LG and I are having company for brunch tomorrow. Usually we have eggs and bacon and potatoes, or occasionally pancakes or waffles. I'm bored with those staples. And none of them are currently permissable on my diet.
Even the thing I thought might work--baked oatmeal--requires both milk and eggs. I could probably substitute rice milk, which I do for most baked goods, but I'm not much inclined to experiment with guests.
Whatever I make needs to be dairy, soy, and wheat-free. Eggs are negotiable. Any thoughts?
You could make a hearty rice pudding with nuts, dried fruit, honey or maple syrup, and coconut milk (which is actually better than cow's milk or substitutes in this), or you could use another grain for the rice -- such as quinoa, for example. You could also do a bed of quinoa with poached or basted egss on top and some salsa, with black beans and roasted vegetables on the side. There are also some "egg in a nest" recipes floating around that involve a bed of grains and sauted vegetables in a casserole dish, making some wells in the mixture and cracking eggs in, then cooking them off in the oven. I know that Barbara Kingsolver has a family version of such a dish, but as I said, I'm sure you can find several online.
ReplyDeleteYou could also do a southern plate with grits, sauteed greens, beans, mashed sweet potatoes, and even biscuits made with a non-wheat flour. They might be kind of flat, but I bet they'd still taste delicious. Good luck!
Here are some ideas:
ReplyDeleteHuevos Rancheros without cheese if you can get gluten free corn tortillas - there are a lot of recipes out there, but here is one:
http://www.foodnetwork.com/recipes/cooking-for-real/huevos-rancheros-with-black-bean-puree-recipe/index.html
A big fruit salad is always great - tossed with a little passionfruit juice it is especially delicious. You could serve it with gluten-free cornbread with honey, or gluten-free muffins.
Sounds like fun - hope you have a good time!
Love,
Maddy
I have a frittata recipe that uses eggs but no milk. Here's how I make it:
ReplyDeleteChop whatever veggies you are using and saute. I use white and green onion, and broccoli, and once those have cooked a bit, add chopped mushrooms. Mix all that with 2 cups of shredded hashbrowns (I use Simply Potatoes brand, found refrigerated near the eggs/butter in my store, but you could use thawed frozen too). Pat this down into the bottom of a 10-inch skillet and turn the heat down to medium at the most. Cook about 10 minutes. Pour the eggs over top - the recipe calls for 1 cup egg substitute mixed with 1/4 cup milk and 1/2 teaspoon dried marjoram, but I leave the milk out. Turn the heat down to medium-low. As the egg starts to cook, use a spatula to lift portions and tilt the pan until the uncooked egg runs underneath. Once set, cover and turn down to low and cook about 5 more minutes. Sprinkle with cheese and cover to let the cheese melt. If you're going dairy-free obviously skip this step (I only include if my parents are coming).
This morning, I did a variation. In a deep covered baking dish, I put the potatoes in the bottom, I layered the sauteed veggies on top, and then I poured the egg substitute over top of all. Baked at 400 for an hour until eggs were done. I was quite ill this morning, but was craving this dish, but didn't want to stand at the stove to make it. So I popped it in the oven, a Baby Einstein DVD on the TV, then hunkered under a blanket on the couch until it was done.
Wow! Thanks for all these suggestions! I'll have to ask for recipe suggestions more often :)
ReplyDelete