impossible quiche using Gluten Free Bisquick

two different versions of GF impossible quiche below     :

1 cup shredded Swiss Cheese or mild Cheddar (I used a mexican blend)
1/4 cup finely chopped onion
2 cups milk (I used almond milk)
1/2 cup GF Bisquick or regular Bisquick
4 eggs
1/4 t.  salt
3 or 4 drops of hot pepper sauce (optional)
Paprika (if desired)
You can add cooked ham or bacon too if you eat meat.(canned salmon can be used as well if you like)

Preheat oven to 350..  Lightly butter 9" pie plate.  Distribute bacon or ham if using, cheese, and onion evenly on bottom.  In blender beat milk, Bisquick, eggs, salt, and hot pepper sauce for 1 minute until frothy.

Pour over bacon mixture in pie plate.  Sprinkle lightly with paprika.  Bake 50 to 55 minutes until golden brown and knife comes out clean.  Let stand 5 minutes before serving.,

Below is an alternative---grease the pan, lined the bottom with chopped onion, bell pepper, salmon pieces (from a can), cheddar cheese and a bit of cottage cheese.  Mix 6 eggs, 1 cup of milk,1/3 up to 1/2 cup Bisquick,and pour over and bake like above. 

ps--you can also slice tomatoes and place on the top and bake them with the quiche

This recipe below is also good https://nannykimsrecipes.blogspot.com/2021/05/quiche-gftuna.html

Butternut squash pasta sauce

I had to make this after finding a similar sauce at the store. We love this so much. It was yummy

Pasta of your choice
2 small butternut squash (mine were were each about 3 or 4 inches by 7 inches)
12 ounce tomato paste (this is not the real small can but the larger one)
water
1/2 jar of roasted red bell peppers (not sure how many ounces was in the jar)
agave nectar (to taste--I probably used a teaspoon or 2 or 3)
butter (1 tablespoon)
1/2 to 3/4 of a stalk of celery chopped tiny
1/2 a small onion chopped tiny
4-5 garlic cloves (fresh and sliced up)
sea salt
Black pepper
olive oil
ingredients for the sundried tomato/garlic/tofu dish if serving it with the pasta sauce-we love it together
 --here is the link http://nannykimsrecipes.blogspot.com/2013/02/sun-dried-tomatoesgarlictofu-on-pasta.html

Preheat oven to 400. Remove skin from squash and remove seeds and chop in inch cubes or similar size. Place in a jelly roll pan or cookie sheet and spritz with olive oil. Add some salt and pepper.   Roast in the oven turning occasionally for about 25 minutes or until tender (they will have a nice golden color).

Meanwhile place some olive oil  in a non-stick skillet I(I use my ceramic skillet). Place celery and onion in it and saute until they start to get nice and tender--5 minutes or more. Add the roasted red bell peppers and slice them further into smaller pieces. Add the garlic and continue cooking for a few minutes until the garlic starts to get tender. Add the cooked squash and chop it up into smaller sizes. Add some sea salt and black pepper. Add the tomato paste. Then I used the empty tomato paste can and filled it with water several times until it got to a nice consistency--I may have used 4-5 cans full---just add one at a time and stir until it looks right. Add the agave nectar. Then cover after stirring and let it simmer on a low setting, stirring occasionally for 20 or 25 minutes.

This is great served on pasta with the sundried tomatoes, garlic, tofu dish here
Serve over your favorite pasta--we like the spiral kind with this.

chickpea/garlic/olive/salad

Tasty and easy and nice combination of flavors

INGREDIENTS

from HTTP://THEWIMPYVEGETARIAN.COM/2012/08/CHICKPEAS-GARLIC-AND-OLIVES/#

• 2 cups cooked chickpeas (or one 15-ounce can)
• 1/3 cup sliced green olives
• 1 – 2 teaspoons minced garlic (I’ve even gone as high as 1 tablespoon)
• 1/4 cup coarsely grated parmesan cheese (asiago cheese works great too)
• 1 1/2 tablespoons freshly squeezed lemon juice (to taste)
• 2 – 3 tablespoons olive oil (to taste) I could do less
• pinch salt and pepper
• 4 large basil leaves, chiffonade (I didn't have fresh so used a bail pesto and dried basil I had on hand)

INSTRUCTIONS

In a medium bowl, combine all of the ingredients. Adjust for seasoning, and let sit for at least 30 minutes to allow the flavors to be absorbed by the chickpeas.

Cake in a mug/ then dump it out

This is the best chocolate gluten free cake in a mug I have tried--really good

This is very good and far surpasses mug cakes I have tried. It makes two servings and is done in 30 sec or less.  The link is here  http://www.pbs.org/food/fresh-tastes/microwave-chocolate-cake/  Actually if you do it 28 seconds or 27 sec it comes out with a creamy chocolate on top when you dump it out. You need to dump it immediately. The picture above was my first try at 30 sec.....I have a high powered microwave and it is better at 27 or 28.  Although the oil called for is for greasing your 2 mugs, one time I accidentally put an entire Tablespoon of olive oil in the batter itself (it actually calls for a TEASPOON of oil for greasing the mug and no added oil for the batter. When I did it this way with the oil in the batter I nuked each mug 24 seconds and it was splendid!

However I am copying it and tell what else I did:

Ingredients

• 1 egg - beaten
• 1/2 tsp vanilla extract (optional) I did forget this and it still was great!
• 1 tbsp heavy cream (I used almond milk since I don't have cream on hand)
• 2 tbsp cocoa powder
• 2 tablespoons sugar
• 1/4 tsp baking powder
• 1 tsp oil (I also sprayed the mugs with pam) .--Oil is for the mug lining (see paragraph above for other options)

Directions

1. Split the oil between two tall mugs with vertical walls, and then use your finger to spread it evenly up the sides, drain any excess oil. The mugs must be very well oiled or the cake will stick when you try and unmold it.
2. Add the sugar to a small bowl, and then sift in the coco powder (a tea strainer works great for this). Add the heavy cream, egg and optional vanilla and whisk until there are no lumps. Sprinkle the baking powder on top and quickly mix together.
3. Split the batter between the mugs and firmly tap the mugs on a towel-lined countertop to release any large air bubbles. Microwave one cake at a time.
4. Since you don’t want to start and stop the microwave a bunch of times, set it for about 28- 30 seconds, and closely watch the cake. It’s done when the cake rises about half-way up to sides of the mug (about 18 seconds in a 1000 watt microwave). The difference between a tender fluffy cake draped in velvety chocolate sauce and a chewy hockey puck is a few seconds, so you'll need to experiment to see what works best for your microwave.
5. Because the mug retains heat, it will continue cooking until you unmold it, so have a plate ready and unmold the cake as soon as it comes out of the microwave.

NOTE:  For a similar recipe that makes a whole little pan full (8 by 3) there is a quickie recipe here that takes about 20 minutes.


Here below is a really good one too that uses oat flour and is really yummy!:
https://nannykimsrecipes.blogspot.com/2019/09/gf-chocolate-mug-cag.html

Ingredients:

2 tblsp GF oat flour
3 tblsp cocoa powder
2 tblsp maple syrup
1 tblsp peanut butter
3 tblsp almond milk (or whatever) I used vanilla almond milk
1/4 teaspoon baking powder

chocolate chips (optional) sprinkle on top at end

How to:

grease mug, then add all ingredients except for choc chips. Microwave for 50 seconds (or whatever works in your microwave). Sprinkle with the chips---and let melt a bit and eat!

Note to self I used my English blue willow mug

Sun dried tomatoes/garlic/tofu on pasta

This is a new favorite for us! We all love it! tasty and easy

Tofu (as much as you desire) cut into small squares or whatever
sun dried tomatoes packed in oil (as much as you want and with the oil)
Garlic (as much as you want---sliced)
oregano/ and OR Italian seasoning
salt and pepper
Cook pasta to serve with this

Directions:

Read the note below before you follow these directions.Heat water for pasta. Cook pasta as you do the following. You take the sun dried tomatoes with the oil they are packed in and place them in the iron skillet. Add the tofu and sprinkle with the oregano, Italian seasoning , salt and pepper. Cook on medium high until the tofu starts to brown. When the tofu is mostly brown ... Add the garlic slices cooking until brown.

NOTE--you may want to place the oil from the tomatoes in the pan with the tofu and seasonings apart from the tomatoes and garlic until the tofu is mostly browned and THEN add the tomatoes and garlic---this avoids the tomatoes getting too brown. I did some tomatoes at the same time and added some near the end---we like some crispy and some more moist.

red lentil soup with potatoes,kale, & great spices!

I found this on allrecipes.com and the basic recipe is by /ruth Gooch [found here]and this is really a wonderful tasting soup--so much good flavor here. I use Rapunzel brand vegetable broth and this makes a huge difference--it comes in dry form.  I also added 1/4 tsp of cardamom seed. I used regular potatoes.The spices make this soup sooooooo tasty!!  This is also good with apple, sweet potatoes , and green beans added.


Ingredients:

2 tablespoons unsalted butter(I used olive oil and added butter) 1 large sweet onion, chopped 4 stalks celery, chopped 4 medium red potatoes, chopped 1 carrot, chopped 3 cloves garlic 1/4 teaspoon ground allspice 1/4 teaspoon cumin seeds 1/4 teaspoon cayenne pepper 1/4 teaspoon of cardamom seed (nannykim's addition) salt to taste (nannykim) DIRECTIONS: 1. Melt the butter in a large saucepan over medium heat. Stir in the onion and celery. Cook until tender. Mix in the potatoes, carrot, and garlic. Continue to cook and stir about 5 minutes, until the potatoes are well coated with butter. Season the mixture with allspice, cumin, cayenne pepper, cloves, and pepper.[and cardamom seed if using] 2. Pour in the vegetable broth, and mix in the lentils. Add water, increasing the amount as necessary to cover all ingredients. Bring to a boil, reduce heat, and stir in the kale. Cook, stirring occasionally, 35 to 45 minutes, until the lentils are tender. Mix in the cilantro and file powder [if using]. Continue cooking about 5 minutes, or to desired thickness.

1/8 teaspoon ground cloves 1 dash pepper 1 quart vegetable broth (I Prefer Rapunzel brand) 1 1/2 cups dry red lentils 2 cups water 1 cup roughly chopped kale 1/4 cup chopped fresh cilantro (I didn't have) 1 teaspoon file powder (I omitted)

lemon braised Chicken tenders and cauliflower (better homes recipe)

This was delicious. It was from Feb 2013 Better Homes and Gardens, but I changed a few things. My version served about 6 while their version about 4.

2 Tbsp olive oil
1 small onion, chopped
1 lb frozen chicken breast tenderloins (8-10 pieces) I used fresh and probably had more pieces!
1/2 cauliflower cut into florets (about 2 cups). I had more (probably 3 cups)
5 cloves of garlic, slivered
1 tsp snipped fresh thyme (I used dried--not sure how much)
1/4 cup lemon juice
3/4 cup reduced sodium chicken broth (I used more--
1 tsp finely shredded lemon peel (I omitted)
2 cups fresh packaged baby spinach (I used some frozen --it is all I had--I used less and it was good)
1/4 cup bias-slice green onion (I didn't have)
1/3 cup pimento -stuffed green olives (or more)
1/3 cup pitted dates, coarsely shopped
1/4 cup pistachio nuts coarsely chopped (I didn't have)
salt and pepper
cooked rice or pasta!!!
parmesan is nice with this too!

I added:
oil packed sun dried tomatoes (as much as you like)
frozen garden peas (almost cooked--about 2/3 cup)


1. Preheat oven 375 F. In a Dutch oven (or very large iron skillet--you will need a cover or foil for the top later when placing on the oven ) heat oil over medium high heat. Add frozen tenders (mine were not frozen and they still came out just fine). Cook 3 to 4 minutes on each side OR until golden brown (they will cook more later in recipe too). Transfer to a plate.

2. To the same Dutch oven add onion and cauliflower. Cook 2 minutes until lightly browned __MINE took longer and I wanted the cauliflower not to be hard. Add sundried tomatoes with some of the oil if using).Add garlic, thyme and 1/4 tsp salt and cracked black  pepper. Cook 30 seconds more.  Add lemon juice. Stir , scraping up brown bits in bottom of pan. Return chicken to Dutch oven.  Add chicken broth and lemon peel (if using peel). If using frozen spinach add at this time. Bring to boiling.  cover and transfer to oven. (cook your peas if using them )

3. Bake ten minutes or LONGER until the chicken is no longer pink (around 170).  Add fresh spinach now if using fresh and green onion. Add mostly cooked peas if using them. Cover and let stand 2 minutes to slightly wilt spinach.

4. In a small bowl combine olives, dates and pistachios. Spoon chicken mixture over rice and top with olive mixture.

Note--they say if you use fresh or thawed chicken to brown it but not to return it to dutch oven in step 2. Proceed as above, baking ten to 12 minutes. Return chicken to dutch oven when you add fresh spinach and green onion. HOWEVER--I followed the regular directions and needed to otherwise my chicken wouldn't be done!  So do what works for you.