Vegetable Mini-Quiches


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Weekday mornings are busy, but breakfast is important.  These mini quiches are quick and easy to make and perfect for freezing in individual portions!

IMG 3338 300x225   Vegetable Mini Quiches

Vegetable mini quiches

Ingredients:
VEGETABLES!– any will do, but here’s what I used:

  • 1 bell pepper, diced
  • 2 jalepenos, minced
  • 1 tomato

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    Tomato and Feta

  • 1 1/2 cup broccoli
  • 4 large mushrooms

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    Veggies for the quiche

  • 1/2 cup leek, minced
  • 2 garlic cloves, minced
  • 6 eggs
  • 10 oz egg whites

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    Eggs and egg whites

  • 1 cup feta cheese, crumbled
  • handful fresh basil, chopped
**Original recipe called for milk as well.  In another attempt I added 1 cup of Almond milk but the quiche came out a little thinner.**
This makes 12 muffin tins full and 1 loaf pan–so maybe 24 muffin tins.

Directions:
Preheat oven to 350 degrees.
Chop all vegetables, garlic, and leek.
Saute vegetables in a little butter or olive oil (garlic, leek first, then broccoli, then peppers, then mushrooms) until slightly tender.
Beat eggs in a large bowl.  Add egg whites, vegetables, fresh basil, and crumbled cheese.
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loaf-style vegetable quiche

Spray muffin tins and/or loaf pans with oil and add quiche mixture to each.  Be sure not to fill muffin tins all the way to the top as they expand a bit while cooking.

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Vegetable quiche before cooking

Bake at 350 for 20-40 minutes, depending on what you are baking them in and if you add milk.  Check quiche every so often for doneness.Enjoy!
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Mini Vegetable Quiches!

September 13, 2011
Food, Recipe

 
 

Almond-Encrusted Ginger Honey Soy Salmon


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Hurricane Irene was approaching, and I wasn’t about to head out to the grocery store.  Luckily I found a large piece of salmon in the freezer to cook with.

This is a simple, quick recipe for when you are short on time.  It’s delicious and has a lot of flavor and can be served with any vegetable or starch you please.  In my case I had it with sauteed kale.  Salmon is a great source of healthy omega-3 fatty acids.

IMG 3314 300x225   Almond Encrusted Ginger Honey Soy Salmon

Almond-Encrusted Honey-Ginger-Soy Salmon with Sauteed Kale

Almond-encrusted ginger/honey/soy salmon

Ingredients:

  • 1 large salmon fillet or multiple small ones.  This was big enough for 2
  • 1 tsp honey
  • 5 tsp soy sauce
  • 2 tbsp minced fresh ginger
  • small handful of almond slivers, smashed into tiny pieces

Directions:

Defrost the salmon if frozen.

Combine honey, soy, and minced ginger in a small bowl.
Line a pan with aluminum foil and lightly spray it with oil.
Place salmon on the foil and brush generously with the honey/soy/ginger mixture, making sure that the ginger is distributed across the fish.

Smash your almond pieces (in a plastic baggie, using a beer bottle, or whatever works for you) and sprinkle them across the top of the fish.

IMG 3303 300x225   Almond Encrusted Ginger Honey Soy Salmon

Ginger-Honey-Soy Salmon before cooking

Broil salmon for 8-10 minutes, checking to make sure the almonds don’t burn.

Serve with sauteed kale or vegetable of choice.

September 12, 2011
Food, Recipe

 
 

Spicy Maryland Crab Cakes


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In Maryland, steamed crabs are a big deal.  They are steamed up with a spicy local seasoning called Old Bay, and eaten in large quantities with big crowds around a picnic table covered in brown paper.  They are washed down with sometimes copious quantities of cold beer.

It’s a rare day when I can’t finish eating whatever crabs are in front of me.

On this occasion it was necessary to make some crab cakes out of leftover crab meat.   Maryland crab cakes are made with maryland crab.. or at least with some old bay in them.  These crab cakes were spicy with a little hot pepper, bell pepper, and sweet basil in them.

Ingredients:

  • 1 lb (??) of fresh picked crab meat

    IMG 3208 300x225   Spicy Maryland Crab Cakes

    Crab meat!

  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced

    IMG 3205 300x225   Spicy Maryland Crab Cakes

    Peppers and basil

  • 1-2 tsp old bay (to taste)
  • 1 egg

    IMG 3206 300x225   Spicy Maryland Crab Cakes

    Eggs and Old Bay

  • 1 tsp spicy peppers, minced
  • 1/2 cup Panko breadcrumbs
  • Fresh Basil, chopped

Directions:

Preheat the oven to 350 degrees
Combine all ingredients in a medium bowl

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Crab cake mixture

Form patties out of the crab cake mixture and place on a lightly greased pan

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Crab cakes baking

Bake until golden brown on the outside.. about 15-20  minutes
These were a little spicy, so I ate them with a little greek yogurt.  Yum!!!

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Spicy Maryland crab cakes!

 

September 11, 2011
Food, Recipe

 
 

Fresh Tomato Bolognese


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With 50 or so fresh picked tomatoes from the garden quickly ripening in my sunroom, I decided it was time to make some sauces.

IMG 2950   Fresh Tomato Bolognese

Tomatoes galore

This is the bolognese (meat sauce) recipe I concocted using garden and farmer’s-market supplies, along with some ground beef from an Amish market.
Once again I (healthily) thickened a recipe by adding shredded zucchini.  I love vegetables, so this sauce wouldn’t have been as exciting to me otherwise. 🙂

Ingredients:

  • TOMATOES!  (lots, I don’t know, maybe 8? 10? depends on how much you want to make)
    Diced–with pulp removed (puree a few if you can)
  • 1 shredded zucchini
  • 4 cloves of minced garlic
  • minced leek (to taste)
  • Minced spicy / mixed peppers
  • Fresh oregano and basil
  • Salt, pepper
  • ~1 lb ground beef
  • 2 tbsp corn starch
  • 2 tbsp olive oil
  • splash of red wine (optional) or balsamic

Directions:

Heat olive oil in a pan and add the ground beef.  Cook until just browned.    Add a couple tablespoons of corn starch to the pan to create a thicker sauce from the beef fat.  If the beef was really fatty, you might want to drain some off first.  If you used lean beef, you might not need to do that.

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Grating zucchini

Remove the pulp from the tomatoes as you dice them.  I used a food processor after removing the pulp, and just pulsed it a few times to leave different-sized chunks of tomato for the sauce.  On one batch in the food processor (it took several), I pureed them completely, so the sauce would have some body as well.

Add garlic, leek, and peppers and saute for a minute.  Add diced tomatoes and wine or balsamic.  Allow the sauce to cook for 10+ minutes or longer, if you prefer to slow cook your sauce.  I’m impatient.

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Tomatoes, beef, and zucchini

Add fresh herbs, salt and pepper, and allow to cook for another 5 minutes or so.

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Bolognese sauce cooking

Make your pasta (I prefer to use a peeler to create long “linguine pasta ” ribbons out of squash or zucchini, and then saute or blanch those for a couple of minutes.  This is an excellent gluten-free and guilt-free healthy pasta alternative).

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Squash "pasta" noodles

Serve sauce over pasta, and top with cheese if you wish.  Enjoy!

IMG 3172 300x225   Fresh Tomato Bolognese

Fresh Tomato Bolognese over squash noodle pasta with pesto-stuffed roasted tomato

 

August 16, 2011
Food, Recipe

 
 

Bushel of Crabs Birthday Cake (Brady Cake Company)


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For my birthday, my roommate Michelle surprised me with this awesome cake she made in the shape of a bushel of crabs!!
Michelle has been creating some of the coolest cake designs I’ve ever seen, and this one ‘takes the cake’.   Check out the old bay container, the crabs crawling out of the bushel and the corn!   Everything you see there is edible except the mallets and the cutting board.

crabcake1 300x245   Bushel of Crabs Birthday Cake (Brady Cake Company)

Bushel of Crabs cake!

On top of looking awesome, this chocolate raspberry cake tasted delicious 🙂

If you live in the greater Baltimore area and have a special occasion coming up, I suggest you get in touch with Michelle to hand craft an edible conversation piece for you.

Check out her site for contact info and pictures of more creative cakes she’s made:  www.bradycakecompany.com

crabcake2 277x300   Bushel of Crabs Birthday Cake (Brady Cake Company)

www.bradycakecompany.com

August 15, 2011
Food, Restaurants