Confessions of an Unintentional Domestic Goddess

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Kitchen Sink Quiche

I have a kitchen sink and I’m not afraid to use it! Ok, so, I use my sink every day, but that doesn’t mean I actually eat it! But since my concoction kind of seemed to contain nearly every veggie in my fridge, why not call it what it is, right? I love my veggies! In fact, I have no idea what has happened to me, but as I’ve grown up, and become a grown up, my tastes have changed quite a lot. I love steamed broccoli. Straight. No chaser. Steamed asparagus. A tiny bit of butter. Grilled vegetables, raw vegetables. Red peppers, green peppers, yellow peppers. Even jalapenos on occasion if they’re in something like salsa and have been seeded. Can’t take too much heat.  I even like trying new ones that are kind of off the wall. Example: purple carrots. Yep. Seriously. I was at the grocery and saw them, they still had the tops on them and everything. They weren’t big, maybe as big around as my finger and 6-8″ long. Hmmm, ok, what the heck, right? I try to eat the rainbow as often as I can. I was kind of afraid, to be honest. I mean what if they tasted like horseradish? Don’t get me wrong, I enjoy horseradish, on roast or prime rib. But to take a big bite of a hunk of horseradish? Um, no. I like my nose just the way it is, thank you very much. I’ll try most things, except beets. And brussels sprouts. And I suppose that makes me a, well, a vegetable-ist. I do discriminate against certain veggies, I’m sorry to say. Don’t hate me for it.

Last week, I found fresh asparagus for $1.29/lb. That is crazy cheap! Ok, now what can I do? I have a few recipes that use asparagus, and we had some steamed recently. Oooh! I know, I’ll make a quiche for hubby. He loves the veggies too, and it’s been quite a while since I’ve made a quiche, so it’ll be a nice treat for us on the weekend. Holy cow! It was incredible! I just kind of threw it together and crossed my fingers. I am convinced it was the crossed fingers that made it the BEST EVER! So next time you make a quiche, don’t forget that step, the crossing of the fingers.

Doesn't look like a kitchen sink, or taste like one either! Yum!

Kitchen Sink Quiche

1 refrigerated pie crust

6 eggs

1/2C 2% milk

1/2 lb fresh asparagus

1/2 medium onion chopped

1/2C Each chopped red, yellow, green pepper

1 small can sliced mushrooms, drained

2 to 3 cloves garlic (or more if you want to)

4 to 6 oz Italian shredded cheese w/seasoning

1 tsp kosher salt

Instructions:

1. Preheat oven to 375. Unroll pie crust in greased 9″ pie plate and set aside.

2. In a skillet, saute peppers, onions & garlic (pressed w/garlic press)  until crisp tender. Set aside & allow to cool.

3. Wash &** trim woody ends off of asparagus. In a large lidded skillet/sauce pan, steam asparagus in 1/2 to 1″ of water,  for 2 to 3 min, or until crisp tender. Remove from heat & allow to cool. Cut into 1″ pieces.

4. In a mixing bowl, beat eggs & milk. Add in cheese, salt, mushrooms, veggies after cooling to the point they’re just warm to the touch. If you put them in and they’re still hot, they’ll start to cook the eggs (you don’t want that).

5. Pour all of this into the prepared pie dish, place in the preheated oven for 40 to 45 min, or until eggs are set in the center. Allow to cool 5 min-ish, slice and serve, and take all the compliments headed your way!

***If you have never trimmed asparagus, it’s really easy and will break off all by itself at the right point. I know you may want to use all of it b/c it’s not cheap, but unless you enjoy eating wood, I recommend doing this prior to steaming. Hold a piece of asparagus, one hand directly on the cut end. Hold in your other hand a few inches up from the cut end and just do a quick snapping motion. The end will snap right off where the woody part ends and the good part starts. You don’t waste any unnecessarily. (I’m a tightwad & I hate wasting good food, so this is great, rather than guessing and using a knife, not knowing if you’re getting all of the hard stuff or chopping some of the good parts.)

If you are using an 8″ pie plate, you could probably cut the number of eggs down. I started with 4 eggs and because of all the veggies I had in it, I added a couple more eggs. I wanted it to be quiche, not just a little bit of egg w/alot of veggies.

Also, if you don’t have red/yellow peppers (b/c they’re normally pretty darn expensive) green would be just fine.

If you shred your own cheese, rather than taking the easy way out like I did, you could just add 1 tsp of Italian seasoning and get the same effect.

Enjoy! YummY!

Gotta go, time to eat! See ya later!

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Omelets to Go

My husband’s breakfast of choice is coffee. sound familiar? Well, stop it right there. You have to eat something. How else are you going to get your day started right? What? no time? I’m so glad you found my page, I’m going to take care of that for you right now. No, no applause, really, just throw money. This is an amazingly simple and completely customizable recipe. What’s better, it freezes well, and reheats well. Would I lie to you? Read it first, then try them and tell me how awesome they are! Sorry, I don’t have pics for you, I haven’t made them in a while, but had a request from a friend.

Omelets to Go

12 eggs beaten

1/2 C dry bread crumbs

3 tbsp butter melted

1-1/2 C chopped deli ham

1/4 C shredded cheese-cheddar/jack/Kojak/swiss whatever you have or like

1/4 to 1/2 tsp salt

 

1. beat eggs in a large mixing bowl.

2. add all other ingredients and stir until well blended

3. fill greased muffin pan 3/4 full

4. bake @ 375 15 to 20 minutes, or until knife inserted at the center comes out clean.

 

These refrigerate/freeze/reheat really well. I have made a double batch, and put the extras in Ziploc/glad-type reusable plastic containers and freeze them. I put four in a container and when I’m ready, I put them in the fridge to thaw over night. Then to reheat, 30 sec each does the trick! They are fabulous.

Optional add-ins: spinach, garlic, sautéed onions & peppers, mushrooms, bacon, whatever you have on hand or what you like. They are really wonderful. I will let you know, being the person I am, I try to cut out as much fat and calories as I can, but I promise you if you don’t put the butter in this, they come out dry and very flat.

enjoy, you can thank me later!

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Blueberry Muffins, With a Twist

Blueberry muffins have always been a favorite of mine. Until today, they’ve always come out of a box. The blueberries were in a tin and tiny and pitiful looking.  They were passable, but all I knew, besides bakery muffins.  I’m happy to share with you this recipe, they are delicious, and…..healthy! Not to mention, they go together really easily.

These are not grandma's blueberry muffins!

Blueberry Muffins With a Twist

1-1/4 C all-purpose flour

1 C quick cooking oatmeal

1/2 C packed brown sugar

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp baking soda

2 tsp baking powder

1/2 tsp salt

1 egg, lightly beaten

1C plain, nonfat yogurt

4 tbsp butter, melted

1 C fresh or thawed frozen blueberries

1 C chopped walnuts (optional)

1 tbsp flax meal (optional)

1. Pre heat oven to 400F. Grease regular muffin pan or use cupcake liners

2. Mix dry ingredients in a mixing bowl, including nuts

3. In a separate bowl, mix the yogurt, egg, and butter.

4. Add wet ingredients to dry and mix until just blended. Fold in blueberries.

5. Fill muffin cups 3/4 full. Bake 18 to 22 minutes, or until toothpick inserted in center comes out clean.

6. Cool in pan 5 mins, remove to rack to cool completely. Yield: 1 dozen muffins.

I will say these are very delicious and not too sweet. Very hearty. I love the walnuts, they give another texture to the muffins. I added the flax meal for a couple of reasons: the fiber will help them stick with you a bit longer, as well as adding some essential fatty acids that we don’t seem to get enough of. I just made some today and I’m telling you, these are the B-O-M-B! My only complaint is they don’t yield enough, only a dozen!

Are you hungry yet??

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Delicious and SUPER EASY breakfast treat

I can’t believe I haven’t shared this recipe before. I don’t have too many creations that are truly my own, but this is my favoritte one. It’s super easy and really yummy, and very easy to double, as it only makes 5, which is almost never enough in my house!

Cinnamon biscuits

1 can Grands Flaky layers biscuits

1C cinnamon sugar (you can mix to your own liking, more or less cinnamon)

put the cinnamon sugar in a bowl. open the can of biscuits and separate them. dip the biscuits one at a time into the cinnamon/sugar, making sure they are completely coated on all sides. place on a baking sheet (I use a stone). sprinkle any leftover sugar mix on top of the biscuits and pat it down. Bake at 375 for about 8 to 10 minutes, or until they are just golden.

These are my kids favorite. They come out crispy on the outside and fluffy on the inside. Like I said, how easy is that? If you can make toast, you can make these! I use a baking stone and the bottoms of the biscuits are almost caramelized. really lovely. I’ve tried this with the smaller biscuits, and they’re ok, but just not quite the same.

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