Wahooo, one of our curry recipes is featured in the Cedar Creek Gallery August newsletter. Look for a photo of me and Kellie the other newbie too. In August I started working part-time on weekends at this incredible gallery. Check … Continue reading
I made this twice in a week for visiting friends. It was a huge hit. So easy, I know people say its so easy to make but this really is. Unless you make the crust from scratch which does take some time. I say buy it from your grocery.There are now gluten free crusts in the health food store too. You can also make it without a crust at all. Also you can use egg whites instead of whole eggs and you can leave out the milk or cream. I have made it without the cream and it still turned out great. Just add more eggs to make up for the volume. One of the tarts I used 10 ounces of goat cheese and the other I just used 4 ounces but used milk to make the volume.
1 Prepared Pie crust 9 inch
4-8 ounces of goat cheese(not Feta)
3 large leeks
2 Large Eggs or 3 small eggs
4 ounces of cream light or whipping cream
1 4-6 ounce jar fig jam
Herbs your choice
Thaw pre made pie crust, pat into tart pan, shaping the edges into the ridges. prick shell with fork a few times.
Lay parchment paper over raw crust, fill with dried beans or pie weights.
Bake 350 for 20 minutes, remove from oven let beans cool, remove beans and paper. bake 10 more minutes until crust is golden. Let cool
Fill with egg mixture.
- Next slice white part of leeks and part of the green into thin rings, rinse several times, leeks are usually full of sand and grit. Cook the leeks in butter or olive oil until tender or caramelized. You can add a teaspoon of raw sugar to help caramelize leeks but it’s not necessary.
- Remove and drain on paper towel. Add to baked pie crust
- Add eggs, cream, goat cheese, herbs and spices to blender, blend until it looks creamy.
- Distribute the cooked leeks in the bottom of the shell
- Pour mixture into baked pie or tart crust over the leeks
This creamy soup is a favorite of mine when the weather turns chilly. I have made this recipe many times but changed things up today to make it even healthier.
1 butternut squash(roasted)
1 yellow onion
1 small red potato
1 medium sweet apple
1 tablespoon of coconut oil
2 cups stock( veggie or chicken stock work well)
1-1/2 cups unsweetened Coconut milk( you can use the coconut milk in a can but it is much higher in fat). I use the kind in the carton.
Plain yogurt (garnish)
1/2 teaspoon red pepper flakes
1 teaspoon Garam Masala
1/4 teaspoon Cumin
1 teaspoon ground Ginger or freshly grated
1 teaspoon Coriander
1 teaspoon Turmeric
or just use 1 tablespoon Curry spice mix
Slice butternut squash in half, scoop out seeds and pulp. Spray baking sheet with cooking spray or coat lightly with oil. Place squash facedown on baking sheet. Roast in oven at 400 for 20-30 minutes. To test for doneness poke with a fork,if it goes all the way through it should be roasted well. Let cool. Or you can peel raw squash,slice,remove seeds,chop and add to onions without roasting first, I just like the roasted flavor.
Add to your pot, chopped onions,carrots,apple and spices,cook until onions look clear. Add squash and carton of stock. Cook on medium high until mixture cooks down and vegetables are soft. Turn off the burner and let mixture cool a bit. Blend in blender until smooth. Pour back into your pan turn heat to low,add coconut milk. You should have a creamy soup that tastes like fall. You can change it up and use acorn squash instead of butternut.
You have a wonderful tasty,low calorie and low fat soup. I top mine with a teaspoon of plain plain yogurt but sour cream would be tasty too. Serve hot or cold. Enjoy!
I found this recipe while browsing through Pinterest. I found many versions but wanted to adapt this for my own taste and use lower fat ingredients. I tried using an english muffin but it did not work out,it tears too easily. I tried a soft burrito wrap too but it was either too soggy in the end or chewy. I am going to try my next recipe using a whole wheat pancake. This would be a great breakfast to make visitors or to change up your normal breakfast routine.
6 Organic Eggs
6 slices of thin deli turkey
1 Package of shredded cheddar,swiss or your favorite cheese
1 muffin tin
6 Slices of Whole wheat bread(crust removed)
Butter or cooking spray
Spices and seasoning
6 Cherry tomatoes
I have experimented with various versions of this dish, the photos show a version using sliced deli turkey,organic whole wheat bread,organic egg,thin sliced swiss cheese,shredded cheddar cheese and large cherry tomatoes.
You can add pre-cooked bacon,ham,soy sausage,turkey sausage,veggie cheese or go gluten free or vegetarian. I will make a veggie version soon and post the photos. I want to experiment with using zucchini,eggplant, butternut squash or white potatoes.
Spray or butter 1 muffin tin or 6 medium sized ramekins.
If using wheat bread it’s easier to form the bread to the muffin tin/ramekin if you flatten or roll the bread to make it more pliable and easier to work with. Remove the crust, I used a rolling pin to flatten out the bread layer. Instead of bread you could use shredded hash browns.
Next spray the ramekin or muffin tin with cooking spray or coat with butter,then add the rolled bread slice,add sliced meat, layer thin slice of cheese around the well you created with the bread, crack a raw egg into the ramekin. Add 1/8 cup of shredded cheese over the egg. I added the sliced cherry tomato on the top. Salt,pepper to taste.
Bake at 350 for 20 minutes or until egg is cooked to your preference. I like my eggs well cooked and I browned the cheese and tomato under the broiler.
Tip: To check for light,medium or well cooked egg,shake the muffin tin to see how the egg well shakes, it if looks too loose bake it a little longer. For my well done egg I baked for about 30 minutes.
Serve with a few slices of avocado,top with sour cream or salsa.
Calories depend on what type of bread and cheese you use.
For this recipe I estimate 230 calories and 25 carbs.