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Tuesday, May 15, 2012

GF = Good Food

Hang on. Don't skip this post if you're not a gluten-free eater. This is just plain ol' good food. With all the amazing vegetables in season right now, I'm living large, and not feeling like I'm sacrificing anything by needing to eat gluten free. This month marks 3 years of eating this way. I'll spare the details as to why I needed to take this route, but let's just say, my digestion is SO much better now.

Regardless of whether you eat gluten-free or not, try these recipes because they do not use sub-par substitution ingredients. They are tasty, and best of all, they come together easily when it's 5pm and you don't know what to make for dinner. Plus, the leftovers taste even better the next day!

I brought this first one to Bible study tonight because I was pressed for time, and a friend wandered close and asked for a bite as I was eating it because it smelled so good!

Crustless Leek, Greens, and Herb Quiche
serves 4

30 minutes or fewer

(Thank you Vegetarian Times... though I have to admit, this would be even better with bacon - go for it!)

Make a quiche for dinner with your favorite greens, then save a slice for lunch with a salad or raw veggies the next day. P.S. I added mushrooms to tonight's quiche, and plan on using zucchini next time. This would work great with onions, cabbage, brussels sprouts, asparagus, broccoli, spinach... 

2 Tbs. fine dry breadcrumbs (yes, I used gluten-free breadcrumbs)
2 small leeks, white and light green parts halved and sliced ½-inch thick
2 cups chopped Swiss chard, kale, collard greens, or mustard greens
4 egg whites
3 whole eggs, beaten
¼ cup low-fat milk
⅛ tsp. nutmeg
1 Tbs. chopped fresh tarragon
1 tsp. chopped fresh basil
2 oz. soft goat cheese (or feta)

1. Preheat oven to 425°F. Coat bottom and sides of 9-inch glass pie dish with olive oil cooking spray. Scatter breadcrumbs over bottom of pie dish.

2. Bring 4 cups salted water to a boil in large pot. Add leeks; boil 3 minutes. Remove pot from heat, add Swiss chard, and let stand 30 to 45 seconds, or until greens are wilted. Drain, rinse with cold water, and drain again, squeezing out excess water with hands. Set aside.

3. Whisk egg whites until frothy. Whisk in eggs. Whisk in milk and nutmeg; season with salt and pepper, if desired. Whisk in tarragon and basil.

4. Scatter leeks and Swiss chard over breadcrumbs in prepared pie dish. Dot cheese on top. Pour egg mixture into pie pan. Bake 20 to 25 minutes, until golden brown on top. Cool 5 minutes before slicing and serving.

These other recipes are back in heavy rotation right now:

Thai Curried Noodles

Broccoli Pesto

Arroz Negrito (Gallo Pinto)

Almost Alfredo

To paraphrase The Most Interesting Man in the World, "Stay hungry, my friends."