Stuffed Eggplant

Hey there folks! Looking for a meatless entree for lunch?  I have the perfect recipe just for you. Here you see this beautiful stuffed eggplant served on a leafy of curly green lettuce accompanied by home grown tomatoes. Oh, did I tell you the eggplants and the herbs were also home grown as well. This is one recipe that  you will definitely want to tuck away for your vegetarian friends. Besides, this one takes advantage of produce you may be growing in your backyard.

The key to this jewel is to select small eggplants, not more than 5-inches long. The larger ones tend to be bitter with large seeds. If that is your only option, do not despair. Instead of cutting the eggplant in half, simply slice the eggplant into 1-inch slices; place a scoop of the "filling" on top along with a generous helping of toasted gluten free bread crumbs. 

By now, along with the picture of this yummy side/luncheon entree, I probable have your curiosity at its peak. Want to know just how I did this? Well, Here's my recipe:

Summer Medley Casserole

One of Rick’s all time favorites, this is a terrific recipe that takes advantage of those tidbits of veggies that might be hanging around your refrigerator and summer's bounty. 

I often find myself with too many raw veggies to throw away, but not enough for a meal by themselves. The strength of this casserole is that the veggies retain their crunchy texture through the cooking process. 

Here is my recipe:
1 cup carrots, julienned
1 1/2 cups Ener-g bread crumbs, toasted
4 tablespoons butter
2 cups cauliflower florets
1 cup broccoli florets
1/2 cup sour cream
2 tablespoons heavy cream
3/4 cup queso (Mexican crumbling) cheese, grated
1 teaspoon salt  to taste

Easy Cheesy Squash Casserole

Thinking forward to the fall when cooler weather calls for comfort foods, I perfected this little recipe for you. 

Who can resist this creamy goodness?

 Although this baby takes advantage of summer's bounty, these veggies are easy to find all year. And, you want to know the good news? If you happen to be a backyard farmer like us, you just may have more on your hands than you can use. In that case, simply make up a few of these, but DO NOT COOK.  Label each with the date and the cooking instructions including the temperature and the time.  

When you want some comfort food when the days are short and the temperature outside is cold, just thaw one of these comforting culinary treasures and within 30 minutes, you will have a yummy side dish to sink your teeth into.

Here is my recipe:
2 tablespoons canola oil
4 tablespoon butter
1 1/2 cups Ener-G gluten free bread crumbs
3-4 medium yellow squash, thinly sliced
1/2 medium sweet red onion, thinly sliced
1/4 cup fresh Parmesan cheese, finely grated
1/2 cup four cheese blend, softened to room temperature
1/2 cup sour cream
1 teaspoon salt  to taste

Three Cheese Spinach & Artichoke Dip

I don't know of anyone who does not enjoy a cheese based dip. This one has always been popular at my gatherings. When we served this dip as an appetizer for our Steak Dinner with Friends, we had very little left. 

Here is my recipe:
1/2 cup Gorgonzola cheese crumbled
1 1/4 cups Asiago cheese, grated
1 cup Parmesan cheese freshly grated
3 tablespoons butter
4 cloves garlic, chopped
1 cups chicken broth
1 1/4 cups heavy cream
14 ounces frozen spinach, thawed & squeezed dry
1 teaspoon salt  to taste
1 can artichoke hearts, drained & quartered
1/2 cup toasted Ener-G Brown Rice Bread crumbs
1 baguette Against the Grain Gourmet baguette, sliced & toasted

Here is how I made it:
1. Preheat oven to 375 degrees Fahrenheit.

2. Thoroughly combine Gorgonzola, Asiago and Parmesan cheeses; set aside.

3. Melt butter in large sauce pan. Add garlic to melted butter; sauté until garlic becomes fragrant.

4. Place chicken broth in the bowl of a food processor. Add sautéd garlic, cheeses, heavy cream, spinach, artichoke and salt. Process until roughly chopped.

5. Transfer mixture to a 1½-quart casserole dish. Smooth mixture with back of wooden spoon; spread toasted bread crumbs over the top. Place casserole dish on a baking sheet, and put into preheated oven. Bake for 20-30 minutes or until brown and bubbly. Serve with gluten free crackers or toasted gluten free baguettes.

Servings: 24           Yield: 4-5 cups

Oven Temperature: 350°F

Amount Per Serving
Calories Per Serving: 310.84 (2 Tablespoons)

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Cauliflower 'N Bacon Casserole

This is one of those super easy casseroles that freezes well, so there is no reason not to keep a couple to keep on hand at all times. Approximately on-half of an average sized cauliflower is adequate for one. When I already have all my ingredients out, I go ahead and make another. I often divide one recipe into three of the really small two-person size pans. Pictured here is my full size recipe.

Cooked Cauliflower 'N Bacon Casserole

Here is my recipe:

4 tablespoons butter (no substitutes)
2 cups bread crumbs made from Ener-G Gluten White Rice Bread
1/2 cup whipping cream
1 teaspoon Jackie's Quick Bread Flour Blend
1/4 cup capers drained
8 slices bacon, fried crisp & finely crumbled
1 cup Asiago cheese, grated
1 pound cauliflower florets

 Here is how I did this:


1. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees Fahrenheit. Spray 8 by 8-inch casserole dish with butter flavored cooking spray. Set aside.


2. In a large non-stick skillet, heat the butter over medium heat. Add the bread crumbs and cook, stirring constantly until all the butter has been absorbed and the bread crumbs are toasted, about 1 to 2 minutes. Set aside.

Out of freezer and about to be ready for oven.

3. In a medium bowl, whisk together the cream and flour. Add the capers, bacon and 1/2 cup of the Gruyere. Season with salt to taste. Add cauliflower and pour the mixture into prepared baking dish. Sprinkle remaining 1/2 cup of cheese; top with the toasted bread crumbs.


4. Bake for 35 to 40 minutes until the cheese has melted, and top is golden brown.

Casserole just out of oven.

Servings: 8


Calories Per Serving: 455


Main Dish Version can be made by increasing the amount of whipping cream to ¾ cup and add 1 cup cooked ham, cut into cubes, to cauliflower mixture. Follow remaining instructions. Yield: 8-10 servings


Author's Tip:
I always keep bread crumbs on hand, frozen. I buy two to three loaves of EnerG White Rice Bread. I break the slices into pieces, and working in batches, place broken bread slices in bowl of food processor. Using the highest continuing speed, I grind all the bread into fine crumbs, which I place in an airtight container in my freezer until needed.


Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Perfect Hamburger Steak with Caramelized Mushrooms

This is just one of several recipes in my "Friday Night Special" dinner.
(Click for entire menu)

Here is my recipe:

2 tablespoons butter

1 cup Ener-G bread crumbs

1 tablespoon fresh basil, finely chopped

2 teaspoons fresh oregano, finely chopped

1 teaspoon fresh thyme, finely chopped

2¼ pounds lean ground chuck

1 tablespoons onion flakes

1 teaspoon garlic salt

¼ teaspoons celery seeds

1 tablespoon Worcestershire sauce

2 eggs, slightly beaten

Here is how I did it:

Melt butter in medium-sized skillet over medium-high heat. Place bread crumbs and Italian seasoning in skillet with melted butter. Stir until lightly browned and toasted, about 6 to 8 minutes. Remove from heat; set aside.

Place ground chuck in large mixing bowl. Using a wooden spoon, break into small pieces. Add seasoned bread crumbs, onion flakes, garlic salt, celery seeds, Worcestershire sauce and egg. Mix thoroughly. Using a ½-cup ice cream scoop, place two scoops full of into your hand. Roll mixture into a ball. Place ball on tray lined with wax paper and flatten to about 1-inch thick. Be careful not to over work mixture. Continue until all meat mixture is used.

Burgers may be cooked either in a skillet or on a grill. Either way, cook over medium high heat for 5 to 7 minutes per side, or until surface is brown and juice runs clear. Do not over cook. Mashing burgers during the cooking process with the back of a spatula will also make them tough and dry.

Serves: 6 

Caramelized Mushrooms

Here is my recipe:

6 medium mushrooms, cleaned and thinly sliced

1/2 cup butter

1 tablespoon La Choy soy sauce (gluten free)

Here is how I did it:

Melt butter in medium skillet over medium heat. Place sliced mushrooms in melted butter and turn heat to medium low. Stirring occasionally, cook until mushroom slices are about one-half the original size and are golden brown, about 8 to 10 minutes per side. Add soy sauce during the last five minutes. If the mushrooms begin to brown too quickly, turn heat to low.

Servings: 4

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Friday Night Supper

Enjoy a nice carefree .dinner  at home!
A cozy dinner at home on Friday night should not be difficult to prepare, even for those with eating concerns. Here is one of our favorites!  

Menu

Perfect  Hamburger Steak  topped with

Caramelized Mushrooms

Fried Eggplant

Baked Cheesy Corn-on-the-Cob

Wine

Frozen Yogurt


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Chicken Meuniere with Tomato Salsa

When I need a quick, filling entree that is guaranteed to be perfect, I reach for chicken breasts and a package of pasta. Add a spinach and vegetable salad for a complete meal that is on the table in about 30 minutes from start to finish.

I promise I will get a picture, but I am always tired and in a hurry when I prepare this dinner, thus forgetting to take a picture.

Chicken
¼ cup olive oil
2 tablespoons butter (no substitutes)
1 cup Ener-G (gluten free) bread crumbs
½ teaspoon salt
2 eggs beaten
2 tablespoons heavy cream
4 5-ounce Chicken breasts -- boned and skinned


Heat oil and butter in non-stick skillet over medium-high heat. In a medium bowl, mix together beaten eggs & heavy cream. Season chicken on both sides with salt, dip in egg mixture & then in bread crumbs. Shake off any excess, place coated chicken in heated oil and butter mixture. Cook until  golden and cooked throughout, about  3 to 5 minutes each side. Remove to a plate and tent with foil to keep warm.

Salsa
2 vine ripened tomatoes, diced
¼ cup kalamata olives, pitted & finely chopped
2 tablespoons capers
1/3 cup white wine, dry
½ lemon lemon
¼ cup flat-leaf parsley, minced


1. Pour off excess liquid from pan used to cook chicken. Pour wine into heated pan to deglaze. Using a wooden spoon, scrape the browned bits clinging to the bottom of the pan with a wooden spoon.  Add the tomatoes, olives, capers  and lemon zest. Cook until the tomatoes start to soften, about 4 minutes. Stir in the parsley and season with salt to taste.


2. Arrange the chicken on a platter and pour the sauce over the top.


Servings: 4


Author's Notes:
1. I serve this over DeBoles Gluten Free Corn Spaghetti Style Pasta.


2. For a change of pace and to shorten meal preparation time, I sometimes cut the chicken breasts into 2-inch cubes, reducing the cooking time almost by half. 


3. Heated marinara sauce, whether store bought gluten free or homemade, makes this dish very Italian, pretty and tasty. 

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Gluten-Free Bread Pudding Made Simple

Dessert breads and puddings are two of the things we missed when my husband was diagnosed as gluten intolerant over two years ago. I enjoyed baking and felt initially that my passion had been ripped from me. We thought we were doomed to eating tasteless desserts and breakfast breads rather than the yummy dishes I had always made for us.

While on vacation in Asheville, NC about a year and half ago, we stopped in The Corner Kitchen, located in the Biltmore Village, one afternoon for a glass of wine. We casually inquired about a gluten free menu, wondering where in the world we were going to find a safe place for Rick to eat. The server said "Just a minute." A couple of minutes later chef and owner Joe Sully came out to chat with us. It was so comforting to learn that his entire staff is trained in Celiac disease.

As we were ogling a scrumptious bread pudding, I commented about missing such treats. He reached for a cookbook called Chef's Table and went through the process of how to convert his recipe to one that is gluten free.

That recipe is the inspiration for the recipe featured in this blog post.

Enjoy & Happy Baking !!!!

What to know how to convert your favorite bread pudding recipe to gluten free without giving up the moisture and taste you love?

Here is what I do:

1. Begin with gluten free bread. I prefer Ener-G  White Rice Bread because of its density.

2. Always butter and toast bread BEFORE adding the custard.

3. Proportions that I use:

    a. 1 stick of butter per 1/2 loaf of bread.

    b. 2 cups of cream or milk to 1/2 loaf of bread.

    c. 6 eggs per 1/2 loaf

    d. 1 cup sugar per 1/2 loaf

4. Allow toasted bread crumbs to soak in custard at least 10 minute BEFORE placing in oven.

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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

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Gluten Free Italian Bread Crumbs--A Snap to Make

How many times do you run across a yummy recipe or maybe one that you no

longer make because of wheat in the Italian bread crumbs. I have a very easy 

solution that is safe and gives you back some of those things you gave up on a 

gluten free diet. 

I make my own Italian bread crumbs that are totally gluten free. I usually make a

double batch ensuring I always have plenty on hand.

Here's How:

1. Begin by tearing an entire loaf of Ener-g bread into pieces. Working in batches, place torn
bread into the bowl of a food processor. Process until very fine. 

2. Melt 4-6 tablespoons of butter in a large skillet per batch; toast crumbs until lightly brown,
about 2-3 minutes. 

3. Using a spice/nut grinder, grind toasted crumbs until extremely fine. Again, work in small 
batches.
.
4. Store unused crumbs in the freezer.

5. When time to use your bread crumbs, simply measure the amount needed and add fresh 
dried basil, oregano and thyme to your taste. 

Author's Note: I always have "fresh" dried spices on hand. At the end of the growing season, 

I trim the tops and hang them to dry.  In a month or so, when completely dried. I crush and 

then use my spice grinder to pulverize before storing in airtight containers. 

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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

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.

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