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Welcome back for the final (and possibly the most important) week of A Gluten-Free Holiday! Why is this the most important week? Well, because we’re sharing desserts! After all, children didn’t dream of casseroles and green beans while they were nestled all snug in their beds, did they? Hardly. The holiday season conjures up visions of sugarplums, and candies, cookies, and possibly even chewy apple cider blondies. Yes, chewy apple cider blondies. But we’ll get to those in a minute.

First, I have to share with you the details about this week’s A Gluten-Free Holiday Event. Maggie of She Let Them Eat Cake is hosting. She’s sharing a crave-worthy recipe for gingerbread cupcakes. In addition, she’s giving away some more awesome prizes – two, in fact. Maggie is giving away a copy of Blackbird Bakery Gluten-Free by Karen Morgan, as well as a copy of Simply…Gluten-Free Desserts by Carol Kicinski.

I personally own a copy of Carol’s book and love it – there are all sorts of decadent desserts in there, including a recipe for this delicious mango sticky cake. Blackbird Bakery is on my wish list, so hopefully I’ll own a copy soon! Be sure to head on over to She Let Them Eat Cake to enter for your chance to win!

Back to these chewy apple cider blondies. These blondies are chewy like a good brownie, with caramel and apple notes, dotted with the occasional chocolate chip, just for fun. At first glance, you might think that they’re not nearly as festive as the average holiday treat. They’re unassuming and unadorned. No sprinkles, frosting, or decadent toppings here. But that doesn’t mean that they’re not deserving. Sometimes, it’s the rustic, homestyle treats that I cherish the most. These are an entirely new creation (for me, at least), but they taste like something that would come out of my grandmother’s kitchen. In my mind, anything that stirs up memories of Grandma’s kitchen is automatically worthy of holiday treat status.

Chewy Apple Cider Blondies (Gluten-Free, Dairy-Free, Grain-Free)

1 c almond butter (unsweetened)

1 c turbinado sugar (or other granulated sweetener)

3 eggs

1/3 c apple cider syrup (you can get the recipe to make it at Lexie’s Kitchen. Mine was thick, like molasses. You can substitute about 1/4 cup honey for a different flavor)

scant 1/2 t kosher salt

1/4 t baking soda

1/4 t almond extract

1/4 c coconut flour

1/2 c dairy-free chocolate chips

Preheat the oven to 325 degrees. Lightly grease an 8X8 inch square baking pan and line with parchment paper; grease the paper.

Put all of the ingredients except for the chocolate chips in the bowl of a food processor fitted with the metal blade. Process for 1-2 minutes or until well-blended. The batter should be thicker than cake batter, but thinner than cookie dough. If it’s too thin, add a tablespoon of coconut flour and blend. Too thick, then add a tablespoon of water and blend. (Depending on your almond butter, the thickness of your batter may vary.) Stir in chocolate chips with a spoon.

Spoon the batter into the prepared baking pan and smooth out on top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before cutting into squares.

Serves 16.

posted on Thursday, December 15th, 2011 by altawrites Posted in Baked goods,Dairy-Free,Desserts,Eggs,Gluten-Free,Quick and Easy 13 Comments

A Gluten-Free Holiday is being hosted this week over at Diet, Dessert, and Dogs by Ricki Heller, and the theme is Holiday Breakfast and Brunch. Ricki is giving away a copy of her book, Sweet Freedom, and a copy of Gluten-Free and Vegan Holidays by Jennifer Katzinger, so be sure and head over there to check out the party!

Christmas is a time filled with lots of indulgences. Lots of cookies, tons of candy, and ever-so-special baked treats that make the season bright. Breakfasts are no exception, and I would be lying if I said I wasn’t fond of a Christmas stollen, donuts, or a coffee cake. But overindulgence in these treats, I’ve learned, comes at a price – my still-sensitive system still can’t handle a ton of sweets and grains, even gluten-free ones. So I pick and choose when and what I’m going to enjoy, even on the holidays. But that doesn’t mean that there isn’t room for “special” meals – far from it! Special, in my mind, means something that’s a departure from the everyday (in a good way), and that doesn’t always have to equate to extra sugar. In fact, for breakfast, I know I prefer a protein-and-veggie-filled meal to a carb-heavy one.

Hence the reason for this frittata. It comes together relatively quickly. Of course, the most important part? It’s tasty, in a light and fresh sort of way. Yes, there is some bacon involved (which also ups the “special” factor a bit), but it’s definitely nowhere near as heavy as most baked egg dishes, which are full of cream and cheese. The bacon and sun-dried tomatoes are pleasant components here, providing some depth of flavor without being overwhelming. This frittata is a delicious way to start a special day, and is light enough to leave room for a bit of other Christmas breakfast goodies, such as those being shared over at Diet, Dessert and Dogs this week!

Zucchini and Sun-dried Tomato Frittata

2 slices bacon, cut in half to fit skillet

1/4 c thinly sliced onion

1 large zucchini, thinly sliced (I used a mandoline)

3 T sun-dried tomatoes (I used my dehydrated “tomato candy“)

1/4 c roughly chopped flat-leaf parsley

3 eggs, whisked

Salt and pepper to taste

Preheat the oven to 400 degrees. Heat a small 8-inch oven-proof skillet over medium heat and fry bacon until crisp, about 5-8 minutes. Remove bacon, leaving the grease in the pan. Once bacon is cool enough to touch, crumble. Add the onion to the pan and saute for 2 minutes, then add the zucchini. Saute until just tender and brown in a few spots, then add the sun-dried tomatoes, parsley, and crumbled bacon. Toss together a bit, and remove from heat. Add the whisked eggs and season with salt and pepper. Stir the vegetables and bacon together with the eggs a bit to incorporate everything evenly. Place the skillet in the oven and bake for 10 minutes or until eggs are set in the center. Remove from oven, and place a plate upside-down over the skillet. Holding the bottom of the plate with one hand, and the handle of the skillet with the other, flip the pan and plate together so that the plate is now at the bottom and the skillet upside-down on top. The frittata should come free from the skillet and lay on the plate. Cut into wedges and serve.

Makes enough for 2 as part of a breakfast or brunch. Can be doubled – just bake in a larger skillet, perhaps for a few extra minutes.

This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.

posted on Thursday, December 8th, 2011 by altawrites Posted in breakfast,Budget-Friendly,Dairy-Free,Eggs,Gluten-Free,Healthy Meals,Pork,Quick and Easy 11 Comments

During the week, breakfasts have to be quick. I eat breakfast at my desk at work, (I know, probably not ideal, but I HATE the idea of eating earlier, at home, only to be starving at 9am again. I leave the house around 6:30-45 in the morning, and that’s just too early to eat!) so whatever I bring must be portable, easily and quickly microwaveable, and low on the mess factor. Many times, this means I make something in advance, and reheat it as needed.

This week, I made egg muffins. No, not sweet, carb-heavy, make-you-sleepy-then-hungry-soon-after muffins. These are a savory, nutrient-packed breakfast. They’re muffins in name only – they were made in a muffin tin. Truth be told, they’re more like mini-frittatas. And contrary to what you might be thinking – they actually reheat in the microwave quite well. Just make sure not to overdo it: I warmed up three of these babies this morning for breakfast for just under a minute. A healthy, tasty, protein-packed breakfast in a minute. That’s my kind of meal.

Zucchini Red Pepper Egg Muffins

8 large eggs

Salt and pepper

1 t coconut oil, plus more for greasing pan

1 large zucchini, cut into ½ inch dice

2 oz roasted red pepper, diced (about ¼ cup)

1 green onion, minced

10 green olives, chopped

Heat oven to 350 degrees. Grease a muffin tin with oil and set aside. Scramble eggs in a medium bowl and season with salt and pepper. Set aside.

Heat a skillet to medium heat and add oil. Add zucchini and sauté for 3-4 minutes or until lightly browned and just starting to soften. Add red pepper, green onion, and olives and sauté for another minute. Season with salt and pepper. Remove from heat.

Divide vegetables evenly among the 12 muffin cups. Divide the scrambled eggs evenly among the muffin cups, pouring the eggs over the vegetables.

Bake for 15-20 minutes or until eggs are set in the center.

Serves 4.

These will be on the menu this week, along with a lot of other (hopefully) delicious new creations. Stay tuned, if they’re good, they may be coming to a future blog post (or the cookbook!)!

Monday

Breakfast: Zucchini Red Pepper Egg Muffins

Lunch: leftover tilapia with tomatillo-avocado salsa (salsa was good. fish needs work.), green beans, leftover eggplant salad with dehydrated tomatoes, olives, and parsley (this is definitely a cookbook candidate!)

Snack: homemade beef jerky, orange

Dinner: Shrimp Lettuce Wraps with Cabbage-Carrot-Jicama Slaw, Sweet Potato Fries

Tuesday

Breakfast: Zucchini Red Pepper Egg Muffins

Lunch: leftover shrimp lettuce wraps, or if no leftovers, tuna salad with leftover tomatillo-avocado salsa and spinach

Snack: pear, beef jerky

Dinner: Pork Tenderloin with Peach Glaze, roasted red potatoes, sauteed okra

Wednesday

Breakfast: green smoothie with spinach, pear, cucumber, hard-boiled eggs

Lunch: leftover pork tenderloin and okra

Snack: handful of hazelnuts

Dinner: large salad with romaine lettuce, spinach, radishes, carrots, bell peppers, tomatoes, cucumbers, and grilled chicken

Thursday

Breakfast: Zucchini Red Pepper Egg Muffins

Lunch: salad with grilled chicken

Snack: beef jerky, orange

Dinner: Thai Green Chicken Curry, braised eggplant

Friday

Breakfast: Zucchini Red Pepper Egg Muffins

Lunch: leftover chicken curry and eggplant

Snack: homemade beef jerky, pear

Dinner: paleo lasagna (a version based on Sarah’s over at Everyday Paleo - only I am thinking of adding some cashew-based “ricotta” cheese)

Do you eat breakfast on the go? What healthy, easy-to-grab foods do you often eat?

This post is linked to March Muffin Madness at Gluten-Free Easily.

posted on Monday, August 22nd, 2011 by altawrites Posted in Budget-Friendly,Dairy-Free,Eggs,Gluten-Free,Healthy Meals,Kid-Friendly,Meal Plans,Quick and Easy 9 Comments

Steph from Stephfood was our Daring Cooks’ July hostess.  Steph challenged us to make homemade noodles without the help of a motorized pasta machine.  She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with.

Of course, those recipes were merely inspiration for my dish. I went off to find my own gluten-free pasta recipe. I’ve made gluten-free pasta only once before (an egg-yolk ravioli that was tasty, but my pasta was too thick and heavy), so this was still a relatively new experience for me. I wanted to make sure I made it thin and light this time around. I wanted it to be delicious. Lucky for me, Shauna over at Gluten-Free Girl and the Chef made pasta just a few days before I did. Her pasta was beautiful, and I loved the way she opted to incorporate psyllium husk to increase the flexibility/stretchiness of the dough. I’ve been using psyllium husk a lot more lately in my baking, and am enjoying the results. I was sold.

I wanted the flavor and texture of the pasta to shine through, so I wanted a sauce that wouldn’t overwhelm or cause the dish to be too heavy. After all, we’ve had temperatures at 100 degrees or more for nearly two weeks now, so a lighter dish was definitely a plus. My garden is overflowing with basil, so I opted for a fresh, bright, dairy-free pesto. Basil is one of those herbs that just screams summer to me. It was the perfect compliment to my pasta.

The pasta was somewhat finicky to make – rolling it thin wasn’t much of an issue, however, I had a bit of trouble with it breaking while rolling. After a bit of practice and patience, though, I fell into a rhythm. It started to work. I now understand why so many people love making pasta. It’s as soothing as making bread – a slow, repetitive, and strangely comforting process. I started to fall in love myself.

Once the pasta was all rolled and cut, the rest of the process was easy. Glazing the walnuts in the maple syrup, and then a quick blitz in the food processor, and the pesto was finished. The pasta took only 2 minutes to cook. A quick toss, and we were more than ready to eat.

So eat we did.

Gluten-Free Fettucine, adapted from Gluten-Free Girl and the Chef

3 oz white bean flour

3 oz millet flour

3 oz potato starch

1 t psyllium husk powder

1 t kosher salt

1 large egg

4 egg yolks from large eggs

1 to 2 T extra-virgin olive oil

1 to 2 T water

Combine the flours, psyllium powder, nutmeg, and salt in the bowl of the food processor to combine the flours. Mix the egg, egg yolks, 1 tablespoon of the olive oil and 1 tablespoon of the water. Pour the liquid into the flours. Run the food processor on pulse 8 to 10 times, then look at the dough. If the dough has formed crumbs that stay together when pressed, you’re done. If they are a little too dry, add the remaining olive oil, then pulse, look, then add more water, if necessary. If the dough looks a bit too wet, add another tablespoon of flour.

Turn out onto a dry, clean surface. Gather into a ball with your hands and press together. Once a ball is formed, cover with plastic wrap and allow to sit for 30 minutes.

Cut ball of dough into 4 pieces. Lightly flour your working surface with any of the flours you used for the pasta. Roll out one of the pieces of dough in a rectangle until very thin, as thin as you can get it without breaking. Cut with a pizza cutter into strips, carefully placing each strip onto a plate. Cover the cut pasta with a damp cloth as you go.

To cook the pasta, bring a large, well-salted pot of water to a boil. Carefully lower your pasta into the water and cook for 2 minutes, or until the pasta is cooked through but still retains some bite. Drain and toss with a bit of olive oil, then your sauce/pesto.

Serves 4.

Vegan Basil-Walnut Pesto

1 1/2 c walnuts

1 T maple syrup

1 T olive oil

1 1/2 c fresh basil leaves, packed

1 1/2 c fresh parsley leaves, packed

2 1/2 T nutritional yeast flakes

juice of 1 large orange

7 cloves garlic, peeled

1 t salt

1/2 t black pepper

1 t brown rice vinegar

In a small skillet at medium heat, add the walnuts, maple syrup, and olive oil. Cook, stiring slowly for 2-3 minutes or until syrup clings to the walnuts and starts to caramelize. Remove and place in the bowl of a food processor. Add basil, parsley, nutritional yeast, orange juice, garlic, salt, pepper, and brown rice vinegar and pulse, scraping the bowl as you go, until everything is finely chopped, but not a uniform paste. Taste and adjust seasonings as needed.

posted on Thursday, July 14th, 2011 by altawrites Posted in Budget-Friendly,Dairy-Free,Eggs,Gluten-Free,Healthy Meals,Main Dishes,Pasta,Vegetarian 12 Comments

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

Of course, I’ve made potato salad before. My mom has a straightforward recipe that I love (and have blogged about before - scroll down towards the bottom to view the recipe). But for this challenge, I wanted to make a bit of a different potato salad. Immediately, capers came to mind. Their briny, piquant flavor would compliment the creamy potatoes well. Of course, I’d still want to add some creamy texture, so a nice high-end mayonnaise would be needed. In the interest of keeping the salad lower in calories, though, I tried to keep the amount modest. Some fresh dill, dijon mustard, and smoked paprika helped round out what became a full-flavored, potato salad – a perfect accompaniment to any backyard barbecue.

Dill and Caper Red Potato Salad

1 lb small red potatoes

Salt

1 T lemon juice

3 T diced red onion

3 T olive oil mayonnaise (such as Spectrum)

1 t dijon mustard

1 t honey

1 T capers

1 t fresh dill, chopped

1/4 t smoked paprika

Salt and pepper to taste

2 hard-boiled eggs, chopped

Place the potatoes in a medium saucepan with a generous amount of salt and enough water to cover. Boil for 15 minutes or until pierced easily with a fork. Drain and allow to cool. Cut into bite-sized pieces (about 1/2 inch) and set aside.

In a small bowl, combine the lemon juice and red onion. Stir to coat, and set aside.

In a large bowl, whisk together the mayonnaise, mustard, and honey. Add capers, dill, smoked paprika, salt and pepper and whisk to combine. Add in the potatoes and eggs and toss with the dressing until evenly coated. Taste and adjust salt and pepper as needed.

Serve chilled. Makes 4 servings.

posted on Tuesday, June 14th, 2011 by altawrites Posted in Budget-Friendly,Dairy-Free,Eggs,Gluten-Free,Healthy Meals,Salads,Side Dishes,Vegetables,Vegetarian 12 Comments

I love eggs. They’re not only healthy, a great source of inexpensive protein (even happy, free-range eggs don’t cost much), and one of the speediest things to cook, they also are SO tasty. One of my favorite ways to enjoy an egg is simply cooked sunny-side up, followed closely by poached. But sometimes, I want something with a little more flair, and more ability to incorporate the plethora of veggies in my kitchen. This is when an omelet is just the thing.

Omelets don’t need to be complicated. Of course, mine aren’t as delicately fancy and thin as some, but for my everyday breakfast, that’s fine by me. Just a single fold – enough to allow the filling inside to get all warm, melty, and mingled with the egg – works for my quick and healthy breakfast. I’ll save the fancier stuff for fancier occasions.

Another bonus about omelets – each one is customizable. That way, if you’re making omelets for other family members, everyone can pick out their favorite fillings. Today, I opted for a Southwestern style – a sauteed mix of shallots, diced tomato, serrano pepper, and spinach, topped with just a tiny bit of Daiya cheese. It was spicy, fresh, and packed with powerful flavors, but light enough so that I had energy to get on with my day. My kind of breakfast.

Southwestern Omelet (makes 1 omelet)

1 T olive oil

2 T sliced shallots

4-5 slices fresh serrano pepper (or more if you’re daring – my chile was HOT!)

1/4 c diced tomato

1 large handful of baby spinach

2 eggs, scrambled

2 T Daiya (or other non-dairy) cheese, or omit

1 T fresh chopped cilantro

Heat a small skillet (mine was about 8 inches) to medium heat and add half of the oil. Saute the shallots and serrano chile for 2-3 minutes or until softened. Add tomato and spinach and continue to saute until spinach is wilted. Remove and set aside in a small bowl. Wipe out the skillet and add the rest of the oil. Swirl to coat well. Lower the heat to medium-low and add the eggs. Allow eggs to sit without stirring for a minute. Once eggs start to cook on the bottom, take a flexible spatula and carefully pull the edges of the eggs away from the skillet and allow the runny part to fill the space underneath. Do this all the way around the omelet. Repeat this once or twice more, or until the egg is starting to set up more. Once nearly set, add your veggie mixture on one side of the omelet and top with Daiya cheese. Top with a bit of cilantro. Then carefully flip the empty side of the omelet over onto the filling, holding the top in place for a moment or two, if necessary, until the egg stays folded. Allow to cook for another 30 seconds or so, and carefully remove from pan and put onto plate.

Enjoy.

Okay, by announcing it here, this makes it official, right? Are you ready? (Am I ready? Eeek!)

I am working on my first e-book! This book will be filled with gluten and dairy-free recipes that are tasty and healthy for the whole family, made from whole foods and real ingredients. But I need your help to make this happen. I will be furiously working on recipes here at home, but I need testers! If you’re interested in testing out recipes, please send me an email at alta2924 (at) hotmail (dot) com. I hope to be able to have recipe testing start in the next month or so. Thank you in advance for all of your help! This is a huge step for me, and I have so many dreams for this book – I certainly hope it’s as exciting for you as it will be for me!

posted on Friday, June 10th, 2011 by altawrites Posted in breakfast,Budget-Friendly,Dairy-Free,Eggs,Gluten-Free,Healthy Meals,Main Dishes,Quick and Easy,Vegetables,Vegetarian 8 Comments

Jenn from Jenn Cuisine and Jill (Jillouci) have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

While I’ve poached many an egg in my day (I even know how to do it in the microwave), I have actually never made eggs benedict, so I took this opportunity to try it out. It’s one of my favorite “classic” breakfast dishes, and I’ve neglected to make it on a weekend morning, simply because in my head, I felt that making hollandaise was “too fussy” and would take too long.

Boy, was I wrong. I made this for dinner last night (breakfast for dinner is something I really must do more often!) and it really didn’t take much time or effort at all! The hollandaise came together in a flash, and was creamy and delicious. I opted to use a Kinnikinnick hamburger bun instead of coming up with a gluten-free English muffin, and it worked just fine. I also substituted Earth Balance soy-free buttery spread for the butter, and it too was perfect. Now that I’ve realized how simple the basic, traditional eggs benedict recipe is to make, I have hopes to make a fancy, pimped out version again sometime soon. (Anyone have suggestions?)

Another great Daring Cooks challenge complete! Thanks to Jenn and Jill for this easy and delicious challenge!

Gluten-Free, Dairy-Free Eggs Benedict

For the hollandaise:

3 large egg yolks

1-2 t water

pinch sugar

10 T dairy-free butter

1/2 t kosher salt

2 t freshly squeezed lemon juice

pinch cayenne pepper

For the eggs benedict:

4 eggs

1 T vinegar

4 thin slices ham (or Canadian bacon)

4 gluten-free English muffins (or other gluten-free bread)

 Fill a medium saucepan halfway with water and bring to a simmer. Cut the chilled butter into small pieces and set aside. Whisk egg yolks and water in a mixing bowl large enough to sit on the saucepan without touching the water (or in top portion of a double boiler). Whisk for 1–2 minutes, until egg yolks lighten. Add the sugar and whisk 30 seconds more.

Place bowl on saucepan over simmering water and whisk steadily 3–5 minutes (it only took about 3 for me) until the yolks thicken to coat the back of a spoon. Remove from heat (but let the water continue to simmer) and whisk in the butter, 1 piece at a time. Move the bowl to the pan again as needed to melt the butter, making sure to whisk constantly.

Once all the butter is incorporated, remove from heat and whisk in the salt, lemon juice, and cayenne pepper. Keep the hollandaise warm while you poach your eggs.

Crack eggs individually into bowls. Fill a shallow pan with about 2 inches of water.  Add salt and a splash of vinegar (any kind will do). Bring to a simmer. Slip eggs directly into the very gently simmering water, making sure they’re separated. Cook for 3 minutes for a viscous but still runny yolk.

While waiting for the eggs, quickly fry the ham slices and toast your English muffin. Top each half of English muffin with a piece of ham. Remove the eggs with a slotted spoon, draining well, and place on top of the bacon. Top with hollandaise and garnish with chives or chopped sage, and enjoy!

posted on Wednesday, December 15th, 2010 by altawrites Posted in breakfast,Dairy-Free,Eggs,Gluten-Free,Main Dishes 5 Comments

Can you believe we are in our 5th installment of Gluten-Free Holiday? Time flies, I tell you! This week we are celebrating over at Ginger Lemon Girl and sharing recipes for holiday breakfast and brunch. I can’t wait to check out what recipes have been shared. But even more exciting are the books that are up for grabs this week!

There will be 4 copies of Elana Amsterdam’s The Gluten-Free Almond Flour Cookbook and 3 Elana’s Pantry totes. I own this book, and love it – the recipes are simple, straightforward, and delicious!

2 copies of Cooking For Isaiah by Silvana Nardone - a book I have yet to get my hands on, but can’t wait to check out!

And 3 copies of Gluten-Free Diner by Diane Eblin of The W.H.O.L.E. Gang – another wonderful book I’m proud to own. She serves up delicious comfort foods in this book.

This week’s recipe links are of particular interest to me. Why? Well, our family doesn’t typically put much thought into holiday breakfasts. Christmas morning is a frenzy of emptying stockings from Santa, opening gifts, snapping photos of bed-head kids tearing apart wrapping paper, and bargaining with them on how many chocolates (from their stocking) they can eat for breakfast. (Usually it’s just 1 piece, and hey, it’s twice a year they get candy for breakfast!) If we’re not dashing off to someone else’s house to celebrate, then I might whip up a breakfast, but it’s not much different than any other weekend breakfast. The favorite among our kids is breakfast tacos (called taquitos around here – not sure why!), which is just a simple mix of scrambled eggs, bacon, sausage, and cheese. Most of the time, I can pry the kids away from their new gifts for 5 minutes to gobble some of these down. This year, however, I might actually plan ahead and start a new tradition – we’ll see!

Check out the recipe for breakfast tacos/taquitos here! To make them dairy-free, I simply omit the milk and use Daiya cheese, if I have some. Otherwise, I just omit the cheese – I don’t miss it anymore.

Head on over to Ginger Lemon Girl and check out some amazing recipes for your holiday breakfast/brunch!

posted on Thursday, December 9th, 2010 by altawrites Posted in breakfast,Eggs,Gluten-Free,Quick and Easy 2 Comments

Dave and Linda from Monkeyshines in the Kitchen chose soufflés as our November 2010 Daring Cooks’ Challenge! Dave and Linda provided two of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website.

While I’m no souffle expert, I have made a dessert souffle a few times (a banana, which I blogged about, and Gordon Ramsay’s chocolate recipe, which for some reason, didn’t make it on here!). So I wanted to try a savory souffle. Most savory souffles I’ve seen focus heavily on cheese. Since I don’t eat dairy, this seemed to be a bit of a challenge. When I came across a recipe at Eating Well for a broccoli goat cheese souffle, I thought perhaps that I could substitute Daiya for the goat cheese, and since there were other flavors included in the recipe, that it would still turn out well. It was an experiment, but when am I not up for an experiment?

I doubled the Dijon mustard to boost the flavor, and substituted potato starch for the flour. It was great fun watching the souffles rise – I turned the light on in the oven and admired the show. (Conversely, it was not as much fun trying to capture photos before the souffle settled – from the first photo to the last, you can see the slow fall of the dish! Definitely a race against time.) We enjoyed our souffles with a steak, and they were a perfectly light and delicious counterpart. Next time, I might opt to increase the Dijon and broccoli even more to boost the flavor, but it was still a lovely dish.

If you’ve never tried souffles before, and they seem intimidating, don’t be discouraged! They’re a lot easier than their reputation suggests. And even if they don’t rise as much as they should, you still have a lovely mousse to enjoy. This was a great Daring Cooks challenge!

Broccoli “Cheese” Souffle, adapted from Eating Well

1 1/2 c finely chopped broccoli florets

2 T grapeseed oil

2 T potato starch

1 1/4 c non-dairy milk (I used half almond milk, half coconut milk)

2 t Dijon mustard

1/4 t fresh thyme leaves, chopped

1/4 t salt

1/2 c Daiya mozzarella or other non-dairy cheese

3 large eggs, separated

2 large egg whites

1/4 t cream of tartar

Preheat oven to 375 degrees. Coat 4 10-ounce ramekins with cooking spray.

Place broccoli in a microwave safe bowl and cover. Microwave for 1 1/2 minutes or until broccoli is tender-crisp. Set aside.

Melt oil in a medium saucepan over medium-high heat. Whisk in potato starch and cook, whisking, for 1 minute. Add non-dairy milk, Dijon mustard, thyme and salt and cook, whisking constantly, until thickened, 1-2 minutes. Remove from heat and whisk in Daiya and 3 egg yolks. Transfer to large bowl.

Beat 5 egg whites in a medium bowl until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form. Using a rubber spatula, spoon half of the egg whites into the milk mixture and gently fold in. Add the other half of the egg whites and the broccoli and fold in just until no white streaks remain. Transfer to prepared ramekins.

Bake on a baking sheet until puffed, firm to the touch, and an instant-read thermometer reaches 160 degrees F, about 20 minutes. Serve immediately.

posted on Sunday, November 14th, 2010 by altawrites Posted in Appetizers,Baked goods,Dairy-Free,Eggs,Gluten-Free,Healthy Meals,Main Dishes,Side Dishes,Vegetarian 13 Comments

By now, we all know that packing a lunch, rather than eating out, saves money and is healthier for us (At least, if we pack whole, unprocessed foods. A can of soup or ramen doesn’t really count as “healthier”.). But it takes time and effort to pack a lunch every day, and sometimes, you can fall into a rut. Valerie over at City|Life|Eats has been hosting a lunchbox series, where she highlights various healthy, unprocessed lunchbox ideas. I thought this was a great idea, so when she asked me to write a guest post, I was honored. I pack my lunch every weekday, and thought it’d be fun to contribute my thoughts and ideas. Today I’ll be sharing a great “trick” – how to poach an egg in the microwave! Head on over to City|Life|Eats to check it out, and while you’re there, browse around for some other great lunch ideas!

posted on Thursday, October 28th, 2010 by altawrites Posted in Dairy-Free,Eggs,Gluten-Free 2 Comments