In My Kitchen ~ October 2013

Hello and welcome to a new month! The leaves are beginning to change color in my corner of the world, from green to yellow, bright orange and red. Nature's having one last fling before settling down for winter's deep sleep. 

In my kitchen ... 

I've got Honey Crisp apples. Sweet, firm and tart, the Honey Crisp originated here in my home state, at the University of Minnesota. Although they were developed in the 1960's, they weren't released to the public until 1991. 

In my kitchen ...

I've got rich, dense bundt cake. Did you know the bundt pan was created in Minnesota in 1950 by H. David Dahlquist, founder of Minneapolis-based Nordic Ware? The name bundt comes from the German word bund, which means "community" or "a gathering of people." Mr. Dahlquist added the letter "t" to the end and trademarked the word.

In my kitchen ...

You'll usually find a jar of Royal Blend rice on the pantry shelf. We love rice and this nutritious combination of Texmati white, brown, wild and red makes a great side dish. It's low-fat and an excellent source of fiber. I buy it locally but it can be ordered online.

In my kitchen ...

I've got a crustless quiche (recipe here). It's perfect for any time of day: breakfast, lunch or dinner; goes together quickly and never disappoints. It's one of those marvelous recipes that uses up leftover veggies (tomatoes, mushrooms, asparagus, broccoli, green pepper), as well as bacon or ham and a variety of cheeses.

Thanks for stopping by. And thanks to the amazing Celia at Fig Jam and Lime Cordial, for providing this place for all of us to come together and share! Be sure you take a minute to visit the other kitchens joining the fun!

Repost: Easy Crustless Quiche

I got this great, easy recipe from my friend, Gail, several years ago. It always turns out perfectly. It's one of those foolproof recipes you never get tired of making. It's good for breakfast, lunch or a light supper. And you'll never miss the crust or the extra calories!
Crustless Quiche
The Ingredients.
4 eggs
3 T. whipping cream (I used skim milk)
2 T. water
2 cups shredded sharp cheddar cheese (or your favorite cheese)
The Directions.
Whisk the above ingredients together. Spray corning or glass pie pan with Pam and pour mixture into pan.
Options to add:
There are lots of delicious options you can add to your quiche:
cooked asparagus spears, cut into 1-inch pieces
chopped green onion
sliced fresh mushrooms
sliced cherry tomatoes
broccoli flowerets
Use what you have and what's in season. Sometimes I add crumbled bacon, other times, I lay strips of cooked bacon across the top. Finally, I sprinkle the top with paprika and parsley flakes before it goes in the oven.
Bake for 30 minutes at 375 degrees.