Spinach, Caramelized Onion, & Feta Quiche

Today I crossed another “Culinary To-Do” off of my list, bake a quiche. I think I ended up putting too many potatoes in mine, because I didn’t have room to add all of my egg mixture. I changed my recipe to fix this by reducing the amount of milk and potatoes. I was afraid that my quiche was going to spill over, but it turned out perfect! The breadsticks make the crust extra delicious. If you ever are going to make a quiche, this recipe is the one you need to try! (Original recipe from Cooking Light on MyRecipes)


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Banana Bread

Banana Bread

2 Loaves

  • 3 cups rotten bananas, mashed
  • 3 large eggs
  • 1 cup nonfat yogurt
  • 2 cups sugar
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • cinnamon sugar, optional

Directions:

  1. Preheat oven to 375° and grease 2 metal loaf pans.
  2. In a large bowl, combine banana, eggs, yogurt and sugar.
  3. In a small bowl, combine remaining dry ingredients. Add dry ingredients and mix just until incorporated.
  4. Divide batter between 2 loaf pans. (If desired, sprinkle top with cinnamon-sugar.)
  5. Bake until toothpick comes out clean (about 45-50 minutes)
  6. Remove from oven and let cool for 15 minutes before removing from pan. If not serving immediately, wrap in plastic wrap and store in the refrigerator or freeze up to 6 months.

Note: If you want to make zucchini bread, just substitute the 3 cups of bananas for 3 cups shredded zucchini.

Published in: on November 30, 2010 at 9:42 pm  Leave a Comment  
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