"anything goes" crustless quiche

I love the crustless broccoli cheddar recipe I've been using and recently came to realize that I could substitute the broccoli and cheddar for just about ANYTHING.  It has become my go-to recipe for cleaning out my fridge!  For example, today I used leftover sausage, peppers and onions from a pizza bar we had days ago.  I added some spinach and green onions and presto!  You can put whatever you want in your dish, sprinkle with whatever cheese you want then pour the egg/milk combo over the top.  It's that easy.  I've used leftover steamed asparagus, ham, olives, etc.

"anything goes" crustless quiche
3 cups whatever you want- sausage, ham, asparagus, spinach, peppers, onions, etc.
1 cup grated cheese
2/3 cup milk
5 eggs
3/4 teaspoon salt
1/4 teaspoons ground black pepper

Preheat the oven to 350 degrees.  Spray a pie dish with oil.
Spread the "whatever you want" in the bottom  of the dish.  Sprinkle with cheese.
In a bowl, combine milk, eggs, salt and ground black pepper.
Pour the milk/egg mixture over the "whatever you want" in the dish.  Bake 35-40 minutes until the center is set.

whole wheat pizza dough

When my family heard we were having pizza for dinner there was some cheering!  They enjoy making their own pizzas.  I wanted a whole wheat dough this time so tried a new recipe.  Everyone loved their pizza (even my oldest who used pesto and vegan cheese) and it was simple to make.

whole wheat pizza dough (slightly adapted from Sally's Baking Addiction)
1 teaspoon granulated sugar
1 tablespoon yeast
1 1/2 cups warm water
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon salt
3 1/4 cups whole wheat flour
olive oil for brushing crust

Combine the sugar, yeast and warm water in a large bowl.  Stir it around and let it sit for 5 minutes or until the yeast is foamy and dissolved.  Add the oil, honey and salt.  Mix by hand.  Add 3 cups of whole wheat flour and mix until the dough starts to come together.
Knead for 5 minutes by hand on a lightly floured surface.  If the dough is too wet add up to 1/3  cup more flour.  After kneading the dough should be smooth and elastic.  Poke it with your finger- if it slowly bounces back, your dough is ready to rise.  If not keep kneading.
Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with oil.  Turn it over to coat all sides.  Cover tightly with plastic wrap and allow to rise in a warm environment for 30-60 minutes.
Preheat oven to 475 degrees.  Grease and dust 2 baking sheets or pizza pans with nonstick spray or olive oil. Sprinkle with cornmeal if desired.
Divide the dough into two balls.  Flatten each ball of dough one at a time on a lightly floured surface for two pizzas.  Or shape into multiple smaller pizzas for individual pizzas.  Transfer dough to the pizza pan or baking sheets.  Top with your favorite toppings.
Bake 15 minutes.  Serve nice and hot.

no-flip pancake

My family LOVED these pancakes and I did too.  No more flipping?  That's brilliant!!!  If I ever flip pancakes again it will be because I forgot about this recipe.  Seriously!

no-flip pancake (my friend Lindsey M. who lives in Utah)
Preheat you oven to 425 degrees.  Coat a cookies sheet with a lip with cooking spray.
Prepare 3 cups of pancake mix according to package directions (I combined 3 cups mix with 2 cups milk- I started using milk because they taste even better!).  Pour the batter into the pan, spreading it into an even layer.
Top with your favorite pancake add-ins!  Above I used fresh blueberries, banana slices and mini chocolate chips.  Get creative!
Bake 12-15 minutes.

soft whole wheat bread

I wanted to make whole wheat bread so my oldest and I could enjoy it along with the rest of the family- we both stay away from refined carbs.  This was a great recipe!  We really enjoyed it and so did everyone else.  Twelve thumbs up.

soft whole wheat bread (slightly adapted by baking a moment)
3 cups warm water
2 packets yeast (or 5 tablespoons bulk yeast)
1/2 cup honey (I used 1/4 cup)
1 teaspoon salt
6 tablespoons butter, softened (I used earth balance for my oldest whose vegan)
at least 7 1/2 cups whole wheat flour

Pour the warm water in a large bowl and sprinkle yeast on top.  Set aside for 5 minutes and allow to proof.
Add the honey, butter and salt.
Stir in 2 cups of the flour.  Keep adding flour 2 cups at a time until you reach about 6-7 cups and the dough pulls away from the sides of the bowl.
Knead on a floured surface adding flour 1/2 to 3/4 cup a time until it is no longer sticky but smooth and elastic, about 10 minutes.
Place dough in a large greased bowl and cover with plastic wrap.  Let rise in a warm place until doubled in size, 30-45 minutes.
Lightly mist (2) 9x5 inch loaf pans with non-stick spray.
Punch down the dough and shape into two loaves.  Place in prepared pans.  Let rise in a warm place until doubled in size, about 30-45 minutes.
Preheat the oven to 350 degrees.
Bake 40-45 minutes or until loaf sounds hollow when lightly tapped.

vegan baked oatmeal

Delicious!  I adjusted a recipe that I love so my oldest could enjoy breakfast with us.  The coconut milk was so good I don't think I'll use cow's milk again!  I omitted the eggs from the original recipe but next time I'll try the whole flax seed egg substitute.  I just wasn't ready to try that this time and wasn't sure it was necessary.
Note:  For dessert tonight I pulled out a cheesecake and fresh berries.  I felt bad my oldest couldn't have any cheesecake so pulled some leftover baked oatmeal from the fridge for her.  We discovered that cold baked oatmeal is delicious!  

vegan baked oatmeal
2 tablespoons plant based butter substitute, melted
1/3 cup honey
3 cups quick oats
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt
1 can light coconut milk
1 cup fruit of your choice- berries, diced apples, etc.

Preheat oven to 350 degrees.  Prepare an 8x8 pan by spraying with nonstick cooking spray.
In a large bowl combine melted butter and honey.  Add the oats, vanilla, cinnamon, salt and coconut milk.  Stir well to combine.  Fold in the fruit.
Pour into prepared pan.  Bake for 30-35 minutes.  You can serve with more fruit and milk on top if desired.

roasted red pepper sauce

This was the best roasted red pepper sauce!  The addition of the capers and basil took it over the top and made it perfect.  I thought these Mediterranean bowls would be good but they were outstanding.  I had purchased some hummus but my daughter ended up making some from scratch so that added even more authenticity to our bowls.  Two thumbs up!

roasted red pepper sauce (slightly adapted from fifteen spatulas)
16 ounce jar roasted red peppers, drained
1/4 cup extra virgin olive oil (I omitted)
2 tablespoons minced shallot (I used a slice of onion)
2 cloves garlic, minced
2 tablespoons fresh basil leaves (about 10 leaves)
1 tablespoon capers, drained
juice of 1/2 lemon
1/2 teaspoon salt
1/4 teaspoon black pepper

Place all ingredients into a blender.
Blend for 30-60 seconds on high speed, until completely smooth.
Store leftovers in the fridge for 1 week or freeze for 1 month.

ingredients to make the best bowl ever:
quinoa
feta cheese
cucumber
red onion
green pepper
pepperoncini rings
hummus
chicken thighs sliced and cooked in Italian dressing

sushi bar

Tonight my oldest suggested a sushi bar.  It was a GREAT idea!  It was fun because we all got to make our own and add what we wanted and skip what we didn't want.  My oldest is vegan so tried some tofu in hers.  I love my teriyaki chicken so added some of that into mine!  We used Disneyland's Bengal BBQ Sauce for a dipping sauce which is always dreamy.

dinner suggestion:  sushi bar
You'll need
sticky rice
sheets of seaweed
a variety of veggies cut long and thin- cucumber, carrots, celery, peppers, blanched asparagus, avocado
cream cheese, optional
tofu, optional
teriyaki chicken, optional
bamboo sushi rolls
Disneyland's Bengal BBQ Sauce for dipping (go HERE to find the recipe)
soy sauce for dipping
wasabi for dipping

Roll 'em up!  Slice 'em.  Eat 'em!

power pancakes

I got another breakfast recipe through the covid pandemic recipe exchange so thought we would give it a try.  They were a hit!  I think my family is loving having hot breakfasts almost every morning.  You could put anything on these power pancakes and they'd be yummy.  We went with strawberries and powdered sugar and also maple syrup.

power pancakes (Covid-19 recipe exchange, from Brianne T.)
6 eggs
1 1/2 cups dry oatmeal
1 1/2 cups cottage cheese
1/4 teaspoon salt
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 tablespoons sugar
1 teaspoon vanilla

Preheat pan to medium heat, about 350 degrees.
Combine all ingredients in the blender.
Blend until well combined.
Cook until golden brown on both sides.

german pancakes

I was asked to participate in a recipe exchange yesterday and I am so excited!  Yesterday afternoon I had already received three new recipes and this is one of them.  I had everything on hand so made it for breakfast and it was a huge hit!  I was so impressed I shared the recipe with a few friends and one of them said she doubles the recipe so another friend did that this morning and it looked awesome.  I'll do that next time.  I'll put a note at the end how to do that.
I love how food brings people together. :)

german pancakes (Covid-inspired recipe exchange, from someone named Chantel B.)
6 eggs
1 cup all purpose flour
1 cup milk
1 tablespoon vanilla
1 teaspoon salt
5 tablespoons butter (I used half that amount)

Heat oven to 425 degrees.  In a 9x13 pan melt 1 tablespoon butter in every corner and center.
Mix together the eggs, flour, milk, vanilla and salt.
Remove baking dish from the oven once the butter is melted.  Pour mixture over melted butter.  Place in oven and bake for 22-24 minutes.  Pancake will start out super fluffy but will settle after it has cooled a bit.  Cut into squares and serve with strawberries and powdered sugar or maple syrup.  Some like to serve with sour cream, strawberries and brown sugar.  I bet my kids would love Nutella!

To double:  All you do is double the ingredients and put it into the same sized pan.  Bake 10-15 minutes longer than indicated above.  Will be thicker and bigger.

easter dinner- raclette

Happy Easter!  I couldn't imagine an Easter dinner without raclette.  I loved having raclette with my grandparents all growing up.  It was such a special treat and is still a special treat. 
My grandparents learned about raclette when my grandparents served 3 out of their 5 temple missions there.  I was fortunate to visit Switzerland twice while they were on their missions.  Once as a 4 year old and again when I was 24.  I love Switzerland!  What a gorgeous, clean, outstanding country.  I hope I am fortunate to go again someday.  My great, great grandfather was 100% Swiss, by the way.  Although I can probably claim every European country I love to claim my Swiss heritage.  Moving on...

Look at the amazing colors of vegetables and meats we'll be eating this afternoon!  Raclette cheese is sometimes hard to find so I was grateful that Trader Joes had some in stock a few weeks back.  If you've never had raclette here's what you do:  First of all, purchase a raclette machine at Amazon.com.  I've been buying them as Christmas gifts for the past few years for family members because gift giving can be so perplexing.  So far everyone has loved theirs.

The top rack is for grilling meats and veggies.  The little trays are for melting trays.
You make sure you have some cooked red potatoes.  You squash your red potatoes on your plate and top with melty cheese, grilled meats and veggies.  My grandparents always offered Mexi-corn and pimientos.  Some like to enjoy their raclette with crusty bread.  You can't go wrong!  Last year we made it and added mushrooms.  I wish I hadn't forgotten the mushrooms this year.

best baked chicken meatballs and side dish

I can't seem to find the recipe for these chicken meatballs but fortunately I think I remember how to make them.  They were simple.  Our veggies were soooo good I put the recipe below.

best baked chicken meatballs
1 pound ground chicken
1 egg
1/2 cup grated parmesan cheese
1/2 cup whole wheat seasoned breadcrumbs
2 teaspoons oregano

Prepare a sheet pan by covering with foil and spraying with nonstick cooking spray.  Preheat oven to 375 degrees.
In a bowl, combine all the meatball ingredients by using a fork or spoon.  Use a small cookie scoop to shape meatballs and place them onto the sheet pan.  Bake for 20 minutes.

Side note:  The veggies we made were SOOOOO good!

zucchini, fresh tomatoes and basil
1 teaspoon olive oil
1 zucchini, cut lengthwise then into half moons
8 vine ripe tomatoes, quartered
6 cups fresh spinach, stems removed
1/4 cup fresh basil (fresh basil is a must!!)
salt and freshly ground black pepper

Heat oil in a pan.  Add zucchini, tomatoes and spinach.  Cook until spinach is slightly wilted.  Add the basil, salt and pepper.  Cook until spinach is fully wilted and the vegetables are heated through.

roasted brussels sprouts

My oldest came home from college a vegan so that's new.  We're eating so many veggies we'll having them coming out of our ears before long.  We don't all eat vegan but we're definitely accommodating.  These brussels sprouts are delicious.  So simple.  I roasted them much longer than the recipe called for to make sure I got the blackened yumminess.

roasted brussels sprouts (food network, Ina Garten)
1 1/2 pounds brussels sprouts
3 tablespoons olive oil (I used 2 tablespoons)
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees.
Cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves (mine didn't have any).  Mix them in a bowl or plastic bag with the oil, salt and pepper.  Pour them onto a sheet pan and roast for 35-40 minutes (I roasted them for an hour or more) until crisp on the outside and tender on the inside.  Shake the pan from time to time to brown the sprouts evenly.  Sprinkle with more salt if desired and serve immediately.