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Friday, December 16, 2011

Brown Rice Quiche

Makes 2- one to eat for dinner, and one to freeze

1 1/3 cup brown rice
1 large onion, chopped
2 2/3 cup water
8 eggs
1 cup shredded cheese, and kind
1lb bag frozen peas
1/2 cup sour cream
3/4 cup plain yogurt
1 tsp dried basil
salt & pepper
1/4 cup plain bread crumbs, plus some for the top

In a medium size pot, add rice, onion, & water. Bring to a boil, then reduce heat to low. Cook for 45 minutes or until the rice has absorbed all the water.

Preheat oven to 375 degrees.

In a mixing bowl, add all the other ingredients. Stir to combine. Then, fold in the rice & onion mixture.

Grease 2 9" pie plates. Pour half of the mixture into each plate. Top with bread crumbs.

To freeze- Wrap uncooked quiche in plastic wrap and foil. Write directions on the foil (Thaw & Bake at 375 degrees for about an hour), and freeze up to 2 months.

To cook- Bake for about an hour. You'll know it's ready when it's browned, slightly puffed up, and "springy" to the touch.

Serve with a big salad.

Thursday, December 15, 2011

Cranberry Jalapeno Appetizer

1 jalapeno, seeded and deveined
1/4 cup raw sugar
2 tablespoons fresh-squeezed lemon juice
2 cups fresh cranberries, rinsed and drained
2 tbsp. minced green onions
2 tbsp. fresh cilantro leaves
1 8oz. package cream cheese

In a food processor, add jalapeno, sugar, & lemon juice. Pulse to mince the pepper. Add cranberries, green onion, and cilantro. Pulse until cranberries are minced and everything is combined. 

Place the cream cheese in the middle of a serving plate. 

Spoon the cranberry mixture over the cream cheese. 

Serve with a small spreading knife & crackers. 

To eat, spread a bit of cream cheese and cranberry mixture onto each cracker. 

*Thanks to my friend Gail for introducing this to me.

Buffalo Mac & Cheese

3 cups milk
3 cups whole grain pasta
1 heaping cup shredded cheddar cheese
1/4 cup parmesan cheese
1/4 cup plain yogurt
1 small red pepper, chopped
1 small green pepper, chopped
1 1/2 cups cooked chicken
4 tablespoons Frank's hot sauce (use more or less)
1 tablespoon butter (optional)
Blue cheese crumbles (optional)
Bring milk, pasta, and red pepper to a simmer on medium/medium low heat. Stirring often, cook pasta in milk until al dente- about 10-15 minutes. Keep the heat low because you don't want to scorch the milk or cause it foam and boil over.


In a separate bowl, combine chicken, hot sauce and butter (optional). 
Remove pan from heat, stir in cheeses and yogurt. Return to warm burner and combine. Fold in chicken mixture and green pepper. 

Top with blue cheese crumbles if you'd like. Serve immediately. 

Serves 4 generous dinner portions.

Monday, December 12, 2011

Super Easy Homemade Mac & Cheese


3 cups milk
3 cups whole grain pasta
1 heaping cup shredded cheddar cheese
1/4 cup parmesan cheese
1/4 cup plain yogurt
salt to taste

Bring milk and pasta to a simmer on medium/medium low heat. Stirring often, cook pasta in milk until al dente- about 10-15 minutes. Keep the heat low because you don't want to scorch the milk or cause it foam and boil over.

Remove from heat, stir in cheeses and yogurt. Return to warm burner to melt everything if necessary.

Serve immediately. Add something yummy like peas, diced chicken, peppers, etc. to give it a little something extra. (Pictured with red & green peppers)

Make it into Alfredo by omitting the cheddar and doubling the parmesan. Grind black pepper onto it before serving. I like adding steamed broccoli to it, too.

You can also turn it into this with a few extra ingredients.

Serves 3 generous dinner portions or 6 as a side dish.

Cheesy Potato Soup

1 large softball size onion, chopped
6 stalks celery including the leaves, chopped
3 tablespoons butter
Salt
Pepper
1 tablespoon parsley flakes
1 tsp garlic powder
5 cups chicken or vegetable stock
2 cans evaporated milk, regular or low fat will do
1 bag frozen hashbrowns, thawed
5+ cups lowfat or skim milk
3 cups finely shredded cheddar cheese
3/4 cup sour cream

In a large soup pot, saute onion and celery in butter on medium heat. Add salt, pepper, parsley, & garlic powder. Cook until the onions are translucent.

Add the stock and evaporated milk to the pot. Bring to a simmer. Then, add the hashbrowns. Simmer for 10-15 minutes so you cook the potatoes.

Turn heat to low. Cream soups need delicate heat or they will scorch on the bottom of the pot. Add the milk and cheese to the pot. Using a stick blender, blend the soup until the cheese has incorporated, and the soup is smooth. Add more milk if you'd like it thinner.

SImmer on low for 10 more minutes. Taste for seasoning. Add if necessary.

Stir in sour cream.

To serve, let cool in bowl for a few minutes. Cream soups seem extra hot when they come out of the pot! Top with green onions or bacon bits.

This soup can be made ahead. It will thicken, so add milk or stock if you need to thin it out.

Serves 12. Refrigerated leftovers reheat well on stovetop.

*I haven't tried freezing this, but I wouldn't recommend it. There's too much dairy in it, and I think it could separate or loose the proper texture upon freezing/thawing/reheating.