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Posts Tagged ‘herbes de provence’

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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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

aubergine & arugula pizza

In appetizers, baking, culinary experiments, dinner, easy weeknight meals, lunch, snacks, tapas, vegetarian on 10.12.11 at 9:14 pm

it was all about the aubergine. (read: eggplant was on sale at the market, so i was keen to find simple, inventive ways to incorporate the aubergine into my cooking!)

pizza seemed to be the ticket that night. so. good.

– preheat oven to 400F

prep the dough:
– sprinkle some whole-wheat flour on a clean surface before rolling out the fresh pizza dough (i bought some fresh from the bakery.)
– using a rolling pin, flatten out the dough into a thin, round pie
– sprinkle some more flour on the dough pie, flip over before applying the rolling pin again
– place the prepped dough pie on a pizza stone (at room temperature) or a lightly-greased, round baking pan

prep the toppings:
– 1 baby organic eggplant (sliced into bite-sized chunks)
– 1 tomato (rough chop)
– 1/4 white onion (peeled, thinly sliced)
– 1 cup fresh organic arugula
– pecorino romano (grated)

prep the pie:
– spread 2 tbsp plain, low-fat greek yogurt evenly on pizza dough
– season w/ ground black peppercorns
– add arugula leaves, then tomatoes, onions and eggplant
– season w/ 1 tsp herbes de provence
– sprinkle pecorino romano (grated) evenly over toppings
– season w/ ground black peppercorns

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