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.
Menu of the Week:
Tofu-kimchi- rice mochi stew
Vegan Pot Pie
Salad with Sesame dressing
Gluten-Free Vegetarian Tempura
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
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!
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..