I love Quiche. I especially love the pastry crust that goes along with quiche but I have to say this was a wonderful way to eat quiche. I made a kale salad to go along with it. I will make this again with different fillings also. This was adapted from cooking light recipe. I used smoke gouda in place of feta (and used more cheese) because, well. Just because. I also added some cheese to the crust. This was an easy weeknight meal.
- 2 cups cooked quinoa, chilled
- 1/4 cup parmesan cheese (optional)
- 1/2 teaspoon freshly ground black pepper
- 1/2 tsp sea salt
- 1 large egg, beaten
- 1 teaspoon olive oil
- 1 onion, thinly sliced
- 1 (5-ounce) bag baby spinach
- 1/2 cup 1% low-fat or skim milk
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 5 large eggs
- 3/4 cup smoked or regular Gouda, shredded
For the crust, preheat oven to 375°.
Combine quinoa, salt, pepper, cheese and egg in a bowl, stirring well. Press mixture into bottom and up sides of a 9″ pie plate coated with cooking spray. Bake at 375° for 20 minutes; cool.
For the filling, heat a nonstick skillet over medium heat. Add oil and onion; sauté 15-20 minutes until golden brown and caramelized. Add spinach; sauté 3 minutes. Remove from heat; cool.
Combine milk and next 5 ingredients in a bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with gouda. Bake at 375° for 35 minutes. Let stand 5 minutes; cut into wedges.
This is fairly low on the guilt level and I found it tastes even better warmed up! Comes together quickly. Great as a vegetarian main meal, side dish and a way to disguise broccoli – which is how my husband prefers it. Kid friendly comfort food. Inspired by Skinny Taste.
- 12 oz elbow, shells or other twisty pasta (I used Trottole)
- 1 1/2 tbsp butter
- 1/4 cup flour
- 2 cups skim milk
- 1 cup fat free chicken broth (vegetarians use vegetable broth)
- 2 cups reduced-fat sharp cheddar
- salt and fresh pepper to taste
- 12 oz fresh broccoli
- 2 tbsp grated parmesan
- 1/4 cup seasoned bread crumbs
- Smoked Paprika (optional)
- cooking spray
Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or slightly under cook 2 minutes). Spray a baking dish with cooking spray. Preheat oven to 375°.
In a large, heavy skillet, melt butter. Add flour and cook another minute, or until the flour is golden and well combined. Add milk and broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper.
Heat a large pot of water, Cut broccoli into florets and using a steamer cook for just a few minutes, not quite cooked. The original recipe did not call for it to be cooked so you could add the broccoli uncooked.
Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked pasta and broccoli, mix well. Pour into prepared baking dish. Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top. Sprinkle with a bit of smoked paprika.
Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.
This makes a great side dish or vegetarian main meal. Autumn comfort food. I served it with Grilled chicken and asparagus. You can easily double the recipe. I think it would make a great side on Thanksgiving. This was inspired by a recipe from Rachel Ray.
1 butternut squash, halved lengthwise and seeded
Olive oil, for brushing
1 Tablespoon Olive Oil for onion
Salt and pepper
Freshly grated nutmeg
1 onion, thinly sliced
3/4 cups fresh ricotta cheese
3 tablespoons fresh thyme leaves (dried will also work)
1 tablespoon grated orange zest (optional)
1/2 cup shredded sharp white cheddar cheese
1/2 cup freshly shredded or grated parmesan cheese
1/4 cup shredded parmesan cheese
Preheat the oven to 400°F. Brush the squash with Olive Oil and season with salt, pepper, and nutmeg. Roast the squash until just tender, 35 to 40 minutes. Leave the oven on.
While the squash is roasting heat the tablespoon of olive oil in the pan and add the onions. Cook until caramelized and golden brown
When the squash is cool enough to handle, carefully scrape out the flesh into a bowl, leaving just enough flesh to keep the shells intact. Add the onions, ricotta, thyme, lemon zest, and cheeses into bowl with the squash flesh and mix well. Fill the squash shells and top with the shredded parmesan cheese. Bake until browned and bubbling, 15 to 20 minutes.
This is a great side dish, or vegetarian meal for fall. I used baby Bella and Shiitake, but any variety of mushrooms would be wonderful.
1 head of cauliflower, chopped into florets
16 oz mushrooms (button, wild, any of the smaller variety), cut into thick slices
2 tbsp olive oil
2 tbs. thyme, chopped
salt & pepper to taste
3-4 slices of rustic bread, thickly sliced and torn into chunks
5 oz shredded gruyere cheese
Heat oven to 450 degrees. Place cauliflower in a large mixing bowl and toss with olive oil to coat. Place on unlined baking sheet. Roast cauliflower for about 15 minutes.
Place mushrooms on an unlined baking sheet and roast for 10 minutes.
Remove cauliflower and mushrooms from oven. Combine into one baking sheet.
Add bread chunks and sprinkle with cheese. Roast for another 10 minutes.
NOTE: You could also substitute Parmesan for the Gruyere.
It has been a while since I posted anything. Life got busy. I did not stop cooking, just did not have time to blog. But I am back. Fall makes me want to cook up stews and soups (and all things Squash and pumpkin). This is easy, filled with flavor and freezes well. Perfect for a cool fall night.
1 large butternut squash, peeled and cut into chunks (about 2 pounds)
4 Tbs Olive oil, divided
Sea Salt to taste
32 oz vegetable or chicken stock
2 large Onions, sliced thin
1 Tbs of Pumpkin Spice White balsamic Vinegar (optional)
2 large apples (I used honeycrisp), peeled, cored and cut into chunck
1 tsp cinnamon
1 tsp roasted ground ginger
1/4 cup plain greek yogurt (or half & half)
toasted pumpkin seeds (optional)
Preheat oven to 400. Place the squash chunks in a bowl, drizzle with the 2 tablespoons of olive oil (more if needed) and toss until coated. Place the chunks on a baking sheet and sprinkle with sea salt. Roast for about 15-20 minutes until fork tender.
While the squash is roasting caramelize the onions. Heat oil in a large pan and add onions. Cook slowly over medium heat, stirring often. When onions are a golden brown add the pumpkin Spice balsamic vinegar. I get this at the Olive Oil store and it is wonderful.
In a large stockpot add the roasted squash, onions, apples, stock, spices and yogurt. Simmer until apples are tender. Add the yogurt and use an immersion blender and blend until smooth (you can also use a regular blender).
Serve hot with toasted pumpkin seeds.
Toasted Pumpkin Seeds
1/2 cup roasted pumpkin seeds
1 Tbs butter
1 Tbsp brown sugar
Melt butter in a small frying pan. Add pumpkin seeds and brown sugar. Cook until brown sugar has melted and is starting to caramelize. Remove from heat and place on tin foil to cool. When the mixture has hardened crack into pieces.
I love sweet corn in just about every variation you can come up with. This was a yummy vegetarian side dish that I served with a Mahi burger, but would be a good main dish with a salad. I was inspired by a recipe in Runner’s world but I roasted the pepper and squash and added some caramelized onions and made a couple of my own tweaks. It would be great warm as well if you don’t have time to chill it. I could not get it smooth enough in a food processor so I used a blender.
3 ears of corn, shucked and the kernels sliced off
1-2 tablespoons olive oil
1 yellow squash, cut into chunks
1 yellow bell pepper, cut into chunks
1 sweet onion, sliced thin
1-2 tablespoons of olive oil (for onion)
1 carton greek yogurt (8 oz)
3/4 cup vegetable broth
salt and pepper to taste
Heat oven to 400, Place pepper and squash chunks on a baking sheet, drizzle with olive oil and a bit of sea salt and pepper. Roast until tender, about 20 minutes.
While vegetables are roasting, heat olive oil in a large pan. Cook onions until golden, about 15 minutes. Remove from heat.
In a food processor or blender (I ended up using the Vitamix) add all ingredients and blend until smooth. Pour into a large bowl, cover and chill until cool, about 2 hours.
This would be good with a little pesto on top for a garnish.
We are not vegetarians but we TRY to eat healthy. Mostly. Except for desserts. Anyway… my husband wanted a sloppy joe but without the fat of the ground beef. Here it is. You can use any kind of fake meat but I really like Trader Joe’s “beefless” beef (Smart ground is also good) and they have great hamburger buns also. I served this with roasted corn and a salad. You could also make this with ground Turkey. I got lazy and took photos with my ipad, so not great but the recipe was very good.
- 1 tablespoon extra-virgin olive oil
- 1 large onion, diced or thin slices
- 1 red bell pepper, diced or chunks
- 1 teaspoon dried oregano (optional)
- 1 tablespoon minced garlic
- 1 package of “beefless” beef
- 1 small can of tomato sauce
- 1/4 cup barbeque sauce ( I used Weber original – no high fructose corn syrup)
- 2 tablespoons ketchup
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried mustard
- 1 tablespoon Sriracha (If you want spicy)
- Heat the olive oil in a skillet over medium heat; cook the onion and bell pepper in the hot oil until they begin to soften, about 5 minutes. Add the garlic and stir until softened. Add the “beefless” ground beef to the skillet; cook and stir to crumble. Since there is no fat it does not really brown. Just mix everything well.
- Stir the pureed tomatoes, barbeque sauce, ketchup, vinegar, Worcestershire sauce, mustard, and hot sauce into the mixture. Simmer until completely heated, 7 to 10 minutes more.