Mommy FTW

If you happen to know that your little one has no egg allergies, then quiche is a great (and easy) way to get them to eat lots of different things (hello, hidden vegetables!) as well as clean out your fridge.  Here’s my simple recipe – but feel free to add anything you like to your quiche!

6 large eggs, beaten
1 cup heavy cream
1/2 cup milk
Salt and pepper to taste
A dash of nutmeg (optional)
A dash of hot sauce (optional)
1 cup shredded cheese (swiss, cheddar, whatever you have on hand)
Options for fillings – choose as many as you want, or get creative!:
1/2 cup cut up ham
1/2 cup broccoli florets (steam first to soften)
1/2 cup cut up asparagus (steam first to soften)
1/2 cup defrosted frozen chopped spinach (squeeze as much water out of it as you can first)
1/4 cup roasted red peppers, chopped
1/4 cup chopped green onions
1 (9-inch) frozen pie crust

Preheat the oven to 375 degrees F.

Combine the eggs, cream, milk, salt, pepper, nutmeg, and hot sauce in a food processor or blender. (FYI if you only have milk on hand, just use that). Layer the fillings and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. You can really put anything you like in a quiche – get creative! You really can’t go wrong with all that cheesy goodness. The one I made had cheddar and emmentaler cheese, ham, green onions, and broccoli.

Over the winter months I do a lot of cooking in the oven.  It’s so much easier and less messy than on the stove, and I don’t mind that it makes my apartment nice and toasty either!  I recently discovered that Cameron enjoyed the roast chicken breast I was making.  It’s so easy I thought I would share the method.  For those less inclined cooks out there – don’t worry, it’s super easy!  This uses chicken breast on the bone, with the skin on.  I don’t give Cameron the skin, but it helps keep the chicken moist during cooking.

Set your oven to 400

Spray a baking sheet with cooking spray (or you can use a dutch oven or casserole type dish)

Place the chicken bone side down / skin side up on the baking sheet

When the oven is up to temperature, bake for 45 minutes, or until the internal temperature is 165.

That’s it!  If you want to make this for yourself – I would add some salt and pepper to the chicken before baking it.

Of course Cameron can’t eat all this at once, so I take off a few bits at meal time and leave the rest wrapped up in the fridge.

I’ve been struggling to get Cameron to eat his vegtables lately, and I had a nice butternut squash my mom had brought me from her garden, so I thought I might as well use it and make some soup – I hoped Cameron would eat it.  But at least I knew I would enjoy it, if he didn’t. Well, it turned out to be a hit, so I thought I would share my recipe:

Tasty Butternut Squash Soup

1 butternut squash cubed

1 apple (I didn’t bother to peel it) cubed

3 carrots cut in big chunks

2 onions cut in big chunks

2 cloves of garlic

Butter, Olive Oil

Low Sodium Chicken Stock

nutmeg, salt, and pepper to taste

Here’s what it looked like before I pureed it

Saute the onions and garlic in 1 TB of olive oil and 1TB of butter on medium heat until translucent. Add the rest of the veggies and fruit, stir around and let cook another minute or so. Add enough chicken stock to cover all the veggies. Bring to a boil, cover and simmer untill everything is tender – 30 minutes or so.

Puree or use a food mill. Add nutmeg, salt, and pepper to taste. I didn’t really add any salt to the soup, but instead added it to my portion as I heated that up. Also to mine I added some hot sauce.

I served Cameron his soup over some rice yesterday, and today I am going to serve it over some orzo (little pasta that looks like rice).

I’m pretty sure you could make this soup with any squash, and just throw in any veggies you have in the fridge!