Entries Tagged as 'dinner'

Broccoli Two Ways: Cheddar Broccoli Soup and Mashed Broccoli Potatoes

11.15.2011

So the broccoli at the Farmer’s Market are currently pieces of art for which I decided I needed to own them in bulk. AKA now I have a buttload of broccoli that I need to use up fast fast fast!

I don’t cook with fresh broccoli being the main very often (it always accompanies other veggies in other curries or stews) but this time I wanted to make these green bundles of color the main star.

I decided to see what I could come up with if I featured it as a main dish one night and as a side the other. The products of this endeavor was not only colorful but absolutely scrumptious! I was sooo pleased with how easy both of these recipes were to create and how flavorful they turned out.

First, we will talk about the mashed broccoli potatoes. They were like a slightly healthier version of mashed potatoes (less potato, more broccoli) but also had all the full flavor additives of yummy homemade mashed potatoes (sour cream, butter, and more butter). They turned out creamy and were the most hassle-free potato dish I’ve ever made. By steaming the potatoes and broccoli, they ended up so soft that using a mixer to combine the ingredients would have just been wasteful.

Mashed Broccoli Potatoes

3 cups finely chopped broccoli
1 pound potatoes, cut into small pieces
1/2 cup sour cream
3 Tablespoons butter
salt and pepper, to season

Steam the broccoli and potatoes until very tender (about 15 minutes). Then combine in a bowl and mash with the sour cream, butter, and salt/pepper.

Marvel at their greenness and then much down with a yummy main dish (like vegetarian chicken nuggets or Vegetarian Cranberry and Goat Cheese Chik’n Cutlets)

And for recipe part number two! This soup was ridiculously easy to make and I whipped it up in about 30 minutes! Probably one of the quickest (and yummiest) soup recipes I’ve ever made.

Broccoli-Cheddar Soup

I onion, chopped
2 celery stalks, chopped
2 cups vegetable broth
2 cups half and half
1 pound potatoes, chopped (you can peel them but I like the skins and I’m lazy)
1 pound sweet potato, chopped
1 bay leaf
2 cups chopped broccoli
1 1/2 cups shredded cheddar cheese
salt/pepper, for seasoning
olive oil

Heat a tablespoon or two in a large pot over medium-high heat. Add oinions and celery and cook for about five minutes (or until softened. Make sure to stir them around during cooking!). NNext, add the vegetable broth, half and half, potatoes (both kinds), bay leaf, 2 cups of water, and salt and pepper to the pot. Bring it all to a boil! While this is happening, lightly steam the broccoli (keep them a little firm) in a steamer or in the microwave (if doing it in the microwave then cover them with plastic wrap and cook for about 4 minutes)

Once boiling, reduce to a simmer and let cook for about 15 minutes or until the potatoes are soft. Next, remove the bay leaf and transfer the soup to a blender (this is the messiest part of the whole process- promise!). Puree the soup and return it to the pot. Bring the soup back to a simmer and then stir in the broccoli and cheese. Season with salt/pepper and stir until all the cheese is melted.

Serve with croutons (I just stuck some old bread chunks with the olive oil in the oven and broiled them for about 5 minutes) and slurp it all up.

Edamame Pesto

11.13.2011

This is a high protein, low calorie recipe. Just what every vegetarian needs in their lives (well.. for the most part. minus when they are going through a break up or just lost their job- then you need lots of vegan chocolate ice cream and deep fried avacado fries!). But anyways, so this is a super healthy and quick recipe that can be made in about ten minutes (yeah! damn!) and can be put on almost anything. I put it on vegetable pasta (you know…the pasta made out of vegetables! So yummy and it’s cute because it’s colored) but you can put it on steamed veggies or fake meat or whatever you’re feeling.

This is a recipe adapted from Isa Moskowitz’s Appetite for Reduction. I know she’s a reoccuring theme in my blog but when you’ve got a favorite chef then you’ve got a favorite chef. I can’t help but collect ALL of her books so I feel like I need to use them, right?

Anyhow, you may want to take the edaname out of the freezer on your lunch break or a couple hours ahead of time so it can thaw. That’s honestly the only ahead of time prep needed (so simple!).

Edamame Pesto

3 garlic cloves, chopped
1 cup packed basil leaves (this recipe is great for all of you that have managed to keep your basil plants alive this long!)
1 package of frozen shelled edamame, thawed (Pretty sure mine was 16 oz)
2/3 cup of vegetable broth
2 Tablespoons freshly squeezed lemon juice
2 teaspoons olive oil
2 Tablespoons nutritional yeast (yum!)
dash of salt/pepper
And whatever you’re serving it on. Cooked pasta, steamed veggies, fake chicken cutlets, etc.

And the directions are oh sooo easy. Just combine the basil and garlic in the food processor and pulse a few times. Then add the rest of the ingredients and blend until smooth. Feel free to add more broth if it’s too thick.

Lather on everything in sight! [oh and marvel at how green it is. coooooool!]

[Pine nut-less] Pesto

10.19.2011

I’ve always had this vendetta against pine nuts. They are just so darn expensive for no reason! There is noooo way that they could possibly be THAT much more expensive to grow than all other forms of nuts. I mean perhaps there is some very logical reasoning for having to spend 30 dollars on a small bag of pinenuts for dinner but I’m not going to search for that answer. I’m just going to continue to boycott and find alternatives.

I will admit, I loooove pinenuts when it’s on someone else’s tab and I especially like pesto so I decided it was time to get over the hurl of pinenuts for pesto and figure something out. I use a loose interpretation of a recipe off of my all time favorrrrite blog (because it mixes fun cute cartoons and easy vegan recipes soooo adorably) www.veganstoner.com.

I probably would have served this with some garlic naan or garlic bread if I had some but instead I just did a small side salad. Oh and with whole wheat pasta, of course! mmmmm

[Pine nut-less] Pesto

2 cups basil
1 cup cashews
2 garlic cloves
1/4 cup olive oil
salt/pepper
1 tablespoon nutritional yeast
1 tomato, chopped (for garnish)
whole wheat spaghetti noodles

Cook the noodles according to package. Let the cashews soak in hot water for about ten minutes (save the water after too!)

In a food processor (or blender!) blend the basil, nutritional yeast, and olive oil. Next, add the cashews, garlic, and a 1/4 cup of the cashew water.

Blend until completely combined and season with salt/pepper.

Enjoy on top of a big ol’ pile of whole wheat pasta!

Chipolte Butternut Squash Burrito Bowls

9.25.2011

I really wanted to start this post of by talking as if I was the burrito but my editor (AKA my roommate) highly discouraged me against it so I guess I’ll just talk about the food instead. But before I talk about the food, let’s talk about beergaritas. Have you ever had one? Well you need to fix that and preferably soon. I’m not going to go into details about why you need to because the name itself is pretty self explanatory and although it may not be the classiest drink you’ll ever have…who wants classy anyways?

Yummy yummy mix ins

Please keep in mind that the ingredient amounts can be adjusted completely for this recipe…I mean I’m sure you knew that but if you like sour cream with a side of burrito than have at it (My point being don’t take the ingredient list too seriously down below). Also, the great thing about Mexican food is that it makes mass quantities and all the supplies are always super cheap so feed your friends. Or your entire 12 piece family. Or the cat lady next door. Whoever.

Porch burrito bowl!

Chipotle Butternut Squash Burrito Bowl

(Adapted and simplifed Closet Cooking)

Chipotle Butternut Squash

1 small onion, sliced
1 garlic clove, chopped
1 chipotle in adobe sauce, chopped
1 teaspoon adobe sauce
couple dashes of cumin
2 tablespoons ketchup
3 cups butternut squash, peeled and chopped into bite size pieces
oil

Burrito Bowl Add ins:

1 cup cooked rice
handful of chopped cilantro
half a lime
sour cream
salsa
can of black beans, drained and rinsed
1 large avocado, diced
1/4 cup shredded pepper-jack cheese

First, heat oil in a skillet over medium heat. Add onions and saute for five minutes or until softened. Throw in garlic and cumin and cook for another minute. Add chipotle, adobe sauce, ketchup, and butternut squash and cover. Cook for 15 to 20 minutes or until the butternut squash is cooked all the way through.

While letting the squash cook, combine the rice, cilantro, and juice of half a lime in a bowl. Let sit for 10 minutes to absorb their flavors.

Assemble burrito bowl in this order (or dont- I don’t really care either way and it’s gonna be amazing regardless): Cilantro-lime-rice, chipotle butternut squash, black beans, salsa, avocado, cheese, and sour cream.

Munch.

*Important Side Note: Eat on a porch to make it a porch burrito (and preferably with a beergerita)

Vegan Chicken[less] and Dumpling Stew

9.22.2011

Okay Okay Okay. I may be getting ahead of myself with jumping into fall and winter recipes buuuuuuut it’s been rainy and cold for the past week….. so not my fault!

Even if they don’t admit it, every vegetarian misses some sort of comfort food from their childhood that has those gunky chunks of meats. I personally have always loved dumplings (dough in general. Give me cookie dough, bread dough, gnocci and I’m set for the day). So when I think of laying in bed with a big bowl of soup, I dream of thick chunks of celery, dumplings, and I guess…chicken?

Honestly though, I don’t care about the chicken so why not revamp the soup and make it without? Exactly what I was thinking. This soup has so much flavor with plenty of texture from the veggies and dumplings that it doesn’t even need any animal products. This stew is thick so you really don’t even need a side for this guy but we made simple grilled cheese because…well we we’re on the comfort food kick.

Oh and there’s loads of leftovers so you can be eating this stuff for days! (or share with your friends)

(This was me trying to capture the rainy day outside but we can all see how that turned out…)

Vegan Chicken[less] and Dumpling Stew

(Adapted from www.fresh365online.com)

6 servings

4 T Earth Balance
1 large onion, chopped
6 tablespoons all-purpose flour
3 tablespoons of cooking wine (whichever kind you have on hand)
5 cups vegetable broth + 1 cup water
1/2 c almond milk (NOT FLAVORED. THAT WOULD BE GROSS)
2 teaspoons salt
couple dashes of pepper
2 bay leaves (if you don’t already some some than just buy 2 in your bulk section at your local co-op)
1 teaspoon dried thyme (or basil if you don’t have thyme)
4 cups chopped mushrooms
2 cups chopped celery
1 cup chopped carrots
1 cup frozen peas
3 tablespoons minced fresh chives

Dumplings

2 c all-purpose flour
2 t baking powder
3/4 t salt
1/8 c minced basil
1/8 c minced chives
dash of garlic powder
2 T Earth Balance, melted
3/4 c almond milk (NOT FLAVORED)

In a large skillet, melt the earth balance and saute the onions over medium heat for about 5 minutes or until they start browning. Next, whisk in the flour and cooking wine until it clumps. Then add vegetable broth, water, milk, salt, pepper, bay leaves, and thyme (or basil). Let this come to a boil and then add the mushrooms, celery, carrots, peas, and chives. Reduce heat and let simmer for 30 minutes.

To make the dumplings, mix together the flour, baking powder, salt, basil, chives, garlic powder. Melt the earth balance and combine with the dry ingredients and milk to make a thick dough. Be careful not to over mix or the dumplings will become too sticky to deal with.

Make dough into heaping, round teaspoons (the dumplings will expand as they cook) and drop into the stew. Cover and cook for another 15 to 20 minutes (or until the dumplings are all the way cooked through).

Garnish with extra chopped chives. Eat in the freezing cold so you can really get the full affect of the stew (not seriously though). But you should let your kitty lick the bowl clean (seriously!).

Caprese Breakfast Bake

9.18.2011

With generous growing from both my tomato and basil plants this summer, I’ve really embraced caprese style things. Not only is it a perfect combination of colors and texture but it also is super fresh when using your own produce.

These are like the best secret ever to exist in breakfast making. Really you could put any type of vegetable and herb combination and these would really accent the freshness and flavors of what you have on hand. I really like these because not only do I get bored with the traditional scrambled eggs and over easy, but because you can just pop these in the oven and continue to get ready in the morning while it bakes instead of slaving over a stove top watching their progress.

Also, since you make littler personal guys (the little remekins I use for this recipe are in abundance at every Goodwill ever to exist so don’t hesitate to pick up a few for 50 cents the next time you’re thrift shopping) you can make as much or as little as you’d like which is awesome when I’m only cooking for Wyatt and me (we just don’t need an entire pie size quiche for breakfast, ya know?)

Anyways, enjoyyyyy.

Caprese Breakfast Bake

(to make 2 rememkin’s full)

4 eggs
1 cup mozzarella, cubed or shredded
6 cherry tomatoes, sliced in half
10 basil leaves, torn
4 Tablespoons heavy cream
Salt/Pepper

Spray the remekins with cooking spray so the egg doesn’t stick. Preheat the oven to 350 degrees.

Divide the mozzarella, tomatoes, and basil leaves evenly between the two remekins. Top ingredients with two eggs in each remekin (be careful not to break the yolk so that it’ll be running when you’re finished and can drip all over your toast!). Pour a tablespoon of heavy cream over each each yolk (this helps it from drying out). Sprinkle with salt and Pepper.

Bake for 5-7 minutes and then turn the broiler on for another 2 minutes so the top gets crispy and yummy. Keep under broiler for a minute longer IF you want your yolk to harden.

Serve over yummy buttered toast and eat immediately (without burning yourself!). Yup Yup.

Quick Vegan Pancakes with Simple Strawberry Topping

9.17.2011

Vegan baking is different from regular baking in the fact that the end product is denser but much more moist (I know that seems like an odd combination but really the best way for you to get what I’m saying is to just trying some vegan baking!). It’s funny because people just assume vegan baking is so much harder than regular but it’s all just about substituting the right ingredients. (I mean we can make it more challenging by adding expensive chickpea flour, arrowroot starch, and xantham gum but why bother when it turns out just as good with a few of these cheap substitutions?) .

This is my “go to” breakfast recipe when I’m looking for something sweet or needing to feed a big crowd (there’s a reason we have 5 beds and 2 pull out couches in this house- there are always plenty of people sleeping over).

I would suggest just using fresh fruit and maple syrup on this guys. However, if you’re fresh out of syrup or have some sad looking fruit, feel free to cook them with a few tablespoons of sugar on the stove (on low!) for a few minutes to create a simple syrup that will make the fruit extra sweet and create a melt in your mouth texture.

Perfect Vegan Pancakes

(Adapted from Isa Moskowitz’s Vegan Brunch)

1 1/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
dash of nutmeg
2 tablespoons canola oil
1/3 cup water
1 cups almond milk
2 tablespoons maple syrup
1 1/2 teaspoon vanilla extract

Spray the skillet with cooking spray (or use a little olive oil) and heat skillet over medium heat while you prepare the batter.

In a mixing bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Once mixed, make a hole in the middle of the bowl by pushing all the dry ingredients to the edge. Put oil, milk, syrup, and vanilla in the center and fold dry ingredients in to mix.

Pour batter in the middle of the pan and cook one at a time for about 2 minutes on each side. They are ready to flip when bubbles have formed almost all the way around the edges.

Lather with maple syrup and fruit. Or peanut butter and jam. Or Nutella. Or ice cream and chocolate. Or what[Evs]

Margherita Pizza

9.16.2011

As I’ve mentioned 100 billion times previously, the tomatoes at the farmer’s market right now are spectacular and this is by far one of my favorite pizza recipes (which works out great since it’s so simple!). This recipe is also a great way to show off the beautiful color and size of these heirlooms. Mmmmmm.

Yup. This recipe is so simple that I’m going to keep this whole post simple and not ramble. I will say that you should never bother buying delivery (OR FROZEN-EWWW) ever again because this is faster, cheaper, and soooo much better.

2 colorful and big heirloom tomatoes, sliced
1 pizza dough (you could make it by hand but we used Trader Joe’s herb pizza crust and it was scrumptious)
1 package of miniature fresh mozzarella balls
3 cloves garlic, mined
olive oil
handful of fresh basil, torn into small chunks

Preheat oven to 375 degrees. Roll out pizza dough and place on a oiled baking sheet.

Spread olive oil on the first layer instead of pizza sauce. Next top with fresh garlic, mozzarella, tomato pieces, and the basil.

Cook for 12 to 15 minutes.

Damn. That’s it. Eat quickly before the roommates get it. Or share with your dog. Whichever.

Oh and please enjoy with yummy, cold beer.

Preferably this one:

Sweet and Sour Tempeh

9.12.2011

I have this thing for Chinese food. This thing is actually a deep, semi-yearning, lust and I get these longing cravings for it on a regular basis. The problem is I can’t find a good Chinese place in this town (go figure! They can perfect Persian food but they can’t do your basic sodium induced American Asian flair!). Anyways, I’ve asked several of the take out places to substitute their chicken for tofu General Tao or tofu Sweet and Sour and it always comes out horrible. This has led to me taking matters into my own hands (for the better). I have an amazing general Tao tofu recipe that I will have to share with you but until then…enjoy this sweet and sour tempeh recipe that I perfect this evening.

Tempeh is my favorite meat substitute. It has a simple soft, grainy texture (not nearly as slimy as tofu) when cooked properly and does a fantastic job of absorbing the flavors of the dish(without having to drain an hour prior). I prefer the Lightlife brand of tempeh because you can get it in all sorts of different variations (wild rice, flax, garden veggie, soy, and three grain). I used three grain for this recipe but feel free to pick out whatever you think tastes the best or is the cheapest or prettiest or something.

Anyways, this is a super easy dish and an easy way to use up lots of produce while still getting your protein in! The sauce is ridiculously simple and it’s fantastic because you know exactly what is coating your food instead of dumping some store bought sauce where you can’t pronounce half the ingredients.

Sweet and Sour Tempeh

(Adapted from www.theflourshingfoodie.com)

8 oz package of tempeh, cut into chunks
Half an onion, cut into chunks
1 red bell pepper, cut into chunks
1 8 oz can of pineapple chunks, drained
1 large tomato, sliced and cut into chunks
1 garlic clove, minced
3 tbsp soy sauce
6 tbsp ketchup
1/2 cup water
1 tbsp sugar
Cooked rice of your choice

Saute the tempeh chunks in olive oil over medium low until crispy and browned on all sides (about 10 minutes). Turn the heat up to Medium and add the garlic, onion, and pepper to saute for another 10 to 15 minutes. Next, add the pineapple and tomato followed by the soy sauce, ketchup, water, and sugar. Continue to cook for about another 10 minutes or until the sauce has thickened.

Top the cooked rice with your tempeh mixture. Eat and enjoy your protein buzz. Or share with a friend while playing Wahoo. Whichever.

Ricotta and Spinach Dumplings

9.06.2011

Yesterday was my 22nd birthday (I’m getting super old…Don’t remind me) and I had a big grill out/pot luck gathering in the afternoon… sooooooooooooo expect a huge post with lots of yummy potluck recipes and pictures ASAP! But until then, I had a super lazy day of board games and documentaries so I’ll share my dinner recipe for this evening with you now.

Anyways, this is a recipe that my Ma reccommended to me because I am a spinach nut and anything that is 70 percent cheese couldn’t possibly be bad (minus mayo and american cheese sandwiches with white bread…because they don’t count for reasons of them ruining my point and for the fact that they shouldn’t exist). And I’m a big fan of doughy…. doughy brownies, cookies, bread, you name it and I’d prefer it half cooked.

There was a jabbing feeling of fall in the air today which made me crave soup. Chicken and dumpling soup was my shit when I was little (before I entered into the food realm of vegetarian at the modest age of 13). I’m getting off topic…the point is this is a great substitute when you don’t want a whole lotta flour in your diet and are looking to get those yummy benefits that only spinach can tackle.

Ricotta and Spinach Dumplings

1 10 ounce package of frozen chopped spinach (thawed and drained)
1 1/2 cups ricotta cheese
2 cups parmesan cheese
6 tablespoons + 1 cup flour
2 eggs
dash pepper/salt
pinch of nutmeg
2 cups marinara sauce

Fill a large pot with salted water and bring to a boil.

Mix the spinach, ricotta, 1 1/2 cups parmesan, 6 tablespoons flour, eggs, salt/pepper, and nutmeg. Spread the rest of the flour on a plate for rolling . Shape the cheese mixture into golf ball size (the recipe I went off of suggested you’d have about 24 but we made ours kind of big and got about 12 which was a perfect amount for 4 people- all personal preference, though!) and roll the dumplings in the flour (make sure that they are coated super well or they will fall apart in the water!)

Add dumplings to boiling water and let cook for 5-7 minutes (depending on how big you made them) or until they are floating. Scoop out the dumpling and put on a paper towel to absorb excess water.

Heat up the marinara any way you’d like- stove top, microwave, water boiler. And add your own fixins to make it your own: garlic, oregeno, basil, more cheese.

Top dumplings with warmed sauce and the rest of the parmesan.

Enjoy with Andre Champagne (classy) and prepare while listening to the new St. Vincent’s album ‘Strange Mercy’ (trendy)

Black Bean and Sweet Potato Enchiladas with Avocado Fries

9.03.2011

As I’ve mentioned, I recently moved and am living with 4 new girls from all sorts of backgrounds (which makes me so excited for new food ideas) in this huge old vintage house. It’s kind of crazy having 5 people in the house with 5 different schedules because you never see all of them at the same time (and have to repeat your stories 4 separate times) so we decided to attempt to have ‘family dinner night’. This seems overwhelming but I think it will work better than expected because there are two of us that love to cook, one that likes to clean (dishes clean up, score!), and one that has serious sugar problems (shes got the desert aftermath under control).

Anyways, so we attempted this family dinner last night and this was the menu: Sweet potato and black bean enchiladas and avocado fries (+loads of Corona and lime! I also suggest tequila if you are trying to REALLY get to know your new roommates). The enchiladas were a great recipe for a large group (we doubled the recipe for 5 of us but really shouldn’t have because we have loads of leftovers!) and a good group activity since you can have several hands stuffing and rolling the fillings in the tortillas.

I first came across fried avocado when I visited Austin two years ago for South By Southwest (AKA the best music festival to exist this side of the Atlantic Ocean). I got them at a small trailer-restaurant with some spicy aoili and I went back this spring to find that they exploded all over Austin. They are now a huge trend with the TexMex cuisine and for good reasons: crispy on the outside with a melt-in-your-mouth center. Also lots of places seem to be serving them inside tacos, but we stuck to fries here for a nice side.

Also, I should warn you that you do have to fry the avocado fries. I realize frying is really a big no no to 90 percent of cooks and if it’s not a no no for you than it’s probably intimidating, but I promise you that it’s really not as messy as you’d think and it won’t take you any longer than cooking something in a skillet.

Okay, I’m done with warning and suggestions. Let’s make some yummy grub.

Black Bean and Sweet Potato Enchiladas

(Adapted from www.wholefoods.com)

1 bottle green chili sauce
1 (15-ounce) can organic black beans, rinsed, drained
4 cloves garlic, minced
juice from 1 lime
2 cups COOKED sweet potatoes, cubed in small chunks
1/2 cup chopped roasted mild green chiles
Big dash of ground cumin
2 tablespoons chopped fresh cilantro
8 tortillas
8 ounces shredded Montrerey Jack cheese

Preheat oven to 350 and find a big casserole dish for the enchiladas.

Make the guts of the enchiladas but combining the black beans, garlic, juice of the lime, cumin, cilantro, green chilis, half the cheese, and sweet potatoes in a bowl.

Pour half the green chili sauce in the bottom on the dish. Assemble enchilidas by making a straight line of the filling and roll tightly. Lay filled enchiladas in dish and top with the rest of the sauce and cheese.

Cook for 20 to 25 minutes.

Enjoy one or two (warning: consuming more than that in one sitting could cause a food coma. Probably. Maybe. Yeah).

Avocado Fries with Cilantro Lime Dipping Sauce

Oil For Frying
2 Avocados
1 Eggs, beaten
1 Cup Bread Crumbs
1 Teaspoon Lemon Pepper
Dash of salt
1 Teaspoon Lemon Pepper
1/4 Teaspoon Cumin

5 Tablespoons Mayonnaise
3 Tablespoons Fresh Cilantro, chopped
Juice of half a lime

Combine the Mayo, cilantro, and lime juice in a food processor (or blender) to blend. Set aside to let the flavors mix while you prepare the rest.

First prep a bit: Cut avocado in half and then slice into even strips. Beat the egg and set in a shallow bowl and combine the breadcrumbs, salt, lemon, pepper, and cumin in another shallow bowl.

Fill a small skillet with about an inch of oil and let it heat up over medium heat.

Dip avocado slices in breadcrumbs, eggs, and back in breadcrumb mixture. Repeat with the rest of the slices. Fry in the skillet for about 2 minutes on each side.

Serve with the sauce and eat your heart out.

Sicilian Style Quiche

8.19.2011

Okay, so two posts in one day is a little excessive but I was just too excited about our dinner this evening not to write about it. There is no background story to this other than it is straight up amazing. It’s so simple and light for a humid [and rainy] evening that you don’t even have to wait until Sunday brunch to whip it up.

Yup. Even your cat will like it. [I mean it is dairy based]

Sicilian Style Quiche

1 prepared pie crust (get it out of the frozen section in the store)
6 eggs
2/3 heavy cream
1 cup whole milk
1/3 cup grated Gouda
4 oz fresh baby spinach
dollap of olive oil
1/4 cup chopped or sliced sun dried tomatoes
1/2 cup crumbled feta cheese
Salt/Pepper for flavor

Preheat oven to 425.

Heat oil in a skillet on medium and add the spinach for only a minute or so; you are just trying to wet it down and make it wilt slightly. Set aside.

Whisk together the milk, cream, eggs, and grated Gouda.

Put the following things into pie crust in this order: spinach/tomatoes, egg mixture, crumbled feta, and top with salt and pepper. Cook for 30 minutes or until the egg mixture has set.

Munch down. with your cat. or boyfriend. or something.

Oh and this recipe was adapted from yummymummykitchen.com