Anytime Asparagus Frittata

A quick and easy recipe to whip up for a savory, protein-rich meal for any occasion or time of day or night. I served this frittata tonight with a mixed lettuce salad with sliced tomato and pickled beets drizzled with a vinaigrette.

Ingredients

2 teaspoons Olive Oil
1 large Onion, thinly sliced
1 pound (bunch) of Asparagus with thick stems snapped off, then cut diagonally into 1" lengths
6 large Eggs, beaten
1/3 cup shredded Mozzarella Cheese
1/3 cup shredded White Cheddar Cheese
1/3 shredded Parmesan Cheese
Herbs* and Paprika (optional)

*Cilantro, Italian Herb Blend, etc.

Directions

Preheat broiler.

Drizzle olive oil in to a deep 10"-12" ovenproof frying pan.

Over medium-high heat for about 3 minutes, sauté onion rings 

with salt until onion is soft, but not browned.

Reduce the heat to medium-low heat and add the asparagus, 

and cook covered until asparagus is just tender for about 7 minutes.

Pour in the egg mixture and cook for about 3 minutes, 

until the eggs are almost cooked but still a bit runny on top.

Sprinkle the cheeses and paprika over the egg mixture and 

broil for another 4 minutes, until the cheeses are melted 

and slightly browned on top.

Remove from the oven and slide the frittata onto a platter.

Cut into wedges and serve with a fresh salad or selection of fruits.

Egg Strata

With so much going on during the holidays, it's great to have a breakfast recipe that can be prepared a day ahead to bake just for breakfast or brunch the next morning. I made this Egg Strata dish on the afternoon of Christmas Eve to bake and enjoy after opening gifts with the kids on Christmas morning. I pulled it from the refrigerator at 7 a.m. to warm until time to bake and serve later in the morning. I will be serving a version of this dish this coming Sunday, when we enjoy another holiday brunch with our family in Bend, Oregon. Serves 8

Egg Strata

Ingredients

14 Eggs
2 cups Coconut Milk beverage, unsweetened (I used SoDelicious brand)
2 Baguettes, Udi's gluten-free (defrosted and cubed) OR 12 slices gluten-free bread (cubed)
4 Green Onions, sliced
1-1/2 cups fresh Mushrooms, chopped
1-2 cups fresh Spinach, chopped
1/2 tsp. Lawry's Seasoned Salt
Pinch or two of Cayenne Pepper
1 tsp. Dijon Mustard
2 cups of shredded Cheddar Cheese 

Optional Ingredients: Red Bell Pepper (chopped or minced), Butternut Squash (cooked and cubed, small), Herbs (garlic, thyme, oregano, with Paprika and/or Goat Cheese (crumbled) for a topping.

Directions

1. Grease a 13X9 inch glass baking dish with butter or a butter substitute (my preference).
2. In a medium mixing bowl, whisk the eggs, coconut milk, Dijon mustard, Cayenne pepper, and seasoned salt.
3. In a large mixing bowl, blend together the cubed bread, shredded cheese, fresh mushrooms, spinach and green onions and any optional vegetable or herbs you wish to add.
4. Add the bread mixture into the buttered baking dish, and spread evenly.
5. Pour the egg mixture evenly over the bread mixture in the baking dish.
6. Refrigerate overnight covered with plastic wrap.
7. In the morning, set the Egg Strata out on the counter to warm to room temperature.
8. Pre-heat oven to 350-degrees.*
9. Bake at 350-degrees for 50-60 minutes, until set and slightly browned on top.
10. Let rest for 10 minutes before cutting into wedges and serving.

*NOTE: If the glass baking dish is still cool when you are ready to bake the Egg Strata, place the egg dish in the oven as soon as you begin to pre-heat the oven, and bake for 1 hour.

Merry Mac & Cheese

Who says that the gluten-intolerant can't enjoy one of America's favorite comfort foods during the holidays - Macaroni and Cheese?!

I think I may make the best homemade Mac and Cheese on the planet - and it's gluten-free. For the holidays, add some Christmas color by folding in or laying the noodles and cheese sauce with a your favorite red. white and green veggies, lightly sauteed. I call this version Merry Mac and Cheese. This dish is a great way to get your kids to eat more veggies!

This recipes does have some dairy, as I won't give up real cheddar cheese (soy cheeses are no substitute in this case). So, for those that are also lactose-intolerant, who don't want to give up their mac and cheese, consider taking the enzyme supplement lactase. I find that soy cheese is tasteless and doesn't melt the same as regular cheese, but give it a try, if real cheese is absolutely not an option for you. Let me know how it turns out.

Ingredients (I like to double this recipe. If you do, remember not to double the salt):

1/2 pound medium or sharp Cheddar Cheese, cubed
4 tablespoons Butter (or butter substitute)
4 tablespoons all-purpose, gluten-free Flour*
1 teaspoon Vegetable Bouillon
1/2 teaspoon Onion Powder
1/4 teaspoon Dry Mustard
1/2 teaspoon Cayenne Pepper
Dash of Nutmeg (freshly grated is best)
1-1/2 teaspoon Seasoned Salt (I love using Herbamare; watch out for MSG in seasoned salts)
2 cups Milk Substitute (I use Rice Milk or Coconut Milk - original (neutral flavor))
1 8-ounce package of Quinoa Elbow Macaroni (I find that rice noodles tend to get mushy, but not the quinoa noodles - they stay firm)
Paprika for the top garnish
Mix of red, white and green vegetables to stir in or layer is optional*

Directions:

1. Preheat the oven to 350-degrees.
2. If including colorful vegetables, chopped and lightly saute mixture with a little olive oil or butter (substitute).
3. Cube the cheese into 1/2-inch cubes and set aside in a bowl.
4. In a large sauce pan, melt the butter, blend in the *gluten-free flour mixture*, the seasonings and bouillon (if cubes, crumble first; if paste, blend first with butter).
5. Over low-heat blend and stir mixture until smooth and it starts to bubble. Do not let it brown.
6. Remove from the heat and stir in the milk.
7. Return to the heat and bring to a boil, stirring continually. Add more milk, if too thick. Once the desired consistency is reached, reduce the heat to low and add in half or all the cheese. If you use half the cheese, the other half can be layered along with the *lightly sauteed vegetables or only the cheese.
8. Stir the cheese sauce until all the cheese is melted.
9. Cook the macaroni noodles according to package directions (add a little oil to the water, and stir to keep them from sticking together), drain and rinse.
10. In a "buttered" casserole dish, large enough for a single or double batch (picture here is a double batch), layer half of the macaroni noodles, sprinkle remaining cheese if you didn't add it all to make the cheese sauce, along with the sauteed vegetables. Pour half the cheese sauce evenly over the first layer of noodles (and vegetables).
11. Layer the remaining noodles, evenly pouring the the remaining cheese sauce over all. 
12. Garnish with paprika.
13. Bake the Mac and Cheese in a 350-degree oven for 30-40 minutes for a single batch and 40-50 minutes for a double batch.
14. One batch serves 6-8.

* Gluten-Free All-Purpose Flour Mix

Blend together the following ingredients and store in an air-tight container:
2 cups Rice Flour
2/3 cup Potato Starch
1/3 cup Tapioca Flour