Setting the Table for Spring-Easter

 a bit busy, but still very cute.

Looks great- but might be a bit of big clean-up.

My favourite place setting.

Crustless Quiche

I love quiche, but for something that looks like it should be so healthy, the fat content from the crust can really add up.

I was at friends house not that long ago and she served crustless quiche. I asked her for the recipe. It was delicious and versatile.

Crustless Spinach, Onion and Feta Quiche


1 medium onion, diced
6-oz fresh baby spinach
2 large eggs
2 large egg whites
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
pinch cayenne pepper
1 1/3 cups milk (low fat is fine)
1/2 cup feta cheese

Preheat oven to 400F.

Lightly grease a 10-inch quiche/tart pan (or a pie plate)

In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutes

In a large mixing bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk, then stir in spinach-onion mixture.

Pour quiche base into prepared pan. Top with feta cheese.

Bake for 25 minutes, or until center is set and the outside edge is golden brown.

Let set for 5 minutes, then slice and serve.
Serves 4.

salt and pepper, to taste

Sausage and Mushroom Crustless Quiche


1/2 medium onion, diced (1/2 cup)
6-oz cremini mushrooms (1 cup)
approx 4 links Italian turkey sausage- casing removed, crumbled
2 large eggs
2 large egg whites
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
pinch cayenne pepper
1 1/3 cups milk (low fat is fine)
1/4 cup grated Parmesan cheese

Preheat oven to 400F.

Lightly grease a 10-inch quiche/tart pan (or a 9-inch pie plate)

In a medium frying pan, cook onion, turkey sausage and mushrooms with a bit of vegetable oil (or cooking spray) over medium-high heat until onions are translucent and tender, and mushrooms are browned. Set aside to cool for a few minutes.

In a large mixing bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk, then stir in mushroom mixture and diced, cooked sausages.

Pour quiche base into prepared pan. Top with Parmesan cheese.

Bake for 25 minutes (30-35 minutes in a pie plate), or until center is set and the outside edge is golden brown.

Let set for 5 minutes, then slice and serve.
Serves 4.

salt and pepper, to taste


OR, better yet...why not make little mini ones that you can freeze and quickly warm up each morning for breakfast?

Off to work and school you go!  Protein, Dairy, Vegetables all in one! Eat with one hand.

What's for dinner on this cold night? Mini Turkey Meatloafs with Mushroom/Madera Sauce

courtesy of one of my favourite Chefs- Michael Bonacini


3 cups ground turkey breast


2 cloves garlic, finely minced

1 medium Spanish onion, finely diced

1 tbsp Dijon mustard

1/4 tsp freshly chopped thyme

1 whole egg, lightly beaten

1/4 cup milk

1/2 cup bread crumbs

1 tbsp Worcestershire sauce

Splash of vegetable oil

Salt and pepper to taste

In a small frying pan over medium high heat, gently cook the diced onion and garlic in a splash of vegetable oil until soft and tender, about four or five minutes. Once cooked remove from heat and allow to cool.
In a large mixing bowl, place the ground turkey, egg, milk and breadcrumbs. Season well with salt and pepper.
Add the cooked and cooled onion and garlic, followed by the Dijon mustard, Worcestershire sauce and mix thoroughly. You may wish to fry a little of the mixture up in the pan to taste and check for seasoning.
Once satisfied that the seasoning is correct, divide the mixture into six or eight muffin piece sizes and place into a lightly oiled muffin pan. Bake in a pre-heated oven at 350F to 375F degrees for approximately 35 to 40 minutes.

Serves 6 to 8.

Mushroom Sauce

2 cups mushrooms of your choice, sliced and diced
1/2 cup chicken broth
1/4 cup Madera
1 tbsp butter
Splash of olive oil
Salt and pepper to taste

In a frying pan over medium-high heat, begin to sauté the mushrooms in a splash of olive oil, stirring and seasoning with salt and pepper.

Once the mushrooms begin to soften, add Madera and reduce by half.

Add the chicken broth and reduce by half.

Remove from heat, add the butter to enrich your sauce and serve.




I always make double, serve it on mashed potatoes and then freeze the left over meatloafs for another day.  One of my favourite recipes, and pretty healthy too!

Healthy Version of Moussaka

Lovely to make ahead...

and after---lovely to eat!

I love Moussaka, but not a huge fan of the fat content. I will be in a bathing suit in a few days, so this is  my healthier version! Enjoy.

Ingredients:

2 medium eggplants, peeled and cut into 1/2 inch thick slices

1tsp salt

Cooking Spray

1 lb extra lean ground chicken

1 small onion- chopped

2 garlic cloves- minced

1 can of tomato sauce

1/3 red wine

1/2 tsp oregano

1/2 tsp cinnamon

1 large egg white, beaten

1 tsp dried parsley

1/4 cup grated fresh Parmesan.

Bechamel Sauce ( light version)

 3 cups skim milk

1/4 cup corn starch

3 large eggs, lightly beaten

1/4 nutmeg.

Fresh Parmesan for top.

Preheat oven to 350F. Place eggplant on paper towels and sprinkle with salt on both sides. Let stand for 15 minutes and then rinse and pat dry.

Spray non-stick frying pan with cooking spray, saute eggplant over medium high heat until lightly browned on each side.  Place on paper towels when done.

In the same pan, saute chicken, onion,  and garlic until meat is cooked through and onion is tender.  Drain any fat ( there shouldn't be much - if any) Stir in 1/2 cup of tomato sauce, wine, parsley, remaining salt, oregano and cinnamon. Simmer for 10 minutes.

Stir egg white into meat mixture, constantly, mix well, Cook for 1 minute.

Pour remaining tomato sauce on bottom of 9X13baking dish. Place 1/2 of the eggplant slices on top of the sauce, then spoon the meat mixture on top.  Place another layer of eggplant. Sprinkle with Parmesan cheese.

Put milk cornstarch and eggs  in sauce pan. Cook over low heat, stirring constantly with a whisk until thickened. 8 minutes. Remove from heat. Stir in Parmesan , nutmeg, season with salt and pepper to taste.

Pour Bechamel sauce over the Moussaka and  bake when ready ( can be stored in the fridge over-night)  Bake until bubbly and set. Approx. 30-40 minutes.