Gluten-Free Turkey Meatloaf with Sun-dried Tomatoes and Pecan Crust

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Gluten-free turkey meatloaf with sun-dried tomatoes and pecan crust.

The morning was cool and bright. It was going to be one of those quintessential Cape Cod autumn days. A day tourists swoon over. Worthy of a post card with The weather is sublime- wish you were here scrawled in black gel cursive between sips of a Hot Chocolate Sparrow latte. The sky was a cake bowl of cobalt blue with that particular pink edge to it that only painters notice, the blush that softened the tree line at the north end of the West Barnstable marsh gentling the heavy greens of the pines and oaks into a bluish, almost violet gray.

She brushed her teeth with fennel toothpaste and spit into the low slung sink, pausing to breathe. A long inhale to slow her heart. The cottage was pin drop quiet. The boys had climbed the rubber lined steps into the school bus hours ago, peanut butter and honey sandwiches bagged, milk money in their pockets. She had waved from the street and watched them navigate the bus aisle in shadow, avoiding her maternal gaze, not turning to wave back. Too risky, she understood.

The walk back up the curve of road to the rental she had found last spring felt different this morning. Not because of the air and its September clarity that sharpened the asters and the Queen Anne's Lace with impossible precision- though she felt a kinship with the acute focus the turning of the seasons always brings. That sense of realignment, a perennial return to purpose. Ironically, she always felt as if fall was the season of new beginnings. Not spring.

Fall was the season she woke up, as if from a dream.

Today was the first day of a plein air painting workshop. A post-divorce return to premarital roots, when she painted for the love of it- not the pragmatic bill-paying need of it. Painting for an income (however necessary it may be) is dangerous business. Courting the marketplace changes your work. A self consciousness slithers in and infiltrates your choices. The observer becomes observed. Judged. Rewarded for meeting expectations.

She had always been more than willing to please. To notice the cues and needs of others. It was more than habit. It was ingrained in her bones. She had an uncanny knack for it. And she hated it about herself. She hated her automatic willingness to anticipate and acquiesce. Sometimes she would hear her own words hang in the air and for a quantum, split second wonder who had just spoken. There were entire days lost to living outside herself, hovering above her left shoulder, just beyond reach.

Stepping into the tiny sunlit kitchen she stood still for a moment, tempted by the cluttered breakfast table. The sticky bowls and spoons. The allure of distraction. The comfort of routine. But it didn't take. She snatched her car keys off a hook and grabbed a canvas bag of painting gear by the door, turned the knob with her free hand and opened it wide. Three minutes later she made a right at the empty bus stop, and accelerated east down Old King's Highway.

To be continued...

This gluten-free turkey meatloaf is studded with sun-dried tomatoes and herbs.

Gluten-Free Turkey Meatloaf with Sun-Dried Tomatoes and Pecan Crust

This simple turkey meatloaf is moist, flavorful and light. And you won't miss the gluten. Using fresh gluten-free bread crumbs (I used Udi's sandwich bread) gave this loaf a wonderful texture. The sun-dried tomatoes (I used Trader Joe's organic dry packed sun-dried tomatoes) and fresh herbs add a satisfying tang and depth. The pecan crust makes a crunchy top that adds a touch of fancy.

Ingredients:

2 lbs. ground organic turkey (not too lean- for best flavor)
1 large organic free-range egg
1/3 cup plain rice milk
3 pieces of gluten-free bread
1/3 cup sun-dried tomatoes, chopped
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
Sea salt and ground pepper, to taste

For topping:
1/2 cup chopped salted pecans

Instructions:

Preheat the oven to 375ºF. Line a 9-inch ceramic or glass loaf pan with a piece of parchment paper.

In a large mixing bowl, combine the ground turkey with the egg and rice milk.

Process the gluten-free bread into crumbs. Add them to the turkey mixture.

Add the sun-dried tomatoes, garlic, herbs. Season to taste with sea salt and ground pepper. Mix to incorporate all your seasonings.

Scoop the turkey mixture into the loaf pan and use the back of a spoon to press it into a loaf shape.

Sprinkle with chopped pecans and press them into the top.

Bake in the center of the oven for 50-60 minutes, until done (internal temp. should be 165ºF).

Let the loaf rest for five minutes before slicing and serving.

Notes:

This is a gluten-free dairy-free soy-free recipe.

Leftover loaf makes fabulous sandwiches.

If you prefer using regular milk, it will work in this recipe.

To be nut-free, skip the pecan crust.

Makes one two-pound loaf.

Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Cooking light and flavorful with organic turkey, sun-dried tomatoes and fresh herbs.

 

More gluten-free meatloaf recipes from bloggers:

Lydia's Quinoa Turkey Meatloaf at Perfect Pantry
Katrina's Ground Turkey with Apricots and Sage

New Quinoa Bars Recipe - Blondie Style

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Our new favorite quinoa bar with almond meal, lots of good vanilla and dark chocolate chips.

The turn of the year's wheel inevitably stirs up ghosts. Last night we walked after dinner. Slowly, in a warm breeze, curled paper leaves scuttling the uneven side walk. Something in the air reminded me of New Mexico. And I remembered a day we drove to Taos, just to get out of our heads and escape the particular tunneling isolation of the writing life.

The afternoon was golden and soft, almost balmy. The kind of day that lulls you into believing winter is still far off. The trickster wind spun burnished leaves and pinon smoke around us with fingers warm and cool and so dreamy we almost floated along the crooked streets of Taos center, bumping elbows with straggling tourists in beaded earrings and adobe hued scarves, and locals in scuffed cowboy boots barking Spanish into cell phones.

We wandered through empty galleries and a well-stocked kitchen store. I fingered a set of engraved silver measuring spoons, but put them back on the shelf (too expensive to justify). Steve ordered a cappuccino to go, and we drove home along the Rio Grande listening to Steve Earle and watching the late afternoon sun dart down the canyon walls, back-lighting the almost bare cottonwoods, grayish brown and silver.

It was good to get away that day, get out of my head.

That night I dreamed of Russell Crowe. He was close by that month, filming 3:10 To Yuma up in Abiquiu. I read in my journal that we spoke about our fathers. He listened with his eyes, I wrote, grasping the loss of never knowing my father with a depth and muscle that held my pain fiercely.

This morning I woke feeling less heavy, and relieved of my usual L.A. bruxism. For the first time in a long time I felt the urge to pick up a paintbrush. To smooth a raw canvas with palms, flat and expectant.

Soon.

But in the meantime, I wait.

To wait, to surrender to this thing, this process, this road home to myself- it's not an easy thing. But if you offered me a pill to swallow, some cure, some promise, some magic, I doubt I would be tempted. Because there is a part of me- some stubborn, rusty, ancient part of me- that understands I must go through it, not around it. I must go down. Not up in a flight of fancy. I must get muddy and singed and hollow and exhausted.

I must tunnel through and scrape away with the tiniest of tools- my will- toward some small, shy truth. Excavating, digging past the illusions, the denial, the desire to please, to be light, to be pretty, to be approved of.

Authenticity.

It is my Holiest Grail. And why it is so hard to find it, I don't know.

For some of us, it just is.

Dark chocolate, lots of good vanilla, and nuts make these quinoa bars special.

Warm from the oven, when the chocolate is melty- divine.

Take a break with a good book and a blondie style quinoa bar.

New Quinoa Bars Recipe - Blondie Style

Gluten-free quinoa bars (and cookies!) are a long time family favorite. Hence, we are forever tweaking, experimenting with variations on a theme. This time out we tried almond flour in the mix, and added chopped walnuts for a nutty crunch. (This version uses eggs, find a vegan version here for a template on making this recipe egg-free.)

Ingredients:

1/2 cup sorghum flour
1/2 cup almond flour
1/2 cup brown rice flour
1/2 cup potato starch
1 cup Ancient Harvest Quinoa Flakes
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 1/2 cups light brown sugar
2/3 cup organic coconut oil
2 organic free-range eggs, beaten
3 tablespoons real maple syrup
1 tablespoon bourbon vanilla extract
2/3 cup vegan dark chocolate chips
1/2 cup chopped walnuts or pecans

If needed: rice milk

Instructions:

Preheat the oven to 350ºF. Line a 9x11" baking pan with parchment paper.

In a large mixing bowl, whisk together the flours and starches, quinoa flakes, xanthan gum, sea salt, baking powder, baking soda, cinnamon, and brown sugar.

Add in the coconut oil, eggs, maple syrup and vanilla and beat until you get a smooth, but sticky batter.

If the dough is dry, add 2 to 3 tablespoons of rice milk, as needed, one spoonful at a time, to achieve a dough that sticks together when you pinch it- much like cookie dough.

Stir in the dark chocolate chips and nuts by hand.

Spread the dough into the prepared baking pan, and using wet or oiled hands, smooth out the surface. Bake in the center of a pre-heated oven until the dough is golden and set - about 22 to 30 minutes. The top should appear golden brown around the edges, and the center should be firm to a light touch.

Cool on a wire rack.

Remove from the pan whole, using the parchment paper edges to lift it, and place the baked bars on a cutting surface. Using a thin sharp knife, cut into 18 squares. Wrap the bars in foil or wrap; bag; freeze in a freezer storage bag.

Makes 18 bars.

Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Gluten-Free Apple Cake Muffins

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A tender and light apple cake muffin. Gluten and dairy free.

Before we get to muffins, I have a game for you. Created spontaneously one night, after some dizzying Facebook scrolling (when did Facebook become one endless stream of bumper stickers?). Pardon my yawning.

I think I'll call this amusement... The Dating Game. Here's how it hatched over crudities and hummus.

"I wish I knew you in high school," I tell my husband. This is not news to him, by the way. It's a popular topic lately, now that I am in my second adolescence, eighteen years past mid-life.

I sketch for him a vivid narrative of study hall humiliations and spikes of burning shame, waving a carrot stick in his direction, just for emphasis. I search for words to depict how it feels when a snickering quarterback punches your clutch of school books with his fists, sending you to your knees in a crowded hallway to rescue the sprawl of English homework, algebra and biology books that emit the faint smell of ink and gum.

He sighs audibly. He hates to hear these stories.

"I would have played you my Tommy album," I say. "I would have cooked you brown rice and tamari. We would have talked about books. Siddhartha. On the Road. Women in Love."

He smiles and adds, "Fear and Loathing in Las Vegas."

We toast Hunter Thompson with our mineral water.

"You wouldn't have liked me in high school," he says.

This isn't the first time I have heard this. It always puzzles me. Though he tells me this with less conviction now that he's been married to me for seventeen and a half years. I picture him in Levi's and an un-tucked flannel shirt. Beefy, brainy, sarcastic.

"I was angry," he mentions.

"Me too," I say, "but on the inside. A classic geek. They called me Four-Eyes."

"That's original," he says, popping an olive.

"And Sandwich," I add.

He raises an eyebrow. "Sandwich?"

"Yeah," I sigh. "Because of my hair. Straight. Thin. Parted down the middle. Like this." I place the edges of my palms on either side of my face. "Sandwich."

"Bullies," he says, and shakes his head in disgust.

Suddenly I feel inspired.

"Let's date in high school! Let's watch the movies we loved. Share music. Talk about books."

He laughs but I can tell he is visualizing it.

"For our first date," I tell him, "let's see Easy Rider. It rocked my fifteen-year-old world. Peter Fonda. Captain America. It launched me into orbit."

I sit back, sip mineral water, and glance at him sideways. I conjure my best rendition of my fifteen-year-old self.

"Hey. Wanna see Easy Rider?" I ask.

"It's rated R," he tells me. "We'll have to sneak you in. Or get you a fake ID."

High school daze.

***

Sifting powdered sugar on apple cake muffins.

Warm from the oven sweet apple treats.

Good morning! Tender apple muffin goodness awaits.

Gluten-Free Apple Cake Muffins Recipe

These light and tender muffins flirt with being apple cake. They don't have the dense graininess of your typical gluten-free muffin. I think the difference might be the flour mix- with potato starch. And the oil. I used organic canola oil.

Ingredients:

1 cup sorghum flour
1/2 cup brown rice flour
1/2 cup potato starch (not potato flour)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon sea salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
3/4 cup light brown sugar
2 organic free range eggs, beaten
1/2 cup organic canola oil
1/2 cup rice milk
1 tablespoon bourbon vanilla extract
1 heaping cup diced peeled apple (we used two medium apples)

Instructions:

Preheat the oven to 375ºF. Line a twelve cup muffin tin.

In a large mixing bowl, whisk together the flours, potato starch, baking powder, baking soda, xanthan gum, sea salt, cinnamon, nutmeg and brown sugar.

Add the eggs and oil, and beat to combine. Add the rice milk and vanilla extract, and continue beating for a minute or two until the batter is smooth and elastic.

Stir in the apple pieces by hand.

Spoon the batter evenly into the muffin cups.

Bake in the center of a preheated oven for about 22 minutes, until the muffins are domed, and firm.

Cool on a wire rack for five minutes, then turn out the muffins from the pan to keep them from getting soggy. Continue to cool on a wire rack.


Option: Sift tops with powdered sugar when cooled a bit.

Wrap and bag leftover muffins, and freeze them to preserve texture. These gems make perfect grab-and-go treats.

Make one dozen muffins.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Notes:

For an egg-free, vegan version, I don't see why egg replacer wouldn't work. I have had great luck making gluten-free vegan muffins - see my Vegan and Vegetarian Recipe Index for vegan muffin recipes and inspiration.

Pumpkin Cupcakes with Maple Cream Cheese Icing

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A new gluten-free dairy-free pumpkin cupcake recipe for Fall.

I am on (a much needed) vacation this week- staying at a wonderful gentleman's farm on Cape Cod. I'll share tales and pics when I return to the west coast. But until then, I'm reprising a pumpkin cupcake recipe for you. To show you that I'm thinking of you, here on this slender spit of land jutting bravely into the Atlantic.

Before I get to my new cupcake recipe, I need to wander off a bit. Just briefly. Because it's who I am. A person who wanders. Ponders. Finds solace in books. I've been like this since girlhood. Curious. Serious. No good at catching balls. Or dressing dolls. I am beyond inept with hair. And eyeliner.

I get anxious and non-verbal if I have to wear anything that isn't a pair of jeans.

It might be because I'm a child of The Sixties, that starstruck Age of Aquarius, when kindred souls united for peace, beauty, and rock and roll. As Hunter S. Thompson wrote, "You could strike sparks anywhere. There was a fantastic universal sense that whatever we were doing was right," and there was that "...sense of inevitable victory over the forces of Old and Evil. Not in any mean or military sense; we didn’t need that. Our energy would simply prevail. There was no point in fighting—on our side or theirs. We had all the momentum; we were riding the crest of a high and beautiful wave."

I've been remembering the beautiful wave lately. The idealism. The hope. The belief that there is more to life than collapsing in front of the television and microwaving hot dogs.

The belief that beauty- as Steve Jobs believed- is important, has value. That we are deeply interconnected. That life on Earth is precious- from the house sparrow to the living sea. That we are part of a vast and mysterious collective- not merely of our absurd egos (who natter inside our heads and squander our attention on drama, conflict, acquisition and the need to control)- but of a newly unfolding awareness of astonishing inner space and outer space. Infinity in every direction. The Universe is far more capacious than we ever dreamed. Perhaps even multi-dimensional. A Multiverse.

Which begs the question.

Who am I? Really. I know I am not the car I drive or the laundry detergent I use. I know I am not what I identify with. I am not what I embrace- or reject. Though for years I thought so. I believed my opinions created a self. Made me Me. Now that I am old enough to have lived through countless opinion reversals, I realize opinions are temporary. And not defining.

Just as I am not my baby teeth. Or my once lactating voluptuousness. Or my sprouting silver hair. Or what music I listen to. Or what jeans I outgrow. I am not even the woman baking pumpkin cupcakes for her readers. Or am I?

Well, maybe I am. Just a little. But wait. Doesn't that make me the sum of what I do? I bake therefore I am? I am trying lately not to be so much of a human doing. And more of a human being.

It's not as easy as one might think.

And therein lies the trouble. The whole thinking thing. Our brain. Our wired hardware. It disconnects us. It addicts us. It overrides the heart and soul of what is really going on. The being we really are. Beneath the seductive and glossy surface of things. The spark that burns from the greater whole.

I see that spark in you. In your words and comments. In your avatar's eyes.

And that spark?

It's why I made you cupcakes.

xox

Tender pumpkin cupcakes with creamy sweet icing. Happy Fall!

Karina's Pumpkin Cupcakes with Maple Cream Cheese Icing

These moist and tender gluten-free cupcake beauties have just the right balance of pumpkin and sweetness, ginger and cinnamon. They're not too spicy. And they're dairy-free. Yay.

Ingredients:

1 cup sorghum flour
1 cup organic light brown sugar
3/4 cup potato starch or tapioca starch
1/2 cup organic cane sugar
1/4 cup almond flour or hazelnut flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
1/2 cup organic coconut oil
1 cup canned organic pumpkin
2 organic free-range eggs, beaten or egg replacer*
2 teaspoons Madagascar Bourbon Vanilla Extract

For the icing:

2 cups powdered sugar, more if needed
1/4 cup chilled vegan cream cheese (or soft dairy cream cheese)
2-4 tablespoons pure maple syrup, as needed

Instructions:

Preheat oven to 350º F. Line a 12-muffin pan with cupcake liners.

In a large mixing bowl, whisk together the dry ingredients: brown rice flour, light brown sugar, tapioca starch, white cane sugar, almond flour, xanthan gum, baking powder, baking soda, ginger, cinnamon, sea salt, and nutmeg.

Add in the coconut oil by pieces, cutting in with a pastry cutter or your mixer's whisk/whip attachment, until the mixture is sandy. Add in the pumpkin, eggs, and vanilla, and beat on medium high for 1-2 minutes until the cake batter is smooth and stretchy.

Spoon the cake batter into the 12 cupcake liners and smooth out the tops.

Bake in the center of a pre-heated oven for 22 to 25 minutes or so, until the tops are firm but springy. Ovens vary widely, so watch these babies and check with a cake tester if you need to.

Cool in the pan only briefly, until the cupcakes are cool enough to handle. Then remove them from the baking pan and cool on a wire rack for one hour before frosting.

Meanwhile... make your icing.

This cream cheese icing is dairy-free and vegan.

Maple Cream Cheese Icing

I used vegan cream cheese in this icing and it worked beautifully. It is less stiff than dairy cream cheese. If you are using dairy based cream cheese, I would suggest the whipped style.

Pour the powdered sugar into a clean mixing bowl and add the cream cheese. Start beating to combine the cream cheese and sugar. Add pure maple syrup a tablespoon at a time, just until the frosting is soft and smooth. I only needed 2 tablespoons.

Beat on medium-high for a minute or two until the frosting is glossy, fluffy and smooth. Cover and chill as the cupcakes cool.

Use a clean Icing Knife to frost the cupcakes.

Chill in the fridge briefly to set the frosting.

To store extras:

Top each chilled/set cupcake with a square of parchment paper, then wrap, bag and freeze.

Makes 12 cupcakes.

Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 
Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day. 

Karina's Notes:

To replace the eggs in cupcakes I have had excellent luck using Ener-G Egg Replacer; in this recipe, replace with 1/4 cup liquid equivalent.

See my vegan cupcake recipes here.

If you prefer a buttery frosting, replace the vegan cream cheese with a good tasting vegan butter, such as Earth Balance, or use organic coconut oil. Add vanilla or maple extract.

To make this recipe nut-free replace the almond flour with a medium weight flour, such as sorghum, millet, or even buckwheat.

Light quinoa-lettuce soup

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hi there, to day I will submit a amazing recipe that will you show you a wonderful way to combine between quinoa & lettuce it is a very easy soup  to make and don't need to much ingredients , now let get to business!
well this recipe will take 30min to make(little long I think but you have to be passion to have good thing )
Ingredients (for 4 people):
- 1 large lettuce
- 1 chicken bouillon 
- 1 liter of water
- 75 g to 100 g of quinoa as a grain, or 75 g of fresh sprouted quinoa (food shops)
- now for the : sour cream, cheese, pepper, etc..it is optional
preparation :.
Separate and launder the lettuce leaves. If necessary, coarsely chop by hand.
cook the leaves by steam for 10 to 15 min.
Add water. 
Finely mix them all.
make the mix on fire, and rain and add the quinoa.
- In the case of germinated quinoa: remove immediately from fire.
add some Season flavor to delight : peppercorn, ointment, etc..
If you love thick soup .
reduce time cocking by adjusting the heat or you can add  more heavy cream(choose a healthy one).
 bye and don't forget to enjoy it !!

Pancakes alleviated

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Pancakes funs ? you are in the right place because today I will right down this fanatstic recipe for healthy pancakes it is easy recipe and very economic (no need to spend to much for healthy food all ways there a choise you have just to think smart) no this recipe will take only about 11 min to be ready to be eaten :)
now the ingredients






- 1 egg
- 1 tablespoon of cream cheese at 0%
- 2 tablespoons of wheat bran
- 2 tablespoons of oat bran
- Salt and pepper (or to an aspartame sweetened version)


now we percude to the preparation:
Heat a nonstick pan. Meanwhile, combine all ingredients, choose the taste sweet or salty.
pour the mixture into the stove, and give the shape of a pancake. Heat 2-3 minutes over medium-low then flip and finish cooking.
now if you to have the savory version: have a slice of smoked salmon with a little lemon ; or th sweet version: a small Swiss 0% with aspartame.
enjoy :)

Light Ricotta Bricks recipe

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An other day and an other recipe and an other way to enjoy life , the following submit will be about Ricotta Bricks but the light and healthy version , as usaual I will not spend to much time in introduction so here it is the recipe
It will take about 35 to 40 min to make this recipe with the following ingredients :
- 6 pieces of bricks
- 250 g ricotta
- 2 cans of flaked crab
- Fresh basil
- Salt and pepper
now after preparing all the ingredients whisk the ricotta with a fork to smooth it well ,Add the crab.Spice, add the basil and mix.
Place 1 pastry sheet in front of you.
Place a large spoonful of filling on the lower edge of the sheet, but leaving a small margin.
Fold the margin over the stuffing, roll to the middle of the sheet.
Halfway, fold the side edges of the rolled portion. And continue to roll, so that the brig has a form of nem or cigar.Cook it in the pan with a little olive oil, or bake it.

Light Tuna Cake

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there you have it an other healthy way to eat tuna all what you have to do is to prepare this ingredients
Ingredients (for six people):
- 1 large can of tuna (or 400g) (instead of tuna in oil, but does very well with the tuna packed in water)
- 3 eggs
- 1 cup (240 ml) skim milk
- 80 g bread crumbs or crushed crackers 8
- Salt and pepper

now making it real :
Flake the tuna into a bowl. Add 3 eggs, bread crumbs and mix.
Add milk and mix. Salt and pepper to taste. You can also add herbs if desired.
Place in a buttered cake tin and not
Bake at 175 ° C for 45 min.

courgettes tart without pastry , recipe

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this is Zucchini tart without pastry recipean other healthy recipe to be submit in our collection of healthy recipesnow this recipe will take about  60 min to make and it serves 4 people with the following ingredients :
- 600 g courgettes
- 3 eggs
- 10 cl crème fraîche
- 80 g of fine semolina
- 40 g of grated parmesan
- Salt, pepper, herbs, basil, etc..

Now into the Preparation:
Cut zucchini into slices or cubes, fry in a nonstick frying pan, seasoning well, adding a little water if necessary (10-15 mins).
Preheat oven to 180 ° C.
Cook the semolina in the volume of salt water needed (two minutes in the microwave). Then mix with zucchini.
In a bowl, beat egg, cream and parmesan. Add salt, pepper and herbs de Provence, basil and other spices to taste. Mix zucchini-meal.
Pour into a quiche dish with non-stick and bake 30-40 minutes until top is golden brown.
Served cold or hot.

Thinking of Dad this Father's Day (Plus, a Give-Away)

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As I was thinking of what to write about for a Father's Day post, I started to recall the times I talked about my dad on this blog. Turns out, it's a lot of times. So, rather than create a new story, I'm going to share some of the spark some good memories of you and your and dad. And, to dads everywhere, thanks, and Happy Father's Day.


There's a give-away too! 
In the comment section below, please share a fond memory of your dad. It can be sentimental, funny, quirky, food-related, sports-related, whatever. It's completely up to you! I'll choose 5 winners and mail them a signed copy of my book, Recipes Every Man Should Know. 

Deadline for entry is the end of the day, Sunday, June 10th so I can mail you the books in time for Father's Day on June 17.

Tweet about the contest, mentioning @Susan_Russo, and I'll count that as another entry. Good luck!


Lobster So Big, You Could Put a Saddle on It and Ride ItSee a video of my dad trying to crack open a 14-pound crustacean. This is good viewing, folks.

How to Make Italian Pepper BiscuitsMy dad share's his perfect pepper biscuits for my Christmas cookie round-up.

What's In Your Basement?My attempt at an intervention regarding my dad's obsession with stockpiling food. 

How to Roast Peppers with Jerry LewisDad + Jerry Lewis + bushels of peppers = Labor Day celebration

How to Make Pizzelle Cookies in 5 Easy StepsBuddy may be the Cake Boss. My dad is the Pizzelle Boss.

Hey, Dad, I Finally Like Spaghetti Squash!A story about my dad's overzealous appreciation to spaghetti squash.

Bring Back the McDonald's Shamrock ShakeMe: Wisdom teeth, pain. Dad: Shamrock Shakes. Lots of them. 

Patriots PizzaOne of the first posts I had written on Food Blogga highlighted two of my dad's favorite things:pizza and football.