Food

Artichoke and Cheese Quiche

Quiche! For dinner? Yes! I don’t know if that actually is kosher, but I love eggs, cheese, and artichokes… and I figured this would be a yummy quick meal. This turned out SO well, and was a delicious left-over as well. It came from a recipe onĀ Health.com. The recipe originally called for egg substitute but instead I did a combination of eggs and egg whites until I had 1 cup of beaten eggs. Depending on the size of the eggs you use – you might want to adjust accordingly.

IMG_3254

Artichoke Quiche

Ingredients:

  • 2 cups cooked long-grain rice
  • 3/4 cup (3 oz) shredded reduced-fat sharp Cheddar cheese, divided
  • 4 eggs and 3 egg whites mixed (1 cup of eggs)
  • 1 tsp dried dillweed
  • 1/2 tsp salt
  • 1 small garlic clove, crushed
  • cooking spray
  • 1 (15-oz) can quartered artichoke hearts, drained
  • 3/4 cup almond milk (you can use fat-free milk)
  • 1/4 cup sliced green onions
  • 1 T dijon mustard
  • 1/4 tsp pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine rice, 1/4 cup cheese, 1/4 cup eggs, dillweed, salt, and garlic; press into a 9-inch pieplate coated with cooking spray. Bake at 350 degrees for 7 minutes.
  3. Arrange artichoke quarters on bottom of rice crust; sprinkle remaining cheese. Combine eggs, milk, green onions, mustard and pepper. Pour egg mixture over rice and artichokes.
  4. Bake at 350 degrees for 50 minutes or until eggs have set.
  5. Let stand 5 minutes; cut into wedges!
Food

Italian Fries

I really love potatoes. Any kind of potatoes. Someone told me that potatoes were good for weight loss. But I am not sure if these potatoes count considering that you add a whole lot of butter, evoo, and cheese!

IMG_2996

 

I made these with Jessi in Chicago, and a few times here as well. The trick is to make sure all of the potatoes are cut evenly, otherwise they cook at different speeds and you end up with a few cheesy mashed potatoes and a few burnt shoestring fries. Once you get the balance though… they are MAGICAL. Super cheesy, delicious, and amazing.

Italian Fries (from Martha Stewart)

Ingredients:

  • 4 medium/large russet potatoes sliced into 1/3 inch fry-strips soaked in cold water for at least 45 minutes (I use less potatoes than Martha – higher cheese ratio!)
  • 4 T extra virgin olive oil
  • 1 T dried italian herbs
  • 2 1/2 cups freshly grated parmesan or romano cheese
  • 1/4 cup parsley leaves, freshly chopped
  • 4 T salted butter cut into cubes
  • coarse salt and freshly ground pepper

Instructions:

  1. Preheat oven to 400 degrees.
  2. Drain potatoes and pat dry with paper towel. Spread 1 T of olive oil on each of 2 rimmed greased baking sheets (I use Crisco spray) and spread out potatoes. Martha says to overlapping is okay – but I like to lay them out flat.
  3. Sprinkle herbs evenly over potatoes. Spread LOTS of cheese and parsley all over the top. If it looks like you need some more cheese – add it. You cannot have too much cheese – ever.
  4. Drizzle remaining 2 T of olive oil over cheese. Scatter the cubed butter around the pans evenly.
  5. Bake until potatoes are golden brown. (45-50 minutes) Rotate pans every fifteen minutes to ensure even cooking.
  6. Use a spatula to lift off the potatoes with all of the delicious cheese crisped on top!
  7. Sprinkle with salt and pepper to taste.

These can be reheated in the oven the next day and are JUST as good. Just make sure to remember to re-spray the aluminum foil with some cooking spray – otherwise the cheese gets stuck to the pan. Enjoy these – they are DELICIOUS!