Quiche doesn’t have to be heavy, soggy, or greasy. It’s possible to have a light tasting quiche that is also creamy and full of flavorful ingredients! This quiche is quite simple to make and excellent for any meal of the day. With fresh dill and feta, it really lightens up the flavor and is lower in fat than other types of quiche. Serve with a side salad and some bread for an elegant but simple meal.
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In case you’re not familiar with the wonder that is the panino, it’s a toasted sandwich made from a thick type of bread (take your pick, sourdough, ciabatta, etc.). This particular sandwich has an amazing combination of sourdough bread, pesto, fresh spinach, fresh mushrooms, mozzarella cheese, and sun dried tomatoes. It’s comfort food that also has some vitamins, and there is freshness in every cheesy crunch. Note: You need a sandwich/panini press to make this.
The best part of this type of recipe is that once you get the hang of it, you can really make it your own. Feel free to get creative! Like things spicy? Add some jalapenos! Don’t like it spicy? Add some olives or marinated eggplant. (The only real tip here is to not make the sandwich too cheesy, or too thick or it’ll take forever to cook through.) Read on for my vegetarian version of this iconic sandwich.
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Pasta Alla Norma is one of Sicily’s most iconic dishes – a fresh tasting combination of pasta, crushed tomato, garlic, eggplant, basil and cheese. Pasta Alla Norma translates wonderfully to being a baked dish and tastes even better the next day. If you like eggplant parmesan, you’ll love this (and it’s lighter, too)! I’ve also included steps for the one true way to keep eggplant from getting bitter, and also a recipe for my own simple Italian pasta sauce. The key to a fresh tasting pasta recipe is to keep it simple and make things from scratch. It’s worth it!
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This dip is truly addictive. I made it for New Years Eve last night and the only detractors were the people who were upset that they couldn’t stop eating it. It is remarkably simple to make, and with a few healthier shortcuts, isn’t quite as unhealthy as some of the other dips out there! A fresh taste, fast preparation, and ingredients that won’t break the bank – you can’t ask for much more than that! It can be served with sliced cucumbers, wheat crackers, or even in a bread bowl or with sliced sourdough.
Continue reading “15 Minute Spinach Dip”
Paneer fried rice is one of those “hmm what do I have in the fridge” concoctions that turned out spectacularly. With Indian flavors and a Chinese preparation, it’s a mix that works out surprisingly well. Paneer is an Indian cheese, similar to halloumi or a solid ricotta cheese that can be cut into squares. This dish makes a great side for grilled vegetables or meats. If you want to make it vegan, use very firm tofu and a bit of additional salt.
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There is a lot going on with the title of this recipe. Let me explain. This pizza is magnificent. And healthier than regular pizza. BUT, it hasn’t gone too far. There are plenty of recipes out there which claim to make pizza healthy, but the result is nothing like pizza whatsoever. This has a crust that’s 1/2 cauliflower, but you’d barely even know it. The cauliflower adds a really great flavor that’s not overpowering.
As for the “Winging it Style” part of the title… There are many recipes I don’t post, because most of the time I make it up as I go along and don’t write it down. This is a similar case but it came out so well I couldn’t pass up the opportunity to share. If you want to give this a try, you’ll have to wing it a bit, too. I’ll be providing a concept and a general execution, but not 100% exact amounts.
Continue reading “Half Cauliflower Crust Pizza (Winging It Style)”
This sounds like an unlikely combination, but my goodness is it delicious. It’s the perfect combination of sweet, spicy, and savory. I used Old Bay seasoning on the baked sweet potato fries, and it’s an amazing match with my ultra simple curry dip. Since Old Bay is something only found in the U.S., and I had some mailed to me, I also have a version that my international readers can try.
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This is another one of those highly adaptable recipes I love so much. I’ve been making this for years in different incarnations and finally decided to take note of what I actually do. This makes a great topping for pasta, like a thick vegetable tomato sauce. Or if you choose to let it cook down and dry out a bit, it’s a great ratatouille that goes great with grilled meat, or even just some nice crusty bread. This recipe is structured so that it is relatively quick to make; There are some shortcuts in here that you can choose to use, or not to use. The point of this recipe is that it’s delicious, relatively healthy, and won’t take you all day to cook.
Continue reading “Simple Zucchini Ratatouille”