vegetarian frittata

I made this dish for a wedding reception this weekend that required it to be dairy-free, gluten-free, and soy-free. It rocked.

I started with veggies I had on hand:

1 bunch fresh asparagus
4 or 5 fingerling potatoes
4 parsnips
2 tomatoes, seeded and diced

I sliced the parsnips into thin rounds, tossed them with olive oil and salt and pepper, put them on a baking sheet, and put them in a 400 degree oven for about ten minutes. While they were cooking, I grilled the asparagus on my stove top, tossing it with a little olive oil and salt and pepper. When they cooled a bit, I cut them into one-inch segments and layered them in the bottom of the dish. I then thinly sliced the potatoes and sautéed them in a bit of olive oil for about five or six minutes; I removed them from the pan and layered them on top of the asparagus. The parsnips were ready, so I took them out of the oven, lowered the temperature to 350, and layered them on top of the potatoes. I diced the tomatoes and put them into the same pan I used for the potatoes, adding a bit of oil, and let them cook till most of the liquid was gone and then layered them on top of the other vegetables.

(Again, I used the vegetables that looked best to me at the market. Use whatever you wish. I think it made a difference to roast or cook them before they went into the frittata.)

I made a big recipe (for 60), but for a 9x9 pan I would use

6 eggs
2 T almond milk

Whisk the eggs and almond milk together and then pour over the top of the vegetables. Move the veggies around to make sure the egg gets all the way to the bottom. Put in the oven and cook for 25-30 minutes, or until it’s set.

NOTE: After I saw this recipe, I realized this would also work great in muffin tins for individual servings.

Peace,
Milton

gluten-, sugar-, and dairy-free dinner rolls

I have been on a bit of a culinary learning curve these days because I have been cooking for friends who require the food to be sugar-free, gluten-free, and dairy-free. This recipe met all the requirements and made pretty good rolls, if I do say so myself.

First, make a batch of the flour mix:

1 3/4 cup brown rice flour
1 3/4 cup white rice flour
1 cup tapioca flour
2 scant teaspoons xanthan gum

Sift ingredients together. (If you make this ahead of time, store it in the refrigerator.)

Now, on to the rolls.

Prepare muffin tins by brushing them with olive oil and dusting with tapioca flour.

1/3 cup agave nectar
2 cups warm (not hot) almond milk
3 packets active dry yeast, such as Red Star

In a small bowl, whisk sugar into warm milk. Add yeast and whisk to dissolve. Set aside to allow the yeast time to proof -- you'll know this is happening when it starts to get foamy on top.

3 cups Jeanne's gluten-free all-purpose flour mix (recipe above)
1 tablespoon xanthan gum
4 teaspoons baking powder
1 teaspoon salt

In a medium-sized bowl, mix together flour, xanthan gum, baking powder, and salt. Set aside.

2 large eggs
2 teaspoons apple cider vinegar
1/4 cup olive oil

In bowl of stand mixer, beat together eggs, apple cider vinegar and oil. Add yeast mixture, beat well, then add flour mixture, beating on high with paddle attachment for 3 minutes. (Time this part; the beating is crucial.)

Spoon dough into prepared muffin tins, filling to 3/4 of each cup. (I did this in two or three spoonfuls, so they came out as pull-apart rolls. The recipe should make about twenty-four rolls.

Preheat oven to 375 degrees. Put muffin tins on top of stove to rise in close proximity to warmth of the preheating stove. Let rise until they have just about doubled in bulk, about 40 minutes. Once rolls have risen, brush the top of each with olive oil and bake until the tops are a nice golden brown, about 20 minutes.

Remove rolls from tins and place them in a towel-lined basket to keep warm.

This recipe is an adaptation of one I found here and who gave primary credit to this blog.

Peace,
Milton