Recipes Using Ingredients On Hand Food

RASPBERRY PIE CRUNCH BARS

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
• In a food processor, pulse together flour, sugar and salt. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
• Press dough into an even layer in the prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Transfer to a rack. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
• To prepare the filling, in a mixing bowl, gently toss together raspberries, sugar, cornstarch, lemon juice and zest, and salt. Wipe out the bowl.
• While the crust is baking, make the crumb topping: In the same mixing bowl, whisk together flour, oats, brown sugar, pecans, nutmeg and salt. Stir in melted butter, pinching the mixture with your fingers, to make 1/2-inch crumbs.
• Using the back of a spoon, an offset spatula or a pastry brush, spread jam in an even layer on top of the crust, going all the way to the edges. Evenly spread raspberry mixture on top of jam. Sprinkle the crumb topping over the raspberry layer, keeping some larger clumps.
• Bake until the topping is golden brown and the filling is slightly bubbling along the sides, 35 to 45 minutes. Transfer to a rack to cool completely.
• To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 24 squares.

SONGPYEON (HALF-MOON RICE CAKES)

Steps:

• For the White Dough:.
• Add 1 cup of non-glutinous rice flour into a clean large mixing bowl.
• Add 3 tablespoons of hot water.
• Mix with spoon and once cool, knead with your hands.
• Form into a ball once it becomes a Play-Doh-like consistency.
• Tightly cover the dough in plastic wrap and set aside.
• For the Pink Dough:.
• Add 1 cup of non-glutinous rice flour into a clean large mixing bowl.
• Boil 1 cup of strawberries, add 1 tablespoon of water and mash.
• Strain strawberries and collect juice.
• Add 3 tablespoons of hot strawberry juice to bowl.
• Mix with spoon and once cool, knead with your hands.
• Form into a ball once it becomes a Play-Doh-like consistency.
• Tightly cover the dough in plastic wrap and set aside.
• For the Green Dough:.
• Add 1 cup of non-glutinous rice flour into a clean large mixing bowl.
• Add 1/4 teaspoon of matcha powder.
• Add 3 tablespoons of hot water.
• Mix with spoon and once cool, knead with your hands.
• Form into a ball once it becomes a Play-Doh-like consistency.
• Tightly cover the dough in plastic wrap and set aside.
• For the Filling:.
• Grind 2 tablespoons of roasted sesame seeds and add to a bowl (alternative: pine nuts).
• Add 1 1/2 tablespoons of honey to sesame seeds.
• Add 1/2 tablespoon of brown sugar to filling mixture.
• Unwrap dough and tear off enough for a 1-1.5 inch ball.
• Roll into a ball, create a large well with thumb and flatten edges with fingers.
• Place 1/2 teaspoon of filling mixture into the well.
• Pinch edges upwards sealing into a crescent shape.
• Repeat to use most of the white dough, leaving a small amount to decorate with.
• Repeat with pink and green dough, leave a small amount of each color to decorate.
• (optional) Create small flower petals and add on top.
• Steam on a bed of pine needles and cotton steamer cloth for 30 minutes on medium heat.
• Turn off heat and let sit for a few minutes.
• Uncover and plate.
• Brush lightly with sesame oil.

COCONUT PIE BARS

Steps:

• Heat oven to 350 degrees. Butter a 9-inch square pan and line with parchment, leaving some overhanging.
• In a food processor, pulse together flour, sugar and salt. Pulse in butter until crumbs form and the dough starts to come together. Press mixture into the prepared pan in an even layer. Bake until firm on top and lightly golden at the edges, 20 to 25 minutes. Transfer to a rack. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
• While the crust bakes, using the same food processor (no need to wash it out first), pulse together eggs, sugar, butter, coconut milk, vinegar or lemon juice, lemon zest (if using), vanilla and salt until well combined. Pulse in the coconut. Use a spatula to fold in the chocolate chips, if using.
• When the crust is baked, pour in the filling (crust can still be hot). Lower oven temperature to 325 degrees and bake until the filling is set when you jiggle it and the top is browned, 30 to 40 minutes.
• Transfer to a wire rack to cool completely, then chill for at least 2 hours. Cut into bars and serve.

GRILLED CAULIFLOWER STEAKS

Steps:

• Heat a grill to medium-high. Stand the cauliflower on its core, then slice vertically into 1/2-inch thick slabs. (It's OK if they don't stay together.) Transfer large pieces that won't fall through grill grates to a baking sheet. Drizzle generously all over with oil and season generously with salt. For any small bits that would fall through the grates, coarsely chop them and transfer to a medium bowl.
• To the bowl of chopped cauliflower, add the 1/4 cup olive oil, dill, lime juice, chile and peanuts. Stir to combine and season generously with salt.
• When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Add the cauliflower slabs and cook on one side until deeply charred and crisp-tender underneath only, 8 to 10 minutes. (If using a gas grill, close the lid.) Use a spatula to transfer the cauliflower, grilled-side up, to a platter.
• Spoon the dill-peanut sauce over the grilled cauliflower. Serve warm or at room temperature.