Change up your quiche routine with a crispy hash brown crust baked in a cast iron skillet. Fill it up with broccoli, cauliflower, eggs, and cheese or any of your favorite quiche add-ins for a great way to start the day.
This post is a bit delayed but better late than never! While in LA Kate requested that I make a quiche one day for breakfast which was perfect because I had been wanting to try out a hash brown crust. Since my nephew Luke loves broccoli I knew I had to incorporate that into the quiche as well, which lead to the creation of this broccoli and cauliflower quiche with a hash brown crust! Instead of baking it in a pie pan, the quiche is baked and served in a cast iron skillet. Food is more appealing when presented in a cast iron skillet, don’t you think? If you don’t have a cat iron, use an oven-safe skillet or a 10-inch spring-form pan.
One year ago: Hot Oat & Quinoa Cereal
Spaghetti with roasted butternut squash and Brussels sprouts proves that that winter squash and vegetables transcend the seasons. Especially when paired with a Greek yogurt cream sauce.
The weather was finally showing signs of spring sticking around but has suddenly revived its pesky habit of dropping to nearly below freezing today. Here I was getting into the groove of spring attire only to be denied once more. As a result I continue to crave roasted winter vegetables/squash such as Brussels sprouts and butternut squash. With this cold front sweeping the nation I figured a pasta dish with some season-transitioning flavors would help comfort the cold away, especially when paired with a creamy Greek yogurt sauce. I even put some fried sage on top, in all its crispy and falvorful glory.
One year ago: Creamy Pesto with Mini Ravioli, Asparagus and Sun Dried Tomatoes
Creamy wild rice and fresh asparagus come together in this baked side dish. Serve it alongside your favorite cut of meat – it’ll go with just about anything.
Let’s talk plastic bags. I try to use reusable shopping bags wherever I go and have already told my story about them confusing retail but not grocery cashiers, yet sometimes they like to wait in the car instead of coming into the store with me. Such occasions result in a double dose of annoyance because not only do I have to get plastic bags but the cashiers have a habit of using excessive amounts of them. Yesterday I had one bag with a single can of black beans and another with just a block of cheese and container of sour cream. Apparently those three items would not get along if placed in the same plastic bag. I understand they don’t want the bags to break but that’s just silly. My milk was also bagged, which is not a light item and conveniently already possesses a handle. This is why I prefer self-checkout. Alas, I will just bring them back for recycling.
In other news (I need a new transition phrase because that one gets used a lot), I made a side dish! They appear so infrequently on this blog that I get excited when there’s one to share. Especially when it is something that pairs so well with a variety of things. Grilled steak? Definitely. BBQ chicken? You bet. I served it with apple jelly-glazed pork chops and it was wonderful. Wild rice and fresh asparagus are mixed together in a creamy sauce, topped with cheddar cheese, and baked until bubbly.
One year ago: Baked Quinoa Chicken Parmesan
Searching for a great meatless meal? These cheesy vegetable enchiladas are packed with so much flavor that you won’t even miss the meat.
For the past 5 days I’ve been on the opposite side of the country, visiting family in LA and San Diego because my nephew is turning two, doubling his age! Can you believe it’s already been another year since his first birthday? I certainly cannot. His birthday party was this past Saturday but I am waiting to share the photos until his actual birthday this Wednesday, March 26th. Stay turned for that if you’re into adorable two-year olds.
In the meantime, feast your eyes upon my latest enchilada creation. With sweet potato, black beans, corn, bell pepper, rice and cheese, these veggie enchiladas are packed with so much flavor you’ll find that meat would be completely unnecessary. And then throw some avocado on top while you’re at it.
If a leprechaun ordered a pizza, this is what it would look like. Green spinach crust, pesto, mozzarella, goat cheese, and four-leaf clover bell peppers.
St. Patrick’s Day is a whirlwind of corned beef, rainbows, green food, and Guinness. This recipe is no exception from that list, with a green spinach pizza crust, topped with green basil pesto, mozzarella and goat cheese, followed by green and yellow bell peppers cut to look like four-leaf clovers. I actually tried to find green cheese but decided the white was a nice contrast for the appeal factor.
Using half the spinach pizza dough, this recipe makes one medium pizza. If you want to use it all, make a larger pizza or two medium ones but make sure to double your toppings. Or you could make dinner rolls with the other half. How about cheese stuffed spinach dinner rolls?
In other news my pizza stone and peel are just big enough to make a 13-inch pizza (therefore making this one medium pizza). Although I do have a 16-inch pizza pan, I am now in the market for a 16-inch or larger pizza stone and peel. Because pizza stones rock. If you don’t already own one I strongly suggest adding it to your wishlist. Assuming you like to make homemade pizza on a regular basis.
I don’t know what it is about pizza but I have a very hard time capturing appetizing photos of pizza slices. No matter what angle or lighting I use, I rarely enjoy looking at the photos I take of pizza slices. As a result I tossed every single one for this pizza and was left with just unsliced photos. Maybe that’s why I don’t make pizza as much as I used to these days, because of its unphotogenic nature? Thankfully, I always take pictures before I slice into anything just in case so I at least have a shot of the whole pizza itself.
Pictures aside, the toppings on this pizza are perfect for fall and butternut squash happens to be one of my favorite fall/winter squashes to cook with. In fact, at the end of the season last year, it went on sale so I stocked up and froze it after being peeled and cubed. But that’s long gone and this pizza was made with fresh butternut squash from this season.
I don’t eat salads very often, mostly because I get bored of them very quickly. But when a salad like this one comes along it’s a love affair. After the salad I went nuts over last year that involved roasted butternut squash it should be no surprise that this most recent culprit also includes the same fall ingredient. It is paired up with dried cranberries, pistachios, and feta, all mixed into a bed of baby kale and spinach. There’s even these things called red winter berries in there which I had never even heard of until now. I don’t know how to describe them if you are unfamiliar, but they are a bit chewy – in a good way!
Speaking of salads, remember when I told you about the Advocare 10 Day Cleanse? Well I finished! I definitely felt lighter and unbloated even after only 2 days. Now at the end I can actually see a little bit of my abs that I knew were hidden under there somewhere. I learned about this cleanse from Steph who is doing the 24 Day Challenge and hosting a Gobble Gobble Challenge as well. Her amazing results are what inspired me to try the 10-day. I’ve shared my Day 1 and Day 10 photos below (self-conscious moment).
One year ago: Homemade Funfetti Cupcakes
If you follow Steph’s Bite by Bite you know that she is hosting Fit-Ober and a 24 day AdvoCare challenge. Although I am not participating in those specific challenges, I did purchase the AdvoCare 10 day herbal cleanse after being lured in by the amazing results Steph has already been seeing. My day one belly looks similar to Steph’s (we’re the same weight too) so we shall see how it goes! Although I have to admit, reading the guidelines about eating 8 cups of veggies/fruit a day, at least 8 cups of water, only whole grains, little to no fat, and no processed sugar makes me wonder how much the cleanse is doing versus the healthy eating. I eat pretty healthy already but need to work on eating more veggies, less fat and no sugar (goodbye cookies fort 10 days = sadness). Either way, if I am a bit leaner in time for being a bridesmaid in Amber’s wedding this weekend I’ll be a happy camper.
Speaking of healthier eating, how about a veggie burger? When it comes to meatless burgers, black bean is typically the first kind people think of. Yet, for some reason I shied away from this version and tried every other kind first. I have no legitimate reason for this other than it simply did not appeal to me. But that all changed when this burger came into my life. It should come as no surprise that part of the reason this burger was so appealing to me was the addition of avocado slices on top. But I also liked that jalapeno and corn were mixed into the patty as well.
I made these burgers before the cleanse began, but to meet the guidelines given by AdvoCare I should have substituted the oil with broth, the bun for whole wheat (although I normally do), and the fries for veggies. Next time ;-).
I know most of you are enjoying pleasant fall weather, but here in Memphis it’s still highs in the 80s and 90s. I cannot really complain though because we had a very moderate summer (for Memphis), with only a couple days over 100 degrees instead of entire months. As a result my electricity bill was never over $85 all summer! Normally I average around $140 because I live on the third floor and everyone’s heat comes to me (while during winter I barely turn my heat on). Add all my baking and cooking and it’s a never ending battle to keep the temperature under 80 inside.
Even though the battle against the heat isn’t very prevalent anymore, I still like to make no-cook meals or desserts from time to time. This meal is legit no cook because it doesn’t even require a stove top or a microwave – absolutely no heat involved. Well, except for some spicy heat from the cashew sauce!
I dropped that ball yesterday and missed posting for Single Serving Sunday. You may not have even noticed (which if that’s the case maybe I should rethink those posts), but in case you did my apologies. I had a quick single serving breakfast recipe that I had every intention of preparing and posting, but the first time it did not come out right and then I ran out of eggs and didn’t get to the store until it was too late to fuss over. Maybe by next weekend I will have it ready haha.
With one week until I need to send the final draft of my dissertation to my committee I have been in super-productive mode. Hence my lack of a post yesterday. I did next to nothing other than write all last week until Friday afternoon when my brain died. After sending my Introduction to my advisor I just couldn’t process nerdy thoughts, so I took the night off and hung out with friends Friday night. The rest of the weekend wasn’t as writing-productive as I would have liked, but I feel less tense and my apartment is cleaner. Accomplishments come in many forms.
For all my fellow stressed out people who are desperately trying to get things done while still getting some sustenance, here is a quick and healthy meal for you tonight. It’s kind of like those healthier pasta recipes that mix in fettucine-sized slices of zucchini. This time whole wheat spaghetti is mixed with broccoli slaw and tofu which has sauteed into a spicy-honey sauce and topped with peanuts, cilantro and green onion. It’s spaghetti gone Thai!