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Archive for the ‘Recipes’ Category

“Just when I think I have learned the way to live, life changes.”  Hugh Prather

For the most part I do not dislike change, infact I often find it refreshing.

This past week I started a my final 12 week internship for school. It is at a rehab hospital working patients who have had spinal cord injuries. It is both amazing and overwhelming at the same time. Sadly, this new rotation is not in Austin aka my favorite city in the world. I am now in Houston amongst the traffic, pollution and perservatives.  But…there have been some great changes lately!

  • The worm has left!
  •  The book is moving forward!
  • I made these life changing cottage cheese and raisin muffins!

The snacking squirrel doesn’t lie. The trick to getting a glorious muffin top really is over filling the muffin pan.

a peak inside

Cottage Cheese and Raisin Muffins (adapted from Muffins Galore cook book by Catherine Atkinson)

Makes 12

1. Preheat oven to 400. Grease muffin tin.

2. Mix flour, bran cereal, sugar, baking powder, baking soda, cinnamon, orange zest, and salt in large bowl.

3. In separate bowl, mix cottage cheese, yogurt, honey, melted butter, eggs. Add wet ingredients to dry ingredients and mix briefly until combined. Fold in carrots and raisins.

4. Spoon batter into muffin cups – OVERFILL for amazing tops!

Ingredients:

  •  2 cups all purpose flour
  • 1 ½ cups all-bran cereal
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  •  1 teaspoon orange zest
  •  ½ teaspoon salt
  •   1 cup cottage cheese
  •  1 cup plain yogurt
  •  2-3 tablespoons honey
  •   ¼ cup melted butter
  •   2 eggs lightly beaten
  • ½ cup rasins

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The incredible edible egg

Just want to share a quick recipe.  I love eggs and Quiche is one of my favorite ways to eat them. 

Spinach Ricotta Quiche

  • 1 pie crust (see mom Cindy’s recipe below)
  • 3 tbsp butter
  • 1 medium onion
  • 1 10 oz package of frozen spinach, dethawled and squeezed dry
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp nutmeg
  • 1 15 oz container of ricotta cheese
  • 8 oz mozzarella cheese grated
  • 1 cup grated parmesan
  • 3 large eggs, beaten

Directions:

Preheat oven to 350 degrees. 

Melt butter in heavy skillet over medium heat.  Add onion and saute until tender, about 8 minutes.  Mix in spinach, salt, pepper and nutmeg.  Saute about 3 minutes.

Combine ricotta, mozzarella and parmesan cheeses in large bowl.  Mix in eggs and add spinach.

Spoon mix into pie crust.  Bake until filling is set in center and brown on top, about 40 minutes.  Let cool and enjoy!

Mom Cindy’s pie crust:

  • 1/3 cup flour
  • 1/2 tsp salt
  • 1/2 cup of shortening or butter
  • 3 tbs ice cold water

Directions

Combine butter/shortening and flour with fork until the flour is crumbly.  Then add salt and the water a little at a time.  Mix into a ball and roll out.

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