hi readers! i haven’t forgotten about you, but things have been busy! i’ve somehow snuck in a little time for a blog post, in between two graduations (one was mine!), a trip to orcas island, lots of great time with family and friends, meeting our friends’ new baby, and my dad’s upcoming wedding! whew, it’s been a crazy fun couple of weeks!
the summer is flying by so quickly! i have a ton of great recipes to share with you to utilize the beautiful produce this season brings, but i’ve been so busy having fun (see the pics from my birthday) and spending time outdoors that i haven’t been posting as regularly as i’d like (although i’ve been cooking more than ever!).
before i start describing this delicious quiche, which we’ve made three times in the past month, i have to admit that i had never used phyllo dough before, nor had i made a quiche in my adult life (although i’m sure i helped make some when i was a kid). so you can imagine that i was pretty excited when i saw this recipe in the april 2009 edition of vegetarian times. i figured the recipe would expand my culinary repertoire, and i would finally get to try my hand at utilizing phyllo.
as a 40 hour per week working stiff, i absolutely love finding quick and easy recipes to make on week nights so mike and i can squeeze in a run or swim and still sit down to eat dinner at a reasonable time. these edamame rice bowls fit right into that category – the prep work involves a little chopping, some nuking of pre-made frozen rice, and the boiling of water for edamame beans – and voila, in 15 minutes or so, you’re enjoying a great one bowl dish. (while we’re on the topic of frozen pre-made rice, have you ever tried the stuff from trader joe’s? it takes only three minutes in the microwave before you have brown rice that tastes like it’s been cooked over a stove slowly for over an hour! you have to try it if you haven’t already – it’s a fantastic way to cut corners and save time on recipes.)
