Baked Tomatoes With Cornbread Crumbs- Gluten Free

Here is another delicious Gluten Free side dish.  The first step is to make the G.F. cornbread. You will use the cornbread to make the Baked Tomato Dish.

GLUTEN FREE CORNBREAD

Ingredients:

1 cup all purpose gluten free flour ( or another G.F. flour that you like)

3/4 cup stone-ground organic cornmeal

3 Tablespoons of sugar

2 1/2 teaspoons baking powder

1 teaspoon salt

1 Tablespoon butter

3 medium eggs 

1 cup milk

1/4 cup melted butter

Directions:

Preheat the oven to 400 degrees. Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a bowl and set aside.

Melt the one tablespoon of butter in a 10 inch cast-iron skillet or a round baking pan in the oven. Coating the bottom and sides of the pan with the butter.

In another bowl, combine the eggs, milk, and 1/4 cup butter. Add this mixture to the flour mixture and stir until just moistened. Pour batter into the hot skillet or baking pan. Bake for 15-20 minutes or until a knife comes out clean. 

Baked Tomatoes With Bread Crumbs

Ingredients:

2 Tablespoons minced garlic or 3 cloves

2 tablespoons olive oil

30-40 grape or cherry tomatoes 

1 1/2 cups gluten-free cornbread crumbs

2 teaspoons fresh or dried organic basil

1 Teaspoon black pepper

1 Teaspoon sea salt

Instructions:

Preheat the oven to 400ºF.

Pour a little olive oil onto the bottom of a 9 in square pan

Cut the tomatoes in half. 

In a food processor, process all the garlic till minced if it wasn't already. Process the cornbread until you achieve an even crumb. Add in the  basil, sea salt and pepper. Pulse to combine. Pour 1 tablespoon of the olive oil into the crumbs and pulse briefly to distribute.

Place half of the grape tomato halves into the pie plate, split side up, tightly.

Sprinkle with the seasoned cornbread crumbs. Top with the remaining tomato halves, rounded side up. pour a little more olive oil over the tomatoes.

Bake for 30 minutes, until tender.

Serve warm. Makes about 4 servings worth.

Sorry no picture yet. This dish came out of the oven and got eaten immediately. Next time I will get a pic first. Trust me, this dish is delicious!

Artichoke Frittata with Roasted Potatoes - Gluten Free

Wow. This Frittata has so much flavor. This is my first time making one and it was so easy and it turned out great! This would be a great meal for breakfast, lunch, or dinner. The roasted potatoes are so much better than plain french fries. Try adding sea salt to them. This is a 30 minute of less meal.

Roasted potatoes
Ingredients:

enough potatoes to feed the people that will be eating with you. about 2-6
olive oil to toss potatoes in
salt and pepper to taste

 Directions:

Cube potatoes. Place potatoes and 1/4 cup of water in a microwave safe bowl. Cover with plastic wrap. Cut a few vent holes. Microwave till soft. About 6 minutes for 3 potatoes. Set oven to broil. Mine was set at 550 degrees. After microwaving potatoes toss them with olive oil, salt, and pepper. Place on a cookie sheet and broil for about 6 minutes.

Frittata 
Ingredients:

1 tbsp olive oil
2-3 green onions sliced
1 orange pepper ( deseeded ) chopped
1 pt. grape tomatoes
1 can ( 14 oz. ) artichoke hearts, rinsed and chopped
4 lg. eggs plus 4 lg. egg whites

Directions:

In a nonstick skillet heat 1 tbsp oil on medium heat. Add green onions and orange pepper. Cook until golden. 3-4 minutes.
Add tomatoes and artichoke hearts. cook about 5 minutes stirring occasionally.
In a medium bowl beat together eggs. Add salt and pepper to taste. about a tsp each.
Pour eggs over vegetables making sure to distribute well. Cover and cook for about 6 minutes.

Stuffed Eggplant

This was a recipe that I came up with when I needed to use the eggplant in the refrigerator.  Lots of flavors. The tomatoes make the whole thing I think.

Ingredients

• 2 (1 pound) eggplants or 4 small eggplants
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 sprigs fresh parsley, chopped
• 1 1/2 cups fresh bread crumbs
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped black olives
• 1 lemon, juiced
• 1 teaspoon chopped fresh basil
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• pepper to taste
• 12 slices tomato
• 1/4 cup grated Gruyere cheese
• 4 tablespoons olive oil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Take the inside flesh that you just scooped out and chop finely. 
2. Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup cheese, chopped olives, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
3. Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.
4. Bake in preheated oven for 30 minutes. May need to be cooked longer. Cook until eggplant is very soft. 

Southwestern Crock Pot Chicken

I made this dish with the expectation that it would be just ok. Like a 6 or 7 out of 10. I was greatly surprised at how flavorful and filling this dish was. I rate it a 10. I will definitely make it again. This would be a great dinner option with enough left over to freeze for another meal or left overs the next day. Let your crock pot make you dinner for a change. Put everything in it except the rice and let it cook all day while you are doing something else!

Ingredients

• (1 1/2) lbs chicken breast or about 3-4 large pieces
• 14.5 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 12 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14 oz can vegetable broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper 
• 1 tsp salt 

Preparation

Combine vegetable broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving shred chicken and stir in.

 Serve over rice and sprinkle with cheese.