I just want to point out a fact that I have learned from a few people who have never had a reaction to wheat, that they actually feel better when they reduce their wheat intake. For me, I usually do not miss it too much (crusty bread being the exception) and as long as the wheat free recipes are up to high standards it has not been an issue. Restaurants can be problematic but we were at a little road side hamburger place in the middle of no where Oregon and found they served wheatless hamburger buns - what joy!
Below is part of what we have been cooking the last couple of days. We did get lazy with the quiche and used a premade pastry shell from Bavaria Mills (comes two to the package in the frozen food section and is a bit expensive but really quite good.)
Cheese and Bacon Quiche
1 premade wheatless frozen pastry shell or
Basic pastry:
½ cup tapioca flour
½ cup rice flour
¼ cup oat flour or sorghum flour
(or 1 ¼ cups all purpose non-wheat flour)
(for those not gluten sensitive just use 1 1/4 cups wheat flour
½ teaspoon salt
1 tablespoon granulated sugar
4 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces
3 tablespoons vegetable shortening, chilled
4 – 5 tablespoons ice water
Combine flour(s), salt, and sugar in a large bowl. Cut butter into flour with a pastry cutter or two knives. Add shortening and continue cutting in until flour resembles coarse cornmeal, with butter bits no larger than small peas.
Sprinkle 4 tablespoons ice water over mixture, use a folding motion to evenly distribute water into flour mixture until a small portion of dough holds together when squeezed; add 1 tablespoon more ice water if necessary. Turn dough onto a very lightly floured work surface and gently press together into a ball, then flatten into a 4-inch disk. Wrap in plastic and refrigerate 30 minutes before rolling.
Quiche:
6 large eggs
2/3 cup heavy cream or crème fraîche or Half and Half
1 cup milk (preferably whole)
salt and pepper
8 ounces gruyère, emmenthal, or other Swiss-type cheese
4-6 slices bacon, cut into small strips and cooked until crispy, drained
1/4 teaspoon freshly ground nutmeg
1 tablespoon dried shallots
½ teaspoon granulated garlic with parsley
(Can add finely chopped fresh shallots, garlic or chives, then cook first in bacon fat and add)
Pre heat oven to 400. Roll out the pastry to fit a 10-1/2 inch glass pie plate. Crimp the edges, poke the bottom with a fork and place the pastry in the freezer for 30 minutes. In a medium-sized bowl, whisk together the eggs, cream, and the milk until thoroughly blended. Season with the salt and pepper, then add the cheese and spices and stir until it is blended, Pour the mixture into the pastry shell, and spread out the cheese evenly over the bottom. Bake in the center of the oven until the filling is golden brown and is completely baked through, about 30 minutes. If the crust is browning too fast turn heat down to 350 and continue cooking. To test for doneness, shake the quiche - if it is solid without a pool of uncooked filling in the center, it is done. You may also stick a sharp knife blade into the center of the filling and if it comes out clean, the quiche is baked through. Remove the quiche and serve warm.
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STUFFED GRAPE LEAVES
INGREDIENTS:
1 pound jar of prepared grape leaves (50-60), separated
1 cup cooked rice (can use raw rice, then use ½ cup and increase the cooking time by 20 minutes)
3/4 pound ground lamb
½ teaspoon cinnamon
1 teaspoon oregano
1 teaspoon mint
¾ teaspoons salt
1/2 teaspoon pepper
juice from ½ lemon
1 tablespoon olive oil
½ cup toasted pine nuts
1 egg
¼ very finely chopped onion
1 clove garlic, pressed
4-6 cups chicken broth to cover leaves
1 tablespoon olive oil
juice from ½ lemon
½ cup crushed tomatoes
1 teaspoon brown sugar
Greek yogurt
or
Sour cream
mint, finely chopped
DIRECTIONS:
Drain grape leaves and place separated, flat on a dinner plate. Mix lamb, rice, seasonings, lemon juice, olive oil, pine nuts, egg, onion and garlic in a medium bowl. Stuff grape leaves with half of a tablespoon or more of the rice mixture depending on the size of the leaf. Put the mixture on the down side (duller of the two sides) of the grape leaf toward the top. Fold the leaf 5 times: over downwards first, both sides, then over from the sides and finally one fold up from the bottom and tuck final fold into the space left by the topmost folds (like a small packet envelope). After you create a grape leaf packet, place it in an empty 2-3 quart saucepan, packing the subsequent leaves tightly. When done and the bottom is lined with stuffed leaves (possibly two layers) Fill the sauce pan with the chicken broth, tomatoes, olive oil, lemon juice and brown sugar. Bring to boil and simmer very gently, covered for about 15 to 20 (you can place a small heat proof plate on top of the grape leaves to prevent them from rolling around and coming unwrapped) or until done (remove one and test to see if done). Remove grape leaves with tongs or slotted spoon. Serve with any of these toppings:
Greek yogurt, sour cream and/or mint.
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