Sunday, February 8, 2015

Crustless Quiche Recipes

I like Quiche, any type of Quiche. If it's crustless, I think that it's healthier. Maybe it is and maybe it isn't, but it makes me feel less guilty when I eat it.

Here are a few of my favorite choices for Crustless Quiche.


Here's what you'll need:
Preheat the oven to 425 degrees
1 - 9" Deep Dish Pie Pan, sprayed with a Vegetable Cooking Spray.

1 TBS Olive Oil
1 small Yellow Onion, diced
2 Garlic Cloves, minced
1/2 C diced Red Bell Pepper
1/2 C diced Green Bell Pepper
1/2 C diced Zucchini
6 florets of Broccoli
1/4 C diced Sun Dried Tomatoes
2 large Eggs
5 large Egg Whites
2 TBS whole Milk
1 tsp dried Oregano
1/2 tsp Pepper
Salt to taste
1/4 C + 1 TBS Grated Parmesan Cheese

In a large skillet on media low heat:
Heat Oil.
Sautee for 5 minutes.

Red Bell Pepper
Green Bell Pepper
Sautee an additional 3 - 5 minutes.

In a mixing bowl:
Egg Whites
1/4 C Parmesan Cheese
Whisk well.

Pour Vegetables into the Pie Pan.
Pour Egg mixture evenly into the pan.

Loosely cover the dish with foil.
Bake for 10 minutes.
Reduce heat to 350 degrees.
Continue baking for 20 - 25 minutes.
During the last few minutes of baking, remove the foil, sprinkle with remaining Parmesan Cheese.
Return to finish baking.
A knife in the center should come out clean when it's done.

Peace in the Kitchen!


Preheat the oven to 350 degrees.
1 - 9" Pie Pan, sprayed with a vegetable cooking spray.

2 C diced fresh Asparagus
6 Egg Whites
2 Whole Large Eggs
1/3 C diced Onion
1/2 C grated Parmesan Cheese
1/2 C Diced Roma Tomatoes
1/4 tsp Pepper
Salt to taste
Mix all ingredients in a mixing bowl.
Pour into the Pie Pan.
Bake for 45 minutes.
The center will be set and a knife will come out clean when finished baking.

Peace in the Kitchen!


Preheat the oven to 350 degrees.
1 - 9" Pie Pan sprayed with a vegetable cooking spray.

1 TBS Vegetable Oil
1 C diced Onion
1 - 10 oz. package of frozen chopped Spinach, thawed, drained and squeezed dried.
5 large Eggs, beaten
3 C shredded Muenster Cheese
1/4 tsp Salt
1/8 tsp Pepper

In a skillet on medium heat:
Heat Oil
Sautee for 3 - 5 minutes.
Spinach and sautee just until some of the excess liquid has evaporated.

In a large mixing bowl:
Whisk well.

Spinach mixture and mix well to combine.
Pour into the Pie Pan.
Bake for 30 minutes.

Peace in the Kitchen!

Crustless Broccoli Cheddar Quiche from Martha Stewart.

  • Butter 1 - 9" Pie Pan.
  • Salt
  • 1 package (10 ounces) frozen Broccoli florets
  • 6 large Eggs
  • 1/2 C Half-and-Half
  • Pepper
  • 1/8 tsp Nutmeg
  • 3/4 C shredded Cheddar Cheese 
  1. Preheat oven to 350 degrees. Bring a medium pot of salted water to a boil. Add Broccoli; cook 1 minute. Drain well; transfer to a cutting board, blot dry with paper towels. Chop coarsely.
  2. In a large mixing bowl, whisk together Eggs, Half-and-Half, 1/2 tsp Salt, 1/4 tsp Pepper, and Nutmeg. Stir in Broccoli and Cheese.
  3. Pour into Pie Pan and Bake until golden brown, 35 to 40 minutes.                                                                                                                                                                    

Peace in the Kitchen!

Saturday, February 7, 2015

Vegan Chocolate Pudding

There's no introduction needed. This is simply a tasty Vegan Chocolate Pudding.

2 Ripe Avocados
2 TBS Vegetable Oil
1/3 C Honey
3 Fresh Dates, finely chopped.
1/2 C Dark Cocoa Powder
2 tsp Vanilla
1 C Almond Milk, divided

In a Food Processor or Blender:
1/2 C  of the Almond Milk
Cocoa Powder
Blend until creamy smooth, about 2 - 3 minutes.

Additional Almond Milk until desired thickness is achieved. Blend just to incorporate.
It will continue to thick as it chills.

Spoon into individual serving bowls, cover with plastic wrap and refrigerate until serving.

Peace in the Kitchen!

Monday, February 2, 2015

Vegan Enchilada Casserole

Here's what you'll need:
Preheat the oven to 375  degrees.
1 - 9" X 13" Casserole Dish

2 TBS Vegetable Oil
2 C Diced Vidalia Onions
1 Red Pepper, diced
1 TBS minced Garlic
1/4 C prepared Enchilada Sauce
1 tsp dried Oregano
1 tsp dried Basil
2 tsp Chili Powder
1 - 15oz. can of diced Tomatoes with Green Chiles
1 - 15oz. can of Black Beans, drained
1 Zucchini, diced
1 - 15oz. can of Corn, drained
5 C  finely chopped Baby Spinach
6 - 6" Corn Tortillas

Diced Avocado and Chopped Green Onion for garnish

In a large skillet:
Heat the Oil on medium high heat.

Bell Pepper
Enchilada Sauce
Saute for 5 minutes.
Reduce heat to medium low.

Chili Powder
Saute for an additional 2 - 3 minutes.

Stir well.

Cut 4 of the Tortillas into 1" squares and add to the Skillet.
Cover and cook 5 minutes.
Stir once during cooking.
Remove from heat and set aside.

Remove 1 C of the mixture and place it on a Food Processor or Blender and blend until smooth.
Return the liquid to the Skillet and mix well.
Pour into the casserole dish.

Cut the remaining 2 Tortillas into 1" squares.
Sprinkle evenly over the top.
Bake for 15 - 20 minutes.
Remove and serve hot.
Serve garnished with diced Avocado and Chopped Green Onion.

Peace in the Kitchen!

Jam Bars

I think these might be considered an iconic All American Bar. I know that my family has enjoyed these for generations. However, I also know that there are new bakers seeking traditional recipes that they can start making and hand down the recipes to their family members.
This is one of those recipes!

Jam Bars:

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" baking dish

12 TBS (1 1/2 sticks) Butter, room temperature
1/2 C Granulated Sugar
1/2 tsp Vanilla
1 3/4 C Flour
1/4 tsp Salt
1 1/2 C Apricot or Raspberry Jam (buy the best you can afford)
2 C Sweetened Flaked Coconut
7 oz Sweetened Condensed Milk (1/2 of a 14oz. can)

In a large mixing bowl with an electric hand mixer until creamy:

Beat just until combined and form a smooth dough.
Wrap in plastic and refrigerate for 1 hour.

Press the dough evenly into the pan.
Prick it with a fork.
Bake for 20 minutes.

Spread the Jam evenly over the entire Crust.
Sprinkle evenly with Coconut.
Drizzle evenly with Sweetened Condensed Milk.
Bake for an additional 30 minutes.

Remove to a rack to cool completely.
Cover with plastic wrap and refrigerate for 1 hour.
Cut into squares to serve.

Peace in the Kitchen!

Sunday, February 1, 2015

Pillsbury's Grilled Taco Nachos

I won a calendar from Pillsbury, I can't remember what it was for, but it had this recipe in it.
As a Texan, I've often mentioned that we love Tex- Mex food and this recipe fits that category.
This version is also Vegetarian and I love that. No beef, no sausage, no meat! Here's my adapted recipe.

All of these ingredients are really a suggestion. You can add additional ingredients, omit some and even change the amounts, more or less based on personal preference.

Here's what you'll need:
A Barbecue Grill on Medium Heat
1 - 12" X 18" disposable foil pan sprayed with a vegetable cooking spray.

About 5 cups of your favorite Tortilla Chips. We all have our favorites in Texas.
1 (15oz.) can of Black Beans, drained, rinsed and mashed.
1 (4.5oz) can of Diced Green Chiles, drained.
2 tsp of Taco Seasoning Mix from a 1oz package of Old El Paso.
2 ripe Plum Tomatoes, diced.
4 Green Onions, sliced.
2 C shredded Monterey Jack or Pepper Jack Cheese.

Spread the Tortilla Chips in the pan.

In a mixing bowl:
Taco Seasoning
Mix well.
Distribute evenly over the Taco Chips.
Sprinkle the top with the Tomatoes and Onions.
Add the Cheese on the top.
Cover with foil.

Place it on the grill with the top closed.
Grill for 8 - 10 minutes. The cheese should be completely melted.

Remove and transfer to a large serving platter or serve directly from the pan.

Peace in the Kitchen!

Baked Vegetarian Lasagna Rolls

This is a take on the traditional Lasagna. This one is vegetarian and baked in rolls.

Here's what you'll need:
Preheat the oven to 350 degrees.
2 - 9" X 13" baking dishes sprayed with a vegetable cooking spray or brushed  well with vegetable oil.

The Rolls:
2 TBS Vegetable Oil
1 package of Gimme Lean Fresh Ground Sausage.
1 package of Yves Meatless Ground.
16 uncooked Lasagne Noodles
1/2 C diced Onion
3 C of  Marinara Pasta Sauce, divided. (any purchased vegetarian sauce)
2- (15 oz) containers of Ricotta Cheese
1 (9 oz) box of Frozen Spinach, thawed and squeezed dry.
2 tsp dried Italian Seasoning
1 Large Egg

The Topping:
1 1/2 C Tomato Pasta Sauce, set aside
2 C shredded Mozzarella Cheese, set aside.

Cook Noodles according to package directions.
Drain and set aside laid out in a single layer.

Meatless Ground Mixture
In a large skillet on medium heat:
Meatless Ground
Cook until browned, stirring often.
1 1/2 C Marinara Pasta Sauce
Reduce heat to low, cook uncovered for 10 minutes, stir occasionally.
Remove from heat and set aside.

Ricotta Cheese Mixture
In a mixing bowl:
Ricotta Cheese
Italian Seasoning
Mix well with a blending fork.

Begin making the Rolls:
Lay each noodle onto a flat surface.
Evenly spread 3 TBS of the Ricotta Mixture on each Noodle, leaving 1" at one end.
Evenly spread 1/4 C of the Meatless Ground Mixture over the Ricotta.
Roll the noodles as tight as you can toward the unfilled inch at the end.

Place the rolls, seam side down, (side by side) into each of  the  9" X 13" casserole dishes. There will be 2 rows of 4 in the dish.

Pour the remaining 1 1/2 C of Marinara Pasta Sauce over the tops of the rolls.
Cover with foil.
Bake 30 - 40 minutes.

Sprinkle the tops with Cheese and continue to bake uncovered for an additional 3 - 5 minutes.
Serve hot.

Peace in the Kitchen!

Spinach Dip Bites from Chocolate Chocolate and More

This must be part of the "more" in this blog's title because this savory recipe looks incredible.
I simply re posted the link to the recipe so I could give it credit. I often adapt and change a recipe to make it my own, but this one deserves full credit as an original recipe. I look forward to making this.…/12/spinach-dip-bites/

Peace in the Kitchen!