Baby Spinach and Cheddar Quiche

Baby Spinach and Cheddar Quiche

Serves 8.

I used a store-bought crust... a refrigerated one, not a frozen one.  But either would work.
Source: Big Flavors Tiny Kitchen

Store-bought frozen deep dish pie shell
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 tablespoon shallot, minced
4 ounces baby spinach
Freshly grated nutmeg, to taste
Kosher salt and freshly cracked black pepper, to taste
5 large eggs
3/4 cup milk
1 cup shredded cheddar cheese

Preheat oven to 350°F. Place frozen pie crust on a baking sheet and set aside.

Heat oil in a large, non-stick skillet over moderate heat. Add garlic and shallot and sauté until soft. Add spinach, season with nutmeg, salt and pepper, and cook until the spinach wilts down, stirring occasionally. Remove from heat.

While the spinach mixture is cooling, beat eggs and milk in a large bowl. Stir in cheese.

Place spinach mixture in the bottom of the pie crust, spreading it out in an even layer. Pour egg mixture on top and bake for 45-50 minutes, until eggs are set. Remove from oven and let stand a few minutes before diving in. Enjoy!

Winter Squash Soup

Winter Squash Soup

Serves 8.

I didn't make the croutons for the soup shown above (we enjoyed a friend's homemade bread instead), but have had them before and they are fantastic!
Source: Bon Appetit, December 1996

Soup:
1/4 c. butter
1 large onion, finely chopped
4 large garlic cloves, chopped
(3) 14-1/2 oz. cans chicken broth
4 cups 1" pieces peeled butternut squash (approx. 1-1/2 lbs. or 1 large)
4 cups 1" pieces peeled acorn squash (approx. 1-1/2 lbs. or 1 large)
1-1/4 t. minced fresh thyme
1-1/4 t. minced fresh sage
1/4 c. whipping cream
2 t. sugar

Croutons:
1/4 stick butter
(24) 1/2" thick baguette bread slices
1 cup grated Gruyere cheese
1 t. minced fresh thyme
1 t. minced fresh sage

Soup:
Melt butter in large pot over medium heat.  Add onions and garlic and saute until tender, about 10 minutes.  Add broth, all squash and herbs and bring to a boil.  Reduce heat, cover and simmer until squash is tender, about 20 minutes.  Working in batches, puree soup in blender (or use an immersion blender).  Return soup to the same pot (if pureed in blender).  Stir in cream, sugar; bring to a simmer.  Season with salt and pepper.  Can be made 1 day ahead.  Chill.  Rewarm over heat.

Croutons:
Preheat broiler.  Butter 1 side of each bread slice.  Arrange bread, butter side up, on baking sheet.  Broil until golden, about 1 minute.  Turn over.  Sprinkle cheese, sage, and thyme overtop; sprinkle with salt and pepper.  Ladle soup into bowls.  Top each with croutons and serve.

Green Bean "Fries"

Green Bean "Fries"

Serves 4.

Delicious!  My new go-to for green beans.
Slightly adapted from: Adventures of a Gluten-Free Mom

1-lb. Green Beans (blogger suggested Trader Joe's Haricot Verts which are thin, crispy and already prepped for you)

1 Tbs. olive oil, melted (or enough to lightly coat the green beans)

1 tsp. Kosher Sea Salt (or to taste)

2 cloves fresh Garlic, minced

Preheat oven to 400 deg. F.

Rinse, trim and pat dry the green beans (if it hasn't been done already).

Place green beans on a baking sheet and toss with oil, salt and garlic. Spread green beans in an even layer.

Bake for about 10 minutes if you like your green beans al dente, longer if you prefer your green beans soft. Serve and enjoy!

Garden Vegetable Tart

Garden Vegetable Tart

Serves 4-6.

Use up the last of those garden veggies for this delicious tart!  We all loved it!  It can be served as a side dish or main dish.
Slightly adapted from: Better Homes and Gardens, August 2012

1 frozen puff pastry sheet (half a 17.3-oz. package)
2 ears of fresh sweet corn
1 medium zucchini, thinly sliced lengthwise
1 pint cherry tomatoes
1/4 cup tomato paste
1/4 cup water
4 oz. fresh mozzarella, thinly sliced
Crushed red pepper and dried basil (optional)

Preheat oven to 425 degrees.  On a lightly floured surface, roll puff pastry to a 14x10-inch rectangle; transfer to a baking pan.  Prick pastry all over with a fork.  Bake 10 minutes, until center is set.  Remove from oven; lightly press center with spatula.

Meanwhile, wrap cleaned corn in waxed paper.  Microwave for 2 minutes.  Cut corn kernels off the cob.  Add corn, zucchini, and tomatoes into a saucepan and saute with olive oil over medium heat until tender, 5-7 minutes.

In a small bowl, whisk together the tomato paste and water; spread on puff pastry.  Top pastry with cheese and vegetables.  Bake tart 10 minutes, until pastry is golden and cheese is melted.  Top with red pepper and basil.

Israeli Couscous Taco Salad with Avocado

Israeli Couscous Taco Salad with Avocado

Serves 3-4.

So delicious and great for your body.  We added chicken for extra protein.
Slightly adapted from: What's Gaby Cooking?

1 cup Israeli Couscous

1 red bell pepper, chopped

1 cup black beans, cooked and drained

2 ears corn, kernels removed

4 scallions, chopped

2 tbsp chopped cilantro

1 lime, juiced

1/2 cup salsa

2 California Avocados, seeded and chopped

salt and pepper to taste

1 chicken breast, cooked and shredded, if desired

 

Cook the Israeli Couscous according to the package directions. Once cooked, remove from heat and set aside to cool.

In a large bowl combine the red bell pepper, black beans, corn, scallions, cilantro, salsa and lime juice. Mix together.

Add the Israeli Couscous and chicken (if using); toss together. Season with salt and pepper. Taste and adjust lime juice if needed.

Before serving, add chopped avocado.

Roasted Veggie & Black Bean Burritos

Roasted Veggie & Black Bean Burritos

Makes 6-8 burritos.

Fabulous, fabulous recipe.  Love these!  The Mr. requests I add chicken to his sometimes, so you can do that for your meat-loving family, if need be.  I, however, like them just the way they are.  We top with sour cream and avocado.  Salsa is good too!
Source: Tasty Kitchen

2 whole Sweet Potatoes, Peeled And Cubed Small
2 whole Jalapenos Diced
1 whole Red Pepper, Diced Small
1 whole Red Onion, Diced Small
2 teaspoons Olive Oil
1 teaspoon Cumin
1 teaspoon Chili Powder
1 pinch Salt And Pepper
1 can Black Beans, Rinsed And Drained (15 Ounce Can)
½ cups Fresh Cilantro, Chopped
2 teaspoons Fresh Lime Juice
2 cups Shredded Cheddar
1 package Burrito-Sized Wheat Tortillas Or Wraps (6-10 Count)

In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through. Let cool. Add your roasted veggies to a can of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use.

Warm your wheat tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray.

Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.

Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.

Hummus and Veggie Sandwich

Hummus and Veggie Sandwich

Serves 4.

This is such a simple sandwich, some would say it doesn't even need to be posted.  But for someone like me, who used to cooking with some sort of meat most of the time, this was a fresh idea for my recipe box.  It will definitely remain there.  Loved these!

8 slices whole wheat bread
Hummus, your choice of flavor (I used roasted pine nut)
1 cucumber, thinly sliced
3 vine-ripened tomatoes, thinly sliced
~2 cups sprouts
~2 cups shredded carrots
~1-2 cups thinly sliced red onion
Spread hummus on all 8 slices of bread.
Top 4 slices with even amounts of vegetables.  Complete sandwich with other slice of bread.
Cut in half.  Serve.  Enjoy.

Veggie Tacos

Veggie Tacos

Serves 4.

I totally forgot about the goat cheese -- gah!  It would've added so much.  Next time, because there WILL be a next time, I'll be remembering the goat cheese.  Otherwise, this is a good vegetarian option to have on your taco bar next time you have a group over for dinner.
Again, as per usual (sorry, readers!), check the link below to see some better pics than what I've offered you...
Source: Honest Cooking

8 fresh corn tortillas (white or yellow)

3 tbsp olive oil

4 garlic cloves

1 zucchini chopped into small cubes

1 can cooked black beans

1 cup corn (fresh or frozen)

1 avocado, sliced

Pinch of salt

1 tsp. cumin powder

1/2 tsp. chili powder

Handful of cilantro

4 oz goat cheese (optional)

In a saucepan, heat olive oil over medium-high heat.  Add garlic and cook for a couple of minutes.  Reduce heat to low and add zucchini, corn, salt, cumin and chili powder.  Cook for 5 minutes, stirring occasionally.  Add black beans. Cook until warmed through, should take more than five minutes.

Remove from heat, add cilantro and goat cheese if using.  Taste for seasoning.

To assemble, scoop a couple of tablespoons into the middle of each tortilla, add a couple of thin slices of avocado, and a squirt of sriracha (or hot sauce of choice) fold tortilla over and eat immediately.

Roasted Broccoli and Cauliflower

Roasted Broccoli and Cauliflower

Serves 4-6.

Here's an EASY way to eat and like your veggies.  I don't love raw cauliflower, but I loved this!  Plus, I think it's trending now... all the cool kids are making it.
Source: Bake, Eat, Repeat blog

1 large head broccoli

1 large head cauliflower

Olive oil

Salt and pepper

Juice and zest of one lemon

Shredded Parmesan cheese

Preheat the oven to 425 degrees. Line a large rimmed baking sheet with foil.
Wash broccoli and cauliflower and then dry THOROUGHLY. Trim into mini trees.

Spread broccoli and cauliflower over baking sheet and drizzle generously with olive oil (probably about 4-5 Tablespoons). Stir to coat. Sprinkle with a generous amount of salt and pepper, stir again.

Bake in the preheated oven for 20 to 25 minutes, or until vegetables begin to brown on the outside.
Remove from oven and immediately mix in lemon juice, lemon zest, and freshly grated Parmesan cheese. Serve immediately.

Roasted Brussel Sprouts

Roasted Brussel Sprouts

Serves 4 as a side dish.

This may be one of my new favorite sides. 

12 oz. package brussel sprouts, halved
3 slices bacon, chopped
Olive oil
Balsamic vinegar
salt and pepper

Toss brussel sprouts in olive oil and balsamic vinegar.  Spread on a baking sheet and season with salt and pepper.  Stir in chopped bacon.

Roast for 15-20 minutes, or until brussel sprouts and bacon are roasted crispy.

Pasta with Marinara, Veggies, and Chicken

Pasta with Marinara, Veggies, and Chicken

Serves 4-6.

Here's an easy meal for you.  It takes your grocery store's fast fixes (boxed pasta and jarred marinara), combines them with a few fresh favorites (chicken breasts and veggies), and wa-lah! dinner!

1 box penne pasta
4 boneless, skinless chicken breasts
1 jar your favorite marinara sauce
Olive oil
One small zucchini, chopped
One tomato, chopped
1/2 c. shredded carrots
One green bell pepper, chopped

Cook pasta according to package directions.

In a saucepan, cook veggies in a few teaspoons of olive oil over medium heat until tender.  Add marinara sauce and heat through.

Meanwhile, in a skillet, cook chicken breasts in a few teaspoons of olive oil over medium heat until no longer pink in the middle, flipping halfway through.  Remove chicken breasts when fully cooked and set aside.

Transfer cooked and drained pasta to bowls, top with marinara/veggie mixture, and lastly top with sliced chicken breasts.  Serve with garlic bread.

Sweet Potato Oatmeal Casserole

Sweet Potato Oatmeal Casserole

Serves 6.

This was fantastic and unlike anything I've ever had before.  I will definitely make it again.
Slightly adapted from: Oh She Glows

Oatmeal Ingredients:
1 cup regular oats
2 cups organic soy milk (or milk of choice)
2 small sweet potato, peeled, chopped
2 ripe large bananas
1-2 tsp pure vanilla extract
1 tsp ground cinnamon + 1/8th tsp nutmeg + 1/4 tsp kosher salt, or to taste
2 tbsp pure maple syrup

Crunchy Pecan Topping:
1/3 cup chopped pecans
2 tbsp Earth Balance (or butter)
2 tbsp flour
1/4 cup brown sugar 

Preheat oven to 350F. Bring several cups of water to a boil in a medium sized pot. Add in the peeled and chopped sweet potato. Cook over medium heat, for about 5 minutes, until fork tender. Drain and set aside.

Give the pot a quick rinse and then add in the oats and milk. Whisk well and bring to a boil. Reduce heat to low-medium and cook for about 5-7 minutes, stirring frequently.

With a potato masher, mash in the cooked sweet potato and the banana into the pot. I left some chunks for texture. Now stir in the cinnamon, maple syrup, nutmeg, and salt to taste. Adjust seasonings if necessary. Cook on low for another few minutes.

Make the crunchy pecan topping by mixing together the pecans, flour, Earth Balance (or butter), and brown sugar with a fork. until very clumpy. Pour the oatmeal into a baker dish (I used a 4 cup/8 inch casserole dish) and spread out evenly. Now sprinkle on the pecan topping.

Transfer the oats to a casserole dish (8inch/4cup or whatever you have!) and bake, uncovered, for 20 minutes, at 350F. After 20 minutes, set oven to BROIL and broil on low for a couple minutes, watching very closely so you do not burn the topping. Remove from oven and serve.

Pasta with Sun-Dried Tomatoes

Pasta with Sun-Dried Tomatoes

Serves 2.

A delicious pasta dish that would be great for when entertaining a vegetarian-friendly crowd.  The Mr. raved about this!  The original recipe is slightly different in that there are not fresh tomatoes in the pureed sauce and it's served at room temperature.  I liked thickening the sauce with a fresh tomato and serving it hot, but I think either would be delicious.  Definitely give this a try!
Adapted from: Ina Garten

3/4 box fusilli pasta
2 vine-ripened tomatoes, chopped
8 sun-dried tomatoes in oil, drained and chopped
3 T. olive oil
1 T. red wine vinegar
1 garlic clove, diced
Salt and pepper
1/2 lb. fresh mozzarella, chopped
1/4 c. freshly grated Parmesan
Fresh basil, julienned

Cook pasta according to package directions. 

Meanwhile, make sauce by adding the following to a food processor: half the chopped fresh tomatoes, half the sun-dried tomatoes, olive oil, vinegar, garlic, and salt and pepper.  Process until smooth.  Transfer sauce to a small saucepan and add remaining fresh tomatoes, sun-dried tomatoes, and mozzarella to the pot.

When pasta is cooked, drained and add to the saucepan.  Serve topped with Parmesan and fresh basil.

Chicken and Black Bean Tortilla Casserole

Chicken and Black Bean Tortilla Casserole

Serves 2.

A meal we both loved!

Adapted From: Everyday Food magazine

1 t. extra-virgin olive oil

1/3 lb. boneless, skinless chicken breast (about 1 breast), cut into small pieces

1/2 t. minced garlic

1/8 t. cayenne powder

coarse salt and black pepper

1/2 can black beans, rinsed and drained

4 corn tortillas, warmed and halved

1 c. salsa

3/4 c. shredded cheese, such as cheddar, Monterey Jack, or Mexican blend

Preheat oven to 400 degrees. In a skillet, heat oil over medium-high heat. Add chicken and cook, stirring often, until cooked through. Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat.

Arrange 3 tortilla halves in a baking dish. Top with half the bean mixture and 1/4 cup salsa, then sprinkle with one-third of the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with remaining tortilla halves, salsa, and cheese. Cover with foil and bake until center is hot and cheese melts, about 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.

Two Notes From The Little Lady:

1. The original recipe is for mushroom (not chicken) and black bean tortilla casserole. Create that by subbing 1/3 lb. cremini or button mushrooms, trimmed and quartered, for the chicken.

2. I don't think I followed the layering instructions perfectly. As long as you make layers of tortillas with the bean mixture, cheese, and salsa in between, you'll be golden. If nothing else, make sure you have shredded cheese as the final top layer.

Fresh Pasta Sauce for One

Fresh Pasta Sauce for One

Serves 1.

You've got tomatoes and a few veggies to use up. You don't have anything planned for dinner. It's just you. Try making this.

1 t. extra virgin olive oil

1/4 c. diced onion

1/2 t. minced garlic

2 vine-ripened tomatoes, diced

3 miniature carrots, diced

1/4 c. diced cauliflower

3 oz. uncooked linguine

Heat olive oil over medium heat in a small saucepan. Add onion and garlic; heat until fragrant and the onions are tender. Toss in tomatoes, carrots, and cauliflower; bring to a boil then reduce to a simmer. Simmer until flavors combine and vegetables are tender, about 15-25 minutes.

Meanwhile, cook linguine according to package directions. Serve sauce over cooked pasta.

Bean and Cheese Enchiladas

Bean and Cheese Enchiladas

Serves 2.

I was surprised how well the cottage cheese worked in this recipe. And when you consider all the ingredients, this is a protein-packed, good-for-you meal!

Slightly adapted from: Everyday Food magazine

1 c. low-fat (1%) cottage cheese

1/2 can black beans, rinsed and drained

coarse salt and ground pepper

3 flour tortillas, fajita size

nonstick cooking spray

1 T. extra-virgin olive oil

1 garlic clove, roughly chopped

1 small white onion, diced small (1/4 c. reserved for serving)

2 t. chili powder

1 T. white vinegar

1/2 can (7.5 oz.) tomato puree

1 c. vegetable broth

fresh cilantro leaves, for serving

Preheat oven to 350 degrees.

In a food processor, process cottage cheese until smooth. Transfer to a medium bowl and stir in black beans. Season with salt and pepper.

Working with one tortilla at a time, lightly spray both sides with cooking spray, and place 1/3 of bean and cheese mixture down center of each. Roll tortilla around filling and place, seam side down, in a baking dish. Bake tortillas until heated through, about 10-12 minutes.

Meanwhile, in a medium saucepan, heat oil over medium-high heat. Add garlic and onion and cook, stirring occasionally, until onion softens, 5 minutes. Add chili powder and cook until fragrant, 1 minute. Whisk in vinegar, tomato puree, and broth; bring to a simmer and cook 5 minutes. Season with salt and pepper. Transfer mixture to a blender and puree until smooth (use caution when blending hot liquids).

To serve, divide enchiladas among two plates. Top with sauce, and sprinkle with onion and fresh cilantro.

Spinach & Artichoke Lasagna

Spinach & Artichoke Lasagna

Serves 2.

Don't you love it when you find a healthy recipe that you love the taste of? This dinner definitely fell into that category for us.
Adapted From: Betty Crocker's Healthy Choices cookbook

4 oz. lasagna noodles

1 c. ricotta or cottage cheese

1/4 c. Egg Beaters

1/2 c. marinated artichokes, chopped

2 handfuls of fresh spinach, coarsely chopped

1/2 c. chopped onion

1/4 t. salt

7 oz. spaghetti sauce

3 T. grated Parmesan cheese

Heat oven to 350 degrees. Grease a small rectangular baking dish. Cook and drain noodles as directed on package.

In a large skillet over medium heat, cook spinach. It will greatly reduce in size. Remove from heat and let cool.

In a bowl, mix together ricotta/cottage cheese, Egg Beaters, artichokes, onion, salt, and cooked spinach. Spread 1/4 c. of the spaghetti sauce in the baking dish. Top with 1/3 of the noodles. Layer with spinach mixture, another layer of noodles, another layer of spinach mixture, and then the last of the noodles. Pour remaining spaghetti sauce on top.

Cover loosely with foil and bake for 50 minutes. Sprinkle with Parmesan cheese. Bake uncovered for 10 minutes or until cheese is melted. Let stand 10 minutes before cutting.

Creamy Spinach Casserole

Creamy Spinach Casserole

Serves 2.

This was absolutely delicious! Fairly quick and easy to prepare for a weeknight, but would also hold its own as a side dish on the holiday table.

2 c. spinach (not packed)
1/2 small onion, chopped
1/2 t. minced garlic
1 t. olive oil
1 c. cubed day-old bread
1 egg white
1/4 c. heavy cream
Salt and pepper, to taste

Preheat oven to 425 degrees.

In a skillet over medium heat, saute onion and garlic in olive oil for 2-3 minutes. Add spinach and allow the heat to reduce it in size.

Meanwhile, in a small baking dish (about the size of a loaf pan) that has been coated with nonstick spray, evenly spread cubed bread. Add spinach mixture evenly over bread.

In a small bowl, whisk egg white and heavy cream together. Pour over bread and spinach mixture.

Bake 18-20 minutes, or until golden and cooked through.

A Note From The Little Lady: I used a mini whole wheat bagel for the day-old bread in this recipe and it worked fabulously.

Creamy and Zesty Black Beans with Corn

Creamy and Zesty Black Beans with Corn

Serves 2-4.

What a great, great recipe! I saved this a while back after coming across it on Lemons & Love, and now I'm sorry it took me so long to finally make it. So good! I kid you not, I took one bite out of the stovetop pan to test the temperature, and ended up going back for 6-8 more bites because I couldn't resist! Thank goodness I was only serving it to

The Mr./Dr. and myself! We served with grilled BBQ chicken, but this could easily be a meal on it's own when served over rice.

Source: Lemons & Love

1 can black beans, drained and rinsed

3/4 c. frozen corn

1/2 c. salsa

3 oz. cream cheese

1 t. cumin

salt and pepper

few dashes of hot sauce

juice from half of one lime

Combine all ingredients (except lime juice) in a saucepam. Heat over medium until cream cheese is creamy and the mixture is completely heated through, stirring occasionally.

Stir in lime juice just before serving.

Serve over rice, with tortilla chip scoops, or plain as-is! Any way you serve it, you'll love it.

Roasted Corn and Edamame Salad

Roasted Corn and Edamame Salad

Serves 2.

Obviously, every recipe I choose is selected because it looks good on paper. But every once in a while, the results blow you away, and you're left thinking, "Wow! I thought it would be good, but I never expected it would taste this great!" This is one of those recipes.

Source: Self magazine

1 ear fresh corn, or 1/2 c. cooked corn kernels

1/4 c. shelled edamame

1/8 c. chopped red onion

1/8 c. small-diced red bell pepper

1 t. fresh cilantro, chopped

1-2 t. light mayonnaise

1-2 t. lemon juice

1/8 t. salt

1/8 t. freshly ground black pepper

Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10-15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.

A Note From The Little Lady: Don't hesitate to use frozen corn. It still tastes fantastic and will save you a ton of time! Simply cook according to package directions. The same goes for the edamame, which I buy frozen in the shell.