Easy One-Dish Quiche

This recipe came to me years ago under the title "American Quiche."  But as I adapted it in various ways, I just came to think of it as my 'One-Dish Quiche.'  I think you'll love how quick, easy, and delicious it is!

Preheat oven to 325 degrees.  In a 9" pie plate mix together with a fork:

• 1 1/2 c. flour (your choice, even Gluten-Free works well)
• 1 1/2 T. sugar (or 1 packet stevia)
• 1 tsp. salt
• 1/2 c. oil
• 2 T. milk

When well mixed, pat out evenly in the pie plate, bringing it up along the sides.

Cube and put in the pie shell:

• 1 c. cheddar cheese
• 3/4 c. ham or pre-cooked sausage

Mix together in a small bowl or blender and pour over all:

• 4 eggs
• 1 1/2 c. milk

Sprinkle top with dried parsley for garnish.  Bake for 45 minutes at 325 degrees or until done in center.  Let sit for 5 minutes, then cut in wedges and serve.

Note:  You may also add mushrooms, green onion, green chilies, chopped sauteed vegetables, etc.  Other good combinations are:

• crab or imitation crab with Swiss cheese
• canned asparagus spears and Swiss cheese
• canned salmon with 1 tsp. dill in egg mixture
• fried hamburger, green chilies, monterey jack cheese, serve with salsa on top

Beef-lovers salad

You can use either canned, cubed beef (I get mine at Costco) or leftover roast for this recipe.  Veggies are approximate amounts; just adjust to taste.  Serve on a bed of mixed greens or use as a wrap filling.  Really delicious!

In a bowl, blend:

• 1 1/2 c. cubed cooked beef
• 1/2 c. thinly sliced celery
• 1/3 c. thinly sliced broccoli stalks, outer fibers cut off
• 1/4 c. diced red onion
• 1 hard-boiled egg, diced
• 1/2 c. or so mayonnaise mixed with 1 T. prepared horseradish
• salt and pepper to taste

M-m-m-m...

Candida "Bread"

I've posted before about something that can serve as a basic "bread" for those on a strict candida diet, Cauliflower Pancakes.  I discovered a nice modification I use when I run out of cauliflower...use eggplant!


I peel and cube a whole eggplant and use 5-6 eggs in the blender, with a little salt.  Bake them similarly on a non-stick griddle.  They take a bit longer to bake, and as with the cauliflower ones, I turn them over, back and forth, a couple of times so they are gooey inside.


I use the pancakes for...

• Cinnamon toast!...butter, cinnamon, stevia
• Tacos!...seasoned meat, veggies, avocado, mayonnaise (I make my own) & salsa
• Sandwiches!...tuna, chicken, or turkey salad loaded with diced veggies and lettuce
• Toast and jelly!...butter and cooked cranberries with stevia & vegetable glycerin (my jam)
• Handy wraps for just about anything!...mayo or butter, sliced leftover meat or sausage, etc.

I've even put baked ones in the toaster oven and crisped them up...and they become crackers.


Anyway, they're sure a blessing when you're going through a low-carb season.  Give 'em a try!

Cabbage wraps

If you're looking for an alternative for sandwiches, try a cabbage wrap!


Just use an outer cabbage leaf like you would a burrito wrap, fill it with mayo, meat, veggies, cheese, fold it up like a burrito, and voila!  A very yummy and healthy lunch.  There is no 'cabbage-y' taste, just a satisfying and filling crunch.  Cabbage leaves also don't wilt as quickly as a lettuce-leaf wrap.  And cabbage is a powerhouse of nutrition, a vegetable I think we probably all need more of in our diets.  (The kids might even like it!)


A favorite of mine is a homemade chicken or salmon patty with red onion, tomato, avocado slices, and mayo.  Yum!

Eggplant French toast

This is a great substitute for the real thing (desperation drives one to new creativity in the kitchen!).  It's gluten-free, milk-free, and great for a low-carb candida diet and can be sugar-free.  I've been discovering some different ways to cook and eat eggplant, not one of my favorite veggies, and this is one of the better ones.


This first step can be done ahead of time and frozen or just before you make the recipe.   I freeze individual portions in freezer bags and just do a quick thaw in the microwave when I want to use one.


Peel and slice an eggplant 1/2 inch thick, then bake them on a stovetop griddle or frypan on a lightly oiled surface, several minutes on both sides until golden and tender when pierced with a fork.  (Or, peel, cube, and saute in coconut or olive oil in skillet until tender.)


Arrange baked eggplant slices in a non-stick, oiled skillet.  Heat skillet on medium.


Beat together 2 or more eggs (your choice) with 1/2 tsp. vanilla, 1/4 tsp. nutmeg, dash salt, and 1/4 tsp. (or more to taste) stevia OR 1 tsp. sugar.


Pour carefully over eggplant, lifting each piece to allow egg mixture to run a bit underneath.   Cover and cook for a few minutes, then turn whole thing like an omelet.  Cover again and cook until done.


Serve hot with butter and syrup or your favorite topping.  (I use a bit of liquid vegetable glycerine mixed with maple flavoring as a sweet, non-sugar substitute--tastes just like maple syrup!)


M-m-m-m!  Yummy.

Salmon-Millet Loaf with Creamed Peas

This is a great gluten-free dish.  If you don't care for creamed peas, you can eat the salmon loaf plain, or with a sour cream-cucumber sauce spooned over it.  It's also great cold, sliced, as a sandwich filling with tomato, lettuce, and mayonaise.  You can substitute two cans of tuna for the salmon if you prefer.
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Bring 1 c. millet in 2 c. water with 1/2 tsp. salt to a boil, cover and turn down to simmer and cook for 20 minutes or until fluffy (as you would cook white rice).

Meanwhile, in a skillet, saute in 2 T. butter:  1 c. finely chopped celery, 1/2 c. finely chopped onion, 1/2 c. finely chopped bell pepper, and 1 clove garlic, minced.

In a large bowl, fluff cooked millet with a fork to break up any lumps. Add 2 eggs, the sauteed vegetables, a 14.75 oz. can of salmon with juice, 1 tsp. dill weed, and pepper to taste.  Mix well, breaking up any large chunks of the salmon.

Spoon into a greased loaf pan and bake at 350 degrees for 1 hour.  Serve with creamed peas spooned on top of each serving.

Creamed Peas

Either precook 1 c. frozen peas or use a can of drained peas.

Make a medium white sauce:  with a whisk, mix 2 c. milk with 3 T. cornstarch, 1/2 tsp. dry mustard, and salt to taste.  Either cook in a saucepan over medium heat, stirring with whisk until thickened or in the microwave for several minutes on high, stirring every couple of minutes.

Add drained, cooked peas and stir.  Serve over salmon loaf.

Menu suggestion:  This is good with baked acorn or butternut squash or yams, and a green salad.

Blender Cauliflower Pancakes

Having been on a strict candida diet for a time now, I've come to appreciate the gift of vegetables.  This recipe has become my stand-by substitute for bread!  They're delicious with just butter, or as little 'wraps' for fillings like chicken salad or cold meatloaf with mayonnaise (yum!).  I also like to butter them, sprinkle cinnamon and stevia (sugar or honey if you do that), and consider myself having a 'cinnamon roll' treat!


I've also substituted part of the cauliflower with a peeled, cubed turnip. Another way to get more good veggies in your diet with little appreciable change in flavor.


Blender Cauliflower Pancakes


First, dice raw cauliflower and place in your blender until 3/4 full or so.  This is usually equivalent to a medium head.



Then add 1/4-1/2 tsp. salt and 6 eggs.



Blend for minute to a smooth batter.  Spoon onto a greased, preheated griddle and bake for a few minutes until they start to look set.  Turn and continue baking.  I usually turn them two or three times to make sure they are fully baked.



These refrigerate well for two or three days.


Enjoy!

Breakfast Rice with Stevia

Here is a favorite breakfast recipe we do with stevia.  It's great to make ahead of time and microwave in a dish for a quick meal.
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Blend well together in a mixing bowl:

• 4 c. cooked brown rice (1 1/2 c. raw cooked with 3 1/2 c. water)
• 4 or 5 large eggs
• 1 lg. can (13.5 oz) coconut milk rinsed with 1/2 c. water (or 2 c. milk)
• 1 tsp. good vanilla
• 1/2 tsp. salt
• 1/4-1/2 tsp. nutmeg
• 2 packets (1 tsp.) powdered stevia

Pour into greased 9x13 glass cake pan.  Dot with butter and sprinkle with cinnamon.  Bake at 325 degrees for 45-50 minutes or until a knife comes out clean in the middle.

Great served warm with milk on top.  Enjoy!

(Note:  For sugar users, substitute 1/3-1/2 c. brow sugar, honey, or maple syrup for stevia.  You can also add grated apple, dried fruit, and/or nuts for a heartier dish.)

A great fried rice recipe

I wanted to share a great recipe that we have a lot.  It's very versatile, either as a side dish, or can be a light main dish for supper.  Leftovers are great for breakfast!
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Fried Rice

Have ready:

• 4 c. cooked brown rice
• 4-5 eggs, beaten in a bowl
• 4-5 sliced green onions
• OPTIONAL:  Choose from small cooked shrimp, chopped cooked chicken or beef

In a large skillet (non-stick works great), heat some oil--I use olive or coconut.  Pour eggs in and stir in soft-set (just scrambled).  Remove and set aside.  Add 2 T. more oil, then add cooked rice.  Spread around and break up clumps; fry for several minutes, turning over from time to time until a bit golden.  Add onions and and optional meat and fry a bit more.  Add eggs and break up; cover and warm for a couple of minutes.

Serve with soy sauce or Liquid Aminos.  Enjoy!