Tomato Tart

It’s not really a tart. I just make it in a tart pan because it’s pretty like that. This is super easy. Even people who don’t cook can make this dish and feel really fancy. This recipe serves 4. You can half the ingredients and make it for 2 or double the ingredients and place it in a large casserole pan for 8.

2 sweet yellow onions sliced into thin rings
2 large tomatoes cut into discs
2 Cups bread crumbs, I use Udi’s gluten free sandwich bread
large handful fresh basil leaves
salt and pepper

Make the seasoned bread crumbs by putting 3 slices of the gluten free bread in a food processor at a time. Whirl in the fresh basil. Add a pinch of salt and plenty of pepper.

Layer the baking dish:

onion rings
olive oil
salt and pepper
bread crumbs
tomatoes
bread crumbs
onion
olive oil
salt and pepper
bread crumbs
tomatoes
bread crumbs

You can adjust the recipe ingredients to make more or less, just keep the layers in order. Always top with bread crumbs so there is a nice crispy top.

Bake at 375 F for 30-40 minutes, when the onions are caramelized on the bottom. Let cool 5-7 minutes before slicing to help the “tart” hold it’s shape.

**Cook’s Tip***
I’m growing heirloom beefsteak and heirloom German Queen tomatoes this year. I’ve used both with great success in this dish. I have also made a green tomato tart and it is phenomenal! For green tomatoes, I sub fresh tarragon in the breadcrumbs. It compliments the tart green tomato flavor better than basil.

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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.

Warm Black Eyed Pea Salad

I used fresh black eyed peas for this recipe and cooked them very gently. You can sprout fresh peas and toss them in the salad raw or warm them.

Heat a large saute pan on medium heat with
1/2 C olive oil
2 carrots, diced
1 small spanish onion, diced
4 ribs celery, diced
12 oz fresh black eyed peas
2 tsp salt

Saute until onions are translucent and peas are tender, stirring often.

Add in
1 C sweet corn kernels
1 TB black pepper
3+ cloves garlic

Saute 5 minutes, until garlic and corn are crisp tender. Remove from heat.

Add in
Zest and juice from 2 limes
1/2 pint grape tomatoes, halved
1 bunch of cilantro, finely chopped

Toss to coat. Adjust salt and pepper to taste.

Serve over rice, salad greens, with crackers, or with toast points.

Green Curry Lentil Crepes with Yogurt Sauce

This is a fun entree or party food. The crepes are dryer and more sturdy than french crepes and can stand up to being a finger food.

For the Crepes:
1 C brown rice flour
1 C tapioca flour
4 eggs
1/2 C rice milk
plenty of pepper
1 tsp salt

Mix these in a blender. Scrape the sides of the blender pitcher and blend again to remove lumps and fully incorporate all the flour.

Heat crepe pan or skillet to medium high. Oil the skillet with a high temperature friendly oil like sesame, grape seed, or coconut oil. Pour about 1/3 C batter onto pan and rotate quickly to make a thin layer of batter over crepe pan. Flip when the crepe looks dry. If your crepes are thin enough, you do not need to cook them on both sides.

For the Curry Lentil Filling:
2 Cups cooked lentils, drained and rinse
2 TB green curry powder or paste
2 handfuls baby spinach

In a food processor, blend the lentils with the curry seasoning. Green curry is a blend of chili powder, green chili, ginger, garlic, cumin, lemongrass, and salt. You can make your own or buy a mix. There are many good green curry blends made from organic and fair trade spices.

Heat seasoned lentil mash over medium heat, stirring frequently. When it is heated through, remove from heat and stir in spinach. The spinach will wilt into the lentil mash. It may be easier to add the spinach in batches rather than all at once.

For the Yogurt Sauce:
I really cheated on this one. I just blended 1/3 C plain yogurt with a few squirts sriracha. You can use chili powder and salt to season your yogurt if you ran out of sriracha. But you should probably just go get more sriracha.

To Assemble:
Fill crepes with 3 TB lentil and spinach curry mix. Roll tight. Either cut into finger-food length and serve with yogurt on the side as a dipping sauce OR leave the crepes long and drizzle yogurt sauce over them for an entree presentation.

Bread Pudding with Turkish Apricots

This is a great way to savor every last piece of that expensive gluten-free bread. If you eat gluten, this recipe accommodates regular bread cubes interchangeably. Dried fruit is a great addition to bread pudding. The chewy texture of the apricots compliments the soft pudding very well.

A budget friendly tip on breads: save you scrap heels and stale bread pieces in a gallon size freezer bag. These pieces can be used for on-the-spot crumbs, crouton cubes, or puddings like this!

5 cups bread cubes
1 1/2 Cups milk
3 eggs, separated
1 1/2 Cups sugar divided
2 tsp nutmeg
4 oz chopped Turkish Apricots

Mix milk, egg yolks, 1/2 the sugar, nutmeg, and apricots in a large bowl until sugar dissolves. Add bread cubes and stir to coat evenly. Gluten-free bread will absorb the “custard” very quickly.

Whip egg whites and remaining sugar until stiff peaks form. Fold meringue into soaked bread cubes.

Transfer mixture into a buttered souffle dish. Bake in a water bath at 350 degrees F for 45 minutes.

7 Layer Dip

Everyone likes layer dip. It’s easy to make for any party. It’s great to make the day before and let rest in the fridge over night for more intense flavor.

We started eating it and forgot to photograph it... again!

1 Cup cooked pinto beans
3 TB taco seasoning (recipe follows)
4 oz chopped green chilies
2 avocados, sliced thin
lime juice
1/2 Cup chopped black olives
8 oz salsa
8 oz sour cream
8 oz shredded cheddar or Monterrey jack

Layer 1: Place pintos and taco seasoning in your food processor. Blend to creamy. If the mixture seems a little dry, add a little lime juice to thin it out.

Layer 2: Spread chopped green chilies over beans.

Layer 3: Arrange avocado slices over chilies. Sprinkle with salt and lime juice.

Layer 4: Add black olives over avocado.

Layer 5: Spread out salsa

Layer 6: Spread out sour cream

Layer 7: Sprinkle over shredded cheese

Serve with chips, crackers, veggies, or anything that will scoop this out. Like a spoon!

You can use store bought taco seasoning, but it may contain gluten, fillers, chemicals, or non-food ingredients. Weird!

Taco Seasoning

2 parts chili powder

1 part cumin

1 part oregano

1 part garlic powder

1 part onion powder

1 part paprika

1/2 part salt

(1/2 part cayenne for HOT taco mix)

Shake together in a jar and store in a cool, dry, and dark place. Seasonings keep for 4 months.

Eggplant Goat Cheese Gratin

Eggplant Parmesan is one of those dishes that I really miss being gluten-free. Here is a fabulous way to get your fix without the wheat. The goat cheese is soft and creamy, so you get all the ooey-gooeyness of being in restaurant. Plus, you don’t need a deep-frier for this one!

GBD = Golden Brown Delicious!

1 egg plant sliced, salted and drained
2 roma tomatoes, sliced
4 oz goat cheese
3 TB tomato sauce or strained tomatoes
3 oz shredded mozzarella
1 tsp oregano
2 tsp Italian seasoning blend
1/3 Cup rice flour
evoo for pan frying

Slice the eggplant into disks about 1/4 inch thick. Sprinkle it liberally with sea salt and let sit in a colander in the sink for about 10 minutes. Salting and draining eggplant improves the texture and helps the breading to cook up crisper.

Mix rice flour and Italian seasoning in a pie plate. Dredge eggplant slices to coat well. Fry in hot oil until crisp. Drain on separate plate.

Frying Eggplant

In the bottom of a casserole pan, spread the tomato sauce. This will keep the veggies from sticking. Layer fried egg plant, crumbled goat cheese, tomato slices, oregano, and mozzarella cheese.

Layers 1 & 2

Layers 1 thru 4

Bake at 400 degrees F for about 30 minutes, until cheeses are melted and tomato is well roasted. Serve with polenta, gluten-free pasta, or risotto.

Served over Pesto Pasta

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.

Lazy Low-Carb Italian – 4 Ingredients!

Spaghetti squash is cool. Plants do amazing things. Here is a super easy dish that’s perfect for a lazy weekend meal.

Prep 1 spaghetti squash for baking. Slice in half long-ways and scoop seeds and stringy stuff. Bake at 375 degrees F for 40 minutes, until squash done.

2 Ingredient sauce:

1 26 oz jar of super-yummy organic marinara sauce
4 Italian chicken sausages, removed from casing

Heat sausage over medium heat and break apart into fine crumbs. Brown completely. Stir in jarred sauce. Cover and simmer 10+ minutes.

Shred squash with a fork to make spaghetti strings. Top with simple sauce. Sprinkle with parmesan.

Anyone can make this.

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