Category Archives: Round-up

Go Ahead Honey, It’s Gluten Free! Dairy-Free Delights Deadline Extended

First, thank you to all the people so far who have submitted their dairy-free delights and for helping spread the word! Friday’s deadline, I realize, falls in the first week of summer holidays for some so maybe you haven’t had the time to make your dairy-free delight because of the nice weather, kids home from school, etc. Or maybe you have made your dairy-free delight already, but no pictures yet because someone’s always gobbling it up as soon as you turn your back! (It’s happened to me before, trust me.)

If you have something to submit but are just tight for time or haven’t yet had a chance to get into the kitchen, then you’ll be happy to know that I’ve extended the submission deadline to Sunday, June 27th, 2010 at midnight PST.

All the same rules apply, which I’ll repeat again here:

  • In your blog post, indicate in some way that it is for June 2010′s Go Ahead Honey, It’s Gluten-Free. Link to this entry to share the information with your readers. Get the word out!
  • Send your link on or before June 27th, 2010 to zscupoftea [at] gmail [dot] com, with the subject line, “Go Ahead Honey, Dairy-Free Delights” (without quotes). Please include a picture of the recipe in your email. Do not use my contact form to send your recipe as WordPress.com does not currently allow sending attachments via contact forms.
  • Non-bloggers are also welcome! Please email me at the specified email address above, with the subject line,”Go Ahead Honey, Dairy-Free Delights” (without quotes) and please include a picture and the recipe (recipe may be attached in a document or in the email body). If you don’t have a picture, a description would also suffice. Update: non-bloggers’ submissions will be made as guest posts after the round-up.

The round up will still go live on June 30th, 2010.

If you still need a little bit of inspiration, check out the Z’s Cup of Tea recipe index for ideas.

Thank you for all your submissions so far and dairy-free delights yet to come. See you in the round-up!

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Go Ahead Honey, It’s Gluten Free! Cream of the Crop: Dairy-Free Delights

Update: deadline extended, click here for details!

Welcome to this month’s Go Ahead Honey, It’s Gluten Free! For this month’s theme, it is Cream of the Crop: Dairy-Free Delights, which I am happily hosting. Dairy is animal-milk based (usually cow or goat) products or derivatives. Dairy includes milk, cream, butter, buttermilk, and cheeses. There are many alternatives for dairy products, some of which are quite creative, such as using avocado instead of cream (something I have yet to try). Sometimes these substitutions may not always yield the same results but they’re often much healthier than their dairy counterparts, sometimes even tasting better, too!

To submit your recipe,

  • In your blog post, indicate in some way that it is for June 2010′s Go Ahead Honey, It’s Gluten-Free. Link to this entry to share the information with your readers.
  • Send your link on or before June 25th, 2010 June 27th, 2010 (deadline extended) to zscupoftea [at] gmail [dot] com, with the subject line, “Go Ahead Honey, Dairy-Free Delights” (without quotes). Please include a picture of the recipe in your email. Do not use my contact form to send your recipe as WordPress.com does not currently allow sending attachments via contact forms.
  • Update: Non-bloggers are also welcome! Please email me at the specified email address above, with the subject line,”Go Ahead Honey, Dairy-Free Delights” (without quotes) and please include a picture and the recipe (recipe may be attached in a document or in the email body). If you don’t have a picture, a description would also suffice.

The round-up will go live on June 30th, 2010. Continue reading

egg_in_the_basket

Egg in the Basket (SCD & GFCF)

For this month’s Go Ahead Honey, It’s Gluten Free, the theme is breakfast in bed, hosted by Naomi Devlin, the creator of this blog event, of Straight Into Bed Cakefree and Dried. The deadline is next week, Monday, April 26th. If you’re interested in joining, see Naomi’s post here.

For my entry, I thought of my own breakfast preferences. While most of the recipes I have here, so far, are sweet things and baked goods, I don’t always want to eat something sweet in the morning. Carrot muffins are good and substantial, a quick pick-me-up, and good for on the go, but I don’t always want to eat carrot muffins for breakfast. Inspiration struck, though, on Sunday when I had a sunny-side up egg on toast and decided to make egg in the basket.

I discovered this humble breakfast food when I watched V for Vendetta, in the scene in which V makes breakfast for Evey. I’ve since seen it elsewhere, including Roald Dahl’s first cookbook.

The bread is fried (usually buttered), with an egg cracked into the hole made by a cookie cutter or overturned glass. Some people also just use their fingers to make the hole.

For this round, I used the almond butter bread. So that the slice would be the right size and not fall apart once I cut a hole out of the middle, I made a double recipe of the bread (actually combining cashew butter and almond butter), pouring all the batter into one pan, making a regular-sized loaf of bread. It’s also nice if the bread is cut kind of thick, for soaking up the yolk when digging in – if you like having runny yolks, that is. Plus, the nuttiness of the bread nicely compliments the egg.

Once the bread’s made, this is really no-fuss, simple, and quick to make! It’s best eaten while still warm, so serve immediately after making.

This entry is a double-whammy: not only is it my submission for Go Ahead Honey, it’s also just in time for Gluten-Free Wednesdays!

Recipe: Egg in the Basket

Serves as many as there are slices of bread and eggs – and appetites! (General rule of thumb: 1 slice of bread/1 egg per person.)

Ingredients:

1 slice of almond butter bread (click for recipe)
Solid, soft coconut oil
1 egg
Salt and/or black pepper, to season

Method:

  1. Heat a fry pan over medium heat. Spread the slice of bread on both sides with coconut oil. Cut a hole out of the middle of the slice of bread, using a cookie cutter, overturned glass, knife, or your fingers. (I used a cookie cutter.) The circle of bread can be eaten or fried next to the slice of bread, eaten alongside or set on top of the egg once done to act as a “lid”.
  2. Put the slice of bread in the pan. Add a small dollop of coconut oil in the hole and crack in the egg. The additional coconut oil will help prevent the egg from sticking.
  3. When the egg is fairly set and the bottom of the bread is browned flip over to finish cooking the egg and brown the other side of the bread. Do this carefully and quickly if you want to keep the egg yolk intact and/or runny.
  4. When egg is cooked to desired doneness, flip over again so the egg is sunny-side up and serve on a plate. Season with salt and black pepper. Enjoy!

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