Tuesday, November 15, 2011

Farmer’s Market Roasted Vegetable Quiche

  • A quarter of a medium red onion, thinly sliced
  • Half of a green zucchini, thinly sliced
  • Half of a yellow zucchini, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1 large carrot, thinly sliced
  • 3 cloves of garlic, finely chopped
  • 3 to 4 tablespoons olive oil
  • salt and pepper for seasoning
  • 3 eggs
  • 1/2 cup heavy whipping cream
  • 1/4 cup skim milk
  • 3 tablespoons mayonnaise
  • 6 to 8 oz. cheese (here, I used a chunk of Monterey Jersey Jack, cubed and melted in the microwave)
  • 1 frozen uncooked pie shell (deep dish)
  1. Preheat oven to 400 degrees. Take the pie shell out of the freezer so it has some time to soften up.
  2. Chop, slice, dice all of the vegetables (including the garlic) and toss them together in a medium-sized bowl with the olive oil and salt and pepper. (Don’t worry about being too exact on the measurements, just use your cooking instincts!)
  3. Lay out a sheet of foil on a baking sheet and arrange the vegetables, taking care to spread everything out evenly.
  4. Once the oven is ready, pop the veggies in for approximately 30 minutes. They should be well-roasted when they appear cooked, but not too wilted or dry.
  5. While the veggies roast, start by popping the cubed cheese in the microwave on the defrost setting (to prevent burning) for 2-3 minutes to melt.
  6. Then, using the same medium-sized bowl (less dishes to wash!), whip together the melted cheese, eggs, cream, milk and mayonnaise.
  7. Once the vegetables having finished roasting, transfer them to the pie shell. You can do a bit of arranging if you’d like, but all you really need to do is line the shell evenly.
  8. At this time, you should turn down the oven to 350 degrees. Also, remove the foil from the baking sheet and place the pie shell (with veggies inside!) onto the baking sheet. Be careful, it’s probably still hot!
  9. Next, re-whip the liquid mix to ensure maximum fluffiness in your quiche. Then, pour gently into the pie crust, using care not to overflow.
  10. Finally, pop the entire quiche into the oven and set a timer for 35 minutes.
  11. While you’re waiting, you can clean up the prep area and wash all of your dishes. By the time your quiche is finished, you won’t have to stress about cleaning up after you eat.
  12. After 35 minutes, you should check in on your quiche. Do a visual inspection…if the top is beginning to look a nice light golden brown, then it is time to turn the temperature down to 300 degrees. If not, wait another 10 minutes to do so.
  13. Set the timer for 15 minutes. After 15 minutes, turn the oven off, but leave your quiche inside for another 10-15 minutes. Keep checking on it visually. If the top is golden brown, it is ready, or almost ready.
  14. Finally, your quiche is ready! Take it out of the oven and allow it to cool for 15-20 minutes. Slice, serve and enjoy!
Saturday, October 23, 2010

{crêpes} Canterbury Naturals Classic Crêpe mix

This brand of crêpe mix is my favorite, but it can only be sometimes found at World Market. If you’re lucky enough to score a box, I definitely think you and your taste buds will enjoy the outcome! I follow the recipe on the box and reduce it to whatever portion I’d like to make. I like to substitute milk for water, because it tastes richer. My main suggestion for making crêpes is to make sure the batter is as smooth as possible and to eliminate any small chunks in the mix to make the smoothest, thinnest crêpes possible.

My favorite crêpe topping is, of course, Nutella, but I also love fresh fruit, whipped cream, powdered sugar, or honey!

Bon appetit! :)

(Source: midnightmastication)

Saturday, October 9, 2010

Brown Sugar Pecan Clusters

My mom got this recipe from an old family friend and we’ve enjoyed making it ourselves at home the past few years. My mom sent me a bag of Texas pecans in a care package and passed the recipe along to me to try out! It’s really easy to make and really satisfies your sweet tooth. :)

What you need:

  • 2 cups pecan halves
  • 1 egg white
  • 3/4 cup brown sugar
  • 1/2 tsp vanilla

What you do:

  • Preheat the oven to 250 degrees.
  • In a medium to large sized bowl, whisk the egg white until it’s really, really bubbly and fluffy. This will ensure that your sugar mixture is light and not too dense and sticky.
  • Add the brown sugar and vanilla and mix it together well with the whisk or a big spoon.
  • Add the pecans and toss until coated evenly.
  • Spoon in clusters (whatever size you’d like. here, they are about 1.5 inch clusters) onto a non-stick cookie sheet.
  • Here’s the important part to ensure the perfect amount of crunchiness: bake for 30 minutes, then shut off the oven and leave in the oven for 20-30 more minutes.
  • Remove the tray from the oven and allow the clusters to cool, then…enjoy! :)

(Source: midnightmastication)

Friday, September 17, 2010

{baked} “the easiest cake ever”

(Recipe via Everybody Likes Sandwiches)

  • 1 cup flour
  • 1 tsp baking powder
  • zest of 1 lemon
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cup strawberries (or any soft fruit)
  • 1 Tablespoon raw sugar
  • Honey

"Preheat oven to 350F. In a large bowl, combine the flour, baking powder, and lemon zest. Add in the sugar, eggs, vanilla and oil and mix to combine. Butter and flour an 8 or 9 inch cake pan and add in batter. Batter will be quite thick, so use a spoon to smooth out the top. Drop in strawberries, pressing them into the batter. Sprinkle with raw sugar. Bake for 50 minutes to 1 hour or until a cake tester inserted comes out clean."

One change I added was honey drizzled on the batter before baking. Because the cake turned out a tad bit dry and not as sweet as I would have liked, I added more honey on it afterwards and paired it with a tall glass of milk. Overall, it was very simple to make, but not the best-tasting cake. A great Tuesday night experiment though!

(Source: midnightmastication)

Quick and Easy Veggie Rotini
What you need:
1 box rotini pasta (I used Barilla tri-color rotini)
1 jar pasta sauce (I used Prego Fresh Mushroom pasta sauce, 14 oz.)
1/2 medium onion, chopped
1 or 2 medium tomatoes, chopped
1 1/2 cup fresh mushrooms, chopped
3 cups fresh baby spinach, chopped
2 Tbsp olive oil
Parmaesan cheese for topping
What you do:
Cook pasta
Meanwhile, heat up the olive oil in a saucepan.
Saute the onions for about 3 minutes, then add tomatoes, mushrooms, and baby spinach.
Add pasta sauce.
Cook on medium heat until simmering.
Serve with parmaesan cheese! :)

Quick and Easy Veggie Rotini

What you need:

  • 1 box rotini pasta (I used Barilla tri-color rotini)
  • 1 jar pasta sauce (I used Prego Fresh Mushroom pasta sauce, 14 oz.)
  • 1/2 medium onion, chopped
  • 1 or 2 medium tomatoes, chopped
  • 1 1/2 cup fresh mushrooms, chopped
  • 3 cups fresh baby spinach, chopped
  • 2 Tbsp olive oil
  • Parmaesan cheese for topping

What you do:

  • Cook pasta
  • Meanwhile, heat up the olive oil in a saucepan.
  • Saute the onions for about 3 minutes, then add tomatoes, mushrooms, and baby spinach.
  • Add pasta sauce.
  • Cook on medium heat until simmering.
  • Serve with parmaesan cheese! :)

(Source: midnightmastication)

Tuesday, September 7, 2010
Shrimp and Zucchini Tostada (round 2)
original post here.

Shrimp and Zucchini Tostada (round 2)

original post here.