When my grandparents were in town my family was indulging in the local arizona flavors… for breakfast one morning i made a yummy southwest style quiche that was a BIG hit! added bonus of being easy and quick to prepare.
Ingredients
4 eggs + 2 1 egg white
1 cup skim milk
1/4 cup low fat ricotta cheese
6 tbs bread crumbs (i crumbed up 2 pieces of toast)
Southwest veggie mix (can get frozen w/ corn, black beans, red pepper aka capsicum, & onions)
A few jalepenos
1 tsp chili flakes
1 garlic clove
1 tbs sour cream
sprinkling of cheddar cheese.
Recipe
Preheat oven to 400 F.
In skillet saute southwest veggies, garlic, chili flakes, jalepenos in 1 tbs olive oil…
Toast two pieces of bread crumble. Grease an 8 X 8 inch pan and lay crumbs down.
In separate bowl combine eggs, ricotta, skim milk, sour cream, and southwest veggies… pour over bread crumbs.
Top with shreaded cheese. (can be prepared the night before preparation and refrigerated)
Bake for 25 minutes at 400 degrees F. You may need to switch oven to broil for the final minute to brown the top. Eat with loved ones and season if necessary ;)
A few weeks ago, I came across Edna Mae’s Sour Cream Pancakes on Smitten Kitchen. Not being a big pancake fan I was skeptical… but something about the sour cream ingredient intrigued me. Not going to lie I don’t even like sour cream, with the exception of sour cream flavoured filo crust I encountered a few months ago that left me open to the flavor. When I read this recipe the flavors seemed to work in my mind – the tartness of sour cream paired with a sweet/sour syrup… sold to the lady. So I emailed the recipe to myself and vowed to make it on a lazy sunday.
Thanks to a beer olympics competition yesterday, i was fast asleep and tucked in bed early (7 pm early). This resulted in me springing out of bed naturally at 5 am… with so much time on my hands it became the ideal sunday for pancakes. I modified the recipe (see below) by using whole meal flour and reduced fat sour cream… oh yeah! and of course adding bananas. For syrup I referenced Smitten Kitchen Cranberry Syrup recipe but opted for strawberries & lemon instead. It goes without saying these pancakes were totally BANANAS !!!!
Ree says this makes 12 4-inch pancakes; I got 8 that were closer to 5 inches
7 tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream (I swapped some with yogurt when I realized I was short, to no ill-effect)
2 large eggs
1/2 teaspoon vanilla extract
Butter
Maple syrup (or perhaps some Cranberry Syrup)
Heat a cast iron skillet or griddle over medium-low heat; you want it to slowly get nice and hot.
Stir the flour, sugar, baking soda and salt together in the bottom of a medium bowl. Dump the sour cream in on top and stir it together very gently; it’s okay to leave the texture a bit uneven. Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture, once again, being careful not to overmix.
Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface [See Pancakes 101 for this and other tips], flipping them carefully and cooking for about a minute on the other side. Repeat with remaining batter.
Serve in a stack, topped with a pat of butter and a cascade of maple syrup.
Smitten Kitchen came out with flourless dessert ideas, which made for the perfect post to share with friends celebrating passover. :) Here are some mouthwatering visuals that will send you sprinting to your kitchen… I must say this blog is EXCELLENT… the recipes are original/ fresh/ tantalizing… must i go on? you will be obsessed – it is on the links list to the left if you even want to reference it.
Chocolate Caramelized Matzo Candy. I made this stuff a couple years ago withSaltine crackers–but matzo can easily be swapped–and I seriously have not been able to make it since because it’s like crack. (love her description here)
mixed citrus salad with feta and mint (this looks good… but not going to lie I felt obligated to end on a “healthy” note because all the other recipes looked so sinful)
