This recipe originally came from Pampered Chef. I modified it a little to make it easier for me (I never have bacon in the house. But you can make it with bacon too)
1 pre-made pie crust (or homemade, as you wish)
1/2 pound bacon (I just use bacon bits)
1/2 cup chopped onions (normally, i just use red onion)
3/4 package sliced mushrooms
1 1/2 cups sliced zucchini
1 cup shredded cheddar cheese (again, use whatever you have, whatever you like)
2 large eggs
1 cup milk
1 tsp parsley
1/2 tsp salt and pepper each
1/4 tsp nutmeg
Preheat over to 375 degrees. Place pie crust in a 9 inch pie plate. (cook bacon if you're using it, then crumble). Saute onions, mushrooms, and zucchini, and salt and pepper until tender. (add bacon here) Spread vegetable mixture over the bottom of the pie crust. Sprinkle cheese over the vegetables. Whisk eggs, milk, and seasonings together. Pour egg mixture over the cheese. Bake 35-40 min. or until eggs mixture is solid in the middle.
In this recipe, you may need to make adjustments to quantities based on preference and what will fit in the pie crust.
Wednesday, February 27, 2008
Zucchini or Banana Bread
my mom's recipe (i love you mom). so good. ask anyone who's ever had it.
2 eggs
1 cup sugar
1/2 cup vegetable oil
1 1/2 tsp. vanilla
1 1/2 cups sifted flour
1/4 tsp soda
1/4 tsp baking powder
1/2 tsp salt
1 1/3 tsp cinnamon
1 cup raw grated zucchini OR 2 cups mashed bananas
Beat eggs and sugar. Add oil and vanilla and mix. Add flour, soda, baking powder, salt and cinnamon. Blend. Add zucchini or bananas and mix with a spoon.
Bake at 350 degrees for one hour.
You can add chocolate chips to the banana bread - that's nice too : )
2 eggs
1 cup sugar
1/2 cup vegetable oil
1 1/2 tsp. vanilla
1 1/2 cups sifted flour
1/4 tsp soda
1/4 tsp baking powder
1/2 tsp salt
1 1/3 tsp cinnamon
1 cup raw grated zucchini OR 2 cups mashed bananas
Beat eggs and sugar. Add oil and vanilla and mix. Add flour, soda, baking powder, salt and cinnamon. Blend. Add zucchini or bananas and mix with a spoon.
Bake at 350 degrees for one hour.
You can add chocolate chips to the banana bread - that's nice too : )
Shrimp, lemon, and spinach pasta salad
If you like shrimp and you like pasta salad, this is the one for you. It looks like a lot of ingredients, but it's fairly easy. And you can always leave things out, make substitutions.
12 oz. whole grain rotini, rotelle or fusilli pasta.
3 lb. peeled deveined shrimp, tails removed
1/4 cup olive oil
1 medium red onion, chopped
2 large garlic cloves, minced
About 3/4 tsp salt
1/2 tsp red chile flakes ( I think you could use any spicy spice here, i don't know if i use these)
1/4 tsp ground cumin
2 cups loosely packed baby spinach leaves
1 can chickpeas/garbanzos (15 oz) drained and rinsed
1 1/4 cups plain Greek-style yogurt (or whole-milk plain yogurt)
1/3 cup chopped fresh mint leaves
2 1/2 tbsp. fresh lemon juice
2 tsp. finely grated lemon zest
1. cook pasta in large pot of boiling salted water, unti tender to the bite, 9-12 min or according to package instructions. drain and set aside.
2. meanwhile, toss shrimp with 2 tbsp. olive oil, onion, garlic, salt, chile flakes, cumin. Marinate at room temp for 10 min. Preheat a med frying pan over med heat, then add shrimp and marinade. cook, stirring often, until shrimp are pink and firm, 3-4 min
3. In a large bowl, toss together pasta, shrimp, spinach, chickpeas, yogurt, mint, lemon juice, remaining oil, and lemon zest. Season to taste with salt. Serve warm or at room temp.
12 oz. whole grain rotini, rotelle or fusilli pasta.
3 lb. peeled deveined shrimp, tails removed
1/4 cup olive oil
1 medium red onion, chopped
2 large garlic cloves, minced
About 3/4 tsp salt
1/2 tsp red chile flakes ( I think you could use any spicy spice here, i don't know if i use these)
1/4 tsp ground cumin
2 cups loosely packed baby spinach leaves
1 can chickpeas/garbanzos (15 oz) drained and rinsed
1 1/4 cups plain Greek-style yogurt (or whole-milk plain yogurt)
1/3 cup chopped fresh mint leaves
2 1/2 tbsp. fresh lemon juice
2 tsp. finely grated lemon zest
1. cook pasta in large pot of boiling salted water, unti tender to the bite, 9-12 min or according to package instructions. drain and set aside.
2. meanwhile, toss shrimp with 2 tbsp. olive oil, onion, garlic, salt, chile flakes, cumin. Marinate at room temp for 10 min. Preheat a med frying pan over med heat, then add shrimp and marinade. cook, stirring often, until shrimp are pink and firm, 3-4 min
3. In a large bowl, toss together pasta, shrimp, spinach, chickpeas, yogurt, mint, lemon juice, remaining oil, and lemon zest. Season to taste with salt. Serve warm or at room temp.
5 Spice Salmon
You cook this salmon in parchment paper. Easy and fabulous! It's a lovely winter salmon dish. This is really good with snow peas.
1 tsp fresh ground pepper
1 tsp ground cloves
1 tsp anise
1 tsp ground cinammon
salt
skinless salmon filets
1 leek halved lenthwise and thinly sliced
Preheat oven to 425 degrees. Combine all spices except salt. Place salmon on parchment paper. Sprinkle evenly with salt and spices. Top with leeks. Fold paper, seal edges with narrow folds. Bake at 425 degrees for 20 minutes.
1 tsp fresh ground pepper
1 tsp ground cloves
1 tsp anise
1 tsp ground cinammon
salt
skinless salmon filets
1 leek halved lenthwise and thinly sliced
Preheat oven to 425 degrees. Combine all spices except salt. Place salmon on parchment paper. Sprinkle evenly with salt and spices. Top with leeks. Fold paper, seal edges with narrow folds. Bake at 425 degrees for 20 minutes.
Sunday, February 24, 2008
Steak with golden Zucchini
I just had this the other night and it is so easy - and delicious! I like the topping that you make for the zucchini on a baked potato too! I found the recipe in Real Simple magazine.
6 tsp olive oil
steak (what do i know about steak? so use what you like. but the recipe calles for strip steak- 1 1/2 pounds)
1 1/2 pounds small zucchini, halved lengthwise
1 tsp grated lemon zest
1 small clove garlic, finely chopped
3 tbls chopped fresh herbs (parsley, cilantro, or basil for example)
2 tbls bread crumbs
Heat 3 tsp of the oil in a large skillet over med-high heat. Season the steak with 1/2 tsp salt and 1/2 tsp pepper. Cook to the desired doneness (try 4-5 minutes per side). Transfer to a cutting board and let rest 10 min before slicing.
Return the pain to med heat and heat 2 tsp of the oil. Season the zucchini with 1/4 tsp salt and 1/4 tsp pepper. Cook, cut-side down, covered until browned and tender, about 6 min. Cut crosswise into 1/2 inch pieces and divide among individual plates. In a small bowl, combine the lemon zest, garlic, herbs, bread crumbs and remaining oil. Sprinkle the bread crumb mixture over the zucchini and serve with the steak.
(Tip: You can cook both the zucchini and the steak on the grill at the same time if you prefer)
6 tsp olive oil
steak (what do i know about steak? so use what you like. but the recipe calles for strip steak- 1 1/2 pounds)
1 1/2 pounds small zucchini, halved lengthwise
1 tsp grated lemon zest
1 small clove garlic, finely chopped
3 tbls chopped fresh herbs (parsley, cilantro, or basil for example)
2 tbls bread crumbs
Heat 3 tsp of the oil in a large skillet over med-high heat. Season the steak with 1/2 tsp salt and 1/2 tsp pepper. Cook to the desired doneness (try 4-5 minutes per side). Transfer to a cutting board and let rest 10 min before slicing.
Return the pain to med heat and heat 2 tsp of the oil. Season the zucchini with 1/4 tsp salt and 1/4 tsp pepper. Cook, cut-side down, covered until browned and tender, about 6 min. Cut crosswise into 1/2 inch pieces and divide among individual plates. In a small bowl, combine the lemon zest, garlic, herbs, bread crumbs and remaining oil. Sprinkle the bread crumb mixture over the zucchini and serve with the steak.
(Tip: You can cook both the zucchini and the steak on the grill at the same time if you prefer)
Bread and Tomato soup
1/2 cup extra virgin olive oil
1 cloves garlic, finely chopped
1 leek, white and light green part only, washed and finely chopped
3 cans diced Italian style tomatoes (I use Cantadina) - put in blender and puree
1 cup chicken stock
1 cup beef stock
stale French/Italian style baguette - if not stale, then toasted maybe
2 tsp chopped fresh basil
salt and freshly ground black pepper
1. Heat oil in a large pot over medium heat. Add garlic and cook until light golden, about 2 minutes. Add leeks and cook, stirring often, until very soft but not browned (about 5 minutes). Add the tomatoes, chicken and beef stocks, and stir to mix well. Bring the soup to a boil. Then reduce heat to medium-low and simmer, stirring occasionally for 30 minutes.
2. Remove the pot from the heat. Add the bread, pushing it into the soup with a wooden spoon until each piece is submerged. Add the basil and stir gently to combine. Cover the pot and set it aside for about 30 minutes - allowing the bread to soak in completely.
3. Uncover the pot and whisk the soup vigorously until the bread breaks down and the soup resembles porridge. Season to taste with the salt and pepper. Gently reheat.
4. Serve. You can drizzle more oil over the soup in the bowls if you like.
1 cloves garlic, finely chopped
1 leek, white and light green part only, washed and finely chopped
3 cans diced Italian style tomatoes (I use Cantadina) - put in blender and puree
1 cup chicken stock
1 cup beef stock
stale French/Italian style baguette - if not stale, then toasted maybe
2 tsp chopped fresh basil
salt and freshly ground black pepper
1. Heat oil in a large pot over medium heat. Add garlic and cook until light golden, about 2 minutes. Add leeks and cook, stirring often, until very soft but not browned (about 5 minutes). Add the tomatoes, chicken and beef stocks, and stir to mix well. Bring the soup to a boil. Then reduce heat to medium-low and simmer, stirring occasionally for 30 minutes.
2. Remove the pot from the heat. Add the bread, pushing it into the soup with a wooden spoon until each piece is submerged. Add the basil and stir gently to combine. Cover the pot and set it aside for about 30 minutes - allowing the bread to soak in completely.
3. Uncover the pot and whisk the soup vigorously until the bread breaks down and the soup resembles porridge. Season to taste with the salt and pepper. Gently reheat.
4. Serve. You can drizzle more oil over the soup in the bowls if you like.
Shirred Eggs
These eggs are freaking delicious. And so easy to make for guests for breakfast. I have no idea why they are called "Shirred". But I highly suggest trying this. I found the recipe in Real Simple magazine.
Butter a ramekin dish generously. Put 2 tbls of heavy cream in the dish. Then 2 eggs. Gently coax yolks to the middle with a spoon. Top with paprika, miced chives (or dried), salt, pepper and some shredded hard white cheese, like parmesan or gruyere. Bake at 375 about 15 min or until hard.
Butter a ramekin dish generously. Put 2 tbls of heavy cream in the dish. Then 2 eggs. Gently coax yolks to the middle with a spoon. Top with paprika, miced chives (or dried), salt, pepper and some shredded hard white cheese, like parmesan or gruyere. Bake at 375 about 15 min or until hard.
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