Spring Time Gluten Free Meal


Just wanted to show you our supper tonight. Wild caught fish, ( Sandbass) Wild Onions and Eggs, and Morel Mushrooms.

Wild Onions and Eggs

1 1/2 Cups cut Onions
2 Tablespoons Oil ( or bacon grease)
1/4 Cup Water
6 Large Eggs
2 Teaspoons Salt

Cut root end off of onions, wash well and drain water. In a medium size mixing bowl cut Onions into 1 inch lengths. Add oil to 8 inch skillet, spreading to cover bottom completely. Spread cut Onions evenly over bottom add water and cover with lid. Place on medium to high heat. When onions start to steam move lid over slightly so that it will let steam escape. Let cook about 8-10 minutes stirring a couple of times and replacing lid each time. When onions are fork tender at the bulb end, break eggs into bowl and beat with fork until yolks are broken and mixed. Remove lid from skillet and pour eggs over onions. Replace lid until eggs start to cook and turn white around the edges. Slide spatula around the edges so that eggs won’t stick. Continue to do this until eggs are cooked through. You may want to turn eggs and onions over to make sure all is well done. Remove from heat when eggs are no longer runny. Enjoy!

Grilled Fish


Grilled Fish

Seasoning for fish:

1 Teaspoon additive free Garlic Powder

1 Teaspoon Msg free Seasoning Salt

1 Teaspoon additive free Paprika

1/4 Teaspoon ground additive free Cayenne Pepper

In small bowl, whisk spices together and pour into small shaker. Be sure and label shaker.

Preheat grill to 300*F

Wash and prepare fish. Place foil over grill grates and drizzle with GF oil. Place fish filets on top of oiled foil. Season fish with mixture of spices above, generously.  Grill fish for 7 – 10 minuets depending on how thick the filets are. Until fish is starting to get crisp around the edges and flaky in the center. Don’t over cook, it will dry out the fish. Serve warm.