Brussels Sprouts + Smoked Gouda Quiche

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I’ve said it before and I’ll say it again: isn’t quiche grand?

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Every time I make it, I make two, so it lasts for days and days as delicious leftovers.

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Greg and I have been so obsessed with this smoked salmon quiche since I first made it, but now, there is a new quiche in town: Brussels sprouts + smoked Gouda quiche. 

Hearty Brussels sprouts come together with smoky, creamy Gouda cheese and fluffy eggs to make this fulfilling breakfast, lunch or dinner!

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I started this quiche by slicing the sprouts thin. I wanted the sprouts to have the same caramelized flavor that these sprouts do, but didn’t want them to take as long, so slicing thin is key. I sauteed them with a shallot until just caramelized, and I have to say, that step really adds wonderful flavor to the baked quiche. The smoked Gouda is also really important to this dish. I have been going crazy over smoked Gouda. I bought a package of sliced smoked Gouda from Trader Joe’s a few weeks ago, and ever since I have been craving it all the time. Not only is it delicious just on its own, smoked Gouda pairs very well with Brussels sprouts. If you have never tried smoked Gouda cheese, you are in for a treat! 

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With just those two main ingredients in this quiche, it is very simple and easy to make. I made it for a Saturday morning breakfast and served it with sauteed potatoes and onions. What a great start to the weekend that was. We then ate it as lunch leftovers all week long.

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 I know it’s the time of year for sweets, sweets, sweets, but make sure to eat other food too! This quiche would be perfect to have on hand while planning or making food for a holiday celebration. It is quick to warm up, fulfilling and delicious. 

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Enjoy!

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Brussels Sprouts + Smoked Gouda Quiche
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Ingredients
  1. ~20 large Brussels sprouts, sliced thin
  2. 1 shallot, sliced thin
  3. Olive oil
  4. Salt and pepper
  5. 10-12 eggs, depending on the size of your crust
  6. 1 1/4 cup milk
  7. ~ 6 ounces (or 1/3 of a pound) smoked Gouda cheese, shredded
  8. 2 prepared pie crusts, your favorite!
Instructions
  1. Preheat oven to 350*.
  2. Heat a tablespoon or two of olive oil in a pan over medium heat. Once hot, add the sliced shallot, stir and cook for a minute.
  3. Add the sliced Brussels sprouts. Stir well, to coat all sprouts in oil, and cook over medium-high heat for about 15 minutes, or until sprouts are slightly caramelized and tender. Season with a small amount of salt and pepper, if desired. Let cool slightly.
  4. Add half the sprouts to one pie crust and the rest to the other. Top each with equal amounts of shredded smoked Gouda.
  5. Using your stand mixer (or a hand-held), beat together the eggs, milk and a large pinch each of salt and pepper. Beat until slightly fluffy. Pour the egg mixture into each quiche, dividing equally. Each quiche should be full. If not, beat more eggs and milk and add to the quiche.
  6. Bake in the preheated oven for 40-50 minutes, or until an inserted knife comes out clean.
  7. Enjoy!
Notes
  1. The amounts provided above will make two quiches. If you only want one, use half the ingredients.
The Dreaming Foodie https://www.thedreamingfoodie.com/

Vegan + Gluten Free Pumpkin Cranberry Muffins

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Please tell me I am not the only person who is not sick of pumpkin.

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I hope not, because these muffins are delicious, and I want everyone to enjoy them.

I did not overdo it on the pumpkin pre-Thanksgiving. I actually had no pumpkin pie during the holiday. Only 1 or 2 pieces of my mom’s delicious pumpkin roll. I did not go so crazy with pumpkin baked goods that I am now burnt out. I am still going, and going strong with these vegan + gluten free pumpkin cranberry muffins. 

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What these muffins are:

-flavorful
-just slightly sweet
-full of plump cranberries
-so amazingly moist
-hearty
-filling
-a great snack
-so healthy

Now, I’ll talk briefly about what these muffins are not. They are not traditional, they are not super soft and fluffy. They are not bakery muffins. They are not what you make for a special occasion. They are not what you make for someone who has no interest in health. 

But, if you are even slightly interested in being healthy, these are the perfect everyday muffin! Yes, I would eat one (or two) of these everyday, and feel good about it, if I could bake enough. Greg and I have been going through them like crazy. I’ve been making batch after batch and they are just so good every single time.

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These muffins were completely inspired by this recipe, for vegan banana muffins from Winnie of Healthy Green Kitchen. I have been following her blog for years, and I find many of her recipes and ideas inspiring. (Her recipe was inspired by this one, from Food Loves Writing, also a beautiful post). I made several tweaks from her recipe that I have listed below. 

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I made this recipe gluten free by making my own flour. Sure you could use a gluten free flour blend, but you would not get the hearty texture I am so in love with and quite honestly, I haven’t have great luck in the gluten free flour blend department. Making your own oat + pecan flour for these muffins is fun, affordable, healthy and delicious! Just be sure to note that using this homemade oat + pecan flour will not produce a fluffy, soft, bakery-style muffin. These muffins are dense and hearty in the best possible way. 

And, for anyone reading who doesn’t know about flax eggs, let me tell you just a little about them. Ground flax + water = a great binder in baking that can replace an egg for a vegan option! It works and doesn’t affect taste!

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These muffins are delicious right out of the oven and the same day as being baked but their flavor really enhances as they get older. They get better every day and I have kept them in a sealed container good for up to 8 days! 

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So here you are my friends, healthy + hearty pumpkin cranberry muffins. Hope you enjoy!

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Vegan + Gluten Free Pumpkin Cranberry Muffins
Serves 9
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Ingredients
  1. 1 cup rolled oats
  2. 1/2 cup raw pecans
  3. 1 teaspoon baking powder
  4. 1 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1 tablespoon ground flax
  7. 3 tablespoons water
  8. 1 cup pumpkin puree
  9. scant 1/2 cup sugar
  10. 1/3 cup coconut oil, melted
  11. 1 teaspoon pumpkin pie spice
  12. 1/2 teaspoon cinnamon
  13. 1/2 cup dried cranberries, slightly chopped
Instructions
  1. Preheat the oven to 350*. Line a muffin pan with 9 paper liners.
  2. Combine the oats, pecans, baking soda, baking powder and salt in a food processor and process for several minutes, until it resembles a fine crumb. The mixture won't be as fine as flour, and that's okay. Set aside.
  3. Add the ground flax seed to a bowl with 3 tablespoons of water and mix to combine. Set aside.
  4. Add the pumpkin puree to a small skillet over medium heat. Cook several minutes, stirring so that it doesn't stick, until the pumpkin doesn't smell as "raw". It should smell slightly sweet.
  5. Add the pumpkin, sugar, melted coconut oil, pumpkin pie spice and cinnamon to the bowl with the flax and water. Stir everything together to combine well. Add the oat + pecan flour mixture and stir well to combine. Add the dried cranberries and stir until just incorporated.
  6. Scoop the batter into the nine prepared muffin liners.
  7. Bake for 20-25 minutes, or until an inserted toothpick comes out clean.
  8. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/
*Recipe inspired and adapted from these vegan banana muffins from Healthy Green Kitchen

Curry Red Lentil Soup

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I’ve been wanting to share this recipe with you for awhile. 

I’ve been working on it for several weeks now, and I am so happy with this curry red lentil soup I am sharing with you.

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It comes at an appropriate time too, I think. After one holiday of eating heavily, looking toward another one. This soup is perfect for giving your body a break from the heavy, while nourishing it and making it feel wonderful. 

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Let’s quickly talk about red lentils. If you’re not familiar with them, don’t be scared. They look a little freaky, but they are a wonderful food. They almost look like a fake food, like something that has been manufactured (that’s what I thought the first time I saw them). But in fact, lentils are a natural superfood. They are packed with protein, fiber, iron and many other wonderful things. Lentils are good for us, they nourish us. 

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The rest of this soup is pretty basic, pretty recognizable. Some onion, garlic, carrots, celery and veggie stock. All of your normal soup components. They key to this soup, though, is the curry paste. I love using this curry paste in many different dishes and I could not be happier with using it in this soup. It adds so much amazing flavor and a unique twist on an otherwise average veggie soup. I suggest using a small amount of curry paste to start, and adding more as you please. It isn’t overly spicy, but does add a kick. 

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While this is a perfect post-Thanksgiving refresh meal, it will also be a staple of mine through all the cold months. Warm up with some curry red lentil soup!

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P.S. – On a random note, I have been reluctant to share this post with you only because I am not happy with the photos. As I was editing them, I just wasn’t completely satisfied with how they were looking. I decided, though, that the recipe needed to be shared and I got past my dissatisfaction with the photos. Here’s to better photos next time!

Curry Red Lentil Soup
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Ingredients
  1. Olive oil
  2. 2 garlic cloves, minced
  3. 1 large yellow onion, chopped
  4. 3 large carrots, chopped
  5. 2 medium celery stalks, chopped
  6. 4-6 tablespoons red curry paste
  7. 1 cup red lentils, rinsed
  8. 7-8 cups veggie stock
  9. Salt and pepper
Instructions
  1. Add about two tablespoons of olive oil to a pot over medium heat. Once hot, add the minced garlic and stir.
  2. Add the chopped onions, carrots, celery and a pinch of salt and stir. Let veggies cook several minutes, until they begin to soften and sweat.
  3. Add the red lentils to the pot and stir.
  4. Add the curry paste. Start with a little knowing that you can add more later. Stir it around the pot, incorporating it with the other ingredients.
  5. Add about 4 cups of veggie stock to the pot and stir well, to incorporate the curry paste. Bring to a boil, then turn down the heat and simmer for about 20 minutes, or until the red lentils are soft.
  6. Once the lentils are soft, add 3-4 more cups of veggie stock to the soup and simmer until warm.
  7. Season with salt, pepper and more curry paste, to taste.
  8. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/

Favorite Brussels Sprouts

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Less than a week from now, we’ll be sitting around a table for one of my favorite meals of the year!

And these Brussels sprouts will be in front of me.

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Greg and I have been cooking together for just about three years now. Over those three years, a few dishes have emerged as a specialty of his, and these sprouts are one of them. 

Greg loves this vegetable and cooks it like a boss. Today, I’m sharing his recipe!

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And really, his recipe is not even a recipe. He does it by taste and by smell and sound. He knows what we like and he makes them awesome. But for today, for you, I put these sprouts into a recipe. Because they are too good to not share. 

This dish is simple. It requires few ingredients. It requires some chopping, some slicing and a little, but not much, attention for cooking. Here’s what you need:

Brussels sprouts
Shallots
Garlic
Olive oil
Salt and pepper

That’s it!

It is one of our favorite side dishes for the two of us, but we also love making it for groups. We have made it the last couple of Thanksgivings for my family, and this year will be no different.

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We often talk about how Brussels are one of the most underrated veggies out there, and that is most likely due to many people having a bad Brussels experience. They were served Brussels that weren’t fresh, or that were simply boiled with no seasoning. If you are one of those people, a Brussels sprouts hater, this recipe could change your mind, I promise! 

Part of the magic of cooking is how so few, simple ingredients can come together to taste so darn good. But this, this is a perfect example of that.

When simple Brussels sprouts and shallots come together and get caramelized together in a pan, it is nothing but pure magic. When you sprinkle a bit of salt and pepper on those sprouts and shallots, it’s even better. The taste is sweet and smoky. You want to just keep eating more and more and there is absolutely nothing wrong with that.

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 The recipe I give you today is somewhat loose. The amount of sprouts you need is dependent on a couple of things – 1) how many people are eating and 2) how hungry those people are.

When making this for just Greg and I for a side dish for a normal dinner, I usually buy 10 Brussels sprouts for each of us.

For every two servings of Brussels sprouts (so in our case, for every 20 sprouts) I use 10 shallots. Yes, 10. It sounds like a lot and it will look like a lot, but the shallots are what make this dish. They get caramelized and sweet and flavorful and as I always say, the more shallots, the better! When you slice them up, you will feel like you have just as many shallots as sprouts, and that’s okay!

Now, Greg and I are big eaters (especially Brussels sprouts eaters!) so this may sound like too many for you. Or not enough! Use your best judgement on how many sprouts each person could eat when making this. 

If you are making this for a large Thanksgiving-like meal where there are tons of other side dishes, then you can probably plan for less Brussels per serving, maybe 5-7 sprouts per person. You can also plan to use less shallots. It would be unreasonable to use 80-100 shallots to serve a large group of people, in my opinion (but go for it if you want!).  

Have questions about making these for a large group? Leave a question in the comments section!

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If you’re still searching for a simple, no-fuss veggie for your Thanksgiving meal, give these a try! They are always a crowd pleaser. Or maybe, you’re just looking for a simple and delicious way to eat Brussels sprouts any night of the week. These are for you, too! Enjoy!

Favorite Brussels Sprouts
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Ingredients
  1. Brussels sprouts (I usually do 7-10 per person, depending on the size)
  2. Shallots (For every 15-20 Brussels sprouts, I do 10 shallots)
  3. Fresh garlic, minced (2 large cloves for every 15-20 Brussels sprouts)
  4. Olive oil
  5. Salt and pepper
Instructions
  1. Cut Brussels sprouts in half and rinse. Thinly slice the shallots.
  2. Add about 2 tablespoons of olive oil to a large pot or pan over medium to medium-high heat. Once hot, add the minced garlic and stir.
  3. Add the sliced shallots and a pinch of salt to the pan and stir. Cook shallots over medium heat, stirring every so often, for about five minutes, or until slightly softened and browned.
  4. Add Brussels sprouts to the pan and stir. Cook sprouts over medium heat, covered but stirring frequently so that they don't burn, for 15-20 minutes. Add oil to the pan as needed. I usually add more oil 1-3 times during cooking, so that the sprouts don't burn and stick. Brussels should get browned, caramelized and soft.
  5. Season with salt and pepper, to taste.
Notes
  1. The amounts I provided will serve 2 big servings or 3-4 small servings. See the entire post for info about making these for a large group.
The Dreaming Foodie https://www.thedreamingfoodie.com/

Shrimp Chowder with Veggies + Vodka Sauce

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Time for more soup!

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The photos of this soup look very similar to the photos I posted a couple weeks ago of sweet potato + black bean chili.

And while the photos look similar, the taste is completely different. This soup is very special and has been a long time coming to you. 

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I’ve been making this soup for a few years now. It all started after a visit to Greg’s dad and stepmom. His stepmom made us a version of this soup for dinner, and like a lot of things, after one bite, I was in love. 

I asked for the recipe, and Karen wrote it down on an index card for me. Through a couple of moves, I have misplaced the index card, but I have been making and enjoying the soup ever since. 

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Let me tell you how I’ve been making it.

I start with a lot of veggies. I prefer there to be too many veggies over not enough. I use the classic soup combo of garlic, onion, carrot and celery and also add bell peppers. Green bell peppers are excellent in this soup, and in this batch, I added a yellow one as well. 

Next comes shrimp. I suggest using fresh, good quality, large shrimp. It’s hard to choose a “star” of this soup, but it may just be the shrimp. The shrimp make this soup unique, and having really wonderful shrimp makes it wonderful. I buy fresh shrimp and I peel and devein them myself, but choose whatever you feel comfortable with. 

Vodka sauce. Similar to the shrimp, try not to skimp. Use a good quality jar of vodka sauce. Use a trusted brand, with an ingredient list that is short and recognizable. The best thing, really, would be to make your own, if you’re up for it. I tried homemade vodka sauce once, and it didn’t turn out, so I go the good quality jar route. The vodka sauce in this soup is what makes it so special. To the person eating it, it makes them think, “Just what is that flavor?”

The last element of this soup is broth. If I remember correctly, the original recipe called for beef broth. I don’t usually keep beef broth on hand so I have drifted to using veggie broth for this soup. I love it with veggie broth, but like me, feel free to experiment to find what you love!

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This soup is: hearty, filling, delicious, warm, a bit spicy and satisfying.

Try adding this recipe to your fall soup rotation, I don’t think you’ll be disappointed! 

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Shrimp Chowder with Veggies + Vodka Sauce
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Ingredients
  1. 2 garlic cloves, minced
  2. 1 large yellow onion
  3. 3 medium carrots
  4. 3 celery stalks
  5. 2 bell peppers (I used one green and one yellow)
  6. 1 pound raw peeled + deveined shrimp
  7. 1 jar of good quality vodka sauce
  8. 32 ounces veggie broth
  9. Salt and pepper
  10. Dried oregano
Instructions
  1. Start by prepping all of the veggies. Chop the onion, carrots, celery and peppers to all the same size. Also, cut the peeled and deveined shrimp into bite-sized pieces. I cut each shrimp into three.
  2. Heat about 2 tablespoons of olive oil in a large soup pot over medium heat. Add the minced garlic and stir.
  3. Add the chopped onions, carrots, celery and peppers to the pot and stir well to coat in oil. Add a pinch of salt and cook 5-10 minutes, until veggies has softened and slightly browned. Add the raw shrimp to the pot and stir. Let cook about 2 minutes, or until the shrimp just begin to turn pink.
  4. Add the vodka sauce and veggie broth to the pot. Stir, and bring to a boil. Turn down heat and let soup simmer for 10-20 minutes, or until shrimp are cooked completely through and veggies are tender.
  5. Season the soup with salt, pepper and dried oregano, to taste.
  6. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/