Work is over. At least for the foreseeable future. I hope I can handle the lack of structure! (I think I’ll find a way to manage) This, and the acceptance of my friend Kat into UNC Law School were more than enough reasons to celebrate with a yummy dinner.
This quiche was AWESOME. Packed with vegetables and tangy goat cheese that made it especially addictive.
Goat Cheese, Mushroom & Broccoli Quiche
1 pie crust (we used Trader Joe’s|
2 tablespoons olive oil
1 clove garlic, minced
1 head of broccoli, cut into 1” pieces
1 cup cremini mushrooms, sliced
1/2 yellow onion, sliced
2-3 ounces goat cheese (we used kalamata olive goat cheese)
1 ounce shredded mozzarella
3 tablespoons milk
salt and pepper
red pepper flakes
Preheat oven to 350. If crust is raw, poke with fork and bake for 5-7 minutes. Whisk eggs and milk together. In a large skillet, heat olive oil then add broccoli and onions. Sauté for 1-2 minutes, add garlic and cook another minute. Finally, add mushrooms and cook until cooked but still firm, about 3 more minutes. Add vegetables, salt, pepper and red pepper flakes to pie crust. Follow with crumbled goat cheese and mozzarella, and pour egg mixture on top. Bake for 27-30 minutes, checking for doneness.
These are my groovy, nutrition focused version of the popular Texas Governor’s Mansion Cowboy Cookies. I imagine these are the kind of cookies served at the Portland Mayor’s green roofed, LEED Certified condo because not only are they smaller and healthier, but most hazelnuts are produced in Oregon.
After reading this article in USA Today about youth diabetes and how screwed the US is health-wise, I felt a pang of guilt about the cookies I was planning on bringing into the office on my last day. So, I lightened them up! How easy it is to swap out 800 (!) fatty calories for 100 saturated fatless calories by using 8 ounces unsweetened applesauce instead of butter. Whole wheat for part of the white flour is a no-brainer, then a cut back a bit on the sugar since the applesauce will do a little sweetening. As one who cooks for others, I feel a sense of responsibility to make my food as healthy as possible. Also, I’ll admit that I’m a little vain. I like to look good. Eating well is essential in that recipe and since I’d like to enjoy these cookies too, I lightened them up. *Note: These are stickier and moister than your average chocolate chip cookie.
Portland Mayor LEED Certified Condo Hipster Cookies
Adapted from Texas Governor’s Mansion Cowboy Cookies
1 cups whole wheat flour
1/2 cup white flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup unsweetened applesauce
1/2 stick butter
1/3 cup granulated sugar
2/3 cup brown sugar
1.5 eggs (of 1 egg and half a flax egg)
1/2 tablespoon vanilla extract
1.5 cups chocolate chips
1.5 cups old fashioned oats
1 cup sweetened shredded coconut, toasted
1 cup chopped hazelnuts, toasted
Preheat oven to 350. Mix the flours, baking powder, baking soda, cinnamon, and salt in a bowl. In a mixer bowl, beat the butter and apple sauce on medium speed until smooth and creamy. Gradually beat in the sugars and combine for 2 minutes. Add in the eggs, then vanilla.
Remove bowl from mixer and stir in the flour mixture until just combined. Add the chocolate chips, oats, coconut and hazelnuts. On a baking sheet lined with parchment or regular paper, drop 2 tablespoon sized balls of dough about 2-3 inches apart. Bake for 9-10 minutes or until slightly underdone. Allow to cool 2-3 minutes on the pan before moving to rack.
**For the cookie sandwich version, the filling is as follows:
Maple Cinnamon Frozen Yogurt
1 cup plain Greek Yogurt
2-3 tablespoons maple syrup
1/2 teaspoon ground cinnamon
Mix ingredients together in small tupperware container. Freeze for 1 hour and stir. Scoop frozen yogurt onto cookie and make a sandwich with a second cookie. Put on a plate back in the freezer and serve within 1-2 hours.