Pop-in-Your-Mouth Savory Gluten-Free Mini-Quiches

Cover mini quiche

Oh the gathering where something needs to be gluten-free so that my gluten-free peeps can eat. What is easy to make, easy to bring and easy to eat? Hmm . . . what about mini-quiches? Score!

Plate full mini quicheThese tasty little treats got rave reviews from not only my gluten-free loved-ones, but from others as well. A potato crust with a creamy egg filling form the basis. Bacon, onion and cheddar cheese combine with the basis to bring a familiar flavor while artichokes, sun-dried tomatoes with Swiss and Gruyere cheese blend savory and delicate flavors together. You can also come up with your own flavor combinations to create treats your friends and family will enjoy.


Pop-in-Your-Mouth Mini-Quiches

Yield: 30 Muffin-sized mini-quiches = 15 Bacon/Onion/Cheddar Cheese + 15 Artichoke/Sun-dried tomato/Swiss and Gruyere Cheese

Needed: 2 – 12 muffin tins, 1 – 6 muffin tin

Ingredients:

Crust:
1 – 20 0z package of frozen shredded hash brown potatoes
3 Tbls Oil
Salt and Pepper seasoning

Mix together all ingredients in a medium sized bowl, until hash browns are well-coated with oil. Grease insides of muffin tin cups. Spoon 1/8 cup into oiled muffin cups. There could be a remain of hash browns. Press down into bottom of cups. Cook crusts until browned about 20 minutes at 450 degrees. When cooked, remove from oven and turn oven down to 325 degrees.

Bacon/Onion/Cheddar Cheese Filling:
8 bacon strips cooked and cut into bite-sized pieces
1 onion minced
1 bag shredded cheddar cheese

Place a spoonful of each ingredient by order listed in 15 of the muffin cups. Distribute any remaining filling items evenly into each of the bacon/onion/cheddar 15 muffin tins.

Artichoke/Sun-Dried Tomatoes/Swiss and Gruyere Cheese Filling:
1/2 jar sun-dried tomatoes cut into bite-sized pieces
1/2 jar artichoke hearts marinated in oil cut into bite-sized pieces
1 bag shredded Swiss and Gruyere Cheese

Place about a spoonful of each ingredient by order listed in the 15 remaining muffin cups. Distribute any remaining filling items evenly into each of the artichoke/sun-dried tomatoes/Swiss and Gruyere 15 muffin tins.

Egg Mixture:
12 Eggs
1 cup heavy cream
salt/pepper

Place all ingredients for the egg mixture in a pouring bowl or large mixing cup. Using rotary hand-held mixture combine all ingredients until frothy. Pour egg mixture into each ingredient-filled cup filling about 3/4 of each muffin cup full. Distribute any remaining egg mixture evenly into any muffin cup. Do not overflow muffin cups.

Cook filled muffin tins at 325 degrees for about 40 mins or until insides are firm and top is browned.

These mini quiches pack well to take to pot-luck brunches or in a lunch box and picnics. No serving or eating utensils are needed.

See easy, tasty and good.

Creamy Chile Lime Chicken

Creamy Chile Lime Chicken 2015-06-05 004

This yummy meal has become a recent go-to dinner classic. Creamy, citrus flavor with a variety of textures and flavors mixes makes this dish a oft-requested dinner.

Creamy Chile Lime Chicken

Ingredients:
6 Boneless/Skinless Chicken Breasts Halves
salt/pepper
3 tbl butter
1/2 cup chicken broth
1 4 oz can diced green chilies
1/4 cup lime juice
1/2 cup sour cream
1 Tbls cornstarch

Shredded Pepper Jack Cheese
1 Ripe Avocado
Cilantro
Fresh Limes

Directions: Cut each Chicken breast half into halves, pat dry with paper towel and sprinkle with salt and pepper. Cook in pan over medium heat with melted butter, until firm and browned. Meanwhile Combine broth, green chilies, lime juice, sour cream and cornstarch in a bowl or mixing cup with a pour spout. Pour this mixture over cooked breasts and turn heat to medium-low. Cook and coat chicken pieces until sauce thickens and is heated through.

Serve topped with shredded Pepper Jack Cheese, Avocado slices, cilantro and fresh lime. Serve along-side rice or potato slices roasted in oil. Enjoy!

Crispy, Crunchy and Soft: Gluten-Free Apple Crumble

Apple Crumble?

It was late Saturday night after a full-day of soccer, a youth group activity and an emotional farewell team soccer party. “What am I going to make for the brunch tomorrow?”

My friends rely on me to bring something Gluten-free . . . so what to make using items I had on hand, and would take about a hour to prep and cook?

Looking through a recipe book I came across an Apple Crisp recipe but it didn’t sound like it was going to be too crispy as it described a batter that would go on top of the apples . . . so I experimented and came out with a winner. It was such a hit that my family, who merely got to smell it cooking on Sunday morning, asked me to make it again that night for dessert. Rave reviews by all.

Crispy, Crunchy and Soft: Gluten-free Apple Crumble

Ingredients:
Need: 9 inch pie pan – greased with unsalted butter
1 Medium size mixing bowl
Bake: 400 degrees
Serves: 6

Filling:
5 to 6 Apples, peeled, cored and sliced thinly. I used 3 Granny Smith and 2 Gala.
1 tsp cinnamon
2 Tbls granulated sugar
1/4 cup gluten-free flour blend

Place apple slices in medium sized mixing bowl. Sprinkle cinnamon, sugar and gluten-free flour over top and toss to mix thoroughly. Place apple mix in greased pie pan.

Topping:
1/2 cup raw slivered almonds – place in a hand-held chopper to chop down to about 1/4 inch size pieces
1/4 cup gluten-free flour
1 cup raw oats
2/3 cups sugar
1 tsp cinnamon
1/4 tsp Kosher salt
1 stick of unsalted butter – from fridge

Place all dry ingredients in a hand-held chopper to mix ingredients and refine the oats. Cut up butter into the medium sized bowl. Place dry ingredients over the butter and mix with hands until moist and crumbly. Pour mixture over the apples in the pan. Place in preheated 400 degree oven and bake for 40 mins.

Serve warm with with Creme Fraiche or ice cream. Really yummy!

Salsa Verde Slow-Cooked Chicken Tostadas and Tacos

What is easy to make, feeds many, is enjoyed by a variety of eaters, can flex with an estimated start time and is gluten free? We had nine family members – ranging from a one-year-old to adults – arrive in stages this weekend so I planned a meal that met all of the above criteria. What did we enjoy?

Salsa Verde Slow-Cooked Chicken Tostadas and Tacos!

A few weekends ago our family was invited to join the Hispanic Church members for lunch as we are looking to partner with them in developing a soccer ministry outreach to the local Hispanic community. We were introduced to a gluten free food option that were not aware of. It is called, “Crujientes Y Doraditos Tostadas Caseras Amarillo” – which translates to Crisp and Golden Brown Homemade Corn Tostadas. We enjoyed these so much I was inspired to build a meal which uses them.

This recipe feeds many, is enjoyed by a variety of eaters, is gluten free, flexes with estimated start times AND is super easy because it uses already-made ingredients.
Feeds: 15

For the slow-cooked chicken:
4 large boneless-skinless chicken breast halves
1 24 oz jar of Herdez Salsa Verde

Salsa Verde.

Salsa Verde.

Start the slow-cooked chicken about 4 hours before the estimated start time.

Cut chicken breast halves in half and place in slow-cooker and pour Salsa Verde over the top. Cook on high for at least 4 hours. After about 3 hours break up the chicken into smaller pieces and continue to cook. Just before serving break up the chicken even more. It should break up easily. Leave in slow-cooker for people to serve themselves.

Tostada and Taco Makings

Have the following food items on hand for people to build their own Tostada or Taco

1. Taco Shells
2. Tostadas Caseras Amarillos
3. The slow-cooked Salsa Verde Chicken
4. Black beans – warmed
5. Cheese
6. Shredded Lettuce
7. Sour Cream
8. Salsa
9. Cilantro
10. Limes for squeezing onto tostadas and tacos

Enjoy the Fiesta!

Gluten Free Crepes

Breakfast for dinner, in our non-gluten-free days that was a common Sunday night dinner option for us which usually meant waffles and occasionally crepes. After about a two-year hiatus we enjoyed eating crepes for the first time since my son’s diagnosis this past Sunday night. We also tried out a new gluten free flour option by Pillsbury which we picked up at Costco for $7.69 for 4 lbs.

Oh it was fun and tasty to have crepes as an option again!

I used the recipe right out of the Better Homes and Gardens Cookbook for crepes swapping cup-for-cup the Pillsbury Gluten Free flour for the flour called for in the recipe. The results were tasty. We also like to dress our crepes with lemon juice and sugar and this time we also added slightly-salted cashew pieces that we pick up at Trader Joe’s.

Here is the recipe for crepes which is double the recipe in the cookbook:
Yield: About 18- 20 crepes
Ingredients:
3 cups milk
4 eggs
1/2 tsp salt
2 cups Pillsbury Gluten Free flour

Instructions:
Beat with an electric beater the milk and eggs and salt slowly adding the flour until all is mixed in one bowl. Heat a lightly greased 6 inch skillet. Remove skillet from heat and pour two large (serving) spoonfuls of batter into pan.

Lift and tilt skillet to spread batter to cover entire bottom of pan. Return to heat and cook crepe on one side only until bubbly all over and the edges brown and crisp up. Remove from pan with a spatula and place in a toaster oven to keep warm. Place parchment paper on rack if toaster is also used for gluten-containing items. Repeat with remaining batter lightly greasing pan as necessary. It can take 30 – 40 mins to cook all the batter so plan time accordingly.

Dress crepes with your favorite pancake toppings like syrup or fruit. You must try them with lemon juice, sugar and cashews and then roll-up the crepe to eat.

Gluten-Free Crock Pot Beef Stew


The warm, tangy, meaty and veggie aroma of stew cooking in the crock pot greeted us my daughter and I returned home from Soccer practice.

“When will dinner be ready?” asked my son as we stepped into the house, “I’m just starving!”

Such a great feeling to come home and have dinner practically ready as you step in the door because you took the time earlier in the day to set dinner up in the crock pot.

My big Christmas gift this year was a new crock pot. Our old one had been given to my husband in his single years . . . remember when the color orange was “in”? Well our old crock pot was from that era. This new one looks like stainless steel and the “crock” comes out so it is easier to wash. So new crock pot meals have been on the agenda of late. My latest crock pot meal was inspired by a beef pot roast recipe, I call it:

Gluten-Free Crock Pot Stew

Servings: 8         Prep time: 1/2 hr         Cook time in crock pot: 4 hours

Ingredients:
2 lbs beef stew meat cut up into bite-size pieces
pepper
2 Tbls Canola Oil
1 cup baby carrots (the already peeled and miniaturized ones you get in a bag)
3 stalks celery cut up into bite-size pieces
2 onions also cut up into bite-size pieces
1/2 cup dry white wine
1 8 oz can tomato paste
2 cups beef broth (I use Better Than Bouillon Beef Base) check labels on beef bouillon cubes for barley malt or HVP which are not gluten-free ingredients.
1/4 cup corn starch
4 medium size Yukon Gold potatoes cut into bite-size pieces
2 more cups beef broth
2 Tbls Worcestershire Sauce (Lea & Perkins is gluten-free)
2 bay leaves
2 tsp. thyme

Directions:
Heat oil in pan. Sprinkle meat with pepper and place in pan and cook meat on all sides. Place carrots, onions and celery in bottom of crock pot. Top veggies with seared meat, leave drippings in the pan. Add white wine to pan and cook out. Add the tomato paste to pan and stir. Add cornstarch to 2 cups of beef broth and stir to combine. Add this mixture to tomato paste and wine mixture in the pan. Cook and stir over low heat until combined. Pour this mixture over meat and veggies in the crock pot, scraping the pan. Add the potatoes on top of meat and veggies. Add Worcestershire sauce to 2 more cups of beef broth and pour mixture over potatoes. Add 2 bay leaves and set the crock pot on high for 4 hours. Add thyme 1/2 hr before end of cooking time. Serve warm with shredded cheese and/or sour cream as toppings. Corn chips make a tasty gluten-free side to this dish.

Rosemary Infused Bar Cashews – Inspired By Union Square Cafe


A Christmas party where everybody brings an appetizer to share . . . oh boy there probably won’t be many gluten-free options for my hubby. So what can I bring that others will enjoy and my hubby can eat? Oh, and can be made in about a 1/2 hr or so because with hockey and our kid’s band sharing their Christmas music on the same day as the Christmas party . . . that is all the time I will have.

The solution? Union Square Bar Nuts a.k.a Rosemary infused, sweet, salty and slightly spicy Cashews.

I found this recipe for dressing up cashews and then looked around and found many renditions of this recipe – some using already-roasted nuts, some using a variety of nuts . . . but none put the nuts back in the oven after dressing them so that the sugar could caramelize. So that’s what I did. Because of that, this recipe needs to start with raw, unsalted nuts. Yummy! The kids were eating them as I was packing them in a bag to take to the party.

Rosemary Infused Bar Cashews – Inspired by Union Square Cafe

Ingredients:
2 1/2 cups raw, unsalted whole cashews or cashew pieces (which are cheaper)
2 tablespoons chopped fresh rosemary
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
1 teaspoon kosher salt
1 tablespoon unsalted butter, melted

Directions:
Preheat oven to 375 degrees. Line a deep metal casserole dish with parchment paper. Place raw cashews in the casserole dish. Cook in dish for 10 mins stirring occasionally. Meanwhile, chop the fresh rosemary and combine the rest of the ingredients in a bowl. Remove nuts and toss with the “dressing” in the casserole dish to evenly coat the nuts. Place the mixture back in the oven for another 20 mins or so. Roast nuts, stirring occasionally, until the nuts are golden brown and roasted through. Remove from oven and place in a bowl to enjoy. They would also be great in a salad with perhaps some roasted beets and goat cheese and a vinaigrette dressing. Ooo I just might do that for our Christmas salad!

Crustless Custard Pear Tart

We enjoyed a wet rainy day here recently which put me in the mood to bake. I had been wanting to adapt a recipe from Martha Stewarts “Great Food Fast” recipe book to gluten-free. The recipe is for a crustless Pear Custard Pie which contains a small amount of flour so it was easy to convert to gluten-free. The day I baked it my daughter and I had tried Pumpkin Caramel Sauce at Trader Joe’s . . . Mmm, I think drizzling that on top of the pear tart and adding a dollop of Creme Fraiche would make this a winner. Yup! The result was such a hit we served it the following week for my Dad’s birthday.

Crustless Custard Pear Tart

Need: 1 – 9″ glass or ceramic pie dish
Oven: 350 degrees

1/4 cup unsalted butter, melted plus more to line the dish
3-4 ripe but firm Bartlett pears, peeled, cored and sliced 1/4 inch thick
1/2 cup granulated sugar
2/6 cups all-purpose gluten-free flour (I use BetterBatter)
1/6 cups Almond meal
2 tsp vanilla extract
A sprinkle or two of cinnamon
3 large eggs
3/4 cup milk
1/4 tsp salt

Confectioners’ sugar for dusting after pie has cooled

Crustless Custard Pear Tart

Crustless Custard Pear Tart


Directions:
Preheat oven, butter pie dish. Slice the pears and arrange in pie dish overlapping slightly.

In a blender or food processor, process the melted butter, sugar, flour, almond meal, vanilla, cinnamon, eggs, milk and salt. Blend until smooth.

Pour batter over the pears in the pie dish. Bake until golden-brown and firm to the touch about 40-45 mins. Cool and dust with Confectioners’ sugar.

Serve warm or at room temperature with a dollop of Creme Fraiche and Trader Joe’s Pumpkin Caramel sauce drizzled over each piece. Enjoy!

Trader Joe's Pumpkin Caramel Sauce

Trader Joe’s Pumpkin Caramel Sauce

Gluten Free Pumpkin Potato Soup

Moscow, Russia was my home for a summer – many summers ago, just after the fall of Communism in the U.S.S.R. I joined 13 other teammates from around the United States to befriend Russian students and I had the opportunity to teach a Marketing class. We were with International Teams on a Summer Servant Project. We all have special memories of our summer in Russia and for me one of my favorite food memories was a Pumpkin Potato Soup that was made by one of the “long-term” staff members, Cheryl who came from Australia. I stayed a week longer than my teammates to teach the Marketing class and stayed at Cheryl’s apartment.

Two things impress me most regarding this recipe; not only is it tasty, but Cheryl was quite resourceful as grocery items were hard to come by in Russia during this time of transition from Communism. I recently came across her hand-written recipe along with another I got from a Trader Joe’s sample station. They were similar in ingredients with the biggest difference being that Cheryl in Moscow blended all the ingredients together, and there was no bacon.


Ingredients:
2 17.6 oz Trader Joe’s Pumpkin Soup boxes (My friend Cheryl used 750 g of actual pumpkin and also a broth. How she found pumpkin in Moscow, Russia at that time period is amazing.)
6 Baby Yukon Gold potatoes, washed, unpeeled and diced into ¼ “ cubes
1 small onion or 1 small leek – or ½ of each, diced
2 Tbls butter
1 cup milk
21 Seasoning Salute
Salt
Nutmeg
4 slices of bacon
Crème Fraiche (My friend Cheryl’s recipe calls for Sour cream, but I remember her mentioning that it was a special type of sour cream and wrote in Cyrillic it’s Russian name. I did not know what Crème Fraiche was back then. I’m glad Trader Joe’s has introduced it to me.)

Directions: Sauté diced onion and leek in butter for about 5 minutes. Cook bacon and break into bits, set aside. Add potatoes and sauté 5 minutes more. Stir in milk. Add seasonings. Bring to boil and cover, simmer and stir frequently for 15 minutes or more until potatoes are tender. Add pumpkin soup and heat to a boil.

Add to each serving a tablespoon of Crème Fraiche and sprinkle with bacon bits.

Lettuce Wrap Gluten-Free Chicken Stir-Fry with Peanuts

Cool and warm, crisp and soft, sweet and savory all these features are wrapped up in one delicious and easy gluten-free chicken dinner dish. The lettuce wrap brings a cool and crispy contrast to the warm and soft chicken and veggie stir-fry. The sauce has a hint of orange sweetness with a savory overtone. The peanuts take the eating adventure even another dimension. Mmmm . . . the whole family loved this dinner!

Chicken Stir-Fry Ingredients

1.5 lbs of boneless, skinless chicken breast halves. Cut horizontally into thin, bite-size pieces.
Salt and Pepper
2 Tbls olive oil
1 onion sliced into bite-size pieces
1 red bell pepper, seeds removed and sliced into bite-size pieces
3 garlic cloves
2 tsp orange marmalade
1 tsp ginger
3 Tbls gluten-free soy sauce
3 Tbls rice vinegar
1 1/2 tsp cornstarch

Lettuce Wraps
1 head lettuce – cut into quarters then separate leaves.

Toppings: Roasted, salted (50% less), skinless peanuts

Serve with rice

Cook as directed

Stir Fry Directions: Season chicken with salt and pepper. In a stir-fry skillet, heat olive oil over medium heat and add chicken. Cook stirring frequently. Meanwhile mix rest of ingredients together in a pourable container. Add onion and bell pepper to skillet and cook stirring frequently, until onion is golden-brown. Add all the rest of the ingredients that are mixed together in the container. Reduce heat and stir to combine.

Serve in lettuce cups with peanuts as a topping and with rice on the side. Enjoy.