What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

November 13, 2010

Creamy Coleslaw: A Thanksgiving Staple

 

I’ve never been one to load up my plate with all the various side-dishes at Thanksgiving.  If I’m going to stuff myself silly (which is certainly a given on Turkey Day) then it’s going to be with only my favorites; Turkey, Mashed Potatoes, Stuffing, Corn, Green Beans, and Cranberry Sauce.  But there is one more player who always makes it onto my plate and without whom I feel Thanksgiving Dinner would not be complete.  I may ignore the Veggie Casserole.  I may shun the Candied Yams.  I will likely say “No, thanks!” to the Salads.  But I always, always, always have room for a bit of Coleslaw on my plate. 

(Oh, drool!  Now I can’t wait for Thanksgiving!  Less than 2 weeks to go!!!)

Last year was the first year that I actually used my Mother’s China for Thanksgiving dinner.  My husband’s Grandmother had given me her Silverware a few weeks before and I knew she would enjoy my using it for the Holiday.  My own Mother’s Silverware had been poorly stored, and years of neglect had left it tarnished beyond repair.  But Grandma had kept hers pristine in a felt-lined silver case and it barely even needed polishing.  I’ve since learned that the best way to keep Silver nice is to use it often and although we won’t be dining with it daily (as Grandma did in her early married years), from now on it will be on the table for any occasion that warrants it!  Not surprisingly, the food actually tasted better served on real China instead of Chinet!  :-)

To make this Coleslaw, you’ll need:

1 small-medium head Cabbage

2 whole Carrots

2 Tbsp Onion, finely minced (optional)

1/2 cup Sour Cream

1/2 cup Mayonnaise

2 Tbsp Rice Vinegar (or White Distilled Vinegar)

2 Tbsp Sugar

1 tsp Black Pepper

1 tsp Salt

What to do:

Wash cabbage, cut in half root to tip, and cut each half in half again.

Cut the core, on a diagonal, from each quarter.

Cut each quarter in half again, then slice very thinly down the length of each piece.

This is my husband chopping.  Just look at him go!

Repeat with remaining eighths until all the cabbage is shredded.

Place cabbage in a large bowl, and set aside.

Wash, peel, and shred carrots.  I use a microplane grater for this job.

Now, here’s a recent trick we use:  We like a decent amount of carrot in our Slaw, but if you use too much, often the slaw gets an orange-y tint to it.  Here’s how to solve that problem:

(I really have to credit by husband with this brainy rinsing idea.)

After you rinse all the orange-ness down the drain, place strainer over a bowl and let the moisture drip out of the carrots.  Give them a squeeze or two with your hand to remove any remaining water, then place in the bowl with the cabbage.

Toss cabbage and carrots together, then set bowl aside.

In a smaller bowl, or large glass measuring cup, place 1/2 cup Sour Cream and 1/2 cup Mayonnaise (NOT Salad Dressing).

Add 2 Tbsp Vinegar (I used Rice Vinegar),

2 Tbsp Sugar,

1 tsp Pepper

and 1 tsp Salt.

Whisk together until mixture is smooth.

At this point, you can taste and add more salt, pepper, sugar or vinegar as needed. 

The goal is to not have the dressing taste too sweet or too tart. 

If it tastes too vinegar-y, add sugar and vice-versa. 

Pour the dressing onto the cabbage mixture, and be sure to get every last drop!

If you are so inclined, add the minced onion now to the cabbage/dressing mixture.   Some folks don’t go for onion, and it’s okay to leave it out if that’s how you roll.

Mix everything together, until all the cabbage is well coated. 

Cover bowl, and refrigerate at least several hours.  You’ll want to give this another taste just before serving and then season with salt and pepper as needed.

Since Thanksgiving is still a couple weeks away, this batch won’t be making it onto our Holiday table.  But I do have big plans for this Slaw….so stay tuned! :-)

October 10, 2010

Hot Potato, Hot Potato! Spicy Breaded Oven Fries

Filed under: Potatoes,Recipes,Sides,Vegan,Vegetarian — Tags: , , , — admin @ 3:57 pm

(Oh great – now that song by The Wiggles is going to be stuck in my head all day!)

Do you like French Fries? 

I’m going to go out on a limb and make the assumption that you answered “Yes” to that question.

These are a much healthier and much tastier alternative to regular French Fries.  We first tried this recipe, which was loosely adapted from a recipe I’d seen in some cookbook I’d checked out of the Library, a few summers ago during one of our camping adventures in the yard.  Although I cooked these inside the house in a regular oven (one of the great benefits of camping at home), we served them beside veggie burgers and ate them around the fire pit.  They were a big hit!

Back then, I made them with regular bread crumbs, but since we discovered Spawn #1 is gluten-intolerant, I now use gluten-free Bread Crumbs, which I easily make myself.  Here’s how to do it:

You’ll need some slices of Gluten Free Bread.  The leftover ends work well, but any slices will do. 

Cut into cubes (or just tear if you don’t want to get your cutting board and knife dirty).

Place into bowl of your Food Processor.  If you don’t have a Processor, you could use a coffee grinder, working in small batches.

Process until they are the texture you desire – coarse or fine.

Place crumbs in a baking pan.

Bake at 350 degrees for 15-20 minutes, stirring every 5 minutes.  You don’t want them to brown much, you just want to get the moisture out.

 

 Let cool until ready to use.

I usually like to make a batch with whatever GF Bread is leftover on the weekend when I make a fresh loaf for my son.  Recently, we rarely have any bread leftover from the week to make crumbs because my new everyday bread is so tasty that it’s often all gone even before I can bake up another batch! 

Just store your crumbs in a freezer bag inside the freezer, and remove only what you need for your recipes.  They will keep practically forever.   I use my frozen crumbs frequently for Zucchini Au Gratin during summer’s bountiful Zuchinni harvest.

Now that we have our crumbs, we can make our Spicy Breaded Oven Fries!

Here’s what you’ll need:

4 large Potatoes

4-5 Tbsp Bread Crumbs

1 Tbsp Canola Oil

1/4 tsp Cayenne (or less if you can’t handle spicy)

1/2 tsp Ground Cumin

1 tsp Garlic Powder

1 tsp Salt

1 tsp Black Pepper

1 tsp Paprika

1 tsp Thyme

What to do:

Preheat oven to 425 degrees.

Line 2 baking sheets with Parchment and set aside.

Measure out your spices into a bowl.

Combine spices with Bread Crumbs, then set aside.

Scrub Potatoes and cut in half.  Then cut each half into wedges, leaving some skin on each wedge.

Place Potatoes in a large bowl and drizzle with the oil, tossing to coat.

Sprinkle half of crumb mixture over potatoes.

Toss well with a spoon.

Sprinkle the remaining crumb mixture on top.

Toss again, until all the potatoes are fairly evenly coated with the mixture.

Individually lay each wedge on the parchment lined pan, trying to keep them from touching too much.

Once all the potatoes are in the pan, sprinkle any remaining crumb mixture left in the bowl over the top.

Slide trays into oven on middle rack.

Bake for 40-50 minutes (depending on size of wedges) at 425 degrees, until crisp and golden.

Enjoy piping hot with Ketchup on the side for dipping!  Yummy, Yummy! :-)

September 12, 2010

Gluten Free Quinoa Tabbouleh

My job has been a little too busy for my tastes lately.  Since I work from home, I usually have a fair amount of free time on my hands for cooking, baking, scrapbooking and of course, blogging!   Just think of all the free hours that add up since I save on a long commute to and from the office.  Not to mention not having to shower, get dressed, or apply makeup!  Okay, you probably think I’m joking, but on some days you just might find me chained to my desk (not to worry – only figuratively) and still in my jammies still at 2 o’ clock in the afternoon! 

On these crazy busy days, it helps to have a quick lunch ready to go so I can just grab it and head right back up to my home office.  This dish is perfect served alongside Baba Ghanoush, with a grilled pita or a few raw veggies for dipping.

Traditionally, Tabbouleh is made with Bulgar.  On a Gluten Free diet, Bulgar – which is made from Wheat – is, of course, a big fat No-No!  Yet Quinoa makes a delightful stand-in for the grain and improves on the nutritional value as well.  Unlike wheat, Quinoa’s amino acids form a complete protein, so you can feel even better about this vegetarian dish!

Have you tried Quinoa yet?  This seed (it’s not a grain) is from the Chenopodium quinoa plant.  It originated in South America and was revered among the Incas, but scorned by the Spanish colonists.  What fools those colonists were, because Quinoa is highly nutritious, loaded with fiber, and quite tasty!  It’s also easy as pie to make – it cooks up just like rice!   One of my best friends, who is Gluten-Intolerant, keeps a bowl of cooked Quinoa in her refrigerator.  She tops it with Honey and Cinnamon for a quick breakfast before rushing out the door to work on frantic mornings.  She’s a clever girl!

Okay, enough small talk.  Let’s make lunch.

You’ll need:

1 Large Bunch Fresh Parsley

1 Handful Fresh Mint Leaves (I used Lemon Mint.  If you don’t have Mint at all, you can omit it.  The dish won’t be quite the same, but still will be good!)

1 small Tomato

1 slice Red Onion

Juice of 1 Lemon

2 Tbsp Olive Oil

1/2 cup Cooked Quinoa

Salt & Pepper

What to do:

Rinse, drain, and remove tough stems from Parsley.  Then, chop it and throw it in a bowl.

So that it won’t feel left out, chop up the mint as well.  Toss it in with the Parsley.

Ditto the onion…

and Tomato.

To the bowl, add Lemon Juice…

and Olive Oil.

Now, add the cooked Quinoa and a sprinkling of salt and pepper (about 1/4 tsp each).

Stir it all together.  Can’t you just smell it?

Ta dah!

You can serve this up straightaway but for the best flavor, let it sit for a while first to let the ingredients mingle.  My kids like this salad packed into a pita pocket or rolled into Flatbread as a sandwich filling.  And how awesome would this be sprinkled atop Hummous on a sandwich?!?!

Spawn #2 gives this a big thumbs up!  I hope you like it, too! :-)

September 5, 2010

Pretty In Pink: Mixed Green Salad with Fresh Raspberry Vinaigrette Dressing, Feta and Pecans

Filed under: Fruit,Salads & Dressings,Sides,Vegetarian — Tags: , , , , , , — admin @ 12:59 pm

Every year, it seems our garden has a superstar.  You know, that one “stand out” performer that is most prolific. 

Last year, our cucumbers did really well.  I was able to make Refrigerator Pickles many, many times last summer.  This year, I was out of cucumbers before I could even get to a fourth batch.  I seriously thought about buying pickling cukes at the market just to get one last batch in, but I just couldn’t bring myself to do it!

Some years, it’s been the tomatoes that have been most abundant, providing me with plenty of fruits for Bruschetta, Super Savory Summer Salsa, and Marinated Tomatoes with Basil.  There was also usually tomato harvest leftover to giveaway and go into our freezer.  This year though, our tomatoes got a late start and haven’t been nearly as abundant.  We are canning some of the tomatoes this year – since we’re out of freezer space – and only hope we are able to preserve enough of a supply to make it through the winter for inclusion in our Love Soup.

So, pickles and tomatoes are singing backup this summer.  This year, the star of the show is the Raspberry.

My Raspberry bushes produced a bit several weeks ago and I enjoyed them for a few days atop my Granola, and even froze a small bag or two.  Then they were gone.  But they are having a second wind and are back with a vengance so I am out in the garden every single day picking a pint of the sweet red berries.  Raspberries happen to be my favorite fruit, but I can only eat so many of them!   So, it’s time to get creative so I can include them in more meals than just my breakfast!

Today, I made this dressing, and drizzled it atop a perfect salad for lunch.  I’m thinking about having the same meal for dinner.  It’s that good.

For the dressing, you’ll need:

1/2 cup fresh Raspberries, rinsed and drained

2 Tbsp Honey

1 Tbsp Dijon Mustard

3 Tbsp Red Wine Vinegar

1/3 cup Canola Oil

Freshly Ground Sea Salt & Black Pepper

Cold Water, if needed

Poppy Seeds (Optional – I didn’t use this time but they would be a great addition)

What to do:

Place Honey, Dijon, Vinegar, and a couple grinder turns each of salt and pepper into a Blender or the bowl of a Food Processor. 

Now, add Canola Oil.

Pulse a few times, then add Raspberries.

Blend until smooth and creamy,

and pour into serving jar.

If you wish to add Poppy Seeds, do so after pouring the dressing into your jar and just shake the jar to combine.  Likewise, if the dressing is too thick, add water a tablespoon at a time, then shake until it reaches the desired consistency. 

Now, let’s build the beautiful salad that will wear this dressing! 

You’ll need:

Mixed Salad Greens (I used Romaine Lettuce tossed with Assorted Baby Greens)

Pecans or Walnuts (I wanted to use Walnuts, but found I was plum out so I used Pecans instead)

Fresh Rasberries, rinsed and drained

Red Onion, thinly sliced

Feta Cheese

What to do:

First, we need to toast the nuts. 

Place nuts in a dry skillet over medium heat. 

Cook stirring and tossing occasionally, just until the nuts start to release their fragrance.  Now, remove from heat and cool. 

While the nuts are cooling, find a pretty plate. 

This one happens to be a hand-painted plate from my mother-in-law’s Aunt who passed away several years ago.  It seemed well-suited to this salad, so I took it off of it’s dusty shelf.  Don’t worry, I did wash the dust off!

Start with your greens, then add Onion, Nuts, Raspberries and Feta Cheese. 

Top with a couple grinds of fresh black pepper and drizzle with the dressing.

Dig in! 

Wouldn’t this be a pretty salad for a baby shower luncheon – especially if it’s a girl – or at a wedding shower?  It’s both delicate and flavorful, and topped with a sliced, grilled chicken breast it would make a good main dish.  You could even marinate the chicken in the dressing for added flavor.

I just love the combination of sweet/sour dressing, salty feta and crunchy nuts in this salad.  I’m sure I’ll be making this often, at least until my raspberry crop runs out.  After that, I suppose I can still use my frozen berries for the dressing, and just leave the fresh fruit off the salad as we go into the winter months. 

I can’t believe I’m even talking about the winter months.  Is it really September?  I refuse to believe it.

July 26, 2010

Rosemary & Roasted Garlic Cream Pasta with Mushrooms and Sundried Tomatoes

Filed under: Pasta,Recipes,Sides — Tags: , , , , , , , — admin @ 12:27 pm

I’m drooling just typing that title.  This stuff is seriously good.  I developed the recipe after dining out one night and eating the most delicious creamy pasta dish I had ever encountered.  It was served beside bread with rosemary baked right in and I came home determined to replicate the taste combo.  I think I may have done better than the original, if I do say so myself!  This recipe would make The Pioneer Woman proud too, since I use a ton of heavy cream and a full stick of butter in the sauce!

You’ll need:

12-13 Garlic Cloves (about 2 heads)

1 quart Heavy Cream

1 stick Butter

12 – 24 ounces Mushrooms

1 Cup Sun Dried tomatoes – sliced or chopped

3/4 Cup Parmesan Cheese

Dried Rosemary

Salt & Pepper

Your choice of Pasta – Gluten Free (or Regular), prepared according to directions

Optional: 1 Tbsp Cornstarch, 1/3 Cup Milk (see Note below in directions),

What to do:

First, place garlic cloves (unpeeled) on a baking sheet lined with parchment.  Bake in a 400 degree oven for 15-20 minutes until soft and golden.

While Garlic roasts, slice mushrooms.

When Garlic is ready, remove from oven.  Let them cool at bit, and then peel the cloves.

Fold over the parchment and use your hands to mash the cloves all together.  Scrape into a mound and finish up chopping them a bit with a knife, making sure there are no large pieces.

Add mashed roasted Garlic to a large sauce pan with the Cream.

Cook while stirring over medium heat, until liquid is reduced to about 2/3 and the sauce is thickened*. 

*Note: Here’s my little cheat on this part:  I take about 1 Tbsp of Cornstarch mixed with about 1/3 cup Milk and add it to the pan to thicken up the sauce more quickly.  This also serves to stretch the recipe a bit since you will have more sauce by not allowing it to cook off so much liquid.

Add salt and pepper (about 1/2 tsp each), then set aside.

Grab another large saucepan (or pour the roasted garlic sauce into a large bowl or glass measuring cup and use the same pan – you don’t even have to wash it). 

Melt 1 stick butter over medium heat. 

 

Add Sundried Tomatoes to pan.

Then add sliced Mushrooms.

Saute for just about a minute, then return Garlic Cream Sauce to pan and stir.

Is your mouth watering yet?

Oh, it gets even better.

Add Parmesan Cheese.

Now, add a couple handfuls of dried Rosemary, which you’ll want to crumble between your hands as you add to the pan to release all the goodness in each leaf. 

I love Rosemary. 

This is my “stash”. :-)

Add salt and pepper as needed, to taste.

Mmmmmmmm…..

You can toss the sauce right in with your pasta, or just place atop individual servings. 

This recipe makes a LOT of sauce, so I like to keep the pasta and sauce separate as it works better for leftovers that way.  

If you are feeding a crowd, this quantity of sauce would  probably cover about two 16 oz. boxes of pasta.

If you like, you can slice up a grilled Chicken Breast and toss with the pasta and sauce.  Be sure to top with additional Parmesan Cheese, too!

Maybe some Bruschetta and crusty bread on the side?

We ate this last night, and we are having leftovers again tonight.  I can hardly stand the wait!

July 16, 2010

Pucker Up! It’s time for Pickles!

Filed under: Appetizers & Dips,Recipes,Sides,Vegan,Vegetarian — Tags: , , , , , — admin @ 10:10 pm

I like pickles.

But not the mushy kind that you find in the middle aisles in the grocery store.

I only like the crunchy refrigerated ones.

And the best pickles are the ones I make myself from my own garden’s pickling cukes.

Like these:

Refrigerator Pickles are very easy to make.

You just need pickling cukes…

Fresh Dill….

Kosher Salt, Peppercorns, Garlic, Vinegar and Water.

First, heat 2 cups water with 1/2 cup Kosher Salt.  Water will start out cloudy but turn clear when salt is completely dissolved.

Pour about 3/4 inch of hot brine into the bottom of each jar.

Add 8-10 whole peppercorns, a few cloves of garlic (peeled and crushed), and a few sprigs of dill leaves and flowers to each jar.

(It’s like a little terrarium in each jar!)

Add a couple ice cubes to each jar to cool solution (you don’t want to cook the cukes!).

Wash, trim off ends and cut cucumbers into spears (or chunks or slices, whichever you prefer).

Pack pickles into jars snugly.  You don’t want them too tight or it will cause the pickles to break apart.  Then, add 2 Tbsp (or more if you like the tartness) vinegar to each jar.

Fill the jar to the top with cold tap water.

Seal each jar, then give it a few shakes to distribute the flavors.

(Somebody needs a manicure.)

Label the jars with the date and leave out at room temperature for a few hours before placing in the refrigerator.

If you can help yourself, wait a couple days before eating the pickles for the flavors to develop.  These will only keep about 2 – 3 weeks in the refrigerator.  That is, presuming you don’t eat them faster than that!

July 15, 2010

It Tastes Like Summer! Marinated Tomatoes With Basil

Filed under: Recipes,Salads & Dressings,Sides,Vegan,Vegetarian — Tags: , , — admin @ 7:42 am

What goes better together than tomatoes and basil?  This super simple dish just says summertime, and is perfect to bring along to your next picnic/potluck, or to serve beside your next grilled dinner. 

You’ll need:

Tomatoes, Basil, Red Wine Vinegar, Olive Oil, Salt and Pepper

First, cut tomatoes in half, then in wedges, then in half again.

Place in serving dish.

Roughly chop basil (if you make this ahead of time, wait to cut and add the basil until the last possible minute, since it will darken on the edges after being cut and exposed to air).

Add basil to tomatoes.

Now, add salt and pepper, Olive Oil (I used Garlic Flavored Oil), and Red Wine Vinegar.  You want just enough oil and vinegar to coat the tomatoes, but you don’t want them to swim in it.

Now, toss the whole mix together and serve at room temperature.

This is one of those easy summer no-cook recipes I look forward to every year!

July 14, 2010

A Passage To India – Part 3: Spicy Green Beans

Filed under: Recipes,Sides,Vegan,Vegetarian,Veggies — Tags: , , , , , — admin @ 12:50 pm

In part three of our Indian Night Trifecta, we’ll be tackling the simplest of the three dishes.  This doesn’t even require step-by-step photos, so my obvious lack of coordination in terms of cooking and remembering to take pics at the same time won’t even come into play.

You’ll need:

Green Beans (about a pound), washed and trimmed

Canola or Olive Oil

2 Cloves Garlic, minced (or roughly 1 tsp jarred garlic)

Salt

Red Pepper Flakes

What to do:

In large skillet or wok, heat 1 Tbsp Oil. 

Add garlic and beans, then sprinkle with salt.

Stir Fry for a few minutes over high heat, then  add a bit of liquid (water or broth), reduce heat to medium, and cover.

Let cook, stirring occasionally, until beans are tender.

Sprinkle with red pepper flakes (to taste), and stir fry for a few more minutes before serving beside your Spicy Lentil Dal and Indian Cauliflower

Bhog keejeeae   भोग कीजिए 

(“Enjoy!” in Hindi)

July 12, 2010

A Passage To India – Part 1: Spicy Lentil Dal

This recipe came from a good vegetarian and fellow-homeschooling friend of mine, when our families were doing an Indian Feast as part of our Unit Study on the country.   I loved this dish immediately!  I pretty much demanded the recipe and have made it nearly weekly since.  It’s full of so many really good-for-you foods like Turmeric, Garlic, Onion and of course, Lentils.  This versitile dish can be served as your main course over Basmati Rice, or as a spread on freshly baked flatbread, or as a dip for chips! 

What you need:

2-3 cups Vegetable Broth

1 cup dried Lentils, well rinsed

1-2 Tbsp Canola Oil

1 Large Onion

3 cloves garlic

1 tsp Yellow Mustard Seed

1 tsp Cumin

1 tsp Turmeric

1/2 tsp Crushed Red Pepper

1/2 tsp Coriander

1/2 tsp Black Pepper

1/2 tsp Salt

1/2 Cup Coconut Milk

1 Tbsp Tomato Paste

Juice of 1 Lime

What to do:

In a medium saucepan, cook lentils in 2 Cups Vegetable Broth over medium heat until tender. 

While lentils are cooking, chop onion.  There is an easy way to do this:

Cut off stem end of onion.

Then, cut in half from root end to cut end…

…and remove outer skin.

Ooooh…they’re NAKED.

Now, cut in about 1/2 inch slices, but not all the way through to the root end.

Then, turn onion and slice the opposite direction.

Keep going…

TA DAH!  Chopped Onion – quick and easy!

Now, chop garlic. 

I can’t recommend an easy way to do this, but my preferred method is to ask my hubby to do it for me. 

He likes to play with knives anyway, just like my boys.

You can also use a garlic press or even jarred garlic, as those are my two back-up plans in the event he isn’t around and I am feeling too lazy to chop it myself.

I think my favorite step in this recipe is measuring all the wonderful, aromatic spices into a small bowl. 

It always makes me feel as if I’ve created a masterpiece.  Isn’t it pretty?

Now, heat the canola oil in a large skillet, then add the onions and garlic to the pan.

Saute for just a minute or two.  Then, add the spices. 

Warning:  This is going to smell really good.  You may need to grab a quick snack at this point, since this won’t be ready for a while.

Stir the spices around and continue to saute until your onions are translucent.

Then, add the coconut milk, tomato paste and lime juice to the pan.

Then, add the lentils.

It is with the utmost regret that I tell you I don’t have a photo of the remaining steps.

I will get better at remembering to take photos while cooking, I swear.

I just get so carried away with the cooking part to remember the photo-taking part.

I’m just not good at multi-tasking, I guess.

Again, I’m truly sorry.

Okay, so add the cooked lentils and let simmer until thickened.  You actually may have to add some vegetable broth at this point if the lentils have soaked up all the juice.  I usually add about another cup of liquid, and then let simmer until thickened back up.

Save the rest of the vegetable broth in the refrigerator (I buy mine in a 32 oz container) because you are going to need it for tomorrow’s recipe.

Fortunately, I did have sense enough to take a photo before I ate.

The Spicy Lentil Dal is up there between 12 and 3 o’clock, sitting happily atop Brown Basmati Rice, and beside Spicy Green Beans, and Indian Cauliflower.   I’ll be posting those recipes in the next two parts of this series, coming over the next couple days, so please check back!

July 10, 2010

Zucchini Au Gratin

Filed under: Recipes,Sides,Vegetarian — Tags: , , , , , , — admin @ 9:39 am

This is my favorite dish to make with Zucchini.

This is one of the very first things I ever cooked after being married (not counting the burned stew incident), and this is most definitely the very first recipe I ever invented myself.  We’ve been enjoying this great summer Zucchini dish for well…let’s just say…MANY years!

First, slice a large Vidalia (or other sweet) Onion.

Then, slice 2-3 medium to large Zucchini.

Cover bottom of 9 x 13 glass caserole with a layer of Zucchini, overlapping like this:

Follow with a layer of onion rings.

Repeat the process, layering Zucchini and Onion again.

Okay…you caught me!  I used the same photo as above, but you get my drift.

Finish with a layer of Zucchini.

Just because this is so complicated , let’s be sure you’ve got it:  That’s Zucchini, Onion, Zucchini, Onion, Zucchini.

I’m feeling a little sarcastic this morning, can you tell? 😉

You can cover with aluminum foil and bake in an oven at 350 degrees until Zucchini is fork tender, OR if you are in a hurry like I was last night, you can cover with plastic wrap and microwave on high for 7-10 minutes until tender.  You’ll want to be able to easily pierce the squash with a fork.

Here’s what it will look like once the squash is cooked and ready for the next step, which happens to be my favorite part:

You can see them beaded up with all the sweat from their little trip to the sauna.

Now, cover the whole darn thing with cheese –  glorious cheese!   I used mozzerella, but colby or cheddar works great, too.

Then, top with bread crumbs (Gluten Free, of course!). 

Do you know how to make your own bread crumbs?   I just cut or tear my gluten free sandwich bread into small pieces, run it through the food processor and then bake in the oven at 350 degrees, stirring every 5 minutes, until they are lightly browned and dry.  I store in a ziploc freezer bag in my freezer and they last for months this way.  You can take out what you need and place the bag back in the freezer for the next time.  No stale crumbs ever!

Okay, now pop the pan into the oven at 350 degrees for about 15 minutes, just until the cheese is starting to brown up a bit.   This is what it should look like when finished:

Let cool for a few minutes before cutting with a spatula to serve. 

My hubby likes this with ranch dressing.  I like it as is, simple and delicious!  This is sometimes served as our main dish (like last night) and sometimes sits on our plate beside pasta, grilled chicken, or fish.  However you decide to eat it, I hope you enjoy it!

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