Meal in a Muffin = Potato Omelet Muffin —– Gluten Free Blog

The new Gluten Free Blog of the Week is being listed within the hour.  Check and see who it is.  Is it a friend?  Is  it a new blogger to you?  This is an opportunity to meet our fellow bloggers.  Newcomers can meet some of the old timers and those who have been around for a while can meet brand new bloggers.  Say hello to the bloggers listed and get to know them and learn from their blogs or invite them to visit yours.

Greatness comes from simple recipes like these.  It sounds so false to say, “I was inspired.” but I do feel that way.  I have been thinking muffins for a while but not the kind of muffins, we usually eat (blueberry, raspberry, apple, chocolate, etc.).  I am referring to the meal in a muffin thinking.  I have made a few over the years and each time, we have been happy.  I knew this was another happy muffin before I took out the first bowl.  I am happy to report, I was right.

Of course, happy muffins must be served with other delicious food so I am off to see what I can do.  I will report back, if I come across another winner.  If it is a loser, you will know it by the photos.  It was in My Sweet and Savory that I posted my burnt marshmallow topping, blackened by the fire.  Over cooked marshmallows at a camp fire……  I knew, I was in trouble, when foodies told me how brave I was, to post it.  I thought, I was just being honest.                                                                                          

             Potato Omelet Muffin

Ingredients:

5 medium potatoes (you could get away with 4, easily)

8 eggs or egg beaters

12 teaspoons bruschetta

2 tablespoons butter or margarine

2 tablespoons olive oil

2 scallions, chopped

2 tablespoons chives, chopped (you can use dried – I ran out half way through so I added dried for the rest.)

2 slices yogurt-herb cheese or cheese of choice

1 orange pepper, diced

1/2 cup milk

1/4 cup sour cream (low-fat)

Method:

Preheat oven to 350 degrees F.

In a large skillet, put the butter and half the olive oil.  Use remaining oil if needed.  I used it then took another tablespoon and added it to the skillet.

Peel potatoes and shred.

Cook for three minutes, orange pepper and scallions.  Add chives for one additional minute.

Remove from pan and replace with potatoes.  I did three batches so not to overcrowd.

I browned the potatoes because we like them crisp.  You can cook until translucent and then finish baking it, in the oven.

While potatoes are cooking, mix milk, eggs, sour cream, bruschetta, and cheese.

Add  peppers, scallions and chives to egg mixture.

Put potatoes on the side.

I did it again.  I forgot the bruschetta.  I had already filled a few muffin inserts so I put a piece of bruschetta on top of each and then poured the rest into the egg mixture.  It added a great flavor to this.  You could use liquid cayenne (hot pepper sauce) instead but I am not sure how much you would need since I did not use it.  You can add heat to this if you like your food hot.

Take potatoes and put them on the bottom of each insert.

Using an ice cream scoop or ladle, scoop the mixture into each muffin compartment.

Bake for 30 minutes.  I put a sharp knife in the middle of a few, like we do for baked goods, to make sure I did not have soft eggs.  They came out dry but barely dry, the way I would want it to be.

Serve and enjoy.  I had two for lunch although these are meant for dinner with another new dish or two.

This would be appropriate for breakfast and lunch and with something like salmon and spinach, for dinner.

Linked to Gluten Free Wednesdays and Linda.  Linked to Kelly the Kop and Real Food Wednesdays and Pennywise Platter Thursdays.

Fourth of July Recipes

I am going to visit some of my favorite blogs and leave here some of their great recipes for the big day, coming.   I will hopefully add more, as I find them.  Hope you can use some of them.  If you would like me to include a recipe, just leave a comment below and I will link it up.

 

Fourth of July Frozen Delight   Moveable Feasts

Cucumber Chickpea Bruschetta  Gluten Free Easily

Cucumber and Red Onion Salad – The Nourishing Gourmet

Patriotic Pizza - The Idea Room

Red, White and Blue Scones - Life as a Mom

Red, White and Blue Finger Jello  –  Recipe Girl

Red, White and Blue Velvet Cake 2007   – Baking Bites

Chocolate and Berry Yogurt Dessert - Pillsbury

Olive Nut Bread and Time to Play

One of the marvelous aspects of blogging communally is that you get to cook and bake dishes that you would probably not have thought of.  One of my favorite bloggers had some talk about this game, I’m going on a picnic and I am bringing…….. It was at Barbara’s, Moveable Feasts where I read about this and thought to myself that  this sounded  like fun. I went over to another favorite, Louise at Months’ of Edible Creations.  Louise began our journey of picnic fun and we thank her.  I know, she was almost out of letters and may be out now but take a peek, if you are interested in one of them.  

If you do not have a letter, follow Louise and the picnic participants to see what great food is going to be displayed. 

I made olive nut bread.  I have never given a though to making olive bread before but my letter is O so olive bread it is.  I was inspired by a lady who inspires me, at least weekly, Mary from One Perfect Bite has marvelous recipes but more than that, she is the image of a lady, one who welcomes you with a smile and really cares about each of us.  We all respect and care about her and when I use the word, all, unless you do not know her, I am sure you agree with me.  So, go and meet her, if you have not done so, already. 

You’re going on a picnic and you’re bringing… like some of us played when we were a bit younger or a lot younger. 

 

 A- Almond Joy Pie

B- Baked Beans

C- Chocolate Picnic Cake

D- Dutch Funnel Cake

E- Easy Blender Chicken Pie

F- Five Bean Salad

G- Granola Bars

H- Herb and Cheese Pasta Salad

I- Incredibly Fruity Raspberry Cakes

J- Jeweled Picnic Bars

K- Kaltschale (Cold Fruit Soup)

L- Long Island Lemonade Cocktail

M- Mushroom Tart

N- Nut Roast

O- Olive Nut Bread

Olive Nut Bread

 Ingredients:

2-1/4 cups sifted flour 

1/8 cup sugar 

1/2 teaspoon salt 

3 teaspoons baking powder 

1/2 cup chopped pimento stuffed olives (I sliced them.) 

3/4 cup milk 

2 eggs 

2 tablespoons olive oil 

Red and orange peppers marinated in a dressing of choice  (I had these left over from a salad with cabbage.  I picked out the cabbage and just used the peppers.  Made it pretty and tasty.) 

Method:

Preheat oven 375 degrees F.

Grease 9-inch by 5-inch bread loaf pan.

In large bowl, mix flour, sugar, and baking powder.  

Stir in chopped olives. 

In separate bowl, beat together milk, egg, and butter. 

Add wet ingredients to dry and stir until flour is just moistened.  

Scrape batter into loaf pan and bake for about 60 minutes or until done. 

Remove from heat and let bread sit on pan for about 10 minutes. Turn out and let cool on rack until dinner is ready. 

Eat and enjoy. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Linked to Wanderfood Wednesdays

Linked to What’s On the Menu Wednesdays?and to the Ultimate Recipe Swap.Linked to Foodie Friday at Gollums. 

Salmon with Sweet and Spicy Rub – another winner

 

When, I was looking for a new salmon recipe, to make, this week, I was delighted to discover one that was made by Ellie Krieger.  Her recipes are almost always a success in our home and healthier than some of our other foods.  I really looked forward to this fish meal.  This was delicious but the spices did not fully come out in the taste.  I am not sure why, because, for a change, I did not cut down on the spices.  We demolished this, anyway, because it was good.   I goofed and used the sugar for six which we also did not taste.  That might have obliterated the taste of the spices.

Salmon with Sweet and Spicy Rub — adapted from Ellie Krieger

Ingredients:  I cut this recipe to one third since it was for two of us.  I am leaving Ellie’s amounts as presented.

Cooking Spray

• 2 tablespoons packed light brown sugar
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 6 (6-ounce) salmon fillets, skin and any pin bones removed
• 1 tablespoon olive oil

Method:

Preheat oven to 350 degrees F.

 Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.

Place into baking pan.

Bake for 20 minutes.  I always overbake and left mine in for 30 minutes. 

* Ellie made this on t he grill.  Go here, for the original recipe.

Baked Spinach Stuffed Tomatoes

  On Fridays, I cook and bake, almost all day, for the Sabbath.  I make enough food to blog for the week, yet rarely do I get more than half the recipes blogged.  So far, I have baked (2 last night) these tomatoes, salmon, galette, cookies, potatoes, cabbage and I am about to bake.  It is intensive but fun.  I try to get the recipes online to cut down on the typing time but even adapting it and getting the photos in place, is time consuming.  We will see how successful, I will be, this week.

In all fairness, I came across this recipe, in several places, each one unique but similar.  I am not sure who to credit it but the Food Geeks’ recipe is on  the paper, I had when I was making it.  I will share the changes, as I go along.  Visit them.  They have some really interesting recipes.  I plan to return there.

Baked Spinach Stuffed Tomatoes      adapted

2 servings

 Ingredients:

2 tomatoes
2 tablespoons olive oil
1 pkg. (10 oz.) frozen spinach, thawed, chopped, well-drained

1 onion, chopped
1/2 tsp. salt
1/8 tsp. black pepper
1/3 cup taco chips, crushed in the food processor                                                                                                                                                                                                                                                                                             1 egg, slightly beaten

Method:

Using fully ripe tomatoes, cut tops from tomatoes about 1/3 of the way down.

Gently scoop out pulp from tomatoes, leaving a 1/4″ thick shell.

Turn shells upside down to drain.

In a medium skillet, heat olive oil. 

Add  spinach, 1/2 tsp. salt and black pepper. Cook and stir for 2 minutes.

Remove from heat and stir in taco chip crumbs and eggs.

Sprinkle tomato shells lightly with salt.

Fill with spinach mixture.

Place in small baking pan.

Bake in 350°F until hot, about 25 minutes. If desired, sprinkle tops with buttered crumbs.

Linked to Friday Food at Mom Trends and to Food Revolution Friday and Designs by Gollum, a place to get lost in.   $5 Dinners

Summer Fruit Galette BWD

I just finally finished my galette and I am excited.  It is rustic and won’t win any beauty contests but it will win a taste test.  It is the best.  Honestly, this is the best dessert, I have made since I have begun blogging.

Let me backtrack, for a moment.  That should keep me  from taking another piece of this fruit filled crust that melts in my mouth.  It brings back memories and I have not figured out what they are.  The taste is from some time, in my past.

This is the selection of Elizabeth of Gluten Free Baking 101.  That is the place to check out for GF baked goods and other delicious dishes.  She has the gluten-free recipe posted on her blog.   The recipe is for the new baking group Baking with Dorie and we are having loads of fun with our new baking discoveries.  Anyone who is interested, in joining, send an email to needfulthings at ymail dot com.

For Dorie’s recipe, check her book, Baking from my Home to Yours which is the best baking book, I have come across or go to My Domestic Bliss.  Tina is one of the sweetest people and has a few items, I want to bake, soon.  I think you will find something for yourself there.

I made a few changes in how I approached this galette.  I used blueberries and strawberries with cherry jam.  I had either marmalade or cherry opened and although, I was tempted to bring the orange flavor, into the mix, I felt more certain about the cherry jam.  There is so little used, I am not sure, it makes that much of a difference.  I also made half a recipe which I am sorry for.  Usually, making half is still too much but not this time.  I could have had a cup of coffee and the entire galette.

I was wondering what the purpose of a galette is and I am going to do some research.  From a practical point, it is easier and faster than a pie or tart.  The look which we call rustic, is not pretty like a pie or tart, but there is something about that fruit squeezed in the middle of that dough which is unique.  It was a snap to make.  The hardest part was the waiting while it sat in the refrigerator.  I was going to make it in the food processor but I decided to use the mixer, since hubby just brought me a very nice gift in the form of a Kitchen Aid.  All my daughters and daughter-in-laws, have one so it is only fair that Grannie, over here, should also be able to play.

In sum, I loved this and it was easy to make.  This is a winner.

Join us at It’s a Blog Party.   Market Yourself Monday

Chocolate Mousse (no eggs)(no dairy)

This is the first recipe, I ever made, from Nigella’s book, Nigella Express.  What a way to start cooking with Nigella.  This is easy to make and a delight to eat.  Kosher marshmallows have a different consistency than others which is why I ended up switching from the marshmallows to the Marshmallow

Fluff.  If you look at the first photo, you will see that the marshmallows kept their shape.  They do that if I bake them.  No fun when you want a gooey marshmallow.

 

This is an old recipe that I am reviving to participate in Go Ahead Honey, It’s Gluten Free (and this month, dairy-free)

This is being hosted by Zoe | Z’s Cup of Tea and is the brain child of Naomi of  Straight into Bed, Cake-free and Dried.

Instant Chocolate Mousse or Ice Cream   Nigella Lawson

This recipe takes minutes to make and it has no raw eggs which is very important to me. The marshmallows make all the difference. I am not fooling myself that marshmallows are healthy but this is great enough, not to care.It makes 4 to 6 servings

Adapted

 
Ingredients
3 cups mini marshmallows (I used 2 cups marshmallow fluff and 1 cup marshmallows since kosher marshmallow retain their shape. In the end, it looks nice, this way.
1/2 stick margarine softened
9 ounces best quality semisweet chocolate, chopped into small pieces
1/4 cup hot water from a recently boiled kettle
1 cup heavy cream (I used non dairy whipped topping)
1 teaspoon vanilla extract

 

Method:

Put the marshmallows, marshmallow fluff, margarine, chocolate and water in the microwave.

Stop your microwave every 30 seconds and stir. I used a low to medium setting.

Meanwhile whip the non-dairy cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.

Pour or scrape into 4 or 6 glasses or small dishes and chill until you want to eat. The sooner the better!

The All in One Meal CEiMB

The real name of this recipe is Chicken Paella with Sausage and Olives.  Since, we have cut back on meat, I was going to make this with chicken but I found two lonely sausages, hanging out, in my refrigerator.  I found, online, the recipe for this here. I am going to share the recipe, the way I made it.  The other members of CEiMB, will most likely be more authentic in their cooking although, we all have the adjustments, we need for our families.

This week’s recipe , Chicken Paella with Sausage and Olives,  page 183 is hosted by Margaret of Tea and Scones.

From So Easy: Luscious, Healthy Recipes for Every Meal of the Week, by Ellie Krieger (John Wiley & Sons)

Makes 4 Servings

Ingredients

1 T plus 2 tsp olive oil
2 turkey sausages,  sliced into 1/4 inch rounds                                                                                        I left the tomato out of the photo below.
2 ½ cups low-sodium organic vegetable broth

1 10-oz package frozen peas
1 medium onion, chopped
1 cup uncooked white rice
1 large ripe tomato, chopped
¼ cup sliced green Spanish pimento-stuffed olives
½ tsp salt
½ tsp freshly ground black pepper
¼ tsp ground turmeric

Method:

Heat 1 T olive oil in a large, heavy skillet over medium-high heat (use a skillet that has a cover).

Add the sausage and cook, stirring occasionally, until browned, about 6 minutes.  Transfer the sausage to a plate.

Heat the remaining 2 tsp olive oil in the skillet.

Add the onions and cook, stirring, until softened and translucent, 3-5 minutes.

Return sausage to the skillet and add the chicken broth, peas, rice, tomato, olives, salt, pepper and turmeric. Bring to a boil and cover and cook until the rice is tender and the liquid is absorbed, 25-30 minutes.                

Linked to Strut Your Stuff Thursday

Gluten-Free Blog of the Week

There is a new feature on this  blog, one which I hope you will enjoy.  It is blogger of the week.  Each week, I will choose a gluten free blog and blocgger to be the blog of the week and a source for my readers.

There is a wealth of good cooking, great ideas and hints to help you grow.  Let’s utilize this by getting to know more of our fellow bloggers.  I know that over the year that I have been blogging, I have learned a great deal from my fellow bloggers.  I am sure that is true of you, as well.  

 

Linked to Real Food Wednesdays

A New Experience – Filipino Pan Fried Stick Noodles

Since, I started blogging, I have been introduced to many ”strange” foods*, creative cooking methods**, new gadgets and appliances***.  Cooking is a totally different experience than it was,  one year ago.  Today, I made a new dish and I am in love.  I used rice stick noodles and I must get over to the store and get some more, pronto.

When, I make something new, it is hilarious.  I am very apprehensive about what I am doing and it takes forever to get to the finished product.  Today was a case in point.  I studied each step, a half dozen times and then went back and rechecked.  I did not believe these white sticks were going to be noodles that looked like noodles.  I also could not imagine what one would do with them, if one got far enough along, to actually cook them. 

I tend to buy new products and put them on the shelf and stare at them, whenever I open the cabinet door.  Sometimes, I actually, take them off the shelf and look at them, read the directions and put them back.  Watching me, one would think, they were difficult to make.  I have learned, since starting blogging that I am a timid cook, when it comes to new dishes.  That is why, baking and cooking with various groups, is good for me.  I am responsible so I force myself to make the challenging (to me) recipes because, I have always been the good girl, the law follower, the person who stops at every stop sign.  On the other hand, I usually cook with abandon except, of course, for new dishes.

This results are my learning new techniques and creating new food combinations and it is well worth it. 

For your curiosity:

* limes (yes, I knew what limes are but I had never actually touched one);  Portabella mushrooms; kale; Vidalia onions.

**pie and tart making,  ( had pie shells in the freezer); home made ice cream;

*** immersion blender;  mandolin or mandoline;  zester; cookie scoop;

Welcome to my world and now welcome to the rice stick noodles and if you have not had them, please try them.  Would Jaden laugh at me?  Nah, she is too nice.  This recipe is based on one found in eHow.

Ingredients:

2 tablespoons cooking oil (canola)

1 large onion sliced

2 carrots chopped or sliced

1 red bell pepper, sliced in thin strips

salt and pepper to taste

1 teaspoon soy sauce

2 cups organic vegetable broth (no salt)

1 2/3 cups shredded cabbage

slightly less than 3/4 of a package of rice stick noodles (I am pretty sure the package was one pound)

Method:

Rinse rice noodles with cold water.

In a large skillet, heat vegetable oil over medium high heat and add onion and saute for 4 minutes.  Lower heat.

Add soy sauce and the salt & pepper.                                                                                                   

Add carrots and red bell peppers and stir fry for another 3 minutes.

Add vegetable broth and heat until boiling.

Add rice stick noodles.

Allow to simmer for a few minutes.  If more liquid is needed, add water.  Stir to loosen the noodles; zest.

Add cabbage and turn off heat.  Toss well with remaining ingredients.

Eat and enjoy.

 

  

 Linked to Two for Tuesdays

linked to Show and Tell and Pennywise Platter Thursdays and Vegetarian Foodie Fridays