I know this might sound very bizarre but ever since living in France and becoming GF/DF I have wanted to find a recipe for a quiche that I could make. I found a recipe from: Food Loves Writing.com Her recipe has some unusual twists to it but they all work together. With the one I revamped, I made it more for breakfast or dinner.
Ingredients:
1 Eggplant
2-3 Tomatoes
1/2 Cup of Feta
Basil
Olive Oil
2 Tsp Salt
I recently went to trader joe’s and saw this crate of nectarines. I knew that I wouldn’t be able to finish them all so I was searching for other methods to bake with them. I found a great recipe by Martha Steward and made it gluten free.
Ingredients:
FOR THE FRUIT FILLING
1 cup (2 sticks) unsalted butter room temperature
3 tablespoons agave
2 cups light-brown sugar packed
1/2 teaspoon vanilla extract
1/2 teaspoon coarse salt
Also a recipe from the shower, though I’ve made these a couple of times. They were inspired by my friends wedding appetizers in Chicago. First off we love plantains and when we saw these going around as appetizers at the wedding we basically stalked the waiter! 🙂 they are seriously delicious! Try them and let me know your thoughts:
Ingredients for the Salsa:
3 Diced Tomatoes
1/2 Diced Red onion
1/2 Cup Chopped Cilantro
Juie of 1 Lime
1 Diced Jalapeño Pepper
Salt & pepper to taste
Here is another recipe from the shower I threw for my now sister in law (Congratulations Mrs. & Mrs. Nelson)! These cupcakes aren’t the prettiest but they do taste delicious and they are gluten free and dairy free! Check out the final display at the end of this post!
Serving Size: 12
Chocolate Cupcake Ingredients: (Gluten Free)
6 oz semisweet chocolate, chopped
6 Tbsp (3/4 stick) unsalted butter, cut into pieces
1/4 teaspoon espresso
3 large eggs, separated
6 tablespoons sugar
1/4 tsp salt
1 tsp vanilla
Vanilla Butter-cream Ingredients: (Dairy Free)
1½ sticks unsalted butter, at room temperature
1 ½ cups confectioners’ sugar, sifted
Pinch of salt
½ tbsp heavy cream
½ tbsp vanilla extract
Now who doesn’t love guacamole! I will say my husband and I may love it a little too much we probably eat once or twice a week! So we figured we’d share with you one of our favorite snacks!
Ingredients:
2 Avocados
1/2 Diced Red Pepper
1 Diced Jalapeno Pepper
1 Diced Tomatoes
1/4 Onions (My husband hates onions so I don’t get to add this often 😦 )
1/4 Cup Cilantro
Juice of 1 Lime
Garlic Salt to taste
Pepper to taste
Directions:
Cut the avocado in half and scoop out the inside and place it into a bowl. I normally mash it up with a fork and mix it until creamy then slowly add ingredients to taste and mix everything together. Then serve with tortilla chips and enjoy!
These are seriously awesome. If you are looking for a simple, delicious appetizer these are just amazing! They are gluten free and dairy free! Try them and let me know your thoughts!
Here is another recipe that I made for the shower! Needless to say there were none leftover, they were just that good. I did not realize though until I made these that pretty much ever meatball has bread in it. So it was awesome to make a gluten free and dairy free meatball! 🙂
Serving Size: 4 dozen small meat balls
Meatball Ingredients:
2 Pounds of Ground Beef
1 1/2 Cups Soft Bread Crumbs (I made these from Rudi’s Bread)
1/2 Cup of Water
1/4 Cup Finely Cut Onion
2 Eggs
1 1/12 Teaspoons Salt
Barbecue Sauce Ingredients:
2 Cup Catchup
8 Tablespoons Light Molasses
8 Tablespoons Butter
4 Tablespoon Vinegar
8 Tablespoons Water
Directions:
First make the bread crumbs. The night before I let 4 pieces of bread sit out over night in order to dry them out. Then the next day I put them in my blender and pureed them into bread crumbs. Then heat the oven to 375 degrees. Then I combined all the ingredients above together, eventually using my hand to stir. Then shape it into 4 dozen small meatballs and place them on a baking sheet (I cover it in foil to make cleanup easier). Brown them in the oven for 25 to 30 minutes.
While the Meatballs are in the oven I began to make the sauce. I started by melting the butter in a large sauce pot. Then I combined all the rest of the ingredients in the sauce pot. Then simmer uncovered on the stove for 15 minutes. Once meatballs are done add them to the sauce and coat. I place mine on low in a crock-pot after this for service.
I made this for the shower too and everyone thought it was delicious. The ingredients sound a little weird but its good I promise!
While in the Dominican, Aimie and I were talking about about the possibility of making homemade tortillas She told me about this type of flour that was the best for them and that of course it was gluten free. When I found the flour at the grocery store, I saw that there was a recipe for Gorditas and I thought it would be fun to try it! From the package it only has 3 ingredients: flour, water, and salt.
Serves: 3-4 people
Gorditas Ingredients:
2 Cups MASECA® Corn flour
½ Tsp Salt
2 Cups Water
Filling Ingredients:
1/2 pound of ground beef
1/2 onion chopped
1/2 red pepper chopped
Simply Organic® Southwest Taco Mix
Optional: shredded cheese
Directions:
– Start by cooking the filling for the gorditas. Brown the ground beef in a skillet on medium heat. Drain the grease and cook the peppers and onions with the beef. Add the Taco Mix and let it absorb according to the directions on the package. If you want to add the cheese, wait until you prep the Gorditas.
– For the Gorditas, flow the steps on the package: “Mix the MASECA® with the salt and water until you have a soft and uniform dough. Make small balls with your hand and flatten them a little.” Tip: If your dough is too sticky then add some more MASECA® flour to it. Hense, if it is too dry then add a little more water. I made the balls in between the size of a tennis ball and a golf ball. When you flatten them you want to make sure they are not too flat. They should be about a 1/4 of inch thick.
– When the Gorditas are flat and then they ready to be grilled. Place a frying pan on the stove on medium heat. You will be toasting the gorditas on both sides for 4 minutes (4 minutes on one side and then an additional 4 on the other). After they are toasted, they are ready to be stuffed. Take a knife and slice it like you would a bagel. You will be making an opening and not cutting it all the way through the whole Gordita. Once you get the Gordita sliced, then take your filling and stuff it. It took me a few tries to make them right but they taste great no matter how they turn out.
Gluten Free(DOM) 