Broccoli and Cheese Quiche

I made this for a friend who is vegetarian and part of a birthday dinner. I saw this recipe years ago but I cannot remember where. This is a great recipe because low-fat ingredients were used and there is no pie crust. Works great for those who are really counting their carbs and is very diabetic friendly. This quiche is absolutely delicious and for those of you watching the waistline – Weight Watcher points is only a big whopping 3 points! For a nice change, you can substitute 5 cups of fresh spinach for the broccoli.

Broccoli and Cheese Quiche
Created on 11/30/13
Quiche

2 Tablespoons olive oil
1/2 cup chopped onion
2 cloves garlic minced
5 cups broccoli florets (I used 1-1/2 bags of frozen broccoli)
1-1/4 cups of 2% milk
1 cup shredded reduced-fat Swiss cheese
2 teaspoons Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 tsp nutmeg
1 Tablespoon grated fresh Parmesan cheese

Pre-heat oven to 350 degrees.  I used my deep dish stoneware (you can use a glass pie plate lightly wiped down with olive oil).

Heat oil in large saute pan over medium high heat, add onion garlic and cook for 1-1/2 minutes stirring often. Add broccoli, and saute until broccoli is heated through. Spread evenly in pie plate.

Quiche_Ingredients_1

Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture in pie pan; and sprinkle with Parmesan cheese.

Quiche_Ingredients_2

Bake for 40 minutes or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.

CLICK HERE TO PRINT THE RECIPE

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Toasted Walnut Spinach Baby Peas Ravioli

I do not eat a lot of pasta because it causes my sugar to rise rapidly but every once in a while I do crave Italian food. I decided to become ambitious one day and attempt to make ravioli for the second time in my whole cooking life. I love spinach in anything so I thought I would try to make spinach ravioli with peas and walnuts. I did not want to use a tomato sauce so I blended up some garbanzo beans for the sauce base and the results came out good. I loved it! I planned my food menu very carefully that day because I wanted this. The dish was such a nice change for me. Enjoy!

Toasted Walnut Spinach Baby Peas Ravioli
Created on 1/6/12

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2 cups of baby spinach chopped – equal to roughly 2 handfuls
1 cup of frozen baby peas, thawed
½ cup of toasted walnuts
1 medium onion chopped
1 garlic clove minced fine
1 package of wonton wrappers, – I cheated did not make fresh
1 cup of Ricotta cheese, can use tofu – very good as well
½ cup of freshly grated Parmesan cheese
1 tablespoon of Olive Oil
Salt and Pepper to taste
1 Egg
1 tablespoon of water

In a 350 degree oven, toast ½ cup of walnuts. This takes about 10 minutes depending on your oven. The extra effort to toast the walnuts is worth it. Toasting the walnuts bring out a ton of flavor. Set aside and cool.

In a sauté pan, heat olive oil over medium high heat. Add onions and garlic stirring constantly for about 5 minutes. Add the spinach and sauté until the spinach is wilted. Add the thawed peas and sauté until peas are heated.

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Put the sautéed vegetable mixture in a food processor and cool. Add the toasted walnuts, and pulse a few times. You want the filling to be chunky.

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Add the ricotta cheese and Parmesan cheese and mix well. Set aside.

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Crack the egg and mix with the water in a small bowl to make an egg wash. Set aside. On a clean board, prepare the Ravioli. This is a lot of work, but so worth it.

Lay one wonton wrapper on board. Add 1-1/2 to 2 teaspoons of filling. Brush the edges with the egg wash. Cover the filling with the 2nd wonton wrapper. Press seams together, and force any air bubbles out of the sealed wrapper so that the ravioli does not break or come apart during the cooking process. Repeat this process until you achieve the number of Raviolis you want.

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Put the raviolis on a cookie tray and cover with towel or a non-stick surface. Put the ravioli in the freezer for about 15 minutes. This helps prevent the raviolis from coming apart and makes it easier to cook.

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In a stock pot of boiling salted water, add the frozen raviolis one at a time. Cook for approximately 5 to 8 minutes just enough to cook the wonton wrappers and the raviolis float to the top of the stockpot.

Transfer the raviolis to a plate and top with your favorite sauce. In this recipe I used a garbanzo bean sauce topped with sautéed tomatoes in olive oil, salt and pepper.

This is a simple sauce that I use instead of a tomato based sauce. I make it to top over bread or pasta or steamed vegetables. Sometimes, I serve this with sautéed cherry tomatoes with olive oil, salt and pepper. The chunky style kind of reminds me of hummus but without the Tahini sauce and lemon.

Garbanzo Bean Sauce
Created 01/06/12

3 garlic cloves, minced
1 tablespoons olive oil
1 can of organic garbanzo beans, drained and rinsed
Salt and pepper to taste

Sauté all the ingredients over medium high heat until beans are heated through. Put beans in a food processor or blender and pulsate until chunky or smooth. If putting on bread, I tend to keep the beans chunky. If I am putting this sauce over pasta it can be chunky or smooth, depends on the dish. If it is pasta I will probably keep the bean sauce chunky but if it is ravioli the sauce will probably be smoother.

CLICK HERE TO PRINT THE RECIPE

Scrambled Zucchini Eggs

Some of my favorite foods and recipes are breakfast dishes. I mean don’t get me wrong I do love lunch and dinner but there is just something about breakfast. Thanksgiving week was always hectic for me because I am always cooking and shopping for 2 or 3 days straight. Today was not like that. I was invited to someone else’s house for dinner, so the prep and all that cooking I didn’t do this year. I actually missed the chaos and hectic schedule that comes with the holiday. So feeling out of sorts because of the different plans this year for breakfast, I had some zucchini and red potatoes on hand so I decided to make roasted red potatoes and scrambled eggs with zucchini. The dish was so simple I was amazed at the amount of flavor. Enjoy!
 

Scrambled Zucchini Eggs
Created on November 23, 2011

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 This recipe is for 2 people

 4 eggs

¾ cup of grated Parmesan cheese

1 tablespoon butter

1 cup of zucchini (shredded) this is about ½ of a very large zucchini

Fresh cracked pepper

 Crack eggs into a small bowl and beat well with a fork. Shred the zucchini and the Parmesan cheese. Melt the butter in a 10” sauté pan over medium heat and add the shredded zucchini to the melted butter. Sauté for a good 5 minutes until the extra water from the zucchini is evaporated from the heat. Add the beaten eggs and continuously stir over medium heat until the eggs are cooked. Sprinkle Parmesan cheese on the eggs and stir a couple of times until the cheese is melted. Serve with roasted potatoes (click here to see recipe) or toasted whole grain bread. You could also substitute the eggs with tofu. The results are the same.

CLICK HERE TO PRINT THE RECIPE

Late Saturday Night Pasta

I had a very busy day today and by the time I got home it was very late. I was starving but did not want to get take out. This recipe has all the healthy vegetables I love and I decided to do a fast broil and stir-fry. The whole dish took no longer than 30 minutes to cook. Love the fresh flavors and I am addicted to tomatoes broiled with melt cheese on top. A great recipe that is fast and healthy. Enjoy!

Late Saturday Night Pasta
Created on 09/24/11

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3 tomatoes sliced about ½” thick

3 tablespoons Olive Oil

½ pound of asparagus chopped into 1-1/2” pieces

10 ounces of button mushrooms (use any mushroom you like)

½ cup of fresh Parmesan Cheese, grated

1 pound of whole grain pasta, cooked according to the package directions

Salt / Pepper

 Prepare the pasta according to the package directions.

 Preheat Broiler on low heat to prepare for the “Broiled Tomatoes”. Click here to see the “Broiled Tomato” recipe used here.

 In a sauté pan over medium high heat, heat up 2 tablespoons of olive oil. Sauté the mushrooms for approximately 5 minutes and add the chopped asparagus to the pan. Continue to sauté for another 3 to 5 minutes until asparagus is heated thoroughly. The asparagus should have some bite to it and not soft and soggy.

 On a plate, layer with pasta, 3 tomato slices, asparagus mushroom stir fry, 1 tablespoon of Parmesan cheese and 3 more tomato slices on top.

CLICK HERE TO PRINT THE RECIPE

Broiled Tomatoes

Tomato sauce does not always agree with me. For some reason spaghetti dishes often make me feel so full I am uncomfortable for a few hours. I had a bunch of tomatoes from my weekly grocery shopping so I thought I would try something different. I do not always have patience when it comes to roasting tomatoes. Roasted tomato recipes I have researched averages about one hour of roasting time at 200 degree heat. I was hungry could not wait for an hour so I decided to broil my tomatoes. Yum! What a great turnout. I will do this more often when I am in a hurry. Enjoy!

Mock Roasted Tomatoes
Created on 09/25/11

 

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2 tomatoes sliced about ½” thick

1 tablespoon Olive Oil

Fresh Parmesan Cheese, grated

Salt / Pepper

Preheat Broiler on low heat. I have an electric stove so I am able to control the broiler heat. For gas stoves, you will have to monitor and watch the tomatoes carefully as gas stoves tend to cook faster.

Slice tomatoes about ½” thick and lay on a cookie sheet or a stone. Lightly salt and pepper the slices. Sprinkle olive oil on tomatoes. Put tomatoes on 2nd rack in the oven so that the broiler can cook the tomatoes. The cooking time should not be more than 10 minutes for gas stoves cooking time may be less.

 Take cooking sheet out and sprinkle grated Parmesan Cheese on each slice of tomato and return back to the broiler. Increase to high heat and leave in oven long enough to have a golden color on the cheese.

 Remove from broiler and top over pasta, burgers or any dish you are preparing.

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Ricotta-Basil Stuffed Tomatoes

Since moving to Ohio from Michigan I have been busy with many things and seriously have not really cooked for friends like I used to. Last night, I had my first official dinner with friends. Getting to know people’s food tastes can become challenging and intimating sometimes. I was lucky because vegetarian food was the perfect food choice for my newly made friend. Tomatoes are in season right now and the fresh flavors really popped in this recipe I took from the current summer Vegetarian Times Special Farmer’s Market Cookbook magazine. I wish I thought of it – absolutely brilliant. I did not change anything in the recipe it was perfect.

Ricotta-Basil Stuffed Tomatoes
Created on 8/11/11

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8 large beefsteak tomatoes
2 large eggs
1 cup low-fat ricotta cheese
¼ cup finely chopped onion
¼ cup chopped fresh basil (do not adjust this the flavor was perfect)
2 tablespoons plus 4 teaspoon grated fresh Parmesan cheese, divided
1 clove garlic, minced (about 1 teaspoon)
1 cup fresh corn cut off the cob
1 cup diced zucchini plus 24 thin zucchini slices

Preheat the oven to 350 degrees F. Slice the tops off the tomatoes and scoop pulp out of centers so that the filling can be stuffed inside the tomato. Discard half of the tomato pulp or reserve for another use. Finely chop the balance of the tomato pulp. Whisk together eggs and ricotta in a bowl until smooth. Add onion, basil, 2 tablespoons of the Parmesan, garlic, corn, diced zucchini and chopped tomato pulp; stir until combined. Fill each tomato just to the top with ½ cup of ricotta mixture, then sprinkle with ½ teaspoon of Parmesan cheese followed by 3 zucchini slices and cover with tomato top. Place in a baking dish. Bake 45 minutes or until filling is pulled up and tops are browned. Remove from oven and let stand 10 minutes before serving.

CLICK HERE TO PRINT THE RECIPE

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