Archive for Breakfast
Berry Good Summertime Salad
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Another favorite, quick and easy recipe of mine is this one for a berry fruit salad. It’s perfect for summertime, when berries are in season. I got this recipe from my sister, though I reduced the amount of sugar because I just didn’t think it needed that much. The balsamic vinegar does a great job of bringing out the flavors of the berries.
And because it’s naturally gluten-free, it makes a great dish to have at parties with Celiacs and non-Celiacs. (No special gluten-free flours or ingredients needed. Just double check that the vinegar is gluten-free. I’ve never found a balsamic vinegar that has gluten, but it’s always good to check.)
Berry Fruit Salad
Ingredients:
1 pint strawberries, hulled and cut into bite-size pieces
1 pint blueberries
1 pint raspberries
1 pint blackberries
1 TBSP balsamic vinegar
2 TBSP sugar
Directions:
- Clean and dry all the berries and put into a medium bowl.
- In a small bowl, mix the vinegar and sugar. Then pour over the berries and gently toss to coat.
- Refrigerate for 30 minutes to an hour before serving.
Addtional Notes:
- Use any berries that are fresh and in season. You can see in the picture above, I didn’t have raspberries to add in, but it was still delicious.
- If you’re taking this to a party where you probably won’t eat right away, consider taking the vinegar/sugar mix in a separate container. Then pour it over the fruit and toss to coat when you get to the party. Put it into the refrigerator until time to eat.
- This also works great for a gluten-free dessert. Add fresh whipped cream or pour over vanilla ice cream.
For more recipes with blueberries, check out Friday’s Foodie Fix at The W.H.O.L.E. Gang.
Creamed Eggs
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Diane at The W.H.O.L.E. Gang has started a new weekly recipe challenge, Friday Foodie Fix. This week’s featured ingredient is eggs. Perfect! My kids colored and decorated two dozen hard-boiled eggs this week for Easter. So, I’ve been thinking about what we’re going to do with all of them. With my parents visiting for spring break, we decided to make one of my dad’s favorite meals for breakfast: Creamed Eggs.
Creamed Eggs
Ingredients:
1 TBSP butter
1 TBSP rice flour (or other gluten-free flour)
salt & pepper to season
3/4 Cup milk
2 hard-boiled eggs, cut into small cubes
2 slices toast or English muffin (gluten-free variety, of course)
paprika
Directions:
- In a medium saucepan, melt butter over low heat. Add in rice flour and mix thoroughly. Season with salt and pepper.
- Pour milk into saucepan. Increase heat and stir frequently until the sauce thickens.
- Stir the eggs into the sauce.
- Pour the creamed eggs over toast or an English muffin. Sprinkle a dash of paprika on top.
Additional Note:
- For cheesy creamed eggs, stir in 1/3 cup shredded or processed cheese to the thickened sauce and let it melt before adding the eggs.
- Consider adding a minced clove of garlic to the melted butter and saute before adding the flour.
Notable Links:
- For more recipes with eggs check out Friday Foodie Fix.
- Need tips on cooking hard-boiled eggs? Check out Kalyn’s Kitchen.
- How to make “perfect easy-to-peel hard-cooked eggs”at Anastasia’s Table.
- I’ve also linked this recipe to The W.H.O.L.E. Gang’s collection of Father’s Day Favorites.
Irish Potato Farls
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Start St. Patrick’s Day with a fried breakfast and Irish Potato Farls. Or, if you drank lots of gluten-free beer, you may want to end your evening with potato farls. Potato farls are simply potato pancakes cut into farls, or fourths. Read More→
