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Whew! We’ve been off track around here a little bit because last weekend we were away at a baby shower! <3 Things are moving fast, now – I can’t believe in three months we’ll be holding two sweet little babies! At the same time, it can’t come soon enough.

I was reminded at my baby shower in Kansas how much I appreciate a good quiche – which makes sense. The fat and protein from eggs and milk is high on the list of recommend foods for pregnant gals. And it’s definitely what I crave (Something I have learned – our bodies know what we need. It’s kind of amazing).

I wanted more quiche – I seriously have been craving it since the day we left Kansas – but not so much more that we were going to get sick of it in a few days.  So I decided to make a miniature version – perfect for easy breakfast and lunch reheats, too.

This recipe makes right around 12  muffin-sized quiches. For us, it was perfect to eat three with a big salad on the side. Something with a little acidity to it is a perfect balance to the buttery, flaky goodness.

They’d also make a really easy party bite!

These are vegetarian as-is, but if you wanted to throw in some bacon crumbles, I would not be opposed. Just cook 2-3 strips, finely chop and add them right in with the leeks and custard.

Yum
Five Ingredient Mini-Quiches

Ingredients

  • 1 prepared pie crust
  • 1 1/2 cups heavy cream
  • 2 eggs
  • 2 Tbsp. Butter
  • 1 leek, cut into very thin rings
  • Pinch of salt
  • Freshly cracked black pepper

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Sauté leeks with a little bit of salt in butter over medium heat, until softened. Allow to cool while you cut out the crust.
  3. Roll out the pie crust and cut out 12 circles using a 3 to 4 inch cookie or biscuit cutter. Spray a standard muffin tin with nonstick spray and then add one dough circle to each cavity, pressing lightly to make sure the dough fills the corners.
  4. Whisk the eggs, cream, cooked leeks and pinch of salt together until the eggs are well blended. Carefully fill each crust right to the top.
  5. Bake for 20 minutes, and then turn on the broiler for just a minute at the end for a little nice browning on the top of the quiche.
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Ok, I’ve been vacationing pretty hard the past few weeks, and fighting off a midsummer cold as well, but I’m finally back to share one of my favorite vegetarian meals that’s great for lunch or dinner – any time of year.

Tofu noodles are something that always sounds good to me. I’m not sure why. But no matter how hot it is outside, whether I have a cold, how I’m feeling or how hungry I am, I think I could always eat some. Kinda weird since I didn’t grow up eating tofu (also weird considering how much I eat nowadays), but that’s how it is.

This recipe has a new take on tofu than many of my past applications – usually I fry it in a mixture of butter and oil until it’s golden brown. This tofu, in fact, is BAKED. Yes, I’m just as surprised as you are. I didn’t do it for health reasons, more like laziness reasons, but I like the way it turned out, and I’ll definitely be trying this method in the future.

As I’m writing this, we even had a very similar thing for dinner tonight. The sesame noodle life is our way of life.

And the best part is, this is great for making ahead, too. I might store it separately from the tofu if you are making a big batch ahead, but it’s great to batch for a delicious, cold lunch.

Yum
Crispy Tofu Sesame Noodles

Ingredients

  • 4 oz. spaghetti
  • 1/2 block of tofu, cut into slices and then squares
  • 2 Tbsp. cornstarch
  • 2 Tbsp. soy sauce
  • 2 Tbsp. olive oil
  • 1 carrot, shredded
  • 2 green onions, chopped
  • 1 Tbsp. fresh lime juice
  • 1 Tsp. sesame oil
  • zest of 1 lime
  • 1 Tbsp. soy sauce
  • Sesame seeds and cilantro for topping

Instructions

  1. Preheat the oven to 400 degrees. Dab tofu squares with a paper towel to dry. Gently toss in a bowl with the cornstarch, soy sauce and olive oil. Bake for about 15 minutes or until crispy.
  2. Cook the pasta according to the packaged directions. Drain.
  3. Toss the pasta with the carrots, green onions, lime juice, sesame lime zest, and 1 Tbsp. soy sauce.
  4. Top with tofu, extra sesame seeds and cilantro
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The funny thing about hot summer evenings is, suddenly hot food doesn’t sound so good.

It hasn’t even been that hot in Portland yet (though it’s coming, ugh). But it’s warm enough that nobody wants to heat up the kitchen with heavy cooking after a long day at work. So I’m on a mission to make high-protein, fresh and healthy meals that don’t make me want to hide in the basement for the rest of the evening, which is about 20 degrees cooler than the kitchen at all times.

This time of year we are so blessed to have great stone fruit in the Pacific Northwest! Cherries, peaches, nectarines and more – but my favorite will always be fresh apricots. They’re so perfect – summer in a single bite. I love including them in meals that are largely savory.

The key to eating well in the summer is, in my opinion, planning ahead. Cooking stuff like quinoa and chicken on Sunday or whenever you can in advance sets you up for temperature-friendly dinners later on. This week we are working through about a quart of quinoa I made, and let me tell you, I am so happy to have it and to have it already cold.

It was pretty easy to go from there, make a quick salad dressing, and chop all the goodies to go in this salad. And boom – dinner, cold and fresh… just the way I like it when it’s 90 degrees out.

Yum
Summer Stone Fruit & Basil Quinoa Salad

Ingredients

  • 2 cups cooked quinoa
  • 4 cups arugula
  • 1 cup cherries, pitted and halved
  • 1 fresh apricot, cubed
  • 1/2 cup cigliene mozzarella balls (8-10), halved
  • 1/2 cup cubed hard salami
  • For the dressing:
  • 1 cup fresh basil leaves
  • 1 clove garlic
  • 1/4 cup best quality olive oil
  • 1 1/2 tbsp white wine vinegar
  • Pinch of salt
  • Pinch of red pepper flakes

Instructions

  1. Spin all dressing ingredients together in the food processor.
  2. Toss all other ingredients in a medium bowl, then drizzle with 2-3 Tbsp. (or more) of the basil dressing. Toss to combine and serve.
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