This is a great appetizer or side dish to a meal that I found on Glutenfreeda.com last week. I love baby red potatoes so I was disappointed when I realized I only ever stuff the larger baking potatoes.
12 small red potatoes
1 head roasted garlic
handful of herbs - basil, thyme, rosemary, oregano
olive oil
To roast the garlic, cut off the top, rub in olive oil and some salt and pepper, wrap in tin foil and bake for about 35 minutes at 350F. I like to do a few at a time and jar the extra garlic.
Squeeze the garlic out into a bowl with the herbs. Use any or all of the herbs! Mash them together with the olive oil to make a paste.
Cut the potatoes in half and skim a little off the bottom so they stand up without tipping over. Use a spoon or melon baller to remove some of the potato to make room for the filling. Put them all on a baking sheet and fill them with the herb and garlic mixture.
Bake at 350F for 35 minutes or until the potato is soft all the way through. Serve hot or at room temperature. Enjoy!
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Showing posts with label baked. Show all posts
Showing posts with label baked. Show all posts
Monday, April 16, 2012
Tuesday, April 10, 2012
Gluten Free Pear Bread Recipe
I found this recipe just today and had to make it right away. I found it on another great gluten free blog site called Simply...Gluten Free. I knew I needed to share it with you all right away!
1 1/2 cups brown rice flour
1/2 cup tapioca, corn or potato starch
1 tsp baking powder
1 tsp kosher or sea salt
2 tsp ground cinnamon
2 eggs
1 1/3 cup sugar
1/2 cup grapeseed or canola oil
2 tsp vanilla
2 pears, peeled and grated
1 cup walnuts
1) Preheat over to 350F. Grease a 9x5 pan and dust lightly with brown rice flour.
2) Mix together rice, tapioca, baking powder, salt and cinnamon.
3) In another bowl, mix together eggs, sugar, oil and vanilla. Mix wet ingredients into dry ingredients. Add the pears and walnuts and mix lightly.
4) Bake for 60-70 minutes or until a toothpick comes out clean. Serve warm with homemade butter :)
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1 1/2 cups brown rice flour
1/2 cup tapioca, corn or potato starch
1 tsp baking powder
1 tsp kosher or sea salt
2 tsp ground cinnamon
2 eggs
1 1/3 cup sugar
1/2 cup grapeseed or canola oil
2 tsp vanilla
2 pears, peeled and grated
1 cup walnuts
1) Preheat over to 350F. Grease a 9x5 pan and dust lightly with brown rice flour.
2) Mix together rice, tapioca, baking powder, salt and cinnamon.
3) In another bowl, mix together eggs, sugar, oil and vanilla. Mix wet ingredients into dry ingredients. Add the pears and walnuts and mix lightly.
4) Bake for 60-70 minutes or until a toothpick comes out clean. Serve warm with homemade butter :)
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Ham with Pecan Glaze
One nice thing about not being able to have gluten is that you can have all the meat and vegetables that you can handle! I love ham when I allow myself the treat of having it. This is a delicious recipe that reminds me of dinner with my parents. I hope you enjoy this recipe as much as I do!
1/2 cup brown sugar
4 Tbsp honey
6 Tbsp unsalted butter
1/2 cup chopped pecans
4.5 lb cooked ham
Combine everything but the ham in a saucepan and cook together until the butter is melted.
Preheat oven to 275F. Place the ham in the center of the oven and bake for 10-15 minutes per pound or until the internal temperature is 140F.
About a half hour before the ham is done (for me about 115F) baste the ham with the pecan glaze. Continue to baste every 5 minutes until the ham is cooked.
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1/2 cup brown sugar
4 Tbsp honey
6 Tbsp unsalted butter
1/2 cup chopped pecans
4.5 lb cooked ham
Combine everything but the ham in a saucepan and cook together until the butter is melted.
Preheat oven to 275F. Place the ham in the center of the oven and bake for 10-15 minutes per pound or until the internal temperature is 140F.
About a half hour before the ham is done (for me about 115F) baste the ham with the pecan glaze. Continue to baste every 5 minutes until the ham is cooked.
Follow @YesNoMabee
Gluten Free Me on Facebook
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