Thursday, April 24, 2014

Vegetable tortilla

Two days ago my daughter asked me if she could have a vegetable tortilla for lunch. She had tried one in a Mexican restaurant and she liked it a lot. That one had cheese and several vegetables inside, but she ordered me one with cheese (Mozzarella), zucchini and cauliflower. And that's what I did using pita bread! I put it on the panini press, but you can press it on a warm frying pan or even put it in the oven for a little bit. Other vegetables can be used to make it more "colorful", like carrots, broccoli, peppers... 


This is the tortilla before going to the panini press...
And after...

Sunday, March 2, 2014

Quiche Lorraine with a twist

Usually I make my quiches without a crust, to be easier and faster. But today I had some extra time and decided to add some delicious crust... I only had whole wheat white flour, so I used it, which made the crust look a little darker but equally tasty.

Preheat the oven to 350 F.

For the crust:
1 cup of flour
1/4 cup of Parmesan cheese
1 egg yolk (save the egg white for the filling)
4 Tbsp of water
1 stick of butter (melted)
1 teaspoon of mixed dried herbs
Put all the ingredients in a food processor. Mix until a ball forms. You can add a bit of flour or water to adjust the consistency. Open the dough with a rolling pin and cover the bottom and sides of a baking dish. Using a fork, poke holes in the bottom. Bake for 15 minutes while you prepare the filling.

For the filling:
4 eggs plus 1 egg white (leftover from the crust)
1/4 cup of milk
1/2 cup of shredded cheese(one that you like)
1/2 cup of turkey or chicken from the deli (in small dices)
1/2 cup of ricotta cheese
Salt to taste
Add all the ingredients in a bowl and mix well.  Put the mixture on the crust and bake for around 34 minutes. To check, insert a toothpick in the middle of the quiche, if it comes out clean, it's done.

Tonight we'll be eating the quiche with a salad, and tomorrow the kids will bring the leftovers for lunch!!




Thursday, February 27, 2014

Rice Cakes

Hello everyone, it's been a while since the last time I posted... But I'm back and planning to offer you more ideas of healthy lunches for your kids.
Yesterday I did a recipe that is quite simple and doesn't require a lot of ingredients.

In a large bowl mix all the following ingredients:
1 cup of cooked rice (leftovers??)
1 cup of flower
3/4 cup  Parmesan cheese
1/4 cup of milk
1 Tbsp chopped fresh parsley (or cilantro, or thyme, or oregano)
3 eggs
Salt and pepper to taste

Combine everything well and make little croquettes using two table spoons. Put them on a baking tray covered with parchment paper and drizzle a little bit of olive oil (you can also bake them on mini cupcake trays). Bake them on a pre heated oven (350 F) for about 20 minutes or until they are well cooked. I usually broil them for an extra 2 minutes to give them a little color. My kids ate them for lunch, at room temperature, and enjoyed them a lot. They can also be eaten warm as a side dish, or even as an appetizer. Enjoy!!