Fancy Veggie Quiche

I  diced and spliced this recipe from two I found online (Asparagus and Butternut Squash Pie plus Organic Potato Crust Quiche Gluten Free & Grain Free Recipe) and then I added bacon and extra seasoning because really, why not? I had a hankering for something breakfasty with asparagus and I'm trying to avoid gluten (oh joy). I used grated Pecorino Romano instead of Parmesan since it is sheep cheese (i.e. easier to digest) and Lactose Free Reduced Fat milk - low on lactose and gluten free, huzzah! Omit the bacon and you've got a vegetarian delight!

Ingredients:

Crust:
4 cups uncooked organic potatoes, shredded (I used sweet potatoes)
1/2 tsp unrefined sea salt
1/3 cup Grated Pecorino Romano cheese
1 large organic egg 

Filling: 

1 Small to Medium-Sized Sweet Onion, cut into thin slices

1 Shallot, minced

1 and 1/2 lbs Asparagus, with the tough bottoms trimmed off

8 Ounces Butternut Squash Cubes

2 Eggs

2/3 Cup Lactose Free Milk

4 Tablespoons Parmesan Cheese, finely grated

3 Tablespoons Olive Oil

1/2 Teaspoon Garlic Powder

1/2 teaspoon steak seasoning

1/2 teaspoon smoked paprika

1/4 cup cooked bacon pieces (chopping into bits)

Instructions

1. Preheat oven to 400 F.
2. In a food processer, shred potatoes and transfer to a large bowl.
3. Salt potatoes and allow to sit for 10 minutes.
4. Squeeze the water out of the potatoes and place in another dry bowl.
5. Add salt, parmesan cheese, and egg and mix until well blended.
6. Press firmly into a greased 9" pie dish or individual greased ramekins.
7. Bake for 20 minutes. 
8. Sauté the bacon for a few minutes. Add onion and shallot along along with the olive oil in a frying pan over medium heat until the onions have softened, about 15 minutes. Then remove it from the heat and set it aside.
9. Bring a medium sized pot of water to a boil, add the asparagus and cook for 30 seconds, then remove them from the boiling water and immediately immerse them in ice water to keep them from cooking. Set aside 7 asparagus spears and chop the rest up into chunks.
10. In a medium sized bowl, blend the eggs, milk garlic powder, paprika, and steak seasoning with an electric mixer. Set aside.
11. Remove crust from oven after 20 minuets and reduce heat to 375 F.
12. Add the onion and shallot mixture, butternut squash cubes, bacon, and chopped asparagus, then sprinkle it with the remaining Parmesan cheese. Place the 7 asparagus spears on top of the pie and pour the egg mixture over the vegetables until the pie is full.
13. Bake in oven for 30-45 minutes.

Quinoa Vegetable Salad with Lemon-Basil Dressing

I was looking for something summery-y that would keep well for lunches throughout the week, and I came upon this salad. Quinoa is filling and healthy and this recipe is really easy to modify with whatever veggies you crave or have on hand. This dish can be used as a side in a larger meal, or as a meal in itself. Here’s my version:

Ingredients:

For the Salad:

1 cup uncooked quinoa

15 oz. can garbanzo beans, rinsed and drained

4 roma tomatoes

1 orange bell pepper

1 ½ cups corn (I used frozen & thawed)

3 green onions

1 zucchini

For the Dressing:

(Once I saw how much salad this makes, I doubled the recipe so I ended up using these measurements).

4 tbsp. olive oil

1 lemon, juiced (or, 4ish tbsp. lemon juice)

AS MUCH BASIL AS YOU WANT

Garnishes:

I like to eat this on a bed of spinach with feta on top.

Directions:

1.       Rinse & cook quinoa according to the instructions. Let it cool while you do the other stuff.

2.       Whisk dressing ingredients together.

3.       Chop all veggies.

4.       Throw everything together, pour dressing over top, mix well to combine.

5.       Serve immediately; or, chill it and save for later. This makes a huge Tupperware container-full, so there’s plenty for leftovers.

6.       Enjoy your summer garden in a bowl.

Photo from The Garden Grazer

Baked Oatmeal

Whether I'm making it for Dave and I, my inlaws, or 40 of us young adults on the retreat, this recipe always seems to be a hit! I serve it with milk and fresh fruit, but you could also add yogurt or almond butter if that suits your fancy. Happy eating!

Baked Oatmeal

2 cups old fashioned rolled oats (if you use gluten free oats, add 10 min to the cooking time)
1/3 cup brown sugar
1 teaspoon baking powder
1/3 cup dried fruit - I like dried blueberries, cranberries and golden raisins (optional)
3 tablespoons chopped walnuts (optional)
1 cup milk
1/2 cup applesauce
2 tablespoons oil
1 egg (beaten)

Combine oats, brown sugar, baking powder, and optional dried fruit and nuts in a medium bowl.
Combine milk, applesauce, oil and egg in a separate bowl. Add to oat mixture; stir well.
Pour into a greased 8 x 8-inch baking pan. Bake in preheated oven at 350F for 25 minutes. Serve warm with milk. Serves 3-4.
This recipe can be prepared quickly in the morning by mixing the dry ingredients and wet ingredients separately the night before. Combine and pop in the oven as soon as you get up. Leftovers keep well in the refrigerator and can be reheated in the microwave in individual bowls.