This is Easter weekend, and there are so many recipes out there for wonderful and filling foods, desserts, candy and such. So I am offering you something really tasty and healthy from Great Grandmaster Tae Yun Kim’s “tool box.” Sometimes you need to get ready in a hurry for a Jung Suwon class, even during Easter weekend, and you don’t want to feel stuffed and heavy !
So here is what teacher Great Grandmaster Tae Yun Kim recommends: a light and healthy version of quiche. If you are on a gluten free diet, like I am, you can use any recipe gluten free pie crust, or, like I do, leave out the crust altogether.
You will need:
Pie crust, either store bought or home made, or none at all
fresh spinach, a couple of bunches, well washed
fresh kale (or if you don’t like the taste, just use more spinach)
half a yellow onion, finely chopped
handful of sliced mushrooms
one cup organic, low fat cottage cheese (make sure it’s made from certified organic milk)
Pre-heat oven to 400, line small ramekins, or any small dish that withstands the heat in the oven, with the crust, and bake for about 10 minutes or until light brown. Lower heat to 375 or 350, depending on your oven.
To make the filling, heat some olive oil in a pan, sautee a couple tablespoons chopped garlic. Add the onions, sautee until see through, then add spinach, kale and mushrooms. Lightly sautee, add salt and pepper, lemon juice if you like it more tangy.
In a blender, mix together the eggs and cottage cheese. Squeeze out the sauteed veggies (you can save the juices to add to some soup later) and add the veggies to the egg/cottage cheese mixture. Adjust seasoning, fill the baking dishes, and bake until set, around 15 minutes.
Let it set for another 10 or so minutes, then decorate with parsley and cherry tomatoes, or any garnish to your liking!
Now, sit back and enjoy the fruits of your labor, and know that Great Grandmaster Tae Yun Kim’s recipe will contribute to your health and well being.