Swiss Chard and Artichoke Pie (Gluten-Free)

A Slice of the Swiss Chard Artichoke Pie

I was trying to think of something clever to do with my swiss chard, because I’m trying to eat up everything in my refrigerator before heading to visit family for Passover.  So, I came up with this Gluten-Free Swiss Chard and Artichoke Pie using the Chebe dough.

Swiss Chard and Artichoke Pie

adapted from Martha Stewart’s Swiss Chard Pie

Serving Size: 6-8 people, assuming no one is having seconds

Ingredients for the Pie Filling:

• 2 tablespoons extra-virgin olive oil
• 1 onion, diced (any kind will do)
• 4 garlic cloves, minced
• 2 1/2 pounds Swiss chard, stems cut into small dice and leaves torn (I just used one bunch)
• 1 can of artichoke hearts, drained and chopped
• dash of red-pepper flakes (or more to taste.  I was afraid my daughter wouldn’t eat it if it was spicier.)
• Coarse salt and ground pepper
• 1/2 cup grated hard cheese (I used a blend of parmeasan and romano)
• 1 tablespoon fresh lemon juice (I just squeezed in half a lemon and since I have a bunch of Meyer lemons, I used one of those.)
• 1 large separated into yolk and white

Ingredients for Pie Crust using Chebe All-Purpose Bread Mix:

• 1 box of chebe all-purpose bread mix
• 2 eggs, scrambled
• 2 TBSP of olive oil
• 3 TBSP water (and a little extra if dry)
• NOTE: I DO NOT use cheese in the crust.

Supplies:

• Rolling pin
• pot for boiling
• pan for sauteing
• wooden spoon for stirring
• parchment paper

Directions for Filling:

1. Preheat over to 375*F.
2. Over high heat, bring chard leaves and stems to a boil in a pot of water.  When it reaches a boil, simmer for just a few minutes until they’re wilted.
3. While the chard is boiling, in another pan, saute onions and garlic in olive oil over medium-high heat until onions soften.  About 2 minutes or so.  I like to cook mine a little longer so some caramelize.
4. Remove chard from water and squeeze out as much liquid as possible.  Add to saute pan along with the artichokes and chili pepper flakes.
5. Saute until everything is warmed through, about 3 minutes or so.
6. Remove from heat and add to pan cheese, egg yolk, lemon juice, and salt and pepper.  (You could do this separately in another bowl, but I thought, why dirty another dish!!)
   

   Chard Mixture with all Ingredients Mixed In

7. Grease pie plate well.  I just rubbed olive oil on the bottom of it.
8. With your pie dough, split it in half and roll out 1/2 between 2 pieces of parchment paper.  (See instructions below).  Remove the top sheet of parchment paper and place pie plate upside down over the crust.  Together, flip the pie plate and the crust over.  Then slowly remove the parchment paper.
   

   Rolled out Dough

9. Place the chard mixture on top of the pie crust.
10. Then, roll out the other 1/2 of the pie crust.  Remove the top parchment sheet, and carefully turn it over and place it on top of the pie.
11. Pinch the top and bottom crust together as best as you can.
12. Use the egg white mixed with 1 tsp of water.  Brush on top of the pie.  (I forgot to do this, but it’s why mine is not shiny).
13. Cut at least 4 vent holes in the top of the pie.
    

    Sides Pinched, Holes Made

14. Bake for about 30 minutes.  (Confession. . . I wasn’t really paying attention to how long I cooked it.  I just kept checking on it.  So, if you make this, let me know how long you cooked it for.  I just needed the crust to be cooked through.)
    

    Cooked Swiss Chard – Artichoke Pie

Directions for Pie Crust:

1. Mix all wet items in bowl – eggs, oil, and water.  I use a fork for the whole crust until I “knead” my hands 🙂
2. Add the dry mixture, and continue to use the fork, pushing it down and scraping it across the liquid until it gets clumpy.
3. At this clumpy point, I stick my hands in and keep kneading it until it is super smooth.  If done right, it should not be sticky at all.  It only gets sticky when too much water is added, so err on the side of caution.  If after about 2-3 minutes of kneading, it is not coming together, add just a tiny bit more water, but do no use as much as a tablespoon.
4. Split the dough in half, and put one half between 2 pieces of parchment paper.  Roll out until it is a bit wider in diameter than your pie plate, because you want it to come up the sides.
5. Slowly removed the top parchment paper and put the greased pie plate upside down, over it.  Together, flip them over.
6. Do the same process in #4 for your 2nd half of the dough.

Inside of DELICIOUS Chard and Artichoke Pie

It was truly amazing, and my daughter ate the whole thing!!!  You can also try to make this as little appetizers, by making it in individual muffin tins.

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Gluten-Free Spring Rolls

Spring Rolls with homemade duck sauce and sweet and sour sauce

I was having take out dinner with a few friends, where I of course brought my own food.  They had some kind of Asian cuisine, which made me crave spring rolls.  So, I figured out how to make delicious spring rolls.

Serving Size: 12 Spring Rolls

Ingredients for Spring Rolls:

– 1 package of rice wrappers
any vegetables on hands:
– 1 carrot, julienned
– 1 zucchini, julienned
– 1 squash, julienned
– 1 package of  mushrooms, thinly sliced
– 1/2 cabbage, shredded (I used purple)
– 1/2 – 1 onion, thinly sliced
– oil for frying (peanut, canola, safflower, soy)

Supplies for Spring Rolls:

– shallow pan (for wetting wrappers)
– saute pan
– deep pot for frying (so to avoid splatter)
– tongs

Directions:

1. Chop all of the vegetables.
2. Over medium-high heat, saute the onions first for about a minute, then add in the rest of the vegetables and cook until tender, 5-7 minutes.
3. In another shallow pan, fill about an inch full of room temperature water.  One at a time, place the rice wrapper in the water (following directions on package) for about 30 seconds or so, until it softens.
4. After each wrapper is soft, place it on a clean surface (like a cutting board), and fill the center with about 1/4 cup of vegetable mixture.  Be careful, because the wrapper are a bit sticky and can tear.  However, it’s pretty easy to roll over the tear because the wrapper will stick to itself.

Roller Rice Wrappers before Frying

5. Fold each wrapper by folding over one long side first, then folding in both the shorter sides, then rolling it to wrap the rest of the longer side.
6. With a couple of wrappers left to fill, add about 1/2 in of oil your tall frying pot and heat over medium-high to high heat.  You should see it begins to smoke, which tells you it’s ready.  I chose not to put more oil in for a super deep fry.  I never want to end up with too much!
7. Depending on how wide your pot is, ONLY put 1-2 rolls in at a time.  They will stick to each other and fall apart.  I started with 1 at a time.  I fried it for about 2 minutes, rolling it about every 30 seconds so the other sides could brown.

Spring Roll Frying

8. Remove from frying pot and place on a baking sheet covered in brown paper bags for oil absorption and cooling.

Duck Sauce on Left and Sweet and Sour on Right

9. When all are cooked, serve with dipping sauces.  (Recipes below).

Spring Roll with Dipping Sauces

Recipes for Sauces

These sauces are taken verbatim from cooks.com and will also provide the links below.

Duck Sauce on Left, Sweet and Sour on Right

Ingredients for Duck Sauce:

Serving Size: about 1.5 pints (it filled up 1 1/2 small jam jars)

Bragg Cider Vinegar

Duck Sauce

1 c. plum preserves (I had made my own from the summer!!)
1/2 c. apricot preserves
2 tbsp. honey (I like to use local honey)
2/3 c. cider vinegar (I used braggs apple cider vinegar)
1 clove garlic, minced

Mix ingredients in a saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring constantly. Store in sterilized jar in refrigerated.

Ingredients for Sweet and Sour Sauce:

Serving Size: 1/2 pint (it filled 1/2 a small jam jar)

Sweet and Sour Sauce

3 tbsp. vinegar (I used white vinegar)
1/2 c. orange juice
1/2 c. brown sugar
1 tbsp. cornstarch mixed in 1 tbsp. water

Combine all ingredients in small saucepan. Bring to a boil while stirring constantly. Turn down and simmer 5 minutes or until thick. Add a dash of red food coloring for color (optional). Cool and serve. May want to double the recipe.

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Spinach Muffins (GF)

Spinach Muffins

I was inspired by a friend, Elana, several years ago to find more creative ways to make vegetables for my little eater who was probably about 1.5 then. The name makes it sound a good deal more playful and interesting to a toddler. This recipe has inspired me to create others similar and for no other reason than it is soo simple and literally takes less than 5 minutes to mix all the ingredients.  I have used it as an appetizer.  It tastes just like a crustless Spanikopita.

Gluten-Free Spinach Muffins

Serving Size: about 24 mini-muffins

Ingredients:

Spinach Muffin Ingredients

– 1 egg
– 1 box of 10 oz frozen spinach (or more) or any other veggie.  (If using fresh veggies, make sure you steam them for about 3 minutes first).
– 1/2 16 oz. container of cottage cheese (can substitute ricotta)
– 1 cup of shredded cheese (I use cheddar, but any kind is fine)
– 1/2 tsp salt or to taste
– 1/2 tsp pepper or to taste

Supplies:

– mini-muffin tin (you can use a bigger one, but I don’t know how many it will make)
– cooking spray
– mixing spoon
– bowl
– spatula

Directions:

1. Preheat oven to 350.
2. Grease muffin pan REALLY well.  Because there is cheese in this, it sticks.  I’ve tried using muffin liners, but the cheese sticks to those, too, and makes them difficult to eat.
3. Mix all the above ingredients together.  (I often don’t measure and just eyeball everything).
4. Spoon batter into muffin tins.
5. Cook for about 20-25 minutes, until the edges start to lightly brown.

Fresh Out-of-the-Oven Spinach Muffins

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Dutch Pancake (gf,df)

Blueberry Dutch Pancake

So, the way this recipe came about wast this . . . our friends were coming in town and we and another local couple decided we would host them for brunch.  My local friends decided to make frittatas, and I decided I would make some kind of baked good.   Then, our out-of-towner friends had a change of plans and couldn’t make it.  Our local friends and I decided we should still get together.

Since we weren’t going to be at my house and pancakes were way too time consuming, I came up with the dutch pancake and maple and brown sugar oatmeal using my oats from GF Harvest.  (If you want to see how I made blueberries and cream oatmeal, then click here.) I think I made everything in about 30 minutes.

This was indeed a great decision.  Since I’m dairy-free right now, I thought about making it full of dairy and just not eating it, afraid it would come out kind of gross, but that was NOT the case.  It was amazing and we had none left after feeding 4 adults and 3 kids!!

Berry Dutch Pancakes

gluten free, soy free, dairy free

Serving size: 8-10 (2 pie plates or 13×9 pyrex dish)

I doubled my recipe, so if you want to halve it, it will fit into 1 pyrex pie dish or cast iron skillet.

Ingredients:

Frontier Vanilla Flavor

1-2 tbsp butter – I used earth’s balance
2 cup milk – 1 cup rice milk & 1 cup coconut milk* (see directions for this below)
4 eggs
1 1/3 c. flour = 166.67 g of gf flour or less than 1 1/3 cup of flour
2 tbsp sweetener – 1 tbsp sugar + 1 tbsp maple syrup (grade b)
1 tsp salt
1 tsp vanilla extract (I make my own, but the safest GF kind is frontier vanilla flavor.)
1 tbsp of powdered sugar (I just put my sugar in the coffee grinder to get powdered sugar)
1 large handful of berries (Any kind will do.  I used blueberries, because that’s what I had on hand.)

Pancake Directions:

1. Heat oven to 400*F.
2. Place butter in pyrex dish and place in oven.
3. While butter is melting, whisk together milk, eggs, sugar/maple syrup, salt.  Then slowly add in flour.
4. Remove dish from oven and pour in batter.
5. Sprinkle batter with berries.  (So, I accidentally forgot this step and just threw them on after they came out of the oven.)
6. Bake for 25 minutes.
7. Remove and sprinkle powdered sugar on top.

GF Brunch with Friends

Coconut Milk Ingredients:

Coconut Milk

1 Can of coconut milk1/2 can of water

Coconut Milk Directions:

1. Pour coconut milk from can into container with lid (so that you can shake it).
2. Add 1/2 can of water to the canned milk.
3. Shake the 2 together.

If you want to make a drink out of it, add honey to taste.  It’s delicious and refreshing!

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Fast and Easy Gluten-free Taco Night

The GF Taco

GF, SF Taco Recipe

(Can be made DF, vegetarian, and vegan by leaving out meat and dairy products or substituting)

Serving Size: About 8-12 tacos with other filling

Taco Ingredients:

Taco Toppings

Garden of Eatin Corn Tacos

– 1 Box (12 tacos) of ONLY corn hard shell tortillas (We use either Bearitos Taco Shell or Garden of Eatin’

Bearitos Corn Tacos

Yellow Corn Taco Shells )
– 1 – 1.5 lbs of ground meat (we use ground breast turkey meat) or beans or other meat substitute
– 2-4 TBSP of gf taco seasoning (recipe below)
– 3 tomatoes chopped
– 1-2 handfuls of spinach, roughly chopped
– 1 onion, thinly sliced
– 2 avocados, diced
– 1-2 handfuls of cilantro, chopped
– 1 cup of shredded cheese (optional)
– jar of salsa
– container of sour cream (optional)
– any other fun ingredients

Taco Directions:

1. Brown taco meat by placing it in a skillet and stirring every now and again. (This should only take 7-10 minutes). I like to use a non-stick so I don’t need to use any oil. Once the meat begins to brown, I add 2-4 TBSP of taco seasoning and 1/3 cup of water. I mix that together and then taste. Sometimes I might need to add more water, so just keep an eye on the meat.

2. While the meat is cooking you can warm taco shells by the directions on the package. I often use my toaster oven when not making more than 6.
3. Also while the meat is cooking, I prep all the veggies. Sometimes I even prep them ahead of time.

4. Assemble the taco. I tend to layer in the veggies first and then put on the meat so that the meat weighs down the veggies and keeps them from popping out.

5. The finale . . . toppings – I love to put salsa on top, but perhaps you might enjoy sour cream or something else!

6. Serve with salad or bed of rice or just by itself!

Taco Seasoning Ingredients

Servings: I would guestimate about 8-10 TBSP

(I have no idea where I originally got this recipe from, but it has been adapted.)

– 1/4 cup dried onions, minced (sometimes I use powdered)1/4 cup chili powder
– 1 TBSP salt
– 4 tsp cornstarch
– 1 TBSP dried garlic, minced (sometimes I use powdered)
– 1 TBSP cumin, ground
– 1 TBSP red pepper flakes, crushed
– 1+1/2 tsp dried oregano (either powdered or flakes)

Taco Seasoning Directions:

1. Mix all the seasonings together in an airtight container. (I like to use a glass jar with a tight fitting lid). It should keep 6 months – 1 year, but I always use mine up before then.

2. When ready to use, you need about 2-4 TBSP of seasoning (to taste) and 1/3-1/2 cup of water to 1 lb. of cooked meat. Spoon into the pan after you have begun to brown the meat.

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