Crustless Spinach Quiche - Low Calorie

 

Crustless  Spinach Quiche - Low Calorie 

God did not make you live on bread alone. I know, I know that we are sometimes on a diet but that can sometimes be a bit boring. So I like to eat something brave like something I can set my teeth into. 

So here we have it, a crustless quiche that is satisfying and good for you, not only this but it tastes really great. Go ahead and try it out for yourself and find out how awesome this recipe is, do not forget to get that extra piece before it is all gone. And, you do not have to feel guilty for this quiche is low-calorie. 

Let me know how you made out with this recipe and did you add anything else to it. 

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Recipe;

5 lg.                   -   Eggs 

1 med.               -   Chopped onion 

1-pkg                 -   Roughly chopped spinach (10 oz.) 

2 cups                -   Shredded white cheddar cheese 

1 to 2 tbsp.         -   Olive oil 

1/2 cup               -   fresh parsley 

Milk                    -  Splash 

Salt and pepper to taste 

For more information, please see the video below;

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Let's start with 5 or 6 large farm eggs, I only use free-range eggs because for me they are the best. Here I am using white cheddar cheese for the white looks better on the dish but you really can use any type of cheese you want to make you happy. 

Chop up the spinach roughly for we do not want it to be too chewy but broken down enough to make it delicate to the taste mixed with the eggs. As for the parsley, I like to chop it finer so it can spread more evenly around the dish. 

As for cheese, I like cheddar cheese it is my favorite choice. Here I am using white cheddar for it will make your dish look better as per presentation. Now, you can really use any type of cheese that you would like but I do not recommend any soft type for it can make your quiche very soggy. 

In the end, combine everything together but make sure that you mix everything evenly so in that way every bite will have full flavor. When beating the eggs and to get them to be fluffy, make sure that you beat them until they appear light and airy. 

Well, here it is the awesome perfect crustless spinach quiche. Try it your way and see how many different ingredients you could add to it. Let me know how yours turned out. 

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Crustless Spinach Quiche - Low Calorie 

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Tuscany Italian Salad - Under 300 Calories

Tuscany Italian Salad - Under 300 Calories 

This Tuscan recipe is so easy and fast that I was thinking that it was too simple for a video. Everything is so fresh and the taste from the olive oil blended with the veggies just makes it perfect with the marinated bread. It brings home a little bit of Italian cuisine for your family and friends. 

I made the Tuscany salad with a hearty rye bread that still holds its texture as it absorbs the liquid, thus giving it a great taste. 

I hope that you enjoy this and give it a try, also please let me know if you made any changes to it.

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Recipe; 

3 thick slices of any hearty bread.

2 med.         -  Tomatoes
1/2 lg.          -  Cucumber
1/2 med       -  Lime juice
2 tbsp.         -  Olive oil
1/2 tbsp.      -  Sugar
1/2 med.      -  Onion
1/3 cup         - Capers
1/2 cup         -  Fresh parsley 
1/4 cup         -  Green or black olives
1 tbsp.          -  Vinegar


Salt and pepper to taste.



For more information please see the video below.

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Here I'm using a hearty thick country rye bread that has a texture that can absorb the liquids and still not give you a soggy bread but a smooth marinated taste. 

Try it with day-old bread or really any type you want, just remember to toast it or put it under the oven grill until golden brown.

The cucumber is just perfect for this recipe, the mild fresh taste just goes perfect with the other veggies and the marinated oil. Go ahead and try it your way, let us know how you made yours. 

Slice the tomatoes in wedges so it becomes nice bite-size pieces, but try it your way and see what pleases you best. After all, it's your salad. See what you can come up to with this recipe. 

By not cutting up the parsley you will get a more of a fresh taste in every bite and it will make it more of all-round natural taste. I would advise using only fresh parsley or really any other kind of fresh herbs. 

Finish it off with lime or lemon, whatever you use it will complete this recipe your way. In this way, you will keep repeating this dish for your light meals or a side dish. 

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Tuscany Italian Salad - Under 300 Calories 

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The Secret To Making Perfect Corn On The Cob

 

The Secret To Making Perfect  Corn On The Cob

For many years I saw my family and friends make corn on the cob and cook them until they were hard as a rock. So after a while, I kept doing the same thing but I did try some made by other people and they were perfect. So off I went in search to find a way that was foolproof, and easy to cook without all the fuss. 

So one day I was at a farm, the type of farm where you can go into the fields and harvest things that you want and need. When I came back from the fields, there was a large pot of corn just sitting there with no heat going at all but the cooking pot was very hot and steaming.

I was told that the water was brought up to a boil and then the corn was added and closed with the lid to keep in the heat. So in 10 mins, the corn was ready to eat. I was very doubtful but it turned out to be the sweetest most tender corn I ever ate. So to this day, I have prepared my corn in this way and I never looked back. 

Set a timer to ten minutes because if you let your corn overcook the kernels will become tough and do not add any salt to the water for that also helps the corn become hard. The goal is juicy, crunchy kernels, not mushy dry ones. Works every time. 

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Recipe

A large pot of boiling water. 

All the corn your pot can handle. 

Remove both ends of the corn stock and dived into two pieces. 

Toppings 

Butter 

Garlic butter 

Salt 

For more information, please see the video below;

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Remember to get the right corn, people corn on the cob, not field corn used in order to feed farm animals.  After removing the leaves and silk, cut off the ends and break or cut them into two pieces. We do this so the heat from the water can penetrate the cob better and thus cook faster without full boiling in a shorter time. 

Bring up the water with a full boil then add all the corn. Put the lid back on and wait for it to show you a slow light boil, it is not necessary to reach a full rolling boil again. Then turn off the heat and let it sit for ten minutes but halfway through give it a quick stir and put the old back on quickly in order not to have heat loss. 

Now if you decided not to cut the corn in half then leave it in the pot for about twelve minutes, an extra two minutes. 

Transfer the corn to a large bowl and drain out the excess water, I like to use a metal bowl because it holds the heat better. Now go ahead and add your topping, as for me I like just plain salt a butter.  Just add the topping, wait a minute for the butter to melt and toss, toss, and toss. 

 Please let me know how yours turned out and tell if it is not 100 %  perfect, just tender, and sweet.                                                                                                                                                                                        

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Broccoli Apple Salad - Under 300 Calories

 

Broccoli Apple Salad  -  Under 300 Calories

This broccoli salad is so easy to make and do not let the raw recipe fool you, for the combined taste of the fresh veggies with a very smooth cream sauce blended with the sweet cranberries is out of this world. 

This can be served with Dinner or Lunch, but be rest assured that it can go on the side of any dish. Try making a lot and use it for a party or get-together, they will love you for it. 

When I made this dish, the only problem I had was that it disappeared real fast and "puff" it was gone, so please make some extra. This will also hold in the fridge for a day or so and it will still be fresh and awesome. 

Please let us know how yours turned out and if you added anything else to it. 

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Recipe; 

2 Cups - Broccoli Florets (flower)  2 small heads.

1/4 cup              -  Red onion
1/4 to 1/2 cup    -  Carrot
1 lg.                   -  Red apple
1/4 cup               -  Fresh parsley
1/4 cup               -  Dried sweet cranberries
1/3 cup               -  Low-fat Yogurt
1/4 cup               -  Low-fat Mayo
2 tablespoon       -  Lemon juice
1/2 teaspoon        - Sugar

Salt and pepper to taste.


Options;
1/4 cup       - Raisins
Add 1/4      - Walnuts




For more information, please see the video below: 

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What could be better than fresh veggies mixed with a smooth velvet sauce that just blends in perfectly with a touch of sweetness of dried cranberry.

Neat trick, just use your peeler to cut smooth perfect slices of the carrot. In this way, it will actually taste better, it will always be tender and sweet.

The size of the broccoli flower should be "bite-size", but that will depend on you on how big or small you want it. 

Remember to save the stock and bits to make homemade veggie stock. I usually store all the leftover veggies parts in a plastic bag in the freezer.

Here I am using dried cranberries, but you can really use whatever your heart desires. Sometimes times if  I am in the mood, I add some raisins or walnuts or both.

Go ahead and make it your way. 

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The Best Indoor Spare Ribs Recipe

The Best Indoor Spare Ribs Recipe

Ok, ok I hear you this time, you want to enjoy a nice BBQ with some sort of spareribs. I know that this is one of American's favorite outdoor foods. The problem is that not everyone has an outdoor grill or they just live in an apartment with no BBQ facilities. 

Never fret, for here it is and I can boldly say that it is just as good with all the bells and whistles. 

The secret is by using a slow cooker to bring the ribs to the state of "bone falling off the meat". With this method, the ribs come out exactly as if you went to specialty BBQ house and it is all done indoors. 

The ribs will be tender soft, falling right off the bone with a BBQ sauce that is out of this world. 

Just try it and see.


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Recipe: 

4 to 6 lbs       -  Spare ribs or baby back ribs, de-skinned. 

Rib Sauce 

4 to 6 cloves    -    minced garlic 

2 tbs.                -    onion flakes

2 tbs.                -    sweet paprika

1 to 2 tsp.         -    chili powder

3 to 4 tbs.         -    white or wine vinegar    

2 tbs.                -    mustard

2/3 cup             -    ketchup

1 tsp                 -    worcester sauce  

1 cup                -    chicken broth 

3/4 cup             -    brown sugar 

Salt                   -    as needed,  (broth has salt). 

Pepper              -    as needed

Cooking oil      -    as needed

Options :

 

Broth - beef, veggie, or pork type. 

Hot pepper flakes

Cumin   


For more information, please see the video below. 



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Use spare ribs or baby back ribs, either one will turn out awesome. 

Here I am using about 4 lbs of spareribs but these measurements will allow you to go up to 6 lbs. 

 

One of the best was to get your ribs coming out as "bone falling off the meat" is to use a slow-cooker. 

Now, you can use the oven but if you do not do it exactly right then it will turn out too dry. I always keep the slow-cooker at the lowest setting and let it go for about 8 to 10 hrs. 

Pour about half of your sauce over the oiled ribs, make sure to move the ribs around to get an even coat of sauce everywhere. 

Now just set the temperature to low and forget it until it is done. 

  

When the ribs come out of the slow-cooker, then transfer them to an open rack, place them about 10 inches below your oven grill. Set the temperature to about 200 degrees for about 15 to 20 mins. 

Remove the ribs and give them another good basting with the sauce.  Repeat this once again but this time return it back to the oven grill for about 8 to 10 mins. 

 

 

Well, here it is. Perfect soft, moist with a  bone falling off the meat, with a nice thick sauce. 

Never tell your guest how you made this indoors for they will never believe you. 

Please enjoy. 

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The Best Indoor Spare Ribs Recipe

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Plantain Banana Chips With Zesty Avocado Sauce Recipe

Plantain Banana Chips With  Zesty Avocado Sauce Recipe

I just love plantain and even better when it is chips with a nice dipping sauce. I remember when I was in the Caribbeans and they served this type of chips. I just could not get enough of them.  What I liked was it was served in two different ways and I could not decide which one I liked better, so I had both.

Make this dish and serve it up at your party or get together and see how fast it goes. The crispness of the chips plus the tangy sauce just makes this one awesome dish. It never let me down and I am always asked to make more and to give out the recipe.

So make extra, for you will need it.





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Recipe; 

Plantain bananas - As many as you like.

Cooking oil.

Salt - As needed.


Avocado Sauce

1  Med. - Avocado

3/4  Cup - Low-fat buttermilk
1  Sm. -Hot pepper
1/2 Cup - Fresh parsley (bunch)
1 Clove - Garlic
2 Stems - Green onions
1 Lime - Full juice
1 Tbsp. - Olive oil

Salt and pepper to taste.


For more information, please see video below. 




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Green bananas or plantain come in anywhere from bright green, pale yellow or even a brownish color. It does not really what shade you use, for it is all good. But, the riper it is the sweeter it becomes. 

When making the avocado sauce, remember to let the blender go at high speed for a couple of minutes to get it well liquefied.  

Now is the time to add more hot peppers or lime juice. Make it your way. 

To make the chips as thin as possible, just lean the cutting knife on your finger and press down on the plantain as you are slicing it. It will take some practice, but you will soon get the hang of it. 

On the thicker pieces, keep them about at least 3/4 of an inch thick. This will make them more crispy on the outside and tender on the inside. 

When you see that the chips turn a dark golden color, then you know it is ready. 

Now you may want it a little on the soft side, so that would be ready when it turns a light yellow or a darker brownish when you want them really crispy. This depends on you and how you would like them made. 

On the thicker slices, keep them oily for in this way it makes it easier to press them down without having them stick to the ladle and/or to the board. 

Now, go ahead and show off your plate of an awesome treat. Remember to make plenty, for they will disappear very fast. 

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Octopus Stew Portuguese Style Recipe

Octopus Stew Portuguese Style Recipe

Finally, here it is, my Mother's Octopus recipe. I remember so well when my Mother was making it back home and showing me step by step how to make it. She made it in many different ways but this one was the one I liked best. Why? because this recipe makes the octopus softer and moister, for me this way made it easier to eat. Afterall I was very young and could not stand to look at the thing, so it was hidden in the stew with the sauce and the potatoes. 

For me, I never found a better recipe for this octopus. I just love to soak up the sauce with some fresh bread and enjoy the full flavor of the ocean has to offer. It just brings back memories of Portugal, sitting by the seaside and enjoying this dish. 

Now, it is here for you to enjoy the awesome Mediterranian 5-stars restaurant quality dish,  with only a few easy steps. 

I hope you enjoy this and please comment on how yours turned out.  

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Recipe;

3 lbs – Octopus fresh or frozen. ( 1 1/2  Kilos).

1 lbs. – Potato peeled

4  Tbsp. – Olive oil

1  Med. – Onion diced

3  Tbsp -  Tomato paste

4  Cloves – Garlic minced  

1 Sm. -  Cinnamon stick

1 Tsp. – Dry thyme  

1 Tbsp. – Dry parsley

1  Tsp. – Hot pepper flakes

1/2 Tsp. – Pepper grounded

1 Cup – White wine/beer or 1 cup water with 2 to 3

               Tbsp. of white vinegar.

Salt – As needed

Hot  sauce – As needed 

For more information, please see video below.



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Start with fresh or frozen  Octopus. If you use frozen then let it thaw in the fridge for at least 12 hours or until it is soft in the middle. 

I know it is not the most attractive thing you ever saw but trust me it will be an awesome dish. 

Remember to cut the pieces more on the large side because during the cooking process it will shrink.

As for the tips, you can use them or toss them, it is up to you. 

Toss out the head with the googly eyes, the brain in the lower bonnet and the clawed mouth. I know some cooks like using all the parts intact but I think it will look better with it removed. 

After all, you can not eat it.  Don't even try. 

When you let this dish cook for an hour, the octopus becomes tender and not rubbery. Also in the cooking time frame, it slowly marinates to bring out its full flavor. 

To finish this dish, I like to add potatoes. Not only does the potatoes suck up all the flavor but it releases some starches that enhance the dish. 

This method makes it a number one seafood dish. 

When the sauce drips slowly off the spoon, then you will know it is ready. 

It is important to remember that as the sauce reduces it could burn, so keep stirring often.  

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Lima Beans In Tomato Sauce Recipe

Lima Beans In Tomato Sauce Recipe

I remember, way back then, my Father was always in charge of making this awesome bean dish. He would take up all his real pride in the kitchen when he was preparing it. I liked when he was pouring in the beer and smiling to me saying "this is the only beer I will let you have, but when you grow up, I will give it to you straight". 

My dad was not a very good cook and that chore was always left for my Mother, but when it came to these beans, he knew that it was the best of the best. It always turned out great and we all enjoyed it as a side or even as a meal. He always made a big pot when his friends came over to watch the hockey game, they all gobbled them up and usually, there was none left for me. 

Well, as I grew up I learned to make my own, but every time I make it, I always recall my Dad standing by his old kitchen making them and smiling. 

Let me know how you liked them and did you add anything extra to it....:) 

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Recipe;

1 1/2 lbs. ( 1/2 Kilo) - Fresh or frozen Lima Beans,

2 - Med. - Diced onions
2 to 3 Cloves - Garlic
1 to 2 - Tbsp. - Olive oil
2 to 3 Tbsp. - Tomato paste
1 Can - Whole or diced tomatoes.
1/2 Can - Any beer or water
1 to 2 Tbsp. - White or red vinegar
1 Tsp - Honey
1/2 Cup - Water
2 to 3 - Bay leaves

Salt and pepper to taste.

Options
1/4 Cup - Chopped parsley
Ketchup - Makes a richer sauce
Hot sauce - As needed



For more information please see video below; 



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This recipe is just the perfect food or so-called "Superfood".  Anyway, you serve it, it will always turn out great. Serve it as a side dish, a whole meal, finger food for a child or/and a stand-alone diet recipe. 

Here I was using canned tomatoes, but there is no reason why you can not use fresh. That depends on you. Diced or whole it will always turn out good. Just remember to break up the whole tomatoes for it to cook better. 

As for the Lima beans, you can use fresh or frozen. Now, with the fresh ones please soak them in water overnight and change the water a couple of times before cooking.

After the first initial cooking, you should check the beans for softness. Depending on the beans, it will have an outcome on how long it will take to soften. Add a few more minutes into the cooking time and adjust according. 

Now, go ahead and add really anything to the beans, here I only added chopped parsley. Also be careful during the last minutes of cooking because the sauce will reduce and it could burn starting at the bottom. 

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Hamburger Baked Potato Recipe

Hamburger Baked Potato 

Well, here we go. I finally caved into making this recipe because of all the requests. I just did not get around to adding this baked potato because of its simplicity. 

When it comes to the perfect topping for it, it becomes a personal thing. When I serve this to my friends at a party or just a get-together, I keep all the toppings in other plates so everyone can grab a hot potato and add what you want. To make it even better I had a small portable toaster oven at the end of the table set to grill and in about two minutes or so, every potato toppings was grilled to perfection. 

Let me know how yours turned out and what was favorite toppings.



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Recipe;

2 - Large baking potatoes

2 - Kilos ( 1 1/2 lbs.)  Medium ground beef.

1 Sm. - Diced onion
1 Tbsp. - Olive oil
1/4 Cup. - Red hot red peppers.
2 Cloves - Garlic
2 Tsp. - Meat spice ( add your favorite)


Toppings
1/3 Cup - Light cheddar cheese
1/4 Cup - Green onions.
1 Cup - Shredded lettuce
Sour cream - As needed
Cherry tomatoes - Chopped or on the side



For more information, please see the video below; 





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Go ahead and add whatever topping to this hamburger base. Here I am adding some hot red peppers to the meat base, this will give it some deep spicy flavor. 

Make sure that you poke the potato in a few spots to let out the steam when baking. This makes it bake faster and more evenly. If you prefer not to use aluminum foil for the baking, then rub some cooking oil on the potato and bake it. 

To give the meat a full flavor, I use Medium ground beef. The fat content will keep it moist and flavourful. If you want to use lean meat, you can, but do not overcook it. 

I am using a lighter cheddar cheese here for a little bit of weight control. But you can really use any type of cheese you like.

The usual way is to slice the potato halfway down the middle. The problem I see with this is, that by slicing it into fours will allow you to add more topping. 

Now, go ahead and make your day.












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Hamburger Baked Potato Recipe

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