Simple and Yummy Crustless Quiche

4 eggs

1 c half n half

½ c. chopped onion

8 oz. mushrooms, chopped

2 c. broccoli, chopped

½ t. salt

¼ t. pepper

8 oz. mozzarella

8 oz. parmesan

Olive oil

Pre-heat oven to 375. Saute onions in olive oil until translucent, add mushrooms and broccoli and cook until tender. Meanwhile, mix the eggs, half n half, mozzarella and half the parm in a mixing bowl. When the vegetables are ready add to the eggs. Spray a nine inch pie pan with Pam. Pour the eggs and veg into the pie pan, sprinkle with remaining parm, bake for 40-50 minutes.

You can pretty much toss out all the veg and put in what you like, including ham, bacon, etc. This is so good. I make it on Sunday and graze on it until Tuesday when it's usually gone. Reheat each slice in the microwave for 30 seconds.

Mexican Beans & Rice

1 can of black beans (cooked)
1/2 cup uncooked long-grain rice
2 T olive oil
1 large onion
3 large cloves garlic, minced
1 jalapeño, minced
2 T ground coriander
1 t. salt
1/2 t. ground black pepper
1/4 c. shredded monteray jack cheese
2 cups cottage cheese
2 med. tomatoes, sliced

Cook rice as directed on package. Drain and rinse the beans. Transfer them to the pot holding the rice and mix well, being careful not to mash the beans.

In a small skillet over medium heat, warm the oil. Saute the onion, garlic, jalapeño, coriander, salt and ground pepper until the vegetables are tender. Add the cheeses, stir to combine.

In a 3 quart casserole, make a layer with one third of the beans and rice mixture and on top of that make another layer of one half the vegetable and cheese mixture. Repeat the layers ending with the beans and rice. Arrange the tomato slices over the top and bake uncovered at 350 degrees for about 30 minutes or until bubbly. Serve with tortilla chips.

Notes: This works as a meatless main, or as a side dish, or as something to bring to a potluck with a bag of chips. The flavors are excellent and people seem to love it.

Source: Coyle Family

Mediterranean Salad With Fresh Balsamic Vinaigrette

1 bag of salad (or 1 bunch of romaine leaves)
1 tomato
1/4 c. pine nuts
1/4-1/2 c. feta cheese
6-8 Greek olives

Wash the lettuce and put about half of the bag in a large bowl. Chop the tomato into bite-sized pieces and put on top of the lettuce. Add the pine nuts and feta cheese. Pit the olives and then add to the bowl.


Dressing:
8 tsp. (2 T. and 2 tsp.) olive oil
8 tsp. (2 T. and 2 tsp.) balsamic vineger
1 tsp. sugar
1/4 tsp. dried oregano
1/2 tsp. dijon mustard
1/2 clove minced garlic
1/16 tsp. black pepper

Add all ingredients to a small Tupperware dish, fit cover on tightly, shake vigorously for about thirty seconds. About two servings.


Notes: This is a fabulous meal for one or two. The flavors really come together and the crunch of the pine nuts really makes the dish.

Source: I recreated this salad from one I had at Winberie's Restaurant in Summit, NJ.

Beer-Cheese Veggie Soup

2 cups (8 oz.) cauliflower florets
1 cup plus 3 T. water
1 T. margarine
1/2 c. chopped onions
1/2 t. bottled minced garlic
1 t. Worcestershire sauce
1 can or bottle (12 oz.) light-bodied beer
1 can (14 3/4 oz.) fat-free chicken broth
3 T. cornstarch
2 c. half-and-half
2 c. (8 oz.) already-shredded Cheddar cheese
Reduced-fat real bacon bits (not imitation; optional)

Place the cauliflower and 1 cup of water in a microwave-safe covered casserole and microwave on high until tender, about 5 minutes. Meanwhile, melt the margarine in a 4 1/2-quart Dutch oven or soup pot over medium heat. Add the onions, garlic, and Worcestershire and stir well.

Add the beer. Raise the heat to high and boil 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium and boil while you drain the cauliflower, chop it into bite-size pieces, and add it to the pot.

Combine the cornstarch and 3 T. water in a small container that has a lid. Shake until the lumps disappear, then set aside. Add the half-and-half and cheese to the soup. Stir constantly until the cheese melts, then shake the cornstarch mixture again and add it to the pot. Stir constantly until the soup is thick, about two minutes. Serve garnished with bacon bits (if using).


Notes: I chop the cauliflower into bite-size pieces before I microwave, otherwise the heat of the cauliflower makes chopping difficult. This a very tasty soup that works as a Meatless Main Dish or as a first course. It's fancy enough to make people think you spent a lot of time on it, and it reheats well.

Source: Desperation Dinners, by Beverly Mills and Alicia Ross

Macaroni & Cheese

3 T. unsalted butter
3 T. all-purpose flour
1/2 t. salt
1/4 t. ground black pepper
1/4 t. ground dry mustard
2 1/2 cups whole milk
2 c. shredded cheddar cheese
2 c. elbow macaroni

Preheat the oven to 350 degrees. Butter a 2 1/2-quart baking dish and st aside. Bring a large pot of salted water to a boil.

Melt the butter over low heat in a large, deep skillet. Whisk in the flour, salt, pepper, and mustard. Cook over moderatley low heat, stirring constantly until the mixture bubbles and begins to thicken. Remove from the heat and whisk in the milk.

Return the skillet to the stove; bring to a boil over moderate heat while stirring constantly. Reduce heat and simmer 4 minutes while whisking. Remove from heat and stir in cheese until it blends with the sauce.

Cook macaroni in boiling water until tender about 7 minutes. Drain and combine with cheese sauce.

Transfer the mixture to the prepared baking dish. Bake 25 minutes or until bubbly and golden brown.

Serves 6

Tips: Pushing several half-slices of cheddar cheese into the macaroni just before you put the dish into the oven is fabulous. Add 10-15 minutes to the baking time if you make it ahead of time and refrigerate. Before taking it out of the oven, insert a clean table knife into a couple of places and feel the tip to determine if the macaroni is uniformly hot.


Notes: Reheats beautifully, and is another recipe that is perfect for the wintertime when you want something thick and hearty.

In the book it says that this is the recipe that "Thomas Jefferson served to Messrs. Lewis and Cutler, who had never tasted anything so delicious. They wrote letters to each other, speculating about the ingredients and how the dish was prepared. They referred to it the same why Jefferson did, and of course, used the spelling of that era: "maccaroni and cheese pudding." "

Source: The Potluck Cookbook: Classic Recipes for Any Occasions.

Marinated Feta Cheese, Tomatoes, and Red Onion

4 oz. feta cheese
1/2 c. virgin olive oil
3 T. fresh lemon juice
1/2 t. red pepper flakes
1/2 t. freshly ground black pepper
1 t. finely chopped fresh oregano (or, 1/4 t. dried)
1 t. finely chopped fresh thyme (or, 1/4 t. dried)
3 beefsteak tomatoes
1 large red onion

Garnish:
1/2 c. nicoise olives (or, Greek olives)
2 fresh thyme sprigs

Break the cheese into 1/4-inch cubes in a mixing bowl. Toss with 1/4 c. of the olive oil, 2 T. of the lemon juice, the red pepper flakes, black pepper, oregano, and thyme.

Marinate at room temperature for 30 minutes (or for up to 3 days, covered, in the refrigerator), and drain well. If refrigerated, bring to room temperature before assembling the salad.

Cut each tomato into four 1/2-inch thick slices. Cut the onion into 1/8-in slices.

Mound the marinated cheese in the center of a serving platter. Surround the cheese with overlapping slices of tomato. Separate the onion slices into rings. Scatter onion rings and olives over the tomatoes. Drizzle with the remaining olive oil and lemon juice and decorate with the olives and sprigs of thyme.

Notes: I used crumbled feta, and (since it was just me) two tomatoes (from the vine) rather than three. Also, I didn't have any onions in the house, so I pitted six Greek olives and dropped them over the tomatoes before the final drizzle of olive oil and lemon juice.

This was a beautifully light, refreshing salad for a hot summer night.

Source: The Bride & Groom's First Cookbook by Abigail Kirsch, with Susan M. Greenberg

Pasta Puttanesca

1 lb. Bowtie pasta
1 medium jar artichoke hearts
1 can black olives – pitted
28 oz. can chopped tomatoes
2 T capers
1 small onion
6 cloves garlic (or 3 teaspoons of minced garlic)
1-2 T olive oil
black pepper
grated Parmesan cheese

Follow directions to cook pasta in large pot. Drain water and put pasta back in large pot or large casserole dish.

Combine: cooked pasta, artichoke hearts with water from jar, black olives (drained), tomatoes, capers, onion, garlic, and oil. Top with pepper and cheese when serving.

Notes: Translated, the name of this dish means "Whore Pasta" and it was supposedly named this because it takes the same amount of time to make it as it does for a a whore to service a john. Classy, eh? And appetizing.

Also, the leftovers don't really keep the tanginess of the flavor, so if you're making this dish, try to make sure that you've got plenty of people around who'll eat it the same day.

Source: Joyous

Apple-Onion Noodle Kugle

4 tablespoons canola or vegetable oil
2 medium onion, chopped
2 medium Golden Delicious apples, peeled, cored and diced (I use one Golden Delicious and 1 Granny Smith)
1 cup golden raisins (optional)
5 eggs
1/3 cup sugar
¼ teaspoon cinnamon
½ teaspoon salt
½ teaspoon freshly ground pepper
12 ounces medium egg noodles, cooked and drained

Preheat oven to 350 degrees F.

Grease a 9 x 13 inch baking pan.

In a medium skillet, heat oil.

Cook onions and apples until slightly softened over medium heat, about 4 minutes.

Stir in raisins and cook another 30 seconds.

Let mixture cool slightly.

In a large bowl beat eggs with sugar, cinnamon, salt and pepper.

Stir in apple mixture and noodles until well combined.

Pour into baking pan.

Bake about 1 hour or until golden brown on top (check it at 45 minutes and it usually is crispy.

Serve warm or room temperature cut into squares. Serves 12.

Notes: I hate raisins so don't ever use them and it does nothing to make the dish less enjoyable. This is a great dish to serve in the wintertime when you want something that will stick to your bones.

Source: OFR