Tuesday, February 23, 2016

No Crust Broccoli Mushroom Quiche

Hi there! 

I promised to post a recipe I cooked on meerkat today.  And I never like to disappoint, so here without further ado I present to you:

No Crust Broccoli Mushroom Quiche as made LIVE ON MEERKAT

I needed five eggs but only had four, so here is exactly what I made today. Five eggs would work perfectly too. I make this without crust to save fat and calories, turns out it also saves time too!  I used broccoli and mushrooms today, because that is what I happened to have in the fridge. Quiche is very versatile so it lends itself to a variety of ingredients, the only limit is your imagination!

HUBBY RATED this 5/5

1 tbsp olive oil
2 tbsp chopped onion
1 cup chopped fresh broccoli
1 cup cooked mushrooms or canned
4 Large Eggs
1/3 Cup Milk
¼ cup sharp cheddar cheese
pinch of salt, pepper or your favorite seasoning blend, mine is Tony Chachere’s
Non stick spray or olive oil

1.Preheat oven to 350 degrees
2.Saute onion in 1 tbsp olive oil over medium heat about five minutes until softened, but not browned.
3.Spray an eight inch pie plate with non stick spray or use a brush to apply olive oil to the interior of the pie plate. 
4. Place broccoli, mushrooms in the pie plate. 
5. Beat eggs in a bowl with milk, add onions from the sauté pan and stir into mixture, season lightly with seasoning of choice then pour mixture over the ingredients in the pie plate.
6. Carefully transfer pie plate to oven and set timer for twenty minutes. Check by wiggling the plate to see if the middle is jiggly or use a knife to insert near the center to see if it comes out clean (except for a bit of cheese perhaps).
7. Cool a few minutes on a heat tolerant surface, then slice with a serrated knife using a sawing motion.  Use a spatula to gently lift up and remove the slice, the first one is always the hardest!e

Enjoy, your friend in food, lovenailpolish3!

Wednesday, January 27, 2016

An Announcement and Vegetable Chili Recipe

Hi there and welcome! I hope your 2016 is treating you kindly. I am so happy to be able to share again with you what is going on with me and a recent creation!

I am well, and I have been working on writing a book about my experience of treatment and recovery from breast cancer. My goal is to publish by the end of September of 2016. The title of the book is:

Fighting To Live

My experience of recovery from breast cancer and an associated steroid psychosis

Today I want to share with  you a recipe for Vegetable Chili that I prepared last night, live on @appmeerkat.   I will occasionally live stream myself cooking on meerkat when I make something I think would be educational or of interest. I admit that I love cooking, and I really love hosting my own interactive cooking tv show!  

Vegetable Chili

2 large carrots or 8 mini carrots, sliced into rounds
1 large onion, chopped
2 tablespoons garlic, chopped (jarred is fine to save time!)
2 jalapenos stemmed, seeded and chopped
1 can of corn, drained
2 cans of red kidney beans, drained
1 can each red kidney and black beans or bean of choice
1 14 oz can of tomatoes
2 cups of chicken broth (vegetable broth or water is also fine)
1 teaspoon dried oregano
2 tbsps chili powder
salt and pepper to taste

1/4 cup cilentro leaves for garnish

1 cup brown rice

4 servings
Time approx one hour

1. Start water for rice and prepare as desired. My method for brown rice is detailed below.

2.Heat 1 tbsp olive oil in a heavy pan over medium low heat. Add carrots, peel and chop onion, add 
to pot as you chop, seed and chop jalapenos again adding as you chop, stirring between additions.

3. Chop and add garlic.  Add to pot and stir.

4. Rinse and drain beans and corn. add to pot.

5. Add tomatoes and broth or water.

6. Add spices, stir well, bring to boil, simmer for five minutes or until ready to eat. 

7. Taste for seasoning, add salt, pepper or if desired, your choice of hot sauce.

Serve over brown rice.

Brown Rice My Way 

 "I cooked it my way!"

I served this Vegetable Chili over brown rice.

1. Start about six to eight cups of water boiling in a large covered pot prior to beginning step one, once it boils add one cup of rice, stir.

2 .Turn heat down to simmer, and set timer for five minutes less than indicated on the package.

3. Strain rice in a colander in the sink, return to pot and hold aside until ready to serve.

I always test rice prior to the time stated by tasting a few grains. I do not want the ends to be split, nor the grains crunchy. I prefer my rice to have a bit of texture, not cooked to mush.

I sincerely thank you for taking a look into my blog. Here is an old swatch of an OPI polish I picked up last Fall.  The shade is Lucky Lucky Lavender.

Have a beautiful day!