Easy Mushroom Frittata

Easy Mushroom Frittata
Delicious mushroom frittata is a naturally gluten-free recipe that is easy to make for gluten-free guests. Use any kind of mushrooms in this recipe.
Write a review
Print
Ingredients
  1. 2 teaspoons olive oil
  2. 1 small onion chopped
  3. 1 pkg 8 oz. sliced mushrooms
  4. 1-2 medium sized russet potatoes, enough to yield 1 cup diced
  5. 1/2 teaspoon dried thyme
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon fresh ground pepper
  8. 6 eggs
  9. 3 egg whites
  10. 1/2 cup shredded Swiss cheese
Instructions
  1. Peel and cut potatoes in medium sized pieces.
  2. Bring pot of water to a boil and add potatoes, cool until can pierce through with a fork
  3. Strain potatoes and set aside
  4. On medium heat and in a nonstick frying pan sauté chopped onion and oil until onions have softened. About 3 - 4 mins.
  5. Add the sliced mushrooms and cook on medium heat until the liquid from the mushrooms has evaporated.
  6. Add the cooked diced potato, thyme, salt and pepper. Stir gently.
  7. In a bowl, lightly beat the eggs and egg whites together. Add to pan of mushrooms and potatoes.
  8. Continue to cook on medium heat for 5 - 6 minutes or until eggs are set.
  9. Top with shredded cheese and broil in the oven until cheese is melted and bubbly.
  10. Remove from oven and allow to cool for 10 minutes before serving.
  11. Enjoy!
Whisked http://glutenfreebakerytoronto.com/

Stuffed Acorn Squash

Stuffed Acorn Squash
Serves 2
Yummy fall squash recipe, roasted acorn squash stuffed with spinach, feta, walnuts, and cranberries.
Write a review
Print
Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
Ingredients
  1. 1 Acorn Squash
  2. 4 cups baby spinach (organic if possible)
  3. 4 tbsp crumbled feta cheese
  4. 1 tsp garlic, minced
  5. 3 tbsp red onion, minced
  6. 2 tbsp chopped walnuts
  7. 1 tbsp olive oil
  8. 1 tbsp fresh cranberries, chopped (dried will also work)
  9. 1/2 cup fresh basil (can sub. cilantro or parsley for different flavor)
  10. Pinch of Salt and Pepper
Instructions
  1. Pre-Heat Oven to 350 F
  2. Clean the squash off and split in two, remove the seeds and discard
  3. Brush with Olive oil, poke holes in squash flesh with a fork all over
  4. Put on Aluminum lined tray flesh side up and cook in oven for 15 minutes
  5. While the squash is roasting, throw remaining ingredients in a food processor and blend until thick paste is formed
  6. Remove squash from the oven and spoon spinach mixture into the squash where the seeds used to be (be careful handling the squash, it will be hot)
  7. Return the squash to the oven for 25 minutes or until a fork can pierce easily through the flesh
  8. Remove from the oven and serve immediately!
Whisked http://glutenfreebakerytoronto.com/

Roasted Butternut Squash and Green Apple Soup

Spiced Roasted Butternut Squash and Green Apple Soup
Serves 20
Gluten-Free, Vegan, Rich and Creamy Spiced Squash Soup. For the best comfort on a cold day. Made from Nature's best ingredients!
Write a review
Print
Prep Time
30 min
Cook Time
2 hr 30 min
Total Time
3 hr
Prep Time
30 min
Cook Time
2 hr 30 min
Total Time
3 hr
Ingredients
  1. 1 Large Butternut Squash
  2. 1 Large Red Onion
  3. 3 Green Apples
  4. 2 Garlic Cloves
  5. 3 TBSP Extra Virgin Olive Oil
  6. 3 Fresh Sprigs of Thyme
  7. 1 TBSP Chili Powder
  8. 1 TBSP Cumin
  9. 1TSP Chili Flakes
  10. 1 TBSP Coriander
  11. 1 TBSP Smoked Paprika
  12. 6 Cups Home made or store bought MSG-Free vegetable broth
  13. Large baking sheet lined with aluminum foil for easy cleanup
  14. 1 Bay Leaf
  15. Hand Blender
  16. Large Soup Pot
Instructions
  1. Pre-Heat Oven to 325 F
  2. Peel the butternut squash and cut the ends off. Split in half and remove the seeds and discard.
  3. Cut the squash in large cubes and lay on a large aluminum foil lined baking sheet
  4. Peel and slice the onion and garlic and 2 of the 3 green apples and add to the tray
  5. Drizzle olive oil over the squash, onion, garlic and apple
  6. In a small bowl combine all the spices then sprinkle onto the tray of vegetables and fruit
  7. Hand toss to coat the squash mixture
  8. Roast in oven until a fork can be easily inserted into the squash (approx. 90 minutes)
  9. Remove from oven and carefully put the squash into the large soup pot
  10. Remove the thyme sprigs and set aside
  11. Add the remaining peeled and diced green apple and the vegetable broth
  12. Blend with hand mixer until nice and smooth
  13. Add the thyme back to the soup mixture and add the bay leaf
  14. Simmer over low heat for an additional 30 minutes
  15. Remove the thyme and bay leaf and blend soup again so that the soup is nice and smooth
  16. Serve with Whisked Gluten-Free Whole Grain Flax Bread Crostini
  17. Split remaining soup into individual containers and freeze to enjoy throughout the winter!
Notes
  1. Green apples are a great thickening agent for soups, they give soups a nice creamy texture without having to add any cream. They also pair great with rooted vegetable soups like carrot, pumpkin and squash because they add a layer of acidity to the sweetness of the vegetable.
  2. For the presentation, we cut a green apple slice near the core, it gives it a nice natural star shape and is a much better garnish than a dollop of sour cream! Sprinkle with a bit of smoked paprika and enjoy!
Whisked http://glutenfreebakerytoronto.com/