CRUSTLESS GLUTEN-FREE THAI MASSMAN CURRY QUICHE
Always "inspired" by what I read, TRUE! I LOVE an authentic Massaman Curry....YOU? Healthy, FUN, did I mention your kitchen will smell AWESOME too! I look forward to my first review! I used AYAM Organic Coconut Milk & AYAM Thai Massaman Curry Paste ORIGINAL SOURCE: What's On The List? http://whatsonthelist.net/2013/05/06/in-the-mood-massaman-curry-quiche/
Provided by mickeydownunder
Categories Lunch/Snacks
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 200°C (~400F).
- Peel sweet potato and cut into desired pieces; toss with olive oil, salt and pepper.
- Hint and Tip.
- I "know" it is a very American thing to do re "Shake and Bake", but found it was HEAPS easier to place the sweet potato pieces in a Ziploc and "fully coat" the sweet potato with oil, salt and pepper.
- Feel free to substitute other spices on the sweet potato.
- Spread coated sweet potato on a flat tray and bake for about 15 minutes or until soft; remove from oven; set aside.
- NOTE.
- My sweet potato was "lovely and gold brown" at exactly the 15 minute mark.
- Cut capsicum into small diced pieces; in fry pan, saute for about 5 minutes until slightly soft; set aside; "slightly" cool.
- PERSONAL NOTE.
- I thought the capsicum would be nice sauteed in a non stick pan for about 5 minutes, until JUST turning light brown and becoming slightly soft.
- In a blender, combine corn kernels, AYAM Gluten Free Certified Organic Coconut Milk, and Gluten free AYAM Thai Massaman Curry Paste.
- Stir in cheese into the mixture and pour into a fluted pie pan (or whatever pie pan you choose); add cooked vegetable then stir "slightly" so some vegetables "sink" and some vegetables are still "floating" ;-).
- NOTE.
- Can use baking paper or Gluten Free Oil Spray so quiche does not stick.
- Bake for 35-40 minutes until quiche is firm.
- Remove and allow to cool before removing from you quiche pan.
- Hint and Tip.
- If the top starts to get "too brown", cover with al foil and continue baking until done.
QUICHE WITH A HASH BROWN CRUST - GLUTEN FREE
From the book "More from the Gluten-Free Gourmet", by Bette Hagman. This is great served for Brunch or even makes a nice meal with a side salad. Delicious!
Provided by PennyG
Categories Breakfast
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees.
- Crust: Coat a large pie plate with vegetable spay.
- Press in potatoes to an even half inch depth on bottom and up sides.
- Pour the butter evenly over the potatoes.
- Bake for 30 minutes.
- Filling: Perpare your choice of meats and set aside.
- In a large mixing bowl, beat the eggs; add the onion, cheeses, basil, chives and salt and pepper.
- Stir in the milk and meat.
- Pour gently over the partially baked crust and return to the oven with the temperature lowered to 350 degrees.
- Bake for 40 - 45 minutes, or until the centre is set and the knife inserted come out clean.
- Serve immediately.
- Note: you can also substitute commercial frozen hash browns, but be sure they are not dusted with wheat flour for gluten free.
Nutrition Facts : Calories 625.7, Fat 46.3, SaturatedFat 23.2, Cholesterol 340.6, Sodium 1015.7, Carbohydrate 24.6, Fiber 2.7, Sugar 1.8, Protein 27.7
GLUTEN-FREE THAI GREEN COCONUT CHICKEN CURRY
Put a lime in the coconut and make a yummy curry! This lightened version of the Thai favorite is a little spicy, a little sweet and loaded with delicious veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 15
Steps:
- In 10-inch skillet, heat oil over medium heat until hot. Add shallots and curry paste; stir about 3 minutes or until shallots become translucent. Add bell pepper; continue to cook about 3 minutes longer or until soft.
- In small bowl, beat 1/4 cup of the broth and the cornstarch with whisk; set aside.
- To mixture in skillet, add remaining broth, coconut milk, sugar, fish sauce and soy sauce. Heat to boiling over medium-high heat. Add chicken and frozen peas; return to boiling. Cook and stir 8 to 10 minutes or until chicken is no longer pink in center. During last 2 minutes of cook time, stir in cornstarch mixture; cook until thickened. Stir in lime juice.
- Spoon hot rice into 8 serving bowls, and ladle curry on top. Garnish with basil.
Nutrition Facts : Calories 260, Carbohydrate 34 g, Cholesterol 35 mg, Fat 1, Fiber 5 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 6 g, TransFat 0 g
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