2014 Get it going

Well here we are at the end of 2013. It was a topsy turvy year for many including me. Tomorrow is a new year, a new day and the chance to better your best. I have proclaimed it the take care of Sheila year for me.
 
Let me first say that although I have had my challenges in 2013, this year has been  full of blessings for me too. Still and all 2014.....bring it on!!


I started my 2014 transformation a few days early upon my return from Florida. I cleaned and organized my closets, went grocery shopping for "healthy" food and started putting together thoughts as to my resolutions and goals for 2014.  I made some vegetarian black bean chili with wheat berries, spent some time with friends, had a manicure, pedicure and massage, renewed my workout goals and today had a great healthy lunch.

I had lunch with a friend in Arlington yesterday at a Lebanese Restaurant he frequents called Shatila.  The restaurant atmosphere could use some improvement but the food is darn tasty.

This was my second visit. Both times we had the sampler with Hummus, Baba Ganoush and Tabbouleh. All were delicious and filling.

Since I had parsley in my fridge left over from my cancelled Christmas party (iced out), I decided today to try my hand at a similar lunch.

I had tasted the Baba Ganoush awhile back at WholeFoods and really liked it. The company is "The Mediterranean Chef". In fact, I met the owners at the tasting.

So for lunch today I picked up the Baba Ganoush at Wholefoods then made my own tabbouleh. I cheated a bit by looking at the ingredient  label of tabbouleh Wholefoods sells (same company). I tried before to replicate the Baba Ganoush and failed miserably but felt confident I could succeed with tabbouleh.

So here is what I did:

I took two handfuls of parsley, washed and dried it. I removed some of the larger stems and chopped the rest roughly. To that I added a pinch of dried mint (fresh would be better. I am sure!) a few sprinklings of dried dill weed, minced white onion, minced tomato, minced cucumber (both tomato and cuke seeded)  and a pinch or more of salt.  I then mixed in a little olive oil and lemon juice.  That was it.

Now traditional tabbouleh has wheat.  I liked Shatila's version without it. In their version healthy parsley is the star.  This is very healthy and without the wheat....maybe some of you gluten free folks can enjoy it sans pita bread!

I am not a non gluten person so I ate my meal with whole wheat pita from The Baklava Bakery in Arlington. A little bit of Greek feta and some olives rounded out my meal. Dessert was a few slices of Cara Cara orange.

I wish each of you a happy, healthy New Year filled with clean eating and exercise.  2014....we are ready for you!

Easter and more eggs

I had a relaxing Easter holiday. My brother surprised us with a visit on Saturday night and on Sunday we had dinner in Palm Beach at an interesting restaurant, Buccan. They serve “little meals” (http://www.buccanpalmbeach.com/menus/buccan-menu-winter2011.pdf). We went with some long time family friends and it was a fun dinner. Each of us picked a couple of items that we then shared with the table. Actually, we over ordered but the food was fantastic and we enjoyed ourselves.

I was searching for a new or old idea for making my own Salad Dressing for dinner with my brother.  I offered to bring the salad and we were going to order out Pizza.  I remembered my LA Times California Cookbook (I notice you can get this cookbook now for as low as 90 cents! http://www.amazon.com/Angeles-Times-California-Cookbook-Plume/dp/0452254485) had several good dressings, so I took it out and while looking for one, came across another favorite recipe, Pizza Quiche.

Right now I am a bit “egged out” after the holiday. No, I didn’t color any eggs but I did eat quite a few hard boiled eggs last week. Still, I get busy working during the day and would love to have something already prepared for lunch. The pizza quiche would be perfect.

Of course the original recipe called for Pepperoni and since I don’t eat meat and pepperoni is the king of fatty foods, it just didn’t work for me.  I substituted a vegetarian pepperoni. I was concerned that I wouldn’t like it and others wouldn’t either. It was good. When I served it to carnivores no one was the wiser it seemed. Also, I have never made it with the can of tomato sauce in the recipe. The first time I made it, I had leftover homemade spaghetti sauce so I used that. It was so good that way. I now use homemade or store bought spaghetti sauce every time I make it. If you make this, don’t leave out the green pepper rings. It makes the quiche more attractive.

The quiche is pretty easy to make and it is a nice meal. If you are pressed for time or just plain lazy, most of the ingredients can be bought already sliced, chopped or shredded. For dinner, I would include a nice salad. For lunch a fruit salad would be nice with it. In any case, I hope you try it. I think you will enjoy it.

Pizza Quiche

8 oz thinly sliced pepperoni (or substitute veggie pepperoni)

1 (9inch) unbaked pastry shell

2/3 cup shredded Swiss cheese

½ cup sliced black olives

1 cup chopped green pepper

3 eggs

2 Tablespoons flour

1 Cup of Milk

Grated Parmesan

1 (8 oz) can of tomato sauce with mushrooms (or your favorite spaghetti sauce)

½ teaspoon salt

¼ teaspoon basil

¼ teaspoon oregano

6 thin rings of green pepper (or green and red)

Sauté pepperoni for 2-3 minutes until warmed through. Set aside.

Prebake the pastry shell in a 400 degree oven for 5 minutes. Remove it from the oven and sprinkle 1/3 cup of the Swiss cheese over the bottom evenly.

Sprinkle on half the pepperoni and top with olives, chopped green pepper, remaining Swiss cheese, and the rest of the pepperoni.

Beat eggs and flour until smooth.

Blend in milk, ¼ cup grated parmesan cheese, tomato (or spaghetti) sauce, salt, basil and oregano. Pour this into the pastry shell.

Sprinkle with 2 tablespoons grated Parmesan cheese and top with the pepper rings.

Bake at 400 degrees for 15 minutes.

Reduce heat to 325 degrees and bake for 40-45 minutes longer, or until a knife inserted near the center comes out clean. (Don’t over bake it!)

Remove from the oven and garnish the outer edge of the pie with prebaked pastry cutouts, if desired (ha ha ha, I don’t do that!)

Let stand 10 minutes before cutting in wedges.

Makes  4-6 servings.