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Posts Tagged ‘vegetables’


So, was it the sausage or the cheese that inspired you to open this post and get your mouth watering?

Quiche is one of my favorite dishes with it’s flakey and buttery crust and creamy egg filling. Oh and add cheese and game over! Nevertheless, quiche this indulgent often make me feel a bit lethargic. Hello, food coma! Why not omit the crust and make the filling a bit lighter but still flavorful?!

You’ll enjoy the health benefits of this quiche. The chicken sausage and eggs contain loads of protein. Not to mention, the spinach contains phytonutrients for anti-inflammatory and ant-cancer benefits. The vitamin K from spinach is essential for maintaining bone health. Did I mention the sharp cheddar is low fat?…Eat up!

Crustless Sausage and Cheese Quiche

Print Recipe

– 2 cups of fresh spinach
– 2 tsp extra virgin olive oil
– 2 chicken sausage links, halved and sliced into half moons
– 1/2 cup cubed low fat sharp cheddar or cheese(s) of your choice
– 2 large eggs
– 1 egg white
– 1 cup 1% or nonfat milk
– sea salt and pepper to taste

Preheat oven to 375 degrees. Spray a pie dish with nonstick cooking spray and set aside.

Add the olive oil and chicken sausage to a medium or large skillet over medium heat. Cook the sausage until browned. Remove from skillet and set aside. Using the juices from the chicken sausage and olive oil, add the fresh spinach and saute until wilted. This step should not take very long, probably about 2 minutes.

Place the wilted spinach in a colander. When the spinach has cooled, gently squeeze to remove excess moisture. Lay spinach in the bottom of the pie dish. Throw-in the cubed cheddar and sausage!

In a medium bowl, whisk together milk, 2 whole eggs, 1 egg white and sea salt and pepper to taste. Pour over the spinach, cheddar and sausage. Bake for 30 to 35 minutes.

Remove and place on a wire rack. Slice and enjoy!!

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Ok. You may be thinking…”Soup? I thought this was a baking blog?”

Well, it is! However, I used the oven to prep for the soup so I figured it deserved a post. Why not! Plus, I think you’ll like it. If you’re vegan, you’ll definitely like it! Just omit the sprinkle of parmesan at the end.

If you’re not vegan, you’ll certainly reap the benefits. Flavorful and good for you! Brussel sprouts contain cholesterol-lowering and anti-inflammatory benefits. Additionally, beans are naturally low in fat and contain a nice dose of fiber, protein and iron among other fab health benefits!

I was inspired by this recipe, but wanted to give it deeper flavor so I oven roasted the brussel sprouts and added 1 teaspoon of cumin. I LOVE cumin!

Oven Roasted Brussel Sprout Soup with White Beans

Inspired from this recipe

Print Recipe

– 1 lb Brussel sprouts

– 1 12 ounce can white beans

– 1 small white onion, chopped

– 2 cups low sodium vegetable broth

– 1 tsp ground cumin

– 2 tsp extra virgin olive oil

– sea salt and pepper to taste

Preheat the oven to 400 degrees.

Toss Brussel sprouts in 1 teaspoon of olive oil. Season with salt and pepper to taste. Roast in oven for about 30 to 35 mins. Remove from oven and allow to cool. Cut the oven-roasted sprouts in half or quarters.

In a large pot or dutch oven, brown onions in 1 teaspoon of olive oil. Add the Brussel sprouts to the onions, add beans, cumin and vegetable broth. Add salt and pepper to taste.

Cook until all the vegetables are cooked. Using an immersion blender, puree the soup inside the large pot. I like my soup a bit chunky with some beans and Brussel sprouts so I didn’t puree the entire soup. Use the immersion blender based on your preference.

Enjoy with a generous sprinkling of aged parmesan cheese!

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The smell of roasting vegetables lifts my heels off the floor. I immediately have warm thoughts, warm feelings and my anticipation for dinner rapidly increases. I love to roast all root vegetables with olive oil, salt and pepper…so simple and so good.

Brussel sprouts, although not a root vegetable, is also one of my favorite veggies to roast. The taste of oven roasted Brussel sprouts is heavenly. If it was 100 degrees out, I would probably still roast ’em!

It’s a win-win with these oven roasted Brussel sprouts. They taste amazing and the rosemary is the perfect compliment to the oven roasted flavor. Moreover, Brussel sprouts are packed with vitamin C, E and A. All of which offer antioxidant support. The vitamin K in Brussel sprouts offer anti-inflammatory benefits. More about the nutritional perks!

Oven Roasted Brussel Sprouts with Rosemary
Serves Two

Print Recipe

– 2 cups Brussel sprouts, halved
– 1 Tbls fresh rosemary, chopped
– 1 Tbls extra virgin olive oil
– sea salt and pepper to taste

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or spray with non-stick cooking spray.

Combine all ingredients in a bowl and mix well. Lay Brussel sprouts on baking sheet. Bake for 20 to 25 minutes.

Remove from oven and enjoy!!

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Full disclosure….

This is a recipe fail! It’s supposed to be a cream of parsnip soup…take notes….adding 1% milk rather than heavy cream is not a good idea for a “cream of anything” soup. The finished soup was too thin, not creamy and was not a delight to eat. Yet, since I spent time taking the photos and making the soup I still wanted to share these images.

So, about what I’ve been up to…Well, I’m being featured in a book!

I don’t think I’ve mentioned this before, but I’m a Social Media Manager for a nonprofit in Southern California – Pancreatic Cancer Action Network.

An expert in the field of social media – Heather Mansfield – contacted me about doing an interview for a book she’s writing. The interview is posted on her blog and will be featured in her book when it hits the shelves in October 2011!

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I peered into my fridge the other day and realized I had smorgasbord of ingredients on inventory.

Zucchini
Carrots
Cheese
Milk
Bread
Brown rice
Chocolate
Etc…

Courtesy of Tim Gunn…”Make it work.” It was one of those days; I didn’t want to get out of my slippers and go to the market. Well, Mr. Gunn, I made it work and the end product was a filling and nutritious lunch for three days.

I found a simple recipe and swapped out quinoa for brown rice and added a bit of cumin instead of paprika. I love the smokiness cumin adds to dishes.

As I just mentioned above, this is good for you and it tastes good. The brown rice is rich in fiber, the carrots are packed with natural sweetness and beta carotene and zucchini provides a healthy dose of Vitamin C. Winning combos in my book. Plus…I wouldn’t put anything on this blog if it didn’t taste good. 🙂

Nutritional perks –

    Brown rice
    Carrots
    Zucchini


Brown Rice with Carrot & Zucchini
Inspired by this recipe

Print Recipe

– 2 cups uncooked brown rice
– 2 Tbls extra virgin olive oil. Original recipe suggests 1/4 cup of extra virgin olive oil.
– 2 medium carrots, peeled and chopped
– 1 large zucchini or 2 medium zucchini, chopped
– 2 tsp ground cinnamon
– 2 tsp cumin
– sea salt and ground pepper to taste

Cook brown rice according to package.

Meanwhile, heat oil in a large skillet over medium heat. Add carrots; sauté until tender, about 5 minutes. Add zucchini; sauté until tender, about 3 minutes. Mix in cumin and cinnamon. Add brown rice to skillet; toss to blend. Add salt and pepper to taste.

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This post is completely serendipitous because I wasn’t thinking of making a custard anytime in the near future or baking with butternut squash. Don’t get me wrong…I enjoy butternut squash and I’ll take a custard any day, but I had other recipes in mind. Nevertheless, I was going through my freezer the other day and found a package of frozen butternut squash….the wheels in my head began to turn!

This butternut squash custard with the flavor medley of cinnamon, nutmeg and maple syrup make this sweet. You will taste Fall and it tastes warm and comforting. I promise. Even better, I like my butternut squash custard a la mode!

A perk about this custard, other than the fact that it tastes like Fall, is that it’s light and creamy without the fat. Moreover, butternut squash is so good for you. It’s full of potassium, vitamin B6 and dietary fiber, making it incredibly heart-healthy. You could also make this custard using pumpkin, which I have already done and yes, it tasted like smooth pumpkin pie.

Butternut Squash & Maple Custard
Inspired by this recipe

Print Recipe

– 11/2 cups fat free milk or 1% milk. The original recipe used vanilla soy milk.
– 3/4 cup fresh butternut squash puree or frozen and thawed butternut squash puree
– 2/3 cup evaporated cane sugar
– 11/2 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1 Tlbs organic maple syrup
– 1/2 tsp vanilla extract
– 1/4 tsp sea salt
– 2 large eggs
– 1 egg white
– Cooking spray

Preheat oven to 325 degrees.

Spray your 4 to 6 ramekins with cooking spray.

In a large bowl, combine all the ingredients and stir well with a whisk. Divide the butternut squash mixture evenly among 6 (6-ounce) ramekins or 4 (8-ounce) ramekins.

Place the ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake for 50 minutes or until a knife inserted in center comes out clean. Remove the ramekins from pan, and cool completely on a wire rack. Cover and chill in the refrigerator for at least 3 hours.

I enjoyed my custard a la mode, but I also suggest a dollop of whipped topping or perhaps you are a minimalist and like your custard naked. It’s cool…I do as well!

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It’s been over one week since I shared a recipe with you all. This is quite uncharacteristic of me. Well, these days work is keeping me busy…so busy that the last thing I want to do when I get home is hop on the computer to blog, check email or do anything but watch a good show on TV. Have you ever had these weeks or months? I am sure you can relate.

When I’m stretched-thin or overwhelmed, I turn to soups. Soups calm me, warm me and clear my mind. Some of my favorite soups are creamy tomato, a hearty minestrone, split pea and the iconic chicken noodle soup. Nevertheless, a soup I’ve always wanted to attempt in making is hot and sour soup. Especially for the hot factor. I love spicy!

A long story, short. I loved the hot and sour soup I made. In fact, I didn’t deviate too far from the original recipe. I simply added bean sprouts and sliced raw mushrooms rather than dried. I would be lying if I didn’t mention I made it a bit spicier than advised. This soup is good.

Some nutritional perks –

    Tofu
    Mushrooms
    Ginger

Hot & Sour Soup
Inspired from this recipe

Print Recipe

– 2 cups sliced white mushrooms
– 2 cups bean sprouts
– 1 (32oz) carton of low sodium vegetable broth
– 21/4 cups water, divided
– 1 Tbls grated fresh ginger
– 1 tsp minced garlic
– 1/4 cup rice vinegar
– 1 Tbls low sodium soy sauce
– 1 tsp black pepper
– 1/2 lb extrafirm tofu, drained and cut into 1/4-inch cubes
– 21/2 Tbls corn starch
– 4 large egg whites, lightly beaten
– 1/2 cup chopped green onion
– 1 tsp dark sesame oil
– 2 tsp sriracha sauce (optional)

In a medium to large saucepan, combine broth, 2 cups water, ginger, and garlic over medium-high heat; bring to a boil. Add mushrooms. Reduce heat, and simmer 5 minutes. Add rice vinegar, soy sauce, pepper, and tofu; bring to a boil. Reduce heat, and simmer 5 minutes.

In a small bowl, combine remaining 1/4 cup water and cornstarch, stirring with a whisk.

Stir cornstarch mixture into broth mixture; bring to a boil. Reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently. Slowly pour egg whites into broth mixture in a steady stream, stirring constantly but gently with a wooden spoon. “Ribbons” of egg white will appear. Remove from heat; stir in onions and sesame oil. Add sriracha sauce for heat. A perfect soup!

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