JZ's Vegetarian Spinach Muenster Quiche

Everything below will be divided into 2 pies.
You will need:
2 standard pie shells (16 oz. each)
16 oz. grated Muenster cheese
2 packages frozen, chopped spinach
A big onion, chopped finely
1 tablespoon (+/-) chopped garlic
Olive oil for saute
5 eggs
A pinch of salt, to your taste

1. Preheat oven to 350° F.
2. Defrost and squeeze the liquid from the spinach and move to giant mixing bowl.
3. Saute the onion and garlic in a pan, over medium heat until soft and transparent. Let cool.**
4. Mix grated cheese into spinach.
5. When onions are cool, fold into spinach/cheese mix.
6. Beat eggs and gently add to the mix.
7. Pour the mix into equal parts into the pie shells.
8. Bake for about an hour, or until each pie firms up.  It may need longer, depending on your oven.

*Because these quiches are so thick, we bake them at a pretty low temp for a long time, to avoid overcooking on the outside and undercooking on the inside.  Depending on your oven, you might need to adjust the cooking time.

*Could you add an herb or spice?  Oh my, yes.  I tend to add a dash of nutmeg to spinach dishes.  But any kind of herb would probably be delicious...maybe a hint of curry?  Or oregano?  Or basil?  Yarp.

**Remember that part I mentioned about letting the sauteed onion mix cool off before adding it to the spinach/cheese mix?  I mean it. 
Hear me now and believe me later:  One thing you don't want is having hot onions melting super soft cheese prematurely and turning the whole deal into a globby, melted cheese disaster in a bowl before you pour it into the pie shells.  Not pretty.

Everyone in our house loves this kickass quiche...even our finicky toddler.
You could sprinkle some Parmesan cheese on top, also, btw.

ONE MORE IMPORTANT THING:
After you take the quiche out of the oven, let it sit and rest for about ten minutes.  The eggs will continue to cook.  Also, Jay says, "The cheese needs to calm down." What he means is that the cheese is too hot, angry, and melty, straight from the oven when it's nuclear hot.  Just like pizza, you can't cut a clean slice until the dish sits untouched for a bit.

A little something called quiche

My husband makes the best spinach-Muenster quiche in the history of spinach-Muenster quiches.
AND THAT'S THE FACT, JACK.

Easy Blackberry Cobbler

I found this recipe after blackberries completely took over our yard and left it looking like a "Life After People" documentary.  I needed a way to use the berries, after all the trouble they'd caused us.  We collected a bunch of the ripe berries before taking down all of the vines.  This recipe is so simple and easy, and oh my...so good.  Don't forget to put a little vanilla ice cream on top when you serve it.  
Theoretically, you could make someone fall in love with you, using this cobbler.  It is just that dangerous.

Ingredients:

1 cup all-purpose flour

1 cup sugar

1 tablespoon baking powder

1/8 teaspoon salt, maybe a tiny bit more.

2/3 cup milk

1/2 butter (1 stick)

16 ounces blackberries, fresh or frozen, cleaned and drained.

1. In a 2-quart baking dish, melt the butter.

2. In a separate bowl, mix all of the ingredients except the berries.

3. Carefully pour the batter over the melted butter in the baking dish. DO NOT STIR - you are gently layering it on top.

4. Add the berries on top of the batter, dotting them evenly over the whole thing.  (As it cooks, the berries will sink down and the batter will rise over them and cover them.  It's kind of miraculous how perfectly it happens.  See my picture below.)

5. Bake at 350 degrees F for about 40 minutes, or until the crust turns a golden brown.

***For extra flavor, I added a pinch of ground cloves and a few drops of vanilla extract to the batter.

Roasted Cauliflower, yummmm.

Wash and slice your head of cauliflower into bite-sized chunks.
Toss with about 2 tablespoons of olive oil, or whatever oil you've got.
I sprinkled a little Rosemary Lemon Sea Salt on the florets, that I recently made.
Spread the florets onto a baking sheet. Bake for about ten minutes at 450° F, which will be approximately the halfway point of cooking.  Then use a spatula and stir/turn the pieces.
Cook for another 7-8 minutes.
Sprinkle some parmesan cheese on, and maybe some chopped herbs.  I added some fresh basil and oregano from the yard.  Also, Trader Joe's has some awesome cheese, called Unexpected Cheddar, which is like a cross between a sharp white cheddar and parmesan.  Try that for a treat.
Bake until everything is melty and roasted.
That's it.  Yum.

Homemade baked black bean burgers: with or without avocados, they are superb

These are baked and delicious.

Once you eat these, you'll be hooked and not want to buy the frozen ones (that will suddenly taste way too salty and overprocessed) anymore.

Ingredients:

• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 green bell pepper, chopped fine
• 1/2 onion, chopped fine
• 3 cloves garlic, peeled and chopped fine
• 1 egg
• 1 tablespoon (or as little/much as you like) chili powder
• 1/2 (or more) teaspoon cumin
• 1 teaspoon Tabasco or other hot sauce
• 1/2 cup bread crumbs
• Salt to taste

1. Preheat oven to 375 degrees F, and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. Finely chop bell pepper, onion, and garlic (you can also use a food processor).  ***At this point, I suggest the optional step of sauteeing the peppers, onions, and garlic in a pan with a little olive oil and letting them cool.  It makes the burgers taste great this way, but you can also keep them raw when you add them to the black bean mash mix.***
4. Stir the vegetables into the mashed beans.
5. In a small bowl, stir together egg, chili powder, cumin, and hot sauce.  Add a little salt at this point, if you like.
6. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together (we use our hands). Divide the mixture into four patties.
7. Place patties on baking sheet, and bake about 10-11 minutes on each side.  Keep an eye on them until they feel thoroughly cooked.

Stuff we like to top the burger with, in various combinations:

Cheese
Avocados
Lettuce
Thinly sliced bell peppers - red or green
Sauteed mushrooms
Mayonnaise
Ketchup
Mustard
Thousand Island Dressing
Pickles or relish
Fresh tomatoes

Sometimes we toast the buns.  Sometimes we like them soft and squishy.

My vegetarian spinach mini pizzas were delicious

Peanut Butter Spirals

If you love peanut butter (as I do), this is a tasty, unusual recipe.  So good and so easy.  You can serve it with a drizzle of hot chili oil, if you are a lover of spicy things.

• 12 oz. uncooked spiral pasta
• 2/3 cup natural peanut butter
• 3/4 cup water
• 3-4 tablespoons soy sauce
• 2 tablespoons mild vinegar
• 1 scallion, chopped
• 1 tablespoon honey or rice syrup
• 1/2 teaspoon (or more) ground ginger
• 1/2 teaspoon chili powder
• 1 1/2 cup frozen peas

1. Cook pasta.  Set aside.

2. Combine all ingredients except peas and blend until smooth.

3. Add peas and sauce to pasta and gently mix together.  The sauce will thicken on its own.

Creamy Artichoke Heart Pasta

1 jar marinated, quartered artichoke hearts
1 bag frozen quartered artichoke hearts, defrosted and ready to use - or - a can or 2 of quartered artichoke hearts (non-marinated).  (You will want to chop these up a little finer than they are.)
1 tablespoon olive oil
1 tablespoon butter
1 chopped onion
1 teaspoon dried basil
1 cup sour cream
1 cup cottage cheese
1 package egg noodles
Plus:
Things to top it with:  Shredded mozzarella, crushed red pepper, Parmesan cheese (shaved or powdered)

• Start boiling your noodles. They will take about 7-8 minutes to cook, which is just enough time to make the sauce.
• In a very large pan, saute onion with olive oil and butter over medium heat.  Cook until onion is translucent.  Add basil.
• Add the chopped artichoke hearts.  Cook until everything is very hot.
• Turn off the heat for the sauce.  Add sour cream and cottage cheese.  You can add more or less of these.  You don't have to use all 8 ounces of either of these.
• Let the sauce get melty and gooey.
• After your noodles are cooked and drained, put them back into their large pot, and fold the artichoke sauce into them.
• When you serve them, top with a little mozzarella.   You can use a vegetable peeler to shave Parmesan cheese from a block, or else sprinkle the powdered kind.  Sprinkle crushed red pepper on top, if you like. 

This is one of those recipes that you can + or - any of the ingredients.  If you are crazy about artichoke hearts, add more.  You could double or triple them.  If you want to use low fat dairy products, go ahead.  If you want to cut down on the cottage cheese and sour cream, you can use only 4 ounces each.
I tend to go heavy on the basil, because I love the flavor.  You could also add extra garlic.  When I was still eating meat, I sometimes added little chunks of shredded, cooked chicken.

Tommie Lu's Spinach Casserole

I love spinach!  What's great about this simple recipe is that you taste the delicious spinach - you don't taste a bunch of other things overpowering and covering up the taste of the main ingredient.

Ingredients

• 4 eggs
• 1 tablespoon granulated garlic
• 1/2 tsp. salt
• 1 tsp poultry seasoning or dried thyme
• 1/2 cup parmesan cheese
• 1 cup chopped onions
• 1/2 cup olive oil
• 4 pieces diced bread (we use keto bread and lightly toast it before dicing)
• 1 package frozen chopped spinach, thawed and squeezed dry

1. Stir everything together in a large bowl.
2. Grease a 9x13" casserole dish with olive oil and pour the spinach mixture into it.
3. Bake 45-60 minutes at 350 degrees F.
4. Top with more parmesan cheese.

Siobhan's Salmon Teriyaki

Marinating is magic.

Fish ingredients

• 1 1/2 pounds salmon filet
• 1 tsp. salt
• 2 TBL vegetable oil

Marinade ingredients

• 1 tsp. sugar
• 1 tsp. dry white wine
• 1 tsp rice wine or sherry
• 2 TBL soy sauce

On the side, you will want some pickled ginger, and maybe some grated or juilienned jicama for a crunchy garnish.

1. Mix the teriyaki ingredients until the sugar dissolves.
2. Remove the skin from the salmon.  You can sprinkle the salt over the cutting board to keep the fish from slipping around as you take off the skin.
3. Cut the filet into thin strips and put them in a glass (or non-metallic) dish.  Pour the teriyaki sauce over the fish and let it marinate for about 15 minutes.
4.  Drain the fish.  Heat the oil in a hot pan or wok.  When the oil is hot, add the salmon and stir fry gently in small batches for 3-4 minutes each, until cooked.
5. Garnish with the pickled ginger and jicama before serving.

Vietnamese Peanut Dipping Sauce

Put it on spring rolls, salads, or use as a topping for chicken, shrimp, etc.  It will make about 3/4 cup and it is tasty!

Ingredients

• 1/4 Hoisin sauce
• 2 tablespoons smooth peanut butter
• 1 1/2 teaspoons tomato paste
• 1 teaspoon sugar
• 1/3 cup water
• 1 teaspoon vegetable oil
• 1-2 teaspoons chopped fresh garlic
• 1 teaspoon crushed red pepper (more or less, however spicy you like your sauces)

1. In a small mixing bowl, combine the hoisin, peanut butter, tomato paste, sugar and water.  Mix until smooth.
2. In a small saucepan, heat the oil over high heat and add the garlic and red pepper - ***IMPORTANT:  Once the oil is hot, only cook the garlic and pepper for about 5 seconds.  You don't want to burn the garlic.
3. Stir in the peanut mixture and cook for just 3-4 minutes more.
4. Remove from heat and let the sauce get to room temperature before serving.

Tasty Fresh Salad

This is a great salad.  Don't use fancy flavored oil or vinegar for the dressing.  Keep it simple and clean-tasting so that you can taste the salad ingredients.

This is also a BIG salad.  It's a good one to bring to a party or potluck dinner.

Ingredients

• 1 head iceberg lettuce, chopped or torn up
• Spinach to taste (a lot or a little)
• 1 purple onion, chopped fine
• 2 cans Mandarin oranges
• 3 avocadoes, chopped
• 4 oz. sliced almonds
• Mushrooms - a big handful or 2, sliced
• Crunchy chow mein noodles to taste
• 1/2 cup sweetened dried cranberries or cherries

Ingredients for dressing

• 1/4 cup oil
• 1/4 cup white vinegar
• 1 tablespoon lemon juice
• 2 tablespoons sugar
• 1/2 tsp. salt
• 1/2 tsp. dried mustard
• a few drops Tabasco
• 1/2 tsp. super finely chopped onion

Toss all of the salad ingredients in a large bowl.  Mix all of the dressing ingredients, and then pour on top of the salad and gently toss it all together.

Strawberry Pasta

This recipe was in a book given to me by my best friend.  I initially thought that strawberries in pasta would be weird.  Turns out, it was delicious.

Ingredients

• 1 pint fresh strawberries
• 1/2 pound spaghetti
• 1/4 cup grated parmesan cheese
• 2 tablespoons butter
• 1/4 cup heavy cream
• Mint for garnish

1. Puree strawberries in a blender.  Strain to remove the seeds.
2. Cook the spaghetti according to the directions.  Drain.  Toss with the cheese.
3. Heat the butter and the cream in a small saucepan.
4. Move the pasta to a serving bowl.  Cover with the strawberry puree.
5. Pour the creamy butter mixture over that.
6. Toss gently and top with additional parmesan cheese.
7. Garnish with mint.

Watergate Cake

This is an old timey recipe from the 1970's.  Can't you tell by the name?  Still, it's tasty!  My mom used to make this for parties.

Ingredients

• 1 box white cake
• 2 boxes pistachio pudding
• 1 cup vegetable oil
• 1 cup Sprite
• 3 eggs
• 1/2 cup pecans
• 1/2 cup shredded coconut
• 8 oz. Cool Whip
• a touch of milk

1. In a large bowl, add pudding and cake mix - then add oil, Sprite, & eggs.  It will sizzle, but that's okay.  Pour the mixture into a 9 x 13" baking dish.
2. Add coconut and pecans on top.
3. Bake for 30-45 minutes.  Monitor to make sure it's not under or overdone.  Remove from oven and let cool.

FROSTING
1. Mix Cool Whip and the other box of pudding.  Add a little milk to soften.
2. Spread on cooled cake and refrigerate.

Asparagus with Lemon Cream Sauce

This is one of my "fancy" recipes for a dinner party or Thanksgiving.

Ingredients

• 2 lbs. asparagus
• 1 cup light cream
• 2 tbl butter
• at least 1 tsp. chopped fresh mint
• 1/4 tsp. salt
• 1 egg yolk, lightly beaten
• 1 tsp. lemon juice
• 1/2 teaspoon nutmeg

1.  Trim asparagus and put in large pan with enough water to barely cover.  Cook for 20 minutes or so, or until asparagus is tender.
2. In saucepan, combine cream, butter, mint, and pinch of salt.  Bring to boil and reduce until thickened.  Turn heat to low.
3. Mix a little of the cream mix with the beaten egg separately to temper.
4. Add creamed egg to sauce and DO NOT BOIL.
5. Add lemon juice, nutmeg, and salt & pepper to taste.
6. Pour cream sauce on asparagus at last minute before serving.

Sour Cream Sauce

Use this simple sour cream sauce for anything!

Ingredients

• 1 cup sour cream
• 1 tsp. salt
• 1/4 cup scallions
• 1/4 cup chopped green chiles
• 1/4 tsp. cayenne pepper
• 1/2 tsp. pepper

Cilantro Cream Sauce

Blend everything in a food processor or blender. This recipe is drippingly good!

Ingredients

• 8 oz. cream cheese
• 1 TBL sour cream
• 7 oz. tomatillo salsa
• 1 tsp. pepper
• 1 tsp. celery salt
• 1/2 tsp. cumin
• 2 tsp garlic, fresh
• 1 bunch cilantro (stems removed)
• 1 TBL lime juice

You can use this as a topping for fish or a dip.

Colcannon (Irish mashed potatoes with cabbage)

Oh my, I love potatoes.  Here is a traditional Irish recipe that I have been making annually for Thanksgiving for about 20 years now.  It has also become my kids’ favorite comfort food during difficult days, cold weather, heartbreaks, and whatever else ails them sometimes.

Ingredients

• 4 cups thinly sliced and chopped green cabbage (pieces should be just under an inch long and 1/4 inch wide)
• butter (about a stick)
• 6 cups boiling potatoes, such as russet, (about 9), quartered
• about 1 cup of milk, tepid to very warm (not cold)
• 6 scallions, sliced tiny
• salt/pepper
• 1 TBL fresh parsley (optional)

1. Sauté the chopped cabbage and scallions in butter and a little bit of water.  Let the cabbage get wilty and fully cooked.  Add a little salt and pepper if you like.  Set aside.
2. Boil potatoes in lightly salted water until tender, about 20 minutes.  Then drain, and return to pot.  Stir until they're dry.  Remove from heat.
3. Mash or puree with mixer.
4. Add some butter and salt to taste.
5. Gradually add the warm milk as you continue to mash/purée.  The potatoes should hold their shape in a spoon.
6. Fold in the cooked cabbage and scallions.
7. Put in a serving bowl and top with the parsley.

Baked Squash Casserole

Ingredients

• 2 1/2 lbs. yellow squash
• 3 tsp. melted butter
• 1 egg
• 1/2 bread crumbs
• 2 TBL sugar
• 1/2 onion, chopped
• black pepper to taste

1. Slice squash and put into boiling water in a large pot.
2. Boil for about 5 minutes.
3. Drain and mash together in a large bowl with everything else.
4. Bake in a large casserole dish at 350 degrees F for about 20 minutes.

Tasty Easy Baklava

Pictured above:  I made this baklava for my daughter's class last week, when they were finishing up on studying a unit on Greece.
Follow this recipe and your baklava will taste just like the kind you get at a Greek restaurant.  I happened to use crushed walnuts and almonds, because they were on sale, but you could use any sort of crushed nuts.

I also topped the baklava with nuts at the end, but you can leave the last layer plain if you like.

***The part about covering the phyllo dough with a damp cloth as you assemble the layers is really, really important!  The layers of phyllo are thin and will crumble the second they dry out.  So beware!

Ingredients

• 1 pound chopped mixed nuts
• 1 teaspoon ground cinnamon
• 1 (16 ounce) package phyllo dough
• 1 cup butter, melted
• 1 cup white sugar
• 1 cup water
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
2. Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
3. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
4. Bake in preheated oven 50 minutes, until golden and crisp.
5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.
6. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.  

Gingered Carrots

Ingredients

• 2 lbs. carrots
• 6 TBL butter
• 1 tsp. ground or fresh ginger
• 1/2 tsp. salt
• pepper

In large saucepan, cook carrots with about 2 cups water.  Boil. then simmer 15 minutes - until soft.
Drain and then mash ro use food processor.
Return carrots to pan, then add butter, ginger, salt, and pepper.
Cook low, until nice and hot.

YUM.