Category Archives: gluten free

Savory Potato Pie with Bacon and Onions


This dish is great as a side dish or a main dish when served with salad.

Ingredients:
4 large potatoes, washed and thinly sliced
2 large onions, peeled and sliced
6 slices cooked bacon( not crispy)
2 large eggs
1 cup milk
Salt and pepper to taste

Directions:
Preheat oven to 375 °F.

Spray a 10 inch pie plate with cooking spray. Spread a layer of onions on the bottom, then a layer of cooked bacon, followed by a layer of the potatoes. Repeat until all of the onions, potatoes, and bacon are used up. Make sure the last layer is a layer of potato.

Combine the egg, milk, salt, and pepper and mix with a whisk until well combined. Pour mixture over potatoes and bake in the center of the oven for 45 minutes or until the top layer turns a nice golden color.

*add grated cheese to finish

Meatloaf with Mushrooms


Unlike most meatloaves that use breadcrumbs, it’s the mashed potatoes that hold this meatloaf together.

Ingredients:
1 pound lean ground beef
2 tablespoon diced onion
1 teaspoon salt
1 cooked medium potato, mashed
1 large egg
1/2 teaspoon garlic powder
1/2 pound fresh mushrooms (sliced or 1 can drained)

Directions:
Preheat oven to 350 degrees. In a medium mixing bowl, combine all of the ingredients except mushrooms, mixing with your hands. Form into a loaf shape. Spray an 8 inch loaf pan with cooking spray. If mushrooms are fresh, brush away any dirt specks. Press mushrooms to the top of the loaf. Bake in center of oven for an hour.

Flourless Chocolate Cake


Serve with apple slices and toasted almonds.

Ingredients:

1 cup sliced or slivered almonds, toasted
1 tablespoon + 1 cup sugar, divided
3/4 cup(1-1/2 sticks) butter
1/2 cup cocoa
5 eggs, separated
1/8 teaspoon salt
Additional sliced almonds
Apple slices
Honey

Directions:
Preheat oven 375F.

Place toasted almonds and 1 Tablespoon of sugar in the bowl of food processor.

Process to a fine grind and set aside. Melt the butter, stir in the cocoa and cool.

Meanwhile, in a large bowl beat the egg yolks with 3/4 C sugar until pale yellow in color. Add cocoa mixture and salt. Mix well. Add ground almonds.

In a separate bowl, beat egg whites until foamy. Gradually add remaining l/4 C sugar, beating until whites are stiff, but not dry.

Add about l/4 of the egg whites to chocolate mixture and stir to blend.

Gradually fold in remaining egg whites.

Pour into prepared, greased 10″ tube pan. Bake 40-45 minutes or until set. Remove from oven and cool for 10 minutes. Un-mold and remove bottom.

Cool completely. When ready to serve, decorate with apple slices and almonds and drizzle with honey. Serves 12.

Nutritional info per serving: 380 calories, 9g protein, 31g carbohydrates 24g fat, 110 mg cholesterol, 150g sodium

Pork Chops that Kick Back a bit


6 or 8 pork chops
4 to 6 large potatoes

SAUCE
1- medium green bell pepper chopped
1- 14.5 ounce can crushed tomatoes
1- 14.5 ounce can water
1- 8 ounce can tomato sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 Tablespoon lemon juice
2 Tablespoons Worcestershire sauce
salt and pepper to taste.

Directions:

Pan grill the pork chops until browned on both sides. Peel and quarter the potatoes. Arrange the potatoes on the bottom of a greased 9×13″ baking dish. Lay fried pork chops on top of potatoes.

Mix together all the sauce ingredients and pour over chops and potatoes. Bake at 350°F for 1 hour.

Coffee Cake, Gluten Free


4 egg whites
4 egg yolks
1 cup sugar
1 cup potato or rice flour
1/8 teaspoon salt
2 tablespoons lemon juice
1-1/2 tablespoon vanilla

Topping:
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon cocoa
1/2 cup rice flour
1/4 cup chopped nuts
3 tablespoons butter

Directions:

Beat egg whites until stiff peaks are formed.

In a separate bowl beat the egg yolks until light and creamy. Add sugar to yolks and mix well. Add the flour, salt, lemon juice and vanilla and mix well.

Fold egg whites into the batter mixture.

For the topping, blend softened butter with sugar, nuts, cinnamon, flour, cocoa. Sprinkle mixture on top of batter.

Grease and flour a 9-inch round pan. Bake at 325°F for 20 minutes, then 350°F for 15 minutes.