Monday, January 7, 2008

This Week's Menu (Jan 7 - Jan 11) and Chiles Rellenos Quiche

** Check out Suzanne's GF blog today at TimesUnion.com she's featuring some cupcakes that I made over the Christmas holidays!! We can't eat them this month, but you can bet we're having them on my birthday in March!! **




Michael with my great-grandmother, you remember her iron skillet don't you?


Happy New Year!

I'm so glad to be back to a weekly menu plan! As Mary Frances said in her menu plan last week, it's amazing how having a meal plan can help you to feel organized! Even if you don't make everything you have planned, you have all the groceries ready and necessary for all of your meals! It's incredibly convenient and helpful!!

This is the first week of our Sugar Free January. We hope you have a wonderful week! We'll have some special features on the blog later this week along with a recipe for oyster stew and a delicious (sugar free) walnut cheesecake!

The ingredient of the week in the gluten-free menu swap is parsnips, a winter vegetable similar to a carrot! We'll be having this on Friday night in a hearty beef stew! Check out the cute new layout of Natalie's great blog along with other gluten-free menus this week!!!



Gluten Free Menu Swap Monday - Parsips



This Weeks Menu (Jan 7 - Jan 11)



Monday
Mary Frances' Black Bean Enchiladas
Mexican Brown Rice
Fruit Salad


Tuesday
Roasted Chicken (my favorite!!)
Homemade Caesar Salad
Baked Sweet Potatoes


Wednesday
Carrie's Favorite Homemade Oyster Stew
with Crispy Cheddar Crackers
(Michael will be eating a frozen pizza... party pooper!)


Thursday
Natalie's Thai Chicken Wraps (will be using agave nectar in the peanut sauce instead of sugar!)
Mandarin Orange Salad


Friday
Oven Beef Stew with Carrots, Parsnips, and Celery
Served Over Brown Rice Noodles


Breakfasts and Baked Goodies
Leftover GF Blueberry Muffins
GF Cornbread (leaving out the sugar)
Baked Oatmeal (using agave nectar and applesauce instead of brown sugar)
GF (Sugar Free) Walnut Cheesecake (to take to a friend's house on Friday night!)


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I'm sharing this excellent quiche recipe with you today because I am absolutely in love with it! It's simple, easy, cheesy, makes it's own crust and is so flavorful. I love Mexican and Hispanic foods, and this was a way to incorporate that flavor in a simple quiche. I based this recipe off the a similar recipe posted by Abby, one of my favorite fellow NC bloggers! I made this on Saturday night and Michael gave it 3 1/2 stars out of 5... I think he wanted actual meat in it! I enjoyed it with crumbed tofu and gave it 4 1/2 starts out of 5!

From the original recipe, I halved the amount of cheese (too much cholesterol) and used crumbled tofu in place of the ricotta cheese called for. I also added pimientos, which I love and they add great color! I agree with Michael that crumbled bacon or sausage would also be fantastic in this quiche. (But I loved it meat-free too!)

I hope you'll enjoy this as much as I did!




Chiles Rellenos Quiche

  • 2 (4 oz.) cans diced green chiles, drained
  • 2 Tbsp diced pimiento peppers
  • 2 cups sharp cheddar cheese
  • 2 cups milk (I used reconstituted dry milk)
  • 4 large eggs lightly beaten
  • 1 cup extra firm tofu crumbled (about 1/2 - 3/4 a standard cube)
  • 2 tsp. chili powder
  • 2 tsp. cumin
  • 1 tsp. garlic granules
  • salt/pepper to taste

Directions:
Preheat oven to 350 degrees. Coat a large casserole dish or 13"x9" baking dish with cooking spray. In a large bowl mix milk and eggs together. Whisk in GF baking mix and spices. Add chilis, pimientos, cheese and tofu. Pour into prepared baking dish. Bake uncovered at 350 degrees for 45 minutes or until knife inserted in the middle comes out clean. Let stand 10 minutes before cutting.

For a printer friendly version, click here.


NOTE:
Click here for the recipe for my Gluten Free Master Baking Mix.


********

Check back later this week for more recipes and an interview with our fabulous
Gluten-Free Mommy!!



For More weekly menus of all diets see:


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12 comments:

  1. Hey girl-
    Aww..thanks for the compliment! FYI- the peanut sauce for the Thai Chicken Wraps is really good with agave. Sounds like a yummy week. I am working on those questions still- Dan is going through a clingy phase, so I am a little behind!

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  2. Nat!! Hey girl! I'm SO glad you said that about the thai wraps! I will be using agave in place of the sugar for the peanut sauce! I meant to note that!! Take your time on the questions! We'll post it when you're ready!! Thank you so much for doing the interview for me!!

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  3. ooh, looks tasty! I've been thinking it was time for a crustless quiche...

    -sea

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  4. Hi Carrie! This is going to sound stupid, but with all my fancy cooking, I've never roasted a chicken! and I love roasted chicken. Do you do anything fancy to it or just toss it in the oven? A roast sounds good to me, then I could use the leftovers to attempt a pot pie.

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  5. Sea -- THANKS!! It was tasty! I actually ate the leftovers of the quiche this morning in a brown rice tortilla, for a chile relleno wrap of sorts!! It was so good!!

    Karen! LOL Strangely enough a roasted chicken was one of the first things I ever learned to cook! I'm actually cheating this week with my chicken, my grocery store sells day old rotisserie chicken, that is a whole chicken that's fully cooked and just needs to be heated. I always buy the day old ones because they are $3 bucks cheaper than the ones roasted that day. (About the same price as a fresh hen and it's already cooked and prepared, so I buy them if they have them!!!) Then I do as you suggested and use the leftovers for another meal in the week. This week I'll use the leftovers to make a stock and to make Natalie's Thai Chicken Wraps...

    To simply roast a chicken just buy a small 2-3 lb. raw roasting chicken or hen. Take off the packaging and pull out all the icky insides. then rinse it off in cold water and pat dry. You can also take off the skin if you would like. I like leaving the skin on and places small pieces of fresh rosemary and lemon slices under the skin to flavor the bird. Then I simply rub the bird down with a little olive oil and add salt/pepper. Cover with foil (optional) and roast the bird according to the direction on the package. Usually take me right about an hour for a small bird. What perfect is your can bake your potatoes right along with the chicken in the oven and everything is ready all at once for dinner! MMMMmmmmm!!!

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  6. Oh, I made some peanut sauce last night and used the agave nectar! It was so good. Two teenagers even ate it, but my Mr. Picky son wouldn't touch it. I had to plate his up un-sauced. Can you imagine! He's skinny as a rail, very pickey and never feels good. I swear he has celiac but his blood test was negative.

    The quiche looks really good and your gran is so cute! I love roasted chicken. I go to Sam's Club and buy two at a time. I roast them both, we eat a meal that night and divide and freeze all the leftovers. Then I can pull the roasted meat out for soup or a multitude of things. Yum!

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  7. Carrie,

    Thanks for your comment on my blog (g-f dance). It's always encouraging to know that others don't do everything they have planned either. :-)

    Sara

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  8. Glad you liked it! And I agree that sausage would be fab in it.

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  9. I love parsnips :-) And that quiche looks fab. Anything that makes its own crust is ok with me!

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  10. roasted chicken and sweet potatoes sound delish!! Thanks for the big welcome! I'm excited to be a part of the blogging world :-)

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  11. Carrie -
    I made your all purpose flour listed in this post. I tried to make pancakes with it as well as a coffee cake and both turned out terribly bitter. Any suggestions? What do you think I'm doing wrong? Thanks for your help!

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  12. Peggy -- Thanks for letting me know! It was probably the amount of baking soda... I may have to work on that amount. Can you email me the recipes you tried and let me see if I can figure out what happened. I think the bitterness is coming from the baking soda though, that probably needs to be decreased. Hmmm... I haven't had that problem though! Send me your recipes and I'll see if I can help you with the problem! I'm sorry it didn't work out for you! Please email me at: gingerlemon_girl(at)yahoo(dot)com

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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