brunch – Holly's Gluten Free Home

I’m out of ideas for dinner….and its 6 pm…and I’m on call….I don’t like to be on call, because they call, a lot. It makes me cranky. I recite “it’s my job…I love my job” and I do, but not so much the night call. It’s the fear of the unknown, waiting for the other shoe to drop. So, wimpy, whiny and trying to regain my PMA (positive mental attitude), I decide to try my hand at a Quinoa Crusted Quiche.

During the creation, I had a couple of “technical difficulties”… I never get the water to quinoa ratio quite right, but I think I got this worked out. In the end, I have a yummy, protein rich meal fit for a family of 6 :). And, my mantra has worked, the challenge of a new dish has me happily distracted!

Quinoa Crust

1 1/2 cup quinoa

2 1/2 cup water

1 t chili powder

1/2 t salt

1 T olive oil

Rinse quinoa, add everything and bring to a boil, and then simmer until ALL the water is absorbed.

Whisk in 2 eggs (Whisking makes me happy…did you know that?)

1 c shredded cheese (cheese makes me happy too!)

1 c gluten free bread crumbs

Press into greased pan ( bottom & sides) and bake at 400 for 20 mins

press the quinoa mix into a pan

Quiche Filling

Add olive oil to pan,

Sauté 1/2 red onion

1 white onion (small)

1T chopped garlic

Add 1 c chopped butternut squash

1/2 c chopped red pepper

1 can black beans rinsed

Salt, pepper to taste

1 t chili powder

2 t oregano

Sauté until veggies tender

butternut squash.. but you could use any veggies!

saute up deliciousness

a little call can’t stop me! (well, actually it can…but so far, so good!)

Once crust ready,

Whisk 8 eggs

1c shredded cheese ( I used “Mexican blend”)

Veggies

whisk that whole mess together! like it spicy? add some chipotle!

the more cheese, the better!

Pour into crust, bake 30 mins at 400

Top w cheese & serve with salsa verde on the side!

looking Good!

catastrophe averted!

PMA Success!

I really thought this was going to be a dinner catastrophe! Instead my kids each had 2 servings and it was DELISH!

❤️

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!!

❤️

Gingerbread Waffles…gluten free & perfect for a lazy Sunday

By GlutenFreeHolly

On May 3, 2015

In Gluten free

Long week? Well Relax! Put some easy, yummy waffles on the table with fruit & cheese grits and brunch is ready! These waffles taste as good as they smell….and they smell like a combination of a fresh spring morning & cooking in my mom’s kitchen at Christmas….yep..that good!

Step 1. Get coffee…rinse & repeat until eyes open (it took 3 cappuccinos for me…but now I’m good!)

Step 2. Grits- boil 2 cups water ( or half water, half milk), once boiling, whisk in 1/2 cup grits with dash salt. Cover and turn heat to simmer, once thick, add handful of your fav cheese … Or whatever you have on hand. Woohoo! Done!

Step 3. Waffles