I don't make quiche very often but whenever we go to a potluck breakfast or something of the sorts it is a nice thing to bring..to get away from all of the sweet bread products that seem to be very popular.
I have made this recipe several times now and each time it is delicious:
Crustless Broccoli and Cheese Quiche
Sometimes I add Spinach with the Broccoli, and that is also really good. I also don't use swiss cheese. The most recent time I made it with a Mexican cheese blend, and pepper jack and it was delicious.
Friday, January 21, 2011
Chana Masala
My friend introduced me to a delicious authentic Indian Restaurant in Monroeville, PA called 'Udipi Cafe' It is our favorite restaurant to go to together. She came over the other day so I wanted to try to make what is my favorite entree to get there which is 'Chana Masala' I used this recipe as a reference: (Chana Masala) but made some changes.
The main ingredient in this is chick peas. I read on a review for this website that they call the water surrounding the chick peas 'caca' water..and that you should always drain and rinse the chick peas well and not use the water that they are surrounded in. I had never heard this before so I was definitely glad to, and will do that from now often. Anything called caca is not for me.
Chana Masala
-1 can chick peas + 1/2 cup water
-1/2 onion or 1/2 cup frozen diced onion
-4 cloves garlic
-olive oil
-2 tbsp lemon juice
-1 tsp curry powder (I used 1/2 tsp sweet curry powder, and 1/2 tsp red curry powder)
-1 1/2 tsp garam masala
-1 tsp dry cilantro
-1/2 tsp cumin
-1/2 tsp salt
-2 cups frozen spinach
(as for the spices you can switch up the amounts as you seem fit. I tend to taste my food as I am cooking it and always think it tastes bland so I keep adding spices. Needless to say most of my dishes end up a little spicier than they really should be...)
1. Sautee onions and garlic in olive oil until soft.
2. Add chickpeas and 1/2 c water.
3. Add spices and lemon juice. Cover and simmer for 10 minutes, stirring occasionally and adding more water if needed.
4. Add spinach, stir, cover, and cook a couple more minutes until spinach is cooked.
I served it over Quinoa, but you could eat it plain, served over rice, or stuffed inside Pita bread.
The main ingredient in this is chick peas. I read on a review for this website that they call the water surrounding the chick peas 'caca' water..and that you should always drain and rinse the chick peas well and not use the water that they are surrounded in. I had never heard this before so I was definitely glad to, and will do that from now often. Anything called caca is not for me.
Chana Masala
-1 can chick peas + 1/2 cup water
-1/2 onion or 1/2 cup frozen diced onion
-4 cloves garlic
-olive oil
-2 tbsp lemon juice
-1 tsp curry powder (I used 1/2 tsp sweet curry powder, and 1/2 tsp red curry powder)
-1 1/2 tsp garam masala
-1 tsp dry cilantro
-1/2 tsp cumin
-1/2 tsp salt
-2 cups frozen spinach
(as for the spices you can switch up the amounts as you seem fit. I tend to taste my food as I am cooking it and always think it tastes bland so I keep adding spices. Needless to say most of my dishes end up a little spicier than they really should be...)
1. Sautee onions and garlic in olive oil until soft.
2. Add chickpeas and 1/2 c water.
3. Add spices and lemon juice. Cover and simmer for 10 minutes, stirring occasionally and adding more water if needed.
4. Add spinach, stir, cover, and cook a couple more minutes until spinach is cooked.
I served it over Quinoa, but you could eat it plain, served over rice, or stuffed inside Pita bread.
Saturday, January 15, 2011
Crepes
We had overnight guests from out of town, so I wanted to make a good breakfast. This is what I found...although I forget where I found it...
1 c flour (It says all purpose, but I always use whole wheat for everything and it still tastes good)
1 tbsp sugar
1/4 tsp sea salt
1 1/2 c milk
4 large eggs
3 tbsp butter
Combine all ingredients in a blender. Let sit for 10 minutes. Then pour better into pan and flip like pancakes.
I probably made them thicker than they should be, but they still tasted delicious.
There are so many ways you can top them.
Here is what we did:
-Sour cream, strawberries, and brown sugar (sounds weird..but it's delicious. Got this idea from 'Pamela's Diner' in Pittsburgh)
-Blueberries and maple syrup
-Nutella and banana
1 c flour (It says all purpose, but I always use whole wheat for everything and it still tastes good)
1 tbsp sugar
1/4 tsp sea salt
1 1/2 c milk
4 large eggs
3 tbsp butter
Combine all ingredients in a blender. Let sit for 10 minutes. Then pour better into pan and flip like pancakes.
I probably made them thicker than they should be, but they still tasted delicious.
There are so many ways you can top them.
Here is what we did:
-Sour cream, strawberries, and brown sugar (sounds weird..but it's delicious. Got this idea from 'Pamela's Diner' in Pittsburgh)
-Blueberries and maple syrup
-Nutella and banana
Monday, January 3, 2011
Spicy Asian Chicken over Quinoa
This recipe is based on a recipe I found in the January 2011 issue of Real Simple magazine on page 138.
1 cup quinoa or rice (Varies depending on how many you are making for. 1 cup generally serves 4 people)
1 large egg
1/4 c cornstarch
Boneless chicken breasts
As much olive oil as you think is needed
1/2 pound Brussels sprouts slices (more or less depending on how much you like them)
2 garlic cloves
1/2 cup carrots
3 tbsp soy sauce
3 tbsp vinegar
1 tbsp brown sugar
1 tsp sesame seeds
1 red fire roasted pepper in jar (This isn't necessary, if you don't have it don't go and buy a jar. Can substitute red bell pepper)
1 tbsp natural peanut butter
several shakes of cayenne pepper (more or less depending on how spicy you like it)
a couple shakes of ground ginger
1. Cook quinoa according to directions
2. Heat olive oil in skillet.
3. Beat egg, add chicken, mix until chicken is coated, then add cornstarch. Pour mixture into skillet.
4. Cook until browned and done in the middle. Transfer to plate.
5. Add more oil to pan and dump chopped carrots, garlic, and brussels sprouts until cooked and a little soft. Then add soy sauce, vinegar, 1/2 c water, sugar, cayenne pepper, ginger and sesame seeds. Cook until liquid begins to thicken.
6. Add chicken mixture, red peppers, and peanut butter. Stir until everything is coated.
7. Serve over top of quinoa or rice and enjoy!
1 cup quinoa or rice (Varies depending on how many you are making for. 1 cup generally serves 4 people)
1 large egg
1/4 c cornstarch
Boneless chicken breasts
As much olive oil as you think is needed
1/2 pound Brussels sprouts slices (more or less depending on how much you like them)
2 garlic cloves
1/2 cup carrots
3 tbsp soy sauce
3 tbsp vinegar
1 tbsp brown sugar
1 tsp sesame seeds
1 red fire roasted pepper in jar (This isn't necessary, if you don't have it don't go and buy a jar. Can substitute red bell pepper)
1 tbsp natural peanut butter
several shakes of cayenne pepper (more or less depending on how spicy you like it)
a couple shakes of ground ginger
1. Cook quinoa according to directions
2. Heat olive oil in skillet.
3. Beat egg, add chicken, mix until chicken is coated, then add cornstarch. Pour mixture into skillet.
4. Cook until browned and done in the middle. Transfer to plate.
5. Add more oil to pan and dump chopped carrots, garlic, and brussels sprouts until cooked and a little soft. Then add soy sauce, vinegar, 1/2 c water, sugar, cayenne pepper, ginger and sesame seeds. Cook until liquid begins to thicken.
6. Add chicken mixture, red peppers, and peanut butter. Stir until everything is coated.
7. Serve over top of quinoa or rice and enjoy!
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