Recipe #34 - Crustless Veggie Quiche

Easy... I hate the whole crust-making part, so this was happiness inducing and tasty.

1/4 c. wheat flour
3 tbsp. butter (melt and add flour to make a roux)

4 eggs and 4 egg whites
1 c. cheese of your choosing
1 c. milk
A bunch of shiitake mushrooms
A big handful of baby spinach - wilted and chopped
pinchie of salt and peps to taste
Marjoram or that yummy Penzey's Fox Point Seasoning to taste

Oil a baking pan. Huck everything together with the roux and mix. Pour into pan and bake at 350ish for 30 minutes.

Will I do it again? Probably. It is not super dain bramaging.


Recipe #33 - Meringues for Passover (or any time)

6 egg whites
1 1/4 c. white sugar
Pinch of cream of tartar
Strawberries or pineapples if you wish

Robert Lambert Extreme Vanilla Bean Chocolate Sauce

How easy is this?

Preheat oven to 200. Beat the egg whites til soft peaks happen. Add sugar and cream of tartar and beat until stiff and glossy and fabulous. Silpat two baking sheets. Spoon pretty blobs of meringue onto Silpats - should be about 24 of them. Huck in the oven for an hour or until dry. Turn off the oven and let them sit inside for another hour to set. Remove. Serve these babies with warmed chocolate sauce - I'd make my own, but, this Robert Lambert stuff is sooooooooo good... and add fresh fruit around the edges... sigh.

Yeah - these are too easy not to do again.

Recipe #32 - Lemon Basil Tofurkey

  • 10 ounces Tofurkey breast, (I used the Quorn pieces because I like them better)
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • 1/2 small onion, minced
  • 2 garlic cloves, minced
  • 3 tablespoons dry white wine
  • 2 oz. canned veggie broth
  • 2 small plum tomatoes, seeded, diced
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon grated lemon peel

Recipe #31 - Cauliflower Cheese Enchiladas

1 head of cauliflower
1 7 ounce can of chopped green chiles
1/2 pound grated Monterey jack cheese
1 onion diced
1/2 red pepper diced into little teeny pieces.
pinch salt and peps to taste
1/2 tsp. ground cumin
1 tsp. southwest mixed spices (I like the Penzey's blend)
3/4 cup no fat sour cream

12 corn tortillas
1 10 oz can of enchilada sauce
MYO Guacamole (see previous recipe, it's here somewhere)

Steam cauliflower til tender then cut into teeny pieces (or, be a lazy a$$ like me and food processor it).
Throw everything else up to the tortillas on the list into a bowl with the cauliflower and mix til happy.
Coat the bottom of a 10x13 baking pan with some of the enchi sauce. Pour the rest of the enchi sauce on a plate. Dip a tortilla into the sauce... shake off excess (without shaking the stupid tortilla on the floor where your dog can enjoy it and then have serious intestinal discomfort). Scoop 1/12 of filling into middle of soaked tortilla then roll up and place seam side down in pan. If there's a little sauce left on the plate, drizzle it over the 'ladas. Cover pan with foil and bake 30 minutes. Top with guacamole.

Will I make these again? I'm not sure. We all liked them but I don'r think they will join the regular "must have" list.


Recipe #30 - Make Ahead Blueberry Brekkie Casserole

This is what I will make for the day AFTER passover ends... it looks scrummy - you'll have to wait a week for the verdict!

Make Ahead Blueberry Breakfast Casserole
Adapted from Bake Until Bubbly, Wright

14 oz stale bread, cubed (I used a leftover lean-dough multigrain artisan style bread)
1/3 lb cream cheese, cubed
3/4 cup fresh or frozen blueberries
zest of 1 orange (reserve the orange for the next morning)
3 T sugar
pinch of salt
6 large eggs
1 cup whole milk (I used cream and 1% because that is what I had)
1/4 cup maple syrup

Lightly butter a 9X12 casserole dish. Place half of the bread cubes into the bottom of the pan. Sprinkle the blueberries over these, along with the cubed cream cheese. Then sprinkle the other half of the cubed bread.

Whisk together the orange zest, eggs, milk, salt, sugar and maple syrup. Pour it over the prepared casserole dish. Cover with foil and place in the refrigerator overnight.

The next morning, preheat the oven to 350 F. Remove the casserole from the fridge and let it stand at room temperature for 30 minutes while the oven heats up. After the 30 minutes, place the casserole, still covered with foil, into the oven. Bake, covered, for 40 minutes. Then remove the foil and bake for an additional 25 minutes.

In the meantime, prepare the blueberry sauce:

3/4 cup sugar
1 T cornstarch
3/4 cup water
juice of 1 orange (use the one that was zested the night before)
3/4 cup fresh or frozen blueberries
pinch of salt
2 t unsalted butter
lemon or lime juice to taste (Wright calls for 3/4 t but I needed several T)

Bend the sugar and cornstarch in a large saucepan. Mix in the water. Place over medium high heat, stirring, until the mixture thickens and becomes clear (it will boil), about 5 minutes. Add the blueberries and salt and reduce the heat to low. Cook until the blueberries burst, about 10 minutes. Remove from the heat and stir in the butter and lemon or lime juice to taste--tasting every teaspoon or so. Set aside and cover to keep warm until the casserole is done.