Italian Breakfast Quiche

So I woke up in the morning, starving, and hadn’t gone to the grocery store in almost a week. There wasn’t much to put together in the fridge but I pulled it off! I’m definitely going to make this quiche again but I would add a bit more parmesan cheese (because I ran out) and add some mozzarella (which of course I didn’t have at all). All in all, this is a keeper!

Full disclosure: I did not make the crust, it was store bought and left over from something else I made earlier in the week. There are some good quality pre-made crusts out there so if you don’t have the time, like a lot of people I know, save yourself some hassle and just buy one.

What you’ll need:

  • 1 pie crust
  • 14 eggs, divided
  • 1 red pepper, chopped
  • 2 cups baby kale
  • Small handful parsley, chopped
  • Small handful basil, sliced thin
  • 1/4 cup Parmesan cheese, shredded
  • 1 tsp garlic powder
  • Spray olive oil
  • S & P
  • What to do:
    1. Preheat the oven to 375, prep you vegetables and spray your pie dish on he bottom and sides.
      In a sauté pan on medium heat, spray the pan and add the red pepper and cook for 2 minutes.
      Next add the parsley and basil, then the kale and S & P. Cook another 2 minutes or until the kale is wilted. Set aside.
      Put the pie crust in your baking pan and layer the bottom with cheese.
      Whisk 8 eggs with S & P and garlic powder. Fold in the sautéed veggie mixture.
      Add the eggs to the dish.
      Gently crack the remaining eggs into the dish scattered throughout it.
      Add a little more salt to the top and place it in the oven to bake.
      I didn’t pay attention to how log this baked but it was at least 20 minutes. Make sure the middle of the dish is cooked and not loose. Also, the tips of the crust will be golden brown.
      Enjoy!
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    Coconut Curry Cod and Vegetable Noodle Bowl (Dairy and Gluten Free!)

    It’s been far too long since I last posted! I shouldn’t make a habit of that.

    So I have an obsession…bowls! Ramen, udon, rice noodle, curry, you name it; I want to make them or try them all. This whole thing started when I found Terakawa in Philadelphia and it’s been bowls galore since then. I honestly can’t get enough of them! I even got my mom hooked so she’s testing out her own skills with these as well lol. Keep it up TJ! You’re doing great and we’re learning from each other!

    What you’ll need:

      8oz large rice noodles
      2 Tbls coconut oil
      1/2 red onion, chopped
      2 carrots, chopped small
      4 cloves garlic, minced
      6oz baby Bella mushrooms, chopped
      1 squash (green, yellow or patty pan your choice)
      10 leaves kale, chopped
      4 leaves bok choy, chopped
      3 eats corn, boiled and cut off the cob (or one small can drained)
      1 lb cod filets, no skin and deboned
      2 tbls better than bouillon chicken base
      2 tsp red curry paste
      2 tsp turmeric
      2 tsp ground ginger
      12 oz evaporated coconut milk
      8 cups water
      Fresh ground pepper
      Himalayan people no sea salt
      Fresh cilantro, optional

    Here’s what to do:

    1. Heat the oil over medium heat until melted

    2. Sauté the onions and carrots with a couple dashes of salt for 2-3 minutes

    3. Add the mushrooms and squash with a couple more dashes of salt for another 2-3 minutes

    4. Add the garlic, curry paste, turmeric, ginger and chicken base and sauté for about 2 minutes, or until fragrant, stirring constantly so it doesn’t burn

    5. Add the water, corn and cod with a couple more dashes of salt and turn the heat up to medium high

    6. Bring the pot to a bubbling simmer until the fish is completely cooked and flaky

    7. While it is heating up, cook the rice noodles according to their package. Set aside.

    8. Add the bok choy and kale and stir to combine while breaking up the fish into pieces if it didn’t already do that on its own. Turn off the heat.

    9. Serve in a bowl with chop sticks (or fork) and a spoon. Add the soup in first, then the noodles off to one side and garnish with a rough, small handful of fresh cilantro.

    Enjoy!

    P.S. My awesome husband got me special ramen bowls for my birthday because I made it so much these days 😊

    Chicken and Bean Burritos with Spanish Rice

    What you’ll need:

    • 7 chicken breasts
    • 7 burrito shells
    • 1/2 cup dried black beans, hydrated
    • 2 avocados
    • 1/4 cup vegan cheese, shredded
    • 2 green onions, chopped small
    • 2 tsp cumin
    • 2 tsp coriander
    • 1 tsp garlic powder
    • Salsa of choice 
    • Salt

    Spanish rice:

    • 2 cups rice of choice
    • 4 cups chicken broth 
    • 8 oz tomato sauce
    • 4 tbls garlic powder
    • 2 tsp cumin
    • 2 tsp coriander
    • 1/4 cup of olive oil
    • 1 tsp salt
    • Cilantro, chopped

    What to do:

    1. If you’re using dried beans, start the night before and soak the beans in water and refrigerate overnight. Follow the directions on the bag. 
    2. Start the rice. Heat oil in a sauce pan and add the rice. Sautée until golden brown. 
    3. Add the remaining ingredients except the cilantro and cook on low until the rice is soft and liquid is absorbed. 
    4. In the mean time, season the chicken with cumin, coriander, garlic and salt. Grill and slice into thin pieces. 
    5. Preheat oven to 350 degrees. 
    6. Lay out burrito shells and layer all burrito ingredients including the chicken, beans, avocados, “cheese”, and onions. 
    7. Wrap the burritos as tightly as you can and place on a sheet tray sprayed with oil. 
    8. Bake for 15-20 minutes or until the shells are lightly golden. 
    9. Serve with your favorite salsa and top the rice with fresh cilantro. 

    Late Night Snack

    No words except, yum! The toddler was away and we didn’t feel like eating dinner, so this was our snack when we got hungry last night. 

    When you want to sit back, relax and watch a movie, this is where’s it at. The lights were a little dim so it looks gray in scale. The bread was homemade by my hubby. He MASTERED bread making after watching a Netflix series about the origins of cooking. The cheeses are two different kinds. On the left is a French cheese called Isigny Ste Mere: Mimolette Semi Vieille. It was amazing with the bread and my favorite combo. The one on the right was a mild NY cheddar. 

    It’s good to take a break and do something easy for a change!

    Tomatillo Verde Sauce

    Talk about a versatility…this sauce is the epitome of it. You can put this on top of tacos, eggs, salads as your dressing, dip, you name it. 

    What you see above is the Verde Sauce on top of a salad I threw together with the various things I had in my refrigerator. I also had left over shredded pork from pork tacos the night before (which also had verde on it 😉) that you see on top. 

    The pork tacos were quasi tacos because I’m really trying to cut carbs and sugar from my diet. I used Boston Bib lettuce for the wrap but a mini romaine lettuce would also be perfect. The recipe for the pork is here. I topped everything with tomatoes, avocado, red onion, fresh cilantro, carrots, and a little extra salt and pepper to the pork. 

    As for the Verde Sauce itself…

    What you’ll need (and remember I make in bulk to freeze some for future so feel free to cut it in half):

    • 18 Tomatillos 
    • 2 jalapeños 
    • 4 cloves of garlic
    • Juice of one lime
    • fresh cilantro to taste
    • S & P

    What to do:

    1. Boil a pot of water that will hold tomatillos and jalapeños. 
    2. Remove the husks off the tomatillos and run them under water until clean.  Also, clean the jalapeños.
    3. Boil the tomatillos and jalapeños for 10 minutes and strain. 
    4. Place them in a food processor with the remaining ingredients. 
    5. Pulse until smooth. 

    Use it for whatever you want and enjoy!

      Crockpot Spicy Pork Tacos

      So yummy and so easy!! I told myself this past weekend that I need to start making it easier on myself and start using the crockpot more often. This delicious masterpiece was the result!  

      Here’s what you need to combine in the crockpot:

      • 1 lb pork tenderloin
      • 1 15 oz jar of medium salsa (my personal favorite is Wegmans organic)
      • 2 jalapeño peppers, diced
      • 4 cloves of garlic
      • 2 Tbls brown sugar
      • 1 tsp cumin
      • 1 tsp coriander
      • 1 tsp chili pepper
      • 1 tsp cayenne pepper
      • S&P

      Mix everything together in the crockpot and cook on low for 6-8 hours. Shred the pork and cook another 1/2 hour – 1 hour. 

      Toppings and accessories: Use all or just a few. The * are what I used. 

      • Whole wheat soft taco shells *
      • Avocado *
      • Red onion, diced small *
      • Cheddar cheese, shredded *
      • Hot sauce, if desired (Deathwish is my FAVORITE!) *
      • Lettuce, shredded
      • Cilantro
      • Sour Cream

      Place the shredded pork on a shell, put the toppings on and enjoy!

      Here’s a peak at what it looks like after shredding: 

       

      Bean, Quinoa, and Kale Salad

      What a tasty dish for Summer! It’s light, nutritious, and filling at the same time. I decided to make this after reading about switching out one or two meals a week to vegetarian. You will save a few dollars on your grocery bill and you still can get all the vitamins and nutrients if you choose the right products for the meal.  I, of course, want to be sure my family and I are getting enough protein if we were leaving out the meat. So, I loaded it with beans, quinoa and kale. Believe it or not, raw kale has 3g of protein in one cup.* 

      Here is an article about all the great benefits of quinoa:

      http://www.forbes.com/sites/juliewilcox/2012/06/26/7-benefits-of-quinoa-the-supergrain-of-the-future/

      This recipe makes A LOT! That’s usually how I roll lol. What’s good about making A LOT is that it saves time for me during the week. I can bring some to work for lunch, have it as a quick dinner at night, and it’s an easy meal for me to send to daycare for my toddler! He loves it by the way 🙂

       
      Ingredients:

      • 3 stalks of kale, chopped
      • Cilantro, chopped fine (about 1/4 cup)
      • 2 Corn on the Cob
      • 1 Red Pepper, chopped
      • Juice of 1 Lime
      • 1 cup Grape Tomatoes, sliced lengthwise
      • 1 cup Uncooked White Quinoa
      • 2 cans Black Beans
      • 1 can Cannellini Beans
      • 1 can Pinto Beans
      • Salt
      1. Prepare the corn. Clean off the husks and boil in a large pot until corn is soft. Remember to salt the water. 
      2. While the corn is cooking, chop the pepper, tomatoes, kale, juice the lime,  and rinse the beans in a strainer with cold water. Place all ingredients in a large bowl. 
      3. Remove the corn, set aside, and let cool. Using 2 cups of the same water, cook the quinoa until all the liquid is absorbed. Put a little more salt in the water. (Tip – Don’t boil the quinoa. Let it simmer on low for 10 minutes while covered. Remove from the heat and let stand another 5-10 minutes until you start to see the rings). Once done, add to the other ingredients. 
      4. Cut the corn off the cob and add it to the other ingredients. 

      Once it’s all mixed, I stored portion sizes in snack and sandwich size ziplock bags and then put them all into a freezer bag. Organization is key for me! I also save some for the next day or two. If you do the same, I suggest adding a tiny bit of extra virgin olive oil. It will be a little dry if you don’t. 

      Enjoy!

      *Source

      Healthy, Simple Grilling

      Ah, the simple things in life. Summer is the best time to cook on the grill for so many reasons. The weather is perfect (usually), cooking becomes easier and it’s a great way to hang outside with friends and family! Let’s not forget it’s one of my favorite times to enjoy a beer or two while sitting in my lawn chair on the patio. 

      This was my latest dinner on the grill: 

       

      I have to give some credit to my husband because he did help out with this one. You’re looking at Spiced Grilled Chicken, Corn The Cob, Potatoes with Onions and Sweet Bell Peppers, Broccoli, and Asparagus. Keep in mind that you can use any veggies you like and prepare and cook them the same way as the broccoli and asparagus. 

      I like to use chicken thighs instead of breasts simply because they don’t dry out. However, breasts do have better nutritional stats and can be substituted if you really want an even healthier meal. When comparing equal portions, some that are noteworthy…

      1. Protein – 21g in thighs and 25g in breasts*
      2. Fat – 13g in thighs and 7g in breasts *
      3. Calories – 210 in thighs and 170 in breasts*
      4. Cholesterol – 80mg in thighs and 70mg in breasts*

      CHICKEN:

    1. Boneless, skinless chicken breasts
    2. Paprika
    3. Crushed red pepper, a few pinches or more if you want heat
    4. Garlic powder
    5. Cinnamon
    6. Sea salt
    7. Black pepper 
    8. Mix all spices together (equal parts except the crushed red pepper), coat the chicken, and put it in a covered pan in the refrigerator while you prepare the sides. 
      CORN:

    9. Corn on the Cob
    10. Water 
    11. Don’t clean the corn, just keep it as is and soak it in water for at least 10 minutes​
      POTATOES:

    12. Russet potatoes
    13. Olive oil spray
    14. 1/2 Red bell pepper, slices
    15. 1/2 Sweet onion, slices
    16. Paprika
    17. Garlic powder
    18. Sea Salt
    19. Black pepper 
    20. Lay out a long piece of tin foil and then double it with the second piece perpendicular to the first. Spray lightly with oil. Place all ingredients on top of the foil, wrap it sealing all sides. Put these on the grill first since they usually take the longest to cook. 
      BROCCOLI:

    21. Broccoli
    22. Olive oil spray
    23. Sea salt
    24. Black pepper 
    25. Same as the potatoes, lay out a long piece of tin foil and then double it with the second piece perpendicular to the first. Spray lightly with oil. Place all ingredients on top of the foil, wrap it sealing all sides.

      ASPARAGUS:

    26. Asparagus
    27. Olive oil spray
    28. Sea Salt
    29. Black pepper 
    30. And…repeat preparation a third time.
      Cook everything on the grill over medium heat together until steamy and the chicken is cooked through. Don’t worry if one thing is done before the other, just keep it in its foil or cover it until you’re ready. Cooking is suppose to be stress free!

      ENJOY!!

      *Source