Once again, I have nothing to offer except some of today’s eats… many of which came in wedge form.
Breakfast was a “Breakfast Pizzert” creation that I saw over on Chocolate Covered Katie. I followed the recipe exactly (I even busted out my food scale and measured it all in grams!). I topped mine with more blueberries and some TJ’s PB that you will see below. I had 2 pieces (1/2 the pan) and added some syrup after the pic was taken (needed some moisture!). This was quite tasty, pretty much a thick pancake.
Here’s the new PB I just opened. It’s quite crunchy and tasty, but a little too salty. It’s definitely no Naturally More!! Sorry, TJ’s!
Lunch was another salad, so I thought I would spare you another picture of spinach, strawberries, salmon and feta on a plate!
Dinner was yet another Rachael recipe. I swear I’m gonna end up making everything in that little insert in the April 2010 issue.
Tortilla-Crusted Goat Cheese and Asparagus Quiche
Modified from Everyday With Rachael Ray, April 2010 issue (in the “Menu Planner” insert)
Four 7-inch whole wheat tortillas (I used three larger tortillas.)
10 asparagus stalks, trimmed and cut into 1-inch pieces
2 Tbsp olive oil (I used less.)
1/2 red onion, finely chopped (I used white onion.)
4 ounces sliced mushrooms (about 1 1/2 cups)
salt and pepper
One 4-ounce log goat cheese (I used feta instead.)
1/2 cup plain Greek yogurt
– Preheat oven to 375. In a greased 9-inch pie pan, overlap tortillas to make a crust.
– Fill a large skillet about 1/3 of the way with water and bring to a boil. Cook the asparagus for about 1 minute in the boiling water until crisp-tender. Drain, rinse under cold water, pat dry. (I skipped this step altogether and sauteed the asparagus with the onion and mushrooms.)
– Wipe out the skillet and add the olive oil, heat over medium. Then add the onion, mushrooms, salt and pepper. Saute until golden, about 3 minutes. Stir in the asparagus and season again with salt and pepper.
– Spread asparagus mixture over tortilla crust, the crumble the cheese on top.
– In medium bowl, whisk together the eggs, yogurt, and more salt and pepper. Pour mixture into the crust. Bake until center is just set and slightly golden throughout – about 30 minutes. Let rest for 10 minutes before cutting.
This was quite good, as I expected. The tortilla crust got kind of hard, and it was difficult to cut through, so I may have just picked it up and ate it like a slice of pizza, hehe. That’s all for now, folks!
Oh, wait, I’m back! Just had to post my evening snack cuz it was so purrdy – angel food cake, mashed strawberries and lite Cool Whip! And note the cute polka dot plate I got at Target 🙂