Monkey Bread

I’m kind of fascinated by 1950’s cookbooks. My mom gave me a collection and I always look for more so I can browse through the delicate pages when in a thrift store or an antique shop with vintage housewares (which, incidentally, is also the best place to buy pre-seasoned and well-loved cast iron pans). I get a little queasy when I get to the jello mold section or the tuna casserole or chicken salad heaped onto a bed of lettuce. Or anything made with the canned cornstarch goop called creamed corn. Yikes! But still, there is just something about them that says home. I imagine that food in that time came to be closely associated with the comfort of home.

One day, my boyfriend’s father was pouring over some coveted recipes he had collected while in the military. If you’ve seen popular military recipes before, then you know that they involve obscene amounts of meat, salt, fat and carbs. And sometimes they have “dirty language” names. One of his recipes that caught my eye was for Monkey Bread—a seemingly harmless pull-apart bread made with bits of dough baked in butter, cinnamon and brown sugar. I had seen this dish in plenty of old cookbooks, but I had never actually had it and, these days, I think you could even call it a bit of a dying art. Sometimes Monkey Bread was made with a homemade sweet yeasted dough, but once refrigerated biscuit dough rolled out onto the scene, you couldn’t pay housewives to stop serving it. Apparently, even Nancy Reagan served Monkey Bread at the White House. Now, that’s a dish that says A-m-e-r-i-c-a.

There are a few naughty, naughty recipes that I feel completely guilty making, usually due to the high fat content or artificial/hydrogenated ingredients. Like buffalo chicken dip. Or anything else that calls for a whole block of cream cheese or butter. It’s like I have to close my eyes and hold my breath while making it just like I would do when trying to hold my breath and swim a lap or drive through a tunnel. I just wait to get to the end and then declare that the dish has been made and there is nothing I can do about it, except eat it or share it. That's when I a) whisk it away to a picnic or party before I eat it all, b) invite friends over impromtu, or c) leave it on a neighbor's doorstep, knock and then run away.
Monkey bread is one of those kind of recipes. I find it really satisfying to pick off the nub that calls out to me. You bite into a soft dense pillow-like biscuit enrobed in a sweet carmelized sugar glaze. Plus, you would not believe how easy it is to make in comparison to how delicious it tastes. You cut up some biscuit dough and toss it in a bag with some cinnamon and sugar. Then you melt a ballsy two sticks of butter and some brown sugar. Dump the coated dough bits into a bundt pan (shape is totally irrelevant). Pour over the butter-sugar glaze and bake. That's it. The ratio of work to pleasure is so disproportionate, it's shocking.

You should also take comfort in the fact that any (and possibly all) potential guilt about making this dish will be quickly soothed over by an overwhelming cascade of compliments and oh-my-god-I-need-that-recipe praise. And with good reason. It is down right addicting in some magical way that couldn’t possibly just be broken down into dough, cinnamon, sugar and butter. The sum of these parts transcend this dish to a whole other ethereal galaxy. Just make it. You’ll see what I’m talking about. And then people will ask you for the recipe. And you can share it. And so on and so forth. And, together, we can revive this dying culinary art from 1950’s called Monkey Bread.

INGREDIENTS:

* 1 cup white sugar
* 3 tsp. cinnamon
* 3 cans of refrigerated biscuit dough (buttermilk is good, but I don't recommend using the artificial butter flavor)
* 2 sticks of butter
* 1/2 cup brown sugar
* 1/2 cup pecans (optional)

DIRECTIONS:

* Preheat the oven to 350 degrees.
* Cut the rounds of dough in half and then cut in half once more (so you have 4 pieces of the same size)
* In a resealable bag, mix the white sugar and cinnamon together and add the wedges of dough.
* Close the bag and gently toss the dough to coat all pieces.
* If you are going to use nuts, sprinkle them around the bottom of the pan--be sure to use a bundt pan or angel food cake tin (do not use a springform pan because the sugar syrup will leak out and create a big burnt mess in your oven!).
* Pour the dough pieces and any extra sugar mixture into the pan.
* Over medium heat, melt the butter in a saucepan and add the brown sugar.
* Continue stirring until the sugar melts into the butter to create a syrupy glaze.
* Pour the butter glaze over the biscuit pieces (try to evenly coat all of it).
* Bake for about 35-40 minutes until top is golden brown.
* Allow to cool for 15-20 minutes and then invert onto a serving platter.

Note: I try my best to avoid hydrogenated products, so I look for an all-natural version of biscuit dough (yes, it does exist). Or you can make your own dough.

Croissant Bread Pudding with Strawberries & White Chocolate

Is it just me or did your heart skip a beat reading that title?! To be honest, bread pudding doesn’t usually excite me. Until you start talking about croissants, which changes the game entirely.


When I was in law school, I used to host a Holiday dinner or an Easter Brunch for friends who couldn’t be with their families during holidays. I liked hosting it because many generous friends had taken me in over various holidays during college (since I couldn’t afford to fly back to Hawaii) and I remember how good it felt to take part in another family for a holiday meal. On one such Easter Brunch, my friend, Claire, wowed the crowd with a chocolate croissant bread pudding.

Then, one night, I was lying in bed thinking about using up the contents of my fridge (this is kind of a menu planning ritual for me) when I remembered I had a couple of weary croissants moping about. I figured I might make a vanilla-based adaptation of that beloved chocolate croissant bread pudding.


Sometimes you just need a naughty treat. Or maybe you’re part of the sneaky folk who likes to bring the full-fat outrageously unhealthy crowd pleasers to potlucks so you can win best-in-show despite the fact that you may only have a bite or two. (I’ve been known to save up some of those recipes that I could never eat all by myself at home, so I wait for a willing group to try it out!)

INGREDIENTS:

* 3 croissants (preferably 1-2 days old), cut into 1-inch cubes
* 1 Tbsp. butter
* 1 cup fat-free half and half (or half & half if you prefer)
* 3 oz. white chocolate (chopped or chips)
* 1/2 tsp. pure vanilla extract OR seeds from 1 vanilla bean pod
* 1 egg
* 1/3 cup sugar
* 1 cup roughly chopped strawberries (fresh or frozen; other berries would be great too!)

DIRECTIONS:

* Heat oven to 350 degrees.
* Toast croissant cubes on an ungreased cookie sheet for 5-8 minutes or until lightly toasted. When cool, place cubes in an ungreased 8 x 8 pan or small casserole dish.
* In a saucepan on medium-high heat, bring the butter and half & half to a slow boil. Turn down the heat to a simmer and whisk in the white chocolate and vanilla.
* Once melted, remove pan from heat and let cool for 10 minutes.
* In a small bowl, mix the sugar with the egg. Slowly whisk this mixture into the half & half mixture.
* Gently mix the strawberries in with the croissant cubes.
* Pour custard mixture over the croissant and strawberries and place in refrigerator for up to 1 hour (to soak up all the goodness).
* Bake at 350 degrees for 35-45 minutes or until top is lightly toasted and custard has set (no longer too wet or jiggly).

You're going to love this. Yep.

Green Chai and Almond Smoothie from Parsley: Denver

When I was in Denver visiting my friend Chelsea (and pouring beer at the Great American Beer Festival), we had lunch at this quaint little organic cafe called Parsley.

Jason ordered a sandwich with Applegate Farms roasted turkey, Croatian fig spread, organic lettuce and brie cheese. I got myself a veggie sammie called the Tree Hugger: marinated artichokes, tomatoes (instead of the red peppers), fresh mozzarella, organic lettuce and balsamic dressing. The sammies at that place are delicious, but what I really wanted to tell you about is their smoothies.

I ordered this Green Chai smoothie made with bananas, soy milk, agave, green chai tea and organic almonds that they roast and grind to a fine powder.




I knew I would try to replicate this as soon as I got home. This smoothie is earthy with subtle chai notes of cinnamon, nutmeg, clove, ginger and allspice--a really nice change from my usual berry-laden smoothie routine...




INGREDIENTS:

* 1.5 to 2 bananas, frozen in chunks
* 2 Tbsp. pure all-natural almond butter
* 2 Tbsp. almond meal
* 3 Tbsp. agave
* 1/4 cup soymilk
* 3/4 cup cold green chai tea

In a blender, combine all ingredients and blend until smooth. You can adjust the amount of tea and bananas to alter the consistency to your liking. I would also add in a quick little shake of some of the chai spices if you really want a stronger chai flavor.

Zucchini & Herb Frittata

Good morning. Did you sleep well lastnight?

I have a treat for you in honor of my love for the weekend breakfast.
This dish is somewhere between a moist frittata and a light souffle. You won't believe how easy it is to make and it is great for a brunch or lunch meal for a large group of people. The frittata can easily be made a day ahead as well and warmed in the oven when you are ready to eat.

Note: This dish can also be made with 4 cups of fresh spinach OR 2.5 cups of artichoke pieces instead of the zucchini...

INGREDIENTS:

* 3 cups shredded zucchini (about 4 medium sized ones)
* 1 large onion, chopped
* 2 cloves garlic, minced
* 3 Tbsp. smart balance (or butter, if you prefer)
* 4 egg beaters (or 6 egg whites or 4 eggs, if you prefer)
* 1/2 cup grated parmesan cheese
* 1/2 cup grated monterey jack cheese (or mozzarella)
* 1/2 tsp. salt
* 1/4 tsp. freshly ground black pepper
* 1/4 cup freshly chopped parsley
* 1 Tbsp. freshly chopped basil
* 2 Tbsp. freshly chopped chives (optional)

DIRECTIONS:

* Pre-heat oven to 350 degrees.
* In a skillet on medium heat, melt the smart balance (or butter) and saute the onion and garlic until tender and add zucchini shreds and saute for another 3 or 4 minutes until tender.
* In a large mixing bowl, combine egg beaters (or eggs), both cheeses, salt, pepper, parsley, basil and chives.
* Add zucchini mixture to the egg mixture and fold together gently.
* Pour into a 2-quart casserole dish and bake for 35-40 minutes.
* Allow at least 20 minutes to cool so it can set properly.

Vegan Zucchini-Flax Muffins with Golden Raisins

I owe you an apology. I have been absent for an inexcusable amount of time and you have been incredibly patient and understanding. I had all the good intentions of keeping you in the loop with lots of holiday goodies throughout the holiday season, because there were a lot of good parties and there were some amazing foodies going on. But things just got so busy. (And my mom's best childhood friend passed away suddenly just days after Christmas, so I was doing my best to offer support to my mom and friends and family. Which, since she lives in Hawaii, involves lots and lots of phone calls.)

Anyway, I wanted to give you a healthy and delicious recipe for the best zucchini muffins I have ever had as a little bit of a peace offering...and because you will definitely want to keep this recipe in your stash of "indulgent yet healthy" recipes (if you haven't made such a label, you really should!). It is the new year after all, which means people are likely thinking of ways to eat more vegetables and less cookies (unless they are these ones. So no more cookies. For at least a week. I mean, let's be reasonable.

I was out on a walk and I passed by this tiny little family-owned produce store selling a large bag of white zucchini for only 75 cents! I have never purchased white zucchini before because I have heard that they tend to be bland and are better when cooked down. But, certainly the bargain price of 75 cents warranted finding something to yummy to do with them. And, honestly, you can't go wrong with muffins. Despite the fact that there is no dairy, no butter, no eggs, these muffins are moist, hearty and delicious! I promise.

INGREDIENTS:

* 2 cups whole wheat pastry flour
* 1/2 cup white flour
* 3 Tbsp. ground flax seed
* 1.5 tsp. baking soda
* 1.5 tsp. baking powder
* 1/2 cup sugar (I use organic evaporated cane sugar from Trader Joe's)
* 1/2 cup brown sugar
* 1 tsp. cinnamon
* 1/4 tsp. cloves
* 1/2 tsp. nutmeg
* 1 tsp. sea salt
* 2.5 cups shredded zucchini (I used white zucchini)
* 1/2 cup golden raisins (or dried cranberries)
* 1/3 cup canola oil
* 2/3 cup soymilk (or milk if you prefer)
* 1/3 cup maple syrup
* 1 tsp. vanilla

DIRECTIONS:

* Preheat the oven to 375 degrees.
* Mix all the dry ingredients together in a large bowl (flours, flax, baking soda and powder, sugars, spices and salt).
* In another large bowl, use a whisk to combine the oil, soymilk, maple syrup and vanilla.
* Then add the dry mixture into the wet mixture in small batches, gently folding it all together.
* Fold in the shredded zucchini and golden raisins.
* Fill muffin cups about 3/4 full and bake for 25-30 minutes or until a toothpick comes out clean.

Superhero Breakfast

I promise you, I'm not lying when I say this breakfast will make you a superhero--it is packed with superfoods, minerals, nutrients and antioxidants and will definitely put a spring in your step and get your day going!

Did you know that cacao beans have the highest amount of natural antioxidants you can find--more than blueberries and even green tea! I order my organic roasted cacao nibs from Theo, of course, but you can find them at any good healthfood store or online...

INGREDIENTS:

* 1/4 cup of raw cashew or almond butter (crunchy or smooth)
* 2 Tbsp cacao nibs
* 2 Tbsp shelled hempseed
* 2 Tbsp honey
* 1/2 tsp. ground flax seed
* 1 banana, chopped

Mix it all up on a plate or in a bowl and eat it with a spoon!

Pear, Brie & Walnut Galette with a Honey-Pepper Glaze

I really adore the idea of brunch, don't you!? In France, you would call it le grand petit déjeuner, which is essentially a big breakfast or, literally translated, a "big little lunch" (which is the best oxymoron of them all if you ask me). I like everything about it, really. The lazy mornings. Maybe you slept in a little too late. Maybe it's almost 11 o'clock and you can't decide whether you should eat a sweet breakfast or charge ahead to a savory lunch. Maybe you just want to curl up with some tea and relax while you munch on something yummy. In any case, I have just the thing for you--a warm, flaky galette. Not too sweet. Not too savory. Just perfect...

INGREDIENTS FOR HONEY PEPPER GLAZE:

* 1 Tbsp. butter, melted
* 3 Tbsp. honey
* 1/4 tsp. freshly cracked pepper

INGREDIENTS FOR GALETTE:

* 1 recipe Classic Yeasted Tart Dough
* 1 pear (I used a star krimson pear for its bright red skin), sliced into thin wedges
* 1 small wedge of brie, cut into small chunks or strips (or blue cheese if you prefer!)
* 1/2 cup walnuts, roughly chopped
* 1 tsp. raw/turbinado sugar (optional for crust)
* 1/2 tsp. kosher salt (optional for crust)
* 2 Tbsp. butter, melted

DIRECTIONS:

* Flatten out the dough until it is about 1/4 of an inch thick and gently brush some of the melted butter onto the dough (leaving a little bit for the crust edges).
* Starting in the center and leaving about 2 inches of dough on the edges, arrange the pear slices, slightly overlapping.
* Scatter the brie chunks and the walnuts.
* Fold over the edges to just barely cover the edge of the pears and brush the crust with the remaining melted butter.
* Use a pastry brush or spoon to drizzle half of the honey-pepper glaze over the top.
* Optional step: I like to sprinkle some turbinado sugar and kosher salt on the edges of the crust. The dough is not very sweet at all so I like to have a little sweet and salty kick when you bite into it...
* Bake in 400 degree oven for 30-35 minutes or until the fruit is carmelized and the crust is golden brown, but check on it every ten minutes and continue to brush or drizzle on more of the glaze until it is all gone.

Serving suggestion: I like to serve a slice of the galette next to a nice big handful of mixed greens or arugula simply tossed with some olive oil, lemon juice and salt and pepper...

PB&J Madness

I once got into an argument with a stranger over whether an "adult" can still eat peanut butter and jelly sandwiches (affectionately known as PBJ's). It's the truth. She claimed that those who eat PBJ's never really grew up into adulthood. I can't remember the end result of this ridiculous debate....perhaps we had to agree to disagree...oh, and something along the lines of "I eat PBJ's when I want!"

If you ever make pancakes, put a little dollop of peanut butter in the pancake right after you have poured the batter onto the hot griddle. Then heat up your favorite jam and use it in place of maple syrup. Trust me, you will be so happy to discover PB&J pancakes. Or, make a classic PB&J, lightly butter both sides of the bread and grill it just you would for a grilled cheese sandwich...YUM.

You know, I recently discovered that this SF bar called Butter, which you might hear referred to as "a classicly trashy bar" that serves forty's of Miller High Life, jello shots and deep fried twinkies (among other things). I have to say that, before Butter, I have never seen a menu that made me want to laugh as though it was a comic strip about robot porn. I mean, just imagine yourself ordering drinks called Whitetrash Driver (good 'ol vodka and Sunny-D) or a Shotgun Wedding while keeping a straight face!...Of course, my latest girls-night-out adventure landed me at Butter with a forty in one hand, jello shot in another while listening to some 90's hits...out of the corner of my eye, I catch their specials scribbled on a board. Deep fried PBJ. Gasp! Really?! I spent a good ten minutes wondering why I hadn't thought of this treat myself. It surprised me.

And then there was Stone Brewery in San Diego, whose menu is always full of fresh and creative ideas (like Mac 'n Beer Cheese). I was so happy to find their creative version of PBJ: a slather of pistachio butter, local apricot jam and a semi-soft cheese, which was all pressed between delicate slices of bread similar to ciabatta. It was one of the best panini sandwiches I have ever had....They mix up the type of preserves and cheese from time to time, but I am sure it is always reliably magical. Stone also has a very creative daily vegetarian special, which you can sign up to receive by email if you are ever at a loss for recipes and want to be inspired by unusual dishes.

p.s.--I also prefer to eat my waffles with PB&J. Try it! Feel free to share your favorite PB&J combinations/variations...

I am heading out this morning on a road trip to Portland/Seattle and you know I have packed all the PB&J fixins!

Happy PB&J eating! :)

Fresh Ricotta with Figs, Pistachios, Walnuts and Honey

In the summer of 2005, I got a fancy job working at a US-based law firm in their London office (I also lucked out with the World's Best Boss who took me all around London and even took me to Wimbledon 2005, but that is another story entirely). I rented a flat near the Baker Street tube station--right across from St. Regent's Park. It was perfect. I used to rush home from work, crammed in an insanely packed train trying to avoid having my face smooshed into someone's sweaty armpit, drop my things off at my flat, wiggle out of my suit into some jeans and a sweater and run out to the park to sit by the water and watch the clouds change shapes...

It was also that same summer that I became hopelessly addicted to a brand of strawberry yogurt called Biopot (funny, i know) and became affectionately known amongst my flatmates as the "biopot-monger" because I literally ate a tub a day of the stuff (luckily, it was easy to find at any Tesco corner store). I liked Rhubarb-Vanilla flavor too but the strawberry--oh, the strawberry....it was thick (but not too thick) and incredibly creamy and probably mixed with a wildly addictive dose of crack. There is something remarkably different about yogurt purchased in Europe that makes U.S. yogurt seem thin and watery and shamefully inferior...Since that summer, I have become a huge fan of mixing yogurt with fruits, nuts, berries, granola, and cereals...

I have since branched out (expanded, if you will) from yogurt so, I thought I would share another one of my favorite dishes to have for breakfast--it is extremely flavorful and light with all the right textures and flavor combinations...

INGREDIENTS:

* 1/4 cup fresh ricotta
* 1/2 cup fresh figs (green or black), quartered
* handful of pistachios, chopped
* handful of walnuts, chopped
* 2 Tbsp. honey to drizzle

Word to the wise--never underestimate the seductive combination of figs and pistachios. Or ricotta and honey.

Cornmeal Waffles with Peaches and Toasted Pecans

One of my favorite things about living in lower haight is that there are a handful of parks within walking distance from where I live....I really like to go on walks along the pan handle, but smack dab in the middle of my path to getting to the park is this amazing little haven called Delissio Market & Bakery (at Divisadero & Oak) and I always drop by just to gawk at the spread even if I am not even remotely hungry. It's the perfect place to go when you cannot decide what to eat because it is one big hot and cold buffet filled with amazing goodies...and oh, my...the bakery section is wonderful. One time, a stranger caught me staring way too long at the beautiful peaks of meringue on some yummy dessert...only slightly awkward...one of my favorite items (that they vary by changing up the fruits) are these upside down sticky cornmeal cakes. Any mention of cornmeal and I am SOLD. Cornmeal muffins. Cornbread. Cornmeal Pancakes (uh....Kate's Kitchen!). gimme gimme gimme.

And on those deliciously lazy sunday mornings, if you are in the mood to spoil yourself, then this is what you want...no, need!
INGREDIENTS:

* 3/4 cup whole wheat flour
* 1/2 cup cornmeal
* 2 Tbsp. brown sugar
* 1 Tbsp. baking powder
* 1/2 tsp. baking soda
* 1 Tbsp. wheat germ
* 1 Tbsp. ground flax seeds
* 1/2 tsp. ground cinnamon
* 1 egg plus 1 egg white (separate the egg yolk and put egg whites together)
* 3/4 cup buttermilk (or you can do soymilk or milk mixed with 1 Tbsp. lemon juice)
* 1/4 cup applesauce (all natural! no corn syrup!)
* 1/2 cup plain yogurt
* 1 tsp. vanilla
* 1 fresh ripe peach, peeled and sliced
* 1/4 cup pecans, toasted
* maple syrup
* powdered sugar (optional garnish)

DIRECTIONS:

* Heat up your waffle iron!
* Mix the dry ingredients (flour, cornmeal, sugar, baking powder, baking soda, wheat germ, flax and cinnamon) in a large mixing bowl.
* In a separate mixing bowl, combine the egg yolk, buttermilk (or substitute mixture), applesauce, yogurt and vanilla in a bowl.
* Combine the egg yolk mixture with the dry ingredients, whisking constantly until well mixed (but do not overmix!)
* In another mixing bowl, whip the two egg whites until they form stiff peaks.
* Gently fold the egg whites into the batter.
* Use about 1/3 cup to 1/2 cup of batter for each waffle, depending on the size of your iron.
* Make yourself some waffles! Garnish with sliced peaches, toasted pecans, powdered sugar and maple syrup!

Happy weekend, dear reader....I hope you enjoy these as much as I do...

Apricot Almond Bran Muffins!

Sometimes I wake up craving a fresh batch of muffins for breakfast, but, let's face it, I generally only have time for baking on the weekends because I can barely manage to eat my oatmeal, get dressed and get to work on time! But I came across the most amazing healthy line of muffins mixes that allow me to whip up some awesome muffins in less than 20 minutes! Hodgson Mills makes lots of great whole wheat pastas (including whole wheat cous cous!), flax seed products, organic flours, breads and soy products! You should be able to find this stuff in your local grocery store, but if not, it is worth it to order some online!

I particularly fell in love with the Hodgson Mills Bran Muffin Mix because it is low in fat and sugar and uses whole grain stone-ground whole wheat flour and wheat bran and it is absolutely delicious! It is also such a reliable and versatile base mix for making all sorts of variations...and one box only costs $1.10 for 6 amazingly yummy and healthy muffins!


INGREDIENTS:

* 1 box Hodgson Mills Bran Muffin Mix
* 1/4 cup applesauce
* 1/2 cup soymilk
* 1 egg (I used 1/4 cup fat-free egg substitute)
* 1 Tbsp. maple syrup or honey (optional)
* 1 Tbsp. milled flax seed
* 1/3 cup dried apricots, chopped
* 1/4 cup raw almonds, chopped

DIRECTIONS:

* Mix all ingredients in a bowl except for the nuts (those are reserved for the topping!)
* Divide into 6 greased muffin cups.
* Top each muffin with some chopped almonds.
* Bake at 400 degrees for about 15-18 minutes (or until a toothpick comes out clean)

Suggested Variations:

* blueberries and honey
* chopped apples and walnuts
* grated carrots and orange zest
* raisins and walnuts
* pumpkin and pecans
* dates and honey
* bananas and cinnamon
* oats and honey

Trust me, as far as ready-made mixes go, these are a *winner*!!!

Spinach and Mushroom Quiche Cups

It's true--I learned a lot on how to cook from my mom. She's half Portuguese and half Chinese, which essentially means that she doesn't use recipes. Ever. And so, in turn, I never really used recipes and learned to cook mostly through experimentation (which probably led to my current habit of adapting recipes even when I do use one). In fact, part of the reason why I wanted to start this foodie blog in the first place was that my friends and family kept asking me for recipes of things I made and I always shrugged my shoulders and said "I don't have a recipe, but if you come back over to my place, I will make it for you again..." But then I would make an amazing dish--by accident, of course--and never be able to recreate it because I never wrote down what I did that worked out so well...and so, this blog is partially a challenge and incentive to myself to try to keep track of what I am doing in the kitchen (so perhaps you can benefit from it someday by following an easy recipe!).
That said, I made these quiche cups this weekend without any recipe, so I have to rely on my memory of a similar recipe...but quiche is actually really easy to make and quite delicious, so I recommend trying it sometime with your favorite ingredients...There are soooo many quiche recipes out there and I find that they vary widely on the egg to milk ratio, but I have experimented with different ratios and, as long as the eggs are equal to or greater than the quantity of milk, it will work out fine and it just depends on your taste preferences (whether you like quiche to be really eggy or...not so much)--just be careful not to put too much milk! I made these ones with fat-free egg substitute just to see how it would turn out--and it was delicious!

I really like cafes that serve a wedge of warm quiche with a side of mixed green salad...I find that there is something innately cozy about quiche...don't you?!


INGREDIENTS:

* 1 small onion, chopped
* 5 or 6 button or cremini mushrooms
* 1 cup fresh spinach
* 1 frozen pie shell, slightly defrosted
* 1 cup of shredded cheese (mozarella, fontina, cheddar, jack, colby, etc.)
* 3 eggs (I used a fat-free egg substitute)
* 3/4 cup of milk
* salt & pepper to taste

DIRECTIONS:

* Sautee onion and mushrooms until softened.
* Add spinach and cook until it wilts.
* Use pie shell as is or re-shape it into 3 smaller oven-proof ramekins.
* Bake pie crust for 5 or 6 minutes.
* While crust is baking, mix together eggs, milk, and salt and pepper.
* Take crust out of oven.
* Add alternate layers of veggie mixture and cheese into the pie crust.
* Fill with egg mixture without letting it overflow! (there may be some egg mixture left over)
* Bake in oven for 30-35 minutes if using pie shell or about 18-20 minutes if using smaller ramekins or until set (i.e.: the egg business doesn't jiggle if you gently shake the pan).
* Remove from oven and let sit and cool.

Banana Rum French Toast in a Madagascar Bourbon Vanilla Batter

My significant other finished taking the California Bar Exam this week! Since I know from personal experience what a tremendous triumph this is, I decided to indulge him this weekend with all sorts of fun surprises and activities...Since he is a huge specialty beer aficionado, this includes an afternoon trip to Monk's Kettle, but first--a breakfast treat!!

This french toast involves soaking sticky cinnamon bread in a vanilla rum batter and then grilling them to crisp perfection with a coating of mashed bananas...seriously, people, what could be better?!

INGREDIENTS:

* 3 eggs (I used egg substitute)
* 2 Tbsp. heavy cream or half & half
* 1.5 Tbsp. dark rum (I used Meyers)
* 1 tsp. Madagascar Bourbon Vanilla (never use fake extract! you will know the difference when you use the real thing...)
* 1 banana, cut in half (use one half for the batter and one half for topping)
* 5 or 6 slices of sticky cinnamon bread
* 1 big handful of pecans, toasted

DIRECTIONS:

* Whisk together the first 4 ingredients.
* Add the half of banana and mash it into the batter.
* Soak the slices of cinnamon bread until thoroughly coated.
* Place on a hot griddle or pan and cook till done.
* Top the slices french toast with slices of the rest of the banana, toasted pecans, and, of course, maple syrup and powdered sugar for garnish if you feel like being naughty!

Serves 2 naughty, indulgent people on the weekend! :)

Protein Smoothie

I love smoothies--a good blender is a smart investment!

frozen strawberries
frozen banana chunks
1 serving blueberry Activia yogurt (or any berry yogurt)
1/2 or 1 scoop vanilla protein powder
organic vanilla soy milk
1/2 tsp of vanilla extract (optional)
1 Tbsp. honey (optional)

Note: the quanties of each ingredient will vary, depending on your taste and consistency preferences--I like very thick smoothies that you can eat with a spoon so I use a lot of frozen fruit (this is much better than adding ice because it gives an icy texture without watering it down) and just enough soy milk to process it smooth...

You can also add a Nutiva Hemp Shake Mix, which is a protein superfood drink mix--it has a lot of protein, minerals, antioxidants and fiber!

Healthy Pancakes

I really like weekend breakfasts...during the week I usually stick with granola or oatmeal, but the weekend is usually my opportunity to make breakfast treats like muffin, waffles, and scrambled eggs and breakfast potatoes...I made this waffle recipe because I wanted a healthier version of pancakes...these pancakes do not have the restaurant style fluffiness, but rather they are dense and heavy because of the oats. Yum!

DRY INGREDIENTS:

2 cups whole wheat flour
1 cup oats
3 Tbsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. cinnamon
2 Tbsp. wheat germ
1 tsp. milled flax seed (its like a powder)
1 tsp. buttermilk powder (optional)

WET INGREDIENTS:

1 egg and 2 egg whites, whipped till partially stiff
3 Tbsp. canola oil
1 tsp. vanilla
2 1/2 cups soy milk

DIRECTIONS:

* mix dry ingredients.
* blend together wet ingredients in separate bowl.
* slowly stir in the dry mix.
* cook about 1/2 cup of batter on hot griddle (I use an organic cooking spray rather than butter to keep it low fat).

Serving suggestion: I like to lay sliced bananas and blackberries or blueberries onto the batter after I have poured it into the pan rather than mixing it into the batter...When the pancakes are done cooking, you can also serve with whipped cream and/or toasted pecans or walnuts.

Vegetarian Quiche

This is a popular brunch item that all my friends and family seem to love...and I think quiches are really fun to make.

INGREDIENTS:

* 3 Tbsp. butter (melted)
* 1 onion, minced
* 1 teaspoon minced garlic
* 1 cup chopped fresh broccoli
* 1-2 thinly sliced mushrooms
* a few marinated artichoke hearts
* 1 (9 inch) unbaked pie crust
* 3/4 cups shredded mozzarella cheese
* 3/4 cups cheddar cheese
* 4 eggs, well beaten
* 1 1/2 cups milk
* 1 teaspoon salt
* 1/2 teaspoon black pepper

DIRECTIONS:

* Preheat oven to 350 degrees.
* Over medium-low heat melt 1 Tbsp. of butter in a large saucepan.
* Add onions, garlic and broccoli.
* Cook slowly, stirring occasionally until the vegetables are soft.
* Spoon vegetables into crust and sprinkle with cheese.
* Combine eggs and milk. Season with salt and pepper.
* Melt remaining 2 Tbsp. of butter in microwave.
* Stir melted butter into egg mixture.
* Pour egg mixture over vegetables and cheese.
* Bake in preheated oven for 30 minutes, or until center has set.