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Ingredient: spelt flour

Green Smoothie Muffins

I got so many requests for the recipe for these muffins I posted on Instagram a few days ago. Its like a green smoothie in muffin form. Lots of spinach in there, and mashed bananas to make them sweet. I personally don’t even taste the spinach, just the banana. Hope you enjoy!

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Delicious Homemade Falafel

I never really *loved* falafel – that is, until I made it at home. And wow – What a difference it makes when it’s homemade! This falafel has so much flavor. It is super moist on the inside, yet crispy on the outside. I think you’ll love it too. Continue reading “Delicious Homemade Falafel” →

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Hi, I’m Claudia. Thanks for stopping by. I’m a personal chef, recipe developer, and food photographer. I want to help you learn to cook from whole ingredients and enjoy it in the process.

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The Traveling Spoon Chef on Instagram

Roasted new potatoes from the garden. Did you know small new potatoes are just harvested early? If I had left these in the ground they would have grown to full size. But I just can’t help it, I love small tender new potatoes. I didn’t dig them all up, so I do have a few plants that are still growing and I’ll harvest later. What I did here - I parboiled them for 5 minutes (I had about 1 1/2 lbs) then tossed them in a bowl that had about 3 Tbls of olive oil, 4 large minced garlic cloves, 1/2 cup grated Parmesan, salt and pepper that was mixed well before adding the potatoes. Then I spread them on a sheet pan and roasted for 30- 40 minutes at 400 degrees. Don’t crowd them too close together, they need the space in order to get crispy. After they came out I tossed them in melted butter and parsley from the garden. . It’s been a while since I posted. I took about a week off from social media. And I may do it again. So time for me to catch up on all the yummies everyone has been posting. . . . #roastedpotatoes #newpotatoes #roastedveggies #roastedvegetables #frommygarden #redpotatoes #gardeningismytherapy #quarantinecooking #covidcooking

One of my favorite things to do these days is to cut things from my garden. It’s not like this is the first year we’ve planted things. I’ve had gardens in all my houses for over 20 years. But it feels different this year. I really appreciate everything so much more. And it doesn’t feel like a chore to take care of like it sometimes has felt in the past. I’m feeling so grateful to slow down and have this time in the dirt growing things that nourish our minds and bodies. Right now our asparagus is taking off. *And* I’m remembering to go out and cut it! That was half our problem in the past. Just in case you were wondering, asparagus is a perennial, so once it’s planted, it comes back every year. It just needs weeding. Oh, and you need to remember to cut it when it comes up. Haha. This is my favorite quiche recipe. I use this base for all my quiches and then switch up the cheese, herbs and veggies to what I have or want to use. The base comes from Horn Of The Moon Cookbook. When I was in my 20’s, and was a vegetarian, I learned to cook from Moosewood and this cookbook. It was published in 1987, and I would suggest looking for one online somewhere if you want some great vegetarian recipes. Some of my other favorites I made on repeat from this cookbook were the tempeh reuben’s and the stuffed popovers. . Asparagus Tomato Cheddar Quiche . INGREDIENTS- • 1 pie crust, homemade or store bought - I use @immaculatebaking when purchasing • 1 cup cherry tomatoes • 1 cup chopped asparagus • 1 cup full fat sour cream - I use @organicvalley •3 eggs, beaten •3 cups shredded sharp cheddar cheese • 1 Tablespoon flour • 6 scallions, chopped • Dash of salt and pepper • Dash of smoked paprika DIRECTIONS- Lay raw pie crust in pie plate. Place tomatoes and asparagus in the bottom. In a medium bowl combine sour cream, eggs, cheese, scallions, spices and flour. Mix well. Pour into pie shell and spread out in an even layer. I topped mine with a few asparagus tops to make it pretty, but you can also leave the veggies at the bottom. Bake in 375 degree oven for 40-45 minutes or until quiche is golden and puffy. Let cool for 10 minutes, which will help it set before slicing.

Made some carrot cake and put in pistachios. I think I’ll always use them from now on. I really liked them over walnuts. Everyone’s banana bread and other loafs I’ve been seeing inspired me. . I have been cutting asparagus from our garden ever other day or so. It’s been a good crop this year and I’ve been adding it to everything. I think I’ll make a quiche next. Haven’t made one in a while. . . . #carrotcake #carrotcakeloaf #carrotcakes #quarantinecooking #covidcooking

Happy Mother’s Day to all the mama’s 👶 🐾 out there. My son got me a beautiful bouquet of flowers from @carolinaflowrs. (If you must really know, I sent him a direct link with a reminder of when Mother’s Day was 😆) . Then, on the very same day that @lorindabreeze posted her beautiful open faced tacos, @carolinaflowrs posted they not only had beautiful Mother’s Day bouquet’s but also had everything you needed for a Mother’s Day taco feast. I was SO in!!!! Thank goodness my son procrastinated and hadn’t ordered the flowers yet and he added taco night to my bouquet. 😜🙌🌮🥰 . My grandmother made this amazing clay bowl I’m using as a vase and I cherish it so much. It was perfect to hold the beautiful flowers. Thanks again @carolinaflowrs, I smile every time I walk past them. And thank you Lorinda @lorindabreeze for always inspiring us to add color to our lives through your photography. . . . #taconight #mothersdaybrunch #mothersdaydinner #veggietacos #meatlessmeals #vegetariandinner #quarantinecooking #covidcooking .

Veggie Enchiladas coming at ya! They may not be traditional Mexican enchiladas. But this is what I had and how I did it. . Mix 1 can refried black beans, 1 can of white cannelloni beans rinsed and drained, half a jar of salsa, some frozen corn, chili powder, cumin and coriander. Mix it all together well, then fold and roll them into 12 tortillas. I ended up having to fold the edges to get them to fit in my glass containers, but I usually leave the ends open for enchiladas. Oh well. These were divided into 3 containers (one was eaten before the pic 😆). . Layer enchilada sauce on bottom and on top and then cover with cheddar and jack shredded blend. Cook in a 350 degree oven for 20-30 minutes. Then top with sliced tomato, avocado and parsley. No cilantro in the house or else I would have used that, but plenty of parsley in the garden, gotta do what you gotta do. And it was delicious by the way!!! . We ate one a few days ago, saving one tomorrow for cinco de Mayo, and freezing the last. Each container fed 2-3 depending on appetite. . . . #enchiladas #enchilada #veggieenchiladas #vegetarianenchiladas #vegetariandinner #quarantinecooking #covidcooking ...

I picked some asparagus from our garden and made these creamy asparagus tarts for dinner last night. (Check my IG stories to see the asparagus in the garden). I pretty much always have puff pastry in the freezer, it’s my time saving hack for some delicious meals. I also had some cream cheese, so I added some honey and whipped it into the cream cheese. Then I spread it on top of the puff pastry, topped with asparagus and lemon zest. Brushed the edges with egg white. Cooked in the oven at 400 degrees for 10-15 minutes. Two were perfect for dinner. . . . #asparagustart #asparagusrecipes #puffpastry #inseasonnow #springveggies #fromthegarden #quarantinecooking #covidcooking ...

Chicken Parmesan is comfort food for me. It’s slightly more work than a chicken roast, but I love that crispy bread coated layer. I made it with thighs for the first time. Came out just as delicious. I made it in the cast iron skillet too, so just one pan to clean up other than the pasta pot. To be honest, I don’t always serve with pasta, but was craving buttery noodles. 🍜 I’ve been buying Romain lettuce at the store since it will last 2 weeks in the fridge and it’s the perfect simple salad with my home grown sprouts. I had to wait until I went back to the store to make these since my son ate the first mozzarella ball as a snack that I had intended for this. Everyone loves fresh mozzarella. 😆 Tonight I pre ordered dinner from a local spot that has curb side delivery and I’m looking forward to having a mellow day. Happy Friday everyone. . . . #chickenparm #chickenthighs #chickenskillet #roastchicken #castironcooking #lodgecastiron #quarantinecooking #covidcooking

Did you know you can re grow your scallions/green onions? I was messaging with Pearl @pearlmakesfood earlier, and she does this too! (go check out her feed, she makes some beautiful bread and lots more yummies 😉) All you have to do is cut off and save the roots in a jar of water, and in about 1 week you get this! It will continue even further the following week. I keep them in my kitchen window. I rinse the roots and change the water each day when I’m rinsing my sprouts. Just something to share if you didn’t already do this. You can do the same with Romain lettuce, garlic, celery, (and much more I’m sure), but those take much longer, so scallions are the only ones I do regularly. 😉💚🌱 . . . #scallions #greenonions #regrow #growingfood #regrowingvegetables #quarantinecooking #covidcooking

Looking forward to rhubarb and dreaming of last years strawberry rhubarb pie. I’m going to go across the street to my house where we have our rhubarb, asparagus, blueberries and raspberries planted. We’ll see if I have enough to make a compote topping for yogurt. I’m hoping for at least one stem long enough to pick, that should do it. Check out my stories from yesterday if you want to see the little garden I started at Steve’s. We have kale and herbs, and will soon plant the tomato and peppers. (I saved to my ‘out and about’ stories) I found some chicken thighs in the freezer and plan to make chicken Parmesan tonight. Has anyone ever made it with thighs? It’ll be a first for me and I’m really looking forward to it. . . . #rhubabrb #rhubarbpie #frommygarden #rhubarbseason #strawberryrhubarb #pietart #quarantinecooking #covidcooking

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