by Sofia Malinowski
Last week I made Asian pork lettuce wraps and a breakfast quiche. Both of these recipes are from Danna Korn’s book Living Gluten-Free for Dummies. Keep reading for the full recipes, pictures and my thoughts/suggestions on each recipe!
Asian Pork Lettuce Wraps:
Prep Time: 15 Minutes
Cook Time: 2 Minutes
Yield: 6 Servings
Ingredients: 2 cups cooked ground pork, 3 tablespoons rice vinegar, 2 tablespoons gluten free soy sauce, 2 teaspoons sesame oil, ¼ cup chopped green onions, ¼ cup shredded carrots, 1 cup cooked rice vermicelli, salt and pepper to taste, 8 to 10 chilled lettuce leaves.
Prepare: In a medium glass bowl, combine the cooked ground pork, rice vinegar, soy sauce, sesame oil, green onions, carrots and rice vermicelli. Season the ingredients with salt and pepper and mix them well. Cover the mixture and heat it in the microwave oven on high for about 2 minutes, until the mixture is warm. Serve the pork in a bowl with a large serving spoon. On a separate platter, arrange a stack of chilled lettuce leaves. Let people fill their own wraps.
Sofie’s Thoughts: These were so good and so easy to make. They are very rich so I would serve them as an appetizer and not as a main course. Ground pork is not very cheap, so I think next time I make them I will use whatever ground meat is on sale at my grocery store and I think it will still taste great. If you are having trouble finding g-free soy sauce, I was unable to find it at my Trader Joe’s but I found it at Whole Foods. Also, the rice vermicelli was hard to find, I finally was able to find it at a Food Emporium. If it is not at your local grocery store, I would try at a smaller, nicer (and maybe a little pricier) food store.
Breakfast Quiche:
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Yield: 4 Servings
Ingredients: 3 cups frozen hash browns thawed, 1/3 cup melted butter, nonstick spray, 5 eggs ¾ cup of milk, 1 cup cooked diced ham, 1/3 cup diced onions, 1 cup grated swiss cheese, ¼ cup grated cheddar cheese, ¼ cup grated Monterey jack cheese, 2 teaspoons chopped fresh basil, salt and pepper to taste.
Prepare: Preheat oven to 325 degrees. To prepare the crust mix the hash browns and butter carefully so the potatoes don’t turn to mush. Spray a 9 inch pie plate or quiche pan with nonstick spray. In a large mixing bowl, beat the eggs with an electric mixer for two minutes on low speed. Add the milk, ham, onion, swiss, cheddar, Monterey jack, basil and salt and pepper. Stir until they’re well mixed. Pour the egg mixture into the crust, and bake it for 45 minutes. To test whether the quiche is done, insert a knife into the center. If it comes out clean the quiche is ready.
Sofie’s Thoughts: This was a fantastically delicious and greasy breakfast. The hash browns as the crust make the dish, and the basil is a great touch. I made this for a lot of hungry boys so I made the recipe and a half, and it was the perfect amount for 5 people (we all had very large servings). I think this would be great if you added some spicy pepper jack cheese too. This recipe is nice because it is easy to throw together and it is a full breakfast, all you need to add is your coffee.
This Week: I will be making Lemon Caper Chicken, and Steak and Peanut Pepper Pasta. Stay tuned for how I liked them and the recipes of each dish!
The following g-free titles will soon be available on the ReadHowYouWant website @ www.readhowyouwant.com: Gluten-Free Italian by Jacqueline Mallory, and for our Australian readers, 4 Ingredients Gluten Free (a cookbook of recipes that only involve 4 ingredients!).