An Appealing Poll Question

It has been a long time since Gluten Free and You posted a poll question. I remedied this, this afternoon. The new question is, What Sounds Most Appealing to YOU? Your choices are Meat Lovers Recipes,Veggies Only Please, I'll Pass on the Dairy, and I'm Watching My Weight. The most popular answer or "Readers Choice", as I like to call it will inspire a series of recipes just as polls have in the past. I hope you enjoy this new poll question. The poll closes on September 17, 2011, at  12:00am. The poll is located in the upper right hand corner of the home page.

Voila! A New Feature

Flowers & Herbs

I just added a new feature you may find useful. It's called Linkwithin. This gadget pulls other posts from the archives and features them at the bottom of each post entry. What I have found to be fun is, say you are looking for a dinner option or even a side dish and then voila at the bottom of the post you find a great dessert. You might find an article that I posted a week or a month ago that you missed but find relevant to you that day.  I hope you enjoy and take advantage of this new feature. Feel free to comment here on the blogspot, on facebook or shoot me an email to glutenfreeandyou@gmail.com and tell me what you think of this new feature or the blog itself, after all it's about Gluten Free and You!

P.S. Did you notice the new poll question in the sidebar???

Tuscan Soup with Sausage Meatballs

Presenting the fourth installment in the Gluten Free and You tribute to Fall. The Fall tribute was inspired by Gluten Free and You readers voting Fall their favorite season in a poll a few months ago.

I sincerely hope you enjoy Tuscan Soup with Sausage Meatballs as much as my family and I. We have many fond memories of sharing this meal with family and friends. It is always a hit.  This recipe is from one of my favorite grocery stores, Wegmans


Recipe tip: This recipe calls for hot poultry sausage. I have only ever used mild pork sausage.

1 tbsp. extra virgin olive oil
1 lb. hot poultry sausage removed from casing and rolled into 1 inch balls (I use mild pork sausage)
4 cloves garlic, minced
1/2 cup long grain white rice
1 head (about 1lb.) escarole, washed and cut into 1 inch strips
1 carton (32oz.) chicken stock
3 cans (15oz each) cannellini beans, washed and half mashed into a paste

1. Heat oil in soup pot over MEDIUM heat. Add sausage balls; sear all around, about 5 min.
    
2. Add garlic, rice and escarole;stir. Cover; let steam until escarole is tender, about 5 min.
    
3. Raise heat to HIGH. Add stock; bring to boil. Reduce heat to MEDIUM-LOW; simmer, covered about 15 min or until sausage is cooked through and rice is tender.
    
4. Add cannellini beans; stir. Simmer for 5 min until soup is completely heated through.

Option(s):
Sprinkle with Italian Classics Grated Romano Cheese and freshly cracked black pepper.

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.

Black Bottom Cupcakes

If I had to choose only one word to describe the following recipe, it would be, AMAZING! This is the second recipe in my tribute to Fall. These richly decadent cupcakes clinch the top spot for me as the number one Halloween treat. Why, you might ask? Well check out this photo, I see a ghost, do you? The taste, texture and presentation can't be beat, enjoy.

The  Gluten Free Mommy shares a wonderful story in her blog post presenting this recipe and many others.

Recipe tip: When making most cupcakes I prefer to spray the tins with cooking spray rather than using muffin papers. I really like how they release from the tins.

BLACK BOTTOM CUPCAKES
1/2 cup of sorghum flour
1/2 cup of tapioca flour
1/2 cup of rice flour
1 cup of granulated sugar
1 tsp. of baking soda
3/4 tsp. xanthan gum
1/4 cup cocoa
1/2 tsp. salt
1 cup water
1 Tbsp. apple cider vinegar
1 tsp. vanilla
1/3 cup oil
Topping:
1 8 oz. pkg. cream cheese
1 egg, beaten
1/3 cup sugar
1/8 tsp. salt
1 12 oz. pkg. semi-sweet chocolate chips
Directions:
In a medium bowl, combine cream cheese, egg, sugar, and salt and beat well. Stir in chocolate chips. Set aside. Sift together all of the dry ingredients. Add water, vanilla, oil, vinegar, and mix well. Line cupcake tins with muffin liners and fill about 1/3 full with chocolate batter. Top each with a spoonful of the cream cheese mixture. Bake at 350 degrees for 20-25 minutes. Do not overbake!
Update: These freeze really well!

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)!

Crustless Potato Quiche

Crustless Potato Quiche from cooks.com is an elegant egg dish whose ingredients may surprise you. I know, I know, what more do you need than egg, cheese and bacon for a fantastic breakfast dish. Well what if I told you cottage cheese, green onion and hot sauce are a part of this unbeatabely easy quiche!

Crustless Potato Quiche
5 beaten eggs
1 12oz. pkg. frozen hash browns
1 cup shredded Monterey Jack cheese
1 green onion, chopped
1/2 cup cottage cheese
1/4 tsp salt
1/8 tsp pepper
Dash of hot sauce
Paprika
6 slices bacon, cooked and crumbled

Recipe Tip: I have mistakenly put the bacon into the mixture before baking and it has turned out just fine; but I do recommend following the recipe for best results.

Preheat oven to 350 degrees F. Combine first 8 ingredients, stir well. Pour into lightly greased 9" pie plate. Sprinkle top with paprika. Bake at 350 degrees for 25 minutes or until set. Sprinkle bacon evenly on top and bake for 5 more minutes.

Pamela's Products Chocolate Walnut Biscotti

Pamela's Products are by far my favorite gluten free products on the market. The Chocolate Walnut Biscotti is pleasing to the eye and the taste buds; add a cup of coffee and now that's amore.
These biscotti are very chocolaty and crisp even after being dunked in coffee. The shape is perfect and now that there are six in a box, they are economical as well.

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.

Rise and Shine

The second poll question has revealed that voters prefer morning over other times of day. Stay tuned for a special feature honoring morning. The post will contain recipes inspired by this favorite time of day! Do I smell  quiche or frittata, or both?

To all who voted, thank you for being a part of Gluten Free and You. If you have a poll question suggestion, by all means, type your idea in the comments section under this post or email me at glutenfreeandyou@gmail.com.

As promised another poll is in the sidebar.  The new poll question is, "What is your favorite time of day?" The poll questions are just for fun and may often lead to special recipes later, based on poll results. No personal information is gathered from voters except your vote.

Thank you for stopping by and come again soon.  Gluten Free and You welcomes your comments!

And the winner is...

I am happy to announce the winning answer of the first Gluten Free and You poll. The winning season is (drum roll, please) FALL! I realize we are just one month away from summer, but it is not too early for me to prepare to celebrate Autumn in all its glory. I have already begun selecting recipes to share that oooze fall.  So while we all are preparing to kick off summer, let us give a salute to fall as it is the winning season among Gluten Free and You readers!

Thank you to all that participated, and congratulations to all the Autumn lovers!

VOTE TODAY

Gluten Free and You wouldn't be true to its title if it didn't involve YOU. With you in mind, polls will be located in the sidebar. So during your visit please let your voice be heard. VOTE!

Don't forget to vote in the current Gluten Free and You poll, "What is your favorite season?" The season with the most votes will receive a special feature to be showcased later this year! Be sure to check back once the poll closes tomorrow. And may the best season win!

Let Your Voice Be Heard

Gluten Free and You wouldn't be true to its title if it didn't involve YOU. With you in mind, polls will be located in the sidebar. So during your visit please let your voice be heard. VOTE!

Don't forget to vote in the current Gluten Free and You poll, "What is your favorite season?" The season with the most votes will receive a special feature to be showcased later this year! Be sure to check back once the poll closes. And may the best season win!