Today for Freezer Friday, I thought I would share something I have been working with and am excited about! Monday I will be teaching some private Chef Tess Freezer Meal cooking lessons with a new client. She is an amazing woman named Lisa Schumacher. She is an entrepreneur, children's leader in BSF, and Abolitionist! Yes folks, there really is still a great need for abolitionists!! Lisa is also a leader in developing affordable Luxury skin care for the masses. 25% of their sales go toward abolishing modern slavery and child trafficking! Talk about someone making a difference! Rock on Lisa! I really believe people are put into each other's lives for a reason, and Lisa is in mine as a great example. I'm looking forward to a new wonderful friendship! Check out her company. Lily & Co. at http://www.lilynco.net/ .I bring this up, because Lisa has some dietary needs I think apply to a lot of people. Specifically she has no gluten, or dairy in her diet. She also has no sugar. She is all about 100% organic with everything. So, I had to come up with some delicious recipes that would work for her and her family. One thing she really wanted was egg and cheese quiche. Mind you...dairy free and gluten free. First things first I needed to gather the gluten free grains that I would use for her speciality flour.
Buckwheat. Yes, it's gluten free!
Quinoa, ( boxed "pre-washed" variety if using for flour)
Basmati Brown rice,
and amaranth.
Chef Stephanie Petersen’s Gluten Free multi-grain flour:
12 oz organic buckwheat
12 oz organic brown rice
12 oz organic amaranth
12 oz organic pre-rinsed quinoa
Mix the grains in a bowl and grind on the lowest setting in your grain mill/grinder.
Though the flour looks rather white, there is 100% whole grain there. 100% gluten free.
Now to make that wonderful flour into something I could use for a quiche!
Keeping in mind...again, no dairy.
Chef Tess' Gluten Free Quiche crust Recipe
1/2 cup spectrum organic shortening or EV coconut oil
2 gluten free Chef Stephanie’s multi-grain flour
1 egg
1T vinegar
½ tsp salt
1/2 cup spectrum organic shortening or EV coconut oil
2 gluten free Chef Stephanie’s multi-grain flour
1 egg
1T vinegar
½ tsp salt
Preheat oven to 400 degrees.
I love using extra virgin coconut oil in my organic dairy free crust. It adds amazing flavor and makes a nice flaky crust.
Cut shortening into gluten free multi-grain flour and salt until a crumb like texture forms.
Add egg and vinegar. Knead by hand about 5 minutes. It will be sticky at first, but will firm up.
Don't be afraid to let it stick to your hand a little. Once you shape it into a ball and freeze it, that dough will be nice for rolling.
Place dough ball in the freezer for 10-15 minutes. This not only helps the coconut oil to firm up, but also gives your oven a chance to really pre-heat. Roll dough out between two pieces of wax paper or on a heavy plastic gallon size bag until 9 inches in diameter.
Gently easy your hand under the plastic and flip the crust over, face side down, into an 8 inch pie tin. This recipe makes 1 crust. Press crust into pan and remove any extra edges.
Place on a sheet pan and bake uncovered 12-15 minutes, until firm.
Allow crust to cool. Now you can either cover the crust with foil and freeze it until ready to use for pies or pastries, or you can go ahead and make it into a quiche. Here is the recipe I use for that:
Directions: While baking crust, combine onion, garlic, eggs, soy milk, and seasonings. Removed crusts from oven and cool, put ham and cheese in the pie shell, then pour in the egg mixture. Freeze uncoverd very flat at least one hour, then cover and Freeze up to 3 months or... put back in the oven and bake for 30-35 minutes until a knife inserted in the middle comes out clean. Let stand 5 minutes before cutting. To cook from frozen bake 400 degrees 50-55 minutes. If you cut the pie into 8 pieces it is 25 carbs. each
Cut shortening into gluten free multi-grain flour and salt until a crumb like texture forms.
Add egg and vinegar. Knead by hand about 5 minutes. It will be sticky at first, but will firm up.
Don't be afraid to let it stick to your hand a little. Once you shape it into a ball and freeze it, that dough will be nice for rolling.
Place dough ball in the freezer for 10-15 minutes. This not only helps the coconut oil to firm up, but also gives your oven a chance to really pre-heat. Roll dough out between two pieces of wax paper or on a heavy plastic gallon size bag until 9 inches in diameter.
Gently easy your hand under the plastic and flip the crust over, face side down, into an 8 inch pie tin. This recipe makes 1 crust. Press crust into pan and remove any extra edges.
Place on a sheet pan and bake uncovered 12-15 minutes, until firm.
Allow crust to cool. Now you can either cover the crust with foil and freeze it until ready to use for pies or pastries, or you can go ahead and make it into a quiche. Here is the recipe I use for that:
Tess' Ham and Cheese Quiche For the freezer (or not)
9 inch pastry shells
1cups diced fully cooked ham (so good with crab instead of ham)
1 cup sharp cheddar soy cheese
2T minced fresh onion
1 clove fresh pressed garlic
2 eggs
1 cups soy milk
3/4 tsp dill weed
fresh cracked pepper
9 inch pastry shells
1cups diced fully cooked ham (so good with crab instead of ham)
1 cup sharp cheddar soy cheese
2T minced fresh onion
1 clove fresh pressed garlic
2 eggs
1 cups soy milk
3/4 tsp dill weed
fresh cracked pepper
Directions: While baking crust, combine onion, garlic, eggs, soy milk, and seasonings. Removed crusts from oven and cool, put ham and cheese in the pie shell, then pour in the egg mixture. Freeze uncoverd very flat at least one hour, then cover and Freeze up to 3 months or... put back in the oven and bake for 30-35 minutes until a knife inserted in the middle comes out clean. Let stand 5 minutes before cutting. To cook from frozen bake 400 degrees 50-55 minutes. If you cut the pie into 8 pieces it is 25 carbs. each
There you go.
I'm very excited to use these recipes for our next family dinner. My aunt can't have gluten and I can't have milk, so this should work for all of us. thanks
ReplyDeletememories of that almond torte....killing me!
ReplyDeleteI should never include food porn with a post on healthy living...right? Sorry Lisa.
ReplyDeleteAh...if only there were no egg! I have a friend who is not only gluten free but vegan as well, and boy is it hard to put together a dessert type of thing that she can eat.
ReplyDeleteI made up a recipe for chocolate cupcakes using rice flour, cocoa and coconut milk and she liked it, but it had such a weird texture!
A pie crust she could eat would be great...