Today is Meatless Monday and while I have no big plans for a huge family gathering or a brunch party, I will be making a pan of Angel Eggs because I have eggs aplenty. Plus, I have a yen for this tasty meal. I am also on a gluten-free quest for a cornbread that I can serve to a friend later in the week. My ciliac friend is always craving an alternative to ice cream ... so I have a recipe for a wonderful cornbread and whipped cream confection ... stay tuned!
In the meantime, Angel Eggs and GF Cornbread Muffins ... enjoy! Happy Meatless Monday!
Gluten-Free Cornbread Muffins - printer friendly
Gluten Free Cornbread Muffins
1 c. brown rice flour
¾ c. cornmeal
¼ c. rough-grind polenta
1 tbsp. GF baking powder
1 tsp. xanthan gum
¼ c. sugar
½ tsp. salt
1 – 8 oz. can of crushed pineapple, drained
4 tbsp. melted butter
2 large eggs
1 c. buttermilk
Making the Muffins:
1. Pre-heat oven to 450° F.
2. Whisk together the dry ingredients in a large mixing bowl.
3. Make a well in the dry ingredients and toss in the pineapple.
4. In a large measuring cup, whisk the buttermilk, eggs, and melted butter.
5. Add to the well and stir no more than 25 times.
6. Spray Pam into muffin tins and spoon batter (2/3 full) into muffin tins.
7. Bake about 13 minutes or until a cake tester comes clean.
8. Cool for a couple minutes and turn onto racks to cool.
9. Serve immediately, bag and freeze, or wrap tightly and store.
Angel Eggs - printer friendly
Cook and drain:
Angel hair pasta, enough to make approximately 2 cups (there are GF pastas out there, too!)
Toss the pasta with 1 tbsp. olive oil and some kosher salt, set aside.
While the pasta cooks, chop and sauté:
1 ½ c. seeded and chopped tomatoes
1 c. shallots, minced
½ c. green chilis, minced
¼ c. green pepper, minced
1 large garlic clove, minced
Chop the pasta into shorter lengths (not too short!).
Turn into the sauté pan and spread over the vegetables.
Beat together in a large bowl:
½ c. half/half
salt and pepper
Pour the egg mixture over the pasta and veggies and cook for a few minutes until the eggs begin to congeal. Toss the eggs and spread the mix back over the pan. Finish cooking the eggs and turn onto a pretty oven-proof plate.
Spread over the plate and top with:
½ c. Gouda cheese, grated
½ c. Monterey Jack cheese (I used Monterey Pepper Jack for more 'heat' in the dish.)
Run under a broiler set at a low setting and brown until bubbly.
Cut wedges or spoon onto plates and serve with: