This was such an exciting and unique show to work on! I have to admit, I was not the biggest fan of the horror genre when I first started this job, but I learned so much and was able to meet so many interesting and talented artists. As the production coordinator, I was responsible for researching and scouting studio locations, which required an extensive knowledge of the set build requirements from the art department. I also ensured that all gear was delivered to and from each studio location, and assisted with talent coordination as well as travel and hotel accommodations. I ensured that the set was a safe environment for everyone, crew lunches were given on time, and supervised the set PAs. I was also responsible for typical production office duties- crew hiring and paperwork, payroll, Ca$het reports, purchase orders, and organization of extensive amounts of talent and location releases. Here's hoping Season 2 is a great success and we can come back for Season 3!

 This recipe is incredible if you make it the night before and store in the fridge for a super easy brunch! Just slice the cold pie, and reheat on a parchment paper covered cookie sheet in a 350 oven for 12-15 minutes, depending on how many slices you have. That's just enough time to play bartender to your guests, or yourself! I am guilty of downing two slices of this in no time... so I suggest serving with a light mixed greens salad and fresh fruit!

Some awesome ingredient substitutions:
- 1/2 cup chopped deli ham and 4-5 oz shredded Gruyere cheese! 
- Roasted bell peppers and onion
- Roasted mushrooms and asparagus... maybe some dollops of goat cheese??? ohhh...
- Literally whatever you WANT! Typically less is more for this recipe, try to keep it under three items. Don't skip the flour-tossing step, as it keeps your ingredients from sinking into a soggy bottom.

Super Easy Quiche

1 unbaked frozen pie crust
1 cup half and half
4 eggs
4 oz finely shredded Parmesan cheese
½ cup chopped baby spinach
2 tbs chopped sun dried tomatoes
Pinch nutmeg
½ tsp garlic powder
½  tsp onion powder
¼ tsp salt
4-5 cracks of freshly ground black pepper
1 tbs flour to toss ingredients
​

1. Cover pie shell with foil, bake at 350 degrees for 8 minutes. Remove foil from shell and allow to cool while you prep the filling. Set oven to 350. Crimp foil along the edges of the pie crust before filling it to keep from over-browning.
2. Toss spinach, cheese and sun dried tomatoes with a little flower and spread out evenly within the baked pie shell.
3. Whisk eggs and half and half along with the spices and pour over the filling. You may have to wiggle things around with a fork to create and even layer.
4. Bake quiche at 325 for 40-45 minutes until the center is set: the entire pie will puff up like a soufflé, you can test the center by giving it a little “tap-tap” with your finger, it should seem firm and not runny. Allow to cool for a few minutes before cutting it.  Alternately, store in fridge overnight wrapped in plastic as mentioned above.

If you read this recipe, or better yet TRY it-- please consider leaving a comment to validate my efforts haha :) 

Xoxo,

Rach

     Did you know animal agriculture is one of the leading causes of global warming?  Not only does our current way of raising livestock lead to mistreatment and abuse of animals, it also leads to rampant deforestation and CO2 emissions, which plague our climate.  With this knowledge, you may feel overwhelmed about where to start limiting meat and dairy in your diet.  
      One way I have increased my intake of said vegetables is to trick my taste buds into feasting on a plethora of healthy items on pizza at least once a week.  What used to be a guilt-ridden, naughty “treat-yo-self” dinner has become something I look forward to with joy.  This recipe is one of my favorite pizza adventures, and you won’t even miss the cheese!

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Vegan Taco Pizza

1 packet of your favorite organic taco seasoning blend
1 16 oz can black beans
1 16 oz can vegetarian refried beans
½  cup frozen corn
½  cup chopped bell peppers (I love red, orange, and yellow)
½ small red or white onion, chopped
2 frozen Cauliflower Pizza Crusts or plain frozen crust of your choice

Topping Suggestions:

Guacamole or Slices of Fresh Avocado
Shredded Romaine Lettuce
Salsa of your choice
Chopped Fresh Cilantro
Chopped Fresh Green Onion
Plain Unsweetened Almond Milk Yogurt (This is a great substitute for sour cream, and I am still amazed at how good this stuff is!)

Directions:

1. In a large pan, sauté onions and peppers on medium heat with a little oil of your choice until they are soft.
2. Add seasoning packet, drained and rinsed black beans, and corn.
3. Meanwhile, heat your oven according to directions found on the frozen crust of your choosing; and coat the frozen crusts with an even layer of the refried beans.
4. Top the pizzas with the black bean and veggie mixture evenly, then bake for approximately 15 minutes. Keep a close eye as the pizzas to prevent burning.
5. Dress the pizzas with as much of the toppings as you would like, and enjoy!

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I hope you will enjoy this easy and delicious recipe. Your body and our planet will thank you!
​
Xoxo,
Rachel @cookinwithkaplan 

In may of 2014, Rachel graduated Missouri State University's acting program with a Bachelors in Fine Arts. As of January 2015, Rachel has relocated  to the Los Angeles area and is actively seeking industry representation.  She is also thoroughly enjoying the lemon tree in her neighbors back yard. 

Rachel on a tour of the Modern Family  set.

I had an amazing time in Los Angeles! I met some really awesome alumni and attended several workshops. I am very much looking forward to relocating after graduation.

Missouri State University's LA Showcase performers consistently garner a high rate of offers for representation. Alums are meeting with phenomenal success in the industry, a fact growing with each graduating class. Some of the university's more historic successes are Kathleen Turner, John Goodman, and Tess Harper, but their more recent graduates are taking the industry by storm; working on and off-Broadway, in Equity regional theatres, in feature films, national commercials, soaps, sit-coms, and as television hosts. Most impressive is the consistency with which graduates work and thrive in the professional arena. Rachel will perform with 17 other amazingly talented seniors in Hollywood this April, please visit the website for more details and to RSVP!

Rachel was the Vocal Captain and Ensemble member in the Missouri State University production of Romeo and Juliet this past November. 

Rachel's most recent project is a web series called Shadow Bound. Written by Nathan Shelton, Shadow Bound is a black and white silent horror web series set in the 1930s. This five episode series will be available to view on Vimeo when production is completed. For more information, visit the series Facebook, Twitter, and Indiegogo sites:
 (PHOTO CREDIT: DAN SMILEY, SMILEYFACE PROD.)

https://www.facebook.com/shadowboundseries

https://twitter.com/ShadowBoundWeb

http://www.indiegogo.com/projects/shadow-bound

Rachel has currently been cast in John Cariani's Almost Maine by Missouri State University's Department of Theatre and Dance. This production is directed by Sarah Wiggin. For more information about the play and ticket sales, please follow the link:
http://theatreanddance.missouristate.edu/CurrentProductions.htm