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GF Spinach Quiche

I wish I’d  taken pictures of this dish, because it turned out so darn pretty. But it gets dark early here this time of year and I didn’t even bother. I’m sorry. I’ll update with pictures next time I make it.

This is kind of a kitchen-sink recipe. You can change it around to suit your tastes by adding any kind of meat or vegetable.

Gluten-free Spinach Quiche

1/3 brick cream cheese

4 eggs

2 cups milk

1 cup gluten-free Bisquick

1-2 cups chopped fresh spinach

1 bunch chopped green onions

1 4-oz can chopped green chiles

1/3 pound bacon

1 cup shredded cheddar cheese

2 Roma tomatoes

Chop up the raw bacon and start it browning while you put the rest of the quiche together. Set your oven to 325.

Use a mixer to mix the eggs and cream cheese together really well. Add the Bisquick and beat until smooth.

A note about gluten-free Bisquick: it comes in a tiny box and is basically gluten-free flour with leavening agents mixed in. It bares almost no resemblance to traditional Bisquick, which also has fat blended in. You can, however, make some fairly good pancakes from it, as well as biscuits, which I haven’t tried. What I like best about it is that it isn’t a single serving box, although it isn’t far from it. I was able to make pancakes and this quiche from one $6 box and I still have about a cup of mix left.

Okay, back to business.

Mix the milk slowly into the bowl with the eggs, cream cheese and Bisquick. You should now have a rather loose, watery batter.

Chop the vegetables and toss them in the batter. You can add whatever you have on hand, too. I had some left over taco veggies (cilantro, black olives and radishes) that I tossed in. I think mushrooms would rock in this recipe.  Cooked eggplant would be good. Use your imagination. Season the batter as you like–I usually add garlic, salt, pepper, parsley and red pepper flakes.

Grease a 9X13 pan. Don’t skip this step, because the eggs will meld with the pan if you do.

Pour the batter and veggies into the pan. Slice two Roma tomatoes and lay the slices on top. Sprinkle the browned bacon on top, and then top with the cheddar cheese.

Bake uncovered for 35 to 45 minutes, until a knife inserted in the center comes out clean.

My kids ate this with toast. I had corn tortillas with it.

Yum, yum!

Shared here. And here. And here. And here. And here. And here. And here. And here. And here.


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King Arthur’s Gluten-free Pancake Mix Review: Bacon Pancakes

You know I live in the sticks, right? And it can be hard to get certain products, since I’m a good 250 miles from the nearest Trader Joe’s or Whole Foods or even large chain grocery store. But our local grocery store recently stocked King Arthur’s gluten-free mixes. I thought I’d review the pancake mix for you today.

First, if you’re used to spending two or three dollars for a bag of pancake mix that will last you through a few meals, then the idea of paying $7.50 for a small box might be slightly shocking. Just take a deep breath. You’ll be okay. Remember that you’re buying a whole grain product that is actually fairly high quality as far as baking mixes go.

The box has directions for using the whole thing or half. I made half and it fed four perfectly. I did have to mix in almost a whole cup extra of milk because the batter was so thick at first. Just keep adding milk until you get regular consistancy pancake mix. You get a few extra cakes that way, and they spread out like they should.

Here are some things I noticed:

1. With pan spray, these didn’t brown at all. They cooked beautifully, they just stayed a pale cream color. With butter in the pan, they crisp up nicely on the outside. I didn’t try oil, but I presume it would be the same result as butter.

2. The pancakes had a lovely, fluffy texture. no weird bean or rice aftertaste, no cardboard effect. They felt like regular pancakes in my mouth, which was very nice.

3. GF baked goods, as a whole, don’t save very well. I think it would probably be better to use half the box and eat all the pancakes then try to make extra to freeze or refrigerate for later.

4. I love these. They satisfy the whiny side of me that crops up sometimes and complains that I don’t get to eat anything good.

Gluten-free Bacon Pancakes

1 2/3 cups King Arthur gf pancake mix

1 1/3 cups milk

3 T olive oil

1 egg

1/3 pound bacon

Cut the bacon into little bits and brown them very well. Then drain and set aside for a few minutes to cool some.

Whisk together the egg, oil and one cup milk. Stir in the pancake mix until just mixed. Let sit for ten minutes.

If the batter is too thick for your liking, add the extra milk a little at a time.

Stir in the drained bacon bits.

Heat a griddle or frying pan to medium-high. Melt butter in the pan or pour in a little oil. Use a ladle to pour the pancake batter onto the hot pan. Flip when the top side gets bubbly.

Enjoy with syrup! We ate ours with scrambled eggs and tomatoes.

Shared here. And here. And here. And here. And here. And here.

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