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Posts Tagged ‘cheese’

spinach & lox quiche

In baking, breakfast, brekkie, brunch, culinary experiments, dinner, easy weeknight meals, lunch, vegetarian on 02.28.12 at 8:24 pm

easy does it. breakfast. lunch. dinner. breakfast-for-dinner. whatever you want it to be. :)

yes, this is another one of those awesome i’m-too-lazy-to-go-get-groceries recipes. a little organic baby spinach, cheese and eggs from the fridge. smoked salmon from the freezer. some herbs from the pantry. and you’re all set to make an easypeasy crustless quiche! yummers.

– preheat oven to 375F

the lox:
– 40g wild sockeye smoked salmon (thinly sliced)

(tip: you can easily find smoked salmon in the frozen seafood section at the grocery store… the smoked salmon just needs to thaw and it’s ready-to-eat!)

quiche batter:
whisk together the following ingredients in large prep bowl:
– 1-1.5 cups chopped organic spinach
– 5 large eggs
– smoked salmon / lox (thinly sliced)
– sprinkle 1/2 tsp herbes de provence
– 1/3 cup aged white cheddar (grated – or another cheese that melts well, such as queso fresco or light mozzarella)
– season w/ ground black peppercorns

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squash mac & cheese

In culinary experiments, easy weeknight meals, leftovers, lunch, side dishes on 01.29.12 at 3:32 pm

it’s mac & cheese sans mac. that’s right, folks. no-pasta mac & cheese. true story.

ever have one of those days when you’re really craving comfort food like mac & cheese, but that little voice in your head tells you that you should know better? well, you should know better… there are healthy options for mac & cheese. this is what i fondly refer to as ‘faux pasta’ — spaghetti squash! and it works great as a pasta substitute in this squash-infused ‘mac & cheese’…

the spaghetti squash:
– gently wash spaghetti squash since you’ll be cooking it with the rind
– cut spaghetti squash in half, along the vertical. gently scrape pulp and seeds using a fork.
– gently brush the squash w/ extra-virgin olive oil and sprinkle w/ ground black peppercorns
– place squash halves in a microwave-safe dish (squash side down) with 1/2 cup of water and microwave squash for approx 12-15min
– allow to cool before handling. using a fork, the squash should ‘string’ out nicely just like spaghetti noodles. true story. :)

(tip: cooking time varies depending on your microwave. if the spaghetti squash is still firm to the rind and doesn’t easily ‘string’ out like spaghetti noodles, you’ll need to adjust the cooking time accordingly. if you’d rather roast your spaghetti squash in the oven instead, check out this recipe modification for roasted squash.)

prep ingredients:
– 1 link of landjäger smoked sausage (diced. this sausage was already cooked.)
– 1/4 cup panko breadcrumbs
– 1/4 cup queso fresco (grated, or use another variety of cheese that melts well, such as gouda, cheddar or gruyere)

make the mac:
combine the following ingredients in a microwave-safe dish:
– 1 cup leftover cooked spaghetti squash (divided)
– sprinkle panko breadcrumbs, landjäger smoked sausage and grated cheese (between layers of cooked spaghetti squash)
– season w/ ground black peppercorns
– sprinkle remaining grated cheese for a melted topping
– warm up the squash mac & cheese for approx 2min in a microwave-safe dish, until cheese is melted.

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ham & fennel quiche

In baking, breakfast, brekkie, brunch, culinary experiments, dinner, easy weeknight meals, leftovers, lunch on 01.25.12 at 8:31 pm

i heart quiche. and totally loving how easypeasy it is to make a homemade, crustless quiche. simple goodness.

so believe it or not, i still have some leftover ham in my freezer from the holidays! and as much as i love grilled ham & cheese sammies, they can get a little boring — and i can only eat so much bread in a week. the solution? crustless ham & fennel quiche. low-carb, simple goodness. :)

– preheat oven to 375F

the fennel:
– remove 1 fennel bulb from green stems & fronds
– slice bulb into quarters along the vertical and remove the inner core
– slice fennel into thin sticks

quiche batter:
whisk together the following ingredients in large prep bowl:
– fennel sticks
– 6 large eggs
– leftover honey ham (sliced into bite-sized chunks)
– 1.5 tsp herbes de provence (divided)
– 1/3 cup appenzeller cheese (grated)
– season w/ ground black peppercorns

bake it:
– pour quiche batter into a round, oven-safe baking dish
– bake quiche for 20-25min at 375F, or until golden brown
– allow to cool on rack before cutting quiche

food styling:
– cut quiche evenly into pie wedges
– serve quiche wedge w/ organic mixed greens & your fave (homemade!) salad dressing

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