Gluten Free Recipes by Collette

Spiced Pumpkin Ice Cream

2009-12-16T10:25:00.000-08:00

Spiced Pumpkin 'Ice Cream'
Gluten, Soy & Dairy Free

1 cup pumpkin puree
2 cups rice, almond or coconut milk (organic, whole)
2 tb dark rum
1 ts pure vanilla extract
3/4 cup white sugar
1 ts cinnamon
1 ts ginger
1 ts cardamom

Instructions for basic, 1 1/2 quart ice cream maker.

Combine ALL ingredients in a large mixing bowl and combine (using a whisk or
hand mixer) until sugar is dissolved.

Turn machine on and pour mixture into freezer bowl through ingredient spout.
Let mix until thickened, about 25-30 minutes.

I like mine with pure maple syrup on top! hahaha and toasted hazelnuts.

Mkae sure to let your ice cream sit for like 5 minutes at room temp. to soften before serving :)

xo

Collette's Perfect Pumpkin Pie

2009-12-14T10:43:00.000-08:00

Collette's Perfect Pumpkin Pie
Gluten, Soy, Dairy, Nightshade & Rice Free

coconut crust:
3/4 cup organic coconut flour
1/2 cup sweet sorguhm flour
2 tb organic demerrera sugar (or white)
pinch kosher or sea salt
4 tb organic coconut oil
1/4 ts baking soda
1/4 ts baking powder

pumpkin filling:
1 cup organic demerrera sugar (or white)
1 can plain pumpkin
3 organic eggs
12 oz full fat coconut milk (not light)
1 ts ginger
1 ts cardamom
2 ts cinnamon
1 ts pure vanilla (optional)

Preheat oven to 425F.

In a stand mixer, add coconut oil, sugar, salt and beat until light and fluffy- about 3-4 minutes.
In a seperate small bowl, add flours, baking soda, and baking powder and mix together with a fork.
Add to coconut oil mixture and blend until it gets crumbly. Press into the bottom of a 9" (prepared) springform pan.

In a large mixing bowl, add pumpkin, eggs, sugar, blend well. Then add coconut milk (be careful it can get splashy ;)
spices, and vanilla. Pour over crust.

Bake for 15 minutes @ 425F, then lower temperature to 350F and continue baking until center is firm, another 45 min.

MMM Enjoy!!!

Kalamata Olive Hummus

2009-10-25T15:40:00.000-07:00

Kalamata Olive Hummus
Gluten, Soy, Dairy and Nightshade Free

1 can organic garbanzo beans, drained
2 cloves fresh garlic, chopped rough- will be put with remaining ingredients into food processor anyways.
10 pitted kalamata olives
1 tb lemon juice
1 tb organic tahini paste
1/2 ts kosher or sea salt. (there is a lot of salt in the olives)
Enough extra virgin olive oil to bring together the mixture while processing- about 1-2 teaspoons (or more if you like it!) :)

Process all ingredients in your favorite food processor (or blender) and voiala!

Serve with organic tortilla chips or rice crackers.

Enjoy!

Sesame Seed, Candied Ginger and Coconut Flour Cookies

2009-11-06T16:43:00.000-08:00

Sesame Seed, Candied Ginger and Coconut Flour Cookies
Gluten, Dairy, Soy, Rice & Nightshade Free

Do a Google search for the nutritional value of Sesame Seeds. They are packed with iron, calcium and trace minerals. :)

1 organic egg
1/3 cup coconut milk
1/2 cup organic coconut oil
1 teaspoon pure vanilla
1 cup demerrera sugar (or white)
1/2 cup white sesame seeds
1 tablespoon minced candied ginger
1/2 cup sweet sorghum flour
3/4 cup organic coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Cream together egg, sugar and coconut oil for 2 minutes. Add vanilla and coconut milk and mix for an additional minute.

In a medium mixing bowl add dry ingredients. Add scoopfuls to wet ingredients and when combined add sesame seeds and candied ginger. Batter should be moist and fluffy. Place scoopfuls on foil-lined cookie sheet and bake @ 350F for 10+ minutes.

Enjoy!!!

Collette

Cardamom-Applesauce Cake

2009-10-15T16:31:00.000-07:00

Cardamom-Applesauce Cake
Soy, Dairy, Gluten, Rice & Nightshade Free

My apartment smells so good right now. HAHA

2 cups organic sweet sorguhm flour
1 cup organic demerrera sugar
1 tsp baking soda
3 tsp baking powder
1/2 cup organic walnut oil
1 cup organic applesauce
3 large organic eggs
1/2 ts cardamom
1 ts pure vanilla extract
pinch salt

Honey for serving. I slice mine and then drizzle honey on mine! It's heaven. Trust me.

Preheat oven to 350F.

Spray 9" cake pan.

In a medium mixing bowl, add dry ingredients (except sugar) and whisk well.

In another bowl (or in your Kitchenaid) mix together sugar, eggs, oil & applesauce.
Add dry ingredients, vanilla and mix thoroughly.

Pour batter into pan and place in oven for 20-25 minutes.
The cake will spring back when you push on it.

Cool completely.

Enjoy!

Cucumber Salsa

2009-05-15T14:55:00.000-07:00

Cucumber Salsa
Gluten Soy Dairy & Nightshade Free

Will be serving mine on fish tacos.

1 cucumber, peeled & chopped
1/2 maui onion, diced
lime juice -fresh- from 1/2 lime
2 tb orange juice
1 mango, peeled, seeded & chopped fine
1 ts fresh grated ginger
cilantro
kosher or sea salt to taste

Peel, and chop cucumber- put it in a medium mixing bowl.
Do the same with onion, mango & cilantro. Add fresh lime & orange juice.
Grate up ginger and stir into the rest of the salsa ingredients.
Taste, and adjust fruit juices if necessary. Salt.

Refrigerate covered for at least 2 hours.

Enjoy! :)

Toasted Millet Pilaf

2009-04-28T12:16:00.000-07:00

Well it happened, I became intolerant to Rice HAHAHA :)

Toasted Millet Pilaf
Gluten Free, Dairy Free, Soy Free, Nightshade Free, Rice Free

1/2 red onion, diced
1 cup sliced wild mushrooms
1 cup organic millet
2 tb almond slivers
2 tb minced parsley
1 clover fresh garlic, minced
4 cups organic chicken stock
olive oil for sauteeing
kosher or sea salt to taste

In a dry 8" fry pan, pour millet, and put on medium heat. Shake millet around to
toast evenly and keep from burning, for about 5-10 minutes, until you get a nice
fragrance and the millet is slightly toasted. Set on cool burner.

In a small pan (with lid) pour in a little olive oil, heat on medium, and add red onions and mushrooms when hot. Cook for 10 minutes. Add parsley, stir around, add garlic, stir around. Then add stock, heat to boil and add almond slivers and toasted millet.

Check seasoning and add salt if necessary.

Cover and cook 40 minutes.

Serves 4.

Enjoy!:)
lovelove

Updating "Crab Breakfast Strata"

2009-03-25T12:53:00.000-07:00

Since I wrote this recipe I went dairy, soy & nightshade free, so here is my new version...will have a pic tonight.

Crab Breakfast Strata
Gluten, Soy, Dairy & Nightshade Free

7 slices your favorite gluten-free bread
1 can artichoke hearts, in brine, in quarters (drained well)
1/3 cup chopped red onion
1/3 cup chopped spinach
1/3 cup sliced button mushrooms
8 ounces fresh crabmeat
5 large eggs
1 can coconut milk
1 1/2 cups organic chicken broth
1 tb dijon mustard
1/4 ts sage
1/4 ts thyme
salt & pepper

Butter an 8 x 12-inch glass baking dish.

Cut bread into 1"cubes and layer across the bottom of baking dish.

In a large bowl mix together coconut milk, chicken broth, thyme, sage, and dijon mustard until blended. Set aside.

In another mixing bowl, spoon in crabmeat, red onion, chopped spinach, artichoke hearts, sliced mushrooms, over the layer of bread cubes. Add remaining bread cubes.

Pour egg/milk mixture evenly over bread & crabmeat mixture gently. Salt & pepper a little.

Cover with plastic or aluminum wrap; refrigerate overnight. Remove the next day and preheat oven to 350 degrees.

Bake 45 min to 1 hour or a little more until a knife inserted in center comes out clean.

I am going to have mine with salad with raspberry vinaigrette. :)

Enjoy!
lovelove
C

Raspberry Vinaigrette Dressing

2009-03-25T13:16:00.000-07:00

Raspberry Vinaigrette Dressing
Gluten, Soy, Dairy & Nightshade free

I make mine very simple:)

1/3 cup olive oil
1/3 cup white wine vinegar
1/3 cup raspberry juice or 3 tb seedless raspberry preserves
2 tb sugar
pinch garlic
1 tb dijon mustard

Put all ingredients in dressing shaker or jar with tight fitting lid.

Combine well.

** You can also make this with Mango! MMM

:)
Enjoy!

Roasted Corn Soup

2008-10-06T11:02:00.000-07:00

Roasted Corn Soup
Gluten Soy Dairy & Nightshade Free

4 ears fresh corn
1/2 small onion, diced
2 cloves fresh garlic, minced
2 cups organic chicken or veggie broth
1 cup organic white wine
1/3 cup olive oil
2 tb cumin
kosher or sea salt to taste
10 sprigs fresh cilantro
cojita cheese (if you can have dairy)

Preheat oven to 375F

In a small mixing bowl, mix together olive oil and 1 tb cumin and a pinch of salt.
Mix together with pastry brush, then brush each ear of corn with miture and wrap each piece with foil, and place in oven and bake for about 45 min.

Remove corn from oven and set aside to cool about 10 minutes.

Using a chef knife, and starting at the top, cut off the corn.

Add some oil to a medium saucepot and heat to med. Brown onions, then add corn, garlic, 1 tb cumin, and some salt, white wine and broth, bring to boil and turn heat down to low and simmer about 45 minutes.

Remove from heat, cool 10 minutes, then do a quick half puree with your favorite immersion blender. (or food processor, blender)

Serve with fresh (chopped) cilantro (and cojita cheese if you can have dairy- crumble some on top in each bowl)

Makes 4 servings. :)

Shrimp & Mango Salad

2008-09-05T15:50:00.001-07:00

Shrimp & Mango Salad
Gluten Soy, Dairy & Nightshade Free

I made this for dinner last night. I love love love mango with shrimpies! :)
I scooped mine up with organic tortilla chips and had some guacamole too.

dressing:
1 1/4 cup olive oil
3 tb fresh lime juice
1 large organic egg
2 tb good quality sesame oil
1 fresh clove garlic, roughly chopped (will be going into food processor)
1/4 ts ginger powder
1 ts kosher or sea salt

2 fresh mangoes, peeled, seeded and diced small (about 1")
1 lb. cooked shrimp
1/4 cup sweet maui onion (or green onion would be good too!)
1/4 cup chopped fresh cilantro
2 tb salted macadamia nuts, chopped fine
1 tb lime juice
1 tb coconut milk

Make sure all dressing ingredients are at ROOM TEMP please before processing! Or you will make an oily mess and I don't want anyone crying! HAHA

In your favorite food processor, place egg, and 1/4 cup olive oil, salt, ginger powder, process for 60 seconds. While motor is running, add 1/2 cup more olive oil, then alternate to lime juice, then remaining olive oil. Process 2 more minutes, until thick, scrape down sides, then (with motor back on) add fresh garlic, and sesame oil. Taste and adjust salt or other seasonings. Cover and put in fridge for at least 2 hours. *If you want yours a little sweeter, add 2 tablespoons of pineapple or orange juice.

In a medium mixing bowl, put diced mango, shrimpies, onion, cilantro, chopped macadamia nuts, lime juice and coconut milk. Dress to taste.

Serve with tortillas or your favorite gluten free bread for sandwiches!

Sorry about the lame picture-but pigface here ate it all before she got hold of her camera ;) hehehe will take better one in a few days!

Enjoy!

Asian Beef & Mushroom Soup

2008-09-11T16:16:00.000-07:00

Asian Beef & Mushroom Soup
Gluten Soy Dairy & Nightshade Free

I used Cornstarch Noodles I bought @ Asian grocery store :)

1 package cornstarch noodles
1 free range beef flank (cut into strips)
4 cups organic beef broth
1 cup sliced button mushrooms
1 fresh garlic clove, minced
2 tb good quality sesame oil
kosher or sea salt to taste
chopped fresh green onions for garnish

Cook cornstarch noodles following manufacturers directions.

In a 10" fry pan, pour sesame oil, and heat to med. Add sliced steak and mushrooms, turning as it browns. Add broth and garlic and boil for about 10 minutes.

When noodles are cooked completely (they grow in size! :) drain and add to soup base.

Stir well and let sit for about 5 minutes. Put chopped green onions on, stir well. Check for seasoning add more salt or sesame oil if desired.

Makes 4 servings.

Enjoy!
Collette

Mango Tart with Coconut Flour Crust

2008-08-29T13:59:00.000-07:00

Mango Tart with Coconut Flour Crust
Gluten, Soy & Dairy Free

crust:
1 cup organic coconut flour
1/4 cup white rice flour
1/4 cup shredded coconut
4 tb virgin coconut oil
1/4 cup chopped macadamia nuts
1/4 ts kosher or sea salt
1/4 ts baking powder
1/4 ts baking soda
1/2 cup sugar

topping:
2 fresh ripe mangoes, peeled, seeded and sliced into strips
1 tb lime juice
2 tb granulated sugar

Preheat oven to 350F.

In your favorite stand mixer, cream together coconut oil and 1/2 cup sugar. Add dry ingredients, stir to combine. Spray your favorite 8" springform pan. Press in pan and tamp down evenly. Prebake for 20 minutes.

Prepare mangoes, and put them in a small mixing bowl, with lime juice. Toss together with fingers, then arrange the slices along edge of crust, until you run out, then pour any remaining juices around fruit.

Lightly dust mangoes with sugar.

Bake for 35 minutes. Until mango is soft and you can cut it easily with a fork.

Love Love
Collette

Banana Nut Muffins with Candied Ginger and Coconut

2008-08-27T11:28:00.000-07:00

Banana Nut Muffins with Candied Ginger and Coconut
Gluten Soy & Dairy Free

1/2 cup brown sugar
1 cup organic coconut flour
4 large organic eggs
4 tb virgin coconut oil
3 tb coconut milk
1 ts pure vanilla
2 ripe bananas
1/4 cup shredded coconut
1/4 cup chopped pecans
1 tb minced candied ginger
1 ts baking powder
1/2 ts baking soda
pinch kosher or sea salt
1/2 ts saigon cinnamon
1/4 ts ground cloves
1/4 ts cardamom

Preheat oven to 350F.

In your favorite mixer, put eggs and sugar, set on low to dissolve sugar crystals, then add coconut milk, oil, vanilla and spices, let blend for about a minute. Turn off motor and add remaining dry ingredients. Blend well.

Prepare muffin tins with Pam spray. Fill each with batter to tops.

Bake 20 minutes.

Makes about 10-12.

Enjoy! :)

Tuesday Night Thai

2008-08-26T16:30:00.000-07:00

Mango, Shrimp & Coconut Springrolls
Gluten Soy Dairy & Nightshade Free

1 tb sesame oil
1 tb lime juice
10 spigs fresh cilantro, minced
4 tb sweetened coconut
1 mango, seeded, peeled and chopped
1 can baby corn, cut into chunks
1/2 cup pea pods
1 cup baby shrimp
1 fresh garlic clove, minced
1 ts fresh grated ginger
kosher or sea salt to taste
8 spring roll wrappers (rice or tapioca-up to you)

In a large mixing bowl add all ingredients, stir well. Set aside

Turn on tap (water) to warm temp and let run, and use your favorite cutting board to assemble rolls. Hold 1 wrap under running water, making sure you get front and back, hold under for about 30 seconds, until it starts to soften, then place flat on cutting board surface. Spoon filling across middle about 2 inches thick, then wrap sides over, bottom up and fold over.

Repeat.

Serves 4.

Enjoy! :)

Lemon Cream Coffeecake

2008-08-21T15:10:00.000-07:00

Lemon Cream Coffeecake
Gluten, Soy & Dairy Free

pastry:
1 1/4 cup organic white rice flour
3/4 cup organic coconut flour
1 tb xanthan gum
1/2 ts kosher or sea salt
1 ts baking powder
1/2 ts baking soda
1 cup sugar
3 large organic egg
1/2 cup coconut oil
3/4 cup coconut milk
2 ts pure vanilla
1 tb lemon zest

lemon cream:
2 tb coconut milk
1 1/2 cup confectioner's sugar
1 ts lemon oil

*slivered almonds to sprinkle on top

Preheat oven to 350F.

Mix together lemon cream ingredients, and place bowl in refrigerator.

In your favorite stand mixer, put eggs, sugar, vanilla, oil and milk, zest and blend well.

In a seperate bowl put flours, xanthan gum, baking soda, baking powder, salt, and mix together.

Add dry ingredients to egg mixture, combine, then pour into 10" springform pan, sprayed with pam

Bake for 25 minutes. Cake will bounce back when you push on it.

When serving, pour lemon cream over each slice on each plate.

Enjoy!

Lemon Hazelnut Bars

2008-08-17T11:20:00.000-07:00

Lemon Hazelnut Bars
Gluten Soy & Dairy Free

toasted hazelnut crust:
1 cup organic white rice flour
1/4 cup organic coconut flour
4 tb organic coconut oil
1/4 ts kosher or sea salt
1/4 ts baking powder
1/4 ts baking soda
1/2 cup sugar
1/2 cup toasted, chopped, hazelnuts

lemon filling:
2 large organic eggs
1 cup sugar
juice of two (large) lemons (plus rind for zesting)
2 tb organic white rice flour
2 ts cognac

Preheat oven to 350F

In your favorite stand mixer, cream together coconut oil and 1/2 cup sugar. Add dry ingredients, stir to combine. Spray your favorite 8 x 8 baking dish. (I don't have an 8x8 so I used 8" springoform ;) Press into prepared pan and bake for 10 minutes, until crust begins to brown and set.

In a medium mixing bowl, beat organic eggs, sugar, lemon juice, zest, and cognac until well blended, add flour, combine, and pour out on crust. Place back in oven and bake approx. 25 additional minutes, until firm.

Cool and cut.

Enjoy! :)
lovelove
Collette

Lemon Artichoke Pesto

2008-08-14T12:46:00.001-07:00

Lemon Artichoke Pesto
Gluten Soy Dairy & Nightshade Free

Can be served on your favorite gluten free pasta, or as a base on your favorite pizza shell!
You could serve it on top grilled salmon, or on toasts too! Top a baked potato with it...

2 cups artichoke hearts
1/4 cup fresh basil leaves
fresh lemon juice,and zest, from one whole lemon
1/4 cup pine nuts (or almonds)
2 fresh garlic cloves, peeled & chopped coarse
1/4-1/2 cup olive oil (depends on how thick you like it!)
1/4 ts kosher or sea salt

*1/2 cup parmesan, if your diet allows

Put all ingredients, minus olive oil (& parmesan) secure top and turn on low, after about 45 seconds, start to drizzle olive oil through the hole in the top.

Stop once or twice to scrape down sides and check for consistency. When you are happy, (and if your diet allows) add parmesan. Check and adjust salt too!

Enjoy!

Blue Cornmeal Pancakes

2008-08-08T09:58:00.000-07:00

Blue Cornmeal Pancakes
Gluten, Dairy, Soy Free

I like mine with Honey and Banana Slices. :)

1/4 cup organic brown rice flour
1/4 cup organic white rice flour
1 cup organic blue cornmeal
2 large organic eggs, beaten
1/2 cup honey or sugar
1 ts gluten free baking powder
1/2 ts kosher or sea salt
1/2 cup coconut milk
1/2 cup water
2 tb coconut oil, melted
*1 ts pure vanilla, optional

In a medium mixing bowl, put dry ingredients and whisk to combine. While whisking, add milk, water, honey, coconut oil and beaten eggs.

Preheat griddle or skillet.

When hot, oil or spray surface (I do before I cook each one to make sure they don't stick) and using a ladle, scoop batter onto surface. Wait until the edges begin to bubble before flipping.

Makes about 8 (2 per person).

Enjoy!

Cream of Mushroom Soup

2008-08-06T10:48:00.000-07:00

Cream of Mushroom Soup
Gluten, Soy, Dairy & Nightshade Free

Serve with gluten free toasts, crackers:)

3 cups water or organic chicken stock
1 cup coconut milk
2 cups cleaned and sliced button mushrooms (or whatever you're craving)
1/4 cup yellow onion, chopped
1/4 ts sage
1/4 ts thyme
2 tb brandy
1 tb olive oil
kosher or sea salt to taste
white pepper to taste

In a medium sauce pot, pour oil, swril around the bottom, and put it on Med heat. When pot it hot, put in onion and sliced mushrooms, and cook down about 10 minutes.
Add remaining ingredients, bring to boil, then reduce heat and simmer about 25 minutes. Stir occasionally. **If it's not as thick as you like it, you can add a slurry (equal parts) water and cornstarch! Just make sure you are stirring constantly when pouring it into the hot soup. :)

Makes 4, 8-oz servings.

Enjoy!

Rich Chocolate Sorbet

2008-08-05T16:07:00.000-07:00

Rich Chocolate Sorbet
Gluten, Dairy & Soy Free

1 cup white sugar
3 cups filtered water
1 cup unsweetened cocoa powder
pinch salt
1 ts pure vanilla
1/4 cup chocolate chips (dairy, soy & gluten free) **optional

In a heavy saucepot, add cocoa powder and sugar, whisk to combine (no heat on yet).

While slowly pouring in water, stir to dissolve sugar crystals.

Bring to boil, while whisking constantly, then reduce heat. Simmer 10 minutes.

Pour mixture into large bowl and set aside while cooling.
(Cool completely)

Add vanilla pinch salt, stir well then pour into ice cream machine according to manufacturer's directions.

Add choco chips last few minutes.

Makes 4 cups Sorbet.

Enjoy~

Pineapple-Mango Salsa

2008-07-18T13:55:00.000-07:00

Pineapple-Mango Salsa
Gluten, Soy, Dairy & Nightshade Free

You know how I know there is a god? Pineapple and Mango.

3/4 (whole) fresh pineapple, chopped
1 (whole) fresh mango, chopped
1/2 cup maui onion, chopped (or walla-walla sweet, same thing)
1/4 cup chopped fresh cilantro, stems removed
2 tb fresh lime juice
1 fresh garlic clove, chopped (will be tossed in food processor, so be sloppy;)
1 1/2 ts kosher or sea salt

Peel and roughly chop pineapple, mango, sweet onion, garlic & cilantro.

Place fruits into food processor with lime juice and salt.

Prosess using 'pulse' control, until texture is the size you like, mine is semi-fine. I can scoop more in my mouth that way :) lol

Serve with organic chips or as a condiment on skewers with shrimp & lime or what I am making tonight, coconut breaded chicken strips. :)

It's worth it to use all fresh ingredients if you can find them.

Enjoy!

Collette

Coconut Chicken Strips

2008-07-18T16:19:00.000-07:00

Coconut Chicken Strips
Gluten, Soy, Dairy & Nightshade Free

Recipe inspired because my ex-boyfriend hated shrimp, I was dying for Coconut Shrimp-hence Coconut Chicken Strips:)

1 organic free range chicken (per person) cut into strips
1 garlic clove, pulverized then minced
3 large organic free range eggs
2 tb pineapple juice
1 tb lime juice
2 tb white rice flour
shredded coconut of choice (I used sweetened shredded)
1/4 ts kosher or sea salt

Preheat oven to 350F.

In a small mixing bowl beat eggs, add garlic clove, juices, salt and rice flour. Set aside. In a flat baking dish (I use my pyrex pie dish) pour shredded coconut.

Spray a baking sheet with Pam.

Dip each strip of chicken in egg mixture, coating well, then dregde with shredded coconut and place each strip on prepared baking sheet. Continue until you run out of chicken, then bake for 10-13 minutes, until chicken is opaque in the middle.

I serve mine with jasmine rice and pineapple-mango salsa.

Enjoy! :)

Collette

Chicken Breasts in Raspberry Wine Sauce

2008-02-04T12:44:00.000-08:00

Just in time for Valentine's Day! :)

Chicken Breasts in Raspberry Wine Sauce
Gluten, Soy Dairy & Nightshade Free

4 Chicken Breasts (Free-Range if you can get them)
3 cloves Garlic, Minced
1 cup Organic Veggy Broth
1/2 cup Reisling
1 ts Lemon Juice
1/4 cup Seedless Raspberry Preserves
1/4 ts Thyme
2 ts salt

Salt & pepper chicken breasts, set aside.

In a medium saucepan add veggy broth,lemon juice, garlic, thyme, salt, and preserves. Heat to boil, while whisking, then add wine and bring back to boil. Turn heat down to low, and grill chicken breasts.

Serve chicken breasts with wine sauce and steamed asparagus and white rice.

Serves 4.

lovelove
Collette

Smoked Salmon Quiche

2008-02-17T10:39:00.000-08:00

Smoked Salmon Quiche
Gluten, Soy and Dairy Free
*omit cayenne|chipotle for Nightshade Free

1 pie crust (Gluten Free Pantry Perfect Pie Crust mix)
1 small package (about 4 oz) Smoked Salmon
1/3 cup chopped Red Onion
1/3 cup sliced Mushrooms
1/3 cup chopped Yellow Summer Squash
1 cup precooked Sweet Potato, chopped into 1 inch cubes
2 ts kosher salt
2 cloves garlic, minced
1/2 ts Cayenne or Chipotle powder
5 large organic Eggs
1/2 cup non-dairy milk whatever you like
1/2 cup non-dairy shredded cheese for the top

Preheat oven to 350F.

Pierce the skin of the Sweet Potato and throw in the microwave for 10 minutes at regular power. Meanwhile, prepare the Gluten Free Pie Crust according to directions on package. Set aside when done.

When Sweet Potato is done cooking (it won't be too done it should still be semi-hard since it's so hot it will continue to cook after you take it out of the microwave) let it cool about 10 minutes before chopping it. Prepare the other vegetables, crumble up the smoked salmon and add it all to a large mixing bowl with the eggs and milk and salt and spices. Whisk to combine. Add chopped sweet potato and pour into gluten free pie shell. top with non dairy shredded cheese.

Bake for 40-45 minutes. Let cool 10 minutes before serving.

Enjoy!:)
lovelove
Collette