Spinach Quiche

FROM ALL RECIPES

INGREDIENTS

* 1/2 cup butter
* 3 cloves garlic, chopped
* 1 small onion, chopped
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1 (4.5 ounce) can mushrooms, drained
* 1 (6 ounce) package herb and garlic feta, crumbled
* 1 (8 ounce) package shredded Cheddar cheese
* salt and pepper to taste
* 1 (9 inch) unbaked deep dish pie crust
* 4 eggs, beaten
* 1 cup milk
* salt and pepper to taste



1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

PIE CRUST
EASY PIE CRUST

1/2 c. salad oil
1/4 c. milk
1/2 tsp. salt
1 1/2 c. flour

Mix in pie plate. Press dough out and up side of plate, shape over rim, with water around edge to help adhere. Bake in 350 degree oven until golden brown for pie shell or can be used for custard-type pie or crust with crumb topping for top crust. Very good and easy.

veggie burgers

Drain and pour a 14-ounce can of beans into a food processor along with:
1 onion
1/2 cup rolled oatss
a tablespoon chili powder or other spice mix
1 egg
salt and pepper.

Process until mushy, then shape into burgers, adding a little liquid or oats as necessary.

Cook in oil about three minutes a side and serve.

http://www.nytimes.com/2007/07/18/dining/18mini.html?pagewanted=1&_r=2

Torn Tortilla Casserole - from Angel

 from the "honest pretzels" cookbook by mollie katzen (kid's cooking cook book ages 8 and up)

oil for the pan
12 corn tortillas
2 cups monterey jack cheese (about 8 oz)
4 eggs
3/4 teaspoons salt
2 cups buttermilk
paprika for the top

on the side, if you want: salsa and/or sour cream

turn oven to 350 to preheat. oil a 9 by 13 baking pan. tear 6 tortillas into bite sized pieces and distribute over bottom of pan. put half the cheese on top. tear 6 more tortillas and distribute over cheese/tortillas and top with remaining cheese.

break 4 eggs into a bowl, put salt in. pour buttermilk into eggs (i used regular milk with half a lemon squeezed in b/c i don't buy buttermilk usually). beat eggs and milk together and pour over the top of the tortillas/cheese. sprinkle paprika on top.

bake at 350 for 40 minutes, cut into squares and (preferably) serve hot with salsa and sour cream.

 

"Crustless" Broccoli Quiche

1 pkg. Chopped broccoli, thawed
1 c. Cheddar cheese, grated
Sm. onion, chopped
canned mushrooms
3 eggs
3/4 c. Bisquick
1 1/2 c. milk
seasonings to taste (I used salt, pepper, onion powder and garlic powder)


Mix eggs, Bisquick and milk together & season to taste - (either mix in blender for 30 seconds or hand mix with a whisk.)

Grease bottom of Pyrex glass 10 inch pie pan.

Place chopped broccoli & mushrooms in pie pan.

Place onion and Cheddar cheese on top of broccoli.

Pour milk mixture in pie pan over broccoli, mushrooms, onion and cheese.

Bake at 350 degrees for 45 minutes or until knife placed in center comes out clean.

Chelle's Eggplant

By: Chelle

This is super easy and quick.

Items needed

1 Eggplant small to med and skinny(2-3" round) rather than a wide one.
1 package/ball of fresh mozzarella
1 package sliced prosciutto (italian ham sliced paper thin)
2-3 tomatoes
1 package of fresh basil
garlic cloves or minced
1-1 1/2 cupbread crumbs (preferably italian)
1-2 eggs stirred up
1/2- 3/4 cup Parmesan or romano cheese grated.
1 box Far East parmesan cous cous
Olive oil
Cookie sheet lined with foil

Where to find this stuff:
Sams
sells the balls of fresh mozarella way cheaper than the grocery.
They also sell the sliced prosciuttto in a package in the cold case with the other italian stuff.
Kroger
Sells the fresh mozarella in the case with all the high dollar cheese.
Prosciutto is in the deli section with the high dollar salami.
Fresh basil is hanging in the produce section in clear plastic boxes.
Cous cous is in the international foods section.

DIRECTIONS
Slice the egplant into rounds about a quarter of an inch thick. Be careful not to cut them too thick cause they don't cook up as good. A typical adult will eat 2-3 rounds each so cut as many as you need to feed your crew.
Depending on how many slices you are making mix up the smaller amount of bread crumbs and parm or the larger amount. Set that aside in a shallow bowl.
Same thing with the egg use 1 or 2 depending on the amount of eggplant you are using, set that aside in a shallow bowl.
Now drag both sides of your eggplant thru the egg and then the crumb and cheese mix. Set them on a plate.
Get out a large pan to fry these puppies in. Throw enough olive oil to coat the bottom of the pan about a 1/16 of an inch. The eggplant will absorb a lot of the oil so you may need to add extra as you fry.
Throw about a teaspoon or 2 of the minced garlic on the hot oil and then start putting in your rounds. Let them saute on one side until they get soft in the middle and then flip them over to brown up the other side.
Put the cooked eggplant on your cookie sheet. Single layer.
Now get out your prosciutto and rip a piece about the size of each round and put it on top.
Slice up your tomatoes about 1/4 in and lay the slices on top of the prosciutto.
Now lay a whole basil leaf (or two if they are small) on top of the tomato.
Finally cut your cheese into 1/8 -1/4 inch slices and pu them on top of the basil.
turn your oven on to broil.

Whip out that box of Cous Cous and throw the stuff on a pot. Once the water is boiling and you've put the cous cous in and set it aside put your cookie sheet of stuff in the oven. Watch it close cause all you want to do it melt the cheese. Once it's melted just serve it up with the cous cous.

Mujadara

BY: Nibal 

Mujadara (pronounced - Moo-judd-urra (or somethin' like that!) 

Lentils & Rice served with carmelized onions, tomato salad, and yogurt. 

• 3 cups (basmati preferred)
• 2 cups lentils (brown) (1 BAG)
• 1 and a half large onions - diced (I do it in the blender)
• 1 Tbsp + more cumin 
• Salt to taste
• Plain Greek Yogurt

Soak rice in hot water for 15-20 minutes - changing water 4-5 times during that time. 

Put diced onions, lentils, and cumin in pot with 8 cups water. Bring to a boil, reduce heat and simmer until lentils are soft - about 15 to 20 minutes. 

Once lentils are soft, drain rice and add to pot. Add water to just cover rice and lentils and about 1/4" more. Stir once and then don't stir again. 

Bring back to boil, reduce heat and simmer slowly until all water has evaporated. This takes about 10-15 minutes just depending on your heat source and pot. Once water has boiled off, cover pot and turn off heat. (I usually check by using a fork to part the rice a little and look into the bottom of the pot to see if there's any water left) Let sit for 15 minutes (the longer the better) or until ready to serve. Fluff with a fork before serving.

Carmelized Onions 

• 4 onions cut into rings about 1/4" thick 
• 1 tablespoon olive oil 

Put onions and olive oil in a thick bottomed skillet (I use a cast iron one) over high heat. 

Cover for first 5-10 mins to sweat onions - this makes them soft and makes the process faster. 

Once soft, uncover and let cook over medium/high heat stirring often until they are a dark golden brown. 

Tomato Salad 

• 3 medium tomatoes 
• 3 tablespoons olive oil 
• salt and pepper 

Dice tomatoes and toss in a bowl with olive oil and salt and pepper to taste. Serve Mujadara with Carmelized Onions, Tomato Salad, and Plain Yogurt. You can put them all on the side or mix the whole thing together. I like to put all the stuff on the side and then mix each bite.

Eggplant Almond Enchiladas

Eggplant Almond Enchiladas
(From "Moosewood" Cookbook - Submitted by Angel - Picture by Chelle)

1 tbs. olive oil
1 cup minced onion
6 cups diced eggplant (approximately 1 large or 2 small)
1 tsp salt (or to taste)
lots of black pepper
4 medium cloves garlic, minced
1 medium green bell pepper, minced
1 cup lightly toasted almonds, minced
1 packed cup grated jack cheese (or other cheese to suit your taste)
12 corn tortillas (or just use white, whatever you have)
1 batch Mexican Red Sauce (or store bought enchilada sauce, I prefer Hatch)

1. heat olive oil in a deep skillet. Add onion and saute five minutes.
2. add eggplant, salt, and pepper, mix well and cover. cook for about 10 minutes over medium heat and stir occassionally until eggplant is soft.
3. add garlic and bell pepper. stir and cook 5 to 8 more minutes or until pepper is tender. add more salt if you need it.
4. remove from heat, stir in almonds and cheese.
5. preheat oven to 350 degrees. moisten each tortilla briefly in water (makes them more pliable, but if you're using flour tortillas it doesn't matter so much), then place about 1/4 cup filling on one side and roll up. gently situate the filled enchiladas in a baking pan and pour sauce over the top. bake uncovered about 30 minutes.