For years I’ve jumped at the chance to gobble down a slice of veggie quiche any time someone was generous enough to bring one to a gathering. How could you go wrong with cheese, veggies, and eggs in a neat little pie slice of a package?
Well… actually, you can! A single serving of a store bought quiche can pack over 800mg of sodium and an average of 500 calories. For this reason, I would longingly gaze at the neat little frozen quiche at the grocery store but could never bring myself to buy one. Not so much for the calories alone, but all that salt! eep! Plus they never had nearly enough spinach in them and always left me wanting more.
My solution? End the separation anxiety!
I finally took matters into my own hands and made my own fluffy quiche. Extra veggies, yummy feta and only a pinch of salt? Yes please!
uber easy crust:
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil (any variety)
1/4 cup ice cold water
Most of my recipes are very monkey see monkey do. I love getting inspiration from cooking shows, restaurants, or even a random picture in a magazine. My pesto shrimp pasta inspiration comes from a restaurant called Blackwater Bistro here in Milton, FL. I have a feeling there is cream cheese in their version… so consider this my rough draft of the real thing! =) I will continue to tamper with this recipe (my goal is to eventually make this from scratch), but for now, its quick & easy with tons of short-cuts!
Keep the pot over very low heat and taste while you stir! If you like more pesto – pour it on! More alfredo? Go for it! I love seeing a lot of green in my food so I add lots of extra pesto and even some parsley to the pot. The joy of cooking is doing whatever floats your boat =)
Think outside the crust! These portobello mushroom pizzas are easy to make and so delicious!
Disclaimer: Messiest. Pizza. EVER!
I can’t remember for the life of me what restaurant it was, but after reading about a NY pizza place that served up a pizza on a portobello instead of pizza crust, I was super intrigued. Obviously making my way from FL to NY wouldn’t be remotely possible (sorry NY and NJ friends! Promise i’ll visit soon!) so I had to improvise!
Portobello Mushroom Pizza
Portobello Mushroom Pizza
Yield 1 personal pizza
- 1 large portobello mushroom cap
- 1/2 clove of garlic (this will make it pretty garlicky - adjust as needed)
- 2-3 tablespoons spaghetti sauce
- 4-5 turkey pepperonis
- 2-4 tablespoons of mozzarella (I used a handful of shredded part-skim cheese)
- Prep the mushroom by cutting off it's stem and scraping away at the inside to make a shallow "bowl" for your toppings.
- Spray a sheet of aluminum foil with olive oil so the mushroom won't stick.
- In a toaster oven or oven, bake the mushroom for 5-8 minutes (or until slightly soft) with garlic.
- Remover mushroom from oven and get cah-razy with your toppings!
- Top with a heaping pile of mozzarella and any additional toppings (green peppers or olives would be great! Or add ham and pineapple to make a Hawaiian pizza!)
- Return pizza to oven for several minutes to melt the cheese. Once the cheese appears to be mostly melted, switch the oven to broil to make cheese bubbly and brown!
Grab a handful of napkins and enjoy! I will definitely be making this again!!!
Welcome to my little corner of the internet =) This blog will be a chance for me to express my two great loves in life: Art & Food. In a nutshell, it went a little something like this…
Girl meets Art. Girl falls in love with Art. Girl spends every spare second painting, coloring, and creating until girl runs off to become a Nutritionist. No worries though! Because girl still keeps in touch with Art.
Before this gets any more complicated. Let’s just say it’s been QUITE a love triangle.
I’ll be doing my best to document my creations on canvas and in the kitchen daily with some random posts to keep things interesting! =) Enjoy!