quiche Archives - My Inner Shakti

Happy Monday!

I’m all about living in the moment (or trying to at least), but part of me already wants to fast forward to next week. Only because we get Monday off for Memorial Day! AND we get an early release day on Friday. Bring on the 3.5 day weekend!

This past weekend was very normal and as simple as they come – cleaned, ran errands, spent time with Vishnu, hung out with friends, etc. Good stuff!

So before I share last week’s notable meals, I have to admit that all of the pictures included in this post were taken with my iPhone. I just didn’t have the energy to pull out my SLR, set everything up, and snap multiple pictures. I was too hungry…and a little lazy!

With that being said, here are last week’s notable meals…

Kale and Feta Quiche with Lemony Broccoli

This was a Cook Smarts (<–affiliate link!) meal and it was delicious! We had an entire carton of eggs to use, and I knew I wanted to make some kind of quiche dish. A quick search on Cook Smarts led me to this recipe. It was really simple to make, included just a few ingredients, and was ready in about 35 minutes. I actually swapped Swiss cheese for Feta because I feel like Feta adds so much flavor to dishes like this. Good choice on my part!

Pesto Pasta with Cherry Tomatoes (and Grilled Chicken for Vishnu)

Word to the wise – pesto is freezer friendly! So do yourself a big favor, make a huge batch, and freeze what you don’t use. It comes in handy! This dish was another quick one – Trader Joe’s quinoa and brown rice pasta, basil pesto, and cherry tomatoes. I also added a little extra cheese to the pasta before serving (this shaved cheese blend is one of my favorite things EVER!). Vishnu ate this with a grilled chicken breast. And he was in charge of making that!

Zucchini, Onion, and Mushroom Shak, Whole Wheat Bhakri, and Yogurt

Shak = spiced vegetables and Bhakri = Indian flatbread

Growing up, we ate shak and bhakri almost every day for dinner, and I’m trying to bring back that tradition in a small way. While I don’t think I’ll make shak and bhakri every day, I want to try to make this kind of meal at least twice a week. This particular shak came together in 10-15 minutes. All I did was sauté the veggies in a little oil and added a few spices and some salt. That’s it! The bakhi was a little more involved because it’s made completely from scratch – 1 cup of whole wheat flour, a couple pinches of salt, olive oil, and water. I then rolled out the dough with my Indian rolling pin and cooked each bhakri in a small frying pan. Not as good as my mom’s but still pretty tasty!

TJ’s Roasted Red Pepper Soup and Avocado Melts

This dinner was Cook Smarts (<– affiliate link!) inspired and obviously came together really quickly! I simmered the soup in a pan along with a few additional spices (garlic powder, onion powder, and cayenne). And for the avocado melts, I smashed up an avocado along with some cilantro, lime juice, salt, garlic powder, and cayenne, spread the mixture on four slices of bread bread, topped with Muenster cheese, and set under the broiler for ~3 minutes. Easy peasy and delicious!

Vegan Spiced Eggplant Curry

My mom emailed this recipe to me earlier in the week and said that she was going to try it out. She really loves Kiran’s site! Both her and my dad loved it, so I knew exactly what I was going to do with the eggplant sitting in our fridge. While I did have to modify the original recipe slightly (I didn’t have all the spices it called for), it turned out great! Again, so easy to make and extremely flavorful. We ate our curry alongside some rice and yogurt.

Well, there you have it – our meals from last week. It was a tasty and fairly laid back week in the kitchen, which I always appreciate!

And if you’re new to this notable meals thing I have going on, click here to check out my other posts (scroll all the way to the bottom)!

Happy Monday!

Best thing you made last week?

Hello, friends! I hope everyone had a great weekend.

Something I’ve learned from living in Boston is that the minute the sun shows its face, people are outside – walking, running, riding bikes, etc. Well, I was no different this weekend. I headed out to the city to meet up with my friend Monica on Saturday morning. Monica attends law school in Boston, and like me, has been waiting for the weather to warm up.

First, we decided to walk along the Charles and find a bench so that we could eat the yummy food we picked up at Whole Foods on our way. I ended up making my own salad with spinach, chickpeas, beets, carrots, celery, quinoa, sweet potatoes, and a dumpling. I apologize, but I totally forgot to take a picture of my food. Oopsie! I did, however, take some pictures of the scenery. 🙂

Then, we made our way to Harvard Square to treat ourselves to a little JP Licks, an ice cream cafe. If you’re ever in Boston, make sure to stop by this place and try their homemade ice cream…it was delish! I ended up trying the Red Velvet and Coffee Oreo but decided to go with the latter on a sugar cone. Monica got both the RV and the CO. We took our ice cream to an open seating area on the Harvard campus, where we talked and people watched.

It started getting a bit chilly, so we decided to head back to Monica’s and relax for a bit. When it was time for dinner, we went back and forth deciding on a few different places but ended up declaring Border Cafe in Harvard Square the winner. I ended up getting a cheese enchilada and bean taco, and Monica ordered a chicken burrito. The funniest part of dinner was when I asked the waiter if I could get a bean taco (since the menu only listed chicken and beef as options), and he said no. Monica and I both explained that all I wanted was beans instead of the meat. He said he would check to see if that was ok (why wouldn’t it be?!) Well, be careful what you ask for because my bean taco was a soft tortilla filled with beans – no cheese, no lettuce, no tomatoes…NOTHING. I didn’t send my food back because I was so hungry, but the experience taught me to be more explicit when requesting something that’s not on the menu. Ha!

All in all, we had a great day walking around Boston in the SUN!!! 🙂

Now, fast forward to today. I got home this morning and went through the motions of working out, cleaning, etc. Then I started getting hungry, so I looked in my fridge and found six untouched eggs. I quickly got online and started searching for crustless quiche recipes. I found a good one and altered it a bit to come up with these babies…

Quiche Muffins
Adapted from this recipe
Yields 5 muffins

1/2 tablespoon olive oil
1 clove garlic
1/4 of an onion, diced
handful of spinach, chopped
1 Roma tomato, diced
3 eggs
salt and pepper
handful of cheddar cheese

Pre-heat oven to 350 degrees. Heat oil in a skillet. Add garlic and cook for 2-3 minutes. Then add onions and cook until they start just start to become translucent. Add spinach and cook a few more minutes until the spinach starts to welt. Remove skillet from heat and add tomatoes. Beat eggs in a large bowl. Add salt, pepper and cheese and mix well. Incorporate veggies and mix until combined. Spray muffin cups with cooking spray. Fill muffin cups about 3/4 of the way. Bake for about 20 minutes.

I ate two of these for dinner alongside a dollop of sour cream and half an avocado. 🙂 SOOO GOOD!