Cornbread Quiche May 7, 2012Posted by Angela @ Making Food for Friends in breakfast, dinner, good for a group, vegetarian.
Tags: brunch, cooking, quiche, recipe
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I’ve been meaning to make this recipe for so long. I first saw it on the blog Healthy Tipping Point, and then my friend Kim made it and wrote about it on her blog, Girl Evolving. I wish I wouldn’t have waited–this was amazing and a great way to use up odds and ends left in the fridge. The recipe makes a lot and it was maybe even better as leftovers the next day!
For our quiche, I used what we had on hand, which was a few portobello mushrooms, one bunch of green onions, a few handfuls of spinach, and about a cup of broccoli. Really, you could use any combination of veggies and cheese here. For the cheese, we used a new find that I picked up last week at 8 Degrees Plato in Ferndale. It was a morel and leek jack cheese wheel and oh my god, was it good!! If you are in the area and are a cheese fiend, pick that up pronto!
3/4 cup cornmeal
3/4 cup flour
1 1/2 tsp baking powder
1 tsp salt
1 cup milk (dairy or non-dairy, no difference)
1 tsp honey, agave, or sugar
1 tbsp oil
Salt, pepper, and other seasonings as desired
Veggies (you’ll need about 3-4 cups of veggies, in whatever combo you would like)
1 1/2 cups cheese
Start with the cornbread. Mix the cornmeal, flour, salt, and baking powder together, and then whisk in the milk, oil, and honey. Pour into a greased casserole dish (2 qt size) and bake at 375 farenheit for 10 minutes.
While that is baking, saute your veggies until they are tender. In a separate bowl, whisk the 5 eggs with some salt and pepper (and other seasonings as desired!). When the 10 minutes is up, spread the tender veggies on top of the cornbread, and top with the eggs. Sprinkle cheese on top, and return to the oven for another 30 minutes or so. Let cool slightly before cutting into it!
Spinach and Green Onion Gouda Quiche April 4, 2011Posted by Angela @ Making Food for Friends in breakfast, dinner, vegetarian.
Tags: cooking, gouda, quiche, recipe
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I made a quiche last night that was really, really good, but forgot to take a picture of it! I usually make a variation of this quiche; this was my first time using gouda and it turned out so nice and creamy. I had to bake it longer than I had thought I would, and you definitely need to let it set about 5 minutes after it comes out of the oven to contain the creaminess. It’s super delicious. The recipe comes from Cooking Light, and has been blogged about on one of my go-to food blogs, Culinary in the Desert. Head over there for a photo and write up! I highly recommend this for a nice brunch meal or a breakfast-for-dinner night. I made some oven-roasted potatoes to go alongside it.
Spinach and Green Onion Gouda Quiche
1 pie crust (homemade or store-bought)
1 tablespoon extra-virgin olive oil
1/2 cup thinly sliced green onions
1 garlic clove, minced
3 cups fresh baby spinach, chopped
1 cup milk
3 large eggs
4 ounces (about 1 cup) shredded smoked Gouda cheese (or a little more!)
3/4 teaspoon salt
Ground black pepper
1 tbsp dried basil
Pinch fresh grated nutmeg
1/4 cup shredded parmesan for the top of the quiche
Prepare your filling by heating the olive oil in a large saute pan. Cook the green onions for a few minutes over medium, until slightly wilted. Add in the minced garlic and spinach, and continue to cook until the spinach is also slightly wilted.
In a medium mixing bowl, whisk together the milk and eggs, then add the cheese, salt & pepper, basil, and nutmeg. Stir well, and then stir in the spinach mixture. Pour the mixture into the prepared pie crust. Top with some shredded parmesan cheese.
Bake at 350 degrees for at least 35 minutes. I had to bake mine longer than that—about 45-50 minutes. Insert a clean knife into the middle to test to see if it’s done—if the filling looks too runny or milky, let it cook a little longer.
Remove from oven and let it set for about 5 minutes before cutting into it.
The Fly Trap’s Nuts and Oats Granola February 1, 2011Posted by Angela @ Making Food for Friends in breakfast, vegetarian.
Tags: cooking, fly trap, granola, recipe
So, special sneak preview: in an upcoming Getting Fresh column for the Ferndale Patch site, I talk about my undying love for the Fly Trap (a small eclectic diner in Ferndale, MI) and how I wish they would publish a cookbook. There’s two Fly Trap recipes floating around the internet, from what I can tell. An excerpt from a Guy Fieri book on his show Diners, Drive Ins, and Dives, features a recipe for the Lemongrass Pho Bowl (which, YES!! That is my favorite!!), and there’s a recipe for the Red Chile Salmon burger on a few blogs. But I want more. So imagine my delight when I opened up this month’s Bon Appetit magazine and found a Fly Trap recipe in the column where people write in and request recipes from their favorite restaurants! The recipe is for the granola, which I’ve never had there. I’m more of a savory breakfast person. But I decided to try making it for an upcoming potluck brunch, and served it Fly Trap-style with vanilla yogurt and sliced bananas. Super easy and good. The recipe makes a TON of granola, so cut it in half unless you are feeding a lot of people or plan on eating granola exclusively for a week.
Nuts and Oats Granola
A Fly Trap recipe, from Bon Appetit magazine
1 cup sweetened flaked coconut
Nonstick vegetable oil spray
4 cups old-fashioned oats
1/2 cup canola oil
1/2 cup honey
1/4 cup sugar
1/4 cup water
1/8 cup (1/4 stick) unsalted butter
1/2 cup raw pecan halves
1/2 cup raw pine nuts
1/2 cup raw cashews
1/2 cup shelled natural pistachios
1/2 cup raw pumpkin seeds (pepitas)
3/4 teaspoon coarse kosher salt
Shake of coarsely ground black pepper
Preheat oven to 325°F. Spread coconut on small rimmed baking sheet. Toast until light brown, stirring occasionally, about 8 minutes. Cool. Maintain oven temperature.
Spray large rimmed baking sheet with nonstick spray. Mix oats and next 4 ingredients in large bowl. Spread on sheet. Bake until oats are golden, stirring occasionally, about 45 minutes. Cool.
Melt butter in large skillet over medium-low heat. Add nuts and pumpkin seeds. Cook until nuts are golden, stirring often, about 14 minutes. Sprinkle coarse salt and 1/4 teaspoon freshly ground black pepper over; toss. Cool.
Mix coconut, oats, nuts, and seeds in another large bowl. Serve granola with yogurt and bananas.
Banana Muffins with a Crumb Topping November 27, 2010Posted by Angela @ Making Food for Friends in breakfast, dessert.
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Sometimes, Ryan has to be at work at 7am. When that happens, I wake up at 6am with him and make us both lunches for the day. When he leaves for work, I usually do one of three things:
1. Go back to sleep for an hour
2. Clean the house
3. Go to the gym
Last week, I changed it up a little and decided that I’d bake a batch of banana muffins before the sun came up. I put up my favorite Clipse album , pulled out all of my of baking ingredients, and in 30 minutes time, I had a nice warm batch of banana muffins to take to work.
I’ve made quite a few baked goods for my co-workers over the years but these muffins were perhaps one of the most loved. Never before have I received so many thank-you emails. The tray was empty in less than twenty minutes! They were really, really good, and really, really easy. Next time I have a few over-ripe bananas sitting around, these will be the first thing I make.
Banana Muffins with a Crumb Topping
1 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 ripe bananas
3/4 cup sugar
1/3 cup butter, melted
For the crumb topping:
1/3 cup packed brown sugar
1/2 tsp cinnamon
2 tablespoons flour
1/8 tsp nutmeg
1 tablespoon cold butter
Pre-heat the oven to 375F and line 12 muffin tins with baking papers (cupcake wrappers).
Mix the first four dry ingredients (flour, baking powder, baking soda, and salt) together in a large bowl. In a separate bowl, mix together the bananas, sugar, egg, and melted butter. Fold the wet ingredients into the dry ingredients until they are just mixed.
For the topping–mix together all ingredients except butter. Cut the cold butter into small cubes and then mix it in to the dry ingredients. It’s easiest to do this with clean hands. It should resemble coarse sand when you are done.
Fill the lined muffin tins about 1/2 to 2/3 full. Top each one with a sprinkling of the crumb topping. Bake at 375F for 18-20 minutes, or until a toothpick stuck into the center of a muffin comes out clean. Try not to over-bake!
Makes a dozen muffins.
Potato and Zucchini Open Faced Omelet July 20, 2010Posted by Angela @ Making Food for Friends in breakfast, good for a group, vegetarian.
Tags: eggs, omelet, zucchini
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Ryan and I love going out to breakfast on the weekends. We alternate between a few favorite spots around town, but more often than not, we end up at Club Bart, eating plates of veggie sausage omelets, eggs benedicts, and hash browns. Waking up this Sunday morning, my first thought was to round up the troops & head over there for breakfast, but then I stopped and thought about our fridge, bursting at the seams with food & fresh veggies from a trip to Eastern Market on Saturday, and I decided to spend a little time in the kitchen instead. By the time Ryan woke up and our friends came over, I made an open faced “omelet” out of potato, zucchini, and a few other veggies in a saute pan, finishing it off in the oven for a little extra melty-ness for the cheese. The majority of the vegetables in this are grated on a box grater. When you grate vegetables like that, they end up releasing a lot of water. Next time I’d be more diligent about pressing the water out. I did a quick press of the veggies with some paper towel this time, but it’s an important step to make sure there isn’t too much moisture in the pan when the omelet is cooking.
I think picking the right pan to make this in is crucial. You want a saute pan or skillet that is a few inches deep, has a cover, and is oven-safe. If you skip the broiling part, you don’t NEED it to be oven-safe, but it’s a nice finishing touch. Something like this is perfect:
2 medium potatoes, grated (I used Yukon gold…I think any waxy potato would work)
2 medium carrots, grated
1 small onion, grated
2 cloves of garlic, minced
1 medium zucchini, grated
Handful of cherry tomatoes, halved (about 1/3 of a plastic container)
2 green onions, chopped
3/4 cup of italian blend or mozzarella cheese
Fresh herbs (I used basil and oregano)
Salt & pepper
Pre-heat the oven to 400.
Start by grating the potatoes. I leave the skins on for extra nutrients, but you can peel first if you like! Place the grated potatoes in a bowl, cover with cold water, and let them sit for 10-15 minutes while you prep the rest of the veggies.
Grate the carrots and onion and add the garlic to another bowl. Once the potatoes are done soaking, drain & rinse them, then press out as much water as you can. Add the potatoes to the carrot/onion bowl.
Spray your saute pan with some cooking spray, and add the potatoes/onion/carrots/garlic to the pan. Cook over medium heat, pressing the veggies down into the pan to form a nice browned bottom. Stir occasionally, cooking for 5-7 minutes or until tender. Add the grated zucchini to the pan, stirring gently. Cover the pan, and cook another 3-4 minutes. Add the tomatoes and green onions, stirring again. Cook another 2-3 minutes. Salt and pepper throughout all of this as you like.
Beat the eggs in a bowl, and add the chopped herbs and 1/2 cup of cheese to the beaten eggs. Pour the egg mixture on top of the veggies, top with the remaining 1/4 cup of cheese and more S&P, and put the pan in the oven for 5-10 minutes, or until a fork in the middle comes out clean. Once the egg is cooked throughout, turn the broiler on in the oven for just another 2 minutes or so, allowing the cheese to get browned and melty.
Remove from the oven, and let it sit about 5 minutes before cutting into it. If you don’t do this, it will come out of the pan crumbly on the bottom, like mine above! But it’ll still taste good. 🙂
Veggie Quiche and a Challenge Update May 3, 2010Posted by Angela @ Making Food for Friends in breakfast, vegetarian.
Tags: broccoli, eggs, red bell pepper
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I went to the grocery store yesterday to stock up all of the fresh vegetables, fruit, and lunchmeat we will need to make it through a week with no grocery trips. Here’s what I came home with. Not pictured are all of the refrigerated goods: newly purchased spinach and broccoli, and existing kale, jalapenos, and green onions. Check out the yellow spaghetti squash on top of the knife block….that guy has been in our house for over a week now. I am vowing to put it to good use this week!
Ryan and I had some friends over for dinner last night and I decided to make a sort of “breakfast for dinner,” with a broccoli red pepper quiche and some oven-roasted potatoes. I love this quiche recipe. My mom clipped it from the Oakland Press sometime in the 90s, I believe, and wrote it out for me earlier this year. In the newspaper, this recipe was titled “Connie’s Veggy Quiche” and a Google search tells me this recipe has never made it to the internet. The recipe below reflects changes my mom has made to Connie’s original recipe, and changes I generally make, as well. The thing is, though, I don’t think I’ve ever made this the same way twice! Last night it was a broccoli/red pepper quiche (we had no mushrooms in the house) and it turned out just fine. Here’s the base recipe, feel free to change it up to use whatever you have on hand.
1 9 inch uncooked crust (homemade or storebought)
2 tbs butter, divided
1 small onion or equivalent mix of onions/shallots
1 cup cooked broccoli, chopped
1 cup sliced mushrooms
1/2 cup red pepper, sun dried tomato, or other veggies you have around
3 tbs fresh basil (or other herbs)
Salt and pepper to taste
3 tbs sherry or red wine
1 tsp lemon juice
1 1/2 cup half and half, heavy cream, or milk (whatever you have)
4 eggs, lightly beaten
1 cup grated swiss
1 cup grated cheddar
1/4 cup grated parmesan
Preheat oven to 350 degrees.
Melt 1 tbs butter and cook onions over medium heat until cooked through (about 5 min).
Add red pepper (if using) and cook another 3 min. Add pre-steamed broccoli and cook until heated through.
Add basil, salt, and pepper; mix thoroughly and set aside in a small bowl.
Add remaining butter to pan and cook mushrooms for a few minutes. Stir in sherry or wine and lemon juice. Add sun-dried tomatoes, if using. Cook another 5 minutes.
Add mushroom mixture to broccoli bowl.
Lightly beat 4 eggs in a small bowl. Add cream or milk to egg bowl.
Sprinkle crust with swiss cheese.
Add veg mixture (the broccoli/mushroom bowl) to crust.
Pour egg and cream/milk over veg mixture.
Sprinkle cheddar over top.
Bake at 350 degrees for 40 minutes.
Let cool 10 minutes before cutting.
Options: Switch out veggies, cheeses, and herbs to whatever you have on hand. I don’t think I’ve ever made this quiche the same way twice! It’s a good way to use up extra veggies you have on hand. The recipe can be made lighter by using egg whites instead of whole eggs, and using reduced fat milk in place of the cream or half and half. You could probably reduce the amount of cheese, but I’ve never done that. 🙂
Spinach Artichoke Pie April 28, 2010Posted by Angela @ Making Food for Friends in breakfast, dinner, lunch, vegetarian.
Tags: artichoke, feta, red bell pepper, spinach
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Yesterday morning, I got a very sweet email from a friend of a friend, who had been sent a recipe I made last Tuesday. It was a spinach artichoke pie (which I accompanied with roasted red pepper feta rice from Closet Cooking—AMAZING!!) and she and her husband really enjoyed it. She asked if she could post the recipe on her blog, and I happily said yes. She asked if I had a blog she could link back to, and I didn’t…buuuut, the whole exchange got me thinking, maybe I should have a blog! So, here we are. And here’s Karen’s post about the spinach artichoke pie that got this whole thing started. Thanks, Karen! Head over there for the recipe, and be sure to check out the roasted red pepper feta rice, too. It was really THAT GOOD.