Tag Archives: vegetables

Quiche.

Quiche. Baked.

Google describes a quiche as a savory, open-faced pastry crust with a filling of savory custard with cheese, meat, seafood, or vegetables. Google hit the nail on the head with its description! A quiche is just so versatile!

I’m finding comfort in these delicious days where the sun is shining a little longer than the past winter months. Firing up the oven baking a quiche is just the thing you need to showcase the springtime vegetable abundance. Think fresh tomatoes, asparagus, artichokes and garlic. Mmmhmmmm…

I’m such a sucker for a savory quiche, let’s be honest the topic of brunch in general. What’s not to love? This quiche is snap to make, impressive to serve, plus isn’t it a delight to eat? Think about serving at your next brunch with your girlfriends, or eat for dinner like I did. Couldn’t resist. To reach that full springtime nirvana why not try serving with a side of fresh spring greens. Enjoy!

Zucchini Quiche

Ingredients:

1 large zucchini, grated
1 large onion, chopped fine
1/2 cup shredded carrots
Handful of cherry tomatoes
Ham or bacon, chopped
1 cup cheddar cheese, grated
1 cup self-raising flour
1/2 cup of oil
5 eggs
salt/pepper to taste

Directions:

Preheat the oven to 170°C.

Combine zucchini, onion, bacon, flour and cheese in a large bowl. Add oil and lightly beaten eggs and mix. Season mixture with salt and pepper to taste . Pour mixture into baking dish.

Bake for 35-40 mins until golden and set. Allow to cool slightly before serving.

Vegetables options are endless with your imagination! If you are worried about vegetarian guest simply leave out the meat.

Do you have a favorite brunch recipe? Go ahead and share!

Backpackbees

Rainy With A Good Chance Of Meatloaf

Meatloaf… It’s one of those foods that you either absolutely love, or absolutely loath. There isn’t much argument in the middle. We just so happen to love the stuff! How about you? What are your feelings on meatloaf?

It’s Sunday, it’s been pouring rain for days. Actually, it’s been every day since we landed back in Korea from our world tour over the 4th.

I don’t know about you, but days and days of rain eventually get to me. I start craving comforting things. I start going into a sluggish, lounge around mood. Sometimes a craving happens and you just gotta roll with it. Sometimes it’s weird, sometimes it ends up being FABULOUS! Like the meatloaf I’m going to share with you all.

A little background on our meatloaf situation. We have only ventured away from Mr. B’s mom’s meatloaf recipe ONE time during our married life. BIG MISTAKE! It was icky, bland, gross. There are many other words I could go on using, but I think you get the point. Please also note this attempt was about three years ago or so. I guess you can say we were scarred. We continued to stick to the family meatloaf recipe ever since. Well, that is until now…thank you Eatliverun!

Kicked Up Turkey Meatloaf
(Taken and slightly adapted from Eatrunlive)

serves 6

Ingredients:

1 lb lean ground turkey

1 cup cooked black or green lentils (Don’t fear the lentils)

1 large carrot, diced

1 large onion, diced

2 cloves garlic, minced

2 cups mushrooms, chopped

1 1/2 tsp worcestershire sauce

1/4 cup ketchup

1 tsp salt

1/2 T olive oil

1/4th tsp black pepper

3/4 cup panko breadcrumbs

1/3 cup milk

1 egg, slightly beaten

Glaze:

2 T ketchup

2 pads of butter

Directions:

Preheat oven to 400.

Heat the olive oil in a large skillet over medium high heat. Add the diced onions and saute for about six minutes, until soft and translucent. Add the carrot and garlic and cook for three minutes. Add the chopped mushroom and cook for another five minutes or so, until the mushroom has turned soft and all the veggies are nice and juicy.

Remove from heat and transfer to a large bowl. Add the cooked lentils, salt, pepper, worcestershire sauce and ketchup and mix well.

In a small bowl, combine the milk and panko bread crumbs. Let sit for three minutes so the breadcrumbs can absorb a little of the milk. Add to veggie mixture.

Add ground turkey and beaten egg and mix well. It’s easiest here to use your hands. Transfer to a greased loaf pan and press down to smooth top.

Spread the two pads of butter on the meatloaf top. Make a nice zigzag line of ketchup on top of the meatloaf. Cover with foil. Pop into the oven and Bake for 55 minutes or until a meat thermometer reads 165 degrees. We typically remove the foil off the top and then pop back into the oven for 15 more minutes. Enjoy!

Backpackbees

Juice

Recently We took the plunge and purchased a juicer.

Let me rephrase, I got an extra early Christmas gift from Santa.

Yes, the Hurom Slow Juicer to be exact. The company is from here in South Korea.

I’ve got to let you in on this little gem, I am OBSESSED!

Obsession, pure obsession!

I already look forward to strolling around the local farmers market here in Dongducheon, this just takes that excitement to another level. This week we picked up cucumbers, peppers, broccoli, apples, plums, nectarines, and bananas. YUM! We’ve been juicing every other day since the juicer made its permanent home on our counter.

I used to think yadda, yadda, freshly squeezed juice. REALLY, there is such a difference. The taste is out of this world, not to mention how fresh and nutritious it is. Plus, there is no need to worry about all the sugars and additives that hideout in store bought juices. I’m sold!

Mr. B chuckled and said, “Uh-oh! Look out, juice snob in the making”.

What are your thoughts? Do you have a juicer? Any good recipes to share?