Gluten-Free Blueberry Buckle by Allison

Blueberries by the basket you say? Yes indeed, I’ve been buying blueberries by the basket! Why not? Being from the Pacific Northwest I grew up with being able to have fresh berries at my fingertips. I can remember back when I was in college and seeking out “U-Pick Farms” and I got bucket loads of raspberries for 50 cents a pound! I made cartons of freezer jam that night until the wee hours of the morning! Now I’m in the Czech Republic which is also “Berry Land” and I’m lucky to be able to have access to local farmers who grow the berries. They just taste better than the kind you buy in large stores let me tell ya! So here’s one way to get some more antioxidants in your system, eat blueberry buckle!photo (4)

This is my Mom’s recipe and it is certainly a family favorite. You can use frozen blueberries as well just be sure to thaw them out before-hand and make sure they are without extra moisture. My crumbly topping sank to the bottom as I used a bit more butter than needed but they turned out great and they were very delicious!
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Blueberry Buckle Coffee Cake
slightly adapted from the Betty Crocker Cookbook

Ingredients

2 cups gluten-free flour ( I like Schar Mix C gluten-free flour)

¾ cup sugar

2 ½ tsp. baking powder

¾ tsp. salt

1/4 tsp. cinnamon

1/4 c. butter

¾ cup milk

1 egg

2 cups well-drained blueberries

 

Topping:

½ cup sugar

1/3 gluten-free flour

½ tsp. cinnamon

¼ cup soft butter

Mix and sprinkle over batter in pan.

 

Heat oven to 180 degrees Celsius.  Grease round layer pan, 9 ½ inches or square pan, 8″ x 8″ pan or pour into a muffin tin.  Blend all ingredients except blueberries and topping.  Beat for ½ minute.  Spread in pan.

Sprinkle topping over batter and bake for 45 to 50 minutes if baking it in a pan or until a wooden toothpick comes out clean. My muffins baked about 20 minutes.

 

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Sand Dabs… Aka Dad’s dabs!

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Summer vacation is in full swing and the fun of visiting family and friends has begun. It all started my first weekend home at Mom and Dad’s house. They still live in our childhood home so it really is “home sweet home”. They had recently spent their anniversary weekend in San Francisco where they enjoyed Sand Dabs, or breaded sole, at Tadech’s Grill. Dad decided to remake this tasty dish last weekend and it was sooooo good! Now we call this dish “Dad’s dabs.” Side-by-side and step-by-step in our family kitchen, my Dad walked me through this recipe. It is surprisingly easy! We used Pacific Northwest Ling Cod but you can use your favorite white fish to create this dish. Just follow the recipe out of Tadech’s cookbook (photo below) and you will soon enjoy your own fish dabs!

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Rhubarb, oh rhubarb! by L

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Rhubarb… love the name, the color and the tang. Therefore, on a recent visit to my local farmers market, I couldn’t resist  bringing home some stalks. However, I’m not an expert with this vegetable, (sometimes called a fruit too,) so I was a bit unsure about how they would end up on our plates.

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Thank goodness for the Internet! One thing I did have in mind was to use this herbaceous perennial in a dessert to celebrate my husband’s birthday. But, have you ever heard of a rhubarb birthday cake? Yep, me neither.

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However, a strawberry rhubarb tiramisu for a summer birthday was a fine runner-up. I found this delicious recipe from  http://www.chatelaine.com/recipe/stovetop-cooking-method/strawberry-rhubarb-tiramisu/  The only substitute  I made was to use a cup of orange juice instead of 3/4 cup of orange juice and 1/4 of Grand Marnier. It had to be a toddler friendly dessert.

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All that’s left to say is that this tasted absolutely divine. Now go and find some rhubarb before the season is over!

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Gluten-Free Spinach and Mushroom Egg Bake by Allison

There are so many beautiful cafes in Prague to enjoy breakfast in while you sit, savor and soak in your surroundings with friends or family. But sometimes a homemade breakfast in the comfort of your own home is what you’d like to offer your newly arrived guests from overseas after a long journey. Aromas of steaming hot double-shot coffee brewing in the french press and a pot of black or green tea steeping in a beautiful Polish pottery teapot await for thirsty guests.  The egg bake is cooking away in the oven while we enjoy greek yogurt with homemade granola and fresh fruits of the season, apricots, cherries and strawberries. One word, delicious.

 

There’s nothing like farmer’s market eggs or homegrown eggs in your own backyard. They taste better, they are fresher and it feels good to support local farmers at the same time. I try to only buy my eggs from the farmer’s market and especially for this recipe.

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Gluten-Free Spinach and Mushroom Egg Bake by Allison

Ingredients

Fresh mushrooms (1 large container or approximately two 1/2 to three cups of sliced mushrooms)

200 grams of fresh spinach

2 Tbsp. butter

2-3 cloves garlic

2 small onions

fresh thyme springs

12 eggs

2 cups grated cheese (can use cheddar or gouda or a smaller amount of parmesan)

1/2 cup of milk or cream

1 tsp. salt

Preheat oven to 185 degrees Celsius.

First melt the butter in a large frying pan/wok, then add the chopped onion and cook on low until caramelized, about 20 minutes. Add garlic to the pan after cooking onions for 10 minutes and stir frequently to prevent from burning. Turn up the heat to medium and add mushrooms, thyme leaves and salt. Cook until the moisture in the bottom of the pan has cooked off, about 10 minutes or so. Then add fresh spinach in 2 handfuls at a time until it wilts and cooks down, continue to turn and stir. Remove from heat and in a large bowl crack 12 eggs and add in the milk and grated cheese. Beat mixture with a whisk until blended, be careful not to over beat. Add in the mushroom, onion and spinach mixture and stir gently. Pour into a large 9″ x 13″ pan and bake uncovered for the first 25 minutes, check frequently to see if the top is getting brown and cover with foil when you’ve reached the desired color on the top of the egg bake. Total baking time should be around 40-45 minutes depending on your oven. Serve warm and enjoy!