Thursday, October 30, 2014

GF Crustless Spinach Quiche

I love quiche!  and a crustless version is a lovely and simple way to whip up a brunch. Or a perfect make ahead breakfast, just grab a slice and reheat.

I found this recipe for crustless spinach quiche on and I tweaked it a bit... using cheddar in place of muenster cheese as I was looking for bigger/bolder flavor.  
Also, I have made this with 6 chopped scallions in place of the onion.  Either way is mighty tasty.  And quite easy to make.  The hardest part is grating the cheese, and longest part is waiting for frozen spinach to defrost.

You can substitute 12 oz of fresh spinach leaves, chopped, for the package of frozen.  And, certainly the fresh spinach leaves were a better choice for my illustration!

Art prints of the recipe are available here.

RATINGS, from 1-5 spatulas
Time: most timely part waiting for spinach to defrost, 4
Ease:  easy to follow, no complicated steps or equipment, 5
Ingredient availability: pretty basic ingredients, 5
Taste: flavorful, smooth, lively taste, 5

Saturday, September 27, 2014

Live Love Laugh Bake!

I have wonderful memories of baking while growing up.  My father loved to bake, he still does. In High School, and when I visited on weekends while in college, Sunday mornings usually began with fresh baked muffins. What a beautiful thing to wake up to!  I would rush into the kitchen hoping they were still warm from the oven so the butter would get all soft and melty.

Live Love Laugh Bake, watercolor & ink, copyright Erin Rogers Pickering

My Dad was always experimenting and using whatever he had on hand to add to the muffins... zucchini, carrots, ripe bananas.  We never knew what we would get but they were always so delicious.  Such a happy way to start the day, quietly chatting over warm muffins.
Dad was always the Baker in the house especially for the holidays but when my Mom was ill and rapidly losing weight his baking became a staple in the house. He was always baking something special for her. Especially cream puffs, my Mother's favorite! He baked them in hopes she would or could eat them and put on weight. And I think he hoped, that by eating them, somehow she could be saved.  
He baked love and hope and tenderness into those cream puffs, cupcakes and treats. It was love made tangible and edible.  He baked them full of love and joy.  
And hope. 
Lots and lots of hope.  
And even as the cancer ravaged her digestive system and he knew it couldn't save her, he still baked for her. And it was always joyous, festive and filled with love.
We all enjoyed those delicious moments and many are still crystal  clear even after over 30 years.
After Mom passed, Dad continued to bake muffins every weekend for whomever was home that weekend (we were all in college) and the smell, the taste, the heat, the bonding... over melting butter was a moment of sweet happiness to be deeply appreciated. 
All the more as those moments could be found even in all the grief.

What I learned from it was to...
Live fully
Love deeply
Laugh heartily 
Bake often. 
Bake with Joy, Love and Hope.
And to treasure all the sweet moments.  

Since I'd rather be sketching or painting I tend to use mixes or at least baking mixes and here are some GF mixes and flours I have used with excellent results:
King Arthur GF Baking Mix
Betty Crocker baking mixes and Bisquick

Monday, September 15, 2014

Gluten Free Potato Leek Soup

I am always SO sad to see summer, and sandal wearing season, come to an end.
But Fall is the start of soup season, and there is nothing quite like a fresh pot of home-made soup simmering on the stove.  Talk about comfort food.  It's cozy, warm, hearty, filling the house with a yummy aroma... and if you are making it yourself then you know it's gluten free.

I am a big fan of Potato Leek soup and made a large pot last year after setting up the shots for my Simply Gluten Free assignment from March/April 2013.  Truth be told, I had never made my own potato leek soup until I was faced with a large pile of chopped leeks.  But it was really quite easy!  We were experimenting with a dairy free diet for my daughter at the time so I found a recipe that didn't call for cream. Instead it is whipped in our magic bullet creating a very creamy texture without the milk or cream. (be sure that any beef or chicken stock you use is gluten free)

It was a tremendous success - and the batch went fast!  Now as we move into cooler, and yes sadly shorter, days... it's time to break out the soup pot and start chopping leeks!
If you enjoyed my art you can see more here.

Friday, September 5, 2014

What are you hungry for?

What are you hungry for when you don't know what you are hungry for?
Remember that line from a TV commercial for a candy bar... it always stuck with me.  Pops into my head now and then... especially when combing the kitchen for something - but never quite sure what I am looking for.

There were times before I started eating gluten free that I was hungry ALL the time!  No sooner did I eat, I was ravenous again.  My blood sugar had crazy swings.  That persistent, constant hunger straightened out once my digestive system healed.

Then when my daughter was young and I was going on fumes (colic, sleepless nights, business travel, daily commuting) and had very little time for myself - I found I was self-soothing by eating.  And, as she got older I continued to do it.  It was my new habit. 

Snacking but without real satisfaction. No matter what I ate, I always had that nagging feeling I wanted something else.

It was a slow realization that it wasn't really food I was looking for.  My soul was hungry.  I wasn't taking enough time for self-care as I put my family first.  When I did that I was left with not enough for anyone... and forever feeling hungry.

When I made more time for running, meditating, and art (for the pure joy of it) the constant search for a satisfying snack disappeared.  In fact, most times when I am painting there is no hunger and I actually forget to eat. 

What are you hungry for? really hungry for?

Thursday, July 10, 2014

Freezing Berries

From the July/August issue of Simply Gluten Free Magazine

Frozen strawberries on a brutally hot day!  An ideal treat.  Lucky I had some leftover from a recent assignment at Simply Gluten Free Magazine. It's been really hot by us, and truth be told - I have been melting.  Finding these ruby red, icy cold beauties in my freezer was a score!!

And, they make a terrific starting point for a refreshing smoothie.  

Friday, July 4, 2014

Making Spaghetti Squash... a tasty, gluten-free grain-free alternative to Pasta

Last weekend I was cooking for a crowd and made my first spaghetti squash to serve as a pasta alternative for those who didn't eat grains... and was seriously surprised at how easy and super tasty it was!

Now, I am not saying you would eat it and not know the difference between the squash and a spaghetti noodle, but it was delicious and  it did the trick for me.

1. The most difficult part is cutting it in half. Be sure to use a strong knife and watch your fingers!

2. Scoop out the seeds and pulp with a spoon.  You can save the seeds for roasting later if you like.

3. Place both sides face down on an olive-oiled roasting pan.

4. Bake for 40-45 minutes at 375 degrees.

5. Remove from pan and allow to cool enough to handle.
Using a fork scrape out the insides of the squash - it really comes out like thin noodles.

6. Eat - and Enjoy!

Happy 4th of July!!

Wishing everyone a safe and happy 4th of July!!

Use coupon code HOLIDAY25 and save 25% on all art prints today through Tuesday July 8th!