Razorback Duck Casserole

This is a great way to use up leftover duck. And it is delicious as a brunch dish as well as for late night snacking. Enjoy!

Ingredients:

About 2 cups leftover duck meat from the back of duck

1 large zucchini

1 large red onion

Batter:

About 2 cups or so flour. 

3/4 teaspoon of baking soda
3/4 teaspoon salt
Olive oil.
More oil for brushing on top.

Line parchment paper on unglazed stone bar pan. Spread a thin layer of batter over pan. Thinly slice zucchini in circles and lay in even rows. Dice red onion and spread evenly throughout. Spread meat over the onions. Add layer of batter on top covering as much as possible. Especially cover meat to prevent drying out. Bake at 425° for 30-45 minutes, basting halfway through with olive oil. Bake until golden on the bottom.
Salt the top right after removing it from the oven. Serves 5.

~Em Kennedy 

Copyright 2021

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Gluten and Corn Free Cookbook

 

Get your signed copy of Gluten Free Em's new cookbook! Featuring many recipes that are tailored to food allergy cooking. Including corn free, citrus free, gluten free, legume free, egg free, nut free, and even some dairy free options. For those allergic to traditional meats, this book also offers recipes made with exotic meats including antelope, venison, duck, pheasant, quail, and more! It contains 117 pages, and over 40 recipes including her popular gluten and corn free white bread recipe. This book stems from Gluten Free Em's own struggle with MCAS, and will be a help to anyone dealing with a mast cell disorder or other disorder that causes multiple food allergies.

To preorder please click here:

"Cooking Gluten and Corn Free" new cookbook announcement!

I am thrilled to announce that my new cookbook is available for pre-order!!!!

Get your signed copy of Gluten Free Em's new cookbook! Featuring many recipes that are tailored to food allergy cooking. Including corn free, citrus free, gluten free, legume free, egg free, nut free, and even some dairy free options. For those allergic to traditional meats, this book also offers recipes made with exotic meats including antelope, venison, duck, pheasant, quail, and more! It contains 117 pages, and over 40 recipes including her popular gluten and corn free white bread recipe. This book stems from Gluten Free Em's own struggle with MCAS, and will be a help to anyone dealing with a mast cell disorder or other disorder that causes multiple food allergies.

Check it out here!

Special Announcement: New Cookbook Coming Soon!!!

 

"Cooking Gluten and Corn Free with Gluten Free Em" is coming soon! Keep your eye out for the announcement, and be ready to pre-order your own copy, as these will go fast!! This fantastic cookbook will feature the recipes that have been staple foods in our home for the last 9 years. Many of the recipes are free of the top 8 allergens as well as Gluten and Corn. From biscuits, to pizza, to entrees, and side dishes... your mouth will water as you prepare these foods for your family!

Gluten and Corn Free Workshop!

I am excited to announce our very first Gluten and Corn Free Workshop being held on Zoom tomorrow, January 15th, at 8pm Eastern time. Come with a pen and paper ready to take notes and enjoy the recipe demonstration as well as a dedicated question and answer session!

To register please visit

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There are only a few seats left so please register soon to be included!

Gluten Free Bison and Pepper Jack Stromboli

Next time you have leftover steaks sitting in the fridge, and you are wondering what to make with them....try stromboli!

About 2 cups of leftover bison steaks chopped finely.

1 jar of Newman's Own Mild or Medium Salsa.

1 pound of pepper jack cheese grated or cubed.

Fresh oregano leaves chopped finely.

Any other toppings your heart desires 😀!

To make the crust, mix 2 cups of freshly milled brown rice flour to a medium mixing bowl. Add 1 teaspoon of baking soda. 3/4 teaspoon of salt. Mix well. Add 1 1/2 - 2 cups full fat high protein Greek yogurt. (We use Oikos) Add 1/4 cup extra virgin olive oil. Mix well. The dough should be moist and all the flour incorporated into the dough. Adjust yogurt amount to get this result. Take half of the dough and place it on a piece of parchment paper. Add another piece of parchment paper on top of the dough to prevent sticking to the rolling pin. Roll it thin to about 1/4 inch or less. Like the thickness of pie crust. Remove top piece of parchment paper. Fill one side with half of the toppings leaving room on the edge for the dough to be sealed. Then fold the other half of the dough over as a lid sealing the edges by pinching them together. Cut two or three vents on the top of the stromboli with a fork.

Repeat for remaining dough. Transfer both stromboli to an unglazed stone leaving the parchment paper under them, and bake at 425° for 20-30 minutes or until golden brown.

Cool for a few minutes before cutting and serving! Enjoy!

Have a Happy, Healthy, Gluten Free day!

~Gluten Free Em~