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Gluten-free RV Menu and How to make Natural Easter Eggs and Feta Spinach Quiche Recipe

Posted By yum On April 11, 2009 @ 8:00 am In Dairy, Easter, Eggs, Holiday, Menu, Menu Plan Monday | 12 Comments

Herbed red potato home fries in a yogurt honey-mustard sauce with Farmer’s market purple-greens with tahini and a fried egg.

fmcollardsI don’t know what your Easter plans are, but our Easter plans drastically expanded this week when we found (and bought) our very own gorgeous Gypsy RV Van. We had been considering renting a RV for the week, as we had a little unexpected free time, but it was so expensive we thought it might make more sense to look into used RVs instead. We didn’t really think we’d find anything- but we fell in love and somehow ended up driving her home. Oops! We’re planning on going on a week-long road trip and so our menu of the week is a bit simple, and all foods I can easily prepare in our new camper van! Making this menu was very helpful, as I’ll have to figure out how to stock our van, and now I at least know the foods to bring.

Have any of you had experience with gluten-free RV camping
? Please share any tips (and menu ideas!) in the comments!

Gluten-free RV Camping Menu
Pamela’s Mix pancakes, Eggs & fried potatoes, Bob’s Red Mill Hot Cereal or Arrowhead Mills grits, Fruit sweetened GF cornflake cereal OR GF rice chex

Egg Salad Sandwich, Almond Butter and Jelly Sandwich, leftovers

Monday: Italian
GF Pasta and Balsamic Eggplant pasta Sauce

Tuesday: Indian
Rice and Indian Packaged Meal

Wednesday: Mexican
Corn tortilla quesadillas and fresh salad

Thursday: Thai
Rice noodles with Peanut sauce and veggies

Friday: Comfort Foods
Corn Muffins and GF soup (Amy’s)

You can find more great menus over withOrg Junkie [1]. As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog [2]. This week, she is also hosting the gluten-free Menu Swap with a flax seed theme. I’ll be on the road, so I don’t know that I’ll have much of a chance to use flax seed, but my favorite way to use them is in baked goods. I also enjoy them in raw food recipes, so I might have some in a prepared GF raw snack bar.

This week I had to share some special Easter appropriate recipes with you. Around Easter time, eggs seem like a natural ingredient. Previously, I shared a recipe for Asparagus Cheddar Red-Pepper Quiche that I had made for a local Celiac Bay Area potluck. But, I had actually made two different quiche for that potluck, and my favorite was actually the one below with olives, sundried tomatoes, and feta cheese. As with the other one, you can use your favorite GF crust, whether it is Whole Foods GF bakehouse, GF Pantry pie crust mix, or Bette Hagman’s recipe for dream pastry.

Here are more gluten-free Easter egg recipes:
Pickled Eggs and Beets [3]

Gluten-Free Sundried Tomato feta Spinach Quiche Recipe
Main Course [4]  Vegetables [5]  Dairy [6]  American [7]  
Gluten Free Pie Crust*
2 tsp. olive oil
1 onion
1/2 jar artichoke hearts, chopped
1/4 cup (or less) sundried tomato, in oil and rinsed or dried and reconstituted in water for 30 minutes
2 tbsp. sliced olives (kalamata etc)
2 large handfuls of spinach
2-3 ounces feta
mozarella to taste

3/4 cup milk
4 eggs
fresh basil, julienned
herbs (dill, provincial etc)
salt to taste
freshly ground pepper

Sautee onion in olive oil. When it turns translucent, add other ingredients through the spinach. When spinach has wilted, put filling in pie crust, 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.

*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. Follow directions on pie crust recipe for crust and pre-baking.
Naturally Dyed Easter Egg
Main Course [4]  Dairy [6]  
1 quart water +2 tbsp white vinegar

Color Elements:
Blue: Red Cabbage, 4 cups
Yellow: 3 tbsp turmeric

You Can also try the following color elements:
4 cups onion skins (12 onions)
4 cups chopped Beets
1 quart strong coffee, no water

To make each dye, bring water, vinegar, and color element to a boil, lower the heat, simmer 30 min and strain dye. You can boil eggs with dye or cold dip, for 5 seconds up to overnight, and dry on wire wrap. For Turmeric, you can just add the powder to hot water without boiling it.

Deep yellow- soak eggs in turmeric for a long time
Teal- Soak eggs in turmeric solution for 30 minutes and then cabbage soak for 5 seconds.
Bright Blue- Soak eggs in cabbage solution overnight (or just for a long time)

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URL to article: http://www.bookofyum.com/blog/gluten-free-rv-menu-natural-easter-eggs-and-spinach-quiche-recipe-2877.html

URLs in this post:

[1] Org Junkie: http://www.orgjunkie.com

[2] at her blog: http://www.gfgoodness.com/swaphqtrs/

[3] Pickled Eggs and Beets: http://www.ehow.com/how_4848154_pickled-eggs-beets-easter-anytime.html

[4] Main Course: http://www.bookofyum.com/recipes_v2/listrecipes.php#Main Course

[5] Vegetables: http://www.bookofyum.com/recipes_v2/listrecipes.php#Vegetables

[6] Dairy: http://www.bookofyum.com/recipes_v2/listrecipes.php#Dairy

[7] American: http://www.bookofyum.com/recipes_v2/listrecipes.php#American

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