Easy One-Dish Quiche

This recipe came to me years ago under the title "American Quiche."  But as I adapted it in various ways, I just came to think of it as my 'One-Dish Quiche.'  I think you'll love how quick, easy, and delicious it is!

Preheat oven to 325 degrees.  In a 9" pie plate mix together with a fork:

• 1 1/2 c. flour (your choice, even Gluten-Free works well)
• 1 1/2 T. sugar (or 1 packet stevia)
• 1 tsp. salt
• 1/2 c. oil
• 2 T. milk

When well mixed, pat out evenly in the pie plate, bringing it up along the sides.

Cube and put in the pie shell:

• 1 c. cheddar cheese
• 3/4 c. ham or pre-cooked sausage

Mix together in a small bowl or blender and pour over all:

• 4 eggs
• 1 1/2 c. milk

Sprinkle top with dried parsley for garnish.  Bake for 45 minutes at 325 degrees or until done in center.  Let sit for 5 minutes, then cut in wedges and serve.

Note:  You may also add mushrooms, green onion, green chilies, chopped sauteed vegetables, etc.  Other good combinations are:

• crab or imitation crab with Swiss cheese
• canned asparagus spears and Swiss cheese
• canned salmon with 1 tsp. dill in egg mixture
• fried hamburger, green chilies, monterey jack cheese, serve with salsa on top

My aunt's simple and yummy hamburgers

These are great!  What I like is that they are very moist and not tough as hamburgers can often be.  And it's a good way to get some more veggies into your diet.


These are the proportions I used tonight:

• 1 1/2 lbs. hamburger
• 2 grated zucchini
• 1/2 onion, grated
• 2 cloves garlic, minced (we like garlic)

Mix well and form into thin patties.  You can either fry them up or freeze them for future use.  I like to serve them with mayo, sliced tomato, and very thin slices of onion.


Enjoy!

Salmon-Millet Loaf with Creamed Peas

This is a great gluten-free dish.  If you don't care for creamed peas, you can eat the salmon loaf plain, or with a sour cream-cucumber sauce spooned over it.  It's also great cold, sliced, as a sandwich filling with tomato, lettuce, and mayonaise.  You can substitute two cans of tuna for the salmon if you prefer.
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Bring 1 c. millet in 2 c. water with 1/2 tsp. salt to a boil, cover and turn down to simmer and cook for 20 minutes or until fluffy (as you would cook white rice).

Meanwhile, in a skillet, saute in 2 T. butter:  1 c. finely chopped celery, 1/2 c. finely chopped onion, 1/2 c. finely chopped bell pepper, and 1 clove garlic, minced.

In a large bowl, fluff cooked millet with a fork to break up any lumps. Add 2 eggs, the sauteed vegetables, a 14.75 oz. can of salmon with juice, 1 tsp. dill weed, and pepper to taste.  Mix well, breaking up any large chunks of the salmon.

Spoon into a greased loaf pan and bake at 350 degrees for 1 hour.  Serve with creamed peas spooned on top of each serving.

Creamed Peas

Either precook 1 c. frozen peas or use a can of drained peas.

Make a medium white sauce:  with a whisk, mix 2 c. milk with 3 T. cornstarch, 1/2 tsp. dry mustard, and salt to taste.  Either cook in a saucepan over medium heat, stirring with whisk until thickened or in the microwave for several minutes on high, stirring every couple of minutes.

Add drained, cooked peas and stir.  Serve over salmon loaf.

Menu suggestion:  This is good with baked acorn or butternut squash or yams, and a green salad.

Mexican Zucchini Stir-Fry

Believe it or not, this recipe came out of a desperate need to do something different with zucchini!  I like it...and I hope you do, too!  You can do this as a vegetarian main meal, or serve with sausages, hamburger, or other prepared meat.  This makes 2 servings.
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In a small amount of olive oil, begin to saute 1/2 of a diced bell pepper over medium-high heat, then add one medium zucchini, diced.  Stir-fry for 2 or 3 minutes, then add 1 clove of garlic, minced, and 2 diced plum tomatoes.  Sprinkle with 1/2 tsp. of ground cumin and salt to taste, stir well.  Add 1 T. water or so to loosen any residue from bottom of pan, stir well, and continue to cook for another 2 or 3 minutes until tender.

Serve over cooked black beans, top with diced avocado, chopped cilantro, and sour cream. 

A great fried rice recipe

I wanted to share a great recipe that we have a lot.  It's very versatile, either as a side dish, or can be a light main dish for supper.  Leftovers are great for breakfast!
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Fried Rice

Have ready:

• 4 c. cooked brown rice
• 4-5 eggs, beaten in a bowl
• 4-5 sliced green onions
• OPTIONAL:  Choose from small cooked shrimp, chopped cooked chicken or beef

In a large skillet (non-stick works great), heat some oil--I use olive or coconut.  Pour eggs in and stir in soft-set (just scrambled).  Remove and set aside.  Add 2 T. more oil, then add cooked rice.  Spread around and break up clumps; fry for several minutes, turning over from time to time until a bit golden.  Add onions and and optional meat and fry a bit more.  Add eggs and break up; cover and warm for a couple of minutes.

Serve with soy sauce or Liquid Aminos.  Enjoy!

Crockpot Burrito Chicken

Here's a very easy and delicious crockpot recipe.  I make it the first night for burritos or tacos, then I use the leftovers for making white chili.  Freezes well.


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Cut as many boneless chicken breasts in large pieces as you wish and place in crockpot.  If you have a casserole-style crockpot, keep them in one layer if possible.  If you have the tall-style one, do each layer with the spices.  Optional:  add chopped green chilies, onion, fresh garlic, or oregano.


Liberally sprinkle with chili powder, onion powder, garlic powder, and cumin.  Add salt and pepper to taste.  Cook on low for 8 hours, then shred with a fork and mix the spices and juices in well.  Add more seasonings if necessary.  Cover and cook another hour. 


Enjoy!