Savory Spice Shop recently invited me to be their guest chef for a Back to School cooking demonstration. Whenever I do one of these, I always like to remind my audience that I am a Registered Dietitian by occupation, and self-proclaimed chef taught mostly by…the internet. Plain and simple: my cooking demos are more like Mr. Wizard meets Molly Shannon and nothing like Martha Stewart decorating a gingerbread house.
One of the many things I love about cooking demos is that I can 100% relate to my audience and vice versa. I know what it’s like to feel a little overwhelmed or flustered in the kitchen, and I’m not trying to hide it. Instead of saying, “check this out, so easy, happy trees,” my approach looks more like, “Oh, that didn’t turn out so great…but here is how we can fix it.” Truth bomb: you are going to mess up…a lot. BUT there is always a way to make it right. I have learned so much about cooking through trial and error; therefore, I bring a not-so-traditional perspective to the kitchen table. Not only do I incorporate ways to add nutritional value to meals without losing the flavor or quality of the dish, but I also share pointers that your glorified Top Chef may not think to share because it seems like common sense.
Let’s be real…you can feel like a real idiot in a kitchen pretty quickly if you don’t know what you’re doing. It’s a humbling place for many…including myself. If only these little kitchen walls could talk…
Self-Taught Chef Tip #1: Never cut an onion again without a pair of these babies…
In preparing for a cooking demo, I like to come up with fun, relatively simple recipes that I have yet to share on P&P. This gives the demo attendees first dibs on tasting the new treats, and for this particular event, attendees also received little goody bags containing the recipes and spice samples used in each one.
Today I am sharing the recipe for Miniature Veggie Pizza Quiche, aka MVP Quiche. The other three recipes from the cooking demo will post soon, so make sure to check back to grab those as well. The MVP Quiche recipe can be a little bit tricky; therefore, I have included a few tips to help you stay out of the disaster zone. Good luck!
MVP (Miniature Veggie Pizza) Quiche *Crustless
Serving size: 1-2 mini quiche; Servings approximately 6
Cook Time 25-30 minutes
extra virgin olive oil spray
12 large eggs
2 cups chopped vegetables (I used bell peppers, red onion, broccolini, & mushrooms)
1/2 cup marinara or pizza sauce
1/2 cup mozzarella cheese, shredded
1 tablespoon Savory Spice Pizza & Pasta Sprinkle *salt free
1 teaspoon Savory & Spice Granulated Onion
Preheat oven to 350. Generously coat silicone muffin pan with olive oil spray and set aside. *
In a large mixing bowl, whisk together eggs and spices.
Sauté vegetables and evenly distribute into 12 muffin cups.
Pour egg mixture over vegetables into each muffin cup. **
Dollop each cup with 1/2 tablespoon of pizza sauce.
Top pizza sauce with a little sprinkling of mozzarella and spices.
Bake for 25-30 minutes.
Allow quiche to cool in the muffin pan (~30 minutes) before carefully removing each one with a spatula or small knife.
*You will need a silicone muffin tin. The standard muffin tin simply doesn’t cut it. Trust me. I’ve tried. Purchase one here on Amazon.
**Before you pour egg mixture into muffin cups, place a baking sheet underneath the tin. This will help you transfer the pan into the oven without slinging your uncooked eggs all over the kitchen. Been there, done that.
Storage: Place quiche in an air-tight container and store in the refrigerator. For desirable freshness, eat within 2-3 days.
Freezing: If you’d like, place quiche in a freezer bag and store in the freezer for longer keep.
Salads don’t have to suck. For a long time (well before my nutrition career), I believed that salads were a form of self-punishment. I tried to like them. I couldn’t do it.
Later I learned they aren’t so bad, thanks to salad geniuses like my friends at Chop’t Salad Creative Co. But you don’t have to order takeout just to get a good salad. If you think you’re incapable of making an edible salad at home, try this recipe and change your perception. It’s a guaranteed winner-winner salad dinner!
Baby Kale & Quinoa Salad + Honey-Orange Balsamic Vinaigrette
Yields 1-2 servings *If you’re really hungry, I wouldn’t share it 🙂
4 cups baby kale
2 tablespoons extra virgin olive oil
1 teaspoon Pink Himalayan Salt
1/4 teaspoon Cayenne Pepper
2 tablespoons orange juice, fresh
1 tablespoon balsamic vinegar
1 tablespoon organic raw honey
1/2 cup cooked quinoa
1/4 cup chickpeas, rinsed and drained
2 tablespoons dried cranberries
2 tablespoons pine nuts, toasted
1/4 medium avocado, cubed
1 tablespoon white balsamic vinegar
For the Kale Chips
Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper.
Rinse and dry kale well. Toss 1 1/2 cups of the kale in 1 tablespoon of olive oil, 1/2 teaspoon of salt and cayenne pepper. Massage the oil and seasoning into the kale leaves.
Divide and spread leaves into two even layers on baking sheets.
*Note: the more space between leaves, the crispier your kale chips will be. Therefore, try to keep overlapping pieces to a minimum.
Bake for 10 minutes, then rotate and bake for another 5-10 minutes.
Gently transfer kale chips with parchment paper onto a cool surface. Allow the kale chips to cool completely.
For the Orange-Honey Balsamic Vinaigrette
Whisk together orange juice, remaining olive oil (3 tablespoons), honey, and balsamic vinegar. Season to taste with remaining salt.
For the Salad
Massage the remaining kale with 1 teaspoon of Honey-Orange Balsamic Vinaigrette. This will serve as your base of the salad. Layer this on the bottom of a salad bowl or large plate.
Toss cooked quinoa with White Balsamic Vinegar. Add the cooked quinoa on top of the kale. Sprinkle chickpeas, cranberries, pine nuts, and avocado.
Top with kale chips, and pour remaining dressing over the salad, or leave on the side.
Quick backstory on the recipe name. This recipe started out as To-Go Oats. Then, a dear friend of mine started calling it To-Goats which quickly (naturally) morphed into Goats. It has nothing to do with goats, which actually makes sense because my friend who came up with the name is a hip millennial now living in Cali with a true knack for meshing words into new words that have nothing to do with the original meaning. Basically, Goats is our inside joke, and now you’re all in on it.
As a writer and a fellow recipe hunter, I understand that if you are choosing to land on a recipe post, you are likely just interested in obtaining a recipe. Therefore, I will only share a quick blurb, followed by the sought out recipe and nutritional information including any helpful tips that I find pertinent.
So without further ado, I give you Goats!
1/2 cup Rolled Oats
1 tablespoon Chia Seeds
3/4 cup Unsweet Almond Milk, Soy Milk, Oat Milk, Regular Milk, etc. (your choice!)
1-2 tablespoons Greek Yogurt
1-4 to 1/2 cup Fresh or frozen berries
1-2 tablespoons Unsweetened shredded coconut
1-2 tablespoons Nut butter (Big Spoon Roasters is my favorite!)
Raw honey or pure maple syrup
In a small bowl mix oats and chia seeds. Add milk and Greek yogurt. Stir to combine all ingredients.
Cover the bowl, and place in the fridge for a minimum of 2 hours. *Note: set in the fridge overnight for a thicker consistency, but you may need to add a splash of milk in the morning depending on your texture preferences.
Once removed from the fridge, add toppings of choice and enjoy
*Nutritional info below includes the “base” for Goats: rolled oats, chia seeds, soy milk and Greek yogurt (2%).
One last tip. For groceries, Trader Joe’s has all of your needs, and mostly ORGANIC on the cheap. Also, I cannot recommend Big Spoon Roasters enough. Low sugar, real ingredients, and freaking amazing. Gah I just love them! <3