Food: Spinach Quiche

This was a great, quick and easy recipe for Sunday morning breakfast.  I had a slice with turkey bacon and it was great.  Nothing fancy here, and a fast clean up as well.  I found this recipe on Allrecipes.com.  You could mix other items as desired, I'm sure.  Next time, I'll probably throw some peppers in the mix.

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 5 eggs, beaten
• 3 cups shredded Muenster cheese
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Food: Prosciutto and asparagus pasta

THIS WAS SO GOOD.  And easy to make.

I found this recipe in Sunset Magazine (March 2012).  I didn't include the mushrooms, and it still turned out great.  Despite the fact the prosciutto is the most expensive meat at the deli, I'll definitely be making this one again.





Ingredients: 

• 8oz. angel hair pasta
• 1 tbsp. oil oil
• 1/2 large onion, sliced
• 2 garlic cloves, minced
• 2 cups sliced mushrooms
• 4 oz. thinly sliced prosciutto, cut in to strips
• 1 lb. asparagus, trimmed and cut into 1 inch pieces
• 1 1/4 cups heavy whipping cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp. pepper
• 1/2 tsp. chile flakes

Step 2

1.  Cook pasta according to package, drain and return to pot.
2.  While pasta is cooking, heat oil in a large frying pan on medium-high heat.  Cook onion, mushroom and garlic until fragrant, about 2 minutes.  Add prosciutto and asparagus and cook until aspragus is bright green for about 2 minutes.  Add cream, 1/4 cup cheesse, pepper and chile flakes.  Reduce heat and simmer.  Cook until sauce has thickened - about 4 minutes.
3.  Pour sauce and veggies over pasta and toss.  Serve with parm to top.
4. ENJOY!

Food: Southwestern Stuffed Peppers

2 words: YUMMM MMMMY

Actual self-made stuffed peppers cell phone pic

I am a very, very amateur house cook, and this may have been my most adventurous meal to date. It was not hard, by any means, but I have trouble coordinating when each item should be complete in order to move on to the next step.  Example:  prep time 10 minutes?  No fucking way.  It took me 10 minutes just to organize how any measuring cups I needed.  Like I said though, I am a beginning.
Despite doubling the prep time, and not having any clue how to cook rice (thanks google!), my stuffed peppers turned out fan-freaking-tastic and I will definitely be making these again.
My only tips would be a) make sure you know how to cook rice, b) eat at least 3.
We ate left overs the next night, and they were fine.  Makes 8 pepper halves.
The recipe can be found at Real Simple