Saturday Brunch….all about the greens and fruits in the fridge!

It’s Saturday morning and I woke up with lots of energy, so I started cleaning, organizing, and washing clothes….then at the first promptings of hunger, went to the kitchen and decided to make my crust-less green veggie mini quiches, while waiting for the washer and dryer to finish its work.

What exactly did I put in these mini green wonders? Everything but the kitchen sink! In true fashion, it’s all about what you have handy.

  • 1 white onion, finely chopped
  • 1 10 oz. box of frozen chopped spinach (easier than chopping fresh spinach any day!)
  • 6 finely chopped portabella mushrooms
  • about a cup of chopped fresh broccoli
  • Italian sea salt and freshly grated black peppercorn
  • a handful of frozen peas

How does this start? I begin by cooking the onion with a dash of sea salt and freshly grated black peppercorn, while the frozen spinach cooks.  Once the spinach is done, I drain it and add it to the onion and allow it to mingle, while adding in the fresh broccoli and portabella mushrooms.  I let it cook for about 2 minutes or so, until the broccoli starts turning that bright beautiful green color, and turn off the heat.

In two separate bowls, I add

  • 4 beaten eggs
  • at least 1 cup of almond milk
  • 1/2 cup fresh parmesan cheese
  • 3/4 cup organic shredded cheese (whatever kind you have in your fridge)
  • and then I choose one bowl into which I add bacon bits and more cheese, while in the other bowl, it has more veggies than the egg and milk mixture.

Then using a cupcake pan, with a large spoon, I fill them up to a little over brimming, as when this cooks, it will decrease in size as the eggs cook.  It’s good to leave them in a 350 degree oven for at least a good 45 minutes, so that it’s well done and not runny.

I typically take it out of the oven and choose to wait at least a good 15 minutes, as when it’s just taken out, it’s piping hot and will disintegrate should you choose at that time to unmold them. I use a knife to first cut around and then a nice large spoon to take them out.

The day before I had gone to my neighborhood Aldi’s, and saw that the nearby French bakery, Bonjour! was open…..so after loading the car with my groceries, I ran over to see what they had….and ended up purchasing two amazingly decadent French croissants….yes, totally decadent.

So once the mini quiches were not as hot, I sliced a croissant and in went a mini quiche, creating a new style of breakfast sandwich, which was gone in just a few minutes.

The pleasure of not having to run out the door for errands led me to take my time and get creative with the fruits at hand, so I cut up a large kiwi, sliced strawberries, and created mini skewers with red grapes and fresh pineapple pieces.

End result? A delicious brunch, with plenty of leftovers – as you will have at least a dozen mini individual quiches that you can eat as a snack, as a meal with a side salad, with fruit, or use any bread to create a sandwich, or eat them as is, either hot or cold.  I love having these, as it’s a super fast meal to put together any time.

I hope you will make these for you and your family.  They are a treat, as you’re having a meal which is healthy (healthier if you leave out the croissant, of course!) and very filling.

Have a great Saturday!

 

Friday Craving: Turkey-Black Bean & Plantain Burger!

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I had a craving for a burger, so I went scavenging in the fridge, and what did I find? Ground turkey! Yes, I made my own version of a “Cuban burger” with ground turkey, black beans and leftover plantains.

Rummaging in my pantry, out came a can of organic black beans from Trader Joe’s that were rinsed, and chopped the remaining pieces of plantains from my Pollo Tropical order of the week…..and incorporated it together with the ground turkey.  Can I tell you how simple, delicious and quick this was? With a generous side of  Aldi’s Asian salad, this was my yummy dinner for tonight.

What did you have for dinner?

Stay tuned for this weekends upcoming recipes…….

 

New Wine Down and Write event on Instagram!

In order to participate in last night’s “virtual” Wine Down and Write, hosted by the lovely Yolande Clark Jackson, I had to create an account in Instagram. Was pretty simple, praise God…..I confess I am a bit technologically challenged, but I found myself starting to post pictures, and having fun, as I was taught how to be concise, precise and to the point in my English high school class.

As it is a “Wine” Down and Write event, I decided that I needed to set my own stage for the class, so I came up with some yummy sustainable appetizers (aka whatever I found in my fridge!) for the glass of Liebfraumilch that I would be enjoying during the class.

Chopped some sharp cheddar cheese and built my own “building block” with fresh pineapple, and with leftover chicken and spicy crackers, dipped them in garlic hummus. Fresh strawberries did the trick as a fresh dessert, accompanying the glass of Liebfraumilch….the best Riesling ever!

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A Memorable Brunch – enjoying the additional last day of February 29th, 2020

I love inviting people to join me in a good meal.  Something good happens when you put great people together around a table for a meal.  There is laughter, encouragement, stories, pictures, and even fashion shows….yes, it was an Event of all Events….brunch started at 11 and guests didn’t depart till almost 7pm….the Brunch of all Brunches! And so much fun, enjoying my friends, some of which I have known for over 25 years….that’s the best part.

And the food….yes, I woke up early, so I could pop the scones in the oven…made three different kinds – blueberry-lemon, 3 cheese, and almond-pistachio scones…..I give a huge shout out to Sally’s Baking Addiction! (www.sallysbakingaddiction.com) I had not made scones in a while and ended up using one of her suggestions to Grate Frozen Butter! Yes, I did not understand that concept until I used it, and tried the scones and me, oh, my…it makes a Huge Difference! Though I did end up using almond milk instead of heavy cream and they still turned out pretty good.

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I took 2 tablespoons of Trader Joe’s organic Superfruit spread and beat it with one 8 oz. package of cream cheese, and that became a way to elevate the taste of the scones, as I did not add much sugar to them – I actually used Swerve instead, so they were not uber sweet. The cream cheese mix just added a layer of sweetness to the scones, and that really made the cheese scones shine, as they were sliced in half, with a slice of sharp cheddar cheese in the middle and a dollop of the cream cheese – talk about scone sandwich heaven! Delish.

But there was more than just scones to share….I made two different kinds of quiches – a spinach quiche and a veggie quiche.  Out of the two, I adore the spinach quiche, as it’s about 1 1/2 lbs of spinach!

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Why do I love quiche? Let me count the ways! You can have quiche for breakfast, lunch and dinner. All you need to do is heat it up and in less than a minute, accompanied by a green salad or fruit salad or a croissant, or a scone, you have a quick delicious meal that satisfies.

This is a crust-less quiche – I started making quiches without crust a few years ago, as it helps to decrease the amount of calories. Here’s the recipe for my spinach quiche:

Chop one medium onion, and cook on stovetop till translucent. Use a dash or two of sea salt and freshly grated black peppercorn as per your taste; I added a heaping tablespoon of real bacon bits. When I drained the spinach, I mixed those ingredients together.  In a separate bowl, I used 5 eggs mixed with almond milk, and an estimated two tablespoons of heavy cream, alongside 1/2 cup of parmesan cheese.  Mixed all the ingredients together, placed in the ceramic pie plate, and into the oven it went for 1 hour and 15/20 minutes at 350.  You will want to not open the oven during this time, so save this for last, as typically I will bake everything first, and put the quiche to bake last.

This was so yummy….I love spinach!

You can use the same basic ingredients and then add whatever veggies you have – for the other two quiches, I used a pint of chopped portabella mushrooms, onions, bacon, and fresh broccoli, as well as shredded 3 kinds of different cheeses.   The quiches were accompanied by a green veggie salad and a fruit salad.

 

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Last but not least, I made chocolate cupcakes, using coconut oil, Swerve and maca in this outrageously light and fluffy concoction that paired with a hot cup of coffee made my tummy happy!

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I dipped the chocolate cupcakes into a hot bowl of chocolate ganache, using Venezuelan and Colombian dark chocolate, alongside a bag of Trader Joe’s chocolate chips and using almond milk to melt it all together. After visiting Whole Foods last week, a small packet of Justin’s Chocolate Hazelnut and Almond Butter caught my eye, and as I was looking to take the ganache to a different level, I added it in and made sure it was well incorporated. I sprinkled a little bit of organic coconut sugar on top…..I had one this morning and it was really delicious with a hot cup of Café Bustelo.

I love brunch, as there are innumerous options of what to make that can later become easy meals to put together.  What did you do on February 29th?

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