Sunday, May 2, 2010

Leftover Quiche

Making quiche out of leftovers... not eating yesterday's quiche.

This basic recipe lends itself well to all kinds of substitutions.  Use what you have on hand and you'll be shocked at how well those leftovers taste!

4 Eggs
3/4 cup milk
2 cups cheese (two or more varieties)
2-3 cups leftover meat and vegetables
Non-stick cooking spray
1 pie crust (optional)

-  Preheat oven to 375 degrees.
-  Cube leftover meat and vegetables. 
-  Spray skillet with non-stick cooking spray and heat meat and vegetables taking care to not overcook.
-  If you like your quiche with a crust, line a pie pan with the pie crust.  If you prefer a crustless quiche, omit this step and spray your pie pan with non-stick cooking spray.
-  Combine eggs and milk in a bowl and whisk until smooth.
-  Add half of the cheese to the egg/milk mixture.
-  Add the other half of the cheese to the warm meat and vegetables and immediately pour into crust (or empty pie pan).
-  Pour egg/milk/cheese mixture over meat and vegetables.
-  Cook quiche for 40 minutes or until center has set.

-  Next time you're at the grocery store ask the deli counter if they have any "ends and pieces" of meat or cheese.   Most deli counters package up the small ends of meat and cheese that are hard to slice and sell them at a reduced price.  This is a great way to get lots of different types of cheese for your quiche or a couple kinds of meat to toss with leftover veggies.
-  Just about any leftovers taste great in a quiche.  Here are a few ideas:
*Ham and green beans *Stir fry *Fajita meat and veggies *Turkey and broccoli *Ground beef and green peppers *Sandwich steak, green peppers, mushrooms and onions

Thursday, March 4, 2010


1 1/3 c flour
1 tsp baking powder
1/2 tsp salt
1/2 cup soft butter (one stick)
1 cup firmly packed light brown sugar
1 egg
1 tsp vanilla
1/2 cup chopped walnuts

- Preheat oven to 350 degrees
- Sift flour, baking powder and salt; set aside.
- Combine butter, sugar, egg and vanilla in a large bowl until smooth.
- Stir in flour mix and nuts.
- Spread in a greased 9 inch pan.
- Bake for 20 to 30 minutes.

- The batter will be seriously thick (kind of like cookie dough, not batter). Just mashed it in the pan and you will get good results.
- Try substituting the walnuts with chocolate chips, butterscotch chips, white chocolate chips or M&Ms for a different flavor.

Submitted by Kate

Tuesday, February 23, 2010

White Bean Dip

I really wish there was another name for this dip.  It's a lot like hummus and very creamy, like it has dairy in it, but it doesn't.  White Bean Dip just sounds so boring.  Maybe AMAZING White Bean Dip?

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil
1/4 cup (loosely packed) fresh Italian parsley leaves
Freshly ground black pepper

- Combine ingredients in food processor until smooth.

- You may use different types of fresh herbs in this dip but it's important to use fresh parsley as opposed to dried, it affects the color, texture and flavor.
- Serve with warm flat bread

Monday, February 15, 2010

Nancy's Pretty Good Pizza

Makes 3 big 16" pizzas

Ingredients for Crust

2 pkg. Quick Rise dry yeast (I use Fleishman's or Red Star)
3 c. lukewarm ( 110°-115°F )or milk (okay to use skim or powdered dry milk, reconstituted)
4 Tbsp. olive oil
3 Tbsp. honey
1 tsp. garlic powde
1 tsp. onion powder (or) 2 Tbsp Italian seasonings
2 tsp. salt
8 to 10 c. flour more or less)

Directions for Crust
- Mix yeast in milk in glass bowl. Add other ingredients in order.
- Use whisk for first additions, then switch to wooden spoon when mixture thickens.
- You may add the last 2 cups or so of flour by hand during kneading process.
- Knead 2 or 3 minutes on counter or bread board.
- Use the same bowl you mixed in (no washing needed) and pour in a Tbsp of oil.
- Put in the dough, press down, turn it over, and cover with a plate or moistened towel.
- Let sit in bowl half hour or so in a warm place, covered.
- After rising, punch down and divide into thirds
- If you want to freeze your dough, this is the perfect time.
- If using immediately, roll each portion to a 16" circle on floured surface.
- Bake (partially) on greased pan. (about 10 minutes.) remove from oven

Ingredients for Pizza
Don Pepino pizza sauce (try to get that brand if it's available. 1 can is good for 2 pizzas) (or) Alfredo sauce - any brand (1 jar is good for 2 pizzas)
6 to 8 cups shredded mozzarella cheese
a good variety of pizza toppings, meats and vegetables

Directions for Pizza
- Begin with one partially cooked pizza crust.
- Spread sauce of your choice
- Add toppings, and cheese
- Bake at 450°F for about 3 - 5 minutes or until cheese melts.

- I am really flexible with amounts, and pretty flexible with temperatures, and times. Think of this as a starting point, and don't be too stressed out about getting it exact. Like music, or painting, make it your own.  Sometimes you improvise....
- If it's really cold in your house, you may have a hard time getting your dough to rise. Try pre-heating your oven to the lowest temp it will allow (usually 150-200 degrees). As soon as it is heated turn the oven off and open the door. After about a minute put the bowl of dough in and close the door. When using this method it is really important that the dough is covered with a damp towel.
- If you have frozen your pizza dough take it out of the freezer the night before and put in the fridge. Take out of the fridge approximately one hour before using (more if your house is cold) and allow to come to room temp before rolling out.

Submitted by Nancy

Friday, November 13, 2009

Healthy(er) Pumpkin Bread

2/3 cup unsweetened apple sauce
1 1/3 cup brown sugar
2 cups pumpkin
4 eggs
1 2/3 cup whole wheat flour
1 2/3 cups oat bran
2 teaspoon salt
2 teaspoon cloves
1/2 teaspoon baking powder
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon nutmeg
2/3 cup buttermilk

Topping (optional)

- 2 tablespoons butter
- 2 tablespoons flour
- 5 tablespoons brown sugar

- Cream apple sauce, sugar, pumpkin and eggs
- Add dry ingredients alternating with buttermilk
- Pour into greased loaf pans
- Use a pastry cutter or two knives to mix topping ingredients until mixture forms small crumbs
- Top loaves with topping mixture
- Bake at 350 for 35-40 minutes

Yield: 2 loaves

- Don't over mix!
- You can substitute cooked squash, zucchini or mashed banana for pumpkin.
- You can also make this as muffins or in two 9x9 baking pans
- This is fat free, high fiber and (without the topping) has half the sugar of regular pumpkin bread.

Submitted by Amy

Sunday, October 25, 2009

Butter Nut Squash Whole Wheat Pancakes

I somehow ended up with WAY more cooked butternut squash than we could eat at one meal.  I started thinking how sweet it is and how it has the same consistency as pumpkin puree.  Next I'm going to try substituting the squash in a pumpkin bread recipe because these pancakes turned out SO yummy!


1 1/2 cup whole wheat flour
1 teaspoon baking soda
2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoon pumpkin pie spice
1 cup cooked butternut squash
1 cup plus 1/2 cup buttermilk
2 eggs
2 Tablespoons vegetable oil
2 Tablespoons brown sugar

- In a large bowl combine flour, baking soda, baking powder, salt and pumpkin pie spice.  Mix well.
- In a separate bowl combine squash, 1 cup buttermilk, eggs, oil and brown sugar.  Mix well.
- Make a well in the center of the dry ingredients and slowly pour in the wet ingredients.  Fold until just combined.  Do not over stir.
- If mixture is too think use the extra 1/2 cup of buttermilk to thin out batter.
- Pour 4" pancakes onto a medium-hot griddle or pan and cook until bubbles begin to rise to the surface.  Turn and cook until golden-brown.

- To get the 1 cup of butternut squash split a whole butternut squash down the middle and roast in a 350 degree oven for approximately 45 minutes or until soft all the way through.  Scoop out cooked squash and store in an airtight container in the refrigerator until ready to use.
- White flour may be used if it's all you have.
- Dark brown sugar gives these pancakes a better flavor than light brown sugar but use whatever you have on hand.

Submitted by Amy

Saturday, October 24, 2009

Perfect Hard Boiled Egg


- Put eggs in cold water and bring to boil.
- After water comes to a boil start timer for 4.5 minutes.
- Take off heat
- Let eggs sit in the hot water for another 3 minutes
- Immediately drain and run under cold water.

Eggcellent, non-green, fluffy yolks!

Submitted by AmyB