Tag Archives: milk

Veggie Quiche

12 Apr

Veggie Quiche (makes two quiches; adapted from “Transformed Spinach Mushroom Quiche” at allrecipes.com)

  • 8 eggs
  • 1 1/2 c. milk (or 1/2 c. heavy cream and 1 c. milk)
  • 2 Tbs. fresh parsley, chopped
  • 2 tsp. garlic, minced
  • 1 tsp. sea salt
  • 1/4 tsp. nutmeg
  • freshly ground black pepper
  • 1 c. fresh greens (e.g. chard, spinach), chopped
  • 4 oz. fresh mushroom, sliced
  • 1/4 c. onion, minced
  • 2 Tbs. sun-dried tomatoes, minced
  • 1 oz. feta cheese, small crumbles
  • 2/3 c. shredded cheese

Preheat the oven to 400 degrees Farenheit. Precook two pie crusts (see recipe for almond flour pie crust). In a medium-sized bowl, whisk together the eggs, milk, parsley, garlic, salt, nutmeg, and pepper. In a separate bowl, toss together the greens, mushroom, onion, tomatoes, and feta. Spread half of the veggie mix over each pie crust. Sprinkle half of the shredded cheese on top of each veggie mix. Gently pour half of the egg mix on top of each layer of cheese. Bake at 400 degrees Farenheit for ~45 min. or at 415 degrees F for ~30 min. Let sit 10 min.

Broccoli chowder

15 Feb

Broccoli chowder (adapted from Slow Cooker Broccoli and Cheese Soup at wellplated.com)

  • 1 c. carrots, julienne or grated
  • 1/2 white onion, finely diced
  • 4 to 5 c. broccoli, chopped
  • 3 garlic cloves, smashed and minced
  • 2 oz. cream cheese
  • 2 tsp. dried oregano
  • 1/4 tsp. grated nutmeg
  • 2 c. chicken or vegetable broth
  • 1/4 to 1/2 c. heavy cream
  • 1 c. milk
  • 1 c. meat (turkey/chicken), finely diced (optional)
  • 1/2 to 1 c. frozen corn (optional)
  • 1/2 c. rice (optional)

If using the slow cooker: Place carrots, onion, broccoli, garlic, cream cheese, oregano, nutmeg, and broth in the crockpot on high 2 hrs. or low 4-6 hrs. (until broccoli is tender). Add the heavy cream and milk, then puree until smooth. Let cook on high until warmed through, then add cheese, salt to taste and pepper. Can also add in meat, corn, and/or rice and heat until warmed through.

Pumpkin smoothie

6 Sep

Pumpkin smoothie

  • ~1/2 to 1 c. pumpkin puree
  • 1 c. yogurt
  • 1/2 to 1 c. milk
  • 1 1/2 banana, frozen (bananas are kept frozen in halves)
  • 1 Tbs. sunflower lecithin
  • 1 1/2 Tbs. coconut oil
  • 5 to 6 ice cubes
  • ~1 tsp. vanilla

Cream of asparagus soup

16 Apr

Cream of asparagus soup (adapted from Moosewood Cookbook)

  • 1 1/2 to 2 lbs. fresh asparagus, tough ends snapped off
  • 2 c. onion, chopped
  • 1 to 2 Tbs. butter and/or lard
  • 1 tsp. sea salt
  • 2 c. water and/or chicken broth
  • 2 tsp. dried dill
  • 1 tsp. dried tarragon
  • 3 tsp. arrowroot starch
  • 2 c. milk and/or heavy cream

Cut off the asparagus tips and set aside.  Cut the remaining stalks into one-inch pieces.  Saute the asparagus stalks and onion in the butter  and sea salt over med.-low heat for ~10 min.  Add the broth/water and herbs.  Bring to a boil and turn heat down low.  Puree with an immersion blender.  Mix the arrowroot powder with a little of the milk/cream.  Add the rest of the milk/cream to the soup, let warm up for ~5 to 10 min., then add the arrowroot starch to the soup.  Let thicken over low heat.