Tag Archives: easy dinner

Pie Crust and Quiche

Pie crust? Really? Gluten Free? Yep. I first made it back in the summer, following instructions from “The Art of Gluten free Baking”.  She has so many fabulous recipes over there so go have a look around. I am using her flour blend more and more and try to always keep it on hand.

It is:

1 1/4 cups brown rice flour

1 1/4 cups white rice flour

1 cup tapioca flour

1 cup sweet rice flour

scant 2 tsp xanthan gum

Anyway, I first made crostatas with fresh blackberries and peaches (and unfortunately didn’t get a picture because we ate them so fast!). They were fantastic. The crust was indeed, as Jeanne claims, flakey and delicate. I was very surprised.

I didn’t have anything prepared for dinner last night and dinner time was quickly approaching. A quick preview of the fridge led me to decide upon quiche with the new gluten free crust recipe. The beauty of the crust recipe is that it makes enough for 2 9inch pies/quiches so I now have an extra in the fridge just chillin’ waiting on me to figure out what I want to make next.

When I was in Peru this summer with my brother and sis in law (who is also celiac) I made several batches of this pie dough and froze it in discs for her to pull out when needed. It thaws great and you still get delicious results.

So, here is the crust recipes from Jeanne at Art of Gluten Free Baking: (my notes in italics)

2 1/3 C (350g) Jeanne’s Gluten-Free All-Purpose Flour Mix
1 TBL granulated sugar
1/4 tsp salt
1 C (8oz; 230g; 2 sticks) unsalted butter, cold and cut into pieces (you can also use lard)
1 TBL vinegar (I use apple cider vinegar)
5-7 TBL cold water
extra tapioca flour for rolling out

Method:

Place flour, sugar, and salt into a large bowl. Mix together with a spoon until combined.  Add butter pieces to the dry ingredients mixture. With fingers, start rubbing together the butter and the dry ingredients. This will take some time. Do this until the resulting mixture looks like wet sand mixed with pebbles.  I like to do this by hand to get a feel for the dough.  You may also do this initial mixing with a food processor if you’d like.

Add the vinegar and rub into the mixture.  Add water a TBL at a time, rubbing into the mixture. You want to add enough to create a dough that holds together well, but isn’t wet. I pretty consistently use about 6 TBSP of the water, but just go slowly and get the feel for your dough.

Prepare your rolling surface. I like to roll mine out on a large cutting board b/c it makes for an easy transfer to the pie plate later.   Sprinkle tapioca flour over your rolling surface. Also sprinkle flour over your rolling pin.  When the disks are chilled, remove the first disk of dough from the fridge and place on your prepared rolling surface and sprinkle top of dough with tapioca flour.  The key to successfully rolling out gluten-free pie dough is to go slow. When I say slow, I mean SLOW. And with a light touch. If your dough starts cracking, slow down and don’t press so hard with your rolling pin.  With your rolling pin, carefully and patiently roll out the dough into a 12″ circle (it should be at least 3″ larger than the top of your pie pan). If the dough sticks to the rolling pin, add more tapioca flour.

NOTE: the dough should be cool but not too cold. It should roll fairly easily and should not break while you’re rolling it. If it does break a bit, don’t worry–breaks are easily fixed by smoothing the dough over the breaks.  If it seems too cold and you’re really having to work hard to roll it and it’s breaking a lot, step back and let it warm up a little bit before you continue. Alternately, if the dough is floppy and seems to be “sweating,” it is too warm and should be refrigerated for awhile longer.

If you have rolled your dough onto a surface like a cutting board like me you can now easily get it into the pie plate. Turn your pie plate upside down onto the center of your now rolled out circle. carefully invert your cutting board and pie plate.  Remove the cutting board and gently ease the dough into the plate so that it is all along the bottom and up the sides.  Trim any excess off.

If that doesn’t make sense you can very easily follow Jeanne’s instructions on her site. She offers great step by step pictures.

Fill it however you’d like. You can go savory like a quiche or sweet is always good too. I have made apple pie, individual crostatas, and now quiche. All yummy! This time I made the whole dough recipe in my food processor which was super easy and I thought just as good.

For my quiche recipe I just used what I had on hand.

Ham and Spinach Quiche:

6 large eggs

1 cup shredded sharp cheese

1 cup milk (I used 2%)

1 cup chopped fresh spinach

1 cup chopped ham

2 TSP spicy brown mustard

1 tsp hot sauce

1 tsp salt

1/2 tsp black pepper

Combine all ingredients and pour into prepared pie crust.

Bake at 375 for approximately 40-50 minutes, until browned on top and a knife inserted comes out clean. If it starts to get too brown on top cover with foil until finished cooking.

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Sweet Pork Tacos with Cilantro Lime Slaw (Gluten Free)

Doesn’t that sound yummy!?? Oh it is. This combination of sweet pork and crunchy cilantro lime slaw is killer.

I found the recipe through Our Best Bites. They were doing a series on another crafty blog called Make it and Love it.  As soon as I saw the recipe, I put all the ingredients on my shopping list. I love that I can make the meat in the crock pot, do the slaw earlier in the day and then let the flavors marry, and assemble simple tacos when the dinner time craziness begins. The kids and husband loved these!

So, head on over to Make it and Love it HERE and make this for dinner sometime soon. In order to ensure it is gluten free, just make sure your Enchilada sauce is GF and use corn tortillas. I also added some halved cherry tomatoes to our tacos.  So good.

And if you are crafty, have a look around that blog. I’m amazed at what that lady does with fabric and craft supplies! I am not gifted like that. If you are, have a blast and make some of her fun things.

Enjoy your dinner!

Spicy Tangerine Beef

I love stir frys. I love that I can make them quickly, often using whatever vegetables I have in my fridge. I came across this Guy Fieri  recipe on Foodnetwork and it sounded great. The only changes I made were making sure to use GF soy sauce and GF Hoisin Sauce, adding snow peas, carrots, and water chestnuts, and serving it over rice. It was a hit in our house and to the guests we served it to. I hope you and your family enjoy it!

Spicy Tangerine Beef (Gluten Free) (serves 4-5)

INGREDIENTS:

  • 3 tablespoons soy sauce (GF if needed. Make sure you carefully read your labels)
  • 1 tablespoon cornstarch
  • 1 pound flank steak or tri-tip, cut in thin strips on the bias
  • 2 tablespoons dry sherry (I omitted this and it turned out fine!)
  • 2 tablespoons hoisin sauce (GF if needed. You can find this online or at Whole Foods)
  • 2 tablespoons honey
  • 1 tablespoon chili sauce
  • 2 tablespoons soy sauce (GF if needed)
  • 1/4 cup freshly squeezed tangerine juice
  • 3 tablespoons canola oil
  • 2 tablespoons minced fresh ginger
  • 3 scallions, chopped
  • 1/4 tangerine, zested
  • 2 tablespoons toasted sesame seeds

I added the following to the recipe:

  • 1 cup sliced carrots
  • Snow Peas (I used a small package of frozen ones)
  • 1 Can Water Chestnuts
  • Cooked Brown Rice if desired (we served our stir fry mixture over  rice and then garnished it with the scallions, sesame seeds and tangerine zest)

DIRECTIONS:

In a resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.

Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined.

In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. At this point you can serve on warm platter, garnish with scallions, tangerine zest and sesame seeds. OR you can add 2 more tablespoons of oil to your skillet and throw in your carrots and snow peas. Saute until slightly soft. Don’t overcook your vegetables. They are so good when they still have a little crunch to them. 🙂  Then, add these veggies and your water chestnuts to the beef and sauce mixture.

We then served this over cooked brown or white rice.  Delicious!

Beef Noodle Bake (Gluten Free)

Growing up, I remember my Aunt Margaret making something called Beef Noodle Bake.  It had egg noodles, ground beef, and a tangy tomato sauce.  I think it had sour cream and maybe cream cheese in it but I don’t know for sure.  I set out today to recreate that dish using gluten free elbow macaroni.  What resulted was a very easy dish that we all really enjoyed.  I sauteed my ground beef, added spaghetti sauce, cream cheese, sour cream, and some salt and pepper. I cooked my noodles, threw it all together in a casserole dish, topped with shredded cheese and baked.  Pretty darn good. We really enjoyed it served with a fresh garden salad.

INGREDIENTS:

2 lbs ground beef

1 24 oz jar spaghetti sauce (I used one flavored with garlic and olive oil)

1 can petite diced tomatoes – do not drain (spicy or regular. . . up to you!)

1/4 cup water

1 8oz block cream cheese, cubed

1 1/2 cup (8oz) sour cream

1 16 oz pkg macaroni elbow noodles (GF if necessary. I use Tinkyada Brown Rice noodles)

1 cup shredded cheese (I used a mixed italian blend)

salt and pepper to taste

DIRECTIONS:

Cook pasta according to package directions.

While noodles are cooking, brown ground beef in a large skillet.  Drain and rinse meat and then return to the skillet.  Add the spaghetti sauce,  can of diced tomatoes, 1/4 cup water, cream cheese, and sour cream. Simmer on low stirring frequently until well combined. Salt and pepper to taste.

Preheat oven to 350.

Pour cooked noodles into 9×13 pan and then cover with meat sauce.  Mix well with spoon to combine. Cover with foil and bake for 20 minutes.  Remove foil and sprinkle top with shredded cheese.  Return to oven for 5 minutes to melt cheese.

Serve and enjoy!

UPDATE: This was good the night I made it, but today, the leftovers seem dry.  I think I would have liked it a little saucier anyway, so I am changing the recipe to have more sour cream and a can of petite diced tomatoes undrained (spicy or regular), and a little water.