Garlic and Cheese Biscuit-Muffins — Gluten-Free

Preheat your oven to 375°

In a blender jar, combine and blend these ingredients:

1½c cottage cheese

3 lg. cloves of garlic

3 lg. pasture raised eggs

Whisk together the dry ingredients in a medium glass bowl:

1c almond flour

½c corn flour

½T baking powder

½T oregano

1t dry dill

¾t garlic salt

Pour the blender ingredients into the bowl, add ½c shredded Dubliner cheese, stir to combine. Using a large serving spoon, spoon batter into paper-lined muffin tins or a silicone muffin pan.

Top each with a little more grated cheese for a chewier top, or omit to keep them fluffy.

Bake until golden brown, mine were in the oven for 35 minutes. These would be great with soup, vegetable casseroles or chili.  .  .Lin

Dubliner Crisps

A long-time church friend from Wisconsin posted Mr. Food's recipe for this using crispy rice cereal, cheddar cheese and regular flour. Naturally, I made changes, this is my version.

I discovered these are actually better when cooled. Right out of the oven, the flour is just too prominent and they seem powdery. Somehow cooling changes that, so bake them, then be patient while they cool an hour or so.

Preheat your oven to 375° Spray 2 cookie sheets with EVOO. In a medium glass bowl, mix all the following.

1/2c all purpose flour

1/2c corn flour (not cornmeal)

1 stick melted butter 

finely chopped green onion tops 

 ~ ~ only the green parts ~ ~

1c crunched up Off The Eaten Path crisps

1/4t Lowry's Garlic Salt w/ Parsley

1/8t Penzeys black and red (pepper)

1c shredded Dubliner cheese

 ~ ~ pack well into measuring cup ~ ~

Mix everything well then form into 1" balls. Place on oiled cookie sheets then flatten. Bake 10-12 minutes or until golden around the edges. Let cool before eating or storing. Store in an airtight container. These will keep a week or longer, if they aren't all eaten right away. Great with a salad, soup or chili. . .Lin

2 'Fruits' and 2 Cheeses

A really simple, throw-together bowl, to create for whenever you're hungry. Today, this was lunch with a pot of wonderful, Black Tartary Buckwheat tea, and a little honey. . .

1/2c± 4% cottage cheese

5 grape tomatoes

1 ripe apricot

grated sharp Irish cheese

fresh ground black pepper

Now that Summer truly has arrived, I'm finding I almost want to spend less time putting big pots of food together. More a grab and go mentality right now, so I can be outside in the yard, and on the deck, with my dogs as much as possible. The big stuff will still get interspersed here and there though 😉 . . . Lin