I have such a FABULOUS group of girlfriends from high school. Over the years, we have all spread out over the country. It is super fun when we all reunite at holiday parties back in Minnesota, weddings, showers, etc. The day before our wedding, one of my friend's mom brought over her famous quiche. It was such a thoughtful gesture. Thanks Karen! We all were so busy the day before the wedding and it was nice to just go to the kitchen and have some quiche. Karen always says, "Enjoy the famous quiche for breakfast, lunch or dinner - hot or cold!" I couldn't agree with her more!
I used up the rest of our mushrooms from the farmers market in the quiche below. YUM! A gluten free version of this recipe can actually be found on Karen and Meg's wonderful blog: A Life Unprocessed.
Famous Crustless Spinach Quiche (Adapted from Karen M.) Yield: 1 quiche
1 (10 oz.) pkg. Frozen Chopped Spinach 1/4 lb. Mushrooms, sliced 1 C. Onion, chopped 1 Tbsp. Olive Oil 1/2 C. Plain Yogurt 1 Tbsp. Flour 5 Eggs, lightly beaten 4 oz. Cheese (Monterey Jack or Mozzarella), shredded Salt and Pepper, to taste
1 Tomato, thinly sliced (optional)
Thaw spinach and drain out excess liquid through a strainer or paper towel. Saute mushrooms and onions in oil until just tender. In a medium bowl, combine all ingredients; mix well. Pour into quiche pan or prepared pie crust, if desired. Place tomato slices on top of quiche (optional). Bake at 375F degrees for 40-50 minutes. Let set before serving.
I have a confession to make. I am a (self-proclaimed) food blogger and before this recipe, I have never cooked with kale before! Want another confession? I love it! Kale is my new super food that I'll try to hide in Doug's meals whenever I get the chance. Do me a favor and leave a comment with your favorite way to prepare kale. It will give me ideas for future recipes!! Thanks!
This was such a healthy and delicious meal. I hope that you will try it whenever you are feeling adventurous in the kitchen!
1/2 lb. Mushrooms, sliced or diced (I sliced oyster mushrooms)
1 bunch Kale, washed and torn in big pieces
1/2 Yellow Onion, diced
Salt and Pepper, to taste
4 Individual Cod Fillets
Dash of Paprika and Cayenne Pepper
Rinse the quinoa in 1 cup of cold water for 1 minute. Drain (using a sieve). In a small saucepan, place the rinsed quinoa, 2 cups of water and pinch of salt; bring to a boil. Reduce to a simmer and cover for 20-25 minutes. Meanwhile, heat 2 tablespoons of olive oil in a large saucepan over medium heat. Saute the mushrooms until tender; remove from pan and set aside. In the same pan, add the kale and saute until just wilted; remove from pan and set aside. Finally, add the yellow onions to the pan with a little more olive oil and saute until translucent and fragrant. Add the quinoa, mushrooms and kale into the large saucepan and cook on low until it is heated through. While that mixture is staying warm on low heat, cook your fish on the grill or in a saute pan. I recommend using olive oil, salt, pepper, a pinch of paprika and a dash of cayenne to help season the cod fillets. To serve, place the cod on top of a bed of the quinoa mixture.
I woke up 30 minutes earlier than I normally do, so that I could make these herb and egg-stuffed portobello mushrooms for breakfast! I'm taking this Mushroom Week quite seriously, huh??! I've never had something quite like this for breakfast, but I have to say that it was a really nice change of pace. I think it is great to start your day off with something healthy. Plus, this looks super gourmet - but it only takes minutes to prepare!
1/2 Tbsp. Fresh Herbs, chopped (I used Basil and Rosemary)
Salt and Pepper, to taste
Preheat oven to 350F degrees. Line a small baking sheet with parchment paper. Place the portobellos on the parchment paper (rounded side down), drizzle with olive oil and season with salt and pepper. Sprinkle a few of the herbs on each mushroom. Carefully crack one egg inside each mushroom cap. Bake for 15-20 minutes, or until egg is cooked to your liking. Serve immediately - with a large cup of coffee, of course!
We get excited about Fall primarily because of two things: football and soup season! Of course, Doug prefers football and I prefer to be in the kitchen whipping up a batch of soup. I'm always on the lookout for new soup recipes. I found this recipe and wanted to try it right away. This is a spruced up version of chicken noodle soup with a spicy Asian twist. It also tastes great for lunch the next day! Enjoy one of my new favs...
2 tsp. Sesame Oil (if you don't have some, go buy some)
2 Boneless Skinless Chicken Breasts, diced
3 Cloves Garlic, minced
1 C. Shiitake Mushrooms, sliced
1 Tbsp. Fresh Ginger, minced
4 C. Chicken Broth
1 Tbsp. Reduced Sodium Soy Sauce
1/2 Tbsp. Sriracha (more or less, depending on how spicy you want it)
1 pkg (10 oz) Dried Udon Noodles
3 Green Onions, thinly sliced
Heat 1 tsp. olive oil and 2 tsp. seasame oil in a large pot over medium heat. Add chicken and cook until just browned; remove from pot. Next, add the remaining 1 tsp. olive oil in the pot; add garlic, mushrooms and ginger. Stir and cook for 3 minutes, until the mushrooms are tender and the ginger and garlic are fragrant. Pour in the chicken broth, soy sauce and sriracha. Return the chicken to the pot and simmer on low for 25 minutes. Meanwhile, prepare the udon noodles according to the package. Finally, divide the noodles between four bowls and ladle the soup over the top. Garnish with green onions.
Guess what, dear friends? I'm back! CLAP! CLAP! CLAP! Yes... I'm cheering for myself! A lot has happened these past few months. Doug and I earned our graduate degrees, moved to Chicago, got married, started new jobs and have been exploring our new city! One of our favorite things to do on Saturday mornings is going to the Green City Market in Lincoln Park. We went there this past weekend with my in-laws. My awesome FIL (father-in-law, for those of you not in the "know") bought me three bouquets of gorgeous farmers market flowers and $16 worth of mushrooms! Yes... mushrooms! Portobellos, shiitake, oyster, and baby bellas!
A mixed bag of mushrooms gave me quite a lot of inspiration... so, get ready for MUSHROOM WEEK! Stay tuned!
I'm a twenty-something who loves to try out new recipes in my spare time. One more thing to note: no beef will be found here! :) I hope you will enjoy the recipes. And please... always remember to make Thyme for Wine!