Gluten-Free Baked Berry French Toast

this is the non-gluten-free version (pre-baked photo)

When visiting my friend's family in Fresno, I like to take a couple of recipes with me on the off chance I can help by making a meal in exchange for their hospitality.  One of his parents has ciliac disease and spice allergies and the other is  hypo-glycemic...this creates a challenge in their household to find something they can all have that tastes good too.

Last month, I happened across this recipe from Whole Foods Market for Gluten-Free Baked French Toast that both fits the bill and can be tweaked for those without dietary constrictions.  It is super easy and very tasty.  It requires only 5-10 minutes of prep time and 45-50 minutes of hands free time. 

This treat is sweet, but not overly sweet.  I used Blue Agave Syrup en lieu of the organic maple syrup; it is lower on the glycemic index.  They had a maple flavor variety to more closely resemble the real thing.  Do not use skim milk as it waters it down too much.  I imagine you could try substituting some of the eggs for EggBeaters or using a few less yolks if needed.

If shooting for calorie control, this has all the flavor and only 280 calories per serving.  If making it with real syrup and regular bread...who cares?  You're in it for the goodness... calories and all!  Note to self: Alan, not having dietary constrictions, would have opted for the real thing. I recommend adding more nutmeg and some cinnamon.   If you are turning this into a less strict version, you can use Orowheat Country Buttermilk bread or a nice thick-sliced brioche.  If you want to really get your yummm on...top it with vanilla ice cream for dessert...oh yeah!

I think we need to add a label called "things that make you go yummmm!"

Enjoy!



Egg Drop Soup

I have been on this wonderful diet that keeps me watching my carb intake.  I have always loved this soup and when I found that I can not only have it but make it easily too, suffice to say I was elated!  It is quick, cheap and easy to make; what's more to love?  I hope you enjoy it too.

4 cups chicken broth (you can use canned but chicken stock is better)

1/4 cup of green onions, chopped into little green rings

1 Tablespoon Soy Sauce (less sodium Soy Sauce can be used. I actually pour this to taste)

2 eggs, lightly beaten

Combine chicken broth/stock, green onions and soy sauce into pot.  Heat to a boil and as it comes to a boil, slowly stir in the lightly beaten eggs.  Turn off heat and serve.  YUM!

Please note: Regarding the Soy Sauce, remember the more you pour in, the carbs will increase (if you are watching them).

Mini Pizzas

'Tis the season when you end up at a party or two, enjoying fellowship between friends, family and of course, getting new recipes and ideas for them!  This incredibly simple recipe is not only quick and easy, but it is also a crowd pleaser.  Consistently, they are the first things devoured.  While trying not to stuff my cheeks like a chipmunk, I begged for the recipe and (yea!) got it.  The only thing that I can think of to say as a warning is that they are quite hot upon removal from the oven so you might not want to "pop" them into your mouth, no matter how good they look.

Pillsbury Grand Biscuits (or any like type of this biscuit)

your favorite spaghetti sauce (one cereal spoonful/approx. 1 teaspoon each muffin cup)

Pre-sliced Pepperoni (can substitute with finely diced pre-cooked ham or finely ground pre-cooked sausage. I freeze what is not used for later use.)

Finely shredded Mozzarella cheese

muffin or cupcake tin

PAM (or like) cooking spray

Preheat oven to 350F.  Lightly spray muffin pan with cooking spray. 

Open biscuit package and remove biscuits.  Since biscuits are in layers you can either A) pull the layers apart into four fairly even pieces, or B) cut the biscuit into quarters (or thirds depending on how thick you like your crusts) and use rolling pin to flatten out into rounds that fill the bottom and partial sides of your muffin pan.  (You can play with how thick you want your biscuit "crusts" to be.  The thinner they are the more you can make but if you like the more thicker type of crust then you may want to sacrifice a few pizzas for your favorite style).

Once the bottom of muffin cups are filled with the biscuit rounds, place one slice of pepperoni (or one teaspoon full of meat) into cup over biscuit.  Spoon the sauce over the meat and top fairly liberally (mounded even) with the cheese.  Top with another layer or round of biscuit.  For added cheese, you can place more on top of the upper biscuit layer. Bake for about 15-20 minutes (depends upon oven, check for biscuit "doneness").  Look for golden biscuit color and may be bubbly from the sauce/meat juices.  Remove from tin and place on plate to cool and serve. 

Yields approx. 24 mini pizzas (depends on how much dough you use).

Feel free to experiment with different meats, cheeses, and may even be fun with fruit instead of pizza fillings.  Have fun with it.

Please have a wonderfully safe and festive Christmas and New Year and remember to thank Jesus for the many many blessings that we have; some of them being this yummy blog, great friends and family to share them with. 

Grandma's Apple Brown Betty

Here it is October and the nights are getting chilly and the days crisp, at least up here in Oregon.  I was trying to come up with a dessert for the company we had, something other than pie (again), and remembered my Grandma's old stand by.  Perfect!  This dessert is cheap, easy and total comfort food.  It also makes the house smell like you have been baking apple pies half the day long.  Does it get any better than this?  I don't think so.  Bon Appetite!

Grandma's Apple Brown Betty

1 box Graham Cracker Crumbs (or you can crumble your own)

Applesauce (your favorite brand or homemade), large jar

1 stick Butter (or margarine)

Cinnamon

Sugar

Cooking spray (optional)

A round casserole baking dish

Grease the baking dish with either cooking spray or butter.  Put about a 3/4 inch layer of graham cracker crumbs on the bottom (if you choose to crumble crackers yourself, crumble them finely). Place thin pats of butter over the top of the cracker crumbs (you can choose to melt the butter and mix the cracker crumbs together and then apply to the dish or you can simply put the pats on top of the crumbs, your choice).  Make a mixture of the cinnamon and sugar (I use about 1/3 cinnamon to 2/3 sugar).  Sprinkle the cinnamon/sugar mixture over the top of the graham cracker crumbs so that it lightly covers the crumbs.  Apply about an inch of applesauce.  Repeat the procedure at least once, maybe twice depending upon how deep your dish is.  End the procedure with graham cracker crumbs on top, covered with the butter and cinnamon/sugar mixture. 

Place in the oven at 350F about 30-40 minutes or until it is hot and slightly bubbling.  Remove from oven, let cool a bit and serve warm.  Best with vanilla ice cream! YUM!

Herb Encrusted Cabazon

  +          =

I had not been fishing since, well, a long time.  So when a local fishing boat posted a discount coupon on SignOn San Diego Daily Deals, I snapped it up!  My accomplice was a swimmer friend of mine, Gracie.  She's totally game!  We boarded the Chubasco II just after 5AM for an all day trip to Isla los Coronados (in Mexican waters).  I was hoping for yellow tail, halibut, grouper, but instead hooked a smallish rock cod, a sheephead (under the limit by 1/2 inch and so technically still female),  a sculpin (which amazingly disappeared) and the cabazon.

We had an amazing day!  Gracie and I were the only girls fishing...Gracie was the 1st with a fish and I was the 2nd...the boys were not too happy about that LOL!

That cabazon put up quite the fight.  Not a very pretty fish, ill-tempered, but mighty tasty...You mess with my bait, you'll end up on my plate!