2 Large bunches of Radishes ( enough to make 2 Cups sliced radishes)
1/4 Cup Oil enough to cover bottom of skillet (optional, add 2 Tablespoons bacon or pork chop drippings)
1 Teaspoon Salt
Wash radishes well, cutting off the greens and the root end, do not peel. Slice to about 1/8 inch thick. Add meat drippings and oil to skillet and heat until sizzling on medium high. Add sliced radishes spreading out evenly in skillet. Season with salt, cover with lid and let fry for about 3 minutes. Then turn radishes and stir spreading out evenly. Let fry covered, another 3-4 minutes until edges are starting to get crisp and centers are soft. Remove from heat and serve. Enjoy!
Green Onion Potato Cakes
1 peeled and mashed Avocado
3 small baked Potatoes (About 3 cups chopped with peeling on)
2 Eggs beaten
2-3 chopped Green Onions ( about 1 cup)
2 Tablespoons Gluten Free All-Purpose Flour
1/2 Teaspoon Additive Free Garlic Powder
1 Teaspoon MSG Free Seasoning Salt
Optional 1/2 Cup freshly Grated Cheddar Cheese
Preheat oven to 375*F.
In medium size mixing bowl Mix all ingredients. Then spoon onto a greased baking sheet and bake for 25- 30 minutes or until potato cakes are brown and crispy.
You can also fry these if you prefer
Turkey with Fruit Salad (or Chicken Salad)
This is a great way to use up that left over Turkey!
2 ½ Cups cooked and cubed Turkey (or about 2 large cooked chicken breast)
1/3 Cup finely chopped red onion
1 Small apple, about 1 to 1 ¼ cups chopped apple with the peeling
1 to 1 ¼ Cups quartered and sliced seedless grapes
2/3 Cup chopped pecans
2/3 Cup Gluten Free mayonnaise ( I use Hellman’s Real mayo)
In medium bowl add cooked and cubed Turkey ( or chicken). Wash and cut up fruit and onion adding this to meat, along with pecans. Then pour in mayo and mix well. Serve in lettuce wrap or on your favorite Gluten Free bread for a great tasting sandwich. Enjoy!
No Crust Garden Quiche
1/2 Cup Milk
1/2 Cup Gluten Free all-purpose flour
1 medium yellow Squash, peeled seeded and chopped (about 2 cups)
1 Bell Pepper, seeded and chopped
1-2 Jalapenos’ seeded and finely chopped
1 medium Tomato, chopped
1 medium Sweet Onion, chopped
4-5 Minced Cloves of Garlic
1 Teaspoon Salt
2 cups Grated Cheddar Cheese
6-8 Slices Cooked Bacon, crumbled
Preheat oven to 350*F
In medium bowl break eggs, add milk and whisk together. Sprinkle in flour and whisk together until smooth. In another large bowl, add all chopped veggies. ( I like to chop all of my vegetables ahead of time and store them in the fridge until I’m ready to use them, they will last 2-3 days.) When you are ready to make the quiche sprinkle salt over veggies and stir in, fold in grated cheese and bacon. Then pour egg mixture over veggie mixture and fold together. When completely mixed pour into a greased deep dish pie plate. Bake for 35- 40 minutes or until set in the center. Serve warm. Enjoy!
Another do ahead tip: Fry extra bacon a day or two before you get ready to make your quiche.
Deli Style Broccoli Salad
2 Small heads of fresh Broccoli about 4 Cups of Florets
1/2 Cup Golden Raisins
1/2 Cup Roasted and Salted Sunflower Seeds
1 Large Shallot or Green Garden Onion Chopped
Optional: 1 cup shredded carrots
1/2 Cup Crushed Pineapple with juice
1/2 Cup Gluten Free Mayonnaise
2 Tablespoons Stevia or Sugar
In medium size mixing bowl, cut up broccoli florets to bite size pieces. Add raisins, sunflower seeds, and onion. In small bowl mix pineapple, mayo, and sugar. Whisk together until smooth and pour over broccoli mixture. Refrigerate until chilled, serve cold. Enjoy!
Gluten Free Squash Fritters
2 1/2 Cups Shredded Squash (zucchini, yellow, or any squash you prefer)
1/2 Teaspoon Salt
2 Eggs beaten
1/4 Cup Water (or milk)
!/2 Cup Chopped Onion (optional)
1 1/2 Cups GF Corn Bread Mix ( I used Bob’s Red Mill)
1/2 Cup GF Oil ( or enough oil to pan fry)
In medium size mixing bowl mix shredded squash and salt. Let set while you beat eggs and water together and cut up the onion. ( The salt will help bring out the moister in the squash) Then add eggs, water, onion and corn meal. Stir until corn bread mix is wet and well incorporated. Pour oil into 10 inch skillet and heat on high. When oil is hot drop squash batter by spoonful’s into oil and fry fritters 3- 4 minutes on each side or until golden brown. Remove from pan and drain on paper towels. Serve while warm and crispy!
Variations: Add chopped jalapenos’ or minced garlic.
Change out the squash for fresh cut or frozen corn (drained) to make corn fritters.
Grilled Garden Veggies
2 Medium Yellow Squash
3-4 Green Onions ( or scallions)
1 Medium Head of Broccoli
Optional- 1 Bell Pepper or Jalapeño
2 Tablespoons Light Olive Oil
1 Tablespoon Softened Butter to grease pan
1 Teaspoon (additive free) Season Salt
½ Teaspoon Sea Salt
1 ½ Teaspoons Garlic Powder
Preheat Grill to 375- 400*
Butter a 9x 13 inch foil pan, or you can make a pan out of foil, but be sure and double layer it.
Wash and slice the squash and onions into 1/4 inch slices, then break apart Broccoli florets and place in pan. Drizzle oil over veggies and toss to coat. Then sprinkle seasoning salt, sea salt and garlic powder over veggies. Cover loosely with foil and place on grill. Close lid and let veggies stem for about 10 minutes. Raise lid and uncover veggies and toss them using a long spatula. If you want grill marks on some of the veggies take out a few of the squash slices and broccoli florets with tongs and place on a well oiled grill grate. Let them brown only for a minute or two, then return veggies to pan. Close lid on grill and cook for another 15- 20 minutes or until veggies are fork tender. Serve warm.