Archive for the ‘baking’ Category
When I was in Eastern Colorado, I lived with a co-worker and friend of mine for a short time. Her husband was an amazing chef but she was the one that taught me how to make her “garbage” quiche. Use whatever leftovers you have in your fridge. You can choose either fresh or frozen veggies, just make sure to sauté them to soften them up before mixing them in with the other ingredients. Also, if you decide to use any meats, make sure they are all pre-cooked.
Anything can be thrown into the mix and the amounts of the ingredients for the filling are really up to you. Often times, I use up whatever leftover pizza cheeses and toppings I have from the night before to make a quick quiche the next morning. The possibilities are endless!
I’ve also prepped all the ingredients the night before. Just pour the egg mixture into your pie pan or crust and bake in the morning! Over time I’ve skipped the crust (which you can make yourself or use pre-made roll out dough) and gone crustless which is equally delicious!
What you’ll need:
- 5 eggs
- frozen, chopped spinach – thawed and drained (I use about half a bag)
- 1 cup shredded cheese
- 1 tbsp. olive oil
- lemon pepper
Chop up & sauté any hard vegetables first (peppers, onions, etc… you need to soften these up before mixing with the eggs). Set aside to cool.
Beat eggs with milk, oil & cheese. Add any seasonings.
Add in spinach and any other vegetables and/or meats you may have (aka the “garbage”).
Add cooled, sautéed veggies.
Pour mixture into 8″ or 9″ pie plate. This time around I divided the mix equally into 12 muffin pans to make mini quiches.
Bake in a 350 degree oven for 30-35 minutes, or until the top is bubbly and golden. (muffin pans took a little under 20 minutes to bake)
A little place called The Garlic Knot in Jefferson County, Colorado (Jeffco for those who know it & all of it’s glory) is where it all started for me. I could not get enough of their garlic knots so I had to make my own.
Pretty easy and all you need is my pizza crust recipe with a few alterations.
Follow the recipe except:
- Substitute basil for garlic salt (and lots of it!) – I suppose you could keep the basil if you wish, but I omitted it.
- In a small saucepan heat 4-5 tablespoons butter and 5-6 cloves of finely
- Roll out the dough and cut into strips as shown. Then cut those strips in half.
- Tie the dough in loose knots, tucking in the ends. Brush with the butter garlic mixture (you will have left over for another bath after they bake).
- Bake in a 425-450 degree oven for 10-12 minutes or until lightly golden brown.
- Dip in the remaining butter/garlic mixture and you’re done!
See if you can leave room for pizza, okay? I never can.
I’ll admit. I was skeptical at first. There is no way you can make homemade-from-scratch cinnamon rolls in 90 minutes. I’ve used this recipe half-a-dozen times now and each time I’m proven wrong. I get faster and better at whipping up these sweet rolls with each try. Trust me when I say they’re way better than anything from the freezer section or a can!
For some reason I always end up with a plethora of bananas in my house. I can never get to them quick enough before they start to go “bad” which leads me to dig through my recipe book, searching for a way to not let them go to waste.
I found several recipes I had quickly written on different pieces of paper and one of them happened to be for banana muffins. I remember trying to bake these once before while I lived in Denver. I never took the time to figure out the high altitude conversion for these, but I will say, this morning they turned out beautifully. (Chalk one up for Phoenix!)
I get so tired of people talking about how hard it is to bake and/or cook from scratch. Try this recipe out the next time you are craving pizza. I’ve altered this recipe from several I have seen in the past to make it work for me. High altitude hasn’t been an issue for me but just in case be ready to adjust for drier temperatures (for example) by increasing/decreasing the amount of flour and oil you use. **I’ve also used this recipe and split it into 4 or 5 equal pieces and refrigerated the dough for personal size pizzas later in the week**