Saturday, September 17, 2011

individual spinach quiche cups


My rosary mom's group came over a couple weeks ago.  I wanted to make something that was yummy and healthy.  Found this recipe, make a few tweaks, and here it is!

Ingredients
1 tbsp olive oil
1/2 cup onion, chopped
2 - 10 ounce packages frozen spinach, thawed
3/4 cup egg substitute (or 4 additional eggs)
4 eggs
1/2 cup red bell pepper, chopped
salt and pepper
dash nutmeg
  1. Preheat oven to 350 degrees.
  2. Heat oil in pan over medium.  
  3. Add onions and cook until clear.
  4. While onions are cooking, wring out moisture from spinach.
  5. Add spinach and cook a couple of minutes, until heated through.  Season with salt, pepper and nutmeg.
  6. Line muffin tray with baking cups.  Spray cups with cooking spray.
  7. Allow spinach mixture to cool a bit, and wring out again (you don't want soggy quiche).
  8. Combine egg substitute, egg, peppers, spinach and onions in bowl.
  9. Divide evenly in baking cups.  Should make 12 quiches.
  10. Bake for 20 minutes or until knife inserted comes out clean.
  11. Serve warm or cool, or freeze for later use.

Friday, September 2, 2011

Slow Cooker Shiner Bock Pot Roast Dip Sandwiches


Okay, big title.  But super easy dish...and I probably think you have most of the items on hand!  I made this for a friend who just had twins.  Even though I had a large roast, it seemed to shrink in the slow cooker.  But as soon as Ryan ate it, he said I had to post it!

I also had extra au jus after this meal, so I froze it for a quick french dip au jus in the future.

Ingredients
1-2 tbsp oil (olive, grape seed, etc.)
chuck roast (however much you want)
1 can/bottle Shiner Bock beer (or your favorite variety)
1 package dry onion soup mix
1 can beef broth
rolls/crusty bread
mozzarella or provolone cheese
  1. Heat oil in pan over high.  Trim excess fat from roast, if desired.
  2. Add roast and brown on all sides.
  3. Place roast in 4 or 6 quart slow cooker.
  4. Dump beer, soup mix and broth on top.
  5. Cook for 8-10 hours on low.
  6. Prior to serving, toast bread with cheese on top in broiler.
  7. Serve with meat on bread and au jus to dip.

Thursday, September 1, 2011

dry, white carrots...

Okay, maybe it only happens to me...but when I buy precut carrots, they seem to turn white, very quickly!

Found an easy and quick solution - put them in water!  Put carrots in a bowl, cover with cold water, and place in fridge.  I would drain the water when we ate dinner, and whatever carrots we didn't eat, was covered again!

So, don't throw out those carrots!  Rehydrate them!