Update: Contest Closed; 7/19/10
I’d be quite surprised if you haven’t yet been to Diane’s fun, resourceful blog, The W.H.O.L.E. Gang. She’s the bright mind behind 30 Days to A Food Revolution, the ‘I Blog Real Food’ buttons you’ve seen everywhere, Friday Foodie Fix, and The Gluten-Free Diner, her first e-book.
I’m on her mailing list, so I knew right away when Gluten-Free Diner Food was released and promptly purchased a copy. Though Diane and I have two very different approaches to food we share a common love of top quality, flavorful dishes.
The Gluten-Free Diner
Among the more than 50 pages in her new cookbook, you’ll find gluten-free, dairy free recipes including a California Cobb Salad Burger, Huevos Rancheros, Spiced Beef Brisket, and Blueberry & Blackberry Crumble.
Gluten-Free Diner Food is aptly named – I can see Guy Fieri from Diners, Drive-Ins, and Dives with a big mouthful of any of Diane’s dishes, loving every bite. My husband agrees. Her recipes are unique, creative, and sure to please.
Chorizo & Potato Frittata
Joe wanted to try her Chorizo & Potato Frittata. You know me well enough by now to understand that chorizo and potatoes don’t often make it onto my stove top. There’s nothing wrong with chorizo and potatoes; they’re more of an occasional food for me.
Making a few modifications to fit our family size and preferences, cut the recipe in half, used 2 eggs and 4 egg whites instead of 4 whole eggs, used milk instead of an alternative milk, and omitted the coconut oil. I always, always cook for the people I’m serving.
I followed Diane’s cooking instructions and would change only a few things. I’d never made eggs in a cast iron skillet before so I cooked them on medium-high as suggested. Cast iron gets very hot and holds heat. Knowing that and the behavior of my stove top, I should have cooked them on medium low because the bottom was a little too done.
I also sliced the onions into moon shapes, from end to end, instead of dicing them. I like the texture they add to a frittata when they’re cut that way. Finally, next time I’ll cut the chorizo into a small dice instead of bigger pieces and use about 1/2 of a potato.
Joe loved this frittata, especially the spicy chorizo. He’d like to see it appear on our dinner table again in the near future, and I’d be happy to make that happen.
Below my modified version of Diane’s recipe. The Gluten-Free Diner is available for purchase for just $9.47. I’m sure you’ll find many recipes that will quickly become family favorites.
Diane is generously giving away 2 copies of Gluten-Free Diner Food to my readers. Here’s how to enter:
- Visit Diane’s blog, The W.H.O.L.E. Gang, and find something you like. Share it here in a comment.
- Leave a comment about your favorite diner meal or one you’d like to be able to make at home.
- Tweet about this give away & leave a comment.
- Follow me on Twitter, Friend me on Facebook, and/or “Like” SS&GF. Leave a comment.
Boring disclaimer: Like many reviews here, I do receive a small commission for purchases. This in no way influenced my decision to share this book with you. I like it and think you will, too.
This recipe was adapted from Diane Eblin’s The Gluten-Free Diner.
- 1 tablespoon extra virgin olive oil
- 1/2 large organic onion, cut end to end into ‘moons’
- 4 ounces chorizo, diced
- 1/2 – 3/4 of a baked potato, diced
- 2 large organic eggs
- 4 organic egg whites
- 1/4 cup 1% milk
- 2 teaspoons fresh thyme, chopped
- kosher salt & fresh ground pepper to taste
- Preheat oven to 400 degrees F.
- Heat the olive oil in a cast iron skillet over medium low heat. Sautee the onions until they’re beginning to soften. Add chorizo and potatoes and brown.
- Meanwhile, whisk eggs together until they begin to froth. Add milk, thyme, salt, and pepper. Whisk well.
- Pour eggs into skillet and let them cook for several minutes until they begin to form a solid edge around the side. Place into oven and bake until puffed and brown, about 10 – 15 minutes.
- Carefully remove from oven and let sit for 5 minutes before serving.
To make this dairy-free, as in Diane’s cookbook, simply use your favorite milk alternative. Diane suggests almond, coconut, hemp, soy, or rice milk.