Gluten-free Quiche Recipes

I’m sorry to say that I missed the “Gluten-Free” week two weeks back.  So to help make up for that, I’m doing gluten-free recipes this week and next.

For this week, I have a couple of slightly different takes on “Quiche” that I thought you might like to try.

Wednesday’s recipe of “Hash Brown Veggie Quiche (GF)” uses hash browns for the crust of the quiche.  Then with Thursday’s “Sweet potato Quiche (GF)” the crust is made of a sweet potato.  Both quiches have different fillings as well.

Remember that quiche does not have to be for only breakfast or brunch.  It’s a great dinner dish too.

Next week I will continue with a couple of gluten-free pasta recipes.

I will then, starting with next week, go back to every fourth week for the gluten-free recipe weeks.  Sorry for the mistake but hope you will enjoy these 4 dishes this week and next.

“Happy Cooking” until next week and please let others know about my blunter with the gluten-free week rotation.  Thanks.

Fresh Corn Tomato Salad

Fresh Corn Tomato Salad

(about 6 cups)

Ingredients:

3 tbsp. White Wine Vinegar

2 tsp. Kosher Salt

1 tsp. Black Pepper

¼ cup Extra Virgin Olive Oil

6 ears Fresh Corn, cut from cob (about 4 cups)

2 cups Grape Tomatoes, halved (any color or mix)

4 Green Onions (white and green), thinly sliced

8 oz. Fresh Mozzarella, cut into small cubes

1 ½ cups Fresh Basil Leaves, torn

Directions:

In a small bowl, whisk vinegar, salt and pepper together.  Gradually add the oil, starting with a few drops.  Then adding the rest in a steady stream while continuing to whisk.  Set aside.  In a large bowl, add corn, tomatoes, green onions and mozzarella.  Toss to combine.  Pour vinaigrette over salad and toss to coat.  Let sit, covered, for 15 minutes to 2 hours.  Before serving, add torn basil and toss once again to combine.

Notes:              They make 8 oz. packs of tiny fresh mozzarella balls.  Find these to use.  They will save you time and effort making this salad.

Ideas for Future Efforts

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Potato Corn Pancakes

Potato Corn Pancakes

(8 servings)

Ingredients:

3 cups Leftover Mashed Potatoes, cold

to taste Salt and Black Pepper

1 large Fresh Egg, slightly beaten

¼ cup All-Purpose Flour

1½ cups Fresh Corn, cut from cob

2 tbsp. Canola Oil

Directions:

In a large bowl, add potatoes and work in the salt and pepper.  Next add the remaining ingredients through the corn and mix well to combine.  Using a ½ cup measure, scoop potato mixture.  Form into a flat patty about 1/2 -inch thick.  Repeat until all patties have been formed.  In a large skillet over medium heat, warm oil.  Fry patties for 2-3 minutes per side or until lightly browned.  Do in batches and add more oil as needed.  Keep the first ones warm in the oven (about 200-degrees) until all are done.  Serve hot with desired accompaniments.

Notes:              If you like a little spice, add some finely diced jalapeno peppers to the mix.  The amount depends on the level of heat you want.

Ideas for Future Efforts

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More Fresh Corn Recipes

We have a couple of more fresh corn recipes for you this week.  You just have to take advantage of fresh corn as the season is too short.

This week we have a hot dish and a cold dish.

On Wednesday, let’s try “Potato Corn Pancakes” for a way of not only having fresh corn but using leftover mashed potatoes.

The cold recipe is a “Fresh Corn Tomato Salad” that will brighten up any summer meal.

So get your fill of local fresh corn as the season is only around 2 months long.

Until next week, “Happy Cooking” and be sure to share these great fresh corn recipes with family and friends.  Thanks for both following my food blog and sharing it too.

Corn Chowder with Shrimp

Corn Chowder with Shrimp

(8 servings)

Ingredients:

7 ears Sweet Corn, shucked

4 cups Chicken Broth

1 tbsp. Fresh Thyme. Chopped

1½ tsp. Salt, divided

8 oz. Yukon Gold Potatoes cut into ¾-inch pieces

1 cup Half and Half

¼ cup Unsalted Butter, divided

1 tsp. Black Pepper

1 lb. Medium Shrimp, peeled and deveined

3 tbsp. Fresh Chives, chopped, divided

Directions:

Cut corn from cobs to make 4 cups.  Using the dull side of knife, scrape liquid from corn cobs directly into a 6-quart slow cooker.  Add cobs and 3 cups of kernels.  Stir in chicken broth, thyme, 1 tsp. salt and potatoes.  Cover and cook on low for 7½ hours.  Discard cobs.  Stir half and half and 2 tbsp. butter into mixture.  Transfer half the mixture to a blender.  Remove center piece of lid to allow steam to escape.  Secure lid and place a clean towel over it.  Process until smooth.  Pour into large bowl and repeat with remaining mixture.  Stir in pepper.  In a large skillet, melt 3 tbsp. butter over medium heat.  Cook 2 minutes or until foamy.  Add shrimp and remaining cup of corn kernels and remaining ½ tsp. salt.  Cook 4 minutes or until shrimp are pink and done.  Stir in 1½ tbsp. chives.  Divide soup among 8 bowls and top evenly with shrimp mixture.  Sprinkle remaining chives over each bowl evenly and serve.

Notes:              If it is not the right time of year for fresh corn, substitute frozen whole kernel corn.          

Ideas for Future Efforts

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Cajun Creamed Corn

Cajun Creamed Corn

(8 servings)

Ingredients:

6 ears Fresh Sweet Corn, shucked

3 slices Thick-cut Bacon, chopped

1 tbsp. Salted Butter

1½ tbsp.  All-Purpose Flour

1 cup Milk

¼ cup Heavy Cream

5 oz. Sharp Cheddar Cheese, shredded

1 tbsp. Cajun Seasoning

¼ tsp. Nutmeg (fresh grated or ground)

1 cup Baby Arugula, loosely packed

2 Green Onions (green only), sliced

Directions:

On a pre-heated medium-high grill, cook corn until tender and slightly charred (about 10 minutes).  Leave them uncovered and turn occasionally.  Remove and let cool to handle and cut kernels off the cobs.  In a large skillet, cook bacon over medium heat until crisp.  Remove to a paper towel lined plate to cool.  Add butter to skillet and bacon drippings.  Add flour, and cook, whisking constantly, 1 minute.  Gradually add milk and cream, whisking constantly, until mixture boils and thickens (about 5 minutes).  Remove from heat and add in cheese slowly, stirring constantly to melt.  Whisk in Cajun seasoning and nutmeg before returning skillet to the heat.  Cook 1-2 minutes to blend and then add corn and bacon back into mixture.  Reduce heat to medium-low and cook, stirring often, for 4-5 minutes.  Remove from heat and add in arugula folding in until wilted.  Scrape into a serving dish and sprinkle with the sliced green onions and serve.

Notes:              Recipe calls for salted butter.  If you only have unsalted butter, just add ¼ tsp. salt to mixture.           

Ideas for Future Efforts

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It's Sweet Corn Season

We’re in “Sweet Corn” season throughout most of the country now.  It’s one of the best times of the year.  The only thing that can improve it is when the fresh tomatoes are going at the same time.

My favorite summer meal comes late in the summer but well worth waiting for each year.  For me, that meal is BLT’s with tomatoes just out of the garden and, of course, corn on the cob with butter and salt.

If that’s not your favorite, to each their own.

Fresh corn in the summer can be prepared many different ways.  Of course eating it off the cob is probably tops.  But this week and next I’ll try and give you some other great recipes to try with that fresh sweet corn.

Starting this week on Wednesday with “Cajun Creamed Corn” to try.  Then we have “Corn Chowder with Shrimp” on Thursday.

One is a side dish and the other is a meal in itself.  Be sure to give both a try.  Let me know what you think too.

Summer is going quick and so am I today.  “Happy Cooking” until next week.  Please share this link with others and give me some more feedback too.  Thanks.

Chipped Beef on Toast

Chipped Beef on Toast

(6 servings)

Ingredients:

2 tbsp. Unsalted Butter

1 tbsp. All-Purpose Flour

1 tbsp. Fresh Garlic, minced

½ tbsp. Fresh Rosemary, chopped

1 large Shallot, minced

6 cups Heavy Cream

½ tsp. Salt

1tsp. Black Pepper

3 pkg. (3 oz. ea.) Dried Beef, chopped

12 slices Sourdough Bread, toasted

3 tsp. Fresh Parsley, chopped

Directions:

In a small saucepan, melt 1 tbsp. butter over medium heat and then add flour.  Cook, stirring, until mixture begins to turn light brown (about 4 minutes).  Set aside.  In a large saucepan, melt remaining butter over medium heat.  Add and cook garlic, rosemary and shallots until shallots are translucent.  Add cream and bring to a boil.  Now add the butter/flour mixture, reduce heat and simmer for 10-15 minutes, stirring occasionally.  Add salt and pepper and then stain through small mess strainer.  Add the dried beef and bring back to a boil.  Serve immediately over 2 slices of toasted sourdough per serving.  Garnish each serving with parsley.

Notes:              Sub cooked crumbled ground beef or sausage for the dried beef if you like.  Figure a pound and a half precooked for this recipe.  

Ideas for Future Efforts

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Breakfast Potato Boats

Breakfast Potato Boats

(8 servings)

Ingredients:

4 large Baking Potatoes

8 tbsp. (1 stick) Unsalted Butter

½ cup Milk

½ cup Italian Blend Cheese, shredded

¼ cup Green Onion, sliced

8 slices Bacon, cooked and crumbled

2 tsp. Salt

8 large Fresh Eggs

to taste Salt and Black Pepper

Directions:

Bake potatoes as you prefer.  Let them cool before cutting in half.  Scoop out pulp leaving about ¼ inch along skin.  Mash pulp in a large bowl with a fork.  Add the butter stirring until melted.  Add milk, cheese, onion, bacon and slat stirring to combine.  Scoop back into skins and make a big well with the back of spoon.  Crack eggs, one at a time, into each well.  Season with salt and pepper.  Place boats on a rimmed baking sheet that has been sprayed with cooking spray.  Put into a preheated 400-degree oven for 35-40 minutes or until egg whites are set.  Serve at once.

Notes:              Try ham with Swiss or cheddar
                         cheese for something different.

Ideas for Future Efforts

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Summer Breakfast Items Continued

We are continuing this week with a couple more interesting breakfast items.  Hope you will try both and maybe even their variations.

Wednesday offers “Breakfast Potato Boats” for something different.  It’s like a twice baked potato but with an egg.

We follow that up with “Chipped Beef on Toast” but it’s not the S.O.S. they served in the army.  That will be Thursday.  It has a couple of variations for you to try.  You also might want to sprinkle a little shredded cheese on it just as you serve it.

Please let me know how you liked either or both.  Until next week, “Happy Cooking” and remember to share the link with others.  Thanks.

Spelt and Cornmeal Biscuits

Spelt and Cornmeal Biscuits

(16 servings)

Ingredients:

2½ cups Spelt Flour

½ cup Cornmeal

2½ tbsp. Baking Powder

½ tsp. Baking Soda

½ tsp. Kosher Salt

½ cup Unsalted Butter, chilled and cut into pieces

1 cup Buttermilk

Directions:

Combine flour, cornmeal, baking powder, baking soda and salt in a bowl using a whisk.  Cut butter into flour mixture using a pastry blender or 2 knives until mixture resembles coarse meal.  Stir in buttermilk just until combined.  Turn dough out onto a lightly floured surface.  Knead 2 to 3 times or until dough comes together.  Pat dough into a 10x8 inch rectangle and then cut 4x4 to make 16 biscuits.  Place biscuits 2-inches apart on parchment paper lined baking sheet.  Place in a pre-heated 450-degree for 10-12 minutes or until browned.

Note:               Be sure to gently pat instead of rolling out the dough.  Patting creates flakier biscuits.

Ideas for Future Efforts

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Stuffed Biscuits

Stuffed Biscuits

(20 biscuits)

Ingredients:

6 large Fresh Eggs, scrambled

1 lb. Frozen Hash Browns, cooked to pkg. directions

½ lb. Bacon, cooked and crumbled

2 pkg. (10 count) Buttermilk Biscuits

1¼ cups Shredded Cheddar Cheese

1 large Fresh Egg

1 tbsp. Water

as needed Salt and Pepper

Directions:

After preparing the scrambled eggs, hash browns and bacon, flatten each biscuit into a 3-inch circle.  Now place about 1 tbsp. of each (cheddar cheese, scrambled eggs, hash browns, bacon) onto the biscuits.  Bring edges of the biscuits up and over the toppings, pinching the dough at the top.  Place biscuits seam side down on a baking sheet coated with cooking spray.  Beat 1 egg with the water, brush onto biscuits and sprinkle with salt and pepper as needed.  Place baking sheet in a pre-heated 425-degree oven for 8-10 minutes or until tops are golden brown.

Notes:              You can change out bacon for ham or sausage.  Also try different flavors of cheese.  It just helps change up your breakfast routine.

Ideas for Future Efforts

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Summer Breakfast Items

I know the title today says “Summer Breakfast Items” but these recipes can really be used year-round.  My reason for the title is with school age children at home more and seemly always on the go during the summer, I thought these recipes could be made ahead.

They can be frozen and then microwaved as the kids come through the kitchen in the morning.

Now one is a breakfast sandwich meal and the other is for using as a non-traditional biscuit for a change of pace.

So on Wednesday, “Stuffed Biscuits” is the recipe to try.  It also gives you some ideas on how to change it up for variety.  Then on Thursday, Give “Spelt and Cornmeal Biscuits” a try.  As I mentioned, they are something a little different.  But again, it gives you some variety in your life.

Hope you have a great 4^th of July.  We will be checking out as many fireworks shows as possible again.  “Happy Cooking” and please remember to share the link with others.  Thanks.