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!