Gluten-Free Bacon Asparagus Quiche

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Hello Wednesday! Hope you are all having a bright and blessed day. I tell you what, it is getting hard to choose what recipes to share. I have a stock pile of ones to share with you all and I can’t decide on an order. Do I post savory? Do I post sweet? Decisions. Decisions.

Today I opted for savory. I was prepping food a couple of weeks ago (something I’ve done a lot of lately, I’ve already spent at least 5 hours this week prepping meals to just bake or veggies to just cook) and I was staring at some asparagus. What am I going to do with this asparagus. Quiche. It just popped in my mind. It seemed so natural and sounded incredibly delicious.

As I was making the crust, I was further prompted, add Parmesan. I am not going to argue with that! Granted, I was slightly worried about adding another fat, how that may effect the crust and bake. I was so geeked when the crust turned out beautiful. What a great flavor it had. I actually filled a whole pie pan and I have 3 mini tart shells in my freezer waiting on me to fill as well. Spinach pies? That is my current mood for them potentially.

I had plenty of taste-testers on this one. Our roofer friends agreed to share in the quiche with us one afternoon. They had never eaten quiche, let alone a gluten-free one. They praised the taste. I get a lot that many would never know my pie crust is gluten-free if I didn’t tell them. Which to me is a huge compliment. A few weeks ago when I took tarts to Bible Study, they said the same thing. That is my goal always, to make something gluten-free that tastes as good as the real thing (or better, that is an even bigger goal).

As always, that beauty of a quiche is that you can fill it however YOU like. This week I made another quiche (with a shredded sweet potato crust) with spinach, mushroom and bacon. On this Parmesan one, I put asparagus, garlic, and bacon. You can do butternut and goat cheese. Broccoli. Peppers. This list is ongoing. Have fun and be creative with it.

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Gluten-Free Plantain Pizza Crust

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My list of favorite foods goes something like: cherries (all-time favorite), pizza, cabbage, ice cream. Something like that. Subject to change. Regardless, you will notice the pizza. Pizza also appears in my business name and this website: Polifroni Pies and PIZZAS. I like to make pizza crusts for the market, because even though you’ve change up your eating and diet or have eating restrictions, doesn’t mean you can never eat pizza.

I have made loads of different crusts. I’ve used almond flour. I’ve used cassava. I’ve used arrowroot. I’ve used tapioca flour. And I’ve also used bunches of vegetable/root alternative. You can click through my recipe inventory and check some of them out. It started with cauliflower a decade ago. But I’ve also used: broccoli, rutabaga, sweet potato, butternut squash, and zucchini. One of my all-time favorites was plantains.

I did a lot of home-cooking last week for Zach and I. I really wanted to revisit the plantain crust. Oh man was it good. Hands down my favorite. Everyone thinks it is going to be sweet. Plantains are not bananas. They don’t peel like bananas. They are starchier, not sweet like a banana. I made this crust kind of thick (which I like), however, next time I think this would make two perfect 9 inch pizzas. I used a large tart pan I have with a removable bottom, but a pizza pan or spring pan would be good as well (maybe put it in a cast iron and make a deep dish).

If you want a great pizza, this is it! I like pork with plantains, so I put sausage. You could put all kinds of flavors, though. Pepperoni. Chicken. Bacon. Spinach. Mushrooms. With Cheese. Without cheese. Whatever your topping preference. Go crazy.

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Gluten-Free Raspberry Pistachio Frangipane Tarts

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As I’ve mentioned, I have a bit of a British Baking Show problem (is it a problem though if it leads to delicious food, high creativity, and beautiful treats?). It has inspired me A LOT lately. Choux. I’ve got an upcoming eclair recipe. I really wanted to try that one.

I also like pastry week. Some may know, pies and tarts are kind of my all-time favorite thing to bake (hence my company being called P3: Polifroni PIES and Pizzas). I was really intrigued with the frangipane. It’s not something you see a lot here in the Midwest, actually I have never seen one offered anywhere. No restaurants. No bakeries (which there are a lack of actual bakeries in my town-not the premade and just-bake. Those do not count). So my experience with frangipane only comes from TV and then searching for it on Pinterest.

Last summer I made my first frangipane for a market. It had a lovely rhubarb lattice on top (pictured below). The feedback was a success. Most gave me a clueless look when I said there was frangipane underneath the rhubarb. But they were all pleasantly surprised that they liked the flavor.

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Spinach Lasagna

20180120_192852Lately I have totally been digging a casserole. They’re typically easy to assemble. I can assemble them ahead of time and bake when I’m ready. Or I can leave them for my husband to put in the oven a half hour before I get home (totally what I did with this one), so he doesn’t have to really do any work and can relax (he works in a kitchen all week, I like to cook at home).

I also like that I can pack a lot of different nutrients and foods into a casserole. And I can usually hide something I do not like into the casserole. In this instance I will confess I am not a spinach fan. Sorry, I know that I really shouldn’t say that, but it’s true. I can sometimes dig it sauteed or steamed but raw spinach or eating it on its own is not my thing. I have mad respect for spinach and its nutritional value. I WANT to like it. Just as I want to like avocado, but it makes me nauseous (literally eating avocado makes me queasy). Therefore, I will include spinach in a way that I find enjoyable.

Say in lasagna for instance. My dad has a really good lasagna with cabbage that I’ve made in the past. And I typically I make lasagna with zucchini strips, totally good. However, they only had puny zucchini at the store and it would take a tone to get the strips that I needed. I did have a ton of spinach, however.

Score, I decided to give it a go. It was totally delicious and very easy to make. Plus, since it’s just Zach and I, we usually have left-overs for another day. I for one love left-overs, because even though I love to cook, sometimes I don’t want to. So heating up left-overs of a delicious meal is completely my fav.

I hope that you all enjoy this recipe!

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Gluten-Free Pork Schnitzel

26757095_788451031365523_6251534751525026988_o.jpgI have to confess before my husband, I had no clue what pork schnitzel was. And I still say it wrong. I was intrigued watching him make it for his frat boys, though. Needless to say it’s been on my list for awhile.

The last year I’ve been cooking up some delicious lunches and dinners for Zach and I. Taco Chili. Deep Dish Pizza. Ricotta Baked Chicken. Chicken Enchilada Casserole. Buffalo Chicken Dip. And Philly Cheesesteak Meatloaf. The meatloaf was one of my favorites and I’ll post the recipe once I make a tweak to it. So good.

This dish though, was one of my other favorites. I really like using pork rinds in place of bread crumbs in pretty much every recipe. This meal was SO filling. Mashed cauliflower has kind of been my go-to lately too. It’s so easy. Just boil the cauliflower and puree in a food processor. I have found a tablespoon or tow of cream cheese makes it whipped and wonderful. Definitely gives the best texture.

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Gluten-Free Vegan Lemon Blueberry Cookies

20171206_180748I love lemon. I think I’ve shared that a few times on here. I especially love some lemon curd. I could just nibble on some lemon curd.

I had someone contact me to collaborate on some vegan cookies. Granted gluten-free is my focus, I started brain-storming on cookies that were gourmet, vegan, and gluten-free. My initial idea was lemon lavender with white chocolate. One I prefer white chocolate over chocolate and I have finally found a white chocolate recipe that works really well. Plus I have really liked baking with lavender the last ten years. If used properly, it’s a nice subtle surprise. You don’t want it to be too overpowering. No one like to feel like they’re eating flowers. However, the perfect amount, is just right to have people intrigued. What is that other flavor I’m picking up?

The cookies were soft, which is exactly how I like my cookies. However, in the baking business, especially wholesale, you have to take into consideration: packaging, handling, storage over time. And these cookies would have crumbled or not held up over-time.

Back to the drawing boards. I did not want to give up on the lemon. It’s refreshing to me. I tried a glazed cookie (click the link to get it). Delicious, but not able to withstand the wholesale world. I thought of thyme, that could be lovely. But likely only to attract foodies and not your average person. We wanted a cookie that could be kid-friendly as well.

Blueberry.

Blueberry and lemon are also a beautiful pairing. Plus the blueberries would add a beautiful color. Something else to consider in baking is the aesthetic and visual appeal. I don’t want to offer 3 cookies that all look similar. You need some pop and color. The blueberry could add, some much needed color, especially in a sandwich cookie. I found a recipe inspiration that I could  convert to be both gluten-free and vegan.

The result?

My favorite of all the gluten-free cookies (which was about 7 or so) I made. The flavors were heaven. The texture of the cookie was great. The ratio of filling to cookie, awesome. Half a cookie was good for me!

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Gluten-Free Banana Fosters Scones

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Bananas are hit and miss with me, I will confess. My husband loves them pretty much anytime, but I am particular about my combos. For instance, I’ve made some banana almond butter cookies lately, they’re good, but not my thing. I like bananas and I like peanut (almond) butter, just not together. I do really enjoy caramel together. Maybe because I love caramel at all times. I guess I just realized I would probably take caramel over chocolate. I made some banana fosters danishes and saw a recipe on pinterest for some scones and had to tweak them to fit the gluten-free mold.

Sometimes I like to try out other bakeries to see what’s out. To get inspired. Granted I did make these scones before then, but I got a Banana Fosters Cupcake for Zach from the Flying Cupcake in Indianapolis. It just solidified the fact that I do indeed enjoy some bananas/caramel combination.

And I will not lie scones have been hard for me in the part. I generally try to make them dairy-free as well with coconut oil, but I do sometimes use butter, so I made these more traditional and they held up a lot better. Sometimes I can produce some really beautiful/delicious things, but there are a good a lot of things that give me challenges. Some have taken years to find something workable-like pie crust. And bread. Don’t get me started on bread-it is by far my biggest gluten-free baking challenge. I have worked as a conventional baker. I can make many good things, including traditional bread. But gluten-free? That is another story. There is no elasticity or stretch in the same way. I’ve been watching the British Baking Show. It really made me want to try some babka and braided breads. I did make a nice pumpkin swirl one. However, the dough was not easy to work with or to shape properly. It tasted FANTASTIC, however. Gluten-free baking (especially because I only use tapioca, coconut and almond flour-occasionally arrowroot and every once in a while cassava when I order it), it a lot of trial-and-error. It takes a lot of preservation. You can’t be apt to giving up because sometimes it has taken me 5+ times on a recipe to get one that I’m fully satisfied with the texture and flavor.

These, these I like.

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