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Easy Potato and Egg Casserole, is one that may quickly become a favorite for the family.
If you are tired of plain eggs, and just don't want a quiche, why not try this great recipe? A simple way to make potatoes and eggs without all that standing over the stove! Potato and Egg Breakfast Casserole Feeds 4-6 as is. Need a bigger recipe? Double it and bake it in a 13X9X2. Just remember to increase your baking time accordingly. 2 Cups Freeze Dried Potato Dices plus 3 Cups HOT water 1 Cup Freeze Dried Cheddar plus 2-3 Tbsp water 1/4 Cup Freeze Dried Onions plus 1/2 Tbsp water 1/4 Cup Freeze Dried Dices Chili Peppers plus 2 Tbsp water 1/4 Cup Olive oil 6-8 eggs or 12-16 Tbsp Freeze Dried Scrambled egg mix plus water as per package directions 1/2 Cup Milk Salt and pepper to taste Add water to potato dices in a bowl and let set for 10 minutes. Add water to Cheddar and let set for 10 minute. Add water to Onions and Chili peppers in the same bowl and let set. Mix up eggs and milk or Freeze Dried Scrambled eggs, water, and milk. Take potatoes, and drain excess water if any, and mix with 1/3 of the cheddar cheese. Mix together well. Add onions and chili peppers, olive oil and salt and pepper to taste. Press into the bottom and sides of a greased pie plate (9 inches works well). Make sure this “crust” is pressed firmly. Place in a preheated 450 degree oven and bake for approx. 15-18 minutes until golden brown on the bottom. Remove from oven and pour the egg mixture over top. Replace in oven for 8 minutes. Sprinkle with cheddar cheese and replace in the oven for another 5-10 minutes or until a knife inserted in the center comes out clean. Serve hot with fresh fruit or juice. Delicious! We love crackers with soup, hummus, or just to have around for nashing with some cheeses. Gluten Free crackers can sometimes be expensive and I love baking so why not try to create a recipe that can easily be made at home? I had a recipe for an almond cracker that we sometimes like, but after a while the flavor of the almonds gets to be mundane and you would like a change.
Using my old recipe, I tried to measure out the right replacement for the THRIVE Gluten Free flour and the first batch created a very dry dough that I kept adding water to until it felt about right, soft and rollable but not sticky. It wasn’t too bad once I found the right texture, but when they baked up they were HARD. Almost too hard to break. I recalled my first year of eating gluten free and remembered that many flours need to be exchanged by WEIGHT, not by measuring cup. So I weighed out the almond flour, and it weighed in at 8 ounces. I don’t recall exactly how much almond meal it was by cups, but 8 ounces would work. Trying the recipe again, using 8 ounces of Thrive GF Flour, the crackers turned out perfectly. Now that I make these at least once a week, I am honestly tired of rolling them out with a rolling pin. It can be a challenge to get it just the right thickness every time. One morning I had a brilliant idea - why not use my pasta machine! I dug it out of the cupboard and after mixing the dough, within just a few minutes, I had all the dough rolled out into almost the same sized strips with uniform thickness! You may find that you need to sprinkle a little bit of Rice flour as you press the dough through the pasta machine, but I did not have to and it went through perfectly, without sticking anywhere. Then I was able to cut each strip down the middle, and cut those strips into bite sized crackers, bake as usual! Now I am trying to figure out what else I can use that pasta machine for with my Gluten Free Flour! Now go bake some crackers and make a pot of soup, then enjoy! Gluten Free Crackers 8 oz Gluten Free Flour (WEIGHED not measured in cups) 1 tsp Himalayan Pink Sea Salt 4-6 oz filtered water 1/4 tsp baking powder, optional, makes a slightly lighter cracker Salt, dried garlic (finely chopped), dried onion (finely chopped), or other toppings if desired. IMPORTANT NOTE FOR THIS RECIPE: This recipe was created to use THRIVE GF Flour mix, but can be used with other GF Flours as well. The key for this one is that it is NOT a “Cups" recipe, and needs to have the flour measured out in ounces. Many GF flours are different by weight, so this is very important for the right consistency dough. Preheat oven to 400. Mix all dry ingredients well. Place a well in the middle of the dry ingredients and gently pour in about 4 ounces of the water, setting aside the rest in case it is needed. Mix all ingredients together with a fork until forms a nice ball. The dough needs to be soft, but NOT sticky. If it is too dry, add a little more water, 1Tbsp at a time and mix well. Knead gently for just a minute or two. Cut dough in half. On parchment, roll out one half very thin. Then do the same with the other half. With a fork, poke holes in the dough to allow steam to escape while cooking. Cut to desired size using pizza cutter. I usually cut to individual cracker sizes, like snack crackers. Bake for 5-15 minutes, depending on size you cut the crackers into. Watch them carefully and if they need more cooking time, only add 2-3 minutes at a time so that they do not over-cook or burn. These can go from almost done to burnt in just a short period of time. So PLEASE remember to keep an eye on them, don't get distracted - because the over done ones taste nasty! Depending on your humidity outside and inside they can last for up to a month. Store in an airtight container or jar. Serve with your favorite dip, soup, salsa, cheese, or hummus. VARIATIONS: Add 1-2 tsp rosemary to the crackers for a taste treat. You can also add other herbs or spices to go with the dip, cheese, or soup you will be serving these with, or Parmesan cheese to the dry ingredients, before adding water. With dry herbs or Parmesan, you may need to add a bit more water to make it roll-able. Herb suggestions: Dill, onion, garlic, chive, chili powder, Thyme. There is a story behind this dessert - in a pinch, I needed a quick and delicious recipe to serve for a holiday dinner, but had not yet used my Freeze Dried Granny Smith Apples for an apple crisp. I pulled out my "Old-faithful" recipe and realized I have changed since I made that one last - I don't eat much sugar or sweetener any more. And when I do make desserts, I really do prefer them to be less sweet than what others will like. I wanted a wonderful flavor, but a dessert that is a little bit better for you than a traditional apple crisp. By comparison, my original recipe used a whopping 3/4 cup of sugar and only 1/2 cup of oats!!! So I jumped in, threw things into the bowl and, because I have finally learned to keep pen and paper handy when creating, I wrote down each ingredient as I measured. For us, this one had just the right amount of sweet which left the Apple crisp with a great sweet-tart flavor with the crumble topping and the Freeze Dried Granny Smith apples. You could add more sugar if you like things that way, but try it once this way first and see what you think! Gluten Free, Lower Sugar Apple Crisp 4 Servings (Can be doubled and baked in a larger dish for more servings) 4 Cups Freeze Dried Granny Smith Apple Slices Enough water to rehydrate to a soft, but not squishy, apple slice. Baking will dry them out a bit so you want to add just a little more (approx 1-2 Tbsp) than is called for on the can. Pour the water over the apples in a plastic dish, place lid on top tightly and set aside. Gently shake every now and then to evenly rehydrate. In a separate bowl, Mix together: 1 Cup Quick Oats 2 Tbsp Ground Flax Seed 1 Tbsp Ground Chia Seeds 3 Tbsp butter, SOFT, not melted! 1 tsp Cinnamon heaping 1/8 Cup Brown sugar (I also added 1/2 Tbsp molasses for a more intense flavor) 1/2 Cup chopped walnuts or pecans Butter a small baking dish (about 8 inch round) and place your rehydrated apples evenly across the bottom of the pan. If you like a thicker apple layer, you can add additional rehydrated apples. Gently sprinkle the crumble mixture on top of the apples, trying to spread evenly and covering the apples as much as possble so they do not brown in baking. Place in a preheated 350 degree oven for 20 minutes. Remove from oven, allow to cool. Serve room temperature with some whipped cream, ice cream, caramel sauce, or just plain! Goes great with a cup of hot coffee or a mug of hot tea.  Around this time of year, squash and pumpkins are everywhere. This is great time to grab a bunch and put up some pumpkin or squash puree in the freezer or canning cupboard for use over the winter season. And, what better treat to serve while you enjoy the fresh smell of chilly Autumn air than a tasty slice of pumpkin bread? Well, I guess you could eat those wonderful fudge brownies I posted earlier, but if you aren't a big chocolate fan or aren't in the mood for those, our gluten free pumpkin breads are another great choice! These loaves can easily be frozen, too, for later - if they last that long! This recipe is extra special as it is made without eggs. Great for your home storage cookbook or recipe box. For those looking for a dairy free recipe, this one's not it. It does work better with milk for some reason than with almond or other nut milk. You are welcome to try it that way, if you like, and let me know what your results were! Would love to hear. Gluten Free, Egg Free Pumpkin Bread 2 Loaves 3 1/2 Cups Gluten Free Flour 2 Cups Sugar ( I used 1 1/2 Cups) 2 tsp Baking soda 1 tsp salt 2 tsp Pumpkin Pie Spice 1-16 oz can of Pumpkin Puree (Organic comes in 15 ounce can. I used this plus 1/4 Cup extra milk) 1 Cup Olive Oil 2/3 Cup milk 1 tsp Vinegar Preheat oven to 350 F degrees; oil 2-9X5 loaf pans. I also like to line my pans with parchment paper for easy removal of loaves. If using non-stick pans, no need to oil them. Mix all dry ingredients together well. In a separate bowl, mix all the wet ingredients. Pour the wet into the dry and mix together just till well combined. Do not over beat. Separate the batter evenly between the two pans and place in the oven for 45-50 minutes until a toothpick inserted in the center comes out clean. Cool in the pan 30 minutes, then remove and cool on a wire rack. Place in a bag or container for storage. Delicious with a slab of cinnamon butter slathered all over it, or a little dollop of cinnamon sour cream made with some milk or water and Sour Cream Powder. Need a flavor change? In the mood for something simple, and filling? How about a nice hot-from-the-oven Chicken and Rice Casserole with a creamy sauce. This one would go great paired with a fresh salad from your Survival Vegetable garden, or some hot steamy vegetables on the side. Not in the mood to worry about cooking up the veggies? Rehydrate some THRIVE Freeze dried broccoli, cauliflower, or your other favorite vegetable and toss it right into the meal for a simple-to-serve all-in-one meal. Chicken and Rice Casserole 1 whole onion, chopped, 3/4 Cup Freeze Dried Chopped Onion plus the water to rehydrate 1/4 Cup oil or butter, I use olive oil 1/4 Cup Flour - Gluten-Free Flour works great. 2 Cups Chicken Broth - 2 Cups water plus 2 tsp Chicken Bouillon Sautee onion in butter or oil, remove from heat and mix in flour; mix well. Add 2 Cups broth and whisk thoroughly. Replace on burner and on medium heat, cook til thickened. Remove from heat. NOTE: May also use Judi’s Creamy Chicken Soup Mix Recipe - my jar happens to be GLUTEN FREE. 1 1/2 Cups Instant Rice plus 1 1/2 Cups water 1 1/2 Cups Freeze Dried Chicken plus 3/4 Cups water Salt and Pepper to taste Preheat oven to 350 degrees F. Prepare baking dish by lightly greasing the bottom and sides. A 9 inch square works nicely for this recipe. You can also use a round casserole or pie plate if you prefer. Rehydrate the Freeze Dried Chopped Chicken, set aside. Cook the rice til done, then add the rehydrated chicken, mix in the creamy soup mix. Mix well. Pour into prepared baking dish. If desired, sprinkle with shredded cheese. Cook in 350F oven for about 20-30 minutes until heated through. Remove from oven. Allow to set five minutes before serving. Suggestions: Dress it up a little with some of your favorite re-hydrated Freeze Dried Shredded cheese 5 minutes before baking is finished to melt the cheese thoroughly. For more variety, add vegetables to the mixture before baking. Broccoli, Cauliflower, asparagus, or spinach would go nicely. Also is delicious topped with crushed crackers or potato chips. Sprinkle on top five minutes before cooking is finished, and serve. I think of all my gluten-free recipes, the Gluten Free Rolls is one of my most used and favorites. It is so flexible and quick to make. It does take a bit of time to rise, sometimes up to 2 hours depending on kitchen temps, but still its fast and easy. You can whip it up in a few minutes, and then shape it into whatever you want, let it rise while you do several other things around the house! Then bake and hide. . . . yes, hide. . . Once the rolls are done baking, you may have to hide them until dinner is served or there won't be any left!
I have used this recipe for hot dog buns, hamburger buns, rolls for meatball sandwiches, flat bread, pizza crust and my latest - focaccia! I wanted to share photos with you of the process, because this one was a bit different than just molding into the shape for the desired rolls. I will have to upload those later after I make another batch because it was so good with the basil, oregano, garlic, onion, and olive oil that it didn't stick around long enough for a finished photo. In the mean time, what you will need to mix up the focaccia is: The Recipe for Gluten Free Dinner Rolls and add 3/4 tsp dry basil 1/2 tsp dry oregano 1/2 tsp garlic powder 1/2 tsp onion powder More or less to personal taste. Add the dry herbs and spices to the dry ingredients of the Dinner Roll Recipe and mix well. Mix as usual and the set aside while you grease a baking sheet or stone. The dough will be soft. Olive oil works wonderful for the pan and adds great flavor to the bottom of the Focaccia. Place the dough on the baking sheet. Wet hands and spread the dough out a little bit, then cover with a piece of parchment paper. Using your hands or a rolling pin on top of the parchment, work the dough out toward the edges until it is about 1/2-5/8 inch thick. carefully remove the parchment - it will likely stick, so pull back carefully to try avoiding tearing the dough. Allow to rise for 45-60 minutes (Some days I allow it to rise for up to two hours if it's chilly). Brush gently with olive oil and, if desired, sprinkle with parmesan. Bake in a 400 degree oven for 15-18 minutes. Cut into desired sized pieces and serve warm with soups, pastas, casseroles, or just enjoy! These days a lot of people are watching their weight, sodium, artificial ingredients, or just want to make more things from scratch. If you grew up in the 70‘s or 80‘s, pot luck dinners and casseroles may have been a very popular part of your childhood. Because of this your recipe box may be filled with all kinds of tasty recipes that you are hesitant to use because they need a can of some kind of soup or another. Often times they are those thick, creamy, condensed soups like mushroom, chicken, or asparagus. Well,what can you do if you are trying to avoid those high-sodium canned soups but still want to enjoy that casserole mom used to make? EASY!!! Mix up a batch of Judi’s Gluten Free Creamy Chicken Soup Mix. It can be easily substituted in any recipe that calls for cream of chicken or cream of mushroom soup. Just use the easy to follow directions below for the mix and for the soup. I like to mix it up in quantity if I know I am going to be needing it over the next few weeks, and store it on the pantry shelf in a dry-sealed canning jar. Judi’s Gluten-Free Creamy Chicken Soup Mix 2 Cups Powdered Milk 1 Cup Gluten Free Flour 4 tsp Vegetarian Chicken Bouillon 1/2 Cup Freeze Dried Celery, chopped 1/2 Cup Freeze Dried Onions, OR 2 tsp Onion Powder 2 tsp Garlic Powder 2 tsp Black Pepper Mix dry ingredients well to combine thoroughly. Place in canning jar, dry seal or close tightly, and store for up to three months on your pantry shelf. May also be stored in another airtight container. Label before placing in the pantry so you don’t forget what’s inside! Creamy Chicken Soup Shake container to remix ingredients that may have settled during storage. Place 3 cups warm water into a saucepan. Add 1 1/2 Cups of Soup Mix to the pot and whisk together well until combined. Using a spatula, scrape the bottoms and sides to make sure no dry mix is left stuck in the corners. Turn heat to medium/medium-high (depending on your stove). Heat through and continue cooking until thickened, about 5-7 minutes. If using in a recipe, it can now be used the same as any canned Creamy Chicken Soup that has been thinned with milk. May also be served as soup by adding your favorite fresh vegetables, or Freeze dried vegetables that have been rehydrated and some Freeze Dried Chicken that has been rehydrated. See some ideas below! Try adding some of your freeze dried carrots, peas, corn, or potatoes rehydrated along with your rehydrated Freeze Dried Chicken for a hearty creamy chicken soup. NOTES: For non-GF Creamy Chicken Soup Mix, omit the GF Flour and add White Flour in the same proportions as mentioned above. Follow the recipe for soup as directed. For Creamy Mushroom Soup Mix, make as directed, but cut the bouillon back to 2 tsp, add 1 tsp salt, and when ready to cook, add your favorite chopped mushrooms to the liquid mixture. Follow your recipe as directed. For Creamy Asparagus Soup Mix add some Freeze Dried Asparagus to the dry mix, or rehydrate and add to the creamy soup after it has been mixed with water or milk. For Creamy Broccoli Soup Mix add some Freeze Dried Broccoli to the dry mix, or rehydrate and add to the creamy soup after it has been mixed with water or milk. Add some cheddar to this recipe for a delicious and simple creamy broccoli cheese soup. THE POSSIBILITIES ARE ENDLESS - USE YOUR IMAGINATION AND ENJOY!!! Note: this recipe DOES NOT work well with ground whole wheat flour. It does not thicken the same. . . Have you been looking for a simple yet tasty recipe for gluten free dinner rolls that your family will enjoy? We have a recipe for you that uses just 8 simple ingredients, and the end result is a delicious roll that is perfect with soups, salads, and pasta dishes. This recipe can be whipped up and left to rise in just a few minutes, then risen and baked golden brown, brushed with butter and served hot in just about an hour and a half. We have served them brushed with plain melted butter and even with fresh pressed garlic and melted butter, for a nice hot garlic roll. Italian spices added into the dry ingredients would spice them up a bit to go with the evenings Spaghetti and meatballs, or some Southwestern spices to go with a hot and spicy casserole. Let your imagination run away with them and enjoy! GLUTEN FREE Dinner Rolls 4 Servings 1 Cup warm water (approx 100-110 degrees) 1/4 Cup Sugar 2 tsp Instant Yeast 2 1/2 Cups Gluten Free Flour 1 Tbsp Chia Seeds, ground (may also use 1 1/2 tsp xanthan gum) 1 tsp Salt 1 egg, room temperature 2 Tbsp butter, melted Mix together the warm water and 2 Tbsp. of the sugar. Add the yeast and allow to sit while you mix together the dry ingredients. Place the dry ingredients, including the balance of the sugar, in the mixing bowl. Mix thoroughly. With mixer on low speed, pour in water, sugar, yeast mixture, then add egg, and melted butter. Mix on medium speed for 3 minutes. Mixture should be slightly gooey, but not too sticky. Add a small amount more of flour if needed. Grease an 8 or 9 inch round baking pan. Scoop 8-9 mounds into the pan to look like a pan of dinner rolls. (Hint: Scoop one into the middle and then 8 around the outside edges for even spacing). Dip fingertips into water and smooth out the tops. Cover with a dry towel and let rise in a warm place 45 - 60 minutes. During the last few minutes of rising time, preheat the oven to 400 degrees F. When oven is ready bake for 25-28 minutes until tops are golden brown. Brush finished rolls with additional melted butter and serve hot. Serving suggestion: Brush with melted olive oil or butter to which has been added crushed garlic or garlic powder for garlic rolls. Also great hot right out of the oven and dipped into herbed olive oil. |
Prepping Expert
AuthorJudith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes. Disclosure
The information shared is our personal opinion and should NEVER be considered a substitute for professional medical, nutritional, or other expert advice. Information contained is not for the purposes of diagnosing, or treating any disease or medical condition. Any endorsement of products should not be considered an un-biased review since we are paid and compensated when you purchase products from this site.
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