Blueberry Rosemary Slump

Buttery dumplings perfumed with rosemary nestled in a jammy blueberry sauce. Best part about this dessert recipe? It's cooked on the stovetop! | Young, Broke and HungrySlumps are a New England dessert that is defined as steamed dumplings in fruit. It doesn’t sound luxurious or anything rather exciting but trust me; this is one recipe you shouldn’t disregard.

Imagine buttery dumpling perfumed with rosemary nestled in a jammy blueberry sauce, bubbling and hot, straight from the stovetop. Have I conceived you yet? If I haven’t take a long look at that picture with the ice cream, melting into a stream on top of the blueberry slump. How bout now? Yea, that’s what I thought.

Slumps is a New England dessert that is cooked on the stove top! Curious what it taste like? Imagine buttery dumplings perfumed with rosemary nestled in a jammy blueberry sauce. Delish! | Young, Broke and HungryWith labor day coming up on Monday, this would be the perfect dessert to whip up since it’s takes under 15 minutes to prep and cook. For cuteness factor, I used two 6-inch cast iron skillets from World Market. They were about 14 bucks total.

You can also use one large cast iron skillet or a regular sauté pan. In order for the dumplings to steam, you need to cover them. A piece of foil does the trick. Enjoy!

Rosemary Blueberry Slump
Serves 2
Write a review
Print
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Dumplings
  1. 1/2 cup all-purpose flour
  2. 1/2 cup ground graham cracker crumbs
  3. 1 teaspoon baking powder
  4. 1/2 tablespoon sugar
  5. 2 tablespoons butter
  6. 1/3 cup whole milk
  7. 1/4 teaspoon minced rosemary
Berries
  1. 1 pint blueberries, divided
  2. 1/2 cup sugar, divided
  3. 1 teaspoon lemon juice, divided
  4. 1 teaspoon cinnamon, divided
  5. 4 tablespoons water
Instructions
  1. In a food processor, blend all purpose flour, graham cracker crumbs, baking powder and sugar. Cut the butter into small cubes and add to the flour mixture. Pulse until pea sized bits of butter remain. Add the milk and pulse two more times. Handling the dough as little as possible, form into a ball. Set aside.
  2. In each 6 inch cast iron skillet, add half the blueberries, 1/4 cup sugar, 1/2 teaspoon lemon juice, 1/2 teaspoon cinnamon and 4 tablespoons water. Heat until boiling, stirring a few times so the berries are well coated in the sauce.
  3. Lower heat to a simmer. Tear off pieces of the dough ball and drop onto the fruit. Cover the skillets with foil for 12 minutes. Serve with vanilla ice cream
Notes
  1. You can find the cast iron skillets at world market.
Young, Broke and Hungry http://youngbrokeandhungry.com/

Green Chili Veggie Burgers Stuffed with Sharp Cheddar

A simple grillable green chili veggie burger stuffed with sharp cheddar cheese. Ready in under 30 minutes! | Young, Broke and HungryAfter setting off my fire alarm, almost loosing my big toe from a stray knife and nearly puking when my hands touched the raw ground beef, I declared war on hamburgers. Restaurants are a different story but at home, veggie burgers all the way.

Veggies burgers used to be negatively portrayed as bland mushy slop not worth serving to company. That has changed in recent years, thanks to plant based chefs and home cooks alike. I’m over enjoyed vegetables are getting the spotlight they deserve because while I love brownies, you can’t beat caramelized roasted broccoli.

A simple grillable green chili veggie burger stuffed with sharp cheddar cheese. Ready in under 30 minutes | Young, Broke and HungryThere is one caveat I had about homemade veggie burgers and that was they couldn’t be grilled. As soon you placed the patties over screaming hot coals, they fell to pieces. A total bummer during prime BBQ season aka summer. The genius minds behind Minimalist Baker have given us a solution. A simple and easy recipe that takes 30 minutes, is packed with flavor and can be flipped like a regular old hamburger.

Me, being me added another layer of spice in the form of roasted hatch chilies, which are folded into the veggie burger mixture. Then as if it couldn’t get any better, a hunk of sharp cheddar cheese is placed in the middle of the patty. It’s my vegetarian version of a Juicy Lucy.

Perfect for Labor Day? I think so.

Green Chili Veggie Burger Stuffed with Sharp Cheddar
Serves 4
Write a review
Print
Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Ingredients
  1. 1/2 cup onion, diced
  2. 1/2 cup toasted cashews
  3. 1/2 cup toasted sunflower seeds
  4. 1 hatch green chili pepper, roasted, seeds removed and chopped.
  5. 1 tablespoon cumin powder
  6. 1 tablespoon chili powder
  7. 1 tablespoon smoked paprika
  8. 1 1/2 cups canned black beans (about 2 15 ounce cans), drained and patted dry.
  9. 1 cup cooked Spanish rice
  10. 1/3 cup panko bread crumbs
  11. 1 10 oz loaf sharp cheddar cheese
  12. 2 tablespoons bbq sauce
Instructions
  1. Heat skillet over medium heat. Once hot, saute onions until translucent and soft, 5 - 7 minutes. Set aside.
  2. Mash the dried and drained beans in a large bowl with only a few chunks remaining.
  3. In a food processor or blender, add nuts, spices, salt and pepper to taste. Pulse until a fine meal is achieved.
  4. Next, add cooked rice, spiced nut mixture, sauteed onion, panko bread crumbs, chopped hatch chili pepper and BBQ sauce to the bowl of mashed beans. Mix thoroughly to form a moldable dough.
  5. Shape veggie burger mixture into eight patties. Place a chunk of sharp cheddar in the middle of four patties. Top with remaining patties and seal edges together.
  6. Grill the patties over medium heat for 3-4 minutes on each side. Serve with toasted buns, tomatoes, ketchup, avocado, and anything else you can think of.
Notes
  1. To save on time, buy prepackaged Spanish rice mix from your supermarket or swap it out for brown rice.
  2. Cashews and sunflower seeds are what I had on hand but feel free to use other nuts like almonds.
  3. To save a few you dollars, buy in the bulk food section of your grocery store. 2 cups is about
  4. 1 pound.
  5. To roast hatch green chili peppers, turn on your grill before you begin making the burger patties. Over medium heat, roast until skin is blackened, about 15 minutes.
Adapted from Minimalist Baker
Adapted from Minimalist Baker
Young, Broke and Hungry http://youngbrokeandhungry.com/

Buttermilk French Toast

Buttermilk French Toast | Young, Broke and HungryThis recipe was a complete and utter accident. I woke up this morning with a hankering for french toast, except there was only buttermilk sitting daintily on the bottom shelf of my refrigerator. I figured, tomato, tomoto and poured a ½ cup serving into a glass square pan along with vanilla extract, eggs, cinnamon and sugar. The custard resembled melted ice cream, which was a sure sign of success in my book. And guess what? I was right.

[Read more…]

Related Posts Plugin for WordPress, Blogger...