Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts
Mother's Day Quiche
I know, I know, Mother's day was a good two weeks ago... but I'm just getting to post this... and hey I posted the cinnamon muffins I served along with this quiche and fruit salad yesterday :) So I'm not thaaat behind... wait yes, yes I am.
I title this picture, "Did you take a picture of the quiche... nope... better hurry because it's about to be gone"
This crustless quiche doesn't have an exact recipe... and that is why you should love it. Beat eggs together with some skim milk and a little powdered milk (to make it creamier). In a pan saute things like spinach, garlic, tomatoes, onions. Let veggies cool a bit, fold into egg mixture along with some cheese of choice. Pour it all into a greased baking pan and toss it in the oven for 40 minutes at 400 degrees. Yup that's it. Then chow... or in my case eat lots of muffins and fruit salad because quiche makes me want to *bleh*. Everyone else really enjoyed it though so woohoo!
I'd take muffins and fruit salad over quiche ANY DAY!
I title this picture, "Did you take a picture of the quiche... nope... better hurry because it's about to be gone"This crustless quiche doesn't have an exact recipe... and that is why you should love it. Beat eggs together with some skim milk and a little powdered milk (to make it creamier). In a pan saute things like spinach, garlic, tomatoes, onions. Let veggies cool a bit, fold into egg mixture along with some cheese of choice. Pour it all into a greased baking pan and toss it in the oven for 40 minutes at 400 degrees. Yup that's it. Then chow... or in my case eat lots of muffins and fruit salad because quiche makes me want to *bleh*. Everyone else really enjoyed it though so woohoo!
strawberries, cantaloupe, banana, a little lemon juice to keep it from browning, and a little dash of cinnamon. YUM
I'd take muffins and fruit salad over quiche ANY DAY!
A little strawberry with your muffin?
Where did this week go?? I have so many more things I made that I need to post about... like the mother's day quiche, fruit salad, and cinnamon roll muffins I made... and then there are the strawberry muffin adaptation... and the zucchini muffins I just made the other night!
Is it just me or am I on a COMPLETE muffin kick... alright... I guess I'll tell you about those strawberry muffins first, since I have the picture off of my camera already... and the rest are still stuck on my camera... and I'm lazy and don't feel like bending over to find the cord and plug it all in :) Aren't I a sweetie? :)
These were made out of necessity... yes muffin necessity. John asked if I'd make some of those blueberry yogurt muffins... (side note: john rarely asks me to make something, I'm constantly bugging and asking him what I should make and he always says "whatever you want" so him asking is AWESOME and highly recommended and preferred!! you hear that john... keep the requests coming! yezzir!) Unfortunately I had no lemon yogurt and a trip to the grocery had already been made... what's a girl to do... that's easy, substitute the 2 containers of lemon yogurt for strawberry and toss some chopped up strawberries in with the blueberries.
Result = YUM! Totally making them again :)
Is it just me or am I on a COMPLETE muffin kick... alright... I guess I'll tell you about those strawberry muffins first, since I have the picture off of my camera already... and the rest are still stuck on my camera... and I'm lazy and don't feel like bending over to find the cord and plug it all in :) Aren't I a sweetie? :)
These were made out of necessity... yes muffin necessity. John asked if I'd make some of those blueberry yogurt muffins... (side note: john rarely asks me to make something, I'm constantly bugging and asking him what I should make and he always says "whatever you want" so him asking is AWESOME and highly recommended and preferred!! you hear that john... keep the requests coming! yezzir!) Unfortunately I had no lemon yogurt and a trip to the grocery had already been made... what's a girl to do... that's easy, substitute the 2 containers of lemon yogurt for strawberry and toss some chopped up strawberries in with the blueberries.
Result = YUM! Totally making them again :)
Just call me shortcakes
I like to think I'm tall.
I'm 5'4" actually probably 5' 3 3/4" but lets just round up shall we? My hair is up today anyway!
Now to some, like 99% of the women in my family, that's totally tall. To the rest of the world... that's pretty short. Just the other day my coworker was standing next to me (me in my oh so comfy flats, her in crazy tall stilettos) oh and did I mention she's like 5' 10" to boot? anyway I get sidetracked... she looks over (I mean down) at me and is like MAN you're short today HAHAHAHAHA. There are good points to being short though!! Whenever I go for a hike with my friend Matt (who is like 6'3" or something crazy like that) I always have a safe travel down the trail... while he is constantly running into low hanging branches, HA take that tall Matthew! :D
What does this have to do with chow you ask? Why because we are making strawberry SHORTcakes??? get it???
*crickets chirping*
Ok fine fine, I thougth it was funny...
Well then, here's the recipe. My roomie made these the other night and they were super tasty! Thanks Steph!! (yes for those of you who didn't know my house mate's name is also steph...)
Classic Strawberry Shortcakes
recipe slightly adapted from Betty Crocker
2 1/3 cups Original Bisquick mix
.5 cup milk
1.5 tablespoons splenda blend (or use 3 Tbs sugar)
3 tablespoons butter or margarine, melted
Sweetened sliced strawberries
Vanilla ice cream
1. Heat oven to 425°F.
2. Stir Bisquick mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.
3. Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping. (Sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries, stir in 1/2 cup sugar.)
High Altitude (3500-6500 ft): Heat oven to 450°F. Decrease sugar to 1 tablespoon.
I'm 5'4" actually probably 5' 3 3/4" but lets just round up shall we? My hair is up today anyway!
Now to some, like 99% of the women in my family, that's totally tall. To the rest of the world... that's pretty short. Just the other day my coworker was standing next to me (me in my oh so comfy flats, her in crazy tall stilettos) oh and did I mention she's like 5' 10" to boot? anyway I get sidetracked... she looks over (I mean down) at me and is like MAN you're short today HAHAHAHAHA. There are good points to being short though!! Whenever I go for a hike with my friend Matt (who is like 6'3" or something crazy like that) I always have a safe travel down the trail... while he is constantly running into low hanging branches, HA take that tall Matthew! :D
What does this have to do with chow you ask? Why because we are making strawberry SHORTcakes??? get it???
*crickets chirping*
Ok fine fine, I thougth it was funny...
Well then, here's the recipe. My roomie made these the other night and they were super tasty! Thanks Steph!! (yes for those of you who didn't know my house mate's name is also steph...)
Classic Strawberry Shortcakes
recipe slightly adapted from Betty Crocker
2 1/3 cups Original Bisquick mix
.5 cup milk
1.5 tablespoons splenda blend (or use 3 Tbs sugar)
3 tablespoons butter or margarine, melted
Sweetened sliced strawberries
Vanilla ice cream
1. Heat oven to 425°F.
2. Stir Bisquick mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.
3. Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping. (Sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries, stir in 1/2 cup sugar.)
High Altitude (3500-6500 ft): Heat oven to 450°F. Decrease sugar to 1 tablespoon.
Whole wheat waffles
I love waffles. Especially belgian waffles. I have a standard thin waffle maker (which has a split personality... it's rather disconcerting... it also leads a second life as a pizelle maker, AND a panini maker depending on which plate you use). Anyway, belgian waffles are where it's at, deep wonderful crevices for syrup to fill! Who wouldn't love it? Lucky for me my roomie has a belgian waffle maker and she has since brought it home from its living at her boyfriends apartment. Hooray thick waffles are back! So I brought out my crazy healthy tweaked recipe that works great in the thin waffle machine... alas in the thick thick belgian kind... no oil means they tear apart pretty easy. Example below....
yes that's vermont maple syrup peaking out behind the pile of waffle fun... is there any other kind??
I must say after I tore the pieces off they were so crisp and wonderfully tasty... however it was a pain to get it out of the waffle maker...So I gave in an added some oil to the remained of the recipe, and thoroughly greased the hot plates before pouring the batter in.
I mean just look how that blueberry is lost in the deep crevice!
Much better luck this round at getting the waffle to release itself from its toasty home. It also gave me a little time to whip up some nice fruit topping.
whole wheat waffles
1 egg + egg white
1 3/4 cup milk
1 1/2 cups whole wheat flour
2 Tbs Splenda
4 tsp baking powder
1 Tbs oil
Mix dry ingredients together in a small bowl. Beat egg and add to milk mixture along with oil (if using a belgian waffle maker). Gradually add wet to dry and whisk together until smooth.
Pour about 1/2 cup of batter onto a hot belgian waffle maker. Remove when light goes out or timer dings. Leave in a little longer for a crisper waffle.
fruit topping (serving for one)
5 frozen strawberries
1/2 cup frozen blueberries
1 tsp corn starch
1 Tbs splenda
splash of skim milk
heat strawberries and blueberries in a thick bottom pan, once they start to release juices add corn starch and splenda, if it gets to thick gradually add a little skim milk to attain desired tastiness... yes that really is a word :)
yes that's vermont maple syrup peaking out behind the pile of waffle fun... is there any other kind??
I mean just look how that blueberry is lost in the deep crevice! Much better luck this round at getting the waffle to release itself from its toasty home. It also gave me a little time to whip up some nice fruit topping.
whole wheat waffles
1 egg + egg white
1 3/4 cup milk
1 1/2 cups whole wheat flour
2 Tbs Splenda
4 tsp baking powder
1 Tbs oil
Mix dry ingredients together in a small bowl. Beat egg and add to milk mixture along with oil (if using a belgian waffle maker). Gradually add wet to dry and whisk together until smooth.
Pour about 1/2 cup of batter onto a hot belgian waffle maker. Remove when light goes out or timer dings. Leave in a little longer for a crisper waffle.
fruit topping (serving for one)
5 frozen strawberries
1/2 cup frozen blueberries
1 tsp corn starch
1 Tbs splenda
splash of skim milk
heat strawberries and blueberries in a thick bottom pan, once they start to release juices add corn starch and splenda, if it gets to thick gradually add a little skim milk to attain desired tastiness... yes that really is a word :)
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