5.9.09: Delicious

On Monday night, I made a Spinach, Feta, and Tomato Quiche, roasted yukon potatoes with a creamy dill topping, and mushrooms in a white wine sauce. I found the quiche recipe on this month's Vegetarian Times and let me tell you...IT IS DELICIOUS! I love recipes that are easy on the first try, delicious, and don't require me to google half of the ingredient list before heading to the grocery store. I am going to post the quiche recipe and in the (parenthesis), I will post what I actually did and some additional ingredients that I used. Here goes:

Crust:

6 sheets frozen phyllo ough (took me forever to find at the store...anyways, I ended up using 7-8 sheets)

3 tbs. olive oil (I used 2 tbs., no need to go overboard)

1-1/2 tsp. toasted sesame seeds (I used sunflower seeds, and it gave the crust a bit more kick)

Filling:

1 10-oz. pkg. frozen spinach (I used about 12-oz)

1/2 cup finely chopped red onion

1/2 cup crumbled feta cheese (I used reduced fat)

10 cheery tomatos, halved

(handful of basil)

(sundried tomatos)

(green onions)

Quiche Batter:

2 eggs (I used 1 whole egg and 2 egg whites)

1 cup low-fat milk

Pinch ground nutmeg

1. Coach a 9-inch pie pan (I used a different shape that was a tad bigger than 9-inches) with cooking spray. Lay 1 phyllo sheet and brush over with olive oil. Sprink small amount of sunflower seeds. Top with second phyllo sheet and brush with oil. Top with third phyllo sheet, brush with oil, and sprinkle with sunflower seeds. Repeat phyllo and oil twice more (remember: you only need a little bit of oil). Press these layers into the pie pan and trim edges with scissors.

2. To make filling: stir together spinach, onion, basil, sun dried tomatoes, and feta. Put mixture into the prepared pie pan.

3. Quiche Batter: whisk together all ingredients in medium bowl. Season with salt and papper, if desired (and any other spices that strike your fancy, just remember that they should blend well with the pinch of nutmeg). Pour batter over filling in pie pan and half the tomatoes and put on surface. Bake 50 minutes- 1 hour at 350 degrees, or until top is brown and center is set.

Enjoy!

5.4.09: Plymouth Green Fair

Yesterday, Jeff and I went to the Plymouth Green Fair and it was so great! The sun was shining brightly (I over heating in my cardigan) and it was one of the first days that we dared to break out the flip fops.

There were a ton of people there, and we had the chance to learn about a lot of new "green" and sustainable products. There was a building materials section (we spent a good amount of time in this section), food section (the busiest area, but delicious delicious delicious), clothing (I'll talk about that in a second), crafts (I still wish I bought those soy candles!), and a product section (I can't really pinpoint what that area was really focused on, but Boots and Oli really enjoyed their organic/natural petfood).

There were some great clothing vendors there, but I still wish I could find a designer that a.) uses organic cotton b.) has designs that don't make me look like a hippie c.) has designs that don't make me look like I am always going to a yoga class d.) has a print that isn't focused only on branches, trees, plants, grass, you get the picture.... e.) most importantly, don't cost an arm, leg, and half a paycheck.

Although I didn't purchase anything- I was impressed with a few of the designers. I think it's so exciting that people in the area have enough courage and ambition to start a clothing line. You could just see the pride beaming in their eyes...I was so excited for them!

PS- I am cooking a veggie quiche, yukon roasted potatoes, and mushrooms in a white wine sauce tonight. If they turn out delicious (or edible), I will post the recipes!