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This is one of my childhood favorite dinners. Mom used to say her older family members would call is the "poor man’s dinner" because for them it was potatoes, onion, and eggs from the farm, that created a hearty delicious meal for the family with very little. Through the years mom took this delicious Italian open-faced omelet and added fun different things, but the most treasured taste and memory comes from the classic family recipe! I was always taught to do frittata in a frying pan but you can absolutely finish this dish in an oven for 20-22 minute. PREP TIME:15 minutes COOK TIME: 15-20 minutes Optional to finish in the oven 350° INGREDIENTS ½ cup ½ & ½ (milk) 10 eggs 2 cups roasted potato, diced and previously roasted ½ onion, diced 1 cup peppers, diced and sautéed 1 Tbsp butter Olive oil Salt Pepper Other Options for Frittata Steamed broccoli cuts Peppers and onions Cheese (mozzarella, provolone, feta, cheddar) Spinach Ham Zucchini Tomatoes DIRECTIONS 1.Sauté the vegetables you are using. 2.Crack and beat 10 eggs with the milk until fluffy. 3.In medium frying pan add butter and approximately 1 Tbsp olive oil. 3.Add potatoes, onions, and peppers (or any of the ingredients you have chosen.) Allow to cook for about 3 minutes util you see bubbling on the sides. **Here is where you can place your oven safe pan into the preheated 350 oven for 20-22 minutes. 4.If you are continuing to use the frying pan, lower the heat to medium. About 10 minutes in cover the frying pan with top from a large pot cover for additional 10 minutes, 5.Once the top looks nearly all cooked, take another frying pan equal size or larger and flip frittata into it. 6. Allow to cook an additional 3 minutes.
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If you crave pasta but want to try something a little different, I highly recommend giving spaghetti squash a try!! Preheat the oven to 350° Ingredients:
1.Carefully cut the squash in half lengthwise. 2.Remove the seeds and loose stringy “flesh”. 3.Drizzle extra virgin olive oil on top. Sprinkle with salt and pepper. 4.In a roasting pan, place the squash face down. 5.With a fork, make several holes on the skin of the squash. (about 5 sets of fork holes). 6. In a large sauce pan, brown your ground meat. When it is fully cooked, add it to your sauce. **I have also roasted them in a pan with 2 cups of water and have the squash face up- no fork marks required). 6.Place in the preheated oven for 30 minutes. The squash is ready when you can EASILY scrape the squash with a fork. If it doesn’t, place back in the oven for an additional 5 minutes, or until it does. We LOVE to eat our squash topped with this delicious meat sauce and often add diced tomatoes into the sauce as well! Top with your choice of cheese and ENJOY! Preheat oven to 350° Prep Time: 25 minutes Cook Time: 45- 50 minutes 4-5 quart baking dish Ingredients 3 large zucchinis 3 yellow zucchini squash 3-4 Tbsp butter, divided 2 Tbsp extra virgin olive oil, divided 1 sweet onion, diced 4-ounce jar of pimentos, drained 3 large eggs, beaten 5 slices cooked bacon, cut into bite size pieces (or store-bought bacon bits) 1 ½ cup shredded cheddar, divided 1 ½ cup crushed “saltine”- like crackers, divided ½ tsp salt ½ tsp pepper 1 tsp fresh rosemary, chopped Directions 1. Sliced the zucchini into ½” disks and then place in a large sauce pan with in 2 Tbsp butter and 1 Tbsp olive oil and steamed the squash. Cook around 4-5 minutes uncovered. Then an additional 4-5 minutes covered. They should be beginning to get soft. Place into a large mixing bowl. 2. In a smaller sauce pan, add 1 -2 Tbsp of butter and onions and sauté. Place into large mixing bowl. 3. Add pimentos, eggs, crumbled pieces of bacon, 1 cup shredded cheddar cheese, and 1 cup crushed crackers into the mixing bowl and mix. 4. Place this mixture into a baking dish. Top the mixture with remaining ½ cup crackers and ½ cup cheese. 5. Bake for 45 - 50 minutes and golden brown on top. Pre-heat oven to 350° Prep Time:45 minutes (includes rise time) Cook Time: 1 hour 8x5 bread pan Ingredients 1 ¼ cup warm water 1 packet active dry yeast (2 ½ tsp yeast) 1 Tbsp sugar 2 cups gf bread flour blend ½ cup of sorghum flour ½ tsp xanthan gum 1 Tbsp cocoa powder 1 ¼ tsp salt 1 tsp caraway seed 1 tsp dill 2 tsp dried orange zest (can use fresh) 2 tsp dried minced onion ½ cup oil 2 Tbsp molasses 2 eggs, beaten Directions 1.Lightly grease bread pan. Sprinkle rice flour on the bottom. Pat the flour all around until it’s coating the sides. Discard the excess flour. 2.In a small bowl place yeast, water and sugar and allow the yeast to bloom (approx. 5 minutes). 3.Using a stand mixer, place the dry ingredients into the mixing bowl and mix until well incorporated. 4.Next add oil, molasses, eggs, and the yeast mixture. Mix well (approx.. 2 minutes). 5.Place the bread dough in the prepared pan, cover with a tea towel or plastic wrap and allow to rise (in a warm place). 6.Uncover and place in pre-heated oven for 1 hour. **Look at the loaf around 35 minutes in and if it is becoming too dark, cover lightly with tin foil “tent”. Preheat the oven to 350° Makes 30 bites cookies Prep Time: 30 minutes Cook Time: 15 minutes (pecan bites), 24-25 minutes (6” cake pan Oversized pecan cookie), and 10-12 minutes (cookies) Ingredients dough: ¾ cup salted butter, softened (12 Tbsp) 2 cups of gluten-free all-purpose flour 1 cup of packed brown sugar (light or dark) 2 eggs 1 teaspoon vanilla extract 1 teaspoon baking powder ½ teaspoon salt Ingredients for the pecan pie filling: ½ cup heavy whipping cream ½ cup packed brown sugar 1 teas vanilla 1 cup pecans-chopped Directions 1. In a medium bowl mix sift together the flour, baking powder, and salt. 2.In a mixing bowl cream the butter and sugar until smooth. 3. Add vanilla and eggs to the mixing bowl. 4. Add dry mix to creamed butter and sugar 1/3 at a time. Mix well. 5.Refrigerate the dough for an ½ - 1 hour 6.Grease muffin/cupcake pan (or use silicon). 7.Use a 1” cookie scoop and place dough in pan. Make a small indentation with the press of your finger or spoon. 8.Place pecan filling into that space. Repeat. 9.Place in preheated oven for 15 minutes. MORE ideas for this recipes: Pecan Cookies: form 1” balls, place them 2” apart of baking sheet. Press down slightly to make an indentation and place 1 heaping tsp of pecan filling there. Makes about 24 cookies. Pecan Pie Bites: Oversized Pecan Pie Cookie: *Using greased and dusted (dust with rice flour and discard excess flour) 6” cake pan. Spread out evenly. Create a small crust all around so that you can place the pecan filling on top. Will make 3 oversized cookies With Vanilla Cream Cheese Frosting (Using Java Melts French Vanilla) Preheat oven 350° 9x9 pan (if using a 8x8 pan increase cook time slightly) Prep Time: 15 minutes Cook Time: 33-35 minutes Ingredients 1 ¼ cups gluten-free all-purpose flour 1 cup granulated sugar 2 eggs room temp 1 ¼ cup of pumpkin puree 1 1/3 tsp vanilla extract ½ cup olive oil 2 Tbsp ½ & ½ (or milk) ½ tsp ground ginger ½ tsp ground cloves ½ tsp nutmeg 1 tsp cinnamon 1 tsp baking powder ½ tsp baking soda ½ tsp salt Ingredients for Frosting 3 cups Java Melts French Vanilla sugar ½ Tbsp arrowroot ¼ cup unsalted butter, softened 8 ounces cream cheese Directions 1. Place oil, sugar, pumpkin puree, vanilla, and eggs in to a mixing bowl and mix until combined. 2. In a medium bowl, add flour, baking soda, baking powder, salt, and spices. Mix until combined. 3. Add a 1/2 of the dry ingredients into the wet ingredients and beat until incorporated. Add the remaining dry ingredients and mix until smooth. 4. Grease the pan and sprinkle rice flour in the pan. Gently tap it around until it covers the surface and then discard excess flour. 5. Place in preheated oven for 33-35 minutes. 6. While it is cooking making your frosting Frosting Directions 1.Place ½ of the java melts sugar into a food processor or Vitamix (I love to use the vita mix here for making powdered sugar!) and ½ of the amount of arrowroot. 2. Blend until all the sugar is powder. *You can rub it between two fingers to feel it’s consistency and ensure it is powder. 3. Repeat with the other half of sugar and arrowroot. 4.In a medium size mixing bowl add the powdered sugar, butter, and cream cheese and beat until smooth and silky. 5.When completely cooled, cut the cake in half and frost! A delicious cake so full of fall spice that it is sure to bring a smile to your face! Ingredients 2 cups cubed bread: for the best crouton crunch use any of the following: day old bread, bread that wasn’t 100% successful for sandwiches, or bread that you have toasted. The key is dry bread! ¼ cup grated Parmesan cheese 1 tsp garlic powder, fine 1 tsp onion powder, fine 1 – 2 Tbsp butter 1 Tbsp extra virgin olive oil Directions 1. Cube in to ½ - 1 inch pieces. 2. In medium frying pan, pour olive oil and warm up on medium/ high heat. 3. Add cubed bread to the oil and begin to brown. 4. Add 1 Tbsp of butter and melt while moving the bread in the frying pan. 5. Sprinkle to seasoning on top. 6. Brown the croutons all over them place on top of your salad or snack on them as is!  Caesar Dressing TWO WAYS Ingredients (with Dairy) 5 Tbsp EVOO 1/4 cup fresh squeezed Lemon 1 ounce fresh parmesan cheese 2 large garlic cloves pressed 4-5 fillets anchovies (or 4 tsp) ½ tsp black pepper Directions 1. Place all the ingredients in a food processor until smooth. Dairy-Free Option (Dairy-Free) Ingredients ¼ cup fresh lemon juice (taste- can add 1 more TBS) 4 teas anchovy paste 3 Garlic pressed 2 tsp Worcestershire sauce ¾ cup mayonnaise 3 Tbsp extra virgin Olive oil ½ tsp black pepper Directions 1. Place all the ingredients in a food processor until smooth. Shrimp (Marinated) Skewers On the Grill Prep Time:15-20 minutes Cook Time: 15 minutes Ingredients 2 -2 ½ pounds of large/jumbo shrimp, peeled and deveined ¼ cup lemon juice 2 Tbsp extra virgin olive oil 1 tsp garlic powder, fine 1 tsp onion powder, fine 2 tsp dried parsley ½ Tbsp dried minced garlic Directions 1.Peel and devein shrimp if needed 2.In a large plastic bag or large bowl place all the ingredients. Mix well, seal or cover and place in the refrigerator for several hours. 3.Place the shrimp on the skewer through the length of the shrimp. 4.Place the shrimp on a preheated grill. Cook the skewers on medium to high heat. Turning the shrimp every 3 minutes. Tip:Grill time can take between 15 minutes and 18 depending on how large the shrimp are, how close together you have them on the skewer and how high your flame is. I prefer the shrimp tight together so I make sure each shrimp is white, tinged with pink! Perfect! See Crouton Recipe!!! *look below for my oven suggestion Prep Time: 1 hour 15 minutes Cook Time: 1 hour 15 minutes Ingredients: 80g potato starch 60g tapioca starch/flour 70g sweet sorghum flour 30g Teff flour 60g superfine brown rice flour 35g buckwheat 12g sea salt 15g psyllium husk powder 7 g fast acting yeast 25g maple syrup 250-260g filtered water 250g sourdough starter (brown rice starter) 2 TBS brown rice flour (for kneading if necessary) Optional: Add fiber ( I added 1 scoop of Arbonne gut health fiber) Directions: 1.In medium size bowl add yeast, psyllium husk powder and water, mix well and let sit for a few minutes. It will become jelly-like in consistency. 2.In a large mixing bowl shift together the flours, salt and fiber if you are adding any. Mix well. 3. After a few minutes, add the starter and wet ingredients to the dry ingredients. 4.Combine the wet into the dry ingredients. I like to mix it with a dough whisk first then dump the mixture onto my counter (place extra rice flour to the side and use as needed). 5.Begin kneading, by hand, until well combined and you can form a ball. 6.Pat the ball of dough down with your knuckles and then formed into a ball once more. Repeat this process for a few minutes. Pull the dough toward you and create a tight structure. Shape how you would like the loaf to look. 7. Place in a lightly dusted banneton bowl (if you don’t have this bowl lightly dust the bottom of a mixing bowl with rice flour.) *If you want a longer loaf and it doesn’t fit in a banneton bowl, place a tea towel down on a flat surface or baking sheet. and sprinkle it with brown rice flour. Sprinkle the top of the loaf lightly, with brown rice flour, and cover with a second tea towel. 8.Allow to proof, covered in the least drafty place in your home for 2 hours. 9.Score the loaf. Place on parchment paper and into a Dutch oven with lid on. Place in the oven and then set temperature to 415 10.When the oven hits the temperature bake for 35-40 minutes. |
AuthorJen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you! |
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