Tuesday, May 31, 2011

Breakfast Ease

I know, I know it has been way too long!  I am finally reorganized and cooking creatively.  It gets so easy to eat the same meals over and over, and when you throw weekend travel into the mix you go for simplicity...aka BORING!  Instead of boring you with yet another chicken, vegetable, and whole grain week...I am stepping it up!

This week has started my dive into new and creative breakfasts for Paul.  I wanted to find an egg dish, of sorts, that was loaded with protein and flavor.  It took the meshing of a few recipes, but I think I did well.  Paul and Kristen (who got a few slices today) will have to let me know their thoughts :) 

Crustless Loaded Quiche
6 slices

4 Eggs (can also go with 2 eggs and 3 egg whites)
1/2 cup whole wheat flour (I will try it with Gluten Free Flour later this week and report back)
1/2 tsp baking powder
1 cup skim milk (you could use any kind of milk)
1 can Artichoke Hearts in water (I used 365 brand and rinsed them), chopped
1/3 cup roasted red peppers (I like Cento brand) roughly chopped
1 cup fresh spinach
3/4 cup onion
Italian Seasoning to taste
1/2 cup Soft Goat Cheese crumbled
1/3 cup Parmessan

Pre-heat oven to 400 degrees.  Spray Pie Dish with Olive Oil Spray.

In a pan over medium/high heat, heat onions until translucent.  Add in spinach and mix until wilted.  Add in artichoke hearts and red peppers.  Mix until heated through.  Season to taste.  Take off burner to cool slightly.

In the meantime, whisk eggs.  Continue whisking adding flour, baking powder, and then slowly the milk until well mixed and airy.

Add the onion/spinach/etc mixture to the egg mixture.

Pour into the prepared pie dish.  Add the crumbled goat cheese to the top and then the parmesan.

Bake for 20-25 min, until lightly browned around the edges and quiche is set.  Cool and serve.  Can be stored for 5 days!

Nutrition of each slice: 167cal 5.85g fat 17g carb 3.85g sugar 11.65g protein


Wednesday, May 4, 2011

Return To Winter

With the return of winter like weather on Monday, I thought I would give the house one last taste of winter food.  So, I decided to make a roast with sweet potatoes.  Traditionally a roast is made with a fatty chuck roast, but I went with a very lean sirloin tip.  It actually turned out just as moist as desired, and warmed the house with a last taste of cool weather (hopefully).

1 sirloin tip, boneless, about 2 to 3 pounds
1 tsp olive oil
1 medium onion, sliced
4 medium sweet potatoes, peeled and quartered
3/4 c. water
1 cup red wine
1 cube unsalted vegetable bouillon
1/4 t. celery seed
1/4 cup garlic and herb seasoning
1/4 t. black pepper

Place sliced onion in crock-pot and top with sweet potatoes. Place the roast on top of the vegetables. Mix together water, wine, bouillon, celery seed, herbs, and pepper; and pour over roast. Cover and cook on low for 8 hrs. or on high for 4 hrs. Or, if preparing in the oven, place in a 200-250 degree oven for 4 hours.

Paul has requested that I stop making variations of my oatmeal cookies, the last ones were cranberry/apple (same recipe from below).  He was eating cookies every night, and each batch was disappearing faster than the previous one.  I'll have to come up with some less appetizing to him :)