No Crust Broccoli Pie

I used to make this for Sunday Brunch when I was in college. This was a cheap and easy dish that impressed everyone. I still make it for my family, and they are equally as impressed as my college friends.

1 head broccoli, chopped
1 small yellow onion, diced
Minced fresh garlic to taste
4 eggs
1/2 C Parmesan cheese, grated
2 TB flour (rice flour for gluten free)
Salt and pepper to taste

Sliced tomatoes– I used cherry tomatoes that are in season from a local green house. You can use any tomato you like really.

Grease a 9×9 square pan or a 9 inch deep dish pie plate. Heat the oven to 350 F.

Beat eggs. Stir in broccoli, onion, garlic, cheese, flour, salt, and pepper. Stir well.

Turn out into baking dish. Top with tomato slices. Bake for 30-40 minutes until set.

Cool at least 5 minutes before slicing. Serve hot or chilled as a quiche.

Warm Black Eyed Pea Salad

I used fresh black eyed peas for this recipe and cooked them very gently. You can sprout fresh peas and toss them in the salad raw or warm them.

Heat a large saute pan on medium heat with
1/2 C olive oil
2 carrots, diced
1 small spanish onion, diced
4 ribs celery, diced
12 oz fresh black eyed peas
2 tsp salt

Saute until onions are translucent and peas are tender, stirring often.

Add in
1 C sweet corn kernels
1 TB black pepper
3+ cloves garlic

Saute 5 minutes, until garlic and corn are crisp tender. Remove from heat.

Add in
Zest and juice from 2 limes
1/2 pint grape tomatoes, halved
1 bunch of cilantro, finely chopped

Toss to coat. Adjust salt and pepper to taste.

Serve over rice, salad greens, with crackers, or with toast points.

Warm Quinoa and White Bean Salad

Quinoa is used in many Latin influenced dishes. This is more of a Mediterranean flavor inspired dish. It’s also very quick and easy. It’s a budget friendly dish that would be great to serve at a luncheon. It’s also low fat, high protein, and high fiber.

I used garlic stuffed olives!

1 1/2 C dry quinoa
3 C water or stock
12 oz white beans, cooked, drained & rinsed
1 pint grape tomates
1 small spanish onion, chopped
1/3 C vinaigrette (your favorite home made or farmer’s market blend will work great)

salad greens and olives for serving

In a large stock pot or chef’s pan, add everything and heat on medium-low. Stir well to incorporate all ingredients one time. Cover. Keep covered. After 20 minutes, remove from heat. Let stand 5 minutes. Fluff with a fork. Serve over greens. Garnish with olives.

You can also make this in a rice cooker!

*** You can use any Italian vinaigrette you have on hand or make a simple one using

1 C vinegar
2 C olive oil
3 TB dried Italian seasoning blend (or make your own unique mix of oregano, marjoram, parsley, basil, dried garlic, red pepper flakes, saffron)
1 TB sugar
1 tsp salt
2 tsp black pepper

Indian Spiced Okra

This is a great way to use some of the tomatoes you canned this year will the okra harvest. A quick vegan meal when paired with rice or a hearty side dish when paired with a sweet white fish. I picked this okra up at the Chamblee Farmer’s Market, one of the newest produce street markets in the Atlanta Metro.

3 green chiles, chopped
3+ cloves chopped garlic
1 lb okra, cut into 1 inch pieces
28 oz crushed or diced tomatoes
1 1/2 cups or 1 16 oz can cooked chick peas
2 TB vegetable oil
1 TB each: mustard seed, cumin, black pepper, coriander

Add oil, chiles, garlic, and spices to sauté pan or wok over medium high heat. Stir rapidly to infuse oil with spices 3 minutes.

Add okra and stir fry to coat with spiced oil, 3 minutes. Pour in tomatoes and chick peas. Cover and simmer on low 20 minutes until okra is tender.

Published in: on January 15, 2011 at 8:03 am  Leave a Comment  

Herbed Mushroom and Potato Kebabs

If you can fight the pollen, get outside and cook! Veggies are more fun on a skewer. Try this simple side dish with your grass fed steaks.

1/2 lb fingerling potatoes, cleaned, halved, and parbolied
8 oz baby bella mushrooms
1 bunch fresh dill, chopped
1/4 Cup olive oil
salt and pepper

Parboil the potatoes to soften, about 7 minutes. They won’t grill very well unless they are mostly cooked. A knife should just go into them, not cause them to crumble apart. Drain them well and let cool.

Toss mushrooms, potatoes, herbs, oil, salt, and pepper to coat well. Skewer on either metal kebab skewers or soaked wooden skewers. Grill 3 minutes on each side until tasty grill marks form. Handle carefully with tongs.

Place skewers on a HOT grill for quick cooking to prevent dryness

Cooks Tip on Skewers: Soak wooden skewers 20+ minutes in cold water before adding food to them. This will reduce the chance they will catch on fire. However, they will still probably char significantly if you have flare-ups. Burning skewers tend to allow food to all through the grill. Not delicious.

Celery Apple Salad with Raw Almond “Mayo”

One of the benefits of writing about food vs. reading about food: you get to eat the dish while writing about it rather than salivating over someone’s far away food pics in a fit of hunger. This is SO GOOD!

Dice into equal pieces

1 small stalk celery- about 3 Cups
3-4 pink lady apples – about 3 Cups

Toss with the juice of 1 lemon, 1 tsp salt, and plenty of fresh ground black pepper.

Raw Almond “Mayo”

In your food processor, combine:

2-3 TB dried tarragon
1/2 Cup raw almonds
1/2 Cup olive oil
1/2 Cup raw apple cider vinegar

Pulse until creamy. Toss with apples and celery. Can be chilled over night.

Smoked almonds add a delicious zing if you prefer.

Parm and Parsley Pasta

Simple easy side dish that is sure to please! Try it as a pasta salad base recipe or top with grilled veggies, meat, or fish.

1 lb gluten-free fusilli

2 TB butter
2 TB olive oil
5+ cloves of garlic, minced
1/2 + Cup grated parmesan cheese
1 bunch parsley rough chopped
salt and pepper to taste

While pasta is boiling, heat a large skillet over medium heat. Add butter, oil, and garlic. Heat until just before garlic browns. Remove from heat.

Drain pasta well. Toss into hot butter-oil. Sprinkle in parsley and cheese, salt and pepper. Coat evenly. Serve hot as a side dish OR chill and add chopped raw veggies for an easy pasta salad.

Indian Style Cabbage Salad

It’s cabbage season. Here is something to do with it other than make traditional slaw.

Cabbage Salad Served with Tandoori Chicken and Creamy Lentils

1 head green cabbage, shredded
2 tomatoes, diced
juice from 3 limes – about 4 TB
juice from 2 lemons – about 4 TB
3 tsp garam masala
2 tsp chili powder
1 small diced green chili
2 tsp salt

Toss all ingredients together in a large bowl. When dicing the tomatoes, transfer juices from cutting board to the salad bowl for added moisture. Coat cabbage well in seasoning and juices. Let rest in the fridge for at least 20 minutes before serving. This can be made up to 1 day in advance.

Creamy Split Lentils

This is great to serve as a side dish to any Indian style main course. It’s also a great way to prepare lentils for kids, just adjust the chili powder to their taste. For some kids, that may be doubling the chili powder!

1 Cup split lentils
1 Cup chopped onion
2 TB olive or vegetable oil
2 TB butter (or quality vegan butter substitute)
1 tsp salt (to help onions sweat)
1 tsp cumin
1 tsp chili powder
2 tsp fresh grated ginger
3+ cloves garlic minced

1 1/2+ Cups filtered water

Add onion, fats, salt, and seasonings to a small stock pot. Brown over high, stirring constantly until onion begins to caramelize. Stir in lentils. Coat in spiced oil by stirring vigorously. Stir in water. Scrape bottom of pan with wooden spoon to release all the browned flavors from the pan.

Reduce heat to medium low, cover, and simmer for 20 minutes or until lentils are soft. Stir occasionally. Split lentils will cook quickly and break apart. The texture is very smooth and creamy without adding dairy.

Serve with naan bread or over rice.

3 Cheese Penne with Baby Broccoli

Baked pasta dishes are the eewy gooey food gluten-free folks seem to miss the most. In the “About Gluten Free” section (visit the right side menu bar) I explain pasta brands that are a best bet for fooling even you Italian guests.

Well what do you do with the wrong brand of mushy, never right gluten-free pasta? Bake it! Baked on sauces will transform gluey mess into gooey fabulous. This cheese sauce is so velvety smooth, it could hide anything.

16 oz gluten-free penne, cooked and drained, not rinsed

1 lb sweet baby broccoli

3 Cheese Sauce:

1 TB butter
1 TB olive oil
2 TB rice flour
2 Cups milk
1/2 Cup parmesan, divided
4 oz goat cheese
4 oz mozzarella

Make a roux with the butter, oil, and flour over medium heat. Cook 3 minutes until rice flour is no longer raw. Slowly whisk in milk. When smooth, add 1/2 the parmesan and all of the goat and mozzarella cheeses. Whisk until smooth and bubbly. Remove from heat.

Cut broccoli into bite sized pieces. I cut baby broccoli a little larger because it is tender and sweet. I like the broccoli to be as long as the pasta. Place the broccoli in the bottom of your strainer. Drain pasta water over the broccoli. This will flash cook the outside of the broccoli so that it will retain its color well while baking.

Stir drained pasta and broccoli into cheese sauce. Transfer to baking dish and top with remaining parmesan. Bake at 350 degrees F for 20-30 minutes, until golden brown delicious.

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