I don't know what to call it. I want to say Spinach Quiche but I think of "round" when I think quiche (and pie) and this was baked in a 9x13 casserole dish. At our house we don't like the word casserole and I looked up the definition of souffle and this dish doesn't quite fit the part. So, I'm going to call it crustless spinach quiche since you could bake it in two round dishes
I found this recipe for Spinach & Chicken Pie in the March 09 Family Circle magazine. I based my recipe on this but it is far from the same. I ate some delicious quiche at Café Niche a while back and have been trying to pinpoint their spices ever since. The following recipe seemed to taste almost as good.
Crustless Spinach Quiche
Ingredients
2 tablespoons butter or margarine
1 large yellow onion, chopped
1 can (15oz) white cannellini beans, drained & rinsed
About 3 cups fresh chopped spinach*
1 1/2 teaspoons salt (or less)
1 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
3 heaping tablespoonfuls cottage cheese
6 eggs, lightly beaten (I used medium eggs)
4 tablespoons flour (I used rice flour)
1 tablespoon fresh oregano, chopped
Directions
1. Heat oven to 375 degrees F.
2. Coat 13x9x2-inch baking pan with nonstick cooking spray.
3. Chop onions, put in casserole dish with butter, cook in microwave for 2 minutes, stirring after 1 minute. (I did this because I was lazy and didn't want to use another pan. You can saute the onions & butter in a skillet on the stove if you want to.)
4. Chop fresh spinach. (I chopped 2 batches in my food processor, on pulse.) Add spinach, beans, cottage cheese to the casserole dish.
5. Mix together eggs, flour, salt, pepper, nutmeg, red pepper flakes, fresh oregano. Pour over casserole dish and stir together to mix.
6. Bake at 375 degrees for 45 minutes, until top is browned.
* I get the big bag of fresh spinach from Costco. This is a good way to use some of it up. If you don't have fresh, you can use 3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry.
The Burger Waffle
Have you ever tried to make veggie/bean burgers only to have them fall apart? Well, we have and it's a challenge to get the right consistency to make them stay together.
My husband and I came up with a great idea...cook the veggie or bean burgers in the waffle maker! We use our traditional waffle maker (not the belgian waffle maker since we have both.) The end result seems to make it more sturdy to hold in your bun or even just on your plate. They might be able to hold up the test to an outside BBQ grill once they are cooked first in the waffle maker, then later reheated on the grill for a party.
We don't really have a recipe since each time it's different. It's kind of like making meatloaf, just throw whatever in there and it'll be good.
Here is a list of types of ingredients that we have used:
Beans - pinto or black, but I'm sure you could use any kind of beans. (I usually start with dry beans and cook them speedily in my pressure cooker.)
Grains - Bread crumbs, oatmeal, cooked rice/wheat/barley/etc.
Cheese - Just a enough to make it tasty
Egg - sometimes we have used an egg to hopefully gel the food together, but you could also use ground flax seed.
Spices - Montreal Steak Seasoning, Italian seasoning, salt, pepper, garlic, onion, whatever.
Condiments - Worcestershire sauce, A1, Vinegar, whatever.
Vegetables - You can either add whatever pureed or chopped veggies to the burger batter, or wait until afterward and just add it to your sandwich.
If you really need a recipe, there are a ton online. Just start with a basic recipe and make it your own by adding whatever is in your fridge or pantry. Enjoy!
My husband and I came up with a great idea...cook the veggie or bean burgers in the waffle maker! We use our traditional waffle maker (not the belgian waffle maker since we have both.) The end result seems to make it more sturdy to hold in your bun or even just on your plate. They might be able to hold up the test to an outside BBQ grill once they are cooked first in the waffle maker, then later reheated on the grill for a party.
We don't really have a recipe since each time it's different. It's kind of like making meatloaf, just throw whatever in there and it'll be good.
Here is a list of types of ingredients that we have used:
Beans - pinto or black, but I'm sure you could use any kind of beans. (I usually start with dry beans and cook them speedily in my pressure cooker.)
Grains - Bread crumbs, oatmeal, cooked rice/wheat/barley/etc.
Cheese - Just a enough to make it tasty
Egg - sometimes we have used an egg to hopefully gel the food together, but you could also use ground flax seed.
Spices - Montreal Steak Seasoning, Italian seasoning, salt, pepper, garlic, onion, whatever.
Condiments - Worcestershire sauce, A1, Vinegar, whatever.
Vegetables - You can either add whatever pureed or chopped veggies to the burger batter, or wait until afterward and just add it to your sandwich.
If you really need a recipe, there are a ton online. Just start with a basic recipe and make it your own by adding whatever is in your fridge or pantry. Enjoy!
Pizza Casserole
I found this recipe in Parenting Magazine. I always get free French bread from Albertsons's from the coupon at the end of my receipts. This is a good way to use the French bread. It's basically a good recipe for a pizza casserole and you can put whatever you want in it. Make it ahead and let it sit in the fridge.
Make-Ahead Pizza Casserole (edited by Heather)
Make-Ahead Pizza Casserole (edited by Heather)
PREP: 15 minutes
RESTING AND BAKING TIME: About 4 hours
SERVES: 6
What You'll Need:
Cooking spray
1/2 lb shredded mozzarella cheese
1 can of olives
3 medium tomatoes, cored and diced (I used canned since that's what I had.)
(plus whatever else you want on your pizza)
6 cups cubed French or Italian bread (about 1)
5 eggs
1 1/4 cups skim milk
1/2 cup reduced-fat sour cream
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
Grated parmesan cheese, optional
1. Spray a 9 by 13-inch baking pan with cooking spray.
2. In a large bowl, toss together the mozzarella, olives, tomatoes, and bread. Arrange the bread mixture evenly in the baking pan.
3. Using the same bowl, beat the eggs with a whisk. Add the milk, sour cream, oregano, basil, and garlic powder. Beat well.
4. Pour the egg mixture over the bread, tilting the baking pan from side to side to soak all the bread cubes evenly. Cover the pan with foil and refrigerate at least three hours, or overnight.
5. 5. Remove from refrigerator and let stand at room temperature for about 20 minutes; heat oven to 350°F. Uncover the casserole and bake for 35 to 45 minutes, or until golden brown and crisp on top. Sprinkle with the parmesan cheese before serving, if desired.
Carrot Cheddar Biscuits
I made up this recipe by looking at my drop biscuit recipe plus some recipes for corn bread and cheddar biscuits. I wanted a little bit of a corny taste but with carrots and cheddar as the main taste. They turned out delicious!
Carrot Cheddar Biscuits
1 1/2 c flour (I used whole wheat)
1/2 c corn flour (I used freshly ground popcorn, but you can use corn meal.)
2 t baking powder
1/2 t salt
1/4 t baking soda
1/4 t garlic powder
1 T chopped dried onions
1/3 c canola oil
almost 1 c milk
1 T vinegar
1 1/2 c grated carrots (chopped in food processor)
1/2 c grated cheddar cheese
1/8 c melted butter (optional)
1. Mix flours, baking powder, salt, soda, garlic powder, and dried onions together in a medium sized bowl.
2. Pour in canola oil and use pastry blender to mix into a wet sandy texture.
3. Put 1T vinegar in a measuring cup then pour milk to fill it to 1 cup. Add milk, vinegar, and carrots to bowl and fold in.
4. Add cheddar cheese and melted butter.
5. Drop onto a cookie sheet, makes 12 biscuits.
6. Bake in a preheated oven at 450 degrees for 18-20 minutes.
Carrot Cheddar Biscuits
1 1/2 c flour (I used whole wheat)
1/2 c corn flour (I used freshly ground popcorn, but you can use corn meal.)
2 t baking powder
1/2 t salt
1/4 t baking soda
1/4 t garlic powder
1 T chopped dried onions
1/3 c canola oil
almost 1 c milk
1 T vinegar
1 1/2 c grated carrots (chopped in food processor)
1/2 c grated cheddar cheese
1/8 c melted butter (optional)
1. Mix flours, baking powder, salt, soda, garlic powder, and dried onions together in a medium sized bowl.
2. Pour in canola oil and use pastry blender to mix into a wet sandy texture.
3. Put 1T vinegar in a measuring cup then pour milk to fill it to 1 cup. Add milk, vinegar, and carrots to bowl and fold in.
4. Add cheddar cheese and melted butter.
5. Drop onto a cookie sheet, makes 12 biscuits.
6. Bake in a preheated oven at 450 degrees for 18-20 minutes.
Fiesta Chicken with Rice and Beans
I found this recipe in the Albertson's ad. It came from allrecipes.com.
Fiesta Chicken with Rice and Beans
Submitted By: Albertsons
Prep Time: 10 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 10 Minutes
Servings: 6
"Juicy chicken with a Mexican flair. . .all served with rice and beans."
Ingredients:
1 can (15 ounce) Tomato sauce
2 (14.5 ounce) cans Petite Diced Tomatoes
1 can Mild Green Chilies, undrained (I diced them)
1 cup uncooked long-grain white rice (I used brown rice, of course.)
1 (14 ounce) can chicken broth
1 (15 ounce) can pinto beans, undrained (I cooked some dry pinto beans earlier in the morning then used 2 cups of cooked pinto beans.)
1 pound boneless, skinless chicken thighs or breasts (I chopped the chicken to bite sized pieces)
1 (1 ounce) package chicken taco seasoning mix (I used 1/4 cup of taco seasoning)
Directions:
1. Combine tomatoes, rice, broth, beans, chicken, and seasoning mix in CROCK-POT slow cooker.
2. Cook on LOW setting for 8 hours or on HIGH for 4 hours. Stir before serving.
ALT: Or put in casserole dish and top with foil and bake at 350 degrees for 1 hr, remove the foil then bake for 10-15 minutes.
Fiesta Chicken with Rice and Beans
Submitted By: Albertsons
Prep Time: 10 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 10 Minutes
Servings: 6
"Juicy chicken with a Mexican flair. . .all served with rice and beans."
Ingredients:
1 can (15 ounce) Tomato sauce
2 (14.5 ounce) cans Petite Diced Tomatoes
1 can Mild Green Chilies, undrained (I diced them)
1 cup uncooked long-grain white rice (I used brown rice, of course.)
1 (14 ounce) can chicken broth
1 (15 ounce) can pinto beans, undrained (I cooked some dry pinto beans earlier in the morning then used 2 cups of cooked pinto beans.)
1 pound boneless, skinless chicken thighs or breasts (I chopped the chicken to bite sized pieces)
1 (1 ounce) package chicken taco seasoning mix (I used 1/4 cup of taco seasoning)
Directions:
1. Combine tomatoes, rice, broth, beans, chicken, and seasoning mix in CROCK-POT slow cooker.
2. Cook on LOW setting for 8 hours or on HIGH for 4 hours. Stir before serving.
ALT: Or put in casserole dish and top with foil and bake at 350 degrees for 1 hr, remove the foil then bake for 10-15 minutes.
Homemade Enchilada Sauce & Bean Enchiladas
A few years ago, I found this recipe for Enchilada Sauce here. I've used it when I don't have a can of enchilada sauce on hand (which is almost always.) It's cheaper to make this stuff plus it's usually healthier.
Enchilada Sauce
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce (I used "no salt added" tomato sauce)
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder
1. Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.
2. Add remaining ingredients bring to a boil and simmer for about 10 minutes.
Makes 3 cups sauce.
This is enough to make one enchilada casserole in a 9x13 dish.
Bean Enchiladas
When I make enchiladas I usually like to fill them with a bean mixture. Last night I used the following:
1 can kidney beans
1 can olives
1 small can of green beans (hide them and no one will know!)
1/2 package tofu
mexican seasoning (I used The Spice Hunter brand, and it's great!)
onion powder
a dash of garlic hot sauce (I found at Dollartree.)
Spray 9x13 casserole dish. Add a layer of enchilada sauce. Fill 8 tortillas with bean mixture and place in dish. Pour remaining enchilada sauce over tortillas ensuring to get all parts of tortilla. Sprinkle cheddar cheese on top and decorate with green onions or chives.
Place in pre-heated 350 degree oven for 20 minutes. Broil for a few minutes afterward if desired to get the cheese crispy.
When I make this again I'm sure it will be different. The filling is never the same. You could add cheese to the filling to make it extra good but it's also extra fattening and costly. :) If you don't have canned beans you could grind dry beans and cook with boiling water to get a bean spread.
Enchilada Sauce
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce (I used "no salt added" tomato sauce)
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder
1. Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.
2. Add remaining ingredients bring to a boil and simmer for about 10 minutes.
Makes 3 cups sauce.
This is enough to make one enchilada casserole in a 9x13 dish.
Bean Enchiladas
When I make enchiladas I usually like to fill them with a bean mixture. Last night I used the following:
1 can kidney beans
1 can olives
1 small can of green beans (hide them and no one will know!)
1/2 package tofu
mexican seasoning (I used The Spice Hunter brand, and it's great!)
onion powder
a dash of garlic hot sauce (I found at Dollartree.)
Spray 9x13 casserole dish. Add a layer of enchilada sauce. Fill 8 tortillas with bean mixture and place in dish. Pour remaining enchilada sauce over tortillas ensuring to get all parts of tortilla. Sprinkle cheddar cheese on top and decorate with green onions or chives.
Place in pre-heated 350 degree oven for 20 minutes. Broil for a few minutes afterward if desired to get the cheese crispy.
When I make this again I'm sure it will be different. The filling is never the same. You could add cheese to the filling to make it extra good but it's also extra fattening and costly. :) If you don't have canned beans you could grind dry beans and cook with boiling water to get a bean spread.
Whole Wheat Chocolate Cake
This recipe is derived from The Amazing Wheat book by LeArta Moulton. I have made some notes and changed the recipe name so it's easier to search on search engines. (In the book it's called "Anything Goes Cake" on page 170.)
Whole Wheat Chocolate Cake
3 cups whole wheat flour
2 cups brown sugar or succanat OR 1 1/2 cups honey**
4 T carob powder or cocoa powder
2 t baking soda
1 T salt
3/4 cup cooking oil (I used canola)
2 T vinegar (probably apple cider vinegar, but I often use white vinegar)
2 t vanilla (a trusted friend told me to double the vanilla in recipes...always, so I did 4 t vanilla)
2 c liquid, mashed fruit or vegetable*
Mix dry ingredients, then add liquids. Mix together. Bake in ungreased 9x13 inch pan at 350 degrees for 30 minutes. For 24 cupcakes, fill into cupcake liners, bake 350 degrees for 17 minutes.
*To this basic cake recipe, just about any leftovers can be added. Try tomato soup, mashed potatoes, vegetables or fruit, squash, etc. (The consistency will be a little different if the the fruit or vegetable is more liquid or solid, but it doesn't affect the taste. The main difference would be either a light fluffy cake versus a brownie texture.)
** NOTE: When I use mashed bananas, they are already sweet so I just put in 1 cup of succanat instead of 2 cups. (Judge according to your taste buds. You can eat this batter since it has no raw eggs!)
Whole Wheat Chocolate Cake
3 cups whole wheat flour
2 cups brown sugar or succanat OR 1 1/2 cups honey**
4 T carob powder or cocoa powder
2 t baking soda
1 T salt
3/4 cup cooking oil (I used canola)
2 T vinegar (probably apple cider vinegar, but I often use white vinegar)
2 t vanilla (a trusted friend told me to double the vanilla in recipes...always, so I did 4 t vanilla)
2 c liquid, mashed fruit or vegetable*
Mix dry ingredients, then add liquids. Mix together. Bake in ungreased 9x13 inch pan at 350 degrees for 30 minutes. For 24 cupcakes, fill into cupcake liners, bake 350 degrees for 17 minutes.
*To this basic cake recipe, just about any leftovers can be added. Try tomato soup, mashed potatoes, vegetables or fruit, squash, etc. (The consistency will be a little different if the the fruit or vegetable is more liquid or solid, but it doesn't affect the taste. The main difference would be either a light fluffy cake versus a brownie texture.)
** NOTE: When I use mashed bananas, they are already sweet so I just put in 1 cup of succanat instead of 2 cups. (Judge according to your taste buds. You can eat this batter since it has no raw eggs!)
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