Quiche For Breakfast, Lunch, Or Dinner (as printed in the Daily Vanguard)

Recipes that double for more than one meal time a day can really save a cook some time and money. Here, this recipe can be a free-for-all. Throw in whatever meats or vegetables you have hanging out in your fridge in half-cup amounts, just make sure the ingredient is cooked and all water is squeezed out. Or, if you’re more of an on-the-page kind of chef, just follow this recipe for a more classic take on the quiche.
It is an option, of course, to use a homemade piecrust here, but I’ve found that using the kind in your freezer section really cuts down on time. Both are delicious, and it really just comes down to personal preference.
The beauty of this meal is that it can be eaten cold the next day or heated up. It serves great as a quick breakfast, and also pairs nicely with a lightly dressed salad for a dinner or lunch.
Although it can be spendy, Gruyere cheese is really the star of this dish. If you can get your hands on it (it’s five dollars at Fred Meyers, not too bad!) the silky consistency will really wow you and your fellow diners.

Serves 4

Ingredients:
Pie dough for one 9-inch crust (Pillsbury or another brand from the supermarket)
1-1/2 cups grated cheeses (Gruyere, cheddar, swiss, or mozzarella in any proportion)
5 eggs
1 cup half and half (I used fat free)
1 teaspoon dried dill
2 tablespoons fresh parsley or basil
1 teaspoon Herbs De Provence (or any herb you have on hand)
Salt, pepper
½ cup of frozen broccoli, cooked
½ cup sliced ham, diced

Here are some other options for filling, add in 1/2 cup amounts:
bacon, cooked and diced
zucchini that has been sautéed
tomatoes chopped (no liquid-squeeze it out)
spinach Cooked (squeeze liquid out)
onion, sautéed
salami, diced

Some Tasty Combinations:
*Bacon, zucchini, and mint.
*Bell Pepper and spinach
*Salami and cheddar
*Tomatoes, basil, and mozzarella
*Fennel, shrimp, and

Method
1) Heat oven to 375 degrees.
2) Dice your vegetables, then sauté in small amount of oil at medium high heat, or steam for a minute or so.
3) Grate cheeses, combining different styles or using just one.
3) Beat eggs thoroughly with a fork and then fold in fresh and dried herbs.
4) Line quiche pan or pie pan with dough, place on baking sheet.
5) Place grated cheeses in bottom of pie shell.
6) Add broccoli and ham (or whichever fillings you have chosen to use)
7) Pour half and half slowly over mixture, ensuring that it isn’t filled too high.
8) Bake in the oven for forty to forty-five minutes, or until a knife inserted in the center comes out clean. Cool for five minutes before serving.
Lastly, remember that if you can double the recipe and make two quiches, you will save some more time and money. You’d be surprised just how fast these will go!

Soba Veggies, To Go (photo courtesy of www.sxo.hu

**as posted in the Daily Vanguard**


As the new season approaches, many people are faced with the dilemma of meals away from home. Some have classes or work during their usual lunchtime, others at night when they would normally enjoy cooked dinner at home.
Often, it’s easy to turn to eating at the many restaurants offered away from home. Whether it’s Pizzicato, Pita Pit or Chipotle, sometimes these choices are hard on the wallet and not always the most best for your waste line. Think, if you spend six dollars a day on food, that’s a wasted thirty dollars a week! Why not spend that money to fill or your fridge instead of emptying your wallet?
Packing a meal at home is an easy way to cut back on spending that financial aid money too quickly. It’s also a great way to stick to your new year’s resolutions for healthier eating. When you take the time to shop over the weekend, it’s easy to pull together a fast meal to go during the school or work week. Plus, produce is cheap!
This recipe is healthy, but that doesn’t mean it has to taste like it. It has whole grains, a plethora of great vegetables, and avocado for some good fat. The kidney beans add protein and fiber, so you’ll stay full throughout your class.
Be creative with this meal and add whatever you have in your own refrigerator. Grated ginger or a squeeze of any citrus fruit will lend nicely to the sauce. Soba noodles can be found in most Asian aisles of the grocery store, but really any whole grain noodles work here. An assortment of vegetables, (such as broccoli, carrots or mushrooms) or even fruit are all nice additions to the mix.
Lastly, the colors of this dish are vibrant and beautiful. As you look down at your deliciously economical meal, maybe you’ll forget how far off spring really is.

Ingredients

One big handful of Soba noodles or whole wheat spaghetti
¼ cup of purple cabbage, finely chopped.
½ bell pepper, chopped.
½ cucumber, chopped.
½ avocado, diced.
½ cup of canned kidney or black beans, drained and rinsed

For The Dressing:
1 tablespoon canola or olive oil
1 teaspoon toasted sesame oil
1/2 tablespoon of soy sauce
1 generous splash of Sriracha or any hot sauce
Pepper

Serves one

Method
1) Prep your ingredients. Cut your bell pepper, cucumber, avocado, and drain your beans.
2) Put a small saucepan of salted water over high heat. When rapidly boiling, add Soba noodles.
3) Place all chopped veggies in a Tupperware container.
4) Combine oils, soy sauce and Sriracha in a cup or small bowl and whisk with a fork. Taste, and fix the sauce to your liking.
5) After about 6 minutes, or whenever Soba noodles are floating and tender, drain them in a strainer. (Whole Wheat Spaghetti will take longer, mostly likely 10 minutes).
6) Add cooked noodles to veggies, and top with sauce, stirring to ensure that everything is coated.
7) Secure the lid, pack in your bag, and catch the bus!

Daily Vanguard - Casting off the cookbook

Daily Vanguard - Casting off the cookbook

Here's a link to a story I wrote for The Vanguard, the newspaper I work for at Portland State. Something to think about! Please, feel free to post your opinions:)