Posts Tagged ‘broccoli’

Every morning during the week I follow a similar routine.  I wake up, take a shower, and proceed to either make a quick breakfast or if I’m working from home I can get a little fancier.  What used to be the fun part of this sometimes mundane start was deciding what to eat.  Should I do an eggo – with powdered sugar or syrup?  How about a veggie sausage patty with an over easy egg on an english muffin?  No?  Maybe some oatmeal with bananas and cinnamon.

Well, since being on Paleo these days, most of the things I just listed are off limits…I still splurge with them on weekends, but during the workweek, they are a no-no.  So I have to find new ways to shake it up.  You can’t just have an egg with cheese on it every morning for breakfast, right?  You’ve probably seen my flour-less muffin recipe but I just found a new kind of muffin to keep things interesting.

Clearly, these are not your traditional muffins (like any of mine really are?).  I’ll admit, I stumbled across this little gem of a recipe on My Retro Kitchen.  These muffins are just egg, meat, veggies, and some cottage cheese…if you please.  Give them a shot, you may just like them as much as me!


Makes 12 muffins

11-12 Eggs (I only ended up needing 11, but the original recipe calls for 12)

1/2 lb turkey sausage (or I used 4 pre-cooked turkey sausage patties for speed)

3 green onions, chopped (I used greens only, but you can use both if you want)

1/2 cup cottage cheese

4 oz can diced green chiles

1/2 cup broccoli, steamed and chopped


Preheat oven to 375.

Grease 12 muffin tins.  Layer into each muffin tin a little broccoli, green onions, sausage, cottage cheese, and green chiles.  The muffin tins should be pretty full.

In a bowl with a spout (I used a large measuring cup), beat the eggs with a whisk and sprinkle in a little salt and pepper to taste.  Pour the egg mixture over top of the veggies, sausage, and cheese (if using).

Pop them in the oven and let them cook for about 25 minutes (they will puff up a little and just start to get a little golden on top).  I threw a little cheddar on top, but it was totally unnecessary.  Now I just throw them in the microwave in the morning and voila – breakfast for a week!


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With the long weekend, it turned out to be a busy few days so I have had to neglect my blogging a little bit.  Since I have been a little radio silent, I committed to getting up first thing this morning and making something fun for breakfast to share with you all.

I needed something that would be quick and easy to prepare, but since I was working from home I had time to let the cooking part take a little longer.  What better than a light and fluffy quiche???

I have made this quiche many times with quite a few variations.  I often search around for other people’s quiche’s so I can get ideas of new things to put in mine or good combinations, but for this morning I went with my basic model.  Broccoli, Onion, Cheese…

Serves 6

9 inch frozen pie crust

4 Eggs, Beaten

1 1/2 cups 1% milk

1 onion, finely chopped (I grated mine in this morning)

2 oz extra sharp cheddar, shredded (I actually weighed the shredded version of the cheese to determine how much to use)

1 oz parmesan

1/2 tsp salt

3/4 cup flour

1 crown of broccoli, cut into small florets

Preheat oven to 350 degrees F.

Combine all ingredients above, except the broccoli, and stir together until lumps of flour are mostly gone. Pour into pie crust.  Sprinkle broccoli florets over the quiche and use a spoon to press into the egg batter lightly.

Bake for 60 minutes (cooking time may very a little, but you want to make sure the quiche doesn’t jiggle when you shake it).  The quiche should be golden brown around the edges.

Notes:  You can use more or less cheese, but I was trying to have a relatively clean and light breakfast.  Additionally, you can use half and half or cream instead of milk (I use about 3/4 cup if replacing), but I like that the milk doesn’t change the texture but lighten’s it up.  There can be so many variations of this recipe, you can make straight in a glass pie pan without the crust, which is of course tasty and a little healthier, but you will want to add a little butter to the recipe if you do that.

Nutrition info courtesy of Calorie Count: http://caloriecount.about.com/quiche-recipe-r510006#ixzz1BVMYhghs

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This is the one recipe that always reminds me of growing up in Richmond.  My mom had a repertoire of dishes that were pretty common (tacos, spaghetti, ham and beans, etc) but there was this one dish that I have never seen anything like since.  In our household it is just called Chicken and Broccoli.  But that doesn’t do it justice.  It is a comfort food like no other.  Every time I smell marjoram or sherry, I am immediately transported back to my house in Richmond.

I’ll let you judge for yourself but for me, this dish always hits home.

Serves 5


1/4 cup butter

1 lb raw chicken (I typically use the strips of chicken, but you could use breasts or a pre-cooked chicken)

1.5 16 oz bags of broccoli

3 tbsp marjoram

2 tbsp flour

1 can chicken broth

1/2 cup sherry

1/4 cup cream (I use fat-free half and half)

1 package swiss cheese slices

(I always serve over wild rice)

Preheat oven to 350 degrees F.

Melt butter in saute pan on stove.

Place frozen broccoli in a microwaveable bowl, add a tbsp of water, and cover.  Cook in microwave for about 7 min to defrost.  Put the broccoli in a 9 x 13 in glass baking dish.

Add chicken and 2 tbsp marjoram to pan with butter and cook until there is no more pink in the chicken.  Cut the chicken into chunks.

With a slotted spoon, remove chicken from butter marjoram mixture and place on top of broccoli in baking dish.

In pan with butter and marjoram, add flour 1 tbsp at a time to make a roux.  Once the mixture is thick like batter, add the can of chicken broth a little at a time into the roux, stirring and pressing to get rid of any lumps.  Add the last tbsp of flour and 1/2 cup of sherry and cook for 1 minute.  Finish off with the cream.

Pour sauce mixture over  the chicken and broccoli in baking dish.  Top with slices of swiss cheese.

Bake for 30 minutes or until cheese is bubbly on top.

Serve over wild rice.

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