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	<title>gfe--gluten free easily &#187; potato</title>
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	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<title>Don&#8217;t Limit Yourself &amp; A Pioneer Woman Cooks Cookbook</title>
		<link>http://glutenfreeeasily.com/dont-limit-yourself-pioneer-woman-cookbook/</link>
		<comments>http://glutenfreeeasily.com/dont-limit-yourself-pioneer-woman-cookbook/#comments</comments>
		<pubDate>Sat, 14 May 2011 19:47:07 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
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		<description><![CDATA[This post is linked to Gluten-Free Wednesdays. UPDATE: This giveaway has ended. The winner is Susan Harder. She was selected via random.org. Susan&#8217;s comment was: &#8220;Love her blog and her cookbooks.. I just started eating GF a few months ago and would love this cookbook.&#8221; Thanks to all who entered! I really appreciated all of your [...]]]></description>
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		<slash:comments>140</slash:comments>
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		<item>
		<title>Adoption: Ellen of Gluten-Free Diva with Roasted Potato Slices and Smoky Aioli Dip &amp; Balsamic Fudge Drops</title>
		<link>http://glutenfreeeasily.com/gluten-free-diva-roasted-potato-slices-smoky-aioli-dip-balsamic-fudge-drops/</link>
		<comments>http://glutenfreeeasily.com/gluten-free-diva-roasted-potato-slices-smoky-aioli-dip-balsamic-fudge-drops/#comments</comments>
		<pubDate>Tue, 10 May 2011 23:50:55 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Adopt Gluten-Free Blogger]]></category>
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		<description><![CDATA[This post is linked to Gluten-Free Wednesdays. Did you just moan a little bit when you read Roasted Potato Slices with Smoky Aioli Dip in the title, or when you saw the photo above? Oh, that was me? Sorry &#8230; where on Earth are my manners? I have a good excuse though. The name of this recipe sounds [...]]]></description>
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		<slash:comments>35</slash:comments>
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		<title>Build a Better Breakfast, Brunch, Lunch, or Dinner with Gluten-Free Quiche</title>
		<link>http://glutenfreeeasily.com/build-a-better-breakfast-lunch-or-dinner-gluten-free-quiche/</link>
		<comments>http://glutenfreeeasily.com/build-a-better-breakfast-lunch-or-dinner-gluten-free-quiche/#comments</comments>
		<pubDate>Fri, 22 Apr 2011 16:37:40 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[Build a Better Breakfast]]></category>
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		<category><![CDATA[quiche]]></category>
		<category><![CDATA[real food weekly]]></category>
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		<description><![CDATA[Build a Quiche Guidelines and Clean-out-the-Fridge Veggie-Lovers Quiche (Gluten Free, Dairy Free, Refined Sugar Free, Soy Free &#038; More)

Crust or Crustless?

For crustless quiche: Add ¼ cup gluten-free flour to your quiche recipe. If you are using another quiche recipe that already calls for flour, substitute gluten-free flour for that amount and add ¼ cup gluten-free flour. (Note: If it’s a crustless recipe though, just use gluten-free flour for the amount of flour required.)

For a potato crust: Grate 2 – 3 cups of peeled potatoes and mix with small amount of oil in pie plate, or just grease pie plate well and press grated potatoes into pie plate. Bake for about 15 to 20 minutes at 425 degrees. (While crust is baking, you can prepare your filling.) I actually like my crust really crisp so I either just grease the crust and use less potatoes for a thin layer and quicker pre-baking or I bake the thicker crust mixed with some oil longer. Sometimes I even broil the crust for a minute. If the crust isn’t browned and crispy, it can become soggy from the filling. Note that you can use a food processor or grate your potatoes by hand using a simple metal grater. Hand grating is actually pretty quick and I like the process. You can also choose to use ready-to-go frozen hash browns if you’d rather … just be sure to thaw them out ahead of time. 

For a rice crust: Mix 2 cups of cooked rice, 1 ½ tbsp of grated cheese or more (dairy or non-dairy), 1 tbsp butter (dairy or non-dairy, optional), and one beaten egg together in medium-sized bowl. You can also add seasonings if you like, and back off on adding much seasoning to quiche filling. Then press mixture into greased pie plate. Bake at 425 degrees for about 15 minutes. 

For a more traditional crust: You can use my press-in pie crust, a highly praised gluten-free crust like Jeanne’s (Art of Gluten-Free Baking) pie crust that Wendy used here on her Mother Earth News Gluten-Free Food and Recipes blog. 

Additional notes on crusts: Remember that you can make crusts ahead and have them ready to go in your freezer for a quicker meal. However, most of these crusts come together so easily that, personally, I don’t think that’s necessary. 

Filling?

Eggs: Again usually you’ll use 3 to 4 eggs. However, when I made the dairy-free recipe I’m sharing with you today, I used 5 eggs. I used that fifth egg to help supply the needed liquid for my recipe because I wasn’t using milk of any kind (dairy or otherwise) and my eggs weren’t very large. You will really see the difference from using eggs from free-range chickens in a recipe like quiche. Those beautiful, bright yellow-orange yolks not only provide gorgeous coloring, they also supply much more in the way of nutrition. I’m not a nutritionist, so again, please do the research. 

Cheese: Usually 1 to 2 cups of cheese will work well. Harder cheeses are preferred, because soft cheese may not allow the quiche to set up. The most inexpensive cheeses to use are Swiss, cheddar, and Monterey Jack (even though a block might seem costly, you can get a lot out of it), but other cheeses like feta (goat feta is nice) can be used. Some of the cheese can also be Parmesan and Romana (or a mix of the two), but that’s up to you. For the specific recipe below, I used Daiya cheese and used slightly less than the amount called for because I’m still adapting to the taste of Daiya and I wasn’t sure how much liquid, if any, it might add to the recipe. 

Liquid: Traditional quiches call for 1 to 2 cups of dairy liquid, like milk, half-and-half, heavy cream, or evaporated milk. Those are all options, and “creamier” dairy products like cottage cheese, sour cream, and yogurt can fulfill part of the liquid measurement. For the dairy free folks, non-dairy versions of those ingredients can be used. Consider your non-dairy products like the various milks, cashew cream, coconut cream, etc. Last, you might even skip adding a dairy liquid or dairy substitute and go with the liquid from your veggies. In the recipe below, I used the liquid created by sautéing mushrooms and onions in olive oil as my liquid, but in a much smaller amount. (Note: This liquid is not nearly as thick as any of options mentioned above; that’s why a smaller amount must be used.) Purists might say that makes my dish a frittata rather than a quiche, but all I care is that it tastes good. Quichetata anyone?

Meat/Seafood/Veggies: This part of your quiche filling is where all those bits and pieces in your refrigerator can come into play. Usually 1 to 2 cups is what you want to add, and I tend to use the upper limit and go even higher sometimes, again breaking a few quiche rules. Options include cooked bacon, sausage, seafood (crabmeat, shrimp, lobster, crawfish, tuna), chicken, and ham. I’ve never been a fan of beef in my quiche, but you might be. Veggies can be just about any steamed or cooked veggies, and sometimes raw veggies as they will be cooked some when the quiche is baked. For any of these ingredients that you’ll be adding, make sure to drain and squeeze out ALL liquid unless you do what I did and use that liquid as part of your liquid portion. For my meat and veggies for my last quiche, I totally went with what I had in the refrigerator (see recipe below). And yes, I ate this veggie-lovers quiche for breakfast … well, actually brunch—my individual Springtime Brunch, you might say---as I ate it at my desk at work midmorning. I planned to eat another serving for lunch today, but Son stopped by last night and after he ate two pieces and raved over it, I sent the remainder home with him. That’s what moms do, right? He just called to tell me, “Mom, that quiche is great!” as he prepared to heat some up for lunch.

Seasonings: Seasonings will vary according to ingredients and personal preferences. In most quiches, you'll definitely want to add some salt and pepper. In others, like the one above, a touch of cayenne pepper was just right. Old Bay seasoning would be great for a seafood quiche. Dry mustard might be perfect for a ham quiche. Lemon juice might be lovely for a chicken quiche, and so forth. I usually add about 1/2 teaspoon of salt and similar (or smaller) amounts of other ingredients. I'd rather have too little than too much. Also, it's important to note that if you are using meat, seafood, veggies, etc. that you've saved from leftovers, they are already seasoned, so less may be needed.

Directions: Prepare crust if using one. Grate cheese and prepare other ingredients as needed (by dicing, cooking, etc.). Beat eggs, milk (or similar), and seasonings together. Mix meat/seafood/veggies ingredients and pour into crust (or pie plate alone if going crustless). Top these ingredients with your cheese and then pour egg/milk mixture over all but not all at once. At this point you can tell if you don't have enough egg/milk mixture and can add more, or if you have too much. You can hold back on some of the egg milk mixture and save it for another baking recipe, or simply for scrambled eggs or an omelette. (I do this kind of thing all the time; one of the eggs for my latest quiche was salvaged from accidentally getting yolk into an egg white when I was making Lemon Sponge Cake the other day.) Bake for 10 minutes in an oven preheated to 425 degrees. Then turn the oven down to 350 degrees for an additional 30 to 45 minutes. The time period can vary, of course, depending upon if you've used the upper level of the ingredient amounts or not. The quiche will be golden brown when it's done, puffed, and look set. Test with a toothpick or a knife. Remove from oven and let cool a few minutes before cutting and serving.

Now you might be thinking, but Shirley, there’s such a wide variance between 1 to 2 cups of "this" or "that" in the proportions. True. This is a concept and you’ll learn to “eyeball” the mixture to determine if you need to add a little more of "this" or "that" to make your quiche thick enough to set up. You can start out by using existing quiche recipes as your guide. You’ll soon become comfortable at throwing together the ingredients to make outstanding, “spur-of-the moment,” “clean-out-the-fridge” quiches for family breakfasts, special brunches (like Maggie’s springtime brunch), or simply lunch, or dinner. The really cool thing is that because so many have preconceived notions about quiches, they’ll think that you really went all out for them and that they are special! 


Clean-out-the-Fridge Veggie-Lovers Quiche (Gluten Free, Dairy Free, Refined Sugar Free, Soy Free &#038; More)

1 tbsp olive oil

8 ounces mushrooms, sliced

1 small onion, diced

5 eggs, beaten

2 strips of bacon, cooked and crumbled (optional; omit for vegetarian version)

About 1 cup of steamed broccoli, drained (small pieces work best)

2/3 cup of Daiya “cheese” (I used a mixture of cheddar and mozzarella)

½ red bell pepper, finely diced (raw)

1 packed cup of fresh, raw spinach, stems removed* and cut into strips with kitchen shears

¼ tsp sea salt (add more if you omit the bacon)

¼ tsp fresh ground pepper

¼ tsp basil

¼ tsp oregano

¼ cup gluten-free flour mix IF making your quiche crustless

If using a potato or other crust, bake crust (see directions above) while preparing filling ingredients. 

Saute mushrooms and onion in olive oil in a small skillet over medium heat for a few minutes until mushrooms release their liquid and onions are translucent. Do not discard resulting liquid. 

In large bowl, beat eggs. Add all other ingredients. Mix. 

Pour into greased pie plate or prepared pie crust. Bake at 425 degrees for about 10 minutes. Then reduce oven temperature to 350 degrees and bake for an additional 25 to 30 minutes. (Mine was done in 35 minutes.) Let stand for a few minutes before cutting and serving to ensure quiche sets up properly.

*I threw my stems into a green smoothie. (I always use spinach---stems and all---in my smoothies, but thought they’d detract from this quiche. Still, I didn’t want to waste them.)

Shirley's Notes: Using a deep dish pie plate/pan (or even a casserole dish) is always the safest way to go. There's nothing worse than mixing your ingredients and pouring them in to find out your pie plate is too small. Go big!

Original recipe by Shirley Braden]]></description>
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		</item>
		<item>
		<title>Quick and Easy Gluten-Free, Dairy-Free New England Clam Chowder</title>
		<link>http://glutenfreeeasily.com/new-england-clam-chowder/</link>
		<comments>http://glutenfreeeasily.com/new-england-clam-chowder/#comments</comments>
		<pubDate>Thu, 30 Dec 2010 17:54:27 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[25 Days of Christmas]]></category>
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		<description><![CDATA[Quick and Easy New England Clam Chowder

3 to 4 large russet potatoes

2 6-ounce cans minced clams, drained with liquid reserved

¼ cup butter (dairy or non-dairy)

1 onion, chopped

2 cloves garlic

¼ cup gluten-free flour (or other thickener of your choice)

2 cups of clam liquid and clam broth, combined (see directions)

1 ½ teaspoons clam base (added to water; see directions)

6 ounces full-fat coconut milk plus 6 ounces almond milk (or other non-dairy milk of your choice) or if you eat dairy, you can use one 12-ounce can evaporated milk

1 tsp seasoning salt (or more to taste)

¼ tsp Old Bay seasoning (optional)

Microwave the potatoes about 8-9 minutes or until baked through.

While potatoes are baking, drain clams and reserve juice in a 2-cup measuring cup. Set clams aside.

Set aside cooked potatoes to cool slightly. (You can also use leftover baked potatoes in this recipe.)

In large sauce pan, melt butter and add onion over medium to medium-high heat, stirring occasionally until onions are translucent and cooked most of the way through. Cook about 7 to 8 minutes.

While onions are cooking, fill a teapot/saucepan half way full with water and bring to a boil.

Add garlic to your soup pan. Cook for about 30 seconds, stirring while cooking.

Add flour. Stir to make a roux. (It doesn’t take long at all.) Remove from heat so roux will not burn.

Add boiling water to measuring cup that already contains reserved clam juice, filling to 2-cup level. Stir in 1 ½ tsp clam base. Stir well until clam base is dissolved and becomes clam broth.

Slowly add milk and broth to soup pan and return to heat.

Scoop most of the pulp from one potato, mash it slightly and add to chowder.

Add clams to chowder.

Bring chowder to a boil. Add seasoning salt and Old Bay (if used).

Quickly dice the remaining two potatoes and completely empty skin of the third potato. Add to chowder and heat through for a minute or two. Serve. Enjoy.

Adapt this recipe to your liking. For example, some clam chowder recipes call for crumbled bacon to be added at the end. A gluten-free bread on the side would make for a wonderful meal. I ate my chowder without accompaniment, but Mr. GFE enjoyed a breadstick (gluten-full) with his. There are many gfe "bread" options that would go great with this chowder: Popovers, Garlic Cheese Biscuits, Corn Muffins, Marvelous Cheese Muffins, and Flat and Firm Cornbread, to name a few---all of which can be made dairy free when needed by using ingredients like non-dairy butter, non-dairy milk, and Daiya Cheddar Cheese. (Check out gfe Recipes page for more ideas.)

Shirley’s Notes: I used Better than Bouillon clam base to make clam broth. (All Better than Bouillon soup bases are gluten free.) If you don’t have clam base to make clam broth, you may use chicken broth, or you may replace the water with clam juice and add chicken bouillon or chicken base. The clam flavor will not be quite as strong, but the chowder will still be very good. I've even read about lobster base that I'd like to try. (Perhaps next iteration, this recipe will become a proper seafood chowder.) Even with minced clams, I use my kitchen shears to cut all of the clam pieces very small. (I really hate chunks of super chewy clams.) More potatoes will make this chowder thicker, but note that if there is any leftover, it will thicken consderably upon cooling and additional liquid may need to be added before serving. I leave the skins on the potatoes for the extra nourishment they provide. They cook down most of the way and are pretty tender, so we enjoy them in our soups, but if you prefer, you can discard potato skins. 

Original recipe by Shirley Braden]]></description>
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		</item>
		<item>
		<title>Slow Cooker Potato-Zucchini Soup</title>
		<link>http://glutenfreeeasily.com/potato-zucchini-soup/</link>
		<comments>http://glutenfreeeasily.com/potato-zucchini-soup/#comments</comments>
		<pubDate>Tue, 24 Aug 2010 18:55:47 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Adopt Gluten-Free Blogger]]></category>
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		<description><![CDATA[Slow Cooker Potato-Zucchini Soup (Gluten Free, Dairy Free, Sugar Free, Soy Free)


About 9 cups broth (I used 3 cups of vegetable broth and 6 cups of chicken broth, which I pulled from the freezer; use all vegetable broth to make this soup vegetarian/vegan)
About 6 cups of peeled, diced potatoes
One large zucchini, quartered and thinly sliced (mine was very large; I cut out the soft part with seeds and discarded)
One large sweet onion, finely chopped
3 cloves garlic
about 1 tbsp extra virgin olive oil
½ tsp curry powder (optional)
Sea salt and fresh grated pepper, to taste

Add broth to large slow cooker. (I used my oval, 5-qt Rival SmartPot.)

Peel and dice potatoes and add to slow cooker. 

Add olive oil to large skillet. Heat to medium-high temperature. While skillet is heating, chop onions and quarter and slice zucchini thinly. Add to skillet. Stir occasionally. Add garlic about halfway through cooking. When onions are translucent and zucchini is also showing some translucency, transfer mixture to the slow cooker.

Stir curry powder, sea salt, and pepper. Cook 6 – 8 hours on low. During last ½ hour of cooking, use immersion blender in one area for about 15 seconds. Stir. Check appearance and taste. If you want a thicker soup, use immersion blender again. 

Serve. Enjoy alone or with a nice gluten-free “bread” treat on the side---like popovers, corn muffins, cheese muffins, or cheese rolls. 

Adapted from a reader-submitted recipe to the 4 Ingredients newsletter

Shirley’s Notes: If you have family members who are die-hard carnivores and must have meat, feel free to add some crumbled bacon or diced chicken towards the end of the cooking time. You could even add bacon or chicken to individual bowls and stir until heated through. This recipe makes a lot, so feel free to halve the ingredients, use a regular 4-qt slow cooker, and reduce the cooking time. If you’d prefer to cook it on the stove, I’d still recommend slow cooking at a lower heat. I do love a pot of soup simmering on the stove.]]></description>
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		</item>
		<item>
		<title>Posana Café Review</title>
		<link>http://glutenfreeeasily.com/posana-cafe-review/</link>
		<comments>http://glutenfreeeasily.com/posana-cafe-review/#comments</comments>
		<pubDate>Wed, 28 Apr 2010 22:55:59 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=4870</guid>
		<description><![CDATA[Please click over to my Out and About page for my review of Posana Café, the 100% gluten-free restaurant that is located in Asheville, North Carolina. Yes, you read that correctly. If you’re a gluten-free reader, you won’t want to miss my review, or the restaurant for that matter! If my words don&#8217;t convince you, the [...]]]></description>
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		<title>Posana Cafe in Asheville, NC</title>
		<link>http://glutenfreeeasily.com/posana-cafe-asheville-nc/</link>
		<comments>http://glutenfreeeasily.com/posana-cafe-asheville-nc/#comments</comments>
		<pubDate>Wed, 28 Apr 2010 22:34:46 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
		<category><![CDATA[beverage]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[Out and About]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[seafood]]></category>
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		<category><![CDATA[chocolate]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=4799</guid>
		<description><![CDATA[This post is linked to Gluten-Free Wednesdays. Full disclosure: This is an uncompensated review. The opinions expressed are strictly my own. But, be forewarned &#8230; Posana Café makes me break all the food blogging and food critic rules because I want to use all the superlatives and adjectives of food praise … and repeat them, [...]]]></description>
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		<slash:comments>25</slash:comments>
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		<title>Quick and Easy Pan-Baked Potatoes</title>
		<link>http://glutenfreeeasily.com/quick-and-easy-pan-baked-potatoes/</link>
		<comments>http://glutenfreeeasily.com/quick-and-easy-pan-baked-potatoes/#comments</comments>
		<pubDate>Tue, 22 Dec 2009 19:02:36 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[flourless]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[microwave]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[Tempt My Tummy]]></category>
		<category><![CDATA[vegan]]></category>
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		<category><![CDATA[What can I eat ...]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3252</guid>
		<description><![CDATA[Pan-Baked Potatoes 

2 tbsp butter (or margarine, oil)

¼ cup grated Parmesan cheese (or almond flour, bread crumbs, cornflake crumbs)

½ tsp salt

¼ tsp white pepper

4 medium potatoes (or larger potatoes cooked longer or cut to those sized pieces)

paprika, to taste

Melt butter in microwave-safe bowl (about 30 – 45 seconds on High). Set aside.

Stir together Parmesan, salt, and pepper in a separate bowl (one that is big enough so you can place your potatoes face down in it).

Cut potatoes in half lengthwise. Dip cut side of potato in butter, then in cheese mixture.

Place potatoes, cut-side up, in shallow microwave-safe baking dish or plate. Sprinkle with paprika, as desired. Pour any remaining butter over the potatoes.

Cook on High 10 to 12 minutes, or until tender.

Let stand 5 minutes before serving.

Shirley’s Notes: Potato halves make the loveliest presentation, but if making for your family, you can cut larger potatoes into smaller pieces for faster cooking and additional "crispy" edges. I like to poke my potatoes with a fork after I've cut them to ensure faster baking. You can adjust the recipe for more or less servings. 

Adapted from Kenmore Microwave Cooking]]></description>
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		<slash:comments>29</slash:comments>
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		<item>
		<title>Pot Pie (Vegan or Turkey)</title>
		<link>http://glutenfreeeasily.com/potpie/</link>
		<comments>http://glutenfreeeasily.com/potpie/#comments</comments>
		<pubDate>Wed, 02 Dec 2009 03:33:07 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[chicken]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[GAHIGF]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Seasonal Sunday]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[turkey]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3039</guid>
		<description><![CDATA[Pot Pie (Turkey, Chicken, or Vegan)

Filling:

1 medium onion, diced coarsely
2 large carrots, peeled and cut to your liking (e.g., diced, sliced and halved)
2 large potatoes, washed, peeled (or unpeeled) and diced into 1/2-inch chunks (I used Russet potatoes; I usually wash them before I dice them, but don’t peel them)
1 tsp dried parsley
1/4 tsp ground thyme
3/4 teaspoon dried oregano
1/2 tsp sea salt
1/4 tsp peppercorn medley, ground
2 1/2 cups chicken broth (or vegetable broth for vegan version)
1 cup frozen baby peas
1 cup baby lima beans
1 ½ cups cooked turkey or chicken, diced or cut into small pieces (omit for vegan version)
cooking oil, divided---3 tbsp cooking oil, 2 tbsp cooking oil (I used extra virgin olive oil)
1/3 cup gluten-free flour mix (or sweet rice flour or potato flour)
1 cup milk, dairy or non-dairy (I used full-fat coconut milk)

Crust:

1 cup gluten-free flour mix*
3/4 tsp sea salt
1 ¼ tsp baking powder
slightly less than 1 cup milk (dairy or non-dairy; I used full-fat coconut milk)

Directions:

In large, deep skillet or Dutch oven, heat 3 tablespoons oil and add the onions, carrots, potatoes, parsley, thyme, oregano, sea salt, and pepper. Allow to cook on medium-low or medium heat until vegetables are softened, about 10 to 15 minutes (depending on desired doneness).

Add chicken broth and bring to a boil. Allow mixture to simmer about 2 minutes, then add peas and lima beans and cook until tender, about 5 minutes.

Preheat oven to 375 degrees.  Meanwhile, in a saucepan, mix the 1/3 cup flour and 2 tablespoons oil until blended, and heat on medium-low a minute or two until thickened. Add the milk gradually to make a white sauce. When the mixture is almost thickened, add to the vegetable mixture. Stir in turkey or chicken, if desired. When mixture is thickened nicely (and it usually is at this point), pour into a greased casserole dish or pie plate. (I used a glass or ceramic deep-dish pie plate.)

In same saucepan as used previously, whisk together crust ingredients: flour, salt, baking powder, and milk. Pour over top of filling in casserole dish or pie plate.  Even out the topping with a spatula, not quite going to the edge of the dish (leaving this space allows venting, if needed). Place pot pie into preheated oven and bake for 30 - 45 minutes, until crust is lightly browned.

*I used my usual gluten-free flour mix, which is 3 parts Asian white rice flour and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers (like glass jars). No refrigeration is needed for this mix.]]></description>
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		</item>
		<item>
		<title>A Canoe with a View</title>
		<link>http://glutenfreeeasily.com/a-canoe-with-a-view/</link>
		<comments>http://glutenfreeeasily.com/a-canoe-with-a-view/#comments</comments>
		<pubDate>Fri, 18 Sep 2009 03:35:34 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[camping]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[crockpot]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[ham]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=2298</guid>
		<description><![CDATA[We squeezed in a stop at our mountain property over Labor Day weekend. Monday morning we slept late, had a very light breakfast, and then headed out in the canoe. The Shenandoah River flows north. It&#8217;s one of the few rivers in the world that does. We headed south&#8212;paddling against the flow&#8212;weaving our way between [...]]]></description>
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		<slash:comments>24</slash:comments>
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