Phyllo dough Quiche

Phyllo Quiche-socialfoods

In the past I’ve been going to Whole Foods and buying their frozen pie crust. Recently, I started buying phyllo dough to get a lighter quiche. Now this is my go to. You can change the veggies and add meats. I just prefer veggie quiches.

Note- If you use onions or mushrooms make sure to sauté those before otherwise your quiche will be a little watery.

Ingredients:

  • 1 roll of phyllo dough
  • 4 eggs
  • 1 cup heavy whipping cream
  • 1/2-3/4 cup of frozen peas (roughly)
  • 3/4 cup of frozen kale (roughly)
  • 1 to 1 1/2 cup shredded cheddar mix (roughly)
  • Pinch Salt and pepper
  • Olive oil for brushing your phyllo dough

Steps:
* Preheat your oven to 350

  1. Place one layer of phyllo dough into your pie pan. Then brush a light coat of olive oil on dough evenly.  Add second layer and repeat with olive oil.  Repeat so you have 4-6 layers depending on how thick you want to build your crust.
  2. Sprinkle 1/2 cup of cheddar on to the bottom of the crust.
  3. Sprinkle veggies and meat if desired
  4. In a bowl whisk eggs and cream together with salt and pepper.
  5. Pour the egg batter into the quiche and sprinkle the remaining amount of cheese on top.
  6. Optional: Cover with a few layers of phyllo dough (brush with olive oil between each layer)
  7. Bake for 50-55 minutes or until set. Let your quiche rest for 5-10 and then enjoy!

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Gluten-Free Chocolate Chip Cookies

I saw this recipe on Facebook and decided to try it out. To my surprise…..they were amazing. Everyone who has tried out these cookies have loved them even my salty husband. I did alter the recipe a bit.

Ingredients:

  • 1 medium previously frozen very ripe banana (calls for a fresh banana)
  • 1 cup of almond butter (calls for Peanut Butter)
  • 1 egg
  • 1 teaspoon of vanilla
  • 1/2 cup of sugar (optional)
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1 1/2 cup of semisweet chocolate chips

Steps:

  1. Preheat your oven to 350°F
  2. Mash banana in a large mixing bowl. Add almond butter, egg, vanilla, sugar, baking soda, and salt. Mix in completely and fold in chocolate chips.
  3. Spoonful dough on parchment-lined baking sheet and place cookies about 1 1/2″ apart.
  4. Bake for 9-10 minutes or until cookies are lightly golden
  5. Let cool on cooling rack
  6. Enjoy!

Note: Cookies won’t be crispy but more soft and gooey. This batch that I made had less chocolate chips than my recipe called for. That’s only because I ran out of chocolate chips.This is now my go to chocolate chip recipe. It’s easier and quicker to make than a traditional recipe plus better for you. Oh and better tasting which is the most important factor.

Chocolate Chip Banana Bread

It’s been a while since I posted a recipe to Social Foods so I figured my new Chocolate Chip Banana Bread was the one to post after a long silence.

My husband was complaining that my normal Banana Bread wasn’t rising enough. It has great flavor however the sour cream was changing the texture of a typical Banana Bread. I did a little research and found this super easy recipe from Simple Recipes. This was super easy to make and I only needed to use a bowl rather than a mixer.

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Ingredients: Use organic and local products if possible

  • 3 very ripe bananas peeled (previously frozen bananas that turned spotted)
  • 1/3 cup melted butter
  • 1 teaspoon of baking soda
  • 1 pinch of salt
  • 3/4 cup of sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups of all-purpose flour
  • 1 cup of chocolate chips (or more if you want a lot of chocolate)

Steps:

  1. Preheat the oven 350° (175°C) and butter a 4×8-inch loaf pan.
  2. In a mixing bowl, mash your previous frozen ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
  3. Mix in the baking soda and salt. Stir in the sugar, beaten egg and vanilla extract. Fold in the flour and then fold in 3/4 cup of chocolate chips.
  4. Pour the batter into your prepared loaf pan and sprinkle remaining chocolate chips on top. Bake for 50 minutes to 1 hour at 350° (175°C), or until a loaf fully cooked. Test with a tooth pick. Insert into the center and if it comes out clean then your loaf is one.
  5. Remove from oven and let cool completely. Then enjoy!!!!

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Kale, Pea and Black Forest Ham Quiche

So a few weeks back I bought some frozen pie crusts from Whole Foods with the intentions of making quick homemade quiches and pies. Technically a frozen pie crust isn’t homemade but some days you just don’t feel like making everything homemade. This was inspired by friends who were making homemade quiches with lots of success. It looked so easy so I thought I should participate. So tonight I made one after getting home from work pretty late and wow! Not only did it take 5 minutes to prepare but it had minimal clean up and tasted amazing.
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Ingredients:

  • 1 frozen pie crust
  • 5 eggs
  • 1 cup heavy whipping cream
  • 1/2-3/4 cup of frozen peas (roughly)
  • 3/4 cup of frozen kale (roughly)
  • 3 slices (for half a quiche) of cooked black forest ham
  • 1 to 1 1/2 cup shredded cheddar mix (roughly)

Note: Use 6 slices for a whole quiche
* I did not salt and pepper the quiche. It tasted great without.

Steps:
* Preheat your oven to 350

  1. Sprinkle 1/2 cup of cheddar on to the bottom of the crust.
  2. Dice the ham and layer on top of the cheese. I only lined half of the quiche since I don’t eat pork. Sprinkle a light layer of cheese on top of the ham.
  3. In a bowl whisk eggs and cream together.
  4. Rise your frozen peas and kale to remove any ice particles. Mix the peas and kale into your egg batter.
  5. Pour the egg batter into the quiche and sprinkle the remaining amount of cheese on top.
  6. Bake for 50-55 minutes or until set. Let your quiche rest for 5-10 and then enjoy!

This dish was so easy and SO yummy! This may be a new go to when I don’t feel like putting a lot of work into cooking.
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Spaghetti Squash and Italian Meat Sauce

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Here’s a new favorite in my household. I found this recipe on Facebook and after a few tries I’ve changed it to make it my own. This is my new and healthy take on Spaghetti and Meat Balls. However, rather than spaghetti I use spaghetti squash and instead of meat balls, Turkey and Mushroom Italian Sauce.

Recipe Type: Squash, Tomatoes, Diet
Yields: 2 servings
Prep time: 20 min
Cook time: 40 min
Makes 4 servings.

Ingredients:

  • 1 medium-size Spaghetti Squash
  • 2 medium onion, diced
  • 2 to 3 cloves garlic, minced
  • 2 tbsp. of butter
  • 2 tbsp. of olive oil
  • 1 lb. of  ground turkey
  • 1 to 2 handfuls of mushrooms (white or brown) chopped
  • 1 (28-ounce) can crushed or diced tomatoes
  • 1/2 cup red wine
  • 1 cup water
  • 2 teaspoon dried oregano
  • 2 teaspoon dried herb de provence
  • 1/2 teaspoon dried red pepper flakes
  • Coarse salt and freshly-ground black pepper to taste

Steps:

Preparation:Preheat oven to 375 degrees F.

How to Prepare and Bake Spaghetti Squash:

  1. Cut the Spaghetti Squash in half lengthwise. Scoop out the seeds and discard (unless you are making toasted squash seeds). Place the squash halves (cut-side down) in a shallow baking dish or pan and add approximately 1/4-inch of water around the squash.
  2. Bake approximately 40 to 45 minutes or until a paring knife pierces easily through the skin with little resistance. Baking time depends on the size of your squash. Remove from oven and let the squash halves cool for 10 to 15 minutes or until you can handle them.
  3. Using a fork, gently scrape the tines or the fork around the inside edge of the Spaghetti Squash to shred the pulp into strands. Place the strands (spaghetti-like ribbons) in a bowl. If the squash seems difficult to scrape, just return to the oven and bake and additional 10 minutes.

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To Make Italian Meat Sauce:

  1. In a large frying pan over medium-high heat, heat butter and 1 clove of minced garlic.  When it becomes aromatic add in chopped mushrooms and sauté.   When done, set aside.
  2. In the hot pan add your olive oil and sauté the diced onion and garlic.
  3. When onions are translucent add in your ground turkey and cook until the meat has browned.
  4. Add the tomatoes, red wine, water, herb de provence, oregano, pepper flakes, salt, and pepper.
  5. Simmer approximately for 30 minutes, stirring occasionally, until the liquid has reduced to your liking.
  6. Turn off heat and let the sauce rest of 5 minutes to thicken.

Finally serve over the prepared Spaghetti Squash noodles and enjoy!

Note: Garnish with cheese of your liking.
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