LIGHT LUNCH, TWO WAYS

Posted in Breakfast & Brunch, Small Dishes, Vegetarian-friendly by sallybr

Today I share a couple of recipes that have my name written all over. They are low in carbs, full of flavor and… loaded with eggs! I am after all, a very enthusiastic egg-cheerleader. I probably enjoy them for lunch in some version (scrambled, omelette, over-easy) several times per week. Without further ado, here they are…

Let’s start with the Low-Fat Quiche, courtesy of Helen Fletcher

SIMPLE LOW-FAT QUICHE
(slightly modified from Helen Fletcher’s Pastries like a Pro)

1 cup low-fat yogurt
½ cup cottage cheese
3 large eggs
1 tablespoon cornstarch
1 teaspoon salt
½ teaspoon black pepper
4 cups broccoli, trimmed closely and cut
½ cup roasted red peppers
6 ounces sharp cheddar cheese, grated (170 grams)
½ cup parmesan cheese, grated (58 grams)
½ teaspoon dry mustard
⅛ teaspoon cayenne pepper

Heat the oven to 350F. Spray a 9-inch pie plate with non-stick baking spray. Reserve.

Place the yogurt and cottage cheese in the bowl of a processor. Process until smooth, scraping down as necessary. Add the eggs, cornstarch, salt and pepper. Process until smooth, it will be a very loose mixture. Add the mustard and cayenne pepper and give it a final processing.

Place the broccoli in the microwave with just a spray of water. Cover with plastic wrap and microwave for 2 minutes at 80% power. Dry the broccoli well, transfer to a bowl and add the red pepper. Add the yogurt mixture, them the cheeses and mix it all well. Pour into the pie pan and bake for about 40 minutes. It should be set in the center and lightly browned.

Allow it to cool for 15 miutes before slicing. It can be consumed warm or cold.

ENJOY!

to print the recipe, click here

Comments: Make sure to visit Helen’s blog since that post is a full lesson on how to make any kind of savory quiche (low-fat) that you might desire. The fact that it does not need a crust makes it also much lower in carbs, which is something I don’t mind for my lunch.

Moving on, Prosciutto Egg Muffins…

PROSCIUTTO EGG MUFFINS
(from The Bewitching Kitchen)

3 eggs
2 cups shredded Mexican blend cheese
1/2 tsp cumin
1/4 tsp cayenne pepper (or to taste)
6 slices proscuitto
salt to taste

Heat oven to 350℉. Line a muffin tray with paper liner or spray with olive oil. If using a silicone tray, no need to do that.

In a medium mixing bowl, add in the eggs and beat well. Next add in the cheese, spices and salt. Whisk vigorously until combined. Cover the slots of the muffin tray with the prosciutto slices. You should have enough for 6 egg muffins. Pour the mixture into the slots. Bake for 20 minutes or until set and starting to get golden on top.

ENJOY!

to print the recipe, click here

Comments: Even though I make this type of food for myself, the husband approved them both and we ended up sharing them. Light and delicious, leftovers can be warmed in the microwave at low power for a minute and the a brief heating in a 350F oven for perfect texture. This is the perfect opportunity to put this amazing pan to use, by the way. It was featured in my latest In My Kitchen post (click here to read it).

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8Nov2025

SOUTHERN STYLE SKILLET CORNBREAD

Posted in Breakfast & Brunch, Pizzas & Small Dishes, Side dishes, Small Dishes, Vegetarian-friendly by sallybr

I made this three times in a row: easy, simple, delicious! It will shine next to a hearty bowl of chili (I highly recommend our favorite recipe, one of the oldest in this bewitched spot). This is a small version, good for 2 people with leftovers or 4 to clean the pan.

SOUTHERN STYLE SKILLET CORNBREAD
(adapted from fieldcompany)

bake in 8-inch cast iron skillet
(recipe can be doubled for larger size pan)

3 tablespoons unsalted butter, divided
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 tablespoon honey
1/2 large egg (whisk and eye-ball half the amount for the recipe)
1 ear of corn, kernels removed (about 1/2 cup kernels)

Turn the oven to 425F and place your seasoned cast iron skillet inside, to heat it up as you prepare the recipe.

Melt 2 tablespoons of the butter gently in a microwave and set aside to cool.

In a medium size bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt. In a separate small bowl, whisk the buttermilk, egg, honey, and the cooled melted butter until well combined. Add the wet ingredient mixture to the dry ingredients and whisk gently until combined, being careful not to over mix. Gently fold the corn kernels into the batter with a rubber spatula.

Carefully remove the hot skillet from the oven. Add the remaining 1 tablespoon of butter to the skillet and swirl to evenly coat the bottom and all sides. Pour the batter into the hot, buttered skillet and use a rubber spatula to smooth the top. Return the skillet to the oven and bake until the top of the bread is lightly golden and a toothpick comes out clean when inserted into the center, 15 to 18 minutes.

Allow the cornbread to cool in the pan for 5 minutes before slicing and serving.

ENJOY!

to print the recipe, click here

Comments: It is recommended that you use fresh corn kernels, but the recipe works very well with frozen. Canned corn will be a bit too mushy, so I advise against using it. This is not a sweet type cornbread, even if it has a bit of honey. Cumin or chili pepper could be nice additions, if you like some heat.

We enjoyed it with a bowl of chili (recipe here) and it was truly wonderful comfort food on a Saturday evening.

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11Oct2025

INCREDIBLY SIMPLE ZUCCHINI ROUNDS

Posted in Incredibly simple, Side dishes, Small Dishes, Vegetarian-friendly, Veggies by sallybr

I don’t know if I am embarrassed or thrilled. Embarrassed because this is truly SO simple that it hardly qualifies as a “recipe”. But thrilled at the same time because it totally blew my expectations. So simple, so tasty. Even next day, and you know how much I go crazy for leftovers.

BAKED ZUCCHINI TOMATO STACKS
(from The Bewitching Kitchen)

1 zucchini, sliced 1/4 inch thick
olive oil
salt and pepper
Fresh tomatoes, sliced (about the same diameter as the zucchini)
grated mozzarella cheese
Herbes de Provence to taste

Line a baking sheet with parchment paper.

Lay one slice of zucchini, brush both sides with olive oil, season with a little salt and Herbes de Provence.

Place a slice of tomato on top, season with a little salt. Add shredded mozzarella on top of the tomato.

Bake at 400F for 15 to 20 minutes, until cheese is melted and golden.

ENJOY!

to print the recipe, click here

Comments: This was such a delicious side dish, I just know I will be making it again and again. Leftovers were perfect warmed up in a hot oven for just a few minutes. Zucchini tends to get a bit mushy, but for some reason, with the tomato and the cheese on top, it all works well. Give this recipe a try, I believe you will love it too…

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THIRTEEN YEARS AGO: Bourbon and Molasses Glazed Pork Tenderloin

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22Aug2025

GLUTEN-FREE RED LENTIL BAGELS

Posted in Breads, Breakfast & Brunch, Small Dishes by sallybr

And now for something completely different… Do I need to avoid gluten? No. Do I like experimenting with recipes that cater to that need? Big yes. Haniela is my guru cookie decorator, as you might know if you follow my baby blog (can you call a blog a baby when it is 4 years old?). But she is also a fantastic cook and her blog covers a whole range of recipes, from cakes to breads and savory stuff. Check it out by clicking here. She bakes these bagels often, and I had them on my list of things to try for quite some time. Here I am to share her recipe and urge you to make them. Simple and very delicious! They freeze well too…

GLUTEN-FREE RED LENTIL BAGELS
(from Haniela’s blog)

2/3 cup dry red lentils (150 grams)
1 ¼ cup boiling water to soak lentils (300 ml)
1 tbsp lemon juice
scant ¼ cup psyllium husk (20 grams)
2 tbsp olive oil (20 grams)
1 tbsp lemon juice (15 ml)
¼ cup almond meal (30 grams)
1/3 to 1/2 cup water for the dough (120mL)
¼ tsp baking soda
1 tsp baking powder
½ cup mixed seeds ( pumpkin, sunflower, sesame)

Pour 1¼ cup( 300 ml) boiling water over red lentils, add 1 tablespoon lemon juice, stir it and soak for 12 hours. Rinse soaked red lentils well under running water.

Into the food processor add rinsed, soaked red lentils, about 1/3 cup of water for the dough (reserve the rest of the water in case the dough is too stiff). Blend for about a minute or two, until lentils are broken up into a somewhat runny paste.

Into the blended red lentils add psyllium husk, almond flour, lemon juice, 2 tablespoons (20 grams) olive oil and 1 teaspoon table salt. Blend until well combined and thick, somewhat sticky dough forms.
If the dough is too dry add a little more water. Lastly add 1 teaspoon baking powder and 1/4 teaspoon baking soda, give it about 5-10 pulses.

Invert the slightly sticky dough onto the work on a plate. Lightly wet your hands and shape the dough into a ball, flatten it slightly. Cut it into 4 equal parts. Shape each piece into a ball, flatten slightly, dip both sides into the seeds and place buns onto a baking sheet lined with parchment. Repeat for other balls of dough. Make a hole in the middle of each bun. Use a back of a wooden spoon. Make the hole bigger than you think it should be, dough will spread a little in the oven. Bake red lentil bagels at 375F for 30 minutes or until golden brown. Allow to cool before serving.

ENJOY!

to print the recipe, click here

Comments: The only thing to remember is to soak the lentils the day before you want to make the bagels, other than that it is a very fast and straightforward recipe. They are hearty without being overly heavy, and perfect with toppings such as smoked turkey, or ham and a little mustard. Smoked salmon with cream cheese would be great too, or a simple spread of avocado, drizzle of olive oil and lemon juice. Salt. Definitely salt.

The recipe makes only four, but it can be doubled, so keep that in mind.
Check Hani’s blog for variations, I will try them soon.

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12Jun2025

ZUCCHINI FRITTATA

Posted in Breakfast & Brunch, Small Dishes, Vegetarian-friendly, Veggies by sallybr

I might be on a roll concerning special gadgets. Case in point, I have a pan that is designed to make Tarte Tatin (!!!), but today I am incredibly proud to show you how to use it to make a nice frittata. Do you need that pan? No. But are you going to be the coolest cook in town if you use it? YES, YOU ARE.

ZUCCHINI FRITTATA
(from The Bewitching Kitchen)

2 Tbsp. olive oil or unsalted butter
2 shallots, minced
2 medium zucchini, sliced and each slice quartered
4 large eggs
1/4 cup whole milk
4-6 pieces of fresh mozzarella
1/2 tsp salt
1/2 tsp Herbes de Provence
¼ tsp. freshly ground black pepper

Place rack in middle of oven; heat oven to 350°. Heat 2 Tbsp. olive oil or unsalted butter in an oven-proof skillet. Add the shallots and zucchini, sauté, stirring occasionally, until softened, about 5 minutes. Meanwhile, whisk the large eggs in a medium bowl with the milk, salt, pepper and spices mix.

Pour egg mixture into the skillet. Add the pieces of mozzarella. Cook, stirring occasionally, just until edges pull away from sides of pan, about 5 minutes. Transfer skillet to oven and bake until set, 10–15 minutes. Serve immediately or at room temperature within an hour or so.

ENJOY!

to print the recipe, click here

Comments: You can flip the frittata off the pan and serve it with the brown side up, or cut it straight in the pan, anything works. It turned out creamy, light and fluffy. The pan makes it a breeze to invert and flip the frittata onto a serving plate. We will be enjoying this type of meal in many variations on a regular basis… Mushrooms, red bell peppers, maybe even some smoked salmon in the mix.