Loaded Vegetarian Quiche
1 h 20 m
"Trying out this combination of quiche recipes."
1 (9 inch) unbaked deep dish pie crust
1 tablespoon olive oil
1/2 cup sliced onion
1/2 cup chopped green bell pepper
1/2 cup mushrooms, sliced
1/2 cup chopped zucchini
1 large tomato, sliced
2 tablespoons all-purpose flour
2 teaspoons dried basil
3 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups shredded Colby-Monterey Jack cheese, divided
Preheat oven to 400 degrees F (200 degrees C).
Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.
Whisk eggs, milk, salt, and pepper together in a small bowl.
Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.
Swiss Chard with Crisp Apples
Course Side Dish, Vegetable
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Calories 80 kcal
Author Susan Voisin
1/4 cup raisins
2 pound bunches swiss chard about 1 pound 12 ounces
1 large onion chopped
2 crisp red apples (such as Honeycrisp) cored and chopped
1 tablespoon soy sauce tamari, or coconut aminos
1 tablespoon apple cider vinegar
salt and freshly ground black pepper to taste
Place the raisins in a small bowl and pour enough hot water on them just to barely cover. Set aside.
Cut the stems off of the chard. Trim and discard the bottoms of the stems if they’re dry, and chop the stems into 1/4-inch slices. Set the sliced stems aside. Cut the leaves in half lengthwise and then slice into 1/2-inch strips. Keep the sliced leaves separate from the stems.
Heat a deep, non-stick dutch oven or wok. Add the onions and cook, stirring, until they begin to brown. (If necessary, add water a tablespoon at a time to prevent sticking.) Add the chard stems and apples and cook for another 2 minutes.
Drain the raisins, reserving the water. Add the raisins and the chard leaves to the pan and stir well. Add 1 tablespoon of the raisin water to the pan and cover tightly. Stirring every minute or two, cook until the chard is tender, about 6 minutes. Remove the lid and cook briefly to boil off any excess moisture. Remove from the heat, stir in the soy sauce and apple cider vinegar, and add salt and pepper to taste. Serve hot.
Amount Per Serving (1 g)
% Daily Value*
Total Carbohydrates 18.9g
Dietary Fiber 3.9g
Tomato, Onion and Green Pepper Salad with Shiso
Although this blend of raw tomatoes, paper-thin onion and mild green peppers seems Italian, it’s a common mix for Japanese farm families. Instead of the usual squirt of mayonnaise, author Nancy Singleton Hachisu drizzles on an Asian vinaigrette
1 pound cherry or grape tomatoes, halved
1/4 pound small mild green peppers, such as Italian frying peppers, halved lengthwise and thinly sliced crosswise
1/2 small onion, very thinly sliced
2 tablespoons canola oil, preferably cold-pressed
1 1/2 tablespoons organic soy sauce
1 1/2 tablespoons brown rice vinegar
6 shiso leaves, thinly sliced
How to Make It
In a large bowl, gently toss the tomatoes, peppers and onion. Drizzle with the oil, soy sauce and vinegar. Scatter the shiso on top and serve right away.
Apple and Plum Oatmeal Crumble
Preheat oven to 350 degrees
yield: 4 to 6 servings
Substitute your favorite fruit or berry in this utility recipe. You’ll want to refer to it time and time again. Perfect for breakfast, brunch, dessert or snack.
1 baking apple, peeled cored and sliced into sixteenths
3 to 4 plums, sliced into eights
1 cup quick cook oatmeal
1/2 cup brown sugar
4 tablespoons (1/4 cup) unsalted butter, cubed
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Bake in a 350 degree preheated oven for 40 minutes or until the top is brown and the fruit is bubbling.
Remove from oven. Serve warm or at room temperature.
Aloo Mushroom Curry Recipe
Ingredients (240 ml cup used)
2 to 3 medium sized potatoes cubed
0.44 lbs of white button mushrooms
2 to 3 tbsps oil
1 small bay leaf (optional)
½ to 3/4 tsp. cumin
1 cup of onions very finely chopped
1 to 2 green chilies slit
1 ½ tsp. ginger garlic paste
2 to 3 tomatoes chopped
1 tsp. red chili powder
¼ tsp. turmeric
Salt as needed
8 to 10 cashews
3/4 tsp kasuri methi
1 tsp. of garam masala
Handful of chopped coriander leaves
water as needed
How to make the recipe
Add cubed tomatoes to a jar along with cashews. Make a fine puree. Keep this aside.
Wash and chop onions very finely, slit green chilies.
Rinse mushrooms and cut them to desired sizes.
Add 1 tbsp oil to a pan and heat it.
Toss these mushrooms in the oil on a medium flame until they wilt. This takes about 3 to 4 mins.
Set these mushrooms aside.
Add another 2 tbsps oil to the same pan.
Add jeera and bay leaf.
When the jeera begins to sizzle add chopped onions and green chilies.
Fry them until golden on a medium heat.
While the onions fry, wash, peel and cube potatoes to 1 inch sizes.
When the onions turn golden, add the ginger garlic paste and fry for a minute.
Then add in tomato puree and cook until the moisture evaporates completely.
Add red chili powder, turmeric, salt and garam masala. Mix all these and fry for 2 to 3 mins.
Add the cubed potatoes and saute for 2 to 3 mins.
Pour water just enough to make a gravy. Mix well. Cover and cook until the potatoes are done.
Add mushrooms & kasuri methi (optional). Mix and cook covered until the mushrooms are done to your liking.
Check the salt and spice, adjust as needed. Cook until the gravy reaches a thick consistency.
Sprinkle coriander leaves and keep covered until served.
Serve aloo mushroom curry with rice
Apple and Tomato Chutney
3 h 30 m
Recipe By:cheap chef
"Spicy and a sweet, this delicious chutney goes well with breads, cheeses and chicken!"
2 pounds apples - peeled, cored and sliced
2 cups water
1 tablespoon mustard seed
2 pounds tomatoes, sliced
2 large onions, chopped
1 clove garlic, chopped
Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.
Mushroom Bruschetta Crostini
Mushroom Bruschetta Crostini is a fantastic appetizer that has only 6 ingredients.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 36 Crostini
Calories 97 kcal
Author Ginny McMeans
2 tablespoons extra virgin olive oil
1/2 cup onion diced
1 red bell pepper dices
8 ounces cremini mushrooms , sliced and barely chopped, about 10
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 long loaf of Italian bread for slicing
To make the bruschetta:
Heat the coconut oil in a large skillet and sauté the onion and red bell pepper for 10 minutes.
Add the cremini mushrooms and sauté 10 to 15 minutes more.
The mushrooms will shrink and add moisture to the mixture.
Season with the salt and pepper. Set aside.
To make Crostini
Slice a long baguette loaf (or use pre-sliced)
Lightly brush oil on each slice and place on a cookie sheet.
Fill up the cookie sheet in a single layer.
Set oven to broil and toast on the top shelf under the broiler. Do not walk away - watch the toast closely.
Remove from the oven as soon as the toasts turn a golden brown.
Spoon bruschetta onto the toasted bread slices and serve.
I used pinches of fresh parsley to garnish the tops.
If freezing - Cool completely to room temperature. Put in a freezer container as defined in my article Preparing Food for the Freezer
TO PREPARE AFTER FREEZING: Remove from the freezer and put in the refrigerator for 6-8 hours. Zap in the microwave for a few seconds to take the chill off. Prepare the crostini toasts as described above. Put some bruschetta on each toast and serve.
Stone-Fruit Trifle with Lemon Mousse
This recipe is equally delicious with peaches, nectarines, or plums. Source: Martha Stewart Living, June 2010
3 hours 45 mins
4 large egg yolks
1/4 cup dry white wine, such as Sauvignon Blanc
2 teaspoons finely grated lemon zest, plus 1/4 cup fresh lemon juice (from 2 lemons)
6 tablespoons unsalted butter, room temperature, cut into small pieces
3 1/2 pounds stone fruit, such as peaches or nectarines (about 8), halved, pitted, and cut into 1/2-inch wedges
1 1/2 cups heavy cream
1 loaf homemade or store-bought pound or sponge cake, sliced 1/2 inch thick
Garnish: lemon zest matchsticks
Whisk together 1/4 cup plus 2 tablespoons sugar, the yolks, wine, lemon juice, and 1/4 teaspoon salt in a medium saucepan over medium-high heat. Simmer, stirring, until thick, 3 to 5 minutes.
Strain through a fine sieve into a bowl. Stir in grated zest. Gradually whisk in butter until smooth. Press plastic wrap directly onto surface of curd. Refrigerate until set, about 1 hour or up to 2 days.
Preheat oven to 425 degrees. Toss fruit with remaining 1/4 cup sugar. Roast fruit on 2 rimmed baking sheets, rotating their positions halfway through, until caramelized and juicy, 15 to 17 minutes. Transfer to a bowl, with juices. Let cool slightly.
Whisk cream until soft peaks form. Whisk curd to loosen. Working in 3 additions, fold whipped cream into curd.
Layer a third of the cake in the bottom of a 12-cup bowl. Cover with a third of the lemon mousse. Spoon a third of the roasted fruit over lemon mousse. Repeat twice with remaining cake, lemon mousse, and fruit. Refrigerate trifle at least 2 hours or up to 1 day. Garnish with lemon zest.
Swiss Chard Sandwich/Burrito Wraps
Ingredients (makes about 12-14 wraps):
1/2 bunch swiss chard, chopped
1 chicken breast
1/4 yellow onion, diced
3 mushrooms, chopped
1 tomato, diced
about 1 Tbsp. olive oil
1/2 C. dry brown rice
salt to taste
either cottage cheese, sour cream, or alfredo sauce (I liked it best with cottage cheese)
Cook brown rice according to package. Set aside.
Cut chicken into cubes and cook thoroughly in skillet.
Add olive oil, mushrooms, and diced onion to chicken. Saute until mushrooms are soft and onions are clear.
Add chopped swiss chard, one handful at a time. It will shrink as it cooks. Continue mixing frequently.
Add chopped tomato, cooked brown rice, and salt to taste. Mix.
Mushrooms Stuffed with Tomato and Onion
12 field (or flat cap mushrooms), stalks removed and chopped mushrooms
1/2 small, finely chopped onion
2 finely diced tomatoes
1/2 cup fresh breadcrumbs
1 tablespoon olive oil
to sprinkle on top parmesan cheese
Place oil in a frypan, add the onion and 2 to 3 minutes over a moderate heat until onion is soft and golden.
Add the chopped tomato and mushroom stalks and cook further 2 minutes. Add oregano, breadcrumbs and lightly beaten egg and mix thoroughly.
Spoon mixture into the mushroom caps, sprinkle with parmesan cheese.
Place under a griller and grill until golden brown.
Serve with a salad and crusty bread.
Swiss Chard Tart (Tourte de blettes)
One 9-inch (23 cm) tart
Because I learned that all Swiss chard is not created equal, I gave a weight equivalent for the leaves. . If you don’t have a tart pan, a springform cake pan will do.
For the dough:
2 1/3 cups (325g) flour
1/3 cup (65g) sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup (60ml) olive oil
2 large eggs
Optional: 2 to 3 tablespoons whole milk (see Note)
For the filling:
1 1/2 pounds (.75kg) of Swiss chard leaves (depending on your chard you'll need to buy about 2-pounds, 1 kg)
1/3 cup (60g) golden raisins
eau-de-vie or brandy
1/4 cup (30g) pine nuts, toasted
1/2 teaspoon ground cinnamon
1 ounce (30g) Parmesan cheese, freshly grated
1/2 cup (100g) granulated or free-flowing natural cane sugar
2 large eggs
2 medium baking apples
1. Make the dough by mixing together the flour, 1/3 cup (65 g) sugar, baking powder, and salt in a bowl. Add the olive oil and the eggs, mixing until the dough is smooth.
2. Divide the dough into two pieces, one slightly larger than the other, wrap each in plastic and shape the two dough portions into disks. Chill for at least one hour.
(Dough can be made up to two days in advance.)
3. Wash the chard leaves very well, in several changes of water, until the water is clear and there is no grit in the leaves.
4. Put the chard leaves in a saucepan with a bit of water and a pinch of salt. Cover, and cook the leaves until they’re completely wilted, about 15 minutes.
5. Drain the leaves and run cold water over them, turning them as you rinse. (This ‘shock’ helps set the color.) Once cool, squeeze the leaves very, very firmly to extract as much water from them as possible.
6. Put the raisins in a small saucepan and pour just enough eau-de-vie or brandy over them to cover. Simmer for a minute or two, until the liquor is absorbed. Let cool to room temperature.
7. Chop the Swiss chard and put it into a medium bowl. Coarsely chop the raisins and the pine nuts, and add them to the chard . Stir in the cinnamon, Parmesan, and 1/2 cup (100 g) sugar, then mix in the eggs.
8. To bake the tart, preheat the oven to 350ºF. (180ºC)
9. Lightly butter a 9-inch (23 cm) tart pan with a removable bottom. (No need to butter if it’s a non-stick pan.)
10. Dust both sides of the larger pieces of dough and roll it between two large sheets of parchment paper. About halfway through rolling, peel away the parchment and re-dust both sides of the dough with flour, then continue to roll the dough until it’s the size that will fit into the bottom of the tart pan and go up the sides.
11. Peel away the top piece of parchment and carefully overturn the dough on to the tart pan. Peel away the other piece of parchment and use your fingers and the heel of your hand to smooth the dough into place and even it out.
(I use my thumbs and heel of my hand to make sure it goes up the sides as best as possible.)
12. Spread the filling into the tart pan over the dough, then peel and thinly slice the apples, and lay them in an even layer over the Swiss chard filling.
13. Roll out the other disk of dough as you did the lower one, between two parchment paper sheets, and transfer it to the tart pan to cover the tart filling.
14. Use your fingers to seal the dough at the edges to enclose the filling. A few gaps are normal.
15. Bake for 30 to 40 minutes, until the dough is golden brown on top. Remove from the oven and dust the top with powdered sugar.
Let cool before slicing.
Note: I made this dough originally using American flour and found it came together fine without the milk. But when I made it with French flour, which is softer and milled finer, it needed a bit of milk to bring it together. A few commenters also noted that the same, so you may need to add a few tablespoons of milk to the dough if it appears dry and isn’t coming together.
Healthy Cinnamon Apple Banana Muffins
Yields: 12 muffins
These healthy muffins are great for quick grab-and-go breakfasts and snacks! They’re really tender with lots of sweet fruit flavor and the perfect amount of cozy spices. Leftovers will keep for at least one week if stored in an airtight container in the refrigerator.
2 cups (240g) white whole wheat flour or gluten-free* flour (measured like this)
2 tsp ground cinnamon
¼ tsp ground allspice
1 tsp baking powder
¾ tsp baking soda
¼ tsp salt
1 tsp unsalted butter or coconut oil, melted and cooled slightly
2 large egg whites, room temperature
2 tsp vanilla extract
1 tsp white vinegar
¼ cup (60g) plain nonfat Greek yogurt
¾ cup (200g) mashed banana (about 2 medium)
2 tbsp (30mL) pure maple syrup
½ cup (120mL) nonfat milk
1 ¼ cups (156g) diced apple (about 1 large)
Preheat the oven to 350°F. Lightly coat 12 muffin cups with nonstick cooking spray.
In a medium bowl, whisk together the flour, cinnamon, allspice, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, eggs, vanilla, and vinegar. Mix in the Greek yogurt, stirring until no large lumps remain. Mix in the mashed banana and maple syrup. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Set aside 2 tablespoons of the apple, and gently fold in the rest.
Divide the batter between the prepared muffin cups, and gently press the remaining apple into the tops. Bake at 350°F for 18-21 minutes, or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before carefully transferring to a wire rack to cool completely.