So, am curious about the ham. I did take a peek at the original recipe, which calls for 1/4 cup of ham ... and yours is a full cup. Did you experiment to come up with this amount? Seems like somewhere in the middle would be more "right" -- a 1/4 cup of ham, split among 8 ramekins seems too slight, but a cup pretty overwhelming (or perhaps just to my tastes). But if you're able to give some commentary on it, it would be great!
SWEET WHITE SORGHUM ... Being gluten-free/wheat-free, sadly so many things like whole wheat, barley and most oats are out. For me, the best everyday grain "find" for me has been sweet white sorghum. Don't be fooled by the name -- this is not a sugar. Bob's Red Mill gives a good description: "Sorghum Flour, a millet-like grain, is America's third leading cereal crop. It is a powerhouse of nutrition and adds a superb flavor to gluten-free baking." Actually, I would have only discovered it because of cooking without gluten -- but I would be happy to cook with it now, even if I didn't have the gluten restrictions. Buckwheat (also gluten-free, despite "wheat" in its name) is right up there in tastiness, but has kind of narrow applications.
Hey SuzyR: I scaled the recipe way down when I made it, and 1/4 cup of ham was enough for two small servings--hence why I scaled it back up to 1 cup for the full recipe. It may sound overwhelming, but that's really just 5-6 slices of deli ham once you chop it. It also provides some needed bulk to fill out the recipe. That said, you could substitute more spinach or even go with some parboiled cubed potatoes maybe. It's a pretty versatile, forgiving recipe. Good luck!
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sweet sweet quinoa (although technically that's a seed, and not a grain. so if i were being technical, i'd say the humble yet delicious brown rice)
I just found out about quinoa, so I think that would be an interesting addition.
i'm eating some whole grain bread right now!
I buy nothing but whole wheat breads and cereal!
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