Quinoa Frittatas

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These quinoa frittatas are a healthy way to start the day or to serve at a brunch. Quick and easy to make, every bite is delicious and nutritious. 

¼ c (45g) dry quinoa, cooked (about ¾ c or 135 g cooked)

1 zucchini grated

2 eggs

½ t salt

¼ t pepper

½ t garlic powder

1/3 c (40g) crumbled feta

 

Mix all ingredients, then spoon into greased muffin tins

(or use paper liners)

 

Sprinkle each top with 2 t chopped pecan.

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Chocolate Chip Pecan Slice

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With the end of summer comes the time of year when I start to think about the Jewish holidays and all of the baking that lies ahead. Taking my cue from my mother, I begin to bake and freeze desserts that I will need to pull out for entertaining or for taking to people’s homes to which we will inevitably be invited. One such item is my mother’s famous Chocolate Chip Pecan Slice, so simple to make and so perfect to freeze. It lasts for weeks, even months in the freezer and when it is half thawed, we slice it into squares and then place in pretty dainty cups.

Base:

  • 1 cup flour

  • ½ cup butter

  • 2 tablespoons brown sugar 

 Press into 8x8 ungreased square pan. Bake at 350 for 10 min or until sides become golden. 

Topping:

  • 2 eggs beaten

  • 1 ½ cup brown sugar

  • ½ teaspoon vanilla

  • 2 tablespoons flour

  • ½ teaspoons baking powder

  • 1 cup pecans

  • 1 ½ package chocolate chips

Mix all ingredients, pour onto prepared crust. Bake approximately 30 min.