Chocolate Peanut Butter No Bake Cookies

Ingredients

• 1 cup granulated white sugar
• 1 cup brown sugar
• 5 tablespoons unsweetened cocoa
• 1 stick salted butter
• ½ cup milk (you can use evaporated milk)
• ½ cup creamy peanut butter
• 1 teaspoon vanilla
• 3/4 sweetened coconut flakes
• 3 cups Old Fashioned Quaker Oats
• kosher salt sprinkled on top

Instructions

1. In a medium saucepan stir add the sugars, cocoa, butter and milk. Over medium-high heat, bring it to a boil, stirring to help the butter melt. Boiling means that there are bubbles all the way across the top of the liquid. Start your stopwatch now and boil it for exactly 1 minute. Remove from heat and quickly add the peanut butter, vanilla, coconut, and oatmeal and stir to combine.
2. Working quickly, drop spoonfuls of the mixture onto a sheet of waxed paper and sprinkle with the kosher salt. They will cool and harden within a few minutes. Voila. You're done!

Notes

You need wax paper!  

Christmas Food

Christmas was crazy. I loved Christmas break for the most part. Ya know, other than me and the boys getting the stomach flu and each hating life for a couple of days. One of those days was Christmas Eve, sadly. We had such plans to spend time with our extended families, but it was not to be. Oh well. On the very very bright side, Christmas day was absolutely illness free and it was amazing. I loved being at home with the boys and getting to wake up with them and go downstairs and spend Christmas morning in our home. It was perfect. Another thing that turned out really perfect was all of the food we made on Christmas day. Mark was especially a fan and we have now declared these recipes to be Christmas tradition, so I thought I'd share. Merry belated Christmas, everyone!

Breakfast

Overnight Baked French Toast

I made this baked french toast recipe form the Pioneer Woman. Oh my goodness. It was so good. After tasting it Mark said, "I do not know why we bother making pancakes. This is so good. It's a million times better than pancakes." I would have to agree, but it's also a million times more unhealthy than the pancakes we usually make . . . so I don't think I'll be eschewing pancakes forevermore. But seriously, I made this stuff Christmas Eve night, woke up Christmas morning and popped it in the oven, and by the time we were done opening presents, this decadent breakfast was ready and waiting for us. I very much loved not having to cook first thing Christmas morning.

Dinner

Mark convinced me that a roast was the way to go, and thank goodness he did because this roast was one of the better roasts I've ever eaten. Then it's obvious that if you have a roast you must have potatoes, but I've never been a huge fan of the mushy potatoes cooked in the crock pot, so I went for this simple yet unbelievably delicious oven roasted alternative. The potatoes have a slightly crunchy skin on the outside and are incredibly creamy like a mashed potato on the inside. I kind of adapted the roast recipe from about three or four recipes, so I'm claiming it as my own. Also . . . I know the pictures are not great, I took them once we were done eating, never a wise choice, but I couldn't go back in time. Shucks.

Slow Cooker Roast

Ingredients

2.5-3 lb. chuck roast
3-4 stalks celery sliced
2-3 teaspoons salt
1 tsp freshly ground pepper
1 tsp rosemary
1 tsp thyme
1 tsp parsley
1 tsp garlic powder
1.5 tsp onion powder
1/2 tsp paprika
1/2 tsp dry ranch dressing mix
3-4 Tablespoons worcestershire sauce
1 1/4 cups beef broth

Directions

In a small bowl, mix together salt, pepper, rosemary, thyme, parsley, garlic powder, onion powder, paprika, and ranch dressing mix. Rub mixture over all surfaces of the chuck roast. Place in a slow cooker and ad in sliced celery. Pour beef broth and worcestershire sauce over top of roast. Cover and cook on low for 7-8 hours. Pull out and shred roast with two forks, reserving the juices in the crock pot to make a delicious gravy.

Yes, we ate that much of the roast as only two grown ups and two small children.

Roasted Red or New Potatoes

Ingredients

3 lbs red or new potatoes (the very small new potatoes are ideal, but regular red potatoes work well also)
1.5 tsp kosher salt
1 tsp freshly ground pepper
1 tsp dried rosemary
6-7 cloves fresh garlic, minced
1/4 cup olive oil

Directions

Preheat oven to 450 degrees and place over rack on the very lowest setting. Wash and cut potatoes into bite sized pieces (about 1-1.5 in. square), or cut potatoes in half if working with the smaller new potatoes. Toss potatoes in a large bowl with salt, pepper, rosemary, garlic, and olive oil. Spread potatoes evenly on a rimmed baking sheet covered in aluminum foil (If working with the new potatoes, place them chopped side down). If desired, sprinkle extra salt over top the potatoes. Pop the baking sheet into the preheated oven and bake at 450 for 20-25 minutes.

I'm not a food photographer . . . or any type of photographer at all. I'm just not.

So there you have it. Yumlicious. If the price of beef doesn't make you want to curl into a small ball and cry for about five years, then make these recipes stat! You won't regret it.

Thanksgiving Recipes

It's the week of Turkey day! This post is coming a little late . . . and, I know, I know! I haven't posted about anything in forever. No pictures of my exceptionally adorable children, no hilarious Jackaroo quotes, no pictures of my unbelievably gorgeous new house that we moved into three weeks ago. Sorry, friend. I would say they're coming soon, but we all know that I'm unpredictable and sometimes a liar. So, yeah, expect those posts soon ;)

For now, I'm posting some of my favorite Turkey Day recipes. For the past two years Mark and I hosted Thanksgiving at our place in Alby, so we made the turkey and various other dishes, and then we tried to invite as many people over as possible so we wouldn't have to make absolutely everything. In the end, I think we smelled weird or something because people were always coming up with excuses not to come to our Thanksgiving. Lame things like, "Oh, we'll be out of state," or "Some of our family is coming into town, so we're hosting it at our place," or "Dang! Our kids have strep and croup!" or "You smell bad." Anyway, I've had the opportunity to make pretty much every dish Thanksgiving has to offer, so I thought I'd share some of my favorites.

Turkey
Both years I brined my turkey, and I have one and only one thing to say to you. Brine. Your. Bird. Brine it!!! Both years Mark and I had the best turkey we'd had to date, and it was all about that brine, bout that brine, no stuffing. The first year I made Alton Brown's turkey, but the second year I mixed in a little bit from The Pioneer Woman's turkey. Check 'em out.
Alton Brown's Turkey
The Pioneer Woman's Turkey

Turkey Gravy
Once again, PW comes through. I don't do the whole giblet thing, because giblets freak me out, but the rest is gold.


Stuffing
I actually haven't made the stuffing yet. Both years I managed to outsource that particular dish, but this year I signed up to bring it to my parent's Thanksgiving shindig! Here's the recipe I'll be using. Hopefully it turns out amazing. I'll let ya know.


Rolls
Not gonna lie . . . I just use rhodes rolls. They are delicious, easy, and don't stress me out to the max on a heavy cooking day like Thanksgiving.

Green Bean Casserole
I didn't make this last year, but I bought all the ingredients, and, at the last minute, convinced my friend Dani to come to my Thanksgiving and take my ingredients and make this for me. I loooooooved it.

Sweet Potato Casserole
I've already raved about these on this blog, but I'll say it again: the best sweet potatoes ever. In the history of time. If you think you hate sweet potatoes/yams on Thanksgiving, give these a try before you abandon the vegetable completely.

Mashed Potatoes
I don't really use a recipe for this. I just do either gold or red potatoes, milk, butter, various seasonings, and I keep them taters warm in my crock pot, because there isn't anything worse than cold taters.

Our go-to desserts are no-bake cheesecake (there are a million recipes out there, you'll have to figure this one out on your own), pumpkin squares (I hate pumpkin pie. Sin, I know, but I love these. Make these instead of pumpkin pie, you won't regret it), and pecan pie (the ambrosia of the gods. Make two. Make five. Make five million).

And, lastly, my absolute favorite pie crust recipe and tutorial found here. If you've been searching high and low for the perfect, flaky, buttery, flavorful, wonderful crust, then look no further. This crust also freezes well for later use, so I always double it. Oh, and I don't use leaf lard (because I still don't know what it is), I just use all butter. Maybe someday I should find the mystery leaf lard and give it a whirl though.

K, go forth and bake and cook, and eat and eat and eat!!

Turkey Meatloaf

It feels like it's been crazy busy round these parts. A few weeks ago we got back from Mark's family reunion, I immediately got sick. Whilst in my sick state I did not want to do anything...so mostly I didn't. I made fake-o dinners, like, "Oh, okay let's do some quesadillas, or grilled cheese sandwiches, or scrambled eggs...or frozen pizza, or now that I think of it, let's just get some Taco Bell or go to Chick Fil-A." Yup. That was me for a week, then I got my grocery shopping going for a while. Last week I was so busy going places during the day with the boys, and Mark has been busy at work, so I never knew what time he was coming home. Dinners didn't happen again. It's really difficult to plan a dinner around a time frame that's sometime between 5 and 7 p.m. Motivation was lost. Lost I tell ya!

But then I had my parentals over for dinner last Friday, so I knew I had to make dinner at least one night last week. I made pasta bake. It was delicious. And then Sunday was the day of Fathers. I knew I had to make something scrumptious for Mark. I asked him what he wanted, but a few things were requested that would require me to run to the store late Saturday night after an eventful and tiring day of going to the park, farmer's market, and Orem Summerfest with the boys. Finally we settled on meatloaf. I had never made a meatloaf before. Thus, I scoured the internets for meatloaf recipes. None of them were precisely what I was envisioning, so I used about 6 different recipes and my own ideas (and what I had on hand) and made a loverly and delicious meatloaf of my own creation. Here's the recipe:

Turkey Meatloaf

Loaf:
-2 eggs
-1 tablespoon worcestershire sauce
-1 tsp mustard
-1/2 tsp dried thyme
-1 tsp salt
-1/2 tsp pepper
-1/3 cup milk
-1 onion, finely diced
-2 cloves garlic, minced
-1 carrot (or 6 baby carrots), grated
-1/2 a medium apple, grated
-1 lb. ground turkey
-1/2 lb. turkey or chicken sausage (I had turkey breakfast sausage on hand, but italian would be delicious I believe, and if you don't have sausage just use ground meat and up the salt)
-3/4 cup bread crumbs (I had panko, so I used those)

Sauce:
-1 cup ketchup
-1/4 cup brown sugar
-1 tsp. dry ground mustard
-1 tablespoon (or more, taste to see how spicy and add more if you like more of a heat factor) sriracha sauce

Directions:
1. Preheat over to 350 degrees
2. Line baking foil and spray with cooking spray (I use an olive oil spritzer)
3. Whisk together egg, worcestershire sauce, mustard, thyme, salt, pepper, and milk; stir in onion, garlic, carrots and apple; add ground meat and bread crumbs and mix until just incorporated
4. Stir together sauce ingredients in a small bowl until well combined
4. Transfer to baking sheet and shape into approx. 9 x 4-5 in. loaf, spread sauce evenly over top and sides of loaf and bake for 1 hour

It was so yummy and moist and amazing. The sauce was also super delicious, if I do say so myself. I paired it with a pasta salad and sauteed green beans, but it would go well with most other vegetable side dishes, mashed potatoes, etc. Jack ate everything, gobbled it up and asked for more.


Happy Father's Day to my handsome man! He is the most kind, considerate, helpful, wonderful man I could ask for. Jack and Henry adore him. He's the fun one, always playing new games with them and getting them to laugh. He loves these kiddos so much. The first thing Jack asks about every morning is whether Dada is at work or downstairs. I don't know where I would be without my Marko man. Probably about 1/100th as happy as I am with him. Love my man and my awesome Dad who is always looking out for me, calling to make sure I'm okay, and always always there for me.

And today is Mark's birthday, so feel free to text or call him with wishes of great joy on this, the day of his birth.

Freezer Meals

So with impending baby getting more and more impending every day, I have been working on preparing various things. Cleaning the house. Attempting to organize the house. Trying not to forget the million or so things that still need to be done because there are a million things needing to be done . . . always. Let's just say our fridge and pantry are ridiculously well stocked. We have all the toiletries we'll need for a good long while, and Jack shall stay clothed for the next two years at least. Yes. I have been intense about this. When baby comes, I'm pretty sure we could not leave the house for about a month and be just fine. Ya know, other than the whole going completely crazy thing.

Anyhoo, one of my main projects has been freezer meals. I remember when Jack came along that I didn't have the energy (or the time management skills) for a long while to make a decent meal. Mark is a pretty awesome cook, so he did a great job of helping out in that category. But, I am now fully expecting that I'll be busy with baby boy and Mark will be busy with not so babyish Jack. So I've been going cray cray on freezer meals. There are about a million pins on Pinterest that have lists and lists of freezer meals to make, and I have looked through many of those pins, but my problem was that there wasn't much variety. Taco soup, cream of this, cream of that, teriyaki chicken, then beef, beef, beef. I wanted variety. I wanted VEGETABLES. We try to stay away from the creamed soup goods and we mostly do ground turkey and chicken in this house. So I had to hunt and organize a bit to make my own list of freezer meals that would be full meals, with veggies, and compatible with our food desires. I've spent so much time on this that I decided I would share the links with you! I also have a Freezer Meal Board on Pinterest that you can go to if you do that sort of thing.

What I have so far . . .

Casseroles/Lasagnas

Vegetable Lasagna--I've posted about this previously. Yummy yums.
Confetti Chicken Bake with Biscuit Topping--Made a double batch of this and froze everything but the biscuit topping cuz I figured it wouldn't freeze well and I could throw that together when I make it. This is like chicken pot pie without all the ridiculous hassle.
Greek Pastitsio--I just made a single batch of this during the day one day, so I don't know if it's amazing or not, but I gave the sauce some tastes and it was yummers. Also, it was super easy. And I subbed in whole wheat noodles.
Enchilada Casserole--Made a double batch of this today. It was good stuff, but next time I might use white corn tortillas...maybe.
Pesto and Sausage Baked Ziti--Double batched this. Oh man. Super duper yummy. I used part pork sausage because it was on a ridiculous super sale for $0.99 a pound and part ground turkey. And I used the Kirkland pesto that Mark and I sometimes splurge on at Costco. We actually didn't have enough pesto for a double batch. Only had a little more than half the amount needed, but it was really really good still.

Soups

Cauliflower Soup--Made a double batch and froze it in gallon bags.
Broccoli Cheese Soup--Haven't made this yet, but I'm planning on whipping some up tomorrow and freezing it.

Crock Pot Meals (confession, haven't gotten around to loading up the ingredients for these in gallon ziplocks yet, but I have made all of these meals and can attest to their deliciousness)

Honey Sesame Chicken--I like to add a red or green pepper to this one and serve over rice.
Honey Sriracha Chicken--Ummmm...amazing. Mark was obsessed with this chicken. Serve in tortillas with fresh tomatoes, cilantro, gaucamole, anything your heart desires.
Slow Cooker White Chicken Chili--I actually haven't made this specific recipe because I had previously used a recipe I found on Panera's website...apparently they don't keep those things around forever. Anyway, this was the closest I could find to that recipe.

Miscellaneous

Applesauce Oat Muffins--I made a double batch of these. Not the sweetest, most delectable muffins on the planet, but definitely tasty and healthy. I'll just say that Jack approves, and I really don't mind him eating them to his heart's content.
Pioneer Woman--This is a post she did with a ton of great freezer meal tips that I've been using. Grilling chicken and freezing it, using disposable 9 x 13 pans, freezing soups flat for easy storage, etc. etc.
Beef and Bean Burritos--I put these together between sessions. I often find myself wanting something quick and easy for lunch (like a frozen pizza or frozen burritos), but I'm dissatisfied with the store bought frozen options. They are filled with who knows what, don't taste that amazing, and offer little to no nutritional value. When I found this burrito recipe I thought I'd give it a whirl, and I'm pretty happy with the results. They are a little time consuming, but they are tasty, preservative free, and you can add or take away various ingredients to your taste. Also, I recommend doubling this one, otherwise the time it takes really wouldn't be worth it.

Welp, that's what I've got so far. Pretty much a lot of doubled recipes and things that I already have made or do make regularly. I find myself excited for the yummy food available to me once the baby comes :) Oh, and here's a picture of the honey sriracha chicken so that this post is pinnable. Tada!

Our New Favorite Dip

I actually have a lot of new favorite recipes right now. I'm loving cooking and I'm loving my crock pot. With the summer heat, a crock pot is my very best friend. But now it's cooling down so I get to make delicious soups again! Which are always some of my favorite dinners. Mark and I had amazing Cafe Rio pork salad this week. No, they didn't miraculously build a Cafe Rio here in Alby (cooooooooooome on Cafe Rio! C'mere!). We made it ourselves. Oh it was divine. Exactly what my preggo heart and stomach was longing for. Anyway, back to the dip. This is my go to dip now for game nights, baby showers, Thursdays; it's an every occasion dip.

Jalapeno Artichoke Dip
adapted from The Pioneer Woman

Ingredients
1 can Artichoke Hearts (14 Oz. Can), drained

1 can diced green chilis (4 oz), drained

Some jalapeno (I got the jarred kind and add about 5-8 slices, depending on how spicy I want it)
8 ounces, weight Cream Cheese (1 Pack)
1 cup (Real) Mayonnaise
1/2 cup Grated Parmesan Cheese (half incorporated, half sprinkled on top before baking)
3 dashes Worcestershire Sauce
Salt and Pepper, to taste

Preparation Instructions
Combine all ingredients in the bowl of a food processor. Pulse 5 to 8 times until mixture is combined but not totally liquefied. Stir and check seasonings, then pour into a small (I do a pie dish or an 8x8) casserole dish. Bake at 350 degrees for 20 to 25 minutes, or until hot and bubbly.

Serve with tortilla chips, wheat thins, crusty bread, whatever your heart desires. And share with friends. They will greatly appreciate.

I didn't take this picture...but it looks somewhat like the dip. I'm really bad at taking pictures of my food.

Stuff I Eat Lately . . .

So this blog has been pretty dormant. Someday I'll do catch up or whatever on life and such, but, in the mean time, I'll share some of my favorite new recipes I've made lately. I have something to admit here . . . I joined Pinterest. That's right. I caved and joined. I've found that it's actually helpful! My recipes are organized. My design ideas are focused. And when I'm researching a purchase, I can just pin the pages with the information I need and come back to them easily instead of having to search again and again and again.

I have rules for myself though. No pinning willy nilly. I am not allowed to pin anything that I don't think I'll be using in the near future, and I don't pin any recipes that I can't see myself making within the next week or month. This has been working awesomely for me. I make about 1-2 new recipes a week, and we have been loving it! I found myself making the same things over and over again, so being able to pin and return to new recipes easily has diversified our dinners. Now all I need is a tablet so I don't have to lug my laptop into the kitchen :)

Anyhoo, here are my favorite recipes as of late that I've made. They are all 100% Mark and Sarah approved . . . if that means anything to you.

Italian Herb Bread 

So yummy and so easy! It has turned out perfectly every time I've made it. Mark made this for me for Mother's Day and we had it with roasted tomato basil soup and balsamic vinegar and olive oil for some dipping sauce. The perfect side to any Italian dish.

Roasted Red Pepper Pasta 

Mmmmm . . . Mark loved this one and it came together really easily. If your basil is out of control this summer, throw it into this dish in place of the parsley. You will not regret it.

Basil Chicken Coconut Curry 

Creamy and delicious. And now I'm craving it again.

 One Pot Wonder Pasta

I cannot rave about this recipe enough. I made it for the second time tonight and it was so stinking good! And the best part? One of the easiest recipes I have ever made! You cut up a few things, throw everything into the pot and let it cook. I recommend subbing in 1/2-1 cup of heavy cream and/or milk for a little extra creaminess. Mark cannot stop raving about this recipe. He wants me to make it all the time.

Veggie Lasagna

This lasagna was so good that I didn't notice there was no meat in it. Mark said it was one of the best lasagnas I've ever made too. I just used the vegetables I had on hand (didn't have mushrooms or red peppers so I subbed canned tomatoes and extra broccoli and zucchini) and it turned out amazing. I also used cottage cheese in place of ricotta because I prefer cottage cheese in my lasagna. And the leftovers were even better.

Parmesan Garlic Quinoa

I made this for lunch one Saturday. It was so simple and so delicious. Didn't hurt that it gave me a way to use my quinoa. Always on the prowl for a good quinoa recipe ever since I bought a bag from Costco. I used chicken broth and milk in place of water for more flavor. I'm sure it could work with other cheeses too. Yums.

Pinterest. Not just a place where you pin a bunch of stuff that you will never ever do. For reals people.

The Best Sweet Potatoes You'll Ever Have

Seriously. These things were so ding dang delicious. Honestly, I've had my fair share of sweet potatoes and yams (still not too sure about the difference between those two things) during Thanksgiving times, and they always looks super yummy--with the beautiful marshmallows baked on top, but then I dig in and I'm like, "Nasty, why did I put so much of this one my plate? Uhg, okay, take two more bites and lie through your teeth to the person who made them. What a waste of Thanksgiving stomach space." Since I was going all traditional on my Thanksgiving meal though, I decided I had to give sweet potatoes their very last chance. If they didn't turn out absolutely splendid, I would eschew them for the rest of my life. They turned out stinking awesome though. So now I'm going to make them every year and possibly whenever I feel like having something super yummy and somewhat festive as a side dish.

Yummiest Sweet Potatoes
adapted from Allrecipes

Ingredients:

-4 cups sweet potato, cubed
-1/2 cup white sugar
-2 eggs, beaten
-1/2 teaspoon salt
-4 tablespoons butter, softened
-1/2 cup milk
-1 teaspoon vanilla extract
-1 teaspoon cinnamon
-1/4 teaspoon nutmeg

-1/2 cup packed brown sugar
-1/3 cup all-purpose flour
-3 tablespoons butter, softened
-1/2 cup chopped pecans

Directions:
Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash (Some people recommended baking your sweet potatoes and just scooping out the innards instead for better flavor. I didn't do this because my oven was otherwise occupied, but I might try it in the future. What I did was peel them, cube 'em, and boil 'em. Easy).
In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk, vanilla extract, cinnamon, and nutmeg. Mix until smooth. Transfer to a 9x13 inch baking dish.
In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse (I used my food processor and it was super easy and quick). Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven for 30 minutes, or until the topping is lightly brown.

Mmmm . . . them sweet taters were deeeeeeelicious. Make them for Christmas Eve or Christmas or something. You will not regret it.

Whole Wheat Corn Bread

I've been wanting to make corn bread for a while. Why? I don't know. It just seems like one of those classic comfort foods that every mom should know how to make. Plus it's delicious. Plus, I make my fair share of chili, and corn bread and chili are two mixy things. Anyhoo, I was going to make it this one time and realized I didn't have the ingredients. Then I was going to make it this other time and took a nap instead (napping always beats out cooking). This time I was determined! And then I realized I had no eggs. And then I texted Naomi and she brought them over. That's right, she hauled her and her growing baby (in her belly) up three flights of stairs for me. That's friendship*.

Whole Wheat Corn Bread

Adapted from Allrecipes

Ingredients

1/2 cup butter
2/3 cup white sugar
2 eggs (borrowed from Naomi; if you don't have a Naomi, don't worry, you can use the eggs in your fridge)
1 cup buttermilk (I did almost a cup of normal milk with a couple tablespoons lemon juice and let it sit for a few minutes)
1/2 teaspoon baking soda
1 cup cornmeal
1 cup whole wheat flour
1/2 teaspoon salt

Directions
1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in medium pot. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pot. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 20 to 25 (I did 25 and it was pretty much perfect) minutes, or until a toothpick inserted in the center comes out clean.
4. Let cool and eat . . . and eat and eat.

I didn't take a picture. I ate 'em (Mark and Micah (who is here this week and we got to see him, yay!) ate them also). But, imagine corn bread, and then imagine it a little darker (because of the wheat flour), and that is exactly what my corn bread looked like! Great imagining everyone!

It was delicious corn bread. Buttery, moist, sweet--didn't even need butter or honey on it in my opinion. Yum.

So go make some. I dare you.

*Naomi thinks I talk about her on my blog an awful lot. I would stop doing it, but it's just not possible when she does things like bring me eggs. Not possible.

Spinach Quiche

Sometimes it's a good thing to have a recipe with no meat. We don't do it often, but we tried this recipe one Sunday and liked it. Actually, the first time we made this quiche, Mark did it pretty much all on his own because I was out visiting teaching. He's rather adept at cooking and baking. He volunteers to make dinners and desserts because he wants to improve his skills. The first time we made this quiche, we used the original wheat flour crust recipe and it was incredibly dry. This time, I changed up the ingredients and quantities a little on the crust and it turned out much better. I thought it was pretty good, but Mark is a bit of a crust snob and wasn't satisfied. The crust was still fairly crumbly even though it was more moist--not flaky like Mark wanted it. The technique is probably a big factor in that, so for a [possibly] flakier crust, I would go with the technique from the Pioneer Woman website instead of the one I list here. I haven't tried this crust recipe like that yet though, so I'm leaving the recipe the way I made it. When I try it another way, I'll list my results. First is the crust recipe, down lower is the quiche recipe. And I took pictures! Try to contain your excitement . . . they are not good.
Pie Crust
Adapted from: This is the best pie crust and tutorial I've seen. I tried this quiche crust with wheat flour and this technique. The recipe is kind of a mash-up of those two recipes.

1 1/4 cups whole wheat flour
1/2 teaspoon salt
1 Tablespoons sugar (optional) (I did it. I like some sweet with my salty)
1/8 teaspoon baking powder
1/2 cup (8 Tablespoons) frozen butter that has been grated on a cheese grater
1 Tablespoon greek yogurt
2 1/4 Tablespoons cold milk

1. In a medium sized bowl, combine flour, salt, baking powder and sugar. Whisk together.
2. Add frozen, grated butter and greek yogurt to dry ingredients. With your fingers, work the greek yogurt and butter into the flour mixture, breaking the butter and greek yogurt up until they’re well incorporated into the flour.
3. Add milk all at once to the flour and butter mixture. With a fork, begin to combine the ingredients, making sure that all of the flour mixture is introduced to the liquid. The mixture does not need to come together into a ball. Leave it a bit shaggy and dump the dough into a clean 9-inch pie plate.
4. With your fingers, press the dough evenly into the bottom of the pie plate and up the sides. Try to get the dough as even as possible, but don’t spend more than 5 minutes fiddling with it.
5. Place the prepared crust in the freezer while you preheat the oven and prepare your filling. If you’re going to pre-bake your crust, heat the oven to 350 degrees F and line the chilled pie crust with foil, weigh down with beans and bake for 10 minutes covered. Remove the foil and beans and bake for 4-6 minutes uncovered until golden brown.
6. (Optional) If you need an unbaked pie crust, simply remove the crust from the freezer once your filling is made, fill your pie and place in a preheated oven. Bake according to your particular recipe.

The Crust

Spinach Quiche
Adapted from Everyday Reading

makes 1 9-inch quiche

1 pie crust

1 large bunch or bag fresh spinach (around 5-6 cups)
1/3 cup greek yogurt (about 3 ounces)
1/3 cup half and half (I used 1% milk, turned out better tasting than the first time I made it)
3 eggs
1/4 cup grated cheddar (I used pepper jack, mmmmm)
1/4 cup grated parmesan (I used . . . less)
1/2 cup sauteed onions
4-5 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 425°F.

1. Wash the spinach (mine was pre-washed). Sautee in a pan over medium heat for about three minutes, or until spinach is wilted. Squeeze as much water out as possible (unless it's pre-washed, then you don't have to). Sautee onions and garlic in same pan with a little bit of olive oil.
2. Beat the greek yogurt with the half and half (or milk) and eggs until smooth-ish then mix in cheese, onions, garlic, salt, pepper, and spinach until combined. Pour mixture into prepared crust.
3. Bake until filling is set,  25-30 minutes.

Cool 10-15 minutes before serving.

Before

After

Enjoy! My next recipe will be utterly fattening, because sometimes it's worth it.