November 20, 2012

Gluten Free Dressing

This recipe belongs to my Mom. It is by far my favorite "Dressing" Recipe! I'm going to mix it up Wednesday, let it sit over night and then bake it Thursday around noon so it is nice and hot for lunch at one! As you know, most Dressing recipes are passed down from Mother to Daughter in almost every family. There isn't really a "Recipe" per se, for most Dressing you eat on Thanksgiving or Christmas.

I love this recipe! Most of us agree that it is better made with gluten free cornbread than the regular!!! I hope you enjoy it!!!

Gluten Free Dressing

1 Package of Bob's Red Mill Gluten Free Cornbread, cooked & crumbled.
4 Stems of Celery, Chopped
1 Small-Medium Yellow Onion, Chopped
1t Sage
2-3t Poultry Seasoning
2-3 Cans of Chicken Broth
1 Egg (Add the egg last, you will need to taste your mixture to make sure you are happy with the flavors before you add in the egg.)
S&P To Taste

Mix together cornbread, celery, onion, sage, & poultry seasoning. Add in two cans of chicken broth and add the third if the mixture isn't "soupy". If needed, add in the fourth can of chicken broth. Taste to make sure you are happy with the flavor and then add S&P accordingly. Beat the egg well and then add it to the mixture.

Bake in a well greased pan on 375 for 45 minutes or until center is firm and the edges start to brown.

Pumpkin Pie

Pumpkin Pie

1 Gluten Free Pie Crust (Either store bought or homemade, not pre-cooked)
1 Can of Pure Pumpkin (15oz)
1 Can of Evaporated Milk (12oz)
3/4c + 2T Sugar
1 1/2t. Cinnamon
1 1/2t. Pumpkin Pie Spice
2 Eggs

In a mixing bowl, slightly whisk the 2 Eggs and add in the can of Pumpkin. In another bowl, combine together Sugar, Cinnamon, & Pumpkin Pie Spice. Slowly mix the Sugar mixture into the Egg & Pumpkin mixture. Combine well and then slowly add your can of milk.

Preheat your oven to 425. Pour into pie crust and bake on 425 for 15 minutes and then reduce the temperature to 350 and bake for 45-50 minutes until an inserted knife comes out clean.

Slice and serve with a little portion of whipped cream or cool whip on top!

November 8, 2012

Crustless Quiche

If you are anything like me, you enjoy an easy breakfast dish that you can litterally throw together the morning of, and toss in the oven. This crustless quiche is that recipe! It's so healty, full of veggies and protein and of course, bacon!!!! This is the recipe you can use to impress the family on Thanksgiving or Christmas morning!

I had a few friends over for brunch last week, and this is one of the things I made. I cooked the bacon and the mushrooms the night before and just threw it all together the next morning. The worst part about a quiche, it takes 45-60 minutes to cook!!!! I don't have that kind of patience!!!!!

Crustless Quiche

8 Eggs, Scrambled (I whipped mine for 2 minutes. Makes a HUGE difference!!)
2 On The Vine Tomatoes, Sliced
1 Small Package of Mushrooms, Cooked
8 Slices of Bacon, Cooked then Chopped (You could also use any pre-done bacon, about 1/8c)
1/8c. Chopped Onion, Cooked or Raw, I like to cook them with the Mushrooms. (Yellow or Sweet)
1t Sea Salt
1/2T Black Pepper
1/2t Garlic Powder
Cheese of your choice. (I used Fetta)

Preheat your oven to 350 Degrees and grease a glass pie plate VERY WELL. Scramble or Whip your eggs well. If you whip them, they will double in size and make your quiche light and fluffy!!! Combine your eggs, Mushrooms, Bacon, Onion, Garlic and S&P in a mixing bowl.

Take one of your sliced tomatoes and use the four or five slices it makes and lay on the bottom of your pie plate. Pour over the egg and veggie mixture and then add the other sliced tomato on top. Place on a cookie sheet that is covered in aluminum foil and place in the preheated oven for 45-60 minutes, or until the center of your quiche is firm to the touch.

Remove from the oven and sprinkle your desired amount of cheese, let stand for five minutes and then slice and serve.

This dish will serve 8. Serve with a loaf of banana bread and fruit skewers drizzled with chocolate for a nice brunch!!! ENJOY!!!

Tomato Soup

Have you ever looked at the Nutrition Information on a can of Tomato Soup? I have not looked at it in a long time, but I can not imagine the calories and sodium content. I am beyond sure that the sodium in a can of tomato soup probably comes close to maxing out your sodium limit for the day.

I have always wanted to create my own tomato soup recipe. Not only because it would be healthier, but because gluten free tomato soup is so expensive for so little. This recipe turned out to be very inexpensive and made enough to feed eight people.
The day I decided to make it, I was taking a meal to a friend who has had some complications with her pregnancy and had been on bedrest. I don't know why I always seem to create new recipes when people are either coming over or it's a meal I'm taking somewhere. That is so dangerous!!! You have to come up with a back up plan just incase it doesn't turn out! Well, lucky me, this one turned out and we all LOVED it! This one is made from SCRATCH!!!! Not scratch as in canned tomatoes, but scratch as in fresh tomatoes from the produce section. I hope you take the time to make this and enjoy it as much as we did!! 

Tomato Soup

1 1/2lb. Roma Tomatoes (Chopped)
1lb. Slicing Tomatoes (Chopped)
2, 10oz. Containers of Grape Tomatoes -or- Cherry Tomatoes (Halved)
1 Large Sweet Onion (Chopped)
1 Medium-Large Green -or- Red Bell Pepper, I already had green (Chopped)
1/4c Olive Oil
1/2T Sea Salt
1/2T Black Pepper

Place all the veggies in a 9x13 pan, drizzle with olive oil and stir. Add S&P and stir again. Place in a 400 Degree oven for 30 minutes. After 15 minutes, remove from oven, stir, and place back for remaining 30 minutes.

After your veggies have roasted, place them in a large stock pot and add the following ingredients.

1 Box of Vegetable Broth
1/2T Garlic Powder
1T Italian Seasoning
1/2T Sea Salt
1/2T Pepper

Combine all ingredients well and let come to a boil for thirty minutes. After thirty minutes, place your soup in a blender, or use an immersion blender to make your soup nice and smooth. I left a few chunks of tomato so that the soup would be noticably homemeade.

Return your soup to the pot and let simmer for at least another thirty minutes.

Add a 1/2 cup of heavy cream, combine well, and serve.

We topped our soup with sliced green onions (green end only) and ate Grilled Ham and Cheese sandwiches on the side, well, in our soup!!! ENJOY!!!