Remy-Milora - Simply Scrumptious Recipes, Quiches and Salads

Simply Scrumptious Recipes Quiches and Salads
By Valerie Remy-Milora Copyright 2013, Valerie Remy-Milora, All rights Reserved Text content:Copyright 2013, Valerie Remy-Milora all rights reserved Recipes and Photographs Copyright 2013, Valerie Remy-Milora and original contributors (see individual recipes for details) If you love the content of this eBook, please go ahead and share! But remember the material within falls under copyright law. No part of this book may be reproduced without written permission from the author. If you are interested in re-printing a recipe and/or photo from this book, please contact me directly at
Thank you for downloading my eBook! Please be kind and review it on Amazon! Your Feedback is important! Want more Simply Scrumptious Recipes? You'll find scrumptious recipes for all occasions on my website www.scrumptiousmoms.com And keep an eye out for my forthcoming titles: The Scrumptious Lunchbox (Fall 2013) Scrumptious Holiday Meals (Fall 2013) Scrumptious Meals for Every Day (Winter 2013) And of course I'd love to connect with you! Facebook I Twitter I Pinterest Acknowledgements The publishing of this recipe book would not have been possible without the help of Kari Ann Cullen, author of Saving Your Way to A Better Life and publisher of eSavings Blog Thank you Kari Ann for all your help and support! Table of Contents Introduction Welcome to Simply Scrumptious Recipes, Quiches and Salads! I am the working mom of three amazing daughters and as you, I want nothing more than to give them the very best of everything, and yes, that includes what they eat. I was raised by a wonderful mom who cooked simple, yet delicious home made meals every single day! I enjoyed spending time with her in the kitchen and learning by her side. Today, as a busy working mom, I share some of those wonderful joys with my daughters as well. Mom rarely measured her ingredients, except when she was following a new recipe for the first time.

She mostly cooked by feel, with a dash of this and a sprinkle of that. You'll find that I cook the same way. My recipes will ask for "3 zucchinis" or "the whites of 4 leeks", rather than a cup of this or that. I invite you to embrace this way of cooking. It's so liberating! And when it comes to quiches, you can stuff them as little or as much as you want. I tend to like a lot of veggies in my quiches and my recipes reflect that.

In creating this cookbook, my hope is to provide you with delicious, easy to prepare and highly nutritious recipes that your whole family will love. AND to take the stress out of dinner time for YOU! Quiches are such a simple way to get all your nutrition in one simple dish! And the best part is that you get two meals out of one -- dinner tonight and lunch the next day! So no need to stress about what to put in your little one's lunch box. One of my favorite things about quiches is that you can let your imagination run loose and create all sorts of wonderful recipes. I've included a few to inspire you but you can use any of your favorite ingredients to create your own signature dish. And when you do, please share it with me you might become one of my featured contributors in another volume of my Simply Scrumptious Recipes! Making a quiche is simple. Here's the basic formula: Crust + Egg filling + veggies, meats and spices of your choice Salads are probably one of my favorite foods.

We have a green salad with a rainbow of veggies along with our dinner every night, something that has stayed with me since my childhood. And when the girls are in school I'll often have a big salad for lunch. Simply Scrumptious! As you'll see I use baby greens, or a variety of dark leafy greens such as kale, spinach or chard. I love the subtle nuances in taste these greens offer and they are nutrient powerhouses! If you don't care for the bolder taste of some of these greens feel free to replace them with romaine lettuce or romaine hearts. But please don't even think about using iceberg lettuce. It has zero nutritious value and, therefore, no part in a healthy diet.

The recipes are divided into two main sections: Quiches Salads In addition each recipe is indexed in my "Table of Contents" so you can easily find what you are looking for. Happy Cooking! Valerie Choosing Your Ingredients The quality of your ingredients has everything to do with the quality of your meal, so choose your ingredients carefully. When it comes to fruits and vegetables, I buy local organic as much as possible. If organic produce is hard to get where you are, or ridiculously overpriced, you can get anyway with buying non-organic varieties for some of your produce. Make sure you double check the "Dirty Dozen" and the "Clean fifteen" lists if you are unsure about which fruits and vegetables should always be organic. Whenever possible I purchase my produce from local farmers.

I live in Southern California and am blessed with an abundance of fresh produce all year long. If you do not have a wide selection available to you, choose produce that is seasonal to ensure it is as fresh as possible. I also try to avoid pre-packaged produce to avoid contamination from the plastic wrapping. I avoid Genetically Modified Foods (GM or GE or GMO) completely as there is nothing healthy about those whatsoever. The most common genetically modified crops are corn and soy so I only buy these two foods, and foods made from them, if the label clearly states that it is organic. If it does not, then I do not purchase the product.

QUICHES
Basic Quiche Crust Serves 8 Preparation: 10 minutes Ingredients: 1 1/4 cup flour * 2 tbsp flaxseed meal, raw flax seeds, chia or hemp seeds** 1/3 cup butter, cut into pieces 1/4 tsp salt 3-4 tbsp cold water. Instructions: In a mixing bowl stir together flour, flaxseed meal and salt. Cut in butter until the pieces are the size of small peas. Sprinkle 1 tablespoon of water over part of the mixture and gently toss with a fork. Continue until all is moistened. Form dough in to a ball.

Flatten with hands on a floured surface. Roll out dough into a 12 inch diameter circle. Wrap dough around the rolling pin and ease into a 9 inch pie plate. Trim excess or fold edges under and flute with your finger tip and thumb. Food processor method: Place flour, flaxseed meal, salt and butter in the bowl of a food processor. Pulse until crumbly.

Add water 1 tbsp at a time and process until dough forms into a ball. Proceed as noted above. Fill with your favorite quiche stuffing, bake and enjoy! *A quick note about flour -- As a general rule I do not eat or use plain white flour, as it has no nutrition value whatsoever. You may choose to use whichever flour you prefer, though if you use wheat, I suggest a multigrain or at least whole wheat flour. I use gluten free flours for all my quiches and you will find some of my favorites in this next section. ** Flaxseeds add a wonderful and subtle crunch to the crust, along with a hint of a nutty flavor.

And they are loaded with valuable nutrients. Try chia or hemp seeds as well. Making a Gluten Free Crust I personally do not use regular wheat flour anymore as I have been gluten free for more than 2 years. I have found a variety of gluten free flours that work beautifully for my crust. Each has a unique flavor so try different ones to see which one you prefer. Here are a few of my favorites: Bob Red Mills All Purpose Gluten Free Flour Once baked this flour tastes surprisingly close to a basic wheat flour, though you wouldn't expect it if you dipped a finger in the raw batter.