use 1 tablespoon of butter and butter one side of each slice of bread; place the bread on a work surface, butter side down. Spread the inside of the bread with about 2 teaspoons green harissa, and top with the broccoli rabe-cheese mixture.

  5. Heat your skillet over medium heat. Once hot, add half of the remaining butter, and place sandwich in. Cook each side for 1-2 minutes, until golden brown and cheese is melted. Repeat with remaining sandwich.

  6. Serve immediately, and enjoy!

Ingredients:

Green Harissa (makes roughly 1/2 cup)

  • 1 1/2 cups packed cilantro

  • 1 1/2 cups packed parsley

  • 1 serrano pepper

  • 2 cloves garlic

  • 1 1/4 teaspoons fine salt

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/4 cup lemon juice

  • 1 teaspoon apple cider vinegar

  • 1/3 cup extra virgin olive oil

Grilled Cheese (makes 2 large sandwiches)

COCONUT-Y APPLESAUCE BELGIAN WAFFLES (GLUTEN-AND-GRAIN-FREE) /  by Lindsey | Dolly and Oatmeal

I finally invested in a Belgian waffle maker and it’s one of the best pieces of kitchen equipment I’ve purchased! The waffle cavities are a bit deeper, which give the waffles a moist, fluffy, interior. Plus, they are the perfect little vessels to hold all the toppings - maple syrup, nut butters, honey, toasted coconut, etc.! The edges get slightly crunchy, giving them extra texture, too! This is all to say, if you don’t have a Belgian waffle maker, and you’re thinking about buying one, don’t hesitate!

Let’s talk about this recipe!

Ingredients you will need:

  • This is an almond flour-based recipe, but any nut flour can be substituted 1:1. Or even a combination of two!

  • Applesauce. I really love the subtle apple notes in these. With the small amount of sweetener and a few dashes of spice, the apple flavor really shines. Plus, if offers a bit of natural sweetness which is always a plus.

  • Coconut oil and coconut yogurt. We use both of these as our fat , but also for flavor. Again, a few subtle coconut flavor notes with the apple was such a welcome surprise, as I don’t generally think of the two complementing one another.

  • Sweetener. I use monkfruit sweetener in these to keep them a little more kid-friendly. Since this is the first thing my kids eat when I make them, I like to keep them as low in sugar as possible to not spike their blood sugar first thing in the morning. But use what you like/have on hand! Coconut sugar or granulated sugar work here as well.

  • Toppings,. These waffles are wonderful on their own, but I like pushing those coconut-y apple flavors a little further with some warm, sautéed slices and toasted coconut shreds. Completely optional, but if you have the time, go for it! (You could also make them ahead of time, and reheat in a pan the morning of.)

Hope you get to make these, they’re truly one of our favorite family recipes!

coconut-y applesauce belgian waffles | gluten-grain-&-dairy-free

| makes 8 begian waffles |

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ingredients

  • 2 cups almond flour (preferably blanched)

  • 1/4 cup arrowroot powder

  • 3 tablespoons monkfruit sweetener

  • 2 teaspoons ground cinnamon

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup unsweetened applesauce

  • 3 large pasture-raised eggs

  • 1/4 cup melted and cooled unrefined coconut oil

  • 1/4 cup unsweetened coconut yogurt

  • 2 teaspoons pure vanilla extract

  • Coconut oil spray or oil of choice

sautéed apples

  • 1 tablespoon coconut oil

  • 1 honeycrisp apple, sliced thin (or another crisp apple)

  • 1 tablespoon maple syrup, more for serving

  • 1/2 teaspoon ground cinnamon (or Kafe Hawaij spice)

  • pinch of salt

  • 1/4 cup toasted coconut flakes

method

  1. In a large bowl, whisk together the almond flour, arrowroot, monkfruit sweetener, cinnamon, baking powder, baking soda, and salt. In a separate bowl, whisk together the applesauce, eggs, coconut oil, coconut yogurt, and vanilla until combined. Whisk the wet ingredients into the dry, and mix until combined. Let the batter rest while you heat your waffle iron on high.

  2. Heat your oven to low, and cover a baking sheet with foil. Spray your iron with oil, and pour roughly 1/4 cup of batter into each waffle cavity. Cook until the waffles are golden brown, about 3-4 minutes. Remove the waffles and place on the baking sheet; tuck them in the oven to keep them warm while you cook the remaining waffles. Repeat with the remaining batter, and transfer to your warm oven while you make the apples.

  3. Heat a pan over medium. Once hot, add the coconut oil. Toss your apple slices in with the maple syrup, cinnamon, and salt. Cook the apples, flipping them over, and stirring, until they’re tender, about 5-6 minutes.

  4. Serve the waffles warm with sautéed apples, maple syrup, and toasted coconut flakes.

recipe notes:

  • I call for almond flour, but any other nut flour would work here, or a combination of them would be great too.

  • Listed in the ingredients is monkfruit sweetener, I use this to keep them low in sugar, but you could replace it 1:1 with coconut sugar or granulated sugar.

  • I’ve only tested these waffles in a Belgian waffle maker, but I’m pretty sure you could get away with making them in a regular waffle iron (Let me know if you do! I’d love to let other readers know!)

  • Lastly, I call for cinnamon here but I used a combination of cinnamon and NY Shuk’s kafe hawaij which is a lovely Middle Eastern spice blend made up of cardamon, ginger, cinnamon, and clove. If you have the means to do so, I highly suggest purchasing a bottle.

  • Leftover waffles can be refrigerated for up for 4-5 days, and reheated in your toaster. Leftover sautéed apples, can also be refrigerated for up to 4-5 days, and be reheated in a warm skillet.

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BREAKFAST FOR DINNER: GARLICKY SOCCA W/ FRIED EGGS, HERBS & HARISSA OIL /  by Lindsey | Dolly and Oatmeal

there are lots of moving parts over here at the moment because we’re moving to the valley! we found a house to rent (don’t even get me started about the prices of houses - pre-pandemic, but especially during COVID, so renting it is!), and while it will be a shift in a lot of ways, i know the space and backyard will make the boys so happy. i’m sad to let this little home on the border of silverlake and echo park go - this is where we brought joey home, where we learned the sound of his giggle, his every little developmental marker happened here. these walls have kept us safe and sane, and nurtured our little family. if you haven’t noticed, i’m very sentimental, so perhaps this move will be harder for me than the boys. but i know wherever we go, we will make it ours and and plant roots for this next phase of our lives.

we move in a week from today, with nothing packed yet, mind you. so in the spirit of cooking easy, accessible meals, i wanted to share this “breakfast for dinner” recipe that is simple, yet so delicious.

we start with socca - a chickpea flour-based flatbread/pancake. we add grated garlic, and nigella seeds (which are completely optional) to flavor it up. then some quick fried eggs, leafy herbs, and the simplest harissa oil to drizzle over everything. add some flaky salt and you got yourself a filling, tasty meal. you could certainly add what you like for a side, or a more substantial salad, more fried eggs - sky’s the limit!

big heartfelt hugs this february, xo!

garlicky socca w/ fried eggs, herbs & harissa oil | gf & df

| makes 3 servings |

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notes:

  • i understand that nigella seeds aren’t found in many stores, but you could replace them with black mustard seeds (or even yellow), black sesame seeds would be good in a pinch, too.

ingredients

harissa oil

  • 1 tablespoon harissa paste (i use ny shuk)

  • 3 tablespoons extra virgin olive oil

garlicky socca

  • 1 cup chickpea flour

  • 1 tablespoon nigella seeds (optional)

  • 1 teaspoon fine sea salt

  • fresh pepper, to taste

  • 1 cup water

  • 2 tablespoons extra virgin olive oil, plus more for cooking

  • 1 clove garlic, grated over a microplane or minced with a sharp knife

fried eggs

  • avocado oil, for cooking

  • 3 large pasture-raised eggs

  • salt & pepper to taste

  • 1/2 cup mixed leafy herbs (dill, chives, basil, cilantro)

  • flaky salt

method

  1. make the harissa oil. in small bowl, whisk together the harissa paste and oil until combined. set aside. (the paste will fall if it’s been sitting, so before serving, give it a good whisk.)

  2. make the socca. place three 8-inch cast iron skillets in the middle of your oven (if you don’t have 3 skillets, use one large 12-inch cast iron skillet, or use one 8-inch skillet a few times). turn oven to 450°F.

  3. while your oven is heating make the socca batter. in a bowl, whisk together the chickpea flour, nigella seeds, salt, and pepper. whisk in the water, oil, and garlic, and mix until combined. let batter sit at least 20 minutes to hydrate.

  4. remove hot skillets from oven. swirl in 2 teaspoons oil in each skillet (if using 1 large skillet, use 2 tablespoons oil), and divide batter between them (about 1/2 cup of batter each). quickly place them back in the oven and cook until edges are lightly browned, about 12-14 minutes.

  5. while socca is cooking, fry the eggs. heat a large skillet over medium heat. once hot spray with avocado oil. crack eggs into the pan, season with salt and pepper, and cook until yolks and whites are set.

  6. remove socca from the oven and top with fried eggs, herbs, and harissa oil. season with flaky salt and serve.

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