Cornbread Quiche May 7, 2012Posted by Angela @ Making Food for Friends in breakfast, dinner, good for a group, vegetarian.
Tags: brunch, cooking, quiche, recipe
add a comment
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!
Banana Muffins with a Crumb Topping November 27, 2010Posted by Angela @ Making Food for Friends in breakfast, dessert.
1 comment so far
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.