Archive for ‘Recipes’

January 15, 2012

Healthy, Quick ‘n Easy Snack/Breakfast For You and Your Spawn

by Gina

This is more assembly instructions than a true recipe…

What you’ll need:

  • Lightly salted rice cakes (Quaker has a widely available brand of rice cakes)
  • Peanut butter or other nut butter
  • Your favorite fruit and/or chocolate chips

Take a lightly salted rice cake. Spread peanut butter (or your preferred nut butter) over the top of it. Add your fruit of choice to the top of the peanut butter layer. Boy Spawn and I both like thinly sliced bananas and strawberries. Girl Spawn prefers whole raspberries in the shape of a smiley face. Experiment with your favorite nut butters and fruits, and let your spawn experiment with different shapes and flavors. It lends well to preschool aged DIY. It’s also good with chocolate chips, either alone or with fruit. Don’t discount the rice cake until you try it with nut butters and fruit and/or chocolate embellishments! Depending on what you top it with, it can be low carb, low cal, and low fat…

January 16, 2011

Spinach quiche recipe

by Gina

I don’t have a picture of this yet, but I’ll get one next time I make it. Here are just a few tips before we begin:

– A deep dish pie crust isn’t *absolutely* necessary, but I find it easier because this recipe creates a very full quiche and you will risk some over-flow in a regular crust.

– This dish is also really good without a crust. If you’d rather not buy or make pie crust, all you need to do is use a lightly greased 8 inch round baking dish

– The one cup of cheese at the very end of the recipe is an estimate. I like my quiche literally smothered in cheese, so when I add the cheese on top, I use two to three large handfuls. Enough to cover the entire top.

– Squeezing the water out of the thawed spinach *is essential* to the flavor and texture of the quiche. It really cuts down on the water content, and gets rid of most of the overpowering “boiled spinach” flavor that a lot of individuals dislike.

– Add or substitute any produce to suit your taste. Omit the spinach, and it’s a good basic quiche recipe to build on.

Ingredients:

1 (8 inch) pie crust, preferably deep-dish
1 tbsp vegetable oil
1/2 of a large onion, chopped
1 (10 ounce) package frozen spinach, thawed and drained
10 eggs, lightly beaten
1.5 cups shredded colby jack cheese
2.5 cups shredded sharp cheddar cheese
1/2 tsp salt
1/4 tsp ground black pepper

Directions:

Preheat oven to 350 degrees

Squeeze extra moisture out of the thawed spinach (take a handful and squeeze it like a wet washcloth). It doesn’t have to be bone-dry, but shouldn’t be sopping wet. This will prevent the quiche from being really watery in the end.

Heat oil in a large skillet over medium-high heat. Cook onions until they are soft and starting to turn clear.  Add spinach at this point, and cook for about three minutes or until excess moisture has evaporated. Remove from heat and set aside.

Reserving one cup of cheddar for later use, combine eggs, cheese, salt, and pepper in a large mixing bowl. Add spinach and onions, stir to blend. Scoop or pour into pie crust.

Bake in oven for 30 minutes. Add remaining cheddar to the top, then continue baking for another 15 to 20 minutes or until eggs have set. Total baking time is approximately 45 – 50 minutes.

December 26, 2010

“Easier than pie” whipped cream recipe

by Gina

Last night, my Christmas dinner contributions were blueberry pie, and whipped cream – whipped by my own two hands. I have a sweet/sadistic tooth. What can I say?

A few people mentioned never having eaten homemade whipped cream before. A few more mentioned never having made whipped cream. In honor of them, I’m posting my recipe. I’m not sure if it’s the best one out there. I’m not even sure where it came from, but it’s been in my head for at least a decade. Regardless of where it came from or how it compares to others, I love it. My spawn love it. Ex-husband loves it. And the people who tasted it last night didn’t seem to hate it.

What you’ll need:

You will need a measuring cup, measuring spoons, a medium or large mixing bowl (glass or metal), and an electric hand mixer with a wire whisk attachment. For best results, chill the mixing bowl and whisk by placing in the fridge about 30 minutes before starting the recipe (I just put mine in the fridge when I wake up in the morning, and by the time I’m awake enough to make anything, it’s cold and ready to go).

Ingredients:

  • 1 cup heavy cream – might be labeled as heavy whipping cream (keep it cold)
  • 1 teaspoon vanilla
  • 2 tablespoons confectioners sugar

Directions:

Add cream and vanilla to chilled mixing bowl and whip until it begins to thicken. Add sugar and continue whipping until soft peaks form. Refrigerate until ready to use (I prefer to let it rest and chill in the fridge for at least 10 to 20 minutes before adding it to anything). It will keep up to 4 days, but is best used the day it’s made.

Additional notes:

The chocolate version is nearly identical, except you add two tablespoons of unsweetened cocoa powder and an additional tablespoon of confectioners sugar.

You can do this without an electric hand mixer. If you would prefer to use old-fashioned elbow grease and a human-powered wire whisk, it will take longer. A lot longer. But it can be done!

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