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Edible Chocolate Chip Cookie Dough (Vegan & Gluten-Free) — The Skinny Fork by Gordon Ramsay



Who else sneaks bites of raw cookie dough all the while knowing that you shouldn’t do it? I know that I sure do despite my greatest efforts not to. I’ve made raw edible cookie dough in the past, and it was pretty damn delicious. But, I thought I would take it a step further and make a gluten-free version of it!

Yep, that’s right. This edible cookie dough is not only egg-free, vegan, and vegetarian, but it’s also gluten-free AND dairy-free. Covering all the major bases here while also getting to indulge in some cookie dough. Sounds like a win-win situation, right?

5-Minute Summer Corn Salad with Curry and Lime (Gluten-Free) by Gordon Ramsay


No-cook corn salad comes together quickly with just a few simple ingredients, but the curry vinaigrette adds tons of flavor! This summer side dish is delicious with grilled steak or salmon. 

blue bowl of corn salad with three limes

Corn seems to be everywhere you look this time of year. And with good reason – at the height of the season, it’s sweet, juicy, and incredibly affordable.

Once you’ve had your fill of Mexican street corn (and Buffalo street corn and grilled corn slathered with goat cheese and smoked paprika), give this fresh corn salad with curry and lime a try. 

This corn side dish starts like most traditional corn salads do, with sweet corn, red bell peppers, scallions, and jalapeno. Then it gets tossed with a super flavorful curry and lime juice vinaigrette that makes it really special. If you like curry, you definitely need to try this! Madras curry powder complements sweet corn so well. This salad hits all the right notes – it’s sweet and spicy and sour and such a great change of pace from more typical corn recipes. 

It’s delicious served with just about anything. I personally love it with salmon, but it’s also at home with grilled steak or even a burger. You can even get creative and use it on like relish on top of a hot dog!

corn, jalapenos, scallions, limes, cilantro, and curry powder on a pink background

To make this curried corn salad recipe, start by cutting the corn kernels from the cobs and add it to a serving bowl. Mix it with diced red pepper, scallions, minced jalapeno, and cilantro. 

In a small bowl, combine the juice of two limes with 1 tablespoon olive oil, 1 teaspoon madras curry powder, and a big pinch of salt. Mix well to combine, then pour over the corn salad. The salad is ready to serve right away but will be even better after sitting in the refrigerator for an hour to help the flavors meld. 

Can I use frozen corn in corn salad?

Fresh corn is definitely best in this recipe – frozen just doesn’t compare. If you must, I like to saute it for a minute or two in a teaspoon of butter. It will take an extra minute and dirty another pan, but it helps make up for the fact that frozen corn just isn’t as tasty as fresh summer corn is. 

Do I have to use Madras curry powder?

Nope! I love Madras because it’s a little spicier and I really like the contrast between hot and sweet flavors. But you can use whatever curry powder is your favorite. You can also use garam masala, which has a similar warm flavor but without any heat. 

If curry isn’t your thing, give one of these corn side dish recipes a try: 

Bowl of Corn Salad with a serving spoon and a napkin

Summer Corn Salad with Curry and Lime

Summer Corn Salad with Curry and Lime

Yield: 6 servings

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients

  • 2 cups fresh corn kernels (from about 4 ears of corn)
  • 1 red bell pepper, diced
  • 3 scallions, chopped
  • 1/4 cup cilantro
  • 2 limes, juiced
  • 1 Tablespoon olive oil
  • 1 teaspoon Madras curry powder
  • 1 pinch sea salt

Instructions

  1. Combine the corn, pepper, scallions, and cilantro in a large bowl.
  2. In a second bowl, combine the lime juice, olive oil, curry powder, and salt. Whisk to combine. Pour over the corn salad and stir gently to coat. Adjust seasoning to taste.
  3. Serve immediately, or refrigerate.

Nutrition Information

Yield 4 Serving Size 1
Amount Per ServingCalories 125 Total Fat 5g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 4g Cholesterol 0mg Sodium 38mg Carbohydrates 22g Fiber 4g Sugar 5g Protein 3g

Zucchini, Red Pepper, and Feta Sous Vide Egg Bites (Low Carb, Gluten-Free) by Gordon Ramsay


Homemade sous vide egg bites are just as delicious as the Starbucks version at a fraction of the cost! This zucchini, red pepper, and feta egg bite recipe is low carb, gluten-free, and perfect for meal prep.

Zucchini, Red Pepper, and Feta Sous Vide Egg Bites on a plate with coffee in the background

I’m late to the party when it comes to Starbucks sous vide egg bites, but I’ve been making up for lost time the summer. I knew that people loved them, but I didn’t understand the appeal. I don’t usually get food at Starbucks and I assumed they were just a fancy version of egg cups

Then I tried them. 

And I basically lost my mind.

I was hooked from the very first bite. 

Zucchini, Red Pepper, and Feta Sous Vide Egg Bites

Sous vide egg bites might look like egg cups, but they’re an entirely different experience. They’re light and fluffy with a creamy, custardy texture that’s like the best slow scrambled eggs you’ve ever eaten – but better. 

And you can add all sorts of fun mix-ins to them to make them even more exciting! At Starbucks, I usually stick to the bacon and gruyere. At home, I keep things on the lighter side by sticking with vegetables. I especially love this sous vide egg bites recipe with its combination of zucchini, roasted red pepper, and feta. 

These are great straight from the oven, but they’re also perfect for meal prepping for easy make-ahead breakfasts. Store them in the refrigerator and then pop one into the microwave for about 45 seconds when you’re ready to eat. 

Zucchini, roasted red peppers, feta, and eggs

What can I put in sous vide egg bites? 

Anything you want! 

I’ll share the recipe for these Mediterranian-inspired zucchini, red pepper, and feta bites, but the sky’s the limit! There’s definitely room to get creative here. 

I love sticking with sharp, flavorful cheeses like feta, cheddar, or Monterey jack since a little goes a long way. You can also leave the cheese out entirely. Try making egg bites with just sausage and broccoli or crumbled chorizo, baby spinach, and tomato. If you’re using meat, you just want to cook it and let it cool before adding it to the egg mixture. 

 

Do I need any special tools to make sous vide egg bites at home?

You’ll need something to cook the egg bites in so that they keep their cute little single-serving shape. You can buy dedicated egg bite molds, but I bet you already have something in your kitchen that will work without the need to buy any special equipment. 

Silicon muffin tins are a great option since the eggs pop right out with next to no effort. You can also use small (4-ounce) mason jars, which are handy since they also work as a storage vessel. I’ve also had great luck using a well-greased popover pan, which is what I used for the bites in these photos. 

Whatever you use, you’ll also need a roasting pan large enough to hold it. Cooking sous vide means you cook food slowly and gently in temperature-controlled water. Generally, you’d do this by sealing the food in plastic and using an immersion circulator to keep the water at a constant temperature. We’re not doing that. Instead, you’ll bake the egg bites in a water bath, like you would do for a cheesecake. The oven keeps the water at a constant temperature and cooks the eggs gently. 

Can I make sous vide egg bites in the oven?

Yes! There are a ton of recipes for sous vide egg bites that are made in the Instant Pot. Those are great, but I love making them in the oven for a few reasons. 

First, you can make more at once. Second, there are more options for molds. You can try, but there’s no way to fit a muffin tin or popover pan in a pressure cooker! Which means you’re limited to specially designed single-purpose pans or mason jars (which make me nervous under pressure). 

As I mentioned above, this recipe cooks slowly in a water bath to replicate that creamy sous vide texture. To make them, start by filling your muffins tins/mason jars/egg mold/popover pan a third of the way with your favorite mix-ins. Then, combine eggs and cottage cheese in a blender and process until they’re light and fluffy. Pour the egg mixture over the toppings and wrap everything tightly with foil or parchment so the steam doesn’t escape. Bake in a water bath for 1 hour, or until set. 

Zucchini, Red Pepper, and Feta Sous Vide Egg Bites

Zucchini, Red Pepper, and Feta Sous Vide Egg Bites

Zucchini, Red Pepper, and Feta Sous Vide Egg Bites

Yield: 12 bites (2 per serving)

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Homemade sous vide egg bites are just as delicious as the Starbucks version at a fraction of the cost! This zucchini, red pepper, and feta egg bite recipe is low carb, gluten-free, and perfect for meal prep.

Ingredients

  • 12 eggs
  • 1/3 cup cottage cheese
  • Cracked black pepper
  • 2 cup diced zucchini
  • 2 roasted red peppers, chopped
  • 1/3 cup feta

Instructions

  1. Heat your oven to 325F. Grease a 12 cup muffin tin or popover pan. Place the pan inside of a roasting pan. Pour 1.5 to 2 cups of water into the roasting pan, around the muffin pan. The water should come up the side of the muffin cups, but not so high that it spills into them.
  2. Add the eggs and cottage cheese to a blender. Blend 30-40 seconds, or until smooth and frothy. Season with cracked black pepper.
  3. Divide the zucchini, roasted red pepper, and feta among the muffin cups, filling each cup about 1/3 of the way. Pour the egg mixture over the vegetables, filling each cup.
  4. Cover the pans securely with foil or parchment to help keep the steam inside. Carefully transfer to the oven and bake for 60 minutes, or until the eggs are set. Remove from the oven and run a sharp knife around the edge o each muffin cup to help the eggs release. Let cool slightly, then remove the egg bites from the muffin pan.
  5. Eat immediately, or cool completely and then refrigerate for later.

Nutrition Information

Yield 6 Serving Size 1
Amount Per ServingCalories 209 Total Fat 13g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 7g Cholesterol 381mg Sodium 264mg Carbohydrates 6g Net Carbohydrates 0g Fiber 1g Sugar 4g Sugar Alcohols 0g Protein 16g