Leek & Artichoke Quiche

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Leek & Artichoke Quiche


  • Author:
  • Prep Time: 1 hour
  • Cook Time: 35 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Description

This Leek & Artichoke Quiche with Red Peppers is my favorite brunch recipe ever. It’s also amazing for dinner! With extra pie crust for all you crust-lovers out there!


Ingredients

For the filling:

  • 1 leek
  • 2 tsp olive oil
  • 4 eggs
  • 1 cup milk
  • 1/4 cup artichoke hearts, cut into bite-sized pieces
  • 1/4 cup sliced roasted red pepper
  • 1/4 tsp salt
  • 1 cup cheddar cheese

For the crust:

  • 1 recipe pie crust

Instructions

For the crust:

  1. Prepare the pie crust. Let rest in the fridge for 30 minutes, then roll out into a 12″ circle and place in a greased 10″ tart pan. Let the extra crust hang over the edge and freeze for 20 minutes.

For the filling:

  1. Preheat your oven to 350ºF.
  2. Slice the leek into 1/4? rounds. Heat a skillet over medium-high heat and add the olive oil and leeks. Cook, stirring often, until the leeks are soft and browned in some spots.
  3. Scramble the eggs in a large bowl. Add the cooked leeks, milk, artichoke hearts, roasted red pepper, salt, and about 2/3 of the cheese. Mix to combine.
  4. Place a sheet of parchment over the frozen pie crust, then fill with pie weights. Bake for 10 minutes, then remove the pie weights and remove the overhanging crust.
  5. Pour in the egg filling. Top with the remaining cheese, then bake for about 35 minutes, until golden on top and mostly firm in the middle.
  6. Let cool for about 10 minutes before removing from the tart pan and serving. Eat!

Notes

I used canned artichoke hearts and roasted red pepper.

I used the back of a spoon to press the overhanging crust into the edge of the tart pan, causing it to separate. If you’re using a pie dish, scissors might work better.

If you are using my pie crust recipe but you aren’t looking for a vegan crust, just replace the vegan butter with regular salted butter.

If you are dairy-free, use the vegan pie crust as written and use plain, unsweetened soy milk in the quiche and omit the cheese.

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Nutrition

  • Calories: 375
 

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Cabbage & Potato Soup

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Cabbage & Potato Soup


  • Author:
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Cuisine: American

Description

A simple cabbage and potato soup that everyone will love.


Ingredients

  • 1 medium cabbage
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 3 large gold potatoes
  • 4 cups light-colored vegetable broth
  • 1/2 tsp coarse sea salt
  • 1/4 tsp dried thyme
  • 1 can white beans, rinsed & drained
  • 1 Tbsp butter, vegan or otherwise
  • freshly cracked black pepper

Instructions

  1. Cut the cabbage into quarters, then thinly slice. Heat the olive oil over medium heat in a large pot. Add the cabbage and cook for about 15 minutes, tossing often, until it’s decreased to about 1/3 its original size and is tender.
  2. While the cabbage cooks, mince the garlic and cut the potatoes into small 1/2″ cubes. Add to the cabbage and cook for an additional 5 minutes. Add the broth, salt, and thyme and bring to a boil, then turn the heat to low and let simmer for 15 minutes, partially covered, until everything is soft.
  3. Add the beans and let simmer until warm, then stir in the butter and a bunch of black pepper. Taste and add more salt if necessary. The broth should be just a tad too salty – when eaten with the cabbage and potatoes it all evens out nicely. Serve.

Notes

– If you are using fine-grained salt such as table salt, start with 1/4 tsp.

– The right kind of vegetable broth can make or break a soup. Make sure you’re using a kind you’ve tried (and liked) before. A light-colored broth is best. I love the O Organics brand from Vons/Safeway, if you can find it.

 

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Spicy Sesame Zoodles with Crispy Tofu

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Spicy Sesame Zoodles with Crispy Tofu


Ingredients

Chili Sesame Sauce:

  • ½ cup peanut butter
  • ? cup sesame oil
  • ? cup light low sodium soy sauce
  • ¼ cup rice vinegar
  • 2 tablespoons chili paste (like sambal oelek)
  • 2 tablespoons sugar
  • 1 clove garlic, minced
  • 1 knob of fresh ginger, peeled and grated

Zoodles and Tofu

  • 12 ounces extra firm tofu
  • 4-6 zucchini
  • sesame seeds and scallions for topping

Instructions

  1. Chili Sesame Sauce: Shake all the sauce ingredients in a jar or toss them in the food processor and give them a whirl. If you’re going to have this cold, refrigerate your sauce for a while.
  2. Tofu:Press excess moisture out of the tofu. Cut into bite sized pieces. Heat a tiny bit of oil in a nonstick pan. Add the tofu and stir fry until golden brown. Add about ½ cup sauce and simmer until the sauce starts to evaporate / absorb into the tofu and becomes browned in the pan. Keep gently flipping and scraping browned bits off the bottom – after a while, you should end up with nicely golden brown tofu with some little yummy browned bits from the sauce.
  3. All Together: Spiralize your zucchini and toss with about ¼ cup sauce per serving. Top with tofu, sesame seeds, and scallions. Serve immediately.

Notes

I did NOT cook the zoodles. I wanted this to be more like a salad, cold and creamy and crunchy. Whether or not you cook the zoodles, when the sauce hits those zoodles they’re going to get a little watery. I found that this was only a problem when I didn’t serve immediately, so to avoid excess moisture, serve it right after you toss it up!

You may want to use more tofu depending on how many servings you are wanting to get out of this. I was fine with 12 ounces as 6 servings (just doing a small scoop of tofu on each pile of zoodles) but if you were super hungry you might want more.

Storing this: I would store the sauce separate from the zoodles and tofu, and then toss it all together just before serving.

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6-Ingredient Espresso Brownies

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6-Ingredient Espresso Brownies


Ingredients

  • 1 cup salted butter, melted
  • 2 cups granulated sugar
  • ? cup DeLallo espresso powder
  • 4 eggs
  • 1½ cups all purpose flour
  • 1 cup unsweetened cocoa powder

Instructions

  1. Preheat the oven to 350 degrees.
  2. Cream the butter and the sugar. Add the espresso powder and mix until combined. Add eggs and mix until combined. Add the flour and cocoa powder and stir to combine. Add a pinch of sea salt and/or a handful of chocolate chips if you’re feeling ambitious.
  3. Transfer to a 9×13 baking pan lined with parchment paper. Bake for 30 minutes or until set in the middle (I usually like to underbake mine so 30 minutes is just about right for that – if you want more chewy brownies, go for 35-40). Eat and be happy!
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Perfect Baked Salmon with Lentils and Lemon Herb Sauce

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Perfect Baked Salmon with Lentils and Lemon Herb Sauce


  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Description

This one dish baked salmon is easy and delicious.


Ingredients

  • 1 cup black lentils
  • 1 cup red quinoa
  • 4 cups chicken or vegetable broth
  • 12 ounces salmon
  • 2-3 cups green beans or other vegetables
  • purple sauerkraut if you’re into the weird food zone like I am

Lemon Herb Sauce:

  • ½ cup olive oil
  • ¼ cup lemon juice
  • 1 clove garlic
  • generous pinch of salt (to taste)
  • quick squeeze of honey or agave (to taste)
  • chopped parsley (optional)

Instructions

  1. LENTILS AND QUINOA: Preheat the oven to 450 degrees. Rinse the lentils and the quinoa. Place in a large oven safe skillet or casserole with the broth. Bake for 45-50 minutes or until almost fully cooked. Remove and fluff with a fork.
  2. SAUCE: Make the lemon dressing by blending all ingredients in a food processor or just shaking up in a jar. Set about half of the dressing aside.
  3. SALMON: When the lentils and quinoa are done, place the salmon and any other vegetables you want on top of the lentils (skin side down) and drizzle or brush with half of the lemon dressing. Bake for another 10 minutes. Broil for the last 2 minutes. Depending on how thick the salmon is, if it still needs time, just turn off the oven and let it sit in there for a few minutes to finish.
  4. SERVE: When the salmon is fully cooked, serve with reserved sauce and purple sauerkraut if you like that kind of crazy.

Notes

Some vegetables will cook just fine in 10 minutes in a hot oven, but others won’t. If you’re using something that’s going to require more time like sweet potatoes, I would suggest par-boiling them before sending them to the oven. Veggies that work great – green beans, asparagus, kale, brussels sprouts, cauliflower, mushrooms, peas… etc.

I’m okay with less, but you may want more salmon per serving – for a full 3 ounces per serving, go for a total of 15-20 ounces vs. 12 ounces as written.

Nutrition

  • Calories: 516
  • Fat: 28g
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Homemade Dog Treats

Calling all dog lovers for a cute holiday baking project involving HOMEMADE DOG TREATS and BACON PB GLAZE! lols, life is awesome.

Homemade Dog Treats - 5 ingredient wholesome treats for your pup! | pinchofyum.com

Oh, hi there!

I’ve been doing some holiday baking this week for my friends, annnd by baking I mean homemade dog treats, and by friends I mean my dog.

That counts, right?

Homemade Dog Treats - 5 ingredient wholesome treats for your pup! | pinchofyum.com

I am 100% not the type of person who makes food for their dog, except for that right now, this exact very minute, I am that person. !!! I do not even know myself anymore. Making my own dog treats? Honestly. File under Things You Said You’d Never Do That Now Bring You a Weird Amount of Great Joy.

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Homemade Dog Treats


  • Author:
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 30 biscuits

Description

These homemade dog treats are sure to make your pup bark with joy!


Ingredients

Dog Bicuits

  • 1 cup pumpkin
  • 1/2 cup peanut butter
  • 2 eggs
  • 1/4 cup oil
  • 2 1/2 cups whole wheat flour
  • 1 tsp baking soda

Glaze

  • 2 Tbsp bacon grease, melted
  • 1/4 cup smooth peanut butter

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine pumpkin, peanut butter, eggs, and oil in a bowl. Add in baking soda and whole wheat flour. Stir until a stiff dough forms. Knead dough or mix just until flour is incorporated.
  3. Roll out dough with a rolling pin and use a cookie cutter to cut out dog bone shapes, or just bake into little circles like cookies. Bake for 15 minutes.
  4. Whisk the bacon grease and peanut butter until very smooth. Drizzle over the treats and cool till glaze hardens (it does best in the fridge or freezer).

Notes

  • We just used a basic canola oil, but we also give Sage coconut oil for her fur/skin, and I think coconut oil would work nicely here. You can also use coconut oil in place of the bacon grease in the glaze, but, I mean, come on. It’s bacon grease. SO YUMMY.
  • All ingredients are considered safe for dogs, but as with humans, it’s always a good idea to make sure there are no doggie allergies or sensitivities to any of the ingredients.

Nutrition

  • Serving Size: 1 biscuit
  • Calories: 101
  • Sugar: 1g
  • Sodium: 49mg
  • Fat: 6.5g
  • Carbohydrates: 9g
  • Fiber: 1.4g
  • Protein: 3.2g
  • Cholesterol: 11.5mg
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Nutrifox Affiliate Example Post

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The article below is a fictional example of an affiliate post. We encourage you to use it as inspiration, but be sure to use your own experiences and words when writing your own. This post includes active affiliate links for illustration purposes only. 

I am a big fan of desserts and sweets. In order to have my cake and eat it too — I try to be mindful of my portions and the nutritional values of the foods I eat.

That is why I am a label reader. When I’m at the store, if I’m buying a new product I like to check out the ingredients, portion sizes and nutrients in order to decide if the food is a good choice for me and my family.

As a food blogger, I wanted to be able to provide my readers with the same valuable nutrition information for my recipes. That is why I’m so happy I found Nutrifox!

What is Nutrifox?

Nutrifox is an online tool that helps you easily create and embed nutrition labels. Since I’ve started using Nutrifox, I’ve experienced an increase in comments from happy readers. One reader told me she keeps coming back to my blog because the nutrition information helps her stay on track with her goals.

How does it work?

Nutrifox is so easy to use. You simply copy and paste your recipe ingredients into the form to generate a nutrition label.

You can customize the labels to include a variety of micro and macro nutrients.

Once you’ve completed your label, you can grab the code and embed it in your blog post.

Here is how the Nutrifox nutrition labels look…

Nice, right? They are clear and easy to understand, just like the ones you see in the grocery store.

If you are a blogger and you want to level up your recipe posts, I highly recommend you add Nutrifox to your posts. Give your readers what they want!

You can get a free 2-week trial here. After that it is only $9 a month. Sweet deal!

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Pinch of Yum’s General Tso’s Cauliflower

Okay, maybe I’m out of line. I admit to the food-blogger cauliflower-loving weirdness today.

But guys. BE RATIONAL for two seconds, puhhlease. Obviously weird and delicious are not mutually exclusive, which means PARTY IN YOUR MOUTH! With General Tso’s Cauliflower!

I mean, think about what this recipe means. It means you’re going to fry up some golden brown fried bits of cauliflower and coat them in a luscious sweet and spicy sauce. Ummmmright? It is the definition of BOTH weird and delicious. Weirdlicious? No. I’m sorry. We crossed a line there.

Just delete everything except part about the delicious party in your mouth. THAT is THIS.

 

 

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General Tso’s Cauliflower


  • Author:
  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Cuisine: Asian / American

Description

This is the best General Tso’s-style cauliflower!


Ingredients

For the General Tso’s Sauce:

  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 knob of ginger, grated
  • ½ cup chicken or vegetable broth
  • ½ cup soy sauce
  • ⅓ cup rice vinegar
  • ¼ cup sugar (more to taste)
  • 2 tablespoons tomato paste
  • 2 tablespoons cornstarch

For the Batter:

  • 1 cup flour
  • ⅔ cup cornstarch
  • 1½ teaspoons baking powder
  • 2 teaspoons salt
  • 4 eggs
  • water as needed (about ½ cup)

Instructions

General Tso’s Sauce:

  1. Heat the sesame oil in a small saucepan over medium low heat. Add the ginger and garlic and stir fry for a minute or two. Add remaining ingredients and whisk to combine. Bring to a low boil; simmer for another 20-30 minutes or until sauce is thickened. Add more sweetness, citrus, etc. to your taste.
  2. Cauliflower Batter: Whisk all the batter ingredients until a loose batter forms. The batter should be thick enough to cling to the cauliflower and cover it but stay loose enough to easily drip off (adjust thickness with water).
  3. Cauliflower Frying: Pour oil into a heavy bottomed skillet to make it deep enough so it will cover the cauliflower about halfway (probably ends up being a few cups). Heat the oil over medium heat. Drop a small bit of batter in the oil to test it – when it rises to the top and bubbles, the oil is ready. Dip cauliflower florets in the batter and let the excess drip off before gently setting in the oil. Fry for a few minutes on each side, then flip, repeating sides several times if necessary until you get a nice golden brown fried exterior. The additional frying time helps make it a little crunchier, which I very much like. 🙂 Remove and set on a cooling rack with paper towels underneath (again, rather than putting it all on a plate or bowl with paper towels, this keeps it crispy vs. soggy).
  4. Serving: Toss the fried cauliflower with the sauce (enough just to cover) and sprinkle with scallions and sesame seeds for serving. Serve with rice.

Notes

  • We tried this with sautéed (not battered and fried) cauliflower and it worked but wasn’t nearly as good.

Nutrition

  • Serving Size: 1 cup
  • Calories: 400
  • Sugar: 6g
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Thai Noodle Salad

thai-salad-3

Annnnnd we are back on track!

Er, okay, getting there, at least. With the help of this friendly little Thai Noodle Salad and its packed-in veggies, protein, healthy fats, and major flavor, I am doing some post-girls’-trip resetting to get back to the norm of solid healthy eating. And by “norm”, I mean the first time in a few months thanks to all that first trimester craziness. Just let me pretend.

Our girls’ trip to San Diego this weekend was just… well, it was a lot of different things. Mostly it was really nice to get away from Facebook and CNN and NPR radio news for a few days, and to have 4-hour extended happy hour sessions and watch seals flopping in and out of the ocean and pop in for a little ice cream at 11am because it’s California and WHY NOT. We soaked up the sun and the ocean, we had pizza delivered to our room for a midnight snack, and we reconnected over slow meals in sweet, hard, and meaningful ways.

I’ll tell you more about it later this week – I have just a few pictures to share. 😬 And I want to talk more in depth about everything that’s going on right now, because is it just me? Or does it feel like things are kinda heavy? I am still mentally working out how to even talk about it.

But for today, I’m just giving my food life to you in real-time. I got home from the trip on Sunday night, did a reset on Monday including a speedy fast trip to the grocery store, and found myself yesterday chopping like a ninja and then devouring this salad as a “detox” back into normal person eating.

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Thai Noodle Salad


  • Author:
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 minutes
  • Yield: 4 servings

Description

This Thai Noodle Salad is a quick and tasty meal that is perfect for a weeknight. Full of crunchy vegetables and vibrant Thai flavors, it is sure to please!


Ingredients

for the dressing:

  • ½ cup canola oil
  • 2 large cloves garlic, peeled
  • ⅓ cup low sodium soy sauce
  • ¼ cup white distilled vinegar
  • 2 tablespoons water
  • 2 tablespoons honey
  • 2 tablespoons sesame oil
  • 1 tablespoon lemongrass or ginger paste
  • a couple BIG squeezes of lime juice (to taste)
  • ¼ cup peanut butter

for the salad:

  • 4 ounces brown rice noodles (regular rice noodles are fine, too)
  • 1 lb. boneless skinless chicken breasts
  • 5-6 cups baby kale or spinach
  • 3 large carrots, cut into small, thin pieces*
  • 3 bell peppers, cut into small, thin pieces*
  • 1 cup packed cilantro leaves, chopped
  • 4 green onions, green parts only, chopped
  • ½ cup cashews or peanuts

Instructions

  1. PREP: Start soaking the rice noodles in a bowl of cold water. Preheat the oven to 400 degrees.
  2. DRESSING: Pulse all the dressing ingredients in a food processor EXCEPT peanut butter. Place the chicken in a plastic bag and use about ¼ to ½ cup of the dressing (without peanut butter) to marinate the chicken in the fridge for about 15-30 minutes. Add the peanut butter to the dressing in the food processor; pulse, then taste and adjust. Set aside.
  3. VEGGIES: Prep all your veggies and toss together in a bowl.
  4. CHICKEN: Bake the marinated chicken for 15-20 minutes. Rest for 5-10 minutes, then cut and add to the veggies.
  5. NOODLES: Drain the noodles (they should be softened at this point). Finish cooking them in a skillet over medium high heat. Add a little oil and a little dressing and toss them around until they are soft and pliable (if you need to add a little water to soften them, that works, too).
  6. ASSEMBLY: Toss stir-fried noodles with the chicken and veggie mixture. Serve hot or cold. Top with extra peanuts and cilantro (and dressing, and lime juice, and sesame seeds, and…)

Notes

You can cut the carrots and peppers however you like, really. But I like to cut them so they sort of match the shape and texture of the noodles. A spiralizer, peeler, or mandoline are my favorite tools for this.

Nutrition

  • Serving Size: 1 cup
  • Calories: 400
  • Sugar: 3 g
  • Sodium: 400mg
  • Fat: 8g
  • Carbohydrates: 12g
  • Protein: 10g

 

 

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