Sunday, September 14, 2014

Gluten Free Peanut Butter and Jelly Mini Muffins


gluten free and dairy free muffins


Remember when you were a kid and you loved peanut butter and jelly sandwiches? Well now you can have a peanut butter and jelly muffin.  They are gluten, grain, and dairy free.

Looking for something that your kids will actually eat and enjoy for lunch? Muffins can be filled with lots of nourishing ingredients and are easy to eat and pack.

These muffins especially can be eaten as the entree for lunch because they have all the ingredients of a peanut butter and jelly sandwich as well as one additional secret  high protein nutritious ingredient that nobody would ever guess in in them. 

What is the additional high protein and fiber ingredient? 

This post is part of the Healthy Lunchbox 2014 Series organized and created by Sunny at a wonderful gluten free and dairy free blog called And Love It Too.  Click over to her blog where I posted this recipe. 

Click and Get the recipe at  And Love It Too.  

 




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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.



Author: Judee Algazi
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Saturday, September 13, 2014

Mini Potato Kugel Cups


mini potato kugel gluten free

Who wouldn't love these adorable mini potato kugels? Crispy on the outside and soft on the inside, these individual kugels make a delicious side dish for any meal and especially a holiday meal. Each person receives his or her own little kugel which is crunchy and  heavenly.

They are easy to make and a traditional Eastern European delicacy! You just need to get out your muffin trays and you are on your way. Grated potatoes with onion, eggs ,oil and spices are absolutely fabulous when baked in the oven at a high temperature.

With just a few simple ingredients , you have a side dish fit for a your holiday table. If you prefer to make the recipe in a 9 inch pie pan instead of a cup cake tin , that works just as well .

I taste tested the finished product on my family members, and there were no complaints!.

The Jewish New Year is in a week and half, and I will  be making this recipe again for a larger crowd! We celebrate for 2 days and get together for family dinners. It is more a religious holiday than the traditional secular New Year.

I may make this recipe with variations. I can use white potatoes, sweet potatoes, or grated zucchini for variety. When I make it for company, I will probably make some sweet potato versions or I'll make a batch of each kind!

Which ever way I choose,  I know it will be a welcome treat for everyone.
Don't eat eggs? Scroll to the end of the page for a Vegan recipe

Author: Judee Algazi @ Gluten Free A-Z Blog
Prep Time: 15 minutes
Cook Time:  1 hour

Ingredients: 

Recipe #1
3 large eggs, beaten
6 large Idaho potatoes, grated with a food processor or a spiralizer or you can use red skin potatoes
1/2  cup oil
1 large onion, grated
Salt and cracked pepper to taste
optional: 1 cup shredded cheese

Directions
Preheat oven to 425 degrees
This is important: Grease a muffin tin generously and put it in the hot oven until ready to use***

Recipe #1 After grating the potatoes, squeeze out the liquid. Mix the potatoes, eggs, oil, onion and spices in a large mixing bowl. Divide the batter between the 12 heated and oiled muffin cups. If there is left over batter, divide it into ramekins ( I used two ramekins plus the muffin tin). Bake  1 hour until crispy on the outside and bottom.





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bowl of grated potatoes
I grated by hand , but its faster with the food processor

Don't forget to grease the muffins tins first!

mini potato kugels
Make sure they are crispy on the outside and the bottom before taking them out of the oven. 

mini potato kugels

The sweet potato and apple were so good, I might have to take more pics and give it it's own post. In the meantime- here is the recipe.


Recipe #2- Sweet potato and apple recipe
Variation:
 2 large sweet potatoes, peeled and grated ( I used my spiralizer)
 2  apples, peeled and grated ( I used my spiralizer
1 tsp of cinnamon
1 tsp of vanilla
1/2 cup coconut crystals ( or sweetner of choice)
3 eggs, beaten
2 teaspoons coconut oil or olive oil

#2 Mix all ingredients in a large mixing bowl. Spoon into a greased muffin tin. Bake until crispy on the outside and the bottom about 50 minutes - 1 hour. or cook in a 9 inch pie pan.

The sweet potato and apple recipe is my husband's favorite. He says it's moist and sweet and delicious. It's perfect to welcome in a sweet New Year in the tradition of this Jewish holiday!

grated sweet potato in a cup
I spiralized the sweet potato instead of grating it. If you don't have a spiralizer , you gotta get one. So fun
You can check out the spiralizers on Amazon:  Joyce Chen 51-0662, Saladacco Spiral Slicer, White
I searched for a recipe from The Complete American-Jewish Cookbook , an old black and white cookbook with a copyright of 1952. The old cookbook belonged to my mother and had almost 600 pages. I got the idea for making muffin tin cups and then  used the recipe from Jamie Geller at Joy of Kosher, Susie Fishbein has a similar recipe,. 


Don't Eat Eggs? Here is a VEGAN Mini Kugel Recipe


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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.






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Tuesday, September 9, 2014

Gluten Free Spinach and Cheese Pie ( potato Crust)


spinach and cheese pie


This easy to make spinach and cheese pie not only looks spectacular, it tasted really good too. I've always loved the taste of warm cooked spinach mixed with creamy cheeses. It's always been like a comfort food for me. I've incorporated my old favorite mixture into a pie that is easy to make and delicious.

It's kind of like a cross between a quiche and a Greek Spanikopita . However, to make it gluten free, I used a simple grated potato crust.


Since my recipe made two pies. made one in a spring form pan and the other in a 9 inch Pyrex pie pan. The one in the spring form pan looked a little company better. I'm sure they both tasted the same.

I topped off the pie with a some roasted cherry tomatoes and roasted garlic that I had made  the other day and some sautéed mushrooms. You could use anything that you have on top or just don't add anything.

We ate it with some of my roasted tomato soup and were very satisfied.

Ingredients: 

1 16 ounce container of Breakstone's cottage cheese
2 eggs, beaten
2 Tablespoons chopped parsley
1/2 cup crumbled goat cheese
1/4  cup + 1/4 cup of shredded Parmesan ( not powdered it is too salty)
1 large bag ( 16 ounces) frozen chopped spinach, thawed  and sautéed in olive oil till cooked
with 1/2 chopped onion.
olive oil for skillet

Crust ingredients: 
6 large Russet potatoes, grated and drained
2 eggs, beaten
1/4 cup chopped parsley
1/4 cup olive oil


Directions: 

Preheat oven to 400 degrees
Grate potatoes, wring potatoes with hands to release water. Mix with eggs, parsley, and olive oil in a bowl. Press into a spring form pan and a Pyrex pie pan. Put in oven for 15 minutes until crust begins to crisp.

Mix eggs, cottage cheese and parsley in a bowl. Add goat cheese and 1/4 cup shredded cheese.

Remove from oven and place half of spinach filling in each. Top with 1/4 cup of shredded cheese, roasted veggies, and sautéed mushrooms and cover with 1/4 cup or more if desired of shredded cheese.  Return to oven and bake for 45 minutes - one hour.

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I am an affiliate for Amazon and I do receive a small compensation if you purchase on Amazon through my blog. I appreciate the support to cover the expenses of running the blog.


Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.



Author: Judee Algazi
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