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Angela's Kitchen

Cooking gluten and diary free... because everyone deserves a cookie!

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Eggs

Chicken & Spinach Strata – Gluten Free-zer Friday

October 11, 2013 by angelaskitchen Leave a Comment

Chicken & Spinach Strata – Gluten Free-zer Friday

Print Recipe
Course dairy free, eggs, freezer recipe, gfcf, gluten free, oamc
Servings 6 to 8

Ingredients
  

  • 8 cups gluten free french bread cut into 1" cubes
  • 10 ounce package frozen spinach thawed, extra moisture squeezed out
  • 2 cups chopped cooked chicken ham or bacon is also delicious!
  • 1 cup shredded dairy free cheese substitute mozzarella-style
  • 7 eggs
  • 1 1/2 cups unsweetened dairy free milk substitute
  • ¼ cup dairy free parmesan substitute
  • 1 1/2 teaspoons dried marjoram
  • 1 tsp salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cups diced roasted red pepper
  • 2 tablespoons finely minced fresh parsley

Instructions
 

  • Spread half of the bread in the bottom of an oiled 9"x13" baking pan. Layer layer with spinach, chicken and half the cheese substitute. Top with remaining bread and cheese substitute.
  • Whisk together eggs, milk substitute, parmesan substitute, marjoram, salt and pepper. Pour over bread in pan, trying to cover bread completely.
  • Sprinkle with roasted peppers and parsley.
  • Cover and chill for at least 30 minutes to let the egg soak in to the bread.
  • To freeze: Cover tightly and place in freezer. Thaw completely before cooking in a preheated 350 degree F oven. Cover baking pan with foil and bake for 20 minutes. Remove foil, then bake for 10 to 15 minutes until golden on top.

 

Filed Under: Breakfast, Dairy Free, Eggs, For the Freezer, GFCF, Gluten Free, Gluten Free-zer Friday, OAMC, Recipe, Spinach Kale & Other Greens

Late Summer Frittata with Cherry Tomato Salad at The Balanced Platter

September 10, 2013 by angelaskitchen Leave a Comment

This time of year, with all the activities that accompany the start of school (and the fees that go with those activities), I like to have a few quick to pull together, budget friendly meals up my sleeve. Frittata is always a welcome one dish meal in my house, especially when studded with end-of-summer produce.

Frittatas are so simple to pull together, even the teens in my house can lend a hand at dinner time when it’s on the menu. Frittatas are similar to a crustless quiche, filled with a variety of pre-cooked meats, beans or your favorite veggies, however frittatas cook up so much quicker.  The secret to this one-pan egg dish is to pre-cook any veggies on the stove top in an oven-safe pan.  After the vegetables are cooked, add egg mixture to the hot pan.  This begins to set and cook the egg.  Then, simply pop the entire pan into a pre-heated oven to finish cooking.  Toss together a simple salad while the frittata has its final bake and dinner is on the table in half an hour. Perfect for busy weeknights!

Frittatas help me to stretch my food budget. I often use up bits of leftover cooked and seasoned chicken, sautéed vegetables or greens that need to be eaten by tossing them in a frittata.  Leftovers don’t taste like leftovers when presented in a new way!

Other Egg Dishes:

  • Kale Pesto with Scrambled Eggs and Cherry Tomatoes
  • Salmon and Asparagus Mini Crustless Quiches
  • Springtime Frittata

Late Summer Frittata with Cherry Tomato Salad

Serves 6

Frittata:

  • 6 large eggs
  • 3/4 cup unsweetened, plain almond milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons coconut oil, divided
  • 1 sweet yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 cups chopped fresh spinach
  • 1 1/2 cups shredded potatoes
  • 1 1/2 cups shredded sweet potatoes

Tomato Salad:

  • 1 1/2 cups cherry tomatoes, sliced in half
  • 1 1/2 cups yellow plum tomatoes, sliced in half
  • 3 green onions, thinly sliced
  • 1/3 cup chopped fresh cilantro
  • 1 teaspoon minced garlic
  • salt and pepper, to taste

Instructions:

  1. Preheat oven to 375 degrees F. Whisk together eggs, almond milk, 1/2 teaspoon salt, thyme, garlic powder and 1/4 teaspoon black pepper until well incorporated. Set aside.
  2. In an oven-safe 10 inch skillet, heat one tablespoon of the coconut oil over medium-high heat. Sauté the diced onion and red bell pepper until tender, about 5 minutes, then add spinach. Sauté until spinach is wilted, about 1 or 2 minutes more. Place onion mixture in a bowl and set aside.
  3. In the same pan heat the last 2 tablespoons coconut oil over medium-high heat.  Add shredded potato and sweet potato to pan. Sauté potato until tender and beginning to brown  about 5 minutes. Pat out potatoes into an even layer on bottom of the pan. Top potatoes evenly with onion mixture. Whisk eggs again, then pour over vegetables in hot pan. Allow to cook for a few minutes until edges begin to set around the edge of pan.
  4. Place frittata in preheated 375 degree oven. Bake for 15 to 18 minutes until egg is firm and set in center of pan.
  5. While frittata is baking, stir together red and yellow tomatoes, green onions, cilantro, and minced garlic. Season with salt and pepper to taste. When frittata is baked, serve tomato salad on top of frittata or on the side with a handful of fresh spinach.

What is your favorite quick weeknight meal?

Filed Under: Breakfast, Dairy Free, Eggs, GFCF, Gluten Free, Recipe, Tomatoes

Warm Lemon Pudding – Secret Recipe Club

May 12, 2013 by angelaskitchen


Gluten Free Dairy Free Warm Lemon Pudding

 

It is time again for Secret Recipe Club reveal day!  Woo-hoo!  What is the Secret Recipe Club?  It’s a lot like Secret Santa, but with recipes.  Each month you are assigned a blog.  After selecting a recipe from that bloggers repertoire, you make and post it on reveal day.  It is a great way to find fun recipes and blogs.  I like how it gets me to actually sit down and go through another person’s blog.  Blogs are a lot of work and take time to put together.  Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer.  Fun stuff!

 

My assigned blog this month was No Reason Needed.  She participates in a bunch of fun blog groups, so there were tons of delicious things to pick from.  I almost made Apple Streusel Inside-Out Cake or the Banana Sundae Sauce, then Chicka Chicka Salad turned my head.  I’m telling ya, it was a hard decision!  I finally went with Warm Lemon Pudding.  The tangy lemon sounded like just what I needed to celebrate Spring weather FINALLY arriving in my area.

Gluten Free Dairy Free Warm Lemon Pudding -showing the layers

I altered the Warm Lemon Pudding to be gluten and dairy free, because that is how we rock at our house.  Then, because I was hoping for a sponge cake topping, I also whipped the egg whites separately before folding them into the batter.  Finally I decided to bake my puddings in single servings sizes and use a water bath during the baking process to help keep the pudding/custard part to set without curdling.  I wasn’t sure if this was necessary, but felt it was a good idea as I was baking the pudding in single serving sizes.  The final puddings baked up light and fluffy.  The top layer has a texture between a light sponge cake and a meringue and the pudding layer on the bottom is more of a sauce that thickens to a pudding texture as it cools.  Gluten Free Dairy Free Lemon Pudding is a wonderful light dessert with a bright lemon flavor that would pair beautifully with all the lovely Spring berries that are out right now.  Thanks so much for the recipe.  It is wonderful!

Warm Lemon Pudding

I used 2 medium-large lemons to get the amount of zest and juice needed for this recipe.
Print Recipe Pin Recipe
Course dairy free, Dessert, gfcf, gluten free, lemon, pudding

Ingredients
  

  • 2/3 cup sugar
  • 3 tablespoons corn starch or sweet rice flour
  • 1 cup gluten & dairy free milk substitute of choice I used drinkable-style coconut milk from a carton
  • 1/2 cup freshly squeezed lemon juice
  • 3 egg yolks room temperature
  • 2 tablespoons finely minced lemon zest
  • 1 teaspoon gluten free vanilla
  • 3 egg whites room temperature

Instructions
 

  • Preheat oven to 325 degrees F.
  • In a blender, food processor or using a mixer, whisk together the sugar and corn starch. Add the milk substitute, lemon juice, egg yolks, lemon zest and vanilla, blending well.
  • In a separate bowl, whip egg whites until they are a whipped into a stiff peak. Fold the whipped egg whites into the yolk mixture until well blended.
  • Divide mixture between 6 ramekins, custard cups or canning jars. Place ramekins into a 9x13 baking dish. Pour hot water into the baking dish until halfway up the ramekins. Place into a 325 degrees F oven. Bake for 18 to 20 minutes until set. Allow pudding to cool enough to eat, or cool completely for a thicker pudding layer.




Filed Under: Blog Carnival, Dairy Free, Desserts & Treats, Eggs, GFCF, Gluten Free, Recipe, Secret Recipe Club, Secret Recipe Club

We got our first eggs!!!

October 23, 2012 by angelaskitchen 7 Comments


Our chickens will be 22 weeks old tomorrow and today is the day we got our very first egg.  The brown one was the first one we found and I think it came from Margo.  She was REALLY chatty when I opened their coop door and there it was!  🙂  The second I know came from Camilla as she is the only one of our chickens who will lay a white egg.  So exciting!  The first egg from a chicken is a pullet egg and is smaller than they will lay as they get older.  You can see the size difference n the photos below when compared to an egg from the store labeled as “large.”

So, we now have 5 pullets and 2 hens.  Woo-hoo!  I can’t wait to see what is in the next boxes tomorrow…  🙂


Filed Under: Dairy Free, Eggs, GFCF, Gluten Free, Urban Chickens

Fill you freezer in four weeks – Breakfast Week

August 5, 2012 by angelaskitchen 15 Comments


Zucchini muffins are a wonderful breakfast with fruit and an egg, nuts or nut butter to start your kid’s school day.

I love having frozen meals ready to pop out and serve for dinner.  However, I don’t have the time (or inclination) to devote two entire days a month to cooking my family’s meals.  Do you like the idea of freezer cooking, but don’t want to invest the large block of time?  Try what I do and …

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Filed Under: Breads, Dairy Free, Eggs, For the Freezer, GFCF, Gluten Free

Crustless Breakfast Quiche, Gluten & Dairy Free

August 1, 2012 by angelaskitchen 2 Comments


Gluten Free Dairy Free Crustless Breakfast Quiche

Quiche is such an easy dish to throw together. It’s also versatile – toss in what you have on hand and need to use up. We like this quiche for breakfast, but it also makes a wonderful lunch and dinner. Just pair with a side salad and delicious muffin and you’re good to go!

Dairy Free Gluten Free Crustless Breakfast Quiche

Crustless Breakfast Quiche, Gluten & Dairy Free

adapted by Angela Litzinger at test.angelaskitchen.com from Shirley @ http://glutenfreeeasily.com/build-a-better-breakfast-lunch-or-dinner-gluten-free-quiche/
Print Recipe Pin Recipe
Course Breakfast, brunch, dairy free, eggs, gfcf, gluten free
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 8 ounces mushrooms sliced
  • 1 small onion diced
  • 6 large eggs beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 cup sweet rice flour
  • 2 strips bacon pork or turkey, cooked and crumbled
  • 1 cup steamed chopped broccoli
  • 2/3 cup gluten & dairy free cheese replacement optional
  • 1/2 cup seeded and diced red pepper
  • 1 cup de-stemmed and sliced fresh spinach

Instructions
 

  • In a skillet saute mushrooms and onion in oil over medium heat until mushrooms release their liquid and onions are translucent. Do not discard resulting liquid.
  • In large bowl, beat eggs, salt, pepper, basil, oregano, and sweet rice flour. Add mushroom and onion mixture (including any liquid) and remaining ingredients to eggs. Mix.
  • Pour into a well oiled pie plate, or line the pie plate with oiled parchment. Bake at 425 degrees F for 10 minutes. Reduce oven temperature to 350 degrees and bake for an additional 25 to 35 minutes. Let quiche stand for a few minutes before cutting and serving to ensure quiche sets up properly.
  • To freeze: Allow quiche to cool. Wrap well for the freezer, removing all air, seal, label and freeze.
  • To serve: Thaw and reheat.

 


Filed Under: Dairy Free, Eggs, For the Freezer, GFCF, Gluten Free, Recipe

Camping Gluten Free and Dairy Free – Foil Dinners

July 25, 2012 by angelaskitchen


It is time for another installment of the Camping Gluten Free series from Becca of Going Free and myself about camping food cooked up gluten and diary free!  This week it is my turn to share about foil dinners.

Foil dinners are a classic camping staple.  Wrap some food up in foil, toss it on the fire, then eat a delicious meal, how hard can it be?  BUT you can end up with …

Read More


Filed Under: Beef & Bison, Camp & Camping, Chicken & Turkey, Dairy Free, Desserts & Treats, Eggs, GFCF, Gluten Free, Uncategorized

Apple, Veggie & Sausage Quiche, Gluten Free Dairy Free

December 17, 2010 by angelaskitchen 6 Comments


Apple, Veggie & Sausage Quiche, gluten free dairy free

Quiche is a dish that can be made with so many different flavor combinations and still be delicious.  It is also an easy, economical meal to be used as breakfast, lunch or a dinner.  You can bake up a full-sized quiche, like I did here, or  bake mini-quiches in muffin tins. I pre-make and freeze the muffin-sized quiches for an easy grab-n-go, high-protein breakfast for my kiddos to snag as they stumble to the bus in the morning.

I hope you enjoy this as much as we do. I’ll make and take a pic of the muffins sized ones soon, so you can see how they turn out. 🙂

 

Gluten Free Dairy Free Apple & Veggie Sausage Quiche

adapted by Angela Litzinger at test.angelaskitchen.com from Shelby @ kartme.com
Print Recipe Pin Recipe
Course Breakfast, dairy free, eggs, gfcf, gluten free, main, sausage
Servings 6

Ingredients
  

  • 1 large potato or sweet potato or a mix grated (I like using half of each kind of potato)
  • 2 shallots or one medium sweet onions shredded divided
  • 1 egg separated into white and yolk
  • 1/2 pound sausage of choice pork, turkey, etc. I like using homemade turkey sausage.
  • 1 large cooking apple peeled and shredded
  • 1/2 cup roasted bell peppers diced
  • 3/4 cup lightly packed finely chopped greens of choice spinach, kale, chard, etc.
  • 1 tablespoon maple syrup
  • 1/2 cup shredded gluten and dairy free cheese substitute optional
  • 4 large eggs beaten
  • 1/4 cup plain unsweetened dairy free milk substitute of choice
  • salt to taste
  • pepper to taste

Instructions
 

  • Heat oven to 400 degrees F. Combine potato, egg white and half of shallots. Press mixture into an oiled pie pan. Bake for about 15 minutes, until edges are brown.
  • Heat a skillet over medium heat. Cook sausage. Add apple and remaining shallots, cooking until apples are tender but not falling apart. Add maple syrup and toss with sausage and apple mixture. Place sausage mixture on potato crust and spread out evenly. Sprinkle cheese substitute, if using over filling. Sprinkle on greens. You can also mix greens in with sausage filling, if you prefer.
  • Beat eggs and egg yolk with salt and pepper to taste. Carefully pour eggs over filling. Bake until eggs are set, about 25 minutes.
  • Freezing Directions: Allow to cool. Wrap well in freezer safe wrap, label and freeze.
  • To serve: Thaw and heat through.


Filed Under: Dairy Free, Eggs, For the Freezer, Freezer Food Friday, GFCF, Gluten Free, Gluten Free-zer Friday, OAMC, Pork, Recipe Tagged With: breakfast, Corn Free, Dairy Free, Dinner, fish, Freezer cooking, GFCF, Gluten Free, Lunch, main dish, OAMC, Peanut Free, pork, Recipe, Shellfish Free, Soy Free, Tree Nut Free

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