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. 

    Cast Iron Vegan Chili

    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! 

    Serves 8

    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:

    1. 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. 
    2. In a large cast iron Dutch oven, heat the olive oil on medium. 
    3. Sautée the onions and bell peppers with some salt and pepper about 5 minutes until slightly soft. 
    4. Reduce the heat to medium low and add the the carrots and garlic. Sautée another 5 minutes stirring frequently. 
    5. Add the fresh tomatoes, a little more salt and pepper, stir and simmer until you see the liquid expel from the tomatoes. 
    6. Boil the corn, let cool, slice off with a knife and add to the pot. 
    7. 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. 
    8. Simmer on the lowest heat for an hour to hour and a half stirring occasionally. 
    9. 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. 

    Enjoy!

      Teriyaki Chicken Stuffed with Napa Cabbage, Eggplant & Shiitake Mushrooms

      I’ve been feeling a bit creative in recent days but I’m not an artist by any means, except when it comes to food. I decided it was time to come up with a new original recipe and so here is where I landed. 

      I’ve learned that fabulous tasting food takes time…sometimes. This is sometime. There are several steps and it takes a good amount of time and patience to make this dish but I promise it will be worth it. I wouldn’t be able to make this on a work day simply because it would mean we would eat dinner about 8pm and my toddler wouldn’t be to happy with that. This is on top of the prep the day before.

      I hope you enjoy this as much as we did!!

      I also served this with a Cucumber & Cabbage Slaw that I found on Pinterest.

       

      What you’ll need:

      • 6 chicken breasts, pounded thin and/or butterflied 

      Teriyaki Marinade…

      • 1/2 cup soy sauce
      • 2 Tbls rice wine vinegar
      • 4 Tbls sesame oil 
      • 1 Tbls brown sugar
      • 1 Tbls quality honey (see P.S. below)
      • 1 tsp ginger, minced
      • 2 garlic cloves, minced
      • ground black pepper 

      Stuffing…

      • 1 medium eggplant, cubed small
      • 1/2 Napa cabbage, sliced thin
      • 8 oz shiitake mushrooms, sliced thin
      • 2 small chilies, your choice of how spicy, diced very small 
      • 1 medium onion, diced
      • 3 cloves garlic, minced
      • 1 Tbls ginger, minced
      • 1 tsp olive oil
      • 1 Tbls butter
      • ground coriander
      • dried oregano 
      • S&P

      Coating…

      • 6 rice paper wraps or spring roll skins
      • 2 eggs, beaten
      • panko bread crumbs, white or wheat 
      • fresh ground pepper

      Topped with…

      • Roasted red peppers, diced
      • green onions, diced
      • cilantro, optional

      What to do:

      1. Prep the marinade by whisking all ingredients in a bowl. Place in a freezer bag to which you will add the chicken. 
      2. Butterfly and/or pound the chicken and add to marinade. Put in fridge for at least 6 hours and up to 24 hours. 
      3. Later on or next day, preheat the oven to 375 degrees. 
      4. Sautée all the ingredients in the “stuffing” by first heating the olive oil, then onions, mushrooms and eggplant for 5 minutes. Next add the chiles, garlic and ginger for 2-3 min ties stirring constantly. Next add the Napa cabbage (you may need to add a little water to stem for a bit) and cover for 2-3 minutes. Set aside for next step. 
      5. Prep to stuff and wrap the chicken. Take out the chicken marinade, put some water in a shallow plate to rehydrate the rice paper, layer a sheet tray with foil and spray with oil. 
      6. Lay out each chicken breast and layer 1/2 with the stuffing. Hydrate one wrap in water. Fold over the chicken and, once limber but not mushy, wrap with the rice paper. THIS IS DELICATE! Take your time and don’t rip the wrap. Place on the sheet tray. Repeat for each breast. 
      7. Prep the rest of the coating and lay it out. Starting with the breast you wrapped first, dip each breast in egg and then in panko. (The wrap needs time to set and stick to itself. If you do this step too soon the rice paper will come off.)
      8. Bake for 30-40 minutes depending on the size of the breast. The liquid should be clear when done. 
      9. Plate and put on the toppings. 

      Enjoy!


      P.S. This is great quality honey!!!

            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: 

             

              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