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:
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!
I made this for all my vegan and vegetarian friends and family. Not all meals have to have meat and some taste even better without it. If you are a carnivore, just give this a try and you’ll realize what I mean. Look at the vibrant colors! You see onions and red, yellow and purple bell peppers.
Add the carrots for some orange…
Put everything together…
I’m really enjoying a local farm stand this summer that’s right down the road from me. All ingredients came from there and I believe one of the reasons this dish tasted so delicious. The fresher the better!
What you’ll need:
1 cup each dry black and pinto beans, rehydrated according to the instructions (or use canned beans and will equal about 3 cups total after draining)
2 ears corn (or 1 can of corn)
2 carrots, diced
1 onion, diced
3 large garlic cloves, chopped small
3 bell peppers, largely diced
3 fresh tomatoes, diced
13 oz can of diced tomatoes
3 oz Tom paste
28oz can tomato sauce
1 tsp coriander
1 tsp cinnamon
1 bay leaf
1 tsp ground mustard
2 tsp cumin
2 tsp chili powder
1/2 cup nutritional yeast
2 Tbls olive oil
Pink Himalayan Salt
Fresh ground black pepper
2 jalapeños, roasted and diced small for garnish
red onion, diced small for garnish
cilantro or parsley, for garnish
What to do:
If you’re using the dried beans like I did, you’ll need to start this the night before or follow the instructions for the quick cook.
In a large cast iron Dutch oven, heat the olive oil on medium.
Sautée the onions and bell peppers with some salt and pepper about 5 minutes until slightly soft.
Reduce the heat to medium low and add the the carrots and garlic. Sautée another 5 minutes stirring frequently.
Add the fresh tomatoes, a little more salt and pepper, stir and simmer until you see the liquid expel from the tomatoes.
Boil the corn, let cool, slice off with a knife and add to the pot.
Add the tomato sauce, diced tomatoes and paste, stir until combined and add all the spices and nutritional yeast. Reduce the heat to low and stir again.
Simmer on the lowest heat for an hour to hour and a half stirring occasionally.
Serve in a bowl with the garnishes listed or whatever you choose. Feel free to add some hot sauce for some heat if you don’t do the jalapeños 😉
Side note: You can roast your own jalapeños directly on your stove top. Be sure to char all sides, let cool, peel the char and diced away. Very simple and can be done with any kind of peppers.
Farm fresh, organic eggs are simply the best! They’re even better if you mix them with the right stuff. These items are the makings of my favorite Sunday breakfast.
What you need:
2 slices of Fresh Whole Grain Bread
Your choice of greenery, butterhead lettuce is shown
1 Slice of Cooper Cheese
3 Tbls Greek Yogurt
3-5 Dashes Hot Sauce
1Tbls Olive Oil
Make the sauce. In a tiny dish, mix the yogurt, hot sauce, garlic powder, all-season salt, and pepper. You choose how much hot sauce to use. Deathwish is my absolute favorite and made from habanero peppers and cayenne, so, this is really spicy. It should like like this…
Mash the avocado and spread it on one slice of bread. Spread the yogurt sauce on the other slice of bread and top with lettuce.
In a nonstick pan, coat olive oil and heat the pan on medium high heat. Crack the eggs into the pan. Cook on one side until the whites are almost cooked through.
Flip the eggs and put 1/2 slice of cheese over each egg. Cover and turn off the heat.
Put the eggs on the bread, put the top on the bottom and slice in half.