2-on-Tuesday: Crustless Spinach Quinoa Quiche Cups

Perusing all of the social media fronts, I came across this handy recipe posted by a friend! By handy, I mean, it is one of those snatch-and-run meals packed full of goodness to keep you powered until the next break or meal! OR, enjoy it with a side salad and raw carrots for an enviable lunch at the office!

Crustless Spinach Quinoa Quiche Cups

1/2 - 3/4cup Quinoa, cooked (I've used the off-white and tri-color varieties)
4 Whole Eggs, beaten
1 - 2 fistfuls of Baby Spinach, chopped with any tough stems removed
1 Leek, white and some of the green thinly sliced
1 - 2 tablespoons Your Fave Fresh Herb (suggestions: Oregano, Rosemary, etc.)
5 - 6 ozs Goat Cheese, softened (a.k.a. Chevre. Or, choose cream cheese)
S&P, to taste
*optional: red pepper flakes, sriracha, garlic, 1 teaspoon baking powder

• Remember to rinse and slightly massage quinoa in cold water to remove the bitter, outer seed case layer. In some people, this bitter layer may cause intestinal discomfort. Quinoa is a protein-packed super grain, which has a faint nutty flavor and absorbs the flavors it is cooked with. Tip: I cook quinoa in my rice cooker. Quinoa doubles when it is cooked.
• 
  
• While quinoa is cooking, prep and sauté the leek. To prep the leek, slice-off the root end and
  
  most of the tall green blades and discard. Cut lengthwise and run water over each half, fanning the layers to wash out any dirt. Thinly slice and sauté in just a splash of olive oil or coconut oil.
• 
  
• Preheat oven to 350 degrees. Prep muffin tin. I prefer to use my mammoth muffin tin lined with parchment. Tip: I've tried coating the cups with Baker's Joy...it did not work well.
• 
  
• In large bowl, beat eggs and smoosh-in goat cheese, stir-in spinach, cooked quinoa, herbs, sautéd leeks and seasonings. Divide the mixture between 10 regular or 5 mammoth muffin cups. 
• 
  
• Bake 15-20 minutes for regular muffin tin or 30-35 mammoth muffin tin...until the center is set. Make sure the spinach does not burn. Tip: I laid a sheet of foil loosely on top to trap any steam
  
  and prevent the spinach from burning.

I have a little friend who wanted to know if only egg whites could be used. SURE! My suggestion to her was to add an additional egg white and 1 teaspoon of baking powder to hold the loft!

2-on-Tuesday: Kale Chips

My mom's recent interest in kale gave way to us sharing the kitchen over Christmas and a quick session on the uses of the leafy green! I asked her to be the hand model for this blog post, which helped her to have a hands-on lesson to prepare these for herself, later!

When making Kale Chips, don't purchase the big bag of chopped kale. Instead opt for a big bunch of kale. The bunch will have long stems with long leaves usually "bunched" together! Save the big bag for your green smoothies and soups. By the way, you can freeze kale in zippie bags for your soups and smoothies, later, which is really great on the budget!

Kale Chips

1-2 bunches Kale (again, not the bag of chopped kale)
Olive Oil
Sea Salt/Kosher Salt
Fresh Cracked Black Pepper
optional: Red Pepper Flakes, Grated Parmesan Cheese

• Prepare the kale by carefully cutting the stem out of the leaf. Mom did this by folding the leaf over and running the blade beside the stem.
• Wash the leaves. You won't think they're dirty or sandy, but they are! Let dry.
• Preheat oven to 350 degrees.
• When the leaves are dry, place in large bowl, drizzle with olive oil and toss to coat.
• Sprinkle and toss with salt and pepper. We prefer the a kick of red pepper flakes, too!
• Place kale leaves on sheet pan (I line mine with either parchment paper or my Silpat for easier clean-up) leaving space between leaves. If you put too much kale on the pan, they will steam instead of get crispy...and that's gross.
• Roast for 12-15 minutes.
• If you want to add shredded parm to your kale, sprinkle the leaves halfway (or 6-7
  
  minutes) into roasting time.

So easy! OK, #goplaywithyourfood!