Greens and Cornbread Quiche with Bacon (gluten free, milk free)

Greens and Cornbread Quiche

Bacon.

(And fresh greens in a quiche, with a cornbread crust. It is a fun fusion fusion dish fit for brunch.)

This is how it is done:

1 lb farm fresh bacon
4 cups chopped greens (I used kale.)
1 red onion, chopped
1 tbsp finely chopped mushrooms
1/4 tsp cumin
1/4 tsp pepper
1/4 tsp salt
2 tsp mustard powder
4 large eggs (or 3 duck eggs)
1/4 cup water

1 cup non-GMO cornmeal
1 tbsp baking powder
1/4 tsp pepper
2/3 cup water

Preheat the oven to 350F.

In a sauté pan, cook the bacon, leaving it soft. Grease the bottom of a 12" square baking dish (or 14" round) with the drippings. If the bacon is lean, use avocado or coconut oil.

Create the crust: mix the cornmeal, baking powder, and pepper in a bowl. Add the water and stir well. Spoon the mixture into the bottom of the pan.

Mix the greens, mushrooms, and onions together. Layer a quarter of the mixture over the cornbread, followed by a quarter of the bacon, and repeat until all the layers are assembled. Beat the eggs, water and seasoning together in a bowl and evenly pour over the top of the bacon and greens.

Bake until a knife comes out clean, about 45 minutes.

I shared this recipe with Motivation Monday, a weekly roundup of natural recipes and craft ideas.

www.stealthymom.com

Baked Apple Oatmeal (gluten free, no added sugar, dairy free option)

Baked Apple Oatmeal (gluten free, no added sugar, dairy free option)

Amid the morning rush, quietly baking away, could be a belly-warming breakfast filling your kitchen with the aroma of baked apples and cinnamon. The boys ask for Baked Apple Oatmeal often, and  since it is easy, I never tire of making it.

For four generous servings:

5-6 apples, peeled and chopped
2 cups rolled oats
1 cup unsweetened shredded coconut
cinnamon
1/4 tsp salt
2 tbsp melted butter or coconut oil

Preheat the oven to 375. Meanwhile, grease a lidded pyrex casserole dish with butter or coconut oil.

To the pyrex dish, add the chopped apples. Sprinkle generously with cinnamon, about a teaspoon, or less for a milder flavour. Sprinkle with the salt. Add the rolled oats and coconut. Hold the lid on the casserole dish and shake the ingredients together. Drizzle the melted butter or coconut oil over the top, then put the lid back on.

Bake for about 45 minutes with the lid on, and another ten with the lid off. Serve right away, with a touch of milk if you like.





www.stealthymom.com

One Dish Wonder: Tomato and Ricotta Potato Bake (gluten free, low sodium)

Tomato and Ricotta Potato Bake

Easy, easy easy! Take a few minutes for prep, layer the ingredients in a pan, and pop it in the oven. After about an hour you will be rewarded with a garlicky, cheesy potato dish that is perfect for a side or solo as a meatless entree.

2 medium potatoes
1 tbsp olive oil
1/2 tsp salt or lite salt (omit if using cottage cheese)
tomatoes (four large, eight small)
1/2 lb ricotta or drained cottage cheese
parsley
garlic
basil
2 tbsp parmesan cheese

Finely slice the potatoes. (G-man and the Cadet do not mind the peels, and if you can get away without peeling you will have even less work. Just use the word, "rustic.") Toss the potato slices in olive oil and the salt. Slice the tomatoes.

In a covered casserole dish sprayed with olive oil, assemble the layers: Place a third of the potato slices at the bottom of the dish and sprinkle with garlic, parsley and basil. Top with half of the ricotta and half of the tomato slices. Layer with another third of the potatoes and seasonings, then the rest of the ricotta and tomatoes. For the final layer, arrange the last potato slices over the top. Sprinkle them with the seasonings and parmesan cheese. Gently press down to take out any air bubbles then put the lid on.

Bake at 350 for an hour, or 375 for 45 minutes. 

www.stealthymom.com

One Dish Wonder: Beef and Potato Bake (gluten free, dairy free, low sodium)

One Dish Wonder: Beef and Potato Bake

There were no cans of soup harmed in the making of this hearty bowl of manly-man fare. None opened, nor even purchased, actually. It is just as easy to make a quick beef and potato casserole, with its own creamy mushroom sauce, without the soup! As a bonus, when cooking with grassfed beef, you do not even have to brown the beef first. Just chop, layer, and pop it in the oven. Find something constructive to do for an hour, and return to find that dinner is done! (There is a serving of vegetables stashed in there, too.)

1 lb ground, grassfed beef
4 medium potatoes
1/2 lb mushrooms, finely chopped
3-4 stalks celery, finely chopped
1 small onion, finely chopped
1/4-1/2 tsp salt, or lite salt to further reduce sodium
1/4 tsp black pepper

Preheat the oven to 350F.

Chop the mushrooms, celery, and onions and put them together in a bowl. Mix in the salt and pepper. (This replaces the seasoning and moisture of a can of soup.) Chop the potatoes and set aside.

Layer the ingredients into a lidded casserole dish: First, put half of the potatoes, and sprinkle with a handful of the mushroom mixture. Next, spread half of the ground beef on top, followed by chopped mushroom mixture. Top with the remaining potatoes, then mushroom mixture, the rest of the beef, and the rest of the mushroom mixture. Gently press down on the top to fill in the gaps.

Put the lid on and bake for an hour. (If the oven is not quite preheated yet, pop it in as it is and add a couple of minutes to the timer.)


www.stealthymom.com

Pork, Cabbage and Potato Bake (gluten free)

Pork, Cabbage and PotatoBake (gluten free)

This is really, really easy. Take a couple minutes for chopping and assembly, pop the casserole dish into the oven and dinner will be ready in an hour. In a single dish you will have bites of pork sausage, baked cabbage, and a side of mashed potatoes. Yum!

A few posts ago, I shared almost the same recipe, but with grassfed beef. It is crazy how differently the two versions taste, considering how similarly they are prepared.

2-4 medium potatoes, peeled (if necessary) and sliced
1/2 head cabbage, shredded
1 pound good quality ground pork*
1/4 tsp black pepper
8 oz plain, unsalted tomato sauce
1/2 cup water
1/2 tsp salt

Preheat the oven to 375F. Spray a pyrex dish (approximately 12" x 12") with olive oil.

Wash and slice the potatoes and cabbage. Mix the pepper into the ground pork. Mix the tomato sauce, water, and salt together.

Place the potatoes into the bottom of the pan. Layer a third of the cabbage on top of the potatoes. Place half of the pork over the cabbage layer, breaking off bits like little meatballs. Top with a third of the cabbage, the rest of the pork, and the rest of the cabbage. Gently but firmly pack everything down. Pour the tomato sauce over the top.

Bake for an hour.


*The trick is to use lean pork from a small farm, not the typical grocery store variety. It will be leaner and not have grease to pour off.



I shared this recipe with the Hearth and Soul Hop, Allergy Free Wednesday, Gluten Free Wednesday and Healthy 2Day Wednesday and Simple Lives Thursday.

www.stealthymom.com

Beef, Cabbage and Potatoes Bake (gluten free)

Beef, Cabbage and Potato Bake

Beef, Cabbage, and Potatoes. It is hard to go wrong with that time-honoured combination. As a one-dish wonder, you can quickly throw this together, put it in the oven and have dinner ready in an hour. (If your kids aren't picky like ours you can even skip peeling the potatoes!)

2-4 medium potatoes, peeled (if necessary) and sliced
1/2 head cabbage, shredded
1 pound ground grassfed beef*
1/4 tsp black pepper
8 oz plain, unsalted tomato sauce
1/2 cup water
1/2 tsp salt

Preheat the oven to 375F. Spray a pyrex dish (approximately 12" x 12") with olive oil.

Wash and slice the potatoes and cabbage. Mix the pepper into the ground beef. Mix the tomato sauce, water, and salt together.

Place the potatoes into the bottom of the pan. Layer a third of the cabbage on top of the potatoes. Place half of the beef over the cabbage layer, breaking off bits like little meatballs. Top with a third of the cabbage, the rest of the beef, and the rest of the cabbage. Gently but firmly pack everything down. Pour the tomato sauce over the top.

Bake for an hour.

*Grassfed beef is leaner than "mystery rolls" from the grocery store, so you will not have to pre-brown it. You can also try old-fashioned ground pork.


I shared this recipe with Fight Back Friday, a weekly collection of natural food recipes submitted by bloggers all over the 'net.

www.stealthymom.com

Pork and Apple Cornbread Casserole (gluten free)

Pork and Apple Cornbread Casserole (gluten free)

I love one-dish wonder meals. This one combines homemade cornbread with fresh apples and pork to bake all at once. If only there was a way to share the aroma... It is fun to see the boys eat this. G-man slowly and meticulously reconstructs every bite on his fork to be a miniature version of the casserole. The Cadet, whom we sometimes call "Baby Carnivore," eats the meat first, then the cornbread, and the apples last. Whatever works.

(A point of pride, there are no factory farm or GMO ingredients. We're getting there!)