Pad Thai is probably one of my favorite dishes not only to eat, but to prepare. It’s easier that you think and can even be on the regular weeknight menu. This version is a combination of recipes with trialRead More
During the summer months, my backyard chickens provide plenty of eggs. More eggs, in fact, than our small family can eat for breakfast. Sometimes I give them away to friends and family who can really appreciate fresh, home-grown eggs. The differences between eggs from factory-farm hens and those from free ranged hens is staggering. The color of the yoke alone is more pleasing to the eye. And that taste...if you have never tasted a fresh egg, well, then, you are missing out! One way to use our over abundance of eggs is in a quiche. One of the most versatile dishes to make, you can substitute any vegetable that's on hand, and it will still taste great! I happened to have some asparagus that needed to be eaten, plus some eggs, and the result was this quiche! I made two, and was glad I did, because the first one was eaten really quick! Back in the day, when I wasn't as health conscience, I made a cream cheese crust. I'm really not sure why I did exactly, except that was what the recipe called for, and I was a recipe follower! It was tasty, but not worth all the fat and calories. Now that I've been making crustless quiches for so long, I sort of forget most still are made with one. Believe me, you won't miss the crust or the calories in this recipe!
Crustless Asparagus Quiche
- 2 cups of asparagus, cut in 1-inch pieces
- 1 small onion, diced
- 1/2 tsp no-salt seasoning
- 1 cup milk or non-dairy milk
- 1/4 cup all-purpose flour or almond flour (if gluten-free)
- 5 large eggs
- 1/3 cup cheddar cheese (non-dairy cheese, if vegan)
- 1/4 cup Parmesan cheese (non-dairy cheese, if vegan)
- Preheat oven to 350º F. Lightly oil quiche or pie pan.
- In a skillet add 2 TBSP water along with cut asparagus, diced onion and no-salt seasoning. Sauté over medium heat, until soft, about 5 minutes. Drain and place in prepared dish.
- In a blender, add milk, flour, and eggs. Blend until smooth and consistent in color.
- Pour egg mixture over vegetables.
- Combine cheddar and Parmesan cheeses and sprinkle over quiche.
- Bake for 35-40 minutes or until knife inserted in center comes out clean.
Summer is a great time to grill. While most people think of hot dogs and hamburgers, our family enjoys grilling pizza. That's right, pizza! During the time it takes to heat the oven to 450º, your pizza will be done. Ready for the plate, and ready to eat! It's important to use a crust recipe that is sturdy. The first couple of times of trying this out, I used my old stand-by crust. It works great in the oven, but was not sturdy enough for the grill. Here is one adapted from Allrecipes.com. It worked well with our pizza experience.
Pizza Dough (makes 2 pizzas)
1 TBSP active dry yeast 2 tsp. white sugar 2 cups warm water (110 degrees F) 5 cups all-purpose flour 4 TBSP olive oil 2 tsp. salt
- In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Meanwhile, prepare pizza sauce (if using) and have toppings ready.
- Stir in flour, salt, and oil. Beat until smooth using a stand mixer with dough hook attached. Let rest for 5 minutes.
- Turn out dough onto a lightly floured surface and roll into a round or square.
- Heat grill to 400 degrees. Clean off grates well.
- Lightly coat one side of the dough with olive oil and place oil side down onto grill. Lightly coat other side with oil and close lid. Cook for approximately one minute or until crust is bubbles up.
- Using two metal spatulas, carefully turn over pizza crust.
- Add sauce and toppings. Close lid. Cook for additional 2 minutes or until cheese melts.
- Repeat with remaining crust.
Growing up, I didn't have the opportunity to experience many culturally diversed foods. As an adult, I became brave enough to try foods that, to me, were very different from the American, southern cooking I was accustomed too. The first time I made my own egg rolls, I expected a complete failure, however, they turned out better than expected. Egg rolls really are not difficult to make. I have a Vita-mix that chops the veggies very quickly. Even with chopping by hand, these egg rolls can be ready in about 30 minutes. Of all the recipes I've tried, I like this one the best. I hope you will too.
- 4 TBSP vegetable oil
- 2 tsp grated fresh ginger
- 4 cloves garlic, finely chopped
- 4 scallions, sliced thinly
- 2 carrots, chopped
- 2 cups Napa cabbage, shredded
- 1/2 cup vegetable broth
- 4 TBSP soy sauce
- 2 TBSP sugar
- 3 TBSP sesame oil
- 15 egg roll wrappers
- 20 shrimps, cooked and minced (optional)
- In a wok or skillet, stir-fry the ginger and garlic in 2 TBSP of oil until fragrant. Add scallions, carrots, and red peppers and stir-fry over high heat for 2 minutes.
- In a bowl, combine the broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in shrimp, if using.
- Fill and roll the egg roll wrappers, using 2 generous TBSP of filling for each roll. Working with 1 wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 2 TBSP of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top of the corner with water. Fold in the sides of the wrapper and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
- In a skillet set over med-high heat, heat remaining oil and sauté the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat.
- 1/3 cup soy sauce
- 1/3 cup rice vinegar
- 1 TBSP honey
- 1-2 tsp sesame oil
- pinch of red pepper flakes
Here is a quick and tasty enchillada dish that's a keeper on a busy work night. Feel free to substitue cooked ground beef seasoned with taco seasoning in place of the beans.
2 cans refried beans 1 small onion, chopped 1/2 cup shredded Montrey Jack cheese 8 flour tortillas 2 cups prepared enchillada sauce 1/2 cup shredded cheddar cheese
Preheat oven to 350º. Place 1/4 cup enchillada sauce in 9x11 baking pan and set aside. In a medium bowl combine refried beans, onion, and Montrey Jack cheese. Divide filling between 8 flour tortillas. Roll up totillas, place seam side down in baking dish. Top with remaining enchillada sauce. Cover with aluminum foil and bake for 20 minutes. Uncover, sprinkle with cheddar cheese and cook an additional 10 minutes.
The first time I tried falafel was at a middle eastern restaurant in my area. It was served on pita bread with lots of veggies. This particular recipe was borrowed from Allrecipes. I find it's more flavorful if cooked the day before its use and stored in an airtight container in the refrigerator.
Falafel and Cucumber Spread
- 1 (6-ounce) container plain yogurt
- 1/2 cup cucumber, finely chopped
- 1 tsp dried dill weed
- salt and pepper to taste
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup onion, chopped
- 1/4 cup fresh parsley
- 2 cloves garlic, chopped
- 1 egg
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1 dash pepper
- 1/8 tsp cayenne pepper
- 1 tsp lemon juice
- 1 tsp baking powder
- 1 TBSP olive oil
- 1 cup dry bread crumbs oil for frying
- In a small bowl combine yogurt, cucumber, dill, salt and pepper, mix well. Chill for 30 minutes.
- In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley, and garlic until smooth. Stir into mashed chickpeas.
- In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not falling part.
- Shape into balls and slightly flatten. Fry in oil until brown on both sides. Serve with cucumber spread.
This is as close to take-out fried rice as I have tasted. What I like about this recipe is it is not necessary use cooked, cooled rice like so many other recipes call for. Feel free to add chicken, pork, or shrimp.
- 2 cups rice
- 4 tsp soy sauce
- 1 tsp cornstarch
- 2 TBSP hoisin sauce
- 2 TBSP rice wine vinegar
- 2 TBSP fresh lime juice
- 1 tsp chili paste with garlic
- 2 TBSP canola oil, divided
- 2 large eggs, lightly beaten
- 1 cup chopped white onion
- 1 tsp grated peeled fresh ginger
- 3 garlic cloves, minced
- 1 cup frozen green peas, thawed
- 1/2 cup chopped green onions
- Place 2 cups of rice in a pot with 4 cups water. Bring to a boil, lower heat and cook until all liquid is absorbed, about 25 minutes.
- Combine soy sauce, hoisin sauce, and next 3 ingredients (through chili paste) in a small bowl.
- Add 1 tablespoon oil. Add white onion, ginger, and garlic. Cook 2 minutes or until fragrant. Add cooked rice, cook 1 minute. Add peas; cook 1 minute.
- Push rice mixture to the side of the wok and add eggs to open side. Cook 45 seconds, stirring constantly; stir eggs into rest of rice mixture. Add sauce mixture and cook an additional 2 minutes.
- Remove from heat and add green onions .
This recipe is adapted from Cooking Light. It's basically a one-pot meal. Using a dutch oven, I cook the pasta first, drain and set it aside. While the water is boiling and pasta is cooking, I prep the vegetables. Ready to serve in 30 minutes, this a family favorite that is low in fat and overall calories. The original recipe calls for mozzarella cheese, but I substituted fresh Parmesan cheese to keep things lighter.
- 1 pound pasta of your choice (I have used penne, rigatoni, spirals)
- olive oil
- 5 1/2 cups diced, peeled eggplant
- 6 gloves garlic, minced
- 2 cups diced onions
- 2 medium or 1 large zucchini, halved and sliced
- 1/4 cup fresh basil
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1 can (28-ounce) can organic crushed tomatoes, undrained
- 1/2 cup Parmesan cheese
- Cook pasta according to the directions in large dutch oven.
- While pasta cooks, prep vegetables for use.
- Drain pasta and set aside.
- In same pot, add 2 TBSP olive oil.
- Add eggplant to pan and sauté 3 minutes over medium/high heat.
- Add garlic and onion, zucchini, cook additional 3 minutes, stirring occasionally.
- Add basil and next three ingredients.
- Cover and simmer for 10 minutes.
- Add pasta and 1/4 cup of Parmesan cheese
- Transfer to serving dish.
- Add additional 1/4 cup Parmesan cheese.
Yields: 10 servings
Rich in omega-3, canned salmon is a good choice for a quick dinner. In this recipe, diced scallions and red bell pepper provide flavor and color. Serve with Scalloped Potatos and Carrots and Smokey Three Bean Bake.
- 1 (14.75 ounce) can wild caught pink salmon, drained
- 2/3 cup breadcrumbs
- 2 tsp no-salt added seasoning
- 1/3 cup finely chopped red bell pepper
- 4 scallions finely chopped
- 1/4 cup finely chopped parsley
- 2 TBSP mayonnaise
- 1 TBSP prepared mustard
- dash of salt and pepper
- 1 egg
- oil for frying
- In a large bowl, break up salmon into small pieces, discarding any pieces of skin and bone.
- Gently fold in 2/3 cup breadcrumbs, seasoning, pepper, onions, parsley, salt and pepper, mayonnaise, mustard, and egg until combined.
- Shape into 6-8 patties.
- Add 2 TBSP oil to skillet and fry on medium heat for approximately 3-4 minutes on each side.
- Transfer to a plate lined with paper towels.