Faux Pasta illustrated recipe © Kim Buchheit
Here's my latest submission to They-Cook-&-Draw's wonderful website where you can find a bevy of illustrated recipes to delight all the wee aspiring chefs in your home. Enjoy!
Update 06/05/14:The second photo shows an alternate design for making fun, fresh tea towels. Order your fabric today and make one or more to brighten your kitchen this summer!
Monday, March 17, 2014
Sunday, March 9, 2014
This gluten-free crustless quiche, or "frittata", is great for Sunday brunch. The first frittata I made didn't include the sun-dried tomatoes and I felt it lacked something — so, I added a side of olive tapenade, which rounded the tastes out nicely. This morning I added sun-dried tomatoes to the recipe and it all came together beautifully. I forgot how wonderful this ingredient is to have on hand... sparking dishes with that sweet je-ne-sais-quois that makes your loved ones smile and ask for seconds.
- 1/4 onion (chopped; optional)
- 1/2 bucket (~ 4 oz.) mushrooms (sliced)
- 2 handfuls fresh spinach (chopped)
- 1 stalk celery (diced; optional)
- 6 eggs (beaten with fork)
- 1/3 cup feta cheese (crumbled)
- 6 sun-dried tomatoes (slivered; oil drained - save 1 Tbsp. oil for sautéing)
- 3-5 cloves garlic (crushed)
- 1 tsp.+ dried sage (crushed)
- 1/2 tsp dried rosemary
- 1/2 Tbsp dried oregano
- 1 Tbsp dried basil
- salt & pepper
Preheat oven to 350°. In saucepan on stovetop at medium heat, sauté onion, mushooms, spinach, and celery in a tablespoon of oil from the sun-dried tomatoes until onions are clear and mushrooms give up their moisture. Drain off water and set aside. In mixing bowl, beat eggs, then add feta cheese, sun-dried tomatoes, garlic and seasonings. Mix thoroughly then stir in sautéed mixture. Pour ingredients into lightly oiled (again, with sun-dried tomato oil) ceramic pie dish. Bake 45 minutes or until done. Serve with avocado slices, olive tapenade, or sliced fruit.