Sunday, December 27, 2009
As the title says, I'm not really sure what this is. A crustless quiche, because I cooked it in the oven and not stove top? Or a frittata, just because there is no crust? I'm not really sure of the definitely and yes, I could google it but I just don't feel like it. In any case, we really enjoyed this vegetarian meal for dinner tonight. We needed it after the typical holiday gorging and I feel much healthier and better after eating this.
2 medium sized potatoes, peeled and sliced thinly
6-7 baby bella mushrooms, sliced
1 bag baby spinach
1 large shallot, chopped
4 oz. shredded cheddar cheese
4 egg whites
1/4 cup 1% milk
Salt & pepper
Olive oil (I used a spray mister)
Preheat the oven to 425. Slice the potatoes and place them on a single layer on a baking sheet. Spray with the olive oil or cooking spray and salt. Bake for 15 minutes.
Meanwhile, saute the shallot in olive oil or cooking spray until softened. Add in the mushrooms and cook with the onion about 5 minutes. Then add in the spinach and cook until wilted. Remove from heat.
Whisk together the milk, eggs and egg whites.
Once the potatoes are done, layer them on the bottom of a pie pan. Top with the spinach mixture, then the grated cheese, and finally pour the egg over the top. Lower the oven temp to 350 and cook 25-30 minutes or until a toothpick comes out clean from the center.
I got an ice cream maker courtesy of my sister in law and her fiance for Christmas and all I can say is where have you been all my life? It was honestly the best ice cream I have ever had. Maybe because it was all natural ingredients, no weird stuff you can get with the stuff in the store. Whatever it is, it was delicious and I am so happy to have one. Not to mention, easy to use! This recipe is one that came with the instructions for the ice cream maker and I am very happy with it. I probably should have let the ice cream set a little better before sampling it but too bad, it was so good I couldn't wait!
1 pint fresh strawberries, stemmed and sliced
3 TBSP lemon juice
1 cup sugar, divided
1 cup whole milk
2 cups heavy cream
1 tsp pure vanilla extract
In a small bowl combine the sliced strawberries, lemon juice and 1/3 cup of the sugar. Stir it together and let it sit for 2 hours and allow the strawberries to macerate (my new favorite word) in the juices for 2 hours.
In a medium bowl, combine the milk and remaining sugar. Blend with a hand mixer or whisk until the sugar is dissolved, 1-2 minutes. Stir in the cream, vanilla, and the juices from the macerated strawberries. Turn the machine on and pour the mixture into the freezer bowl through the spout and let it mix for 25-30 minutes or to desired consistency. Add in the strawberries during the last 5 minutes of mixing.
Sunday, December 13, 2009
I've really had a thing for waffles this pregnancy so this morning I broke out the waffle maker once again for some banana almond waffles. I used a recipe from Green Lite Bites as a basis for my waffle mixture. I will say that it definitely was "diet" tasting. Not as light and fluffy as we usually like but they were still pretty good. I also doubled it because I wanted some leftovers to freeze for later, as I really hate store bought waffles. They are just so fake tasting! I do think next time I make home made waffles I'm going back to using a less dietary recipe because sometimes, it's just not worth it.
2 bananas, thinly sliced
2 TBSP chopped almonds
1 cup milk (1%)
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
2 cups whole wheat flour (or use all purpose flour)
Whisk the milk and eggs together. Add in the almonds and banana. In a separate bowl, combine the flour, baking soda, powder and cinnamon and whisk together. Add in the wet ingredients and mix together with a spatula until well-incorporate. Ladle into a waffle maker and let it do it's magic!
Saturday, December 12, 2009
Momma wants some oatmeal raisin cookies and a big glass of milk so out to the store went my dear husband for raisins and I whipped up a batch of this delicious cookies to satisfy my craving. Thanks honey, you won't regret the trip!!
- 1/2 butter
- 1 cup packed dark brown sugar
- 2 egg whites
- 1 egg
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 cup quick cooking oats
- 1 cup raisins
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat your oven to 375 degrees F. Spray a large cookie sheet with non-stick spray.
- In a large bowl, with a mixer set on low speed, beat the butter and brown sugar until blended. Add egg whites, egg, and vanilla; beat until smooth.
- With spatula, stir in flour, oats, raisins, baking powder, and salt until combined.
- Drop dough by heaping tablespoons, about 2 inches apart, on cookie sheet. Flatten dough into 3-inch circles. Bake cookies 16-18 minutes or until golden brown. With a pancake turner, remove cookies to wire racks to cool for 15 minutes. Makes about 32-35 small cookies.
Thursday, December 3, 2009
This is my own little creation I put together for tonight. I love one-pot meals and casseroles so this is right up my alley. It's like a souped up macaroni & cheese. Dave and I both really liked it and we have plenty of leftovers.
10 oz. macaroni or other small pasta
3 links of turkey sausage, cut into small pieces and cooked
1 package frozen broccoli, thawed and chopped
1 can cheddar cheese soup
6-8 oz. shredded sharp cheddar cheese
1 cup milk
1/4 cup parmesan cheese
2 TBSP I Can't Believe It's Not Butter
1/3 cup panko
Cook the pasta. Place the drained pasta back into the same pot and mix in the cheddar cheese soup, milk and 4-6 oz. of the shredded cheddar. Pour into a large 11 x 7 baking pan. Add in the cooked turkey sausage and broccoli and combine well. Top with the remaining cheddar cheese and parmesan cheese. In a small skillet, melt the butter. Mix in the panko until evenly coated. Spread it on top of the macaroni mixture. Bake in a 350 degree oven for 25 minutes or until the top is browned.