Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
Mushroom and Spinach Quiche
As you may remember, spinach is a veggie, I throw into many dishes and even more so, like them to shine, pretty much on their own. Voila - this quiche.
Mushroom and Spinach Quiche
1 onion, thin sliced
11/2 cups thin sliced mushroom caps
2 - 3 cups fresh baby spinach
1 cup milk
1 teaspoon honey Dijon mustard
1/8 teaspoon black pepper
1 1/2 cups grated Mozzarella cheese
3/4 cup gluten-free panko crumbs or cornflake crumbs
Spray a shallow dish or pie pan.
Preheat oven to 350 degrees.
Heat oil in large skillet over medium heat.
Add onion, and cook, stirring for 5 minutes.
Add mushrooms and cover.
Cook 4 minutes, stirring occasionally.
Stir in spinach and cover, and cook 2 to 3 minutes, or until spinach is wilted.
Whisk eggs in mixing bowl. Add milk, mustard, pepper and salt to the eggs.
Sprinkle 1/4 cup grated cheese over bottom of baking pan.. Bake 2 to 3 minutes to melt cheese.
Spread vegetable mixture in baking pan.
Sprinkle with half of remaining cheese.
Slowly pour in egg mixture, then sprinkle with remaining cheese.
Top with panko crumbs and spray with cooking oil before baking. You may want to cover it, half way through if the crumbs are cooking too quickly.
Bake 40 to 45 minutes, or until golden brown and slightly puffy.
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124. I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I