Archive | February, 2013

Gluten Free Quiche

25 Feb

Quiche in Europe is enjoyed at times for breakfast, lunch or dinner. It can be customized for the meal and occasion. For those of us who try to avoid gluten, quiche crust creates a problem. Shredded potatoes make a great crust for quiche and is also lower in fat and cholesterol than the traditional crust. My daughter made chicken and onion quiche and vegetarian quiches today for family brunch. I must have done something right to have two great children who are fabulous cooks.

Crust for 2:

  • 1 bag of simply shredded potatoes

Sauté the potatoes in a large pan with olive oil until lightly golden. Press the sautéd potatoes into two greased pie pans. Bake 15 min in 350 degree oven for 15 minutes. Let the crusts cool while you prepare the other ingredients.

Chicken and Onion:

  • 1 – 16 oz container of egg substitute 
  • 1/4 cup fat free milk
  • 1 pre- cooked chicken breast chopped
  • 1/2 sweet onion chopped
  • 1/2 tsp  Italian seasoning
  • 1/4 tsp salt
  • 1/4 tsp fresh ground pepper

Sauté the onion until translucent. Mix the onion and chicken together, spoon over the potato crust. Combine the egg mix, milk, and the seasonings. Pour over the onion and chicken mixture. Bake 30-40 minutes or until knife inserted in center comes out clean. Let stand couple minutes before cutting into slices.

Vegetable quiche:

  • 2/3 cup chopped broccoli florets
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup sliced mushrooms
  • 1 – 16 oz container of egg
  • 1/2 cup fat free milk
  • 1 tsp Italian seasoning
  • 1/4 tsp salt
  • 1/4 tsp pepper

Sauté the broccoli and the mushrooms together. Add the tomatoes into the mix. Spoon the mix over the potato crust. Whisk together rest of the ingredients. Pour over the vegetable mix. Bake 30-40 minutes or until knife inserted in center comes out clean. Let stand couple minutes before cutting into slices.

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Bean and Beet Chopped Salad

25 Feb

I have been so busy with the college course on nutrition I am taking, that I have not had time to post any new recipes. This salad turned out to be very good and I had to make sure I take the time to post it. Hope someone else will enjoy it as well.

Most chopped salads are loaded with fatty ingredients like bacon and anchovies. This one is loaded with bowl full of nutrients. This is salad has enough protein from soy beans to serve as a main meal for a vegan lunch. It has rainbow of colors and taste.

SALAD:

  • 1 cup cooked shelled soy beans
  • 1 cup fresh green beens cut in 1 – inch pieces steamed
  • 6 cups chopped romaine lettuce
  • 1 cup cooked roasted beets *
  • 1/2 cup shredded carrots

DRESSING:

  • 1/4 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1/3 cup honey
  • 3 tbs dijon mustard or other spicy mustard
  • 1/2 tsp ground fresh pepper (no salt needed, mustard has salt)

In a small bowl whisk together the dressing ingredients. In a large bowl toss together all of the salad ingredients and half of the dressings. Save rest of it for later or serve with on side with the salad.

*Beets are easy to cook in the oven. Wrap the cleaned and dried beets in foil. Bake for an hour in 375 degree oven.

Bean and Beet Chopped Salad

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