Quinoa Egg Salad

Dear Reader,
I am entering Quinoa Egg Salad in The Gluten Free Homemaker's  Monthly Challenge for June. Wish me luck on getting picked to have this recipe displayed on Linda's fabulous blog.

Recipe Tip: I made enough for one serving, but this recipe can easily be doubled even tripled.

1/2 cup cooked  and cooled quinoa

1 hard boiled egg, chopped

1 Tbsp mayonnaise

1 tsp mustard

salt and pepper to taste

Combine all ingredients in a bowl and stir to desired consistency. Salt and pepper to taste, enjoy!
 Reprinted from original post dated 5/24/10.

Peanut Butter Banana Smoothie

From the editors of Good Housekeeping, Redbook and Country Living, a magazine called 125 Best Blender Recipes is on newsstands now. In this magazine I found a most unexpected smoothie.  My recipe was inspired by one I found in the magazine. Enjoy!

Peanut Butter Banana Smoothie
servings 1


1 ripe banana 
1/2 cup plain yogurt
1 teaspoon creamy peanut butter
3 ice cubes
In a blender combine all ingredients and blend until mixture is smooth.

The magazine offers a tip for a thicker, colder smoothie. Use a banana that's been cut into chucks and frozen for up to a week in a sealed container.

Kate's Buttercream Frosting

Kate's Buttercream Frosting (dyed orange for a special day)

This post is dedicated to my friend Kate. She has made my life sweeter in so many ways. We have laughed, we have cried and what friendship would be complete without sharing recipes. Without further ado...

Recipe tip: I use between  4-6 tablespoons whipping cream. Use 2 and add only if necessary. I also use approx. 4 cups powdered sugar. This frosting is so versatile. Play around with the consistency. You can frost cupcakes, cakes, brownies, decorate with it, or just simply (I mean sinfully) eat it straight from the bowl. Makes 3 sinful cups.

Kate's Buttercream Frosting
One stick butter, softened
2 tablespoons whipping cream
1 teaspoon almond extract
1 teaspoon vanilla extract
1 bag powdered sugar


Whip butter with cream. Add almond and vanilla extracts. Blend for 5 minutes. SLOWLY add powdered sugar one 1/4 cup at a time.

Crock-pot Pork with Cabbage

Well, it's not corned beef but this is what my family will be having this Saint Patrick's Day. Juicy pork shoulder roast, red cabbage sweetened with a kiss of brown sugar and a side of mashed potatoes. It brings me such joy when I find a recipe that is already gluten free. Don't get me wrong I love tweaking recipes to make them gluten free. However, when I find a recipe that is gluten free to begin with it reminds me of the many, many foods that have always been and will always will be gluten free. Too Shakespearean, sorry!

Crock-pot Pork with Cabbage offered by Linda Larsen on About.com

4 cups red cabbage, shredded
1 onion, chopped
1/2 cup brown sugar
1/2 cup apple cider vinegar
1/2 tsp. salt
1/4 tsp. pepper
3lb. boneless pork shoulder roast

1. Combine cabbage, onion, brown sugar and vinegar in your crock-pot.
2. Season roast with salt and pepper and brown on all sides in a large skillet for approx. 5 minutes.
3. Place pork in crock-pot and cook on low for 7-8 hours until the pork heats to 160 degrees. Serves 6.

If you don't love this recipe I will be very surprised. I thank Linda Larsen for sharing this recipe on About.com since it has become a family favorite. Enjoy!

Steamed Shrimp

The following recipe was taken straight off the can of Old Bay Seasoning, one of my favorites in the kitchen!

Recipe Tips:  Shrimp are delicious alone or accompanied by a small bowl of melted butter for dipping. Although white vinegar is fine, my mother swears apple cider is best for this dish.

2 Tbsp. Old Bay Seasoning

1/2 cup vinegar

1/2 cup water

1 lb. shrimp in shells

In saucepan, combine first 3 ingredients. Bring to a boil. Add shrimp, stir gently. Cover; steam until tender, about 3-5 minutes. Drain, remove shells.
Enjoy!

Baby Field Greens Tossed with Portobello Mushrooms

1 -2 package(s) baby portobellos, washed and dried

3-4 Tablespoons basting oil with herbs

1-2 handfuls of field greens per person

Newman's Own  Light Balsamic

salt and pepper
shredded Parmesan (optional)

Recipe Tip: I used field greens in this recipe, but please use whatever you like. Baby spinach is also delicious.

Preheat oven to 450 degrees. Slice mushrooms into desired size. Coat mushrooms with basting oil in a large bowl.  Place mushrooms on a baking sheet, salt and pepper mushrooms and roast for 12-15 minutes. While mushrooms are roasting wash and dry your greens. Once mushrooms are finished toss mushrooms and field greens together. Drizzle Newman's Own Light Balsamic to taste. Sprinkle parmesan if desired. Salad may be served warm or room temperature. Enjoy.

More Salmon Patties, Please!

"More Salmon patties, please",  is the phrase you will hear when you have served this delicious meal. I use two cans of Salmon when I make this dish because if you have leftovers they don't hang around for long.

 Recipe tip: I have used McCormick Salmon Grill Mates for the seasoning, but lately cannot find this product. I recently saw a product called Chef Paul Prudhomme's Magic Salmon Seasoning which may be just as good, but I have not yet verified it as gluten free. For your safety verify all ingredients as gluten free when following a strict gluten free diet.

Salmon Patties
2 (14.75oz.) cans Salmon, cartilage removed
1 cup Hellman's Mayonnaise
1 Tbsp. Salmon seasoning 
1 Tbsp. Leah & Perrins Worcestershire Sauce (Gluten Free on the label, YAY!)
1 cup bread crumbs (I process unused portions of Pamela's Bread, I make in my bread machine)
2 Tbsp. Canola Oil

1. Flake Salmon with a fork or fingers in a large bowl.
2. Combine remaining ingredients with Salmon.
3. Shape into patties on a plate, cover with plastic wrap and  place in refrigerator for a minimum of two hours or overnight. This minimizes breakage when frying.
4. Heat oil in pan to med-high heat. Fry patties for 5-7 minutes until lightly browned gently flipping halfway through cooking time.
5. Drain on paper towels. Serve.
Enjoy!

Makes a lot depending on how large your patties are. Experiment, have fun!

Jack Mackerel Cakes

I dedicate this post to my oldest son. If it were not for him I would have never discovered how much I love this dish. He is an avid fisherman and is quite knowledgeable about fish, their habitats, fishing and now recipes. This recipe originally began as Salmon Cakes, but thanks to him is now made even more reasonably priced with the use of Jack Mackerel. I will post a similar salmon recipe at a later time.

Recipe tip: I love McCormick's Salmon Spice, but I will often change what I use either because I cannot get the Salmon Spice or simply because I like to experiment with flavors and spices. I have also used McCormick Garlic and Onion. Today I am using Old Bay Garlic and Herb Seasoning.

Jack Mackerel Cakes
1 15oz. can jack mackerel, drained and spinal column removed
1 egg
1tsp. McCormick Salmon Spice (see recipe tip for substitution)
1 cup stone ground cornmeal
1/4 cup Hellman's mayonnaise (gluten free is written on the label, yay!)
canola oil for frying

1. Place mackerel in a bowl, break large pieces apart so that it combines well with the other ingredients.
2. Place egg, spice, cornmeal and mayonnaise in the bowl with the mackerel, stir thoroughly to combine.
3. Take a heaping tablespoon of mixture and shape into cakes. Place on a plate and cover with plastic wrap.
4. Refrigerate for at least 2 hours; even overnight. This step is very important so the cakes do not fall apart.
5. Heat enough oil in a pan to fry the cakes. Gently place a few cakes in the pan at a time. Fry until golden brown, turn and fry the opposite side in the same way.  Place on a plate with paper toweling. Serve and ENJOY!

Makes 12-15 cakes

Greens & Beans

 

I have been told by trusted doctors that dark leafy greens are very beneficial in one's diet. I am pleased to share what I have now deemed one of my new favorite vegetable side dishes which is so delicious it could be the main dish.  I served it on Christmas and will be serving it regularly in the new year! Delicious and nutritious, what a winning combination!

Greens & Beans
1 fresh bunch of Collard Greens, washed and stems removed
1 cup chopped onion
1 clove garlic, minced
2 (15oz. cans) Great Northern Beans
1 cup chicken stock
1 Tbsp olive oil
salt and pepper
water

1. Chop washed Collard Greens into desired size. Nothing fancy, they will be blanched and wilted. Place greens into a pot of salted boiling water for about 2 minutes. Once blanched, drain leaves in a collander and squeeze excess water out with the back of a large spoon. I use my dutch oven for blanching.
2. Heat olive oil in a large pan (I use a 10" frying pan). Add garlic and onion. On low heat, cook for 4 minutes.
3. Add greens, beans and chicken stock. Simmer uncovered for 15 minutes. Season with salt and pepper as desired. Enjoy!

Roasted Pumpkin Seeds

Roasting pumpkin seeds has become apart of our jack-o-lantern making process. The following recipe is delicious, easy and quick. A winning combination! The recipe is presented by Rosemary on allrecipes.com  I hope you enjoy the third recipe in my tribute to Fall

The key which Rosemary nicely points out is that these seeds are roasted fresh. Many people soak the seeds and dry them overnight. Well, I am just not that patient. After carving, I want to enjoy some roasted seeds. This recipe allows you to do just that.

Recipe tip: I placed the seeds in a colander and picked out most of the pumpkin pulp, rinsed the seeds, and dried them gently with a paper towel before tossing them with the butter and salt. The results of this step proved successful. 

1 1/2 cups raw whole pumpkin seeds
2 tsp butter, melted
1 pinch salt

Preheat oven to 300 degrees. Toss seeds in a bowl with melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown, stir occasionally.

Easiest Smoothies Ever

This recipe was obtained while walking through my local Wegmans grocery store. An employee was whipping up smoothies from behind a little cart. And well, let's just say, "It was love at first slurp". 

Easiest Smoothies Ever
1 cup orange juice
1 cup of frozen blueberries
1 cup blueberry yogurt

Recipe Tips: This recipe has endless options. I have used strawberries, bananas and a variety of other fresh fruit.  I have also used peach yogurt as well as vanilla. Once in a while I toss in a 1/2 tsp of ground flax seed for a hearty kick.

Put fruit and orange juice into blender and puree together. Next pour yogurt into blender and blend to desired consistency. Pour into glasses and enjoy.

It just doesn't get an easier than this. I will make these numerous times over the next several months. My children love them before school (and so do I)!

Maryland Crab Quiche

This past summer, my family visited my best friend and her family. This reunion was made even more memorable by the fantastic food that was prepared with care. The recipe I am about to share was based on a recipe from allrecipes.com  My friend took this good recipe to the next level and gave it a WOW factor which has now put it at the top of my all time favorite breakfast dishes.

Maryland Crab Quiche
1 Tbsp canola oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded cheese, Asiago &  Mozzarella
1/4 tsp salt
1/8 tsp pepper
Approx. 1-2 cups crab meat seasoned with Old Bay (preferably from a crab feast the night before)

Recipe Tip: If you do not have crab meat, this quiche is still awesome, just substitute 10 pieces of bacon cooked and crumbled. I have made this recipe a variety of ways using different ingredients. I have always been pleased with the results.

Preheat oven to 350 degrees F. Spray a 9 inch pie pan with cooking spray.
Heat oil in a large skillet over medium-high heat. Add onions and cook stirring occasionally until onions are soft. Stir in spinach and continue cooking until excess moisture is gone.
In a large bowl, combine eggs, crab, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan. Bake in preheated oven until eggs have set, about 30 minutes.
Let cool for 10 minutes before cutting and serving.

I must give credit to the crab. Without the crabfeast the night before; our quiche would not have come to be.

Crabfeast 2010

Cupcake Quiche

Readers Choice: Morning
In the second Gluten Free and You poll, readers voted morning as their favorite time of day. I promised to share a variety of recipes for the early risers who voted. I am also including in this special tribute some of my favorite gluten free breakfast products. Without further ado, thank you to all who participated in the poll. 

The first recipe is Cupcake Quiche!

Cupcake Quiche
12 pieces bacon, crisply cooked
1 cup shredded cheddar cheese
6 eggs
1 cup half and half
salt and pepper

Recipe Tips: I prefer not to use muffin papers. Also, during baking quiche will puff up a bit; upon cooling quiche will shrink a little.

Preheat oven to 350 degrees. Spray muffin pan with cooking spray. Combine crumbled bacon and shredded cheese and then divide evenly among muffin tin. In a separate bowl beat eggs, add half and half and blend to combine. Salt and pepper egg mixture to taste. Carefully pour egg mixture into tins evenly. Bake for 30 minutes. Quiche are done when a knife inserted in the center comes out clean.

Mascarpone Peaches

I found this luscious peach recipe last year. It was pleasing to the eye as well as the taste buds. So, on your next stop to your local farmer's market pick up some peaches. Eat them plain and enjoy their own sweet goodness or add a few simple ingredients and create a beautiful masterpiece.

Recipe tip: This recipe is from  Wegman's, a fanstastic grocery store that is convenient to me. The maple syrup can be whatever brand you like. I also did not prepare this recipe with the rasberry puree, but don't doubt it would be a great addition. Enjoy!

Mascarpone Peaches


SERVES 6   ACTIVE TIME: 15 min    TOTAL TIME: 20 min 
6   peaches (about 1 lb total), halved, pit removed
6   tsp Wegmans Organic Maple Syrup
Berry Puree (see Wegmans link for recipe)
6   tsp mascarpone cheese
1   pkg (6 oz) fresh raspberries
12   mint leaves

Preheat oven to 350 degrees

1. Brush peach halves with syrup; place on baking sheet.
    
2. Roast 10-15 min or until just tender when pierced with fork.
    
3. Make berry puree while peaches are roasting. Drizzle 1/4 cup puree on each of four small plates.
    
4. Remove peaches from oven; place two halves on each plate. Top each peach half with 1/2 tsp mascarpone and a few raspberries. 

American Classic Potato Salad

Right off the back of a Kraft Mayo jar;  I found what has become a family favorite.  This salad speaks for itself...simply delicious!

Recipe tip: Hellmann's Real Mayonnaise states Gluten Free on their label!  And for a really patriotic presentation, sprinkle a little bit of blue cheese on top.

American Classic Potato Salad
6 cups quartered, unpeeled small red potatoes
3/4 cup mayonnaise
1 Tbsp dijon mustard
8 slices bacon, crisply cooked and crumbled
1/4 cup chives


Add potatoes to boiling water; cook 15 minutes until tender. Drain. Mix mayonnaise and mustard in a large bowl. Add potatoes, bacon,and chives; mix lightly. Refrigerate until cooled completely. Enjoy!

Quinoa Egg Salad

This is something perhaps you haven't tried before.  In fact as of 2 hours ago, I hadn't either. Here is a recipe for Quinoa Egg Salad, a Gluten Free and You original recipe. I hope you like it!

Recipe Tip: I made enough for one serving, but this recipe can easily be doubled even tripled.

1/2 cup cooked  and cooled quinoa

1 hard boiled egg, chopped

1 Tbsp mayonnaise

1 tsp mustard

salt and pepper to taste

Combine all ingredients in a bowl and stir to desired consistency. Salt and pepper to taste, enjoy!

Asparagus with Sliced Almonds and Parmesan Cheese

I found what has become my favorite asparagus recipe on allrecipes.com, presented by a contributor named BRENOLA. http://allrecipes.com/recipe/asparagus-with-sliced-almonds-and-parmesan-cheese/detail.aspxThe dish is described as a simple side dish. The description is accurate. For me, the simple applies to the prep, but the taste is out of this world. I made this dish just last night. I hope you enjoy it as much as we did.

Recipe Tip: In my home we prefer thin asparagus and that is what I used...mmmm....mmmm good! The entire process from prep to table took approx. 15 minutes. It just doesn't get much easier.

Ingredients
2 Tbsp butter
1 lb. asparagus, bottoms trimmed or snapped off
1/3 cup sliced almonds
1/3 cup Parmesan cheese


Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and Parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.

Mother's Day Menu continued

So when last we met I was discussing a Mother's Day menu. Today I brought some photos and some recipes to share. The salad is so easy and delicious you will want to have these items on hand regularly.
This recipe is brought to you by Gluten Free and You.

Baby Field Greens Tossed with Portobello Mushrooms

1 -2 package(s) baby portobellos, washed and dried

3-4 Tablespoons basting oil with herbs

1-2 handfuls of field greens per person

Newman's Own  Light Balsamic

salt and pepper
shredded parmesan (optional)

Recipe Tip: I used field greens in this recipe, but please use whatever you like. Baby spinach is also delicious.

Preheat oven to 450 degrees. Slice mushrooms into desired size. Coat mushrooms with basting oil in a large bowl.  Place mushrooms on a baking sheet, salt and pepper mushrooms and roast for 12-15 minutes. While mushrooms are roasting wash and dry your greens. Once mushrooms are finished toss mushrooms and field greens together. Drizzle Newman's Own Light Balsamic to taste. Sprinkle parmesan if desired. Salad may be served warm or room temperature. Enjoy.

Steamed Shrimp

The following recipe was taken straight off the can of Old Bay Seasoning, one of my favorites in the kitchen.

http://www.oldbay.com/

Recipe Tips:  Shrimp are delicious alone or accompanied by a small bowl of melted butter for dipping. Although white vinegar is fine, my mother swears apple cider is best for this dish.

2 Tbsp. Old Bay Seasoning

1/2 cup vinegar

1/2 cup water

1 lb. shrimp in shells

In saucepan, combine first 3 ingredients. Bring to a boil. Add shrimp, stir gently. Cover; steam until tender, about 3-5 minutes. Drain, remove shells.

The steak pictured is NY Strip, one of my favorites. If you are interested in a fantastic cheesecake for dessert, please see April's blog comments. You will find a superb cheesecake recipe.

Perhaps the most important thing to remember about Mother's Day is how very special mothers are and to be thankful for all of them.  I love you mom!

.

Soup Glorious Soup

Creamy Potato Leek Soup II

I love soup, all kinds of soup. I found this creamy and delicious gem of a recipe on allrecipes.com. It was submitted by ANABANANA, with the comment of, "Really easy, satisfying soup. Can be prepared in less than an hour. Serve hot and garnish with grated cheese."http://allrecipes.com/Recipe/Creamy-Potato-Leek-Soup-II/Detail.aspx

I couldn't agree more Anabanana! So if are like me and simply love soup make sure you add this to your recipe box.

Personal tips regarding this recipe. I am fond of red skin potatoes, so that is what I used in this recipe. I also substituted 1/2 and 1/2 for the cream.

If you are not familiar with leeks. Be sure to wash them thoroughly as they are grown in very sandy soil. After cutting a few inches off the top, also cut off the very bottom where the roots grow and discard. Slice the leek lengthwise, while holding the two sides together slice into desired pieces. Place the leek(s) in a bowl of cold water and rinse thoroughly. Transfer them to a colander and rinse once more. Pat dry with a clean cloth and proceed with recipe. It sounds complicated but it is worth the extra steps to make this delicious and hardy soup. Enjoy!

8 potatoes, peeled and cubed
4 cups chicken broth
1 pound bacon, cut into 1 inch pieces
3 leeks, sliced
1 cup heavy cream

In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Saute the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.

When the potatoes are tender, stir in the fried leeks, cream, and bacon. Stir to blend and remove from heat. Serve hot.