Smoky Ham and Bacon with Cheese Breakfast Quiche

Anything naturally gluten free is always a plus in my book, saving me the time and frustration of the trial-an-error of converting a traditional recipe to gluten free. A breakfast casserole is always a good choice when short on time. For us, a breakfast quiche is the perfect answer. I like to make up two or three, cook them and then put in my freezer just for those occasions when I don’t have time or feel like cooking. All you have to do is thaw, slice, heat and serve. And, when called on in a moments notice to produce a dish for someone else, you don’t have to think about time and energy.

Just look at the layers of delicious flavors all in one dish!

One of our favs is my Smoky Bacon and Ham with Cheese Quiche (recipe follows). With no crust, this one is naturally gluten free. Boy, when you combine bacon, smoked ham and cheese, you just about can’t get any better than this.

In addition to fab flavor, the terrific thing about this particular quiche is that it takes advantage of leftover ham or those few slices of bacon at the end of a package. Just about a perfect recipe!

Banana and Walnut Muffins with Banana Cream Frosting

I love making muffins and cupcakes. Why you might ask? These little fellows make perfect little gifts for friends or folks who might just drop by for a few minutes.

I especially like to take muffins and cupcakes to potlucks. Transporting is just so easy.

This particular recipe takes advantage of bananas that just may be past their prime. Rather than tossing them, turn them into a dessert as I have done here.

Sausage and Sour Cream Breakfast Casserole

Sometimes traditional breakfast foods simply do not hit the spot, especially when serving overnight guests. My Sausage and Sour Cream Breakfast Casserole is often my weapon of choice when entertaining during a morning venue. I made this often before my sweet hubby was diagnosed as Celiac. With a little experimentation and tweaking, here is my gluten free version.

When I am using this dish for a group of people, I make one large casserole rather than two smaller ones. People always seem to enjoy, seldom leaving any. The poppy seeds add just a nice tad of crunch. This casserole also makes a superb brunch dish.

The one thing I like most about this particular recipe in addition to being quick to prepare, if you have any left, one serving reheats perfectly in the microwave. Just set the timer for about 35 to 40 seconds per individual serving.

Crustless Spinach and Mushroom Quiche

One of the foods that always gave my solace after a long day in the library when I was pounding out my doctorate was quiches of all kinds, so I drug out an old recipe, omitted the crust for Rick, added a couple of things and my Crustless Spinach and Mushroom Quiche (recipe follows) was born. Not only did this one bring back memories of long hours of research and studying, but this week it just plain old hit the spot. 

Mixed Berry Crumble

Looking for a quick, easy and pretty dish that may be served at breakfast or for dessert. Then you are in luck! And, this crumble is low in calories (less the frozen gluten free yogurt) and very versatile. Don't have a bag of mixed fruit? No problem! Simply substitute whatever fruit you have on hand. 

Naked Spinach and Muenster Quiche

Yummy, comfort food at its finest. The little white chunks of melted cream cheese is what puts this particular quiche into a category of all its own,. 

Here is my recipe:
1 tablespoon vegetable oil
1/2 cup onions, finely chopped
1 12-ounce package frozen spinach, thawed and squeezed dry
5 medium eggs , lightly beaten
2 1/2 cups Muenster cheese, finely grated
1/2 teaspoon salt
1/2 cup cream cheese, cut into 1/4-inch cubes

Mock Bloody Mary

This one warms the insides on cool mornings, but without the buzz of the real stuff. I find it hard to believe that something that tastes so good can be full of antioxidants and other things that are also healthy for you.

Here is my recipe:

46 ounces V8 juice

1/2 teaspoon Tobasco sauce

2 Tablespoons Worcestershire sauce, gluten free

2 Tablespoons lemon juice

1/2 teaspoon salt

1 dash celery salt

Here is how I did this:

1. Place all ingredients into a medium sized pitcher, Stir until all ingredients are thoroughly mixed.

2. To serve, pour over ice. Garnish with a celery stalk and a dash of celery salt.

Servings: 7

Yield: 50 ounces

Preparation Time: 5 minutes

Total Time: 5 minutes

Dietary Analysis:

·                     Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day.

·                     Items highlighted in green are indicate a low value when considering total food intake for the day.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Calories Per Serving: 45

Calories From Fat (1%) 0.15

% Daily Value

Total Fat 0.06g <1 font="font">

Saturated Fat 0.01g <1 font="font">

Cholesterol 0mg 0%

Sodium 469.1mg 20%

Potassium 185.14mg 5%

Total Carbohydrates 3.66g 1%

Fiber 0.49g 2%

Sugar 1.7g 

Protein 0.35g <1 font="font">

Fiber 0.49g 2%

Copper 0.01mg <1 font="font">

Energy 188.28

Iron 0.33mg 2%

Lysine 0g 

Magnesium 9.59mg 2%

Manganese 0mg 0%

Net Carbohydrates 3.17g 

Phosphorus 11.84mg 1%

Riboflavin 0.01mg <1 font="font">

Selenium 0.04mcg <1 font="font">

Thiamin 0mg 0%

Vitamin A 290.94IU 6%

Vitamin B12 0mcg 0%

Vitamin B6 0mg 0%

Vitamin C 11.67mg 19%

itamin D 0IU 0%

Vitamin E 0.01mg <1 font="font">

Vitamin K 0.06mcg <1 font="font">

Zinc 0.06mg <1 font="font">

Author: Dr. Jacquelyn P. Horne

Copyright: 2012

Follow and tweet with me on Twitter

Connect with me on Facebook

Join my circle on Google+

Follow me on Pinterest

Banana Coconut Muffins

Don't faint at the ingredient list! I know the list is long, but most items are already in your cupboard! These little morsels not only freeze well, but also travel well, making them terrific breakfast companions when on the road!

Here is my recipe:
3/4 cup rice flour
6 tablespoons cornstarch
6 tablespoons soy flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon Xanthan Gum
1 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
1/4 pound butter, melted
1 large egg, at room temperature
6 tablespoons whole milk, at room temperature
2 teaspoon vanilla extract
1 1/2 cups bananas, mashed
1/2 cup walnuts, roughly chopped
1/2 cup sweetened flaked coconut
1/2 cup Bob's Red Mill gluten free rolled oats
2 tablespoons dried cranberries
1 1/2 tablespoons mixed nuts, chopped
1 1/2 tablespoons dried dates
1 1/2 tablespoons General Mill's gluten free rice chex cereal, crushed
1 1/2 tablespoons General Mill's gluten free corn chex cereal, crushed

Here is how I did it:
1. Preheat oven to 350° Fahrenheit.

2. Line 2 24-cup mini-muffin tins 1 12-cup mini-muffin tins with paper liners; set aside.

3. Combine all of the dry ingredients in mixing bowl. Add melted butter & combine thoroughly on medium speed of an electric mixer.

4. In separate bowl, thoroughly combine eggs, milk, vanilla & mashed bananas. Add egg mixture to flour & butter mixture. Mix thoroughly, stopping to scrape down sides of mixing bowl. With mixer running on medium speed, add remaining ingredients. Continue to mix for 2 to 4 minutes longer (impossible to over mix).

5. Using a small ice cream scoop, place one scoop of batter into each of the lined muffin cups. Place in preheated oven and bake 12 to 18 minutes or until toothpick comes out clean. Place muffin tins on cooling rack & allow to cool for approximately 10 minutes. Remove from pan. Either serve or place in airtight container.

Servings: 30

Calories Per Serving: 128.47

Author's Note: These muffins freeze beautifully and make nice companions for road trips to have in your room for breakfast.

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

Follow and tweet with me on Twitter

Connect with me on Facebook

Join my circle on Google+

Follow me on Pinterest

Herbed Scrambled Eggs with Potatoes & Onions

Want an elegant & quick breakfast entree? Weekends are great days for a romantic, yummy breakfast. For a dazzling breakfast, simply add a side of gluten free fruit yogurt, crispy fried bacon & a Bloody Mary .

2 tablespoons whipping cream, slightly beaten

4 eggs, beaten

¾ teaspoon dried basil

¼ teaspoon dried oregano

4 tablespoons roasted red peppers, drained & finely chopped

¾ teaspoon salt, divided

2 tablespoons butter

1 cup hash brown potatoes

¼ cup sweet onion finely chopped

¼ cup Italian four-cheese blend

¼ cup Parmesan cheese, divided
Parsley for garnish

Place whipping cream in medium mixing bowl & beat whipping cream until frothy; add all four eggs & continue to beat until blended. Add dried basil, dried oregano, chopped roasted red peppers, ½ teaspoon salt & grated Italian four-cheese blend. Give mixture a quick stir with wooden spoon to combine. Set aside.

Place butter in skillet over medium high heat. Add hash brown potatoes and chopped sweet onion. Sprinkle with remaining ¼ teaspoon salt. Sauté until lightly browned.

Turn heat to medium; add egg mixture. Stir gently until eggs cook thoroughly (to the dry stage).

Remove from heat & place equal amounts onto four plates. Place 1 tablespoon freshly grated Parmesan cheese on top of each of the four servings.

Garnish with fresh parsley sprigs or sprinkle fresh chopped parsley leaves over entire plate.

Servings: 4

Calories per serving: 240
Substitutions: 1 cup of potatoes, cut into ¼-inch cubes, for hash browns; ¼ shallots, finely chopped, for sweet onions; Cheeses of choice

Variations:

Add about 1 to 2 tablespoons each finely chopped mushrooms and green or red bell peppers for a completely different dish.

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

Become a Facebook Fan of 4 U Gluten Free

Tweet with 4 U Gluten Free on Twitter

Join my Circle on Google+

Breakfast Quesadilla

Tired of plain old scrambled eggs & bacon or a bowl of granola for breakfast? Here is a change pace from down Mexico way. 

I adore recipes that allow flexibility, and this one  does just that. If you prefer sausage or ham or hamburger--great. Don't want any meat at all--fine. Chock this yummy breakfast dish with all of your favs. You can make this one as spicy as you like. My husband sprinkles a dash of Tobasco sauce on his.  

Just look how gorgeous this is plated.

Here is my recipe:

8 6-inch Mission Yellow Corn Tortillas
2 tablespoons butter, divided
2 large eggs
2 tablespoons heavy cream
1 teaspoon salt
1 green onion, finely chopped (including green part)
1 6-inch sprigs fresh rosemary, finely chopped
4 6-inch sprigs thyme, finely chopped
1 large button mushroom, chopped
1 tablespoon bacon, fried crisp & finely crumbled
1 tablespoon bell pepper, finely chopped
1 cup Mexican cheese blend
1/4 cup sour cream
2 tablespoons flat-leaf parsley, finely chopped
4 pinches red pepper flakes
8 1/4-inch Roma tomato slices

Here is how I made this:

Everything all chopped & ready!

1. Chop all herbs and vegetables BEFORE beginning.

2. Melt one tablespoon butter; brush one side of each tortilla very lightly. Set aside.

3. Place chopped onion, rosemary, thyme, mushroom, bacon and bell pepper in medium mixing bowl. Toss to combine; set aside.

4. Place eggs and heavy cream in small bowl. Using a hand blender, mix thoroughly. Set aside.

5. Melt remaining tablespoon of butter in medium skillet. When butter has melted, turn heat to medium-low. Add egg mixture and stir until eggs are thoroughly cooked, but not dry. Remove from heat.

6. Place each of the 8 tortillas butter side down on baking sheet.

Fluffy scrambled eggs atop Mexican cheese blend nestled against tortilla.

7. Spread 2 tablespoons shredded cheese on FOUR of the tortillas. Divide the cooked eggs among the four tortillas and place on top of cheese. Repeat process with herb/vegetable/bacon mixture. Top each with 2 more tablespoons shredded cheese sprinkled evenly over the  herb/vegetable/bacon mixture. Top each with remaining tortillas.

Veggie/herb mixture makes striking contrast  against the yellow of  the eggs.

8. Using a panini press, grill each about 3 to five minutes or until the outside of quesadilla is crispy.

9. To serve, place 1 tablespoon of sour cream on each. For garnish, sprinkle entire plate with 1/2 tablespoon freshly chopped parsley and one pinch of red pepper flakes. Add couple of slices of Roma tomatoes on the side for color and flavor.

Author's Note: For best results, chop ingredients BEFORE measuring.

Servings: 4  Yield: 4 6-inch quesadilla

Total Time: 36 minutes

Calories Per Serving: 469.48

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

Become a fan of 4 U Gluten Free

Tweet with 4 U Gluten Free on Twitter

Join my Circle on Google+

Follow 4 U Gluten Free on Pinterest

Dressed-Up Breakfast Polenta

This is an old comfort food from my childhood. When I would be sick or under the weather, my mom would prepare this for me. She knew I would eat just about anything with a lot of cheese. I just dressed it up a little to make it more sophisticated for an adult breakfast or brunch!

Here is my recipe:

1/2 cup sour cream

3 tablespoons maple syrup (pure, not maple flavored)

2 cups Jackie's Homemade Chicken Stock, divided.

2 1/2 cups water

1 1/2 teaspoons salt

3/4 cup yellow cornmeal (certified gluten free)

1/2 cup heavy cream
1/4 cup freshly grated Parmesan

1/2 cup Italian four-cheese blend

3 tablespoons butter (no substitutes), softened to room temperature

8 pieces smoked bacon

pinch salt

1/2 cup dried cranberries, currants or raisins

Here is how I put this old fav together:

Polenta:

1. In small bowl, whisk together sour cream, syrup and salt until smooth; set aside.

2. Bring 1 cup chicken stock, water and salt to a rolling boil in a large saucepan.  In separate saucepan, place butter and 1 cup chicken stock over low heat.

3. Gradually whisk cornmeal into first saucepan; reduce to low heat. Cook, stirring often to prevent polenta from settling to the bottom of the pan. Gradually add extra broth and butter mixture and heavy cream. Continue to cook until mixture thickens and cornmeal is tender, about 30 to 40 minutes. Remove from heat and add cheeses . Stir until cheeses melt.

Topping:

While polenta (cornmeal) is cooking, place bacon in large skillet over medium heat. Fry until crisp; drain on paper towel.

To Serve:

Transfer cooked polenta into 6 serving bowls. Top each with two  pieces of crisp bacon and sprinkle with dried cranberries, raisins or currants. Drizzle liberal amounts of sour cream mixture over polenta.

Servings: 6

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Nutrition (per serving): 673 calories, 386 calories from fat, 43.3 g total fat, 94.6 mg cholesterol, 1184.1 mg sodium, 256.3 mg potassium, 60.9g carbohydrates, 4.4 g fiber, 7 g sugar, 10.9 g protein.

Recipe Type: Breakfast, Breakfast Foods, Brunch, Gluten Free

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

Follow and tweet with me on Twitter

Connect with me on Facebook

Join my circle on Google+

Follow me on Pinterest

Cinnamon Bread Pudding

Simplifying Making Gluten-Free-Bread-Pudding

1/2 loaf Ener-G White Rice Bread, cubed
1 sticks butter (no substitutes), melted
2 cups whole milk, at room temperature
1 cups sugar
1 1/2 teaspoons cinnamon
1 teaspoons  vanilla
6 large eggs at room temperature
1/2 cup white chocolate morsels
1 tablespoons butter (no substitutes), melted
Garnish suggestions
1/3 cup heavy (whipping) cream, whipped
1/2 cup fresh blueberries
12 large strawberries, sliced

1. Preheat oven to 350 degrees Fahrenheit.

2. After cutting bread into cubes, coat with melted butter. Spread buttered bread cubes onto a baking sheet. Place in preheat oven for 7 to 10 minutes or until slightly browned an crispy.

3. Place milk. sugar, cinnamon and vanilla in sauce pan over medium heat until scalded. The milk has reached the desired temperature when small bubbles begin to form around the edges of the pan. DO NOT MILK MIXTURE TO BOIL.

4. Place eggs in a large mixing bowl and beat until frothy and a light yellow. Pour 3/4 cup of scalded milk into beaten eggs very slowly. Then, very, very slowly pour egg mixture in a thin steady stream back into milk mixture, whisking steadily. CAUTION:  If this process is not followed exactly, the milk mixture will scramble the eggs.

5. Place toasted bread cubes into a large mixing bowl; pour milk and egg mixture over the bread cubes. Add white chocolate morsels Toss thoroughly; stir in white chocolate chips. Allow to stand for 10 minutes

6. Pour two tablespoons melt butter into a 1.5 quart soufflé dish; butter all sides allowing any extra to remain in the bottom of the dish. Pour entire mixture into prepare soufflé dish. Place in preheat oven. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.

7. To serve, place a large spoonful or two on dessert place. Top off this yummy dessert with a scoop of whipped heavy cream and fresh fruit.

Servings: 12

Total Time: 1 hour and 20 minutes

Calories Per Serving 444.26

Become a fan of 4 U Gluten Free on Facebook


Follow & Tweet with me on Twitter!


Join my Circle on Google+

Walnut Orange Orange Coffee Cake

Moist, Delicious Walnut Orange Coffee Cake 

One of the recipes we had missed the most is Orange Walnut Coffee Cake since my husband was diagnosed as extremely gluten intolerant almost three years ago. 

While this sweet treat will never win a beauty contest, it will certainly come in Best-In-Show when moisture and flavor count. To make this delicious coffee cake even more special simply by beating one-fourth whipping cream until stiff peaks form. Add 1/2 teaspoon orange flavored liqueur. Top off with a mint sprig for a breakfast or brunch treat fit for a king. All that is needed is a glass of milk! Enjoy!!!

Here's my recipe:
1 cup gluten free oats

1½ cups orange juice

1¾ cup all purpose Jackie's Quick  Bread  Flour Blend, sifted (Click for Recipe)

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground cinnamon

½ cup butter, softened

1½ cups granulated sugar

½ cup brown sugar, packed

2 eggs

1 teaspoon vanilla

½ cup walnuts, chopped

1 tablespoon orange peel, grated

Preheat oven to 350 degrees Fahrenheit. Spray a 13”x9” baking dish with gluten free non-stick cooking spray; set aside.

Place oats in a small bowl. Stir in orange juice; set aside. In separate small bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.

Using an electric mixer, cream butter, granulated sugar and brown sugar in mixing bowl. Add eggs; beat well after adding each. Mix in vanilla. Alternately, add oat mixture and dry mixture to butter & sugar mixture, stirring until all are well mixed. Stir in walnuts and orange peel. Pour into prepared baking dish.

Pour into a greased and floured 9” x 13” baking dish. Allow to sit for 15 to 20 minutes BEFORE placing in oven. Bake at 350º for 35-40 or until toothpick inserted into the middle comes out clean. Do not expect a smooth, even top.

Topping

1 ½ cups packed brown sugar

¾ cup butter, softened to room temperature

3 tablespoons orange peel, grated

3 tablespoons orange juice

Combine brown sugar, butter, orange peel & orange juice in saucepan. Bring to a boil; reduce heat. Cook for 1 minute; remove from heat. Spread over warm cake.

Yield: 12 to 15 breakfast servings or 24 to 30 appetizer servings.

Author’s Notes: (1) For best results, I use orange juice made from concentrate. I also use the tines of a large wooden fork to put holes into the warm coffee cake so that the delicious topping can ooze into the crumb of the cake making for an ultra moist cake all the way through. It is not a pretty cake, but I can assure you, I have never had to toss a crumb of it out. (2) To convert this recipe to one that is not gluten free; simply use regular quick cooking oats and all purpose flour on a one-to-one substitution. The batter does not have to rest for 15 minutes prior to baking, and reduce the cooking time by 10 minutes.

Calories per serving:330.68

Author's Note: There are two keys to the success of this recipe. One is that the flour blend recommended be used exclusively. The other is beating the batter for an extended period of time AND allowing the batter to rest BEFORE placing in oven. Once I came up with this particular blend,  I have never had a baked product fail.

% Daily Value

Total Fat 16.87 g 26%

Saturated Fat 9.29 g 46%

Monounsaturated Fat 4.15 g

Polyunsaturated Fat 2.18 g

Trans Fatty Acids 0 g

Cholesterol 57.96 mg 19%

Sodium 208.25 mg 9%

Potassium 120.6 mg 3%

Total Carbohydrates 44.96 g 15%

Fiber 0.44 g 2%

Sugar 43.08 g

Net Carbohydrates 44.52 g

Protein 1.68 g 3%

Vitamin A 522.86 IU 10%

Vitamin C 14.68 mg 24%

Calcium 64.98 mg 6%

Iron 0.5 mg 3%

Vitamin E 0.5 mg 5%

Vitamin D 14.96 IU 4%

Thiamin 0.04 mg 3%

Riboflavin 0.05 mg 3%

Niacin 0.19 mg <1 o:p="">

Vitamin B6 0.05 mg 3%

Folate 15.35 mcg  4%

Vitamin B12 0.08 mcg  1%

Pantothenic Acid 0.21 mg 2%

Vitamin K 1.37 mcg  2%

Phosphorus 43.64 mg 4%

Magnesium 11.81 mg 3%

Zinc 0.21 mg 1%

Copper 0.08 mg 4%

Manganese 0.15 mg 8%

Selenium 2.46 mcg  4%

Author: Dr. Jacquelyn P. Horne

Copyright: 2012

Follow and tweet with me on Twitter

Connect with me on Facebook

Join my circle on Google+

Follow me on Pinterest

Italian Sausage and Mushroom Quiche

Coming up with new and different gluten free dishes is never boring with the sky being the limit. This wonderful quiche is great for breakfast or may be served at a brunch. To round our for a complete meal, simply add a compote of fresh fruit and a mimosa! Enjoy!

12 ounces bulk Italian sausage, broken into small pieces
2 tablespoons red sweet red onion, minced
1/2 cup  mushrooms, finely chopped
5 eggs , lightly beaten
1/4 cup heavy cream
2 cups Asiago cheese, grated
1/2 cup Italian four-cheese  blend
2 teaspoons  fresh oregano, chopped or 4 teaspoons dried oregano
2 teaspoons  fresh thyme, finely chopped, or 4 teaspoons dried thyme
1 tablespoon fresh basil leaves, finely chopped, or 2 tablespoons dried basil
1 teaspoon kosher salt

1. Preheat oven to 400 degrees Fahrenheit. Spray 8- to 9-inch quiche pan with non-stick cooking spray; set aside.

2. In a medium skillet, cook sausage stirring frequently, until browned, about 6 to 8 minutes. Add onions and mushrooms; continue to cook until heated. Drain thoroughly.

3. In a medium bowl, combine beaten eggs, cream, cheeses, spices, salt and parsley. Add sausage mixture to  egg mixture and combine thoroughtly. Pour mixture into prepared baking dish and bake 35 to 30 minutes or until the mixture has set and the top is golden brown. Cool quiche for 10 to 15 minutes before moving it to a serving platter.

4. Cut the quiche into wedges. Serve warm.

Servings: 10

Total Time: 1 hour and 5 minutes

Oven Temperature: 400°F

Nutrition (per serving): 571 calories, 447 calories from fat, 49.7g total fat, 215.6mg cholesterol, 1463.2mg sodium, 380.4mg potassium, 2.6g carbohydrates, <1g fiber, <1g sugar, 27.6g protein.

Recipe Type: Breakfast, Breakfast Foods, Brunch, Gluten Free, Main Dish, Casserole/Quiche

Source
Author: Dr. Jacquelyn P. Horne
Copyright: 2011

Fan me on Facebook @ 4-U-Gluten-Free
Join my Google+ Circle

Chicken and Cheese Soufflé

4 tablespoons butter, softened to room temperature
1/4 cup Jackie's Quick Bread Flour Blend (recipe follows)
1 1/2 cups whole milk, at room temperature
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/2 cups sharp cheddar cheese, grated
1/2 cup Asiago cheese, grated
2 cups frozen spinach, thawed & squeezed dry
2 cups cook chicken breast, cubed
1 cup bread crumbs made from Ener-G Gluten White Rice Bread
6 eggs yolks and whites divided

1. Place rack in center of oven. Preheat oven to 400 degrees Fahrenheit. Spray bottom and sides of 2-quart soufflé dish with non-stick cooking spray. Set aside.

2. Place butter in medium saucepan over medium-low heat. Add flour and cook, stirring constantly for about 1 to minutes or until flour begins to brown slightly. Very slowly add milk, whisking until the mixture is smooth and creamy. Turn temperature to medium and bring mixture to a simmer. Continue to stir constantly until mixture begins to thicken. Add nutmeg and salt; stir to combine and remove from heat. Add the cheeses, spinach, chicken, egg yolks and bread crumbs. Stir to combine; set aside.

3. Place egg whites in a large mixing bowl and using an electric mixer beat on high until egg white hold stiff peaks. Stir about 1/4 of egg whites into the chicken mixture. Gently folk in remaining egg whites and spoon mixture into prepared soufflé dish. Bake 55 to 60 minutes or until the top is puffed, firm and golden. Serve immediately.

Servings: 8

Total Time: 1 hour and 10 minutes

Oven Temperature: 400°F

Nutrition (per serving): 370 calories, 185 calories from fat, 20.7g total fat, 75.8mg cholesterol, 798.3mg sodium, 386.3mg potassium, 18.3g carbohydrates, 1.2g fiber, 8g sugar, 26.6g protein.

Recipe Type: Breakfast, Brunch, Casseroles, Entree, Gluten Free, Main Dish, Meat, Poultry

Source
Author: Dr. Jacquelyn P. Horne
Copyright: 2011


Jackie's Quick Bread Flour Blend

3 cups Bob's Red Mill Rice Flour
1 1/2 cups Bob's Red Mill Potato Starch
1 1/2 cups Hodgson Mill Soy Flour
3 teaspoons   Xanthan Gum
1 teaspoon cream of tartar

1. In large mixing bowl, carefully measure and combine all ingredients. Place in an airtight container; store mixture in refrigerator until needed.

Servings: 25
Yield: 6 1/4 cups

Total Time: 20 minutes

Nutrition (per serving): 49 calories, <1 calories from fat, <1g total fat, 0mg cholesterol, 24.1mg sodium, 19.8mg potassium, 5.3g carbohydrates, 1.3g fiber, <1g sugar, 1.1g protein.

Recipe Type: Gluten Free, Custom Flour Blend

Source
Author: Dr. Jacquelyn P. Horne
Copyright: 2011


Chicken and Cheese Souffle

Banana Coconut Muffins

No pixs, but nevertheless a delicious recipe. A delicious breakfast nibble, especially when traveling when a safe breakfast may be hard to find. Just add a glass of milk or a cup of coffee & you have a wonderful nutritious meal!

You can't eat just one . . . I promise.

3/4 cup Bob's Red Mill rice flour
6 tablespoons cornstarch
6 tablespoons Bob's Red Mill soy flour
2 teaspoons Rumford baking powder
1 teaspoon baking soda
3/4 teaspoon Bob's Red Mill Xanthan Gum
1 teaspoon cream of tartar
¼ teaspoon salt
1 cup sugar
¼ pound organic butter, melted
1 large organic egg
6 tablespoons organic whole milk
2 teaspoon vanilla extract
1 ½ cups bananas, mashed
½ cup walnuts, roughly chopped
½ cup Main Street apple raisin walnut granola
½ cup sweetened flaked coconut
1 cup apple sauce

1. Preheat oven to 350° Fahrenheit.

2. Line 36 mini-muffin cups with paper liners; set aside.

3. Combine all of the dry ingredients in mixing bowl. Add melted butter & combine thoroughly on medium speed of an electric mixer.

4. In separate bowl, thoroughly combine eggs, milk, vanilla & mashed bananas. Add egg mixture to flour & butter mixture. Mix thoroughly, stopping to scrape down sides of mixing bowl. With mixer running on medium speed, add walnuts, granola, coconut & applesauce. Continue to mix for 2 to 4 minutes longer (impossible to overmix).

5. Using a small ice cream scoop, place one scoop of batter into lined muffin cups. Bake 330-50 minutes or until toothpick comes out clean. Place muffin tins on cooling rack & allow to cool for approximately 10 minutes. Remove from pan. Either serve or place in airtight container.

Servings: 18          Yield: 36
Total Time: 50 minutes
Oven Temperature: 350°F
Nutrition (per serving): 196 calories, 76 calories from fat, 8.7g total fat, 24.4mg cholesterol, 172.2mg sodium, 140.6mg potassium, 25.6g carbohydrates, 3.1g fiber, 17.6g sugar, 6.1g protein.

Italian Potato Pancakes

Although intended as an appetizer, this recipe may be divided into several small pancakes and served as a breakfast dish.

3 teaspoons prepared garlic

1 pinch dried rosemary, crushed

1 pinch dried basil, crushed

1 pinch dried oregano, crushed

1 pinch dried thyme leaves, crushed

2 tablespoons bacon pieces

1 teaspoon kosher salt

1/4 cup Ener-g bread crumbs, toasted

2 egg whites, lightly beaten

1 cup mozzarella cheese shredded

1/2 cup parmesan cheese grated, divided

3 tablespoons canola oil

6 russet potatoes, shredded

1 medium zucchini squash, shredded

2 tablespoons olive oil, for drizzling

1 cup Ricotta cheese

1/4 cup whipping cream

32 sprigs thyme leaves

1. Place rack in center of oven. Preheat oven to 450 degrees Fahrenheit. Cover bottom of baking pan with piece of parchment paper; set aside.

2. In small mixing bowl, combine garlic, rosemary, basil, oregano, thyme, bacon pieces, salt, bread crumbs, egg whites, mozzarella and 1/4 cup parmesan cheese. Set aside.

3. Grate potatoes & zucchini; place in towel and squeeze liquid out. Place grated vegetables in large mixing bowl. Add cheese mixture and combine thoroughly.

4. Working quickly so that potatoes do not discolor, place canola oil in 12 inch Teflon coated skillet over medium high heat. Add potato mixture. Using the back of a wooden spoon, pat potato mixture flat. Drizzle with olive oil & sprinkle with remaining parmesan cheese. Turn heat to low.

5. Cook for 8 to 10 minutes or until edges begin to brown. To check for browning on the bottom, gently run a flexible Teflon spatula under the edge. When underside begins to brown, gently slide pancake, cooked side down, onto parchment paper lined baking pan. Bake for 20 to 25 minutes or until top of pancake begins to brown & edges are crispy.

6. For a most crisp pancake, bake on 375 degrees Fahrenheit for ab

out 40 to 45 minutes, watching carefully so that pancake does not burn.

7. When cooked to desired degree of brown and crispy, remove from oven & allow to cool completely. When completely cool, cut rounded edges off to make a square. Using a serrated knife, cut into 32 1 1/2-inch squares.

8. Place ricotta cheese & whipping cream in a small mixing bowl. Stir vigorously to mix thoroughly. Place 1/2 to 1 teaspoon of ricotta cheese mixture in center of each square. Garnish each with a sprig of fresh thyme.

Servings: 32

Total Time: 1 hour and 30 minutes

Nutrition (per serving): 100 calories, 58 calories from fat, 6.6g total fat, 11.9mg cholesterol, 146.9mg sodium, 213.9mg potassium, 7.7g carbohydrates, 1g fiber, <1g sugar, 3.2g protein.

 Become a Fan on Facebook


Join by Circle on Google+

Banana Nut Bread with Orange Liqueur Laced Whipping Cream

This is the most delicious banana nut bread ever and very moist. My friends cannot believes this bread is gluten free! This is my hubby's favorite! 

Here is my recipe:

1 1/4 cups Jackie's Quick Bread Flour Blend (recipe follows)

1 teaspoon baking soda

1/2 teaspoon Rumford baking powder

1/2 teaspoon salt

1/2 cup butter (no substitutes), softened

1 1/4 cups sugar

5 medium overly ripe bananas, mashed

2 large eggs

1/2 cup walnuts, roughly chopped

And, here is what I did:

1. Preheat oven to 350 degree Fahrenheit. Grease and flour 1 8 1/2-inch loaf pan; set aside.

2. Place dry ingredients, except sugar, in medium sized mixing bowl. Blend together thoroughly; set aside.

3. In the work bowl of an electric stand mixer, place softened butter and sugar. Beat on medium speed until thoroughly mixed. Add overly ripe bananas, one at a time. Beat thoroughly after each addition. Add eggs and continue to beat. Add dry ingredients in 1/2-cup increments, beating well after each addition. Stir in walnuts.

Just look at the rise on this loaf!

4. Pour mixture into greased and floured loaf pan. Allow to rest for 15 minutes before placing in pre-heated oven. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes our clean. Remove from oven and place loaf pan on cooling tack for 10 to 15 minutes. Turn out on to a platter.

5. To serve, slice into 1/2 -inch slices. Place a dollop of Orange Liqueur Laced Whipped Cream (recipe follows) and a sprig of mint.

Servings: 8              Yield: 1 loaf

Total Time: 1 hour and 30 minutes

Nutrition (per serving): 340 calories, 156 calories from fat, 17.9g total fat, 77mg cholesterol, 357.4mg sodium, 320.6mg potassium, 44.5g carbohydrates, 2.6g fiber, 35g sugar, 3.8g protein

Here are my tips for success:

1. Overworking gluten free flour is impossible. The longer you mix gluten free breads and the longer you let them rest prior to baking. the better the product.

2. Once cooked, handle as little as possible because the texture is very fragile.

3. If bananas are not overly ripe, the bread will not be nearly so moist or have such a rich banana flavor.

4. Cooking time may vary dramatically with the amount of moisture in the bananas, the weather and the size of  your oven. Begin checking at 45 minutes and ever 10 minutes thereafter until a toothpick comes out clean.

Become a Facebook Fan of 4 U Gluten Free

Tweet with 4 U Gluten Free on Twitter

Join my Circle on Google+

Follow me on Pinterest