Saturday, April 30, 2011

Dark Greens, Sweet Onion, & Ripe Tomatoe Quiche

I love quiches - this is a new one I made up after going to the farmer's market

A pack of 2 9" pie crusts from the freezer section or enough dough to cover a 10" quiche pan.
4 eggs
3/4 c sour cream
1 cup milk
salt and pepper

1 big bunch of spinach leaves, or 2 small bunches - you can add any other tender green to this - beet greens, chard, whatever. It all sautees down and tastes fine. Trim and wash them, and chop into large chunks to make wilting them easier.

1 very large or 2 medium vidallia or any other sweet onion, sliced and diced a little

3 very ripe tomatoes, sliced, enough to make one layer in a 10" quiche pan.
2 cloves of garlic

Olive oil for sauteeing
2 T grated nutmeg
1 1/2 - 2 T dijon mustard
1/3 c breadcrumbs - any kind
1/2 - 3/4 c grated romano or parmesan cheese

Heat oven to 325 degrees. Press the crusts into a 10" quiche pan - you'll have to tear and push them around but it works!

Slice tomatoes and dice garlic and gently mix the two - let them sit while you work on the rest.

Heat the olive oil in a large pot over medium high and add the greens. Stir until they are all wilted and set them aside.

Put some more oil in the pot and add the onions and the nutmeg. Stir the onions and cook till they are tender. Set aside.

By now the oven should be hot - put the quiche dish with crust in there for just five minutes to get it started. Take it out and turn the oven up to 400 degrees.

Brush the dijon over the bottom of the crust - add more or less depending on how much you like it. Sprinkle the bread crumbs on the dijon. Next sprinkle cheese generously over the bottom of the crust as well. Add more if you like more!

Now layer - onions first, followed by wilted greens, followed by sliced tomatoes arranged nicely on top w/the garlic.

Mix eggs well then mix in sour cream and milk. Add salt and pepper to this - I use 1 1/2t salt and a generous sprinkling of pepper. Pour over veggies into quiche pan.

Cook at 400 degrees for 40-45 minutes till eggs are set. Take out and let sit till cool or just warm, at least 10 minutes if you are eating it right away. THis is actually even better the second day reheated beacause the flavors blend.

Saturday, April 23, 2011

Warm Roasted Beets and Sauteed Greens Salad

1 bunch red beets with nice greens on them
peel & chop beets, wash and chop greens seperately

1 head of swiss chard, preferably red, chopped, stems
and all

2 cloves garlic minced
1 half a sweet onion, chopped

2 yellow beets, peeled and chopped
1 turnip, peeled and chopped
olive oil
salt, pepper
2 t nutmeg

1/2 to 1 c cooked grains (barley, brown rice, etc...anything works)

Heat oven to 500 degrees. Toss the peeled red beets, yellow beats, and turnip in olive oil to coat and roast for 35-40 minutes until a fork goes into them easily. Remove from heat.

Meanwhile while beets are cooking, get a big pot and sautee the onions and garlic in olive oil over medium high heat. Add the greens, stems and all and sautee till tender and wilted down. At the very end, salt and pepper to taste and mix in the nutmeg.

Assemble salad - bed of sauteed greens, with beets and turnips over them, and cooked grains of your choice.

Saturday, April 16, 2011

Another Asian Inspired Veggie Slaw

I love veggie dishes that I can snack on. Here is one I enjoy often:

1 bag chopped red cabbage
1 bag regular carrots peeled and grated
handful of cashews - I like the roasted, salted ones

1/2 c rice wine vinegar
4 T toasted sesame oil
a couple splashes of tamari or soy sauce to taste

Mix cabbage, carrots, and cashews.

Mix vinegar, oil, and soy saucae or tamari to taste.1 bunch red beets with nice greens on them peel & chop beets, wash and chop greens seperately

1 head of swiss chard, preferably red, chopped, stems and all

2 cloves garlic minced
1 half a sweet onion, chopped

2 yellow beets, peeled and chopped
1 turnip, peeled and chopped
olive oil
salt, pepper
2 t nutmeg

1/2 to 1 c cooked grains (barley, brown rice, etc...anything works)

Heat oven to 500 degrees. Toss the peeled red beets, yellow beats, and turnip in olive oil to coat and roast for 35-40 minutes until a fork goes into them easily. Remove from heat.

Meanwhile while beets are cooking, get a big pot and sautee the onions and garlic in olive oil over medium high heat. Add the greens, stems and all and sautee till tender and wilted down. At the very end, salt and pepper to taste and mix in the nutmeg.

Assemble salad - bed of sauteed greens, with beets and turnips over them, and cooked grains of your choice.
Blend well and refigerate - gets better with time!

Tuna Salad with Red Swiss Chard

When spring comes I love eating a lot of salads. Here is a green little spin on a classic.

4-5 red swiss chard leaves with stems
1 7-oz can tuna in water
1/2 stalk celery chopped fine
2 T sweet onion chopped fine
1 t dried dill
1/2 t salt
pinch black pepper
1/4 - 1/3 c mayo
1 T sesame seeds or sliced almonds - optional

Cut up the swiss chard leaves and place on a plate.

Chop ups the red swiss chard stems and mix with all other ingredients. Serve over the bed of chard leaves. Great sprinkled with sesame seeds or sliced almonds.

Salmon Spinach Salad

1 large handful of baby spinach - enough to cover a plate
1 salmon filet - 4 to6 ounces
1/2 c leftover grains - barley, brown rice, quinoa. I used barley
1/3 c sun dried tomatoes in olive oil, chopped
3-4 T italian dressing

Pour italian dressing over salmon and cook salmon in a 375 degree oven for 16-18 minutes.

Spread raw spinach on plate. Sprinkle grains on top along with sundried tomatoes.

Shred salmon over salad and enjoy!

Creamy Dairy-free Califlower soup

This is admittedly weird, because I usually use milk in my creamy soups, but I was out and wanted soup anyway, so I got crative. It worked!

2 heads cauliflower cut up
9 cloves garlic
toss with olive oil
1 1/2 cups broth or 1 1/2 cups water and 1 bouillon cube - chicken or veggies works
1 t salt
black pepper
1 T oregano

Optional - roasted broccoli, grains, whatever else you want to toss in.


Preheat oven to 500 degrees. Toss cauliflower pieces and garlic with salt, pepper, olive oil to coat, and oregano. Put on a foil lined baking pan or cookie tray and roast for 22 minutes. Dump in a blender and add broth or water+ bouillon. Crazy but it gets all creamy!

For more flavor add other roasted veggies, cooked grains, whatever you like! I added roasted broccoli and some rice. To roast broccoli, cut up into bite sized pieces, toss well with olive oil to coat, sprinkle with salt and pepper and roast in a 500 degree oven for 12-15 minutes - you'll smell it when it is done.

Warm Barley and Spinach Salad

1/3 c each
red pepper chopped fine
sweet onion chopped
walnuts chopped
2 c fresh spinach chopped
1 c cooked barley (I think you could use brown rice, but barley tastes better!)
olive oil
2 t dill
1/8 t salt
1/3 c feta

Suate peppers, onions, and walnuts in olive oil for about 3 minutes. Add barley and spinach and toss around till spinach is wilted. Add extra oil if necessary to coat. Toss in 2 t dill and 1/8 t salt and then pour into serving bowl. Mix in feta and serve immediately. Good cold or rewarmed too but it is best the first time. This portion serves 2.

Asian Style Slaw

1 cups shredded green cabbage
1 c shredded red cabbage
1/2 c grated carrots or matchstick cut carrots
2 T toasted sesame oil
3 T rice wine vinegar
1 1/2 T braggs amino acids or soy sauce

MIx the cabbages and carrots. Mix the oil, vinegar and braggs or soy sauce together and pour over veggies. Adjust the seasonings to taste. Let sit in the fridge a few hours for flavors to mix. Great side dish!

Raw Apple Pie Crumble

This week my body was hollering for raw foods and since apples were on sale, this is my latest creation.

6 cups of apples sliced very thin - use sweet ones like Fuji's
(you can leave the peel on for added nutrients, just wash 'em first!)
juice of one lemon - put it on the apple slices soon as you can
1/4 c dried cranberries or raisins (I used cranberries)
1 1/2 - 2 T ground cinnamon

Mix all the above very well

1 c orange juice
1 c chopped dates

Blend up the orange juice and dates in a blender and pour over the apple mixture. Toss very well. If you like it sweeter, blend in more dates. Let it all sit in the fridge for a couple hours to mix the flavors, and then serve at room temperature, if you can wait!

Eat with ground nuts of your choice on top and if you like a drizzle of raw honey. This is so healthy, contains no artificial sugars and can be eaten for breakfast even though it tastes like dessert!!

Ann's Fluffy Cornbread

1 1/2 boxes of Jiffy Corn Muffin Mix
1 c sour cream
1 c oil
1 c milk
1 sm can of corn kernals
4 eggs, beaten

Preheat oven to 350 degrees.
Beat Eggs. Mix all ingredients together.
Dump into oiled 8” cast iron skillet or deep round heavy pan
Cook for 1 hr.
Mmm.

Cheatin' Game Day Veggie Chile!

I call this cheatin' chile because the Madras Lentils from Costco make it almost taste like meaty chile and help it come together very quickly. If you don't have them it'll still be good, but if you can get them, YUM. 2 onions
5 peppers, 2 green, 2 red, 1 yellow or orange
4 cloves garlic, minced

1 box of costco madras lentils

(4 10-oz packages) 2 28oz cans diced tomatoes
1 28 oz can pinto beans
3 T chile powder
1 T oregano
1 T garlic powder
2 t smoked paprika
1 t salt or to taste
1 chipotle chile in adobo sauce
If you don't like spice, omit this!

Olive oil

In the bottom of a large soup pot or dutch oven pour olive oil to coat the bottom, and heat olive oil over medium high. Add chile powder, oregano, garlic powder, smoked paprika and stir around in the oil to make a paste. Add onions & garlic and cook 3 minutes. Add peppers and cook 3 more minutes. Dump in the entire box (4 10-oz packets) of Madras Lentils from Costco. Stir around well. Salt to taste. Add entire can of beans and bean liquid, then the two cans of tomatoes and the chipotle chile all chopped up. Simmer on medium high for about ten minutes, then lower heat and simmer 15-20 minutes more.

Better even the second day :) If you want a meaty version, cook 1 1/2 lbs hamburger or turkey burger first then cook veggies, and add the rest.

Mom's Microwaved Caramel Corn

3-5 qts popped corn (unbuttered!)
1 c brown sugar
1/2 c margarine
1/4 c corn syrup
1/2 t salt
1/2 t baking soda

Pop the corn with no salt or butter! Put it in a large brown paper grocery bag and set aside.

In a large microwavable bowl, combine sugar, margarine, corn syrup & salt. Mix well and microwave on high 2 minutes. Whisk, then add baking soda & cook another minute. Whisk.

Pour over corn that is in a brown paper bag.

Butcher-fold the bag so it will stay closed, and put it in microwave. Cook 4 minutes more, turning every minute (1 minute each side of bag); Shake bag well between turns.

After cooking, pour contents out on wax paper to cool, then munch & crunch!

Ann's Healthy "Birdseed" Bars

These are a great inexpensive substitute for those expensive 'power bars." You can substitute all sorts of stuff in this syrup portion to change the flavor. Try agave syrup instead of molasses, or peanut butter instead of brown sugar. The goal is to make sweet 'glue' that binds the nuts and seeds together.

Note: This volume of ingredients is for a batch made in a large half sheet cake pan. If you only have a 13x9” pan or a jelly roll pan, cut the recipe in half for a more reasonable amount.

3 cups sesame seeds
2 c golden flax seeds
1 ½ c sunflower seeds, hulled, no salt
2 c steel cut oats
2 c almonds crushed into small bits
1 ½ c shredded coconut
2-3 c chopped dried fruit and/or dates of your choice
1 c honey
½ c brown sugar
2 T blackstrap molasses
1 T lemon juice
1 T vanilla extract
2 T butter
Non-stick cooking spray

Preheat oven to 350 degrees.

Mix all seeds, oats, almonds, and coconut in half sheet cake pan that you sprayed with nonstick spray. Toast seed mix in oven in this pan for 10 minutes, stirring once, then for another 5 minutes.

Dump mixture into a huge mixing bowl. Add dried fruit and mix well.

Heat honey, brown sugar, molasses, lemon juice, vanilla, and butter in a saucepan until all sugar is melted. Pour over seed and fruit mixture and mix well. Press back into half sheet cake pan that you’ve coated well with non stick spray. Squash mixture down as hard as you can.

Bake for 20 minutes at 350 degrees. Let cool and cut into squares. I like to cool it in the pan in the fridge then use a large plastic putty knife to cut into squares. Great snack, nice to wrap each bar individually to keep fresher.

My All Time Favorite Super Simple, Everyone Loves them Peanut Butter Cookies

Not exactly sure where this recipe came from ... it is not mine but has been with me forever!

1 18-oz jar peanut butter
1 1/4 c sugar
2 large eggs
48 hershey kisses (wrappers taken off!)*

* A 9oz package contains plenty - 53!
Heat oven to 350°. Stir all ingredients except hershey kisses well. Dough will be sticky. With floured hands, roll dough into balls. Roll in sugar then place 1 1/2” apart on ungreased cookie sheets. Bake 12 - 14 minutes until cookies look dry with tops cracked. Place a kiss in the center of each and cool on racks 1-2 minutes. Remove to wire rack to cool completely.

The Ultimate Macaroni, Cheese, & Ham Casserole

Not exactly health food, but definitely comfort food!

1 lb large elbow macaroni
1 c mayonnaise
1 ½ c milk
1 c sour cream
12 oz sharp cheddar cut into small cubes
½ lb cooked ham, cubed (thick sliced deli ham is fine)
Breadcrumbs

Butter


Preheat oven to 350 degrees. Crisp up ham by heating it in a skillet. Meanwhile, cook macaroni according to directions.

Mix mayo, milk, cooked macaroni, and ham and cheese in an oven proof casserole. Sprinkle top with breadcrumbs and dot with butter. Cook about 20 minutes until golden brown and bubbly.

Easy Yummy Shortbread Cookies

I like to use a heart shaped cookie cutter - if you like you can get fancy and dip half of each in melted chocolate :)

1 1/2 c butter or margarine at room temperature
1 c powdered sugar
1 T vanilla
2 2/3 c flour
1/4 c sugar

Beat powdered sugar, butter, and vanilla till fluffy. Gradually beat in flour until well blended. Divid dough in half. Shape each into a ball and flatten to 1” rounds. Wrap in saran and refrigerate until firm (about 4 hrs).

Heat oven to 325°. Lightly grease cookie sheets. On a lightly floured surface, roll dough 1/2 at a time to 3/8” thick. Cut with floured 1 1/2” heart shaped cookie cutter. Place 1” apart on prepared cookie sheets. Chill & reroll scraps. Sprinkle tops with granulated sugar. Bake 12 minutes until firm and set but not browned. REmove from oven. If desired, prick cookies around the edges for decoration. Makes about 80 if you use the small heart cookie cutter.

Saturday, April 9, 2011

Ann’s Vegetarian Quiche

I love this make-ahead dish for brunches.

2 pre-baked frozen pie crusts
2 zucchinis sliced
½ lg sweet onion, such as Vidalia or Maui onion, sliced thin
3-4 tomatoes, sliced thin
4 cloves garlic minced
olive oil
2 c Swiss cheese cut into cubes
2 T olive oil
2 fresh basil leaves
1 T fresh rosemary

Other herbs, such as Italian seasoning, oregano, etc.
salt & pepper

2 eggs
1 c sour cream
1 ½ c milk
Preheat oven to 325 degrees. Mix 1 T olive oil, tomato slices, and garlic, and let them rest in a dish to flavor them.

Spread pie crusts into a 10” quiche pan or larger. You may have to cut, smash, or do whatever to fit the crusts in there. Bake for 5 minutes. Remove from oven and spread Swiss cheese cubes in a layer on the bottom of the crust. Set aside. Turn up the oven to preheat it to 400 degrees.

Sauté zucchini slices and onion in 1 T olive oil. When done, layer onion slices, then zucchini slices over cheese in the quiche. Add tomato slices and garlic in a pretty pattern on the top.

In a separate bowl, beat eggs. Mix in sour cream, milk, and herbs that you like. Pour over quiche. IF necessary, add a little less or more milk depending on size of the quiche pan. Make sure the liquid comes right up near the top.

Cook at 400 degrees for 40-45 minutes or maybe a little more until just beginning to brown on the top and the quiche is set in the middle (stick a toothpick in it to make sure its not runny still).

This can be adapted for 2 9" pie plates instead of one 10" quiche dish. Just use a few more eggs in the filling.