Asparagus Spinach Feta Quiche

 https://www.twopeasandtheirpod.com/asparagus-spinach-feta-quiche/

This recipe was a great starting point.

Instead of fresh spinach, I used 2 cups of frozen spinach.

I used double the asparagus as well because we needed to get rid of it.

I used double the cheese and it was a mixture of parmesan and cheddar.

Plus I added a sprinkle of oregano and basil for good measure.

Also, I didn't have green onions so I added 1/4 a large onion and sauted it with the asparagus. 

The biggest thing was the shell. The website recommended a recipe from a book. So I had to hunt around.

https://www.confettiandbliss.com/flaky-quiche-crust/

This turned out to be amazing and I did not prebake it.

For pastry

1 egg

2 1/2 tbs ice water

1 1/2 c flour

1/2 tsp salt (way too much)

10 tbs butter, cut in small cubes

Ingredients

  

• 1/2 tablespoon olive oil
• 8 asparagus spears ends removed and cut into 1-inch pieces
• 4 cups fresh baby spinach
• 5 large eggs
• 1 cup milk
• 3/4 cup crumbled feta cheese
• 1/4 cup shredded mozzarella cheese
• Salt and pepper to taste
• 4 green onions chopped
• 1 9- inch pie crust

Instructions

 

• Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and stick in freezer while you prepare the other quiche ingredients.
• In a large skillet, heat olive oil over medium heat. Add the asparagus spears, and spinach. Cook until asparagus spears are slightly tender and spinach is wilted. Transfer spinach to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Set aside.
• In a large bowl, whisk together eggs and milk. Stir in the feta and mozzarella cheese. Season with salt and pepper, to taste.
• Remove pie crust from the freezer. Place asparagus pieces, spinach, and green onions on the bottom of the crust. Pour the egg and cheese mixture over the vegetables and into the crust.
• Bake the quiche for 45 minutes or until quiche is set and slightly golden brown. Let quiche stand for 15 minutes before serving.

 https://cookieandkate.com/vegetable-soup-recipe/

Another great recipe from cookie and kate.  Marie style of course.

Seriously Good Vegetable Soup

ingredients

• 4 tablespoons extra-virgin olive oil
• 1 medium brown onion, chopped
• 3 carrots,  chopped
• 2 celery stalks, chopped
• 2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash- I used potato, pepper and peas and probably corn
• 1 teaspoon fine sea salt, divided, to taste   Less for us
• 6 cloves garlic, minced
• ½ teaspoon curry powder
• ½ teaspoon dried thyme= mine was fresh and I also added a stalk of lemon grass
• 1 can (28 ounces) diced tomatoes
• 4 cups (32 ounces) vegetable broth
• 1 cups water
• 2 bay leaves
• ½ teaspoon red pepper flakes, reduce or omit if sensitive to spice-Instead of this, I used Harissa that I made
• Freshly ground black pepper, to taste
• 2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach- I used spinach since our kale is not growing due to the hot weather.
• 1 can Garbanzo Beans- had to add some sort of protein. After today, I will probably add some lentils as well.
• 1 tablespoon lemon juice

INSTRUCTIONS

1. Warm 3 tablespoons of the olive oil in a large  pot over medium heat. Once the oil is warm, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. 
2. Stir until the onion has softened and is turning translucent, about 6 to 8 minutes.
3. Add the garlic, curry powder, lemon grass and thyme. 
4. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes.
5. Pour in the broth and water. Add ½ teaspoon more salt, 2 bay leaves and the red pepper flakes or harissa. Season generously with freshly ground black pepper. 
6. Bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
7. Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
8. Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.

 https://cookieandkate.com/foolproof-shakshuka-recipe/

Last night followed this Foolproof shakshuka recipe adding lots of fresh tomatoes from our garden and our neighbors garden. Yum.

Thinking about making Enchilada Casserole, but we still don't have a stove. Maybe tomorrow it will come.

https://www.bhg.com/recipe/vegetarian-enchilada-casserole/?utm_campaign=bhg_mybhg&utm_content=evergreen&utm_medium=social&utm_source=facebook.com&utm_term=60fce1788de8530001f148f9&fbclid=IwAR3OoWbQq2_n-GNv3jiC3R3TkeefDFXqYqM_KDtywEHKWH-nrsQb99pRTE4

Ambrosia Salad

 So, we have orange trees and all year try to figure out what to do with oranges. Then we also needed to bring a dish at short notice...so looked around and came up with this.

INGREDIENTS

  

• 3 oranges cut up
• 3 slices diced  pineapple
• 1 cup sliced fresh strawberries or cherries ( I didn't have any, but that sound good
• 1 generous squirt of sour cream... sorry I didn't measure it. Probably 1/4 to 1/2 cup
• ½ cup unsweetened shredded coconut- I wish ours was a smaller shred. I think ours was flakes
• ¼ cup chopped pecans This would be lovely, but we used cashews which was what we had

INSTRUCTIONS

 

• Place the fruit into a large mixing bowl.
• Add the cream and stir until combined.
• Top with shredded coconut and chopped pecans. (I mixed these in)  Enjoy!

NOTES

Cover leftovers and store in fridge for up to 1 week.

https://leangreendad.com/vegan-ambrosia/

Colcannon Waffles

 we were madly looking for something to cook for St Patricks Day with the neighbors, but our oven is out of order. Finally, we decided to try these potato waffles. Now our waffle maker has never had anything in it but pure waffles or waffles with fruit in them so this was a big jump.

The waffles tasted great but were a bit soggy. I need to adjust some of the measurements. But super yummy. We will for sure make this recipe again.

• 1 yellow onion, finely chopped
• 2 cups finely chopped kale (packed)
• 1/4 cup salted butter I used olive oil and then added butter as well
• 2 cups cooked potato maybe a bit more
• 2 cups milk
• 2 eggs
• 2 tsp salt--I dropped the salt to a pinch
• fresh ground pepper
• 2 tsp baking powder
• 1 cup flour
• 2 cups cheddar, shredded 

Add olive oil/butter to a saucepan over medium heat. 

Add onions and kale and cook until onions are translucent and kale is wilted.  

Set aside (this mixture can be made the night before and rewarmed slightly before using).

Puree potatoes with milk, then add eggs, salt and a few grinds of pepper, mix to combine.

  Sift together flour and baking powder, then mix into potato mixture.  

Stir in shredded cheddar and kale mixture.

Heat up your waffle iron and add batter, cook for several minutes until waffles are golden.  I got 6 from this recipe.

Adapted from

https://sugarstuff.wordpress.com/2015/03/15/colcannon-waffles/