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Monday, April 16, 2012

Recipe Review from 4/9/12

Grocery shopping didn't happen until Monday after my evening yoga class, so meals had to be easy and simple.  The Husband grabbed us a take-n-bake from Do North pizza with andouille (sp?) sausage that was quite tasty and had enough leftovers for an additional lunch and supper.  I filled out the rest of the week with the quiche recipe below.  Bonus recipe!  My favorite pancakes for breakfast!

Mushroom and Swiss Quiche
If you are not a mushroom fan, don't let the title turn you off!  This is a very versatile recipe and you can sub any veggie and cheese combo that appeals to you.  This week I did mushrooms, red pepper, and spinach with sharp cheddar cheese.  No onions because I forgot to buy them!
Source: Moosewood Cookbook by Mollie Katzen
Prep: 1 1/4 hours including baking
Yield: 1 (9" pie) 6-8 servings

1 (9") pie crust (premade or make your own), pressed into a 9 or 10" pie pan.

1 tsp butter or margarine
1 1/2 cups onion, chopped
1/4 lb mushrooms, sliced or minced
1/2 tsp salt
black pepper
a pinch of thyme
1/2 tsp dry mustard
4 large eggs (or 2 whole eggs plus 2 egg whites)  I do 5-6 large eggs
1 1/2 cups milk (can be lowfat)  if upping eggs, drop back to 1 cup milk
2 tbsp flour
1 1/2 cups (packed) grated Swiss cheese

*substitute other delicious cheeses for the Swiss
*add fresh tomato slices
*minced fresh herbs (chives, parsley, chervil, marjoram, basil, etc)
*a hint of Hot - 1 tsp prepared horseradish and/or cayenne or Tabasco)

1) Preheat oven to 375*   (I bake mine at 400*)
2) Melt the butter in a small pan. Add onions, and saute over medium heat for a few minutes. When they begin to soften, add mushrooms, salt, pepper, thyme, and mustard. Saute about 5 minutes more and remove from heat.

3) Combine eggs, milk and flour in a blender or food processor and beat well.

4) Spread the grated cheese over the bottom of the unbaked crust and spread the onion-mushroom mixture on top. Pour in the custard and sprinkle the top with paprika.

5) Bake for 35-45 minutes, or until solid in the center. Serve hot, warm or room temperature.

Cottage Cheese Pancakes
Okay, for those of you who don't like cottage cheese or have kiddo's who shun the stuff, if you use and immersion blender you'll never know it's in the batter.  Seriously.  If you are a cottage cheese aficionado like myself, just mix well with a fork.  This is easy enough for a weekday breakfast.  AND!  High in protein, low in gluten. 

1 1/2 cups lowfat cottage cheese
1/2 cup flour 
6 eggs
1/4 baking powder

Mix.  Cook.   Eat. 

You can keep the cakes warm in the oven till ready to serve.  The make very tasty leftovers with a dollup of jelly.  I eat them cold right out of the fridge...but I'm a bit weird.  You already knew that.

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