Gluten-Free – Page 9 – in thriver words

It’s About to be Hot, Hot, Hot in the kitchen!

Before you know it, the spring storms will be through delivering this year’s unusually strong punch and it will just be hot, hot, hot in the kitchen. In my house in summer, I feel like I’m baking before I even start cooking!
tree
A couple of days ago I lost my shade tree, so this year may prove even more brutal. In anticipation of this possibility, I’ve been playing with some simple microwave recipes that will keep me out of the heat as much as possible.

This Left Over French Fry Breakfast Casserole takes less than 10 minutes in the microwave AND it gives me another reason not to finish all the fries on my plate. I’m calling it a breakfast casserole because it contains ham and eggs, but it is hearty enough to serve for dinner.

Left Over French Fry Breakfast Casserole
Makes 4 – 6 Servings

Olive oil spray
1 8 oz package diced ham
1/2 cup Creole mix fresh chopped green peppers, herbs, and onions
1 1/2 – 2 cups left over french fries, cubed
4 eggs
1 tbsp water
Sprinkle of salt
Sprinkle of pepper
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Mozzarella cheese

Spray a pie pan with olive oil spray. Place ham, creole mix, and fries in pan. Stir together. Cover and microwave for 3 minutes. While mixture is in microwave, break eggs into small bowl, add water, and stir briskly with fork to mix yolks and whites until uniform. Sprinkle eggs with salt and pepper.

Remove mixture from microwave. Pour eggs over mixture, and stir. Once mixed, cover and microwave for 3 minutes. Remove and stir. Microwave for an additional 2 minutes.

Remove pan from microwave. Stir in cheese and press top with back of spoon to make the top level. Let stand for 1 minute. Serve hot.

I make this using 96% fat free ham and ingredients that contain no gluten. It can be easily adapted to fit your eating plan. Later today, I’m going to try a version using left over gyro and Feta cheese in place of the ham, Cheddar, and Mozzarella.

Have another version you’d like for me to try? Submit it below and I’ll let you know how it turns out!

Stuffed Mushrooms Work For Any Party – Indoors or Out!

mshrm walk The forecast says you may have to move the party indoors today, but you’re in luck ’cause stuffed mushrooms work for any party – indoors or out! I suppose I’ve been thinking about making mushrooms today because of the mushroom topiaries I walked through yesterday. Well, that and the fact that the evening weather forecast threatens more rain.

We’ve had so many storms and so much rain the past few weeks that I’ve spent much of my time changing my plans. You may have had the same experience. It looks like about half of the country may have to move the party indoors today. Should that leave you searching for party food that works well in any environment, try this stuffed mushroom recipe:

Sausage Stuffed Mushrooms
Serves 12-15

Cooking oil spray
1 small onion, chopped fine
1 tbsp olive oil
1 large fire roasted sweet red pepper, chopped
Pinch of salt
1 lb. hot or mild breakfast sausage
1/3 cup sour cream
2/3 cup shredded Parmesan cheese
1/4 cup grated Romano cheese
1/3 cup grated Mozzarella cheese
25-30 white button mushrooms with stems removed, cleaned
1/4 cup shaved Parmesan cheese
25-30 fresh sage leaves

Preheat oven to 425º. Spray 9 x 12 baking pan with cooking oil spray.

Sauté onion in olive oil for 4-5 minutes. Add the peppers and sprinkle with a pinch of salt. Continue to cook for 2-3 minutes. Add the sausage and cook until it is cooked throughout. Turn up heat and lightly brown meat. Turn heat to low. Remove mixture to a bowl lined with paper towels to drain. Deglaze skillet with sour cream. Place sausage mixture back in skillet. Add Parmesan, Romano, and Mozzarella. Stir until evenly distributed. Turn off heat.

Place mushrooms top side down in prepared baking pan. Spoon sausage mixture into each mushroom, top with shaved Parmesan and one sage leaf.

Bake at 425º for 15-17 minutes. Remove from oven and serve hot.

I recently took these to a party and managed to leave my baking dish behind, so today using a disposable baking pan seems like a better idea. I’ll also confess that I don’t always use the sage leaf on top. If I have some growing on the porch, I like to include that little extra but I’m not necessarily going to run to the store and spend a fortune to buy tiny packages of fresh herbs. I can get an additional pop of flavor from adding a tsp of tubed Italian herb paste, or I can just leave it out and still have delicious mushrooms. It’s a holiday, I say go for what’s easiest!

Hopefully, the weather will hold and you’ll have a chance to play outdoors. If not, binge watching your favorite series with your favorite veteran while eating stuffed mushrooms can prove satisfying as well.

Happy Memorial Day!

valley

/a>http://www.garvangardens.org/

Disposable bakeware:
http://www.hefty.com/products/disposable-cookware/

http://www.handi-foil.com/

Tubed herb paste:
http://www.gourmetgarden.com/en-us

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Condo Stew Warms You in a Pinch

This delicious Condo Stew warms you when unexpected snow caps appear outside your window. It may be March, almost April, but winter just can’t seem to quit. If you’re traveling about wearing every layer in your suitcase and still feeling a chill, throw together this stew using minimal ingredients for a warm, satisfying, hearty, and delicious meal.

Ingredients
Polish Kielbasa – I chose locally made, fully cooked
1 Large Yukon Gold Potato – washed
Baby Carrots – I had some left from my car snacks
Garlic Powder
Black Pepper
Salt
Water
Stew Base
Cube the kielbasa and the potato and place in a large pot. You can eyeball the proportions and adjust them to your liking. Slice the carrots and add to the pot. Sprinkle with garlic powder, black pepper, and a pinch of salt.

StewinPot Add water to just cover. Bring to boil over high heat. Simmer over medium high until potatoes and carrots are tender and most of liquid has boiled away. Serve hot.

When you’re warm on the inside, you’ll be ready to brave the elements outside for yet another adventure.

Hate Shopping? Avoid Black Friday and Still Give the Perfect Holiday Gift!

Hate Shopping? I know. It can wear you out. It’s always been easier for me to buy a little here and a little there throughout the year. By the time Christmas rolls around, all I have to do is wrap.

This year, I haven’t felt inspired to buy very much. A major remodeling project ate much of my time and I just haven’t run across anything that seems fun. That means that today, Black Friday, could be very tempting…except that I hate marathon shopping, typical gifts, arriving early, and crowds!

Luckily, I still don’t have to struggle or wait until the last minute. I have a lot of gluten-free flours on hand and a lot of gluten-free relatives. I’ve also consumed plenty of Bulgarian yogurt in the past few months. It comes in glass jars that I washed and saved. That means I have the perfect gift already available. All I have to do is throw it together!

Here’s how easy it is…Remember that Gouda Muffin recipe we posted in May? Take all the dry ingredients and put them in a clean jar:

1 cup white rice flour

1/2 cup brown rice flour

1/2 cup potato flour

1/2 cup sugar

1 tsp sea salt

1 tsp xanthan gum

1 teaspoon baking powder

1/2 tsp baking soda

Decorate the jar and include a card with these instructions:

Gouda Muffins

12 medium muffins

1 jar muffin mix

8 oz whole milk plain yogurt

2 eggs

1/4 cup melted butter

6 oz gouda cheese, diced

Preheat oven to 425º. Grease muffin tin or line with muffin cups.

Shake jar to remix ingredients. Place mix in a bowl. In a larger bowl, combine the yogurt, egg, and butter. Slowly fold the dry mixture into the liquids until you have a firm, non-sticky dough. Stir in cheese and spoon dough into muffin tin. Bake at 425º for 12-15 minutes or until top is brown. Remove to rack to cool.

Boom! You just created the perfect gift!

I’ve done the same thing with pancakes and biscuits. These mixes have become some of my sister’s favorite gifts. She asks me to give them again and again. (You’d think she’d return the jars.)

It’s sometimes easy to forget that simple gifts that thoughtfully fill a specific need are often the most appreciated. Of course I tend to remember this the minute I walk into a store during the holiday season!

Have shopping tips to share? We’d love to hear them!