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Vegetables and Meat Quiche

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Most of my family enjoys eating a Quiche for dinner (notice I said most.. you can’t win them all). Quiche originated in Germany. Sometime in the 1950’s it was brought to America and became American fare. Historically a quiche is a custard primarily vegetable, eggs and cream. It wasn’t until cheese & meat were added to it and then given the name Quiche Lorraine. Quiche is so versatile, it can hold almost anything you like. When I make a Quiche, it is usually for one of two reasons: 1) I hadn’t gone to the grocery store and am low on everything but eggs, cheese a little milk a few random veggies and possibly a meat to liven it up. Thus, my version of a Quiche Lorraine is a bit different than traditional, as this recipe has more eggs and uses 2% milk instead of whole milk.

The greatest thing about a quiche: Its quick, its easy and a one dish wonder! Serve it up and enjoy!

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Servings: 6 people

Ingredients

  • 1/2 cup cheese of choice I use combination Sharp Cheddar and pepper jack
  • 6 eggs slightly beaten
  • ​1/2 cup yellow onion or any kind you prefer would work well
  • 1/2 cup peppers
  • 1/2 cup diced baby spinach
  • 1/4 cup diced mushrooms
  • 1/2 cup diced broccoli
  • ​1/8 cup cilantro sprinkled over top just before baking
  • 1/4 diced tomatoes
  • 1/4 cup 2% milk water

Instructions

  • Prepare pie crust
  • Place all ingredients on the cutting board. Here I have peppers, broccoli, spinach, onion, tomato, cheese and sausage.
  • Next add eggs, milk and seasoning (1 tsp salt, 1 tsp pepper, 1/2 tsp garlic powder) to separate bowl and mix well. In the other bowl you see the veggies and the cooked sausage ready to be poured into the quiche. Then pour the egg mixture over the quiche mixture of vegetables.
  • Finished quiche, cooked at 400 degrees for 40-50 minutes (or until a 1 inch part of the center is only slightly jiggly.

Chicken Parmesan with Whole Grain Flour

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Being Italian has its culinary moments, and Chicken parmesan is certainly one of them!

I can remember, as a child, immediately after mass on Sunday mornings,we would make our pilgrimage to my grandmother’s house. The second we entered, you could immediately smell the warm, sweet, aroma of primavara sauce simmering on the stove-top, while she fried Chicken in her cast iron skillet for Chicken Parmesan.

In the other skillet, while she waited for us, hot oil awaited the fried dough she would make with the rising dough covered on her counter-top (a story for another time for sure). My grandmother (who all called Nonnie) was a multi-tasker, like most women, and her genius was not coincidentally, in the kitchen.

Thinking of these times some 30 years ago, warms my heart and soul, and on a day like today, in sunny, Cary, NC, with the temperature at about 35 degrees, it brought me back to those wonderful moments as a child and the fond memories of her.

While I don’t use regular flour, bread crumbs and fats as Nonnie did back in those days, (although then they tasted fantastic) since we are trying to stay healthier in the kitchen, I have adapted her “old world” recipe “anew”.

Close your eyes, take a deep breath in and envision this moment, aroma included, and maybe you too will want to give it a try and add it to you baking/cooking arsenal of recipes in your home kitchen as well! As always, Enjoy…… and stay warm!
Catherine

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Servings: 6 people

Kids Quick Whole Grain Pizza

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Pizza originated in… you guessed it, Italy. Considered a flat bread, the simple and pure ingredients of yeast, salt, flour and a little olive oil are humble, yet paired with their toppings of choice, make this one dish wonder and number one favorite among Americans!

In the quiche blog, when I mentioned the things that I normally have readily available in my pantry (or refrigerator) at all times, crushed tomatoes, to make a quick pizza or spaghetti sauce is also one of them.

The only draw back for most, in making a home-made pizza, is the time involved and being afraid of all things made with yeast. Its easier to buy it from the store (with tons of salt and preservatives..Boo!!) or its even easier to purchase it through your favorite pizza house -well, not so bad to support local businesses, but boring, boring if you are looking to set a new standard for your family!

Today is your day to make pizza in no time flat, without yeast and plenty of time to spare. This crust is super easy and is in and out of the oven in about 20 minutes from the first measure of flour to the table.

While I will always prefer a yeasted pizza crust when I have the time, this one is our favorite alternative in my home, as the kids can get it started themselves…yes! Now that is smart baking!!! Enough said.

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Ingredients

  • ​Ingredient list: makes 5-6inch pizzas or 1 14" round
  • 3 cups PMGB's whole grain bread flour
  • ​1 tsp salt
  • 2 tsp baking powder
  • 1 to 1 1/4 cups of luke warm water
  • 2 tablespoons olive oil

Instructions

  • Preheat oven to 385
  • 1) Into a large mixing bowl, add the flour, baking powder and salt, mix well.
  • 2) Next, with mixer on low speed, slowly add the water & oil to the dry mixture. Mix until combined, then turn out onto a well floured work surface. the dough will look a little shaggy and sticky, but that is what you want more than a dry dough. You should be able to work with it. If not add a little more flour, but not to the point of becoming too dry.
  • 3) knead the dough for a bit, then roll out or press out with your hands, the crust to desired thickness and shape.
  • 4) Top with toppings of choice.
  • 5) Place Pizza(s)in pre-heated 385 degree oven for 12-16 minutes for a smaller 6-9" version and 20-25 for the larger 14" pizza.

Notes

Alternatively, if you really don't have time and want to scoop only a small pizza or two at a time, purchase PMGB's quick-mix from the store. Not only is the quick-mix good for pizza, but in a pinch, for biscuits (think strawberry shortcake), pancakes and quick-breads alike! Now thats.....smart baking! 🙂 Serve it up and enjoy! Catherine

Whole Grain NY Style Bagels

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When I was making bread for Kaiser rolls this morning, between 3rd and 5th grade spelling and vocabulary lessons, I remembered I forgot to add an egg for the rolls...UGH! I was really looking forward to those kaisers to go with the pulled pork for dinner this evening, but no sense in crying over it now, but what to do with the dough on the stove-top rising in the bread bowl? Then it came to me...Bagels!!! I cracked out my "Bread Bakers Apprentice" book and read and realized my dough was perfect for this happenstance recipe! Yippie! If you choose to make these, and I highly recommend you do, as they are super-duper easy, the biggest kick you will get is watching your creation float on top of a sea of boiling water as they cook. After that, all left to do is top with a topping, if you choose to, then bake at 500 for a total of 10 minutes. Then, voila! Fresh hot homemade mistakes....I mean bagels to butter up and enjoy anytime of the year or day for that matter! Serve it up and enjoy! Catherine

Instructions

  • Prepare dough as directed, and let rise until doubled, approximately 45 minutes to 1 hour.
  • Carefully deflate the dough just a bit, then cut off 3 oz portions of dough and shape. Pinch the ends together so it will not separate when placed in the boiling water.
  • Let rise covered on the lined baking sheet. I use left-over vegetable baggies or plastic wrap.
  • When ready, place each bagel into the boiling water. Bagels should float immediately without sinking to the bottom.
  • Put the bagels on the backing sheet and top with your choice of topping, then bake at 500 for 3 minutes, turn baking sheet, decrease time to 450 and bake an additional 5 or so minutes until golden in color.

Whole Grain Oatmeal and Butterscotch Cookies (no egg version)

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Ingredients

  • 2 1/2 cups whole grain all-use flour
  • 1 cup oatmeal rolled oats, not quick oats
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 tsp baking soda
  • 3/4 cup butterscotch chips
  • 1 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/2 cup light olive oil or canola oil
  • 1/2 cup water

Instructions

  • Preheat oven to 350 degrees.
  • 1) Into a large mixing bowl, add all dry ingredients(flour, sugars, baking soda, salt, butterscotch chips) and combine well.
  • 2) Combine oil and water in a measuring cup, then add the vanilla to the liquid mixture.
  • 3) In a slow but steady stream, add the liquid mixture to the dry mixture and on low speed of your mixer, mix until combined or add a bit at a time if doing the old fashioned way....by hand!
  • 4) Mix until all is combined (mixture should not be crumbly, but a bit sticky. If not add a bit more water if too dry, more flour if too wet usually not more than a tablespoon or so if needed)
  • 5) Onto your prepared cookie sheet, spoon on portion of batter (I usually use a heaping tablespoon for a measure or a small cookie scoop if you have one) then, gently form cookies by pressing down with the bottom of a cup or your fingers, to about a 1/4 height.
  • 6) Put into oven and bake for approximately 14-16 minutes or until cookies are slightly golden on the bottom. Let set on cookie tray for at least 1-2 minutes before removing to a cooling rack.

Notes

While cookies are cooling, get a glass of milk of choice, a blanket with your favorite snuggler, or enjoy by yourself!

Whole Grain Oatmeal & Chocolate Chip Cookie Bars

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Whole Grain Chocolate Chip Cookie Bars

(Note: If using PMGB's Chocolate Chip Cookie mix, add one cup of rolled oats to the cookie mix and proceed to step 1)

Ingredients

  • 2 1/2 cups whole grain all-use flour
  • 1 cup rolled oats
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 tsp baking soda
  • 3/4 cup chocolate chips
  • 1 tsp sea salt
  • 1 tsp pure vanilla extract
  • 3/4 cup light olive oil or canola oil
  • 1/4 cup water or more
  • 1 egg

Topping (optional)

  • 1/2 cup rolled oats
  • 1/8 cup raw sugar
  • 1/8 cup light olive oil
  • Mix all ingredients for topping in a small bowl then set aside..

Instructions

  • Preheat oven to 375 degrees.
  • Into a large mixing bowl, add all dry ingredients(flour, sugars, baking soda, salt, Chocolate Chips) and combine well.
  • Combine oil, egg and water in a measuring cup, then add the vanilla to the liquid mixture, mix well.  
  • In a slow but steady stream, add the liquid mixture to the dry mixture on low speed of your mixer, mix until all combined. If needed ad a bit more water, if mixture is too crumbly to form.
  • Onto your prepared cookie sheet lined with parchment paper, spread entire mixture to a 1/4" thickness. (this should fill out roughly 2/3 of the cookie sheet)
  • If topping with optional topping, evenly distribute and firmly press onto top of cookie dough mixture.
  • Put into pre-heated oven and bake for approximately 18-20 minutes or until cookies are slightly golden on the bottom. Let set on a cooling rack until cooled, then slip out of cookie sheet onto flat surface.
  • With a sharp knife, cut cookies into 2x2 squares. Serve em' up and enjoy!

Yeasted Cinnamon Rolls with Whole Grain Bread Flour

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Ingredients

  • 3 cups Whole Grain Bread Flour
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 package active dry yeast 1 package
  • 1/4 cup warm water 115-120°F
  • 2 eggs
  • 1/2 cup olive oil
  • 1/2 cup or more non-fat milk, room temp.
  • 1 tsp vanilla extract

Filling

  • 1/3 cup brown sugar packed
  • 4 tsp cinnamon
  • 1/4 cup olive oil

Instructions

  • Into a mixing bowl, add the 1/4 warm water 115-120° and contents of one yeast package, plus one tsp of sugar. let sit for approximately 5 minutes to ensure active.
  • While waiting on the yeast, in a medium sized bowl, add all dry ingredients (3 cups bread flour, 1/4 cup sugar, 1 tsp cinnamon, 1 tsp salt) mix well.
  • To the yeast, add the oil (1/2 cup) and the 2 eggs, mix to combine
  • Now this is the step that makes thing a little scary to people, when preparing a yeasted bread product. The addition of the rest of the liquid to the dry ingredients and getting a good workable dough that is not too sticky and not too dry. To get a good pliable dough, you should add your liquid in a slow but steady stream as you add the flour little by little. This will ensure you do not add too much liquid and it becomes too sticky, or not enough liquid and it becomes too Continue to knead the dough for approximately 10 minutes. This is the key whether you are using a stand mixer, or mixing it by hand: Not too sticky and not too dry! That in mind lets go to our next and final step before rolling out, shaping and letting the buns rise.
  • Here we go! Add your dry ingredient bread flour mixture a little at a time (approximately one cup at a time) to the liquid mixture, If using a stand mixer, add a slow but steady stream of milk as you add the flour mixing well after each addition-- do not add all of the milk at once as you may have some left over after the last cup of flour is added. Add enough milk to get the dough to look like a shaggy mass that no longer sticks to the sides of the bowl. If it does stick, add a bit more flour, if too dry a bit more milk.
  • Let your dough rest for approximately 30 minutes covered with plastic wrap in the bowl. (gives you enough time to clean up and prepare your work surface and baking dishes and prepare the filling)
  • Filling preparation: Add the 1/3 cup brown sugar and 4 tsp cinnamon, mix well, then add the 1/8 cup olive oil, mix well.
  • Roll out your dough on a lightly dusted surface of flour and begin to roll out your dough to roughly 1/8-1/4" rectangle roughly the size of the baking dish you will be using (approximately 10x13) note: make sure the dough does not stick to your work surface, you still have to roll it up!
  • Lightly brush your dough surface with olive oil to help the filling adhere then start sprinkling on the filling pressing down lightly to ensure it sticks to the surface, although will not entirely stick, that is alright, when rolled it all rolls in.
  • Now, beginning with the long edge closest to you, using two hands, roll-up the dough, pinching it together as you roll. When done, rolling, moisten the end with water to ensure it seals (does not come unrolled). Press the loose ends on either side in so your roll is uniform. I sometimes trim then ends, then tuck in to make it more uniform.
  • Grease your 13x9 baking dish (we recommend pyrex) then go back to the roll and cut equal pieces and place the rolls cut-side-up evenly in the prepared baking dish. Cover with plastic wrap and let rise in a warm place until double in bulk. (approximately 60-90 minutes. NOTE: to cut your rise time in half, do the following. preheat your oven to 170° then turn it off. Place the buns covered with the plastic wrap in the baking dish into the oven and let rise in there. The temperature is not hot enough to melt the plastic (just make sure the oven is turned off!) and elevated enough in temperature to rise the buns in almost 1/2 the time!
  • When the buns are double in size, remove from oven, and pre-heat oven to 350°. When oven is ready, place buns, uncovered into the oven and bake for approximately 12-16 minutes or until slightly golden on top. Remove from the oven and place dish on top of a wire wrack and let cool for approximately 15 or so minutes before you apply glaze. To make a simple glaze use 1/2 cup confectioners sugar with 1 tsp vanilla extract and add enough water 1 tsp at a time to get a consistency of slightly thick but fluid glaze, this way it does not run off the buns and end up on the bottom of the baking dish. Serve immediately and enjoy! To reheat, place in a microwave for approximately 20 seconds.

Whole Grain Blueberry Muffins & Mini Loaf Quick Breads

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Whole Grain Blueberry Muffins & Mini Loaf Quick Breads

At most of PMGB's in store demo's, I usually make one or two kinds of muffins to showcase our versatile whole grain muffin mix. This lemon & blueberry muffin recipe is always a hit among kids of all ages. I have received many inquiries on how to make these quick and easy muffins, so the lemon blueberry muffin awaits baking. The picture here to the right is how I bring them to the demo's as they are easier to cut for samples. Both recipes in both pans come out wonderful and the loaves look great for packaging as gifts as well. Your decision how to prepare!

Ingredients

strudel top (optional)

  • Into a small bowl mix the following strudel top ingredients and set aside.
  • 2 tablespoons turbinado sugar or brown sugar if you don’t have turbinado
  • 1 ½ tsp. cinnamon
  • ¼ cup rolled oats

Dry ingredients

  • In a medium mixing bowl combine the following dry ingredients:
  • 2 ½ cups PMGB whole grain all-use flour
  • 1/3 cup granulatd sugar
  • 1/4 cup brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet ingredients

  • In a large mixing bowl combine 1 large egg, milk and olive oil mix well.
  • 1 large egg room temperature
  • 1 cup 2% milk at room temperature
  • 1/3 cup canola or light olive oil

Instructions

  • Into the large mixing bowl with wet ingredients, add ½ of the dry ingredients and mix until combined. When combined, add the rest of the dry mix and mix again until combined.
  • When batter is ready, grab a spatula and fold in the blueberries to the batter.
  • Into your prepared muffin tins or pans, pour batter to a volume of 2/3 full.
  • Combine the strudel top and evenly distribute over the top of the raw batter.
  • Bake at 375 for 18-20 minutes for muffins, or 25-30 for the mini loaves. Cool in the pan then gently remove from pans onto a wire rack for 10 or so minutes, remove from pan and of course....Enjoy!! Catherine

Notes

Freezing option: If you would like, these can be frozen for up to 3 months in freezer safe bags or containers in the freezer. When ready to eat, take out and let sit at room temp to thaw (approximately 2 hours)Believe it or not, it will taste fresh baked! Now that is smart baking!

Whole Grain Christmas Sugar Cookies

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Whole Grain Sugar Cookies

One recipe, two methods!

Ingredients

  • 2 cups Powder Mill's All-Use Whole Grain Flour
  • 1 cup sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 salt
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 egg
  • 1/4 cup canola or light olive oil
  • 1/4 cup butter
  • up to 1/4 cup water for desired consistency
  • ​1 tsp pure vanilla extract

Instructions

  • Preheat oven to 400 degrees. Line standard size cookie sheet with parchment paper or spray with cooking spray.
  • In a large mixing bowl combine oil & egg, mix well. 
  • To the liquid mixture, mix in ½ bag sugar cookie mix, mix well. Add the water and sugar cookie mix until all is added, mix well. (mixture will mix into a shaggy dough ball, not too sticky and not too dry. If too dry, add a bit more water, too sticky, a bit more flour.

For sparkling sugar cookies:

  • Take a portion of dough and roll into a 1 inch ball. Roll the ball in additional sugar, then place onto prepared cookie sheet. With the bottom of a smooth juice glass, firmly press the dough ball to a thickness of approximately ¼ inch.
  • Bake recipe at 400 degrees for 8-10 minutes or until edges are slightly golden. Enjoy!

For dazzling cut-outs

  • place cookies, directly on parchment lined cookie sheet. Let dough rest in refrigerator approximately 15 minutes, then roll out to ¼ inch thickness for cut-out cookies. Cut into desired shapes.
  • Bake recipe at 400 degrees for 8-10 minutes or until edges are slightly golden. Enjoy!

Whole Grain English Muffin Bread

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Whole Grain Hoagie Rolls
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Ingredients

  • Cornmeal for flouring bread pans
  • 5 cups Powder Mill's whole grain bread flour
  • 4 1/2 tsp instant or rapid-rise yeast
  • 1 tablespoon honey or sugar
  • 1 1/2 tsp salt
  • 1 tsp baking soda
  • 3 cups 2% or whole milk heated to 120 degrees

Instructions

  • Prepare: Grease two 8½ by 4½-inch loaf pans and dust with cornmeal.
  • 1) Combine flour, yeast, sugar, salt, and baking soda in large bowl. Stir in warmed milk until combined, about 1 minute. Cover dough with plastic wrap (greased) or kitchen towel (I call it a dough rising towel) and let it rise in warm place for approximately 30 minutes, or until dough has doubled.
  • Next, stir dough (few strokes 4-6) and divide between prepared loaf pans, pushing into corners with greased rubber spatula. (Pans should be about two-thirds full.) When dividing the dough and pushing it into corners, you will notice it is still somewhat inflated and giggly.
  • Cover pans again with towel or plastic (greased) and let dough rise in warm place until it reaches edge of pans, about 30 minutes. At this time, pre-heat oven to 375 degrees and be sure your oven wrack in toward middle of oven.
  • Uncover loaves and transfer pans to oven. Bake until bread is well browned and registers 200 degrees when thermometer is inserted in the middle (like testing a cake for doneness), approximately 25-30 minutes, rotating and switching pans halfway through baking. Turn bread out onto wire rack and let cool completely, about 1 hour.
  • Yum...Enjoy!!