Italian Sausage, Pepper, Green Onion and Cheddar Quiche

Quiche is one of my favorite entrees.  It is a people pleaser regardless if you have it in the AM, brunch, or PM.  In my opinion, quiche is a great dinner staple, and I personally love breakfast for dinner.  If you use a premade pie crust, the only "hard" part about quiche is waiting for it to cook.

Kid tested, mother approved

Quick and easy meals that I can make after I put my son to bed are also a must.  And what is quicker than letting your entree come to room temperature or heating it in the oven for a few minutes until warm while you whip up a delicious side salad?  Exactly... Quiche is a great busy week night meal.

I love my Italian Sausage, Pepper, Green Onion and Cheddar Quiche recipe for a number of reasons.   You can make the sausage, peppers, and onions ahead of time and assemble the quiche the day you plan to serve it.  Or you can make it during the Super Bowl for dinner the following night... It was that or sleep.  Just saying.

Some notes before we begin.  I use the whole green onion, but if you prefer a milder taste then use the green parts only.  You can use any type of bell pepper, and while green or red peppers might be more visually appealing, I do not like the taste of either and they don't agree with my tummy.  Hey, it is my recipe and my preferences.  Feel free to substitute half and half or cream for the milk, but I find milk goes better when you have rich fillings, and Italian sausage and cheddar cheese are as rich as you get.   And while you can use any type of a sausage I highly, highly, highly recommend Premio Sweet & Hot Italian Sausage.

It is the perfectly seasoned and they sell their sausage without the casings.  I substitute Premio Italian sausage in so many recipes that call for ground beef from bolognese, to meatballs, to meatloaf.  I particularly love this Italian sausage mix.  It is the perfect ratio of sweet with a little heat. And if you are thinking that Premio sponsored this post they did not.  No one did.  But Premio, if you want to sponsor any future posts call me!

Now that I'm thinking about it I realize that most of my favorite dishes are either vegetarian or involve pork of some sort.  I mean sausage, pepperoni, bacon, pork chops, ham...  Can you be a porkatarian?  Click here for my other pork based quiche recipe.

While this is my recipe and my preferences, feel free to substitute ingredients based on your preferences.  That's the beauty of cooking.  And leave me a comment if you enjoyed this recipe. 

Italian Sausage, Pepper, Green Onion and Cheddar Quiche

Ingredients:

• 2 green onions chopped (about 1/2 cup)
• 1 cup diced orange bell pepper (about 1/2 of large pepper) 
• 1 lb Italian sausage (mix of 2 hot links and 4 sweet links)
• 2 cups shredded cheddar cheese, divided in half
• 5 large eggs
• 1 cup whole milk
• Salt and pepper to taste
• 1 frozen deep dish pie crust

Directions:
1. Preheat the oven to 350 degrees and place pie crust on baking sheet
2. Remove sausage from casings.  Brown sausage (without oil, butter, or  cooking spray) in a large pan over medium high heat.  While browning sausage break into bite sized pieces

3. Once browned transfer sausage with a slotted spatula / spoon to paper towel lined bowl.  Make sure to keep the left over grease in the pan for sauteing the veggies

Yep, Rocky was waiting for a sausage sample.  How could I say no to that face?

4. In the same pan used to cooked the sausage, saute peppers and onions in sausage grease over medium heat until soft, about 5 minutes
5. Remove paper towel from bowl with sausage.  Add cooked peppers and onions to bowl with sausage and mix to combine ingredients

Be careful, your family might try to eat the filling when you're not looking 

6. Whisk together eggs and milk until incorporated and season with salt and pepper to taste

7. Fill pie crust with half of the sausage mixture

8. Top sausage filling with 1 cup cheese

9. Add remaining sausage mixture over cheese

10. Pour egg mixture over sausage filling

11. Top with remaining 1 cup of cheese

12. Bake quiche at 350 degrees preheated oven for 50-55 minutes until eggs are set (a toothpick inserted should come out clean) and cheese is browned
13.  Allow quiche to rest for 20-30 minutes before serving
 
Or if you made the quiche the day before like I did, allow it to come to room temperature.  I know some people like cold quiche, but I'm not some people.  I personally cut a slice and let it warm in a 350 degree oven for 10 minutes, but my husband and son like it room temperature.  What's your quiche temperature preference?  Are you a warm, room temperature, or "some people" cold type?

Chard + Berries = Blender Bliss

I didn't get a chance to blog last night because I worked late.  We didn't eat dinner until 8:45pm and I had no mental capacity for any form of thought. 

 BREAKFAST

Yesterday I finished all the chard and I have come to the consensus that the trick to a decent tasting chard green drink is frozen berries.

Lots of them...

DINNER

I don't really have a desire to discuss dinner as it left me feeling sick to my stomach.  We did finish off the corn.  I should say my husband finished off the corn.  My piece was rotten, which I didn't realize until I had eaten half of it.  So that's why farmers use pesticides...

Remaining veggies:

- Mixed greens
- Yellow squash
- 1/2 of a purple onion

About last night... Basic Pesto Recipe

I had plans to blog about my veggie eats yesterday since I incorporated veggies into TWO meals, get it girl, but I was exhausted after work and making dinner.  Plus, soaking my feet and watching Master of None was much more appealing.

BREAKFAST

Turns out chard is much more palatable in a green drink with berries.  Yesterday I blended chard with Siggi's Mixed Berry Yogurt, vanilla almond milk, and frozen mixed berries.  I pounded it on my way to work.

The earthy taste of the chard was masked with the sweetness of the berries.  I normally like pineapple with spinach or kale, but I think chard goes best with berries.  I have some more chard to eat so I'll continue to experiment.

DINNER

Dinner was very green, but awesome!  I love pesto and whenever I get basil in my CSA box I make some type with stuffed pasta and last night was no exception.  I made a traditional basil pesto with cheese tortellini and sweet Italian chicken sausage.

Plus a side of sauteed zucchini and onions because the week is coming to an end and I have to eat all the veggies in my box! #goals

I think I make a delicious pesto if I do say so myself. You can substitute the basil with any green, however, I recommend that at least half the greens are basil when making this recipe. 

Basic Pesto

Ingredients:
2 cups washed and dried basil, stems removed
3 cloves garlic
1/4 cup parmesan reggiano cheese
1/4 cup pine nuts
1/2 cup extra virgin olive oil
Salt and pepper to taste

Directions:
Combine all ingredients in a food processor and blend until the consistency of your choosing.

It's that easy.

You can eat this pesto cold or warm.  When eating it with a pasta I cook the pasta as directed and then bring the pot back to the warm stove top.  With the flame off I add the pesto to the warm pan and gently fold in the cooked pasta.  In this case tortellini and chicken sausage.  The pesto will warm with the residual heat of the stove top.

Serve with cheese and enjoy!

Remaining veggies:

- Mixed greens
- Yellow squash
- 1/2 of a purple onion
- Swiss chard
- 2 cobs of corn 

Greens in question

Today I only ate veggies at breakfast.  I had plans for a nice pesto pasta for dinner, but my husband and I had to go to the store for supplies for a time sensitive house project.  So we ate at the diner.  You know, tough life.

My CSA email said that this week's box contained both spinach and chard, however, I only received one bag of questionable loose greens.  I figured that the bag was a mix of both greens and after washing the greens (how I wash greens here) I had a feeling it was chard, but stayed optimistic that it could be mixed with spinach leaves as advertised.

Wrong!  I should have known by the yellow stems...

This is now the second time I was told that my CSA box contained spinach only to find out that it was chard by the taste.  And there is nothing more off putting then taking a sip of your delicious green drink only to taste dirt.  It's not that I don't like chard, I just don't care for it in my green drink as it has a very "earthy" taste.  Earthy is great in a salad, and I love roasted beets with cheese, but earthy is not so great in a drink.  For those of you who stumble across this post I would love to know any suggestions for incorporating chard into a green drink without having to add tons of sweetener to mask the taste as I fear I will have more chard to come throughout this season. 

Remaining veggies:

- Mixed greens
- Yellow squash and 2 zucchini
- Purple onion
- Swiss chard
- Bag of basil
- 2 cobs of corn

Oat Bran Protein Pudding

I'm not a vegetarian since I do eat meat.  I go through phases, however, were meat really grosses me out.  Expect for bacon.  I always love bacon.  Unless I'm making a conscious effort, I often do not eat a lot of protein in my diet, which leaves me tired and hungry.  I could live off cereal, both cold and hot, and found a way to make cereal more filling, which leads me to today's post.

My friend turned me on to Isopure protein powders since I kind of have an obsession with protein powder in general.  I've tried lots of brands, which are decent (Syntrax Nectar, Designer Protein) and others that are just plain disgusting (Raw, Organic Protein).  Currently I'm all about Isopure Zero Carb protein powders.  They are rich, luxurious, come in a number of mouthwatering flavors, and leave me full and content.  Plus I can cook with them.

When I'm home, or have time in the morning, I make oat bran.  What can I say, I like old lady cardigans and old lady food.  Oat bran is cheap and full of healthy carbs and fiber, but it is boring on its own.  And like oatmeal, it doesn't always fill me up for long.  This is my take on making oat bran protein packed so I can stay full and have a productive morning.

Oat Bran Protein Pudding

Ingredients:
1/3 cup of dry oat bran
3 ounces liquid egg whites
5 ounces liquid (water, milk, nut milk)
1 packet stevia (or other sweetener of your choice)
Pinch of salt
1/2 teaspoon of vanilla extract
1/4 tsp cinnamon (depending on the protein powder I'm adding I sometimes omit this)
1 scoop protein powder
Toppings of your choice (fruit, milk, half and half, shredded coconut, chocolate chips, etc.)

Directions:
1. Combine oat bran, egg whites, liquid, stevia, and spices in a microwave safe container, mix well.

2. Cook oat bran mixture in the microwave on high for 30 seconds, remove and stir well.
3. Continue cooking for a total of 2 minutes or until liquid is absorbed making sure to stir the oat bran mixture every 30 seconds.
4. Once cooked mix in protein powder.

You can eat the oat bran as is or with the toppings of your choice.

But do not, and I repeat, DO NOT forget to mix the oat bran mixture every 30 seconds.  The goal is creamy, well blended texture.

Currently I've been making Strawberries and Cream Oat Bran Protein Powder using Isopure Zero Carb Strawberries and Cream.

That color!  It reminds me of the awesome, and oh so sugary, oatmeal I used to love as a kid.  

For those who follow Smart Points this breakfast is 4-6 Smart Points depending on how you make your oat bran and the protein powder you use.  Not bad for a filling, healthy meal.

Plus see that yummy creation in the top corner?  Any idea what it is?  Recipe here.

Enjoy and happy, healthy eating!

FODMAP

I've been trying to follow a FODMAP diet since my gastro mentioned it might ("but probably won't") help with my tummy problems.  He emphasized "but probably won't" more than twice.  When you've had stomach problems as long as I have had then you are willing to try anything.  And I mean anything!  I was supposed to see a nutritionist since this diet plan has a lot of restrictions, but alas my insurance won't cover such a visit.  Heaven forbid insurance companies offer nutritional counseling for someone with a medical diagnosis, yet they will allow invasive testing after a first consult.  Bizarre...

Back to the subject at hand, she says she's eating FODMAP by her own plan...

Without a professional to guide me I've had to research FODMAP on my in.  In short you avoid gluten, certain fruits and vegetables, most dairy, and any sugars that end in "ose."  A lot of websites give conflicting information about what foods one can eat.  For example, some websites say don't eat almonds, other websites say certain nuts and seeds are ok if in small quantities.  If you are interested reading more about FODMAP in detail I recommend the Stanford's explanation of the eating plan found here. Otherwise I think this graphic is very helpful:

I was following this plan and then I deviated because it is very hard to find recipes that are FODMAP friendly.  I'm going to try again with the goal of 6 weeks of eating FODMAP low foods.  I will post my meals to help others with meal ideas.

I've always eaten a lot of quinoa, but since it is FODMAP friendly, and naturally gluten free, I make a big batch every few days.  A 1/4 cup dry serving makes about 1 cup of cooked quinoa and will pack in about 6 grams of filling protein.  Quinoa can be eaten in many ways, but one way I like it is for breakfast.

Basic Quinoa Breakfast Cereal

1 serving of cooked quinoa
1/3 of a banana, sliced
2 oz dairy free milk (Coconut, almond, rice, etc.)

Optional toppings:
FODMAP friendly fruit
Unsweetened coconut flakes
Seeds (chia, hemp, flax)
Nut butter
Cinnamon
Pinch of salt
Coconut creamer

Directions:
Add quinoa and banana to a microwave safe bowl.

Mash the banana in the quinoa.  Add milk and mix.  Cook in microwave for 1-2 minutes.  Carefully remove and top with the toppings of your choice.

Today I had my Quinoa Breakfast Cereal with blueberries, cashew butter, coconut flakes and a pinch of chia, hemp, and flax seeds.  Tomorrow...who knows?