Tomato Avocado Quiché

Today the weather was finally a little cooler so I was able to actually use the oven without melting. I had bought the ingredients for quiché about a week ago but wasn’t sure if I’d have the chance to make one.  I absolutely love quiché, and have ever since my dad had me making them for the cafe we used to own. I like that you can customize it depending on what ingredients you have on hand, and can use more or less egg/cheese/veggies depending on how healthy you want to be. I used what I had on hand for veggies and it of course came out awesome.Processed with VSCOcam

Ingredients:

  • 5 Eggs
  • 1/2 cup almond milk
  • 1/2 pint cherry tomatoes
  • 1 ripe avocado
  • 1/3-1/2 block cheese
  • 1 package crescent roll dough
  • 1/2 teaspoon each
  • cumin, chili powder, garlic powder

 

Method:Processed with VSCOcam

  • Spread crescent dough into lightly greased pie plate and pre-bake 10min at 375∘F
  • Slice tomatoes in half and dice the avocado, set aside
  • Beat the eggs and almond milk together in a large bowl
  • stir spices into the egg mixture
  • Shred desired cheese (I usually use muenster cheddar jack)
  • Once crust comes out of the oven pour the egg mixture into the dish
  • Evenly distribute tomatoes, avocado, and cheese into the dish
  • Bake at between 375∘F-400∘F depending on your oven, you will know it’s done when the outside has puffed up and browned slightly
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Watermelon Feta Salad with Basil and Balsamic Vinegar

Yesterday I spent the day at the beach playing wiffle ball, throwing the football, and jumping into the freezing North Atlantic water. I had bought some watermelon to bring with me and had a bunch left over so I started looking for food pics on Instagram for inspiration. Sometimes I just like to look at food pics and form my own dish from there. It’s a great place for easy inspiration and I don’t feel pressure to follow any recipe so it’s more fun for me. Here’s the dish I made for lunch today.

Ingredients:

  • Cup of chopped watermelonProcessed with VSCOcam
  • A few ounces of crumbled feta cheese
  • 1 teaspoon of balsamic vinegar
  • A few leaves of fresh basil

Method (super easy):

  • Throw the watermelon in a bowl
  • Sprinkle feta crumbles around the melon
  • Chiffonade the basil, and distribute on top
  • Drizzle the balsamic vinegar across the salad

I wasn’t sure if I would like the combination of flavors but somehow it works perfectly! It was so refreshing and I had two servings after coming in from washing the car this afternoon. I have a feeling I’ll be making this many times this summer.

 

BBQ Sriracha Baked Tofu and Quick Pickled Veggies

BBQ Sriracha baked tofu with quick pickled veggies

The pickled veggies:

  • Thinly slice some carrot and cucumber
  • In a baking dish mix together a few tablespoons of miso paste, crushed garlic, and splash of sake (or gin or sherry)
  • Submerge the veggies in the miso-mix and soak for about 30 min
  • [courtesy of my listening to The Splendid Table]

The Tofu:

  • Pre-heat oven to 400º F
  • Take one package of extra firm tofu and press out the moisture w/some paper towels
  • Slice tofu into 1/4” pieces
  • In a bowl mix together some bbq sauce of your choice, some sriracha, a clove of crushed garlic, and some sesame oil (I don’t like to measure if you can’t tell)
  • Place the tofu on a baking sheet w/parchment paper and brush with sauce
  • Bake for 20 min, then flip and brush the other side with more sauce, bake another 20 min
  • Remove from oven and enjoy!

I plan on serving this dish with some brown rice and steamed edamame, after I make it this week I’ll add pics to the post since I have two days off mid-week. Gotta love time for long runs and semi-complicated meals!

Wicked Easy Plantain Chips!

I’ll never forget my first time having plantain chips. I was in Colombia to visit my girlfriend who was doing World Teach at the time, and we went to a park in Medellín to have lunch. First we went to a Colombian grocery store and I could have spent days exploring and trying out new foods, but I grabbed some chips, a weird liquid oatmeal thing, and some fresh avocado. I’ve never been much of a potato chip person, but for some reason I absolutely love plantain chips! Anyway I digress…

Starchy Crunchy Goodness

Starchy Crunchy Goodness

One of my favorite online cooking resources besides Foodgawker is Kevin from Fit Men Cook. If you haven’t checked him out, you need to. I found him through a friend and started following him on Instagram. He posts super quick and easy recipes that can usually be made just from looking at his instagram videos/comments. Last week he had a post for homemade plantain chips and I had to try it!

  • I thinly sliced two plantains (Kevin used a mandolin, but I was fine using a sharp knife)
  • Then I tossed them in a bowl with some oil, cumin, salt, and a dash of garlic powder
  • I placed them on a baking sheet with parchment paper and baked them for about 25-30min at 400 degrees (Kevin said 350, but I think my oven is weak so I went hotter)

They turned out awesome and I served them alongside my homemade vegetarian enchiladas.  I will definitely be making these again since plantains are so cheap and it keeps me from eating an entire package of the store bought ones (which I’m sure are not as healthy as making them at home). This may be my new favorite snack, I can picture myself snacking on these during movie nights snuggled up with KB and our pup Greta.

Enchilada w/ home-made plantain chips

Enchilada w/ home-made plantain chips

Vegetarian Enchiladas

I tend to make veggie enchiladas at least once a month. Here’s the batch I made this weekend.

Enchilada w/ home-made plantain chips

Enchilada w/ home-made plantain chips

Vegetarian Enchiladas

Ingredients:

  • One package of flour tortillas
  • One bell pepper
  • One onion
  • One jalapeno
  • 8 ounces of mushrooms
  • Dash of cumin and oregano
  • 14 ounces of beans (or 1 can)
  • Handful of frozen corn
  • 1 can vegetarian enchilada sauce
  • 2 cloves of garlic

Method:

Wrap 'em up

Wrap ’em up

 

  • Slice up the pepper, onion, jalapeno, mushroom and garlic. Saute in a pan with a bit of coconut oil.
  • Add the cumin and oregano when almost cooked through, add the corn and beans.
  • Grab a 9×13 inch baking dish and place one tortilla against one edge.
  • Now assemble each enchilada by putting a large spoonful of the filling onto the tortilla and wrap up almost like a burrito. [If they don’t look pretty or wrap up well that’s fine. Also if you end up with too much filling just spoon it on top at the end].
  • Continue with each tortilla until your baking dish is full.
  • Pour your sauce over the top of the tortillas. [You can also make your own sauce but this weekend I was lazy]
  • *Now usually I add shredded cheese on top, but I ate kinda crappy on Sunday so I omitted cheese this time.
  • Bake uncovered at 375° F for about 25 minutes or until cheese is just browning

Like I said I make it different just about every time depending on what veggies I have or am in the mood for. Sometimes I add cheese inside the tortilla, or on top, and sometimes I make my own sauce (tons of recipes online). It’s an easy dish you can add your own spin to.

Summer Tartines

 

Summer Tartines

Summer Tartines

This week I’m working a bunch of early morning shifts again, so I was feeling pretty lazy this afternoon when I got home. I decided to make something super easy with ingredients I already had around the kitchen, the only thing I had to buy on my way home was a loaf of bread.

Summer Tartines

Ingredients:

  • One baguette of choice
  • 1 summer squash
  • 1 zucchini
  • Goat cheese (I used kind w/herbs)
  • 1 small tomato

Method:

  • Slice the zucchini and squash into thin pieces, saute in some light oil and sprinkle with salt/pepper. Cook until almost cooked through but still a little firm.
  • Slice the baguette, brush with a little oil and toast under a hot broiler until crisp on one side. Then remove from oven.
  • Spread goat cheese over the less toasted side of the bread slices.
  • Thinly slice the tomato
  • Now layer the veggies on your slices in whatever manner you please
  • Place back under broiler for about 8 minutes until the tomato has started to cook or veggies brown slightly.

The whole thing is pretty quick and easy and comes out looking kinda fancy. I’ve made it with other veggies, I just try to grab what’s in season. This is a great recipe for a potluck or dinner party, but I just like to eat it as a meal some nights.