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Thursday, April 18, 2013

asparagus, spinach, onion, and feta quiche

I am a faithful pinner and blog-reader. I love finding ideas. I rip recipes and DIY projects out of magazines to do later. I write down and sketch ideas for room layouts. I sometimes go through with these, and I sometimes don't. Like many other DIY and Pintrest lovers. :)

I saw this recipe and knew I wanted to give it a go. Here is my take on a divine asparagus, spinach, onion, and feta quiche -- perfect for anytime of day and light enough that you feel good eating it.


Asparagus, Spinach, Onion, and Feta Quiche

What You Need
1 pie crust
10 asparagus spears, cut into bite-sized pieces with ends removed
1 box of frozen spinach
1/4 onion, diced
1 cup of milk
5 eggs
3/4 cup feta crumbles
1/4 cup shredded mozzarella
salt and pepper, to taste

This recipe is so easy!

Preheat your oven to 375 degrees.

Place 1 pie crust into a glass pie plate. Set in fridge while you work on everything else. 

Grab your asparagus pieces, box of frozen spinach, diced onion, and place into a saute pan with a drizzle of olive oil. Saute until asparagus pieces become tender and spinach is heated through. Eliminate any extra water that may have come from the frozen spinach.

While vegetables cook, prepare filling. Whisk together milk and eggs. Then gently stir in feta and mozzarella. Add a pinch of salt and pepper.

When vegetables are finished, grab your pie plate and pour vegetable mixture to fully coat the bottom of the pie plate. Then pour the egg/cheese mixture over top. 

Bake in the oven for approximately 45 minute or until the quiche essentially sets. 

***

I absolutely loved this! Confession: I've never made a quiche before. This was perfect though. Not too eggy, which is important. The crispness of the crust and the freshness from all the veggies makes this meal perfect for any kind of meal. I served this with a salad and it was perfect for dinner and as leftovers for lunch the next day at work.

Thursday, April 11, 2013

homeslice: a chicago restaurant review

I love city living. Always a new place to explore or a new restaurant to experience.

When I read about Homeslice, a pizza place in Lincoln Park, getting ready to open, I knew I wanted to go opening weekend. That's one thing I wanted to check off my list -- visit a restaurant during opening weekend. 

All the talk about Homeslice was valid. The restaurant itself had such a good vibe and had a refreshing take on pizza. 


Jacob and I showed up on the Friday early in the evening. We had about a 30-40 minute wait. While we waited, we do what you should do - grab a drink at the bar. We slid up next to an amazing bar top and just people watched. The space itself is really gorgeous. You can tell all the love that went into making the space special.

All the exposed lumber is breathtaking. It felt so natural and welcoming.

Homeslice wins just for the bar glasses alone.

After a fairly short wait, we got seated at a table for two and began to make our way through the menu. 


We chose oven roasted garlic bread as an appetizer and the Special K pizza. 

Skip the appetizer, unless it's changed since we visited. The dip was amazing and I loved it, but I didn't think what we got fit the menu description. I would've eliminated the greens--I'm not sure why they were there to begin with. I would've loved more tomatoes, as it would've been nice to have enough for every piece of bread. We had zero olive oil or balsamic vinegar on the plate, like the menu described it. I think the idea is there but the execution needed just a bit more. 


The pizza was oh my goodness good. The Special K had Italian sausage, sun-dried tomatoes, red onions, mozzarella  provolone, parmesan, and a pesto-ricotta sauce. I loved not having a red sauce-based pizza. The ingredients were fresh, the crust was thin and perfect, and the combination of toppings was inventive. With over 30 other pizza concoctions, I don't think you would have a problem finding something that sounded appealing.  


A bathroom break revealed the bathroom decor that you couldn't help but smile at...


Homeslice gets a thumbs up. I would go back on a weekend with a group of friends for an evening of brews and pizza in a cozy atmosphere. 


Wednesday, April 10, 2013

{pioneer woman's} fruit salad with an orange vanilla simple syrup

I love a good fruit salad. I don't mind the work that goes into peeling or washing or chopping. It's so worth it.  When you are hungry and you just don't know what you want, a little bowl of cool, crisp fruit salad is the perfect choice.

I saw Ree (Pioneer Woman) make this orange vanilla simple syrup for a fruit salad and I knew I had to make it too. 


It is simple (as the name suggests) and is so pretty. 


My fruit salad consisted of pear, mango, orange, and green grapes. You could use anything and this syrup would still do a good job of highlighting whatever combination you choose.

Here's the simple syrup recipe:

Orange Vanilla Simple Syrup

What You Need
1 cup of water
1 cup of sugar
1 orange, the zest and the juice
2 teaspoons of vanilla extract

Directions

Add the sugar and water to a saucepan over medium-high heat. Then add the zest and juice from one orange along with the vanilla. Bring the mixture to a boil and then reduce the heat and simmer for 15 minutes. 

After 15 minutes of simmering, transfer to a container and place in the fridge to cool, as you want it cool when pouring it over your fruit salad.

*****

I chose to keep the syrup and fruit salad separate, which I loved. You could just add a bit to your bowl anytime you grabbed some. 

I found the mixture to be flavorful and a little sweet. So in my opinion, a little goes a long way. 

Poor a spoonful over your next bowl and enjoy.