Gluten Free Ham and Potato Breakfast Casserole
March 6, 2013
6 potatoes, peeled
4 tablespoons butter
1 cup shredded Cheddar cheese
1 cup shredded Gruyere cheese
1 onion, finely chopped
8 ounces ham
1 cup crème fraiche
8 eggs
1 tablespoon butter
Salt to taste
Pepper to taste
While preheating oven to 350 degrees, peel the potatoes and slice into fourths. Place them in a large pot and fill with enough water that all the pieces are covered. Bring potatoes to a boil and continue boiling for 7 to 10 minutes (you want the potatoes to be soft but not so soft that you can’t slice them).
While the potatoes are boiling, put 4 tablespoons butter in a 9×13 inch baking dish and melt in oven, then tip baking dish to make sure butter is distributed.
In a bowl, toss together the cheddar and gruyere cheese; set aside.
In a separate bowl, beat the crème fraiche and eggs together; set aside.
Once the potatoes are done, drain them and slice each piece in half.
Remove the baking dish from the oven and dump half the potatoes into the pan and layer as evenly as possible on the bottom of the dish. Sprinkle with salt and pepper and set aside.
Take the remaining 1 tablespoon butter and place it in the same pot you boiled the potatoes in. Add the onion and sauté until tender, approximately 3 minutes.
While the onion is being sautéed, chop the ham. Mix the ham and onion together in the pot with the heat turned off, then layer half the mixture over the potatoes in the baking dish.
Scatter half the cheese mixture evenly over the ham-onion mixture, then put the remaining half ham-onion mixture on top, then use the remaining cheese mixture and sprinkle on top, then pour the egg mixture over all evenly.
Bake for 40 to 45 minutes or until golden brown.
Gluten Free Baked Parmesan Cracker Crisps
October 11, 2011
1 cup shredded Parmesan cheese
1/4 tsp almond flour or meal
seasonings or herbs as desired (optional)
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
In a bowl, toss together the ingredients until well blended.
Place even sized piles of mixture (size depends on how big you want the crackers) two or more inches apart on the baking sheet, flattening each pile slightly.
Put in preheated oven for 4 to 6 minutes or until melted and starting to get golden brown.
Remove and let cool undisturbed to keep their shape.
If you want to turn them into little bowls, you can place them, while still warm, over an inverted muffin tin or cups.
When cooled completely, these crackers can be used to serve dips, spreads, or as a cheesy cracker snack.
(Note: Any hard cheese will work, like Romano or Asagio. You can use softer cheeses, like cheddar, but the result will be softer as well. Almond flour or meal helps the cheese smooth out while baking, but you can actually make these with just the cheese.)
Wheat-Free Rice Pasta Salad
May 3, 2011
Ingredients:
4 cups rice pasta
3/4 – 1 cup basil pesto or arugula pesto
2 tbsp green olives, pitted and chopped
1/4 cup pine nuts
12 oz cherry tomatoes, halved
1 cup fresh or frozen and defrosted peas
1 tbsp olive oil
Handful of fresh parsley, chopped
Salt and pepper
Instructions:
Cook the rice pasta according to package instructions. Drain and arrange in a large serving bowl. Add the olives, pine nuts and pesto and gently toss. Then add the cherry tomatoes, peas, parsley and olive oil. Season with salt and pepper and toss.
Great with BBQ chicken.
