Category: Sunday Supper

Everything but the Kitchen Sink Quiche for #sundaysupper

In our modern lives, it often seems like the produce can’t keep up with our schedules (much less our brains). At least that’s the way it is in our fridge. I made this crustless quiche because most of the ingredients were about to go bad and have to thrown out. I absolutely hate wasting good produce so the result was this delicious quiche that we had for breakfast. With a pie this large, there are sure to be leftovers. Or what I call lunch tomorrow.

Ingredients

 

  • veggies about to go bad (mushrooms, bell peppers, broccoli)
  • minced garlic
  • leafy green (spinach)
  • 4 large eggs
  • 1 cup milk (had heavy whipping cream so mixed that in)
  • feta cheese, crumbled
  • another cheese, like pepper jack, shredded
  • shredded mozzarella
  • Salt, pepper, other seasonings to taste

Directions

Saute the garlic in a teaspoon of oil until fragrant.

Add sliced veggies until limp.

Then add until spinach is wilted. Add oil as needed/desired.

Whisk eggs, then milk in separate bowl.

Grease your pie plate or cooking vessel. Fill bottom layer with veggie and spinach saute. Spread feta throughout.

Spread feta throughout. Pour milk and egg mixture on top.

Garnish with mozzerella and other cheese.

Bake at 350 until eggs are cooked, usually 35 minutes, longer if needed.

 

New Year, New Recipes #sundaysupper

img_5162Everyone says they’re going to eat better in the new year. Well, maybe not everyone. Maybe you’re part of the jaded set who has given up on New Year’s resolutions. I’m still mulling mine over. I have until the end of this week  – right? :).

In the meantime, if you are thinking of making good choices for meals this year, try cooking one item at home a week. Invite a friend over who also like the Food Network, if you need accountability.

Here’s an easy recipe to try. And it’s for breakfast, so even better to get your day started right.

 

mini muffin pan: 12-14 muffins
prep time: 10 minutes
cook time: 15–25 minutes

salt, to taste
pepper, to taste
1/2 tablespoon olive oil
garlic, to taste (I used two cloves)
½  onion, sliced
1 can baby artichokes coarsely chopped
1 cup shredded spinach leaves
6 large eggs
1 container of goat cheese, crumbled

Cooking:

  1. Preheat oven to 350 degrees.
  2. Slice onions, artichokes, and shred artichokes – put aside.
  3. Heat the olive oil, saute onions and garlic. Add the artichokes when onions are translucent.
  4. Beat the 6 eggs, then whisk in the goat cheese
  5. Mix egg mixture with the vegetables
  6. Grease the muffin trays (or pour into silicone molds)
  7. Bake for 15-25 minutes, depending on muffin size, or until toothpick comes out clear

Roasted Eggplant in Yogurt for #sundaysupper

One of the ironies of adulthood is that you fall in love with those mortal enemies of childhood: vegetables.

Eggplant is no exception. Bitter and maybe too firm for the child’s palate, this gourd is perfect as an adult side dish.

Roast on low for 5 minutes on either side, then slather in seasoned yogurt and top with pine nuts. These provide a nice crunch if you roast them as well – but they can burn so stick around to pull them out.

A photo posted by Mo Phongsavan (@moha_doha) on