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!
Oh. My. Goodness! Amazingly good & simple!
My son gave me Ina Garten's newest cookbook for Christmas! He knows me pretty well. It was my utmost pleasure when he wanted to cook one of the recipes for his fiance while I --not permitted to touch a thing-- coached him through it! Chicken with Wild Mushrooms never smelled so good prepared with love and you're not allowed to eat any!
Now, later in the year, as the bounty of summer's harvest piles in, I'm poring over Barefoot Contessa Foolproof Recipes You Can Trust to find a perfect vehicle for the varied colors, types and tastes of tomatoes. I used little yellow toms, red Romas and Kumato Brown Toms with fresh Basil! Of course, I just gotta play with my food, so I edited ever so slightly.
Tomato Crostini ... slightly modified
8 oz Fat Free Cream Cheese (softened)
6 oz Goat Cheese (softened)
2/3 cup Extra Virgin Olive Oil
2 tablespoons Balsamic Vinegar
Kosher Salt & Freshly Ground Black Pepper, to taste
2 tablespoons+ Simply Greek Greek Salad Spice (but one could use minced garlic and onions)
2 tablespoons Red Wine Vinegar
2-3 lbs ripe heirloom, cherry or Roma tomatoes 1/2" chunks
3 tablespoons julienned fresh Basil Leaves (reserve some for garnish)
Baguette sliced diagonally into 1/2"-3/4" slices, slightly toasted
opt: toasted pine nuts
- A food processor makes it easier to pulse the softened cheeses, 1/3 cup of olive oil, Balsamic Vinegar, S&P into a smooth cream; however, the same may be accomplished a little slower with a fork or whisk.
- Up to an hour before serving, whisk together the Greek spice (or minced garlic and onions) with remaining olive oil, vinegar and some S&P. Add tomatoes and basil, stirring gently and set aside for 10+ minutes. Sample a bite to see if you need to add a little more S&P.
- To assemble the crostini, spread each toast with a generous amount of cheese mixture. With a slotted spoon, place colorful tomatoes on top, gently pressing them into the cheese so they don't fall off. Sprinkle with extra basil and serve.
I served the crostini alongside a version of Ina's French Flageolet Beans (page 192) in which I added a fistful of kale to bump up nutrient content when I converted it to fit my plant-based nutrition.
So, why do I play with my food and edit a great recipe? One reason is due to my choice to eat mostly-plant-based because of high LDL cholesterol and have seen a significant decrease. The other reason is that I use what I have in my pantry. If it's fairly comparable, the flavor will be similar. And, it's a frugal way to manage your cupboard budget as a good kitchen steward! I'd like to think Ina would approve. ;)
