Jonesinforfood


Kristin’s Cafe
September 25, 2008, 2:00 pm
Filed under: Uncategorized

Fastest breakfast in the west!  I’ve started making these little individual “quiche” on a regular basis and I love them so much, I’m going to share them with you.  They are good for vegetarians and non-vegetarians alike.  Based on some small changes they can be ultra-healthy, or “mostly” healthy.  They are kd-friendly, time saving and tasty!  What more could a frazzled mom need, right?  So without further ado, here they are!  They are basic and simple and that’s why I love ’em~

Kristin’s Fake Quiche (recipe for 4 large.  You’ll need to make slight accomodations for more or less or smaller sized quiche)

1 carton Egg Beaters (I use chive & cheese)  OR you can sub wth regular eggs, whisked with a little milk

2 or 3 oz. shredded cheese of your choice (I use cheddar or pepper jack)

small flour tortillas (get the smallest that you can find)

4 slices well-cooked bacon (you can use turkey bacon, regular bacon or Morningstar Farms fake bacon)

I use the large-sized muffin tin for this.  If you are using a regular-sized muffin tins, you may need to trim your tortillas slightly. 

Begin by lightly spraying your muffin tin with non-stick spray.  Gently fit a tortilla into each muffin base.  I slightly fold the edges over each other.  Try not to rip them open on the bottom, though it’s not the end of the world.

Portion the shredded cheese and put equal amounts into each tortilla.  Gently press down.  This will help to keep the egg mixture inside and not leak out through any small tears in the tortilla.   Crumble one slice of cooked bacon into each muffin tin.  Then fill about 3/4 of the way with Egg Beaters, and salt and pepper to taste.  (at this point, if you are using regular eggs whisked with milk, fill only about halfway).

That’s it..or you can add in any vegetables or whatever else you’d like in a quiche.  Then bake at 375 until the eggs are set and the tortilla is lightly browned around the edge.  It usually takes about 1/2 hour for mine, but they are larger and take a little longer.  Small ones will take less time.

Once cooled, I wrap each one individually in tinfoil and keep them in the fridge.  On busy mornings, while getting Cooper and myself ready to go, I just throw one in the oven until reheated through.  They are awesome!

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Autumn Dinner
September 17, 2008, 12:21 am
Filed under: Uncategorized

I love autumn and all the foods that come with it.  I just couldn’t wait to start baking some great sweet potatoes and digging in to some of the flavors of Fall.  So, although it was 80 degrees and sunny here today, which was more suitable for a barbecue than baking, I got started anyway.

I made up today’s dinner as I went, but the end result was scrumptious, so here it is. 

Beet and Sweet Potato Israeli Couscous

2 medium sweet potates

3 small beets

1/2 small onion

Israeli Couscous

Olive Oil

Crumbled Chevre

Balsamic Vinegar

White Balsamic Vinegar

Honey

Herbs de Provence

 

Dice beets in cubes and toss with small amount of olive oil.  Bake in 350 degree oven until softened, but still slightly firm.  Dice sweet potatos to same size as beets, toss in olive oil, and bake in separate dish from beets.

Dice onion and saute in olive oil in sauce pan until tender.  Add 1 cup Israeli couscous and saute until lightly browned.  Add 2 1/4 cups water and bring to a boil.  Once boiling, cover and turn heat to low.  Simmer until water has been absorbed.  (for added flavor, use vegetable broth instead of water).

For vinaigrette, whisk together 2 T olive oil, 2 T balsamic vinegar, 1 T white balsamic vinegar, 1 t Herbs de Provence, and 1 t honey.  Drizzle a small amount over the sweet potato, which will help them crisp slightly while baking.  Reserve the rest to dress the couscous.

Once the sweet potatoes and the beets are done, remove from oven and toss lightly with the couscous.  Add toasted almonds or walnuts for added crunch if you’d like.  Drizzle with dressing and toss lightly again.  Serve topped with crumbled goat cheese.

The only bummer is that the beets turned everything pinkish, but it didn’t matter.   It was super tasty and packed with vitamins and minerals from the beets and the sweet potatoes.  Yum~



Not Exactly Gourmet
September 14, 2008, 9:05 pm
Filed under: Uncategorized

I don’t usually include entries here for suggestions or recipes that are not homemade, but on some days, easy meal solutions are my best friend, and as such, I figured some of you may be interested in quick vegetarian ideas as well.

For years I have passed by the boxes of Casbah Falafel mix in the health food or ethnic food sections of our food stores, but have shied away from grabbing a box.  A few weeks ago I threw one in my cart and decided I’d save it for one of those days I mentioned above.  One where you want good, healthy food, but not a lot of fuss.

 

D.Jones saw the box in the cupboard and was none too eager to have me whip up a batch.  Today for lunch I did.  We loved it!  This stuff will be a staple in our cupboards from now on! 

They couldn’t be easier to make.  You simply mix some of the mix with some cold water, form into balls and fry.  I pan fried them in a shallow pan with some olive oil at medium to medium low heat.  They brown up quickly and are so, so good! 

In some whole wheat pitas with a schmear of hummus, some thinly sliced onions, and a dollop of cucumber sauce from one of our favorite places, Holy Land Deli, and we had a fantastic, fast, vegetarian lunch. 

Oh, and D.Jones loved it too.

I do not have a ringing endorsement from the smaller Jones because he was busy eating homemade chicken gnocchi soup from our next door neighbor and running in circles in the living room yelling “I love meat”!  I don’t suppose I need to tell you that he is not, in fact, a vegetarian.



A Short Hiatus
September 8, 2008, 1:49 am
Filed under: Uncategorized | Tags: ,

Sorry for the long time between posts…some of you know we’ve been in San Francisco for awhile visiting family.  I will be honest and admit that I did not, in fact, stick to my vegetarian ways while on the West Coast.  But…I’m back in action.

And appropriately, my first post in awhile is all about pickles.  That’s right.  I never really thought about blogging about them, but my father-in-law sent some of his favorite pickles back home from Wisconsin with D.Jones this weekend and you know what?  They are fantastic!  He actually has a family member get them for him in Ohio.

I have some favorite pickles myself…or rather…some that I like better than others.  But these are probably my new faves.  So I wonder…do other folks have a favorite pickle?  Are there other people out there like my father-in-law who actually get pickles shipped to them?  If you’re out there…let me know!  I am on a new mission to search high and low for the world’s best pickle. 

Perhaps we should begin with categories, though, because there are so many different varieties!  For instance, the ones just sent to me are of the hot and sweet variety.  They do have a nice kick from chili peppers in the jar with them, and I noticed when reading the ingredients list that they also have an addition I don’t often see in pickles…turmeric!  That indicates that these particular ones have an added health bonus, as well since tumeric is known to be a natural liver detoxifier, has been used in traditional Chinese medicine as treatment for depression, and is thought to be a metabolism booster. 

So…instead of popping a happy pill or running on a treadmill, perhaps you can just much on these…

and enjoy that additional glass of wine too!

Okay, maybe not, but wouldn’t it be cool? 

Anyhow…if you have a fave, let me know!  I’ll be sure to check ’em out and then write about it here~