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.

Crust:
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.

Sweet Potato Tostadas

Sweet potatoes are pretty much my favorite root. I like making savory dishes with them to help deconstruct the marshmallow casserole culture. I also like serving creamy foods over crunchy foods, which means we eat a lot of tostadas of different sorts. And they are pretty and fun to eat.

For the base:
You can either buy fried tostada shells or make your own from corn tortillas. I brushed a few soft corn tortillas with oil and baked them until crispy. You can brush them with flavor infused oil, like garlic oil or chili oil or use regular vegetable oil and sprinkle with cumin and chili powder. Bake at 375 F for about 10 minutes. ** Put them on parchment paper to prevent sticking and keep char off the tortilla and your pan.

For the sweet potatoes:
1 potato makes 3 tostadas. I bake all of mine when I pick them up from the CSA and keep them in the fridge to use throughout the week.

Mash the peeled sweet potatoes with taco seasoning. Heat through.

 

Pick some fun toppings:

salsa verde, crumbled queso blanco or white cheddar, avocado cubes, chorizo chunks, chopped cilantro, olives

Try it with a poached egg as a brunch tostada!

Wild Mayan Nacho Sauce

This is a fabulous cheese-free nacho recipe that all cheese lovers will appreciate. Take some super yum baked sweet potato and turn it into “cheese” sauce. Here’s how!

I made a huge tray of Nachos!

1 baked sweet potato, skin removed
1 Cup nutritional yeast
2/3 Cup filtered water
hot sauce to taste

Whisk together over medium heat until smooth. Let come to a soft bubble. Pour hot nacho sauce over any Latin delight.

My fav combo is seasoned black beans, tomatillo salsa, Wild Mayan Sauce, and chopped avocado– pictured above. This is also a great topping for bake enchiladas, toastadas, or to use as a “cheese” dip. It goes so well with black beans and looks beautiful.

Broccoli & Chard Pie

This is a great veggie pie you can make ahead and freeze. Bake from frozen by increasing cooking time by 15 minutes. Perfect with a fresh fruit salad.

For the pie filling:

1 bunch swiss chard, chopped
1 bunch baby broccoli, chopped
1 small yellow onion, diced
3+ cloves garlic, minced
2 TB olive oil
2 tsp red chili flakes

Add everything to a large skillet and saute over medium until veggies are tender. Set aside.

For the crust:

2 Cups rice flour
1 Cup shredded cheddar
1 tsp salt
3 TB olive oil
1/3-1/2 Cup water

Add flour, salt, and cheese to food processor. Pulse to grind cheese into flour. Slowly add oil. Pulse to make a fine crumb. Slowly add water to make dough come together.

Press dough into pie plate. No need to roll out like traditional gluten dough. Add vegetable mixture. Sprinkle with 1/2 Cup parmesan cheese.

Bake 350 degrees F for 40 minutes.

Parm and Parsley Pasta

Simple easy side dish that is sure to please! Try it as a pasta salad base recipe or top with grilled veggies, meat, or fish.

1 lb gluten-free fusilli

2 TB butter
2 TB olive oil
5+ cloves of garlic, minced
1/2 + Cup grated parmesan cheese
1 bunch parsley rough chopped
salt and pepper to taste

While pasta is boiling, heat a large skillet over medium heat. Add butter, oil, and garlic. Heat until just before garlic browns. Remove from heat.

Drain pasta well. Toss into hot butter-oil. Sprinkle in parsley and cheese, salt and pepper. Coat evenly. Serve hot as a side dish OR chill and add chopped raw veggies for an easy pasta salad.

Pear and Turkey Salad

To make a good salad add 3 yummy toppings to some lettuce: fruit, cheese, and nuts. Add some chopped meat for a high protein and filling meal salad.

Layer 1: 1 head Bibb lettuce, torn
Layer 2: 2 chopped pears
Layer 3: 1 Cup sunflower seeds
Layer 4: 1 Cup shredded mozzarella cheese
Layer 5: 2 Cups chopped turkey

I like Applegate Farms smoked deli turkey for this.

Dress with the juice of 2 fresh lemons, olive oil, salt, and pepper.

Mushroom and Arugula Quesadillas

As a gluten-free girl, I don’t get to use my panini press very often. I decided to take it out again because it is AWESOME and has tons of uses other than sandwich making. Also, the gluten-free tortillas you can easily find in the freezer section at most natural grocers kind of taste like card board. Grill marks really improve things! If you don’t have a panini press, an indoor grill pan or you outdoor grill are awesome for this.

4, 12 inch tortillas
8 slices havarti cheese
1 bunch arugula, washed and chopped
1 bunch beech mushrooms, separated
1 lb cooked bacon or prosciutto

Olive oil for grilling

Grill mushrooms with oil until grill marks form. I leave the beech mushrooms in clumps so they are easier to grill. Divide filling ingredients equally among tortillas. Put the cheese on the bottom layer for easy melting and to seal the tortilla.

Fold and press between hot panini grill. Cheese will melt in about 4 minutes on a panini press. Grill 3 minutes per side on a grill or grill pan.

3 Cheese Penne with Baby Broccoli

Baked pasta dishes are the eewy gooey food gluten-free folks seem to miss the most. In the “About Gluten Free” section (visit the right side menu bar) I explain pasta brands that are a best bet for fooling even you Italian guests.

Well what do you do with the wrong brand of mushy, never right gluten-free pasta? Bake it! Baked on sauces will transform gluey mess into gooey fabulous. This cheese sauce is so velvety smooth, it could hide anything.

16 oz gluten-free penne, cooked and drained, not rinsed

1 lb sweet baby broccoli

3 Cheese Sauce:

1 TB butter
1 TB olive oil
2 TB rice flour
2 Cups milk
1/2 Cup parmesan, divided
4 oz goat cheese
4 oz mozzarella

Make a roux with the butter, oil, and flour over medium heat. Cook 3 minutes until rice flour is no longer raw. Slowly whisk in milk. When smooth, add 1/2 the parmesan and all of the goat and mozzarella cheeses. Whisk until smooth and bubbly. Remove from heat.

Cut broccoli into bite sized pieces. I cut baby broccoli a little larger because it is tender and sweet. I like the broccoli to be as long as the pasta. Place the broccoli in the bottom of your strainer. Drain pasta water over the broccoli. This will flash cook the outside of the broccoli so that it will retain its color well while baking.

Stir drained pasta and broccoli into cheese sauce. Transfer to baking dish and top with remaining parmesan. Bake at 350 degrees F for 20-30 minutes, until golden brown delicious.

Warm Beet Salad

This is a great salad year round. It is great served with grass fed beef or as a main dish salad for lunch. If you have canned beets yourself, not the pickled kind, they are fabulous prepared this way.

1 bunch beets, they usually are sold in a 3 pack
4 oz bleu cheese, crumbled
2/3 Cup walnut pieces

For the vinaigrette:
1/3 Cup raspberry or red wine vinegar
1/4 Cup olive oil
2 tsp sugar
1 tsp salt
1 tsp fresh ground black pepper

Cut greens from beets and save for another dish. Beet greens are fabulous!!

Rinse beets and place whole on a baking tray. Roast at 375 degrees F for 1 hour. Let cool to a temperature you can touch.

Peel beets and cut into 1/2 inch cubes. You may want to wear gloves as beets stain. If you are using a wooden handled knife or a wooden or bamboo cutting board, they can easily get stained.

Mix up vinaigrette in the bottom of your serving bowl. Add cubed beets. Toss to coat. Sprinkle over cheese crumbs and walnuts. Serve while beets are still warm.

You can also make this salad ahead and serve chilled. It will last in the fridge for about 1 week.

Pick-a-Filling Enchiladas

Enchiladas are a great make ahead meal. They are always good left overs. Everyone likes them. This is a versatile recipe that can be filled with just about anything.

Served with Guac and Sour Cream!

For the Sauce:

1/3 Cup minced yellow onion (1 small)
3+ cloves minced garlic
1 Cup veggie or chicken stock
1 Cup tomato puree
1 TB cumin
1 TB oregano
1 tsp chili powder
1 tsp mexican saffron
dash turmeric

To taste: salt, hot sauce– I add my demon sauce to this for a very intense multi-chile flavor.

Add all ingredients to a sauce pot. Simmer, stirring occasionally for 20 minutes. This can be made ahead: up to 10 days in the fridge or frozen for weeks. This makes enough sauce to cover about 8 enchiladas. The recipe can easily be doubled or tripled for feeding large crowds.

Filling for 8 enchiladas:

1 lb ground chicken, beef, or turkey
OR
8 oz chopped mushrooms and 1 Cup refried beans
OR
your family’s fav taco/ burrito filling

seasoned with 2-3 TB taco seasoning, depending on your taste for heat.

CHEESE! Sprinkle in queso blanco, monterrey jack, pepper jack, cheddar, or a blend of cheeses as you roll your enchiladas. If you are making just cheese enchiladas, a blend is best. 1 Cup of cheese should fill 8 enchiladas when mixed with another filling. For cheese only, you’ll need about 3 Cups.

8 Corn or gluten-free tortillas, 6-8 inch size.

Spread a few tablespoons of sauce over the bottom of a casserole dish. This will keep the enchiladas from sticking to the pan. Fill tortillas with your filling mixture and roll them. Lay them carefully in the casserole dish, squeezing them together to hold the roll closed. An 8×8 inch pan usually holds 6 enchiladas.

Top with shredded cheese.

Pour sauce evenly over rolled enchiladas. Bake at 350 degrees F for about 30 minutes or until cheese is bubbly and brown. Let rest for 10 minutes before serving. Serve with guacamole, sour cream, or you favorite veggie salad.

** For a vegan meal, stuff with veggies, tempeh, and vegan cheese. Commercial steak sauces are often vegan and can add a real kick to sauteed mushrooms, peppers, and onions.

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