Tag Archives: School Presentation

Spinach and Mushroom Omelette

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I love eggs and omelets. They are healthy and you can cook so much with them. Here is just another omelette recipe I whipped up the other morning. Feel free to experiment yourself. Use completely different ingredients. Add to these. Just make what you think would be delicious.

Ingredients:

  • Cooked spinach
  • Cooked mushrooms, chopped/sliced
  • 1 egg
  • Splash of milk (optional, or use dairy free)

Instructions:

  • Grease small-medium pan and set heat to medium-low
  • Crack and whisk egg (with milk) until evenly mixed
  • Turn heat up to medium, medium-high
  • Once the bottom is beginning to solidify, evenly add spinach and mushrooms all around
  • Finish cooking omelette, then carefully fold one side over before carefully transferring it to a plate.

 

Baked Parmesan Tomatoes

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These are healthy, easy, and delicious. My one recommendation would be to eat these with a fork and knife at hand. The tomatoes will be, not mushy, but the texture of a roasted pepper, sort of. I don’t have much to say about these except when can I make tem next?!

Ingredients:

  • Tomato, sliced 1/4-1/3 inch thick
  • Parmesan
  • Pesto -OR- Basil

Instructions:

  • Preheat oven to 450 degrees and cover a baking sheet/pan with tin foil.
  • Slice tomatoes (make a few, or a lot) and place each slice on your pan as you go.
  • Spread a small dollop of pesto on each tomato (about 2 tsp worth) -OR- place a couple fresh basil leaves on the tomato
  • Then sprinkle some parmesan on each tomato, to taste. At least cover tomato with a thin layer. I spread cheese to edges and put enough to cover tomato.
  • Put the pan in the oven and bake for about 10 minutes.
  • Enjoy!

Simply Oatmeal Pancakes

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I have really gotten into oatmeal. It is my new favorite food and staple in the kitchen. It is my new everyday breakfast (along with some fruit). I’ve wondered what it would be like to add an egg–how it would affect the taste and texture. Then I thought that I  could try to make oatmeal pancakes. I wanted a simple recipe. Still healthy like the plain old oatmeal, but in pancake form. So I just kept it simple: oatmeal, with the only additional ingredient being an egg.

These are delicious. Amazing. My mom tried them and loved them, too. I cooked a series of mini pancakes, only about 1-2 tablespoons of batter each, so that it was easier to work with and I just love miniature things! Also, in the picture below, the back pancake has not been hyper-exposed. I tried adding a bit a cottage cheese to one, to see what it would taste like. While the flavor was okay, I preferred the plain ones, and kept cheese out of the recipe description.

This recipe makes 12-14 mini pancakes (about 1-2 inches), and would probably make 3-5 regular/larger-sized pancakes.

Oatmeal Pancakes

Ingredients:

  • 1/4 cup oats
  • 1/4 cup 2 tbsp water
  • 1 egg

Instructions:

  • Cook oatmeal (oats + water) for about 1 minute (I did a minute 10 seconds).
  • Immediately after, add egg and mix until completely combined.
  • Grease a frying pan and place on medium heat.
  • Once pan is hot, add a little of the mix for each pancake.
  • These take very little time to cook, and the first one will take no more than about 30 seconds for the first side. The pancakes should be lightly browned. After the first batch, these oatmeal pancakes literally need to be flipped after about 15 seconds or so.
  • Enjoy!

Broccoli Parmesan Fritters

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Last night my mom and I discovered a new recipe through Pinterest, a great way to discover new things…especially food! There are tons of gluten free recipes, including broccoli-parmesan fritters, my new favorite food. These things were amazing! I have never tasted anything like them and they were simply out-of-this-world delicious! These fritters, by Smitten Kitchen, are so easy and simple to make. Quick and rewarding, I wish I could make these every day. I already love broccoli, and my family has made a recipe in the past involving broccoli and cheese (which I really should post because it is delicious!), so I had high expectations for this recipe.

I cut the broccoli as dictated and let my mom steam it. Meanwhile, I mixed the other ingredients while the greens cooked. My favorite part, honestly? Mashing everything together before frying. Now, for this, we were not entirely sure how much oil to use. Some people have a layer of oil covering the pan, but if have not already noticed, I like to keep things healthier if and whenever possible. So we just had a little oil, which mostly gathered at the edges of the pan we were using, but also left a thin film in the center.

So finally, we compressed and patted our…dough? Mixture? Whatever you want to call it, into little patties. We got 7 good-sized fritters out of this recipe, each being about 3-4 inches or so in diameter, and about 1/2-1 inch thick. Once all the fritters were finished, and a beautiful golden-brown, I could hardly wait to try them. But first we lined the fritters up on a paper towel-lined plate and let them cool for just a minute. Finally I just couldn’t stand it. Abandoning any sort of utensils, I picked one up and took a tentative bite. I think I went to Heaven. It almost melted in my mouth (not actually). I didn’t want that first bite to end. I wanted to keep chewing. In short, the broccoli parmesan fritters were delicious, to say the least.

It was just my mom and I eating them, too, so we each got three (saving one for the next day) and then had some smoked salmon on the side. I was so full by the end of dinner. My mom ate her salmon with sour cream, and I had some cottage cheese on the side instead. We both agreed that this would definitely become a more common meal (which means I will hopefully have some pictures up soon), so I am simply dying to devour these once more!

Get the recipe for these delicious broccoli parmesan fritters now at Smitten Kitchen!

ALSO: Why just broccoli and parmesan? There are so many fritter options! I really want to experiment some with these delicious treats…potatoes, cauliflower, squash, zucchini…who knows what else!

Baked Mozzarella Sticks Using Rice Chex Bread Crumbs

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Today I was deciding which recipe I should make next. I saw mozzarella sticks on my Recipe Index, and knew that would have to be it. I apologize, because that was probably one of the first recipes I have wanted to make, and it has been on my to-do list for far too long.

Quick back story: I decided to try these after making a favorite dish of mine, chicken parmesan, which uses my Rice Chex bread crumbs. After my discovery of these simple gluten free bread crumbs, I thought of all the recipes I could make gluten free. My mouth simply started watering when I thought of gluten free mozzarella sticks. I have only had mozzarella sticks one other time, and those were in Mexico before my gluten free days. In other words, I had a lot to live up to. I went about making these like I would the parmesan chicken, except I omitted the parmesan, of course. The only additional ingredient was the flour to ensure everything would stick better, because I didn’t want the cheese leaking all over the place! For the egg mixture, I just made that like I would a breakfast egg: 1 egg to 1 tbsp milk.

My excitement at making these delicious gluten free treats was temporarily short-lived when I discovered that I had no cheese sticks. However, I did have a giant block of mozzarella cheese staring me in the face. Why no? I cut some strips from the block and evened them out to the proper size. You can make however many of these you want, as long as you have room. The amount in the ingredients is half the amount of mozzarella sticks you will have. 16 was a good amount for me. I take that back…my family LOVED these way too much–I should have made more! Even though they weren’t perfect, they were delicious! And I think if I make these again, I will use my cut-cheese-sticks-from-a-block method, because that worked just fine and it’s cheaper.

Like I said, these were delicious! They turned out beautifully…sort of. Some of them did leak, but others were perfect. I sort of cheated and only left the precooked mozzarella sticks in the freezer for 20 minutes, and I don’t think that was long enough. The mozzarella sticks didn’t leak a ton, but that was partially due to me taking them out of the oven at only 5 minutes, so the rice chex bread crumbs didn’t brown as much as they could have. I do think that the 5 extra minutes would’ve been enough, but 30 might be the magic number. They were close…notice in the picture above how the top row is perfect, the middle row is pretty darn good, and the major leakage is in the bottom. I don’t know if this is coincidence, or if it has to do with the position in the freezer. And even though the rice chex bread crumbs weren’t as toasted as they could have been, they were definitely cooked and the cheese sticks were SO melty! I tried to get a photo of how much the cheese stretched, but none of them turned out.

I definitely hope to make these again! They are great little appetizers, but make sure to make a LOT because they will be gone in seconds!

Ingredients:

  • 8 pieces string cheese, mozzarella
  • 3-4 tbsp rice flour
  • 1 egg
  • 2 tbsp milk
  • 1/2-1 tsp dried basil
  • 1 1/2 cups Rice Chex, NOT crushed

Instructions:

  • Cut string cheese pieces in half (for 16 pieces).
  • Place flour in a small bowl and mix/whisk eggs and milk in a separate, small bowl.
  • Crush rice chex thoroughly for rice chex bread crumbs (as fine as you can make it) and combine with basil in a third bowl (I used a deep plate so it would be easier to roll the cheese sticks).
  • Lastly, cover a baking sheet with tin foil and lightly grease with oil or Pam.
  • Individually, roll each mozzarella stick in flour, dip in egg mixture, and carefully and completely roll in Rice Chex crumbs.
  • Carefully put each mozzarella stick on the greased baking sheet. Continue until all mozzarella sticks are prepared and on the pan.
  • Put tray in freezer (make sure it’s flat!) for about 25 minutes (do NOT skip this step)
  • Preheat oven to 400 degrees.
  • After about 25 minutes of freezer time, place pan in oven (no higher than middle rack) and cook for about 5-8 minutes.
  • Serve immediately.

Brazilian Cheese Rolls

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The pizza was amazing, and now it is the rolls’ turn to impress me. A while back I made an amazing cheese pizza crust (<–original post), literally cheese crust, that I found on Gluten Free Gobsmacked. The original recipe was actually meant for Brazilian cheese rolls, or Pao de Quejo, which this post is about. I have been so excited and impatient to try it out, and I was finally able to make them tonight for dinner.

  

We had chicken, green beans, and these delicious cheese rolls. I have cooked for my family before, but this is the first time it has been an official meal item. Most of the time, my family only has small portions or a tasting, and I have lots of left overs that last through the week. But this time I made them for dinner. I was excited. It made my cooking official. Real. Big. I knew they like most of what I make, but this time it was different. Their opinion of the cheese bread was more important. So I crossed my fingers as dinner was served.

Everyone LOVED them (minus my little brother who will basically only eat chicken nuggets and cheese sandwiches). I got extremely satisfying reactions, many “Mmm”s and “Oh my God!” I think this recipe is definitely a keeper. It made 7 rolls, but I made some pretty big without realizing how much they would puff, so you could probably get 8 out of the batter. With four of us eating, we had a couple left over, so I am already looking forward to tomorrow! These cheese rolls are beyond delicious. They have a slightly crunchy outside and are soft, chewy, and delectable inside. They are extremely cheesy, so much so that at first, when I began making them, I was a little skeptical, but after taking my first bite, any previous doubts vanished from my mind. They are perfect. The only change I made was to use basil instead of dill and chives. Perfect. Delicious.

I know my cheese crust pizza post has this recipe on it, but I’m reposting the recipe because these are rolls, not pizza, and I didn’t include the pizza part in this post.

Ingredients:

  • 1+1/4 cups tapioca flour
  • 2 cups shredded cheese
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/2 stick (1/4 cup) melted butter
  • 2 tsp dill
  • 2 tsp dried chives (I used 1/2 tbsp basil leaves in place of dill and chives)

Instructions:

  • Preheat your oven to 450 degrees.
  • Mix together all ingredients in your mixer well (I  used a hand mixer–just make sure all ingredients are totally combined).
  • Form into balls (about 1 1/2 inches or 2 inches) and flatten slightly (makes 6-8).
  • Place on tin foil on a baking sheet.
  • Bake for 8 – 10 minutes or until golden brown.
  • Serve warm.

Note: Sorry the last photo is so dark…and not very good. I only included it because I thought it gave a nice idea of how big the rolls are.

Quick and Easy Tortilla Chip Snack

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Sometimes you just need a break, a quick bite to eat that takes little or no time to make. Maybe even something that is only a couple of ingredients. This was my thought when I had the idea of homemade tortilla chips a few weeks back. I got the idea when I attempted to make tortilla croutons (because I had been out of my GF bread). Now I have taken that idea and made it a reality. A delicious, wonderful reality. These worked so well and they were one of the easiest recipes I have made so far. You could easily make these again and again with no sweat. Of course, you could also always use as many tortillas as you want or need to make LOTS of tortilla chips! This recipe is just for a couple servings. Just two or so people having a quick bite to eat. But it can be so much more than that.

Ingredients:

  • 2 GF tortillas (I use La Tortilla Factory, which are BIG tortillas)
  • Olive oil
  • Salt (to taste, not too much)

Instructions:

  • Preheat oven to 375 degrees.
  • Brush both sides of tortillas with olive oil.
  • Stack and cut them into 8 sections (16 chips) and sprinkle with a small amount of salt
  • Lay each chip out on aluminum foil
  • Bake 8 minutes, then turn them all over (with tongs)
  • Bake an additional 2 minutes
  • Let them cool a little and serve!

UPDATE: I just used my leftover chips to try and make nachos and they turned out great! Just sprinkle your choice of shredded cheese and heat in microwave for about 20 seconds. They were so delicious!

Flourless Pizza (by gluten free easily)

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Pizza is a great food. You can make different crusts, have different/multiple cheeses, have varieties of toppings, and basically choose exactly what you want. You can even have a flourless pizza crust! Of course, in making recipes for the first time, you don’t always know exactly what to expect, which I find to be a great, fun part of cooking and baking.

I must say, I have really enjoyed my pizza recipes. This would have to be one of my favorite recipes–it was simply delicious! I will definitely make this flourless pizza recipe again. It is a great meal for up to about 4 people. The recipe made 8, good-sized, large pieces. When I made it tonight, I only used cheese (not just because I was out of any pizza toppings, but because I wanted to keep it simple and just have a good old cheese pizza), and sauce. I would advise not to use too many toppings because the crust, being made almost entirely of cheese, is slightly flimsier than normal crusts. It still, however, holds up well and stays together just like any other pizza. You just don’t want it to become too soggy or heavy and break.

I cannot take credit for this outstanding recipe. It is one of many recipes I have found and wanted to try from Shirley’s Gluten Free Easily blog (GFE). Shirley has truly been an inspiration to me as I have begun my cooking adventure. I love reading her blog; her posts, recipes, and tips are so helpful and wonderful. If I ever have a lag in my desire to cook, I can always find something on Shirley’s blog that rekindles my hunger for great food, like her flourless pizza recipe.

This recipe is indescribably yummy. The crust is SO amazing. The outside is a crunchy and crisp, and the inside is soft and a little chewy. The crust browned beautifully and tasted even better than it looked. I decreased the amount of sauce to 1/4 cup, because I personally prefer less sauce and honestly thought 1/4 cup was plenty. I was also running low on mozzarella, so I had to use 1/2 cup mozzarella and 1/2 cup cheddar. This worked fine, but I hope I will have enough mozzarella next time (personal preference; it has nothing to do with how this recipe turned out).

   

I’m sorry I am being so repetitive, but this pizza is truly awesome, and a recipe worth making. So check out Shirley’s blog and get cooking!

Cheese Rolls or Pizza…2 in 1!

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Okay, I know I said I wanted to try the failed pizza crust again, to try and make it work better, but that was before I found a recipe today at Gluten Free Gobsmacked for Brazilian Cheese Bread (Pao de quejo). As soon as I read it I could not wait to try it out! The thing that really caught my eye was the fact that the recipe could be used to make cheese rolls (yum) AND pizza (double yum). I wanted to try out both recipes SO badly, because they just sounded so delicious, but I wanted to try the pizza crust first; I made it for dinner tonight. I hope to use this recipe again soon, and make it into the cheese rolls instead. Rolls and pizza…two delicious, common, and great recipes to have on hand, especially when they’re the same one! I just love that.

Anyway, this pizza was out of this world amazing. It is definitely one I will make again. It almost makes me want  to discard my other pizza crust recipe entirely, but I am still determined to get it right. However, after this delicious feat, I am in no hurry whatsoever to do so. The cheese crust was fantastic, and I didn’t need to add much cheese as a topping because of the fact that the crust contains so much already. The crust was soft in the middle and a little crunchy on the outside–perfect! Amongst the huge array of spices I possess, I was fresh out of chives and dill, so I just used 1/2 tablespoon of dried basil leaves, which I think I will do anyways from now on because it worked great. This pizza crust recipe receives 5 stars from me…I hope the cheese rolls are just as good, and cannot wait to try them out!

This is my first experience using tapioca flour, and I was not disappointed. It was great. I don’t know exactly what the difference is between it and the brown rice flour I usually use, but the crust was, as I’ve said, amazing. Tapioca flour is supposed to be a slightly sweet flour, but I guess when people say slightly, they really mean it, because I did not catch any hints of sweetness. The crust was totally satisfactory.

Ingredients:

  • 1+1/4 cups tapioca flour
  • 2 cups shredded cheese (I used about 1+1/2 cups for pizza crust)
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/2 stick (1/4 cup) melted butter
  • 2 tsp dill + 2 tsp dried chives (or 1/2 tbsp basil leaves)
  • *pizza sauce
  • *more cheese for pizza topping (I just used the rest of the 2 cups of shredded cheese plus a tiny bit of mozzarella)
  • *any additional pizza toppings (I love mushrooms and/or pepperonis on my pizza, but I had neither, so I just used cheese, which was still amazing)

Instructions:

  • Preheat your oven to 450F.
  • Mix together all ingredients in your mixer well (I  used a hand mixer with no problems–just make sure all ingredients are totally combined).
  • *Form into balls (about 1 1/2 inches or 2 inches) and slightly flatten.
  • Place on tin foil on a baking sheet.
  • Bake for 8 – 10 minutes or until golden brown.
  • Serve warm.

*PIZZA OPTION: Form the crust by rolling the dough out on parchment paper (I use tin foil which worked just fine) into a 12-inch circle. Then prebake the crust alone for about 15 minutes at 450 degrees. Add sauce and toppings (don’t use too much cheese because there is already a lot in the crust) and cook an additional 10 minutes or until toppings are done. Cut and serve warm

NOTE: I refrigerated the left over pizza and microwaved it for lunch the next day, and it was great. I don’t know how long it will keep, but at least a day!

Veggie Dinner for Two

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A couple months ago I discovered a strong love of mushrooms. I mean I am just about obsessed with portabellas now. My mom and I are the two people in our house who will actually eat good food (a.k.a. we’re not too picky) and we love our dinners for two. Sometimes we go to a restaurant that only we enjoy, but sometimes we whip up something at home that only we like and appreciate. My favorite of these is our veggie meal.

This can easily be made totally vegetarian, but we like to cook our vegetables in bacon grease. Yum! We cook squash (2), zucchini (1), and portabella mushrooms all together in a large frying pan (along with the bacon, which we usually only use for flavor, although sometimes we’ll crumble and sprinkle it on top of the veggies. My brother will usually gobble the meat up once we’ve finished with it, though). Then we cover it and let it simmer until everything’s cooked and juicy. Once it’s all done, we spoon a bunch onto a plate and stuff ourselves! It is actually one of my very favorite meals.

So, Ingredients:

  • 1-2 squash, sliced
  • 1-2 zucchini, sliced
  • 1 pack of portabella mushrooms (sliced, non-sliced, button, large, it doesn’t matter as long as they’re sliced when you put them into the pan)
  • 4-5 bacon strips

Instructions:

  • Cook bacon in a large frying pan so that it is just shy of being done
  • Add sliced veggies and mushrooms
  • Stir/mix together
  • Cover, reduce heat, and let simmer until everything is cooked through
  • Serve immediately