Category Archives: Vegetables

Gluten & Dairy Free Cauliflower Crust Mini Quiches

Gluten-free and Dairy-free dishes have been coming to the forefront in recent times.  Some folks choose to be GF and DF for health reasons and others just do.  My Friend, Missus Dear Friend is now GF/DF and Vegetraian for a little more than a year now.  This has nudged me onto that culinary path and researching recipes has been very eye opening.  I made this dish for our Easter Brunch Potluck (yeah, I know I’m behind, but what can I say, we’ve been busy).

GF/DF Cauliflower Crust Mini Quiches

1 head of Cauliflower

1 tsp. Salt

1 Tbsp. Olive Oil

1 tsp. Granulated Garlic

1/3 C. diced Sweet White Onion

½ C. Dairy-free grated Parmesan Cheese

Salt & Pepper to taste

6 Eggs, separated

Preheat the oven to 375⁰

*Rice the Cauliflower by either using a large holed Box Grater or whiz it up in a Food Processor fitted with its Metal Blade.

 

Place Cauliflower in a Microwave safe dish; stir in well the Salt and cook on high for 5 minutes.  Set aside to cool until you can handle it.  Transfer the now steamed Riced Cauliflower to a large piece of Cheesecloth, and wring as much of the water out as you can (this will take a lot of upper body strength, believe me!)

In a large bowl, whisk 2 of the Eggs; add the Cauliflower, Olive Oil, Granulated Garlic, Onion, Parm and S&P to taste, remembering that the steamed riced Cauliflower already has 1 teaspoon of Salt.  Combine well.  Spray a Muffin Tin well  and divide the Cauliflower mixture evenly in the cups.

I used a small round, flat bottomed glass to press the Cauliflower into each cup, pressing firmly, but you could just use your fingers, making sure to push the mixture up the side of each cup.  So what you’re doing is forming the crust on the bottom and side as evenly as possible.

Bake for 20-30 minutes until golden brown and set firm.

Whisk the remaining 4 Eggs and pour evenly between all of the cups.

 

Here’s where you can show your personality.  Add in any fillings (or not, plain is good too) that you like in a Quiche.  I chose leftover steamed Rapini with Garlic and Olive Oil, leftover sautéed Crimini Mushrooms with Olive Oil and Garlic, diced Tomatoes, freeze dried Chives and topped each with more DF Parm.  Bake 15-20 minutes or til the Eggs are set.

Allow to cool slightly before removing, using a plastic-disposable knife is best.

Serving Suggestion above, either warm or at room temp.

*Cooks Note: For convenience, just buy a bag of already Riced Cauliflower, also they stick like a son-of-a-gun!  Be sure to spray non-stick-spray liberally just before putting in the Cauliflower mixture.

Also, Mrs. DF later tried this recipe as well and used a silicone Muffin pan, works even better!

This was a lovely Easter Potluck Brunch, what a schpread!

(You’ll note that the only  Meat, Dairy or Gluten ((those are GF Crackers and Chips there)) is the Ham and Cheese Sandwich Platter meant for DH)

Speaking of Ice Cream Sandwiches

I was at our local “Wally World” the other day and spied something different in the freezer case.  I recall there being three flavors of house brand Ice Cream Sandwiches, but the Cherry one was calling my name, no really! “Auntie, you need to try this, AUNTIE!!  Even my cashier commented on my purchase, “Uuuuhhhhh, what’s this?  I don’t think I’ve seen this before, this is looks delicious!”  RIGHT?!  Cherries and Chocolate, such a fabulous combination.

That night, DH was poking around the kitchen, as he will do on occasion, looking for something sweet.

DH: Uuuuuhhhh, what’s this?  This looks delicious!

Me: Right?!  That’s what my cashier said too, HA!!!

So it was unanimous, these cuties are superb!

Fish Vera Cruz Style Ala Missus Dear Friend

I’ve mentioned my Dear Friend before several times here on my blog.  A few months back she and her husband decided, for better health, that they would go Gluten Free-Dairy Free-Pescetarian.  We started to talk about different Seafood, mainly Fish, recipes.  I suggested this one for them

https://mykitcheninthemiddleofthedesert.wordpress.com/2013/01/09/vera-cruz-style-fish-our-way/

Might tasty!

So as we talked about this particular recipe, I suggested that I contribute to her pantry some of the ingredients to make up this dish and she could go from there if they enjoyed it.  There’s no sense in investing in a whole jar of capers and you discover that you don’t care for them, then what?  Remember, a recipe is simply someone else’s idea, make it your own.  If you don’t like a component, leave it out.

WOW! Missus DF you knocked it out of the park girl friend!!  She used Cod, which is a nice mild fish for sure, and her choice for a side dish was Cabbage Steaks.  If you’ve never tried them, do!!

So if you’ve been following my blog over the past 4 years and you’ve EVER tried any of the recipes or concepts that I’ve posted, please let me know…a photo of the dish would be awefully nice too 😀

WOW! Look What Someone Made For Us!!

I’ve been sharing with you all the different dishes that I’ve been making for our Landlords, that live upstairs from us.  I’ve also been telling you about their VERY COOL dumbwaiter that we use to send things back and forth to one another.  Now mind you, we don’t exclusively send each other food, we’ve exchanged books, recipes, and sometimes simply a note wishing each other an awesome day.

WELL!

The not long along my husband and I heard the dumbwaiter come down, and we hadn’t even sent anything up…

Homemade Chile Relleno from Mrs. Landlord

Isn’t that BEAUTIFUL?!

Mrs. Landlord sent us down a wonderful treat of her homemade Fresh Chile Relleno, oh my!!  Thank you Cheryl, that was delicious, nom nom nom…

Trader Joe’s Curry Simmer Sauce

Every so often, I make an attempt to expand our culinary palates, I mean DH’s mostly, HA!  Some of my foodie-buddies pointed me towards Trader Joe’s Curry Simmer Sauce, hmmm, okay, this might work.

Trader Joe's Curry Simmer Sauce

Back home in Hawaii, Chicken Curry Stew is popular, so I thought, this could turn out to be pretty ONO (delicious) with an Indian-style sauce? Let’s see.

We’ve tried this twice now …

Chicken Curry and Rice

My first crack at Curried Chicken and Rice

I must tell you that this sauce has some zip-a-dee-doo-dah spicy kick to it, but a nice heat though; not the kind that you can’t take more than one bite of.  DH said, “WOW! This is HOT!” and yet he cleaned his plate.

This second attempt was as a Chicken Curry Stew with diced Potatoes, Carrots, Celery and Onions… MAN, was that GOOD!

I used half of the jar of sauce with each go-around and maybe 2 cups of diced boneless/skinless Chicken Thigh meat, if that much.  For the stew, I added about a cup each of the veggies.  This made three servings, so you adjust for your table. Very tasty, I would recommend you try it.

`Member now, recipes are just someone else’s idea (and you don’t always need a recipe, just an idea), you take them and run with it, make it your own.

ENJOY!

 

St. Patrick’s Day Green Chile Relleno Casserole

I wanted to share what else I made for our neighborhood block party on St. Patrick’s Day, Hatch Green Chile Relleno Casserole, really good!

This recipe is a riff off of a pal of mine (Mahalo Kathy) from one of the Food Forums that I follow.

Hatch Green Chile Relleno Casserole

1 ½ 27oz. cans Hatch Whole Green Chiles
4-6 C. shredded Colby Jack Cheese
1 C. Whole Milk
¼ C. Flour
¼ tsp. Baking powder
5 Large Eggs
8 oz. Hatch Green Chile Enchilada Sauce
½ tsp. Cumin powder
½ tsp. Oregano, crush with fingers

Preheat the oven to 350⁰.

Grease the bottom and sides of a 9×13 pan.

Reserve 1/2 cup of cheese for the top.

Layer the pan, alternately with Chiles and Cheese, creating three layers, ending with Chiles.

028

In a bowl, whisk the flour with the baking powder; then whisk in the milk and eggs until smooth. Pour this mixture gently into the pan and bake for 30 minutes.

029

Remove from the oven, and pour Green Enchilada sauce evenly over the top. Sprinkle the cumin and oregano on top of the sauce, and cover with reserved cheeses.

Return to oven, and bake an additional 20 min, until the cheese on top just bubbles.

Allow the casserole to rest of 15 minutes before serving.

035

Enjoy!

Vera Cruz-Style Fish Our Way

Source: Vera Cruz-Style Fish Our Way

Well, with folks making their New Year’s Resolutions to eat well, I thought of this dish.  I make this often; it’s chock-full of good stuff.  I used Mahi-Mahi, but Cod is good too.  The recipe that I found originally, called for Red Snapper, but here in the middle of the desert, that proved to be quite the challenge.  I’ve plugged my recipe into one of those handy-dandy software programs to see what all we had here as far as for calories and the such, and this is what it came up with… not bad.

Nutrition Facts
Servings 2.0
Amount Per Serving
calories 259
% Daily Value *
Total Fat 6 g 10 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 80 mg 27 %
Sodium 1084 mg 45 %
Potassium 660 mg 19 %
Total Carbohydrate 16 g 5 %
Dietary Fiber 5 g 19 %
Sugars 9 g
Protein 24 g 48 %
Vitamin A 105 %
Vitamin C 943 %
Calcium 10 %
Iron 9 %

Do you see the fat content?  This recipe makes 2 good sized portions, and if you leave off the rice, *cough*, it’s less than 300 calories.  This could easily fit into almost any diet plan, I mean “different way of looking at food concept”.  You choose the fish that your household likes the best… ooohhhh, I just had a great idea!  A Seafood Vera Cruz, like maybe Shrimp or Mussels or how about a splurge using Lobster?  MMM!

ENJOY!