Sweet Potato Quiche Crust

Apr 19, 2016 by

Sweet Potato Quiche Crust, something different then a regular crust. This time with Sweet Potatoes. Not only tasty it’s actually healthier 🙂

Ingredients:
2 medium sweet potatoes
1 tsp canola oil
1 (5-ounce) bag baby spinach
1/2 Vidallia Sweet Onion
1/2 cup 2% milk
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp cayenne red pepper
4 large eggs
2 large egg whites
1.5 ounces feta cheese, crumbled
 
Preparation:
 
1. Preheat the oven to 350°, then peel and slice sweet potatoes.  Coat a pie dish with cooking spray, then fill the bottom of the dish with layers of sweet potato slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. Bake for 20 minutes. Turn heat up to 375°.

2. For the filling, heat a skillet over medium heat. Add 1 tbsp olive oil and the sliced onion, cooked till caramelized then add the spinach; sauté 3 minutes. Remove from heat.

3. Combine milk and next 5 ingredients in a bowl; stir with a whisk.

Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let the quiche rest for 5 minutes.

 

 

Sweet Potato Quiche Crust
 
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Sweet Potato Quiche Crust, something different then a regular crust. This time with Sweet Potatoes. Not only tasty it’s actually healthier ?
Ingredients
  • 2 medium sweet potatoes
  • 1 tsp canola oil
  • 1 (5-ounce) bag baby spinach
  • ½ Vidallia Sweet Onion
  • ½ cup 2% milk
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp cayenne red pepper
  • 4 large eggs
  • 2 large egg whites
  • 1.5 ounces feta cheese, crumbled
Instructions
  1. Preheat the oven to 350°, then peel and slice sweet potatoes. Coat a pie dish with cooking spray, then fill the bottom of the dish with layers of sweet potato slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. Bake for 20 minutes. Turn heat up to 375°.
  2. For the filling, heat a skillet over medium heat. Add 1 tbsp olive oil and the sliced onion, cooked till caramelized then add the spinach; sauté 3 minutes. Remove from heat.
  3. Combine milk and next 5 ingredients in a bowl; stir with a whisk.
  4. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let the quiche rest for 5 minutes.
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Bok Choy

Aug 29, 2015 by

Bok Choy, also known as leafy Chinese cabbage, is one of the popular vegetable in mainland China, Philippines, Vietnam and other East-Asian regions. At the same time, this humble Brassica family leafy-vegetable has captured attention of the western world for its sweet, succulent nutritious leaves and stalks. Bok Choy is one of the popular very low calorie leafy vegetables. Nonetheless, it is a very rich source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants.

Ingredients
  • 1 bunch of baby bok choy
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1/8 tsp red pepper flakes
  • pinch of salt
  • 1 tbsp soya sauce
Instructions
  1. Cut, wash and rinse the baby bok choy. On this picture I did cut out the core. With baby bok choy that is not really necessary, it’s totally up to you. I use my salad spinner to make the bok choy as dry as possible.
  2. Mince the garlic, add 2 tbsp olive oil to your hot wok or skillet. Cook for 30 seconds. Add the red pepper flakes. Make sure you don’t burn the garlic. Then add the baby bok choy. Stir Fry for about 1 min. Add the salt and the sweet soya sauce. Serve over rice and a sunny side up fried egg. Prick the egg yolk and mix with the bok choy.
Bok Choy
 
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Bok choy, also known as leafy Chinese cabbage, is one of the popular vegetable in mainland China, Philippines, Vietnam and other East-Asian regions. At the same time, this humble Brassica family leafy-vegetable has captured attention of the western world for its sweet, succulent nutritious leaves and stalks. Bok choy is one of the popular very low calorie leafy vegetables. Nonetheless, it is a very rich source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants.
Author:
Recipe type: Side Dish Vegetable
Cuisine: Asian
Serves: 2
Ingredients
  • 1 bunch of baby bok choy
  • 2 tbsp olive oil
  • 2 cloves garlic
  • ⅛ tsp red pepper flakes
  • pinch of salt
  • 1 tbsp soya sauce
Instructions
  1. Cut, wash and rinse the baby bok choy. On this picture I did cut out the core. With baby bok choy that is not really necessary, it's totally up to you. I use my salad spinner to make the bok choy as dry as possible.
  2. Mince the garlic, add 2 tbsp olive oil to your hot wok or skillet. Cook for 30 seconds. Add the red pepper flakes. Make sure you don't burn the garlic. Then add the baby bok choy. Stir Fry for about 1 min. Add the salt and the sweet soya sauce. Serve over rice and a sunny side up fried egg. Prick the egg yolk and mix with the bok choy.
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Tomato Pie

May 22, 2015 by

Just in time for the season. If you like tomatoes like I do, you will love this tomato pie. In this tomato pie recipe I used Kumato tomatoes. It’s not necessary to use these tomatoes, any tomato will do.

Ingredients

  • 1 Sheet Puff Pastry
  • 6 Kumato Tomatoes, sliced
  • ½ onion
  • 3 garlic cloves, minced
  • 4 tbsp. extra virgin olive oil, divided
  • 1 tbsp. Dijon mustard
  • 3 oz. Mozzarella Cheese
  • ½ oz. fresh basil chiffonade
  • 1 tbsp. vinegar
  • ½ cup fresh bread crumbs
  • 1/3 cup Parmesan cheese
  • Salt and pepper
Instructions
  1. In a small pan, sauté the onion and garlic in 1 tablespoon of olive oil until translucent, add the 1 tbsp mustard and set aside.
  2. Put the puffed pastry sheet in a pie dish.
  3. Layer in half of the sliced tomatoes, and season with salt and pepper. If you don’t like a “juicy” pie, put you sliced tomatoes in a colander and sprinkle with salt. Set them aside for about 1 hours so the liquid can drain
  4. Spread the onion mixture over the tomatoes. Add the mozzarella cheese and half of the basil. Layer the remaining tomatoes, and season with salt and pepper. Drizzle 1 tbsp of olive oil and vinegar over the tomatoes, top with the remaining basil.
  5. In a small bowl, combine bread crumbs, 2 tbsp of olive oil, and Parmesan cheese. Sprinkle over the tomatoes.Bake 30 minutes, or until topping and crust are golden brown.
Tomato Pie
 
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Just in time for the season. If you like tomatoes like I do, you will love this tomato pie. In this tomato pie recipe I used Kumato tomatoes. It's not necessary to use these tomatoes, any tomato will do.
Author:
Recipe type: Dinner/Side Dish
Cuisine: Universal
Serves: 8
Ingredients
  • 1 Sheet Puff Pastry
  • 6 Kumato Tomatoes, sliced
  • ½ onion
  • 3 garlic cloves, minced
  • 4 tbsp. extra virgin olive oil, divided
  • 1 tbsp. Dijon mustard
  • 3 oz. Mozzarella Cheese
  • ½ oz. fresh basil chiffonade
  • 1 tbsp. vinegar
  • ½ cup fresh bread crumbs
  • ⅓ cup Parmesan cheese
  • Salt and pepper
Instructions
  1. In a small pan, sauté the onion and garlic in 1 tablespoon of olive oil until translucent, add the 1 tbsp mustard and set aside.
  2. Put the puffed pastry sheet in a pie dish. Layer in half of the sliced tomatoes, and season with salt and pepper. If you don't like a "juicy" pie, put you sliced tomatoes in a colander and sprinkle with salt. Set them aside for about 1 hours so the liquid can drain. Spread the onion mixture over the tomatoes. Add the mozzarella cheese and half of the basil. Layer the remaining tomatoes, and season with salt and pepper. Drizzle 1 tbsp of olive oil and vinegar over the tomatoes, top with the remaining basil.
  3. In a small bowl, combine bread crumbs, 2 tbsp of olive oil, and Parmesan cheese. Sprinkle over the tomatoes.
  4. Bake 30 minutes, or until topping and crust are golden brown.
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Black Bean Burger

May 18, 2015 by

The first time I tasted a vegetarian burger was at Lenny’s. And I must say I didn’t miss the meat at all.  I actually liked it a lot. Not to say that I am becoming a vegetarian, I still like meat. I figured it can’t be to hard to make one, and here is my version of a Black Bean Burger.

Ingredients
  • 1 bag of dried black beans
  • 1 tbsp chicken base
  • 5 cups of water
  • 1 egg
  • ½ cup of bread crumbs
  • 1 (4 oz) can of chiles
  • 1 tbsp cumin
  • 1 tbsp chili
  • 2 tbsp hot sauce
  • ½ chopped onion
  • hamburger buns
  • mayo
  • tomato
  • pickles
  • lettuce
  • cheese of your choice
Instructions
  1. Rinse and wash the dried beans. Put them in your crock-pot, add 5 cups of water, 1 tbsp of chicken base and the package of seasoning what came with the dried beans. Cook on low for 12 hrs or high 6 hrs. After the beans are cooked I used 4 cups of the cooked beans. The rest you can use for something else like soup. If you don’t want to wait that long use 2 (14 oz) can black beans, but do rinse them
  2. Put the cooked beans in the food processor. Add to the smushed beans 1 egg, the breadcrumbs, chiles, cumin, chili, hot sauce and the chopped onion to the beans.
  3. Shape 6 patties, you can either grill them or fry them in a skillet. Remember you just have to brown them the beans are already cooked.
  4. Toast the hamburger buns, spread some mayo on the buns and top with the burger, cheese and the rest of toppings. You be surprised how good a vegetarian burger can be.

Black Bean Burger
 
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First time I tasted a vegetarian burger was at Lenny's. And I must say I didn't miss the meat at all. I actually liked it a lot. I figured it can't be to hard to make one, and here is my version of a Black Bean Burger.
Author:
Recipe type: Dinner/Vegetarian
Cuisine: Universal
Serves: 6
Ingredients
  • 1 bag of dried black beans
  • 1 tbsp chicken base
  • 5 cups of water
  • 1 egg
  • ½ cup of bread crumbs
  • 1 (4 oz) can of chiles
  • 1 tbsp cumin
  • 1 tbsp chili
  • 2 tbsp hot sauce
  • ½ chopped onion
  • hamburger buns
  • mayo
  • tomato
  • pickles
  • lettuce
  • cheese of your choice
Instructions
  1. Rinse and wash the dried beans. Put them in your crock-pot, add 5 cups of water, 1 tbsp of chicken base and the package of seasoning what came with the dried beans. Cook on low for 12 hrs or high 6 hrs. After the beans are cooked I used 4 cups of the cooked beans. The rest you can use for something else like soup. If you don't want to wait that long use 2 (14 oz) can black beans, but do rinse them
  2. Put the cooked beans in the food processor. Add to the smushed beans 1 egg, the breadcrumbs, chiles, cumin, chili, hot sauce and the chopped onion to the beans.
  3. Shape 6 patties, you can either grill them or fry them in a skillet. Remember the beans are already cooked, you just have to brown them.
  4. Toast the hamburger buns, spread some mayo on the buns and top with the burger, cheese and the rest of toppings. You be surprised how good a vegetarian burger can be.

 

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Eggplant Parmesan

Apr 25, 2015 by

First time for me to prepare Eggplant Parmesan. And I must say it was really good. I am not a vegetarian but I don’t mind to eat a main dish without meat. Wanda was nice enough to share this recipe with me and now I am sharing this recipe with you. I did make a few changes to her recipe. I did not use parsley, instead I used basil.  Breaded the eggplant instead of baking them “naked” 🙂 Thanks Wanda for the inspiration.

Ingredients
  • 1 eggplant
  • ½ cup of flour
  • ½ cup of bread crumbs or Panko
  • 1 egg for the egg wash and 1 for the ricotta mix
  • 1( 8oz) container of ricotta cheese
  • 8 oz. (1 cup) Mozzarella cheese (Wanda used cheddar cheese)
  • 8 oz. (1 cup) Parmesan cheese shredded
  • Basil chopped (Wanda used Fresh Italian parsley finely chopped)
  • Pasta Sauce
  • Olive oil (I use extra virgin)
  • 1 tbsp Italian seasoning
  • Salt & pepper to taste
Instructions
  1. Preheat oven to 375º. Wash and slice the eggplant. Place the sliced eggplant on a rack and sprinkle with salt, rest for about ½ hour. The salt helps draw moisture out of the eggplant. Dry each slice with paper towel.
  2. Instead of frying the breaded eggplant slices, I baked the eggplant in the oven. Breading them the following way: flour –> egg –> bread crumbs. Sprinkle with olive oil each slice.  Place it in the oven and bake for 15 minutes, turn over the eggplant slices and bake again for 15 min.
  3. In the meantime, mix your ricotta cheese,basil or parsley and egg. Once the eggplant is cooked, then put the pasta sauce in the casserole dish.
  4. Layer the eggplant in the casserole dish and top with the ricotta cheese mixture, Mozzarella and Parmesan. Repeat the eggplant layers, ending with sauce, mozzarella and Parmesan cheese. Cover with foil and bake at 350ÂşF for 30 minutes. Allow to set about ten minutes before serving.

Eggplant Parmesan
 
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First time for me to prepare Eggplant Parmesan. And I must say it was really good. I am not a vegetarian but I don’t mind to eat a main dish without meat. Wanda was nice enough to share this recipe with me and now I am sharing this recipe with you. I did make a few changes to her recipe. I did not use parsley, instead I used basil. Breaded the eggplant instead of baking them “naked” 🙂 Thanks Wanda for the inspiration.
Author:
Recipe type: Dinner
Cuisine: Vegetarian
Serves: 6
Ingredients
  • 1 eggplant
  • ½ cup of flour
  • ½ cup of bread crumbs or Panko
  • 1 egg for the egg wash and 1 for the ricotta mix
  • 1( 8oz) container of ricotta cheese
  • 8 oz. (1 cup) Mozzarella cheese (Wanda used cheddar cheese)
  • 8 oz. (1 cup) Parmesan cheese shredded
  • Basil chopped (Wanda used Fresh Italian parsley finely chopped)
  • Pasta Sauce
  • Olive oil (I use extra virgin)
  • 1 tbsp Italian seasoning
  • Salt & pepper to taste
Instructions
  1. Preheat oven to 375º. Wash and slice the eggplant . Place the sliced on a rack and sprinkle with salt , rest for about ½ hour. The salt helps draw moisture out of the eggplant. then dry each slice with the paper towel. Spray the baking sheet with non-stick cooking spray and lay the slices on it.
  2. Instead of frying the breaded eggplant slices, I baked the eggplant in the oven. Breading them the following way: flour –> egg –> bread crumbs. Sprinkle with olive oil each slice. Turn each slices over and repeat the same procedure. Place it in the oven and bake for 15 minutes.
  3. In the meantime, mix your ricotta cheese,basil or parsley and egg. Once the eggplant is cooked, then put the pasta sauce in the casserole dish.
  4. Layer the eggplant in the casserole dish and top with the ricotta cheese mixture, mozzarella, Repeat layers, ending with sauce, mozzarella and Parmesan cheese. Cover with foil and bake at 350ÂşF for 30 minutes. Allow to set about ten minutes before serving.

 

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VegiRoni Salad

Jul 13, 2014 by

 

One thing led to another. I was making a simple macaroni salad and then I had some leftover Pico de Gallo and I thought to my self hmm. How would that taste if I add that to the macaroni salad. And I was right it’s delicious. VegiRoni Salad is one of my favorite salads now. You don’t have to add the Pico de Gallo you can eat it without it to. Your choice.

Ingredients

1/2 lb elbow macaroni, cooked ala dente (7min) that’s a half box.
1/2 cup white vinegar
1/2 cup sugar
1 cup finely chopped bell pepper
1 tbsp celery seed
1/2 tbsp of black pepper
1 cup of Hellmans mayo
1 cup of prepared pico de gallo
For the Pico de Gallo
1 mango
1/3 cup chopped cilantro (if you don’t like cilantro use parsley)
2 green onions
1/2 small onion minced
2 chopped tomatoes
1 Anaheim pepper
1/2 tsp pepper
1/8 tsp salt
2 tbsp lemon juice

Instructions

  1. Heat the vinegar and sugar until sugar is disolved.
  2. Cook the macaroni for 7 minutes drain and rinse in cold water. Put the cooled off macaroni in a freezer bag and add the vinegar sugar mixture to the macaroni. refridgerate in freezer bags for several hours to allow it to set or put it in the freezer for 1 hour. After soaking its possible that there is too much sugar/vinegar mixture, if you find it to be very liquidy you can toss it into a collander for a minute to drain some off.
  3. Chop the bell pepper of your choice you can use the green, yellow or red. Or make a mixture of all the bell peppers. Add to the macaroni. Then add 1 tbsp celery seeds and 1/2 tbsp black pepper. Add mayo to taste, I use 1 cup. And add 1 cup of prepared pico de gallo.
  4. To make the pico de gallo Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put in the refrigerator so it can marinate for at least an hour.

 

VegiRoni Salad
 
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One thing led to another. I was making a simple macaroni salad and then I had some leftover Pico de Gallo and I thought to my self hmm. How would that taste if I add that to the macaroni salad. And I was right it's delicious. VegiRoni Salad is one of my favorite salads now. You don't have to add the Pico de Gallo you can eat it without it to. Your choice.
Author:
Recipe type: Salad
Cuisine: American
Serves: 8
Ingredients
  • ½ lb elbow macaroni, cooked al dente (7min)
  • ½ cup white vinegar
  • ½ cup sugar
  • 1 cup finely chopped bell pepper
  • 1 tbsp celery seed
  • ½ tbsp of black pepper
  • 1 cup of Hellmans mayo
  • 1 cup of prepared pico de gallo
For the pice de gallo
  • 1 mango
  • ⅓ cup chopped cilantro (if you don’t like cilantro use parsley)
  • 2 green onions
  • ½ small onion minced
  • 2 chopped tomatoes
  • 1 Anaheim pepper
  • ½ tsp pepper
  • ⅛ tsp salt
  • 2 tbsp lemon juice
Instructions
  1. Heat the vinegar and sugar until sugar is disolved.
  2. Cook the macaroni for 7 minutes drain and rinse in cold water. Put the cooled off macaroni in a freezer bag and add the
  3. vinegar sugar mixture to the macaroni. refridgerate in freezer bags for several hours to allow it to set or put it in the freezer for 1 hour. After soaking its possible that there is too much sugar/vinegar mixture, if you find it to be very liquidy you can toss it into a collander for a minute to drain some off.
  4. Chop the bell pepper of your choice you can use the green, yellow or red. Or make a mixture of all the bell peppers. Add to the macaroni. Then add 1 tbsp celery seeds and ½ tbsp black pepper. Add mayo to taste, I use 1 cup. And add 1 cup of prepared pico de gallo.
  5. To make the pico de gallo Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put in the refrigerator so it can marinate for at least an hour.

 

 

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Stuffed Eggplant

Jul 13, 2014 by

 

Ingredients

  • 1 large eggplants
  • 1/2 cup olive oil for frying
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 tomatoes, chopped
  • 1/2 green bell pepper and 1/2 yellow bell pepper, seeded and chopped
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp curry powder
  • 1/2 tsp paprika
  • salt and pepper to taste
  • 1 cup dry bread crumbs
  • 1/2 cup crumbled feta cheese

Instructions

  1. Preheat the oven to 350 degrees F. Slice the eggplant in half. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble ‘canoes’. Cut the center portion into small pieces, and set aside.
  2. Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes.
  3. Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the two eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet.
  4. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned.

Stuffed Eggplants
 
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Serves: 2
Ingredients
  • 1 large eggplants
  • ½ cup olive oil for frying
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 tomatoes, chopped
  • ½ green bell pepper and ½ yellow bell pepper, seeded and chopped
  • 1 tbsp chopped fresh parsley
  • ½ tsp curry powder
  • ½ tsp paprika
  • salt and pepper to taste
  • 1 cup dry bread crumbs
  • ½ cup crumbled feta cheese
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Slice the eggplant in half. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. Cut the center portion into small pieces, and set aside.
  3. Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes.
  4. Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the two eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet.
  5. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned.

 

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