Okay, so I'm on day 15 of my 21 day cleanse and I just had to share this recipe with you! I thought it was going to be weird, but it's not at all. It hit the spot on the warm sunny day we had yesterday. This is straight out of the ultimate reset nutrition guideRead More
I needed to make a hot dish for my MOPS meeting this week, and since I'm gluten-free, I set out on a quest to find a recipe I wouldn't be embarrassed to claim. I found it over at
and boy oh boy, thank you Debbie - this one is a keeper!
I made two pies - one was dairy-free (I had vegan soy cheese on hand) and I used some cheddar in the 2nd. I knew my morning would be rushed, so I prepared almost everything the night before.
Here's what I did the night before: I peeled the sweet potatoes and put them in the food processor. Then I made the crusts and cooked them. While the crusts were cooking, I prepared the turkey bacon. While the turkey bacon was cooking, I mixed up the eggs, whites/yolks, cheese, oregano, basil and parsley. Since I was making two pies, I made two egg mixtures. I put 4 whites in one (in addition to the 4 eggs) and since I had 4 extra yokes on hand, I used them in the other mixture (so 4 eggs, plus 4 yokes). I wrapped some plastic wrap over the bowls of eggs and put them in the fridge.
Then I cut up my cooked bacon into bite sized pieces, pulled the crusts out of the oven, spread the bacon on each crust and sprinkled cheese on top. I finished up by wrapping each pie in saran wrap and put them in the fridge for the night.
In the morning I turned on my oven and took a shower (my oven takes so long to preheat!). Then I poured the egg mixtures in each pie (I put the mixture with extra yolks in the dairy-free version) and stuck them in the oven. Thirty minutes later, the pies were done.
The pies were amazing. What a great use of sweet potatoes!
I highly recommend this recipe to everyone (GF or not!).
I had extra sweet potatoes when I first made this, so I put them in a Ziploc and laid it flat in the freezer. This morning I broke off a few chunks of sweet potatoes, defrosted them and then made a pie. I followed the recipe, but added red peppers and used some normal bacon (that my husband picked up from a local diner as I hadn't realized I was out of both turkey bacon and sausage). It was so good, my husband had about 3 servings and told me this is what he wants for Christmas brunch with his side of the family. It's that good. :)
Oh, and my husband told me it should be called Sweet Potato Surprise...because the sweet potato crust is a delicious surprise. So here it is...
Sweet Potato Breakfast Surprise
oil for pan
2 cups grated sweet potatoes (use the food processor - it's fast!)
1/4 tsp. onion powder
2 Tbsp. Earth Balance Buttery Spread, melted
3/4 cup cooked light Turkey Maple Sausage, or uncured turkey bacon (cut into bite size pieces)
4 egg whites (works well with just yolks, too)
a hand full of vegan soy cheese/cheddar (optional)
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried parsley
Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius).
Coat pie pan with oil
Mix grated potatoes and onion powder.
Press potato mixture evenly over the bottom and sides of the pie pan.
Pour melted "butter" evenly over the potatoes.
Bake for 20 minutes. Watch carefully not to burn.
Spread cooked bacon/sausage evenly over the crust.
Sprinkle cheese evenly over the bacon/sausage.
In a separate bowl, beat eggs, egg whites (or yolks), and spices.
Pour egg mixture over the cheese.
Lower the oven temperature to 350 degrees Fahrenheit (176 degrees Celsius). Bake for 30 minutes or until the center is set and a knife inserted comes out clean.
Recipe credit goes to:
Winter Vegetable Soup
Prep time 25 minutes | Cook time: 40 minutes
3 tablespoons olive oil
1 yellow onion, chopped
2 Granny Smith apples, cored & chopped
1 butternut squash, peeled, seeded & chopped
2 carrots, peeled & chopped
1 sweet potato, peeled & chopped
5 1/2 cups GF vegetable broth
1/4 cup maple syrup
pinch of cayenne pepper
1/4 teaspoon nutmeg
coarse salt & freshly ground pepper, to taste
1/4 cup fresh basil
1. Heat oil in a large dutch oven or stockpot over medium high heat. Add onion and sauté until translucent, about 3 minutes.Add apple, squash, carrots, and sweet potato; season with salt and pepper and sauté 5 minutes.
2. Add broth, bring to a boil and simmer, stirring occasionally, until vegetables are tender, about 30-40 minutes. Add syrup, cayenne, and nutmeg. Cool slightly.
3. Using a potato masher, mash vegetables in the soup until slightly pureed. Ladle into bowls.
4. Garnish with chopped fresh basil, if desired.
PEELING BUTTERNUT SQUASH
Unlike summer squash, the peel of a butternut squash is very thick. You'll need a good, heavy chef's knife to cut through the skin. Cut off both ends and quarter the squash. Using a spoon, scoop out the seeds and fibers and discard. Using a vegetable peeler, remove the peel. If you run into those tough bumpy sections, you'll have to cut them off with a knife because the peeler won't go through it.
We paired this soup with some cheesy artichoke bread (used Udi's whole grain bread). The recipe I used was a little heavy on the sour cream, so I'm not going to share that one. It was good, just not as good as I'd have liked (I want to make it again with a few tweaks - then if it's good, I'll share). You can look up cheesy artichoke bread and just replace the french bread that is usually called for with Udi's and make sure all the other ingredients are gluten-free.
A simply wonderful meal - even the kids liked it!
I love apple pie - that's why I always offer to make it at Thanksgiving time. Selfish? Maybe.
I was a bit worried this year, as I wasn't sure how I'd make my pies gluten-free. Thanks to
- I was able to quickly find a gluten-free batter recipe using Better Batter as my flour.
I followed the directions as stated and realized there was nothing to be worried about, the recipe was solid and it made a perfect pie crust!
I was running short on patience and didn't make a pretty crust edge...but I don't think it will taste any worse. ;)
Gluten-Free Pie Crust
2 1/2 cups Better Batter Flour
1 tsp sugar
1/2 tsp salt
1/8 tsp Baking powder
4 Tbsp butter
5 Tbsp shortening (we like butter flavored)
1 egg yolk
2 tsp cider vinegar
3 ice cubes
1/2 cup cold water
Make sure all of your ingredients are very cold (put in the fridge for about 30 minutes).
Whisk together the flour, sugar, salt, and baking powder.
Cut the butter and shortening into the flour mixture – the appearance of the mixture should be coarse – pea sized chunks should be present.
In a measuring cup beat together the egg yolk, vinegar, ice cubes, and water. A little at a time pour some of this mixture over your pastry mix . You may use all of the mixture.
Toss with a fork until the pastry just holds together, but is not dry. Knead together lightly a few times — it should look and feel like a normal pie crust.
Roll this immediately out between two layers of plastic wrap -this makes for a perfect crust and easy cleanup. When the pastry is large enough, remove the top layer of plastic and, using the bottom layer to hold the pastry, flip it into the pie plate. Peel off the plastic and crimp the edges. Bake as directed.
For the filling, I used a 5-star recipe on AllRecipes.com.
Quite a few people posted about having won pie contests with this recipe, so I figured I'd give it a shot.
I should have read all the comments about making sure to pour the filling on the pies while it was still hot because otherwise it gets thick and doesn't seep into the pie like it should (lesson learned). I kept my pies in the oven for about 20 minutes longer than recommended as I wanted to be sure the filling had time to really get down in there and it seemed to take that much longer for the apples to soften. I wrapped foil around the edges of the pies and then removed the foil for the last 10 minutes.
- 1 recipe pastry for a 9 inch double crust pie (above)
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour (use Better Batter Flour)
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 8 Granny Smith apples - peeled, cored and sliced
- Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
- Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
: It was pretty good! It would have been even better if my filling had been poured on while it was still hot (and thin) so the apples could really cook in it. The bottom apples didn't get much of the filling/flavor, so if you do make this filling - make sure to pour it on while it's hot (maybe even mix your apples in half of it and then pour the rest on top)! Everyone liked it and though I was a bit skeptical of it being a sugar overload, it went really well with vanilla ice cream.