Crustless Light Garden Quiche

As you may already know, I am an avid fan of the ever versatile egg. Something that you may not know, however, is that I can’t eat dairy. This is fine when I eat my daily fried egg for breakfast, but when I want to venture out and have quiche, it’s quite difficult.

Crustless Quiche5

Occasionally, I will consume cheese if I’m forced. For example, my Dads birthday was on February 9th and my mom made Eggplant Parmesan with a side salad. What was I supposed to do, not eat? This is a rare occasion, but it still happens. Milk, though, I haven’t touched in 7 years, since my vegetarian days.

I have never been a person to think, “Oh, a glass of milk sounds wonderful!” or “I just need a piece of cheese,” like my husband, so not eating dairy has been fairly easy. I rarely even consume milk alternatives, like almond or rice milk. I use it as a compliment or an addition, say in my oatmeal or protein shake, but never just a glass.

I have never tried vegan cheese because quite frankly, it’s a little creepy to me. I have no idea if it’s good or what the consistency is like, but in all my dairy free years, I have yet to try the stuff.

Until today.

 

| Crustless Light Garden Quiche

1 TBS coconut oil

1.5 C chopped turnip greens, roughly chopped

1 C chopped mushrooms, any button kind, roughly chopped

1 Roma tomato, thinly sliced

2 large eggs

1 C egg substitute

1/2 C original unsweetened rice or almond milk

2 C shredded dairy free Mozzarella style “cheese”

1/2 TSP salt

1/4 TSP black pepper

1/8 TSP cayenne pepper

1/8 TSP chipotle chile powder

1 TSP baking powder

On medium heat, melt the coconut oil and saute the turnip greens and mushrooms, until excess liquid evaporates, about 6 minutes. Remove from heat and let cool.

Preheat your oven to 400 degrees and use non stick spray on a 9.5 inch pie dish.

In a large bowl, whisk together the eggs, egg substitute and milk substitute until well mixed. Whisk in the salt, pepper, cayenne, chipotle powder and baking powder until almost no clumps can be seen. Gently fold in the cheese substitute.

Once the sauteed veggies have cooled, also fold them into the egg mixture.

Pour into your pie dish and arrange the tomato slices on top.  Let bake in the oven for about 35 minutes, or until an inserted toothpick comes out clean from the middle.

Let stand for 10 minutes and serve.

Crustless Quiche6

Enjoy!

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Pico

These days, not a lot of people make their own salsa, but I think that those who do know that it adds a depth of dimension unmatched by it’s jarred, distant relative. Yes, lots of chopping is required, but I’d say it’s worth the work.

My all time favorite salsa is hands down Pico de Gallo. My aunt Arlene and uncle Mario live in El Paso, and we would often take road trips down there as a family. They have a house keeper from Mexico, and just to be nice, she would make a huge vat of her delicious Pico before she left for the day. How sweet is that?

Anyways, we figured out her recipe, and to this day, make her authentic Pico de Gallo {translating to “Rooster’s beak”}. Salsa of any kind is a great idea for a snack – filled with vitamins and minerals, and very low calorie – just swap out corn chips for celery sticks or baked zucchini chips. Now, they key here is to chop finely – it’s important to get it super small without making it too mushy.

What you’ll need:

8 firm tomatoes {we normally use roma, but beefsteak will do}

1-2 jalapeno peppers {depending on the heat you can take}

1 large onion {traditionally a white onion is used but a red can also be swapped}

1 bushel of cilantro

2 TBSP of lime juice

2 TSP of salt

1 TSP of black pepper

Very finely chop the tomatoes, jalapenos and onions.

Mince the cilantro and mix all veggies in a bowl. Add lime juice, salt and pepper, and mix. The Pico is best if it sits in the fridge for a few hours, to let the heat and acid soak into everything.

This will surely keep you warm on a cold day!

Enjoy!

Tofoodles

I found something interesting at the store the other day. They are called Tofu Noodles {or as Husband calls them, “Tofoodles”. He’s clever like that}. Have I been under a rock, because I have never heard of them.

Not only do they add protein to any dish, but an entire package {which has 2 servings, approximately a cup each} contains only 40 calories – quite the contrary of it’s starchy cousin. Even a cup of whole what pasta has almost 200 calories! Yikes.

I have come into the season of wanting to cook Brussel sprouts and mushrooms all. the. time. So, I grabbed some cherry tomatoes {3/4 C}, brussel sprouts {1 C}, mushrooms {3/4 C}, and of course, onions {1/4 C} and got to work.

I started roasting the tomatoes in a pan, covered on medium high heat, with a little olive oil and a TBSP or 2 of water, stirring every few minutes. When they started getting soft and the skin brown, I halved the spouts, and began to steam them in about a qaurter cup of water, over medium high {7-8 notch} heat and covered. I quartered the mushrooms, added them into the pot and drizzled in about a half a TBSP of olive oil {mushrooms soak up everything, so just a little oil should be used}. I roughly chopped the onions and added them, too, still covering the pan.

Bring the heat to medium low {3-4 notch}. When the water has completely evaporated, everything should be nice and tender. Keep covered for another few minutes, and let everything begin to brown just a little, to add some crunch. When the brussel sprouts have turned a little brown, add in a quarter cup of tomato sauce, 1/2 TBSP of Italian Seasoning, 1/2 TSP of salt, 1/2 TSP of garlic powder, pepper to taste, and a TSP of Basil Pesto. Stir everything together, and cover.

Drain your Tofu Noodles {they come packed in water}, and rinse. Add them into the pan, stir and cover. Keep occasionally stirring, and after about 5 minutes, you can remove from the heat and plate it up!

It’s like a succulent little Italian dish, but without all the fat and carbs. The entire dish { it’s HUGE – I couldn’t eat it all} has around 300 calories, 12 grams of protein and zero cholesterol.

Enjoy!

Ratatouille, Ratatouille!

The other night, I had this great idea that we could make Ratatouille and then watch Ratatouille! I love getting the kids excited about things in that way, you see. I would love if they get excited about a dinner every night, especially one consisting of so many vegetables!

Remember when I said I would eventually be using that squash? This is what I was hoping to make with it. And truly, it is simple. The dish originated in Nice, France as one that poor farmers would make from their summer crops.

Turns out, kids like it, too!

What you’ll need:

1 Eggplant

2 Zucchini

3 Yellow Squash

1 Red Bell Pepper

1 Cup of Tomato Puree

1/2 Cup of Chopped Onions

1 TBSP of Italian Seasoning

2 TBSP of Minced Garlic

2 TSP of Garlic Salt

3 TBSP of White Wine

Pepper to Taste

Mix the tomato puree with a TSP of the garlic salt and a TBSP of the Italian seasoning. In a 9X13 {or similar}, spread about two TBSP of the tomato mixture all around the bottom, then drizzle in the white wine over. Slice up the eggplant, zucchini, yellow squash and red bell pepper {I need a mandolin slicer – it would make life so much easier}, and layer them, standing the slices upright. When all of the veggies have been added, sprinkle the chopped onions and minced garlic over the top. Evenly dust the pepper and the rest of the salt over, and use the rest of the tomato puree to top the whole thing off.

Pop it in a preheated 375 degree oven for 45 minutes, or until the squash is tender.

Enjoy!

*Statistics are approximate and can be calculated on www.recipes.sparkpeople.com

8 Servings
Amount Per Serving
  Calories 52.4
  Total Fat 0.4 g
  Saturated Fat 0.1 g
  Polyunsaturated Fat 0.2 g
  Monounsaturated Fat 0.0 g
  Cholesterol 0.0 mg
  Sodium 746.4 mg
  Potassium 452.6 mg
  Total Carbohydrate 11.1 g
  Dietary Fiber 3.4 g
  Sugars 2.3 g
  Protein 2.2 g
  Vitamin A 28.4 %
  Vitamin B-12 0.0 %
  Vitamin B-6 14.0 %
  Vitamin C 87.5 %
  Vitamin D 0.0 %
  Vitamin E 3.3 %
  Calcium 2.6 %
  Copper 6.5 %
  Folate 9.0 %
  Iron 5.2 %
  Magnesium 7.0 %
  Manganese 16.1 %
  Niacin 5.5 %
  Pantothenic Acid     3.9 %
  Phosphorus     5.5 %
  Riboflavin 7.0 %
  Selenium 1.2 %
  Thiamin 5.9 %
  Zinc 2.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Saucy Noodle!

Last night, I really wanted to use the squash that has been sitting on the counter all weekend, but couldn’t figure out what to make with it – I didn’t want to do the vapid, old sauteed number – and when I finally figured out the perfect dish to create, {which will be a surprise for later :)} I came to the conclusion that we simply didn’t have all the right components. Boo.

So, I was at a loss as to what I should do for dinner, and then my husband called me. He always saves the day that way, you see. He told me, “Don’t stress over it, we’ll go out.” Sometimes those words are music to my ears. Also, dining out helps me to come up with new concepts for meals.

We couldn’t really figure out what we wanted, but I knew I had been craving tomatoes, as you can tell from my preceding entry {whenever I have a craving, I always have to look up what my body is telling me I need. In this case, it happens to be iron – we already knew I was anemic, I just thought it peculiar how this craving came out of the blue}.

And then red sauce all of the sudden sounded delish, so Italian it was – no one could ever say no to Italian, am I right?

We are new to the neighborhood, so I asked my friend where the best Italian joint might be around here {let’s face it, Olive Garden just wasn’t going to do}. She offered the Saucy Noodle, located in South Denver, so off we went {did I mention it got 4 1/2 stars from OpenTable.com?}!

When we arrived, AJ asked for Mac n’ Cheese, but whenever we go out, I try to have them eat something new, so they both decided on buttered rigatoni – not that it differs too far from the American version of the dish that he had wanted, but at least I had them come out of their box with food. Even if just a little.

Then, Jason ordered Rigatoni All’Arrabbiata {translate: Angry Rigatoni, which this explains is “due to the heat of the chili peppers”}, and I got Chicken Cacciatore, an Italian chicken dish that sits in a tomato, garlic, and root vegetable stew – all day. You can just imagine how good it is. On the side were cannellini beans in this amazing tomato and garlic sauce. I love my garlic. And, of course, a glass of a California Red blend – we were, after all, at an Italian restaurant ;). I’m not going to post the nutrition facts, because that would simply be too perplexing to try to estimate, and I don’t  want to steer you wrong. I do know, however, that my choice was by far probably one of the healthiest on the menu, due to it’s lack in pasta and cheese. If you haven’t been to the Saucy Noodle, I would highly recommend it – and I would also highly recommend the Chicken Cacciatore.

My Delicious Chicken Cacciatore Dinner

Enjoy!