Gluten free, wheat free, crust free or just a giant omelet?

When I opened the refrigerator today I had a hard time planning dinner. Without exaggerating I was not able to find much more than eggs, milk, yogurt, cucumber, cheeses and a whole lot of condiments. Eggs and Milk means pancakes or Quiche to me. I checked the freezer and found spinach and ham and I was ready to start cooking!

For those on the Atkins, gluten intolerant, wheat sensitive or for those who just don't like crust, this quiche is a perfect dish. It is quick to make and you will be sure to get a big portion of your daily vegetable intake (something for my unhealthy husband J). Another great thing with this recipe is that you can add anything you want to the quiche and you can go on a scavenger hunt for cheese left-overs in the refrigerator and include it in the quiche. I had some smoked Gouda and Parmesan cheese and young Manchego. I made the mistake and bought the young Manchego the other day and it is something I will never do again. One of my favorite cheeses is Aged Manchego and tastes better the longer I keep in the refrigerator. The young Manchego does not measure up to the Aged Manchego and I am not shy to say that I would not waste the Aged Manchego in a Quiche........

Crustless Spinach Quiche

16oz frozen spinach, thawed and squeezed dry
1 Cup shredded smoked Gouda cheese (can be substituted for any cheese)
1/2 Cup of Shredded young Manchego
1/2lb ham, cubed
3 Large Eggs
1 1/2 cups Milk
Salt & black pepper
3 tablespoons grated Parmesan cheese

1) Preheat the oven to 450 degrees F.
2) Lightly grease a 9-inch round or 8-inch square baking dish with olive oil
3) Shred the Gouda and Manchego cheese, alternatively use a food processor.
4) Whisk the eggs and add the milk, cheese, salt and pepper and lastly the spinach and Ham
5) Pour the mixture into the prepared dish and sprinkle with the Parmesan cheese.
6) Bake until the center is set, around 30 min

Serve with a Side Salad or a why not a Salmon fillet.

If you are one of those who thinks nutmeg and spinach go hand in had, feel free to mix that in as well!

Tip: I always eyeball the amount of Milk in a quiche because I am not one to use a recipe when I make the dish. Depending on how well I squeezed the water out of the spinach or the overall consistency of the mix I might need to add more Milk. It is better that you always start with less Milk then what the recipe calls for. 


Fun information: It is interesting how spinach hanges taste and shape when it is cooked. My husband is not a big fan of cooked spinach as a side dish but would never say No to this Quiche. 

What's the story Morning Glory?

Needless to say, this muffin has nothing to do with the band Oasis but definitely lives up to it's name, the Morning Glory! If this muffin doesn't make you ready for another day at work I am not sure what will. .

Don't assume this muffin is for health freaks only and that it contains only whole wheat flour, bran flakes and banana. This muffin is something extraordinary, it is sacred and loved by everyone, it is juicy, fragrant and very nutritious! In addition, bran flake is not in the ingredient list!!!! This muffin has some resemblance to the carrot cake which probably explains why I absolutely adore it, I am a carrot cake lover as long as it comes with a nice cream cheese icing spread :).

Below is the recipe from Earthbound Farm Organics that I have altered slightly to fit my own taste! My first batch was came out very oily so I reduced the oil to 3/4 cup. I think it would be possible to reduce it a tad bit more without making it too dry. 

The muffins taste better a day after they are baked and they have a 3 day life in room temperature and 2 month life in the freezer! 

1 1/4 cups sugar

1 1/4 cups whole wheat flour

1 cup unbleached all-purpose flour

1 tablespoon ground cinnamon

2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup shredded, sweetened coconut

3/4 cup Earthbound Farm Organic Raisins and or Cranberries

1 large organic apple, peeled and grated

1 cup (8 ounces) crushed pineapple, drained

2 cups grated carrots

1/2 cup coarsely chopped pecans or walnuts

1/2 cup pumpkin seeds (optional but I would think it is required)

3 large eggs

3/4 cup vegetable oil

1 teaspoon pure vanilla extract

White sesame seeds or pumpkin seeds to sprinkle. If you are a cup cake fan just mix together some cream cheese with vanilla extract and powdered sugar to top the muffin with. 

1) Position a rack in the lower third of the oven and preheat to 350 degrees F.

2) Sift or whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. 
3) Add the coconut, raisins, apple, pineapple, carrots, and nuts, and stir to combine.
4) In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.
5) Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. 
6) Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven and sprinkle with sesame seeds or pumpkin seeds. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.

Enjoy!!!!


Tip: If you're not a heavy oil user be sure to buy a small bottle of oil because oil gets spoiled and you don't want it to go to waste, there is enough oil spill to last a lifetime!

Fun information: My dog Betsy loves carrots and she recognizes the sound of a carrot being peeled. She waited patiently for me to finish all the peeling and she waited through the grating and was rather surprised to see all that orange food go to waste into the batter. I could not be so cruel as to not save her some carrots so in the end her tail was wagging!

A have to try recipe!

This is an wonderful recipe for anyone who loves Parmesan cheese and is looking for new ideas to eat an old boring potato. When i buy russet potatoes for gratin or curries or salads I always buy a whole bag of it. Needless to say I always end up with a few extra potatoes and I don´t know what to do with them. Plain old boiled potato is a staple in my home country Sweden but my husband is not the biggest fan so eating meat/chicken or fish with boiled potato is not a hit in my home. One of my favorite foodnetwork chefs is Anne Burell, her funky blond hairstyle makes her cooking a lot more interesting and fun. Although I don't have the HD foodnetwork channel anymore I frequently brows their website and look for interesting recipes.

This 5 star recipe is called Pommes Chef Anne and is a side dish i am sure to prepare again!

3 Russet potatoes, scrubbed clean
Extra virgin olive oil
3/4 cup grated Parmigiano
kosher Sale
Mandoline to facilitate the slicing of the potato!

Preheat the oven to 425 degrees F.

Slice one potato at a time on the mandoline. Work quickly as potatoes discolor. Do not put the potatoes in water because this will wash the starch off the potatoes. Coat an 8-inch nonstick saute pan with olive oil. Place the sliced potatoes from the middle and in circles to the edge of the pan. Brush each layer with olive oil sprinkle generously with grated Parmigiano and salt between the layers. After every layer of potatoes press the potatoes so they are very compact. 

Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Put the pan in the preheated oven and bake for 20 to 25 minutes. Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!!! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important- if you attempt this without draining the oil it will drain out on your wrist and burn you.

Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Cut into wedges and serve. The recipe serves 4 but as usual, in our family it was only enough for two.....

  

Tip: Be careful not to grab the pan handle right after you take it out of the oven! I rarely, actually, I never cook with a pan in my oven and naturally forgot that it had been in there and grabbed the handle!!!! My hand is ok but red and sore and smothered in aloe vera! 

Giant White Berries!!!!

The blue berries that I find in the stores, fresh or frozen, or at green markets are not blueberries. I think I would like to call them whiteberries with blue skin. The only thing they are good for is smoothies and sometimes muffins and fruit salads. My biggest surprise about the american blueberries was that there are low bush blueberries and high bush blueberries. When i went hiking in Harriman state park a few years back i discovered both variates. The high bush blueberry was more like a tree, almost 2 meters high....WOW.

Real blueberries are blue on the inside and on the outside and they make your teeth and your tongue blue when you eat them. The blueberries will stain your clothes and they will leave marks on your fingers when you pick them. Real blueberries are are sweet and make the best blueberry pies!!!!!!!!!!!!

Mr. Whiteberry Muffin

This recipe is from www.cascadianfarm.com
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
3/4 cup fat-free(skim)milk (I recommend Whole Milk)
1/4 cup vegetable oil
1/4 cup honey
1 egg
1 cup all purpose flour
1 cup whole wheat flower
3 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries (cascadianfarms recommmend their blueberries, I would recommend European blueberries)

1) Heat oven to 440F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup.
2) Mix brown sugar and cinnamon, set aside
3) In a large bowl, beat milk, oil, honey and egg with a spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.
4) Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes until golden brown. Immediately remove from pan.
5) ENJOY while still warm or at room temperature at a later occasion!

Lastly, i would like to add that I LOVE American raspberries!!!! They are huge, bright red and they grow in clusters, like grapes. When I first saw these little fury berries in the forest I was absolutely amazed! They were so pretty and way too beautiful to eat. Needless to say, the hike had drained all my energy and I indulged the treasure!

Summer vegetables!

Living in NY doesn't quite provide me with fresh vegetables all year around. I could probably find almost any vegetable and fruit in NY all year around but they would most probably not be locally grown or taste anything like freshly harvested. Although NY summer is the most dreaded season of the year I also love it. There is a huge variety of green markets on Manhattan and the supply of fresh local vegetables and fruits are almost limitless. The taste of a red ripen tomato or freshly picked basil is divine. I was invited to my co-workers house the other day and she send me home with pretty, mouth watering tomatoes, cucumber and figs. 

Mr Gurken, Mrs yellow grape tomato and Miss Red ripen tomato

Before moving to NY I don't think I ever tried fresh figs. Growing up in Sweden i remember only eating dried figs. As far as I remember my first fresh fig was eating two summers ago and it was fantastic. The fig tree is a must in my future garden, side by side with my apricot tree :). When my husband and I visited South Africa at the end of last year I tried green fig preserve, Groenvyekonfyt,    Which was served with Brie cheese, it was absolutely amazing. Important to point out is that this fig preserve tasted nothing, and I mean it, nothing like any fig preserve I have tried so far.

Walnut Pesto:
One of my favorite picnic dishes is pesto pasta salad. It is so easy to prepare and I can add all my favorite summer ingredients and some grilled chicken or spicy salami for protein. My typical pesto ingredients have always been olive oil, Parmesan, garlic, pine nuts and of course basil. I am sure you all know that pine nuts is not the cheapest nut out there but  very important for the pesto. The other day I had bought a huge bunch of fresh basil and wanted to make pesto. I took my pine nuts out of the cupboard and opened the jar. I sniffed and discovered that my precious nuts had gone rancid, I had to throw them out. i revisited the cupboard for alternative ingredient and found a pound of walnuts. I went online and actually found a Walnut Pesto recipe. I am glad (in a way) that my pine nuts had hone bad otherwise I would never have discovered my new favorite pesto recipe. I didn't save the recipe but basically, you would just substitute the pine nuts for the walnuts.