A Wonderful Simple Seafood Stew!

Oh YUM! After making this simple stew and eating some, I thought I'd died and gone to heaven! This really is a simple stew to make, quick and very filling.

The only fresh ingredient I didn't use was the clams, I needed the juice for the recipe. Snow's is a good brand.

 Fresh Salmon and Swai, cubed into 1 to 2 inch cubes

Fresh shrimp, peeled and deveined......

And here goes....

Seafood Stew

1/4 cup olive oil
4 cloves of garlic crushed
1 medium shallot, minced
1 can of fire roasted diced tomatoes with the juice
1 1/2 cup clam juice or fish stock (save the juice from your can of clams and add a bit of water to make the cup and a half)
1/2 cup dry white wine
1 lb of skinned fish, You can use one type or several, I used salmon and Swai, cubed into 1-2 inch cubes
1 can of minced clams, drained and juice reserved
1/2 lb large peeled and deveined shrimp
1/2 lb sea scallops (optional)
1 Tbl minced parsley
1 Tbl basil

Heat the oil in a stockpot over medium high heat. Saute the garlic and shallot till fragrant and tender, approximately 2 minutes. Add the parsley and basil and cook one more minute.

Add in the tomatoes, clam juice and wine. Bring to a boil, lower heat to medium low, cover and simmer 10 to 15 minutes. Add the seafood, cover and simmer 10 to 15 more minutes until fish is done and tender.

It's good served with crusty gluten free french bread or garlic bread. A very filling and satisfying meal! Oh yummy and so happy I have some leftovers! I imagine you could also add in crab or oysters, what ever tickles your fancy at the time of making or what's available.

A Few of My Favorite things

Ah yes, tis that time of year. The time of year when we do a LOT of baking. I don't know why we tend to do more of our baking to share and enjoy ourselves at this time of year, but we do.

It's a good time of year to share a little bit of goodness with family and friends. I don't know about you, but my friends and coworkers look forward to me bringing in goodies for them to enjoy, even when they themselves are not gluten-free. All they know is that they taste good and disappear fast!

So, I thought I'd share some of my favorite holiday cookie pics and recipes..... These are the easy ones to make and they're good and do tend to disappear quickly. It always makes me feel good to know folks enjoy my efforts.

This one is a traditional favorite in my family, the recipe was handed down from my grandmother and I've always loved them. I've adapted it Gluten-free, and I think I personally prefer Pistachios for the nuts in them, but they're usually made with chopped pecans.

Nuggets (also known as Russian Tea Cakes)

1/2 cup + 1 Tbl of butter
1 cup (140g) flour mix of your choice
2 Tbl of sugar
1/8 tsp of salt
1 tsp pure vanilla extract
1 cup chopped pecans (or nuts of your choice)
1/2 cup confectioner's sugar (for rolling)

Heat the oven to 350 degrees F.

Mix together butter, sugar, salt and vanilla till combined, add flour and mix well. Add nuts. Let it sit for a few minutes. Using a Tablespoon, roll dough into 1 inch balls and place on parchment lined baking sheet, 1/2 to 1 inch apart.
Bake for 20 minutes or until golden. While cookies are hot roll them in the confectioner's sugar and place on a wire rack to cool.

Oh yeah, by the way, they positively melt in your mouth!

Butter Cookies/Thumbprint Cookies

These could be made using coconut oil in lieu of butter, but you would use about 1/4 to 1/3 less the amount called for. And you could use a dairy free greek style yogurt in lieu of the cream cheese or a dairy free cream cheese. If you use the yogurt, you may probably need to adjust the flour quantity a little.

1/2 cup + 1Tbl butter
4oz. (1/2 cup) cream cheese
1 1/4 cup confectioner's sugar
1 egg
1 1/2 tsp pure vanilla extract
1/4 tsp salt
1/4 tsp baking powder
1 cups minute 3 tbl (approx. 415g) flour mix
Jam or jelly of your choice.

Heat the oven to 350 degrees F. Sift the dry ingredients together except sugar, and set aside. Line 2 baking sheets with parchment paper and set aside.
Cream the butter and cream cheese together. Add the sugar slowly and beat well. Add the egg and vanilla and mix until smooth. Slowly add the dry ingredients, scraping the sides of the bowl as necessary, mix until well incorporated.

Let the dough sit for about 15 minutes. Using a spoon, make 1 inch balls of the dough and set on the lined baking sheets about 1 inch apart. Using your thumb, make a well in the center of each cookie. Fill the wells with a bit of jam or jelly, (I used my homemade Rhubarb Strawberry Jam this time) About 1/4 tsp or so.

Bake for 30 minutes, until bottom edges are just turning golden. Remove to a wire rack to cool.


This recipe is from King Arthur Flours, it is one of their gluten free recipes, however, I did modify it a little. Still very good!

Orange-Vanilla Shortbread

As I didn't have an orange for this attempt, I used Tangerines, which are still just as good. And I used the juice of one, about 1 Tbl.

1 1/2 cup (24Tbl) softened butter
3/4 cup cane sugar
1-2 Tbl grated orange rind
1 1/2 tsp pure vanilla extract
1 Tbl orange juice
3 large egg yolks
3 cups (420g) flour mix
1/2 tsp gum
1/2 tsp salt

Heat oven to 350 degrees F. Line a 9x12 or 13 baking dish with parchment paper, or grease the pan (you will find it easier to line it in the long run) and set aside.

Cream the butter and sugar together until light and fluffy. Add the zest, juice and vanilla beating until incorporated. Add the yolks one at a time beating well after each.

Sift the flour, gum and salt together and slowly beat into the butter mixture. Mix until combined.

Spoon in the mixture to the lined dish and press and smooth it into the dish. Press down a little to firm it up a touch.

Bake for 30 to 35 minutes until the edges are becoming golden. Set the pan on a wire rack to cool for about 10 to 15 minutes. then using the paper, lift out the shortbread and cut into 1 inch squares. Let them finish cooling fully before serving.

They were very good, and although the original recipe did not call for pressing it into the dish, if you don't they'll crumble and you'll have lots of shortbread crumbs for a crust.


I hope you all have a wonderful holiday season, enjoy your family and friends, hug them while you can, and never forget to tell them you love them and appreciate them.

What are you all making this year for goodies?

Yummy easy Salvadoran Quesadillas

I'm not sure whether or not you'd classify these as muffins, little cakes or what, but all I know is they are divine and easy to make! And they won't last long in your house.

These are adapted from a basic recipe, that used sugar and butter, and that is already gluten free. I've made them two ways, with the sugar and butter in the original recipe, and I have used honey and coconut oil in stead of the sugar and butter. Personally they're much better with the honey and coconut oil. They're moister, and have that wonderful honey in them. Which reminds me of when I used to put butter and honey on my cornbread when I could have it. Coconut oil lends a richness of flavor and a rich feeling to the mouth as you eat them in my humble opinion.

And yes, they really are heavenly!

These don't take long to make, you don't even need the mixer out if you don't want to. And really, I can honestly say that once you and your family taste them, they'll disappear fast, and they'll want you to make them often.

They're good for a nice treat with your meal or at the breakfast table. And because I make them with Honey and coconut oil, they're better for you in some regards. No processed sugar, and you get the good fats.

This is also a wonderful item to take to a party over the holidays. I've done it at work, and many folks have asked for the recipe as they were busily munching on one while they hold a second one in the other hand!

So, here goes.... give them a try and let me know what you think!


Gluten Free Salvadoran Quesadillas

 140 g Rice flour (white or brown) (1 cup)
¼ cup Golden Flax Meal
1 tsp baking powder
pinch of sea salt
1 cup Honey (or you can use sugar, but they won't be as moist!)
1 stick of unsalted butter or ¾ cup coconut oil (I used coconut oil, it makes them richer) melted
3 large eggs
1 cup greek yogurt, plain (or use sour cream)
1/2 cup hard cheese, grated like Romano, Parmesan, Cotija (I prefer Romano or Cotija)
Sesame seeds to sprinkle on tops

 Preheat oven to 350 degrees F. Lightly grease or line 2 muffin tins (I grease with coconut oil) and set aside
 Whisk flour, flax meal, baking powder, and salt together. in a mixing bowl, In a separate bowl cream the honey and butter or coconut oil together. Add eggs one at a time beating until incorporated. Add the yogurt or sour cream and cheese then add the dry to the wet ingredients. Mix/whisk until well incorporated, no need to whip.
Fill muffin tins almost ½ to ¾ full, sprinkle sesame seeds on top and bake for 15 to 20 minutes until golden. Let cool in pan for 5 to 10 minutes then either serve warm or finish cooling on wire racks.


ENJOY! Be sure to let me know what you think of them if you try them!

Holiday Food Quandaries and Food Intolerances

The holidays are upon us. For most of us, this is a time we look forward to, good food, family and friends. But for some of us, it's also a time to dread those invitations or meals away from your safe spaces. Some of us have food intolerances or allergies to foods, and this makes going to other homes for meals and socializing hard on us. We get very stressed about what ingredients are in the foods, is there cross contamination, etc. Or maybe we've been invited to a home of someone who has food issues, and we politely ask if we can bring anything, all the while wondering if there is going to be anything good, or they're wondering what to tell you to bring without being rude that is safe. 

For the either scenario, please talk with your host about either your food allergies/intolerances, or ask them about theirs if it's the latter. Be sure to ask all the right questions, and be specific. And quit stressing over it! 

Most hosts are more than happy for you to bring food or goodies, or come help them prepare food, it can be fun. If you don't have any food intolerances or allergies, it's a great way to expand your culinary skills and learn about new foods that really do taste good!

You just might be amazed......

If you're taking goodies to someone's home, a few ideas to make the cooking simpler. You can make many things without milk, eggs, gluten, soy, etc. 

For no dairy, you can use the nut cheeses now available if they can have nuts, and make scalloped potatoes without the cream in them, use coconut cream. Anything that calls for buttermilk or cream can be subbed with coconut milk, if it needs more thickening, use some starch to help thicken as you cook. You can use a vegan margarine, which is usually palm oil based in lieu of butter, or use coconut oil. You can buy a loaf of gluten free bread and make a bread pudding with it or stuffing. 

Of course there are many vegetable dishes to be had too! You can make Green Rice to take. It's very good, I assure you. You can make a creamy cabbage dish, a variation on green bean casserole, basic roasted root vegetables or roasted brussel sprouts, a quinoa dish or salad, and by the way good green salads are almost always safe. I'll give you some recipes for ideas, nothing needs to be complicated or stressful. 

And if you are the person with the food issues, offer to bring your own sweets or desserts, sides, etc. Perhaps you and the host can work out a main dish that you can partake of too. And if you, the host, want to make sure folks know your food is free of certain ingredients, one way to help is to have these serving utensils from The Food Allergy Kitchenware Co. They're very nice utensils and a good way to mark what foods are safe. 

Ok, now you want to know about recipe ideas.... I will share some. 

This is a main course meat idea for ham, which is heavenly actually, and I imagine you could do the same for Turkey or Chicken, although I would probably recommend leaving out the maple syrup for the poultry.

Maple Ham in the Crock Pot

1, 7 to 8 lb spiral cut ham

½ cup dark brown sugar

½ cup pure maple syrup

2 cup cherry cider

In a 6 to 7 quart crock pot, place ham flat side down. Rub brown sugar over all the sides. Pour syrup and cider over. Cook on low setting for 6 to 8 hours, basting during the last hour. Remove ham from crock pot and let it rest on the cutting board for 15 to 20 minutes before cutting.

Some side dish ideas.....

Bread Stuffing

1 medium sized loaf of gluten-free bread, cubed

Sweet onion, diced

Celery, chopped

2 to 3 Tbl butter or olive oil

1 Tbl of seasonings of your choice

Enough water or broth to moisten well, not soggy

Cube bread, toss with seasonings and spread on a cookie sheet. Toast cubes lightly in a 275 degrees F oven.

Sauté onion and celery in butter until clear. Add cubes coating well with mixture. Add broth or water, just enough to moisten the cubes. If you will be stuffing your bird with it, use less liquid, otherwise place in buttered baking dish and bake at 350 degrees F until done (about 30 minutes).

Note: you can use cornbread or any of your favorite breads you have made. You can also add spices as you like or other additions like giblets or oysters. Cranberries are good also. 

Decadently Creamy Leek and Potato Casserole

2½ to 3 lbs potatoes, sliced thin

¼ cup butter

2 leeks, halved and sliced

⅛ cup starch

1 cup cream or plain canned coconut cream (just the thick part of the milk)

2 cups milk or plain coconut milk (I use So Delicious)

Sea salt and pepper to taste

1 to 2 tsp red chili powder or chipotle powder

2 Tbl dried parsley flakes

10 oz. of shredded white cheeses, mixture of fontina or swiss, jack, white cheddar, etc. (or use the non dairy cheeses, the cheddar is good)

Scrub and slice potatoes, boil them in water for 8 minutes and then drain and rinse well with cold water.

Preheat the oven to 350 degrees F. Grease a 9x13x2” casserole dish and set aside.

Warm the milk and cream together in the microwave for about 2 minutes.

Melt the butter in large sauce pan over medium heat. Add leeks and cook till tender and soft, stirring occasionally, about 8 minutes. Add the starch and stir in well to make it pasty. Add chili powder and salt and pepper and slowly add in milk and cream mixture. Raise the heat to medium-high and bring to a gentle boil. Cook for about 2 minutes until mixture thickens some. Remove pot from heat, let stand for a couple of minutes and then whisk in 7 to 8 oz. of the cheeses and parsley.

In the prepared casserole dish, place a layer of half of the potato slices in the bottom. Spoon in half of the cheese mixture. Place a second layer of the remaining potatoes and the cheese mixture on top. Sprinkle remaining cheese on top. Cover with foil and place on a baking sheet (to catch any drips). Bake covered for 40 to 45 minutes. Remove from oven, uncover and allow it to rest for 5 to 10 minutes before serving. 

Green Rice and Toasted Pepitas

1/3 cup raw, unsalted pepitas (or known as hulled pumpkin seeds)

½ Tbl olive oil

¼ cup dried chopped cilantro

¼ cup dried chopped parsley

1 small sweet onion, minced

2 cloves of garlic finely minced

1 jalapeno pepper, seeded and minced

Sea salt and pepper to taste

¼ tsp ground cumin

1 cup uncooked brown rice

2½ cups water or low sodium vegetable broth or combination of.

3 Tbl olive oil

In a 8 inch skillet, heat ½ Tbl olive oil over medium heat and toast pepitas for about 3 minutes stirring occasionally, until the seeds are toasted lightly. Remove from the pan onto a dish lined with paper towels. Set aside.

In a 3 quart saucepan, heat the 3 Tbl of olive oil over medium heat. When oil is hot, add the rice and garlic and cook 3 to 4 minutes stirring frequently, until the rice is a bit translucent around the ends. Add remaining ingredients except toasted pepitas. Increase heat to medium high and bring to a boil. When boiling, reduce heat to medium-low to simmer for 50 minutes or as directed on the rice packaging. When rice has absorbed almost all the liquid, remove from heat and stir in toasted pepitas. Cover and let stand for 10 minutes before serving.

Black Bean Salad

1, 14oz. can black beans, rinsed well and drained

1oz. fresh cilantro, chopped

1oz. fresh parsley, chopped

¼ cup sweet onion, minced

½ cup red bell pepper, finely chopped

1 medium tomato, diced

1 cup olive oil

4 key limes, juiced

½ tsp cumin

¼ tsp cayenne pepper

Sea salt and pepper to taste

¼ can chipotle en adobo peppers, pureed

¼ oz. chili powder

Combine all ingredients together, place in non-reactive covered container and refrigerate overnight before serving.

Desserts???? Try these. 

Fruit Cobbler

2 to 2½ cups of fruit (frozen or fresh)

Batter:

½ cup sugar

1 cup (140g) flour

½ tsp gum

2 tsp baking powder

⅛ tsp salt

1 to 1½ cup milk, milk substitute or water (enough to make the batter pourable)

Topping:

½ to 1 cup sugar (enough to cover the batter)

½ cup boiling water

Put fruit into a greased deep baking dish or casserole dish. Pour batter over the fruit and sprinkle the sugar over the batter, finally pouring the boiling water over the sugar covered batter.

Bake at 375 degrees F for about 40 to 55 minutes until the top is golden and crusty. 

Serve warm with a scoop of ice cream or with heavy cream at room temperature.

Note: if you use a juicy type fruit that is frozen, you may wish to add ¼ to ⅓ cup tapioca granules to help it gel.

Coconut Cream Tart with Mangoes and Kiwi

Coconut Cream Tart Filling

1 prepared Date Nut tart crust, or crust of choice

½ cup raw cashews

1 cup unsweetened shredded coconut

4 to 6 Tbl coconut creamer (I use So Delicious)

2 Tbl coconut oil, melted

2 tsp pure vanilla extract

¼ cup agave or honey

¼ cup applesauce, or mashed banana
½ cup pureed fruit, mango, peach, etc.

Soak cashews and coconut in water overnight. Drain water from cashews and pulse in food processor or high speed blender until smooth and creamy, adding a tablespoon or so as needed of coconut creamer. Drain any excess water from coconut shreds and add to cashew mixture, adding creamer as necessary. Processing all until smooth, thick and creamy.

Add oil, agave or honey, vanilla and pureed fruit. Pulse till combined.

Pour into prepared crust and refrigerate a minimum of one hour to allow it to set before topping with sliced fruit or berries. Serve chilled.

Have fun, and above all, use your creativity to create good, fresh, and whole foods. Stop stressing, focus on what it's really all about, family and friends. Food is secondary. Questions? Ask away.....

Some Basics when baking or converting to gluten free

It occurred to me this evening as I was discussing baking gluten-free with a local chef  while out with friends for supper that I probably should write up something on the basics. Many new people going gluten free or learning to bake gluten free are intimidated or frightened by all the lingo or that there seems to be so many more steps. 

He mentioned that he has had a hard time figuring out baking gluten free and that you cannot substitute one flour straight across for wheat flour, and he asked about using gums.

Well, these are valid points. It really doesnt work to sub just say, rice flour for wheat flour and expect to have the same results as you would with the wheat flour. This is because the flours don't have the same components as wheat flour that give it the elasticity or starch or proteins. So to compensate, you need to make a blend of at least 3 flours, and depending on what you are making would you need to add a gum or agar or flax, etc. to get your elasticity and cohesion. 

I have found that for some cakes if you don't use eggs, you would need some gum for the cohesion and sponge texture. Same for breads, you can forgo gum if you plan to eat or consume it all right away, but by day two it becomes crumbly and loses cohesion. 

Usually cookies, scones, some muffins (like my oatmeal muffins) do not require gum at all in them. Pie crusts dont need the gum either, you want them flaky and to melt in your mouth. 

On to flour components. Its good to have a base flour, the main one that has your protein components like brown rice, amaranth, quinoa, buckwheat, etc., then you want a starchy sweet type flour like tapioca, sorghum, white rice flour, etc., then you need a stach flour which provides the chew and thickens and makes your baked goods lighter and fluffier, like potato starch, corn starch, or arrowroot.  However, when baking cakes, if you are wanting the light airy cake textures, you want to keep it fairly stachy flours, the blends I have had the most success with, that keeps people raving over taste and texture are white rice, tapioca or sorghum and arrowroot or potato flour. I have found that Bob's Red Mill's All Purpose GF Mix is fab for cookies as its base is a blend of bean flours and for some reason seems to make an awesome base for cookies. For my breads I like a mix of protein rich flours, quinoa, almond, amaranth, etc., mixed with tapioca and a starch. those are my preferences, and I think they work well for crusty crusts and soft chewy interiors.

When converting a traditional recipe to gluten free, weight is the key to success. All flours have different weights and how you measure a cup is going to be different everytime. Weighing your flours is the most consistent and will ensure your success. using a base weight of 140 grams equaling 1 cup of traditional flour will ensure you get the right amount of flour for your recipe. Look back at my Lemon Tea Cakes recipe, that was converted straight across. 

So assuming 140 grams equals one cup, if your traditional recipe says 1 1/2 cups of flour, you would weigh out 210 grams of your flour mix, and proceed from there. 

I would strongly recommend you go buy a digital scale that weighs both in ounces and grams. doesnt have to be expensive. Trust me that it will become the most important tool in your kitchen for baking. You will have consistency in your cakes and cookies everytime. 

The other thing I will recommend to you is to get a copy of Michael Ruhlman's book, Ratios. It is invaluable in understanding how to make the basics and you can create many wonderful things from there. 

No difference in quantities for baked goods when converting flour wise, as long as you weigh. Breads are different, when converting a bread recipe you will need at least half again as much liquid as what is called for in the original recipe. If the original recipe calls for 1 cup of liquid, you will add at least 1/2 to 1 cup more. You want the bread dough more like a thick shiny pancake batter. the amount of the water or liquid will also depend on your flours you are using. 

And when mixing your breads, the last step is to beat the dough on high for 3 minutes to activate the gum acting as the gluten. This also serves to help beat air into your dough and helps it rise better. 

When you have things you need to roll out like pie crusts, some cookies, etc., a little flour on the surface can help, but rolling between two sheets of parchment paper or cling wrap (the clear stuff) works best and your rolling pin won't stick to the dough. Some doughs need to be chilled and firm before rolling out, like pie crusts. 

Otherwise, the basics are the same for creating any delicious baked treat.

These are my observations and techniques that give me amazing results time after time, and suprise everyone who tastes them. They always get an amazed look of sheer surprise and pleasure, and the question always is, "This is gluten free???" That is success in my book, and I get a lot of pleasure in making and sharing a superb goodie for my friends and loved ones. Which may explain why my nephews always want me to make their birthday cakes. 

Have questions? Not sure of yourself? Ask away, and don't be afraid to jump in and try it. If it fails, oh well huh? You learned what not to do, and probably still have something tasty you can remake into something else, like cake crumbs in ice cream, or a trifle, in yogurt.... oh the list is endless. Dive in and enjoy baking again! Its not that scary or complicated! 

Creamy Potato Leek Soup, Dairy Free!

Tis the time of year when soups are forefront in our meal planning. They warm the body, they're comfort foods, and they're easy to make.

I simply love good soups. Soups with good chunky veggies, thick and creamy soups, and those that can cook in the crockpot all day that are so nice to come home to at the end of a long day.

Maybe it's the shorter days or just the colder weather. But I find most evenings I am not in the mood to cook much, so something made in quantity on Sunday or in the crock pot is heaven in my book. Soups are great when you make a pot full, you can freeze portions for a quick meal later, or portion them out for lunches or that quick supper.

Yesterday was one of those days, I had leftover ham, and I love a thick creamy potato leek soup. So it's what was for supper! YUMMY! And was even better today for lunch. Totally hit the spot!

Quite often each batch of soup is different based on the ingredients I have in my kitchen. But, here is the simple basic recipe.

Creamy Potato Leek Soup

3 or 4 medium to large-ish Gold potatoes, diced
2 medium leeks, trimmed, halved and washed, and sliced
1 shallot minced or 1 cup onion minced
1 garlic clove minced
1 Tbl dried parsley flakes
Salt & pepper to taste
Water, vegetable or beef broth, low fat and low sodium
1 can Thai Kitchen coconut milk
1 Tbl coconut oil or palm oil
2 cups diced ham
2 cups torn Kale or other greens (optional)

In a large Stockpot over medium heat, saute the leeks, garlic and shallot till tender in the oil. Add the salt & pepper, parsley and potatoes. Pour enough water or broth over the potatoes to just cover and boil on medium high heat, stirring occasionally, until the potatoes are tender, approximately 20 minutes.
Remove from the heat and using either a food processor or stick blender, puree the potatoes and leeks and return to the pot if you used your processor.
Add the milk, ham and greens if desired, stirring to combine well. Lower the heat to low, cover and simmer for a few minutes until the greens are tender and the soup is heated through, about 10 minutes.

Viola! You have your meal in about 30 to 40 minutes. Serve!

And that's all there is to it. Ultra creamy and thick and filling.  If you are like me, sometimes I'll add diced carrots to the mix, or whatever strikes me at the moment.

Soup isn't an art form, it's a melting pot, and you can make some amazing things with what you have in your fridge or leftovers.

Chuck Roast with Poblanos and Fried Green Tomatoes

Ah, it's autumn and it's getting chillier in my part of the world already. For me that means it's time to bake and use the oven more.

As I was contemplating what to make for supper the other evening, I knew I wanted a roast of some sort and decided to make a chuck roast that was in the freezer. I also have nice, fresh Poblanos from my garden. So as I love both, this is what I came up with.

It was heavenly, tender enough to cut with a fork, and went very well with the fresh green beans and my version of Fried Green Tomatoes. Ultra yummy! (sorry I didn't get a picture of the tomatoes).

So here goes the recipes.... :)

Chuck Roast with Poblanos

2 to 3 lb chuck roast
2 medium Poblanos, seeds and stems removed and sliced into strips
1 medium shallot, halved lengthwise and sliced
2-3 Tbl red chili powder
1 Tbl garlic powder
1/2 Tbl onion salt
sea salt and pepper to taste
1/2 cup red wine
2 Tbl coconut oil

Heat oven to 325 degrees F. Place a rack in a baking dish or roasting pan and place 1/2 cup of water in the bottom of the dish/pan.

Mix the chili powder, garlic powder, onion salt, and salt and pepper together in a bowl. Rub this mixture into the roast on all sides and let sit for about 15 minutes.

Heat the coconut oil in a large skillet over medium-high heat heat and brown the roast well on all sides. Remove the browned roast and place it on the rack in the baking dish. Add the poblanos and shallots to the skillet and saute until the poblanos are just starting to wilt. Add the wine and stir, being sure to scrape up the brown bits from the bottom and let simmer, stirring occasionally until the liquid is reduced almost 1/2. Remove the skillet from the heat and spoon the poblanos over the top of the roast and then pour the liquid over the top. Cover the baking dish with foil and roast in the oven 1 1/2 to 2 hours. Let it stand uncovered 5 to 10 minutes before slicing. Pour the juices from the baking dish over the sliced roast and serve.

Gluten-Free Fried Green Tomatoes

3 to 4 medium, organic, green tomatoes (beefsteak or other heirloom works well)
2 medium eggs beaten
1 cup Enjoy Life's Crispy Rice Cereal, pulverized/crushed
3 Tbl Grated Romano cheese
2 Tbl potato starch
Sea Salt and Pepper to taste
3 to 4+ Tbl coconut or palm oil for frying

Beat eggs in a shallow bowl and set aside. Mix pulverized rice cereal, cheese, starch and salt and pepper in a separate shallow bowl.

Heat 2 Tbl of oil a large skillet over medium heat. Dip the tomato slices individually into the egg mixture, coat well and then into the "breading" mixture. Making sure each slice is coated well with the breading. Fry until golden and turn once to fry the second side. Fry in batches, adding more oil if needed. Remove to a paper towel lined plate to drain and keep the slices in a warm oven until ready to serve.

The tomatoes were possibly one of the yummiest things I've had in a long time. And they were the first time I'd tried them. I may, just possibly, have a new favorite food! They turned out golden, with a crunchy crust, and were just tender enough inside. You can eat them as is or dip in homemade ranch dressing. And you can use red or partially ripe tomatoes for this too. They can be reheated if there are any leftovers, won't be as crisp, but they still taste yummy!

Enjoy!

Very simple and delicious Granola!

 Ok, you loved granola before, and when you can find a good one that's gluten-free, it's expensive, so you rarely buy it, or it has something else in it you can't have. Or you miss it but can't have it because you're sensitive to oats.

 (ready to go in the oven)

Or perhaps you are intimidated by the idea of attempting to make your own?

Well I can tell you it's very, very easy to make your own.

You can easily take this recipe and exchange or add your own things to it you like.

 

(midway through toasting)

Ready? Honest, it is easy to make!

Ok, here goes......

Honey Almond and Cinnamon Granola

3 cups GF rolled oats, (not quick oats), or use flaked quinoa or flaked rice may in lieu of oats

1 cup sliced or chopped almonds (or other nuts you prefer)

1 cup shredded coconut, or flaked, your preference.  

1/4 cup flax meal

2 Tbl flax seeds

pinch of sea salt

2 tsp ground cinnamon

1 1/4 cup honey, divided to one cup and 1/4 cup

2 Tbl brown sugar

2 tsp vanilla extract

3 Tbl coconut oil

Heat the oven to 325 degrees F. 

In a large mixing bowl with a wooden spoon, combine the oats, nuts, coconut, flax meal, flax seeds, salt, and cinnamon. 

In a microwave safe bowl, add the sugar, 1 cup of honey and coconut oil. Heat for about 1 1/2 to 2 minutes until oil is melted and the sugar dissolves while being stirred.  

Pour the honey/oil mixture over the oats and add the vanilla. Mix with a wooden spoon until it all is well coated. 

Line a rimmed baking sheet with Parchment paper. Spread out the granola over the baking sheet. 

Bake for 15 to 17 minutes on the lower rack in the oven. Remove from the oven and stir the granola and drizzle the remaining 1/4 cup of honey over and stir again. Return to the oven and bake another 15 to 20 minutes, until golden brown. (Note: Quinoa may take less time than the oats, so watch your pan accordingly)

Remove from the oven and stir to break up a bit. Let it all cool fully on the pan stirring occasionally to keep from having large clumps. It will crisp up well as it cools. 

Store in an airtight container. 

Enjoy on yogurt, for your cereal, on ice cream (my favorite), snacking, or use it to make your own trail mix. I doubt it will last long in your house, you may find yourself making it more often than you thought! (ok, I'll humbly admit it's addictive)

And if you want chewy bars instead, add some raisins to the mix, up the quantity of honey by 1/4 cup (to the other 1/4 cup) and press the mix firmly into the pan to make bars at the second baking, and then cut them with a pizza cutter while warm, about 15 minutes after it's all done.

It is simple and easy and so much cheaper to make your own!

 

Autumn and some delicious muffins!

Today seems to be the day for me to catch up on some of my blogging. I try to keep up with two very different blogs, one on music and this one here.

Thought I would post a recipe today that had been one from my grandmother, this recipe makes the most awesome muffins. You can make them sweet, like the basic recipe I'm posting here, or you can make them savory to serve with a soup or meal. Either way, they're moist, light and airy. Very worth the time.

You will need to be able to tolerate Oats for this recipe. And you will need gluten-free steel cut oats.

The batch pictured above has blueberries in them.

And this batch is Orange Marmalade! YUMMY!

Well here goes....

Orange Marmalade Oatmeal Muffins

For the oats:

1 cup steel cut oats

3 cups coconut milk

1 Tbl coconut oil

¼ cup water

Heat the oil in pot over medium-high heat. Add the oats and toast them. They will get golden brown and fragrant. Heat the coconut milk and add to the oats. Bring to a boil, lower the heat to a simmer and cover and cook for 20 minutes on medium-low heat, stirring occasionally, until liquid is absorbed and you have creamy oats. Add the water if needed. When done, let the oats cool before proceeding with the rest of the recipe. You can make them a day before if you like. 

For the muffins:

1 ½ cup (210g) flour mix

3 tsp baking powder

¼ cup sugar

½ tsp gum

½ tsp sea salt

¼ cup coconut milk

¼ cup orange marmalade

1 cup cooked steel cut oats

1 large egg, well beaten

2 Tbl melted butter

1 tsp pure vanilla extract

Place all dry ingredients in the mixing bowl and whisk together.

Beat the egg well and whisk in the marmalade, vanilla, milk and melted butter.

On low in the mixer add the egg mixture to the flour mixture and mix until combined. Fold in the oats.

Line or grease a muffin tin. Fill each cup ½ full. Bake at 375 degrees F for 25 to 30 minutes or until a tooth pick inserted comes out clean.

Some variations to try: add ½ cup shredded cheese in lieu of marmalade and reduce sugar to 2 Tbl. For New Mexico Oatcakes, reduce sugar to 1 Tbl, add 1 tsp chipotle powder, ½ cup grated sharp cheddar cheese, fresh minced chives, oregano, and parsley. 

These are so yummy by themselves, you won't need butter or anything else with them. 

Parmesan Crusted Squash and Eggplant

Guess I haven't posted in awhile, naughty me. Although I can happily say, with the exception of the crab apple wine in the making, I am done with fruit, or at least I hope so. 

Anyhow, thought I would share this easy quick recipe I did for supper this evening. I have plenty of Japanese Eggplant growing in my garden and still have some squash. Well time to use it up and I love both. So I wanted to do something baked with them for supper. 

Well here goes....

Parmesan Crusted Baked Squash and Eggplant

2 medium summer squash or zucchini

2 medium Japanese Eggplant

1 cup Enjoy Life crispy rice cereal

2 Tbl potato starch

1/2 cup parmesan cheese

1 cup buttermilk or coconut milk

salt and pepper to taste

1 Tbl Mrs Dash or herb mix of your choice

Heat the oven to 475 degrees F.

Wash and trim ends of the squash and eggplant. Slice both lengthwise about 1/4 inch thick. 

Line two baking sheets with parchment paper and lightly oil the parchment with olive oil.

Crush the cereal and put in a bowl with starch, parmesan, salt, pepper and Mrs Dash. Mix well. 

Put the butter milk in a shallow dish.

Dip the vegetable slices in the buttermilk and then in the cereal parmesan mixture, coat well and place on the prepared baking sheets. 

bake for 30 miutes until golden and crispy and the veggies are tender.

Enjoy with your favorite dipping sauce if you like. 

I meant to take pictures, well, they didn't make it long enough for that. It is a quick and simple recipe and a good way for kids to get their veggies. And no slimey eggplant and they are crispy. I figure even those who claim they don't like eggplant, will like it this way.

Enjoy!

Buttermilk Brownies!

Ahhhhh, Autumn has arrived, time for those warm comfort foods, like soups and creamy baked things. Although I must confess that a good brownie is welcome at any time of the year.

Therefore the topic of today's post. I needed to make some thing last night for a potluck at work today, and when I volunteered to bring a GF item, everyone asked for my Buttermilk Brownies. For some odd reason when I take them in to share at work, they don't last very long. Gee, wonder why???

This recipe I can't take the full credit for, as a dear friend from Germany, Claudia Rapp shared the original recipe with me. However, I did convert it to Gluten-free and decided on almonds on mine as they're my favorite nut. I've also made it dairy free as I don't tolerate dairy as well as I once used to.

This is the brand of Cacao or Cocoa powder I use. My dear friend and chef who runs the food services here at work at the college gets this for me and turned me on to it. It is probably the MOST heavenly cocoa powder I have ever had or used!

They have several varieties, but the Brute is my favorite, and by itself it smells so delicious. Where to get it? I know you can order some on Amazon, but this specific one he gets for me through his suppliers. So you might be able to get it through a good bakery or restaurant at their cost. Trust me, it's worth it, very worth it. And it makes the most decadent Velvet cakes and cookies!

Ok, I guess I should move on to the recipe, it's early morning yet, and now my mouth is craving chocolate!


Buttermilk Brownies

1 cup unsalted butter or margarine, or 3/4 cup coconut oil
1/2 cup dark organic cocoa powder (I use the Barry's)
1 cup water
2 cups (280g) sifted GF flour mix (use your favorite, I use my cake flour mix)
2 cups sugar or 2/3 cup dark raw agave nectar
1 tsp. baking soda
1/4 tsp sea salt
2 slightly beaten eggs, or flax or chia gel to equal 2 large eggs
1/2 cup buttermilk, or Coconut Milk
1 1/2 tsp vanilla extract (pure)

1/2 cup sliced almonds or chopped nuts (optional)

In a medium sized sauce pot, combine water, cocoa and butter or oil. Bring to a slow boil over medium heat while stirring constantly, when it starts to boil, remove from the heat.
In a large mixing bowl mix the flour, salt, baking soda and sugar together (if using agave hold it aside).
In a small bowl, whisk the eggs with the buttermilk and vanilla, (add the agave if using it) whisk till blended and add the egg mixture to the flour mix. Blend well and slowly add in the cocoa mixture, mix till combined, scraping the sides of the bowl as needed, but don't over mix.
Grease a 15x10 inch pan, pour in the mixture and smooth out. Yes it will be a bit more liquid than you expect.
If you are adding nuts, sprinkle them over the top. You can also add dried cherries if you like, about 1/2 cup.

Bake at 375 degrees F (if using agave bake at 350 degrees) for 20 minutes or until done when a toothpick inserted comes out clean.

No one would know that these are Gluten-free or even dairy free! And I bet they won't last long around your house. They may be a bit more cake like than the heavy "brownie" people have come to expect. Sorry, I'm not into gooey mush. I much prefer these! And until I made these I never liked brownies! Now I'm a convert, er, rather an addict!

Fall, gardens and comfort foods

Well, I don't know about your areas, but here in the southwest, Santa Fe specifically, autumn hit in a hurry this past Saturday. I don't think the temps got above 62 degrees all day. At least the sun came out on Sunday. Which is a good thing as my garden beds aren't done yet producing yummy things.

One of the things still producing are my peppers, nice green bell peppers that are very sweet and Poblanos, which I have plans to stuff another way.

Well with the cooler weather and yummy stuff outside my back door, I decided to make one of my favorite comfort foods.

Stuffed Peppers! Almost good just by themselves, however I usually steam a veggie and or a tossed salad with them. They're pretty easy to make and take a little time, most of the time is spent baking them once stuffed. (sorry, didn't think to take pictures, I'm bad, I know. However, I've had requests for this recipe)

This was my mother's recipe so here goes.

Stuffed Peppers

3 or 4 medium to large sized peppers. (make sure they'll stand up on their own)
1 small onion, chopped
1 lb ground meat, either hamburger or turkey
1 regular sized can of tomato sauce
1 tsp hot sauce, like cholula (optional)
1 tsp garlic powder
salt and pepper to taste
1 cup short grained brown rice, uncooked
1 1/3 cup water or vegetable broth, for rice
1 cup shredded cheeses, your favorite or combo. I like a Mexican blend personally.

Cook the rice according to directions in the water or broth. Lightly oil a covered casserole dish and set aside.

Wash and slice the top of the pepper off (slice them so they will fit upright in the casserole when covered) and remove the seeds and white veins. Remove the stem from the sliced portion of the tops and dice up the pieces.

In a large skillet, brown the meat with spices and hot sauce. When almost browned, add the onion and bell pepper top pieces and cook till just tender. Add the tomato sauce and rice and just heat through. Remove from heat.

Using a serving spoon, fill the peppers with the rice/meat mixture and set in the casserole dish. Use the remaining stuffing (rice mixture to fill in around the peppers. Top with the shredded cheeses.

Cover the dish and bake at 350 degrees for 45 minutes. Let it sit about 10 minutes before serving.

That's it, hearty, filling and always well liked. And the left overs do well reheating for lunches, or you can freeze them in portions to have later. Easy, peasy... :)

Adapting a Traditional Recipe to Gluten-free, and Lemon Tea Cakes

I am always on the lookout for tasty looking and yummy recipes. I have found over the years that most of them are very easily adapted to gluten-free.

Let's say you have a family recipe that you have missed so very much since going gluten-free, something like grandmom's special cake. adapting it to be gluten free is easy. It really is! 

Much like the recipe I'm sharing today. The original recipe called for 2 1/2 cups of flour. i have found that when you adapt a wheat flour based recipe to one using gf flours, it is best to go by weight. For general purposes a full cup of wheat flour is about 140 grams. So you would measure out 350 grams of your gf cake flour blend. and depending on your baked items, you may wish to add an appropriate amount of either xanthan or guar gum.

The recipe I found today looked so yummy, I had to try them! Now I will tell you that my cake flour blend is equal parts white rice flour, tapioca flor, and then 1/2 of potato starch. For example; 1 cup each white rice and tapioca, and 1/2 cup potato starch. This I have found is best for cakes and the fluffy type baked goods.

Ok, will warn you, I fully intended to include a picture, but alas, something about blogging off of my iPad, doesn't allow me to add the picture. I do have pictures on my FaceBook page though.

And without further ado....

Lemon Tea Cakes  (adapted from Recipe.com)

1 1/2 c unsalted butter, softened
8 oz. cream cheese, softened
2 1/4 c sugar
5 eggs
3 T lemon juice
2 tsp lemon extract
1 1/2 tsp grated lemon peel
2 1/2 c, 350g flour mix
1 1/2 tsp baking powder
1 tsp gum
1/4 tsp salt
Glaze:
2 1/2 c powdered sugar
1/3 c milk or milk substitute
1 3/4 tsp lemon extract

Heat the oven to 325 degrees F. Grease or line a couple muffin tins, set aside.

In a mixer on medium speed, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each one. Add the juice, extract and peel. Sift dry ingedients together and add to the bowl at low speed, mixing well.

Fill the muffin cups about 3/4 full and bake for 23 - 25 minutes, until done when a toothpick inserted in the middle comes out clean. Cool in pans for about 10 minutes then remove them from the tins and cool fully on a wire rack.

Make the glaze and either dip the cooled cakes into the glaze or drizzle it over the tops. place them on waxed paper till glaze hardens.

I must say these are very, very tasty, don't think they will last long! Very moist and springy.

A note though, should you decide to make 1/2 the recipe, use 3 medium eggs and 185g of flour mix. 

Squash Pickles and Summer Canning

Ah summer, when fruits and veggies are plentiful. Well that is if you take care of your gardens! And despite sharing our harvests, we end up with way more than we can eat normally. Which is ok because there are many ways to preserve all that abundance.

I have always wanted to garner the courage to can or pickle things. But I was always intimidated by the process. Bolstered on by all that I remember from my childhood of the wonderful foods my grandmother put away every year that she shared with us, I finally have waded into canning or pickling.

My first attempt earlier this summer was Rhubarb Strawberry Jam  and a batch of Rhubarb Conserve. And I had success! Now, I've finally figured out it's not all that hard, and you really don't have to have all the fancy canning equipment!. 

So onward.....

For the first time in many years, I have a vegetable garden, I've missed having one terribly and it's been a long time since I have grown all sorts of goodies! I'm growing summer yellow squash, white patty pan squash (two of my faves), beets, kale, chard, green beans, wax beans, and much more yummy stuff! However, due to planting so many plants or seeds rather, I find that I now have an extreme abundance of squash! I've shared with friends and still have more than I can eat! So..... I decided to pickle it based on memories of grandmother's pickled zucchini. I took basic recipe proportions from several ideas and this is what I came up with.

Oh, yeah, and I had one of those monsters that grew hidden, so I had to do something with it as I figured the skin would be too tough at that size!


Pickled Summer Squash, Bread and Butter style.

• 4 lb yellow squash washed, and sliced into 1/8 to 1/4 inch thick slices, halve the slices if need be.
• 2 large onions, halved top to bottom, then sliced
• 1/4 cup plus 1 1/2 teaspoons coarse kosher salt
• 1 quart crushed ice plush 2 cups ice water
• 2 1/4 cups distilled white vinegar
• 1 cup sugar
• 3/4 cup water
• 1 tablespoon mustard seeds
• 1/4 teaspoon ground allspice
• 1 teaspoon celery seeds
• 1 tsp turmeric
• 1 tsp fennel seeds

Wash and sterilize 6, pint canning jars and lids. Fill a large covered stockpot with enough water to cover several jars at a time for the boiling water bath.

 

Place sliced squash and onions in a large non-reactive bowl, sprinkle on the 1/4 cup of kosher salt, mix gently with hands. cover with ice and ice water. Cover the bowl and set aside for 3 to 4 hours to sit. 

 

In a medium non-reactive saucepan, bring the vinegar, sugar, water, mustard seeds, turmeric, fennel seeds, allspice, celery seeds, and remaining 1 1/2 teaspoons canning salt to a boil, then simmer, uncovered, 10 minutes. 

 

Bring the water in the large stockpot to a boil over medium-high to high heat. Remember that the water level will rise with each jar submerged. 

 

Drain the squash and onions and pack into the sterilized pint jars, leaving about 1/2 to 1/4 inch space to the lip of the jar. Ladle or carefully pour in the hot vinegar mixture over the squash covering the squash fully. Use a butter knife to remove air bubbles around the sides of the jars. Wipe clean the rims and threads on the jars. Place on lids and secure the bands down well. 

 

Place the jars, 3 at a time, carefully into the boiling water bath, cover the pot and boil for 10 minutes. Using jar tongs, remove each jar to cool on a towel on the counter. Repeat with the remaining 3 jars.  Allow to cool fully. And for the best flavor, let pickles sit for a week before chilling and enjoying!

You should get these yummy looking lovely yellow pickles!

Now on to my second endeavor this weekend. I love apple butter, and pumpkin butter and have always desired to make peach butter. So with the abundance of large lovely peaches this year, I dove right in to making some. 

And yeah, it's yummy!

Fresh Peach Butter

• 4 to 4 1/2 lbs fresh washed peaches
• 2 Tbl lime juice, fresh
• 1 cup filtered water
• 2 cups sugar
• 1 tsp cinnamon
• 1/2 tsp allspice

Halve the peaches and remove the pits. Slice wedges and cube the slices, placing them in a large stockpot. Now note, you can peel them or not, depends on if you have a food mill or a good processor.

Add the sugar and water to the peaches and bring to a boil over medium-high heat. Reduce to medium and for about 20 or so minutes, or until the peaches are extremely tender. Remove the pot from the heat and in batches, puree the peaches and liquid. Return the puree to the pot and add the lime juice, cinnamon and allspice. Bring the mixture to a simmer and let simmer 30 to 40 minutes until the mixture has thickened.

Bring a large stockpot of water to a boil (for the jar bath).

Spoon butter into sterilized jars. Clean rims and threads of the jars and add a sterilized top and screw closed. Place jars into the boiling water bath, cover and boil for 10 minutes. Using jar tongs, remove to a towel to cool fully.

This recipe makes 3, one pint jars full. Personally, I love the color I got with the beautiful red skins on my peaches. And oh yeah, it's good. I can't wait to use it in bread or on bread or french toast, or gluten-free coconut flour biscuits. I bet it's even good on Brie and crackers!

Now I don't feel as intimidated about canning, I'm looking forward to doing and trying much more, to include grandma's wonderful dilly beans. It really is a good way to preserve summer's harvest to enjoy all year.

Yummy stuff and 3 recipes!

First off, I greatly apologize that it has taken me a bit to get this one done. I know, I teased you all with my description of my supper last weekend. And several of you asked for the recipes.

First off, my supervisors, Abby and Brody wholeheartedly approved of my efforts at cooking over the weekend.

They are my constant supervisors, quick to pick up dropped items and make off with whatever you may have dropped faster than you can blink. And the kittens thankfully weren't trying to help me with the fish, they were pretty crashed out after trying to help with the Coconut Flour Biscuits (recipe in a later blog). The kittens are not very polite supervisors, they want to taste it all, and I fear at this stage in their lives, they think I'm a tree for scaling to try to snag any goodies they think I am preparing that they might like. Sigh.... Life is never dull, certainly when you have a few month old kitten hanging from your backside meowing loudly!

Anyhow supervisors aside, these are all gluten-free and even the vegetable casserole could probably be made dairy free using the alternative cheeses, or make a gravy with some starch in the alternative milk and some alternative cheeses. And I think you'll like the fish, so much tastier and crispier than the stuff you get frozen or from Long John Silvers. Certainly much healthier!

What I my supper consisted of, was potato crusted Swai fish fillets, a very creamy cheesy fresh vegetable casserole, and what I called Crispy Crushed potatoes. The potatoes were modified a bit from a recipe by The Pioneer Woman, which I changed some for my tastes. This is her picture so you have an idea what they should look like basically.

Here goes:

My version of Crash Hot Potatoes, which I ended up renaming Crispy Crushed Potatoes

8 to 12 new or fingerling potatoes, I prefer gold potatoes
Olive oil
Sea Salt and Pepper to taste
Herbs of choice, I like basil, chives, oregano, and or rosemary
Grated Romano or Parmesan cheese. (optional)

Boil potatoes over medium high heat until just fork tender. Times will vary based on size and amount. Drain and set aside.

Spread about 1 to 1 1/2 Tbl of olive oil around on a rimmed baking sheet or baking pan.
Put the potatoes on the oiled pan, leaving a bit of space between each of them and smash them with either a potato masher, large serving fork, or even a glass bottom works.
Drizzle a bit more olive oil over each potato, season with salt and pepper, sprinkle with your herbs, and some romano cheeses.

Bake at 450 degrees F. for 20 to 30 minutes, until they're golden and crispy around the edges. Serve!


Creamy Cheesy Vegetable Casserole

1/2 lb fresh broccoli, florets cut off and halved if larger than bite sized
1/2 lb fresh cauliflower, florets cut off and halved if large
1 large carrot, sliced 1/4 inch thick slices
1/2 lb sliced mushrooms (optional)
1 medium onion, sliced vertically in half and then sliced moderately thin
Sea salt and pepper to taste
1 clove minced garlic
1 1/2 cups mixed shredded cheeses, like cheddar, swiss, asadero, jack, your choices
1/2 cup sliced oxaca (mexican farmers cheese) or provolone, (4 to 5 slices)
1 to 1 1/2 Tbl coconut or olive oil
1/2 cup milk or coconut milk

Grease a covered casserole with coconut oil and add chopped vegetables to the dish and set aside.

Heat oil in a skillet over medium heat and add onions, saute till browned and crispy, stirring occasionally. Remove from heat and set aside.

In a saucepan over medium heat, heat the milk and add the shredded cheeses, stirring constantly until the cheeses are melted and gooey, and you have a thick smooth cheese sauce. Stir in the garlic and salt and pepper.

Pour the cheese sauce over the vegetables. Spread the crisped onions over the top, and top with the sliced cheese. Cover and bake at 350 degrees F for 40 minutes, or until vegetables are just tender. Remove lid and bake another 5 to 10 minutes until the top is golden and bubbly. Remove from oven and let sit 10 to 15 minutes before serving.

Potato Crusted Fish Fillets

2 to 3 Swai or Tilapia fish fillets, rinsed and patted dry
2 to 3 Tbl of potato starch
1/4 cup milk or milk substitute
1 to 1 1/2 cups potato flakes
lemon pepper to taste
1 to 2 Tbl Olive oil for frying

Place starch on a plate or in one ziploc bag, the potato flakes and lemon pepper on or in another plate/bag.
Pour milk into a shallow dish.
Dredge the fillet in the starch, shake of excess and then dip in the milk, and then dredge in the potato flakes. Place fillets on a plate and chill for 15 to 30 minutes to firm up.
Heat the oil in a skillet over medium heat. Fry fillets until golden on both sides and fish flakes easily with a fork. About 5 to 7 minutes per side depending on the thickness of the fillet. Remove to a paper towel lined plate and pat off any excess oil. Serve with your favorite topping or sauce. I usually make my own tartar sauce with mayo and some sweet or dill relish, or get fancy and make a tartar sauce with roasted chopped green chili and a little onion salt, New Mexican Style!

Yes supper was that easy, and very tasty.

Comfort Foods and simple suppers

Yesterday was one of those crazy days at work, and by the time I got home, all I wanted was a comfort food. One that was quick to make and filling, and meatless. Yes, I try to have a day or meal several times a week without meat. I figure I eat too much of it, so cutting back is a good thing for me.

So, as I had a craving for eggs, (and yes, they're excellent for supper too!), I remembered that a great way to use up leftovers or those goodies that are in your fridge that need to be used, is to make a Tortilla de Espana, also known as the Spanish Omelet.

Well, I had leeks in the fridge, some onion, potatoes, and some great squash from my rather abundant squash plants.

Personally, I love squash, and with as much as my plants are putting out (bigger now than in the picture) I have been quite creative with them.

So I set out to create our supper, and provide me with excellent leftovers for lunch the remainder of the week. And this is the finished product. YUM!

This is exceptionally easy to make, can't mess it up, it's a one pot or skillet meal, and is a very good way to use up leftovers, including meat leftovers if you like. I also had a fresh tomato that I wanted to use and thought it would be excellent as a topping under the cheese.

And by the way, I'll tell you now, I love goat cheeses and the traditional Mexican cheeses like Cotija, Asadero, and Oxaca. They usually are made from raw milks, and I seem to handle them better than most commercial cheeses. And in my humble opinion, the Asadero and Oxaca cheeses are absolutely the best when melted, all gooey, taste excellent, and better gooey than even mozzarella.

So I'll put down the ingredients as I used them last night, and how to make it. You can modify the ingredients however you like.

Tortilla de Espana / Spanish Omelet

10 inch cast iron skillet or other oven safe skillet (I do prefer cast iron for this)
6 to 8 eggs
1/4 cup milk or other milk. (I use So Delicious' plain coconut milk)
1/4 cup Italian blended shredded cheeses
1/2 medium onion, chopped
1 medium to large squash, halved and sliced
2 medium to small potatoes, precooked in the microwave (8 minutes) halved and sliced
1 large leek, washed, halved, and sliced
2 to 3 cloves minced garlic
1 large tomato, sliced for top
6 oz. Mexican Oxaca cheese or other cheese of choice. Sliced for top.
2-3 Tbl coconut or olive oil to saute with.
Salt and pepper to taste
1 tsp thyme
1 tsp oregano

Slice and chop the leeks and onions and garlic and set aside. Pre-cook the potatoes and let cool a bit before slicing, then set them aside. Slice the squash and set aside.
In a medium sized bowl,  whisk the eggs, milk, salt, pepper, thyme and oregano. Then whisk in the shredded Italian cheeses.

Heat the oven to 325 degrees F.

Heat the skillet and coconut oil over medium to medium-high heat. Saute the leeks, onions and garlic till tender, add the squash and saute till just tender but still firm. Add the potatoes and stir to mix. Pour the egg mixture over and stir to ensure all in the pan is coated. Turn heat down to between medium and medium-low and let cook until the eggs are almost set.

Arrange the tomatoes on top, and cheese over the tomatoes. Remove the skillet from the stovetop and place in the oven for about 20 minutes to finish cooking the eggs and the cheese is all melted.

Remove from the oven and let sit for about 10 to 15 minutes before slicing and serving. Serve with a tossed salad if you like!

As I mentioned, you can use most any ingredient in it you'd like. Try left over quinoa or rice instead of potatoes, roasted peppers, bacon or ham, or left over roast sliced into strips. You can use any type of cheeses or cheese combinations you'd like. Possibilities are endless. It's a quick, one pot/skillet meal and so there's less mess in your kitchen!