Gluten-Free Menu of the Week: Low-carb Mini Green Chili Quiche Muffin recipe

February 22nd, 2009 yum Posted in Eggs, Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Vegetarian, breakfast, cheese 20 Comments »

Here at the Book of Yum we have some news… We are expecting a Baby Yum! You may have noticed some differences in the blog over the past few months- slightly less frequent posts, more sweets- and then there was the Korean food week. Well, you know those pregnancy cravings! Our Baby Yum is due in late July and we can’t wait to find out if (s)he is a girl or boy in March. You can look forward to an upcoming post on Gluten-Free Pregnancy, and we’ll try to keep you posted on any further news as it comes up. Wish us luck! We’re very excited to add to our family that has so far only been made up of the DH, Sea and two very much loved kitty babies.
The DH pictured with our current baby- Neko.

This week the gluten free Menu swap is hosted by Asparagus Thin with a focus on the Umami flavor. Both Korean food and Japanese food are rich in umami flavoring and I can’t wait to relish every bite! As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog. You can find more great menus with Org Junkie.

Foods we enjoyed last week: Potato Pancakes, Sweet and Sour Tofu on Red Pepper Veggie Stir Fry and salted Jicama- Chinese Pea Stir Fry with Rice (two photos)

Menu of the Week:
Monday: Korean
Tofu-kimchi- rice mochi stew

Wednesday: Vegan
Vegan Pot Pie

Friday: Japanese
Salad with Sesame dressing
Gluten-Free Vegetarian Tempura
Rice

Don’t forget to Adopt-a-gluten-free Blogger!

Recipe of the Week:
Lately I’ve been in a breakfast mood. I’ve also been interested in trying to increase my protein, so have turned to eggs on occasion as an excellent, complete source of protein. A friend of mine shared a similar recipe for a large quiche when we were in college. It was good, but quite rich and made a lot of food. I was surprised at a bed and breakfast some time ago to see a similar crustless quiche served for breakfast- but cleverly, they were baked in muffin tins to make individual servings. This morning I thought it was high time I revisit that old favorite recipe. The DH snagged several and seemed to approve, so I have a feeling this recipe will be showing up again on our breakfast table.

Mini Crustless Low-Carb Green Chili Quiche Recipe
Ingredients
5 eggs
1/2 cup milk
freshly ground pepper
1 very small onion, diced
1 4 oz. jar of green chili
4 oz. sharp cheddar cheese, grated

*makes 6 mini quiche muffins. Can be doubled for a full dozen!

Directions
Grease and dust half of a muffin tin with rice flour OR use muffin tin liners for easy removal. Preheat oven to 375 F.

Whisk eggs together in a small bowl and add milk. Whisk ingredients until smooth. Season eggs with pepper. Put a tablespoon (or more) of diced onion and another tablespoon (or more) of green chilies in each muffin tin. Sprinkle with grated cheese. Reserve some cheese if you like. When these ingredients are evenly distributed in your muffin tins, pour the whisked egg over them.

Bake the quiche for 20 minutes or so and then top each one with extra reserved cheese. Put back in the oven for another 15 minutes or until each quiche is golden brown.

Cool and remove from each muffin tin. You can individually wrap leftovers in saran wrap and freeze in a freezer-safe ziploc..

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Menu of the Week: Gluten-Free Vegetarian Breakfast Recipes Baked Cubed Tofu and Home Fries

February 15th, 2009 yum Posted in Diner Food, Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, breakfast, tofu 3 Comments »

This week the gluten free Menu swap is hosted by Celiacs in the House with a theme of comfort foods. We love vegetarian (and often vegan) comfort foods at our house! As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog. You can find more great menus with Org Junkie.

Friday: Vegan
Baked Potato with Tahini Miso Sauce and Roasted Asparagus

Saturday: Valentine’s Day Favorites!
Southern Fried Tofu (Big time comfort food in our house)
Salt-crusted baked Potatoes (Ditto!)
Butter Braised chard

Sunday: Italian American Homestyle
GF Veggie Burgers (amy’s Bistro) on Kinnikinnick Bagels
Oven Baked French Fries
Zuchini Eggplant Parmesan (made with Trader Joe’s frozen Eggplant Misto, marinara and cheese)

Monday: Chinese American
Sweet and Sour Tofu
Chinese Pea Jicama Stir Fry (variation of linked recipe)
Rice

Tuesday: American
Split Pea Soup
GF French Bread Rolls Or Hot dog buns with Tofu Pups

Friday: Vegan
Vegan pot Pie (This has become a favorite comfort food at our house!)

This week I was a posting machine, with a
All-natural Gluten-Free, Wheat-free red velvet cupcake recipe
and
Pamela’s Double Apple Muffin Recipe
(along with a reminder to Blog Event folks to email me)

Breakfast Recipes of the Week:
This week I thought I’d share two dishes I enjoyed for breakfast while at the DH’s family condo in Florida. I had these red potato home fries with baked Nasoya Tofu Cubes marinated in ginger and GF tamari, along with some leftover grilled veggies from dinner. (I love these tofu cubes- they make preparing tofu so very easy and you barely need to drain them before baking. I’m thinking Vegetarian “chicken” salad… so many possibilities!) It was delicious and with some preparation ahead of time, not time-consuming to make. Breakfast is one of my favorite meals of the day, but it’s easy to get into a rut. What’s your favorite gluten-free breakfast?

Red Potato Home Fry Recipe
Ingredients
2 tbsp. olive oil
4 large red potatoes
1 large onion, sliced
Garlic seasoning mix (McCormicks fresh ground one is nice)
salt and pepper (If not included in above mix)
Optional:
Fresh cilantro
shredded cheddar cheese
Large dollop of nonfat or lowfat yogurt
Directions
Microwave potatoes until barely tender. Cut into cubes and reserve, retaining skin. Heat 1 tablespoon of your olive oil in a nonstick pan on medium. Add your onion slices and saute until they start to become translucent. Move them off to the side a bit, add 1/2 tbsp more oil to the center of the pan, and swirl it around after it becomes hot. Add your potato cubes and mix in the onion. Let them cook until they turn golden brown on the bottom. Turn over your potatoes and put another 1/2 tablespoon of oil in the center of the pan, swirling and lifting potatoes as necessary to try to get them evenly oiled. Saute until potatoes are golden brown on the second side. If you like you can top them with a little bit of butter or margarine (dairy-free like Earth Balance is fine), season generously with your garlic seasoning mix (and salt and pepper if necessary), and turn over one more time for additional seasoning.

Top with cilantro garnish and cheddar cheese if desired. Add dollop of yogurt to the side as you like.

Serve and enjoy!

Breakfast Sesame Tofu Cubes
Breakfast  Tofu  Asian  
Ingredients
1 pkg. Nasoya CUBED Super-firm tofu (or 1 lb block very firm tofu, sliced thinly horizontally and pressed in a towel for 30 minutes, then drained and cubed)
2 tbsp GF soy sauce (preferably San-J Low Sodium Tamari)
1 1/2 tbsp honey or maple syrup
1 Tbsp rice vinegar
1 tbsp fresh ginger, grated
1 tbsp toasted sesame oil (we like a Japanese brand)
Directions
Drain cubed tofu. Combine soy sauce, honey, rice vinegar, ginger, and sesame oil in a bowl and whisk together. Combine in a bowl with the tofu and let marinate in the refrigerator overnight (or a minimum of 30 minutes). Preheat oven to 375. Line a cookie sheet with a layer of aluminum foil and grease lightly with sesame oil or nonstick cooking spray. Remove tofu from marinade and some of the fibrous elements like the grated ginger (reserving marinade) and bake on lined sheet until lightly brown on one side. This may be around 30 minutes, but watch it and turn as you like. Turn, baste with reserved marinade if desired, and continue to bake until tofu is brown and slightly crunchy, or to taste. (This may be another 20 minutes or longer, depending on your preference)
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