Sunday, May 29, 2011


Quiche is so easy to make and freeze and can be made with any extra veggies you have on hand.

Pie Crust
1 cup cheese
1 cup veggies
1 tbs flour
4 eggs slightly beaten
1 1/2 cups milk, cream, or combination of the two
1/4 tsp salt
1/8 tsp black pepper
1/2 tsp garlic powder

Preheat oven to 450º. Make pie crust and roll out to fit pie plate or similar dish. Line the pie crust with foil and cook for 8 min remove foil and cook an additional 5 min. Remove the pie crust from the oven and let cool.
Grate the cheese and chop the veggies. Mix together the cheese, veggies, and flour. Sprinkle the cheese mixture over the cooled crust. Stir together the eggs, milk, and spices. Pour the egg mixture over the cheese and veggies.
Bake at 350º for 35-40 min until set in the center. Let stand for 10 min before serving.

Quiche can be frozen before or after baking.
If frozen before baking- Bake as directed adding 10-20 min to the time.
If frozen after baking- Bake as directed for 20-30 min.

Brown Butter Pasta

This is one of our simplest and most loved dinners. I pull this one out a lot when one of us adults will be out of the house. It is even better when made with fresh homemade pasta!

Brown Butter Pasta
2 cups pasta
4-5 tbs butter
Mizithra cheese
Parmesan Cheese
1 cup frozen or fresh peas

Cook pasta in boiling water when there is about 4 min left in the pasta cook time add the peas. Melt and brown butter in a small skillet over med heat. Drain the pasta and peas and mix with the butter. Finely grate the cheese over the pasta. Serve warm.


add different veggies cooking in your desired way

instead of butter drizzle a bit of olive oil over the warm pasta

Sunday, May 22, 2011


Flat bread is used a lot in our house. It can be topped wit any number of sauces and veggies and it also can be baked crisp and broken o make wonderful chips.

2 cups wheat flour
1 cup all purpose flour
1 tsp salt
2 tsp baking powder
1/8 tsp baking soda
3 tbs olive oil
1 cup cold water or thin veggie puree

Preheat oven and baking sheet to 400. Combine all dry ingredients in a large bowl. Add the oil and then the water stir well then pour out onto a lightly floured surface. Knead the dough until smooth. Divide the dough into 8 equal size balls. On a floured surface roll each ball out until very thin.
Place on the heated baking sheet and bake for 3 min. Cook only two or three at a time depending on the size of your baking sheet. Remove and let cool at least 5 min before placing on toppings and cooking an additional 5-10 min.
If making chips bake the bread without toppings for 3 min then remove from the baking sheet and bake for an additional 5 min on the oven rack. When cool break into pieces.

Grilled Feta

I made this the other night it was from my latest issue of Real Simple Magazine. Our family enjoyed it so much I just had to share it. The magazine calls for pita chips instead of flatbread but the flatbread sounded good, plus it is slightly easier to make. The next time I have extra pita chips though I will be grilling up some feta for them.

Grilled Feta with Thyme
12 ounce piece feta
6 sprigs thyme
2 tbs olive oil


Place feta in the middle of a large piece of foil. Top with thyme and sprinkle with the olive oil. Fold the foil to create a small sealed packet. Grill the packet on a preheated grill med-low heat for 10-15 min or place the packet in a 350 oven for 10-15 min. Serve with Grilled flatbread broken into chip size pieces.

Make packet up to 1 day ahead and bring to room temperature before cooking.