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Quinoa, Spinach, & Mushroom Quiche

This recipe started as a Whole Foods Recipe that I modified based on what I had in the house.

The quinoa for the most part settles to the bottom of the pan and creates a crust.  a few renegade pieces were left in the middle but tasted fine.  The quinoa didn’t get cooked like it normally would in water/stock where the little curly thingy pops out, but it was still quite tasty.


non-stick cooking spray

1/3 cup quinoa

6 eggs

1/2 cup milk (I used Almond Milk – any type of milk works)

1 tablespoon chopped garlic

spices to taste (the original recipe called for fresh thyme which I didn’t have.  I used a small amount of powdered thyme – be careful, it can overwhelm the recipe.  I also used some dried basil.  I recommend using whatever spices you like including salt & pepper)

1 cup baby spinach (can be roughly chopped as the original recipe indicated, I left it whole and it worked fine)

2 small portabella mushrooms (again, use the amount you like)

1 tablespoon julienne sun-dried tomatoes

the original recipe also calls for Parmesan cheese which I didn’t include.  i’m sure it would be very good with it though.  If used, the cheese should be put on in the last 10-15 minutes.



preheat the oven to 350F.  Spray a pie pan with non-stick cooking spray

Rinse quinoa (i never do this, up to you).

Whisk eggs, milk, garlic, spices, and quinoa.  Add in vegetables.  pour mixture into a prepared dish.  cover with foil and shake it like a polaroid picture so the quinoa settles to the bottom.  Cook for 30-40 minutes.  Cook 10-15 minutes more uncovered.  


Bacon Salad with Potatoes (or Potato Salad with a lot of bacon)

Makes 10-16 servings.  Depends on how big the guys are that you’re feeding.  in my case, I think it’s going to be the lower


  • 2 lbs your favorite thick cut bacon (I chose the peppered bacon) – buy something good, not any of the cheap shit.  and no turkey bacon for this recipe, use the real deal.
  • 6 -7 lbs red potatoes (used just over a 5 lb bag) – cut into pieces, about 3/4 inch thick.  you can go as thick as you want… it’s up to you how you want the consistency to be and how long you want the potatoes to cook.  I like smaller pieces
  • one large red onion
  • 2/3 cup apple cider vinegar
  • 1 cup whole mayonnaise (none of the light shit for this recipe… seriously, you’re cooking 2 lbs of bacon, why the heck would you use low fat mayo at this point?)
  • 2/3 cup sour cream (whole, fatty, yummy)
  1. in reality, you need about 1 1/2 lbs of bacon, but let’s be real.  you’re going to eat at least 2-3 pieces while you’re cooking it.  and if anyone else is in the house, they’re going to eat some bacon.  So the goal here is to cook enough bacon for the recipe and not end up short because you only bought a pound.  Buy the 2 lbs, cook the 2 lbs, “sample” freely and if you have a few slices left over for a BLT, then you’ve executed it perfectly.
  2. Cook the bacon
  3. Save some of the bacon grease
  4. Saute the red onion in a little bit of bacon grease (including all those little brown bits in the bacon grease… yeah, save some of those and let the onion just bask in it).  Also add garlic powder, salt, and pepper to taste.  Saute until tender.
  5. Ideally use a giant pasta steamer pot for the potatoes.  fill salted water just to the bottom of the steamer basket.  get the water boiling, then steam the potatoes covered for anywhere from 30 minutes to an hour.  however long it takes to get them tender.  Stir periodically.
  6. Mix the potatoes and the vinegar together and let sit until the potatoes are cooled.  Stir periodically.  Add pepper to taste.  you can also add salt, but be careful, the bacon will also be salty so you dont’ want to over-salt.  It’ll take about an hour for everything to cool.
  7. Add the cooled onion and tear the bacon with your bare hands like a caveman.  Big ‘ol chunks of bacon in this recipe.  none of this “oh, hey, is that a piece of bacon” crap – you’re going to know it’s bacon when you bite into this salad.
  8. Add the mayonnaise and sour cream – you can add a little more of either depending on taste and how creamy you want the whole thing.  Keep in mind that you don’t want to add the mayo and sour cream to the potatoes until they have cooled – it will be gross if you do.
  9. Chill – I’m chilling it overnight… i suppose you could chill it for less, but I think overnight is going to be the best option.

Vanishing Oatmeal Raisin Cookies – Nedra Style

I took the Quaker Oats “Vanishing Oatmeal Raisin Cookies” recipe and made a few changes/additions.  I used the America’s Test Kitchen approach for browning the butter and also added honey and pecans.  I also used the America’s Test Kitchen approach for stirring the batter and letting it sit which they use for their Perfect Chocolate Chip cookie recipe.  Additionally I plump and soak the raisins.


  • 14 tablespoons butter (1 stick plus 6 tbsp)
  • 1 tablespoon of honey
  • 3/4 cup firmly packed dark brown sugar
  • 1/2 cup granulated sugar (I use the C&H Baker’s sugar)
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups Quaker Oats (quick, uncooked)
  • 1 cup raisins.
  • 3/4 cup pecans, ground



  1.  Heat oven to 325′ 
  2. Put 10 tablespoons of the butter in a pan and cook over medium heat until the butter starts to brown.  Put the remaining 4 tablespoons of butter (cold or room temp) in a large bowl.  Pour the browned butter over the solid butter and stir until all is melted.  
  3. Add the honey
  4. Put the raisins in a saucepan and cover with water.  Bring just to a boil.  Turn off heat and allow to sit.  Drain the raisins about 5 minutes before you are ready to add them to the recipe.  It’s okay for the raisins to be wet.
  5. Mix Flour, Baking Soda, Cinnamon, and Salt in a separate bowl.
  6. Add both sugars to the butter and beat well.
  7. Add eggs and vanilla and beat well for 30 seconds.  Let batter rest for 3 minutes.
  8. Repeat step 7 a total of three times.
  9. Add oats, raisins, and pecans and mix well.
  10. Add flour mixture and stir until just combined.
  11. Bake for 10-12 minutes rotating the baking sheet half way through cooking.
  12. Cool on a wire rack.


  1. The browned butter gives this recipe a nuttier flavor.
  2. The beating and waiting will change the consistency of the batter making it airier and smoother.
  3. I add the flour last because I want to be careful not to overmix it and thus overdevelop the gluten.
  4. I rarely measure the honey or the vanilla – I just put a spoonful.

Pineapple Chicken Bake

I cooked the recipe below and it turned out quite good.  Though the recipe says that there is enough sauce for 6 chicken breasts, I wasn’t expecting it fill up the bottom of the pan.  I flipped the chicken breasts halfway through cooking to make sure all sides were getting equally cooked in the liquid.  I didn’t have cornstarch on hand so I used Arrowroot instead.  The sauce wasn’t terribly thick.  I also wanted to use some whole almonds I had on hand so I ended up grinding them rather than using sliced.  It created more of a nutty topping and worked.  I used Whole Foods 365 brand pineapple chunks and they were tasty and went well with the recipe.  I was a little concerned about the amount of curry powder that was called for, but I followed the recipe.  It wasn’t overpowering at all and the curry powder and tabasco gave the chicken a nice kick.

Recipe source: America’s Test Kitchen Family Cookbook

Recipe title: Pineapple Chicken Bake

Serves: 4

Time: 30 minutes


  • 4 boneless, skinless chicken breasts (6 to 8 oz each), trimmed
  • 1 (20 oz) can pineapple chunks in juice
  • 1/4 cup honey
  • 1 tbsp cider vinegar
  • 1 tbsp soy sauce
  • 2 tsps curry powder
  • 1 tsp Tabasco
  • 1 tsp cornstarch
  • 1 tbsp water
  • 1/2 cup sliced almonds
  1. Adjust an ove rack to the upper position and heat the oven to 450 degrees.  Pat the chicken dry with paper towels, then season with salt and pepper.  Lay the chicken in a 9 x 13 inch baking dish coated lightly with vegetable oil spray
  2. Drain the pineapple chunks, reserving 1/2 cup of the juice.  Whisk the pineapple juice, honey, vinegar, soy sauce, curry powder, and Tabasco together in a medium saucepan over medium-high heat.  Simmer, whisking often, until the mixture has thickened, about 8 minutes.
  3. Quickly dissolve the cornstarch in water, then whisk into the honey mixture.  Stir in the pineapple chunks.  Pour the pineapple sauce over the chicken, then sprinkle with the almonds.  Bake until the chicken registers 160 degrees on an instant-read thermometer, 15 to 18 minutes.