Quiche are...breakfast, lunch or dinner!

Tomato, Broccoli and Goat Cheese Quiche

I love eggs...but eating them scrambled, sunny side up or poached can get boring.  Not only that, when my whole family feels like eggs, it could take a long time and a few dozen eggs to cook enough for five hungry people. 

Making a quiche is a great way to get in your Omega 3's and satisfy the egg craving for everyone in one meal.  Quiche are very versatile, you can add whatever vegetables you feel like to them, but the key is not to overdo it, otherwise it won't hold and your going to miss out on the egg flavour.

1 9" pie crust (you can make you own, but to really cut down on time and mess, using a store bought crust is perfectly fine)
4 Eggs (if you want to leave the yolks out-you will need 5 egg whites)
1/3 cup Milk
1/3 cup Mini cherry tomatoes 
1/3 cup broccoli (cut into small pieces-it might make a mess but add all the little broccoli crumbs too)
2 Tablespoons of Goats Cheese
2 sprigs of Thyme (make sure to use just the leaves and throw the stems away) You can also use 1 tsp of dried thyme if you don't have fresh herbs
1 tsp salt
1 tsp pepper


~Preheat oven to 350 degrees
~If using a store bought pie crust, be sure it has been thawed in the fridge before using.  Your quiche will crack if you use it frozen.
~Gently dock the crust using a fork to make sure to avoid air bubbles and an uneven bottom.
~Slice the tomatoes into half and place aside
~Chop the broccoli and place aside
~Place the pie crust onto a baking sheet (this will help keep your oven clean in case anything spills over the edge)
~In a large bowl, whisk the eggs and milk together until combined
~Add the tomatoes,broccoli, thyme and salt and pepper to the egg mixture and gently paddle into the pie crust
~Crumble the Goats Cheese over top the pie
~Bake for 20-25 minutes in a 350 degree oven until golden brown
~Serve with your favourite side of greens or perfect with a side of soup.


Quiche make great leftovers.  Simply make 2 of these healthy quiche and save one for lunches and snacks for the next few days.  If covered tightly with cling wrap, they can last 3 days in the fridge!


Natalie

Pumpkin Spiced Waffles

I can't help but rush into Pumpkin Season full throttle every year.  Its one of my favourite times of the year and it goes by with the blink of an eye.  You really need to take advantage of the flavour of pumpkin in September and October...once Halloween is over, everyone is already onto Jingle Bells and snowsuits!

Pumpkin is not only delicious and easy to cook with but it is also loaded with nutrients. Pumpkin is low in Saturated Fat and very low in Cholesterol and Sodium.  It is an excellent source of Vitamin E, A and C.  Its even considered a good source of Thiamin, Vitamin B6, Iron, Folate, Copper, Magnesium, Niacin, Riboflavin and Potassium.  I KNOW! Its like its own little delicious superfood.

For the months of September and October, its clear that Pumpkin just might be able to replace my daily multi vitamin!

2 Cups all purpose flour
2 tablespoons of Baking Powder
2 Tablespoons Cinnamon
1 Tablespoon of Sugar
1/4 teaspoon of Nutmeg
3 egg yolks (Don't discard the whites...they are a vital part of the recipe. Just sent them aside in a separate bowl)
1 Cup of Pumpkin puree
1 1/2 cups milk
1/2 cup canola oil

~combine all the dry ingredients in a large bowl
~In a separate bowl whisk the egg yolks, pumpkin vanilla, milk and oil and set aside
In a mixer (or you can use a hand blender) beat the 3 egg whites until a stif peak forms
~Mix the dry ingredients together with the wet ingredients and then gently fold in the egg whites just until combined
~Gently scoop some of the mixture onto your waffle iron and wait for pure bliss!


These waffles are good with any maple syrup of your choice. If you want to take it to the next level, you can top them with whipped cream sprinkled with cinnamon, warm maple syrup and a sprinkle of toasted pecans!  These are a great treat on Halloween morning for the kids!


Natalie

Its not easy being green

Kale Hummus

Its not easy fitting in all your greens...
I think to myself everyday that I should add more greens to my smoothie...or eat a salad everyday for lunch, maybe even make zucchini chips. Its not that I don't want too...its that sometimes it seems like its too much work to get it all made.  Life is busy...especially with kids!
Im a lover of hummus...I can literally eat it by the spoonfuls and I put it on everything!
This hummus is smooth, creamy, packed with flavour and most importantly healthy!

1 (540 ml) Can Chick Peas
1 garlic clove
1/3 cup water
3 tablespoons olive oil
1/2 Cup of Kale
1 1/2 teaspoons of salt
1/2 teaspoon of pepper
1 tablespoon toasted pistachios


~Drain the chick peas as you normally would but save about a tablespoon of the liquid.  I find it helps to give this recipe the smooth texture.
~Remove the stems from the Kale.  Just use the leaves in this recipe, the stems won't cook down well.
~Steam or blanch the kale just until its soft. You will have a hard time getting the smooth, velvety texture if you choose to skip this step.
~Place the drained chick peas, the liquid with all the remaining ingredients in your food processor (or fancy magic bullet).
~Pulse the mixture a few times to get the ingredients all mixed together then puree until smooth consistency.  You may need to add an additional tablespoon of water depending on how fluid you prefer your hummus.
~Poor into a bowl or serving dish and sprinkle the pistachios along the sides and drizzle with olive oil.


This hummus is a great addition to any sandwich as a spread! Sprinkle it with your favourite nut of choice (doesn't have to be pistachios). It adds texture and will help with the presentation!

Natalie

I won't leave you hanging on the Vine

Tomato and Goat Cheese Tart

This year has been very successful for tomatoes...but I have to be honest...Im getting tired of making sauce with them and I can't eat Tomato Salad everyday...I lied when I said in May that I couldn't wait!

The good news, this recipe uses up some of the extra's that are left hanging on the vine and its a great dish for entertaining.  There is something about warm Goat Cheese and a crispy Phyllo crust that makes my mouth water.  So I found a way to get both out of one bite!

10" round tart pan (You can use a square pan as well)
1 Cup tomatoes (I like to use the little ones from the garden but you can use any tomato in this recipe.  The smaller the tomato the sweeter the taste so if you can get cherry tomatoes those work perfecly.)
1 tablespoon chopped Parsley
1 Garlic clove minced
1 tablespoon olive oil
1 tsp salt
Pinch of pepper
3 sheets of phyllo (Make sure you thaw it in the fridge before you use it.  Otherwise it will be very difficult to get it to stay together and not tear)
1/2 cup Goat Cheese (I like to use a flavoured goat cheese, but plain works just as good.  I use a herb flavoured Goat Cheese, helps to add even more flavour to the tart)


~Fold each sheet of Phyllo in half and gently place the first sheet in your tart pan.  Drizzle a touch of olive oil and add another folded sheet of Phyllo and repeat by drizzling olive oil.  Place the last folded sheet of phyllo and gently press trying to avoid the sheets from tearing
~Cut your tomatoes into bite size pieces, if your using cherry tomatoes simply cut them in half  
~Place the tomatoes in a bowl and add the minced garlic, olive oil, salt and pepper and gently stir
~Pour the tomatoes into the tart shell and arrange them so they are evenly distributed
~Crumble the Goat Cheese over top the tomatoes and sprinkle the Parsley overtop the filling
~Place in a 375 degree oven for 15 minutes, until golden brown and the tomatoes are softened 
~Serve warm or room temperature 


This is a great Appetizer for entertaining...you can easily make little mini ones using your muffin tin.  Jut use kitchen shears to cut the appropriate size of Phyllo for each one. Your guests will love the look!


Natalie

Swiss Chard...oh how I adore you!

Swiss Chard and Bean Soup


It's been raining for two days straight...I don't feel like a salad...even though it sounds good right about now.  It always makes me pause and think when this happens.  When the weather affects my appetite, or what Im in the mood for.  I wonder if Mother nature planned it that way given the abundance of root vegetables in Season during the months that make me feel like roasted Squash...or baked potatoes...or this hearty bowl of Swiss Chard soup.  Its interesting isn't it?

This soup is very light, a hint of pepper that melds well with the Swiss Chard leaving you feeling satisfied with a healthy meal and asking yourself..."Was it the weather that made it taste that much better?"

6 Cups of Chicken Stock
3 Cups of Coarsley chopped Swiss Chard
1/2 Cup of Romano Beans (If you can't find Romano beans, Ive used white beans and it tastes just as good)
2 Potatoes, pealed and diced into 1/2 inch cubes
1/2 cup of Carrots, pealed and diced into small cubes (similar size to the potato)
1/3 Cup of Onion (White or Spanish)
1 tsp of Salt (this is based on the chicken stock being regular.  If using low sodium or no salt added, you can add the salt to your tasting)
Pinch of pepper
2 Tablespoons of Oil 


~In a large sauce pan add the oil and sauté the onion until translucent
~Add the carrots and the potato and then gently pour in the Chicken Stock
~Bring to a boil
~Once the chicken stock has started to boil, add the Swiss Chard and the Beans and turn down to a simmer 
~Let the soup simmer for 30 minutes until all the veggies are soft 
~Season with Salt and Pepper and get ready to eat


This Soup has a bit of warmth to it with the pepper.  It goes great with a loaf of toasty bread for dipping!  Enjoy!


Natalie

Three cheers for Kale!

Kale Slaw

With life being so hectic, its hard to get all the nutrients we actually "need" in a day.   I'm sure you've all heard of "super foods".  
There is a long list of them and Kale is definitely one of them.  For me, sometimes the challenge can be getting all these healthy foods to taste good.  Sure, easy to tell me to eat 8-10 servings of vegetables a day but not so easy when I'm starving and starring at fridge full of groceries but not desire to cook any of it!
With Kale, I find most recipes hit or miss.  Its either they've really overdone it, or tried to turn it into a chip to get me to eat it.  This Slaw is fresh, light, full of flavour and seriously delicious!  It will make you forget that you've packed it with a super food!

2 cups of finely chopped Kale
1/2 cup finely chopped Cabbage
1 large carrot, thinly sliced
1/2 of one apple (remove seeds) finely sliced (I prefer a red apple in this recipe.  Red Delicious or Paula Red work the best, leave the skin on for added colour.  Plus, this is where all the vitamins are hiding)
1 tablespoon chopped Parsley
1/3 cup thinly sliced Red Onion
1 tablespoon Sunflower Seeds
2 tablespoon Pumpkin Seeds

~In a large bowl add all the ingredients together and gently toss to combine. Set aside until dressing is complete.


Dressing

1/2 Cup of oil 
2 tablespoons Apple Cider Vinegar
2 tablespoons Apple Juice
1 teaspoons mustard
1teaspoon salt
pinch of pepper

Whisk all the ingredients in a bowl, poor over the greens, toss and serve.  

The salad holds up well, so don't throw the leftovers away.  Store in the fridge in an airtight container and enjoy it for the next day.  Adds great flavour to any sandwich or wrap too!

Natalie

Spice up your Chicken

Chili Lime Chicken


Do you feel like Chicken tonight? 
Its an easy go to protein but when the family asks whats for dinner tonight and you say Chicken, I bet they frown and probably say "Again?"
With such beautiful September weather this year, this dish is a great way to ease into the routine of school and work and still keep dinner easy and summer fresh. 
Surprise them tonight with this tangy, spicy and fun dinner and I think you will all fight over the leftovers! 
The secret is in the marinade...and if you have young children who are not a fan of spicy food, simply leaving out the spice in their marinade will still leave them with a tangy, flavourful and fun dinner.
I like to serve this dinner family style and let the kids build their own wrap...they just might need a little help wrapping up all the goodness!

This recipe is good for 4 chicken breasts (Approx 6 Full Size Wraps)

Marinade

1/2 cup canola oil
1 tablespoon chili powder
1 tablespoon of paprika
1 tablespoon of turmeric
1 tablespoon garlic powder
2 tablespoons of salt
1 tsp of paper
1 tablespoon chopped parsley
zest of 2 limes
Juice of 1 lime

Place all the ingredients in a bowl and whisk until combined.  If you like it really spicy, feel free to add chili flakes to the marinade too. For the kids, simply leave the chili powder out of this step and set it aside.

Place the chicken breasts in a plastic bag (I find that the freezer bags are the best for holding up to the weight of the chicken).  Pour the marinade over the chicken and massage it in to make sure all the goodness gets evenly distributed.  If you are a lover of spice and your kiddies not so much, this is where I would suggest getting another bag and divide the marinade accordingly.  Then once the chicken breasts are divided you can add the chili powder to your portions.   Just be sure to label the bags so you know which ones have the added chili flakes.

Let the chicken marinade in the fridge while your preparing the remainder of dinner.  I find the chicken gets kicked up a notch the longer you leave it in the fridge. Preparing this step in the morning, or night before is only going to enhance the flavour.  However, it will still taste delicious if left in the fridge for a minimum of 30 minutes.

Red Pepper Topping 

This is another level to the chicken...
(Top your chicken with this salad before you wrap it up. It will add flavour and texture)

1 Red Bell Pepper (chopped)
1/3 cup of chopped Red Onion
1 teaspoon salt
2 tablespoons of Oil (I prefer EVOO, however any oil of your choice is just fine)
2 tablespoons of chopped fresh parsley 



Avocado Garlic Mayo 

Ok, this is seriously DIVINE! I have never been a "dipper" but this has converted me.  I put this on everything...sandwiches, chicken, fish...the list is endless! 
Drizzle over your chicken and Red Pepper Topping and dig in!

1/2 cup Mayonaise
Juice of 1 lime
1 tablespoon Oil
1/2 an Avocado
1 clove of Garlic
1 tsp Salt
1 tsp Pepper

Put all the ingredients in a food processor (or magic bullet) and blend for a minute until all the ingredients are combined. Set aside.

Now its time to hit the grill!  Grill the marinated Chicken Breasts and get ready to eat!  Slice the chicken in thin strips  and let the fun begin! 

This recipe makes great leftovers for lunches the next day for yourself and the kiddies.  The Garlic and Avocado Mayo will sit well in the fridge for a few days and make a great go too spread for your next turkey sandwich!


Natalie

Switch up your Salad

Israeli Couscous Salad 

Remember 5 years ago when everyone all of a sudden rediscovered "couscous"?  Well, for some reason, Israeli Couscous got left out of the trend and its heartbreaking.  You have been missing out on switching up your salad with these little drops of Semolina.  Not like the traditional couscous, this style has more substance, a slight nutty undertown and can hold onto bold flavours.  Best of all, you can trick the kiddies into thinking its pasta!

This salad can be made fresh, or a day in advance so its perfect for entertaining knowing it will take a load off the prep time the day of your function.

I know your probably thinking well thats great a healthy salad that you want to make but no clue where to find Israeli Couscous!  You can find the couscous at any Bulk Barn location near you.  I have seen it in some select Supermarkets but it can be hit or miss.  Its a regular stocked item at The Bulk Barn and less expensive. 

4 Cups of Water (Or flavoured Stock of your choice. I've used Chicken and Vegetable Stock)
2 Cups Israeli Couscous
1/2 cup chopped zucchini
1/3 cup chopped red onion
1/2 cup chopped red pepper
2 tablespoons of chopped sun dried tomatoes
1/2 cup fresh peas (if using frozen, be sure to thaw them in warm water before adding to the salad)
2 tablespoons chopped parsley

Dressing
2 tablespoons finely chopped garlic
1/2 cup oil (I prefer Extra Virgin, but Canola or any other oil works just as well)
2 tablespoons White Wine Vinegar
1 tablespoon mustard
1 tsp salt
pinch of pepper



~Bring 4 Cups of Water (or stock) to a boil
~Add couscous and cook for 8-10 minutes until couscous is aldente 
~Drain any access water and place couscous in a large bowl and add Zucchini, Red Onion, Red Pepper, Sun Dried tomatoes, Pea's and Parsley. 
~Mix together well and set aside
~In a bowl combine all the ingredients for the dressing and whisk together.  Gently pour the dressing over the salad and mix well. 
~Feel free to add more seasoning if desired. 
~The Salad can be served warm, room temperature or chilled.  I've had it all three ways and to me its delicious no matter which way I eat it.  

If your not a lover of pea's don't discard this recipe...switch the pea's out for a bean of your choice or leave them out completely.  Regardless, I think you and your guests will be requesting this salad at the next pot luck!


Natalie

Bursting with Blueberry Goodness

I love when I'm craving something sweet while I'm at the grocery store and I see the pack of pre-packaged muffins starring at me...its tempting.  I bought them out of curiosity.  How can you call them "Farm Fresh" Blueberry Muffins if they don't expire for the next two weeks?  Regardless, I bought them just to see what they tasted like...They smell delicious...but artificial, like blueberry flavoured gum.  I'm convinced they add Blueberry extract to enhance the aroma when you open the box.  Its just not the same smell that I get when I buy a fresh muffin from a bakery, or make them myself.  With Blueberry season just finishing up, why not make them and enjoy a fresh, warm, homemade blueberry muffin? This recipe will have your kitchen scented with a fresh aroma of blueberries and nutmeg. 

1 Cup granulated sugar

2 eggs

1 teaspoon of vanilla

2 teaspoons of baking powder

1/4 teaspoon of salt

2 cups all purpose flour

1/2 cup of milk

2 1/2 cups of fresh blueberries

For the topping

1 Teaspoon of nutmeg

1 Teaspoon sugar

~Preheat oven to 375 F

~Line muffin tin with liners (approx 12 muffins)

~In a mixer, beat sugar and eggs until pale and fluffy then add the Vanilla, Baking Powder and Salt and mix to combine

~Add half the flour and half the milk and gently mix using a spatula or wooden spoon. (Using this method will ensure your muffins are light and fluffy) Once combined, add the remaining milk and flour. Gently fold in the Blueberries

~To make the topping just simply combine the sugar and nutmeg and set aside

~Scoop the batter into the lined muffin tin, (be sure to use liners for these muffins or they may stick to your muffin tin) and top each one with a sprinkle of the topping. The sugar will crystallize in the oven and create a sweet and crisp topping

~Bake the muffins for 15-20 minutes until light brown and spring back to the touch

If your a chocolate lover you can always add 1/3 cup of semi-sweet chocolate chips to the recipe (add them when you add the blueberries) if you wish. You can never go wrong with adding a bit of chocolate! 


Natalie