Salsa & Cheddar Quiche With Hash Brown Crust

Quiche is one of my favorite ways to make breakfast ahead of time AND still have eggs! I'm a big fan of eggs and potatoes as a hearty breakfast, and this healthy version of quiche makes it easy to have it all in one dish.

Salsa & Cheddar Quiche With Hash Brown Crust
1 T + 2 t olive oil
1 russet potato, shredded
1 T corn starch
1/2 c diced onion
1/2 t salt
1/2 t pepper
4 eggs
1/2 c milk
1/2 c salsa
1/2 c shredded cheddar

-Heat 1 T olive oil in a 10 inch skillet on medium heat.
-Combine potato, corn starch, onion, salt and pepper.
-Spread the potato mix across the entire bottom of the skillet, making one large hash brown.
-Press and flatten the potatoes, and cook until browned (about 5 minutes).
-Invert the hash brown "crust" onto a plate, oil the skillet with 1 t oil, and return the hash browns to the pan to continue cooking the other side.
-Oil a 9 inch pie pan with the remaining 1 t.
-Press the hash brown into the pie pan, as the crust.
-Whisk together the remaining ingredients and pour into the crust.
-Bake at 400 for 30 minutes.

Broccoli, Cannellini Bean & Cheddar Soup

Anytime that I can make a traditional recipe a little bit healthier and still a lot delicious... I'm in! I have always been such a picky eater, that anytime I can add a healthier element to an essential comfort food, that is exactly the type of recipe I look for! If you like Broccoli Cheddar Soup, it's so easy to add pureed white beans to the mix - not only do the beans add fiber and protein, they also help to keep the cheese from coagulating!
 
An easy spin on delicious (not from a can!):
Broccoli, Cannellini Bean & Cheddar Soup

Vegetarian Shepherd’s Pies

The quest for a delicious vegetarian version of the classic meat-filled shepherd's pie began, strangely enough, in an Irish pub in Reno, Nevada. Reno is a far cry from the "fruits and nuts" of California, so to speak! It's also not too often that Irish pubs have vegetarian anything! To top it off, this pie was amazing: mushroom gravy smothering carrots, peas and mushrooms and topped of with...wait for it... peanut butter mashed potatoes! Words cannot describe just how happy this meal made me. Needless to say, after years of craving a recipe that could do this dish justice, I think I may have found it. As much as I wanted to replicate the gravy and potatoes, this recipe has so much flavor it's just what I needed to bring me back to that pub. The lentils are what makes this so hearty, and I often add about 1/2 cup of peas to keep it a bit more traditional.

Here's the dish:
Vegetarian Shepherd’s Pies

The Perfect Hard-Boiled Egg

The Perfect Hard-Boiled Egg
-Place eggs in a pot and cover with cold water.
-Bring the water to a boil, then reduce to a simmer for 12 minutes.
-12 MINUTES (trust me, this is the perfect amount of time)!!
-Drain and immerse eggs immediately into an ice bath.

Green Veggies Risotto

Continuing on the risotto kick, I wanted to find a recipe that had even more veggies than the Butternut Squash Risotto that has become a favorite staple of mine. This Green Veggies Risotto does the trick - it's a great way to combine two sides in one, as this grains-and-greens dish is an easy and delicious one pot wonder!

Green Veggies Risotto
1 T olive oil
1 onion, diced
1 garlic clove, crushed
1 c Arborio rice
1 celery stalk, diced
1/3 c dry white wine
4 c stock, boiling
1 c broccoli florets
3/4 c sugar snap peas, halved
1 c zucchini, thinly sliced
1 c green beans, cut in 1 inch pieces
1/2 c feta, crumbled
2 T fresh parsley, chopped

-Heat olive oil over medium-high heat.
-Add the onion and garlic, stir until beginning to brown - about 2 minutes.
-Add rice and stir well until coated with oil - toast for about 3 - 4 minutes.
-Reduce heat to simmer and stir in celery and white wine.
-Continue stirring until most of the wine has evaporated.
-Begin stirring the boiling stock into the rice, incorporating slowly as the liquid becomes absorbed (about 10     minutes).
-Continue stirring; add green veggies and continue cooking for about 5 more minutes.
-Stir in the feta and parsley.

Butternut Squash Risotto

When I was a kid, having rice with dinner meant plain white rice, maybe with a touch of butter. I was never a fan. My dad actually had a pretty good solution - he would use the flavoring packets from Top Ramen (he only used half of the packet for his noodles to avoid excessive amounts of sodium, so the other half of the seasonings ended up in the rice...there's something about dads in the kitchen - they always have their own take on recipes!) If only my parents had tried this simple Italian take on rice - it's a great way to combine veggies and grains all in one healthy, easy way.

Check out the recipe:
Butternut Squash Risotto

Tortellini Primavera

Tortellini Primavera

Who says frozen, quick and easy can't be nutritious too?! "Frozen Food" can be great if it's assembled at home. Rather than buying the over-priced boxed versions on the freezer shelf, just buy the frozen veggies, pasta, whatever, and add your own sauces and seasonings. Not only tastier but healthier too...and just as easy!

Oven "Frites"

Just like traditional pommes frites when served with homemade mayo - especially the basil mayo I just made!

Oven "Frites"
potatoes, cut to desired size
canola oil, about 1 t per potato
salt

-Soak cut potatoes in hot tap water for 15 minutes.
-Thoroughly pat dry potatoes.
-Toss with oil and place in a single layer, ready for the oven.
-Bake at 425 for 40 minutes, flipping fries halfway.

Homemade Mayo

I've always known that mayonnaise was easy to make, but I had no idea that it was this easy! I have no reason to ever have store-bought mayo in my house again. I also recommend that you experiment with your own favorite herbs and seasonings - I added 1 cup of chopped fresh basil to make this batch into basil mayo. Lemon zest, sundried tomato, or even bacon mayo...get creative!

Homemade Mayo
4 egg yolks, at room temperature
6 T fresh lemon juice
1 clove garlic, minced
2 t salt
1 t pepper
2 c canola oil
1 c olive oil

-Place the egg yolks, lemon juice, garlic, salt and pepper in a food processor and blend.
-Slowly add the oil to the mixture while blending, allowing it to emulsify to the consistency of mayonnaise.
-Add any seasonings (if desired), blend until incorporated.
-Store in a glass jar in the fridge.

Cream of Asparagus Soup

This light and fresh soup is perfect for early spring, when asparagus abounds.

Cream of Asparagus Soup
3 c vegetable broth
3 c cut asparagus pieces
2 T butter
2 T flour
1 c milk
1/2 c half and half
salt and pepper

-Bring broth to a boil over high heat, add asparagus and return to a boil.
-Reduce heat and simmer, uncovered, until the asparagus are very tender - about 15 minutes.
-Puree.
-Melt butter over medium-high heat.
-Stir in the flour until absorbed.
-Stir in milk, half and half and asparagus puree.
-Cook, stirring, until mixture comes to a boil.
-Add salt and pepper.

Rice Pudding

I've always been a fan of rice pudding, so why not make it with whole grains?! I use a brown and wild rice blend because I love wild rice (and that's usually what I have on hand), but it's a great recipe for white rice too.

Rice Pudding
2 egg whites
1 egg
2 c milk
2 c cooked rice
1/2 c sugar
1/2 t vanilla
1/4 t cinnamon

-Beat together all ingredients, then bring to a slow boil over medium-low heat.
-Cook for 20 minutes, stirring occasionally.
-Remove from heat and let cool; chill before serving.

Italian Egg-Drop Soup

Italian Egg-Drop Soup

When I want simple, brothy goodness that's healthier than ramen noodles but just as easy to prepare, this is one of my favorite soups.

Orzo with Garbanzo Beans, Goat Cheese and Oregano

When I'm craving mac and cheese but know that I want something healthier, yet still really easy, this is my go to recipe.

Orzo with Garbanzo Beans, Goat Cheese and Oregano

1 1/2 c orzo (about 9 oz)
1/4 c olive oil
3 T lemon juice
1 - 2 cloves garlic, minced
15 oz garbanzo beans, drained and rinsed
2 T fresh oregano, chopped
salt
pepper
5 oz goat cheese, crumbled

-Bring a pot of water to boil, cook orzo for 8 minutes.
-In a large bowl, whisk together olive oil, lemon juice and garlic.
-Add garbanzos, orzo and oregano, toss together.
-Stir in salt, pepper and goat cheese.

Roasted Red Pepper Aioli

Roasted Red Pepper Aioli

1 large roasted red pepper (or an 8 oz jar, drained)
1 c mayonnaise
1/2 chili sauce

Puree until smooth.

Zucchini Fritters

Zucchini Fritters
4 zucchini (about 1 1/2 lbs)
salt
2 eggs
pepper
 1/2 c flour
olive oil

-Grate the zucchini into a large colander.
-Toss with 1/2 t salt, and let stand for 10 minutes.
-Place the colander in the sink and press the zuccini firmly with paper towels to remove excess moisture.
-In a large bowl, whisk the eggs with 1/2 t salt and 1/2 t pepper until light and frothy.
-Using a whisk, stir in the zucchini, then the flour.
-In a large skillet, heat 2 T olive oil over med-high heat.
-Drop the fritter batter by rounded tablespoons, gently flattening with the back of the spoon.
-Cook, turning once, until the fritters are browned, about 2 minutes each side.
-Add additional oil if needed as you go.
-Serve warm with roasted red pepper aioli.

Polish Creamy Chive Potatoes

A simple and tasty traditional dish.

Polish Creamy Chive Potatoes
2 T butter, melted
3 c diced cooked potatoes
salt and pepper
2 eggs, beaten
1 c sour cream
2 T chopped chives or scallions

	-Preheat oven to 350°F.
	-Pour butter into the bottom of an oven proof casserole.
	-Add potatoes and season with salt and pepper.
	-Mix together eggs and sour cream and pour over potatoes.
	-Top with chives, cover and bake for 1 hour.

Summer Vegetable Crêpes

Summer Vegetable Crêpes

Don't let the name fool you! It's the middle of winter and these crepes were a light, as well as surprisingly filling, alternative to the usually uber-rich meals that I crave at this time of year. I used frozen corn and green beans, as frozen veggies are a great alternative when they are not in season.