by jphilo | Mar 23, 2011 | Recipes
Today’s recipe for Broccoli Cheese Pie comes from my new daughter. She and my son served it when I stayed overnight with them a few weeks ago. It’s tasty, healthy, and easy. I finally got around to making it last week, and it didn’t last long. Hiram loved it and kept going back for more. No leftovers after this meal!
My only addition to the recipe is to let the dish sit for 5 – 10 minutes after taking it from the oven. It’s much easier to get out of the pie pan that way.
Broccoli Cheese Pie
2 tablespoons plain, dry breadcrumbs
4 large eggs
1 1/4 cups milk
1/2 teaspoon hot sauce (I used cayenne pepper instead)
1/4 teaspoon salt
Fresh ground pepper to taste
2 C cubed whole wheat bread (about 2 slices)
3 C broccoli florets
2 teaspoons olive oil
4 slices canadian bacon diced (simply leave out to make vegetarian)
1 medium onion chopped
1 C grated monterey jack or mozzarella cheese
Preheat oven to 350 degrees. Coat a 9 inch deep dish pie pan with cooking spray, add breadcrumbs and tilt pie pan to coat the bottom and sides.
Whisk eggs, milk, hot sauce, salt and pepper. Add bread and stir to coat. Set aside. Steam broccoli until tender, drain, chop coarsely. Heat oil in skillet add onion (and bacon if desired) until softened. Add onions and broccoli to the egg mixture, then add in cheese.
Pour into pan.
Bake until light golden and set, 45 to 50 minutes. Cut into wedges and serve
by jphilo | Nov 4, 2010 | Recipes
Last Saturday, my new daughter made lunch for the family while I was at the women’s conference at our church. By my arrival around 1 PM, almost all that was left of the delicious quiche she made were the compliments. But I did snag this photo of the left overs and convinced her to share the recipe on this week’s blog.
Vegetable Quiche
Pastry:
2 cups all-purpose flour
1/4 teaspoon salt
1 cup butter, cut up
1/3 cup water
Sift the flour and salt into a large bowl and cut in the butter with a pastry cutter (or rub in with your fingertips) until the mixture resembles bread crumbs. Gradually stir in enough water to make a smooth dough. Shape into a ball and wrap in plastic wrap. Refrigerate for 1 hour.
Filling:
15 – 20 cherry tomatoes (or your combination of tomatoes, onions, peppers, fresh spinach, or broccoli to equal that amount)
4 large eggs
1/2 cup heavy cream
1/2 cup fresh ricotta cheese, drained
6 tablespoons freshly grated Parmesan cheese
Salt and freshly ground pepper
4 – 6 leaves fresh basil, chopped
1/2 teaspoon dried oregano
Preheat oven to 350 degrees. Butter a 10 inch pie pan. Cut tomatoes in half. Chop other vegetables. Beat eggs, cream, ricotta, Parmesan, salt and pepper in a medium bowl with an electric mixer at medium speed until well mixed. Stir in the basin and oregano.
Roll out the pastry on a lightly floured work surface to 1/4 inch thick. Line the prepared pan with pastry.
Pour the egg and cheese mixture over the pastry. Add the vegetables, pressing them into the filling slightly. Bake until golden brown and set, about 45 minutes. Serve hot or at room temperature.
by jphilo | Sep 3, 2010 | Recipes
In the past few years, since we’ve been getting vegetables through a local CSA, bruschetta has become one of my favorite late summer meals. Many people think it’s only an appetizer, but accompanied by corn on the cob and a sweet melon, it serves as a main dish.
So here’s my recipe, adapted from one that appeared in American Profile Magazine a few years back.
1 (8 ounce) loaf French bread (Costco’s roasted garlic bread is wonderful)
1/4 cup softened cream cheese
1 – 2 tablespoons grated hard cheese (parmigiano or parmesan)
1 1 /4 cups chopped red tomato
1/4 cup thinly sliced onion
1/4 cup thinly sliced kalamata olives
1/4 cup chopped sweet peppers
1 tablespoon fresh, chopped basil
1/2 cup crumbled feta cheese
(These amounts are suggestions only. I keep chopping whatever’s available until there’s enough to cover all the bread. I often use a bigger loaf, too.)
Preheat broiler. Slice bread into 1/2 inch thick slices. Mix cream cheese and grated cheese. Spread a thin layer on each slice of bread. Place slices on a large cookie sheet or broiler pan.
Combine all vegetables and spices. Spoon onto bread slices. Sprinkle with feta cheese. Broil 3 to 4 minutes until bread is toasted and cheese is bubbly.
Man, oh man, this is making me hungry. I think we’re having bruschetta for supper tonight.
by jphilo | May 20, 2010 | Recipes
If you’re like me, you enjoy an egg bake now and then. But eat them too often, and they get old fast. No matter how you vary the ingredients, they all taste kind of the same. But this egg bake is different and has been one of Hiram’s favorites since the day I found it in American Profile Magazine. I think it’s tasty, too, and because it’s so easy, it’s a double fave for me. Give it a try and see what you think!
Green Chile Egg Bake
10 egg
4 cups shredded Monterey Jack chees
2 cups cottage chees
1/4 cup melted butte
1/4 cup flou
1 teaspoon baking powde
1/2 teaspoon sal
2-4 ounce cans chopped green chiles, drained
Preheat oven to 350 degrees. Grease a 13 x 9 inch baking dish. Beat eggs in a large bowl. Add cheeses, butter, flour, baking powder, salt and chiles. Pour into baking dish and bake for 45 minutes or until eggs are set. Cool for 10 minutes. Serves 8 to 10, unless Hiram is eating. Then it serves 4.
By the way, if you’re local paper doesn’t carry the American Profile Magazine, you’re missing one of my favorite sources of new recipes. Thanks to the internet, many of the recipes are also posted on their website. Check it out.
by jphilo | May 14, 2010 | Recipes
With Hiram’s half-marathon coming up and me wanting to fit into a suit purchased in November for Anne’s July wedding, we’re trying to eat extra-healthy this month. The secret is to choose meals bursting with flavor. Somehow, when I do that, the tongue manages to fool the stomach into thinking it’s satisfied.
One of my favorite flavor meals is shrimp scampi. Allen taught us how to make it when he was observing one of the Orthodox fast periods. The dish is surprisingly simple to prepare. Allen added color and texture by throwing chopped red peppers and dried cranberries in at the last minute. The main dish was beautiful and tasty, a great combination. Just thinking about it is making me hungry. Time to use my tongue to fool my stomach again!
Shrimp Scampi
1 ½ pounds shrimp, shelled and deveined
3 tablespoons butter
salt and pepper
2 cloves garlic, minced
2 teaspoons chopped parsley leaves
¼ cup lemon juice (fresh-squeezed, if possible)
¼ cup dry cooking sherry or dry white wine
½ teaspoon grated lemon zest
½ cup chopped green onions
1 tablespoon chopped, sweet red pepper
1/8 cup dried cranberries
Wash shrimp and pat dry. Season with salt and pepper. Heat butter or oil in large skillet over medium heat. Add shrimp and cook until pink. Do not overcook. Remove from pan and place on serving platter. Sauté garlic, green onions, and sweet peppers for about a minute. Add sherry or wine and lemon juice. Cook and stir until liquid boils, scraping up any brown bits in the pan. Stir in lemon zest, cranberries and chopped parsley. Pour sauce over shrimp and serve over rice or linguini.
