This weekend I picked up a lovely zucchini at the local organic market. I saw this recipe for baked zucchini fries that I thought would be a nice snack this afternoon. The recipe called for bread crumbs but I didn’t have any, since I’ve purged most gluten from my house. So I decided to make my own Gluten Free Breadcrumbs. You can find the recipe here.
Cut one large zucchini into 3-4 inch long x 1/2 inch thick pieces. Set aside.
You’ll also need 2 eggs. (Or 1 extra large egg.)
Beat the eggs in a small/medium bowl. Dip each zucchini piece into the eggs, then into the breadcrumb mix.
Place on a greased cookie sheet. Drizzle the tops of each piece lightly with a little olive oil.
Bake on 425 for about 10-12 minute then carefully flip each piece over once. Bake for an additional 7-10 minutes or until crisp and golden brown.
Serve warm from the oven with marinara sauce. You’re going to love this snack, and so will your kids!
So lately I’ve been trying to do a gluten-reduced diet. I also recently learned that I have a mild food intolerance to rice. This means that I have to limit my rice intake to about once a week. The gluten-reduced part means no more cous-cous either :(. So I’ve been playing around with quinoa as a lunch-time alternative. Quinoa is what is known as a supergrain because it is an amazing food. It is a complete protein, heart-healthy, contains fiber, folate, antioxidants, anti-inflammatory phytonutrients, and it’s low allergy risk making it a great choice for children/toddlers and the gluten intolerant.
So here is the first of many Quinoa recipes to be appearing here on Homemaker Chic.
BACON CHEDDAR QUINOA
Here’s what you need:
- 3/4 cup quinoa
- 1 1/2 cups chicken stock
- 1/4 cup shredded cheddar cheese
- 2 strips of bacon, cut into small pieces (I like to use scissors for this)
- 1/2 cup diced onion
- Salt and Pepper
Makes 2 servings.
Here’s what you do:
In a small saucepan, bring the quinoa and stock to a boil. Boil for one minute then reduce the heat and simmer on medium heat for about 15 minutes.
In a non-stick skillet saute the bacon and the onions until the bacon is crisp and the onions are caramelized. Drain off most, but not all of the bacon grease, and set aside.
When the quinoa is tender and most of the liquid is absorbed, pour the cooked quinoa into the skilled with the bacon and onions. Add the cheese, salt and pepper. Stir and cook until the cheese is melted and the quinoa is lightly sauteed- about 5 more minutes.
Serve alone as a hearty lunch, or as a side dish to a meal.