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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    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. 

    Portland, OR

    I visited Portland for the second time this past September. The first time was a little over a year ago. Although the city itself has changed slightly in regards to its infrastructure, my experience was far better than the first. The reason? There are several. 

    No. 1 – I met my beautiful niece for the first time 😍 She made me an aunt!! #WednesdayFiona Isn’t she cute?!?!

    No. 2 – The Pearl. I fell in love. The district is full of life with shopping, food, breweries, coffee, parks and more right out your front door. 

    Check out that delicious, fall off the bone lamb shank from Deschutes!! Wow was it amazing! This was their special that day. My husband got the Elk Burger, which was excellent as well. 

    And the parks!

    No. 3 – The lifestyle. The housing and apartment we stayed in was beautiful. We rented a 2 bedroom/2 bathroom apartment on Hoyt Street in the district. It’s owned by a company called Stay Alfred. They own several properties across the US and I will vouch for this one. Also, everything in Portland is family friendly.  A lot is pet friendly too. 

    We like our craft beer!! Although Deschutes was my favorite all around when considering both food and brew, Rogue is a must try as well as 10 Barrel and Fat Heads close behind when in the immediate area. 

    One final thing I’ll say about the lifestyle is the city’s and it’s residents commitment to the environment. Great job Portland!!

    No. 4 – Culture. There’s a little bit of everything and a true melting pot. My favorite melting pot is, no surprise, the shear number of food trucks you will find that literally took over a whole city block. If the group can’t decide what type of food they all want…Portland’s food truck alley has the solution…Thai, Chinese, Iraqi, Mediterranean, African, Israeli, Mexican, Vietnamese to name a few. There’s a host of vegan, vegetarian, organic, gluten free, paleo and other options available as well. 

    I could not write this post without talking about Pok Pok. I’m salivating at the very thought of their chicken wings. OMG. 5 stars. This is a must when visiting and I will go here each time I’m in the city. 

    Back to culture…this Chinese garden we found…

    We ended our trip by relaxing on our roof top terrace the last night…of course with an adult beverage in hand…grilled some chicken to put on top our organic salad and called it a week. And what a week it was.

    My husband and brother in law put the cherry on top by buying a gigantic box of Voodoo Doughnuts (balancing out the organic salad). This is one more thing you have to do/eat/visit while you’re here. Holy crap! I’ll miss you Portland and hope I’ll be back soon!

    Lamb for Thanksgiving?

    Sure; why not? Now, I must say there is a turkey going along with this in my house. I have a great way to prepare a bone in leg of lamb that would be a great addition to your thanksgiving feast! You can roast it or smoke, you choose. 

    Smother it in harissa! Make your own right at home. It’s spicy, but delicious at that.  

    Start with the main ingredient, dried chilies. Use any kind you like. I got these ones from the owner of an authentic Mexican restaurant so they can really be any type. 

     
    What you’ll need:

    • 4 oz dried chilies
    • 4 cloves of garlic
    • paprika
    • cumin
    • coriander
    • cardamom pods
    • sea salt
    • black pepper 
    • lemon curd
    • tomato paste or sauce
    • 2 Tbls olive oil

    These amounts are for about a 5 lb leg of lamb. 

    What to do:

    1. Soak the chilies in boiling water for 1/2 hour. Reserve the water for the sauce. Remove any stems and seeds. 
    2. Toast the herbs in a small pan over the stove
    3. Grind all the spices in a coffee or herb grinder. 
    4. In a food processor, combine all the ingredients and process until smooth. 
    5. Add reserved water if necessary. It depends on the consistentcy you need. 

    In the food processor: