An easy, go-to crusless quiche recipe…

… dinner last night was delicious, and not that bad for you, and oh did I mention really easy to make? 

All I did was defrost some frozen spinach and drain the water. Cut up a yellow onion and caramelize in olive oil. Using your oiled (non-stick spray) quiche pan, place the spinach on the bottom covering the entire bottom of the pan. Then add the now-caramelized onions on top. I also cup up some scallions and spread that on top as well.

Crack and whisk 4 eggs in a separate bowl, add 1 cup milk, and salt and pepper to season. Then pour the eggs on top of the spinach/onion/scallion mix. Top this with cheese (I used some feta we had leftover and a sprinkling of asiago as well).

Bake in the over for 45 minutes at 350 degrees. 

That’s it. What I have learned over the past month? Quiches are easy and a great way to get rid of things in your fridge! 

recipe
Operation Make My First Quiche was a huge success! I opted to go for a potato crust since I also had potatoes lying around. This was amazing, I can’t wait to make it again!  Ingredients 2 small-medium yukon gold potatoes Olive oil 1 bundle of ramps 4 small tomatoes on the vine 1 bunch of asparagus 4 large eggs 1/2 cup skim milk 1/2 cup grated mozarella Salt and pepper  Directions  Preheat over to 425. Trim the asparagus and cut the tomatoes and drizzle with olive oil, salt, and pepper. Roast around 15 minutes until cooked through and are, well, delicious. Meanwhile, trim the ramps and clean them. Then dice and sauté in olive oil until fragrant of onion/garlic (maybe 5-7 minutes over low-medium heat).  Using a mandolin, thinly slice the potatoes and arrange in a single layer covering the bottom and sides of the quiche pan. Drizzle with some olive oil and cook in the over for 10-15 minutes (until the potatoes are set). In a bowl, whisk together the eggs, milk, cheese, ramps, and salt/pepper. Pour the egg mixture into the potato crust. Place the tomatoes and the asparagus stalks in the pan on top. Bake the quiche for 20-25 minutes, or until the eggs are set. Eat all the food. 
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Operation Make My First Quiche was a huge success! I opted to go for a potato crust since I also had potatoes lying around. This was amazing, I can’t wait to make it again!  Ingredients 2 small-medium yukon gold potatoes Olive oil 1 bundle of ramps 4 small tomatoes on the vine 1 bunch of asparagus 4 large eggs 1/2 cup skim milk 1/2 cup grated mozarella Salt and pepper  Directions  Preheat over to 425. Trim the asparagus and cut the tomatoes and drizzle with olive oil, salt, and pepper. Roast around 15 minutes until cooked through and are, well, delicious. Meanwhile, trim the ramps and clean them. Then dice and sauté in olive oil until fragrant of onion/garlic (maybe 5-7 minutes over low-medium heat).  Using a mandolin, thinly slice the potatoes and arrange in a single layer covering the bottom and sides of the quiche pan. Drizzle with some olive oil and cook in the over for 10-15 minutes (until the potatoes are set). In a bowl, whisk together the eggs, milk, cheese, ramps, and salt/pepper. Pour the egg mixture into the potato crust. Place the tomatoes and the asparagus stalks in the pan on top. Bake the quiche for 20-25 minutes, or until the eggs are set. Eat all the food. 
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Operation Make My First Quiche was a huge success! I opted to go for a potato crust since I also had potatoes lying around. This was amazing, I can’t wait to make it again!

 Ingredients

  • 2 small-medium yukon gold potatoes
  • Olive oil
  • 1 bundle of ramps
  • 4 small tomatoes on the vine
  • 1 bunch of asparagus
  • 4 large eggs
  • 1/2 cup skim milk
  • 1/2 cup grated mozarella
  • Salt and pepper 

Directions 

Preheat over to 425. Trim the asparagus and cut the tomatoes and drizzle with olive oil, salt, and pepper. Roast around 15 minutes until cooked through and are, well, delicious. Meanwhile, trim the ramps and clean them. Then dice and sauté in olive oil until fragrant of onion/garlic (maybe 5-7 minutes over low-medium heat). 

Using a mandolin, thinly slice the potatoes and arrange in a single layer covering the bottom and sides of the quiche pan. Drizzle with some olive oil and cook in the over for 10-15 minutes (until the potatoes are set).

In a bowl, whisk together the eggs, milk, cheese, ramps, and salt/pepper. Pour the egg mixture into the potato crust. Place the tomatoes and the asparagus stalks in the pan on top.

Bake the quiche for 20-25 minutes, or until the eggs are set.

Eat all the food. 

foodrecipe
Gooey Nutella Banana Bread made its triumphant return tonight. For those of you who, shockingly, don’t know about this, run and make this as fast as you can. Trust me. Ingredients 2 cups all-purpose flour 3/4 tsp. baking soda 1/2 tsp. salt  1/4 cup unsalted butter, at room temperature  1 cup granulated sugar  2 large eggs  1 1/4 cups mashed ripe banana  1/3 cup skim milk  1 tsp. vanilla extract  3/4 heaping cup Nutella Directions Preheat oven to 350 degrees. Spray 8×4-inch loaf pan with nonstick spray.  In a medium bowl, whisk together flour, baking soda & salt.  In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until blended. Add eggs, one at a time, beating well after each addition. Add banana, milk and vanilla. Beat until blended.  Add flour mixture, beat at low speed just until flour is incorporated (don’t over mix).  Spoon Nutella into a small dish and soften in the microwave for about 15 seconds. Add 1 cup of the banana bread batter to the Nutella and stir until blended well. Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.  Bake 50 to 60 minutes, it will seem a tiny bit undercooked but that’s what makes it good. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.
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Gooey Nutella Banana Bread made its triumphant return tonight. For those of you who, shockingly, don’t know about this, run and make this as fast as you can. Trust me.

Ingredients

  • 2 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt 
  • 1/4 cup unsalted butter, at room temperature 
  • 1 cup granulated sugar 
  • 2 large eggs 
  • 1 1/4 cups mashed ripe banana 
  • 1/3 cup skim milk 
  • 1 tsp. vanilla extract 
  • 3/4 heaping cup Nutella

Directions

  1. Preheat oven to 350 degrees. Spray 8×4-inch loaf pan with nonstick spray. 
  2. In a medium bowl, whisk together flour, baking soda & salt. 
  3. In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until blended. Add eggs, one at a time, beating well after each addition. Add banana, milk and vanilla. Beat until blended. 
  4. Add flour mixture, beat at low speed just until flour is incorporated (don’t over mix). 
  5. Spoon Nutella into a small dish and soften in the microwave for about 15 seconds. Add 1 cup of the banana bread batter to the Nutella and stir until blended well. Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife. 
  6. Bake 50 to 60 minutes, it will seem a tiny bit undercooked but that’s what makes it good. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.
While in Vermont, B and I made possibly the most incredible chili either of us had ever had. We riffed off a recipe a friend gave me and proceeded to eat it for dinner, and then on top of eggs for breakfast the next day (with fresh biscuits)… and then with every other meal…. and occasional spoonfuls in the middle of the day. I highly, highly recommend this recipe: Ingredients 2 tbsp canola oil One package of ground, lean turkey 4 cans black beans 2 28 oz cans diced tomatoes with juice 1 6 oz can tomato paste 1 large yellow onion, chopped 3 stalks celery, chopped 1 red and 1 green pepper, chopped 2 jalapeños, chopped 4 cubes beef bouillon 1/2 cup beer 1 package chili mix spice seasoning (we used Old El Paso) Directions Heat large stock pot over medium-high heat. Heat 2 tbsp oil and brown the turkey meat.  Pour in the black beans, diced tomatoes, and tomato paste. Stir to combine. Add in the chopped onion, celery, peppers, jalapeños  bouillon, and beer. Add the seasoning packet. Stir to blend everything together.  Cover and simmer over low heat for at least 2 hours. Adjust seasoning with salt and pepper to taste It’s also mandatory to top the chili with cheddar cheese. 
Zoom Info
  • Camera
  • ISO
  • Aperture
  • Exposure
  • Focal Length
  • Canon EOS DIGITAL REBEL XTi
  • 800
  • f/2
  • 1/50th
  • 50mm
While in Vermont, B and I made possibly the most incredible chili either of us had ever had. We riffed off a recipe a friend gave me and proceeded to eat it for dinner, and then on top of eggs for breakfast the next day (with fresh biscuits)… and then with every other meal…. and occasional spoonfuls in the middle of the day. I highly, highly recommend this recipe: Ingredients 2 tbsp canola oil One package of ground, lean turkey 4 cans black beans 2 28 oz cans diced tomatoes with juice 1 6 oz can tomato paste 1 large yellow onion, chopped 3 stalks celery, chopped 1 red and 1 green pepper, chopped 2 jalapeños, chopped 4 cubes beef bouillon 1/2 cup beer 1 package chili mix spice seasoning (we used Old El Paso) Directions Heat large stock pot over medium-high heat. Heat 2 tbsp oil and brown the turkey meat.  Pour in the black beans, diced tomatoes, and tomato paste. Stir to combine. Add in the chopped onion, celery, peppers, jalapeños  bouillon, and beer. Add the seasoning packet. Stir to blend everything together.  Cover and simmer over low heat for at least 2 hours. Adjust seasoning with salt and pepper to taste It’s also mandatory to top the chili with cheddar cheese. 
Zoom Info
  • Camera
  • ISO
  • Aperture
  • Exposure
  • Focal Length
  • Canon EOS DIGITAL REBEL XTi
  • 800
  • f/2
  • 1/160th
  • 50mm
While in Vermont, B and I made possibly the most incredible chili either of us had ever had. We riffed off a recipe a friend gave me and proceeded to eat it for dinner, and then on top of eggs for breakfast the next day (with fresh biscuits)… and then with every other meal…. and occasional spoonfuls in the middle of the day. I highly, highly recommend this recipe: Ingredients 2 tbsp canola oil One package of ground, lean turkey 4 cans black beans 2 28 oz cans diced tomatoes with juice 1 6 oz can tomato paste 1 large yellow onion, chopped 3 stalks celery, chopped 1 red and 1 green pepper, chopped 2 jalapeños, chopped 4 cubes beef bouillon 1/2 cup beer 1 package chili mix spice seasoning (we used Old El Paso) Directions Heat large stock pot over medium-high heat. Heat 2 tbsp oil and brown the turkey meat.  Pour in the black beans, diced tomatoes, and tomato paste. Stir to combine. Add in the chopped onion, celery, peppers, jalapeños  bouillon, and beer. Add the seasoning packet. Stir to blend everything together.  Cover and simmer over low heat for at least 2 hours. Adjust seasoning with salt and pepper to taste It’s also mandatory to top the chili with cheddar cheese. 
Zoom Info
  • Camera
  • ISO
  • Aperture
  • Exposure
  • Focal Length
  • Canon EOS DIGITAL REBEL XTi
  • 800
  • f/2
  • 1/160th
  • 50mm

While in Vermont, B and I made possibly the most incredible chili either of us had ever had. We riffed off a recipe a friend gave me and proceeded to eat it for dinner, and then on top of eggs for breakfast the next day (with fresh biscuits)… and then with every other meal…. and occasional spoonfuls in the middle of the day. I highly, highly recommend this recipe:

Ingredients

  • 2 tbsp canola oil
  • One package of ground, lean turkey
  • 4 cans black beans
  • 2 28 oz cans diced tomatoes with juice
  • 1 6 oz can tomato paste
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 1 red and 1 green pepper, chopped
  • 2 jalapeños, chopped
  • 4 cubes beef bouillon
  • 1/2 cup beer
  • 1 package chili mix spice seasoning (we used Old El Paso)
Directions
  1. Heat large stock pot over medium-high heat. Heat 2 tbsp oil and brown the turkey meat. 
  2. Pour in the black beans, diced tomatoes, and tomato paste. Stir to combine.
  3. Add in the chopped onion, celery, peppers, jalapeños  bouillon, and beer. Add the seasoning packet. Stir to blend everything together. 
  4. Cover and simmer over low heat for at least 2 hours.
  5. Adjust seasoning with salt and pepper to taste
It’s also mandatory to top the chili with cheddar cheese. 
hashtagnomnom: OATMEAL COOKIES  This recipe is an adaptation of the one under the lid of Quaker Oats. Make them plain, with craisens, chocolate chips and/or walnuts.   INGREDIENTS: 2 sticks unsalted butter, softened in microwave 30 secs 3/4 cup packed brown sugar 1/2 cup granulated sugar 2  eggs 2 tsp vanilla extract 1.5 cups flour 1 tsp baking soda 2 tsp cinnamon 1/2 tsp salt 3 cups oats (Quaker, uncooked) Toppings: 1 cup craisins/ 1 cup chocolate chips/ 3/4 cup chopped walnuts Preheat oven to 350 degrees.  Put all ingredients minus the “toppings” in a stand mixer and mix on medium until ingredients are well-blended.  (This can also be done by hand in a large bowl with a wooden spoon).  Next, mix in any combination of the toppings.  Using your fingers, grab dough in one-inch round cookies and place on ungreased baking sheets.  You should have close to 4 dozen cookies.  Bake cookies 8-12 minutes until edges/tips are golden brown.  Cool, enjoy! #nomnom     Had the pleasure of eating these cookies last week. Bookmarking to absolutely be made again later. 
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hashtagnomnom:

OATMEAL COOKIES 

This recipe is an adaptation of the one under the lid of Quaker Oats. Make them plain, with craisens, chocolate chips and/or walnuts.  

INGREDIENTS:

  • 2 sticks unsalted butter, softened in microwave 30 secs
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2  eggs
  • 2 tsp vanilla extract
  • 1.5 cups flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 3 cups oats (Quaker, uncooked)
  • Toppings: 1 cup craisins/ 1 cup chocolate chips/ 3/4 cup chopped walnuts

Preheat oven to 350 degrees.  Put all ingredients minus the “toppings” in a stand mixer and mix on medium until ingredients are well-blended.  (This can also be done by hand in a large bowl with a wooden spoon).  Next, mix in any combination of the toppings.  Using your fingers, grab dough in one-inch round cookies and place on ungreased baking sheets.  You should have close to 4 dozen cookies.  Bake cookies 8-12 minutes until edges/tips are golden brown.  Cool, enjoy! #nomnom    

Had the pleasure of eating these cookies last week. Bookmarking to absolutely be made again later. 

Chicken with Shallot and White Wine Sauce

Last night I made dinner for friends as a post-hurricane we’re all safe and sound celebration. In addition to polenta and a kale/tomato stew, I made a great chicken dish. I, unfortunately, didn’t take any photos but the recipe is below. I highly recommend making this!

Ingredients

  • 2 boneless, skinless, chicken breasts (I used thin-sliced chicken breasts) 
  • 4 teaspoons vegetable oil
  • 1/2 medium shallot, minced
  • 6 tablespoons chicken broth
  • 1/4 cup dry white wine
  • 1/2 teaspoon fresh thyme, minced
  • 1 1/2 tablespoons butter
  • Salt and pepper

Recipe

  1. If you didn’t purchase thinly sliced chicken breasts, use a mallet and flatten each piece of the chicken. Season both sides with salt and pepper. 
  2. Heat olive oil in a large pan over medium-high heat. 
  3. Add in the chicken and cook on both sides for 2-3 minutes (until firm and cooked mostly through). 
  4. Transfer chicken to a plate and cover with tin foil to keep warm.
  5. Remove from heat and add in the chopped shallots to the pan with 1 tsp of olive oil. Scrap the skillet to remove the browned bits from the pan and cook for 30 seconds in the residual heat. Return to heat and add in the white wine and chicken broth. 
  6. Bring to a boil and reduce to about 1/2 cup (5-7 minutes depending on heat). 
  7. Add the butter 1/2 tbsp at a time and continuously stir as the sauce thickens. 
  8. Add in thyme, salt, and pepper. 
  9. Add the chicken back into the pan and sauté until chicken is cooked through. 
  10. Remove from pan and serve with sauce over the chicken. 
Go! Run and make this!
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Seasonal Pasta Bake

Last night I took some of the vegetables I got in my CSA and decided to make a little pasta dish. It’s super simple and really delicious.

  1. I caramelized some onions to add some nice, buttery flavor to the dish and set them aside
  2. I cut up butternut squash and turnips and sautéed them in olive oil
  3. Once the vegetables were soft, I put them in a dish and mashed them with a fork, adding salt and pepper
  4. All the while I had pasta boiling, which I removed from the heat and rinsed in cold water to stop the cooking process
  5. Add the caramelized onions to the mashed veggies in a casserole dish, then add the pasta and stir it all together
  6. Top with some breadcrumbs and cheese (I used a fontina/parmesan/provolone/pecorino mix)
  7. Bake in an over at 350 degrees until everything is heated through and the cheese on top gets a little bit crispy (I didn’t really time this, but it was probably 15-20 minutes)

That’s it! You can use it with pretty much any root vegetable, like sweet potatoes or parsnips, and it’s incredibly satisfying.

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ffffood: French Onion Sandwich Recipe Ja-he-sus.
Zoom Info
  • Camera
  • ISO
  • Aperture
  • Exposure
  • Focal Length
  • Canon EOS 5D Mark II
  • 100
  • f/2.8
  • 1/40th
  • 70mm

ffffood:

French Onion Sandwich Recipe

Ja-he-sus.

edatrix: “ice cream” sandwiches - cool whip and pudding between graham crackers.  i think i might have to try this one. Samesies.
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edatrix:

“ice cream” sandwiches - cool whip and pudding between graham crackers.  i think i might have to try this one.

Samesies.

foodrecipe

Creamy Crock Pot Spaghetti

Holy filling, delicious, and healthy lunch!

Ingredients

  • 2 tbsp oil
  • 1 lbs. lean turkey
  • Salt, pepper, and garlic powder
  • 3 jars of 26 oz. pasta sauce
  • 1 lbs. whole wheat spaghetti noodles
  • 1/2 cup Parmesan cheese
  • 4 oz. fat free cream cheese
  • 1-2 cups chicken broth


  1. Heat oil in a medium skillet over medium heat. Cook turkey until crumbled and browned Season with salt, pepper and garlic powder. 
  2. Pour one jar of pasta sauce into bottom of crock pot on high heat. Break spaghetti noodles in half and place noodles over sauce.
  3. Pour cooked turkey over noodles, sprinkle with Parmesan cheese and top with cubes of cream cheese. 
  4. Pour another jar of pasta over cream cheese, close lid and let cook on high for 3 hours. 
  5. After 3 hours, give a good stir (will be thick) and add last jar of pasta sauce and 1-2 cups of chicken broth (more if you want a thinner sauce). Close lid and let cook another hour or until ready to serve.

Adapted from Picky Palata

recipe