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Monday, 27 March 2017

Gorgeous Savory Quiche (Tart)

A very thin quiche, made in a tart pan, can result in some gorgeous creations.  The vegetables really get a chance to shine here, especially curls of zucchini and bright red grape tomatoes.  Sauteed leeks, kale, spinach and garlic are highlighted in clusters throughout. And, the entire quiche has little flecks of fresh chives scattered throughout, adding a delicious flavor to every bite.  This quiche was enjoyed by all - ages 3 to 85 today.  I made a more traditional quiche with a bit of cheese in it as well as this one (the crust recipe makes 2 pie crusts, so it seemed appropriate), which tasted wonderful, but I find the bubbling cheese tends to hide some of the artfully arranged vegetables.  In this case, this lovely savory tart is the perfect blend of beauty and deliciousness. A perfect recipe for all the spring vegetables! Enjoy!
GF Gorgeous Savory Tart
A gluten-free savory vegetable tart (quiche), ready to eat! 

Gorgeous Savory Quiche

Line a 10" - 11" tart pan with 1/2 recipe of Kristin's buttermilk pie pastry crust.  You can roll it out as directed, or sprinkle and then press into pan with a piece of plastic wrap over your hand to avoid sticking.

Preheat oven to 425 F.

Saute the following over medium heat until leeks are softening, ~5 minutes:
1-2 Tbsp olive oil
1 leek, bottom half only - sliced & rinsed
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
dash dried parsley

Add and cook until greens are wilted, but not soggy:
1/2 - 1 cup diced baby spinach
1/2 - 1 cup diced kale (mild tasting kale is preferred)
2-3 cloves garlic, minced
salt & pepper, to taste

Remove from heat and set aside to cool slightly.

Prepare the following:
1/2 - 1 small zucchini, thinly sliced the long way (for curls within the quiche)
~7 grape tomatoes, sliced in half
1/4 cup chives, sliced into 1/2" pieces
~1/2 cup sliced turkey, diced or ripped into bite-sized pieces (ham works, too)

In a bowl, whisk together:
~6-7 eggs (you may find you need more/less depending on how large your tart pan is)
1/4 cup milk (lactose-free works well)
chives, from above
salt & pepper

On your crust, spread the following in this order:
1. turkey, spread fairly evenly throughout
2. zucchini slices, use 3-4 to make several curls throughout the crust
3. sauteed leek mixture, spread in small spoonfuls throughout (this can help support the zucchini curls, if needed.
4. tomato slices, facing upright, place in groups of 2 or 3 on top of turkey or vegetables to stabilize them.
5. Carefully pour egg mixture throughout the quiche/tart.  If you feel like you might not have enough egg mixture, add in a few more eggs and then pour remaining egg mixture on top - this way you definitely have chives blended into your eggs throughout.

Bake at 425 F for 15 minutes.  Lower the oven temperature to 350 F and cook for an additional 15-20 minutes, until eggs are nicely set and crust is a nice golden brown.  Let rest 10 minutes before serving.

Wonderful served warm with fresh fruit on the side.  Enjoy!!!
GF Gorgeous Savory Tart
It sliced perfectly, retaining the beauty of the vegetables when being served. Yum! 

Thursday, 16 March 2017

Gluten Free Recipes Perfect for St Patrick's Day Fun!

There's something fun about turning food "green" on St. Patrick's Day.  The kids love it. The adults get a good chuckle.  Everyone loves things like homemade fruit & spinach green smoothies and naturally green foods (cucumbers, celery, green peppers, etc.), but there's something fun about turning a meal "green" that makes little kids so happy.   Here's a list of some of the recipes we've enjoyed turning "green" for St. Patrick's Day.  And, some that are just naturally green in color.  Happy cooking!
Green crepes - a surprise from a tricky leprechaun. 
Crepes filled with spinach, ham & cheese. Yum! 

St. Patrick's Day Recipes:

Sweets:
Zucchini Muffins
Crepes (these are great with savory fillings, too!)
Pancakes
Waffles
Blueberry Muffins
Frosted Sugar Cookies
Chocolate & Vanilla Parfaits
Lemon Muffins
Key Lime Cookies
Marshmallow Creme Popcorn Balls

Savories:
Zucchini Fritters
Buckwheat Waffles
Bagels
Chicken Saag
Shallot, Kale & Bacon Quiche
Leek & Zucchini Quiche
Spinach & Basil Pesto
Broccoli Cheddar Soup
Navajo Tacos

Monday, 13 March 2017

Delicious Gluten Free Oatmeal Whoopie Pies

These gluten free whoopie pies are so fun and delicious!  Easy to whip together, and loved by young and old around here.  They even seem like the sort of dessert a leprechaun could play a trick on and turn the filling green for St. Patrick's Day!   You can make these with puffy cookies, or flatten for a more "Little Debbie's" oatmeal pie sort of taste.  I love that these last well, too, so you can easily make them up to a couple days in advance of serving them and they'll still be delicious!  Enjoy!
gluten free Oatmeal Whoopie Pies
Gluten Free Oatmeal Whoopie Pies, ready to be enjoyed by all! 

Delicious Oatmeal Whoopie Pies
Makes ~30 sandwiched cookies, with a 1 Tbsp size scoop

Preheat oven to 350 F.  Line cookie sheets with parchment paper or silicon liner.

In a large bowl, whisk together (it's important to mix dry ingredients separately before mixing with wet ingredients in gluten-free cooking to avoid clumping):
1 cup oats (make sure they're gluten-free if Celiac or senstive)
1 1/4 cup Kristin's Gluten Free Flour Mix
1/2 tsp baking soda
1 tsp cinnamon
1 tsp salt

Cream in a mixer:
1/4 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar

Add and mix in thoroughly:
2 XL eggs (or 3 smaller ones - I found the recipe does better with just a bit more egg than 2 large eggs provide)
1 tsp vanilla bean paste OR vanilla extract

Add dry ingredients to wet ingredients and mix thoroughly.

Scoop 1 Tbsp scoops of batter onto parchment paper.  You can flatten these slightly before baking if you want flatter cookies.
gluten free Oatmeal Whoopie Pies  gluten free Oatmeal Whoopie Pies
Leave rounded or flatten slightly depending on how large/small/puffy/flat you want your whoopie pies! (Or make a variety, like I tend to do!) 

Bake cookies at 350 F for 8-10 minutes, more/less depending on how soft you want them.
gluten free Oatmeal Whoopie Pies

Cool on a cooling rack.  Sandwich cookies together with my favorite marshmallow frosting to make whoopie pie sandwiches!

You can serve on the day you make them, or store in a Tupperware in the refrigerator for a day or two before serving. (I've stored them on the counter for a couple days, and that worked, too! Wonderfully versatile!)  I've also made the cookies in advanced, frozen them (without filling) and then filled on the day I needed to serve them, too.  Worked perfectly! Enjoy!
gluten free Oatmeal Whoopie Pies
Yummy filled GF oatmeal whoopie pies, ready to eat! 


Friday, 3 March 2017

Delicious GF Cream-filled Cupcakes w/ Ganache topping

These gluten-free cream-filled cupcakes are delicious.  You can make your own homemade cupcakes or use any recipe or GF box mix you enjoy and make them your own with the easy filling and chocolate glaze topping.  They are reminiscent of the little Hostess cupcakes with a cream filling and chocolate topping. These yummy cupcakes are ready for some St. Patrick's Day fun! Enjoy!
Festive green cupcakes made St. Patrick's Day! 

Delicious Cream-filled, Ganache-topped cupcakes!
The following will fill and top ~15-18 cupcakes

You can use the filling and topping on either GF vanilla cupcakes or GF chocolate cupcakes, or use the cupcake recipe/mix of your choice.  Make cupcakes and allow to cool completely.  The following amounts will fill and top about 15- 18 cupcakes.  You can easily double the recipe to make more!

Beat together the following to use as cream filling.  Refrigerate until ready to use:
2 Tbsp butter, softened
1/2 cup powdered sugar
1/2 tsp vanilla extract
1 1/2 Tbsp heavy cream
1/2 cup marshmallow creme

Make cupcakes ready for cream filling by doing the following: cut small cones out of the tops of each cupcake.  Slice off the extra cake so you just have the top of the cupcake left.  Fill the cupcake with cream filling and replace the top slice.  Repeat with all cupcakes.
Green cupcakes for St. Patrick's day - with insides cut out and filled with the cream filling.
So delicious in chocolate cupcakes - reminiscent of the Hostess cupcake filling.
After filling cupcakes with cream filling, the tops can be placed back on top, making them ready for the chocolate glaze frosting to be added. 

Prepare the ganache topping as follows:
Bring to a boil in a small frying pan:
1/4 cup heavy cream
2 Tbsp butter
1 tsp vanilla extract

Remove from heat.  Then add and mix until smooth:
5 oz high quality semi-sweet chocolate

While ganache is still warm, spoon and spread on top of each cupcake.  Sprinkle tops of cupcakes with decorations, if desired.  They will harden into the ganache as it cools.
Cupcakes ready to eat! 

Best served at room temperature, but store in refrigerator until ready to serve.  Enjoy!!!