Gluten Free Breaded Mozzarella Spring Salad

Gluten Free Breaded Mozzarella Spring Salad
Serves 2
1 8oz ball of Mozzarella Cheese
1 egg
1-2 pieces of GF bread
1 tbsp cider vinegar
1 tbsp white wine vinegar
1 tsp sugar
salt and pepper to taste
1/2 cup olive oil
1 bag spring salad greens
1 half red onion

Toast your GF bread slices. We keep our GF bread in the freezer, as it's not exactly an ingredient that we often use. Crumble it up by hand or grind it into small crumbs (they stick better) with a food processor.

Meanwhile, make the dressing. Separate an egg. Preferably an egg that is familiar to you (read, homegrown) as you are going to be eating the yolk raw. In a food processor put egg yolk, vinegars and sugar and blend. Supposedly this sort of "cooks" the yolk. Slowly pour in oil until dressing is thickened.

Cut your mozzarella cheese into coins using unflavored dental sauce or a sharp knife. Cut the coins in half.



Dip the mozzarella slices into a bowl with the egg white. Dip into a bowl full of the bread crumbs. I suppose it is best to put the mozzarella cheese in the freezer for 10 minutes to prevent it from melting while you fry it, but we are always so hungry, it's near impossible to wait.

In a non-stick oil sprayed pan cook mozzarella for 2/3 minutes on each side or until toasty and brown.

Cut red onion into half circles.

Toss salad greens with dressing. Plate greens and add mozzarella on top. Sooooo delicious, you won't mind the raw egg. A perfect light dinner, and cooked in about 15 minutes.

Adapted from a "Barefoot Contessa" recipe called "Salad with Warm Goat Cheese".

Gluten Free Strawberry Waffle Recipe

Gluten Free Strawberry Waffles:
Makes 4 Waffles:

2 eggs
1 1/2 cup Pamela's Bread and Pancake Mix
3/4 cup milk
2 tbsp oil
1 tsp baking powder
1 tbsp vanilla extract
1 tbsp sugar
3/4 cup chopped frozen strawberries

Separate egg whites from yolk. Beat whites into somewhat stiff peaks using kitchen aid. We find this really helps the waffles become springy and light.


Mix egg yolks, Pamela's, milk, oil, vanilla, sugar and baking powder in a bowl. Add whipped egg white and strawberries last, carefully folding in egg whites. Just barely blend the whites in with the batter so you don't lose any airiness.

Cook in waffle maker per your machine's recommended time. You can also add chocolate chips or other fruit in the place of the strawberries.

Gluten Free Easy Dinner: Salmon, Rice and Side Salad

Easy-Peezy Dinner.
I don't know about you, but after we get home from work we hardly want to spend hours in the kitchen. This can barely be claimed as a unique recipe, but sometimes its hard to come up with even quick and easy gluten free menu options, so I figure I'll share.

Salmon, Rice and Spring Salad Recipe -15 minutes
skinless fillet of salmon, 1 per person
1 lime
dash of lime pepper spice
dash of garlic salt
dash of cracked rock salt
dash of pepper
1 cup rice
Spring salad mix- 1 bag
3 tbsp red white vinegar
3 tbsp Extra virgin Olive Oil
Garlic
1 tbsp Dijon mustard

Cook rice, bring 1 cup rice with 2 cups water to a boil. Cook until fluffy and water has boiled out. Quite truthfully my rice making skills remain woefully inept. I know there is a perfect rice/water ratio, but I inevitably add more water to my rice as it drys out before the rice is tender enough, so generally cook rice with a bit more attention than I know is good for it.

Sprinkle salmon with lime pepper spice, garlic salt, salt and pepper. Cook on both sides 2-4 minutes on medium heat, until opaque. Squeeze lime juice over plated salmon.

For Salad Dressing: Mix red wine vinegar, olive oil, diced garlic and mustard together and pour over spring greens.