Gluten Free Quiche

The weather forecasted for the Midwest this weekend is cold! This means time to make some comfort food that will keep you toasty, and keep the oven going to keep the house warm.  Quiche is one of those dishes I always think will take a long time to make and is too much work.  Then I make one and remember how easy it is. Using what I have in the fridge is the easiest way to make quick work of this seemingly daunting meal.  We almost always have mushrooms and onions in the house, sometimes white cheese.  I happened to have all of them last weekend, so I went to work.

Gluten Free Pie Dough

Gluten Free Pie Dough Recipe

 

Mix flour, salt, and psyllium husk. Add Crisco until crumbly. Add iced water until it all sticks together.

Let sit for 1-2 hours. This step is not necessary, but very helpful. Cut dough in half. Roll out dough between parchment paper or plastic wrap. Place dough in pie pan. Roll out second half if needed or freeze until you need another pie crust.

*Note on Crisco. Yes, Crisco. Really. I have tried butter, all-natural shortening, vegan butter, cream cheese, or a mix there of. Crisco tastes the best, however the other items will work.

Adapted slightly from a family recipe; Adelaide (Miller) Hogan/Ann (Miller) Bach

 

 

cooked mushrooms, onions, tomatoes, and bacon

Gluten Free Quiche

  • 1/2 pounds bacon
  • 1/2 stick butter (2 oz)
  • 1 small onions, chopped
  • 1 box small box mushrooms, sliced
  • 1 small tomato, diced
  • 5 eggs (use local when possible)
  • 1/2 cup milk or cream
  • 2 cups grated white cheese (I used fontina)
  • Salt And Pepper, to taste

Preheat oven to 400 degrees.

In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don’t clean the pan.

Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and tomatoes and cook for a few more minutes. Remove from heat and allow to cool for about 20 minutes.

Roll out pie crust and press into your pie pan. In a large bowl, beat eggs and cream. Add grated cheese, salt and pepper (to taste). Add mushroom mixture into egg/cream mixture. Stir together. Add bacon and stir.

Pour into pie crust and press to submerge ingredients. Cover loosely with foil, and bake at 400 degrees for 50-60 minutes. Bake for slightly longer if quiche is still jiggly.

Remove from oven and allow to set for ten minutes before serving. Enjoy!

Slice of Gluten Free Quiche

Adapted from http://thepioneerwoman.com/cooking/quiche/

Gluten Free Pie Dough

Finding the right gluten free pie dough to make that perfect pie crust for your favorite cherry pie is hard.  Using Ella Bella Gluten Free AP flour makes it much easier.  Our flour blend tastes like wheat flour, but contains none of the gluten! Bring out all your favorite recipes that you have not been to enjoy for years.

Gluten Free Pie Dough

  • 2 cups (10.5 oz) Ella Bella Gluten Free flour
  • 1 tsp salt
  • 2 tbsp psyllium husk
  • 2/3 and 2 tbsp (5.25 oz) Crisco butter flavored*
  • 5-9 tbsp iced water

Mix flour, salt, and psyllium husk. Add Crisco until crumbly. Add iced water until it all sticks together.

Let sit for 1-2 hours. This step is not necessary, but very helpful. Cut dough in half. Roll out dough between parchment paper or plastic wrap. Place dough in pie pan. Roll out second half if needed or freeze until you need another pie crust.

Pie Dough 1
Pie Dough 1
Pie Dough 2
Pie Dough 2
Pie Dough 3
Pie Dough 3
Pie Dough 4
Pie Dough 4
Pie Dough 5
Pie Dough 5
Pie Dough 6
Pie Dough 6

 

 

 

 

 

 

 

 

 

*Note on Crisco. Yes, Crisco. Really. I have tried butter, all-natural shortening, vegan butter, cream cheese, or a mix there of. Crisco tastes the best, however the other items will work.

Adapted slightly from a family recipe; Adelaide (Miller) Hogan/Ann (Miller) Bach

Gluten Free “Egg” Noodles

"egg" noodles drying
“egg” noodles drying

1.5 cups of Ella Bella Flour

1 1/2 tsp psyllium husks

1/2 tsp kosher salt

1-1.5 cups of chicken stock

Heat stock in a pan on the stove until boiling. In a bowl (can use mixer or mix by hand) add Ella Bella Flour, salt, and psyllium husk, blend. Add 1 cup of chicken stock to the bowl, blend. Dough should be sticky, if it is dry add more stock. Wrap the dough in plastic wrap and refrigerate for 1 hour. Cut dough in half, roll out* one piece at a time between 2 pieces of plastic wrap to 1/4 inch thick, or thinner. Cut the dough in desired shape (square, linguini, etc.) Lay on a cookie tray and let air-dry for 1 hours, or overnight. I prefer to let mine completely dry overnight.

*You may be able to run the dough through a pasta machine. I’ve had some good luck with it. I do not recommend it if you are rushed.

Recipe adapted from Shauna James Ahern

 

Pork chops and mushrooms

4 pork chops seasoned with your favorite spices
3 medium onions sliced
10 baby portobello mushrooms sliced
Salt and pepper
1/4 white wine
2 cloves of garlic minced
Olive oil

Heat olive oil in pan. Add garlic and cook until you just start to smell it. Add onions, salt and pepper to taste.

Turn on griddle, when hot, place seasoned pork chops on. Cook for 4-5 min.

While pork is cooking stir onions. When onions have become transparent or have turned brown add mushrooms

Flip chops. Cook another 4-5 min or until internal temp is 160 degrees.

Stir onions and mushrooms. Use wine to deglaze the pan. Cook until wine is gone.

Serve with rice.

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Crockpot lasagna

Kinda combined recipes and then used what I had in the house.
-Homemade Marina (frozen in August with fresh tomatoes) about 20 oz
-1 pound each of pork and beef
-1 small onion diced
-2 cloves garlic minced
-2tbls olive oil
-package of ricotta
-package of queso cheese
-container parm/reginio cheese
-fresh spinach
-gf lasagna noodles (I like tinkyada)

Heat oil in a skillet (I used my cast iron) add garlic, the onion. Sauté until onions are transparent. Add pork and beef. Cook until just brown breaking meat into bits as it is cooking. , I then tilt the pan to drain fat to one side, and move meat to other side.

Mix all cheeses together in a bowl.

Spray crockpot with nonstick spray. I like Trader Joes, as it is only olive oil. Place a bit of marina on bottom, spread around. Layer noodles, meat, cheese, spinach (use lots!). Repeat. Fill as full as you want. Cook on low for 6-8 hours or on high for 4 hours.

I made just enough in the crock pot for dinner tonight (2 layers). The filled a casserole dish with remaining ingredients, that went in the freezer for another night.

Adapted from crockpotgirls.com.

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Zucchini Noodles with leftovers

I had a chicken breast, cranberries, candied walnuts in scratch-made ranch dressing leftover from dinner out this week.  I usually add such leftovers to GF pasta and call it a good dinner (there were only 2 of us home tonight).  Tonight I decided to try my veggie pasta maker instead of the GF pasta.  I was very happy to use my new toy, and dinner turned out great.

 

Handful of grape tomatoes chopped in half

leftover chicken cut into bite-sized pieces

Zucchini cut into “noodles” then boiled like pasta. (I boiled mine for 4 min and it was overdone.  will try 2 min next time.) Drained.

Fresh Basil

Combine all in a bowl. Top with parmesan cheese.  Enjoy!

Roasted Chicken

We love the Emeril Lagasse Roasted Chicken Recipe. He wrote a kids cookbook a few years ago, that is where we found this recipe.  It makes a crisp skinned chicken that is very juicy.  We swap out the veggies underneath the chicken based on what we have in the house and what is in season.

Ingredients

3 carrots, peeled and cut into thirds
3 ribs celery, peeled and cut into thirds
3 onions, peeled and cut into quarters
1 (3 1/2 to 4 pound) chicken, rinsed and patted dry
1 1/2 tablespoons kosher salt
2 teaspoons cracked white pepper
1 lemon, halved
2 fresh bay leaves
6 cloves garlic, roughly chopped
4 sprigs rosemary, roughly chopped
2 tablespoons olive oil
2 tablespoons unsalted butter, at room temperature
2 tablespoons roasted garlic

Directions

Preheat the oven to 500 degrees F.

In a 9 by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity. In a small bowl, combine the garlic, rosemary, olive oil and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.

Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.

http://www.foodnetwork.com/recipes/emeril-lagasse/perfect-roast-chicken-recipe.html

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Ella Bella Gluten Free Pasta

9 ounces Ella Bella AP Flour Blend
1 tsp psyllium husk powder
1 tsp salt
1 large egg
3 egg yolks
1-2 tbls oil (your preference)
1-2 tbls water

In the bowl of your mixer combine dry ingredients and mix on low for a few moments until everything is combined. Turn off mixer. Add in the egg, egg yolks, 1 tablespoon of olive oil, and 1 tablespoon of water to the bowl. Turn mixer on its slowest speed. If dough is too wet add a tablespoon of EB Flour Blend. If dough is too dry add oil, then water. Mix until all dough forms a ball.

Take dough out of bowl and wrap in plastic. Let sit for 30 min. at room temperature.

Spread a little flour on your counter, or use parchment paper. Cut the ball of dough into four equal pieces. Working gently, roll out one quarter of your dough until it is as thin as you like it (the thinner the better as it will plump a bit when cooking).

Using a sharp knife cut the pasta into noodles of your desired width. Move noodles onto a plate, cover with a towel as you finish. Layer more cut noodles on top of the towel. Separate each layer of noodles with a towel.

To Cook

Boil water, add salt if desired (we like to). When water is ready gently add noodles. (Don’t overcrowd the pot. You may need to cook in 2 batches.) Cook for 4-5 min, then drain. Toss noodles in your waiting sauce.