Just in case you missed these recipes yesterday …
Today we are honoring our good friend Amy of Simply Sugar & Gluten Free with a Virtual Baby Shower …
For my contribution to the shower, I went out on a limb, choosing something savory that doesn’t involve any butter, cream, or cheese (hang with Amy, you are still going to love it, I promise!). Nonetheless, these little frittatas are rich and packed with flavor.
Unfortunately, I didn’t have any baby shower inspired props for decorating. But, I did my best to honor Baby Boy Green with some little blue plates that I actually won at a baby shower! That’s themed enough, right?
Recipe: Smoked Salmon & Dill Frittatas
Summary: Unlike so many egg-based recipes, these little bites are dairy-free AND soy-free! If desired, you can make them larger in regular-sized muffin tins and serve them for brunch.
- 8 Eggs (organic if possible)
- 2 Ounces Raw Cashews, ground in a spice grinder
- 1/2 Cup Water
- 1/4 to 1/2 Teaspoon Salt, or to taste (see note)
- 1/4 Teaspoon Dry Mustard
- 1/4 Teaspoon Black Pepper
- 1/2 Teaspoon Dried Dill (use fresh if you can get it!)
- 1/4 Cup Minced Onion
- 3/4 to 1 Cup Finely Chopped Wild Smoked Salmon
- Preheat your oven to 400ºF and grease 64 mini muffin tins. I actually used silicone candy cups, which worked great – they popped right out! If you don’t have 64 little tins, you can always make larger frittatas.
- Place the eggs, ground cashews, water, salt, dry mustard, and pepper in a mixing bowl and beat for a minute to combine.
- Whisk in the dill, onion, and salmon bits.
- Spoon the mixture into the prepared mini-muffin tins, making sure to distribute the salmon and onion throughout. I fill them about halfway full. They do rise a bit, and I like them bite-sized.
- Bake for 10 minutes, or until set.
- Let them cool for 10 minutes, then pop them out to serve!
- These can be made in advane and then reheated for a few minutes in a 300ºF oven.
The amount of salt you will need will depend on the saltiness of your smoked salmon. I used a fairly salty one with 1/2 teaspoon salt. They were devoured, but I definitely could have used a little less salt.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Diet type: Pescatarian, Dairy free, Gluten free, Peanut free, Soy free, Wheat free, Sugar free
Number of servings (yield): 12
Copyright © Alisa Fleming.
And don’t forget to check out the other delicious recipes (all gluten-free and refined sugar-free!) for this Surprise Baby Shower by …
Hallie with Chocolate & Vanilla Pudding Parfaits
Maggie with Vegan Gingersnaps
Alta with Grapefruit, Avocado & Jicama Salad
Lexie with Dairy-Free Crepe Quiches
Kelly with Grain-Free Lime Pound Cake
Carol with Chocolate Raspberry Cupcakes
Cara with Mushroom Pesto Pinwheels
Ricki with Vegan “Wine and Cheese” Charlotte
Kim with Maple-Glazed Apple Cinnamon Squares
Silvana at www.SilvanasKitchen.com
Jen with Tomato Panzanella Salad
Cybele with Allergy-Free Focaccia
Helen with Cranberry Chicken Salad Surprise
Guess what? I actually made something from Pinterest!
I know, mine isn’t nearly as pretty as the original, but I still love it!
I’ve also got a post on Go Dairy Free on a similar topic, but covering a different perspective. It’s my Six Simple Steps to Dairy-Free (or anything “free” for that matter!).
Today I’m sharing my secrets for cutting back on added sugars in the morning (I have a “no added sugar” before noon policy that I get right 99% of the time) and a quick recipe for Sweet No Added Sugar Whole Grain Cereal (this can also be used for hot cereals without added sugar too!). See my post with the tips and recipe here on Attune Foods.
While you’re there, please share your own tips for healthy breakfasts and cutting back on sugars (You can comment on that post – I will be checking!). I’d LOVE to read them and am always looking for new ideas!
Did you enjoy the holidays?
My husband and I don’t usually exchange gifts during the holidays, so this year, I felt like a little kid again with all of the wonderful surprises! Tony outdid himself in deal-finding (hello, awesome new, more powerful netbook for just $200!!), my in-laws as usual were so generous (love the new powder blue ski coat!), and I even received a cool, and completely unexpected gift basket of treats in the mail ….
Is it just me, or does Starbuck’s always make the coolest coffee accessories? (I’m sitting here right now sipping tea from my favorite Starbucks jumbo “world” mug that I bought years ago). That, above, is a ceramic travel mug – so, so awesome! Oh, and that StellaMare soy candle is heaven on earth. Seriously, I’m not a fan of most scented candles and nearly keel over whenever walking by those candle and bath shops, but StellaMare is now on my Pinterest loves (yes, I even created a new board just to have a place to pin those candles!).
So as some of you know, I adore tea (understatement of the year), but coffee and I are practically strangers. That said, I’ve been wanting to trial coffee in recipes, and the VIA instant coffee that they sent seemed like the perfect excuse. I love the individual packets, as I can use a small amount in recipes and the rest stays fresh! Anyway, I whipped up these amazing, caffeine-infused nibbles …
See the recipe here.
Take a look, do you see what I did? I actually “themed” them with coconut and pistachios for a wintery, holiday vibe. Yes, the girl who typically can’t take 2 seconds to style the food or even think about making it look seasonal. I know, this isn’t huge … but baby steps. Are you proud of me?
But back to those fudge bites, which are delicious! A touch strong in coffee for me … just a touch, so I left the amount in the recipe as is, but I might use a little less next time for my own tastes since the flavor of coffee is still a bit potent for my timid taste buds. But I need more ideas!
Do you have any recipe ideas or loves that use [a small amount of] coffee? (again, baby steps)
Also, the Home for the Holidays – Gluten-Free Event has come to a close. See the ginormous list of winners here.