Quiche with a Brown Rice Crust

Happy Sunday! (AKA my day of baking) Today I have for you a Spinach, Cheese & Broccoli Quiche with a Brown Rice Crust. It's healthy, gluten-free, and super easy to whip up with whatever ingredients you have in your fridge. This dish is best served hot any time of day--for breakfast, lunch, or dinner with a dollop of ketchup or salsa. Real men really do eat quiche, proven by the fact that my dad and two brothers gobbled it right up! Crust: 2 cups cooked brown rice 1 egg ¼ cup grated cheddar cheese Press into a 9-inch pie plate and bake @ 425 degrees Fahrenheit for 7-10 minutes, until golden brown on the edges. Filling: 4 eggs 1 cup milk (I used ½ cup milk and ½ cup cream) – You may also use soy milk. ¾ cup grated cheddar cheese ½ cup steamed broccoli flowerets ½ cup torn spinach leaves A pinch of salt & pepper 1 dash of Tabasco In a bowl, mix all ingredients and pour over rice crust. Bake @ 375 degrees Fahrenheit for an additional 30-35 minutes. Sprinkle with more cheese and serve with leafy greens. This was a last minute dinner idea for me; had I gone grocery shopping first I would have added more vegetables: sun-dried tomatoes, olives, zucchini, green onions, etc. You may also want to include more protein: cooked ham, chicken, or bacon would certainly make for a more heartier meal. Like an omelet, quiche is one of those dishes that you can literally empty your entire fridge into and still have it taste gourmet. I'm crossing my fingers that there will leftovers tomorrow. For anyone that partakes in "Meatless Mondays", I highly recommend trying out this quick and easy recipe! Feb 16 Quiche Feb 16 Brown Rice Quiche Feb 16 Quiche Cross Section Feb 16 Quiche is almost gone Bon appétit!

Nut-free French Macarons

Feb 9 - Macarons Edit Oh how I love Lazy Sundays. No alarms, endless cups of tea, puttering around the house in your most despicable track pants... there's a dull sort of magic in a Sunday afternoon. I chose to spend my day in the kitchen blending, whipping, and folding. This week's culinary quest was the French Macaron. If you've read my previous posts, you'll know I've been aching to try one ever since my visit to New York City. The sad truth is that I will never taste a real French Macaron--they are made with almond flour and for anyone with a severe peanut/nut allergy like me, almonds will always be cut from the ingredient list. I thought I died and gone to heaven when I stumbled across the following recipe on howtocookthat.net. Ann Reardon's nut-free alternative substitutes almond flour with grated white chocolate, an ingredient which I absolutely love. I may have eaten a little too much while I was grating it. (Hence why my Lazy Sunday also involved a long dog walk.) Nut Free Macaron Ingredients 4 (140g (4.94 ounces)) egg whites 72g (2.54 ounces) caster sugar 240g (8.47 ounces) finely grated white chocolate 120g (4.23 ounces) icing sugar sifted Nut Free Macarons Directions Whisk together your egg whites and sugar until stiff, add colour if desired and whisk through. Egg whites should be stiff enough that you can turn your bowl upside down and it will not spill out of the bowl. Gently fold in your icing sugar and white chocolate. Once it is just combined continue to fold some more until some mixture dropped into the bowl very slowly melds down into the rest of the mixture. You do not want a runny mixture or your macarons will be flat. See the video for a visual example of what you are looking for. Pour the mixture into a piping bag or ziploc bag with the corner cut off and pipe circles onto non-stick baking paper. Bake at 150 degrees C for approximately 20 minutes. I like to bake on the top shelf for 15 and then move down for the last 5 – 10 as needed. Leave to cool on the paper and then carefully peel off. Pair similarly sized macrons and fill with ganache. The recipe recommended a dark chocolate and cream ganache, but I didn't feel like mixing dark and white chocolate, so I opted for a butter and icing sugar filling instead. I followed the instructions to a T and was pleased with my labour. These makeshift macarons weren't mind-blowingly amazing to bite into, but I did not expect them to be. When you're working with food allergies and substitutions, it's hard to mimic authenticity--you're never going to 100% achieve the same consistency or taste. Quite hollow were the top and base parts and the cookie crumbled easily when picked up. I imagine that could have been avoided if I made them smaller in diameter. Better luck next time! I was simply pleased to experience this French treat that resembled the real deal. They're cute, n'est pas?

Feb 9 - Ingredients

Feb 9 - Baking Feb 9 - Cookie Tray Feb 9 - Sweets in Hand Macarons

DIY Tea Latte with Whipped Milk

There are three things you should know about me: I like being thrifty, I am always cold, and I LOVE tea.

If you are anything like me, you will adore this easy-peasy, super cheap, and über yummy Tea Latte recipe. It's the perfect pick-me-up for a chilly winter afternoon. Throw on some Christmas music and you'll be feeling comfy cozy in no time!

All you need is:

- Lactancia French Vanilla Milk (I assume soy or almond milk would work too if you're lactose intolerant!)

- Pumpkin Pie Spice (or a few dashes of cinnamon, nutmeg, ginger, and cloves)

- Steeped Orange Pekoe Tea

Steep tea with spices. In a shallow stove pot on medium heat, add milk and whisk briskly until warm and frothy. Pour the milk mixture into a mug to about halfway. Top up with prepared tea and sprinkle with a bit more spice!

December 15 - Pumpkin Pie

December 15 - Whisk

December 15 - Chai

More Cheese Please: Casserole for a Cold Night

For someone that loves the holidays, I'm not particularly fond of winter. I hate being cold and I could really do without four months of snow and frigid temperatures. A perfect winter season would last from December 22nd to December 27th; this would provide just enough frost to get you feeling festive and make Christmas feel like Christmas with a little hint of white. Sigh... if only. Since I cannot change Canada's climate, I embrace winter for what it is and for the happy things that come along: oversized sweaters, fuzzy slippers, warm knitted mittens, and comfort food.

Note: Winter is Mother Nature giving us permission to eat more cheese.

Roger and I have started a wonderful new tradition in response to the cold. We make a different casserole every Sunday night and portion it for lunches to last us through the week. So far, each creation has been a heavenly mix of healthy meets hearty--the quintessential combination for taking winter's chill out of your bones. I would attribute our culinary success to teamwork, but I shouldn't misrepresent the truth: I simply motivate the chef.

(And grate copious amounts of cheese alongside him.)

The feature of the week is a Chicken & Rice Casserole with Broccoli, Mushrooms, Tomatoes and Cheese!


The Secret:

- 2 tbsp olive oil 

- 1 lb cubed chicken 

- 1 large onion, chopped

- 1 large can tomatoes, diced

- 2 cups chicken broth

- 1.5 cups rice 

- 1 cup grated cheddar cheese

- mushrooms, broccoli, peas, corn (whatever you have in the fridge!) 

- 1 clove garlic, minced

- salt & pepper to taste

- oregano & italian seasoning to taste 

1.) Heat a cast iron pan on high. Add olive oil and brown chicken 30 seconds per side.

2.) Reduce heat to medium low. Add onion and caramelize until soft.

3.) Add diced tomatoes and finish cooking the chicken.

4.) Add chicken broth and bring ingredients to a boil. Add veggies and rice and let everything simmer for 20 minutes. Add more chicken broth as needed. Stir in cheese.

5.) Remove from cast iron pan and bake in casserole dish @ 350 degrees for 30 minutes. More cheese on top is totally optional, but very recommended. Go big or go home, right?


Nov 27 - Casserole