Gluten free – Page 4 – Holly's Gluten Free Home

Happy Saturday ..& a great Sangria

On June 20, 2015

In Gluten free, Home organization, Uncategorized

I always have a hard time deciding… Red or white sangria… They are both so yummy… Red reminds me of spiced oranges and cloves and white of summertime on the water….ahhhh.

So, I got up this morning and cleaned my house… Like the kind of cleaning when you get the funky stuff from around the faucets … Scrub the showers until your arms burn… The kind of clean where you wish you hadn’t added another bathroom…

And then, aside from making incredible chilaquiles with egg for brunch and grilled cheese sandwiches for lunch (my kids don’t understand brunch… They just think it’s breakfast with a tardy slip), I painted some horrible looking doors…

Isn’t it amazing what a fresh coat of paint can do… Honestly, so often I feel like I’m doing that for my life… Not covering up the grime, the scars, the imperfections…. But relishing them… Remembering when I redid my daughters room and scratched the door… Enjoying the wrinkles, the scars… The momentos… But then doing a deep clean to wash away the bad and start fresh… But with the knowledge and experience from before.

Well… The doors look great… As does the house.. And to celebrate, I made a glass of sangria and headed to the pool… To relax and take in the sound of the parrots, the jumping fish, my crazy dogs and appreciate.

Anyway… THE SANGRIA!!!

1/2 bottle red Zinfandel.. I used Cline

1/2 bottle rose

1 cup margarita mix

1 cup crushed ice

I cup organic mixed berries

Mix, pour… Relax

Appreciate what you have… Little or a lot … For you Dads… happy Father’s Day. You truly have something to appreciate.

❤️

Mexican Lasagna- super easy deconstructed gluten free & vegetarian quinoa enchiladas!

By GlutenFreeHolly

On June 16, 2015

In Gluten free

In a hurry? Need a fast, easy, healthy dinner? I love to make enchiladas, but honestly, when I’m in a hurry, trying to roll tortillas without them breaking and cracking etc can be time consuming, hand burning and sometimes frustrating… One day, in a hurry, I tossed the tortillas in the pan, lasagna style…. Yep! Mexican Lasagna! It’s possible that the chefs of Mexico may not like this name… If not, I’m sorry… Mostly…

So, I made some rice and beans and then get started on the filling…

What you need & instructions!

In large pan, add

Oil- 1 T

1 onion chopped

1 tsp chopped garlic

1 potato chopped

Salt, pepper, red pepper & Italian seasoning to your taste

Cook on medium high until the potato is tender about 7 mins. Add:

4 small sweet peppers

1/2 butternut squash chopped & peeled

Cook several mins, then add

2 cups veggie bullion

1 cup quinoa

Stir and cover, simmer for 15-20 mins, now for the easy!

Preheat oven to 350

Layer corn tortillas in pan,cover with 1/3 of topping, sprinkle with cheese, repeat x 2!

Cover with extra cheese, sliced green onion & cilantro

Cover with salsa verde (1 jar or 2 cups)

Cover with tin foil & Cook 20 mins or until cheese melted!

You’re amazing! Have a great night!❤️

Chilaquiles! Brunch, Dinner, Lunch… This is a quick easy & super delicious glutenfree dish that you and your kids will love!

By GlutenFreeHolly

On June 15, 2015

In Gluten free, Gluten Free Dining

There has been a lot in the news about food waste. Truly tragic with the high food cost, hunger and malnutrition. Chilaquiles is a dish designed to use leftovers! Leftover or aging corn tortillas, a variety of veggies… I looked through my fridge and I have 2 older half bags of corn tortillas, zip lock bags of half white and red onions, half a bag of sweet peppers….yep! I know what I can use these for! The only thing I needed to buy was tomatillos!

For chilaquiles, you just need salsa verde and tortilla chips. Both are best for this recipe when made fresh.

Step 1- Salsa Verde

12 tomatillos, husked & rinsed

1 jalapeño

3-5 small sweet peppers

1/2-1 onion

You can also add in tomatoes if you have some in their last days

Add all the above to boiling water

Boil 10 minutes

this is a great, tasty, fresh way to get in lots of veggies

Drain quickly and with still a little water, add to blender with

1 tsp salt

1 1/2c cilantro

Blend until smooth

Step 2- sauce for Chilaquiles

In sauce pan, melt 1T butter ( or olive oil), add:

1/2 cup chopped onion( I used red)

Pour in 1/2 of salsa verde (put remaining half in bowl and place On table for extra sauce!)

Stir occasionally, allow to thicken

Step 3- chips

Chop tortillas into strips or wedges

I used all my leftovers (around 20 small corn tortillas)

mission corn tortillas! yum!

Fry lightly, drain and place in casserole

go ahead… eat a few. warm fresh crispy chips are the BEST

Step 4- Assemble!

Toss with salsa verde gently, top with cheese ( I used queso blanco)

Serve!

Have a great day!!

❤️

Quinoa Dinner Bowl- Fresh, Light, Easy & Delicious

By GlutenFreeHolly

On June 2, 2015

In Gluten free

Dinnertime! Fresh summertime quinoa bowl with light provincial flavors. This takes 30 mins.

Let’s go!

Quinoa Base

1 1/2 cup quinoa

3 cups dilute veggie broth (chicken if you prefer)

2 t thyme

1 T olive oil

2 tsp garlic

Heat oil in pan, add garlic to season pan and then add everything else. Simmer, covered until done (15-20 mins)

doesnt get easier than this…. except maybe the eat24 app on my phone…

Topping

In large sauce pan add:

2T olive oil

3tsp chopped garlic

Add 1 large leek sliced

1 fennel bulb sliced

1 cup sliced carrot

Lemon zest

Dash red pepper flakes

Cook until tender over medium heat

Add 2 T cooking sherry

1 c veggie broth

Juice from 1 Lemon

Fresh thyme – 3t

2 cans garbanzo beans drained & rinsed

Salt & pepper

Heat through

Mix in 1c coarsley chopped spinach leaves

THIS even looks healthy! yum!

Serve quinoa topped with scoop of topping, fresh lemon & pine nuts

step 1… drop some quinoa in bowl…& be happy

step 2- add the veggies! …& be happier!

addsome fresh thyme, pine nuts & some lemon & enjoy!

Make it a great night!❤️

Mango Ice Cream… That’s how to end a weekend in paradise

By GlutenFreeHolly

On May 31, 2015

In Gluten free

We had a busy weekend, but after the mango smoothies and peeling, dicing and freezing mangos… One of my daughters had a playdate… And they asked to make mango ice cream!

One… It’s fun to work in the kitchen with kids… Two… What a great way to end the weekend!

Mango Ice Cream

3/4 cup mango

1/2 cup sugar… Blend until smooth and then place in freezer

Whisk 2 eggs until light and fluffy

Add 3/4 cup sugar a little at a time

Add 1 1/2 c whole milk

Add 1 1/2 c heavy cream

Whisk in Mango purée

Pour into ice cream maker & Voilà… Summer in the tropics!

the picture belies the deliciousness of mango ice cream made with your BFF

Have a great Monday! (You can do it!)

❤️

I know I Can… You can too

By GlutenFreeHolly

On May 20, 2015

In Gluten free

exhausted… From my head to my toes… I think I smell bad… The operating room is so hot and I sweat all day today… I try to think of it as Hot Yoga without having to look at 20 year old college students in their Lululemons… At one point today, I actually began repeating in my head “I know I can… I know I can”… Well 2 cappuccinos and a Starbucks refresher and I did it! Another rewarding day at work, home in time to see my beautiful kids and even….. Make dinner!!!! I feel human again (stinky human, but a little water will fix that shortly!)!

Tonight I made a giant pan of gluten free macaroni (penne pasta) and cheese with a little twist! Kettle cooked chips on top! This may not be my healthiest creation, but it was fast, easy and oh my, my delicious!!!

Check it out!

Recipe (the previously posted one but with the topping)

1 box penne pasta gluten free

Boil 8 mins, rinse and drain, set aside

1/4 c butter, melt in sauce pan

Add 1 t mustard (prepared)

Whisk in 1/4 c gluten free flour

Add 2 cups milk

Whisk until thick ( whisking is just fun… Add wine… Even more fun… Unless you’re exhausted.. Then that’s it.. No Mac and cheese… Just Mac.. Cold)

Once thick, add 1 1/2 C sharp cheddar cheese, stir. Once smooth, pour over macaroni and stir

Top with 1 cup cheese and potato chips

Bake at 350, 20 mins!

YOU CAN DO IT! I know I can!

❤️

Short & Sweet

By GlutenFreeHolly

On May 13, 2015

In Gluten free, Uncategorized

Pizza night! But I got home late, so I’m making pizza for my glutenavores. Simple and delicious, this is a great meal for those who can eat gluten. Healthy ingredients, fresh and delicious.. Whole wheat crust… For me, it’s fruit & cheese night! Coupled with a glass of red wine, this meal is one of my favorites!

If you want the recipe for the pizza, let me know!

great meal in just a few minutes!

The cheese plate?

Manchego cheese

Guava paste from El Secreto Mexico City http://www.dulceriaelsecreto.com.mx

(Sorry… But there is no substitute)

Apple (daisy girl, organic)

Pecans

mine! all mine!!

Serve alone, with a salad or as a side to the delicious pizza, if you can eat gluten… Or make a gluten free pizza!

Make it a great night!

❤️

Taco Tuesday! The Best Quinoa Veggie Tacos with Cilantro Mayo Salsa and Broccoli Slaw! GF

By GlutenFreeHolly

On May 12, 2015

In Gluten free

Tacos are a family favorite… Veggies sometimes yes… And sometimes no. Creativity definitely helps and presentation never hurts! Tonight I’m making quinoa based veggie tacos with a broccoli slaw and cilantro mayo salsa. Guacamole and homemade corn tortillas finish the meal (see prior blogs for the recipe). I haven’t made this before, so in total, it took me a little over an hour (but I did the laundry, too and was listening to music and goofing off, in general) I think it could be faster with a recipe and plan in place!

Slaw

3 cups Broccoli slaw – I bought organic premix, but just matchsticks of Broccoli, cabbage & carrot

Process the following:

1 cup cilantro

1 cup mayo

Juice of 2 limes

Dash salt

1 t mustard (any)

3 cloves garlic

Once smooth, mix about half (other half see below) into the broccoli slaw. Done!

Get ready to NINJA!

Cilantro Mayo Salsa

Take the other half of the above

Add 2 T mayo

Dash salt

Tabasco to taste

Mix well and serve!

Quinoa Veggie Tacos

Corn tortillas (homemade or Mission)

In skillet, brown 2 cups of chopped sweet potatoes

sweet potatoes… their last moments…

2 T olive oil

Dash salt

Pepper

2 t red pepper flakes

1/4 cup red onion

Add to medium pot over medium high heat:

2 cups water

1 cup rinsed organic quinoa

Veggie bullion cube

1/2 cup sliced sweet peppers

Add in potato mix and bring to boil and then simmer until all water absorbed (15-20 mins). Then add in handful of chopped cilantro and toss.

look at that! and it smells awesome!

Assemble! Tortilla, quinoa mix, slaw, salsa, eat, repeat! That is a healthy, delicious, nutritious, Taco Tuesday!

Hello Delicious! Taco Tuesday goes healthy!

Breakfast Strata! Yes! Gluten Free and Delicious!

By GlutenFreeHolly

On May 10, 2015

In Gluten free

Recently, I watched Bobby Flay cook up a scrumptious brunch (who doesn’t like to watch that man cook?..). Anyway, he made the most delicious looking strata …so, feeling inspired, I decided to try a strata for mothers’s day!

What you need:

Loaf of gluten free bread (I used Udi’s sandwich bread)

1 onion

Whatever topping you want (spinach, mushroom, I used ham & cheese for the kids)

12 oz cheese of choice (I used cheddar)

10 eggs

1c whole milk (I think any milk would be fine)

Dash nutmeg

2 t parsley

1 to red pepper flakes

Step 1: Carmelize sliced onion with red pepper.

medium heat & let them sit so they get beautifully browned…

Step 2: Chop bread into squares and place in greased pan.

1-2 inch squares…the whole loaf

place them into greased pan

Step 3: Toss bread with onions and cheese, and any other desired toppings.

its going to be a long paddle to prepare for this yumminess

Step 4: Mix eggs, milk and seasoning and then pour over bread.

whisking is therapeutic… go for it..

pour it all over submerging all the bread!

Step 5: Cover, put in oven & bake at 350 for 40 mins. At this point, which I was at in 10mins, I suited up and headed out on a paddle! Breakfast will be ready when I get home!

one of my favorite places, coral gables waterway

Enjoy!! Happy Mother’s Day!

❤️

Gluten Free Popovers…. Recipe from Mity Nice Chicago with a few modifications

By GlutenFreeHolly

On May 8, 2015

In Gluten free

I was deleting photos from my iPhone ….perpetually low on memory…when I came across a photo of a recipe from Mity Nice in Chicago. This restaurant serves up delicious food, has a gluten free menu and the bread served at the table? GLUTEN FREE!!! And unbelievable! essentially a modification on Pão de Queijo.. But unique and significantly easier to make!

First up! Turn the oven on to 350 degrees!

Get out your blender (it’s Ninja Time!!!)

Dump in:

2 eggs

1/2 c oil

1 c milk

2 cups tapioca flour

1 tsp salt

Blend like crazy!