Wow, am I full. I just came back from In n’ Out Burger and demolished a cheeseburger, animal style, a large bucket of fries and two huge Coke’s to wash it all down. Now I’m headed to Doc Burnstein’s for some chocolate ice cream on a waffle cone with gummy worms and Maraschino cherries. APRIL FOOLS!!!!!!! Seriously though, Andy and I just returned from the accountant and when she told us we owed the IRS $5000, I was like, “April Fool’s right?!” Oh the joys of being an independent contractor… how I love it so…!
Since I was bummed out about that big time, I figured what’s a better way to put me in a good mood than to string on my apron and head into the kitchen! Thanks to my friend and student Ann who gave me her fresh Talley Farms Produce Box this week, I have more veggies and greens than I know what to do with! I don’t have much time today so I whipped up this veggie quiche in less than 45 minutes and it will be prefect for dinner with a big salad on the side.
The Talley Box included Swiss chard, leeks and asparagus, and I thought these would make for a yummy “green” quiche! Did you know that Swiss chard is one of the most nutritious and healthiest vegetables available? Well know you do! The leaves can be reddish or green while the stalks vary in color. The leaf looks a lot like a beet leaf but it’s richer in minerals, dietary fiber and protein. Hence why I love it so! My quiche recipe is clean and I didn’t use half and half or cream or whole milk. Instead I used Unsweetened Vanilla Almond Milk and these fresh eggs from my friend Kacey’s chickens. Can you believe how much brighter they are than store bought eggs? Wow!
Hello, my name is Swiss chard!
Swiss Chard Quiche- serves 4 or more
Ingredients:
-1 bunch swiss chard green, de-stemmed and chopped
-10 asparagus stalks, chopped
-1 leek, chopped
-1 cup Unsweetened Vanilla Almond Milk
-3 eggs
-olive oil
-cheese of your choice (I used Manchengo)
-salt and pepper
Directions:
1. Preheat the oven to 350.
2. Chop up the vegetables and place aside. Take the red large stems out of the chard and chop well.
3. In a pan, add some olive oil and all of the veggies. Stir the medley well until the leeks are golden.
4. Beat the eggs and add the milk.
5. In a pie pan, add the veggie medley and then pour the milk and egg mixture on top.
6. Using a grater, sprinkle a little cheese on top.
7. Bake for 30-35 minutes or until set and enjoy!
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So let’s talk Chardonnay for a second. I had a few of my girlfriends over on Saturday night and we tasted a bunch of Chardonnay from the Central Coast that we have either never heard of, or never had. It was quite fun! But when the girls arrived, they were dumbfounded when they saw me in the kitchen holding a wine glass to the spout of my tea kettle. “What on earth are you doing?” was the common question….
I discovered this new trick while eating at a local restaurant last week. I watched a waiter take a ridiculously water-stained wine glass and polish it using only some steam and a paper towel. Amazing! Grover Beach, where I reside, has hard water and it often leaves my wine glasses looking unclean when the truth is, I probably just finished cleaning them!
All you have to do is boil some water in your kettle, wait for it to whistle, then open the spout and let the steam pour into the wine glass. Take a towel and wipe the steam and wallah! Clean glasses to sip Chard from!
That’s all for today folks! I’ll leave you with some cute pictures (in my opinion) of Corduroy. Last night he was tired and wouldn’t pose for a picture which just melted my heart! And today, like everyday, when I write Yummy Yogini, he likes to cuddle and help edit!
