Party Food

 

Mini Quiche

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12oz. tub of gluten free pie crust (or equivalent)

1 cup of browned scrambled eggs (or tofu)

1 cup of finely chopped veggies of your choice

cheese (optional)

Fill mini cupcake tin with pie crust on bottom and all the way up the sides.  Bake at 350° for 5-7 minutes or until slightly set.  Mix together eggs and veggies and fill the cups.  Sprinkle with cheese and continue cooking for 7-10 minutes or until crust is cooked.  Remove and serve warm.  TIP:  These freeze well!  Pull them out and warm them up in the microwave or oven for a delicious breakfast.

Cucumber & Hummus Cups

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2 long cucumbers

12oz. hummus (flavor of your choice)

Cut cucumbers into 1 inch chucks and trim the rounded ends so they are flat.  Scoop out the middle of the cucumber with a spoon and leave 1/2 to 1/4 inch of the bottom.  Fill with hummus and enjoy! TIP:  If you want pretty hummus use a cake froster with a designed tip to fill the cup and sprinkle some paprika on top of the hummus

Pickle Wraps

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1 package of corn tortillas (or dried beef)

1 small jar of pickles

8oz goat cheese or cream cheese room temperature (herbs optional)

Spread goat cheese or cream cheese on tortilla and roll the pickle up inside.  Cut off extra ends of tortilla and slice the wrap for bite-sized pieces.  Serve chilled.  TIP:  warm the tortillas up slightly so they don’t break when you roll them

Buffalo Cauliflower

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3 cups of cooked cauliflower (or broccoli)

1tsp garlic powder

a pinch of salt

a pinch of pepper

1/2tbs butter (or substitute)

1/4 cup hot sauce

1/3 cup of gluten free bread crumbs

Mix together spices, butter, and hot sauce.  Coat cauliflower pieces in mixture and roll in bread crumbs.  Bake at 350° until outside is crispy.  Enjoy!

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Creamy Squash & Pumpkin Soup

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1/2 can pumpkin puree

1 small butternut squash

2 cups of stock (I used unsalted chicken)

1 cup soy milk (or milk substitute)

1.5tbs plain goat cheese

1tsp crushed garlic

1tbs of salt

1tbs pepper

2tbs sage

1tbs parsley

1tsp cinnamon

1 large stalk of celery (diced)

Cut squash in half and simmer open side down in 2 inches of water until inside flesh is soft.  Scoop squash out and place in food processor with pumpkin, goat cheese, and milk.  If it is too thick to blend use stock to water it down.  Mix together with the rest of the chicken broth and spices.  Salt to taste.  Mix in diced celery and let simmer until very hot.  Serve and enjoy!