vegetarian – Holly's Gluten Free Home

I saw the recipe for this amazing coffee cake on Ina Garten’s site (credit Ina Garten Recipes for inspiration) and knew I needed to adapt it to a gluten free recipe and WOW! I’m so glad I did. Great start to my staycation but not a great start to my eating less. Ha!

In order to change a coffee cake recipe to gluten free, there are a couple of easy fixes.

1- Find a coffee cake recipe that incorporates yogurt or sour cream. These convert easily.

2- Use a simple gluten free flour mix. I usually use King Arthur Measure for Measure and I use about a tablespoon less than what the recipe calls for to improve the texture.

3- Add a Tablespoon of apple cider vinegar to the liquid ingredients.

For this recipe, in a mixing bowl combine

1 T apple cider vinegar

3 eggs, 1 extra egg white if eggs are small

1/2 cup vegetable oil

1 teaspoon vanilla

1 cup sour cream

Mix well

In a separate bowl combine

1.5 cup measured shy of the full amount

Dash salt

Zest of one lemon

2 teaspoons baking powder

1 cup sugar

Mix and then add in thirds to the liquid

Dust 2 cups blueberries (more or less to your taste ) with gluten free flour and fold in

Bake at 350 in loaf pan for 50 minutes or until knife comes out clean. Don’t overbake!

Once done, use zested lemon and squeeze all juice into saucepan and mix in 1 cup powdered sugar until smooth on low heat.

Pour over loaf and enjoy.

Put lid on to keep me from eating whole loaf!

Happy New Year. Make it a happy one!

❤️

Gluten Free Ravioli! Spinach Parmesan with Sage Butter Sauce! Meatless Monday is Magnificent!!!

By GlutenFreeHolly

On January 30, 2017

In Gluten free, Gluten Free Dining

Mmmmmmmm… it tastes so good!

Sooooooo… you may know I bought myself a post Christmas present….. a Philips smart pasta maker… and I LOVE IT ?

For you celiacs out there, you know… ravioli is a thing of the past… or so you thought!!!! Check out this deliciousness!!!

Step 1

add flour to equal 2 “cups”. I use Pamela’s artisanal

Add 1 1/2 tsp guar gum

Step 2

Wait for it! The machine tells me to add 190ml… I ignore it and add 250…

2 eggs beaten plus water to equal 250ml

Pour it in, pour it in…

Step 3.

The machine shoots out the pasta and I cut it into squares and then fold each in half into rectangles.

Step 4

Make filling

Steam lightly and drain well 2 cups chopped spinach

1/2 cup ricotta

1 egg and 1 egg yolk (save white, you’ll need it later)

1/2 cup mozzarella

1 t nutmeg

1/2 t red pepper flakes

Pepper to taste

Mix well

Step 5

Brush rectangles with egg white

Place filling in middle

Crimp edges with fork

Step 6

Boil in salted water 7 mins

Step 7

Make the sauce

1/4 cup butter, melt over med heat

Add 1 T dried sage

Whisk in 2 T cream

1 clove chopped garlic

1/4 cup Parmesan

Step 8

SERVE AND EAT!!!

8 steps is a lot for me for a meal… but in this case, it’s worth it.

#NoBanNoWall

#GoodFoodForEveryone by

Quinoa Dinner Salad.. Make meatless Monday memorable❤️

By GlutenFreeHolly

On June 6, 2016

In Gluten Free Dining, Uncategorized

I’m always looking for something fast, easy and delicious! If a recipe meets those 3 criteria, it’s my new favorite food. The challenge is that it has to be delicious to a German au pair, a Mexican husband, a celiac (me), a 7 year old, an 11 year vegetarian and a 15 year old vegetarian…. Yeah… Imagine!

So I saw the recipe in a Kraft magazine while waiting at a doctors office (damn doctors… 😉 ).

So here comes fast, easy and delicious!

Quinoa dinner salad for 6

Cook 2 cups of quinoa in 2 1/2 cups water and 1 T butter

Mix once cooked with

1 cup shredded Parmesan cheese

1/2 cup Italian salad dressing

Then add:

7 sliced radishes

3 green onions sliced

2 cloves garlic crushed

1/4 cup mint chopped

Snap peas chopped coarsely

Salt and pepper to taste

Mix well!

Top with additional Parmesan

Enjoy❤️

by

Meatless Monday! Garden Soup, bread & Brie!

By GlutenFreeHolly

On September 21, 2015

In Gluten free, Gluten Free Dining, Uncategorized

This weekend we had a couple get togethers and I was in charge of veggies and dip! (Woohoo! That’s the easiest!) At the end of it, I crammed the remaining celery, carrots and snap peas into a Tupperware container and thought….soup. Yes! …. Okay…So, what I really wanted was bread with Brie… But somehow I needed veggies and the soup completed the meal!

First stop.. The freezer section.. Udi’s has multi grain and French bread that are gluten free. Tonight I went for the multigrain! yum!

Second stop… Brie…(yummmmm). I’m pretty sure my kids think Brie is butter.

Third.. Kitchen

Here’s what you need

1 onion – chopped- quickly to avoid the crying

2 T garlic

1 sweet potato chopped

Toss these in big pot with some olive oil and sauté a few minutes on medium high

Add

1 cup shredded or coarsely chopped carrot

Leftover celery- chopped – maybe 1/2 c?

Leftover snap peas- cut into thirds about 1/3 cup

Any other veggies you have

Add to pot,

Add 3 T Italian seasoning

2 t salt

1 red pepper flakes

1 can garbanzo beans, rinsed

Sauté for about 10 mins

Add 4 cups dilute veggie bullion (2 cups bullion, 2 cups water)

Cover and turn heat to low

15 mins before serving add 6 oz gluten free penne pasta

Serve and enjoy!❤️by

Quinoa Crusted Quiche….Vegetarian & Gluten Free!

By GlutenFreeHolly

On August 5, 2015

In Gluten free

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!

❤️

by

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!❤️

Friday = Fiesta! Yes! Of course, Gluten Free (& Vegetarian)

By GlutenFreeHolly

On May 29, 2015

In Uncategorized

4 more days of school. But who is counting anyway? Well, I have 3 who have switched to counting the minutes… Summer is so close, they can taste it. The pool pump broke over Memorial Day weekend and the pool is so green that I’m thinking a pet pod of tadpoles could be fun… BRING IT ON! Bring on the sun, the hurricane scares, the daily thunderstorms, the neighborhood crocodile (not kidding… Check out my Instagram account for a photo) and bring on those relaxing evenings without homework, no strict bedtimes of 8 pm…. Outside dinners… by the (hopefully clear blue) pool, under the starry Florida sky…. warm breezes, eating in our bathing suits, MAGIC…. BRING IT… We are ready!

In the spirit of celebration, I decided on a dinner of guacamole, chips, black bean sopes and quesadillas with handmade tortillas. All this in under 1 hour… With some goofing off while cooking (the only way to go).

Hungry yet?

Let’s go!

Guacamole (see prior posts for recipe)

Chips (tostitos are certified GF)

Handmade Tortillas & Sopes

4 cups Maseca corn flour

1 tsp salt

2 2/3 cup warm water

Mix well for 2 mins ( with your hands…. Its Friday… Sink those fingers in and de-stress) roll into balls and let sit. Divide into 2 sets of about 20 balls.

masa balls and guacmole…. getting ready!

Sopes

Take balls and press in center with thumb.

make them small… call them sopes… big … huaraches… i call them delicious!

Fry in veggie oil for about 5 mins, turning once, until golden brown. Place on paper towel to drain.

frying… don’t they look happy?

Fill with 1 T black bean mix or refried beans and top with cheese.

my son has already stolen one…. yep… he approves…

easy, delicious, fun to make! screams FIESTA!

Black Bean Mix

Process until smooth

1 can black beans

1/4 onion

1 green onion

1/4 c carrot

3 sweet peppers

1 T oregano

1 T chili powder

Dash salt and pepper

(Personally, I used leftover black bean burger mix, heated in microwave 2 mins)

Quesadillas

Take remaining masa balls and press in tortilla presa covered in saran wrap. Cook on Comal for 50s per side

my ab workout for the evening…

truly… nothing beats homemade tortillas…

Allow to cool

Place again on Comal, top with cheese and second tortilla. Cook until cheese melted, turning once.

except maybe homemade tortillas covered in cheese..

to the table!

That’s it! Fiesta Time!

summer fiesta from my table to yours! gluten free can be Oh So Good!

BRING IT ON!

❤️by

National Burger Day! Gluten Free & Vegetarian!

By GlutenFreeHolly

On May 28, 2015

In Uncategorized

What to make for dinner… My nightly dilemma… Sometime between 6 and 615 I’m in full panic mode regarding what on earth to whip up for tonight’s dinner. Tonight… The usual… Inspiration? Help? I ask every family member… And then I remember, it’s National Burger Day!!!! Yeah! I’m the only non meat eater in my household, and so I decide on Organic grass fed, hormone free burgers for the crew with American Cheese from Applegate on Potato buns, but for me? I’m going to make a black bean veggie burger on Udi’s toast with the same cheese and mushrooms over the top…..yum…. For real.

Step 1– throw the Ore Ida crowns (yes… I do have a minor addiction to these!!) in the oven and set to 425 degrees for 25 mins

Step 2

In processor add:

3 sweet mini peppers

2t chopped garlic

1/4 onion

1 green onion- process

ninja time!!! oh yes!

Add:

1 can black beans drained and rinsed

1 T chili powder

Black pepper & salt

2 T oregano- process until smooth

delicious, nutritious, pour all the ingredients in! easy!

Add,

1 egg

1 cup gluten free bread crumbs

Mix Well

Add 1 T red pepper infused sesame oil

1/4 cup chopped mushrooms

Add 1 scoop black bean mix shaped to burger, cook on medium high 5 mins per side

looks great! smells better and the hot pepper infused sesame oil adds an awesome kick!

Serve & Enjoy

never thought that I would be excited for Burger Day!!

Happy National Burger Day!!!

🍔❤️by

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!

One Bowl Fast Curry Rice Bowl- gluten free, vegetarian and delicious!

By GlutenFreeHolly

On May 5, 2015

In Gluten free

Today is cinco de mayo. But, I’m on call and so I’m boycotting… And my boyfriend, who is Mexican, says it’s not a real holiday…so I feel like boycotting is even a better idea. Of course, he came home and asked “where are the margaritas?” Jerk. Just kidding… Mostly.

Anyway, I had planned sandwich night for the kids (essentially I put out bread and sandwich meat and cheese and condiments and call it dinner! Yeah, me!) I wanted something a little different tonight and one of my favorite (and super duper easy dinners) is a one pot curry rice bowl.

I use a rice maker, but a large pot would work as well.

So to rice maker add:

1 cup rice

1 can garbanzo beans, rinsed and drained

1 small chopped potato

1/2 chopped onion

2 c water

1/2 can coconut milk

4T curry

Oregano/ thyme to taste

Salt and pepper to taste

2 t red pepper flakes

just pour it all in there and get ready for fantastically easy & delicious

add us too!

the poor beaten machine that cooks my rice!

Mix it all, turn on rice cooker to “mixed” or boil and then simmer on low heat until all water absorbed. I usually add 1/2 cup water at end and stir to give a creamier texture. Serve with side of tomatoes or puréed tomatoes.