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!

 

Tomato, Carrot and Onion Couscous…..with Chicken and a Zucchini side dish, accompanied with a Bacon Cheese Biscuit!

ImageIt was the perfect afternoon to make some home-made comfort food!

I took one tomato, four carrots and one large onion, chopped them all and broiled them with extra virgin olive oil and balsamic vinegar for about 10 minutes.  Then they went into a pot with one 28 oz. can of crushed tomatoes, along with some sea salt and pepper, and about two cups of low sodium chicken broth, and allowed it to cook for at least one hour for the flavors to come together.  In the meantime, I took chicken thighs, and broiled them covered in that vegetable mix for approximately half an hour, till the chicken was cooked through completely.  Found a box of couscous, which was placed in a pan and covered with approximately one cup of the vegetable mixture; the couscous cooked rather quickly.    

While the chicken was cooking, I took out two cups of all purpose flour, 1 tablespoon of baking powder, 1/4 cup of chopped unsalted butter, 3/4 cup almond milk, 1 cup of shredded cheddar cheese and about 1/3 cup of parmesan cheese and mixed it well.  Lightly tossed some sea salt on top of the mix and a dash of black pepper and kneaded the mix well together, and then with a rolling pin, rolled it out and decided to make unstructured biscuits and just took pieces of the mixture and stretched it out with my hands. No cookie cutter for this cheesey biscuit!

The best part of this meal? I’ve got left-overs!!!!!!!