SIMPLE VEGETABLE QUICHE

SIMPLE VEGETABLE QUICHE

Serving Size 6 

3-4 slices bread

1 1/4 cups skim milk

4 cups fresh vegetables -- as desired

1 cup low-fat cheese -- grated

1 tablespoon flour

3 eggs

1 large tomato

1 onion

Spray a pie dish with cooking spray. Cut the bread slices diagonally,

and arrange to cover the bottom.

Saute vegetables in a non-stick skillet, using a bit of water or

broth, till they are crisp-tender. Put into bread crust. Beat remaining

ingredients together and pour over. Bake about 45 minutes at 350.

TORTILLA SOUP (VEGETARIAN)

TORTILLA SOUP

  (SOPA DE TORTILLA)

6 Six inch corn tortillas

1/4 c Vegetable oil

1/4 c Water

1 md Tomato, chopped

1 Onion, chopped

1 Garlic clove, chopped

2 cn Vegetable Broth Cond. 10 3/4 oz

1 can water

1/4 ts Ground Coriander

1/4 ts Salt

1/8 ts Pepper

Chili Powder to taste

Cilantro

Servings: 8

Cilantro/ Jack / Cheddar Cheese Grated

(OPTIONAL)

Cut tortillas into 1/4 inch strips. Heat oil in

10-inch skillet until hot.

Fry 1/4 of the tortilla strips at a time over medium heat, stirring

occasionally, until crisp and brown, about 3 minutes.

Drain on paper towels.

Place 1/4 cup water, the tomato, onion and garlic in

blender container.

 Cover and blend on high speed until

smooth.

Heat tomato mixture, chicken broth, 1 can

water, the coriander, salt, pepper and chili powder to

boiling in a 3 quart saucepan.

 Cook uncovered for 3

minutes.

Sprinkle each serving with cheese and

tortilla strips and cilantro.

QUICK VEGETABLE STOCK

QUICK VEGETABLE STOCK

3 ea Carrots, large
3 qt Water
1 ea Turnip, large
2 ts Salt

2 ea Stalks celery
6 ea Large sprig parsley

2 ea Onions. large
1/2 ea Bay leaf
2 tb Butter
1 ts Thyme leaves


Scrub and coarsley chop carrots, turnip, celery, peel and chop onions.


Melt butter in 8-quart pan over medium heat. Add chopped vegetables and
cook, stirring occasionally, until vegetables turn golden (about 15
minutes).


Add water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a
boil. Reduce heat and simmer for 1-1/2 hours. Strain and discard
vegetables. Makes 2-1/2 quarts stock.


You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs. You can freeze extra stock for future use.

ALMOST LIKE OLIVE GARDEN

Almost Like Olive Garden Minestrone Soup (Vegetarian)

3 tablespoons olive oil
1 cup white onions, minced
1/2 cup zucchini
1/2 cup frozen green beans, Italian-cut
1/4 cup celery, minced
4 teaspoons garlic, minced
4 cups vegetable broth
30 ounces canned red kidney beans, drained
30 ounces canned white beans, drained
14 ounces diced tomatoes, canned
1/2 cup carrots, julienned or shredded
2 tablespoons fresh parsley, minced
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh spinach, small leaves
1/2 cup shell pasta
Directions:

1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
Makes about eight 1 1/2 cup servings.