Whole Grain Spring Quiche {Cabot Contest & Giveaway}

I don't want to bury the lead, so I'm going to give you the head's up - this quiche tastes like a vegetable fritatta on a cheesy polenta crust. YUM. (If you're still interested, read on):

{I received free samples from Cabot Creamery of the cheese and giveaway items mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Creamery Cooperative and am eligible to win prizes associated with the contest. I was not compensated for my time.}

The Cabot Creamery, up in one of my all-time favorite states, Vermont, threw the gauntlet at the Recipe Reduxers. They asked us to take a whole grain, fruit, or vegetable we've never tried before, and develop a rockstar recipe that includes their reduced fat cheddar cheese. I selected not one, but two whole grains that have never graced my kitchen cabinets, and got to work. I developed a delicious quiche crust out of these two unusual (but available!) whole grains that's soft like a nutty polenta on the bottom and crispy and delicious on the top. You know how good cheesy polenta is? Then you'll start to understand how great this crust is with the quiche. 


Let's talk about these new grains first :

Amaranth is actually not a grain (FYI - quinoa isn't either - mind blown?), it's a seed, but it's treated like a grain. It's got a sweet, nutty taste - when you cook it in water, it tastes like a more substantial cream of wheat cereal. Even though it's a tiny little seed that comes in a box, it's related to beets, swiss chard, and spinach. I know. This sounds crazy. But stick with me - there's more. This little seed, that's cousins with swiss chard, can not only be eaten like porridge or cooked with grains like rice, but it can be popped like popcorn in a skillet. According to the Jefferson Institute, the popped kernels are traditionally mixed with honey or molasses and shaped into snack bars and cakes (like Rice Krispie Treats) in Mexico. It's the jack of all trades of the seed/grain world. It's high in protein, and has lysine, an amino acid that most grains don't have (so it's good to mix into a vegetarian diet!). Did I mention it's also gluten free?

And let's not forget about bulgur - the other high-profile, whole-grain component of the quiche crust. While amaranth comes to us from Central America (where it was grown 6,000 years ago), bulgur makes it's way from the Middle East. It's made from cracked wheat berries and loaded with fiber. It cooks up into a soft, light dish, and it's got a nutty flavor that helps give the crust its own (albeit small) voice. 

So this quiche starts with an awesome, fun, nutty, yummy, whole grain-crust. Then, it gets filled to the brim with an egg custard that's loaded with veggies including spring's very own asparagus. I've trimmed the saturated fat by swapping 2% milk for cream, and reduced fat cheddar cheese for whole-fat cheese.

I hadn't tried Cabot's reduced fat cheeses before, so this was all new to me. I was suspicious - not gonna lie. I kind of assumed they would be flavorless and rubbery like the fat-free shredded cheeses I mistakenly purchased a long time ago. But...they were delicious - totally sharp, cheesy, and melty! And they taste awesome in this quiche. I used a mix of the 50% and 75% reduced fat cheddar cheeses.. Their sharp, cheddar bite complements the nutty flavor of the crust, and mixes well with its polenta-like texture. Deliciousness.

And now for the Giveaway! Two readers will win a coupon for a free reduced fat cabot product. To win, tweet to @sweetfoodie about what you plan to do with your reduced fat Cabot cheddar cheese, or write in the comments below. I'll pick two winners at random on April 7th. Good Luck!

Whole Grain Spring Quiche

Ingredients:

Crust:

1 cup amaranth

½ cup bulgur wheat

½ tsp salt

2 tablespoons butter

2 tablespoons milk

1 egg yolk, lightly beaten

Quiche:

1 ½ cups shredded 50% and/or 75% reduced-fat Cabot cheddar cheese

½ cup milk

3 large eggs

½ cup mushrooms, chopped

¾ cup asparagus, sliced into small pieces on the diagonal

½ cup tomatoes, chopped

2 tablespoons chives, diced

¼ teaspoon salt

1/8 teaspoon ground black pepper

1 tablespoon olive oil

1/8 teaspoon ground nutmeg (optional)

Crust:

1. Boil 1 cup of water in a non-stick saucepan. When boiling, add 1 cup rinsed amaranth, and reduce to simmer. Cover and cook about 20 minutes, until water is absorbed. Pour amaranth into a medium bowl.
2. Mix bulgur wheat with 1 ½ cups water and bring to a boil, stirring frequently. Reduce heat, cover, and simmer for 10-12 minutes, until the water has been absorbed. Add bulgur to amaranth and mix to combine.
3. Stir butter and salt into the grain mixture and refrigerate about 1 hour until cool.
4. When cool, mix in 2 tablespoons of milk and stir until combined.
5. Press a thin layer of dough into a greased 9-inch pie or quiche plate. You will not use all of the dough. (see note)
6. Bake the crust in a 425 degree oven for 18-20 minutes, until it's golden brown. 
7. Remove from the oven, brush with a beaten egg yolk and bake for 3 more minutes to harden.

Quiche:

1. Preheat oven to 400 degrees. 
2. Heat 1 tablespoon olive oil in a skillet over medium heat. 
3. Sauté chopped asparagus and mushrooms for about 5 minutes until lightly browned.
4. Whisk together egg, milk, salt, pepper, and nutmeg (optional) in a medium bowl. 
5. Stir in mushrooms, tomatoes, asparagus, and chives. 
6. Sprinkle ½ the cheese on the crust.
7. Pour the custard on top and sprinkle with the remaining cheese.
8. Bake for 40-50 minutes until the cheese is golden brown. Let rest for 10 minutes before slicing. 

Note: Warm the remaining grain mixture for breakfast porridge the next day. It’s like a whole grain cream of wheat and is delicious with chopped fruit and nuts (and a little maple syrup or honey to sweeten if you would like). 

Sources: 

Jefferson Institute: http://www.jeffersoninstitute.org/amaranth.php

USDA: http://www.agmrc.org/commodities__products/specialty_crops/amaranth/

Wheat Foods Council: www.wheatfoods.org

Sweet Foodie on WBUR Boston

WBUR (Boston's NPR station) featured Sweet Foodie on their kitchen blog! You can check it out here.

Maple Syrup Kissed Roasted Vegetables {The Recipe ReDux}

Send winter's famous root vegetables off with a kiss of spring's sensational maple syrup. Like turning straw into gold, maple trees weave their magic by converting starch into golden syrup. In this recipe, we enhance the subtly sweet nature of roasted carrots, parsnips, and sweet potatoes by roasting them in an all-natural maple syrup glaze. Serve the vegetables as a side dish, or make them into a main course by mixing with wild rice, cranberries, and toasted pecans.

Distinguish between different varieties of maple syrup by looking at their grades. Unlike in school, however, these grades have nothing to do with quality - they correspond to the color and flavor of the syrup. It's usually easier to find Grade A light and medium amber syrups, but keep an eye out for the darker, thicker, richer varieties, like my personal favorite, Grade B. 

If you can, visit your local farmer's market (find one here) and ask for a taste of each one - that's how I learned about the different flavors (thank you to the Burlington, VT farmers market!) Here's an easy guide to Maple Syrup Grades (information from the Huffington Post).

Grade A Light Amber (Fancy): light flavor, light color, thin consistency.

Grade A Medium Amber: stronger and darker than Grade A, but still light flavor and thin consistency.

Grade A Dark Amber: rich flavor, deep golden color, thick consistency. Very rich.

Grade B: Strong maple flavor, thick consistency. If you love maple syrup, you'll love pouring this on your pancakes, and adding it baked goods. 

Maple Syrup Kissed Roasted Vegetables

(serves 3 as a main course)

Ingredients:

2 tablespoons olive oil

salt and pepper

3 medium carrots, peeled and sliced into spears or chopped

1 large parsnip, peeled and sliced into spears or chopped

1 large sweet potato, peeled and sliced into spears or chopped

1/4 cup maple syrup

1/4 cup chopped pecans

1/4 cup dried cranberries

Your favorite cooked rice or whole grain (like wild rice, quinoa, or whole wheat couscous)

Preheat oven to 425 degrees Fahrenheit. In a medium bowl, toss the vegetables with olive oil and a few shakes of salt and pepper to coat. Place in a foil-lined baking sheet or tinfoil pan and bake for about 30 minutes. After 30 minutes, pour the maple syrup over the veggies and mix to coat. Return to the oven and bake for 10 more minutes until the vegetables are tender and have started to brown. Add chopped pecans and cook for 3 more minutes until lightly toasted. Serve over a mix of grains and dried cranberries.

Note: I love the fruity, nutty flavor of Lundberg's wild blend rice. It's a beautiful, aromatic mix of wild rice and brown rice, and takes about an hour to cook on the stove. Start it before you begin to prep for this recipe, and they'll be done at the same time. Check out your local grocer for Lundberg's rice, or order it online if you'd like to try.

Whole Wheat Chocolate Chip Cookies

Chocolate chip cookies are supposed to be a delicious treat, and these are no exception. Yes, I swapped half of the white flour for fiber-filled, antioxidant-packed whole wheat flour, but they still taste exactly like a delicious chocolate chip cookie should. My fiancé, who topped his cookie with vanilla bean ice cream (yum), couldn't even tell I made the substitution. I think the special flour makes them taste even better - but I'll let you be the judge...after you give them a try.

Whole Wheat Chocolate Chip Cookies

adapted from Tulips and Flight Suits

inspired by a blog post on Hopelessly Techie 

Ingredients

1 cup all-purpose flour

1 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 cup packed light brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

1/2 cup semisweet mini chocolate chips

1 cup chocolate chips

Directions

1. Preheat the oven to 325 degree. Lightly grease cookie sheets.

2. Sift together the two flours, baking soda, and salt. Set aside. 

3. In a medium bowl, cream together the melted butter, brown sugar, and white sugar until well blended.

4. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted flour mixture until just blended.

5. Stir in the chocolate chips. Drop rounded balls of cookie dough onto the greased cookie sheets, about 3 inches apart.

6. Bake for 15-17 minutes, or until the cookies are lightly browned. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Eggless Chicken Caesar Salad (20 minute meal)

Skip the high-fat creamy bottled dressings or raw eggs, and get the same tangy flavor you love in Caesar salads with a vinegarette-based dressing. This salad is robust enough to serve on its own, but it can be paired with soup or a side of whole wheat pasta for a heartier meal. 

Shortcuts: Halve prep time (but lose some of the texture and flavor of fresh) by using a pre-washed package of Caesar Salad lettuce mix, rotisserie chicken, and 1 tsp of bottled minced garlic.

You can find anchovy paste with the tomato paste in your supermarket. Try it, even if you don't like anchovies - it adds a distinctly "caesar" flavor to the dressing, but it's not fishy.

Eggless Chicken Caesar Salad (adapted from Cooking Light, November 2011)

(serves 3 as a main course)

Ingredients:

1/2 a french bread baguette, cut into small squares

olive oil spray (optional)

2 (8-ounce) skinless, boneless chicken breast halves

black pepper

2 tablespoons white wine vinegar

2 tablespoons olive oil

1 clove garlic, minced

1 teaspoon Dijon mustard

1/2 teaspoon anchovy paste

6 cups (3 hearts) chopped romaine lettuce

2 cups (1/2 head) of radicchio lettuce

1/4 cup grated fresh Parmesan 

1 lemon

1. Preheat oven to 400 degrees Fahrenheit

2. Spread bread cubes in a single layer on a baking sheet. Bake for nine minutes, or until lightly toasted.

3. Sprinkle chicken with salt and pepper. Grill on a panini grill/foreman for about 10 minutes, until the internal temperature reaches 165 degrees Fahrenheit. Alternatively, heat a grill pan over high heat. Coat the pan with olive oil spray, and cook the chicken for 3 1/2 minutes on each side or until done. Remove chicken from the pan, let stand 5 minutes, and slice. 

4. Whisk together 1/4 teaspoon pepper, vinegar, and next four ingredients (through anchovy paste) in a large bowl. Add romaine and radicchio to bowl and toss to coat. Plate the lettuce mixture and top each serving with chicken, handful of croutons, and sprinkling of cheese. Squeeze some fresh lemon juice on top of each serving.