Gluten-Free Brunch, Quiche + Fritatta Recipes

The Brunch, Quiche and Frittata Recipe Index has moved to two new pages.

Brunch and Bakery Recipes and Egg Recipes

Thank you.

Gluten-Free Pumpkin Chai Bread with Cranberries

A vegan pumpkin chai bread recipe.

Thank you, Dear Readers for all your pre-Thanksgiving comment love. I'm paying attention. I am. In fact, I've had so many requests for a gluten-free pumpkin bread recipe that I'm sharing another baking success this week. Yup. Two goodies in one week. I usually balance my baking (sweet) and cooking (savory) posts a tad more fifty-fifty- especially when I am trying to lose those last five (stubborn!) pounds and all- but I couldn't ignore your requests for a Thanksgiving pumpkin bread, now could I?

See how I sacrifice for you, my Darlings? Developing, baking and taste testing Cinnamon Apple Muffins, Vegan Pumpkin Pie, Pumpkin Pecan Cookies, Pumpkin Raisin Cake, Pumpkin Waffles... Oy, the sacrifice. The pressure!

The 2008 Winter Holiday Frenzy has begun. Maybe for the sake of my sanity (now don't laugh about my alleged sanity, please) I'll put off trying to lose these last five pounds till 2009.

It'll be here before you know it.

Continue reading

Healthy Drink, Cabbage-green chilli side dish, and Masoor dal with turia

Spinach, beet, carrot and Gooseberry juice or Helthy Drink

Ingredients:
50gm fresh spinach
2 medium size carrot
5 gooseberry
2 tbsp natural honey
5-6 black Pepper
1 small piece of ginger
Salt to taste
Method:
Step 1: Wash and cut the spinach.
Step 2: Cut small pieces of gooseberry.

Step 3: Cut the carrot and remove the middle white part of it.
Step 4: Mix all this ingredients in to big mixer jar and add honey, black pepper and salt .

Step 5: Grind very well.
Step 6: Drain this juice into another bowl with big hole drainer so that some of crush fiber also drain with it. Step 7: Shake very well and pour into serving glass. If you are like than also add ice pieces.
Step 8: Drink it within 15 minutes is good for health if you put into freeze than its orginal taste is change after 1 hour.

Kobi Marcha no Sambharo / Side dish of Cabbage and green chilli

Ingredients:
50gm Cabbage
4-5 long green chillis
1-tbsp mustard seeds
1-tbsp oil
1\4-tbsp turmeric powder
Salt to taste
Method:
Step 1: Cut Cabbage and green chillies in to long thin pieces.
Step 2: Heat the oil in a pan and add mustard seeds when they begin to pop then add long cut chillies. Step 3: Cook for a few minutes so chillies become soft.

Step 4: After that add chopped cabbage in it.

Step 5: Cover the pan and cook for 2-3 minutes.
Step 6: Add turmeric powder and salt to taste.

Step 7: Serve as side dish with curry and Roti.

Masoor dal with Turia (Rigid Gourd or Ridge-gourd)

Ingredients:
150gm turia(Rigid Gourd)
1\2-cup masoor dal (Red Lentils)
3 cups water for cook the dal
1-tbsp red chilli powder
1\2 tbsp turmeric powder
1-tbsp SMIP masala
1 tbsp lemon juice
Salt to taste
Coriander leaves for garnish.
For temper:
2-tbsp oil
1\2 tbsp mustard seeds
1\2 tbsp cumin seeds
1\4 tbsp asafoetida
6-7 curry leaves Method:
Step 1: Wash the dal in a few changes of water.
Step 2: Soak in water for 15 minutes. Add 3- cup water and cook up to 3 whistles in cooker.
Step 3: Let it be cool for 5 minutes and after that mix with hand blender. Step 4: Peel the turia and cut into small pieces.

Step 5: Heat the oil in a frying pan add the mustard seed and cumin seeds and asafoetida in it.

Step 6: When all seed s are pop up then add curry leaves in it. Add chopped turia in it.

Step 7: Cook for 3 minutes when they become soft then add red chilli powder, turmeric powder and salt to taste. Step 8: Mix well and cook another 5 minutes.

Step 9: Pour the masoor dal and stirring.

Step 10: Cook dal for 5 minutes more and add SIMP masala and lemon juice lastely.

Step 11: Turn off the flame and garnish with coriander leaves.

Serve hot with bolied rice and Roti (Chapatis).

"It Seems Good to stand on the Ground & look up High at our Aim, but the BEST thing is to stand up so High that others look UP at Us & say; Thats my AIM."

Gluten-Free Apple Cinnamon Muffins

Cinnamon apple goodness- gluten-free.

A classic fall favorite- the pairing of apples and cinnamon. Stir them together in a muffin batter and you have a sweet and cozy breakfast treat that is not only heart warming and soul satisfying but super easy to wrap and freeze. That is, if you don't eat every single morsel first. These little gems would be a fabulous side nosh for Thanksgiving brunch- or a casual supper of Curried Butternut Soup.

It's a gray flannel sky kind of day here in the high desert. Chilly and damp. Steve is watching The Great Escape as I nibble on a warm apple muffin. It's been a historic week. I am still re-viewing on-line videos of our President-Elect with gratitude and awe, thankful that hope, grace and smarts prevailed despite the ugly drumbeat of fear, fueled by prejudice and the age old tactic of scapegoating and button-pushing, appealing, of course, to the lower instincts of our reptilian past. The old and rusty paradigm is giving birth to the new on a collective level. And I feel it in my bones and in the air that I breathe.

I am grateful. Hopeful. And eager to greet change.

It's all good.


Continue reading

Gluten-Free Pumpkin Pecan Cookies Recipe

 Pumpkin cookies- gluten-free.

I'm glad I baked cookies. Your intrepid gluten-free goddess, you see, is a tad under the weather. Well. In all honesty, maybe more than a tad. I blame the shopping cart I gripped and steered in Espanola searching for a butch new spatula-spoon that might actually survive gluten-free batter instead of snapping in half. I've got a nasty bug.

My defenses may have been a little vulnerable from all the pre-election anxiety coursing through my hyper-vigilant little body. Stress equals not-so-good, so they tell me. But now I can exhale. The epic campaign is over. America chose hope and changed the paradigm of its racial roots forever. So, Sweetcakes. Smile.

Have a cookie to celebrate.

Continue reading

Gluten-Free Beef and Mushroom Rice Casserole

Tasty beef and rice casserole with cranberries, mushrooms and olives.

Here's a cozy autumn casserole recipe with crumbled beef (or turkey), mushrooms, black olives and tart cranberries. Vegetarians can change out the meat with cooked black beans or white kidney beans.

The recipe is an improv, so the measurements are close approximations, but most of you readers are creative cooks who do your own thing and toss together your own improvisations, anyway, right? You're my kind of people. 

You can handle it.

Continue reading

Sparky Picks 5 Winners

Sparky has chosen! But first- my heartfelt thanks. Big appreciation with warm and fuzzy gratitude to everyone who commented on the Whole Foods Budget Recipe Challenge and helped pick the winning recipe- my Sweet Potato Black Bean Enchiladas. Muchas gracias to all my readers, too- your ongoing support, feedback and encouragement is invaluable to me. Without you? I'd be cooking in the dark. And talking to myself.

Here are the five winners- chosen at random- of a Whole Foods $25 Gift Card:

Vidalia P
milhan
Laura (eatcraftlive)
Courtney (blogger profile 02368500891285543351)
~m (Michelle)

Congratulations to the five winners! Please e-mail me for instructions on receiving your Whole Foods Gift Card (note- you will receive an automated Karina's Kitchen response first; a personal e-mail from me will follow). Thank you!

Happy November 1st- and for those of you on Daylight Savings, don't forget to turn your clocks back tonight!