Gluten Free Eggplant Dip or Relish

October 16th, 2014 | Posted by Annette in Uncategorized - (0 Comments)

Eggplant Relish or Dip

Gluten Free Eggplant Dip ( or Relish)

This Gluten-Free Eggplant Dip, which can also be a Relish as my family enjoyed it with some grilled steak, is easy to make and something different from the typical, run-of-the-mill fare you’ve had. So many store-bought are NOT labeled yet as to being “Gluten-Free”, and there is gluten added to many ingredients, so here’s a safe alternative to your worry: make your own! At least whenever you can.

Born out of wondering “What do I do with this eggplant which has been in the fridge for a couple of days?” I knew I was going to grill steak, and didn’t want to make anything fussy, so delved into my memory for flavor combos I’ve used before, and Voila! So, whether you’re interested in a dip for savory crackers, or something to place aside that meat or chicken, go for it!

Ingredients;

1 whole Eggplant, not the biggest in the market or the smallest either.

2 cloves Garlic, minced

2 tbl Vegetable or Canola Oil

3 tbl Minced Red Bell Pepper. Clean, remove seeds, cut, & use part of the pepper, then freeze sections of the remainder for future use.

1 Scallion

1 tbl Lemon Juice

½ teas. Sesame Oil
1 Teas. Wine Vinegar ( I used Rice Wine Vinegar, but red or white is fine too)

2 tbl Light Brown Sugar

Dash of Red Pepper Flakes
Dash Salt & Black Pepper- to taste
Dash Ground Ginger
1 tbl Fresh Chopped Parsley- to garnish at the presentation.

Directions:

Before all of the chopping and mincing, preheat the oven to 400 degrees.
Take the whole Eggplant and prick a few holes in the top and sides to allow steam to escape. Place the whole Eggplant on a foil-lined sheet in the oven.
Roast until it’s soft when you squeeze it. Of course, use caution when you do that. It doesn’t have to be mushy, just soft. May take 20-30 minutes to accomplish this.
Remove and set aside to cool for while…say 10 minutes of cooling.

In a bowl, place the minced garlic and scallion. Combine.
In a skillet put the Vegetable oil and saute the garlic & scallion until soft. Don’t burn the garlic.
Add the red pepper and continue to saute until that’s softened. These all take about a minute or two. Remove pan from the heat.

The cooled eggplant will now be prepared. Cut the skin with a sharp knife and peel off the skin. If any pulp sticks to the skin as you do, just scrape it and put in your bowl with the entire filling, seeds and all.

In a food processor, place the eggplant and puree for a short time. Just a quick puree, after all, it’s already soft.

Back to the skillet: add the remaining ingredients, and the eggplant, and saute for about 2 minutes. Done! Allow to cool, sprinkle a few chopped parsley leaves on top, and then serve with your choice of either crackers as a dip or aside that entre, as my family chose. We loved it with steak.

 

Asparagus Fettucine Carbonara

Gluten Free Asparagus Fettucine Carbonara

Whether you’re Italian or just love Italian food, this Asparagus Fettucine Carbonara will satisfy and become a favorite all year round. Of course, use Gluten-Free Fettucine Noodles, and since there’s Prosciutto in it, and it’s so filling, this and a nice salad can be all you need for a meal.

Ingredients:

4 or 5 slices Gluten-Free Prosciutto ( Boar’s Head brand makes all gluten free meats. This is their Piccolo Prosciutto) Chopped into small pieces.

1 large Portobello Mushroom Cap. Chopped as well after brushing off any excess soil.) Don’t use any stem.
1 Shallot. Minced
2 Garlic Clove. Also minced
2 tbsp Butter
1 tbsp Extra Virgin Olive Oil. I like “Light’
2 tbsp Cream Cheese
¼ cup Milk. Any will do. Even a substitute such as Coconut or Almond.
¼ cup Grated Parmigiano or Romano Cheese. Please use fresh not jarred.
1 Large egg
1 lb to 1 ½ lbs. Fresh Asparagus Spears. Cut off & discard the bottom 2 inches. Using a potato peeler, remove all “scales” on the lower part of the stems. This ensures a tender asparagus in our dish.

Gluten Free Fettucine Noodles. For 4 servings I’d suggest the entire package.
Salt & Pepper to taste. Salt is needed for the pasta water, the asparagus water and then for the cream sauce. Just a pinch in each.
Additional grated cheese at the table for serving sprinkled on top.

Directions:

Put up a pot of water for the Fettucine, while we make the sauce. Salt the water at the start.

In a small saucepan, place enough water, a pinch of salt and the asparagus, cook until al dente. Don’t allow to get mushy. When done, drain and set aside.

After all of the chopping and mincing, place the butter in a skillet and when melted, saute the Prosciutto for 1 minute. We’re just releasing some flavor into the pan. Remove to a plate, but leave pan as is.

Add the tablespoon of oil to the pan and when warmed, saute the shallot and garlic cloves until onion is transparent & garlic is fragrant. Don’t allow to burn.
Set skillet aside, off heat.

In another small saucepan, put the egg, cream cheese and milk.
Work on a low heat while constantly whisking, until thickened. If you don’t keep whisking, you’ll have a scrambled egg. Not what we want.
We’re making a creamy sauce. It should take about 3 minutes. The cream cheese will dissolve into the liquid. Add the grated Parmigiano or Romano cheese, a pinch of salt and pepper and whisk until blended in.

Cook your Fettucine Noodles until al dente, and drain, but reserve a ladle of the water for the final preparation. Put it in a small cup and wait to add in the end.

When the noodles are done, combine all of the elements that have been set aside. You can pour the shallot-garlic-prosciutto mixture into the pan with the egg mixture. Add the Asparagus last and stir.

Now, in a big bowl, place the drained noodles, the already combined ingredients, and if it seems a bit dry, add some of the pasta water we saved.

Serve with the grated Italian cheese of choice for sprinkling on top. Here’s a close-up to help.Asp Fettucine Carbonara close-up

 

Dutch baby 3

Gluten -Free Apple Dutch Baby
A Semi-Homemade Recipe

Hi Readers, Just in time for the weekend, or any old time for that matter, here’s a truly wonderful twist on the pancake; a Gluten-Free Apple Dutch Baby!

The “North Shire Lodge” in Manchester, Vt. boasts a chef named Tim whose idea of scrumptious involves America’s favorite fruit: Apple, and favorite breakfast meal, the Pancake. This recipe is tweeked from his original which used regular flour. In mine, as often is the case, I used a Pancake Mix, my fave is King Arthur. It’s served all dressed up in a great Apple Cider Syrup, so if you can, go for it!! Now…get the family gathered ‘round, and enjoy!

The Dutch Baby will come out of the oven all puffed up, but will deflate a bit after a few minutes. This changes nothing in the flavor. Work in 2 batches.

Ingredients : to serve four:

Apple Cider Syrup

4 cups Apple cider
2 tbsp. Sweet Butter
1 tbsp Light Brown Sugar
1 tsp. Vanilla Extract. (Pure extract only, imitation is not gluten-free)
½ tsp. cinnamon powder

Dutch Baby

3 cups “King Arthur” Gluten Free Pancake Mix. If you have a favorite G-F mix, use that. I just prefer K.A.)
2 Large Eggs
2 Tbsl. Vegetable Oil or Canola Oil. (Never use Olive Oil here.)
1 ½ cups Milk or your substitute of preference. (I used Coconut Milk)
½ tsp Cinnamon Powder
4 tbsp Sweet Butter, separated into 2 parts.

Apples for Dutch Baby:
1 Macintosh Apple and 1 Granny Smith Apple. Peel and core, then slice into ¼ in. thick slices.
1 tbsp Brown Sugar
½ tsp Cinnamon Powder
2 tbsp Sweet Butter

Directions:

Apple Cider Syrup:

Bring cider, butter, brown sugar, vanilla, and cinnamon to a boil over medium heat in large saucepan. Reduce heat and simmer until thickened and like a syrup. Watch this, as it may burn easily. Set aside .

Apple Dutch Baby:

Preheat oven to 425 degrees. If you have a convection oven, so much the better .

Cut up the apples and season. Toss well to coat with the cinnamon and brown sugar.
Melt 2 tbsp butter in a skillet or oven proof-non-stick pan.
Add the prepared apples and simmer until soft but not breaking apart.
Remove from skillet & set aside for a few minutes.

Before you mix the batter, take that same skillet and wipe out the residue of apples. Put in the heated oven to get that skillet really hot, say for 8 minutes or so.
Remove carefully, and melt the first half of butter in it ( 2 tbsp). I also tilted the pan so some of the butter coated the sides a little.

In a large bowl, make the pancake batter. Add the cinnamon to the mix and combine well.

Getting back to the buttered pan, place half of the apples in the center.
Pour ½ of the batter on top.
Bake until pancake is puffed and golden in color, as the photo above demonstrates. The edges of mine had a slight crispness and yet the center was light and moist.
Repeat the procedure for the second half of your batter, using that last 2 tbsp of butter to coat the skillet.

I used a 10 in. non-stick cake pan, and it worked equally as well.

Serve with that yummy syrup and get ready to accept the applause. That is, thanks to Tim in Vermont!

 

Gluten-Free Orange Upside-down Cake

Gluten-Free Orange Upside-Down Cake-
A Semi-Homemade Cake!

Here’s a Semi-Homemade recipe, Orange Upside-Down Cake, gluten free of course! Ok, as we’ve already mentioned we like short-cuts, given there are just so many ( or so few) hours in the day. And who likes shelling out $10.00 for a frozen supermarket cake, or much more in a private bakery, when for little effort, you can enjoy something delicious and also different?

The regular Upside-Down Cake is typically pineapple, but here’s a twist: orange!! And since that fruit is available year-round, it’s a dessert you may enjoy 12 months out of the year.

You’ll need a G-F Yellow Cake Mix. I love King Arthur’s. Their Yellow Cake Mix tastes great, in my opinion. But then, you may live in an area where that’s not available, or have your own favorite.

You’re going to have to prepare the Orange slices first, but that’s really simple.
Wash the Orange. ( A Navel orange is best) Cut off the 2 ends and then slice into rings of about 1/8 to ¼ in. Leave rind on. Then follow my directions as listed below. Let me know if you agree that it’s a keeper.
___________________________________________________________
Preheat oven to 350 degrees.
Liberally grease a round 10 inch cake pan. It’s obviously a single layer cake.

Ingredients:

1 Navel Orange. Cut off ends, Slice as said into 1/8 to ¼ in. circles. Set aside.

¼ cup Water and ¼ cup Granulated Sugar

Items listed on cake box. For this 1 layer cake, I used half of the mix. So, if you do this, halve the ingredients as well.
(Just empty the entire box and measure how much it is, then halve it! Put the remaining mix back in the box, seal up & use next time. )

1 teas. Orange Zest
1 teas. Pure Orange Extract, to make sure it’s G-Free
Directions:

After slicing the orange into it’s thin slices, place in a large fry pan and add the water & sugar. Stir around until those dissolve.
Put heat on to simmer for about 8 to 10 minutes. The orange will carmelize in the liquid as it heats and dissolves.

In a non-stick layer cake pan, generously grease the bottom & sides. We want the cake to slide out smoothly in the end.

Put the carmelized slices on the bottom.

When the mix has been beaten, add to the cake pan slowly, so the slices stay in place.

Bake for the allotted time indicated on the box. When the cake springs back and passes the tooth pick test, remove and allow to cool for only about 5 minutes.

Take a butter knife and run it around the rim to loosen from sides.

Place a large plate on top of the cake and invert to release.

Tadah! Allow to cool and be sure to cover any left-over cake, if there is any!!! It’s so scrumptious, and mine was almost sponge-cake-like. So light and fluffy! Love that King Arthur Mix.

G-F Orange Upside-Down #2

 

 

Lemon Chicken Over Rice

September 26th, 2014 | Posted by Annette in Main Dish - (0 Comments)

Lemon Chicken over Rice

 

Lemon Chicken Over Rice

This meal took 30 minutes to prepare: Lemon Chicken Over Rice is the perfect thing for a time when you’re in a hurry, or the family is so hungry they just can’t wait!! If you cook the rice ( I used a white rice, but your favorite grain is fine too) while the chicken is being prepared, everything is done at the same time. That’s a great thing if you ask me.

Ingredients to serve 4:

Approx. 4 or 5 Thin-sliced, Boneless Chicken Breasts ( 1 per person, but use more if you need). Sliced into strips of about 1 in. wide by 2 to 3 in in length.
1 Shallot, peeled and minced.
1 Red Bell Pepper, seeded and then chopped into bits of about ¼ in.
1 Box Frozen Sweet Peas
2 tbl Butter ( or your choice for substitute, such as Earth Balance)
24 oz. Chicken Broth
Cooked White Rice. You’ll need about 1 cup per person, cooked.
1 tbl Lemon Zest
Juice from that lemon after zesting. Approx. 2 tbl
1 tbl Cornstarch
Salt & Freshly Ground Black Pepper

Directions:

First put up the rice.
Then cut the chicken breasts into the strips.
Place the butter or substitute in a non-stick skillet and melt.
When starting to sizzle just a little, saute the chicken until slightly golden but not brown. Remove to a plate.
In the same pan, which has the bits from the chicken in it, add the shallot and stir for about 1 minute until translucent.
Add the bell pepper and saute together for another minute. It will get softened as well.
Add the broth and put the chicken back in the pan. Add the peas.
Season with the Salt & Pepper.
Add the Zest and stir.
Cover and let simmer on low heat for about 5 minutes.
Uncover and add the lemon juice. Combine with a big spoon.

Spoon out about ¼ cup of the liquid from the pan into a small cup and add the cornstarch. Stir well to dissolve.
Pour back into the pan and combine well.
Re-cover and simmer for only 1 minute to 1 ½ minutes. This is to “thicken” the sauce. If it seems as though there isn’t enough liquid, add a few spoons more of the broth. And stir in.

When the entire pan has married, you’ll find the fragrance is filling the room, sit everyone down and enjoy this atop your rice. Terrific! Your new Lemon Chicken dish will become a family favorite, and it took only 30 minutes to get it ready. We love that!!
Note: Years ago I saw this recipe in Sunset Magazine, but never tried it until recently. I think you’ll love it as well.

 

Green Bean & Potato Salad

September 17th, 2014 | Posted by Annette in Uncategorized - (0 Comments)

Potato & G Bean Salad

Green Bean & Potato Salad

Here’s an easy side dish; something Italians have prepared for years: Green Bean and Potato Salad! It’s so easy, it truly can be made by a child. And of course, given the nature of the ingredients, it’s also very inexpensive.

So, if the family is getting bored with the same old, same old…then try a salad you can make ahead and get back to the busy day you’re stuck in.

Ingredients:

1 lb. Fresh Green Beans. Washed and tips removed. Then sliced in half.

Several Red Bliss, or Yukon Gold or even Idaho Potatoes. Peel and slice into cubes about 1 inch in size.

1 Tablespoon Red Wine Vinegar

¼ cup “Light” Extra Virgin Olive Oil. Light blend is great here. Don’t use a heavy olive oil. You can also use a Canola Oil if you don’t have the Light olive oil type.

Salt & freshly ground Black Pepper: to taste

¼ tsp Parsley Flakes

Directions:

You’ll clean and slice the veggies. In 2 small pots, cook the veggies separately. This is due to the time it takes for each. The green beans should be “al dente”. Not too soft.
The potatoes must be soft. A fork or knife inserted into them while in the boiling water, must go in easily. Not mushy, but cooked.
You’ll have to watch these veggies carefully, not to overcook each.

Drain and put both in a large bowl.

Add the remaining items and coat well, stirring and turning.

Cover with plastic wrap and place in fridge until ready to eat. If it’s staying the fridge for hours, then you’ll have to remove from the refrigerator and let come to room temp before enjoying. The oil must return to a more liquid-y state and be stirred again. (It stiffens in the fridge.)
Hope it’s enjoyed by all!

Gluten Free Fruit & Cheese Pockets

September 12th, 2014 | Posted by Annette in Desserts - (0 Comments)

Fruit-Cheese Pockets

Gluten Free Fruit & Cheese Pockets

Here’s the story of my Gluten Free Fruit & Cheese Pockets: Last week I prepared a Pie Crust from a Mix! (I have told you, busy people out there, that this is a Semi-Homemade as well as Scratch Blog! And even when in a rush, that always helps.) Anyway, I made the Glutino Pie Crust Mix and as directed, wrapped the prepared dough, in 3 sections, and stuck in the fridge for a few hours. Only, I decided to use 2 that time, & leave a ball of the dough in there for a week. I figured, I’d give it a try, and see if the dough would still be “workable” after a week. Tadah! I’m happy to say it was great.
These are filled with both Blueberry and Ricotta in one, and Peach with Ricotta in the other. I’m sure it will also taste delicious with other fruits, so play around with it if you like.

Ingredients: For 4 Pockets, 2 are Peach & 2 are Blueberry:

1 Prepared G-F Pie Crust Mix. (If you make an entire box, you’ll have extra for another recipe)
Follow their directions & use their ingredients as required.

½ cup washed and dried Fresh Blueberries
2 Peaches, Ripe, peeled and pitted. Sliced into crescents of ½ in. wide
½ cup Light Brown Sugar
Slight Dash of Salt
Dash of Cinnamon or Nutmeg( your choice)
¾ cup Fresh Ricotta Cheese. Place on a thin strainer over a bowl and let excess moisture drain out.
G-Free All-Purpose Flour for dusting board & rolling pin
Pam or Margarine to lightly coat baking sheet
1 Egg Yolk.
¼ cup Water
Directions:

Naturally, the prepared crust is done according to the box. Mine ( Glutino Pie Crust Mix) called for chilling the dough for a while. So, you may need to do that step earlier and then, in the meanwhile – perhaps do that marketing, or laundry, or, say, even take that much-needed nap!!!)

When the dough is chilled, take out whatever you’ll be using, and allow to sit on counter to soften a bit. It’s easier to roll when not so cold.

In a separate bowl for each fruit you’re using, put the fruit and ½ of the sugar, spice, & salt. In the 2nd bowl, add the remainder of those.

Toss each bowl to combine.

Add half of the strained Ricotta to each bowl. Gently stir in.

On a floured surface, & using a floured rolling pin, roll out the dough. I needed 4 separate doughs, one for each pocket. The rolled pieces need not be perfect. You can cut away the jagged edges and leave yourself with a round piece. Each circle will be approx. 7-8 inches in diameter.

Put a lg. spoonful of the cheese/fruit mixture in the center of each rolled piece. Say, ½ cup or perhaps a little less. Don’t get too close to the edges.

With a dab of water on your finger tip, moisten the rim all around. This helps the dough stick to itself. If there’s a crack in the dough, moisten and “stick” to itself. Mine did. See the top of lower one?
Fold over one side, covering the fruit & cheese completely, meeting the opposite side. Try to “pinch” closed. You may find it helpful to tuck under, here & there. Don’t worry, it’s going to work in the end.Raw fruit-cheese pockets

Place on a greased or sprayed cookie sheet. I used a Silpat sheet which is a great thing, but a plain, greased sheet is fine as well.

Take the yolk in a small bowl and add a drop of water. Whisk well and then brush tops and rims with the egg-wash.

Bake at 350 degrees until golden. Can’t specifically say how long, since ovens vary, as does altitude and moisture, but mine took ½ hour. But please keep checking on it. Carefully remove with a spatula. They crack easily.
Enjoy!

Pork Tenderloin w. Bacon

Gluten Free Pork Medallions Surrounded by Bacon!

You know how Pork can sometimes be a bit dry? Not as moist and juicy as it’s neighbor, Beef. And yet, so many LOVE the taste of a good Pork Loin, glazed and prepared just right! Aiming at keeping flavor and tenderness in, here’s a recipe for grilling Pork Tenderloin, but it’s sliced and each piece is wrapped in Bacon. Oh My!!

Ingredients:

1 Pork Tenderloin. As thick around as you can get, mine was about 1 lb in weight. If there’s a “silver-skin” on it, use a sharp boning knife and gently remove it.

Bacon Slices. You’ll need as many slices as you have “rounds” of Pork

Salt & Pepper to taste

Glaze:

1 tbl Butter ( or substitute, such as Earth Balance or Margarine)
1 Scallion. Sliced thinly, from root end to about ¾ of green end.
1 tbl Fresh Parsley, chopped. Or ½ teas. Dried
1 tbl Light Brown Sugar
½ cup Peach Preserves, or use canned peaches and mash till fine.

Directions:

After checking for that Silver skin, and removing if necessary, lie the tenderloin on a cutting board, and cut into slices, as wide as a piee of the bacon. Probably about 1 ½ in. Easy to judge by just checking out the bacon!

Wrap 1 or 2 pieces of raw bacon around the outside and secure with a toothpick or two. Salt & Pepper the flat sides and set aside. Here’s a shot of mine, before grilling.

Pork Tend before grill

Now let’s make the glaze.

In a small saucepan, melt the butter and saute the scallions for just a minute or two. Add the Peach Preserves and the Sugar, as well as the Parsley.
Warm for a few minutes on a low heat until well combined and thinned. If necessary, you can add a drop of water. Put in a small bowl and prepare to get grillin” !
Spray the grill’s grates with a G-Free Vegetable Spray or using a small towel dipped in a bit of Olive Oil, rub over the grates to moisten them. That helps the meat cook without sticking.

When hot, put the medallions on with the flat side down. Don’t remove for the first 2 minutes. Then flip over and do the other side. Start glazing the flat sides after the first turning. You’ll see the bacon edges are starting to brown. You will have to flip again, as I did, and glaze each time. Use a meat thermometer to achieve a pork that’s cooked correctly. If necessary, ( and this happened to me) stand there and put the medallion on the grill with the bacon side down and rotate . I like my bacon crisp rather than “pink”.

Yummy! Moist and flavorful. Something different then the usual burger or frank, don’t you think?

 

 

Zucchini Rounds

Gluten Free & Dairy Free Zucchini “Rounds”

OK, I know, I’ve been obsessed with Zucchini, but ..hey, this is a veggie you can purchase & enjoy all year through. Markets carry them throughout each season, but at this time of year, Summer in the USA, our gardens are over-grown with them. So…this side dish is truly as easy as can be.
All you need is a pkg of plain G-F bread crumbs and some spices you already have, I’m sure.

Ingredients:

1 Medium Zucchini. Peeled ( or not, your preference) sliced into rounds of about ¼ in in thickness.

1 Egg
¼ cup Milk or Milk substitute. I used Coconut/Almond Milk

1/2 cup Canola Oil

1 cup Gluten Free Plain Bread Crumbs

Dash of Salt & Freshly Ground Black Pepper

1/8 teas. Garlic Powder. NOT Garlic Salt

1/8 teas. Parsley Flakes. I used dried, but freshly chopped in fine chopping is okay.

Pinch of Dried Rosemary Just a pinch. Don’t go nuts with it!! LOL!
Directions:

Cut up the Zucchini.
Take 2 bowls, or even 2 pasta dishes, and in one, whisk the egg and milk until combined well.

In the second, combine the bread crumbs, spices and stir to mix well.

Place the vegetable rounds, in the egg mixture first, coating each side. Then put in the bread crumb mixture and coat both sides. I like to press down on them to assure the rounds are coated well.
Place aside on a plate when each is down.

In a skillet, heat the oil and when hot enough, just brown each round until golden tinged on edges. Obviously, your skillet can fit many at a time. Keep watching. You can’t walk away from this skillet.

Place each on a paper towel on a platter to absorb any extra oil. Keep going until all are done.

If you really love Italian Cheese, then by all means, sprinkle a little grated Parmigiano or Pecorino Romano on top. A great side for whatever you’ve planned for dinner!!

Zucchini Omelet

August 27th, 2014 | Posted by Annette in Side Dishes - (0 Comments)

Zucchini Omelet

Zucchini Omelet

You know how sometimes there is nothing in the fridge to make for lunch? Yet, there on the counter sit some of the Zucchini that are taking over your garden, or there’s one in the crisper of the fridge that’s been there for 3 days? Well, here’s the easiest and tastiest way to pull that great lunch out of your hat!! A Zucchini Omelet! Of course, it’s Gluten Free. Mother Nature always is!

Ingredients:

1 Medium Sized Zucchini. Peeled of outer green skin, or not. Up to you. Washed and then chopped into ½ inch cubes.

3 tbl Canola Oil, (reserve 1 tbl for use later)

1 Shallot, peeled, halved, sliced thinly

4 or 5 Large Eggs. Or X-L if you prefer.

¼ cup Milk or if going Dairy-free, use your substitute of preference

Few sprigs of Rosemary, crushed or chopped. Or ¼ teas. Dried Rosemary.

Salt & Pepper to taste.

Optional: 1 Tbl Minced fresh Red Bell Pepper.

Directions:

Can’t be easier:
Beat the eggs and milk in a bowl. Add spices and stir in. Set aside.

In skillet, place the shallot in 2 tbl of the oil and saute until translucent. Remove from pan and set aside.
Put the sliced Zucchini in the same pan, and saute until tinged with light brown on edges.
If adding the red pepper, then saute about 1 minute as well.
Put the Zucchini, Shallot, Red Pepper into that bowl with the eggs & milk.
Beat by hand to incorporate.

In that same skillet, add another 1 tbl of canola oil, and when warm, pour in the bowl’s contents and cook on a low heat.

When you see the bottom of the omelet getting “solidified” or puffing up a little, use a spatula to peak at the underside. Just life a tiny corner while in the pan, to see if the bottom is starting to look golden.

When golden on the bottom, take a large dinner plate and place on top of the entire pan.
Remove pan from heat, and over the counter, hold the skillet handle in 1 hand, and placing the other hand on the plate holding it in position, you’re going to flip the omelet.

Just flip over, and when the omelet is in the plate, just slide it back into the skillet with the raw side, now being cooked on the bottom of the pan.
Sounds scary, but it isn’t hard. If you’ve never done it before, Be Confident!!

When the second side has been cooking for a few minutes, repeat the “peaking” again to check on the underneath. When golden as well, you’re done.

Slide onto a plate and get ready to enjoy. If you love grated Italian Cheese, you could add some to the top. Or serve with some Salsa, if you’re in the mood for that bit of spicy. A great addition to a brunch, or lunch, or even a side dish for supper. Healthy, fresh, delish!

 

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