Veggie and Herb Frittata

4 c. leftover home-fries
¼ c. corn flake crumbsSouthwestern Egg Bake
½ c. finely chopped onion
1 Tbsp. Olive oil
½ c. chopped  mushrooms
½ c. finely chopped broccoli
6 eggs
¾ c. skim milk
¾ c. spinach and herb dip
1-1/4 c. shredded mozzarella cheese
2 T. melted butter
1 c. small curd cottage cheese
¼ c. King Arthur gluten free flour
½ t. baking soda
½ t. salt
1 t. freshly ground pepper

Directions:  Spray a 9×13 baking dish with cooking spray.  Spread potatoes evenly in the bottom and slightly mash down.  Sprinkle the corn flake crumbs on top.  Sauté the onion until translucent.  Add broccoli and mushrooms and continue sautéing  until soft and cooked.  Spread this vegetable mixture on top of potato mixture.

In a large bowl, beat the six eggs.  Add the remaining ingredients and stir until well combined.  Pour the egg combination over the vegetables and potatoes and gently spread to the corners.  Refrigerate at least 3 hours or overnight.

Take the frittata out of the refrigerator and let stand on counter for 15 minutes.  Meanwhile, preheat oven to 350 degrees.  Bake for one hour or eggs are browned and solid.   Serves 12.

Variations can be made by changing vegetables; I like to use spinach or kale from the garden.

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Twisted Rhubarb Compote

6 c. rhubarb, cut into 1” pieces
1 T. candied ginger, finely chopped
½ c. sugar
2 T. agave nectar or honey
2/3 c. ginger aleTwisted Rhubarb Compote
¼ c. fresh strawberries, cut up (added for color)
Zest of one lemon
Juice of ½ lemon

Combine all ingredients in a saucepan.  Cover and cook over medium low heat for approximately ten minutes, stirring 2-3 times during cooking.  Cool.  Store in refrigerator.

May be eaten warm or cold.  Great topped with whipped cream and a sprig of mint.

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Allergy Friendly Waffles

Allergy-Friendly Waffles

1 c. gluten free all-purpose flour                                                                                            ¼ c. quinoa flour                                                                                                                      2 t. cinnamon                                                                                                                          1 t. baking powder                                                                                                                  1 t. baking soda                                                                                                                        ¼ t. salt                                                                                                                                   2 T. brown sugar                                                                                                                  ¾ c. natural applesauce                                                                                                          ½ t. vanilla                                                                                                                              ¾ c. water (or almond milk)                                                                                                  ½ t. white vinegar

 

Preheat waffle iron as per instructions. In a large bowl, whisk together the dry ingredients. In a small bowl, mix the applesauce, vinegar, and vanilla. Add this to the flour and combine. Slowly add the water, mixing to form a batter. If the batter is too thick, add additional water, 1 T. at a time. Let the batter rest for a minimum of five minutes. Meanwhile, grease your waffle iron. Hint: I brush canola oil on my waffle iron while hot with a pastry brush, the waffle get a crisper texture than with baking spray, and if done while hot, not much oil is used. Pour batter into center of waffle iron and spread almost to edges. Close the waffle iron and cook until desired crispness.

waffles, dfngfWaffles are shown with Janet’s homemade blueberrry syrup and fresh berries.

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Spiced Quinoa with Roasted Apples and Vegetables

quinoa

 

2 med. apples, peeled and cubed                                                                                            3/4 c. baby carrots, cut in 1/2″ pieces                                                                                      1 lg. sweet potato, peeled and cubed

1 ½ Tbs. extra virgin olive oil                                                                                                 ¾ t. cinnamon                                                                                                                         ¾ t. coriander, divided                                                                                                               ½ t. ground ginger, divided                                                                                                       ½ t. Real salt, divided                                                                                                               1 cup dry quinoa                                                                                                                       2 cups water                                                                                                                           1 t. dried parsley                                                                                                                   1T. lemon juice                                                                                                                         ½ c. craisins

Preheat oven to 400 degrees F.  Line a large baking sheet with foil.

Mix olive oil, ½ t. each of the cinnamon,  ½ t. coriander, ¼ t. of the salt and ¼ t. of ginger in a large bowl.  Add apples and vegetables and toss to coat.  Spread this mix in a single layer on the baking sheet.  Roast in the preheated oven for approx.. 20 minutes, stirring once at about 10 minutes.

While vegetables are roasting, combine quinoa, water and parsley in a medium saucepan.  Bring to boil, reduce to simmer and cover.  Simmer for about 15 minutes until liquid just absorbed.  Stir in craisins, lemon juice, and remaining spices, keep covered and cool for 5 minutes.  Add roasted vegetables and stir.

Adapted from Nutritoulicious.

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