Book of Yum

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You can find more great menus over withOrg Junkie. As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog. The theme of this week’s gluten-free menu swap is Latin cuisine, which inspired me to try to come up with a baked recipe for chilies rellanos (on the DH’s request).

Monday: Japanese
Sesame Miso Eggplant
Tofu with peanut miso paste
Rice

Wednesday: Vegan Raw Foods
Zucchini Un-pasta with sauce
Dehydrated falafel and tahini sauce

Friday: Indian
Gluten-Free flatbread
Mattar Paneer

Saturday: Latin Cuisine
GF Baked Chilies Rellanos
Mexican Rice
Beans
guacamole

Gluten-Free Baked Goods: Banana Muffin Recipe

Recipe of the Week: Gluten-Free Potluck Quiche Recipe
Alas, no light salad or dressing recipe for you today. Lately I’ve been baking up a storm of hearty, protein-rich recipes, so I thought I’d share one of my favorites with you today (with more to come, including a dairy-free version). Recently we had a Celiac Bay-Area Gluten-Free Potluck Luncheon. When I heard the theme I immediately thought- what could be a better gluten-free, vegetarian luncheon item than a lovely quiche? I’m always pining after the veggie quiche in the refrigerator case at coffee shops, but can never had them due to the crust. But crust is no obstacle to the gluten-free baker! Many people use potato hash browns as a quiche base, and it is true that they make a lovely crust. But, I happen to be partial to a nice, decadent gluten-free pastry, so for this event I mixed up a batch of Gluten-Free Pantry Crust and rolled it out. And I cursed. Oh yes, I cursed. Maybe I hadn’t let it chill long enough, but after the ease of Chebe pastry or even my own recipes, I found that particular crust a real hassle to work with. Next time I’ll either make my own recipe or follow Bette Hagman’s dream crust recipe. However, once it was baked with a lovely filling, it tasted lovely and was everything a vegetarian quiche should be, so I suppose all is well that ends well.

Gluten Free Asparagus Pine Nut Quiche Recipe Main Course  Vegetables  Dairy  American

Ingredients Gluten Free Pie Crust* 1 small bunch (or half of one) of asparagus, end snapped off and cut into 3 pieces or so. 2 tsp. olive oil 1 onion 1/2 jar artichoke hearts 1 diced red pepper or multiple baby sweet peppers, diced 2 tbsp. pine nuts 1 ounce feta cheddar cheese to taste 3/4 cup milk 4 eggs fresh basil herbs (dill, provincial etc) Directions Blanch asparagus for a few minutes then drain. Sautee onion in olive oil. When it turns translucent, add other ingredients through the pine nuts. When pine nuts have toasted, take pan off burner, add drained asparagus, put sauteed veggies in pie crust, and sprinkle with cheese. Mix milk and eggs together, whisking and seasoning Bake 35 minutes or so at 375 or until quiche is firm and lightly brown on top. Notes *I used Gluten-Free Pantry pastry mix, but think I prefer Bette Hagman’s Dream Pastry Mix for handling OR, for an easy “cheating” move- use Whole Foods GF Bakehouse pre-made pie crust.

Rating:  8 Original Source:  Contents of my brain, do not replicate anywhere without my permission. Recipe ID:  1376 Added:  March 15, 2009 Last Modified:  March 17, 2009

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