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My BIG FAT Grain Free Life: June 2012

Thursday, June 28, 2012

Summer Squash Tian (grain free, gluten free)

A "tian" is a layered vegetable dish that is baked together and usually topped with bread crumbs.  It is, in my humble opinion, absolute perfection.  I could eat it every day for the rest of my life...

This tian has no breadcrumbs, but uses blanched almond flour instead.  The crumb mixture also includes Pecorino Romano cheese, which, as I've said in previous posts, is a sheep's milk cheese that doesn't tend to bother people with lactose or casein issues.

Summer Squash Tian (grain free, gluten free)

2 yellow squash, trimmed and sliced evenly into rounds
2 zucchini, trimmed and sliced evenly into rounds
sea salt
1 sweet or red onion
olive oil
2 garlic cloves, minced or pressed
2-3 large ripe tomatoes
fresh basil

3/4 cup blanched almond flour (I use Honeyville)
3/4 cup grated Pecorino Romano

In a large colander in the sink, place the squash and zucchini rounds.  Salt and give a toss with your fingers.  Salt again.  Allow to sit for about 30 minutes to draw out the extra water.

Meanwhile, heat saute pan on medium heat.  Once hot, add a tablespoon or two of olive oil.  Add the onion.  Saute until nice and brown, several minutes.  

While onion is sauteing, put a few tablespoons of olive oil in a small bowl.  Add the minced garlic.  Set aside, allowing the garlic to steep in the oil.

Preheat oven to 350F.  Place onions in bottom of either a round quiche dish or 9x13 pan. 

Next, layer the squash and zucchini on top of onions in a sort of fallen-down domino effect.  (Make sense?  Sorry, I'm no Food Network star.)

Slice tomatoes into thin rounds and top the squash and zucchini.  Drizzle the tian with the garlic infused olive oil. 

In medium bowl, mix almond flour with Pecorino.  Add a tablespoon or two of olive oil and mix with a fork.  Sprinkle on top of tian.  Bake in oven until top is golden brown and veggies are bubbling, about 45 minutes.

Then, invite me over for dinner...


Friday, June 8, 2012

Perfectly Poached Eggs

If the thought of eating a runny yolk disturbs you, then you will have to ignore this post - but please come back!

Eggs are one of my favorite foods.  They are low in calories, high in protein and inexpensive.  Dr. Oz explained on his show that even the American Heart Association recommends eating an egg a day.

On most mornings, my husband and I eat poached eggs on toast (grain free toast, of course).  It's our favorite.  If it was doused in Hollandaise sauce, it would be even MORE my favorite.

Here's my attempt at a step-by-step explanation of how to make a perfectly poached egg - which, in my definition, means ALL of the white part is cooked and the yolk is runny. 

Perfectly Poached Eggs 

2 large eggs
about a tablespoon or two of white vinegar (trust me on this) 

Break eggs into separate small bowls.  Next, fill a small saucepan with water.  
Add white vinegar to saucepan.  This will cause the egg to hold its shape.   Bring water to a gentle, rolling boil.  Turn heat to medium when you get to this stage so it doesn't boil too hard.
Gently lower the edge of one bowl into the water, releasing the egg.  Do the same with the second egg.

Immediately start the timer.  My husband likes his eggs around 4 minutes.  I prefer mine right around 4 1/2 to 5 minutes. (This is also based on the fact that the eggs we used to get at our local health food store were HUGE.  I've been buying the most wonderful eggs from a local farmer and have lowered my cooking times slightly to adjust to a smaller egg.)

Once timer is up, remove poached eggs with a slotted spoon and drain on paper towels to remove extra moisture.   

Serve on toasted, buttered grain free bread and enjoy!

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