Category Archives: egg-free

Veggie-stuffed peppers

This is a quick and yummy meal that I thought up at the last minute. I was watching the Food Channel and saw someone making a traditional stuffed-pepper meal, meaning hamburger and bread crumbs. Uhm, not gonna work. But I remember loving my Mom’s stuffed peppers when I was a kid. So, with my daughter by my side, we came up with an even better, gluten-free, vegetarian version.

Quick and easy veggie-stuffed peppers

Veggie-stuffed Peppers

3 large peppers (I prefer red or orange since they are a little sweeter)

1 1/2 cups chopped mushrooms

1/2 chopped zucchini

1 large sweet onion, diced

olive oil/salt/pepper

1 clove garlic, minced

1 bag Trader Joe’s frozen Jasmine rice (about 2 cups)

1 cup shredded Mexican cheese

Oregano, basil (dried)

1. Preheat oven to 350 degrees.

2. Place olive oil, onions and garlic in saute pan and cook till tender. Add salt and pepper.

3. While onions are cooking, slice the top off the peppers. (when choosing peppers, try to pick out ones that will stand on their own.) Clean out the peppers and leave whole, placing them in a glass baking dish or pie pan so they stand on their own, then dice up the tops and reserve those for the filling.

4. Add peppers to the pan and saute till tender, then mushrooms to the pan and saute till brown.

5. Add zucchini last and cook for a few minutes until just tender.

6. Finally, add the rice, a bit more olive oil, oregano, basil, salt & pepper to taste. Cook until the mixture is warm and mixed well.

7. Fill each pepper halfway, then add a pinch of cheese (a little less than 1/4 cup) in each one.

8. Finish filling peppers and mound it on top.

9. Top off each pepper with another pinch of cheese.

10. Bake for about 30 minutes, then let sit for about 10 minutes. (These are piping hot inside and so good you’ll burn your mouth for sure.)

These can also be made with brown rice (which I didn’t have at the time) and any veggies you have hanging around in the fridge. It’s a great way to use up any leftover veggies, just saute with some rice and stuff a pepper. Enjoy!

Advertisements

Leave a comment

Filed under cheese, cooking, dinner, dinner parties, dinner party, egg-free, gluten free, mushrooms, quick meal, rice, squash, vegetarian, zucchini

Egg-free, gluten-free, white chocolate/chocolate chip slice-and-bake cookies

White chocolate/chocolate chip cookies. Yum!

Welcome to the new/old blog. I’ve decided to make the move to WordPress to have all the blogs in one place. I’m still working out the kinks, so if you find something, let me know.

In honor of your visit, I made cookies. Have a seat, pour yourself some tea and look around. How do you like the new digs? Let me know, I’d love to hear your opinion and thanks for stopping by.

White chocolate/chocolate chip slice-and-bake cookies

1 box Gluten Free Pantry Vanilla Cake Mix

8 Tbs butter, room temp

1/4 cup light brown sugar

2 Tbs orange juice

1 tsp pure vanilla extract (GF, of course)

1 Tbs ground flax meal

1-2 Tbs warm water

1 handful chocolate chips (We use Enjoy Life)

1/2 handful white chocolate chips

1. Mix flax meal with warm water and put in fridge.

2. Mix cake mix, brown sugar, OJ, vanilla in a large bowl. Since my brown sugar was a little hard, I mixed the juice and vanilla with the sugar and let it soften, then added it to the mix. If your sugar is soft, skip that part.

3. Mix in flax, which should be the consistency of egg whites now. Stir well, even though this is a thick mixture.

4. Mix in chips and using a little muscle, mix it all in.

5. Pour out cookie mixture onto a sheet of wax paper. Fold over the paper and work the dough into a foot-long/ 2″ log. Wrap well and place in fridge for 3 hours to overnight to cool.

6. When you’re ready to bake, heat oven to 350 degrees. Slice as many cookies as you want and bake for 10-12 minutes until lightly brown. I slice mine about 1/2-3/4-inch thick. Place at least 2 inches apart. (Optional-sprinkle with a bit of vanilla sugar if you have it.)

Crispy and light. Perfect with that afternoon cup of tea. Best part, you only have to bake a few at a time. Put the rest in the freezer or leave in the fridge and make fresh, warm cookies right before the kids get home from school (or finish with their homework).

Enjoy.

 

4 Comments

Filed under allergies, baking, butter, celiac, chocolate, cookies, egg-free, Enjoy Life Chocolate, gluten free, snack, tea, vanilla, vegetarian

Gluten-free, egg-free, fresh blueberry muffins

Now that Darling Daughter is egg-free, it makes baking a little more difficult. We don’t want to give up everything, but we also don’t want her skin rashes to return so it’s EF we go. Along with being gluten free, this means we’ve got another challenge on our hands. And, as you know dear chefs, I love a challenge.
This morning I wanted to wake up with yummy, fresh blueberry muffins. What I came up with are sweet, moist and light blueberry muffins with no egg in sight. How, you ask? (I know you’re asking, go ahead) Simple, I scoured the Internet to find out what I could use for replacements. I have already used flax/water mixture, but wanted something that would be a little more moist. That led me to apple sauce or pureed fruit of some kind. Since I had apple sauce in the fridge, easy fix.
The recipe that follows is a hybrid of The Cake Doctor Bakes Gluten Free and my own tweaks and changes to eliminate the eggs. It does have butter in it, but if you wanted a vegan muffin I’m sure you could use a little oil or vegan margarine in its place.
Blueberry muffins, perfect for Fourth of July!
Gluten-free, Egg-free Blueberry Muffin
1 box Gluten Free Pantry Old Fashioned Cake & Cookie Mix
2 Tbs Ground Flax
5 Tbs warm water
4 Tbs apple sauce (natural, no HFCS or sugar)
1/4 cup raw sugar
1 Tbs GF vanilla extract
3/4 cup grapefruit juice (recipe called for OJ, but I didn’t have any. This worked out great)
1 Tbs fresh lemon juice
1 stick butter, melted
1 1/2 cups fresh blueberries
1. Preheat oven to 350.
2. Mix flax with hot water and mix well. Place in fridge to cool.
3. Reserve 1 Tbs of the cake mix in a small bowl.
4. Add remaining cake mix, apple sauce, sugar, vanilla, grapefruit juice, lemon juice and butter. Mix well. I used a fork, no need to pull out a mixer for this.
5. Add flax mixture to muffin mix after stirring well. You may need to add a little more water to make sure it’s at egg consistency before adding. Mix this into the muffin batter well.
6.  Toss blueberries with the reserved cake mix and then fold into muffin mix gently.
7. Line muffin tins with liners and scoop out mix into cups. Fill about 3/4 full. You’ll get about 17-20 muffins, depending on the size of the blueberries you use.
8. Optional: Sprinkle top of muffins with a pinch of raw sugar to get a crispy top.
9. Bake for 20-24 minutes until golden brown.
10. Let cool for a few minutes, then remove from pan and complete cooling. I dare you to let them cool all the way before eating them!
Enjoy!

1 Comment

Filed under blueberries, breakfast, egg substitute, egg-free, flax, gluten free, muffins, snack