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Showing posts from March, 2015

Whole Wheat Quiche

We love eggs at our house. I love adding veggies like spinach and zucchini to eggs.  This whole wheat crusted quiche recipe is a winner for being easy to prepare, nutritious and a family hit even for the younger ones.  It wasn't a hit the second time I made it with asparagus... lesson learned.
Here's the first time I made it, including the addition of leftover Christmas ham, shredded zucchini and thin-sliced red onion (and Smart Balance light and almond/coconut milk as substitutes).

For the Crust, combine in oven dish: 1 1/2 cups whole wheat flour 1/2 cup melted butter (or substitute) 1/2 tsp sea salt 2 Tbsp milk (almond/coconut blend)
Once crust ingredients are moistened, press into the dish bottom and high up the sides.
In a separate bowl, mix together the filling: 1 1/2 cups milk (almond/coconut blend) 4 large eggs Salt and Pepper to taste
Pour filling into raw crust and add any chopped spinach, zucchini, ham, onion, bell pepper, etc.
Bake at 375 degrees F for 30-40…

Some Recent Dinners

I really really enjoy making delicious food for my family. Here are some that I thought were lovely and tasty enough to deserve photos before we dove in. 
Taco Salad  (I made a dressing out of lemon juice, olive oil, minced garlic and ground cumin and tossed the salad lightly.)

Marinated and grilled chicken tenderloins with boiled/seasoned quinoa and stir-fried green beans and squash with chopped green onion.

Whole Wheat Quiche

Grilled Salmon with Lemon

Crockpot Sweet and Sour Chicken with fresh veggies and fruit and brown rice

Edamame Wontons

I did a google search last week for non-meat meals to give me some new recipes. I made a white bean soup on Sunday in the crockpot that turned out fantastic and tonight I tried Edamame Wontons. They turned out delicious. The original recipe can be found HERE.

This recipe says to boil the wontons. I was curious how they would taste fried, so I did half boiled and half fried. I really enjoyed both, it would be hard to pick a favorite other than just choosing boiled for health.
Here's how I made them: Boil 1 3/4 cups frozen organic shelled edamame (soybeans) in salted water for 2-3 minutes.  Reserve 1/2 cup cooking water and drain cooked edamame.  In a food processor/blender, blend together: 1 cup cooked edamame 1 tsp ground ginger 1 Tbsp lemon juice 1 tsp minced garlic
1/2 tsp sea salt 1/3-1/2 cup reserved cooking water
Stir the edamame paste with remaining whole cooked edamame and one green onion (green top only) chopped small. Lay out wonton wrappers and place about 1 tsp of edam…