It's amazing how many quiche recipes there are out there! I sifted through a few yesterday as I prepared to have a few people over for brunch today. The occasion was my four minutes of fame on NPR's Wait Wait Don't Tell Me. I served it with my Snap Pea salad, Poppyseed Bread and fresh fruit.
Here's what I came up with--you can fill it with whatever you like. I did one with artichoke hearts, feta and fresh basil, and another with red pepper, onion, mushrooms, cheddar and cilantro, like below. For fresh veggies, I'd recommend sauteing them in a little olive oil for a just a few minutes to soften them up before putting them in the pie crust. 1 frozen pre-made Pie Crust (I used Marie Callender's) 1/4 cup Lowfat Milk 1/4 cup Greek Yogurt (or Sour Cream) 4 Eggs Sample quiche filling: 1/2 cup Cheddar, shredded 1/2 Red Pepper, diced and sauteed 1/2 cup Mushrooms, canned or sauteed 1/2 cup Onion, diced and sauteed 1/2 cup Cilantro, chopped Preheat oven to 375*. Take pie shell out of freezer. Whisk together yogurt and milk, then add eggs and whisk til frothy and well-combined. Lightly brush pie shell with egg mixture. Prebake for 5-7 minutes, til it turns slightly golden. Remove from oven and allow to sit for a few minutes. Fill pie shell with shredded cheese, then veggies and cilantro, then egg mixture. Add a dash of salt and pepper to the top. Place pie on top of a cookie sheet and bake for 30-40 minutes in the 375* oven. Quiche is done when a knife inserted into the center comes out clean.
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I picked up a good-looking butternut squash when we were out at the corn maze farm the other day. Not wanting to just roast it, I searched for something interesting to do with it.
I found a version of the following on the Delicious Living site, upping a few things and downing a few others. I basically halved the recipe because I had way too much filling, but you could always double it and freeze one. Find squash baking instructions here. 1 cup cooked Quinoa 1-1/2 cups cooked Black Beans 1/2 baked Butternut Squash, flesh scooped out and diced 1 small Onion, diced 1 Bell Pepper, cored and diced 14 oz. can Diced Green Chilies, drained 1 cup Cilantro, chopped 8 oz. Cheddar Cheese, grated and divided Salt, to taste 16 oz. Red Enchilada Sauce 2 dozen Corn Tortillas, fresh if possible 2 15 oz. cans Green Enchilada Sauce Preheat oven to 350°F. Combine rice, beans, squash, onion, pepper, chiles, cilantro, and four ounces of the cheese in a large mixing bowl. Season with salt and mix well. Pour red enchilada sauce into a deep plate; dip each tortilla to coat. Fill each tortilla with one large spoonful of enchilada mixture, roll tightly, and place in a 9" x 13" baking dish or lasagna dish. When dishes are full, cover each dish with one can green enchilada sauce. Cover with foil and bake 45 minutes. Remove foil and top enchiladas with remaining cheese. Bake 10 more minutes. Serve immediately. We bought a huge bag of those sugar snap peas at Costco the other day. It's true you can just eat them raw and they're delicious, but they're also very tasty in this just-steamed format. The warmth of the peas help melt the feta a bit, combining to make one delicious salad.
Salad 3 cups Sugar Snap Peas 1 cup Feta, crumbled 1 cup Walnuts, crumbled Dressing 1 tbsp. Olive Oil 1 tbsp. Red Wine Vinegar 1 tbsp. Brown Mustard Salt and Pepper Trim the ends off the snap peas if desired. Place them in a saute pan with a half cup of water, and cover. Steam for 5-7 minutes over medium heat, until tender but not mushy. Meanwhile, mix dressing ingredients together. Drain water from peas, mix with feta and walnuts, and top with dressing. Serve with a light pasta. Seitan is one of my favorite meat substitutes, great to have around to add a little protein and texture to dishes like fajitas. Last night I looked around the kitchen at a fab looking red pepper I found on sale at Whole Paycheck, the rest of a very large squash from our garden, a just-ripe avocado, and some juicy cherry tomatoes and came up with this…the best fajitas I’ve ever made. Makes about three servings.
Fajitas 1 lb carton of Seitan (the non-soy-sauce marinated kind works best for this) 1 small can Mushrooms, or a few fresh mushrooms 1 tbsp. Olive Oil 1 tbsp. Lemon Juice ½ of a Red Onion, cut in one-inch strips 1 medium Red Pepper, cut in one-inch strips (green works too) 1 cup Yellow Squash, diced 1 tbsp Olive Oil 1 clove Garlic Dash Salt 3 large Flour/Whole Wheat Tortillas 2/3 cup Cheddar Cheese, shredded In a large skillet, put the seitan and mushrooms in the olive oil and lemon juice. Saute on medium-high heat for about 10 minutes, stirring frequently. The goal is to get both ingredients to sear up a little, creating those crispy bits we all love in our fajitas. In a separate skillet, heat the olive oil for the veggies. Add the onion first, giving it extra time to cook. After a minute or two, add the pepper, squash, garlic, and salt. Saute on medium-high heat for about 10 minutes, stirring frequently. Meanwhile, whip together a quick guacamole topping like so: Guacamole 1 ripe Avocado 1 tsp. Lemon or Lime Juice Dash Garlic Salt 4 Cherry Tomatoes, diced 3 tbsp. Red Onion, diced 3 tbsp. fresh Cilantro, minced Smash everything together. Add additional salt to taste. Fill tortillas with seitan and veggie mixture, and top with shredded cheese and guacamole. Enjoy. This one isn't fancy but it's an easy and delicious way to cook up some quick veggies. Especially when you have a lot of them in your garden. Like we do. 2 medium Zucchinis, sliced 1 tsp Olive Oil 1 tbsp Brown Mustard 1 tbsp Parmesan, grated Salt and Pepper Toss sliced zucchinis in a pan with all ingredients, sauteeing over medium heat until slightly translucent and soft. I love anything with beans and cheese...this one came from my friend AK who served it at her housewarming party awhile ago. You could even use my Salsa Verde or Brent's maple-syrup infused salsa to add to the beans.
1 16 oz. can Black Beans 1 tbsp Jalapenos, chopped (usually 1 small jalapeno) 1/4 cup White Onion, chopped 1/4 cup Sour Cream 1/2 tsp. Salt 2 tbsp Salsa, any kind 2 cups Cheddar/Jack Cheese, grated Preheat oven to 350*. Mash beans in baking dish. Add remaining ingredients, reserving 1/2 cup of the cheddar/jack cheese. Mix well, and bake for 20-30 minutes. Top with remaining cheese, and bake until cheese on top melts. Garnish with cilantro and serve with tortilla chips. I began looking through my recipes to see what we should do with all the tomatoes that are about to burst out of our garden...we've had a bunch of red cherry tomatoes, but it's the huge black heirlooms and beefsteaks that we'll soon be inundated with. I'm thinking this little recipe might be perfect for the heirlooms, alongside a fresh salad and a hearty pasta. 4 large Tomatoes Olive Oil for brushing tomatoes1/4 cup fresh Bread Crumbs 3 tbsp fresh Parmesan, grated2 tbsp fresh Parsley, minced 1 small garlic clove, minced Salt and pepper Halve the tomatoes horizontally and trim the ends so that they will stand level, cut side up. Scoop out a small amount of the tomato pulp to make room for the filling. Brush them all over with the oil and bake them, cut side up, on a baking sheet in the middle of a preheated 325* oven for 20 minutes. In a small bowl combine the remaining ingredients, with salt and pepper to taste, and divide the mixture among the tomatoes. Drizzle oil over the tomatoes and broil them under a preheated broiler about 4 inches from the heat for 2 to 3 minutes, or until the topping is golden brown. If you have an abundance of zucchini in your garden (like we do) and are tired of sauteeing or grilling them, try this fabulous recipe.
My friend Lex gave me the idea for the tzatziki, so I made this one up on the fly. I grated the zucchini by peeling off short strips with a veggie peeler. Patties 2-1/2 cups Zucchini, coarsely grated/peeled 1 tsp Salt, divided 1 Egg 1 Egg yolk 1/2 cup Flour, and more as needed 1/2 cup Feta, crumbled 1/2 cup Green Onions, chopped 1 tbsp fresh Basil, chopped 1 tbsp fresh Dill, chopped 1/3 cup Olive Oil, and more as needed 1/3 cup Corn Oil, and more as needed Toss zucchini strips and ½ tsp salt together. Let stand five minutes, then transfer to sieve/strainer. Press out excess liquid, and put zucchini in a dry bowl. Mix in egg, yolk, ½ cup flour, feta, and ½ tsp. salt. Mix in green onions, basil, and dill. If batter is very wet, add small amounts of flour at a time until batter is thick enough to drop into oil by spoonfuls. Heat olive and corn oil in a large skillet over medium heat. Drop rounded spoonfuls of batter into oil, and fry patties until golden brown, about five minutes per side. Add more oil if necessary. Transfer finished patties to paper towel and keep warm in a low oven. Tzatziki Sauce 4 oz. plain Greek Yogurt (I used Fage’s “Total”) 2 tbsp. Cucumber, grated 1 tbsp. Lemon Juice 1-1/2 tbsp. fresh Dill, chopped Dash Garlic Powder (or real garlic, though the powder incorporates better) Combine all ingredients and mix well. Serve chilled with warm patties. I'm planning on making this one tonight--it's the perfect light complement to heavier dishes. I think I'll serve it with some zucchini fritters and a tomato and goat cheese tart...recipes to come later!
2 bunches Arugula, washed, dried, and torn 1/4 cup Extra-Virgin Olive Oil 1/2 Lemon, juiced Salt and freshly ground Black Pepper A chunk of Parmigiano-Reggiano In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top. Look like a total rock star to your friends who are used to iceberg lettuce in their salads. This little recipe came floating into my inbox yesterday via MNN...perfect since we had made plans with our garden friends to cook dinner with ingredients from our bounty. At this point we were able to supply the squash and basil, but we're hoping that the peppers and tomatoes will soon come from the backyard too!
We used rosemary sourdough bread (fresh from the store, no need for it to be stale) which added a ton of flavor. We also took the liberty of setting out some feta cheese to top it off. Note: Give yourself plenty of time--the finished bread and veggies need 30 minutes to marinate together before serving. 3 cups Sourdough Bread, cut into 1″ cubes (try rosemary) 3 tbsp Olive Oil 1 clove Garlic, finely chopped 1 Yellow Squash, sliced on a diagonal 2 Bell Peppers, seeded and cut into 1″ squares 6-8 Cherry Tomatoes cut in half 1/2 Red Onion, cut in 1″ squares 6-8 Fresh Basil leaves, cut in strips 3/4 cup Feta Cheese, crumbled (optional) Vinaigrette 3 tbsp Olive Oil 1 tbsp Red Wine Vinegar 1 tsp Dijon Mustard Salt and Pepper to taste Preheat oven to 350*. On a baking sheet, spread the chopped garlic, onion, squash, peppers and tomatoes and coat with one tablespoon olive oil (no need to overdo it on the oil). Roast for 15-18 minutes, stirring once, until just starting to soften and release juices. In a large frying pan, heat the remaining two tablespoons of oil. Toss in the bread cubes and season lightly with salt and pepper. Cook over medium heat, stirring frequently until the cubes are crusty and slightly browned. Remove from heat and set aside to cool. To make vinaigrette dressing, firmly whisk together all ingredients until blended. Season with salt and pepper. In a serving bowl, toss together the bread cubes and vegetables. Pour dressing over the bread and vegetable mixture and then set aside for thirty minutes to let it absorb the flavors. Before serving, stir in strips of fresh basil, and set out feta for diners to sprinkle on if desired. |
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