Brie, Caramelized Onions & Asparagus Quiche

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It’s all about the Brie baby! This quiche recipe does disappoint in the flavor department and you can make it n advance and heat when ready. However, if you ask me, the best time to eat it is 30 minutes after you remove from the oven. This will ensure that the egg and cheese set a little but are still soft enough that you can cut through a little easier.

Quiches are a big thing in my house, like potatoes. I love that I can make so many different flavors in a pie shape and you really can have them for breakfast, lunch or dinner. I will say though, they don’t last long at all in my house.

If you want to go the extra mile and make the crust, I applaud you, I, however, love the frozen ones and there are 2 per pack. You can leave them in the freezer until you are ready to make them and all you have to do is get the filling ready.

Pre-heat the oven to 350 degrees and while the oven preheats, you will start with the onions. In a medium non-stick saute pan, add the olive oil and onions and cook on medium-low until the onions are a golden brown color. If you want to start with a higher heat, by all means, but you will quickly want to lower the heat so they don’t burn. Once they are cooked to your liking, remove from the pan and set aside. Don’t clean the pan because you will reuse for the asparagus.

Remove the pie crust from the freezer and let sit for about 10 minutes. Poke a few holes at the bottom with a fork to make sure they don’t bubble up. Place in the oven for about 8-10 minutes, remove and let sit while you prepare the rest of the ingredients.

While the pie crust is in the oven, Cut the tips of the asparagus off. The easiest way is to take one and start bending from both sides. When the spear snaps, that will be your base to cut the rest of the asparagus. After you cut the tips, cut the spears again either in half or in threes, depending on how large they are. I personally like them to be about 2 inches long each.

In the same non-stick pan on medium-high heat, add the rest of the oil and the asparagus and cook for about 2-3 minutes and then remove and layer the bottom of the pie.

In a  large bowl, add the eggs, salt, pepper, onion powder garlic powder, and dry oregano. Beat well so it looks like all the spices are incorporated. Don’t worry if the oregano floats to the top, right before you pour into the pie, you will beat them once more.

In a separate medium bowl, mix the asparagus, onion, and brie together. Feel free to cut the brie however you like. Since brie comes round or triangular, I usually will cut thin slices and then cut those in smaller pieces. Pour the onion, brie and asparagus mix inside the pie and spread throughout the pie as evenly as possible so each slice gets an even amount.

Pour the egg mixture on top, but remember to beat a little before. Place the pie on a cookie sheet and place in the oven for about 40-45 minutes. Remember to let the quiche sit for about 30 minutes before slicing.

Happy Cooking!

Serves 8 slices

Brie, Caramelized Onions & Asparagus Quiche

25 minPrep Time

45 minCook Time

1 hr, 10 Total Time

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What you will need

  • 5 large eggs
  • 4 ounces of brie (I use triple cream)
  • 1 large onion (medium dice)
  • 6 ounces asparagus
  • 1 frozen pie crust
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry oregano

How to Make it

  1. Preheat the oven to 350 degrees
  2. In a medium non-stick saute pan, add the olive oil and onions and cook on medium-low until the onions are a golden brown color
  3. Once they are cooked remove from the pan and set aside
  4. Don't clean the pan because you will reuse for the asparagus
  5. Remove the pie crust from the freezer and let sit for about 10 minutes
  6. Poke a few holes at the bottom with a fork and place in the oven for about 8-10 minutes
  7. Remove from oven and let sit 
  8. Cut the tips of the asparagus off and then cut the spears again either in half or in threes (about 2 inches)
  9. In the same non-stick pan on medium-high heat, add the rest of the oil and the asparagus and cook for about 2-3 minutes and then remove from heat and layer the bottom of the pie
  10. In a  large bowl, add the eggs, salt, pepper, onion powder garlic powder, and dry oregano. Beat well so it looks like all the spices are incorporated
  11. In a separate medium bowl, mix the asparagus, onion, and brie together
  12. Pour the onion, brie and asparagus mix inside the pie and spread throughout the pie as evenly as possible so each slice gets an even amount
  13. Pour the egg mixture on top, but remember to beat a little before
  14. Place the pie on a cookie sheet and place in the oven for about 40-45 minutes
  15. Let the quiche sit for about 30 minutes before slicing

Nutrition

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https://thediversifiedtable.blog/2019/04/04/brie-caramelized-onions-asparagus-quiche/

 

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Popcorn and Chocolate Chip Ice Cream

Yes, you read it right, Popcorn and Chocolate Chip Ice Cream. This recipe was inspired by my love of mixing popcorn and snow caps at the movies. Ever since I can remember, that is what I always ate, until the stopped selling snow caps. But I did not let that stop me; I would buy my pack at CVS and then sneak them into the theater ; ).

However, I am sure you are wondering why I would think to make this into ice cream. Well here is my story… in 2008 my husband and I went to San Francisco for my birthday and on the plane ride home, I sat next to a man that was telling me about his experience at French Laundry. After raving about the restaurant, he told us about the most original dessert he had eaten, popcorn ice cream. That stayed with me for quite some time until I created this recipe.

I not only have a passion for cooking the classics and make them my own, but I also love creating things that are out of the box, and this is one of those recipes.

Place a bag of “movie theater butter” popcorn in the microwave and follow the instructions. Pour the milk, cream, and sugar in a medium-size pot on medium-low heat until the sugar melts and then remove from the heat. Add all the popcorn to the milk mixture and let stand for 15 minutes. This will infuse the milk with the flavor of the popcorn.

Remove the popcorn with a skimmer and discard in the garbage (unless that looks appetizing to you – lol – have at it). Allow the milk mixture to cool completely in the refrigerator for another 45 minutes to an hour.

Once the cream has cooled, pour the mixture into the ice cream maker as it is running. I have the Cuisinart and it works well! If you have questions, leave me a comment and I will respond.

So with this ice cream maker, it takes about 30 minutes to double up in size and get thicker. Once it looks like it may start coming out of the machine is when you turn it off. With the machine off, pour the chocolate chips and then mix with a large spoon. At this point, the ice cream is soft enough to mix.

Once you have all the chips you want in there, then you want to transfer to a freezer safe container and place in the freezer. For best results, leave in the freezer overnight.

Be sure to make enough to share. Here at my house, this batch went in 2 days. ENJOY!

Serves 8

Popcorn and Chocolate Chip Ice Cream

5 minPrep Time

2 hrCook Time

2 hr, 5 Total Time

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What you will need

  • 1 1/2 cups organic whole milk
  • 3 1/2 cups heavy whipping cream
  • 1 bag of "movie theater butter" popcorn (popped)
  • 1 cup white sugar
  • 12 ounces mini chocolate chips

How to Make it

  1. In a medium-size sauce pot on medium-low heat add the milk cream and sugar, mixing until sugar is dissolved
  2. Remove pot from heat and add entire bag of popcorn into the milk mix
  3. Let stand for 15 minutes to allow popcorn flavor to infuse milk
  4. Remove popcorn and with a strainer or slotted spoon and discard
  5. Place the pot in the refrigerator for about 45 minutes to cool
  6. Turn on the ice cream machine and pour the milk mixture
  7. When mixture has doubled, maybe tripled in size, turn off machine and stir in chocolate chips
  8. Pour ice cream into a freezer safe container and place in freezer over night

Nutrition

Calories

687 cal

Fat

52 g

Carbs

57 g

Protein

6 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://thediversifiedtable.blog/2019/04/02/popcorn-and-chocolate-chip-ice-cream/

 


Banana Cupcakes with Honey Cinnamon Buttercream

Banana bread is my staple recipe, so what better way to make them then as individual cupcakes.  When you make banana bread, it’s a little different because, you slice a piece and then you can add butter, cream cheese or honey. However, like a cupcake, you need a little somethin, somethin…I decided on honey, cinnamon buttercream. The frosting is so good, I need to create a few other recipes to add it to.

I am always experimenting with my banana bread recipe and while creating this one, I added poppy seeds. Well, needless to say, it was a great addition!

These are simple to make, but having ripe bananas are very important to the flavor and texture. You want the skin of the banana to be yellow with a few black specs. If there is a large bruising, don’t worry, just cut that part out.

Preheat oven to 350 degrees before starting to prep the recipe. This always allows enough time for the oven to reach temperature, by the time you are done. 

Also, line a standard 12-cup muffin pan with paper liners to have those ready. You can also prep a 24-cup muffin pan if you want smaller cupcakes. 

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix the butter, mashed bananas, eggs, and vanilla. You can use a hand mixer if you want or simply use a rubber spoon. 

Add the wet ingredients to the dry ingredients and mix well. Once everything is mixed together, add the poppy seeds and stir.

Scoop the batter into each individual liner using a scoop spoon; if you are using the 12-cup muffin pan, use a 5 cm scooper and if using the 24-cup muffin pan, use the 4 cm scooper.

Place in the oven and bake about 25 – 30 minutes for 12 or 24 cupcakes. I always start with a smaller amount of time and then test with a toothpick. If still not cooked through, I continue to cook in 5-minute intervals.

Remove cupcakes from the oven and let cool in the pan for about 10 minutes. Remove the cupcakes from the pan and place on a wire rack and let cool completely (30 minutes to an hour). 

Pipe the buttercream frosting on each individual cupcake and ENJOY!

Serves 12 cupcakes

Banana Cupcakes with Honey Cinnamon Buttercream

These banana cupcakes are absolutely delicious and they are great for breakfast or dessert!

15 minPrep Time

30 minCook Time

45 minTotal Time

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What you will need

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1/2 cup (1 stick) unsalted butter, melted
  • 4 ripe bananas
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • FOR BUTTERCREAM
  • 1 1/4 cup confectioners sugar
  • 1 tablespoon honey
  • 1/2 cup butter (1 stick) melted
  • 1/4 teaspoon cinnamon powder

How to Make it

  1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour,
  2. sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix together butter, mashed bananas, eggs, and vanilla.
  4. Pour wet ingredients into flour mixture, slowly (do not overmix).
  5. Stir in the poppy seeds at last
  6. Dividing evenly, spoon batter into muffin cups.
  7. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes.
  8. Remove cupcakes from pan; cool
  9. completely on a wire rack.
  10. MAKING THE BUTTERCREAM
  11. In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes until nice and thick
  12. Add to a piping bag with a nice open tip and decorate the cupcake once cooled
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https://thediversifiedtable.blog/2019/03/27/banana-cupcakes-with-honey-cinnamon-buttercream/


Glazed Pineapple Cake

When I think of spring dessert, I think pineapple cake. Why? It is the perfect tropical dessert and since I’m Cuban, tropical is in my blood.

I always have canned fruits in my pantry because there is always some recipe I can create with them, pineapples are one of them.

Start by mixing the sugar, butter, vanilla extract, milk and eggs and beat well with a handheld mixer. You want to be able to see a figure eight on the mixture and it should look creamy.

Stir in the pineapple with a spoon until well incorporated (reserve the liquid of the pineapple for the glaze later).

In a separate bowl, you want to sift the flour, baking soda, baking powder, and salt together. I usually use a fine strainer if you don’t have a sifter and it does the job just fine.

Slowly mix the dry ingredients with the wet until everything is smooth and then pour into the prepared Bundt pan and bake for 25-30 minutes.

While the cake is baking, prepare the glaze for the cake. Simply add the pineapple juice to the powdered sugar and mix. For a thicker glaze add more powdered sugar (1 tablespoon at a time).

With a toothpick check and see if the cake is ready. You will know when there is no residue left on the toothpick. If you don’t have a toothpick, you can use a knife and make a small incision.

You want to let the cake cool a little before you remove from the pan, about 15 to 20 minutes. With a knife or an icing spatula, simply go around the edges of the cake to separate from the wall of the pan.

Take a large plate and place over the pan and then flip over and the cake will pop out. If for some reason it is a little stuck, give it a soft pat until it pops out.

Let the cake cool before pouring on the glaze, another 15 – 30 minutes. I like to reserve some glaze to pour on each individual slice.

This goes great with a good, hot cup of coffee!

Serves 8 slices

Glazed Pineapple Cake

1 cake

This is a refreshing cake for spring and would work very well in any brunch

15 minPrep Time

30 minCook Time

45 minTotal Time

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What you will need

  • 1 Can pineapple (crushed or cubed) - reserve to juice for the glaze below
  • 2 cups flour
  • 2 tsp baking powder
  • ¾ tsp baking soda
  • 1 stick butter (melted)
  • ¾ cup sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • ½ cup milk
  • FOR GLAZE
  • 1 cup Powdered sugar
  • 1/8 cup Pineapple juice

How to Make it

  1. Preheat the oven to 375 degrees
  2. Prepare pan with a little butter and some flour
  3. Combine the sugar, butter, vanilla, milk and eggs and beat well
  4. Sift the flour, baking soda, baking powder and salt and then add to the liquid and mix until smooth
  5. Pour in to the bundt pan
  6. Bake for 25 to 30 minutes
  7. Let cool in the pan for about 15 minutes
  8. Loosen rim of cake with a knife and then place a plate over the pan and flip out cake
  9. Glaze cake and save some to pour over individual pieces

Tags

Allergy
soy free
seafood free
treenut free
sesame free
mustard free

Nutrition

Calories

456 cal

Fat

15 g

Carbs

76 g

Protein

5 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://thediversifiedtable.blog/2019/03/26/glazed-pineapple-cake/


Cinnamon Apple Chips

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These apple chips are a great way to crave your snacking craving. I started making these because I love apples and I love chips…so why not eat apple chips? I am always trying to make snacks that are healthy but delicious. This is just that snack.

These snacks have 2 ingredients and that’s it. You can make them ahead of time and store them in a sealed container to take to work or school.

The trick to making this great snack is patience. To get the apples to the perfect crunch, you need to cook them slow and low. I good idea is to bake as many as possible at the same time, without overlapping the apples.

You also want to make sure the apples are sliced thin, so using a mandolin is the perfect tool for this recipe. One apple can make you about 20 chips. You can also experiment with the type of apples and see if it changes the flavor or texture.

Serves 12

Cinnamon Apple Chips

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What you will need

  • 2 Gala apple
  • 3 tablespoons white sugar
  • 3 tablespoons Cinnamon powder

How to Make it

  1. Preheat oven to 225 degrees
  2. Slice the apples as thin as possible
  3. Arrange apples slices on a baking sheet (do not overlap slices)
  4. Mix sugar and cinnamon together in a bowl; sprinkle over apple slices (if you want a healthier version, just add cinnamon and no sugar)
  5. Bake apples about 45-50 minutes or until slices are dried and edges curl up.
  6. Transfer slices with a spatula to a wire rack or plate until cooled and crispy.

Tags

Diet
vegetarian
vegan
lacto vegetarian
ovo vegetarian
pescetarian
Allergy
gluten free
dairy free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free
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https://thediversifiedtable.blog/2019/02/12/cinnamon-apple-chips/


Arroz Con Leche

This is a classic dessert in most Cuban restaurants and for a reason. If you have never tried this because you think rice should not be eaten as a dessert, you are missing out. This is a very tasty dessert and a little goes a long way. 

This dessert is rich and creamy, so the creamier the better. To start, you can use whatever rice grain you want, however, I like to use Valencia rice. It’s a smaller grain and I prefer that to the longer grained rice. 

Next is the milk. You can certainly use low-fat milk, but the consistency that this dessert deserves won’t be anywhere near what it should be. Try not to think about calories with this dessert. 

Your next option is a cinnamon stick or cinnamon powder. I have used both and the only difference is the color the dessert will have at the end. The cinnamon powder will give it a little dark color vs. the cinnamon stick will just give it a slightly darker tone. The flavor is still there! 

When you are cooking the rice, make sure to continue to stir the milk. You want to avoid the milk boiling over the pot. Not only does it make a mess, but the ratio will be off. If that happens, don’t worry, you can either add a little milk and voila. 

Once you have added the condensed milk, make sure to refrigerate the dessert in either individual serving cups or in a large container for at least 2 hours. Also, note that the arroz con leche will thicken more, so do not fret if it does not seem to be as thick as you want when you remove from the heat. 

SUGGESTIONS: Try making this dish for the holidays and surprise everyone with what may very well be their new favorite dessert. 

 

Arroz Con Leche

6

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What you will need

  • 5 cups Whole Milk
  • 1 cup Valencia rice
  • 1 Cinnamon stick
  • 1/4 cup Raisins
  • pinch of salt
  • 1 cup Condensed milk
  • 3 tablespoons Butter

How to Make it

  1. In a medium size pot on medium high heat add the milk, rice, cinnamon stick, raisins and salt and bring to a boil while stirring.
  2. Reduce heat and simmer while continuing to stir until mixture thickens, about 20 minutes .
  3. Remove from heat and add the condensed milk and butter and stir well.
  4. Transfer to a large bowl and refrigerate for at least 2 hours before serving.
  5. Remove cinnamon stick and serve with a dust of cinnamon (optional).
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https://thediversifiedtable.blog/2019/02/11/arroz-con-leche/

Nutrition

Calories: 474.79 kcal cal
Fat: 17.03 g g

Pouring the condensed milk into the Arroz Con Leche

Asparagus & Mushroom Omelete

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This is a quick, delicious and healthy meal I came up with one morning on the first week of my 30-day challenge. I actually used the left over asparagus from another meal, along with some portobello mushrooms that I had in the refrigerator. I try to always have egg whites and eggs for quick breakfast ideas like these.

There are so many ways to make an omelet tasty and I not only try to use fresh ingredients, I also use spices and herbs.  This recipe’s start herb is rosemary to kick of the holiday season flavors.

I chose to serve the omelet with arugula as that is what I had in the refrigerator. But I also really enjoy greens as a side for my breakfast. I simply added a mixture of 1 part lemon juice, 1 part olive oil and a pinch of salt over the arugula. It is a great combination, trust me.

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Asparagus & Mushroom Omelete

1 Omlete

5 minPrep Time

15 minCook Time

20 minTotal Time

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What you will need

  • 1 cup egg whites
  • 1/3 cup cooked asparagus (cut)
  • 1/3 cup portobello mushrooms (sliced)
  • Olive oil spray
  • 1 teaspoon kosher salt
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon peppper

How to Make it

  1. In a medium non-stick pan on medium high heat, add the spray
  2. Add the mushrooms and cook until browned
  3. Add the asparagus and cook for about another minute
  4. Add the egg whites, salt, pepper, rosemary and onion powder and stir well
  5. Let the egg cook well and then fold over one side
  6. Flip with a large spatula to the other side and cook a little more on the other side
  7. Serve with the arugula salad

Nutrition

Calories

140 cal

Carbs

4 g

Protein

28 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2
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https://thediversifiedtable.blog/2018/09/24/asparagus-mushroom-omelete/


Baba Ghanoush

I am a huge fan of Middle Eastern Food and Baba Ghanoush is on the top of my list. Not only is it healthy, it’s vegetarian and most diets. It is a great dip and a great spread. You can serve it very similar as you would Hummus but with less carbohydrates.

Some people add flat leaf parsley to the dip witch adds a little freshness to it. However, I love to add pomegranate seeds as they add a little sweetness. The flavor of the eggplant and then the pomegranate seed popping with a little sweetness is amazing.

You can serve with crackers or veggies to use as a vessel. I like to serve with zucchini or cucumber chips. They are perfectly round like a cracker, have very little flavor so the dip shines through. Serve this recipe at your next dinner party, your guests will thank you!

Baba Ghanoush

8

15 minPrep Time

50 minCook Time

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What you will need

  • 2 medium size eggplants
  • ¼ cup Tahini paste
  • 3 cloves garlic (minced)
  • 1/3 cup EVOO (additional for serving)
  • 1 teaspoon Kosher salt
  • ½ teaspoon cumin
  • Pomegranate seeds (for serving)

How to Make it

  1. Preheat oven to 450 degrees
  2. Line 2 baking sheets with parchment paper
  3. Cut eggplants in half (lengthwise) and brush flesh with EVOO and then place flesh side down on the baking sheet
  4. Place on the top rack of the oven and cook for about 30 – 35 minutes
  5. In a large bowl, add the tahini, garlic, salt and cumin and stir
  6. When eggplant is ready (skin will be looked wrinkled and when you touch should sink) remove from oven and let sit for about 15 minutes
  7. Place a strainer over another bowl and scoop all the flesh onto the strainer to remove as much water as possible
  8. Transfer to the bowl with tahini mixture, repeat until you have removed the flesh from all eggplants
  9. Stir everything together well and refrigerate for at least 2-4 hours
  10. Serve with a drizzle of EVOO and some Pomegranate seeds
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Pumpkin Waffles

Not many people can resist a waffle for breakfast. Unfortunately, most waffles are usually part of any diet. However, I’m here to tell you this pumpkin waffle recipe is! 

I started a 30-day Paleo challenge weeks ago and the item I miss the most is bread, so instead of cheating, I created this recipe. I did take a few other recipes and did a little experimenting and this is the final product. It is so good that I almost thought I was cheating.

This recipe made 3 large waffles and could have made 4 thinner waffles, so it depends on how much batter you pour into the waffle maker.  Since maple syrup and honey are just added sugar, I served them with a pineapple jam and a sweet potato butter that I make (recipes to come). You can also serve these waffles as a savory dish by removing the stevia. They can also be made as pancakes or mini blinis instead of a cracker.

TRY THIS PRODUCT

Waffle Iron 

Pumpkin Waffles

3-4

5 minPrep Time

15 minCook Time

20 minTotal Time

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What you will need

  • 1 cup Pumpkin Puree
  • 5 large eggs
  • 1/3 cup almond butter w/maple syrup
  • 3 tablespoons melted coconut oil
  • 1/2 cup coconut flour
  • 1/3 cup Stevia sugar
  • 2 tablespoons pumpkin spice
  • 1 teaspoon baking soda
  • 1 trespoon baking powder
  • 1 teaspoon vanilla extract
  • pinch of salt (kosher)
  • Coconut spray oil

How to Make it

  1. Preheat waffle iron
  2. In a medium bowl add the pumpkin puree, eggs, almond butter and coconut oil and stir until smooth
  3. Add the coconut flour, Stevia, pumpkin spice, baking soda, baking powder, vanilla and salt and continue to stir
  4. Spray coconut oil to waffle iron
  5. Ladle about a 1/2 cup of the batter onto the waffle maker and spread around (you can eyeball the batter and a little more if you want)
  6. As per the instructions of the waffle maker, cook until cooked through (usually takes about 3-4 minutes)

Nutrition

Calories

868 cal

Fat

55 g

Carbs

95 g

Protein

3 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://thediversifiedtable.blog/2018/09/24/pumpkin-waffles-paleo/

Waffle Batter
Pumpkin Waffle with Sweet Potato Butter and Pineapple Jam