Spinach, Feta and Sundried Tomato Mini Quiches

We served these at our Valentine's Day Playgroup along with the Chocolate Raspberry Scones. They were tasty, and so much easier without the crust! It's a great way to get a serving of greens! I use Valebreso Feta, which is a Sheep's Feta from France. I used to buy it at Whole Foods and was thrilled to find it at Costco at a third of the cost. What a deal!

5 eggs
3/4 cup cream (cashew cream is doable to keep it free from cow's milk)
1 package of frozen chopped spinach (Cascadian Farms Organic is great), defrosted and squeezed well
1/4 cup finely chopped onion, not minced
1 tbsp safflower oil
2 tbsp finely chopped sundried tomatoes (dehydrated or packed in oil)
1/4 tsp salt
1/4 tsp ground black pepper
1/2 tsp dill weed (optional)
1/3-1/2 cup Valbresa Sheep's Feta (the amount depends upon your tastes-use any feta you can eat)

• Beat eggs until foamy
• Add cream and blend well
• Saute onion in oil until soft but not brown
• Stir onion, spinach, sundried tomatoes, salt, pepper, optional dill, and feta into egg and cream mixture until well incorporated
• Prepare a 12 muffin pan with paper muffin liners
• Using a ladel or measuring cup, give a stir as you scoop out the egg mixture
• Fill each cup 3/4 full and bake at 350 degrees for 20-25 minutes or until the eggs are set in the center

Gluten-Free Fettucine with Roasted Red Pepper Sauce

 

I just recently tested tomatoes on rotational basis and did not have a reaction: YAY! I am not brave enough to eat a marinara or red meat sauce yet, but an occasional tomato on a salad, with an egg, or on a sandwich is a beautiful thing! In its stead I developed a roasted red pepper sauce that is wonderfully rich on pasta or white fish. I think jarred peppers would work, but roasting your own peppers is so aromatic as well as simple.

 

To roast, heat up the grill or broiler to med-high (mine is about 400-450 degrees). Put peppers on and turn every 4 minutes or so, whenever the skin turns black. Once all sides are black, take off grill (or out from under broiler) and place in a glass or metal bowl and cover with a lid or foil to steam. After about 12-20 minutes, peel the charred skin off. It should come right off. Then pull the stem out which pulls out most of the seeds. Cut into fourths and scrape the seeds and veins off. They smell so good!

• 1, 14 ounce package of Tinkyada fettucine, cooked and rinsed (or other favorite GF pasta)
• 1/3 cup chopped white or yellow onion
• 2 tbsp oil (olive, grapeseed, safflower or other oil of choice)
• 1 jar or 4 roasted red peppers
• 1/3 cup crumbled goat cheese
• 1/3 cup chicken or vegetable broth
• 2 tsp red wine vinegar
• salt and pepper to taste
• 2 tbsp slivered basil
• 1/4 cup pine nuts, toasted

Saute onion in oil over med-low heat, until soft but not brown. Add roasted red peppers, onion, vinegar, broth and goat cheese in blender or food processor and process until smooth. Season with salt and pepper. Place cooked and rinsed pasta and sauce in the same pan the pasta was cooked and heat until hot. Or heat sauce and pour over hot pasta. Serve in a pasta bowl and top with basil and toasted pine nuts.

 Toasted pine nuts: toast nuts in a dry skillet over med-high heat, shaking pan often to toast evenly

For fish: replace red wine vinegar with lemon juice

 

Potato Leek Soup

It certainly isn't dairy free, but my family just loves this simple velvety soup. Frigid weather combined with a couple sick girls has us making several soups recently. This one is a crowd pleaser for sure. We served it at our National Charity League meeting and received many thumbs up. This is basically a lightened version of Jill Prescott's recipe from Ecole de Cuisine.

3 large leeks, white and light green parts. rinse very well to remove dirt and grit.
2-3 tbsp butter
2 pounds potatoes, peeled and cut into 1 inch cubes
2 quarts chicken or vegetable stock
12 ounces cream or half and half
1-2 tsp salt, to taste
white or black pepper to taste
cooked bacon pieces (optional for non vegetarians) I really like Applewood's Sunday Bacon, no added nitrates

• Cut off dark green part of the leek. Cut in half length-wise, rinse between the layers, and slice in 1/4 inch slices
• Saute leeks in butter over medium low heat, careful not to brown
• Once softened add potatoes and stock. Bring to a boil and cook until potatoes are soft
• Blend in batches in a blender or with an imersion blender stick (food processors do not work well for this)
• Stir in cream, salt, and pepper and gently heat
• Top individual bowls of soup with bacon and enjoy!

Quinoa Apple-Cranberry Muffins

This is the first quick bread I successfully made after implementing my rotation diet. Although it doesn't exactly fit into a specific day on my rotation diet, it works if I borrow a bit. They have a lovely texture and sweet-tart flavor. The honey adds a wonderful lingering taste. Quinoa is a great source of fiber and plant-based protein. I attempted making a loaf rather than muffins but never could get the structure and it crumbled. These muffins fill your home with an enticing aroma!

 

2 ½ cups + 3 tbsp quinoa flour
1 ½ tsp baking soda
½ tsp salt
½ tsp nutmeg
½ tsp cardamom
1 ½ cups applesauce
1/3 cup grapeseed oil (or other tolerated oil)
1/2 cup honey (3/4 cup if a sweeter muffin is desired)
3 eggs (or use egg replacer if necessary)
1 Granny Smith apple, grated
1 ½ tsp vanilla
1 cup apple sweetened cranberries (Craisins if you can tolerate)
½ cup toasted walnuts

• Heat oven to 350̊ and prepare muffin tins with paper liners or grapeseed oil
• Mix quinoa flour with baking soda, salt, nutmeg and cardamom
• In a separate bowl mix oil and honey together
• Beat in eggs one at a time, mixing well after each addition
• This helps add more air into the batter, creating a lighter texture
• Stir in grated apple, vanilla and applesauce until well incorporated
• Stir in cranberries and nuts
• Fill prepared muffin tin 2/3 full. Mine made 24 muffins. Bake until a toothpick comes out clean, 14-15 minutes.