From Quinoa to Quiche. These are great Scrabble words, don't you think?

Remember that long list of vegetables I had on the Passover grocery list? Well, it's time to take them out of the fridge. I would suggest you save this recipe for the weekend. It's not a hard to do, it just took longer to prep everything than I expected. I started by taking every single ingredient out and laying it on the dining room table. I almost completely covered the table. Yep, that's a lot of goodness in one spot. I wish I took a picture of it, as it was a sight to behold!


For all of you CSA subscribers out there, this is a fantastic way to use your excess vegetables before your weekly box of produce arrives. In fact, I think my hubby should anticipate this as our Sunday brunch meal for the summer.


Doesn't this look pretty?








Vegetable Quiche from The Healthy Kitchen by Dr. Andrew Weil & Rosie Daley


Ingredients


1/2 cup purified water


1/4 cup sun-dried tomatoes


1/2 pound asparagus (about 2 cups chopped) or broccoli florets


1/2 medium onion, chopped


2 cloves garlic, sliced


2 tablespoons extra-virgin olive oil


1 carrot, cut in small cubes (about 1 cup)


5 mushrooms, sliced


1 tablespoon chopped fresh basil, or 1 teaspoon dried


1 tablespoon chopped fresh parsley


1/8 teaspoon chili flakes


1/8 teaspoon freshly grated nutmeg


1/2 teaspoon salt


1 teaspoon freshly ground black pepper


3 small red potatoes, washed and thinly sliced


1/2 cup grated cheese, Pepper Jack or Swiss


1/4 cup milk


1/2 cup low-fat sour cream


6 eggs


1 medium tomato, sliced (seeds squeezed out)


3 tablespoons freshly grated Parmesan cheese

Instructions
Preheat oven to 375º F. Boil the water, pour over the sun-dried tomatoes, and allow to soak for about 15 minutes until they become soft and plump. Strain off any remaining liquid, and coarsely chop.


Cut off about 1 inch of the coarse ends of the asparagus stalks and discard or save them for soup. Cut the remaining stalks into about 6 pieces or chop coarsely. (If you are using broccoli, cut into florets.) Blanch the asparagus by boiling it in a medium pot of water for 2 minutes or less. Asparagus should be bright green and firm to the bite. Drain, rinse the asparagus in cold water, and drain again in a colander.


Sauté the onions and the garlic in the olive oil over low heat until the onions are transparent, approximately 10 minutes. Add the carrots, mushrooms, basil, parsley, chili flakes, nutmeg, salt and pepper and continue to cook for 5 more minutes. Remove from the heat.


Lightly grease the bottom and sides of a 9-inch pie pan. Line the bottom with the potato slices, overlapping them slightly.


Whisk together the cheese, milk, sun-dried tomatoes, sour cream and the eggs in a large bowl. Mix in the sautéed vegetables and the blanched asparagus, coating everything with the cheese, milk and egg liquid, then pour into the potato-lined pie pan.


Arrange the tomato slices on top and sprinkle with Parmesan cheese. Bake for 1 hour, covering after 45 minutes if top browns. Completely baked quiche should be very firm. Let cool 15 minutes before slicing and serving.

• Purified water? I would like to tell you that I went down to the rambling stream by my house, paused to pet a deer and dipped my golden ladel in the water. But that didn't happen. I got it right from the tap.


• Instead of blanching my asparagus, I decided to steam it for 2 min. with a Glad Simply steaming bag. I didn't want to wash another pot!


• If I had this to do over, I would cut the carrots a little smaller and probably sauteed it a bit longer. Or maybe grating them would have been better? It was still a little too hard when I ate a piece of the quiche. Not bad at all, just inconsistent with the rest of the texture of the other veggies.


• I saved some time by purchasing sliced mushrooms. But I'm not going to kid you...this dish took about 40 minutes to prep. It was incredibly simple to put together, though. Oh, and did I mention it is really, really tasty? So please try it. Just do it on the weekend.


• To lighten it up a bit, I used three whole eggs and three egg whites. I also chose a lowfat Swiss cheese, but a full fat sour cream. Like Ellie Krieger, I prefer some things full fat, but in moderation.

Passover memory for today:

No one in my family can remember the year, so I'm going to say it's circa 1980. I was very young, possibly 6 years old. We are all gathered at my aunt and uncle's home for seder and there must be 25 people in attendance. The seder goes on as normal- no flaming hairdos to speak of- but one unusual thing did happen. It snowed. Alot. Actually, it was a blizzard. Now this is Philadelphia, mind you, in the Spring. By the end of the seder, no one could get their cars to budge an inch. We were snowed in. All 25 of us had one big sleepover.

Did I mention it was April Fool's Day? I know, I know, it sounds like a joke. But it really happened. I remember thinking my father should keep extra pillows in the car just in case this happens again.

Peel me a grape

Shopping for delicious blueberries, strawberries and grapes can be really a hit or miss endeavor. You just never know. You can do your best by shopping for fruit when it's in season. But even then you take a chance. I love those days when I open up a bag of red seedless grapes and every single one of them is sweet perfection. I happened upon a bunch like this yesterday. Today's Passover-friendly recipes are inspired by the grape!



Banana, Berry & Grape Breakfast Smoothie

1/2 frozen banana
1/2 fresh banana
8 red seedless grapes
1/2 cup of blueberries
1/2 cup of nonfat plain yogurt
1/4 cup orange juice
2 t of honey
handful or two of crushed ice

If you have an immersion blender, you can put all of these ingredients in a plastic pitcher to blend. I always put the ice in last since that's what the blade touches first. However, if you have a conventional blender, you may want to blend the ice first, stop and then add the other ingredients before blending again.


Moving on to lunch, I focused on the grapes again and made a Curried Chicken Salad with Grapes and Apples. I adapted this recipe from Gourmet magazine.


Poached Chicken:

1 1/2 lb of chicken
4 cups of water
1 3/4 cups of chicken broth
1/2 onion, roughly chopped
7 baby carrots
handful of flat leaf parsley

Add the water, broth and vegetables to a large saucepan and bring it to a simmer. After a few minutes of simmering, add the chicken. Simmer for 6 minutes uncovered, then turn off the heat and move the saucepan to another burner. Cover the pan tightly with foil and a lid and let it sit for 15 minutes. By adding the vegetables to the broth/water mixture, the chicken turned out very flavorful! Thank you to my mother in-law for that suggestion. It made all the difference in this dish.


For the salad:

1 1/2 lb of cooked chicken, cubed
1 cup of red seedless grapes
1/2 cup of toasted & crushed cashews
1 Fuji apple, chopped roughly (you can leave the peel on)
1 celery stalk, diced
1/2 cup of lowfat mayo (kosher for Passover)
1 T freshly squeezed lime juice
1 T honey
5 t curry powder
1/2 t ground ginger
1/2 t salt
1/4 t ground black pepper

Add chicken, grapes, apples, celery and cashews to one large bowl and set aside. In another bowl, whisk the mayo, lime juice, honey, curry, ginger, salt and pepper. Combine the dressing with the chicken mixture. Dish can be served warm or cold.

As you can see from the picture, I'm serving this with a swiss chard leaf. Since you can not have torillas on Passover, I rolled it in the leaf like a sandwich. You can do this with a big Romaine lettuce leaf, too. But I find swiss chard to be heartier and the "sandwich" stays together better.

Finally here's another Passover memory from the past.

It's 1998 and for the first time in many years, my extended family is divided by a large ocean for Passover. Our custom has always been to share the holiday with my mother's sister and her family. My aunt was working at the London School of Economics for four months that Spring. But as a family we were determined to not let that stop us from spending Passover together. So we went to London! My uncle, cousins, their significant others, my parents and I made the trip to be with my aunt for seder. Incidentally, this was my parents first trip abroad which made it that much more exciting. My aunt was renting a flat that happened to be on the fifth floor. No elevator. The stairs were so steep you can literally feel them brushing against your nose as you climbed. You had to be an Olympic athlete to get up those stairs without stopping at each landing. When my aunt called around to rent tables and chairs for seder, there wasn't one company that would make the round trip up and down those stairs. She wound up purchasing everything so they would come! Don't ask me what the owner of flat said when he came back after renting it to my aunt and found the extra furniture.

Ever year on Passover we ask, "Why is this night different than all other nights?" Gathered around that table for seder, in a cramped London flat, was certainly different & one of the most wonderful memories I've ever had. Here were all were in London, thousands of miles away from our homes. But we were home because we were together.

Muffin v. Muffin.

Okay, let me be clear. I'm not a baker at all. I'm drawn to cooking because I love creativity and art. I like to have freedom. A pinch of this. A dash of that. Baking to me = science, rules and structure. None of which are bad at all. I'm just wired a different way. With that all said, I really wanted to try it. I'm a risk taker, after all. I know it will never be my forte, but I don't want to limit myself by never baking. Cookies don't last long in this house and the brownies were gone before I knew it. So, muffins it is! I tried two recipes from Ellie's new book. By the way, I'm making this promise to all of you that this will be the last post about Ellie Krieger's recipes for a while. I love her. Love her food. But I need to spread my wings a bit.

Ten years ago, I worked in downtown Washington DC for a political consultant. There was a coffee shop I frequented that carried a line of yogurt muffins. The baker substituted some oil and butter for yogurt to make it a healthier version. I didn't care for them much and since then I've been hestitant to try anything like it. But I believe in Ellie and decided to make two batches of muffins in her new cookbook. One was a Pumpkin Pie muffin recipe and the other was Apple Pecan. Each batch made 18 muffins. It's just the two of us here so I was already calling up my neighbors asking them to take some off our hands.

Pumpkin Pie Muffin by Ellie Krieger
Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
1/4 cup raw, unsalted pumpkin seeds

Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.

Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

• I highly encourage you to resist using the whole wheat flour in your pantry and go and buy whole wheat pastry flour. I really think the pastry flour, which is a little finer in texture and lighter in taste, made this muffin far more superior than other "healthy" muffins I've tried. It wasn't at all dense like I expected. More light and airy.
• There are a lot of different spices in this recipe. I happened to have all of them on hand, but if you don't, I think adding up the fractions and just using "pumpkin pie spice" would be okay. I looked at my pumpkin pie spice last night and noticed that they were all present except the cloves. I know there's not always a lot of leeway when baking, but I'll try this the next time and see if there's a huge difference in taste.
• I've had a container of buttermilk powder in my pantry for a while. And sadly, I found it to be inadequate all around. I specifically purchased fresh buttermilk for this round of cooking and was quite pleased with the tanginess it provided. Has anyone had good experiences using the powder?
• I loved the taste of the toasted pumpkin seeds on the top of these muffins. Mine were packaged as "pepitas" which I believe are the seeds from any squash. So if there's nothing marked as pumpkin seeds, definitely use pepitas.
• Oh, and just for the heck of it, I added semi sweet chocolate chips to six of these muffins. Tasty, but it didn't it. They were delicious without them, too. I gave these to the neighbors kids.

Apple Pecan Muffins by Ellie Krieger

Cooking spray
3/4 cup plus 2 tablespoons packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs
1 cup natural applesauce
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces

Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray.

In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and cinnamon. In a medium bowl, whisk together the all-purpose and whole-wheat flour, baking soda and salt.
In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla.

Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.

Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

• I used almonds instead of pecans because I have a huge bag of slivered almonds I need to get through. I also used a Fuji apple rather than Golden Delicious because I prefer them as a snack. I know there's a whole school of thought over baking apples and snacking apples. I thought the Fuji worked out really well here, though. And I had them on hand!

Definitely try to find unsweetened applesauce. The muffins would have been over the top sweet if I used sweetened. I used the Whole Foods brand.

In the Muffin v. Muffin challenge, the apple was my favorite. But just by a little. It reminded me so much of my mom's apple sponge cake. It just tasted like home to me.

Here's the nutritional information for both muffins provided by Ellie Krieger:

Pumpkin Pie Muffins:

Serving Size 1 muffin. The recipe said it made 12, but my batter made 18.

Per serving- Calories: 205; Total Fat: 7G (Mono: 3.5 G, Poly: 2 G, Sat:1 G); Protein: 5G; Carb: 32G; Fiber: 2G; Chol: 36 MG; Sodium: 223MG. Excellent Source of Thiamin & Vitamin A. Good Source of Manganese, Protein and Vitamin K.

Apple Pecan Muffins:

Serving Size 1 muffin. Again, I squeezed out 18 muffins. Ellie still says 12. I guess she has bigger muffin pans than I do!

Per serving - Calories: 213; Total Fat: 8G (Mono: 3G, Poly: 1.5G, Sat: 1G); Protein: 4G; Carb: 35G; Fiber: 2G; Chol: 36MG; Sodium: 236MG. Excellent Source of Thiamin.

"Superfoods" for Breakfast and Dessert

I love the term superfood. It brings up images of blueberries wearing red tights and a cape, doesn't it? C'mon that's funny.

But seriously, this "super" title is given to a handful of foods that we all should try to include in our daily meals. Considering the nutritional powerhouses that they are, they might as well leap tall buildings in a single bound. Chocolate, a superfood? You betcha. Hopefully that thought will entice you to check out this link: http://www.superfoodsrx.com/superfoods/

In the meantime, I made a recipe from the website above today that doubled as breakfast and dessert. Pretty cool. I managed to squeeze in five superfoods: blueberries, oats, yogurt, oranges and honey.

For breakfast, I made my usual Bob Red Mill's 5 Grain Oatmeal and added the following recipe:

2 pints strawberries, oganic
3 medium bananas, ripe
1 pint of blueberries, organic
2 medium oranges, zest and juice
2 tablespoons honey

Quarter the strawberries, slice the bananas, andadd the blueberries. Gently toss with fresh orange juice, zest, and honey. Put the mixture in the fridge for at least 30 minutes.

• You can also toast some crushed walnuts and add to this mixture. I burnt mine accidentally while toasting them this morning, so I didn't use them. 1/4 cup of this mixture was a tasty and filling addition to my 1/2 cup of cooked oatmeal this morning. I enjoyed this meal at 8:30am this morning and didn't feel a hunger pang until 12:30pm. And I worked out in between - that really blows my mind. I used to graze between meals because I was so hungry. But not anymore. This meal will fill you up and give you tremendous energy.
• Almost 12 hours later, this mixture was even better. The longer it sat in the fridge, the more the flavor deepened. I topped a 3/4 cup of fat free French Vanilla yogurt with another 1/4 cup of the fruit. It was so good, that I started to imagine this as a parfait for my next dinner party.
• By the way, I found a "microplane" buried deep in a kitchen drawer today. Basically it's a zester with an attitude. Sadly, I've been using a grater to get some zest off my oranges, but man that microplane zests like it was its job and it wanted a promotion.