Spinach Yogurt Quiche

So a new development with me (yes, other than my complete inability to blog in the summer, apparently, thanks for pointing that out…) is that my lactose intolerance has reached a new high. Yippee!

I’ve gotten to where I can’t even tolerate milk baked into anything, so for favorite foods like quiche, I needed a different way to do it.

Enter my new best baking friend, yogurt.

Yogurt, thanks to all that lovely active bacteria in it, predigests the lactose so I don’t have to. Unfortunately, baking it kills the active bacteria, but it at least allows me to make food that would otherwise be off limits thanks to the milk content.

So when a good friend of mine dropped off a beautiful carton of fresh eggs from her hens, I thought, it’s time for a quiche recipe! And, yes, this was last night’s dinner. Paired with breakfast potatoes and a steamed veggie or salad, it’s plenty hardy enough for that all important night-time gathering.

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Kale and Portobello Pasta

I created this dish last week to use kale in an entree, and because husband was in the mood for portobellos ūüėČ Why not!

Kale and Portobello Pasta

  • YIELD:¬†4 servings
  • PREP:¬†30 mins
  • COOK:¬†20 mins
  • READY IN:¬†50 mins

The fresh robust flavor of kale blends with buttery portobellos in a garlic sauce over whole wheat linguine.


  • 4-6 Cups¬†Kale de-stemmed and chopped
  • 1 Cup¬†Baby Bella Mushrooms¬†sliced
  • 1/2 Cup¬†Portobello Mushrooms¬†sliced
  • to taste¬†Sea Salt¬†ground
  • 1 stick¬†butter
  • 1/4 cup¬†fresh oreganochopped
  • garnish¬†Parmesan¬†grated over top of plated dish
  • 8 cloves¬†garlic¬†minced
  • Olive Oil¬†enough to coat your saute pan 2x
  • 1/2¬†onion¬†diced
  • 1 13.25 oz box¬†linguinecooked al dente according to package instructions
  • to taste¬†Black Pepper¬†ground


  1. Heat a large saute pan.  Coat pan with olive oil and add onions and 3 cloves of garlic.  Saute 2-3 minutes until onions are translucent.  Add mushrooms.  Cook 5-8 minutes until mushrooms are done.
  2. While sauteing the mushroom mixture, melt butter in a small sauce pan. Add 3 cloves of garlic and fresh oregano. Cook until aromatic. Add 2 Tbl of Olive Oil and Salt and Pepper to taste
  3. Bring saute pan back up to heat, and add olive oil to coat. Add 2 cloves of garlic and ginger. Saute for 1-2 minutes. Add Kale. Cook until Kale is wilted, but still bright green, 3-5 minutes.
  4. Add mushroom mixture to Kale mixture and pour sauce over everything and toss. Enjoy!

Red Quinoa Salad

I was inspired by a recipe on the back of the bag of red quinoa to make this yummilicious salad. I of course, had none of the ingredients except for the quinoa, but hey, why let that stop me?

First off, quinoa (pronounced “keen-wah”) is my new favorite food! It’s a South American grain that’s packed with nutrients and protein, and bonus! it tastes yummy. It maintains some of it’s crunch when cooked and thus adds delightful texture. You can use it like rice or cous-cous, or do fun things with it like this. ¬†I cooked up double the quinoa that I needed for dinner the other night, and had cold, cooked quinoa on hand to make this, not that it takes that long to cook, but it’s a handy way of stringing meals together.


  • 2-3 cups of cooked quinoa, cooked in water according to package instructions.
  • 1 15oz can of diced tomatoes mostly drained (add a little of the juice). Even better with tomatoes that have Italian seasonings, basil, oregeno, garlic added in.
  • 1/2 Vidalia Onion
  • 1 whole spring onion, greens and all
  • 4-5 small to medium carrots
  • 1-2 kohlrabies (is it just me, or do you think kohlrabi should be singular and plural? but alas, it’s not…)
  • 1 small jalepeno, finely minced
  • handful of dried cranberries and raisins


  • 1 Tbs Dijon mustard
  • 3-4 Tbs Balsamic Vinegar
  • 2-3 Tbs Cranberry juice
  • Olive oil to taste
  • freshly ground black pepper and salt to taste

Step 1:

Chop. Chop. Chop. Chop. Chop.

Step 2:

Mix. Mix. Mix. Mix.

Especially good if made the day before and refrigerated overnight to let the flavors blend. Though if you do this, leave the raisins and cranberries out until you’re ready to serve as they absorb the dressing and get partially rehydrated… nothing wrong with it, but they look funny ;-).