SWEET ONION AND OLIVE EGG TART

This luscious frittata almost melts in your mouth because the onions are sweated to perfection. This dish is great for breakfast, brunch, quick supper, or as an appetizer at a cocktail buffet.  Preheat broiler to high.  Serves 2-3.

8 eggs, well beaten

1 tablespoon dried Italian herbs

Kosher salt and pepper, to taste

Vegetable oil spray

Olive oil

3 large sweet onions, thinly sliced

¾ cup black olives, sliced

¾ cup Parmesan cheese, grated

Add the herbs, salt, and pepper to the eggs and whisk again to blend. Set aside. Coat an ovenproof medium skillet with vegetable oil spray and a drizzle of olive oil. Add the thinly sliced onions to pan and cook on medium high for about 5 minutes, stirring occasionally.  Add an additional drizzle of olive oil, as needed. Reduce heat and cover to thoroughly sweat onions. Check periodically and stir, until onions are very transparent and limp. Do not brown. Arrange onions evenly in bottom of pan. Add egg mixture, olives and Parmesan on top of onions. Cover again, and reduce heat to simmer to set eggs until almost done, about 5-6 minutes. When set but still wet on top, place under broiler for 3-4 minutes or until golden and cheese has slightly browned. Remove and stick a table knife in center to check doneness. When ready, cut into 6 small triangles and serve.

Nightshade free

Gluten free

Lactose free (omit cheese)

More goodness with scallops.....but this time, with a delicate panko crust........

PANKO CRUSTED SCALLOPS

Panko flakes have become a favorite coating for fish, seafood, and chicken in my kitchen. These crunchy flakes add flavor, texture, and pizzazz to many dishes. Serve with a colorful salad, guacamole, and lemon wedges for a special, quick dinner.                                                             Serves 2.

6-8 sea scallops

Olive oil

2 eggs, beaten

1 cup panko flakes

Kosher salt and pepper, to taste

Pat scallops dry and season with salt and pepper.  Add about ½ inch of olive oil in a medium skillet, bring to medium high heat. Dip each scallop individually in egg, followed with heavy coating of panko flakes. Place in skillet and pan sear for about 2 minutes on each side. Gently remove to paper towel, serve immediately.

Nightshade free

Lactose free

Pan Seared Scallops 

over  Sweet Potato Mash 

with  Luscious Reduction     

This is one of the best scallops dishes that has come from my kitchen, and if you've been following my blog, you know I love and prepare scallops often. But the reduction for this dish is the magical component. I hope you enjoy!!  

Serves 2.

6 sea scallops

Toasted sesame oil

Kosher salt and pepper, to taste

Garlic powder

2 medium sweet potatoes, peeled and sliced

Pinch dried rosemary

1 tablespoon dried Italian herb mix

1-2 tablespoons butter

1/3 cup Parmesan, grated

Dry Vermouth

1 tablespoon agave

Place sea scallops in a shallow bowl with a splash of sesame oil, salt and pepper, and pinch of garlic powder.  Coat well and refrigerate until ready to cook. Place sweet potatoes with rosemary and Italian herbs in a pot, with water to cover. Bring to boil, reduce to high simmer, and cook until tender, about 20 minutes. Drain well, add butter, Parmesan cheese, ½ teaspoon garlic powder, salt and pepper, if needed, then mash thoroughly. Cover and set aside. Heat a small skillet to medium high, add scallops (and liquids) to pan and sear on both sides until slightly crisp and browned, about 2 minutes on each side. Remove scallops to a dish, cover to keep warm. Add a tablespoon of sesame oil, a good splash of vermouth, and agave to pan. Deglaze and reduce to slightly thickened sauce. Place a circle of sweet potato mash on each serving plate, followed by three scallops, and half of the reduction. Serve immediately.

Nightshade free

Gluten free

Lactose free (omit butter)

Dill Relish or Chow-Chow

Many relishes, sweet or dill, contain bits of red pepper. Red or green bell peppers, even in small amounts, can trigger a painful reaction for many of us who are sensitive to nightshade foods. This is simple to make and keeps in the refrigerator for several months.

6 whole Kosher dill pickles, sliced

1 tablespoon mustard seed

¼ cup pickle brine

Place in food processor and pulse until pickles become a relish. For a chunky chow-chow, add the following ingredients in the food processor with the above ingredients. Use pulse option.

½ cup celery, sliced

¼ cup black olives

1/3 cup artichoke hearts, sliced

1 tablespoon Dijon mustard

1/3 cup onion, chopped

1 garlic cloves, chopped

Dash white and black peppers

1 tablespoon agave, optional

After processing all ingredients, refrigerator for several hours before serving. This condiment pairs nicely with grilled meats or cold cuts and cheese.

Nightshade free

Gluten free

Lactose free

For more information at my website: Google: "Caroline's Nightshades"

Here's the Worcestershire Sauce recipe I promised a couple friends on FB today. Wanted to share with all of you as well. 

PRUNE ENHANCED WORCESTERSHIRE SAUCE

Unfortunately, I have not found a commercial Worcestershire sauce without chili extract that has the same rich, full flavor of original types. However, I developed this sauce that I believe is as good as the original sauces, and it’s nightshade free. This version has the thickness and enhanced flavor that is missing in sauces that do not contain chili extract. It’s very simple to make, as well.

12 oz. commercial Worcestershire Sauce

   (without chili extract)

4 prunes, chopped

Place Worcestershire and prunes in a small sauce pan, bring to a boil. Cook 2-3 minutes. Remove from heat, and let stand covered for 2-3 hours. Process to a smooth, luscious texture. Keep refrigerated. If you choose, you can thin this recipe with additional commercial Worcestershire sauce (N/S free version). However, this sauce is a rich condiment for meats and other uses.

Nightshade free

Gluten free

Lactose free

Who says living without nightshades (tomatoes, peppers, white potato and eggplant) has to be dull........no way!

Shrimp and Mushroom Risotto

Risottos are a gift from the Italians and there’s many version for us to enjoy.  It’s a great vegetarian option, and for the carnivore, the sky is the limit. This recipe marries shrimp and mushroom with the delicate flavors of the carefully prepared risotto. Creating a risotto takes a little time, but it’s a well worth the effort and it’s exciting to see this dish take form.       Serves 6.

6 cups chicken broth

3-4 tablespoons olive oil

3 cups mushroom, sliced

2 shallots, minced

4 tablespoons butter

8 tiger shrimp, peeled and cut in bite size pieces

Sprinkle garlic powder

½ teaspoon turmeric

1 ½ cups Arborio rice

½ cup dry vermouth or white wine

1/3 cup Parmesan cheese, grated

1/4 cup chives, sliced

Kosher salt and pepper, to taste

Bring chicken broth to a boil, reduce heat and keep warm. Place 2 tablespoons olive oil in a medium skillet; add mushrooms, sauté about 5 minutes until glossy and softened. Remove mushrooms and liquid to a small bowl, set aside.  In the same skillet, add shallots and 2 tablespoons butter, sauté until transparent, set off heat. In a small skillet, place shrimp, 2 tablespoons butter, garlic powder, and turmeric; sauté until shrimp turns pink, set off heat. In the medium skillet containing shallots, add 2-3 tablespoons olive oil and rice.  Bring heat to medium high and stir rice constantly until it becomes a golden color. Scrap pan thoroughly during process.  Add vermouth or white wine, continue to stir. When liquid has evaporated, begin to add ½ cup warm chicken broth at a time, mixing well. Continue adding broth ½ cup at a time, stirring constantly, until the liquid is absorbed and the rice is al dente, about 15-20 minutes. (Rice should be done but not mushy.)  At this point, add the mushrooms, shrimp, Parmesan cheese, chives, and salt and pepper, to taste. If risotto needs moisture, add a drizzle of olive oil. Serve immediately with a mixed green and red cabbage salad.

Nightshade free

Gluten free

                                                             

This is a BETTER BURGER.............

It's spring in the Rockies, and it's time to GRILL..........make it nightshade and gluten free, and if you omit the cheese, it's lactose free as well. This is a mighty fine burger....ENJOY

CELERY AND ONION BURGERS….a better burger

I’m always looking for a better burger, and as summer approaches I may have found a new favorite. We all know how much flavor celery adds to almost anything, but a hamburgers on the grill? You bet. This one has the essence of summer cooking, we all love,  and truffle oil adds a bit of extra goodness. These burgers are nightshade and gluten free as well. (Special note: Cook hamburgers at a high temperature to seal in the juices and crisp the outer layer.)  Preheat gas grill to 450-500 degrees. Serves 3.                                                 

1 + lbs. 80% lean hamburger, freshly ground

½ cup celery, finely chopped

½ cup onion, finely chopped

Good sprinkle garlic powder

Kosher salt and black pepper, to taste

1 ½ tablespoons truffle oil

White Irish cheddar, optional

Condiments of choice

Black pepper, to finish

Gluten free buns

In a medium bowl, gently hand mix hamburger, celery, onion, garlic powder, salt, pepper, and truffle oil. Be careful not to over mix. Form 3 large hamburger patties and refrigerate for 45 minutes. When ready to grill, set hamburgers out for about 20 minutes and sprinkle with additional black pepper. Press pepper into meat. Prepare desired condiments and cheese. Cook burger about 5 minutes on each side, for medium. Adjust time for desired doneness. Add cheese to each burger, if desired, last 30 seconds on grill. Place on toasted buns and deck with condiments you prefer. All that’s left is to enjoy!  (Omit cheese for lactose free option.)

Nightshade free

Gluten free