Categotry Archives: Vegetarian

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Gluten Free Buffalo Cauliflower

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Close up of the ones I baked in the oven.

When I went to visit my friend in Tennessee she made some oven roasted cauliflower that was so good.  I was never really a big fan of cauliflower before this.  So after having it that way and pretty much everyone in my family liking this I decided to try the Buffalo Cauliflower.  I did cook these on the grill before and they got a little burnt on one side.  But, let me just tell you, even burnt, they were amazing.  We could’ve eaten twice as much as I made they were so good.  You were suppose to toss them in wing sauce after you baked them, I’m not really a fan of hot sauce so I just served the sauce on the side.  Not only was this recipe delicious it was pretty simple, especially if you can get the cauliflower already cut up.

 

1/2 cup GF baking mix (I used Aldi Live Gfree)
1/4 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt

6 oz GF Beer (I used Redbridge)

1 head of cauliflower, cut into florets

Preheat oven to 450 degrees.
Line baking sheet with parchment and oil well.

In a very large bowl, whisk the dry ingredients together and then stir in the beer.  You want the batter to be a bit thin, but not too thin.  Add the florets to the batter and start turning to coat, continue until all the florets are covered with batter.

Spread out onto the parchment paper in a single layer.

Bake 20-30 minutes, turning halfway through.

image

 

 

Buffalo Cauliflower
I cooked these on the grill, they got a little burnt

 

 

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Gluten Free Baked Green Beans

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IMG_0488

I don’t know if you have the app Snapchat….I’m sure it’s controversial in some ways, but I got it for my kids to have fun with.  You can do all these crazy faces and funny things.  Also, there are these channels that have these videos and articles.  Food Network is one that my daughter and I really enjoy and we were also watching another cooking one, but sadly, the language just randomly popped up and there was one that was the final straw.  All that to say is that this particular recipe was inspired by one of the videos we saw on there.  I won’t recommend or link to it because of what I already said.

This recipe is intended for the oven, but of course I did it on the grill….you may notice some of the burnt sides….I let it go a little too long and my grill was a little too hot.  They still were eaten, though and still pretty good considering.  I have done them in the oven, as well.

 

Preheat your oven (425°F) or the grill med-med high
Prepare your sheet pan with parchment, spray with cooking spray.  If doing it on the grill, I use a grill pan, but I’m sure you could put them directly on the grates

2 eggs, beaten well

3/4 cup crumbs (I used chex plain cereal or GF crackers, but you can purchase GF bread crumbs)
1/3 cup finely grated parmesan
1/2 teaspoon garlic powder
pinch cayenne pepper
1/2 teaspoon Morton’s Nature Season

1 pound fresh green beans

In a large bowl beat the eggs well.  Set aside.

In another dish combine everything else, except the green beans.  Stir or whisk together to combine.

Dip the green beans in the egg and then roll in crumb mixture.

The second time I made this I was a little bit lazy and actually but a bunch of green beans in the egg at one time and stirred to coat and then rolled in crumbs individually.  Just saying….

Bake in the oven for 10-12 minutes.

On the grill you need to turn them or they will get done (or burnt) on one side.  5-6 minutes per side, more or less depending on your grill temp.

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Parmesan Zucchini Fries – On the grill or in oven

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These were very good and a great way to get your kids to eat veggies that they normally wouldn’t touch.  I loved trying it on the grill and succeeding! I so do not want to turn my oven on if at all possible.

1  cup GF Flour
1 cup fine bread crumbs,  – I used 2 cups GF Rice Krispies and ground them up
1 / 2 cup parmesan cheese, grated
1 / 2 teaspoon garlic powder
1/2 teaspoon Costco Kirkland No-Salt Seasoning
1/2 teaspoon EACH, dried herb: marjoram, basil, parsley, oregano  OR 3 teaspoons Italian Seasoning
1/2 teaspoon Morton’s Nature Season Salt
2 eggs, whisked
1 1 / 2 pounds zucchini, cut into strips
Salt

preheat the oven to 425° F.
Cut the zucchini into strips and

Mix the flours and the garlic powder, no salt seasoning in a Ziploc
baggie and add the zucchini strips. Shake to coat.

Next, whisk the eggs in a bowl. Using
a separate bowl or plate, mix the bread crumbs, Parmesan cheese and Italian
seasoning together.

Remove your zucchini strips from the
baggie, shaking off the excess flour. Dunk each strip individually in the egg
and then roll them in the bread crumb mixture.

OVEN:

Place on a cookie sheet and

put them
in the oven for 10 minutes. Flip them over and put return to the oven for
another 10 minutes.

GRILL: Preheat the grill to high, heat for 5 minutes and then turn to medium or low.

Place fries on a grill safe sheet, I used the grill pizza pan.  Grill for 5 minutes and turn.  You’ll be able to get a good idea how hot your grill is cooking after the first 5 minutes, you can adjust accordingly – either turn it up or leave the same and cook in 5 minute intervals or down and cook longer intervals until golden brown.

WARNING: do NOT leave for long or the will burn quickly.  (voice of experience).

Serve plain or with a favorite
dipping sauce like marinara.

Makes 6 servings. Serving size 1
handful.

 

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Bean & Cheese Enchilada Casserole

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Bean & Cheese Enchilada Casserole

This is kind of a no recipe recipe.  


Preheat oven to 350.

Ingredients:
Corn Tortillas
Refried Beans – I use regular, but you could use the spicy variety if you like it hot.
Enchilada Sauce
Mexican Shredded Cheese

Spray your dish with cooking spray or grease with oil or butter.  
Begin layering
the ingredients starting with tortillas, beans, sauce, cheese.  Keep
layering until your ingredients are gone.  Ending with the cheese.

Cooked until heated through, about 20-30 minutes.

I also have made this in the crockpot – turn out great I cooked it on low for a couple of hours. It did get kind of crispy around the edges, so you’ll have to watch for that.  Test it out based on how hot your crockpot gets

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Rice Bake Casserole

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You can play around with it as far as cheeses and the greens.  It’s super easy and a great way to use leftovers.

2 Tablespoons olive oil or butter
1 small onion, minced
Pinch cayenne
Season Salt – I use Morton’s and/or Kirkland’s no salt seasoning
1 package frozen spinach/kale/collard greens, thawed, drained and chopped (I have also used fresh spinach, uncooked)
1 cup milk (or chicken stock)
2 eggs
2 cups shredded cheese – sharp cheddar or Mexican blend
4 cups cooked rice
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped basil leaves
(I use dried spices as I don’t usually have fresh spices on hand and you use about 1/4-1/2 the amount)
Salt & pepper

You can leftover chopped up chicken to this or leave it out for a vegetarian dish.

Preheat oven to 350°.  Butter a large casserole dish.

Saute onions with olive oil and cayenne until translucent.  Add the
greens and cook for 3-10 minutes.  If you’re using collards, they need a
longer cook time, shorter on the spinach.  Set aside.

In a large bowl, which together milk and eggs.  Add the cheese, rice,
parsley, thyme, basil and spinach mixture and combine well.  season with
salt and pepper.

Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.


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One way to ensure gluten free food…. grow it yourself!

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Being self-sufficient is a wonderful thought, here is a small attempt at making this happen.  Also, ensuring that you get fresh, gluten free food. I  planted 4 zuchinni plants, 2 yellow squash plants, 2 cucumber pickle plants, 1 patio tomato and 1 square of carrot seeds and 5 “big boy” tomato plants.  The patio tomato plant had tomatoes on it when we got it, so at least I am assured of one producing plant.   Nothing else is producing, yet.  But, this morning I see that the yellow squash have blossoms!  Super excited about that.  The squash plants have some white spots on them, which may be from watering on top of the plants. I treated them with milk spray, yes, cow milk.  So I am hoping that that will help and this won’t be a problem that keeps the plants from producing.


 I also bought a strawberry plant at Sam’s club and my mom bought some online which were the dormant roots that you plant.  
So far we have harvested two (yes 1, 2) strawberries.  I have high hopes for these plants and will
probably need to repot some of them individually soon.

I also have a few herbs:  pineapple sage, thyme and lemon balm.  I really hope to grow quite a few more herbs.  My mom has a rosemary bush that we dug up and brought over when we moved and it is doing marvelous.
























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Rice Bake Casserole

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I adapted this recipe from this recipe.  You can play around with it as far as cheeses and the greens.  It’s super easy and a great way to use leftovers.

2 Tablespoons olive oil or butter
1 small onion, minced
Pinch cayenne
Season Salt – I use Morton’s and/or Kirkland’s no salt seasoning
1 package frozen spinach/kale/collard greens, thawed, drained and chopped (I have also used fresh spinach, uncooked)
1 cup milk (or chicken stock)
2 eggs
2 cups shredded cheese – sharp cheddar or Mexican blend
4 cups cooked rice
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped basil leaves
(I use dried spices as I don’t usually have fresh spices on hand and you use about 1/4-1/2 the amount)
Salt & pepper

I add leftover chicken to this too for us or you can  leave it vegetarian.

Preheat oven to 350°.  Butter a large casserole dish.

Saute onions with olive oil and cayenne until translucent.  Add the
greens and cook for 3-10 minutes.  If you’re using collards, they need a
longer cook time, shorter on the spinach.  Set aside.

In a large bowl, which together milk and eggs.  Add the cheese, rice,
parsley, thyme, basil and spinach mixture and combine well.  season with
salt and pepper.

Pour into prepared casserole dish and top with extra shredded cheese.  bake for 30 minutes and serve piping hot.