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Mothering › Groups › March 2013 Due Date Club › Discussions › ~*✸*~ Shared Recipe Thread ~*✸*~

~*✸*~ Shared Recipe Thread ~*✸*~ - Page 2

post #21 of 41

Crust Less Quiche


I made this for a friend who just had her second babe 10 days ago. It turned out so delicious and super easy. I used some cream and half and half for the dairy part. You can use anything you have in your fridge. I like to sautee the veggies a bit first. Today I used onions, carrots, sweet potato and crimini mushrooms, just what I had on hand. So easy and great if you need some more lecithin in your diet. I blended eggs/dairy in a blender to make it even quicker. 



simple quiche


8 Eggs

3 cups Dairy

Butter or Ghee to Grease the Pan

2 cups Cheese (more or less)

Cooked Veggies (optional)

Cooked Meats (optional)

1 tsp. fine Celtic sea salt

1⁄2 tsp. pepper,

pinch nutmeg


Making the Quiche

Preheat oven to 340 degrees F

Grease a 9 x13 inch pan

Sprinkle half the cheese either grated or cubed into the bottom of the pan

Layer with veggies and meats, if using

Top with final half of the cheese

Mix eggs, dairy, salt, pepper & seasonings with a wire wisk, pour into pan

Bake until a knife comes out clean 45 min


from Nourishing Our Children class

post #22 of 41

drool.gif Yum!

post #23 of 41

Cabbitdancer, I made dirty rice today for a potluck and it was a hit!! Thanks for posting the recipe.

post #24 of 41

Oooh, awesome, writermama! So glad it turned out well! :D


That quiche sounds delicious. I may just have to make it when I get home. :)

post #25 of 41

writermama, glad you're finding the carob balls so useful, and I hope the pot pie turned out well! I need to make another batch of carob balls - just finished up the last ones, and I do like having them around. :)


Also, I appear to be able to eat beans again (hooray!!!), so now I can try some of those recipes from earlier in the thread which looked so tasty! biggrinbounce.gif

post #26 of 41

Bumping this one with another recipe. :D


This is a crockpot recipe that a friend of mine gave me and it is awesomely easy and tastes great! My daughter LOVES this recipe.


Chicken pieces to cover the bottom of the crock (we use thighs). They can be frozen, but it'll take longer to cook. (obviously)

A jar of your favorite salsa

1 can of black beans

1 8 oz bag of frozen corn

1 package cream cheese (I actually use neufchatel cheese)


Toss everything except the cream cheese into the crock. Cook on low for 6-8 hours or high for 2-4. In the last half hour, add the cream cheese. When you are ready to serve, stir it all together, and serve over rice or pasta. :D

post #27 of 41

That does seem easy, cabbitdancer!!!  Do you drain and rinse the beans before adding or no?

post #28 of 41

Oh! Yes, I drain and rinse the beans. I totally forgot to include that step. ;)

post #29 of 41
This rice pudding recipe I've been making a lot lately is so delicious I thought I'd share it with you guys. Its an easy-to-make healthy dessert or filling snack--it has lots of calcium, protein and fiber.


2 1/2 cups whole milk
1/3 cup uncooked short or medium grain white rice
Pinch of salt
1 egg
1/4 cup dark brown sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/3 cup raisins (optional)

1 In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.

3 Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C). Be careful not to have the mixture come to a boil at this point or it will curdle. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold.
post #30 of 41

Man, I LOVE rice pudding, but it is so carb heavy for me that I can't eat it very often, especially right now. I am so looking forward to not being pregnant again so I can eat stuff like that without worrying too much about it. ;)

post #31 of 41

cabbit, that sounds super easy! I still have to experiment with my hand-me-down crockpot to see if it really works. It's an old one, so I think it's maybe taller and narrower than they are these days (or maybe just smaller?). Two questions about the chicken - 1) about how much do you use? 2) when you say "chicken pieces," are those cut up chicken pieces, or pieces like whole thighs (as opposed to a whole chicken)?


sunshine, I love rice pudding! I don't make it that often, though. But sometimes I make it with brown rice, which I also find really tasty. smile.gif

post #32 of 41

chocolatechip, the last time I made this, I used whole boneless skinless thighs and tossed them in frozen. I think I used five or six thighs. I'm never particularly scientific about how I put stuff into the crockpot. ;)

post #33 of 41

Thanks, cabbit! I'm going to figure out how to test my crockpot functioning. smile.gif

post #34 of 41

Just fill it with water, leave it on for a few hours, and stick a probe thermometer in.  Does it have high/low settings at all?  The high should be just enough to boil water and the low should keep it around 180-200F.  I think.

post #35 of 41

It has been wicked cold here, for us 1 degree F is COLD, and I've been cooped up in the house and felt like making cookies to cheer us all up. This is an improvised recipe that turned out fabulous!! Want to share it since these can be enjoyed any time of day. They are a "healthy" cookie that doesn't taste healthy. 



Coconut Oatmeal Raisin Cookies with Honey


1.5 c whole wheat flour

2.5 c rolled oats

.5 c ground flax seed

.5 c shredded coconut

2 large eggs

.5 c butter or coconut oil

1 c honey

1 Tbls vanilla

1 Tbls stevia or other sweetener (optional)

3 Tbls milk (or an amount that brings dough to a good consistency)

1 tsp salt

1 tsp baking soda

1.5 tsp baking powder

2-3 handfuls of raisins

Add cinnamon, nutmeg, and allspice to your taste.


Pre=heat oven to 340 degrees 

Mix dry ingredients together in a large bowl

Cream the butter and mix in all wet ingredients: honey, vanilla, and eggs, except do not mix in milk

Combine in large bowl and add a little milk to moisten, a little at a time to a nice medium-wet consistency

Smell and add more spices to your taste

Bake for about 15-20 min. or until firm and golden along the rim

Edited by writermama12 - 1/26/13 at 1:56am
post #36 of 41

Yum. I think I'd be stuck eating all of these myself, if I made them, though. My family is not big on oatmeal cookies. ;)

post #37 of 41

Thanks, spughy!


writermama, those sound tasty! Except for the coconut, I'm not much of a coconut person. :) But where does the honey come in? Is that the "other" listed under "stevia or other sweetener?"

post #38 of 41

Whoooops! hahaha. I added it in :)

post #39 of 41

Ah, that makes more sense! Nice! I will share my "healthy" cookie recipe too (it is not as healthy as yours). I consider them fully acceptable as "breakfast cookies," since they have all major food groups (fruit, whole grains, protein, and chocolate). wink1.gif


Chocolate chip banana cookies



1 banana
~1 cup white sugar OR 1/2 cup turbinado sugar and 1/2 cup white sugar (I like the combo) (also, if you have a really sweet banana, cut the sugar down)
2/3 cup brown sugar
2 eggs
1 cup white flour
1 cup whole wheat flour (when I use whole wheat pastry flour, I use less white and more WW)
1 cup almond meal
1 tsp salt
1 tsp baking soda
1 cup oats
chocolate chips as desired (about 12 oz) (dark chocolate chips make the cookies extra good)
Preheat oven to 325ºF. Mash banana until good and wet, with no big lumps (there will always be small lumps). Beat in sugars until well blended. Beat in eggs and vanilla until smooth and frothy (I find the more you beat, the less the cookies tend to spread out, and since I like them chewier, I like them to spread out less). Beat in both flours, almond meal, salt, and baking soda. [NOTE: since I just use “one banana,” sometimes I add a little extra flour to make the consistency right. It will always be a little sticky, but you do want it to kind of hold its shape.] Once that's well mixed, stir in oats and chocolate chips. Grease a baking pan (and since there's no fat, they really like to stick, so grease well!), and bake for 10-13 minutes depending on how soft or crunchy you like your cookies.
Other notes: I find this recipe really flexible, and this is just one way I make it. You could use all white flour if you wanted to, but the banana holds up really well against the whole wheat flour, and almond meal is just the best thing ever. You can also adjust proportions of sugars. Overall, if the dough seems just too runny and wet after adding in the dry ingredients, just add a couple tablespoons more flour before the oats and chocolate chips. The oats help dry it out a little more, but not much.
Eat hot the first day, and for breakfast the second! smile.gif
post #40 of 41

Mmm. I have a bunch of bananas in the freezer just waiting for a recipe like this one. Then again, my daughter might be disappointed if I don't make banana bread. XD

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