I’m that girl. You know, the one who insists on throwing a curve ball on the decadence streak that seems to accompany all holiday meals with my family. This year is no exception. I wasn’t alone this year, however, as even my mom suggested we saute some kale to offset the leg of lamb, prime rib and homemade tamales that will grace our table. Wow! What can I say, even Mom is uncomfortable when there are too many brown things on the table
My contribution to the holiday meal, you ask? Simple. Now that mom actually trusts me to prepare something other than rolls or wine, I’m making this rice dish as well as an awesome green bean salad from the America’s Test Kitchen cookbook (thanks D. for the borrow!). It’s an elegant and simple combo of fingerling potatoes, green beans, vinegar and radicchio. Yum in a bowl.
Before you hoist me up on that food pedestal for the holiday meal, I want to offer full disclosure. We are making this quiche for Christmas morning, crust and everything. Hey, it was a compromise. I was able to bargin down from the Paula Dean recipe which makes the one we are choosing look like a weight-watcher’s meal. Sheesh!
Anyway, if you too are ‘that girl’ at holiday meals, I’d love to know what you are bringing to balance out the dinner table.
No matter what you eat – and even if you eat all your Christmas candy in one sitting only to throw up later (like I did every year as a kid), I hope you have a fantastic Christmas holiday!
Partly out of necessity to use up a spaghetti squash and a boat-load of blue corn tortillas, and partly out of a burst of Sunday evening creativity, I invented a little Southwest quiche. In full Off-White fashion I avoided any white flour and I didn’t really measure too much, so I’ll try to be as detailed as possible in the recipe.
It is actually pretty good, although spaghetti squash is REALLY high in fiber, so watch out. It was a nice simple dinner, eaten over a bed of greens with an apple. Before you go thinking about how saintly my diet is, I also made so no-bake chocolate oatmeal cookies (recipe maybe coming if they turn out after being in the fridge).
The good stuff: I used farm fresh eggs, so the yolks are beautiful orange (full of B vitamins and folate!). Less cheese and no milk, so it’s not as heavy and has less dairy fat. This dish has a lot of flavor from the salsa and spices, which helps make all the veggies tasty.
4-5 blue corn tortillas, cut in 1/2 and 1/4th (a mix)
4 eggs + 2gg whites
1/2 cup of cooked shredded spaghetti squash
1 cup of greens: I used a mix of Kale and Swiss chard
1/2 cup of roasted salsa
1/2 cup of shredded white chedder
1 tsp each: cumin, pepper, salt, paprika
In a 13×9 pan, lay down tortillas:
In a bowl, beat the eggs and add spices:
Add the veggies and cheese. Mix. Add Salsa.
Finally, pour over the tortillas and cook at 350 for about 30 minutes. Serve warm or cold.