Broccoli for Breakfast

Seems like these days all the cooking revolves around using up what’s left from the garden! We had our first frost over this past weekend and all the remaining vegetables in the garden needed to be plucked and brought in. I have two brow bags with green tomatoes ripening on top of the kitchen cabinet. There are about 2 dozen butter gourds waiting to be roasted on the counter, along with some bell peppers, chilies and hyacinth beans. The last of the broccoli has been waiting to be used up and this morning I decided I can’t let them go to waste. So I did a quick stir fry of them with some garlic, ginger, almonds and coconut - breakfast is ready!

Vegetarian Ramen

With the summer art season in full swing, its been a while since I was able to post anything here. As we are starting to wind down from the weekend shows, I got a chance to make delicious veggie Ramen last night! In the hot pan went 1/2 water + 1/2 Miso -Ginger Broth (from Trader Joe's), 1 pack of maggie + 1 pack of Ramen (without the flavorings), 1 tsp of my spicy garlic pickle, salt.

In spicy chili oil were sautéed shiitake mushrooms, tofu, eggs, Napa cabbage with a little more salt

Into the pot they all went, along with roasted nori, avocado and cucumbers..

and now I got to eat leftovers for breakfast :)

Jalapeño Cheddar Quiche

Quiche has become a standard breakfast fare over the weekends here, especially since I love to bake in the winter. I either make them crustless or use a store-bought pie shell for the crust (we like the one from Trader Joe's after a friend's recommendation). Most of the time, it doesn't take a lot of planning, as long as I have eggs, some cheese and veggies at home. When we had friends over for a break last year, I made this Jalapeño & Cheddar Quiche. 

 

Ingredients: Pie Crust -1; Cheddar cheese - 8oz, grated; Eggs - 3; Parmesan Cheese - 4 tbsp; Mushrooms - 1/2 cup chopped; Jalapeños - 5 count minced; Red / Green Bell peppers - 1/2 cup chopped.

• Set oven to bake at 400F.
• Follow the instructions for the pie crust and pre-bake it for 15 minutes.
• In a mixing bowl add the eggs, cheddar cheese (hold back 2 tbsps), season with salt, pepper  and  mix well with an electric mixer.
• On a saute pan, cook the peppers and mushrooms till a little tender and season with salt, pepper. I also use a dried herb mix from my garden for seasoning. 
• Add the veggies to the egg mixture.
• Pull the pre-baked crust from the oven, mix the parmesan and cheddar cheese, add 2 tbsp on the bottom.
• Add the egg/ veggie mixture and bake for 30 minutes.
• Pull out from the oven, add the rest of the cheese on top, garnish with jalapeños and bake for another 10 minutes. 
• Let cool slightly, slice and enjoy!