August 30, 2018 by Lindsey | Dolly and Oatmeal

A Chilled Summer Soup w/ Charred Corn & Poblano Peppers | Dolly and Oatmeal

happy end of august! i had been wanting to share this soup with you for most of the summer. it's creamy, and splendidly sweet (like good summer corn always is), and then there's a bit of heat and poblano flavor in there, which i love. i'm not the biggest pepper fan, particularly bell peppers. i love them in a good romesco, or muhammara dip/sauce, and then there are chili peppers that i'm always a fan of. but i love how poblano peppers are somewhere between a bell pepper and a chili pepper - perfect amount of flavor and heat.

this technique in this soup is what summer is all about - minimal prep and big flavor. you start by charring the corn and poblano pepper (over your gas stovetop, broiler, or grill). from there, there's a quick saute of onion and garlic, with a little bit of ground cumin. everything is then combined in a blender - salt, pepper, and lime juice are added. then there's an overnight chill in the fridge. dare i say this is the perfect end-of-summer bowl, perhaps for your holiday weekend?

in any event, i hope your summer was full and bright. here's to september! xo!

a chilled summer soup: charred corn & poblano soup | gf & v

this is best served alongside a hearty piece of toasted bread (a gluten-free sourdough is my favorite), your favorite grilled veggie sides, grilled fish or another protein. possibilities are endless :)

print the recipe!

| makes 4 servings |

1 poblano pepper
4 ears corn
2 tablespoons avocado oil (or another heat tolerant oil)
1 good-sized onion, diced
1 garlic clove, roughly chopped
1 teaspoon ground cumin
3 cups vegetable broth, or water
salt & pepper
lime juice from 1 small lime
cilantro for topping

method

over a gas stovetop, under a broiler, or over a hot grill, char the pepper on all sides. place in a bowl covered with cling wrap, or in a sealed plastic bag. using your preferred method, char the cobs of corn until darkened in spots. let the corn cool, then cut the kernels from the cob. remove the pepper from the bowl or bag, and rub the skins off with your fingers. rinse under water, removing any skin that remained.
cut the pepper away from the core and discard the ribs (reserve seeds if you like a little kick of heat).
place a saute pan over medium heat. once hot, add the oil and onion. stir and cook until soft and transparent, about 5 minutes. add in the garlic and cumin; stir and cook for roughly 30 seconds, until garlic is fragrant. remove from heat and let cool.
add the corn, pepper (and seeds if using), onion saute mixture, and broth (or water) to the container of an upright blender. blend on high, stopping to scrape down the sides as you go for about a minute. season with salt and pepper, and the juice from 1/2 lime. blend once more. taste and adjust, adding more salt and pepper, and/or lime juice.
let the soup cool, then transfer to a sealed container or large jar and let cool completely, preferably overnight.
divide the soup between 4 bowls and garnish with cilantro, more pepper, and a drizzle of olive oil.

similar recipes:

avocado, kale & arugula chop w/ roasted poblano & lime dressing

Dark Cocoa Waffle Ice Cream Sandwiches / August 23, 2018 by Lindsey | Dolly and Oatmeal

Dark Cocoa Waffle Ice Cream Sandwiches | Dolly and Oatmeal

the mid-90s were for many things, mood rings, discmans, flannels tied around your waist, etc.,etc. but they were also for waffles and ice cream! i can't tell you how many birthday parties i attended that served them in lieu of cake, or for breakfast if it was a sleepover birthday. i was never really a big fan of ice cream cones, so the idea of a soft, warm waffle topped with melty ice cream was my dream. there were always toppings too: whipped cream, chocolate chips, hot fudge, nuts, etc. but i remember sticking to a generic version with maybe some sprinkles.

truth is, ice cream cones still are not my favorite vessel to eat ice cream out of. i much prefer a bowl of ice cream, or it sandwiches between two cookies, or in this case - waffles! yes, i'm bringing back my memories of waffles and ice cream, but i'm upgrading your waffle situation and offering you a dairy free ice cream instead - because there's an ice cream for that!

these waffles are my absolute favorite! they have a deep dark chocolate flavor, not overly sweet; and soft, but crisp enough to cradle the ice cream perfectly. and they're best served with this luscious dairy-free ice cream from Häaagen- Dazs. I grew up on Häaagen- Dazs, my parents never bought any other brands, ever. there were 2 flavors in our freezer at all times: chocolate-chocolate chip (for my dad and me), and vanilla swiss almond (for my mom and brother). and i imagine that the world is a happier place now that that they have a dairy-free line of ice creams including: coconut caramel, peanut butter chocolate fudge, and the one i'm using here: chocolate salted fudge truffle. this is the kind of ice cream i love to indulge in once in a while, it's rich, and velvety, just like traditional ice cream. and these sandwiches are the perfect treat to close out the summer with. i like making them ahead of time and freezing them for optimal coldness on these hot august days. i also love that they're portable - take them to picnic (and eat within a reasonable amount of time), a sweet snack for your kids, a late-night treat for your ice cream loving husband ;) . these delicious sandwiches know no bounds! and to save $2 when you buy 3 Häagen-Dazs or other participating Nestlé ice cream brands, click here for a coupon :)

happy last few weeks of summer, friends! xo!

this post was created in partnership with Häaagen- Dazs.. all opinions as always are my own. thank you for supporting the sponsors that help keep dolly and oatmeal going!

Dark cocoa waffle ice cream sandwiches | gf & df

i like making the waffles ahead of time, keeping them in the fridge or freezer, and having them on-hand when we're need of a little summer treat.
you could also assemble the sandwiches ahead of time and freeze them (as directed in the instructions below) for up to 1 week.

PRINT THE RECIPE!

| makes roughly 8 large waffles and 14-16 sandwiches |

1 cup fine brown rice flour
1/2 cup raw cacao powder (or cocoa powder)
1/4 cup + 1 tablespoon coconut sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened almond milk, at room temperature
2 pasture raised eggs, at room temperature
1/4 cup melted unrefined coconut oil, plus more for waffle iron
1 teaspoon pure vanilla extract
two 14-ounce containers Häaagen- Dazs.Chocolate Salted Fudge Truffle Non-Dairy ice cream

method

preheat your waffle iron.
in a large mixing bowl, whisk together the flour, cacao powder (or cocoa powder), sugar, baking soda, and salt, breaking up any clumps. in a separate bowl, whisk together the almond milk, eggs, oil, and vanilla until combined. whisk the wet ingredients into the dry until combined (batter will be a little lumpy, that's ok!)
brush your iron lightly with some coconut oil. pour a heaping 1/4 cup of batter into the center. use the back of the measuring cup to spread the batter out a bit, covering most of the waffle iron. cook according to the manufacturers instructions until slightly crisp. remove the waffle and let it cool, repeat with the remaining batter.
to assemble. remove the ice cream from your freezer, and let it sit out for about 10 minutes to soften a bit (this depends on how warm your kitchen is). cut the waffles into fourths and lay them out on a clean work surface.
take one waffle piece and scoop 2-3 portions of ice cream on it, top with the other half of waffle to make a sandwich. repeat with remaining waffles and ice cream.
eat immediately, or store in an air tight container, lined with parchment paper (this prevents them from sticking to the container) in your freezer for up to 1 week.

similar recipes:

The Best Gluten-Free Pizza Dough Recipe! (With only 4 main ingredients) / August 9, 2018 by Lindsey | Dolly and Oatmeal

The Best Gluten-Free Pizza Dough Recipe! (With only 4 main ingredients) | Dolly and Oatmeal

please excuse the slightly hyperbolic title, but this pizza dough is really good. and therefore, essential! i've been working on a pared down version for most of the summer, one with fewer, and easy-to-source ingredients. i grew up eating really good traditional pizza - new york was good for that. almost every sunday as a kid my dad would bust out his pizza peel and stone, whip up a batch of his mother's tomato sauce, and make 2 pizza pies for dinner. the sauce was chunky and slightly sweet, and the cheese was a mix of mozzarella and muenster cheese (he maintained that mozzarella would burn too quickly, and the muenster prevented that from happening). and when i was a little older, and my dad worked in downtown brooklyn, he would pick up a couple of pizza pies from grimaldi's that we would literally inhale as soon as he got home. suffice to say, i love pizza.

so it's a total bummer (most of the time) when i order a gluten-free pizza from a restaurant. they're never made in-house, always super gummy - it just seems like there's no heart and soul that goes into making one of those pies. so unless we're out and about, i usually make my own dough. i developed one for my cookbook a couple years back that uses chickpea flour along with a few other whole grain flours. and while i've gotten great feedback about it, there's always one constant hiccup for people: the amount of ingredients. and i totally get it. if you don't already have a stacked pantry, why buy 4 bags of flours just for pizza dough. PROBLEM SOLVED, because this dough uses about 4 core ingredients, and that's it!

let's break it all down a bit:

i call for fine brown rice flour (i use this brand), because that's what i prefer. if all you have is regular brown rice flour that will work as well. why fine brown rice flour? simply because it has a finer grain, and therefore is a bit more smooth.
arrowroot powder/flour. many gluten-free recipes call for potato or tapioca starch, however, i prefer not to use them because they're not as easily digested as arrowroot is.
psyllium husk powder. i know, if you've never heard of it, it sounds a bit foreign, but we use it to bind the dough. it is similar to xantham gum in that way, but is more friendly to your digestive tract, and is actually good for you. you can find it at whole foods, in health food stores, and online. this is the one i use, but bigger brands like bob's red mill is now producing it.
i use instant yeast packets for this dough, mixed with water, and a teeny bit of sugar to activate it. then there's some olive oil added as well, and that's it! easy-peasy :) as for toppings, i generally stay pretty traditional.

for the red pizza:

tomato, shallot, and garlic confit (from this book and this book)
for cheese i'm either using this vegan mozzarella or this buffalo burrata
homemade spinach-basil pesto with pine nuts
extra basil for topping

for the green pizza:

homemade spinach-basil pesto with pine nuts
vegan mozzarella or buffalo burrata
baby arugula
fresh herbs: thyme, oregano, basil

ok, so there it is! everything you need to get started on your gluten-free pizza-making journey! i sincerely hope you love this recipe!

big hugs!

The Best Gluten-Free Pizza Dough Recipe | v

PRINT THE RECIPE!

for all recipe notes, see above

| makes 2 large pizza doughs - roughly 8 slices each |

1 1/2 cups water, warmed to 110°-115°F
1 teaspoon cane sugar
1 packet instant yeast (roughly 2 1/4 teaspoons)
2 cups fine brown rice flour, plus more for sprinkling
1 cup arrowroot flour/powder
1 tablespoon pysillium husk powder
1 1/2 teaspoons salt
3 tablespoons extra virgin olive oil

method

prepare the dough

preheat your oven to its lowest temperature. as soon as it's preheated turn it off.
in a wide, shallow bowl, stir the warmed water with the sugar until it dissolves. sprinkle the yeast over top, let it sit and bloom. yeast should activate and puff up after a few minutes (if does not, start the process over). whisk in the psyllium husk powder. whisk every minute or so, until the mixture is a bit gel-like.
prepare the dry ingredients. in a large mixing bowl, whisk together the brown rice flour, arrowroot, and salt. make a well in the center of the flour mixture, and add the proofed yeast mixture. use a rubber spatula to mix until a dough forms. dust your counter with flour, and turn dough out onto it. knead the dough until smooth and springy, about 2-3 minutes. grease a large bowl with olive oil. place dough inside and flip it over to get it coated in the oil. cover the bowl with a clean dish towel. at this point your oven should be warm, if it feels too hot, vent it a bit, opening the oven door for a few minutes. place the covered dough in the warm oven for 1-2 hours, until it has puffed up and nearly doubled in size.
portion the dough into 2 even pieces (if not using both, wrap one in plastic wrap and store in your fridge or freezer).
shape the dough. cut a large piece of parchment paper and place it on your countertop. place the dough in the center, and sprinkle with some brown rice flour. starting from the center, use your fingertips to spread the dough out into a large 10-11-inch circle or oval, about 1/4-inch thick (the edges may crack a bit, and that's ok, just pinch the dough back together). use your dishtowel, and place it on top of the dough, letting it rise again, for roughly 30 minutes.

cook your pizza!

trim the parchment paper below your pizza dough, and discard. (if there's too much overhang it can quickly burn, we just need enough for the dough to sit on.)
place a pizza stone in the bottom third of your oven (if you don't own a pizza stone, turn a baking sheet upside down and place in the bottom third of your oven). preheat the oven and stone to 500°F.
while your oven is preheating, prepare your toppings (see toppings notes above).
once your oven is preheated, par-bake your dough. use a pizza peel (or cookie sheet) to carefully slide your pizza dough (along with the' parchment it’s sitting on) onto the pizza stone. cook for 7-9 minutes, until lightly browned and puffy.
remove from the oven, and top with your toppings. place back in the oven until toppings are cooked through, and bubbling. remove from the oven and let cool for a minute or 2, then slice into 8 pieces.

*refrigerated and frozen dough: let refrigerated or frozen dough come to room temperature before shaping and cooking. then continue on to step 5 of "preparing your dough" above.