I LOVE onion rings! This was my first time making them and they were very easy and yummy!
Ingredients:
2 Large White Onions
2 Large Eggs
2 C Gluten Free Flour (Coconut and Almond Flour will work as well and both are gluten free as well)
2 T Paprika
2 T Salt
2 T Pepper
Oil
Directions:
Cut the onions into larger rings and separate them.
Beat both eggs into a bowl and set aside
Mix all the dry ingredients into a bowl and set aside.
In a pan over the stove, pour enough oil in to barely cover the onions. First, dip the rings into the eggs and then into the flour mixture. Place into the pan and flip twice, make sure they become golden brown but not burnt. Place them on a paper towel to dry.
It is easier to do them one at a time or else the flour mixture becomes very clumpy. I was able to get four rings in at a time but they cook quickly, so it took about 10 mins to complete! Enjoy!
1.06.2012
1.02.2012
Broccoli, and Artichoke Baked Macaroni (Gluten Free)
I designed this recipe after to other ones that I love!
Preparation: 20 minutes
Cooking Time: 45 minutes
Ingredients:
8 oz of Gluten Free Pasta
8 oz of Chedder Cheese (shredded)
24 oz Frozen Broccoli
1 Jar Artichoke Hearts
1/4 Cup Flour (Gluten Free)
2 Cup Milk
1/4 Cup Butter
1 t Paprika
1/4 t Thyme
1 t Pepper
1 t Salt
1/4 Cup Spelt Bread Crumbs
Preheat oven to 375
Lightly grease a 13x9 pan and layer the broccoli on the bottom.
On the stove, bring a pot of water to boil for the pasta. Cook until it is almost al dente, drain the water and then rinse with cold water to stop the pasta from cooking. Place back into pot and set aside.
Rinse the artichoke hearts in cold water. Chop them into bite sizes and mix with the pasta. Set aside.
In a large sauce pan, melt the butter on medium heat (be careful not to burn) Pour milk and slowly pour and stir in flour. Whisk. Put in all of the seasonings and then whisk the sauce. Slowly put in the cheese while stirring. Clumps may form once the sauce begins to thicken and you can use a whisk to get those out. Once the sauce has thicken take it off of the heat and mix it with the pasta and artichokes.
Pour all of this over the broccoli, sprinkle the bread crumbs on top and bake for 45 minutes.
**For even more flavor, bake 8 pieces of turkey bacon on 375 for 12 minutes and then break up and sprinkle in the cheese sauce before the pasta is added.
ENJOY!
Preparation: 20 minutes
Cooking Time: 45 minutes
Ingredients:
8 oz of Gluten Free Pasta
8 oz of Chedder Cheese (shredded)
24 oz Frozen Broccoli
1 Jar Artichoke Hearts
1/4 Cup Flour (Gluten Free)
2 Cup Milk
1/4 Cup Butter
1 t Paprika
1/4 t Thyme
1 t Pepper
1 t Salt
1/4 Cup Spelt Bread Crumbs
Preheat oven to 375
Lightly grease a 13x9 pan and layer the broccoli on the bottom.
On the stove, bring a pot of water to boil for the pasta. Cook until it is almost al dente, drain the water and then rinse with cold water to stop the pasta from cooking. Place back into pot and set aside.
Rinse the artichoke hearts in cold water. Chop them into bite sizes and mix with the pasta. Set aside.
In a large sauce pan, melt the butter on medium heat (be careful not to burn) Pour milk and slowly pour and stir in flour. Whisk. Put in all of the seasonings and then whisk the sauce. Slowly put in the cheese while stirring. Clumps may form once the sauce begins to thicken and you can use a whisk to get those out. Once the sauce has thicken take it off of the heat and mix it with the pasta and artichokes.
Pour all of this over the broccoli, sprinkle the bread crumbs on top and bake for 45 minutes.
**For even more flavor, bake 8 pieces of turkey bacon on 375 for 12 minutes and then break up and sprinkle in the cheese sauce before the pasta is added.
ENJOY!
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