Eggplant Quiche

Filipino-inspired, crowd-pleasing, budget-friendly quiche that will surely impress your family, friends or guests because of its exotic, flavorful, and delicious taste.

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This recipe and How To Roast And Peel Eggplants came about when Liz from My Favourite Pastime had asked me what she could substitute for bitter melons on the Bitter Melons and Eggs recipe I posted a while back. She reminded me of the eggplant omelet, one of my mother’s specialty for breakfast.

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Quinoa and Tofu Breakfast Casserole

Quinoa and Tofu Breakfast Casserole

Quinoa and Tofu Breakfast Casserole

Here’s a lighter version of the comfort food, breakfast casserole you can feel good about serving your family. It’s made with quinoa, tofu and mostly egg whites and organic vegetables.   A great brunch party food.  A MUST try.

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My husband doesn’t like tofu, but he loves to eat eggs in the morning.  So, I created this “lightened-up” casserole for breakfast one day.  I gave him a slice without telling him what the ingredients were.  He loved it.  He said it wasn’t very filling and that it was tasty.  I had a slice and I loved it! I absolutely prefer this than the meat casserole.

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CSC_0140I had some leftover broccoli and half of a small zucchini from making the Quinoa and Vegetables Stir-fry.   I didn’t want to waste anything, so I used them for this casserole while they were fresh.  I also used the leftover tofu from making  the Spiced Tofu Scramble.

Ingredients:

  • 7 oz. organic tofu (1/2 of the package), crumbled (see instructions here on how to remove excess liquid from tofu)
  • 1 cup cooked red and white quinoa
  • 8 organic egg whites
  • 5 organic egg yolks
  • a handful of small, bite size organic broccoli florets
  • 1/2 cup zucchini, thinly slice in small bite pieces
  • 2 cups (8oz.) low-fat shredded cheddar cheese
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon chicken bouillon
  • 1 stalk of organic green onions, thinly sliced
  • 1/4 of small onions, chopped
  • 1/2 of red bell peppers, cubed in small pieces
  • 1/4 teaspoon Kosher salt
  • 2 tablespoons extra virgin olive oil or vegetable oil
  • ground black pepper

Preparation Methods:

Preheat oven to 350 degrees.  Heat a skillet over medium heat and coat with oil when hot.  Add the garlic and all the onions. Saute until garlic turns brown and onions are translucent.  Add the bell peppers and vegetables and saute stirring occasionally.  Season with chicken bouillon.  Stir.  Cover and cook until broccoli is half cooked.  Turn off heat.  Add the crumbled tofu and quinoa and mix thoroughly.  Transfer half of the stir-fried vegetables at the bottom of an 8 x 8 square glass baking dish.  Sprinkle with the salt and pepper.   Set aside.  In a medium bowl, combine egg white and egg yolks.  Scramble until frothy.  Add the cheese and the remaining vegetables.  Mix to combine.  Pour in the baking dish with the stir-fried vegetables.  Bake for 30-35 minutes  depending on your oven.  Serve warm.  Cover any leftover with Saran wrap to keep it moist.  Refrigerate to avoid spoilage.

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BEAUTY TIP:

For the unused egg yolks, add 1 teaspoon olive oil and mix until well combined.  Soak nails for 5 to 10 minutes twice a week.  The biotin in egg yolk and the triglycerides in olive oil penetrate the nail bed and work to nourish and strengthens nails according to First Magazine.

FOOD FOR THOUGHT:

Did you know Quinoa is not only high in protein, but the protein it supplies is complete protein?   Meaning that it includes all nine essential amino acids.  Not only is quinoa’s amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this “grain” may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

If you like this post or my blog, don’t forget to Subscribe to get the latest recipes.  Thanks for following Anna’s Cuisine.  Have a great day!

 

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©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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Drop Biscuits

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

Buttermilk drop biscuits with swirled cinnamon sugar and coconut served with cinnamon and orange butter.  It’s something new, super easy, and so delicious you can serve for breakfast or brunch on Christmas Day.  I guarantee you will hear nothing but compliments from your family and guests.  🙂 CSC_0611 Thanksgiving came to pass; and the day after Thanksgiving mark the opening of Christmas shopping and decorating.  Everyone is busy getting ready for Christmas holidays.  Some have their homes already adorned with Christmas lights and ornaments.  Some are on the lookout for new ideas and recipes to serve during holiday season.  Well, you have come to the right place for a new recipe. 🙂 CSC_0619 My son is sick today, so I delayed all my errands and stayed home all day to tend to him.   Since I stayed indoors the entire day, I decided to bake something.  I first thought of baking a new cheesecake flavor, but I wasn’t that motivated.   Something delicious that my family can’ t find anywhere else for an early meal on Christmas day was what I had in mind.  My children love to eat something with milk for breakfast.  Maybe a continental breakfast with fruits and scones.  The common food to serve for breakfast or brunch during a holiday get together.  However, I wanted to serve something else other than scones.   I was going through our pantry when I saw the baking mix flour that’s been begging to be used.  Biscuits?  Nope.  Then cinnamon came to mind and maybe something sweet.  I thought of all kinds of ingredients, but the cinnamon and coconut conquered my attention.

Ingredients:

  • 2 cups unbromated buttermilk baking mix flour
  • 2/3 cup plus 1/8 cup fresh milk or Evaporated milk
  • 3 tablespoons melted butter or melted cold pressed extra virgin coconut oil, cooled
  • 1/2 cup sweetened coconut flakes
  • zest of 1 orange (optional)
  • 1/4 cup sugar
  • 1 tablespoon cinnamon

Preparation Methods:

  • Preheat oven to 450 degrees with rack in the center.
  • In a small bowl, combine sugar and cinnamon. Mix until well combined.  Set aside.
  • In a separate medium bowl, combine baking mix, milk, coconut oil, orange zest, and coconut flakes. Mix well.
  • Add 1 tablespoon of the sugar mixture.  Fold in the dough three times.  Then add 2 more tablespoons of the sugar mixture and mix just until you have a  swirl effect.  Do not over mix.   Save the remaining mixture for the butter mixture.
  • Scoop a spoonful of the batter and drop onto lightly greased baking sheet.
  • Bake for 10-12 minutes* or until golden brown.  Serve warm with Cinnamon Orange Butter (recipe follows).

*Note:  Baking time varies depending on the equipment you use.  Make the necessary adjustment.

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  • 4 tablespoons unsalted butter, softened at room temperature
  • Remaining sugar mixture
  • zest of 1 orange

Combine all ingredients and whisk until well mixed.  Spread on warm drop biscuits.

Variation(s):

You can add nuts, chocolate chips, candy cane, or your favorite ingredients if you wish.

Enjoy!

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Spiced Pumpkin and Chocolate Bundt Cake

This is the Bundt cake I mentioned in my previous post.  I was supposed to post this first, but I wanted to share the pancakes first.

It’s a long weekend before school starts.  I wanted to bake something that my family and I can have for afternoon snack besides fruits.  Something autumn and complements hot drinks like tea, coffee, and hot chocolate (for the children).  Apples and pumpkin are the only fruits that are popular during autumn season.  My youngest is allergic to apples, so that leaves me the pumpkin to make.  I thought of combining pumpkin, chocolates and  pumpkin spice.  And this is how it turned out.

I created this recipe just last night.  I was surprised that the batter separated.  Maybe it was the way I swirled the chocolates, or maybe I put too much melted chocolates.   The most amazing part is how  the supposed swirled melted chocolates came together and part of the batter separated. I was expecting a marbled effect, but this is what I got.  It’s like magic.  But, I didn’t name it that way because I just created it and I am not sure if it will have the same result.  However, I hope it does when you bake it to make it more exciting.  This cake is so divine and so moist and perfect for brunch or just a snack.  A very good way to welcome  autumn and enjoying pumpkins.  🙂

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Preheat the oven to 350 degrees.  Prepare the ingredients.

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*Note: 

  • As I was mixing the ingredients, I added pumpkin pie spice in the batter that is why it’s not in the picture. 
  • Due to variations on all ovens, baking time may require adjustments.

Ingredients:

  • 3 cups all-purpose flour
  • 1 (15 oz) can pumpkin puree
  • 2 cups firmly packed brown sugar
  • 2 eggs
  • 3/4 cup butter, softened at room temperature
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 packet of Duncan Hines Pumpkin Spice Frosting Creation flavor mix
  • 2 cups buttermilk
  •  1-1/2  semi-sweet chocolate chips, melted and divided
  • Chocolate ganache or caramel (optional)

Preparation Methods:

Generously coat the Bundt pan with baking spray with flour and set aside.

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Sift flour, pumpkin spice frosting mix, baking soda, and McCormick pumpkin spice in a bowl.  Mix to combine.  Set aside.

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Melt the chocolates.   Add the chocolates in a double boiler.  Place it on top of a pot with water over low heat. Stir until all chocolates are melted.

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In a stand mixer, cream together butter and sugar.  Add the eggs and beat for 5 seconds.

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Add the pumpkin and beat until just combined.

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Alternating, add 1/2 of the flour mixture and 1/2 of the buttermilk mixture.  Mix until just combined.  Add the rest of the flour mixture and buttermilk.  Beat in low speed until smooth about 2 minutes, scraping the sides and bottom of the bowl as needed.  Do not over beat or you will end up with a chewy cake.

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Pour half of the batter into the Bundt pan.

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Add half of the melted chocolates to the batter.

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Swirl with a knife.  Add the remaining batter and do the same.   Note:  I added cinnamon sugar on top along with the melted chocolates.  You can add them too if you want.  Just mix 2 tablespoons sugar and 1 tablespoon cinnamon.  Sprinkle on top of the batter first before adding the melted chocolates.  Swirl and bake for 55 minutes to 1 hour.*

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This cake is so moist and dense.  Let it cool for at least 20 minutes before removing it  from the pan.  Cool completely in a cooling rack before cutting.  Drizzle with chocolate ganache or caramel if you prefer.  I would love to have drizzled it with chocolate ganache, but I was very impatient.  I wanted to taste it before I went to bed.  It was very late in the evening when it was done baking.  I wanted to get my zzz…. 🙂

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Serve a la mode or by itself with a cup of tea.   Enjoy 🙂

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