Green Chile & Pepper Jack Cheese Quiche

When you need a make ahead breakfast or lunch, quiche is the way to go. This one is the epitome of ease. The only thing you have to chop is green onions, and I certainly won’t tell if you use a store-bought pie crust (as long as you don’t tell anyone that I did that, too 😉).

I am a big fan of green chiles—as a stew, stuffed, or otherwise. I almost always have a can of roasted green chiles in the pantry, but you could also use freshly roasted or even frozen (and thawed) green chiles. They taste very summery, though many recipes using them feel wintery (like stew). This quiche, on the other hand, doesn’t really care what season it is. Serve with a simple side salad to make a complete lunch.

Green Chile & Pepper Jack Cheese Quiche

Published June 19, 2019 by Caitlin Sherwood

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Serves: 6-8   |    Active Time: 60 minutes

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Ingredients:

1 deep-dish pie crust 

5 eggs

1/2 cup heavy cream

1 cup shredded pepper jack cheese

1 4-oz can green chiles 

2 green onions, white and dark green parts removed

1/4 teaspoon ground black pepper 

1/4 teaspoon salt

2 dashes paprika, plus more for topping 

Directions:

1. Bake pie crust according to directions.
2. Meanwhile, whisk together eggs and cream in a large bowl until frothy. Add cheese and green chiles. Chop the green onion, and add to egg mixture. Add salt, pepper, and two dashes of paprika and stir to combine.
3. Pour egg mixture into prepared pie crust. Sprinkle top of pie with a dash of paprika.
4. Bake quiche at 400°F for 25-35 minutes, until center of quiche has puffed, and the filling is set. Note: if the edges of your crust are browning too quickly, you can cover them using thin strips of foil (leave the quiche filling uncovered).
5. Allow quiche to cool 10 minutes before slicing.
6. Store leftovers in an airtight container in the fridge.

Gluten-Free Banana Nut Snacking Cake

This recipe for banana pecan cake stemmed from a well-loved recipe on the New York Times.

Following recipes has never been my style—I’m guess many of you are the same way. I like to have an outline, but then I go from there: Frosting? Hmm, too much sugar for an afternoon snack for me. Will this work with a gluten-free flour blend? Let’s give it a shot. Ingredient by ingredient I swap in and swap out. This is how I like to navigate a kitchen, and I find, when I follow my gut, I like the output more.

Everyone has unique tastes and preferences. It’s for that reason that I hope everyone will do some tweaking and twisting while they prep their dinners. It’s for their own good! There have been countless times when I followed a recipe to a “T” and later regretted it, wishing I had swerved in a different direction.

Gluten-Free Banana Nut Snacking Cake

Published April 16, 2019 by Caitlin Sherwood

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Serves: 9   |    Active Time: 50 minutes

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Ingredients:

1/2 cup butter melted

1/3 cup light brown sugar or coconut sugar

1 cup mashed ripe banana (2-3 bananas) 

2 large eggs 

1/4 cup greek yogurt 

1 teaspoon vanilla extract

1 1/2 cups measure for measure gluten-free flour blend (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour (affiliatel ink))

3/4 teaspoon baking soda 

1/2 teaspoon salt 

Optional- 1/4 cup pecan pieces

Directions:

1. Preheat oven to 350°F and fit a 9 inch square baking dish with parchment paper.
2. In a medium mixing bowl, cream together the butter, sugar, banana, eggs, yogurt, and vanilla extract using an electric mixer.
3. Add flour, salt, and baking soda and blend until a uniform batter forms.
4. Spread batter in an even layer in the prepared baking dish. Sprinkle with pecan pieces.
5. Bake for 25-30 minutes, or until a toothpick, inserted into the middle, comes out clean.
6. Allow to cool 10 minutes, then lift from baking dish and slice into squares. Serve.

Cinnamon Maple Pecan Granola

“Hidden sugars,” I’m sure I’ve said, with sass loaded into my voice, about granola. When I have an opinion, I can get sassy about it — and I’ve been a bit down on granola before. In some ways, rightly so: the store bought kind is usually full of sugar, despite the “healthy” aura granola has compared to other cereals.

But homemade granola deserves a second look. I admit it. There are no hidden sugars when you’re doing the cooking, and even better you can tweak and adjust and make a version that totally fits your tastes.

In this recipe, the only sweetener is maple syrup (the flavor of maple syrup is perfect with oats in the morning). Everything else in the bowl is simple, too: rolled oats, pecan pieces, butter, chia seeds, ground cinnamon and a pinch of salt. Add that all to a bowl, mix it up, and toast it — you’re on your way to a delicious morning bowl! Easy peasy lemon squeezey. 🍋

The house and my clothes smelled like maple and cinnamon for a full day after pulling a big tray out of the oven. ✨

Pictured here: Granola, blueberries and banana in my breakfast bowl, topped with milk. BUT we also enjoyed this granola with yogurt (adds great crunch!) and as a desk snack (still have a jar-full for next week!).

Cinnamon Maple Pecan Granola

Published February 5, 2019 by Caitlin Sherwood

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Yields: 2.5 cups   |    Active Time: 40 minutes

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Ingredients:

3 cups rolled oats

1 cup raw pecan pieces

2 tablespoons chia seeds

1 teaspoon salt

1-1/2 teaspoon ground cinnamon

1/4 cup coconut oil or butter

1/2 cup maple syrup

Directions:

1. Preheat oven to 300°F. Line a sheet pan with parchment paper.
2. In the bottom of a large microwave-safe bowl, melt coconut/butter. Add: oats, pecan pieces, chia seeds, salt, cinnamon, and maple syrup. Use a spatula to stir until everything is evenly distributed.
3. Spread oat mixture on prepared baking sheet in an even layer. Bake for 30 minutes, stirring every 10 minutes to ensure even cooking.
4. Allow to cool and store in an air-tight contain. Serve with fruit and milk like cereal, eat plain as a snack, or sprinkle over yogurt for a parfait.
5. Store in an air-tight container.