Category Archives: Eggs

Daring Cooks: Handmade Gluten-Free Fettucine with Basil-Walnut Pesto

Steph from Stephfood was our Daring Cooks’ July hostess.  Steph challenged us to make homemade noodles without the help of a motorized pasta machine.  She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with.

Of course, those recipes were merely inspiration for my dish. I went off to find my own gluten-free pasta recipe. I’ve made gluten-free pasta only once before (an egg-yolk ravioli that was tasty, but my pasta was too thick and heavy), so this was still a relatively new experience for me. I wanted to make sure I made it thin and light this time around. I wanted it to be delicious. Lucky for me, Shauna over at Gluten-Free Girl and the Chef made pasta just a few days before I did. Her pasta was beautiful, and I loved the way she opted to incorporate psyllium husk to increase the flexibility/stretchiness of the dough. I’ve been using psyllium husk a lot more lately in my baking, and am enjoying the results. I was sold.

I wanted the flavor and texture of the pasta to shine through, so I wanted a sauce that wouldn’t overwhelm or cause the dish to be too heavy. After all, we’ve had temperatures at 100 degrees or more for nearly two weeks now, so a lighter dish was definitely a plus. My garden is overflowing with basil, so I opted for a fresh, bright, dairy-free pesto. Basil is one of those herbs that just screams summer to me. It was the perfect compliment to my pasta.

The pasta was somewhat finicky to make – rolling it thin wasn’t much of an issue, however, I had a bit of trouble with it breaking while rolling. After a bit of practice and patience, though, I fell into a rhythm. It started to work. I now understand why so many people love making pasta. It’s as soothing as making bread – a slow, repetitive, and strangely comforting process. I started to fall in love myself.

Once the pasta was all rolled and cut, the rest of the process was easy. Glazing the walnuts in the maple syrup, and then a quick blitz in the food processor, and the pesto was finished. The pasta took only 2 minutes to cook. A quick toss, and we were more than ready to eat.

So eat we did.

 

Gluten-Free Fettucine, adapted from Gluten-Free Girl and the Chef

3 oz white bean flour

3 oz millet flour

3 oz potato starch

1 t psyllium husk powder

1 t kosher salt

1 large egg

4 egg yolks from large eggs

1 to 2 T extra-virgin olive oil

1 to 2 T water

Combine the flours, psyllium powder, nutmeg, and salt in the bowl of the food processor to combine the flours. Mix the egg, egg yolks, 1 tablespoon of the olive oil and 1 tablespoon of the water. Pour the liquid into the flours. Run the food processor on pulse 8 to 10 times, then look at the dough. If the dough has formed crumbs that stay together when pressed, you’re done. If they are a little too dry, add the remaining olive oil, then pulse, look, then add more water, if necessary. If the dough looks a bit too wet, add another tablespoon of flour.

Turn out onto a dry, clean surface. Gather into a ball with your hands and press together. Once a ball is formed, cover with plastic wrap and allow to sit for 30 minutes.

Cut ball of dough into 4 pieces. Lightly flour your working surface with any of the flours you used for the pasta. Roll out one of the pieces of dough in a rectangle until very thin, as thin as you can get it without breaking. Cut with a pizza cutter into strips, carefully placing each strip onto a plate. Cover the cut pasta with a damp cloth as you go.

To cook the pasta, bring a large, well-salted pot of water to a boil. Carefully lower your pasta into the water and cook for 2 minutes, or until the pasta is cooked through but still retains some bite. Drain and toss with a bit of olive oil, then your sauce/pesto.

Serves 4.

Vegan Basil-Walnut Pesto

1 1/2 c walnuts

1 T maple syrup

1 T olive oil

1 1/2 c fresh basil leaves, packed

1 1/2 c fresh parsley leaves, packed

2 1/2 T nutritional yeast flakes

juice of 1 large orange

7 cloves garlic, peeled

1 t salt

1/2 t black pepper

1 t brown rice vinegar

In a small skillet at medium heat, add the walnuts, maple syrup, and olive oil. Cook, stiring slowly for 2-3 minutes or until syrup clings to the walnuts and starts to caramelize. Remove and place in the bowl of a food processor. Add basil, parsley, nutritional yeast, orange juice, garlic, salt, pepper, and brown rice vinegar and pulse, scraping the bowl as you go, until everything is finely chopped, but not a uniform paste. Taste and adjust seasonings as needed.

12 Comments

Filed under Budget-Friendly, Dairy-Free, Eggs, Gluten-Free, Healthy Meals, Main Dishes, Pasta, Vegetarian

Menu Plan June 27-July 1, plus a Summer Squash Chicken Frittata

Where have the menu plans gone? You might be asking. They haven’t been posted on my blog for a few weeks now. Well, long story short, I was on vacation for 2 weeks. While I had vague ideas of what I planned on cooking, I was in the midst of testing so many recipes for my upcoming book, and our schedule was so lax, that I didn’t have an actual “plan.” (In fact, there were evenings where, after hours of cooking and testing recipes, my husband asked what was for dinner, and my only plan was something like “There are brownies, a cake, crackers, bread, some tomato jam, and I’m working on a meatloaf. Would you like any of that?”  I had tons of food around, but often, there wasn’t a cohesive meal in sight.) Last week, I was still in post-vacation recovery mode, and a lot of the meals were last-minute compilations of what we needed to use up. Finally, this week, we’re back into the swing of things.

One of the recipes I was testing during my time off was a recipe I debuted last year, albeit in a slightly different form, as an appetizer for a crowd of guests (gluten and dairy eaters) that were visiting. Originally it was called an “appetizer square”, and was made with zucchini and crumbled pork sausage, rather than summer squash and chicken. It obviously went over well, as the pieces were gobbled down fairly quickly. When I came across it again, I remembered the abundance of squash in the refrigerator, and decided to make a different version. It turned out to be even better than the first, in my opinion.

What’s lovely about a recipe like this is that it’s versatile. Zucchini or summer squash can be used – and this time of year, most of us have more of both of these veggies than we’d like, so it’s a great way to use it up! Any leftover cooked meat can be used – or even beana (I could imagine black beans tasting scrumptious here!). Spice it how you’d like. Serve it for breakfast, lunch, dinner, or as an appetizer. The sky is the limit here.

Summer Squash Chicken Frittata (Gluten-Free, Dairy-Free)

½ c olive oil, divided

½ c diced onion

2 cloves garlic, minced

1 t minced fresh sage

½ lb diced cooked chicken

½ t ground cumin

1 t herbs de Provence

1 t chile powder

4 whole eggs

½ c almond flour

¼ c coconut flour

1 T baking powder

3 c grated summer squash or zucchini

½ c Daiya cheese (or other non-dairy cheese)

1 T nutritional yeast flakes

½ t salt

¼ t ground black pepper

Heat a skillet to medium heat and add 1 tablespoon of olive oil. Add onions to skillet and sauté for 3-4 minutes. Add garlic, sage, and chicken and sauté for another minute. Remove and allow to cool while you prepare the rest of the dish.

Grease a 13X9 baking dish and set aside. In a large bowl, whisk eggs until blended, and add the rest of the oil and whisk. Add in the flours, baking powder, onion-garlic-chicken mix, grated squash and remaining ingredients. Spread into prepared baking dish and bake for 20-25 minutes, or until browned on top and a toothpick inserted in the center comes out clean.

Cool for 5 minutes and cut into squares. Makes 16 appetizer servings.

And now, for the menu for this week!

Monday

Breakfast: Healthy chocolate zucchini muffin, scrambled egg whites with spinach and tomato

Lunch: Roasted turkey breast, leftover veggies from Sunday dinner (grilled asparagus, green beans)

Dinner: Chicken with mole sauce, steamed brown rice, steamed broccoli

Tuesday

Breakfast: Smoothie with strawberries, spinach, protein powder, almond milk and chia seeds, scrambled egg whites with Daiya cheese

Lunch: Roasted turkey breast with baby carrots and steamed spinach, unless there are leftovers from dinner

Dinner: Garden salad, Meatballs

Wednesday

Breakfast: Healthy chocolate zucchini muffin, scrambled egg whites with spinach and tomatoes

Lunch: Garden salad with roasted turkey breast or tuna

Dinner: Brined pork chops, roasted sweet potatoes, steamed cauliflower and spinach

Thursday

Breakfast: Smoothie with acai berry, protein powder, banana, spinach, and chia seeds, scrambled egg whites

Lunch: Tuna, shredded carrots, and spinach in a brown rice tortilla wrap

Dinner: Grilled salmon, okra and tomatoes, grilled potatoes

Friday

Breakfast: Healthy chocolate zucchini muffin, scrambled egg whites with spinach and tomatoes

Lunch: Creamy tomato tofu soup, gluten-free crackers

Dinner: Fried brown rice with shrimp, green beans

Snacks this week will include fresh peaches, black bean dip on brown rice cakes, and apples with peanut or almond butter. I also have Tanka bars on hand if I need a bit of protein.

Want more great menu ideas? Check out Celiacs In The House and the Gluten-Free Menu Swap!

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

6 Comments

Filed under Appetizers, breakfast, Budget-Friendly, Chicken, Turkey, and other Poultry, Dairy-Free, Eggs, Gluten-Free, Healthy Meals, Main Dishes, Meal Plans, Quick and Easy, Vegetables

Daring Cooks: Dill and Caper Red Potato Salad

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

Of course, I’ve made potato salad before. My mom has a straightforward recipe that I love (and have blogged about before – scroll down towards the bottom to view the recipe). But for this challenge, I wanted to make a bit of a different potato salad. Immediately, capers came to mind. Their briny, piquant flavor would compliment the creamy potatoes well. Of course, I’d still want to add some creamy texture, so a nice high-end mayonnaise would be needed. In the interest of keeping the salad lower in calories, though, I tried to keep the amount modest. Some fresh dill, dijon mustard, and smoked paprika helped round out what became a full-flavored, potato salad – a perfect accompaniment to any backyard barbecue.

Dill and Caper Red Potato Salad

1 lb small red potatoes

Salt

1 T lemon juice

3 T diced red onion

3 T olive oil mayonnaise (such as Spectrum)

1 t dijon mustard

1 t honey

1 T capers

1 t fresh dill, chopped

1/4 t smoked paprika

Salt and pepper to taste

2 hard-boiled eggs, chopped

Place the potatoes in a medium saucepan with a generous amount of salt and enough water to cover. Boil for 15 minutes or until pierced easily with a fork. Drain and allow to cool. Cut into bite-sized pieces (about 1/2 inch) and set aside.

In a small bowl, combine the lemon juice and red onion. Stir to coat, and set aside.

In a large bowl, whisk together the mayonnaise, mustard, and honey. Add capers, dill, smoked paprika, salt and pepper and whisk to combine. Add in the potatoes and eggs and toss with the dressing until evenly coated. Taste and adjust salt and pepper as needed.

Serve chilled. Makes 4 servings.

12 Comments

Filed under Budget-Friendly, Dairy-Free, Eggs, Gluten-Free, Healthy Meals, Salads, Side Dishes, Vegetables, Vegetarian

Southwestern Omelet and a Call for Recipe Testers

I love eggs. They’re not only healthy, a great source of inexpensive protein (even happy, free-range eggs don’t cost much), and one of the speediest things to cook, they also are SO tasty. One of my favorite ways to enjoy an egg is simply cooked sunny-side up, followed closely by poached. But sometimes, I want something with a little more flair, and more ability to incorporate the plethora of veggies in my kitchen. This is when an omelet is just the thing.

Omelets don’t need to be complicated. Of course, mine aren’t as delicately fancy and thin as some, but for my everyday breakfast, that’s fine by me. Just a single fold – enough to allow the filling inside to get all warm, melty, and mingled with the egg – works for my quick and healthy breakfast. I’ll save the fancier stuff for fancier occasions.

Another bonus about omelets – each one is customizable. That way, if you’re making omelets for other family members, everyone can pick out their favorite fillings. Today, I opted for a Southwestern style – a sauteed mix of shallots, diced tomato, serrano pepper, and spinach, topped with just a tiny bit of Daiya cheese. It was spicy, fresh, and packed with powerful flavors, but light enough so that I had energy to get on with my day. My kind of breakfast.

Southwestern Omelet (makes 1 omelet)

1 T olive oil

2 T sliced shallots

4-5 slices fresh serrano pepper (or more if you’re daring – my chile was HOT!)

1/4 c diced tomato

1 large handful of baby spinach

2 eggs, scrambled

2 T Daiya (or other non-dairy) cheese, or omit

1 T fresh chopped cilantro

Heat a small skillet (mine was about 8 inches) to medium heat and add half of the oil. Saute the shallots and serrano chile for 2-3 minutes or until softened. Add tomato and spinach and continue to saute until spinach is wilted. Remove and set aside in a small bowl. Wipe out the skillet and add the rest of the oil. Swirl to coat well. Lower the heat to medium-low and add the eggs. Allow eggs to sit without stirring for a minute. Once eggs start to cook on the bottom, take a flexible spatula and carefully pull the edges of the eggs away from the skillet and allow the runny part to fill the space underneath. Do this all the way around the omelet. Repeat this once or twice more, or until the egg is starting to set up more. Once nearly set, add your veggie mixture on one side of the omelet and top with Daiya cheese. Top with a bit of cilantro. Then carefully flip the empty side of the omelet over onto the filling, holding the top in place for a moment or two, if necessary, until the egg stays folded. Allow to cook for another 30 seconds or so, and carefully remove from pan and put onto plate.

Enjoy.

Okay, by announcing it here, this makes it official, right? Are you ready? (Am I ready? Eeek!)

I am working on my first e-book! This book will be filled with gluten and dairy-free recipes that are tasty and healthy for the whole family, made from whole foods and real ingredients. But I need your help to make this happen. I will be furiously working on recipes here at home, but I need testers! If you’re interested in testing out recipes, please send me an email at alta2924 (at) hotmail (dot) com. I hope to be able to have recipe testing start in the next month or so. Thank you in advance for all of your help! This is a huge step for me, and I have so many dreams for this book – I certainly hope it’s as exciting for you as it will be for me!

8 Comments

Filed under breakfast, Budget-Friendly, Dairy-Free, Eggs, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy, Vegetables, Vegetarian

Adopt a Gluten-Free Blogger: Real Sustenance (Bacon Sage Popovers and Orange Zested Carrot Fries)

 

This month for Adopt a Gluten-Free Blogger (which is a totally awesome monthly event hosted by and the brain child of Sea at Book of Yum) I adopted Brittany of Real Sustenance. Brittany is an over-achiever in the gluten-free world – if you don’t believe me, just check out this raw cake she made recently for her April in the Raw series, or this white cake that is free of gluten, dairy, soy, egg, and refined sugar. There is definitely no food intolerance that Brittany can’t work around, and she takes on the challenge full force. She’s definitely an inspiration.

But in spite of all of the enticing desserts Brittany has shared on her blog, I opted to go the savory route. I was making shepherd’s pie for dinner this past weekend, and thought we needed a special little treat to go along with it – Bacon Sage Popovers! (because what’s one more carb in a carb-heavy meal?)

These popovers were fun! I loved that they had that nice little flavor of bacon. They also were excellent for sopping up a bit of sauce (or as a mashed potato delivery device) that was in the shepherd’s pie. I wish I would have put more sage in them – I used fresh sage from my garden – but that will definitely be considered for next time. In the back of my mind, I also thought that bacon and sage would be a great combination for biscuits. I will have to think about that the next time biscuits are on the menu.

Then I found Brittany’s recipe for Orange Zested Carrot Fries. Carrots, masquerading as fries? Sure, why not? I like sweet potato fries, so I thought I’d give these a go. They were easy to throw together, although at first I was worried that there would be too much seasoning. But once the “fries” spent some time in the oven, I realized this clearly wasn’t the case. The seasoning made a crust, of sorts, (if I had to compare it to something, I’d say it resembled a better-spiced version of the coating on the curly fries popular at several major fast food restaurants – probably not the best comparison, but they were really tasty!) and the finished “fries” were crispy outside, perfectly seasoned, and sweet and creamy inside. These were perfect with or without ketchup. My only suggestion – make double or triple the recipe next time. I ate the entire thing by myself. (whoops)

I do fully intend to indulge in some of Brittany’s recipes for sweet treats soon. They all look so tempting. I did also “unofficially” try her vanilla-banana chai smoothie. Well, a version of it, anyway. I opted to use half the banana, make it extra thick (so less almond milk), and blend in a small cooked sweet potato. I then topped it with some grain-free granola (courtesy of Good Morning! Breakfasts without Gluten, Sugar, Eggs or Dairy), yogurt-style, and ate it with a spoon. (Sorry, no picture, it was 5 AM that it was made, and the granola wasn’t placed on top until I was at work this morning, eating my breakfast.) It was creamy and delicious, and I was so glad for the banana and chai smoothie inspiration!

Real Sustenance is definitely a real find in the gluten-free world. I can’t wait to see what Brittany dreams up next!

14 Comments

Filed under Baked goods, Budget-Friendly, Dairy-Free, Eggs, Gluten-Free, Side Dishes, Vegetarian

Daring Cooks: Eggs Benedict

Jenn from Jenn Cuisine and Jill (Jillouci) have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

While I’ve poached many an egg in my day (I even know how to do it in the microwave), I have actually never made eggs benedict, so I took this opportunity to try it out. It’s one of my favorite “classic” breakfast dishes, and I’ve neglected to make it on a weekend morning, simply because in my head, I felt that making hollandaise was “too fussy” and would take too long.

Boy, was I wrong. I made this for dinner last night (breakfast for dinner is something I really must do more often!) and it really didn’t take much time or effort at all! The hollandaise came together in a flash, and was creamy and delicious. I opted to use a Kinnikinnick hamburger bun instead of coming up with a gluten-free English muffin, and it worked just fine. I also substituted Earth Balance soy-free buttery spread for the butter, and it too was perfect. Now that I’ve realized how simple the basic, traditional eggs benedict recipe is to make, I have hopes to make a fancy, pimped out version again sometime soon. (Anyone have suggestions?)

Another great Daring Cooks challenge complete! Thanks to Jenn and Jill for this easy and delicious challenge!

Gluten-Free, Dairy-Free Eggs Benedict

For the hollandaise:

3 large egg yolks

1-2 t water

pinch sugar

10 T dairy-free butter

1/2 t kosher salt

2 t freshly squeezed lemon juice

pinch cayenne pepper

For the eggs benedict:

4 eggs

1 T vinegar

4 thin slices ham (or Canadian bacon)

4 gluten-free English muffins (or other gluten-free bread)

 Fill a medium saucepan halfway with water and bring to a simmer. Cut the chilled butter into small pieces and set aside. Whisk egg yolks and water in a mixing bowl large enough to sit on the saucepan without touching the water (or in top portion of a double boiler). Whisk for 1–2 minutes, until egg yolks lighten. Add the sugar and whisk 30 seconds more.

Place bowl on saucepan over simmering water and whisk steadily 3–5 minutes (it only took about 3 for me) until the yolks thicken to coat the back of a spoon. Remove from heat (but let the water continue to simmer) and whisk in the butter, 1 piece at a time. Move the bowl to the pan again as needed to melt the butter, making sure to whisk constantly.

Once all the butter is incorporated, remove from heat and whisk in the salt, lemon juice, and cayenne pepper. Keep the hollandaise warm while you poach your eggs.

Crack eggs individually into bowls. Fill a shallow pan with about 2 inches of water.  Add salt and a splash of vinegar (any kind will do). Bring to a simmer. Slip eggs directly into the very gently simmering water, making sure they’re separated. Cook for 3 minutes for a viscous but still runny yolk.

While waiting for the eggs, quickly fry the ham slices and toast your English muffin. Top each half of English muffin with a piece of ham. Remove the eggs with a slotted spoon, draining well, and place on top of the bacon. Top with hollandaise and garnish with chives or chopped sage, and enjoy!

5 Comments

Filed under breakfast, Dairy-Free, Eggs, Gluten-Free, Main Dishes

Gluten-Free Holiday: Holiday Breakfast and Brunch (Breakfast Tacos/Taquitos)

Can you believe we are in our 5th installment of Gluten-Free Holiday? Time flies, I tell you! This week we are celebrating over at Ginger Lemon Girl and sharing recipes for holiday breakfast and brunch. I can’t wait to check out what recipes have been shared. But even more exciting are the books that are up for grabs this week!

There will be 4 copies of Elana Amsterdam’s The Gluten-Free Almond Flour Cookbook and 3 Elana’s Pantry totes. I own this book, and love it – the recipes are simple, straightforward, and delicious!

2 copies of Cooking For Isaiah by Silvana Nardone - a book I have yet to get my hands on, but can’t wait to check out!

And 3 copies of Gluten-Free Diner by Diane Eblin of The W.H.O.L.E. Gang – another wonderful book I’m proud to own. She serves up delicious comfort foods in this book.

This week’s recipe links are of particular interest to me. Why? Well, our family doesn’t typically put much thought into holiday breakfasts. Christmas morning is a frenzy of emptying stockings from Santa, opening gifts, snapping photos of bed-head kids tearing apart wrapping paper, and bargaining with them on how many chocolates (from their stocking) they can eat for breakfast. (Usually it’s just 1 piece, and hey, it’s twice a year they get candy for breakfast!) If we’re not dashing off to someone else’s house to celebrate, then I might whip up a breakfast, but it’s not much different than any other weekend breakfast. The favorite among our kids is breakfast tacos (called taquitos around here – not sure why!), which is just a simple mix of scrambled eggs, bacon, sausage, and cheese. Most of the time, I can pry the kids away from their new gifts for 5 minutes to gobble some of these down. This year, however, I might actually plan ahead and start a new tradition – we’ll see!

Check out the recipe for breakfast tacos/taquitos here! To make them dairy-free, I simply omit the milk and use Daiya cheese, if I have some. Otherwise, I just omit the cheese – I don’t miss it anymore.

Head on over to Ginger Lemon Girl and check out some amazing recipes for your holiday breakfast/brunch!

2 Comments

Filed under breakfast, Eggs, Gluten-Free, Quick and Easy