Crustless pesto mini-quiches with spinach and sun-dried tomatoes

I’ve never been a huge egg fan, but they are pretty much the perfect food, so I am learning to like them, especially since we eat them pretty much every day. For our household of 3 adults, we usually go through about 4 dozen eggs a week! In my quest to cook some things out of our normal routine, I thought that making mini pesto quiches would be a good idea. And you all know I love pesto. Making these quiches was also a good way to use the leftover goat cheese/pesto/spinach mixture from the stuffed chicken breasts I posted yesterday.

I looked up a million different quiche recipes, all different, yet all very similar, so I just winged it. One recipe said to add Parmesan cheese at the bottom of the cups, as it acts like a little crust, but I was all out. I meant to add a little heavy cream, but I totally forgot about it and they turned out fine. So fine I actually ate two out of the oven the night I made them instead of waiting until the morning. My favorite were the ones with the sun-dried tomatoes. These were great to make ahead. I wish I would have made a few different kinds for Lenten Fridays. The next morning I popped a few in the toaster oven and they were just as good as they were fresh! I really loved the ones with the sun-dried tomatoes, so I think I will make another batch and put in the freezer for weekends we don’t feel like making breakfast… or if we don’t feel like cooking dinner, either.

mini quiches

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My current favorite snack: Quick and easy broiled grapefruit

I’ve eaten more grapefruits in the last few months than I have in my entire life. I’m not sure if it because I am pregnant, or because I found a great way to eat them (maybe a little bit of both). Bonus? It only takes a few minutes to prepare!

There are different variations of this recipe, but the following is the one that’s my favorite:

Easy Broiled Grapefruit

  • 1 grapefruit
  • 1/2-1 tbsp butter
  • 1-2 tsp honey (or brown sugar)
  • Pinch of ground ginger (I haven’t tried using fresh)

Directions:

  • Turn oven on broil
  • In a small dish, microwave butter until melted. Stir in honey and ginger
  • Cut grapefruit in half, and section
  • Place grapefruit halves on baking sheet (I put tinfoil on the baking sheet), open side up
  • Spread butter and honey mixture onto the fruit
  • Broil 4-6 minutes
  • Enjoy!

*I usually only broil it for 4 minutes and while you have to be careful taking it out, it is usually just the right temperature to eat right away

*Work with the ingredient amounts to come up with what works for you!

*Some people also like to add cinnamon and cardamon to the mix

*If using brown sugar, it gets a little crispy under the broiler (= delicious)

 

 

No-Fail, No-Knead Bread for Thanksgiving (or any occasion)

Crusty loaf ready to eat!

I was recruited to make the bread for the Thanksgiving celebration with my in-laws. I’ve made bread a few times – every single time using the no-knead bread recipe that is all over the internet. Since I haven’t yet made it (waiting for the last possible minute so that maybe I can bring the bread warm!), I don’t have any pictures (haven’t made it in such a long time since we have been eating mostly grain-free!).

The classic recipe was made popular by the New York Times, as adapted from Sullivan Street Bakery. Here are the ingredients:

  • 3 cups all-purpose or bread flour, more for dusting
  • ¼ teaspoon instant yeast
  • 1¼ teaspoons salt
  • 1 5/8 cups water
  • Cornmeal or wheat bran as needed (optional)

I like to make it a little more different to add some flavor. Here’s my version of the no-fail, no-knead bread:

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Berry Good Goat Cheese Tarts

Gluten-free goat cheese tarts with blueberry compote

I bought goat cheese at the store the other today in hopes of recreating a magical coconut goat cheese tart I had a couple weeks ago. I haven’t bought the coconut yet, but I still wanted to bake something. I also didn’t want to spend a long time over a hot oven in the middle of summer. I opted for mini tarts and no-bake cheese cake filling with goat cheese. And because I still have a ton of blueberries left, I also whipped up a quick batch of blueberry compote.

The little tarts taste even better after being in the fridge and completely chilled, but eating them warm won’t do any harm either.

Quick Gluten-Free Cheesecake Tarts with Goat Cheese and Blueberries
Makes 10 mini-tarts
Preheat oven to 350 degrees
Grease muffin tins – I like to then put a little strip of tinfoil in the cups (where the ends reach above the cup) and grease that as well, so that when the tarts are cooked, the strips can be pulled up to release the cups easily.

Tart Crusts:
3/4 cups almond meal
1/2 cups coconut flour
4 TBSP butter, cut into chunks
1 tsp vanilla
2 tsp maple syrup
3-5 tsp of water

Mix almond meal and coconut flour together in a bowl. Using a pastry cutter, a fork, your hands, or whatever works for you, cut cold butter into flour mixture until crumbly.  Mix in vanilla and maple syrup. Add water, one tsp at a time until mixture becomes a dough consistency and can be formed into a ball. Press dough into greased muffin tin. Poke bottom of each dough cup with a fork a couple of times to prevent dough from rising. Bake 8-10 minutes or until they start to brown and are firm to touch.  Let stand for a couple of minutes and carefully remove crusts and let them finish cooling on a wire rack.

Blueberry Compote
3/4 cup blueberries
2 tbsp lemon juice
2 tsp honey
1/2 tsp arrowroot

In a small sauce pan, combine all ingredients. Cook on med heat, stirring occasionally. Smash berries and cook for approximately 8 minutes or so, while you prepare the cheesecake filling and finish baking the tart crusts. Place in bowl and let cool in the refrigerator.

Cheesecake Filling:
8 oz goat cheese (I used goat cheese w/honey)
3 tbsp cream
1 tsp vanilla
2 tbsp coconut butter
2 tsp maple syrup
2 tsp honey
1/2 tsp arrowroot

Using a stand mixer, mix all ingredients  for 3 minutes or until perfectly smooth and creamy.

Assembly:

After the tarts have cooled, gently spoon cheesecake mixture into crusts. Place mini-tarts in the fridge and allow to set for at least an hour, or until firm. Serve with a spoonful of blueberry compote on top.

Variations:

Add lemon juice or other flavor to cheese mixture
Make different fruit compotes – strawberry, blackberry, or a mixed berry, apricot, cherry, the options are endless
Use cheesecake filling for cupcake fillings or even as frosting – just add additional liquid for desired consistency
Mix fruit and cheese mixtures and use for pancake topping