Wednesday, March 28, 2012

Galley Mess Breakfast Casserole Dairy & Gluten Free

Galley Mess is what my husband's family calls this quick and easy breakfast casserole.  I love the name almost as much as I love this dairy and gluten free breakfast casserole.  I like to use ham as the meat; however, my Mother In Law likes to cook and drain sausage as the meat.  Feel free to use what you like best.  I like to use duck eggs for a portion of the eggs in this dish as I feel it adds a richness to the casserole.  However, the duck eggs are not necessary if you cannot find them.  Galley Mess is a very forgiving dish that is easily adapted to meet your needs and desires.  My husband loves it topped with salsa for an extra punch of flavor. 

Don't be put off by they large amount that this makes.  Simply cut into serving sized pieces and reheat for a quick and easy on the go breakfast during the week. 

Galley Mess - Breakfast Casserole

1 bag frozen O'Brien Potatoes, thawed (Be sure to check that they are gluten free.)
1 lb breakfast meat of your choice (optional)
8 oz shredded "cheese" (optional)
18 - 20 eggs
salt & pepper
salsa (optional for serving)

The night before place the frozen O'Brien Potatoes in the refrigerator to thaw.
Preheat oven to 375 F.
Lightly spray a 9 x 13 glass baking dish with cooking spray.
Place the frozen O'Brien Potatoes in an even layer in the bottom of the dish.
Top with the breakfast meat of your choice in an even layer.
We like to use a nice lean diced ham, but feel free to use cooked sausage or bacon as well. 
The meat may also be left out or replaced with 1 lb of frozen defrosted spinach that has been squeezed to remove as much moisture as possible for a vegetarian option.
Top with the shredded "cheese" in an even layer.
If you tolerate dairy use that or if you prefer use a dairy free cheese option.
We omit the cheese; however, it is traditional for this dish.
In a large bowl, whisk together the eggs with some salt and pepper.
I like to use 1 dozen chicken eggs with 1/2 dozen duck eggs when possible.  If duck eggs are not available use 20 chicken eggs.
Pour the eggs evenly over the casserole.
Bake the casserole for about 1 hour or until the eggs are set and the top is lightly browned.
Cut into pieces and serve topped with salsa if desired.

Friday, March 23, 2012

Dairy & Gluten Free Irish Soda Bread

 I wanted to make a dairy and gluten free version of Irish Soda Bread for St. Patrick's Day to go along with our corned beef and cabbage.  I just hadn't gotten around to posting it until now.  Life has been insanely busy lately :(

I poked around the internet and none of the recipes that I found seemed just right.  For one thing, we don't like raisins in a more savory bread.  In the end I decided to use both La Tartine Gourmande and the Gluten-Free Goddess's versions ad inspiration.  The resulting dairy and gluten free version of Irish Soda Bread was exactly what I was looking for. 

I love a quick and easy bread and Irish Soda Bread is exactly that!  The texture of this loaf is delightful.  It is a hearty bread with a nice crust on it, yet is is still airy.   If you can be sure to make this bread a day ahead of when  you need it.  The flavors really benefit from sitting overnight!

Dairy & Gluten Free Irish Soda Bread

1 1/2 c unsweetened almond milk (or dairy free milk of your choice)
1 1/2 tsp lemon juice
1 c millet flour
1/2 c quinoa flour
1/2 c sorghum flour
1/3 c potato starch flour
1/3 c sweet rice flour
2 tbs sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp xanthan gum
1 duck egg or 1 extra large chicken egg, lightly beaten

Preheat oven to 450 F.
Line a cookie sheet or sheet pan with a piece of parchment paper.
Combine the "milk" and the lemon juice and set aside.
In a large bowl, combine the millet flour, quinoa flour, sorghum flour, potato starch flour, sweet rice flour, sugar, baking powder, baking soda, sea salt, and xanthan gum.
Whisk to aerate the mixture.
Form a well in the center of the flour and add the milk mixture and egg.
Stir until a dough forms.
Turn out the dough onto the parchment paper and form into a round loaf.
Note: The dough will be sticky.
Using a knife, cut an X across the top of the loaf.
Bake at 450 F for 5 minutes.
Turn oven down to 350 F and continue to bake for 25 minutes longer or until the loaf sounds hollow when thumped.
Allow to cool for a few minutes on the pan, then remove from the parchment paper and move to a rack to cool.
Once cool, tightly wrap in foil and allow to sit overnight.
Serve in wedges or slices either at room temperature or slightly warmed.

Thursday, March 8, 2012

Old Fashion Southern Fried Cabbage - Dairy & Gluten Free

Southern food is the food of my youth - the food I grew up gathering around the table to share with my family daily.  Now that I live in the wilds of Wyoming when I get homesick I crave Southern classics such as this fried cabbage only now made dairy & gluten free now.  This recipe is in fact the way to introduce cabbage to even the pickiest of eaters.  My vegetable avoiding, cabbage hating husband even likes cabbage cooked this way.

This recipe calls for bacon grease which is part of what makes it a truly Southern dish in my opinion.  When I cook bacon for breakfast or BLTs I always do it in my oven on a cookie sheet and then save the bacon grease in a container which I keep in the refrigerator.  While using bacon grease might not be the healthiest of choices it is the most flavorful :)

Old Fashion Southern Fried Cabbage

2 tbs bacon grease
1 medium red onion, roughly chopped
4 cloves garlic, minced
1/2 medium head cabbage, roughly chopped
2 tbs dairy free buttery spread
1/2 cup water
salt & pepper

In a large skillet with a tight fitting lid, heat the bacon grease over medium to medium high heat.
Add the onions and saute until just starting to brown.
Add the garlic, cabbage, buttery spread, water, salt & pepper.
Allow the buttery spread to melt and stir well.
Cover and reduce heat to medium.
Cook, stirring occasionally until the cabbage is tender, about 20 minutes.
Remove the lid and continue to cook, stirring frequently until the cabbage is well browned.