Gluten Free Fall Spiced Waffles

These gluten free waffles smell like fall.  They are spiced with cinnamon, ginger and nutmeg.  They smell wonderful as they are cooking.  What a treat to wake up to a stack of these on a cool crisp fall morning.  Round the meal out with some fresh fruit and yogurt and you have a perfect start to your weekend. 

 

Dry Ingredients

2 cups white rice flour
1/2 cup cornstarch
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg

Wet Ingredients

2 large eggs
1 1/2 cups milk
1/4 cup unsulphered molasses
1/4 cup canola oil

Method

In a large bowl, whisk together dry ingredients.  Add wet ingredients.  Blend batter until ingredients are thoroughly combined.  Batter will be very thin. 

Heat waffle iron according to the manufacturer's instructions.  Spray with cooking spray. 

Pour about 2/3 cup batter for a standard waffle iron.  Cook about 3 to 4 minutes, or until golden brown and aromatic.  Cook time will vary depending on the waffle maker. 

Makes 12 to 14 standard waffles or 8 Belgian waffles. 

 

Mini Mushroom and Sausage Quiches

 

These mini quiches are great for so many different things.  They can be refrigerated for up to three days or they can be frozen for up to one month. They're great for a grab and go breakfast for when you or the kids are in a rush to get out the door in the morning; a laid back brunch that you want to make a few things ahead so you're not so rushed that day.  Or, bake them to take up to the cottage for a simple summer breakfast.  Pair them with some fresh fruit and yogurt and you have a quick healthy breakfast you can feel good about. The recipe can be adjusted to accommodate different diets.  You can substitute the sausage with ham, bacon or a vegetarian soy or tofu option.  The vegetables and cheese can also be altered to your personal taste.  These are one of my best selling items for my breakfast meeting trays.

 

Ingredients

1 375g pkg. of frozen breakfast sausage (I used mini sizzlers)
2 teaspoons olive oil
1 lb. mushrooms, sliced
1/2 cup sliced red onion
1 diced red or green pepper
1/2 cup grated Swiss cheese
1 teaspoon freshly ground black pepper
12 eggs
2 cups milk (I used 2%)

Method

Preheat oven to 325 degrees F.  Coat 2 - 12-cup non-stick muffin tins generously with cooking spray. A good-quality nonstick muffin tin works best for this recipe.  If you don't have one, line a regular muffin tin with foil baking cups. 

Cook the sausage according to the package directions.  Remove when cooked and allow to cool. Then dice into small bite-sized pieces.  Set aside. 

In large non-stick skillet over medium-high heat, add oil, mushrooms, onion and red or green pepper.  Cook, stirring often until golden brown, 5 to 7 minutes. 

Whisk eggs and milk in a large mixing bowl.  Add the sausage, mushroom mixture, grated cheese and ground pepper and stir to combine.  Divide the egg mixture evenly among the prepared muffin tins.  They will be filled almost to the very top. 

Bake until the tops are just beginning to brown, about 30 minutes.  Let cool on a wire rack for 5 minutes.  Place a rack on top of the pan, flip it over and turn the quiches out onto the rack.  Turn upright and let cool completely. 

Makes 24 mini quiches

Make ahead tip: individually wrap in plastic and refrigerate for up to 3 days.  To reheat, remove plastic, wrap in paper towel and microwave on HIGH for 30 to 60 seconds.

Barley Soup

I have been making this soup for years.  It is pure comfort food.  I usually make it one day and eat it the next.  Over night, the broth thickens up and it is so creamy.  I love the combination of the barley and mushrooms.  You can grate a bit of cheddar cheese on top if you like to dress it up a bit.  Either way, it is a great way to warm up on a cool fall day. 

Barley Soup

 

Ingredients

1 tablespoon olive oil
1 onion, chopped
3 cups sliced mushrooms
3/4 cup pearl barley
6 cups vegetable stock
2 bay leaves
1/4 teaspoon pepper
3 cups diced potatoes
1 1/2 cups diced carrots
1/2 teaspoon salt
1/2 cup grated cheddar cheese (optional)

Method

In a large saucepan, heat oil over medium heat, cook onion, stirring often, for 2 to 3 minutes or until softened.  Add mushrooms, cook, stirring often, for about 5 minutes or until softened.  Add barley, cook, stirring for 1 minute.  Add vegetable stock, 2 cups of water, bay leaves and pepper; bring to a boil.  Reduce heat to medium low; simmer, cover for 1 hour. 

Add potatoes, carrots and salt to saucepan, return to boil.  Simmer over medium-low heat for 30 minutes or until vegetables are tender.  Remove boy leaves.  Taste and adjust seasoning.  Ladle into bowls, sprinkle with cheese. 

Makes 6 generous servings.

Ham and Vegetable Quiche

This quiche can easily be altered to suit your own taste. You can add or omit any of the vegetables and meat listed. As long as you keep the quantities the same, it will turn out perfect every time.

 

Crust

 

Ingredients

 

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
4 to 6 tablespoons ice-cold water

Method

 

Mix flour and salt.  Cut in shortening with pastry blender until mixture is crumbly.  Add water, a little at a time, using just enough to bind mixture so that dough can be patted lightly to form a ball.  Handle as little as possible.  Roll dough from center outward, with a light even pressure to form a circle one to two inches larger that your inverted pie plate.  Fold in half and lift gently into pie plate.  Unfold and fit loosely in place.  Do not stretch.  Finish the edge however you desire. 

Filling

 

Ingredients

 

2 tablespoons canola oil
2 cups sliced mushrooms
3/4 cup sliced sweet red pepper (1 small)
3/4 cup sliced sweet green pepper (1 small)
1/2 chopped onion, yellow or red
1 cup diced ham
3 eggs
1 1/4 cups evaporated milk
1/3 cup parmesan cheese
1 teaspoon dried basil
salt and pepper to taste

Method

 

Preheat oven to 425 degrees F.

Heat oil in a large skillet over medium-high heat.  Saute mushrooms, peppers and onion until peppers are tender-crisp, about 5 minutes.  Stir in ham.  Spread mixture evenly over pastry.

Beat eggs, milk, parmesan cheese, basil, salt and pepper in a bowl until blended.  Pour over ham mixture.

Bake for 10 minutes, then reduce the heat to 350 degrees F and bake for 30 to 35 minutes longer or just until filling is set and pastry is golden.  Cool for 10 minutes before serving.  Makes one 10-inch pie plate or quiche pan.