Category: Entree

Potato Pancakes with a Twist

January 26, 2016 / Nadia / 0 Comments

Serves 6

1. In a large bow, mix together:

2 Leeks, sliced thin and chopped

1 Fennel Bulb, sliced thin and chopped

8 medium Potatoes, grated

4 cloves Garlic, minced

8 Eggs, beaten first

1 cup Almond Flour

Salt and Pepper to taste

2. In a large pan warm:

2 Tbs Coconut oil

3. With hands make medium size balls and flatten down into the pan.

Cook until browned on both sides.

Serve with Crème Fraiche or Yogurt

Holiday Nut Loaf

December 4, 2015 / Nadia / 0 Comments

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This yummy nut loaf is gluten free

Makes 3 loaves for 12

1. Sauté in large pot in the order given

2 Tbs Olive oil

2 Onions

2 large Carrots, chopped

3 stalks Celery, chopped

1 Leek, sliced thin

1 ½ lbs Mushrooms, Shitake and Button

4 Tbs Ginger, peeled and chopped

I head Garlic, peeled and chopped

2. Turn heat off and add:

1½ cup Rice, cooked

1 ½ cups Almond, chopped

1 cup Walnuts, chopped

½ cup Pine Nuts

4 Eggs

½ cup Parmesan cheese

1 Lemon zest

1 cup Cheddar cheese, grated

1 Tb each Parsley, Sage, Rosemary, Thyme

Salt and Pepper to taste

3. Place in two buttered loaf pans.

Bake at 350º for 45 to 60 minutes. Test with toothpick or knife

Ratatouille Omlette

August 26, 2015 / Nadia / 0 Comments

Serves 4

1. I n a large pan on medium-low heat sauté until softened, about 10 minutes.

2 Tbs Butter or Olive Oil

2 medium Japanese Eggplants, sliced thin with skin.

2. Add to skillet, cover and cook another 5-7 minutes.

2 large Heirloom Tomatoes, cut into chunks

3 cloves Garlic, minced

1 bunch Cilantro, with tops cut into small pieces

2 cups Spinach, fresh

3. Add and cover again, until eggs have firmed up on top and cheese melted.

6 Eggs

1½ cup Swiss Cheese, grated and sprinkled around.

Salt and Pepper to taste.

Non-Gluten Pizza

May 15, 2015 / Nadia / 0 Comments

I love Pizza but am very picky and now even more picky to find a good non-gluten crust.

Here is one I made that I think is really good.

Preheat oven to 350º

1. In a large bowl mix well:

2 ½ cups Almond Flour

½ tsp Baking Powder

1 Tbs Parmesan

½ tsp Salt

2. In another bowl mix well:

4 Eggs

2 Tbs Olive oil

3. Mix egg mixture into flour and shape into a ball.

4. Place dough ball on a large piece of parchment paper on a flat surface. With another piece of parchment paper on top of ball and using a rolling pin, press out dough to ¼ thickness.

5. Remove top sheet from dough. Slide onto a cookies sheet.

Bake at 350˚ for 15 minutes and remove from oven for topping.

Topping: This can be your choice but I have my suggestions below

6. In a medium bowl mix together:

3 cups Tomatoes, canned or fresh, chopped

1 Tsp Oregano

1½ Tbs Balsamic Vinegar

1 Tbs Honey

7. For layering:

2 cups Cheese, cheddar or Swiss

½ cup black Olives sliced

½ cup Red Onion, sliced

8. Layer with tomato first and add topping in order given above.

Bake again for 12 – 15 minutes or until cheese is melted.

Garnish with:

½ cup Parmesan

Spinach Garam Pie

February 11, 2014 / Nadia / 0 Comments

Piecrust:

1. In a medium bowl combine:

1½ cups Almond or Coconut Flour

½ tsp Salt

¼ cup Olive oil

1 Tbs Rosemary minced

1 Tbs Water

2. Press dough into a pie dish.

3. Bake at 350º for 15 minutes until browned slightly.

4. Pour spinach mixture into baked pie dish and

Bake for 35 minutes.

Filling:

1 In a large skillet cook until wilted

1 lb Spinach

¼ cup Water

2. Gently Squeeze out extra water.

3. Combine with Spinach.

½ cup Crème Fraiche or (Soy Cream

1 Tbs Horseradish

¼ cup Sundried Tomatoes

(or 3 cups Cherry tomatoes cut in half)

1 tsp Garam Marsala

¼ tsp Salt and Pepper

3 Eggs (optional for Vegans)

This is so easy to make and tastes so unusual. It’s just delicious.