Mushroom and Spinach Quiche

As you may remember, spinach is a veggie, I throw into many dishes and even more so, like them to shine, pretty much on their own.  Voila - this quiche.

Mushroom and Spinach Quiche

Ingredients:

1 onion, thin sliced

11/2 cups thin sliced mushroom caps

2 - 3 cups fresh baby spinach

3 eggs

1 cup milk

1 teaspoon honey Dijon mustard

1/8 teaspoon black pepper

1 1/2 cups grated Mozzarella cheese

3/4 cup gluten-free panko crumbs or cornflake crumbs

Method:

Spray a shallow dish or pie pan.

Preheat oven to 350 degrees.

Heat oil in large skillet over medium heat. 

Add onion, and cook, stirring for 5 minutes. 

Add mushrooms and cover.

Cook  4 minutes, stirring occasionally. 

Stir in spinach and cover, and cook 2 to 3 minutes, or until spinach is wilted.

Whisk eggs in mixing bowl. Add milk, mustard, pepper and salt to the eggs.

Sprinkle 1/4 cup grated cheese over bottom of baking pan.. Bake 2 to 3 minutes to melt cheese.

 Spread vegetable mixture in baking pan. 

Sprinkle with half of remaining cheese. 

Slowly pour in egg mixture, then sprinkle with remaining cheese.

Top with panko crumbs and spray with cooking oil before baking.  You may want to cover it, half way through if the crumbs are cooking too quickly.

Bake 40 to 45 minutes, or until golden brown and slightly puffy. 

Eat and enjoy.

Adapted from the Vegetarian Times ---- February 2006

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Cheesy Potatoes

This is another of the dishes, I made for my impromtu brunch.  It was easy to make.  It was tasty and disappeared from the serving platter quickly.

Cheesy Potatoes

Ingredients:

20 small potatoes

1 tablespoon olive oil

1  onion, finely chopped

salt and pepper to taste

1 1/2 cups shredded cheddar cheese 

Method:

Preheat oven to 425 degrees.

Spray a round shallow baking dish or ten inch pie pan.

Cut the potatoes into thin slices and place in the baking dish.

In a small saucepan, heat olive oil.

Add onion, salt, pepper and cook until onion is translucent.

Pour onions over potatoes.

Cover, and bake for 45 minutes, or until potatoes are tender.

Remove from oven and sprinkle with cheese.

Return to oven and bake for another 5 minutes.

Eat and enjoy.

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Crustless Broccoli and Cheese Quiche

I found out, at the last minute, I was having two families over for Sunday morning brunch.  I pondered what to make and threw out the idea of omelets, pancakes, French Toast and waffles.  My thoughts generated to a potato bar or hash browns and that just did not feel right.

I did what a smart cook does who has no patience to start pulling out cookbooks.  I went to the Internet and came up with a few recipes that motivated me to get into the kitchen.  I thought broccoli quiche, potato casserole, blueberry muffins and bagels, lox and cream cheese.  that should fill us all up.

Crustless Broccoli and Cheese Quiche  adapted from  Cooking Light JULY 2003

Ingredients:

2 teaspoons olive oil

1/2 cup vertically sliced onion

3 - 5 cups broccoli florets

Cooking spray

1 1/4 cups 1% low-fat milk

1 cup (4 ounces) shredded Mozzarella

2 tablespoons chopped fresh parsley

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground nutmeg

6 large eggs, lightly beaten

1 tablespoon grated fresh Parmesan cheese

Method:

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. 

Add broccoli; sauté  3 minutes.

 Spread broccoli mixture into a 9-inch pie plate coated with cooking spray. 

Combine milk and next 8 ingredients (milk through eggs) in a large bowl. 

Pour milk mixture over broccoli mixture; sprinkle with Parmesan. 

Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes. 

Eat and enjoy.

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Apple-Sweet Potato Bake

I have been enjoying experimenting with side dishes recently and I hope to share them with you.  this is an apple-sweet potato dish and I think that apples added to almost any dish is a plus.  When I came across this recipe and saw the word, "apples", I was sold.  The orange juice added a nice flavor the remaining ingredients and we liked this dish.

Apple-Sweet Potato Bake (adapted from Southern Living - November 2004)
Ingredients:

4 medium-size sweet potatoes
2 Granny Smith apples, peeled and thinly sliced
1 1/2 cups orange juice
1/2 cup granulated sugar
1/4 cup firmly packed  brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg                                                                                                                    1/4 cup chopped almonds                                                                                                                          1/4 teaspoon salt                                                                                                                                            Spray cooking oil

Method:

Pierce sweet potatoes several times with a fork, and place on an aluminum foil-lined baking sheet.

Bake at 400° for 1 hour or until done; cool slightly. 

Peel and cut crosswise into 1/4-inch-thick slices.

Lower oven to 350 degrees.

Place apple slices in an even layer in a lightly greased 13- x- 9-inch baking dish.

Top with sweet potato slices.

Stir together 1 1/2 cups orange juice and next 7 ingredients. 

Pour over sweet potato mixture. 

Spray top with cooking oil.

Bake at 350 degrees for 40 minutes.

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Mini Cheesecakes

My darling daughter (in-law) brought me a brownie pan, one with separate squares for each brownie and I made little cheesecakes in it.  Actually, two of my granddaughters made the cheesecake under a little guidance. I used an old recipe of mine that I have used for years when I want a light tasting cheesecake.  The squares were adorable but I could not get them out of the pan without damaging them.  I am sure brownies will work better.

Easy Cheesecake from Moms Who Think

The only difference between my recipe and this is that I used brown sugar with the sour cream and vanilla.

Ingredients:

2 packages (8 ounces each) cream cheese, softened

2/3 cup sugar

3 large eggs

1/2 teaspoon vanilla

3 tablespoons (brown) sugar

8 ounces sour cream

1 teaspoon vanilla

Easy Cheesecake

Beat cream cheese, 2/3 cup sugar, 3 eggs, and 1/2 teaspoon vanilla with mixer until smooth. 

Pour into well greased brownie square molds.

Bake 22 minutes at 350 degrees F. 

Remove cheesecake and cool for 5 minutes.

Combine 3 Tablespoons (brown)sugar, sour cream, and 1 teaspoon vanilla. Spread over warm cheesecake and return to oven for 5 minutes.

Cool and refrigerate.

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Hokkien Noodles with Sesame Chicken

This week, Margaret chose Hokkien Noodles with Sesame Chicken from New Food Fast by Donna Hay for out WwDH.

Of course, I had no clue as to what Hokkien noodles were so I went to one of my favorite sites,Wise Geek, to find out.

"Hokkien noodles are round egg noodles that are usually of medium thickness. Often packaged and sold in refrigerated packages in ethnic food shops and health food stores, these noodles are favorite options for inclusion in stir fried dishes as well as in several varieties of soups and entrees seasoned with mixtures of meats, fish, and vegetables. Dishes that make use of Hokkien noodles are found all over the world, with some of the most popular recipes originating in Malaysia, Singapore, and China."

I have to admit that I used Sesame Chicken which I made for Friday night since the recipe was similar and I had it left over and it made no sense to duplicate my efforts.  Tonight, I altered the seasonings lightly, added broccoli and noodles and had my dinner.  If I had bok choy, I would have preferred that.  I topped this off with sesame seeds.

We enjoyed this and I would certainly make it again.

Check out the other cooks.    Gaye      Sarah      and      Margaret,

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Crispy Roasted Potatoes - Curtis Stone

Ever since I discovered the delights of crispy potatoes, I have been trying different recipes, looking for the best.  This time it was a recipe by Curtis Stone.  This recipe held up to its name, "crispy roasted" and was soft inside the potato.  The recipe calls for garlic but because hubby gets sick from it, I had to omit it.  I suggest that it be included to give it even a fuller flavor.

Crispy Roasted Potatoes

6 small red potatoes

1/3 cup olive oil
1 teaspoon thyme
Kosher salt and freshly ground black pepper
2 teaspoons coarsely chopped fresh parsley, for garnish

Method:

Place the oven rack in the lower third of the oven then place a large, heavy baking sheet on the rack. Preheat the oven to 425°F.

Cut the potatoes in half lengthwise. In a large bowl, toss the potatoes, oil, thyme. Season with salt and pepper.

Remove the hot baking sheet from the oven and arrange the potatoes cut-side down and in a single layer on the baking sheet, scraping all of the oil mixture over the potatoes.

Return the pan to the lowest rack in the oven and roast the potatoes until they are crisp and dark golden brown, turning as needed, about 55 minutes.

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Saturday Night Fever

Crabby Cheese Puffs Made Kosher

I made these, for the first time, last Chanukah and they were gobbled up.  It is sad, I did not think to make them again, until this Chanukah.  Something so delicious should be presented many times, over the year.  The question is whether I will learn my lesson and make these again, before next Chanukah.

Crabby Cheese Puffs Made Kosher

Ingredients:


oil for frying (Olive)
4 ounces kosher mock crab
1/2 teaspoon garlic powder
1 teaspoon sesame oil
1 1/2 tablespoon soy sauce
 4 ounces whipped, cream cheese which I microwaved for 20 seconds on medium
1 tablespoon Worcestershire sauce
1 chopped onion
1 teaspoon dried parsley
1/2 cup diced scallions

Method:
Heat oil in large skillet.

Mix softened cream cheese, with all other ingredients.
Using a cookie scoop (tablespoon measure) drop scoops into hot oil.

When puffs are brown, turn over and if you want, flatten them a little.

Fry the other side until brown.

Drain.
Eat and enjoy. 

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Bell Pepper Frames

Easy to make

Cute and a Bit Different

Delicious

Bell Pepper Frames

Ingredients:

Spray cooking oil

4 slices of  red pepper, no seeds

4 eggs

1/2 cup Mexican cheese

salt and pepper to taste

Method:

Clean out one or two red bell peppers and cut off both top and bottoms.

Slice about 1/4 inch pieces completely intact.

Spray skillet with oil and cook both sides of pepper rings until slightly blackened.

Drop egg into the center of each pepper frame and cook until it sets.

Sprinkle salt and pepper to taste.

Sprinkle shredded Mexican cheese on top and cook for another 2 minutes or to doneness you prefer in an egg.

Eat and enjoy.

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Cabbage Muffins

Over the years, I have made many kind of muffins but not enough of the savory ones.  When I came across this recipe in "The Best of the Family Table", I jumped to make them.  The recipes in this book come from a weekly magazine, called Mispacha which means Family.  One section in it is dedicated to cooking and recipes and I have found that there are some original and tasty ones there.

Cabbage is one of those veggies that I think, you either love or hate.  I love it in almost any form.  It is great in salads, soups, baked goods, side dishes and mains.  It can be mixed with a variety of other ingredients.

Cabbage is a cruciferous vegetable.  I included a list from the World's Healthiest Foods.  Sometimes it is hard to understand how vegetables are related, certainly not by taste or crunchiness.  I read that originally cruciferous veggies were chosen by their appearance of a cross (crucifix) but that has been changing.

Cruciferous Vegetables
Arugula
Bok choy
Broccoli
Brussels sprouts
Cabbage
Cauliflower
Chinese cabbage
Collard greens
Daikon radish
Horseradish
Kale
Kohlrabi
Land cress
Mustard greens
Radish
Rutabaga
Shepherd's purse
Turnip
Watercress

Cabbage is a very healthy vegetable. It is the vegetable highest in Vitamin A, darotenoids, Vitamin C, folic acid and fiber. Sounds good to me. Please go to the site above to get more detailed information on cabbage. You just might eat more of it after reading the article.

Cabbage Muffins  adapted from The Best of Family Table

Ingredients:

1 lb  white shredded cabbage or coleslaw mix 

4 onions, diced and sautéed 

8 eggs 

2 cups gluten-free flour

3/4 cup water 

1/3  cup oil 

2 soup bouillons

pepper, to taste 

white sesame seeds, for topping

Method:

Preheat oven to 350°F 

Mix all ingredients together well by hand in a large bowl. 

Spray muffin tins with nonstick cooking spray and fill with cabbage mixture. 

Decorate tops of muffins with white sesame seeds as shown. Bake for 30 minutes.

Eat and enjoy.

This recipe appeared in Mishpacha Magazine, May 2012.

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Menu Plan Monday - Chanukah

This is an interesting week with Chanukah starting on Tuesday night.  The Jewish holidays start at night and end at night.  One of the foods we eat is the potato latke.  I found this video on how to make latkes that you might enjoy. There are other Chanukah videos on that page also.               



Chanukah is 8 days long and begins on the 25th evening of the Jewish month of Kislev.  It is a celebration of light over darkness.

A small group of men defeated one of the strongest armies in the world and drove the Greeks from the land. They reclaimed the Holy temple.  When they went to light the menorah in the Temple, the discovered only one cruse of pure oil.  This one day supply burned for a full 8 days until new oil could be prepared.

In our homes, we light menorahs to publicize these miracles which is why Chanukah came to be.                               

                                           

Chanukah customs include eating foods fried in oil -- latkes (potato pancakes) and (doughnuts). We play with the dreidel   and the give Chanukah gelt, gifts of money, to children.  The actual custom is to give this gelt (money) rather than toys and other gifts but some do both or give gifts alone.

We give the little ones toys and the older kids, a silver dollar each.  This includes our older married children who should be rich by now with their yearly silver adding up.  

Family parties are often part of the fun and we host this inviting all the kids, grandkids and great grandkids who live within a reasonable distance.  In our family, each of the wives makes a dish and we have dairy.  Of course both latkes and doughnuts grace the tables.  So does, lasagna, quiche, salads and so much more.  It is a time to enjoy each other.

Sunday - Sabbath leftover

Monday - Eggs in Bell Peppers

Tuesday - Asian Greens with "oyster" - I have to figure what I can use instead of this) Sauce

Wednesday -  Salmon with Cabbage Muffins and Potato Latkes

Thursday - Savory Ricotta Loaf with Onion Kugel and Zucchini Latkes

Friday - Sesame Chicken  -  Latkes  - Spinach Kugel

Saturday - Shabbos -  Chulent

Check out Menu Plan Monday for interesting menus.

Smooth Parsnip and Apple Soup

Not too long ago, I made a soup that featured parsnips and we loved it so much that I decided to make another one using a different recipe.  This time, I called upon Martha Stewart for my resource and we liked this one also but I don't think quite as much as my first one which used coconut milk.

Smooth Parsnip and Apple Soup  adapted from Martha Stewart

1 - 2 tablespoons olive oil

3 prepared sliced leeks

4 parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
3 carrots, sliced
1/2 onion that was left over, sliced

2 apples, peeled, cored, and cut into 1-inch pieces

1 medium baking potato, peeled and cut into 1-inch pieces

2 cups vegetable broth

Salt and pepper

Method:

Heat oil in a large pot over medium heat. 

Add leeks. Cook, stirring, 5 minutes.

Add parsnips, apples, potato, carrots, broth, and 4 cups water. 

Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.

Using immersion blender, mix until smooth.  I missed a few pieceses of vegetables which floated around in our soup.

Eat and enjoy.

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Easy Ground Beef Stroganoff

This turned out to be so delicious, I want to put it, on the weekly menu.  It was filled with flavor from such basic spice and a tiny bit of ketchup.  I rarely use ketchup in anything.  Am I missing something.

I actually frowned when I saw the ingredients but  stayed with the recipe because it was called EASY and easy was what I wanted.  Easy it was to make and as I said, it is a tasty treat for a quick dinner.

I knew that this would be waiting to be made when I came home from work so I asked hubby to prep a little for me.  It was great.  He cleaned the mushrooms, put up water for the noodles and browned and drained the chopped meat.  Maybe, that was why it was so easy to make.  Regardless, I plan to put this on the menu quite often.

Easy Ground Beef Stroganoff (adapted from cooks recipes.com)

Ingredients:

1 pound lean ground beef 

1 large onion, chopped 

1 tablespoon olive oil

3 tablespoons brown rice flour

1 1/2 cups vegetable broth

1  teaspoon dried

1 tablespoon ketchup 

1 teaspoon kosher or sea salt 

Freshly ground pepper to taste 

1 small package of mushrooms, washed and rough chopped

1 cup sour cream (I used Tofutti sour cream)

1 (12-ounce) package rice noodles, cooked according to package directions

Method:

In large skillet, brown the ground beef in small chunk-like pieces and drain off any excess grease.

Add onions  to ground beef mixture and cook just until onion has softened.

Add the oil; stir in the flour and cook for 1 minute, stirring constantly. Slowly stir in broth.

Add the remaining ingredients, except for the sour cream. 

Bring sauce to a boil, reduce heat and simmer on low until sauce thickens, about 3 minutes.

Stir in sour cream and heat through, but do not boil.

Serve over hot, cooked noodles.

Eat and enjoy.

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Cream of Celery and Asparagus Soup - Cooking Inspired

We were at my daughter-in-law's a few months ago and she had made asparagus soup.  There are two foods, I have not been able to get my husband to taste, since we were first married and they are tuna fish and asparagus.

My daughter-in-law, who is more like a daughter, offered another choice for hubby.  I decided to be deceitful, something I am not at all good at, and told her just not to tell him what kind of soup it was.

Of course, through the soup course, I kept looking at my husband with a grin on my face, watching him eat the soup.  I must have asked him a half a dozen times, if he liked the soup.  I told you, I was not good at being deceitful.

Finally, I could not keep it in and after he responded he liked it and went and got himself seconds, I told him the truth.  He is a good sport and he finished his second bowl, as we all watched, in awe.

When, I saw this recipe, I almost passed it by.  My mind sees asparagus and keeps going.  Still, I do have the memory of the last asparagus soup and what a success it was, so I decided to play the game again.  He repeated his happiness in eating it and once again asparagus was just right.

I am not saying that asparagus on a plate would work as a dining choice but this soup stays on the menu and no one is going to complain.

Just a note - I am not a great fan of celery and I loved this also.

This week, I am cooking a number of recipes from Cooking Inspired, a book, I truly love to read and to cook from.  It is the kind of book, I don't put stickies in because most pages would have one.  I could open the book and most likely be happy with any recipe.

This is the second soup, I have made from the book, this week and both were delicious.

Cream of Celery and Asparagus Soup - adapted from Cooking Inspired

Ingredients:

2 tablespoons olive oil 

3 leeks, washed well and thinly sliced 

 6 celery stalks, cut into chunks

1 bunch (approximately 12 spears) asparagus, peeled 

1 small (about 3/4 lb) celery root, peeled and diced 

Kosher salt and black pepper, to taste 

5–6 cups vegetable broth

½ cup quick cooking oats 

¾ tsp dried thyme 

Method:

Heat the oil in a large pot and sauté the leeks until softened. 

While the leeks are cooking, prepare the other vegetables.

Add the celery, asparagus and celery root, and sauté gently until just softened (about 10 minutes).

Add the chicken stock and enough water to cover the vegetables. Season with salt and pepper.

 Bring to a boil and then lower the flame to medium-low and cook for 45 minutes until all the vegetables are very soft. 

Purée with an immersion blender. 

 Bring the soup  back to a boil and add the oats and thyme. 

Cook over medium heat for another 10 minutes and purée again with an immersion blender to avoid any lumps. 

Adjust the seasoning and serve with the croutons. (Estee has a recipe for the croutons in her book, Cooking Inspired)

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Patty Pan Eggplant

The above would make a lunch worth, sitting down, with a glass of wine, to enjoy.  OK, if you are not a fan of eggplant, maybe this wouldn't work but for the rest of us, this is to enjoy.  It is kind of cute with the yellow patty pan, near the top, of the stack.

I have come across, recently, a few people who were cooking with patty pan squash and I decided, just for the cute factor, I had to do something with them.  I had planned to make eggplant Parmesan for dinner and wanted to figure a way to include my little patty pan friends.

My great decision was to use a tomato as a buffer between the eggplant and patty pan and top it with cheese.   I was going to use goat cheese but I didn't have enough for all the stacks, so I changed my plan and used mozzarella.  

I didn't know what to expect and I am happy to say, I was pleased with the results.  Not only, is this a luncheon dish, it is a good as a side dish.  

Patty Pan Eggplant

Ingredients:

olive oil as needed

5 yellow patty pan squash, sliced into 3 pieces

2 medium tomatoes, sliced

1 eggplant, sliced about 1/4 inch thick

1 scallion, snipped

mozzarella (I am not sure how much, I used.  It was enough to put a little on top of each patty pan.)

Method:

Heat 1 tablespoon of olive oil in a large skillet.

Place 4 slices of eggplant  in pan and cook for 2 minutes on both side.  Eggplant should brown and get soft.

Drain and replace with 4 more pieces until all the pieces are cooked.

On a cookie sheet on aluminum foil (sprayed), place eggplant pieces very carefully.  They fall apart if not lifted with respect.

On top of each eggplant slice, place a slice of tomato followed by a slice of patty pan.

Top with cheese and scallions.

Bake at 450 degrees for 20 minutes or until cheese is browning and all the vegetables are cooked.

I chose not to use spices but feel free to add anything you like.  Eat and enjoy.

 

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