Mini Crustless Pepper and Onion Quiche

Mini Crustless Pepper and Onion Quiche

A low-fat, high protein appetizer or snack. Delish!

Course Appetizer
Cuisine French
Keyword Mini Crustless Pepper and Onion Quiche
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24

Ingredients

  • 6 Eggs
  • 1/2 Cup Non-fat Milk
  • 1/2 Cup Bell Peppers Diced
  • 1/4 Cup Onions Diced
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

Instructions

  1. Oil or use cooking spray in the cups of the mini cupcake pan. Preheat oven to 350 degrees F.

  2. Whisk eggs, milk, salt, and pepper until the mixture is smooth. Stir in diced peppers and onions.

  3. Pour the mixture into mini cupcake pans. Bake for 25 minutes or until the center of each quiche is set.

  4. Cool slightly, then run knife around each quiche to quickly remove from pan. Transfer to serving tray.

Recipe Notes

I used frozen sliced peppers and onions, defrosted and diced. These little quiches will stick to muffin cups unless you grease the pans well. I estimate that up to 5 mini quiches are 0 WW points. 

Lentil Vegetable Soup

Lentil Vegetable Soup

Great source of protein and very filling. Yum!

Course Main Course
Cuisine American
Keyword Lentil Vegetable Soup
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10

Ingredients

  • 28 oz Diced Tomatoes
  • 1 qt Beef broth
  • 1 Cup Dried Lentils
  • 1.5 cups Mixed Vegetables
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Dried Parsley
  • 1 Onion
  • 2 Celery Stalks

Instructions

  1. Place lentils in a bowl of water to soak while preparing the other ingredients. This step is not necessary, but it removes any debris and shortens the cooking time.

  2. Add can of diced tomatoes and carton of broth to a large soup pot. Place over medium heat on stove. Dice celery and onions. Add these to the tomatoes/broth with salt, pepper, and parsley.

  3. Rinse and drain the lentils. Add lentils to the simmering (not boiling) pot. Cook for about 45 minutes, then add frozen mixed vegetables. Let simmer for another 15 minutes.

Recipe Notes

For a totally vegetarian or Lenten meal, use vegetable broth instead of beef broth. Do not overcook the lentils as they’ll become mushy. I estimate that a 1 cup serving has 0 WW points.

Sugar-Free Egg Custard

Sugar-Free Egg Custard

No sugar, low fat, high protein and delicious!

Course Dessert
Cuisine French
Keyword Sugar-Free Egg Custard
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4

Ingredients

  • 3 Eggs
  • 1.5 Cups Non-fat milk
  • 1/3 Cup Splenda
  • 2 tsp Vanilla
  • 1/2 tsp Nutmeg

Instructions

  1. Preheat oven to 325 degrees F. 

  2. In a mixing bowl, scramble eggs with an electric mixer. Add milk, vanilla, and Splenda and beat for a minute to incorporate all ingredients. 

  3. Fill 4 oven-proof ramekins with the egg mixture. Sprinkle nutmeg on top of each.

  4. In a separate Pyrex cake pan, fill half-way with hot tap water for a warm water bath. Place the filled ramekins in the hot water, careful not to get water in the egg mixture.

  5. Bake for one hour or until custard is set. Remove from water bath immediately to cool. Store covered in the refrigerator.

Recipe Notes

Cinnamon can be used in place of the nutmeg. I estimate 1 serving to be 1 WW point if you use non-fat milk.

Baked Onion Dip

Baked Onion Dip

A healthier alternative with lower fat

Course Appetizer
Cuisine American
Keyword Baked Onion Dip
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 48

Ingredients

  • 1/2 cup Whipped Cream Cheese
  • 1/2 cup Light Mayonnaise
  • 1 cup Sweet Onion Thinly sliced and chopped
  • 1 Tbsp Low-fat Parmesan Cheese
  • 1/8 Tsp Pepper

Instructions

  1. Thinly slice and chop onion. Combine the cream cheese, mayonnaise, pepper, and onion in a mixing bowl and stir well. 

  2. Spoon mixture into Pyrex baking dish prepared with a light coat of cooking spray. Sprinkle the top with the low-fat Parmesan cheese.

  3. Bake at 350 degrees F for 45 minutes. Onions should be tender and top lightly browned. Serve warm.

Recipe Notes

I counted 1 teaspoon as a serving, such as would be used on a cracker. As such, I estimate that 1 teaspoon of dip is 0 WW points. However, 2 teaspoons of dip jumps up to 2 points.

Weather Forecasters and Politicians

snowman1If you ask me, weather forecasters and politicians are in the same class. I’m sure both careers are challenging, but you don’t know who to trust. I surrender.

Take the weather, for instance. With all of the hype about a new winter storm brewing, I have no idea how to prepare. Today’s forecast was cold and partly cloudy. When I heard the salt truck on my street, I checked the weather app on my phone. No precipitation for today. Tomorrow? Nope. Hmmm.

Regardless, a visit to the grocery store was on my to-do list. Every parking spot was filled. I knew something was up, so I got bread and milk–just in case. By the time I unloaded the car and checked the weather app again, an inch of snow was predicted for tonight. Really? An inch?

Here’s my theory. The head weather forecaster sits in front of his or her computer with a cup of coffee. He or she then looks out the window and sees clouds. Types “cloudy.” Getting up to stretch, notices the salt truck. Types “50% chance of precipitation.” Then sees a snowflake. Types “100% chance of snow.” When the snow begins in earnest, types “1-3 inches.”

How relevant is all of that to my writing reflections? I’m glad you asked.

As a new author, I voraciously read advice about crafting stories. “Don’t write too much dialog,” some said. Others argued that it’s dialog that keeps a reader involved and brings characters to life.

OK, use dialog to move the story along, but simply say “he said,” “she said.” Don’t get all chummy with stupid alternatives like, “he replied,” “she giggled.” And make sure that the characters are speaking as we do in real life. I don’t know about you, but I giggled when I wrote that I bought milk and bread today. That’s as real life as it gets.

So, here’s another theory. Craft a story that moves you. One where you can imagine being immersed in the scene. Make it believable. But make it your own style. Be true to yourself.

“That’s what makes a great author,” she noted.

Creamed Potatoes

Creamed Potatoes

A Southern style alternative to mashed potatoes. Yummy!

Course Side Dish
Cuisine American
Keyword Creamed Potatoes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 4 Potatoes
  • 2 tbsp Butter
  • 2 tbsp All-purpose Flour
  • 2 cups Milk
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Dried Parsley

Instructions

  1. Peel and cut potatoes into 3/4″ cubes. Place potatoes in a saucepan and cover with water. Bring to a boil, then reduce heat and cook for 20 minutes or until potatoes are tender.

  2. White Sauce: In another pot, melt butter. Add flour, salt, and pepper and stir until coated. Add milk, stirring with whisk until smooth.  Cook on medium heat until bubbles start to surface. Lower heat and continue stirring until thickened. 

  3. Drain potatoes, then place them in a serving bowl. Add white sauce and toss gently. Sprinkle with parsley on top. The creamed potatoes are now ready to serve.

Recipe Notes

I use skim milk in my white sauce and it thickens as if I had used cream. Using skim milk, I estimate 4 WW points per serving.

Stuffed Peppers

Stuffed Peppers

Tasty and Easy to Prepare.

Course Main Course
Cuisine American
Keyword Stuffed Peppers
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 2

Ingredients

  • 2 Bell Peppers
  • 1/2 lb Ground Beef
  • 1/2 cup Chopped Onion
  • 15 oz Tomato Sauce 1 can/divided
  • 1 cup Cooked Rice
  • 1/2 tsp Salt
  • 1/4 tsp Pepper

Instructions

  1. Cut tops off peppers and remove seeds. Rinse and drain. Place peppers in a pot and cover with water. Cook for 3 minutes after water comes to a boil. Remove peppers to drain on a paper towel.

  2. Filling: Place ground beef and onion in a skillet on medium heat. Cook until the meat is no longer pink. Remove from heat and drain on paper towel. Wipe skillet of excess fat, then return meat to the pan. Add 1/2 can tomato sauce, cooked rice, salt, and pepper. Stir on low heat until ingredients are well mixed. Remove from heat.

  3. Place the cooked/drained peppers in an ungreased 2-qt baking dish. Spoon the meat filling into the two peppers. Pour remaining tomato sauce over the filled peppers.

  4. Cover and bake at 350 degrees for 30 minutes, or until peppers are tender. 

Recipe Notes

Works well with leftover rice. Otherwise you can use instant or boil-in-a-bag rice. 

Instant Pot Pork Shoulder

Instant Pot Pork Shoulder

Perfect for Pulled Pork

Course Main Course
Cuisine American
Keyword Pulled Pork
Prep Time 30 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 35 minutes
Servings 8

Ingredients

  • 3 lb Pork Shoulder
  • 1 cup Chicken Broth
  • 2 tbsp Brown Sugar
  • 1 Onion
  • 2 tbsp Worcestershire Sauce
  • 1 tsp Salt
  • 1/2 tsp Pepper

Instructions

  1. Cut boneless pork shoulder in 3 pieces, for even cooking. Trim visible fat. Add to Instant Pot insert and select SAUTE for 5 minutes. Select CANCEL. Open lid and turn meat. Select SAUTE for another 5 minutes. Select CANCEL and open lid.

  2. Add chicken broth, salt, pepper, brown sugar, and worcestershire sauce to the pork in the pot insert. Make sure the ingredients aren’t above the marker on the insert. Secure lid and set to pressure cook meat. Cook on high pressure for 90 minutes. Allow natural release for 35 minutes.

  3. Release any remaining pressure, then open lid. Remove meat to cutting board and shred with fork. Cooking liquid may be used as au jus gravy.

Recipe Notes

Serve, as is, with side dish such as mashed potatoes or rice. To make barbecue pulled pork sandwiches, add additional barbecue sauce. For pork tacos, add taco sauce.  I estimate 1 serving as 5 WW points.

Throwing Caution to the Wind

caution to the wind

I received a pressure cooker for Christmas. Not the old-fashioned kind. This Instant Pot has 10 tools in 1. Amazing! It does anything you can imagine in the cooking world with the press of a button.

Despite years of teaching cooking classes, I steered clear of pressure cookers. Releasing a pot-full of extremely hot steam was not my idea of fun. Besides, I could make plenty of recipes by just being patient with long cooking times.

After days of watching youtube videos, I finally got the courage to test my Instant Pot. I threw caution to the wind and made a stew with the toughest cut of meat I could find. In 15 minutes, I had moist, tender, flavorful beef. Two minutes later I had completely cooked potatoes and carrots. Did I mention amazing?

I won’t belabor the fact that I was hesitant to push the release steam button and, instead, let it slowly release naturally so it actually took 3 hours to make my stew. But I learned my lesson. Once I got enough courage to press the button, it was no big deal. Throwing caution to the wind was exhilarating. I love my new cooker!

My pressure cooker experience made me think about one of my books that I’m preparing for a professional cover. I worked on Joyful Encounters through the fall, doing a close edit, rewriting the blurb, and looking for possible stock pictures for the designer. When she sent me an awesome design yesterday, I felt that sense of excitement tinged with worry. Should I tweak the blurb some more? Should I read the story again in case a pesky typo slipped in somewhere between the print and e-book? Is it ready for the unveiling?

Such pressure! (Get it?)

I suppose we’re all afraid of making mistakes, of putting ourselves in the public eye, of failing. But it’s time to throw caution to the wind. And, if anything, it will be a learning experience.

Bon appetit!

Auld Lang Syne

New Year

We all recognize the tune of Auld Lang Syne. We may also raise our glasses as we belt out a round of “For old acquaintance be forgot” when the clock strikes midnight on New Year’s Eve, but what does it mean? Probably something different for each of us.

Technically, the Scottish words mean “old long since.” Loosely translated, we could say “for old times’ sake.” Maybe the old-timers cried in their beer as they reminisced about the good-old-days, forgetting that the old days weren’t always that great.

Regardless, it’s tradition that we reflect on the past year as we look toward the new year. For me, it’s been an amazing time of transition from teacher to author. As an independent author, that includes marketing–which is a mathematical mystery in itself. Formulas and algorithms aside, I find it exciting to find my comfort zone somewhere between where I am and where I want to be.

On this last day of 2018, I know that the future involves change. That’s the nature of our lives. Nothing remains the same unless, I guess, we hibernate on some deserted island. Come to think of it, with the melting of glaciers and rising sea waters, that would change as well. Ergo, nothing remains the same.

As we approach the new year, I’m not setting tangible goals that involve numerals. The number of books sold, the number of Kindle pages read, the monthly income from my books, the number of words I’ve written for my next story–none of those things are on my 2019 list of resolutions. [OK, I’ll probably check on those things, like four times a day, but they’re not going to be given high priority. Of course, that could change.]

Rather, my goal is to bring enjoyment to others through my novels. Maybe help someone who’s going through a rough time or encourage someone who feels alone and dejected. We all need a cup of kindness here and there, and I’m darn proud that readers tell me that I write “feel good” stories.

Yep, that’s my goal for 2019…for auld lang syne.