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Thursday, June 23, 2016

Crustless Vegetarian Quiche

Ok, this quiche is for those vegetarians who eat eggs.  But it is filled with delicious veggies.  I did use regular Parmesan cheese, but if you are vegan you could use any vegan cheese you have bought or made as a substitute.   The veggies of course are flexible, mix and match it up to what you have in your garden or have bought at the farmer's market.  I used what I had in my garden and refrigerator.

This is wonderful served with some fresh fruit.

  • 1/4 onion, minced
  • 8 ounces of mushrooms, sliced
  • 1/2 teaspoon dried thyme
  • 2 cups packed baby spinach or kale
  • 1 1/3 cup milk (any kind)
  • 1 c. cooked diced potatoes
  • 1 large or 2 small zucchini, sliced
  • 5 large eggs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1-2 T. olive or coconut oil
Preheat oven to 350.  Butter or spray a pie plate or round baking dish.
  1. In a large bowl, whisk together milk, half and half, eggs, Parmesan cheese, salt, and pepper.
  2.  In a large skillet saute all vegetables in oil until just tender.
  3. Using a wooden spoon, gently stir in the vegetable mixture then pour entire egg mixture into prepared baking dish.
  4. Bake for 45-55 minutes.  Let set 10 minutes before serving.

Wednesday, June 22, 2016

Strawberry Curd filled cupcakes

Today is a school end of the year potluck at my husband's work.  Since I just picked a flat of strawberries yesterday, a nice dessert with strawberries seemed a good contribution.  In the past I have made a yummy cupcake with lemon curd, so why not with strawberry curd.  Is there such a thing?  After a google search, I narrowed down the recipes to this one from the website, The Art of Natural Living.  The result is a wonderful start of summer dessert perfect for potlucks, celebrations, or just dessert.

Strawberry Curd
12 ounces strawberries (by weight, about 3/4 of a quart)
3/4 cup sugar
 1 1/2 T. cornstarch
1 T. lemon juice
3 large egg yolks, lightly beaten
6 T. butter, cut into pieces

Put strawberries in blender and blend until smooth. In a saucepan, mix sugar and cornstarch. Add strawberry puree, lemon juice, and beaten egg yolks. Cook over medium heat, whisking constantly, until very thick (approx 10 minutes). Remove from heat; gradually add butter a pat at a time, whisking until melted.  Refrigerate for several hours.

Bake cupcakes.  I just used a mix.  After the cupcakes have cooled, using a spoon or melon scoop, scoop out a small well in the middle of each cupcake.

 Fill with curd. 

Frost with whipped cream or cool whip and garnish with a fresh strawberry.

Saturday, June 18, 2016

Mediterranean Roasted Chickpeas

These are a tasty little snack I made up to go along with a Greek appetizer tray I was making to take to a potluck.  They can be eaten on their own as a pick me up in the middle of the day snack.  If mediterranean isn't your style they can also be made spicey.  Just check Pinterest or the internet and choose your spices!

  • 2 15oz Cans Chickpeas
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 tsp Red Wine Vinegar
  • 2 tsp Fresh Lemon Juice
  • 1 tsp Kosher Salt
  • 1 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Cracked Black Pepper
Drain, rinse and dry well the chickpeas.  Place on a baking sheet that has been covered with parchment paper or a silicone mat.  Bake at 425 for 10 minutes.  Remove from oven and stir well.  Return to oven and bake another 10 minutes.  In a bowl, combine remaining ingredients, whisking well.  When the chickpeas have finished baking for the second 10 minutes, remove from oven.  Mix olive oil mixture and hot chickpeas in the bowl.  Return chickpeas to the baking sheet and cook an additional 10 minutes.

Wednesday, June 8, 2016

Mushroom-Kale Cheesy Pasta

This recipe originally called for spinach, but with all the hype about the wonderful healthful benefits of kale, I did a little substitution.  If you are not a fan of kale, any green would do.  It is a great meatless meal.  This recipe is shared courtesy of the She Wears Many Hats food blog.

8 ounces linguine pasta,)
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup whole  cream, half and half or milk
sprinkle of salt and pepper
3 tablespoons olive oil
8 ounces sliced mushrooms
2 garlic cloves, minced
3 ounces Gruyere cheese
2 cups fresh kale or other greens

Cook and drain pasta.
Whisk the flour, chicken broth, cream , salt and pepper.
  Heat  the olive oil over medium heat.  Add  mushrooms, sauté for 4 minutes. Add garlic and greens, sauté  2 more minutes.
Whisk flour, chicken broth, cream, salt and pepper mixture into mushrooms mixture.  Simmer , stirring occasionally until thickened, about 3-4 minutes.
Add shredded cheese, stir until cheese has melted.

Add drained pasta to skillet, toss to coat.

Shrimp Scampi

we were gifted some wonderful fresh prawns straight from the Salish Sea this last week.  Scampi seemed the perfect dish for them.  Scampi has to be one of the easiest dishes ever to make.  Serve it up with some toasted french or sourdough bread and you will have a meal fit for kings.

  • 1 pound large  shrimp, shelled and deveined
  • 2-3 Tbsp butter
  • 1-2 T. olive oil
  • Salt
  • 3 garlic cloves, minced
  • 1/4 to 1/2 teaspoon red pepper flakes (less or more to taste)
  • 1/2 cup white wine
  • 2 tablespoons finely chopped parsley
  • ground black pepper
  • 1 Tbsp lemon juice

Heat butter and olive oil together.  Add garlic and shrimp, cook 2 minutes.  Add wine and bring to simmer.  Cook 3 minutes.  Flip shrimp and cook an additional minute.  Add parsley, red pepper flakes, and lemon juice.  Serve!

Saturday, May 28, 2016

Buttermilk Brined Chicken with Roasted peas and potatoes

This week I tried a new service:  Green Chef.  I know I was on a big Hello Fresh kick for awhile there, and I still love their recipes.  But I wanted to try out one of the other meal services.  Green Chef is very organic and environmentally aware. All packaging is recyclable.  I liked this.  I am giving 3 of their recipes a try this week and will share the outcome.  This is the first meal I tried.  It was very good.  You will need to marinate the chicken in the buttermilk for 24 hours, so plan ahead for that.  It did take about an hour from start to not a quick recipe.  It also came with a delicious Arugula and Fig salad.

1 c. buttermilk
2 large chicken breasts
8 oz. button mushrooms, sliced
4 radishes, cut in 1/4s
1 sprig thyme, removed from stem
1 T. chicken concentrate (optional)
1 scallion, sliced
3 red potatoes, cut into 1" cubes
1 c. peas, (use frozen an defrost)
1 t. honey
1 t. dijon mustard
1T. butter
Marinate chicken in buttermilk overnight.  When ready to prepare, remove from buttermilk, pat dry with a paper towel and season with salt and pepper.  In an ovenproof skillet, heat 2 T. olive oil.  Add chicken and sear on one side for 3 minutes, turn and sear on the other side for 3 minutes, adding in the mushrooms and onion.  Add 1/2 c. water and thyme.  If desired add the chicken concentrate.  Preheat oven to 425. 
Put chicken in oven and bake for 20 minutes or until internal temperature is 160 degrees.
In a baking pan mix potatoes, radishes and 2 T. oil.  Bake for 15 minutes.  Add peas and bake another 10 minutes.
When the chicken is done, remove from the oven.  Mix butter, mustard and honey into the juices in the pan.  This will create the sauce for your chicken.

Wednesday, May 11, 2016

Broccoli and Grilled Chicken Pasta Salad

As the weather warms up, salads appear more often on our dinner plates.  This pasta salad serves as a wonderful dinner with a nice roll or slice of fruit.  It is better if you make it and refrigerate for at least one hour to meld the flavors.

8 oz. pasta of your choice
2 c. grilled cubed chicken
2 c. steamed broccoli
1 medium Red Delicious apple, cubed
1 c. sliced celery
1 c. shredded carrot
1/2 c. sour cream or plain yogurt
2 T. dijon mustard
1 t. honey
1/4 c. apple cider vinegar
salt tnad pepper
Cook pasta and cool.  In a large bowl combine the sour cream, mustard, vinegar and honey.  Add in the pasta, celery, carrot, broccoli and chicken.  Refrigerate for one hour before serving.

Wednesday, May 4, 2016

Chicken, Sweet Potato and Kale Bake

We are trying to eat low histamine foods this week.  But these recipes also seem to be low carb and paleo friendly.  This was a very healthy and delicious weekday meal.  Easy to put together and ready in about 45 minutes.

2 Sweet potatoes, peeled
2 chicken breast
1 c. chopped kale
1 t. lemon zest
3 t. fresh rosemary
2 T. olive oil

After peeling the potatoes, slice very thin using a knife or mandoline. In a bowl mix sweet potatoes, kale, 2 t. rosemary, lemon zest and olive oil.    Mix well and then pour into a deep dish pie pan.
Put chicken breasts on top.  Sprinkle on remaining rosemary.  Bake at 375 for 45 minutes.

Sunday, May 1, 2016

Asparagus, Tomato and Feta Salad

  •  This is a great little salad for spring.  Asparagus is in season and the cost is down.
  •  Dressing:
  • 6 Tbsp balsamic vinegar
  • 1/4 cup olive oil
  • 2 tsp dijon mustard
  • 2 tsp honey
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper
  • Salad
  • 2 lbs fresh asparagus (preferably medium thickness), tough ends trimmed, remaining diced into 2-inch pieces
  • 1 (10.5 oz) pkg. grape tomatoes, halved
  • 2/3 cup chopped walnuts, toasted
  • 4 oz feta cheese, crumbled (scant 1 cup)

Saturday, April 23, 2016

Cranberry Walnut Granola

Mmmm, it not only tastes so good on my yogurt, but it makes the house smell heavenly while it is baking.  Today's recipe comes from the wonderful cookbook, "Food to Live By."  The original recipe called for pecans, but I never seem to have pecans in the house...but I do have walnuts.  You can use whatever nuts you prefer.

4 1/2 c. oatmeal
1 c. brown sugar
1/2 c. pumpkin seeds
1 1/2 c. walnuts (or whatever nut your prefer)
Mix these ingredients together in a large bowl.  Then in a small bowl combine:
1/2 c. water
1/2 c. vegetable oil or coconut oil
1/4 c. pure maple syrup
Pour this mixture over the oatmeal mixture and combine well.  Pour onto the largest cooky sheet you have and bake at 325 for 25 minutes.  Take out of the oven, mix the granola around on the cooky sheet and return to the oven for another 30 minutes.
When it cools, mix in  2 c. dried cranberries.

Sunday, April 17, 2016

Beef Satay Noodles

This is a nice dinner good all by itself.  Just cook it up, dish it into a bowl and enjoy.  It doesn't get easier than that.

8 oz. stir fry noodles
1/2 c. peanut butter
3 T. soy sauce
1 t. sriracha or tiger sauce
1/2 c. chopped cilantro
1 9 0z bag broccoli slaw
1/4 onion, chopped
1# ground beef
2 t. chopped ginger
lime wedges

Bring a large saucepan to boil.  Add  noodles and let sit for 10 minutes.
Put 1 T. corn oil and 1 T. sesame oil in a large frypan.  Add onion and ground beef.  Cook for 10 minutes.  Add broccoli slaw, ginger, peanut butter, soy sauce, and sriracha.  Cook another 10 minutes.  MIx in cilantro.  Serve in bowls with lime wedges.

Lemon Coconut Poke Cake

I seem to be craving lemon and coconut lately.  So why not combine them for a tasty poke cake?  Poke cake is one of the easiest desserts you can make.  Bake a cake mix according to directions, poke holes in the cake (I use the handle of a wooden spoon), mix up and pour on a filling.  Top with whipped cream and enjoy.  The variations are endless.  This combination is a nice spring cake.

1 box white cake mix
1 small box lemon instant pudding mix
1 can coconut milk
1/2 t. coconut flavoring
milk as needed
1/2 c. powdered sugar
whipped cream or Cool Whip
coconut flakes

Bake the cake mix according to directions, except substituting coconut milk for the required water in the recipe.  Bake in a 13 x 9 pan.  When the cake is done, take the handle of a wooden spoon and poke holes into the cake.  Mix together the pudding mix, and remainder of the coconut milk-you may need to add some milk to it to equal one cup, and powdered sugar.  Pour over cake.  Refrigerate.  Frost with Cool Whip or whipped cream.  Sprinkle with coconut flakes.

Thursday, April 14, 2016

Teriyaki Chicken Coconut Rice Casserole

This is a quick dinner if you prepare the chicken early int he morning, or the night before.  You want to have time for the chicken to marinate in the teriyaki sauce.   You can change the vegetable too...snow peas or carrots would work well.

3 chicken breasts, diced
1 red pepper, slice thin
1/4 onion, sliced thin
4 slices of pineapple, cut in pieces
1 c. teriyaki sauce
1 c. edamame, shelled
1 c. rice
2 c. coconut milk
 Pour teriyaki sauce into a baking dish.  Add chicken and marinate up to 24 hours.
Prepare rice by using the coconut milk as liquid in your rice recipe.  Or just bring the milk to a boil and add rice.  Simmer covered for 20 minutes.  Put rice into a sprayed baking dish.
Pour the chicken and marinade into a large pan along with the onion, pepper and pineapple.  Cook for 15 minutes, until chicken is no longer pink. Add the edamame.  Pour this mixture over the rice.

Bake at 350 for about 15-20 minutes.


Monday, April 4, 2016

Shrimp Taco Lettuce Wraps

Ever since I have returned from Mexico, I find myself craving that good Mexican food at least once a week.  It happens after you spend a week eating nothing but fresh homemade tortillas and an array of amazing main dishes.  This recipe could certainly be made in a tortilla if you prefer.  I decided to up our veggies by serving it in lettuce wraps.
    This dish is served with a wonderful combination of smoky chipotle beans,  some charred vegetables and a wonderful garlic cream sauce.  YUM!  I found this recipe on Hello Fresh, and changed it up just a tiny bit.

For the garlic-lime crema:
In a small bowl combine 1 oz. sour cream, 1/2 t. lime zest, a squeeze of lime, and a small garlic clove that has been minced.  Season with a little sprinkle of salt and pepper.

For the smoky chipotle beans:
Cook:  1/2 c. diced onion
            1 garlic clove
cook in a little oil in a skillet until the onion is softened.  Add
1 can or 2 c. pinto beans,
1/4 t.-1/2 t. chipotle powder,
and a sprinkle of salt and pepper.
 Keep warm.

For the shrimp:
Heat a 1/2 T. oil in a skillet
1 green pepper, sliced thin
1 c. thinly sliced onion
Cook for 6-7 minutes until charred.  Add:
10 0z. shrimp
1/2 t. chipotle powder
Cook for 2 minutes until the shrimp are opaque.
Squeeze a 1/2 of a lime over the shrimp.

to serve:
Place the shrimp, and beans in lettuce cups.  Serve a sprinkle of the garlic lime crema on top.
If desired:  top taco with another squeeze of lime and some sliced avocado.

Sunday, April 3, 2016

3 Berry Sauce for Pancakes

This sauce could be used on pancakes, waffles, yogurt, or even ice cream.  We had it on pancakes topped with a dollop of whipped cream.  Perfect for a spring breakfast on the beach!

1 1/2 c. raspberries-fresh or frozen
1 c. strawberries-fresh or frozen
1 c. blueberries-fresh or frozen
1/2 c. water or orange juice
1/4 c. sugar
1/2 t. vanilla

Put all ingredients in a saucepan and bring to a boil.  Turn down heat and simmer for 10-115 minutes.  Serve warm or cool.

Tuesday, March 29, 2016

Croque Monsieur

Looking for something different to do with your leftover Easter ham?  This recipe is well worth trying! This recipe makes two large sandwiches.  I used sourdough bread with great success.
1 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup hot milk
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
6 ounces Gruyere, grated 
1/4 cup freshly grated Parmesan
4 slices white sandwich bread, crusts removed
Dijon mustard
2 ounces baked Virginia ham, sliced but not paper thin
In a saucepan melt butter, then stir in flour.  Slowly whisk in hot milk.  Continue to whisk until mixture has thickened.  Take off heat.  Stir in salt, pepper, nutmeg, 1/4 c. Parmesan cheese and 1/2 c. Gruyere cheese.
Heat oven to 400 degrees.  Put bread on a cooky sheet and bake in oven for 5 minutes.  Flip bread and cook for another 5 minutes.  Remove from oven.  Spread two slices with mustard.  Top with ham slices, and grated gruyere cheese.  Put tops on sandwiches.  Spoon sauce over the top of the sandwiches and return to the oven.  Bake for 5 minutes.  Take out of oven and turn on the broiler.
Return sandwiches to oven and broil 2-3 minutes.

Sunday, March 27, 2016

Orange Vanilla Simple Syrup for Fruit Salad

This was originally a recipe from the Pioneer Woman, that I tweeked just a tiny bit.  The syrup smells divine.  Just pour it over a fruit salad--any fruit you choose, toss and enjoy!  A light springtime treat. good at any meal.

1 c. sugar
1 c. orange juice
zest of one orange
1/2 t. vanilla

Combine all ingredients in a saucepan.  Bring to a boil,  Simmer 15 minutes.  Store in fridge until use.

Monday, March 21, 2016

Chicken Fajita Casserole

This is an easy recipe to put together on a busy evening.  It doesn't require a lot of unusual ingredients, and can be adapted to whatever you have in the house.  No corn tortillas?  Use flour tortillas!  No chicken?  Use ground beef, beef strips or shrimp.  You see what I mean?  After baking, you can top it with some sour cream dobs, olives, or guacamole.

8 corn tortillas
3 c. salsa-homemade or jarred
2 c. grated cheese-whatever kind you like (I used Cheddar)
1 jalapeno
2 chicken breasts
1 red or yellow or orange pepper
1/4 onion
1 t. oregano
1/2 t. chili powder
1/2 t. paprika
olives, sour cream, guacamole, refried beans (optional)
Put 1 1/2 cups of salsa in the bottom of an 8 x 8 baking pan.  Top with four whole corn tortillas.
If desired top tortillas with 1/2 c. refried beans.  Top with cheese.  Dice onion, pepper and chicken.  Cook in a small amount of oil until chicken is no longer pink.  Add spices.  Chop jalapeno and add in.
Put cooked chicken mixture on top of cheese in baking dish.  Top with 4 more tortillas, remaining 1 1/2 c. salsa, and 1 c. cheddar cheese.  Bake at 350 for 30 minutes.

Sunday, March 20, 2016

Lemon Yogurt Cake with Blueberry Sauce

I am lucky enough to have both my son and my grand daughter over for dinner tonight.  I wanted to make a lovely dessert to celebrate the first day of spring.  I found this delicious recipe in the Williams and Sonoma Baking Book.  It only makes a 9" it's not too much.  Not too much to overindulge.   I made the sauce with frozen blueberries, but you could use fresh ones just might need a bit more water.  Serve this cake on a bed of the sauce with a dab of whipped cream on the top...divine!

For the sauce:
1 1/2 c. blueberries
1/2 c. of water
1/2 c. sugar
1 T. cornstarch mixed with 3 T. water
Bring blueberries, water and sugar to boil in a saucepan.  Allow to simmer for 10 minutes.  If your sauce needs water add a little.  Add the cornstarch mixture and continue to stir until slightly thicken.  Allow to cool..or if desired serve warm.

For the cake:
1 c. plain yogurt
2 c. flour
1 1/2 t. baking powder
1/4 t. salt
2 large eggs
1 c. sugar
1/2 t. lemon extract
1/4 c. butter, melted
Whisk the eggs and sugar together well.  Next whisk in the butter and lemon extract.  Whip in the yogurt and mix well.  Add the flour, salt, and baking soda.    Pour into a greased and floured 9" round baking pan.  Bake at 350 for 30 minutes.

Tuesday, March 15, 2016

Big Soft Ginger Cookies

It is my turn to provide snacks for the staff room this I have been busy baking each evening.  Tonight I made these cookies....they have just the perfect touch of spiciness and sweetness.  They are big enough to have just one with a cup of coffee and be happy.

2 1/4 c. flour
2 t. ginger
1 t. baking soda
3/4 t. cinnamon
1/2 t. cloves
1/4 t. salt
3/4 c. butter
1 c. white sugar
1 egg
1 T. water
 1/4 c. molasses
 2 T. sugar( save to roll the cookies in)

Beat sugar and butter until creamy.  Beat in the egg, then the molasses and water.  Add flour, spices, salt and baking soda.  Roll into balls the size of a walnut.  Roll the balls in the reserved sugar.  Place on a baking mat that has been sprayed with cooking spray, on a silicone mat, or on parchment paper.
Flatten cookies slightly.  Bake at 350 for 10 minutes.  Cool several minutes on cookie sheet before moving to a cooling rack.