Archive for May, 2008

SpinQuiche and the Three Little Beets

May 30, 2008

I keep cooking and I keep getting excited about random new things 😉

I’m trying to eat better these days, I think that has been well established yes? If not…I’m doing something wrong here! I made the boyfriend try egg beaters and turkey bacon last week with great success; in fact, I invented a “healthy” breakfast sandwich for him in order to try to get him to stop going to Potbelly’s for theirs. I mean, hi, look at the name! We don’t need any potbelly’s, thanks.

Yesterday I decided to make a quiche with my own newly accquired Egg Beaters. I got some gorgeous tangy feta crumbles and some frozen spinach….mmmm. Drool. Next time I make this, I would LOVE to try it with beet greens. I do love them so 🙂 If this is health food, I will never ever ever need fast food ever again!

The thing I love the most about this dish is that you can throw it together really really fast and, in fact, can put it in the oven with most of the ingrediants cold and/or frozen! You can also do every flavor imaginable. Another fave is broccoli and cheddar or ham and swiss (i believe that’s a quiche lorraine. I’ll ask my boyfriends maman francaise). I always make this for potlucks and people love it, I have NEVER had leftovers!

Spinach & Feta Quiche


1 carton Egg Beaters

chopped frozen spinach

1 package of feta crumbles (I got plain, but there’s an awesome sundried tomato flavor that you should try!)

garlic powder

pepper

1 frozen (or fresh) gluten free pie shell
Mix together the eggs, frozen spinach, garlic powder, pepper and feta and pour into pie shell. Bake at 350 for about 25 minutes or until the center of the quiche doesn’t move when the pan is gently shaken. Serve warm.

* * * * * *

With this, I needed to eat a veggie (duh). I had beets living in the back of my fridge that I kept meaning to roast. No time like the present, eh?

Roasted Beets

4 small beets, peeled, scrubbed and quartered

safflower oil

salt

pepper

It’s not rocket science, peeps. Toss the beets in the oil, salt and pepper on a cookie sheet (not too much oil…this is supposed to be healthy!). Bake at 400 until tender. YUM YUM YUM!

Pizza Pizza

May 27, 2008

Ok readers. I cheated. I cheated and used ready made pizza dough, canned pizza sauce and packaged pepperoni to make a “home made” pizza. I admit to all of it! I did this in the interest of time and energy. Cooking at 9:30 at night without a pizza pan, without a can opener, and without the will to do much but sit on the couch with the boyfriend and a good movie made me do it, i swear. Still, it was better than Pizza Hut 😉

I used whole wheat pizza dough from wegmans, flattened it out and rolled it in olive oil for the non-sticking properties, and topped with sauce, fresh sliced mozarella, ricotta and pepperoni on half for the boyfriend. What a carnivore 🙂 Unfortunately I didn’t have any fresh plain basil, only lime basil (what a weird twist on a margherita pizza THAT would have been!), so i just did without. It turned out to be delicious, but I would use half of the crust next time! I normally like mine thinner, I sort of felt like I was eating a loaf of bread. ah well. the taste was great, that’s all that mattered.

In other news, I have found a new apartment with a lovely roommate named Megan. Said lovely roommate informed me that she doesn’t really like to cook and therefore the kitchen will be my new domain! YAY! so excited. My KitchenAid mixer will have room to breathe, and I’m pretty sure that nobody will leave my ramekins from Anthropologie sitting in the sink with filthy water in them. Hallelujah. 🙂

I do not like rosewater cupcakes

May 22, 2008

This is going to be the first, and maybe ONLY, post where I condemn something I baked.

I HATE ROSEWATER PISTACHIO CUPCAKES.

I tried them out using a recipe I found online. I had rosewater so I figured this might be a fun application for it. No…not so much. I felt like I was eating potpurri. yick.

If I ever made this again (which is looking doubtful at this moment) I would NOT put rosewater in both the cupcakes AND the icing. It’s just too overwhelming.

I’m not even going to post a recipe. It was too horrible for words. Instead, I will just link you over to New York Magazine to view the serious food porn in residence on their “At the Greenmarket” section. YUM. Remind me to go next time I’m in NYC. 🙂

What sound does a buffalo make?

May 15, 2008

I forgot to include a really superb dinner that I made for the boyfriend a few weeks back! There have just been too many fun things going on lately to remember everything…time to start a food journal so I can update the food blog…hahahah.

Trying out different meats is scary for me. My family was really a chicken/pork/beef family when I was growing up. Even though we’re Italian, veal never made an appearance. Yeah yeah I know, it’s delicious. I don’t care, I’m not eating a baby cow that was restrained from moving from birth. Ew. But honestly, the chicken/pork/beef cycle has gotten old. That’s why the veggies are making such a huge appearence lately. BOREDOM.

While at Wegmans with Heather a while back, I found a small and inexpensive package of ground bison. Figured I might as well try it, as I’ve heard it’s delish and good for you (in comparison with ground beef, anyway). I asked Eric how he felt about bison burgers, and since he didn’t run screaming in the opposite direction, I assumed he was ok with it.

I was also dying for summer related things! It was just starting to get warm around this time and I wanted three things: Sweet corn, strawberries, and watermelon. I spend months during the winter craving these things and I refuse to break down and buy them out of season. They do NOT taste good. blech. This is how Summer Corn Salad found it’s way onto the menu, along with roasted sweet potatoes. mm. I heartily reccommend both bison and all summer foods in general. It’s just that time!

Bison Burger

1 lb ground bison meat

2 tablespoons Worchestershire sauce (did I spell that correctly? I have no idea, but you know what I’m talking about!)
2 tablespoons olive oil*
1 tablespoon dried ground mustard
salt
pepper
1 green onion, chopped
Whole wheat hamburger buns
Lettuce, Tomato, cheese if you want (we had an awesome cheddar from Whole Paycheck)

Mix together. Form patties. Throw on grill. Eat. Enjoy. 😉

*Bison doesn’t have a lot of fat in it, so it tends to have a hard time binding together if you don’t add a little oil or fat of some sort. Olive oil to the rescue!

Summer Corn Salad

4 ears sweet corn, shucked
grape tomatoes
asparagus
1/2 Vidalia onion, chopped
olive oil
salt
pepper

1) brush the shucked corn with olive oil, and add a little salt. Grill until you poke it with a fork and it feels edible. Slice it off the cobs and set it aside to cool slightly.

2) Chop the asparagus into bite sized pieces, making sure to discard the tough ends. I would use large asparagus spears for this rather than the tiny ones. Just better! Throw the asparagus tossed in olive oil on a baking sheet in a 375 degree oven for 20ish minutes (depending on your oven), until tender. I did this with the Sweet Potatoes for the next part of the meal and just did them together.

3) Cut the grape tomatoes in half and chop the onions while you’re waiting.

4) Combine the corn, asparagus, tomatoes, onions, 1 tsp olive oil, salt and pepper in a big bowl and toss to coat. I LOVE this a little warm, but you could chill it too.

Roasted Sweet Potatoes

2 sweet potatoes, washed thoroughly
2 tsp. olive oil
seasoned salt
pepper

Just slice the potatoes kind of like steak fries (or you could just cube them, really whatever is easiest). Also, I didn’t peel them and they were fine, but you could if you had the energy. Coat in olive oil, seasoned salt and pepper and then put them on the same baking sheet as the asparagus in the corn salad. 20 minutes, 375 degrees. Done. Serve them on the side with the corn salad. YUMMM.

Happy Warm Weather, all.

Mid Month Update

May 12, 2008

Here it is, weeks after my last update, and I come to you with recipes and small updates that are going to be fun, minus the lack of pictures.

Eric has decided that, besides exercising, he is interested in altering his diet to include more healthy things. Yay! Good thing he has a girlfriend who loves to cook vegetables! We went to Wegmans, where he bought what I told him to. 🙂 This mostly included veggies and pantry staples like reduced sodium salt (how do they do that?), Boca Burgers and dried basil.

Among our veggies, the BF surprisingly requested brussel sprouts. It’s funny, I don’t recall ever being made to eat these when I was a kid, but I hear that kids supposedly do not like them in general. Interesting. I found a very basic recipe for roasted brussel sprouts in The Joy of Cooking (my hands down standby for basic recipes). Here’s how I remember it:

Roasted Brussel Sprouts

Brussel sprouts
olive oil
salt
pepper

1)Wash sprouts. Trim the bottoms off sprouts, leaving the leaves attached to each other. Just cut off the brownish tough bit. Then slice in half from top to bottom.
2) Boil sprouts in salted water until just tender. Drain and return to the empty (and hopefully still hot/warm) pot you boiled them in. This should help more of the moisture evaporate.
3) Toss the sprouts with a glug of good olive oil, a little salt and a little pepper.
4) Place the sprouts cut side down on a baking sheet and roast in a 375 degree oven for 20 minutes or until sprouts begin to look brown and caramelized.

THESE WERE AWESOME. We ate them with Boca Burgers, which were also awesome. Someone likes his soy products…!

That’s been the only really exciting food that I can recall a recipe for, other than the random smoothie concoction that we tested out on Eric’s new Kitchen Aid Blender. Oh yes, the man is interested in acquiring kitchen gear. And he has the good sense to listen to his kitchen gear obsessed girlfriend. 😉

Finally, the only other fun kitchen related news is that I decided to try out some of Ikea’s ceramic bakeware. It’s so cute! And 4.50 for two small baking dishes ain’t bad. I got a small oval baking dish, a small rectangular baking dish (well suited for a small lasagna or casserole), and a ceramic tart pan. SO CUTE. Nice sizes too, since I really only cook for 1 or 2 people mostly.

More updates soon. I promise I will be a better blogger!