Tag Archives: vegetarian

Deviled-Egg Spread

Lately, my kids have been asking for hard boiled eggs every morning. . I think because while my mom was here visiting, she preferred to eat eggs this way. . Anyway, I’m loving that they are eating eggs Continue reading

Risotto with Mushrooms, Peas, Parmesan & Mozzarella

My hair dresser and I were chatting one day. . . she’s a foodie and loves to cook. . and she told me she has never attempted to make risotto because she’s heard how hard to was to make. What?! If I Continue reading

Penne Pasta with Olives and Sugar Plum Tomatoes

This meal was 100% inspired by the sampling counter at Trader Joe’s. Thought I would share it since the kids loved it and I had dinner on the table in literally 14 minutes. Can’t get any faster Continue reading

Hummus, Zucchini & Tomato Pizza

Food & Wine is one of my favorite food magazines. In their most recent September issue, they feature their best 3-ingredient recipes. I love that even Food & Wine is trying to simplify. . hey, Continue reading

Oven Roasted Vegetables

So here’s a method that you probably already know about and are doing. . but for those who are not (and might have kiddos who won’t eat or even go near vegetables), give this one a try!

Roasting Continue reading

Stacked Grilled Cheese Sandwich with Guacamole

I think Giada said, “You eat with your eyes first.” Ain’t that the truth! I don’t know about you, but when I look at recipes, a lot of times, the photo is the deciding factor. . whether or not it Continue reading

Grilled Portobello Mushrooms

Continuing yet again with my current portobello mushroom cravings. . I purchased some portobello mushroom caps to grill and eat with our rib-eye steaks. I used this marinade for the steaks. It’s seriously Continue reading

Lemongrass-Barbecued Pork with Brown Rice Vermicelli Noodles

I’m always up for trying different kinds of Asian foods. There’s something about the different flavors and textures and how everything comes together. . . and I wanted to make a dish using lemongrass!

 

I Continue reading

Korean Food: Mul Naeng Myun (Cold Noodles)

Naeng myun is a Korean cold noodle dish made of thin, slightly chewy buckwheat noodles topped with egg, meat (optional), vegetables, and a savory, vinegary ice-cold broth. Literally with ice cubes in it. Continue reading

Spinach & Mushroom Quiche

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Come join the #DairyBreakfastClub recipe party at TidyMom along with The California Milk Advisory Board and RealCaliforniaMilk.com 

 

Today was a perfect morning to make some quiche. I think I fell in love with quiche after trying it one day when I was in high school at La Madeleine’s in Dallas, Texas. If you know me, you know that I am addicted to their chicken caesar salad and this is one of the first places I have to go to when I’m in Dallas for a visit. Oh my goodness, all of their food is so good! Anyway, I probably had their Quiche Florentine and it was instant bliss. Love at first bite.

 

What I love about quiche, besides the eggs, is the fact that you can literally put whatever you want inside (ham, spinach, broccoli etc), pour in the eggs, sprinkle on the cheese, bake it and it’s done. Quiche really takes no time at all, especially if you use a ready made pie crust. Could it get any easier? And if you want quiche for breakfast on a weekday, make it the night before and it re-heats beautifully.

 

I hope you enjoy!

Spinach & Mushroom Quiche
 
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Author:
Recipe type: Breakfast
Serves: 6

Ingredients
  • 9″ pie shell, partially baked
  • olive oil
  • ½ onion, diced
  • 1 package frozen chopped spinach
  • about 2 cups mushrooms, sliced
  • salt
  • pepper
  • Pinch of nutmeg (nutmeg enhances spinach very nicely)
  • 4 eggs
  • ⅓ cup milk or heavy whipping cream
  • shredded cheese (any kind you want)

Instructions
  1. Start thawing your spinach in a bowl. Set aside.
  2. Preheat your oven to 375 degrees. Follow the directions on the ready made pie crust package to partially bake the crust. You basically want to bake the crust for about 7-8 minutes and then remove from the oven so you can fill it.
  3. Over medium-high heat, add the olive oil and saute the onions and mushrooms for about 2-3 minutes. Add the spinach and stir. Cook for about 2-3 minutes more. Season with salt, pepper and nutmeg; taste carefully for seasoning.
  4. In a mixing bowl, beat the eggs and add the milk or heavy whipping cream. Then add the spinach and mushrooms mixture; stir well. Have this ready when the partially baked pastry shell is coming out of the oven. Pour the mixture into the hot shell. Sprinkle the cheese over the top. Bake at 375 degrees for about 25-30 minutes. The quiche is done when the cheese has been browned a little and an inserted knife comes out clean. Sprinkle with a little more salt on top if desired.

Adapted from the Cooks.com recipe here.

 

 

 

 

 

 

 

 

Spinach Salad with Strawberries

Today was the hottest day we’ve had so far here in Seattle (high 80’s) since we moved back in mid-January. . . and we have no air conditioning. As I type, we have our portable fans going. . it’s a little Continue reading

Hummus: Two Ways!

My husband and I love hummus. He was actually the one who wanted to buy our food processor and was the one who made our homemade hummus for the first time a year or 2 ago. If I don’t watch myself, I can Continue reading

Turkey Lettuce Wraps

Continuing with my healthy theme, here is a recipe for Turkey Lettuce Wraps/Cups, whatever you want to call them. It’s using ground turkey instead of ground chicken (Recipe adapted from Cooking Light).

 

Continue reading

Simple Caprese Salad

I whipped this up for my husband one night because we always have tomatoes, mozzarella and basil on hand at home. . and who would have known I was going to receive so many comments and likes on Facebook for this one? So, I am posting this very simple recipe and hope you will enjoy! This time, I used the same balsamic glaze I made from this recipe for my caprese salad. It was divine! You get a little garlic and sweet & sour with the balsamic and the basil, cheese and tomato all in one bite! It’s heaven. For reals. 😛

 

This salad is my absolute favorite!!!

 

Hip Foodie Mom’s Caprese Salad

Simple Caprese Salad
 
Author:
Recipe type: Appetizer or Salad
Cuisine: Italian
Serves: 2

Ingredients
  • 2 whole Ripe Tomatoes, sliced semi-thick
  • fresh Mozzarella Cheese, sliced semi-thick
  • Fresh Basil Leaves
  • Olive Oil, For Drizzling
  • Kosher Salt And Freshly Ground Black Pepper
  • if not trying the glaze, you just need balsamic vinegar
  • For the Balsamic Glaze:
  • ¾ cup balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, peeled and smashed or chopped

Instructions
  1. For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 10-12 minutes. Set aside to cool for 5 minutes.
  2. While the glaze is cooling, prep your tomatoes, basil and mozzarella
  3. Assemble:
  4. Drizzle a little olive oil on the plate
  5. Place the tomatoes on the plate and season them with salt & pepper
  6. Layer on the mozzarella and then a single basil leaf or you can tear the basil with your hands (do not cut the basil with a knife; it will turn black)
  7. Drizzle balsamic glaze on top (or just some balsamic vinegar if you are not making the glaze & you might want to add a little more salt & pepper to taste; with the glaze, you don’t need it!)

 

 

 

 

A Little Roy Choi and His Spaghetti!

Food & Wine is one of my favorite magazines. . I was flipping through the August edition last week and came to this: The Best Pasta for $4 a Serving! Reading on, I see that the recipe is from Roy Choi, the Korean dude who started the Kogi taco trucks in Los Angeles! Even though this recipe takes 3 hours, yes 3 hours (sauce simmering and such). . I knew I had to give this one a try.

 

“The $24 spaghetti from Scott Conant’s Scarpetta in NYC is so delicious,” says Roy Choi of L.A.’s Kogi empire. “My $4 version tastes almost as good.” Roy’s trick: flavoring tomato sauce with a quick mushroom broth and slow-cooked garlic.”

 

I made Scarpetta’s spaghetti with tomato and basil back in January of this year (see here) and this pasta is delicious. This is the kind of pasta I would think people are eating in Italy. . this is the pasta that they are eating in Eat Pray Love. Well, this is the pasta that I imagine they are eating because it looks soooooo good and this pasta is soooooo good. Something had to be good. The movie sucked. Sorry, Julia.

 

Anyway, Roy’s version is awesome, yummy and well worth the 3 hours of cooking! Roy, I know I was supposed to discard the mushrooms but I just couldn’t. My dad taught me to never waste anything. So, I put them back in the sauce and added black olives because I love them so much. Also, Roy, come on, who has an immersion blender?? Most people don’t, right? Just use a potato masher. That’s what Scott Conant uses.

 

So, I didn’t follow the recipe to a T but .. it was delicious. Give this one a try and if you’re ever in Los Angeles, be sure to find the Kogi truck and get some tacos!

 

$4 Spaghetti That’s Almost as Good as $24 Spaghetti

 

 

A Little Roy Choi and His Spaghetti!
 
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MAKE AHEAD: The sauce can be refrigerated for up to 5 days or frozen for up to 3 months. Please note the cook time.
Author:
Serves: 4-6

Ingredients
  • 4 ounces white button mushrooms, thinly sliced
  • ¾ cup peeled garlic cloves (4 ounces, from about 4 heads)
  • ⅔ cup extra-virgin olive oil
  • Two 28-ounce cans peeled Italian tomatoes with their juices
  • Salt
  • Freshly ground pepper
  • 1 pound spaghetti
  • ¼ cup torn basil leaves
  • Freshly grated Parmigiano-Reggiano cheese, for serving
  • Black olives (optional)

Instructions
  1. In a saucepan, bring the mushrooms and 3 cups of water to a boil. Simmer over moderate heat until the broth is reduced to 1 cup, for about 1 hour. Strain and discard the mushrooms. . . or keep them. :)
  2. Meanwhile, in a small saucepan, bring the garlic and olive oil to a boil. Simmer over moderately low heat, stirring, until the garlic is very tender and golden, about 30 minutes.
  3. In a large enameled cast-iron casserole or Dutch oven, bring the tomatoes and the garlic and oil to a boil. Add the mushroom broth and, using an immersion blender or potato masher, puree the sauce until smooth.
  4. Add the mushrooms and olives (if you are using) and bring the sauce back to a boil, then simmer over moderately low heat until thickened, about 1 hour. Season the sauce with salt and pepper.
  5. Cook the spaghetti in a large pot of salted boiling water until al dente. Drain the spaghetti and return to the pot. Add 2 cups of the sauce and cook, tossing, for 1 minute. Transfer the spaghetti to bowls, top with the basil and serve with grated Parmigiano-Reggiano cheese.

 

 

 

(Recipe from Food and Wine; recipe here)