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buckwheat

Gluten Free Eggplant Parmesean Recipe

Karen · 4 Comments

Another week, another day off, and Jim and I were driving through the countryside again looking for scenic wonderment. I am here to tell you we found it, just a few miles down the road in Maryland. Before we came up here to work, we never knew Pennsylvania and Maryland could be so beautiful. Everywhere you go around here your eyes are rewarded with beautiful sights, and today was no exception.
The first place we went was to a little restaurant on Hwy 16 in Fairfield, Pennsylvania called Our Place Cafe. They have not been open long. Today was the second time we ate there, but we both had the same thing that we had the last time. Jim got a cheesesteak sandwich and I got Crab Fries. Crab Fries are french fried potatoes with crab meat, bacon, and cheeses on top. They serve it with a yummy scrummy sauce that has Old Bay seasoning and horseradish in it. OMG! I am going to be making these at home sometime soon!

After we left there, we took the first left turn off of Hwy 16, just because we had never been down that road. It turned out to be a dead end road, but here is a picture I took along that road:
After we got back to the main hwy, we took another left turn where there was a sign pointing to a roadside market. The market we found at the direction of that sign was fabulous. The farmer guy was out in the front watering a trailer loaded with fall mums for sale:Inside the market we found so many choices it was hard to choose, but we wound up buying eggplant, green beans, two ears of silver king corn, a tiny little cantaloupe that was about the size of a large softball, but it smelled soooo good.Back at home, I made eggplant parmesean, steamed green beans, and fresh corn on the cobb in the microwave. I cut up the little cantaloupe, and that was dinner.

Here is the recipe I used for the Eggplant Parm:

2 medium eggplants
1 egg
1/3 cup milk
1/2 cup of your favorite gluten free flour (I like Tom Sawyer or Gluten Free Pantry)
salt and pepper to taste
olive oil
1/2 a 26 oz jar of your favorite spaghetti sauce (I used Classico Sweet Tomato Basil)
1 1/2 cups shredded mixed italian cheese

Peel the eggplants and slice 3/4 inch thick. Salt generously and let set for about 20 minutes, then rinse well. Put the egg and milk into a bowl and mix well. Put the flours, salt and pepper into another bowl and mix well. Dip the eggplant slices into the egg mixture, then into the flour mixture, coating well. Fry in olive oil in a skillet until browned. Place the fried eggplant slices in a casserole dish in one layer. Pour the spaghetti sauce over, then sprinkle the cheese over. Bake in a 425 degree oven for 20 minutes. Let sit for at least 5 minutes before serving.

This is sooo good served with steamed green beans and corn on the cob. It is gluten free. If you are allergic to eggs, you can leave them out and just use the milk. Sorry, we were too hungry to take pictures of it before we ate it all up!

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Filed Under: Cooking, Gluten Free, Life on the road, Maryland, Pennsylvania, Recipes, Southern recipe Tagged With: buckwheat, eggplant, eggplant parmesean, gluten free recipe

Gluten Free Buckwheat Cornbread Recipe

Karen · 1 Comment

[ad#Home Page Above Posts]

I am still trying to create the perfect gluten free cornbread. This is the version I tried last night, and Jim gave it two thumbs up:

Buckwheat Cornbread

1/2 cup buckwheat flour
1/2 cup tapioca flour
1/2 cup corn flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp xanthan gum
1 egg
1/3 cup powdered buttermilk
1 cup water

Mix all ingredients well, and pour into an iron skillet that has been heating on the stove with olive oil. Bake in 425 degree oven for 25 minutes.

This was very good served with butter, along with yet another version of bean soup.

Today’s Bean Soup:

1 bag dried baby lima beans
3 stalks of celery, chopped
1 medium onion, chopped
4 fresh tomatoes, skinned and diced
8 oz frozen shoepeg corn
1 smoked ham hock, skin removed, and meat cut up in chunks
salt, pepper, and garlic powder to taste

Place dried beans in a pot of water and bring to a boil. Boil for five minutes. Meanwhile, place all other ingredients in crock pot and turn on high. Pour hot beans and water into crock pot and cook for several hours.

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Filed Under: Cornbread, General, Recipes, Southern recipe Tagged With: buckwheat, Cornbread, gluten free recipe, Recipes

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