Gluten-Free Cheese-Bacon Quiche Lorraine


Gluten-Free Cheese-Bacon Quiche Lorraine

This recipe came out of the Creative Cooking School cookbook that my dad bought me at Costco in 1982.
A very large cookbook, I cooked my way through, I would say, maybe an 1/8th of it but I used it so much, the binding broke.  I tore out my favorite recipes from it but now wish I had saved more.  Recently, though, I looked it up on line and found a site that sells vintage books (it seems weird to think of something from 1982 as vintage).  I plan on buying a new copy when I get paid.  Until then, I will just have to satisfy myself with the few recipes I’ve saved.  As I alter them to make them gluten-free and/or grain free, I will share them with you.  Enjoy!
1 unbaked gluten-free 8-in. pie shell or homemade grain-free crust
4 slices uncured bacon
1 medium onion, sliced
1 cup whole milk dairy-free milk alternative
3 eggs, beaten
1/2 c. grated Cheddar cheese or sharp Cheddar cheese
1/2 t. sea salt
1/4 t. freshly cracked pepper
2 T. chopped fresh parsley
Pinch of coconut sugar
Pinch of nutmeg
Dash of red or cayenne pepper
Chill the pie shell or place in the freezer for 5 minutes. Fry the bacon in a skillet until crisp. Remove from the skillet, then drain and crumble. Cook the onion in bacon drippings in the skillet until transparent, stirring frequently. Combine milk, eggs, 1/4 cup cheese, salt, pepper, parsley, sugar, nutmeg and red pepper in a large mixing bowl or measuring cup (I use my 4 cup measuring cup). Stir in the bacon and onion and pour into the pie shell. Sprinkle with remaining cheese, then with paprika. Bake at 35 degrees for 25 to 30 minutes or until a knife inserted in the center comes out clean. This makes 6 servings.
Nutrients estimates beta
Servings: 6
Calories: 415
Total Fat: 29 g
Chol: 106 mg
Nutritional facts are per serving and accuracy is not certain.
Total Fat 29 g 45 %
Sat Fat 13 g 65 %
Total Carb 32 g 11 %
Fiber 9 g 36 %
Sugars 6 g
Cholesterol 106 mg 35 %
Sodium 580 mg 24 %
Protein 12 g 25 %
35% Others combined
32% Pie shell
19% Bacon
12% Paprika
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate –Learn more.

Neighbor: Slain apartment worker pastor’s daughter

Beans, dried navy

According to the World’s Healthiest Foods:
The navy bean got its current popular name because it was a staple food of the United States Navy in the early 20th century.  
Navy beans are small, pea-sized beans that are creamy white in color.  They are mild-flavored beans that are dense and smooth.  Like other common beans, navy beans are one of 13,000 species of the family of legumes, or plants that produce edible pods.
Health Benefits
Navy beans are an excellent source of cholesterol-lowering fiber, as are most other beans.  In addition to lowering cholesterol, navy beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.  Navy beans are a very good source of folate and manganese and a good source of protein and vitamin B1 as well as the minerals phosphorus, copper, magnesium and iron. 
A Fiber All Star
Navy beans, like other beans, are rich in dietary fiber.  Soluble fiber forms a gel-like substance in the digestive tract that combines with bile (which contains cholesterol) and ferries it out of the body.  Research studies have shown that insoluble fiber not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders like irritable bowel syndrome and diverticulosis.
Lower Your Heart Attack Risk
Navy beans’ contribution to heart health lies not just in their fiber, but in the significant amounts of folate and magnesium these beans supply.   Folate  helps lower levels of homocysteine, an amino acid that is an intermediate product in an important metabolic process called methylation cycle.  Elevated blood levels of homocysteine are an independent risk factor for heat attack, stroke, or peripheral vascular disease, and are found in between 20-40% of patients with heart disease.  It has been estimated that consumption of 100% of the daily value (DV) of folate would, by itself, reduce the number of heart attacks suffered by Americans each year by 10%.  Just one cup of cooked navy beans provides 63.7% of the recommended daily intake for folate.
For this and other information go to
Navy beans were one of my dad’s favorites.  He loved baked beans,  navy beans soup and bean and bacon soup just to name a few.  He used to complain that my mother didn’t like beans so she never cooked them for him, which I find ironic.  After my dad died, my mom moved in with me and two of my boys.  I do most or all of the cooking and made refried beans using navy beans instead of the pinto.  When she tried them, she found to her surprise that she actually liked them.  Sorry, dad.  Too bad she didn’t figure that out sooner.  Now, when she eats them, she thinks of you.  I love you, daddy.


Never interrupt me when I’m eating a banana.

Ryan Stiles


According to the World’s

Healthiest Foods,

Bananas are elliptically shaped fruits “prepackaged” by nature, featuring a firm, creamy flesh gift-wrapped inside a thick inedible peel.  The banana plant grows 10 to 26 feet in height and belongs to the family Musaceae.  Banana fruits grow in clusters of 50 to 150, with individual fruits grouped in bunches, known as “hands,” of 10 to 25 bananas.
Bananas abound in hundreds of edible varieties that fall under two distinct species:  the sweet banana (Musa sapienta, Musa nana) and the plantain banana (Musa paradisiacal).  Sweet bananas vary in size and color.
While we are accustomed to thinking the sweet bananas as having yellow skins, they can also feature red, pink, purple and black tones when ripe.  Their flavor and texture range with some varieties being sweet while others have starchier characteristics.  In the United States, the most familiar varieties are Big Michael, Martinique and Cavendish.  Plantain bananas are usually cooked and considered more like a vegetable due to their starchier qualities; they have a higher beta-carotene concentration than most sweet bananas.

Health Benefits

  • Cardiovascular protection from potassium and fiber
  • Soothing protection from ulcers
  • Improving elimination
  • Protect your eyesight
  • Build better bones with bananas
  • Promote kidney health through regular and moderated intake

Bananas are rich in vitamin B6 and also a good source of vitamin C, manganese, fiber and potassium.

They can be a problem, however, for people who suffer from allergies.  Like avocados and chestnuts, bananas and plantain contain substances called chitinases that are associated with the latex-fruit allergy syndrome.  If you have a latex allergy, you may very likely be allergic to these foods as well.

Bananas are such a versatile food, used in both sweet and savory dishes.  I have quite a few recipes I have been playing with and hope to be posting them soon.

What are some of your favorite recipes using this wonderful fruit?  Please feel free to share it in the comments section along with any questions or comments you might have.
Meise (Belgium), National Botanic Garden of Be...

Meise (Belgium), National Botanic Garden of Belgium – Plant Palace – ‘Musa (sp.) – Linnaeus 1753 – Musa (genus) – Banana tree. Nederlands: Meise (België), Nationale plantentuin van België – Plantenpaleis – ‘Musa (sp.) – Banaan (geslacht) – Banaanboom. Walon: Meise (Bèljike), Djârdin National di Bèljike – ‘Musa (sp.) – Bananî. (Photo credit: Wikipedia)

A Tragic Loss

Family mourns 11-year-old girl killed by car

Posted on April 5, 2013 at 2:46 PM

Updated yesterday at 6:09 PM

ALOHA, Ore. –Kylie Hornych’s parents are remembering her as “nothing but pure love” after she was struck by a car and killed in front of her Aloha home Thursday.

The 11-year-old girl was playing in her yard, near Southwest 160th Avenue and Farmington Road, when a Prius left the roadway and hit her before crashing into her house. She died on the way to the hospital.

Background: Aloha girl dies after being struck in her front yard

“She was just waiting to go to the science fair and this car came out of nowhere,” her father Daniel Hornych said. “I don’t understand.”

“I can’t even put into words the type of child she was, other than the most caring, loving girl you would ever meet,” said her mother Kellie Hornych. “If anyone had a problem, or was upset, she was the first one by their side. Just an angel.”

A vigil was growing outside her home Friday afternoon. The fifth-grader’s death was a huge loss for family, friends and classmates at Chehalem Elementary School.

“For many of these students, they’ve never lost a classmate or a young person their age, or near their age,” said Beaverton School District spokeswomen Maureen Wheeler. “We will want to be just available for them and support them. It is a tragedy and our hearts are out to the family.”

Investigators had yet to figure out exactly what caused the crash. Kylie’s parents are still trying to figure out how to heal the family.

“She was nothing but pure love. She never had a bad day in her life,” Daniel said. “Life can change in one second. love your kids. Don’t waste even one moment in your life.”

I have re-posted this story here because it really hit home for me.  Literally.  I work at Chehalem as the cafeteria manager and I had the honor and privilege of serving her.  I didn’t know her very well, she started Chehalem last fall but she made an impression on me.  She will be greatly missed by all.

I don’t know what more I can say, I’m at a loss for words.  Just that my thoughts and prayers are with the family as they mourn the loss of this precious child

Chocolate (Avocado) Pudding

If you do your fair day’s work, you are certain to get your fair day’s wage – in praise or pudding, whichever happens to suit your taste.~Alexander Smith

I guess you could call me a foodie or in other words, a food nerd.  I am one of those people who when I find a cookbook I like, I

cookbook shelf 1

cookbook shelf 1 (Photo credit: chotda)

read it from cover to cover.  I am especially interested in the classics.  When I say classics, I don’t mean the classic French cuisine, though I have nothing against that and like much of what it has to offer.  I love chocolate eclairs, after all.  No, when I say classic, I mean classic country cooking, the ultimate in comfort food.

Throughout my life, I’ve collected countless culinary tomes and along with the ones I’ve inherited from family members long since passed, have studied them front to back.  I also check out cookbooks from the library.

Such is the case with this recipe which comes from a cookbook I checked out of the library in the early to mid 1980’s called Country Kitchens.  The name of the author has long since been lost and when I went online to find the book, it was nowhere to be found.  Too bad I didn’t copy down the stories along with those recipes.  The book was rich in the personal history of her family who lived in Springfield, Illinois where their ancestors were acquainted with Abraham Lincoln, himself.

Abraham Lincoln, Republican candidate for the ...

Abraham Lincoln, Republican candidate for the presidency, 1860 (Photo credit: Wikipedia)

Maybe one day, I’ll find it and buy it for my own.  Until, I have to be satisfied with what I have, which is a collection of delicious recipes that the whole family loves.

Here is my adaptation of her recipe for chocolate pudding.

Chocolate (Avocado) Pudding

6 tablespoons unsweetened cocoa powder

1/2 cup raw clover or other mildly flavored honey

2 avocados, peeled, pitted and mashed

1/4 to 1/2 teaspoon Celtic sea salt, or to taste

coconut milk, to taste

1 teaspoon pure vanilla extract

  • In blender, add all ingredients except coconut milk and blend until thoroughly combined.
  • Add a small amount of milk and blend until it reaches the desired consistency.
  • Pour into dessert dishes and serve with coconut whipped cream.

Serves 6

GAPS Intro Diet~Take One


Migraine (Photo credit: librarygrrrl)

Well, I started the intro diet on Saturday, March 2nd with the best of intentions.

I stayed on it for 3 days and got to stage 3.  I was able to do a stage a day because I had no problems with die-off symptoms.

So what happened to get me to stray from that path, you might ask?  Well, I’ll tell you.  I injured my back at work.  I slipped on a wet floor and landed on my bum.  And the custodian saw it all.  How embarrassing is that?

Well, I thought I came out of it unscathed, nothing hurt but my pride.  I was sore for a few days to be sure but that was all.

Then, Monday, I woke with a migraine headache and had to stay home from work.

OK.  That could be anything.  It’s the beginning of allergy season, after all.  That’s caused a migraine or two before.

On Tuesday, I felt better and went back to work.  That’s when my lower back started hurting and my neck became sore.  Oh, oh.  I knew what that meant.  I went to the doctor and was diagnosed me with back strain/sprain and put on 600 milligrams of ibuprofen and referred to physical therapy.

So, in light of that, I wondered, do I continue with the intro diet and add more toxins to my body as I trying to purge it of toxins?  It didn’t make sense to me.  That’s when I decided to put the whole thing on hold until my back got better and I got off the medication.

They say the road to hell is paved with good intentions.  I say, the road to heaven is littered with obstacles, trials to strengthen our resolve and teach us what we must do in order to make it home.

Well, my resolve is stronger than ever.  My little foray in the unknown proved to me that I could do it!

If I am off the medication by the time spring break starts, I will start it again then.  I have that week off anyway and it would make it easier to focus on healing and nurturing myself.  So that’s my plan.

Until then…

So what have your experience with the intro-diet been like?  Does anyone have any experiences they’d like to share?  Please feel free to do so in the comment section.