Green Chili with Zucchini Quiche

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Green Chili with Zucchini Quiche
 
I like to make everything mini size. These are great to make mini and serve them with a brunch menu or take a dozen with you to work and get praised. You can buy store made pie crust to make it easier, but there really isnt anything better than from scratch.
Author:
Recipe type: Breakfast
Ingredients
  • For Pie Crust
  • 2½ cups flour
  • 2 sticks unsalted butter cold
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 tablespoons ice water
  • For Filling
  • 1 Tablespoon olive oil
  • ½ cup diced shallots
  • 2 cups shredded Zucchini
  • ¼ c all-purpose flour
  • ¼ teaspoon Kosher salt
  • ½ teaspoon baking powder
  • 3 eggs beaten till fluffy
  • 3 cups of two or more kinds of cheese ( cheddar, gouda, parmesan, etc)
  • 1 cup cottage cheese
  • 1 (4 oz) can chopped green chiles, drained (roast your own in 400 oven, peel, seed, chop. so much better then canned and easy)
Instructions
  1. Preheat the oven to 375 degrees.
  2. To make the dough for the pie crust, mix 2½ cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal. or pulse in a food processor.
  3. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
  4. roll the dough on a floured surface to the desired size.
  5. Press the crust into the bottom and up the side of the pan. Use a fork to poke holds into the bottom of the crust.
  6. Bake the crust in the center of the preheated oven until golden brown. If making mini quiches - the crust will only take 5 minutes, for a full-size quiche, about 10 minutes. Remove the crust from the oven and reduce the temperature to 350 degrees.
  7. While the crusts are baking, grate the zucchini and use a paper towel or two to take out as much moisture as you can. Add the oil to a skillet and heat over medium heat until hot. Add in the shallots and cook until soft then add in the zucchini and turn up the heat to high. Cook the zucchini and shallots for an additional 5 minutes. set aside
  8. Combine all the rest of the ingredients and then add the zucchini mixture, beat until combined.
  9. Pour the mixture into the crust(s). Bake the quiche until the top is puffed and golden brown and a toothpick inserted into the center comes out clean. For the mini quiches, around 25 minutes, for a full-sized quiche, 35 -40 minutes. Allow to cool for about 10 minutes before serving.

Easy Minestrone Soup with Chicken

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Easy Minestrone Soup with Chicken
 
This is one of the easiest slow cooker soups that is packed with goodness I have ever made. Make sure to have hearty bread to dip with. Start it in the morning, walk away and enjoy for a cozy warm dinner.
Author:
Recipe type: side
Ingredients
  • 3 cups reduced-sodium vegetable or chicken broth
  • 2 chicken breast cubed
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can white (cannellini or navy) beans, drained
  • 2 carrots, peeled and chopped
  • 2 celery stalk, chopped
  • 1 cup white onion, chopped
  • 2 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 2 bay leaves
  • Salt and ground black pepper
  • 1 to 2 cups cooked pasta (your choice)
  • 1 medium zucchini, chopped
  • 4 tablespoons grated Parmesan or Romano cheese
Instructions
  1. In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and ½ teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  2. Thirty minutes before the soup is done cooking, add pasta, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Serve with a hearty bread.

 

Raw Zucchini Lasagna

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Raw Zucchini Lasagna
 
This is a very delicious and easy raw dish. I suggest making it a day in advance to allow it to set and seal in the flavors. Use a 8 X 8 casserole dish with lid to serve 1 to 2 people.
Author:
Recipe type: Main
Ingredients
  • 5-6 Large Zucchinis Peeled and Sliced thin long ways
  • 2 to 3 Cups sliced Portabellas or Baby Bella’s Mushrooms
  • 2 Cups Filtered Water
  • Juice of 1 lemon
  • ¼ Cup of Olive Oil
  • 1c Raw Goat Cheese or regular goat cheese if unable to get unpasteurized
  • 2T Chopped Fresh Flat Leaf Parsley
  • 1T Chopped Fresh Oregano
  • 1T Chopped Fresh Basil
  • 3 Cups Raw Marinara Sauce (see marinara sauce recipe)
  • Add chopped tomatoes and fresh sliced basil for garnish.
  • Cheesecloth
Instructions
  1. Thinly slice the zucchini the long way. This can be done by hand or with a mandolin. Marinate for 1-2 hours in a mixture of olive oil, water and lemon juice along with the sliced mushrooms. This will help the zucchini to be more flexible. You will need enough slices to completely cover the bottom of the pan two times (you can marinate longer if you want). Place a double layer of cheesecloth in the pan, with at least 6 inches of cheesecloth hanging out on all sides.
  2. When Ready to assemble lasagna, in a small bowl, combine cheese, parsley, oregano, basil and pinch of celtic salt. Allow these ingredients to warm to room temperature, then stir well until smooth and easy to spread.
  3. Assemble the lasagna:
  4. STEP ONE: Don't forget to lay the cheesecloth down first, it is very important. Pat dry the marinated zucchini slices then lay slices of Zucchini so that they are overlapping each on the bottom of pan. Cover bottom.
  5. STEP TWO: Spread a thin layer of the cheese. I drop spoonfuls around and carefully spread while holding down on the zucchini with my other hand till bottom layer is covered.
  6. STEP THREE: Spread out a layer of mushrooms over the cheese spread.
  7. STEP FOUR: Pour a layer of the marinara sauce and spread over till completely covered.
  8. Repeat the steps two more times or more if desired.
  9. Zucchini slices
  10. Cheese spread
  11. Mushrooms
  12. Marinara sauce
  13. Stop with the remaining marinara- you can also add some chopped tomato and sliced fresh basil to the top to make it look real pretty!
  14. Then pull up on the cheesecloth to tighten it up and then cover tightly with plastic wrap and refrigerate.
  15. Serving the lasagne:
  16. The vegetables and marinara sauce will have released a lot of liquid overnight in the refrigerator.
  17. Using the ends of the cheesecloth, carefully lift out the lasagna (it may take 2 people). Drain the lasagna for a few moments (hold it up and allow to drip, pat the bottom of the cheesecloth on top of a towel or paper towel)
  18. After draining the lasagna and draining and drying the the pan, put the lasagna back into the pan.
  19. Slice and Serve