Kale, Mushroom & Swiss Pie

This smells the whole house up delicious! Serve with a soup or salad for a very filling meal.

For the filling:
Reserve 1 1/2 Cups shredded swiss or guerrier cheese

1 yellow onion, thinly sliced
1 bunch kale, washed well and chopped
8 oz mushrooms, sliced
3 TB olive oil
1 TB crushed red pepper flakes
salt to taste (I use about 1 TB)

Put everything together in a saute pan on medium, except the cheese. Stir to coat veggies in oil and seasonings. Let wilt. Stir occasionally. Cook until onions are completely translucent. Cook off excess liquid.

3 C brown rice flour
1/3 C olive oil
4 eggs
1 tsp baking powder
2 tsp salt
splash rice milk

Mix all dough ingredients together very well. If your eggs are very large or have very large yolks, they may be moist enough to pull dough together without milk. Dough should be soft but hold a ball.

1. Press dough into pie plate or casserole dish.
2. Sprinkle 1/2 C cheese onto crust
3. Spread 1/2 vegetable mixture over cheese
4. Sprinkle 1/2 C cheese over veggies
5. Spread the remaining veggies over cheese layer
6. Top with remaining 1/2 C cheese

Bake 350 degrees F for 25-30 minutes until crust is golden and puffed up.


Eli’s Mom’s Challah

I made a gluten exception for this. See why?

My sister made this loaf

1 c warm water
1 tsp sugar
2 packets of yeast

Wait 10 minutes for the mixture to become foamy.

1 T salt
2 eggs
1/2 c vegetable oil

Now mix in about 3.5-4 c unbleached flour, one cup at a time.  Once the mixture becomes stiff, start kneading with floured hands.  Knead for about 7 mins, turning the dough over often.

Add a little vegetable oil to the outside of the kneaded dough ball and put it in a bowl.  Allow to rise in a slightly warmed oven (turn the oven on for a few min, then off before you put the dough in) for about one hour, or until the dough doubles in size.
Cut the dough into thirds and roll out (using flour) into long coils.  Braid it, starting in the middle of the loaf and working out to either end.  Place onto a greased glass baking pan.  Allow to rise for 15-30 additional minutes at room temperature (the dough should double in size again).  Glaze with one egg yolk mixed with 1 tsp water.  Bake for 30-45 mins at 375.

Published in: on February 22, 2010 at 7:16 am  Leave a Comment  
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Cream Cheese Carob Chip Brownies

Well, I can’t have chocolate any more (thank you pregnancy hormones). I’m not too disappointed because the cocoa industry is filled with slavery and child exploitation. For those of you who can still enjoy chocolate, please buy Fair Trade.

Carob doesn’t have the same stimulant profile as chocolate. Theobromine, the stuff in cocoa that is super toxic to dogs, is only found in trace amounts in carob. Carob also is considered caffeine free. So if you’re taking a chocolate break because of pregnancy hormones or to share dessert with your pooch, you can still have these brownies.

Check out that cream cheese swirl!

For brownies:

5 oz carob chips, unsweetened
1 stick butter
1 cup sugar

Heat in sauce pan until melted. Stir constantly with a heat-resistant silicon spatula. Remove from heat and stir to cool to about 110 degrees F. You should be able to touch it. Add:

1 TB vanilla
2 eggs

Whip vigorously to incorporate. Then add:

1 Cup rice flour
1 tsp baking powder
5 oz carob chips

Incorporate fully then turn out into 8×8 square greased and floured baking dish. Spread evenly to corners.

Cream cheese mix:

8 oz cream cheese
1 egg
1/2 Cup powdered sugar
1 tsp vanilla

Whip together with electric mixer until uniform. Drop spoonfuls of cream cheese mixture onto brownie mixture in baking dish. Use a table knife to slice the cream cheese mixture into the brownie mixture. This will make marbles.

Bake at 350 degrees F for 45 minutes or until pick inserted into center of brownie batter comes out clean. Rice flour brownies take longer to cook than wheat flour brownies and should be cooked completely. Cool at least 10 minutes before slicing for even cuts.

Country Breakfast Gravy

Southern Style breakfast can be gluten free. Here’s how to top your biscuits the right way.

1 lb breakfast sausage (or veggie crumble)
1 TB sage (if not in your sausage mix)
2-3 TB rice flour
3-4 Cups milk

Crumble and brown sausage in cast iron skillet. If using veggie crumble, add 1 TB butter and sage. Once sausage is brown, sprinkle flour over sausage and stir. Let flour cook for half a minute, then slowly pour in milk, stirring constantly. Let gravy simmer on low 7-10 minutes or until thick, stirring occasionally.

Season with salt and pepper to taste.

** Make ahead tip ** This gravy can be made ahead a frozen for up to one month. Thaw in the fridge then reheat in the oven or stove top.

Gluten Free Biscuits

These are the crumbly kind that make a good vehicle for gravy or can be sweetened to go beneath strawberries and cream.

5 TB butter
1 Cup rice flour
1 Cup tapioca flour
1 TB baking powder
1 TB lemon juice
1 scant Cup milk

Cut fat into dry ingredients. When mixture resembles cornmeal, add in lemon juice and milk. Stir gently to incorporate. Turn dough out onto a well floured board. Kneed, folding over constantly, until dough is firm and workable. Cut with a biscuit cutter into desired shape.

Makes 6-8 biscuits with a 2 inch round cutter.

Place on baking tray, touching slightly.

Bake in very hot oven. 450 degrees F for 15-18 minutes. Do not under cook gluten free breads.

** A quality butter substitute is great for vegan biscuits. Use unsweetened rice or hemp milk.

Zucchini Apple Sauce Bread – Gluten Free

The texture on this bread is sheer perfection. Tapioca and rice flours combine to make a dense, chewy, and satisfying bread for breakfast, lunch, or dessert. Also good smeared with honey walnut cream cheese!

1 stick butter, softened
1 Cup raw sugar
2 eggs
1/2 tsp salt
1 tsp baking powder
1 tsp each cinnamon, nutmeg, and ground ginger
2 Cups brown rice flour
1 Cup tapioca flour
2 zucchini, shredded
8 TB applesauce

Whip butter and sugar until fluffy. Beat in eggs, salt, baking powder, and spices. Stir in flours until fully incorporated. Add zucchini and apple sauce. I use unsweetened apple sauce. If using juice sweetened apple sauce, adjust sugar to taste. The apple sauce is measured in tablespoons because it is easier to scoop a 1 TB measure from the jar than to pour and make a huge mess. My goal is to end each recipe with as little mess as possible while still feeding everyone.

Turn batter into greased and floured loaf pan. This bread does not rise high. Bake at 375 degrees F for 40 minutes.

**This recipe can be made vegan by subbing bananas for eggs and using a quality butter substitute.


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