Fairytale Feasts - Savory, Fluffy Quiche

Broccoli and Sweet Peppers Quiche

There's something positively lovely and delicate about a quiche, a versatile egg dish that can be served for lunch or dinner. I love a nice fluffy, savory piece of quiche anytime of the year - but one piece of quiche could easily wreak havoc on any healthy diet. Here are two versions of easy quiches. The first super-healthy version is an adaptation of a recipe from my favorite former real housewife from NY, Bethenny Frankel. (I love Bethenny and strongly recommend all of her books!)

The second recipe is a basic recipe but is great for entertaining or days when you really want to indulge! Feel free to change these recipes and add or omit different vegetables and types of cheeses. I've also posted a recipe for an asparagus, ham and Gruyere quiche. See my other examples below.

Fairytale Spinach and Mushroom Quiche

Serves 6

Ingredients:

1 frozen whole grain 9 inch pastry shell (Like Wholly Wholesome at Wegmans)
2 cups of fresh spinach, washed and chopped 

2 teaspoons of olive oil

1/2 teaspoon of salt

1/4 teaspoon black pepper

1 cup of sliced mushrooms

2/3 cup of grated Parmesan cheese

1 cup of soy or almond milk

1 egg

3 egg whites

Directions:

Preheat the oven to 375 degrees. Bake the pastry shell for 12 minutes or until browned. (It will be difficult to see if it is brown since it's a multigrain crust.) 

Add a tablespoon of the oil to the skillet over medium high heat. Saute the spinach until its wilted down, about three minutes. Add the remaining tablespoon of oil and saute the mushrooms until they're browned.

Sprinkle 1/3 cup of the Parmesan cheese on the bottom of the crust. Top with the spinach and mushrooms.

In a separate bowl, mix the almond milk, egg and egg whites. Pour over the spinach and mushroom mixture and sprinkle with the remaining Parmesan. Bake for 45 minutes until it puffs up and the top is firm and golden brown. Serve warm or cold.

Nutritional Info per slice: 205 cals, 14 g fat, 13 carbs, 9 g protein, 4 g fiber, 281 mg sodium.

 Fairytale Broccoli, Cheddar and Sweet Pepper Quiche

(Serves 6)

Ingredients:

1 pillsbury pie crust 1 1/2 cups of diced cooked ham
1 cup chopped broccoli
1/4 sweet onion, chopped
1/2 cup sweet peppers, chopped
4 eggs
1 cup half and half
1 cup light cream
1 1/2 cups of shredded cheese (I like 2% Cheddar or Colby/Monterrey Jack.)

2 tablespoons olive oil


Directions:

Preheat the oven to 375 degrees.  Heat olive oil in a large skillet over medium-low heat. Add the onions and saute for 3 minutes. Add the peppers to the onions and saute for a few minutes until soft. Meanwhile, steam the broccoli in the microwave by placing it in a microwave safe bowl with 1/2 inch of water on the bottom. Cover with a microwave safe plate on top. Microwave about a minute, or until the broccoli is soft. Drain the remaining water from the bowl. Add the broccoli to the pan and saute until it has some color to it, about 2 minutes.

In a separate bowl, combine the eggs, half and half and cream. Beat lightly or blend with a fork. 

Place the Pillsbury Pie Crust into a 9 or 10 inch pie baking dish. Arrange onions, peppers and broccoli in the crust. Top with the sprinkled cheese. Pour the egg mixture of the ingredients.  

Bake in oven for approximately 1 hour, or until quiche is cooked through. If the top starts to brown, cover with a piece of tin foil so it doesn't burn. Serve warm or cold.


Nutritional Info per slice: 429 cals, 29 g fat, 23 carbs, 21 g protein, 1 g fiber, 698 mg sodium.

Broccoli, Cheese and Sweet Pepper Quiche

Here are some other variations I have tried. Quiche is easy so don't be afraid to get in there and mix up your ingredients and try different combinations! 

Broccoli, Cheddar and Ham Quiche

Broccoli and Four Cheese Quiche

Spinach, Tomato and Mozzarella Quiche

Enjoy!

Fairytale Whole Wheat Belgian Waffles

Another one of my favorite breakfast dishes is a Belgian Waffle. There's nothing like a hot waffle with a crisp, buttery outside and moist, fluffy inside, with butter melting on top and maple syrup floating in the crevices. These waffles remind me of family vacations I used to take as a child to Rehoboth Beach in Delaware. I looked forward to the early morning walks past the Boardwalk Plaza Victorian Hotel to a little breakfast stand on the boardwalk. They made huge Belgian Waffles topped with strawberries and whipped cream. It was always a challenge to figure out how to get it back to the hotel room without being attacked by seagulls. I also used to look forward to ordering these fabulous waffles at the Woodlands old restaurant The Left Bank at Sunday Brunch after church.

While Belgian Waffles may be good for the soul, they're not typically good for the waistline. Traditional Belgian Waffles can top 400 calories and easily wreck a diet once you pile on all of that whipped butter and sugary fruit. If you make them yourself at home, it's much easier to control the fat and calories. Belgian style waffles are classically topped with strawberries and whipped cream, but I enjoy them with butter and syrup as well. To keep calories down, I prefer I Can't Believe It's Not Butter (sticks) and Log Cabin Sugar Free Syrup. This recipe can also be used as a lighter edition for the base of a good Chicken and Waffles meal. (A Pennsylvania Dutch specialty - which I'll have to make in the future.)

Here is my guiltless version of a Whole Grain Belgian Waffle. You need an electric waffle iron for this recipe, and if you don't have one you should get one ASAP! It's well worth the investment. Waffle irons can be electric or are designed for stove-top cooking. They have heating elements on both sides so that two sides of the waffle mix can cook evenly and at once. Most modern irons now have nonstick cooking surfaces so they're much easier to clean. (I think that my waffle iron takes less time to clean than my panini grill.)
The bottom line is that once you have your own homemade Belgian waffle, you'll never be able to eat those processed frozen ones again. Promise!

Fairytale Feasts Whole Wheat Belgian Waffles

(Serves 4)

Ingredients:
1 1/2 cups of Hodgson Mills Whole Wheat Buttermilk Pancake Mix
1 cup Unsweetened Almond Breeze vanilla almond milk
1 large egg
1 tablespoon of canola oil
1/4 cup of applesauce

Directions:
Heat waffle iron according to it's own specific directions. Place the pancake mix in a large bowl. Add the almond milk, egg, oil and applesauce. Stir with a wooden spoon until well blended. Add batter to your waffle iron in accordance with it's own instructions.

When waffle is ready, remove it from the iron with a spatula and place on a wired rack to cool so the waffle retains its crispness. Serve the waffles immediately. Top with mixed berries, whipped cream, butter or powdered sugar - or all of the above - for a delicious, healthful breakfast.

Nutritional Information for one waffle (not including toppings): 219 cals, 7 grams of fat, 35 carbs, 7 grams of protein, 5 grams of fiber, 425 mg of sodium.

Enjoy!

Fairytale Feasts Spinach, Mushroom and Feta Egg White Omelet

After a much needed break, Fairytale Feasts is back for 2012!!! I have so many wonderful recipes and food photos that I can't wait to share with you all. Please let me know if you have any requests or would like to see some more or you'd like for me to test a certain product. I do all of this in my spare time, but am going to make an effort to update more frequently this year.

Since it is January and a notorious time for resolutions to help shed those unwanted holiday pounds, I thought I would share some of my favorite healthy recipes. I am going to start by posting my favorite breakfasts. 

I've never been a huge breakfast person. In fact, it's definitely my LEAST favorite meal of the day - but I also think it's the easiest meal to eat healthfully if you're making it yourself. I usually have my Kourtney Kardashian Steel-Cut Oatmeal or an omelet. This breakfast omelet really helps to start my day off on the right foot. I make this all the time with all different types of vegetables, so feel free to switch it up using the formula below. 

1 egg + 1/2 cup of egg whites  + vegetable + 1/4 cup of cheese = omelet

Depending on how many veggies I use, I usually eat half of  this full omlet. If I want to eat the whole thing, I will use less egg whites and vegetables. You can't go wrong no matter how you make it. 

One other favorite variation of mine is instead of using mushrooms and feta cheese, I use chopped broccoli and 2% shredded Cracker Barrel white sharp cheddar cheese. Before adding the broccoli to the skillet, I steam it in the microwave. 

Let me also note that I almost always use Athenos Natural Crumbled Feta cheese in all of my omelets except the broccoli and cheese as mentioned above. Feta cheese is most commonly used in Greek dishes and has been used for centuries. Feta cheese does not have a rind, and it is cured and stored in brine in large blocks for months. In Greece it is made primarily from sheep's or goat's milk, but large commercial producers usually use cow's milk. Feta can range from semisoft to semihard cheese and is available here in blocks or crumbled. It's salty and has so much flavor, and it retains it's texture in the omelet. I prefer the regular version and not the reduced fat version. I think the regular one is more flavorful and I'd rather use less of a full fat cheese than more of a fat-free cheese. Since I use a lot of feta in my omelets and salads, I usually buy the large container of Athenos Feta from Sam's Club.

Fairytale Spinach, Mushroom and Feta Omelet

(Serves 2)

Ingredients:
1 egg
1/2 cup of egg whites
1 1/2 cup of chopped fresh spinach
1/2 cup of chopped mushrooms
1/4 cup of chopped onion
1/4 cup of Athenos crumbled feta cheese
1/4 teaspoon of Mrs. Dash Salt-Free Seasoning (or 1/2 teaspoon of chopped fresh herb of choice)

Directions:
In a 9 or 10 inch nonstick skillet, saute the onion over medium-high for two minutes. (I usually spray once or twice with non-stick cooking spray). Add the mushrooms and a sprinkle of Mrs. Dash seasoning or your choice of chopped fresh herbs. Saute for a minute. Add the spinach and stir until wilted.

In a separate bowl, combine the egg and egg whites. Beat with a fork until well blended. Add to skillet with spinach and mushrooms. Ensure the vegetables are evenly distributed throughout the egg mixture. Reduce the heat to LOW and cover with a lid. Let cook for a few minutes, until the top is doesn't run anymore.

Add the feta cheese crumbles to the omelet, and turn over with a spatula. Serve immediately alongside a piece of fruit for a perfectly balanced breakfast.

Nutritional Information for half of omlet: 146 cals, 7 grams of fat, 8 carbs, 18 grams of protein, 3 grams of fiber, 300 mg of sodium. 

Enjoy!

Fairytale Leftovers: Spicy Chipotle Turkey Paninis and Healthy Turkey Pot Pies

If your family is anything like mine, you'll have a TON of food leftover from Thanksgiving because you went overboard just to make sure you have enough food. (We always have enough.) 

Here are some great things you can do with leftovers. I often see amazing recipes for leftover Thanksgiving turkey, stuffing, potatoes, etc. but they require so much work - and who wants to spend all day in the kitchen after preparing a Thanksgiving dinner? Not me! I'd rather be drinking and watching movies, or getting ready to line up somewhere at 5 AM to cash in on the Black Friday craziness. So, here are some easy recipes that will give you something to do with your Thanksgiving leftovers. 

This spicy panini is just like my favorite turkey sandwich I used to have while I was in law school. The Pace cafeteria surprisingly made some amazing sandwiches, and my favorite was turkey breast on multigrain bread with bacon, cheddar or pepperjack cheese, and spicy chipotle mayo. Here is my recipe for the recreation:

  

FAIRYTALE SPICY TURKEY PANINIS

(Serves 4)

Ingredients:
2 cups leftover turkey breast
4 slices of pepperjack (or cheddar) cheese
8 slices of center cut turkey bacon
8 slices of thick multigrain bread
Chipotle Mayo

Chipotle Mayo Ingredients:
1 cup of reduced fat olive oil
2 chipotle peppers canned in adobo sauce
1 teaspoon of the adobo sauce
Lime or lemon wedge

Directions:
First, make the chipotle mayo. Blend 1 cup of mayonaise with two chipotle peppers and a teaspoon of adobo sauce. Squirt some lime juice and stir. This sauce is also delicious on burgers or with seafood like crab cakes.

Next, spray a panini machine with PAM non-stick cooking spray. Spray two slices of bread with the spray. Spread some chipotle mayo on a slice of bread. Layer with bacon, spinach, turkey and pepperjack cheese. Cook in panini press until golden brown and crispy. Enjoy!

 Variation: If you don't like spicy food (or your stomach still hasn't recovered from Thanksgiving), try substituting a handful of fresh basil for the chipotle peppers when making the sauce and mozzarella cheese for the pepperjack.

FAIRYTALE TURKEY POT PIES

(Serves 4-6)

Ingredients:
2 tablespoons of olive oil
2-3 cups of shredded turkey breast
3 peeled and sliced carrots
2 stalks of sliced celery
1 cup of sliced mushrooms
1 cup of frozen pearl onions
1 cup of frozen corn
2 tablespoons of chopped flat leaf parsley
2 tablespoons chopped dill
1/3 cup of all-purpose flour
4 cups of chicken broth
Juice of 1/2 lemon
Paprika

Directions:
Heat the olive oil in a large pot. Add the carrots, celery and mushrooms and saute until tender, about 8 minutes. Add the pearl onions and corn in for the last minute. Add parsley and dill. Stir in the flour and mix to coat all the vegetables. Add the chicken broth and whisk to make sure it is all blended. Bring the mixture to a boil, then simmer and stir until it reduces and thickens. (Note: because this is a slimmed down recipe, don't expect the mixture to be THAT thick.)

Lay out 4 sheets of phyllo dough and spray with nonstick cooking spray to flavor. Cut into 4 pieces to fill the tops of the ramekins. Fill four ramekins with the mixture. Top with the phyllo dough. Sprinkle paprika on the phyllo dough. Bake at 350 until golden brown, about 10 minutes.

These pot pies are also great leftover. Just heat in the microwave for 1-2 minutes. The phyllo dough will remain crispy!

Alternative: Instead of using phyllo dough, you can use Pillsbury Pie Crusts.

Enjoy!

Fairytale Thanksgiving Favorites: Roasted Turkey, Mashed Potatoes and Libby's Pumpkin Roll

The concept of cooking a Thanksgiving meal can be very intimidating. During the past few years, I've been attempting to teach myself to cook through trial and error, and I promised myself that this would be the year that I finally made my favorite component of the Thanksgiving meal myself: a pumpkin roll. I've also been craving a REAL turkey sandwich (blog with recipe to follow), so I figured I would conquer another fear: roasting a whole fresh turkey. And I had to make mashed potatoes to go along with it! Gravy would've been pushing it - that will be next year. So here we go ...

Whenever I have a question about the proper way to do something, I usually ask my family, do some Google research and I turn to two cooking bibles that have really helped me through a lot. The first is Martha Stewart's Cooking School, a book which details through instructions and step by step photographs how to do everything from roasting a turkey, making a pie crust, preparing a souffle, etc. The second is a book which was a gift from my grandfather, called James Beard's Theory and Practice of Good Cooking. He is a chef and swears by this book, so I don't take his advice lightly. And you can't go wrong with James Beard.

For Thanksgiving disasters, the New York Times also has a wonderful column called the Help Line where you can submit your own questions. http://dinersjournal.blogs.nytimes.com/2011/11/17/whats-a-good-entree-for-a-veganvegetarian-thanksgiving/?ref=dining So basically, this meal is a pretty big deal. And I wanted to prove I could do it.

So after I did some research, I began the process of roasting my first turkey. Right from the start, it was almost a near disaster. Holding a fresh fifteen pound turkey in my hands made me so uncomfortable, and I almost quit before I even got started. I genuinely felt sad for the turkey and I briefly contemplated becoming a vegetarian. (Removing the frozen neck from the "cavity" really put me over the edge. Why include the neck of the animal? I know they include the giblets, etc to make turkey stock and gravy but the NECK? I nearly gagged.)

The good news is that if you can get through the cleaning step, and maneuvering the little turkey legs so that it is in the proper position for roasting, the rest of the process is pretty simple. My advice is to just suck it up, do it, and move on. The way the house smelled while the turkey was roasting was amazing and how I imagine Donna Reed's home smelled everyday. Plus, the leftover turkey I had to make sandwiches made it all so worth it. I was so happy I did it!

One slight problem: while the flavor was delicious, it was slightly dry because I left it in too long. Why? Because I followed the package instructions instead of trusting my gut!The package instructions on my turkey said to take it out at 170 degrees and other recipes I consulted said 180, so I went with 170. It was still too long. I should have taken the turkey out at 160!  So remember to keep checking your turkey, use a thermometer and KNOW your oven.

FAIRYTALE ROAST TURKEY

13-15 lb fresh turkey
2 tbl poultry seasoning
1 tbl salt
1 tbl pepper
2-3 large lemons, halved (plus more for garnish)
A few springs of fresh rosemary (plus more for garnish)
1 stick of melted butter
2-3 cups of chicken broth

Preheat the oven to 400 degrees. Remove the giblet package (and neck) from the turkey. Rinse the turkey with cold water. Pat dry. Tuck in the turkey legs under the turkey so they don't stick up. (There's a great illustration on how to do this in Martha Stewart's Cooking School.) Combine the poultry seasoning, salt and pepper in a small bowl. Sprinkle the mixture over the turkey. Put the lemons and sprigs of rosemary in the cavity of the turkey. Pour the melted butter over the whole turkey. Add the chicken broth to the pan.

Cook the turkey, uncovered for an hour at 400 degrees until it is browned. Then lower the temperature to 325 degrees and cover with a sheet of tin foil for the remainder of the cooking time. Roast for about three more hours, or until the temperature reaches between 160-170 degrees. (You can baste with the chicken broth every hour, but experts from the NYT swear that the best way to roast a turkey does NOT include basting. So, baste at your own risk!)

Let the turkey sit in it's juices for at least 30 minutes before carving. Serve!

FAIRYTALE MASHED POTATOES

I am not a fan of making mashed potatoes, but I am a fan of eating them. They are so simple to make yet so easy to mess up. No one wants lumpy or goey or cold mashed potatoes, but it happens. I'm not going to pretend I am the guru of mashed potatoes, I'm not, or that I know how to solve these problems (yet). Still, I fumbled my way through making them a handful of times and this recipe seems to work for me. I like to add Parmesan cheese instead of salt to give the potatoes a kick. The leftovers are also great for making potato pancakes. (Dredge lightly in flour and fry in oil and voila, potato pancakes!)

Ingredients:
2 lbs of Yukon gold potatoes
1 cup of light sour cream
1 stick of light butter
1/4 cup of grated Parmesan cheese
1/4 cup of reserved liquid
1 tbl of chopped fresh dill
1 tbl of chopped fresh flat leaf parsley (plus more for garnish)

Directions:
Peel the potatoes and boil them until you can stick a fork through them easily. Drain the potatoes, reserving some of the cooking liquid. Let cool slightly. Return the potatoes to the pot and add the butter, sour cream, and cheese. Mix well. Add the reserved cooking liquid as needed to bring the potatoes to your desired consistency. Mash by hand or use an electric mixer to puree the potato mixture. Lastly, stir in the dill and parsley. Garnish with more flat leaf parsley. Serve.

FAIRYTALE FAVORITE:

LIBBY'S PUMPKIN ROLL

The Pumpkin Roll is the Pippa of Thanksgiving, stealing the spotlight from the traditional, beloved pumpkin pie. The Pumpkin Roll is superb in every way and perfection. Yes, you can buy a pumpkin roll in the supermarket - but they're EXPENSIVE! And the store bought ones will never compare to the fresh, homemade roll. My Aunt Phyllis made me my first pumpkin roll and it was love at first bite. For years, I was too afraid to make one myself and instead enlisted a friend to graciously give me one of hers! I always envisioned a disaster at the point where you roll the cake up. But surprisingly, it's easy if you just follow the instructions and the cake doesn't crumble, if you're careful. I promise! Follow this traditional Libby's recipe, and you will have a hit dessert at your Thanksgiving dinner, courtesy of Libby's Pure Pumpkin!

Ingredients

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)*
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar (optional)

*I substitued chopped pecans for the walnuts because they're my favorite and I think they are perfect for this recipe.

Directions

1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Enjoy! But be warned - this pumpkin roll is addictive.

Happy Thanksgiving! :-)