Sunday, October 31, 2010

The First Snow

Outside the front door
Dear Jess,

Today I woke up and it was only 4 degrees outside. It was also snowing. I decided that today was a good day for staying inside to make warm food.

As you know, in the fall/winter I love to make chowders, stews, chilis etc. Today I decided to branch out and try something new.

On the menu for today: Broccoli and Roasted Red Pepper Quiche (with a brown rice crust), Creamy Tuna Rotini Casserole, and Peanut Butter Gingersnap Cookies!

'Sealed With a Quiche' Pg 68 Eat, Shrink & be Merry
 Broccoli and Roasted Red Pepper Quiche
1 tsp olive oil
1/2 cup minced onions
1 tsp minced garlic
1 1/2 cups cooked brown rice
5 tbsp grated Parmesan cheese, divided
7 whole eggs
1 cup chopped broccoli florets
1/2 cup chopped bottled roasted red peppers
1/2 cup packed shredded light Swiss cheese
1/2 tsp salt
1/4 tsp dried basil
1/4 tsp freshly ground black pepper
1 plum tomato, thinly sliced

1. Preheat your oven to 350. Grease an 8 inch round cake pan or casserole dish. Set aside. Beat eggs in a small(ish) bowl. Set aside.
2. Heat olive oil in a small skillet over medium heat. Add onions and garlic. Cook and stir until onions are tender (2 minutes.) Transfer onion mixture to a medium bowl. Add cooked rice, 3 tbsp Parmesan cheese, and 2 tbsp of beaten egg. Mix well. Spread mixture evenly over bottom of prepared pan and press down with the back of a spoon to make a crust.
3. Top crust with broccoli florets, roasted red peppers, and shredded cheese, in that order. In another medium bowl, whisk together remaining eggs, salt, basil, and pepper. Pour over vegetables and cheese. Top with tomato slices and sprinkle with remaining 2 tbsp Parmesan cheese.
4. Bake quiche for 45 minutes, or until it's puffed up and golden, and eggs are set. Let stand for at least 5 minutes before slicing.

It comes out of the dish beautifully! And, oh man is it yummy!

'Tinbucktuna' Pg 111 Eat, Shrink & be Merry
Creamy Tuna Rotini Casserole
8oz uncooked rotini pasta
2 cups frozen mixed vegetables
1 tbsp butter
1 cup diced onions
1 tsp minced garlic
1 can (10oz) condensed, reduced-fat cream of broccoli soup, undiluted
2/4 cup packed shredded light old (sharp) cheddar cheese
1/4 cup light sour cream
1/4 cup grated Parmesan cheese
1 tsp dried basil
1/2 tsp dry mustard powder
1/4 tsp freshly ground black pepper
2 cans (6oz each) chunk light tuna in water, drained

1. Cook pasta according to package directions, adding frozen vegetables to the boiling water for the last 5 minutes of cooking time. Drain pasta and vegetables.
2. Meanwhile, prepare sauce. In a large, non-stick pot, melt butter over medium heat. Add onions and garlic. Cook and stir until onions are tender, about 5 minutes. Add soup, shredded cheese, sour cream, parmesan cheese, basil, mustard powder, and black pepper. Mix well and cook until sauce is bubbly and cheese has melted. Remove from heat. Stir in pasta, vegetables, and tuna. Serve hot.

A Taste of Everything!
'Girl-Guy Cookies' - Pg 168 Eat, Shrink & be Merry
Peanut Butter Gingersnap Cookies
3/4 cup all-purpose flour
1/3 cup whole wheat flour
1 tsp baking soda
3 tsp ground cinnamon, divided
1/4 tsp each ground ginger and salt
1/8 tsp ground allspice
1/4 cup granulated sugar
1/3 cup light peanut butter
3 tbsp butter, softened
1 cup packed brown sugar
1 egg
1 tbsp molasses
1 tsp vanilla

1. Preheat oven to 350. Spray a large cookie sheet with cooking spray and set aside.
2. In a medium bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, salt, and allspice. Set aside. Combine granulated sugar and 2 tsp cinnamon in a small bowl. Set aside.
3. In another medium bowl, beat together peanut butter, butter and brown sugar. Add egg, molasses, and vanilla. Beat again until smooth.
4. Using a wooden spoon, mix peanut butter mixture and flour mixture. You will be making a stiff dough. Using your hands, shape dough into 1 1/2 inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot while baking). Flatten cookies slightly using a fork.
5. Bake cookies for 7 minutes. They may appear undercooked, but that's okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.

They are chewy and full of winter flavour!

 I hope your weekend was fantastic!

So Much Love,


  1. It all looks so yummy!!!!

    I have pictures of my new apartment :) I will show you!


  2. Sal,
    K, all this looks totally delish! Must make the quiche, looks like something my kids would love! Tinbucktuna and pb-gingercookies are 2 of our all time faves.
    Love the pictures!
    Also the picture of you scooping quiche is really beautiful. Love it.
    Great menu!

    jess...the other jess:)