BIZZY BAKES

As you may remember, spinach is a veggie, I throw into many dishes and even more so, like them to shine, pretty much on their own.  Voila - this quiche. Mushroom and Spinach Quiche Ingredients: 1 onion, thin sliced 11/2 cups thin sliced mushroom caps 2 - 3 cups fresh baby spinach 3 eggs 1 cup milk 1 teaspoon honey Dijon mustard 1/8 teaspoon black pepper 1 1/2 cups grated Mozzarella cheese 3/4 cup gluten-free panko crumbs or cornflake crumbs Method: Spray a shallow dish or pie pan. Preheat oven to 350 degrees. Heat oil in large skillet over medium heat.  Add onion, and cook, stirring for 5 minutes.  Add mushrooms and cover. Cook  4 minutes, stirring occasionally.  Stir in spinach and cover, and cook 2 to 3 minutes, or until spinach is wilted. Whisk eggs in mixing bowl. Add milk, mustard, pepper and salt to the eggs. Sprinkle 1/4 cup grated cheese over bottom of baking pan.. Bake 2 ...

I found out, at the last minute, I was having two families over for Sunday morning brunch.  I pondered what to make and threw out the idea of omelets, pancakes, French Toast and waffles.  My thoughts generated to a potato bar or hash browns and that just did not feel right. I did what a smart cook does who has no patience to start pulling out cookbooks.  I went to the Internet and came up with a few recipes that motivated me to get into the kitchen.  I thought broccoli quiche, potato casserole, blueberry muffins and bagels, lox and cream cheese.  that should fill us all up. Crustless Broccoli and Cheese Quiche  adapted from  Cooking Light JULY 2003 Ingredients: 2 teaspoons olive oil 1/2 cup vertically sliced onion 3 - 5 cups broccoli florets Cooking spray 1 1/4 cups 1% low-fat milk 1 cup (4 ounces) shredded Mozzarella 2 tablespoons chopped fresh parsley 2 teaspoons Dijon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ...

                                                 Crustless Spinach-Cauliflower Quiche Ingredients: 3 ounces whipped cream cheese, at room temperature                                                              1 cup  milk                                                                                                                                      ...

Since we do not eat dairy meals following meat meals (six hour separation), I decided to make this quiche without cheese.  I love cheese and look for excuses to put it into almost any dish which is why I was surprised about the yummy results of this "pareve" quiche.  Although, it had 5 eggs, it did not taste eggy.  I only used some fresh parsley and a bit of Worcestershire sauce to season it; yet it was flavorful.  This one should be seen again at our home soon. This is one of the many recipes I have made after searching the cupboards and refrigerator.  I found a half of a bell pepper, a container of mushrooms, some broccoli left over from another dish and onions are always at home in my house.  When I looked for seasoning, I opened the cupboard and the first item, my hand touched was the Worcestershire sauce.  The choice of parsley came down to what was left from my picking herbs in the garden.  I bring some in every few days and they stay be...

While our friend, Louise brings cheer into our lives throughout the year, she particularly does so when she organizes the SOCIAL EVENT of the year, our online picnic with the most outstanding variety of foods.  Louise can be found  at  Months of Edible Celebrations  where you will find the fascinating information and delicious recipes.  It is a treat to visit there each day so go on over and enjoy yourselves. I love this picnic and usually, I choose a difficult letter, but let me clue you all in, there is no such thing as a difficult letter.  This year, I have Y and I decided before hand, if I ran into a problem, my dish would be called Yummy something but there are yams and yellow squash, yogurt and yolks and Yakbraten. I ended up making this delicious Yellow squash Crustless Quiche.  My inspiration came from Sally's Baking Addiction , a place you should surely visit. The Parmesan on the top of the quiche turned an ugly dark brown but taste...

This is a recipe from Eating Well .  The original recipe has ham in it but we do not eat ham, nor do we mix dairy and meat.  It was simple to adjust this to make it kosher, just ignore the ham. I am wondering how many bloggers make adjustments for food because of health issues or religious reasons.  I am guessing that the answer would be, "quite a few."  In these days, people tend to be on different diets, not simply to lose weight but to build bodies, to avoid toxic substances (specific to them). What I discovered is that it is not particularly difficult to deal with many of these issues.  Gluten-free has become commonplace in the markets.  My  husband noted, the other day, he saw items that mentioned having gluten.  Not only do we have gluten-free, we now have notification of the presence of gluten.  I have to say that hubby does not have a serious reaction to gluten which does make it easier.  We don't have to worry about h...

Estee Kafra has become one of my favorite cookbook authors.  Every recipe, I have tried from her cookbooks has been easy to make and delicious to eat.  I came across this quiche recipe but I did not need a pie.  I was looking for minis but the recipe was so appealing, I decided to turn it into a muffin-like creation.  I removed the crust instructions and pretty much kept to the recipe. This is a new way and I think, a good one, to use salmon.   Salmon Quiche   Muffins    by Estee Kafra, Cooking with Color Ingredients: 1 1/2 lbs salmon fillet (skin on) 1 small lemon Kosher salt Freshly ground black pepper Filling: 1/2 cup light mayonnaise 2 tablespoons almond milk or milk 3 tablespoons  Tofutti  Better Than Cream Cheese 2  tablespoons  flour 3 eggs 3  tablespoons  fresh Italian parsley, finely minced 1/4 teaspoon salt Method: Preheat oven to 350°F. Rinse salmon and pat dry. Place salmon in a shallow baking di...

I don't like making pie crusts for two reasons. I am not good at it and I get frustrated. I think twice before using so much fat in a dish. I do like pies, though and keep discovering ways to make them, with alternative crusts. This is one of the best because the crispy potato crust brings added flavor to the quiche. I started the process, shredding the potatoes but as time went by, my hand began to tell me, I was foolish and I took out the mini processor and finished up, in the machine. How quickly that goes. For the next step I threw the onions and cheese in also, and everything speedily blended and I had the makings of my filling. I chose broccoli but there are many other good choices for a filling. A spinach quiche is good.....mushroom and onion . Sour cream in the filling makes it creamier as does a bit of cream cheese. Gouda is a good sub for the cheese. This is a recipe to be creative with. Broccoli Quiche with Hash Brown Crust Ingredients 3 cups shredded hash brown pot...

One of the highlights of the month is the reveal of the Secret Recipe Club.  This highly successful group led by A pril brings you wonderful recipes chosen by a secret partner.  My group leader is Suzanne .  Thanks ladies for making this happen. I was super excited when I found out who my assigned blog was run by, the well-known and charming Miz Helen with the big and welcoming smile.  Many of you know, Miz Helen from her linky, Full Plate Thursdays but she has so much more, on her blog.  Check out her garden and then there is adorable Max.  You don't know Max?  Get over to Miz Helen's Country Cottage and find out. With apologies, I had to make some changes in the recipe, I chose.  I decided to make the quiche without the crust.  One of the ways, we have cut down on our calories and fat intakes is to eliminate pie crust from our diet with a possible few exceptions.  Also, being kosher meant not including both dairy and meat and ou...