Gluten Free Roasted Cauliflower, Mushroom and Chèvre Quiche

Get it while it’s hot! Thanks to ClosetCooking for the recipe and photo!

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Ingredients

  • FOR THE QUINOA CRUST:
  • 1/2 cup quinoa, rinsed
  • 1 cup water
  • 1 egg
  • 1/4 cup parmigiano reggiano (parmesan), grated (optional)
  • FOR THE QUICHE:
  • 1/2 medium head cauliflower, cut into florets
  • 8 ounces mushrooms, quartered
  • 1 tablespoon oil
  • salt and pepper to taste
  • 5 eggs
  • 1/2 cup milk or heavy cream
  • 1/2 teaspoon thyme, chopped
  • 4 ounces goat cheese, crumbled
  • salt and pepper to taste

Directions

  • FOR THE QUINOA CRUST:
  • Bring the quinoa and water to a boil, reduce the heat, simmer, covered, until tender and most of the water has been absorbed, about 15 minutes, remove from heat and let sit covered for 5 minutes.
  • Mix the quinoa, egg and parmesan, press into the bottom of a pie plate and bake in a preheated 375F oven until lightly golden brown, about 10 minutes, before setting aside.
  • FOR THE QUICHE:
  • Toss the cauliflower and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing half way through.
  • Mix the cauliflower, mushrooms, eggs, milk, thyme, goat cheese, salt and pepper, pour into crust and bake in a preheated 375F oven until golden brown and set in the center, about 30-35 minutes.

 

Option: Use a pastry crust or a brown rice crust in place of the quinoa crust.

Tip: A toothpick will come out cleanly when pushed into the center of the quiche when it is ready.

Note: It is best to let the quiche come down to room temperature before slicing as the goat cheese will be melted when warm making it more difficult to get nice clean slices.

Nutrition Facts: Calories 271, Fat 14g (Saturated 5g, Trans 0), Cholesterol 227mg, Sodium 187mg, Carbs 19g (Fiber 3g, Sugars 3g), Protein 16g

Watermelon Chevre Appetizers

Thanks to AFoodCentricLife for this recipe and photo! This was possibly the most popular appetizer at a recent party. Shockingly simple, you can do this and amaze your guests. Where else you gonna get a bite that is crisp, fresh, juicy AND creamy, decadent and surprising??

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Serving 6-8 (approximately 16 pieces)

Ingredients

  • 2 small Dulcinea watermelons (or 1 large regular watermelon)
  • 6-8 ounces goat cheese
  • 1-2 tablespoons of milk
  • 1 Persian cucumber
  • A couple of limes

Directions

  1. Wash watermelons well. Cut a thin slice off one side to give you a flat surface. Roll melon to flat side (which provides stability for cutting the melon) and cut 1″ wide pieces of watermelon. Lay pieces flat and using a 1 1/4″-1 1/2″ round or square cookie cutter, cut pieces of melon.
  2. With the small end of a melon baller tool, cut little half rounds out of the center of the piece. Whip goat cheese and milk together until creamy. The amount you use will depend on your goat cheese. Place the cheese into a piping bag fitted with a star tip and pipe into the indentations. Garnish with a little slice of cucumber. Place on a flat plate, squeeze lime juice over the top and serve.

– See more at: http://afoodcentriclife.com/watermelon-and-goat-cheese-appetizer/#sthash.gbKDLdPI.dpuf

Gluten Free Almond Pound Cake (with Yogurt!)

Thank you to AllDayIDreamAboutFood for the recipe. I snagged it for our 2015 Member Open House so that we could have a killer GF cake on hand, and it did NOT disappoint. So moist and flavorful. Would be fabulous under strawberries, chocolate ganache, ice cream, whipped cream, creme fraiche or just NAKED!

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Almond-Crusted Butter Cake

Ingredients

 1/4 cup sliced almonds

3 cups almond flour

1/3 cup unflavored whey protein powder

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup butter, softened

3/4 cup granulated sugar

3 large eggs

1 tsp almond extract

1/2 cup drinkable yogurt, or mix of yogurt and milk

 Instructions

Preheat oven to 300F and butter a loaf pan very well. Sprinkle sides and bottom of pan with sliced almonds, pressing into butter to adhere to sides.

In a medium bowl, whisk together almond flour, protein powder, baking powder, baking soda and salt. Set aside.

In a large bowl, beat butter until smooth. Add granulated sugar and beat until lighter and well-combined, about 2 minutes. Beat in eggs, one at time, scraping down beaters and sides of bowl with a rubber spatula as needed. Beat in almond extract.

Beat in half of the almond flour mixture, then beat in yogurt or yogurt/milk mix. Beat in remaining almond flour mixture until well combined. Spread batter in prepared pan, being careful not to dislodge sliced almonds on the sides. Smooth the top.

Bake 60 minutes, or until top is deep golden brown and a tester inserted in the center comes out clean. Let cool in pan 5 minutes, then flip out onto a wire rack to cool completely.

 

 

Lemon Chevre Cookies

These cookies, found on FoodFanatic.com, are dense, toothy and luscious. We served them at this year’s Member Open House and they disappeared. Think of them as a main dish cookie. Yummy.

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40 Servings

Ingredients

  • 2 cups granulated sugar
  • 2 lemons, zested
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 large eggs
  • 15 ounces fresh chevre
  • 3 tablespoons lemon juice, fresh

For the Glaze:

  • 1 1/2 cups powdered sugar, sifted
  • 3 tablespoons lemon juice
  • 1 lemon, zested

Directions

For the Cookies:

  • Preheat the oven to 375° F. Line baking sheets with parchment paper.
  • In a medium bowl, combine sugar and lemon zest. Mix with your fingertips until the sugar is fragrant. Set aside.
  • In another medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In the large bowl combine the butter and lemon sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.
  • Add the eggs, 1 at a time, mixing until they are fully incorporated.
  • Add the ricotta cheese and lemon juice and mix until incorporated.
  • Stir in the dry ingredients, mixing until just combined.
  • Spoon the dough (about 2 tablespoons for each cookie) onto prepared baking sheets.
  • Bake cookies in preheated oven for 13-15 minutes, until slightly golden at the edges.
  • Remove from the oven and let the cookies cool on the baking sheets for 20 minutes.
  • Once all the cookies are cool, prepare the lemon glaze.

For the Glaze:

  • In a medium bowl, combine the powdered sugar, lemon juice, and lemon zest and whisk until smooth.
  • Dip the top of each cookie into the glaze.

Place cookies on a wire baking rack or wax paper and allow the glaze to harden before serving.

 

 

Madame Fromage makes cheese SOOO sexy!

Video

If you aren’t hungry now, you will be dying for cheese by the end of this divine PBS interview with Tenaya Darlington, aka Madame Fromage, cheese courtesan. Oh my, she is just the best at describing, plating and visibly adoring high-personality artisan cheeses. I just want to immediately drive to my favorite cheesemonger and buy $100 of the best stuff. Yes, I confess, I do that on a regular basis anyway, but now I JUST CRAVE IT!!!!! Despite the fact that Birchbark Farm has at least 15 wheels at our disposal at the moment….you can never have enough. Now click the link below and let Tenaya transport you to Cheese Nirvana!

http://video.whyy.org/viralplayer/2365424034

Cherry Tomato and Chèvre Quiche

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There is a time for quiche — for breakfast, lunch or dinner, and that time is NOW! In the depths of winter, what could be better? This recipe comes to us from South Africa, and they probably eat it in August (when they have winter!) You can probably find cherry tomatoes in the market, add any spices you like and fall in love with chèvre! Thanks to Simply Delicious Food for recipe and photo.
Serves: 6 small quiches
Ingredients
for the pastry
  • 250g flour
  • 125g cold butter, cubed
  • 1 egg yolk
  • 3-4 tablespoons ice water
  • 1 teaspoon salt
for the roasted tomatoes
  • 100g cherry tomatoes, on the vine
  • 3 tablespoons Balsamic vinegar
  • 1 tablespoon olive oil
  • pinch of salt
  • pinch of sugar
for the filling
  • 100g chèvre
  • 4 extra-large eggs
  • 200g Crème fraîche or sour cream
  • 1 teaspoon sea salt flakes
  • 1 teaspoon fresh white pepper
Instructions
  1. To make the pastry, combine the flour, butter and salt in the bowl of a food processor and pulse until the mixture resembles course breadcrumbs.
  2. Add the egg yolk and with the motor running, add the cold water, spoon by spoon until the mixture comes together in a ball.
  3. Tip out of the processor onto a floured surface and bring together into a disc.
  4. Wrap in clingfilm and place in the fridge to rest for 15 minutes.
  5. When the pastry has firmed up slightly, roll it out on a floured surface and cut into rounds which will fit your tart cases. Press into the tart cases and place in the fridge for 20 minutes.
  6. To make the roasted tomatoes, pre-heat the oven to 200°c. Place the tomatoes in a small baking tray and drizzle over the oil and Balsamic vinegar and season with the salt and sugar.
  7. Place in the oven and allow to roast for 30-45 minutes until the tomatoes are blistered but still keep their shape. Remove from the oven and turn the oven down to 180°c.
  8. To make the quiches, whisk together the eggs, Crème fraîche, salt and pepper.
  9. Remove the pastry from the fridge and place a few tomatoes into each pastry case.
  10. Pour over the egg mixture and dot the surface with some of the chèvre.
  11. Place in the oven and allow to bake for 10-12 minutes until the egg is just set but still a little jiggly in the middle.
  12. Remove from the oven and allow to cool to room temperature before serving.