I’d love to try this:

http://www.thekitchn.com/recipe-masala-chai-tea-165369

Take a muffin pan and break your gluten free bread into quarters, placing each 1/4 into the bottom of a greased muffin cup.

Then in a bowl, mix milk with a few eggs, chopped spinach, tomatoes, broccoli and even ham if you like. Add salt and pepper to taste, and cheese.
Mix and spoon the mixture into the muffin cups, over the bread, until 3/4 of the way full.

Bake until done; until they don’t jiggle anymore; poke with toothpick.

These crustless quiche cups are SO good and healthy and refrigerate GREAT for leftovers!

You can also do this recipe in a pie dish or square baking dish.

Form Poor Girl Eats Well guest post

Vegetable Scrap Stock (makes about 3 quarts, cost per quart about $0.01)

Step 1 – Get Scrappy

I keep a one-gallon-size zip-top bag in my freezer, and add my vegetable trimmings anytime I cook. Once the bag is full — which happens surprisingly quickly — it’s time to make stock!
Also, if I find veggies in my fridge that are “on their way out” but not actually spoiled yet, I may toss it into the freezer bag if it would end up going to waste otherwise.
The best scraps to use include: Onions, garlic, carrots, celery, parsley, leeks, chard, mushrooms, scallions, potato peelings, lettuce, eggplant, zucchini, green beans, and bell peppers.
Other good scraps to include — but will impart more specific flavors, so be careful — include: Asparagus, parsnips, squash, fennel, corn cobs, pea pods, and cilantro.
Scraps to avoid: Turnips, cabbages, brussels sprouts (these all get bitter), and anything already rotting that you wouldn’t eat otherwise

Step 2 – Boil ‘em!
Fill a large pot halfway with water, about 3-4 quarts, and bring to a boil. Drop in all the vegetable scraps and bring back to boiling.

Step 3 – Simmer & Season
Once the pot returns to boiling, you may want to add some seasonings. Good options include thyme, basil, and a bay leaf or two. I also add one or two teaspoons of kosher salt (remember, though — it’s easier to add more salt later than to take out too much!)
Simmer for 20-30 minutes, stirring occasionally. Simmering longer won’t extract any more flavor, unlike when making meat stocks.

Step 4 – Strain
Allow to cool for a few minutes. Carefully scoop out the larger vegetable scraps with a slotted spoon, placing in a large bowl so they can cool. Next, take a fine-meshed strainer or colander lined with cheesecloth, and carefully pour the remaining broth through the strainer into another pot.

Step 5 – Chill Out
Let everything cool to room temperature, which will take an hour or two. Give the broth a taste and add any additional salt or seasonings as desired.
Discard the vegetable scraps (compost, anyone?). Then measure out the stock in 2- or 4-cup increments, and freeze in individual containers, being sure to leave a little bit of headroom for it to expand when it freezes.

From Martha Stewart

Healthy Macaroni and Cheese

Ricotta and pureed squash give this slimmed-down but familiar dish its creaminess.

Yield Serves 6

Ingredients

1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup Homemade Chicken Stock Homemade Chicken Stock
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt, plus more for water
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
1/2 cup part-skim ricotta cheese
4 tablespoons finely grated Parmesan cheese (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil cooking spray

Directions

Preheat oven to 375 degrees.
Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat.
Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes.
Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper.
Stir to combine.

Meanwhile, bring a large pot of water to a boil; add salt. Add noodles; cook until al dente, according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
Lightly coat a 9-inch-square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, the remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
Cover with aluminum foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

(bananas, oats, chopped dates, chopped nuts)

Recipe from Kitchn

4-Ingredient Banana Oat Bars
Makes one 9×9-inch pan. Adapted from Ginger at Friesen Cold.

2 large, very ripe bananas
1 teaspoon vanilla (optional)
2 cups rolled oats
1/2 teaspoon salt (optional)
1/4 cup pitted, chopped dried dates
1/4 cup chopped nuts — such as walnuts, hazelnuts or pecans
Grated nutmeg or cinnamon (optional)
Flax seeds (optional)
Coconut oil (optional)

Heat the oven to 350°F and lightly grease a 9×9-inch square baking dish with olive oil or butter.

Peel the bananas and mash their flesh in a medium mixing bowl. Mash very thoroughly until no large chunks remain; the bananas should be essentially liquid. (You will have between 1 cup and 1 1/4 cup.) Stir in the vanilla, if using. Add the oats and stir them in. Stir in the salt, dates, and nuts.

Pat the thick mixture evenly into the baking pan. If desired, sprinkle the top lightly with nutmeg or cinnamon. Bake for 30 minutes or unti the edges just begin to crisp up.

Place the baking pan on a rack to cool. When the pan is mostly cool, cut into bars and enjoy with a glass of milk or tea.

Servings: 6
Prep Time: 10 Minutes
Cook Time: 2 Hours and 45 Minutes

Ingredients:
1 ½ pounds stew beef, cut into 1 ½ inch cubes
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
2 tablespoons butter
1 cup frozen pearl onions (onions do not need to be defrosted)
2 cloves garlic, pushed through a press
2 cups red wine (Merlot or Cabernet Sauvignon)
1 pound green beans, cut into 1 inch pieces
1 carrot, cut into 1 inch ribbons with a vegetable peeler
2 tablespoons Thick-It-Up

Directions:
Along with the salt, pepper and paprika, season the stew meat with 1 tablespoon of herbs de Provence, found in the spice section of any well-stocked supermarket. Or use any combination of thyme, chervil, rosemary, summer savory, lavender, tarragon, marjoram, oregano, mint or bay leaf. You can order Thick-It-Up thickner online. Eliminate the carrot and this dish is suitable for Phase 2. This recipe freezes well for up to 3 months in a tightly sealed container.

Heat oven to 325°F.
Toss beef with herbs de Provence, paprika, salt and pepper.
Heat half the oil in a Dutch oven over medium-high heat. Brown half the beef; transfer to a bowl. Repeat with remaining oil and beef. Set aside.
Melt butter in Dutch oven. Add onions; cook 7–8 minutes until onions begin to brown. Add garlic during last 2 minutes of cooking time.
Add reserved meat and accumulated juices, wine and 2 cups water. Bring to a boil. Cover Dutch oven and place in oven. Cook 2 hours, until beef is tender.
Add green beans; cook 15 minutes more, just until beans are tender.
Transfer Dutch oven to stove top over medium-high heat. Add carrot; cook 5 minutes. Stir in thickener; cook 2 minutes more, stirring, until sauce thickens.
Adjust seasonings to taste and serve immediately.

From taste.com.au
For a great ‘mini’ quiche alternative, try this one

Ingredients (serves 6)

2 sheets ready rolled shortcrust pastry
1 tablespoon olive oil
1 brown onion, finely chopped
4 rashers bacon, rind removed, finely chopped
1 cup grated tasty cheese
3 eggs
1 teaspoon plain flour
300ml cream
1/2 cup milk

Method

Preheat oven to 200°C. Lightly grease a fluted 3cm deep, 23cm (base), loose-base flan pan.

Line base and sides of flan with pastry. Trim excess. Line pastry with baking paper. Half-fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans. Bake a further 10 minutes or until golden.

Heat oil in a frying pan over medium-high heat. Add onion and bacon. Cook for 3 minutes. Drain on paper towels. Cool. Sprinkle over pastry. Top with cheese.

Reduce oven temperature to 180°C. Whisk remaining ingredients and salt and pepper in a jug. Pour over bacon. Place onto tray. Bake for 30 to 35 minutes or until set. Stand for 5 minutes. Serve.

Hop into spring with our favourite pasta salad recipes, lemon recipes, zucchini recipes and easy desserts.

(From www.taste.com.au website)

Ingredients (serves 4)
1 cup milk
1 cup thickened cream
1 vanilla bean (see note)
4 egg yolks
1 tablespoon cornflour
1/3 cup caster sugar

Method
Combine milk and cream in a small saucepan. Using a sharp knife, split vanilla bean in half lengthways and scrape out seeds. Add bean and seeds to milk mixture. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat.
Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Remove vanilla beans from milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly.
Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle).
Serve custard warm or cold over stewed fruit, pancakes or crumbles.

Notes
You could use 1 teaspoon vanilla extract or vanilla paste instead of the vanilla bean.

If cooling custard for later use, cover the surface with a sealed lid to prevent a skin forming.

(recipe from Foodland website!)

Kim Chee is fermented and considered very healthy for your intestinal flora – it also tastes incredible!

Ingredients
1/4 Cup peanut oil
3 Cup cooked white rice, day old or dried out uncovered in the fridge
2 Teaspoon garlic, minced
1⁄2 Cup kalbi, diced (or preferred meat)
1⁄2 Cup kim chee, chopped
1⁄2 Cup watercress pieces, 1/2 inch
1⁄2 Cup bean sprouts
3 each eggs, whisked and fried
2 Tablespoon shoyu (dark preferred)
1 Tablespoon sesame oil
1/2 Cup green onions, chopped

Instructions

Heat the oil in a wok.
Toss in the rice until hot and golden.
Toss in the garlic.
Add in the kalbi, kim chee, watercress, beansprouts, fried egg.
Stir-fry for 2 minutes.
Add in the shoyu and sesame oil.
Finish with green onions.

Boil 1 1/2 cups water and 1/3 cup salt. Pour over cut (Japanese) cucumber and let stand for 1 hour. Throw liquid away. Rinse cucumber lightly over running water to remove some salt. Pour sauce.

Sauce:
1 cup water
1/2 cup vinegar
3/4 cup sugar
garlic
chili pepper
1/2 tsp. paprika