Category Archives: Breakfast

Spicy and Sweet Corn Bread

Another simple gluten free bread that easy to make with no gluten free flour in the house. Spice it how ever you want. It cooks super fast so keep an eye on it.

Ingredients:

2 Cups Corn Meal
2 eggs
1/3 Cup Parm Cheese
2 Cups Any Kind of Milk
3 Tbs Honey or Maple Syrup ( or a little of both )
2 Tbs Sugar
2 tsp Salt
2 Tbs Melted Butter
1/2 tsp Chile Pepper
1 tsp smoky Paprika
2 tsp Baking Soda

Place everything except for milk in a bowl and mix well. Feel free to change spice up how ever you want. Then add milk. It will look very wet but mix well and let stand for five minutes before placing in square baking dish. Spray backing dish well and pour in batter. Bake at 450 for 20 minutes and watch that it does not burn.

Enjoy warm with butter or honey.

20130109-080717.jpg

20130109-080732.jpg

Pecan Bread

I have done something similar but this one is a different base that worked out great. Easy gluten free sweet bread for anyone that has no gluten free flour at home. I actually went home for the holidays and needed some type of bread for breakfast and this is what I came up with.

Ingredients:

1 1/2 Cups of crushed Pecans
1/2 Cup Walnuts
5 eggs ( yolks and whites separated)
1 Cup Sugar
1 tsp Cinnamon
1 tsp Nutmeg
1 Pinch Salt
1/2 Tbs Vanilla
1 Tbs Rum
2 tsp Baking Powder

Place the eggs in two separate bowls and whisk both well until light and fluffy. Add sugar to yolks and whisk again. Add spices, salt, vanilla, rum and baking to yolks and mix well. Then add the nuts and mix very well. Return to the egg white and whisk until peaks form. Slowly pour fluff egg whites to the nut yolk mix and carefully incorporate it all with out deflating.

Bake on 350 for about 30 to 35 minutes.

20130105-130932.jpg

20130105-130950.jpg

Drunken Cranberry Sauce

There is something about tart cranberries as a side dish with any meal that always seems like a great match. From breakfast to dinner its always a great match. I loved the canned version as a kid but my grown up homemade version is a crowd please that takes not effort.

2 Lb Cranberries

2 Cups Sugar (or 1 1/2 Cups Sugar and 1/2 Cup Splenda)

1 Cups Red Wine

Zest and Juice of One Large Orange

1 Cup Apple Sauce

1 Oz Port

Place cranberries, sugar, orange juice, zest and wine in a small pot. Cook on medium heat and stir continuously. The sauce will quickly combine and berries will start to pop. Its important not to cook longer then 15 minutes in order to save some of the pectin to keep the sauce firm. 15 minutes is plenty of time for the cranberries to cook down and for everything to combine. Remove from heat and allow to cool in fridge. Once cool add apple sauce and port.

Enjoy

20121206-163447.jpg

Instant Pumpkin Pie for Breakfast

I love pumpkin pie but you cant always have your pie and eat it too. YOU CAN NOW!!! Pumpkin pie for breakfast! It is super fast, easy and healthy. A great guilt free spin to a classic.

Ingredients:

1 Cup Pumpkin (From can or your own pured version like the one found in my Pumpkin Break Down Recipe)

1 Egg

1/2 tsp Baking Power

1 tsp Pumpkin Spice

Sweetener Optional*

Place all ingredients in a food processor and beat till will well mixed. Placed in a greased microwaveable round container. Microwave for about 2 minutes. Check to make sure center is firm to the touch and the bottom is no longer wet. Flip out of bowl and serve warm. Enjoy

20121130-063428.jpg

Pumpkin Break Down

With all the cooking I do it is important for me to not waste anything. This even includes all the pumpkins that are around my apartment as fall decorations. I don’t see the reason to buy the canned stuff when you make it from any pumpkin the remains after the season. One nice size pumpkin can make about 8 cans worth. I normally break down my pumpkin after Halloween and use it in all my holiday cooking. Pumpkin uses are endless as a great sub to oil in cakes, thickeners in sauces, base for soup, festive smoothies and much much more.

My family jokes that I am a little pumpkin obsessed but no one ever complains when something new and fun comes out of the over. Stay tuned for many great pumpkin inspired recipes to come.

Pumpkin Break Down Procedure –

1 Large Pumpkin ( I recommend 8-10 Pounds)

Water

4 Quart Size Freezer Containers

Start by cutting the pumpkin in quarters with a large knife but be very careful! Pumpkin are tricky and the knife can slide easily. Remove the stem and seeds (save seeds for later roasting).

Place a small amount of water on a backing sheet to about a 1 inch depth. Place pumpkin pieces skin side up on try and bake at 350 degree’s for about 45 minutes or until it is fork tender.

Remove pumpkin from tray and allow to cool for 35 minutes. Scrap pumpkin away from skin and place into large bowl. Depending on the type of pumpkin the flesh may be stringy and this is fine. Once all the pumpkin is removed from the skin strain the water either by hand or in colander over night.

Place pumpkin in separate freezer ready containers or even in zip lock bags. It is very helpful to measure it out and label the container so that you know home much to De-frost for any recipes. I like to use a kitchen hand food hand blender or food processor to pure the pumpkin before freezing. This will create the same exact product you find in the canned pumpkin from the store.

Enjoy!

20121128-171131.jpg

20121128-171140.jpg

Guilt Free Chai Tea

As soon as the trees change colors and the air starts to become crisp I think pumpkin and spice. Nothing better then the powder chai tea latte that they sell at every coffee house and cafe in town. But most of the mix they use are high calorie and surprisingly gluten free. This recipe makes a ton of the powder and in a small jar would make great birthday gifts. At 30 calories a serving and fat free I promise you want tell the difference.

Ingredients:

1 Cups Splenda

1/4 Cup Pumpkin Spice

1 1/2 Cup Instant Tea (Lipton make a great powder version)

1 1/2 Cups Powder Fat Free Milk

1 1/2 Fat Free Sugar Free French Vanilla Coffee Mate

Pint Salt and Pepper

Place it all in the a food processor and mix really well. It takes a bit to mix well but you will end up with a fine powder. Pour into an airlock container.

To serve: Place 3 Tbs ( 1/8 cup) in an 8oz mug of hot water, stir and enjoy.

20121114-084751.jpg

Apple Fritter

Its hard to get the best fall treats gluten free. Like the apple pies and donuts. I am trying hard to come up with some great alternatives. This time I made a simple and healthy recipe or Apple Fritters. I have been having them for breakfast and cant get enough.

Ingredients –

1 Large apple sliced into 1/4 inch rounds (remove seeds)

1 Large Egg

1 Banana

1 tsp Baking Powder

1/2 tsp cinnamon

In a food processor beat egg, banana, baking powder and cinnamon till batter is formed. Pour batter into bowl. Dip each slice in the batter to coat well and cook on a hot well greased pan. Flip after 2 minutes. Cook apples on medium flame so that they cook completely with out burning the batter. I like to store the finished ones on a cookie tray in a 200 degree over while l finished cooking all the batches.

Serve hot with syrup or power sugar!!!

20121112-074928.jpg

20121112-075004.jpg

Super Easy Squash

I love all the squash that comes around in the fall but hate the time and mess it makes to prepare it. This recipe is super easy and can be kept around for a long time.

1 Butternut Squash (peeled, seeded and chopped)

1/8 Apple Cider Vinegar

1/4 Orange Juice

1/4 Water

Salt and Pepper to taste

 

Put all ingredients in slow cooker and cook on high for 6 hours. Use a potato masher to mash it down in the cooker. Cook an additional 2 hours on low. If you want to lose some water remove lid at the end and let it cook an additional 30 min.

I keep it in the fridge for a week and always find fun ways to use it!

 

20121020-223518.jpg

Pumpkin Smoothie

Pumpkin Smoothie

Its my favorite time of year and time to go crazy with pumpkin. I actually dug out my last quart of frozen pumpkin from last year and have been playing around with it. I decided to start with a smoothie.

1 Cup Pumpkin Mashed or Canned
1 Frozen Banana
3/4 Cup Almond Milk
2 Tbsp Splenda
1 tsp Pumpkin Spice
1/2 tsp Cinnamon
1/3 Cup Cool whip or Yogurt

Place it all in a blender and turn it on high for abut 2 minutes. Serve in a tall glass with a sprinkle of cinnamon.

20121001-084811.jpg

Ancient Harvest

Quinoa has always been a favorite of mine. It super health benefits, unique nutty flavor and its unique ability to be used many different ways. I use it recipes for breakfast, lunch and dinner and both cold and hot.

A few weeks ago I was in the store looking for quick meal to make and I was craving mac and cheese. Until this day I had never found a gluten-free pasta I liked. Kt always cooks into a mush. The employ at the store explained that rice pasta often does that and I should try this quinoa version of mac and cheese in a box. I figured why not.

He was right! This stuff was amazing! The pasta cooked great and held its shape. The powder cheese is exactly hot I remember from when I was a kid. Even Jay liked it and he will never eat my store bought gluten free stuff. The next day I wrote the company to express my love for this product. Thankfully the company makes a ton of different stuff which I am working hard to try it all. From all kinds of gluten free pasta to polenta and even quinoa flour.

Is quinoa gluten free?

As a grain, quinoa is gluten free. Our Ancient Harvest Quinoa is grown exclusively in the high Andean Altiplano regions of Bolivia. Our quinoa is grown at 12,000+ foot elevations in very arid conditions which will not support traditional gluten bearing grain production, therefore insuring us no possibility of potential field contamination with such grains. Our Traditional, Inca Red and Black whole grain quinoa is then cleaned, processed and packed in our quinoa-only organic and gluten free facilities.

Are your products produced in gluten free facilities?

Our Ancient Harvest Quinoa, Quinoa Flour, Gluten Free Pasta Corn/Quinoa Product Line and Food Merchant Polenta are all processed in specialized gluten free facilities in the United States. This assures us of the highest quality integrity and frequent shorter production runs for fresher product delivered to our customers. Our Quinoa Flakes are now also processed in a gluten free facility.

Playing with this stuff is a blast. I will be posting everything I make but Next time you are at the store pick up a box and give it a try.

20120921-095134.jpg

20120921-095211.jpg

20120921-095219.jpg