Spinach, Green Onion, and Smoked Gouda Quiche

Ingredients

Crust:

6 tablespoons butter, softened

2 tablespoons 1% low-fat milk

1/4 teaspoon salt

1 large egg yolk

5.6 ounces all-purpose flour (about 1 1/4 cups)

Filling:

1 tablespoon extra-virgin olive oil

1/2 cup thinly sliced green onions

3 cups fresh baby spinach

1 cup 1% low-fat milk

3/4 cup (3 ounces) grated smoked Gouda cheese

3/4 teaspoon salt

Dash of grated nutmeg

3 large eggs

Preparation

1. To prepare crust, place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Combine milk, salt, and egg yolk in a small bowl; stir well with a whisk. Add milk mixture to butter, 1 tablespoon at a time, beating well after each addition. Add flour; beat just until combined. Press mixture into a 4-inch circle on plastic wrap; cover. Chill for 1 hour.

2. Preheat oven to 350°.

3. Unwrap and place chilled dough on a lightly floured surface. Roll dough into a 10-inch circle. Fit dough into a 9-inch pie plate. Freeze 15 minutes. Bake at 350° for 25 minutes or until lightly browned. Cool.

4. To prepare filling, heat oil in a large skillet over medium-high heat. Add onions; sauté 5 minutes or until tender. Add spinach; sauté 2 minutes.

5. Combine 1 cup milk and remaining ingredients in a bowl; stir well with a whisk. Stir in spinach mixture. Pour filling into crust. Bake at 350° for 35 minutes. Cut into 10 wedges.

cookinglight.com

Spicy Red Bean Soup

Spicy Red Bean Soup Serves 8

Adapted from Emeril Lagasse via Food Network

2 teaspoons vegetable oil

1 cup chopped yellow onions

1/2 cup chopped celery

1/2 cup chopped green bell peppers

1 bay leaf

1/4 teaspoon cayenne pepper

1/2 teaspoon cumin

1/4 teaspoon coriander

1 clove garlic, minced

3 (16-ounce) cans cooked canned red beans, drained and rinsed

3 cups vegetable stock

1/2 teaspoon kosher salt

Hot sauce, to taste

Add the vegetable oil and once it shimmers add the onions, celery and bell peppers. Cook until they begin to soften, about five minutes. Add the bay leaf, cayenne pepper, cumin, coriander, and garlic. Cook until fragrant, about one minute.

Add the drained beans and the vegetable stock and allow to come to a boil, then reduce to a simmer and cook for thirty minutes uncovered.

Once the soup has simmered season with salt and add hot sauce then, working in batches, blend the soup until smooth.

Serve with cornbread.

Tempeh & Sweet Corn Soup

 

 Tempeh & Sweet Corn Soup

Preparation time: 30 mins Serves 4

1 brown onion, finely diced

1 stick of celery, finely diced

1 chilie, finely diced (optional)

2 garlic cloves, minced

(9 oz) tempeh

2 tbs cornflour (cornstarch)

1 tsp powder vegetable stock

 (14.5 oz) tinned creamed corn

2 cups corn kernels (fresh or tinned)

(2 pints) homemade or good quality vegetable stock

1 tbs brown sugar

to serve

soy cream or natural yogurt (for non-vegans)

coriander (cilantro) or parsley

Crumble the tempeh into chunks. Combine the cornflour and powdered stock together in a small bowl. Toss the chunks of tempeh in the cornflour mixture and coat well.

Heat 1-2 tbs rice bran or vegetable oil in a good sized heavy based pot. Add the onion fry for 1 minute over a medium heat, add the celery, chilli and garlic, continue to cook for 3-4 minutes until celery and onion are soft.

Add the tempeh and toss, cooking over a medium heat, add a little stock if it begins to stick. Cook for 4-5 minutes until golden.

Add the stock, creamed corn, corn and brown sugar. Bring to a gentle simmer and allow to cook for 15 minutes until soup has reduce slightly and nicely thickened.

Serve warm drizzled with soy cream or natural yogurt, torn coriander (cilantro) or parsley and a little sprinkle of Japanese spice powder (sansho) if desired

veggie.num.num - http://www.veggienumnum.com

Cheesy Vegetable Soup

Cheesy Vegetable Soup

Ingredients


1 (16 ounce) package frozen mixed vegetables 1/2 cup sliced celery 1 onion, chopped 2 cups water 1/4 cup margarine 1/4 cup all-purpose flour 2 cups milk 8 ounces shredded Cheddar cheese 1 (14.75 ounce) can creamed corn salt to taste ground black pepper to taste


Directions


In a large stock pot bring water to boil and add frozen mixed vegetables, celery and onion. Cook for 15 minutes or until tender and then drain any excess water.


Using a 3 quart sauce pan melt margarine. Slowly stir in flour until both ingredients are blended. Slowly add milk, cheese and corn. Stir until cheese is completely melted.


Combine cheese mixture and vegetables and heat over low heat until heated through. Add salt and pepper to taste and enjoy.

allrecipes.com

Carrot Apple Soup With Herbs

Ingredients:

1 tablespoon olive oil or vegetable oil

5 medium large carrots, peeled ad cut into rounds

1 medium onion, chopped

1 clove garlic

1 teaspoon fresh ginger, peeled and chopped

3 medium apples, peeled and cut into pieces

2 fresh sage leaves chopped

2 small twigs fresh thyme, leaves only

salt and pepper as needed

1-2 bay leaves

4 cups water

1 vegetable bouillon cube

chopped fresh chives as garnish
 
 Directions:
 
Place the oil in a large pot.


Add the onion, ginger and carrots and begin to saute.

As the onion begins to soften and become glassy, add the water ad vegetable bouillon cube.

Add the sage, thyme and bay and cook until the carrots begin to soften.

Add the apple pieces and continue to cook until the apples are also soft – only a few minutes.

Puree the soup. I use an immersion blender. If using a regular blender, puree in batches and return the puree to the pot to rewarm.

Season to taste with salt and pepper if needed.

Garnish with chives and enjoy.

Inspired by allrecipes.com

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.

TUSCAN NAVY BEAN SOUP

Tuscan Navy Bean Soup

Serving Size: 6

2 tablespoons olive oil

1 medium onion -- chopped

3 cloves garlic -- minced or pressed

3 cups vegetable broth

1 16 oz. can diced tomatoes. Undrained.

1 teaspoon dried basil

1/2 teaspoon dried oregano

salt & pepper to taste

1/2 cup small uncooked pasta (your choice)

1 16 oz. can navy beans with liquid

Heat olive oil in a large pot over medium heat.

Add onion and saute until done. 

Add garlic, broth, tomatoes, and spices.

Bring to a boil. Stir in pasta.

Reduce heat to law and cover.

Simmer about 10 minutes.

Add beans and heat through.

Serve with favorite bread, cornbread or crackers. Add tabasco if you like.