Gluten-Free Breakfast Ideas

You always hear that breakfast is the most important meal of the day. It also happens to be my favorite, but there never seems to be enough time! That is why I am a firm believer that breakfast is great anytime of day. When I have time, whether its morning afternoon or evening, I’ll make breakfast! Sometimes I’ll eat dinner for breakfast or breakfast for lunch, there are no rules 😉

My family’s breakfast preferences are on the sweet side, so I impose my savory tendencies on them as much as they allow. I’m not really a sweet person. I don’t really like waffles, unless there is fried chicken involved or pancakes unless they are wrapped around sausage. Breakfast Pizza and Gluten-Free Buttermilk Biscuits are two favorites in our house. A frittata is an easy way to get breakfast on the table fast and so versatile.

Frittata

Ingredients

8 eggs

½ cup of milk

½ teaspoon of salt

1/8 teaspoon pepper

1 ½ cups of your choice of vegetable (peppers or asparagus or potatoes or mixture)

¼ cup of your choice of sausage or bacon (optional)

½ cup of your choice of cheese (shredded cheddar or feta)

Directions

Preheat oven to 375. Whisk together eggs, milk, salt and pepper.  If vegetables and meat are not cooked, saute in oven proof skillet. Then pour egg mixture into pan and place in the oven for 20 – 25 minutes, until center is set and it no longer jiggles. If vegetables and meat are already cooked, just mix in with egg mixture before pouring into the pan.

I do sometimes give in to their many, many requests for sweet breakfasts. For pancakes, we usually use the Gluten-free Bisquick mix, but occasionally will make them from scratch using Cup4Cup GF flour or a variation like these Gingerbread Pancakes. These blueberry muffins make for a great breakfast on the go.

During the week however, we keep it simple and quick. My husband and kids mainly have cereal, yogurt or fruit and toast with Nutella. Even my kids who do not have celiac disease love Goodbye Gluten‘s gluten-free bread, which I can usually get at Wegman’s. When toasted, I even like it. I usually choose to top my toast with avocado or cream cheese and tomato or have a sunny side up egg. What are your favorite gluten-free breakfasts? I would especially love to hear your favorite smoothie recipes!

Please follow and like us:

Gluten-Free Blueberry Muffins

When my son was first diagnosed with celiac disease, I thought that meant saying goodbye to all my cookbooks. I definitely have learned that is not the case! So many recipes in my favorite cookbooks (like Mastering the Art of French Cooking) are naturally gluten free or can be adapted. The tricky adaptations come when I want to bake something and can clearly remember what the full gluten version tastes like.

Making these blueberry muffins from the First Edition of McCall’s Cookbook (1963) has been challenging, but I finally got it right! We have been housebound this school vacation week due to one kid with pneumonia, who is luckily on the mend, so the kids wanted to bake. In between marathon games of Monopoly, playing Angry Birds Star Wars on the Ipad and watching many, many movies, this recipe finally came together!

Gluten-Free Blueberry Muffins (adapted from McCalls, First Edition 1963)

Ingredients

1 ¾ cups sifted gluten-free Cup4Cup flour

¼ cup sugar

3 teaspoons of baking powder

½ teaspoon salt

½ teaspoon cinnamon

1/8 teaspoon fresh ground nutmeg

1 1/3 cup of milk

6 Tablespoons of melted butter

3 eggs, beaten

8 to 10 ounces fresh blueberries, rinsed and dried

Cinnamon sugar, optional for topping (1/4 cup of sugar and 1 teaspoon cinnamon)

Directions

Preheat oven to 400 degrees and either grease muffin tin or line with paper liners. Sift flour, sugar, baking powder and salt into a large bowl. Add cinnamon and grate in nutmeg. In another bowl combine milk, melted butter and eggs. Add wet mixture to dry and mix using a fork, just until all dry ingredients are combined. Fold in blueberries. Using a 1/4 cup measuring cup, scoop a little less than 1/4 cup of batter into each muffin cup, around 3/4 full. Sprinkle about 1/8 of a teaspoon of cinnamon sugar over each muffin, if you like. Bake at 400 degrees for about 20 minutes.

These muffins are not very sweet, so the cinnamon sugar on top helps give a little more sweetness to each bite. This usually makes 14 to 15 muffins each time. We made these yesterday and are already down to 5 this morning 🙂 I’ve only had one. These are great to throw in with school lunches or bring as a snack on a road trip.

If you want to try one of my other baking adapations, try these amazing Buttermilk Biscuits! You would never even know that they are gluten free.

I have started quite a cookbook collection, which I keep adding to whenever I go into a consignment shop or get a gift card to Amazon. I love cookbooks. I could sit and read cookbooks all day. What are your favorites?

Please follow and like us:

Meatloaf Two Ways

Meatloaf is really comfort food at its best. What is better than meatloaf? Meatloaf meatballs! This recipes tells you how to make both from the same mixture. I’m a big fan of making more than I need since it is doing the same work for double recipe. That means I can put something in the freezer to easily pull out one night when I need a quick meal.

Meatloaf (Bulk recipe)

Ingredients

2 pounds of ground beef (top round or sirloin)

1 pound of pork sausage (Wegmans sells 1 pound tubes that are labeled gluten free)

½ cup of gluten free bread crumbs

1 clove of garlic, minced

½ of a red onion, grated

1 teaspoon oregano

1 teaspoon coriander

1 teaspoon salt

1/8 teaspoon ground pepper

½ cup of milk

2 eggs

½ cup of ketchup

1/8 cup of balsamic vinegar

3 Tablespoons of honey

Directions

Preheat oven to 400 degrees. Mix together all the ingredients up to and including the eggs.  Make a small patty and cook it, so you can taste for seasoning. Repeat with more seasoning if needed.

For Meatloaf:  Once seasoned to your liking, split the meat mixture in half. Form two loaves of meatloaf. Place them on a metal cooling rack over a baking sheet. Make the sauce by mixing the ketchup, balsamic vinegar and honey together in a small bowl. Pour a couple of tablespoons of sauce over each loaf, then brush to cover. Cook in oven for 50 to 70 minutes or until the meat thermometer reads 160 degrees (FDA Safe Minimum Cooking Temperatures). Take out of the oven and brush again with sauce. Serve with mashed potatoes and asparagus or polenta and green beans.

For Meatballs: Once seasoned to your liking, make one and a half to two inches in diameter meatballs. Heat a large skillet with about a tablespoon of olive oil in it.  Sear each meatball and place on a metal cooling rack over a baking sheet. Cook in oven for about 20 minutes. Check your largest meatball close to the center and make sure it is cooked through.  Serve with the sauce for dipping. Tip: you can keep the meatballs warm by placing them in a slow cooker on warm or low with a little beef stock (enough to cover bottom of pot, not meatballs).

You can make either of these methods to feed a crowd or make one of each and freeze half. I know, I know, some of you don’t like making such big batches 😉 Make a 1/2 batch and let me know how it turns out!

For my family, it works for me to cook in large batches when I have time, so for those many times that I cannot cook, we have something delicious and homemade to pull out of the freezer.

As a family with a child who has celiac disease, our take-out options are limited and often more expensive, so having easy meals in the freezer are a life saver for our busy lifestyle. It helps that we have a large deep freezer in the garage. What are your go to bulk meals?

 

Please follow and like us:

Holiday Side Dish Ideas

Side dishes are often my favorite part of the meal. They enhance the main course. They can be warm and comforting or light and refreshing. They can be vegetarian, vegan and gluten free or full of butter, bacon and cheese, still gluten free 🙂 Side dishes give you an opportunity to use seasonal vegetables to make your meal amazing, butternut squash in the fall or asparagus in the spring.

Last winter we moved into a new house and were very excited for spring to see what was going to grow. We were not expecting asparagus, but one day the kids were playing out back and discovered stalks of asparagus growing out of the ground! We learned that asparagus is difficult to grow. It takes years to establish a patch of asparagus. We are very lucky that the previous owner had a green thumb! Here is a simple roasted asparagus recipe that would be a great addition to your holiday table.

Roasted Asparagus

Ingredients

About 1 pound of fresh asparagus, trimmed

1 Tablespoon of olive oil

¾ of a teaspoon salt

1/8 of a teaspoon ground black pepper

Directions

Preheat oven to 400 degrees. Toss all the ingredients together on a sheet pan. Spread asparagus out and roast for about 10 minutes. Take the pan out of the oven and transfer asparagus to a serving platter.

This is such a great, simple recipe that you can prep in the morning and put in the oven just before serving. Similarly you can do this with Green Beans.

I’m going to serve this asparagus dish at Easter with a version of my Twice Baked Potatoes. If you are looking for a decadent side dish try this Sweet Potato Gratin or easy Polenta. However, if you have time, try making Potato Gnocchi or Quinoa Risotto to wow your guests.

You can make your holiday meals as simple or involved as you like. I have learned over the years, for me, I try to keep it simple on the holidays, make things I can prep ahead of time that don’t involve a lot of hands on work the day of. For example, if I am serving mashed potatoes, I make it in the morning or day before and then put into the crock pot to keep warm or reheat.  For us it is easier to make everything rather than worry about cross-contamination if someone brings something with gluten in it. How do you handle the holidays with food allergies or Celiac disease?

 

Please follow and like us:

Basic Chocolate Bark Recipe

Chocolate Bark is a great recipe to have in your arsenal. It is always a hit, so versatile and incredibly easy to make! You can make it for Christmas, Easter, Valentines Day, 4th of July or on a rainy Saturday. It only takes about 30 minutes (5 to 10 minutes of actual work).

Here is the basic recipe:

Basic Chocolate Bark Recipe

Ingredients

1 – 16 ounce bag of chocolate chips (white, dark or milk chocolate)

Toppings, optional

Directions

Prep a cookie sheet with a piece of parchment or wax paper the same size as the pan. Spray with cooking spray. Prep your ingredients. Pour all the chocolate chips into a glass bowl. Microwave in 30 second intervals, mixing the chips each time in between. It should take about 3 rounds, around 90 seconds total.  Pour the melted chocolate onto the prepared sheet and spread out to about 1/8 inch thick.

After pouring then add your favorite toppings and lightly press in. Place in freezer for about 20 minutes. Break into pieces. Keep refrigerated.

Topping ideas:

Baklava Bark – Add 1/3 cup crushed nuts (pistachios, walnuts or almonds), zest of one lemon and honey drizzled on top.

Holiday Bark – Add 2 crushed candy canes.

Cookies and Cream- Add about 4-6 crushed GF oreos (I like GF Trader Joe’s Os or Glutino cookies)

Trail Mix Bark – Add 1/4 cup of partially crushed pretzels (I like synder’s GF or Glutino) and 1/4 cup of craisins

Smores Bark – add about 1/4 cup of crushed graham crackers (I like Schar’s GF graham crackers) and about 1/ 4 cup of mini marshmallows. If you like, use a culinary torch to lightly toast the marshmallows.

The options are limitless. Bark is a great idea to make alongside your holiday dessert or put them in clear gift bags and give as a parting gift.

If you need some more dessert ideas try my Raspberry Lemon Thyme Tiramisu or Boston Cream Pie Cake or GF Crispy Treats or Chocolate Pudding Pie or if you are feeling adventurous try my Baked Alaska.

Please follow and like us:

Balsamic Honey Mustard Sauce

Sauces are a great way to transform your leftovers. If you are grilling, grill extra chicken or veggies and then use different sauces to make completely different meals from the same base ingredients.

Last week I shared my favorite Apricot barbecue sauce. This week I’m sharing a super simple sauce that would be great on your Easter ham. This sauce also works well with chicken, steak, carrots, asparagus and more!

Balsamic Honey Mustard Sauce

Ingredients

2 Tablespoons of honey

3 teaspoons of balsamic vinegar

1 ½ teaspoons of spicy brown mustard

Directions

Mix all the ingredients together and microwave for 20 seconds or heat on stove, medium low, just until warmed through.

I made this sauce earlier this week to top grilled pork chops. It was amazing! Served with some polenta and rosemary corn.

Try this sauce with your spring grilled meats and vegetables or on your Easter ham or disguise your Easter ham leftovers 🙂 Let me know how it turns out!  I’m working on some dessert recipes for the upcoming holidays. Any requests?

 

Please follow and like us:

Cornish Game Hens

Check another meal off my bucket list for 2017! Cornish game hen are a way to wow guests and a great alternative to ham for Easter Dinner or beef for Christmas.

I made them on a snowy April Fools Day. We took advantage of a nasty day outside, in between sports seasons, to stay warm inside, start a home improvement project, play board games and make some comfort food.

Cornish Game Hen

Ingredients

5 Cornish game hen, keep the gizzards and neck

2 Tablespoons olive oil

2 teaspoons of salt

¼ teaspoon ground black pepper

1 teaspoon ground thyme

1 lemon, zested and cut into 6 pieces

1 large white onion, cut into 12 pieces

5 cloves of garlic, roughly chopped

10 stems of fresh thyme

Directions

Preheat oven to 350 degrees. Coat a large roasting pan with cooking spray. Dry the hens. Stuff each with a piece of onion, piece of garlic, piece of lemon and a stem of thyme Mix the lemon zest with the salt, pepper and ground thyme in a small bowl. Rub each hen with olive oil and sprinkle with  the lemon zest, salt, pepper and ground thyme mixture. Place into roasting pan and surround with the gizzards, rest of the onions, garlic and thyme stems. Roast in oven for about 1 hour and 10 to 20 minutes. Check internal temperature. When cooked through and juices run clear, place hens on a cutting board under a foil tent to rest for about 10 minutes.

You can make a great pan sauce with the drippings. Place the roasting pan on the stove over medium heat (2 burners if a large pan) and simmer for about 5 minutes. Remove the gizzards, onions, garlic and thyme stems. Add the juice of about 1/2 a lemon, a tablespoon of brown sugar and 1/8 teaspoon of pepper and stir. Whisk in 1 to 2 Tablespoons of cornstarch. Allow to simmer for another 5 minutes, whisking to get clumps out. Add 1 tablespoon of butter and remove from heat. It is ready to serve!

Each person got half of a bird and I still have enough to make a pasta dish with the leftovers for dinner tonight. I served served the hens with wild rice from Wegmans and frozen peas.

What are you making for Easter dinner? I am thinking ham, salmon, a potato dish and maybe asparagus. What sides are tradition in your family? Try something new like my Sweet Potato Gratin or polenta with Balsamic green beans.

Please follow and like us:

Spring Grilling Time! My favorite barbecue sauce recipe

I am going to ignore the fact that there is snow in the forecast for this weekend and instead focus on the tulips starting to sprout in my front yard.

Some brave the snow and cold to grill year round. I applaud your dedication. I rarely grill in the winter, which is why I am so excited to start grilling again! Sauces can help transform your simple grilled chicken into a sweet and savory delight. Gluten can hide in places like store bought barbecue sauce, so its great to have a recipe on hand when you need it. Make sure the ingredients you use are gluten-free as well.

Apricot Barbecue Sauce

Ingredients

1 ½ cups ketchup

2 Tablespoons spicy brown mustard

2 teaspoons Worcestershire sauce

1/3 cup apple cider vinegar

2 Tablespoons gluten free soy sauce

1 teaspoon minced ginger

1 clove of garlic, minced

2 teaspoons of onion power

4 teaspoons of chili powder

¼ cup of apricot jam

3 tablespoons brown sugar

¼ teaspoon ground black pepper

Directions

Mix all ingredients together. Let sit in the fridge for at least 1 hour, up to overnight to allow the flavors to develop.

Serve with your favorite chicken wings, ribs, meatballs, grilled meat or even as a dip for gluten-free chicken tenders. What is your favorite sauce for grilled meat?

Please follow and like us:

Breakfast Pizza

Breakfast and brunch are two of my favorite meals. I love savory breakfast foods. We have breakfast for dinner at least once a week and this breakfast pizza recipe has become a fast favorite. My father gave me the idea for the hash brown crust over the holidays and I have been making it regularly for my family.

Breakfast pizza

Ingredients

3 russet potatoes, shredded

1 large white onion, shredded

2 cloves of garlic, minced

1/3 cup of corn starch

1 ½ teaspoon of salt

1/8 teaspoon of pepper

1 egg

2 Tablespoons olive oil

6 eggs

Optional toppings: crumbled cooked bacon or sausage, diced avocado, diced tomatoes, sliced green onions, hot sauce, feta or cheddar cheese

Directions

Preheat oven to 375 degrees. Drain potatoes and onions after shredding (wrap in kitchen towel and squeeze over sink). Place potatoes and onions in large bowl and add garlic, corn starch, salt and pepper and 1 egg. Combine. Heat the olive oil in a 10 inch oven proof skillet over medium high heat. Press potato mixture into pan. Press down with a spatula (you should hear a sizzle). Cook for about 4 to 6 minutes, pressing down on the potatoes occasionally. The tricky part is flipping the pan sized hash brown. Take a deep breath and place a larger pan cover (without a lip) over the pan and flip the pan upside down, leaving the hash brown on teh cover. Place pan back on the heat, add more olive oil if needed and then slide the hash brown onto the pan so that the other side can cook. Cook for another 4 to 6 minutes, pressing down on the hash brown occasionally. Remove from heat and crack 6 eggs in a circle on the hash brown. Place in oven and bake for 8 to 10 minutes for runny yokes, longer if you want well done yolks. Take out and sprinkle with your choice of toppings. Serve immediately. It is also good cold for lunch the next day!

I have found that a cast iron skillet is too heavy for me to flip the hash brown crust, but if you have a large spatula or two that can flip the crust without having to flip the pan, the cast iron works great.

Breakfast for dinner can be cereal and fruit or something like this breakfast pizza if you find yourself with a little more time. It can be savory or sweet. Breakfast can be what you want it to be. I often just eat leftovers from the night before. My family thinks I’m crazy, but it tastes good to me! What is your favorite breakfast food?

Please follow and like us:

Spinach and Artichoke Mac-n-Cheese

The calendar may say it is spring, but walking outside into 16 degree temperatures this morning, it definitely did not feel like spring! While the weather is still chilly, warm up inside with a new spin on mac-n-cheese. This recipe combines my favorite spinach and artichoke dip with gluten-free pasta. The first time I ever made it I simply used the leftover dip from a party and mixed it with the cooked pasta. Great way to use up leftovers, however making it from scratch as a pasta dish is even better!

Spinach and Artichoke Mac-n-Cheese

Ingredients

1-12 to 16 ounce package of your favorite GF pasta

1/3 cup of butter

¼ cup of Cup4Cup gluten free flour

2 cups of 2% milk (you can use whole milk)

3 ounces of cream cheese

1 Tablespoon brown spicy mustard

1 teaspoon of salt

1/8 teaspoon pepper

Juice of ½ a lemon

1 teaspoon of Worcestershire sauce

4 to 6 ounces of frozen spinach, thawed and drained

1-10 ounce jar of artichokes, drained and chopped

8 ounces of cheddar, shredded (the Alpine Cheddar from Cabot works really well)

Directions

Prepare pasta according to directions on the box. In a large shallow pan, melt butter and whisk in the flour. Cook for a few minutes and then add the milk. Whisk together until all the lumps are out.  Stir in cream cheese, lemon juice, mustard, salt, pepper, lemon juice and Worcestershire sauce. Add spinach and artichokes. Combine and heat through, then add cheddar. Mix to melt the cheese and take off heat. Add drained pasta and serve.

Spring warmth and fresh recipes will come soon enough! For today, I will sit on the couch under a warm fleece blanket and watch movies with my daughter (home sick with strep) and dream of spring. What are you most looking forward to in the spring?

Please follow and like us: