Amazing Food Hacks | Craft x Stew
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Reducing The Fat In Quiche

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8006177545_ed525f2158_zsource: US Dept of Agriculture

I love quiche but the fat count makes me feel guilty every time I bite into it. The eggs and cheese are bad enough, but even the crust is full of calories.

Thankfully, David Joachim’s Brilliant, came to the rescue again.

According to Brilliant, hollowed out vegetables can be substituted for the crust in quiche. Mr. Joachim recommends potatoes, peppers, zucchini, tomatoes, but I’m sure plenty of other veggies would also work. What about onions? Or large mushrooms?

I haven’t yet tried out this tip, but I’m going to experiment tomorrow for lunch. I’m thinking about stuffing cherry tomatoes with an egg, cheese and spinach mix. I’m skipping the milk because there is none in the house.

Update: I made cherry tomatoes stuffed with quiche for lunch today.

First, I combined a small amount of cooked spinach, 1 beaten egg, shredded cheese and salt in a bowl. Then, I grabbed some cherry tomatoes and cut a thin layer of flesh off of one side.  I roughly scooped out the inner seeds and additional flesh with a knife. Finally, I spooned the quiche mix into the tomatoes and baked them at 350 degrees till done.

Result: The tomatoes were good, but didn’t really taste anything like actual quiche.

My fault though. I think the problem had to do with the ratio of filling to shell that I used. I think a larger vegetable would have allowed room for more filling, and therefore would have made the end result taste more “quichey.”

I will continue to experiment with other vegetables.

By the way, Brilliant is quickly becoming my go-to book for kitchen tips. You should definitely check it out.

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The Easiest Way To Peel Garlic

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10758711885_26397508dd_zsource: Quinn Dombrowski

I use a lot of garlic. My favorite recipe calls for an entire head of garlic per person.

Therefore, when I came across an easy way to peel garlic I was thrilled.

The tip came from the book Brilliant by David Joachim. According to Brilliant, all you need to do is microwave one head of garlic for 60 seconds at the highest setting. The skins will practically come off by themselves.

I have tried this method many times since reading this wonderful tip and it really does work. However, the tip also works (at least in my microwave) if you only heat the garlic for 30 or 40 seconds. I prefer this adjustment, as the garlic doesn’t come out as “cooked” and still works very well for sauteing.

Try both times and see which works best for you.

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