This month's magazines were very good for the gluten-free among us. Both Family Circle and Women's Day featured articles on gluten-free recipes. And, I found some great ideas that happened to be gluten-free in Bon Appetit, Cooking Light and Cook's Country.
A bowl full of beaten eggs holds much potential. They can be turned into humble scrambled eggs, a comforting and warm meal any time of day, dolled up with smoked salmon and chives for an elegant twist. Or, they can be skillfully mixed with vegetables and cheese for a quiche or frittata---easy, yet impressive. Sometimes we need something new to turn that potential into a spectacular reality. A recipe for Huevos Revueltos caught my eye in Cooking Light magazine, which is sort of huevo ranchero-ish, but billed as "guilt free". It is easy enough to throw together. The recipe calls for cheese, which could be substituted with soy cheese for those looking for a dairy free version.
With Passover just a week away the staples of eggs and potatos are on many of our minds. It is especially true for those non-matzo eaters. With the cost of gluten-free oat matzo being astronomical, our family saves it just for the seders and festive meals, when one is required to wash Hamotzi. That leaves alot of space to fill next to the main course. Potatoes do that nicely in lieu of rice, or gluten free pasta we have available during the year (although I have recently seen potato starch pastas). But boiled, baked or roasted can be a bit boring when oft repeated. Cook's Country magazine has a recipe for a steakhouse style hash brown cake that is egg, dairy (if desired) and, of course, gluten-free. It is a nice substitute for a kugel for those who are egg allergic. Whatever you choose to do with your spuds and yolk folks, make it tasty and enjoy!
For Passover, the corn tortillas in the recipe should be omitted. This kicky-egg dish makes a great change for a meatless brunch, lunch or dinner.
from Cooking Light, April 2010, p. 136
2 teaspoons canola oil
1 jalapeno pepper
3/4 cup thinly sliced green onions
2 garlic cloves, minced
1 3/4 cups chopped plum tomatoes
1/2 teaspon salt
6 large eggs, lightly beaten
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeno peppers (or cheddar)
1/4 cup chopped fresh cilantro
8 (6-inch) corn tortillas, warmed
4 lime wedges (optional)
Hot pepper sauce (optional)
1. Heat oil in a large nonstick skillet over medium-high heat. Cut jalapeno in half lenghtwise; discard seeds from one half and leave seeds in remaining half. Mince both jalapeno halves. Add jalapeno, green onions, and garlic to pan; saute 3 minutes or until tender. Add tomatoes and salt; cook 2 minutes or until thoroughly heated, stirring frequently.
2. Add eggs; cook 3 minutes or until soft scrambled, stirring constantly. Sprinkle evenly with cheese and cilantro. Serve with totillas, lime wedges and hot sauce, if desired.
Yield: 4 servings.
from Cook's Country magazine, April/May 2010, p. 18
Note: In lieu of the time consuming steps of peeling and cutting potatoes into chunks before boiling, check out this video, "Dawn Wells peels potatoes" for an easier alternative. When cooled, cut into chunks as below.
3 pounds russet potatoes (about 3 large), peeled and cut into 1/2 inch chunks
2 tablespoons unsalted butter or margarine, melted
1 teaspoon salt
1/4 teaspoon pepper
4 Tablespoons vegetable oil
1. Bring potatoes and enough water to cover by 1-inch to boil in large pot over high heat. Reduce heat to medium, and simmer until potatoes are tender but not falling apart, 20 to 25 minutes. Drain potatoes and return to pot; let stand 5 minutes.
2. Transfer 1 cup potatoes to bowl and toss with butter or margarine. Mash until smooth, then gently combine with remaining potato chunks. MIx in salt and pepper.
3. Adjust oven rack to upper position (about 4 inches below broiler element) and heat broiler. Coat a rimless cookie sheet with cooking spray. Heat 3 Tablespoons oil in 10-inch nonstick skillet over medium heat until shimmering. Add potatoes and lightly pat into a circle. Cook until bottom is crusty and golden brown, 7 to 9 minutes.
4. Slide hash browns out of skillet onto prepared baking sheet with browned side facing down. Brush top with remaining oil and broil until deep golden brown, 10 to 14 minutes. Let rest for 5 minutes, then carefully slide onto platter. Cut into wedges and serve.
Serves 4 to 6