Hash Brown Crusted Quiche - Potluck Gold!

This weekend I was invited to the Portland Slow-Food Annual Potluck. Anxious about how my dish would stand up against the best farmers, restauranteurs, chefs, and retailers in Portland, I was seriously struggling to find a recipe! It needed to handmade with love, organic (duh), and stand up at room temperature. Easy to transport, minimal serving utensils.... Really! This is not easy! Quiche is one of my go-to potluck dishes, so I thought I would take a gluten-free twist. Hash Brown crust, and I am super stoked on how it turned out! 

 

CRUST Ingredients: 

4 medium organic Russet Potatoes (peeled, grated + drained well)

1 tbsp Ghee

1 tbsp Organic Coconut OIl

Salt + Pepper to taste

 

FILLING Ingredients: 

5 organic free range eggs

1/3 C skim ricotta cheese

1/2 C Spinach (steamed, chopped + drained well)

1 Green onion (chopped)

Salt + Pepper to Taste

 

Preheat oven to 425 F. Melt the ghee and coconut oil in a pan (should not come to a boil, just until melted). Toss with grated russet potato and salt and pepper. Press into round baking dish firmly, season top again with salt and pepper, and put into hot oven for 20-25 minutes until potato is mostly cooked, and turning golden brown around the edges. Make sure grated potato is drained well, or twist in a clean dish towel to remove excess liquid. If you skip this step your crust will not be as crispy!

While the crust is baking. Combine all filling ingredients. Season well with pepper, keeping in mind ricotta will add a little saltiness so do not over-salt the dish. Lower oven temperature to 350 F, remove crust, and add filling. Smooth top with rubber spatula and put back into oven for 25-35 minutes or until egg is beginning to set and top is toasting.

Let cool and store in fridge until potluck time!

Grilled Banana Bread

Toasty & Tasty Banana Bread- Grilled Version!

Culinary Confession- I don't own a toaster.

When I want something toasty, I either have to fire up my oven, or use my new personal fav- the grill. However, the temperature hasn't risen about 36 degrees this week so I used my indoor grill/press. Works wonders and gets those perfect little grill marks. 

Banana Bread Ingredients:

3 bananas, rough chopped

1/3 cup butter (melted)

1/2 Cup of Sugar

1 Egg

1 tsp organic vanilla extract

1 teaspoon baking soda

1/2 tsp cinnamon

Pinch of salt

dash of nutmeg or allspice (optional holiday twist)

1 1/2 cups of all-purpose flour

Directions:

Preheat Oven to 350. Rub a loaf pan with some butter, especially in the corners so the bread won't stick

In a large mixing bowl, combine all dry ingredients, whisk to combine. Make a well in the center of the dry ingredients and add all the wet ingredients except butter.

Mix to combine ingredients, slowly drizzling in the melted butter. Don't add the warm butter all at once, as you might cook the egg. Batter should be fluid but rather thick.

Pour batter into prepared loaf pan, and put into center rack of preheated oven. Cook for 45min-1hr

Let cool. Slice. And grill portions as needed. Great served with honey butter, or a scoop of ice cream for dessert! Bon Appetit!

 

Go Get Em Smoothie

Barbie's favorite smoothie, for sure.


Nutritious and satisfying, great for post-workout or first thing in the morning. I would even call this dessert-worthy!


I love using blenders where the blender cup doubles as a cup. Saves on cleanup time (Lord knows how much I hate doing dishes, that's why he gave me such a great husband!)






Ingredients: 


1/2 Banana

1 small roasted beet

2-3 frozen strawberries

2 Medjool dates (pitted)

2 Tbsp Plain Low Fat Greek Yogurt

1/4-1/2 c Organic Orange Juice

1-2 ice cubes



Blend until smooth and enjoy!