While we’ve enjoyed the broccoli and cheddar quiche from Whole Foods, the list of ingredients was very long and unappealing. This recipe came together very quickly and was ready in time for lunch today. We always have leftover broccoli, as we have it at dinner every night, so that made it even easier. My 2 year-old was happy to help mix all of the ingredients together 🙂

Ingredients:

5 large eggs

3/4 cup of whole milk

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup shredded cheddar cheese

1 cup chopped steamed tiny broccoli florets (no stems)

1 9-inch pie crust

Procedure:

1. Preheat oven to 375 degrees F

2. In a large bowl, whisk eggs, milk, salt and pepper. Stir in the cheese and broccoli.

3. Pour into prepared pie crust.

4. Bake for 35 minutes, or until filling is set (check after 25 minutes to make sure crust isn’t browning too quickly. If it is, tent with foil for remainder of baking time).

5. Allow to cool for 5 minutes before serving.

* For a crustless quiche, just butter/ grease baking pan and bake for 30 minutes.

I can remember the first time I ever had a Dutch baby pancake filled with apples at Tartine in the West Village. It was beautiful and so delicious! Of course it took me so many years to actually try making it in my own kitchen. For something so gorgeous out of the oven, you would think it’s difficult, but it’s not. The ingredients are simple and what you likely have on hand. Top it with berries in summer or apples in the fall.

Ingredients:

2 to 3 tablespoons unsalted butter

4 large eggs

1/2 cup all-purpose flour

1/2 cup whole milk

1/4 teaspoon kosher salt

1 tablespoon sugar

Procedure:

1. Preheat oven to 425 degrees F with one 12-inch round ovenproof skillet or two 9-inch round ovenproof skillets.

2. In a large bowl, beat eggs thoroughly with a whisk. Add salt and flour and whisk until there are no lumps. Add milk and whisk until smooth. Add sugar and whisk again.

3. When oven is heated, carefully remove skillet(s) and add butter into each. If using a 12-inch skillet, use 2 tablespoons of butter. If using 9-inch skillets, use about 1.5 tablespoons of butter in each. Be sure to roll the butter around to cover the bottom and sides.

4. Pour batter into skillet(s) and bake for about 12 minutes, until edges are deeply golden brown and centers are just beginning to color. Have your toppings ready to go. Eat immediately, as they are best hot from the oven

*recipe adapted from Smitten Kitchen

This Sunday kicked off holiday baking for me and today, I had originally planned to make ginger snaps. However, I noticed a Facebook post by Michael Symon of the The Chew for these double chocolate cookies with a sprinkling of flaked sea salt. They looked absolutely delectable and I’m so happy I decided to go with these cookies, which are so chocolatey, it’s almost as if you’re biting into a brownie.

Yield: about 20 cookies

Ingredients:

1 stick unsalted butter, room temperature
½ cup sugar
½ cup dark brown sugar
1 egg
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
¼ cup unsweetened dutch process cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 cup dark or semi-sweet chocolate chips
2 tablespoons maldons (flaked sea salt)

Procedure:

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large mixing bowl, beat butter with sugars until light and fluffy. Add in egg and vanilla extract and beat until incorporated.
4. Gradually add in the flour mixture to the butter mixture. Mix in chocolate chips.
5. Form dough into balls, using a 1 ½ tablespoon ice cream scoop. Space out dough about 2 inches from each other. Sprinkle a generous pinch of maldons onto each cookie.
6. Bake for about 12 minutes, or until the cookies have somewhat flattened and cracked a little at the top.
7. Allow to cool for a few minutes on sheet pan before transferring to a wire rack to cool completely.
8. Enjoy!

I love pickles and all types of pickled veggies. This recipe calls for persian cucumbers instead of the typical kirby cukes. While both types of cucumbers are nice and crunchy, the persian variety has a thinner skin which I prefer. Cucumbers are a good source of vitamin K as well as potassium. These are incredibly simple to make and refreshing in the summer heat. Just simmer the pickling liquid long enough to dissolve the sugar and pour over the quartered cucumbers. Fresh pickles really beat what you can buy in the store and are much more economical. Enjoy!

Ingredients:
5-6 Persian cucumbers, quartered lengthwise
2 sprigs of dill
1 clove of garlic, peeled and smashed
1 cup apple cider vinegar
¼ cup sugar
2 teaspoons sea salt
2 teaspoons brown mustard seeds

Directions:
1. Fit the cucumbers, dill and garlic into a 1-quart Mason jar.
2. In a small saucepan, combine the vinegar, sugar, salt, mustard seeds, and 1 cup water. Bring to a simmer, stirring until the sugar dissolves.
3. Pour the hot mixture into the jar with the cucumbers and allow to cool to room temperature.
4. Cover and refrigerate at least 2 hours and preferably overnight.
5. Pickles will keep, refrigerated, for up to 2 weeks.

*Recipe adapted from Food Network show Valerie’s Home Cooking.

This past January, I was frustrated with my finance job and felt a strong need to do something different that I love. While I’ve always loved to cook and bake, I was constantly adjusting my lifestyle to make it healthier. In the new year, I attended an open house at the Natural Gourmet Institute and was immediately drawn to the school. The curriculum, which consists of both health classes as well as health-supportive cooking was perfect for me. Two weeks later, I was in class with a great group of girls, all working in different fields. I had intended on starting a blog to document the journey through our year in culinary school, but found myself way too swamped with the part-time program in addition to my full-time job. Here I am, freshly graduated from the program and ready to share helpful and healthful posts 🙂