Quiche with grilled trout

Quiche with grilled trout

Ingredients
1/2 cup chopped onion (I used red)
2 small minced garlic cloves
2 T butter
~1 cup grilled trout, torn up into small pieces (can also use sliced mushrooms)
1 10-oz package frozen chopped spinach (or steamed fresh greens would work just fine), drained of
            water
1 1/2 cup grated cheddar

3 eggs, lightly beaten
3/4 cup whole milk (or half and half or cream, depending on how rich you want it)
1 1/2 t salt
1 T fresh rosemary, finely chopped

1 large tomato, sliced
2 T parmesan or pecorino romano

Directions
1. Butter or oil a 9 inch pie pan. Heat oven to 425 degrees.
2. Saute onion and garlic in the butter until softened. Turn off heat and stir in trout.
3. Place onion mixture in the bottom of 9 inch pie pan. Next distribute spinach on top. Then sprinkle cheddar atop spinach.
4. Mix together eggs, milk, salt, and rosemary. Pour mixture into pie pan, over other ingredients.
5. Arrange tomato slices on top to cover the surface area.
6. Bake for 15 minutes at 425 degrees. Then turn down heat to 350 and bake for another 20 minutes. 7. Sprinkle parmesan on top. Bake another 10 minutes. Let it stand 5 minutes before serving, to set up.

Avocado toast with cheese & eggs

Avocado toast with cheese and eggs


1 Slice of large bread, toasted (from a bread maker is the perfect size)
2 fried eggs
finely chopped avocado
thinly sliced really sharp cheddar
bacon crumbles (optional)

Layer the avocado on the toast. Bacon can also be added to this layer.
Then add the cheddar.
Slap the just-fried egg on top and let it melt the cheese.

Additional sauces could be added, but I find the flavor with a slightly soft egg yoke plenty saucy.

Corn Pancakes with Blackberries

Corn pancakes with blackberries

I developed this recipe working from the "Basic Pancake" formula in Alice Medrich's Flavor Flours (see page 23). Maudemarie loved them!

Ingredients

2 1/3 cups corn flour
2/3 cup finely ground corn meal
4 teaspoons baking powder
rounded teaspoon of salt
4 large eggs
2 tablespoons honey
8 tablespoons butter
2 1/4 cups warmed milk
blackberries or other berries (optional) - we cut the blackberries into fourths (a good way to work on fractions with a six-year-old)

Instructions

Whisk the dry ingredients. Add butter, milk, and eggs and whisk until smooth. Add more milk if the batter gets too thick.

Heat a skillet over medium heat. Dollop about 1/3 cup of batter (or more or less, as you fancy) into the skillet. Add the berries, if you are using them, pushing them gently down into the pancakes. Cook until bubbles form on the sides of the pancake. We keep them in a warmed oven until we are all ready to dig in!

Oatmeal pancakes

Oatmeal Pancakes

This recipe has evolved from Merilee Chick, the mother of my dear friend Kris. Many years ago, the Chick family invited me to spend some time at their place on Puget Sound. Among other fond memories from that trip -- digging up sand dollars, playing a ping-pong-like sport the name of which I can't remember) -- I remember falling in love with Merilee's divine oatmeal pancakes, which I've been making ever since. Here is a gluten-free articulation - we serve them with plain yogurt or whipped cream, maple syrup, bananas, and/or pecans.

1 1/2 cups GF quick oats (or old-fashioned oats ground up a bit)
2 cup milk or buttermilk (almond, rice, or soy milk is fine)
1/4 cup melted butter
2 eggs
1/2 cup sorghum flour (or oat, brown rice, or whatever GF flour you fancy)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons honey
blueberries, sliced strawberries, or chocolate chips (optional)

Mix oats and milk, then set aside for 20 minutes or so. Add butter and whisk. Then add eggs. Mix in flour, salk, baking powder, and soda.

Scoop out batter on the griddle -- making smaller pancakes seems to work best with this batter, especially if you aren't using quick oats. Add berries or chocolate chips, if you like.

strawberry muffins with almond and coconut flour

Strawberry muffins with almond and coconut flour

These muffins are stolen from Karina Albrich, with some adaptions for no sugar. They were a huge hit with Maudemarie. Combining coconut flour and oil seems to make magic here.

Ingredients:

1 cup almond flour
1/2 cup white sorghum flour
1/2 cup tapioca starch
1/4 cup coconut flour
2 teaspoons double acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum 
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
1/2 cup organic virgin coconut oil, melted
heaping 1/2 cup honey
3 eggs
1/2 cup, minus 3 tablespoons, fat free milk
2 teaspoons bourbon vanilla
1 1/2 cups sliced strawberries
 

Preheat the oven to 350ºF. Line a 12-muffin tin with paper liners.

In a large mixing bowl, whisk together dry ingredients. Add in the wet ingredients, beating until the batter is smooth (2 minutes or so).
Gently stir in the strawberries.

Dollop the batter into muffin cups and bake in the center of the oven for 22minutes, until domed and golden brown and a toothpick inserted into the center emerges clean.

Cool on a wire rack of five minutes, then turn out the muffins to continue cooling on the rack.

Granola

Granola
This is a riff from granola a la Gluten Free Goddess.
~4 cups GF oats (I use Bob's red mill)
~1/2 cup chopped hazelnuts
~1/2 cup chopped pecans (i put the hazelnuts and pecans in a food processor together)
~1/2 t sea salt (sometimes I leave it out)
6 tablespoons coconut oil (i use organic)
goodly dollop of peanut butter (maybe between 4 T to 1/4 cup)
1/2 cup maple syrup
1 oz unsweetened baking chocolate, chopped into small pieces(optional)
1/2 - 1 cup chopped dried cherries or apricots (optional)

Heat oven to 325. Get out large baking pan - I use 11 X 15 inches, but bigger might work even better.
Mix together dry ingredients in large bowl or baking pan. Heat coconut oil in a small skillet over medium heat. After melted, add peanut butter and maple syrup until incorporated. Mix wet ingredients into oat mixture and bake for 30 minutes. Stir once or twice while baking. 

If you fancy chocolate, add it and stir well until it melts onto the granola, after it bakes. If you like, add dried fruit. I cool the granola in the baking pan.