Cabbage Delight

This is a recipe I made up. The proportions are estimates--just a warning. :)

1/2 cup chopped onion
1 cup chopped broccoli
1/2 to 1 cup cut up low fat turkey kielbasa (It's about 3-4 inches of sausage. I slice it into 1/4" slices and then quarter cut the slices)
1 1/2 cups coarsely chopped cabbage (about 3 slices off the cabbage about 1/2 inch thick)
1 Tbsp. soy sauce
2 Tbsp. Oil for sautéing

Heat frying pan or wok with oil on med-high heat. Add onions and sauté one minute. Add kielbasa. Stir for one minute. Add broccoli and sauté one minute. Add cabbage. Add soy sauce spreading it over all ingredients. Cook stirring and flipping ingredients until cabbage begins to turn clear. Don't over cook unless you like mushy vegetables. Serve hot. I think it makes about two cups cooked.  Experiment with proportions to your liking.

Kale Chips

One bunch of kale
1 Tbsp. olive oil
1 tsp. season salt

Wash and dry kale thoroughly. Remove the kale from the thick stems and tear into bite sized pieces.  Place the kale into a bowl and drizzle the olive oil over the kale. Gently toss to coat. Place the kale on parchment paper lined baking sheet. Sprinkle the season salt over the kale. Bake at 350 degree oven for about 10-15 minutes. Edges should be browned but not burned.

Kale Salad

4-6 cups of kale, washed and ripped into bite sized pieces
juice of one lemon (about 2 Tbsp.)
3-4 Tbsp. olive oil
2 cloves garlic, minced
crushed red pepper (about 1/2 tsp.)
pepper (to taste)
salt (to taste)
1/4 cup bread crumbs (I toasted 2 pieces of small bread in the oven and blended them in my blender)
2/3 cups Asiago, Tuscano (sp?) or parmesan cheese, freshly grated

Place kale in a large bowl. In a small bowl, whisk together lemon juice, oil, garlic, red pepper, salt and pepper. Pour over kale and toss. Toss in cheese. Toss in bread crumbs.

Kale can be purchased at Sprouts or other health food/farmers' market type stores.

I got this recipe from my friend Allison! :)

Veggie Quiche

Crust: Use the same crust as the mini asparagus quiche recipe from April of this year. Spray pie plate with cooking oil spray. I also roll my pie crusts out on baking paper; then I fold the crust into quarters, using the baking paper it's on. It makes it easier to transport the crust to the pie plate. Bake 10-12 minutes at 375*.

Filling:
4 cups finely chopped veggies (I used asparagus, broccoli and zucchini.)
1 Tbsp. dried onion

5 eggs, beaten
1/4 tsp. pepper
1/2 tsp. salt
1 cup freshly grated parmesan cheese
1 cup grated cheddar cheese

Mix dried onions with the veggies.  Place veggie mix into the cooled pie shell. Mix salt and pepper into the eggs, beating swiftly. Pour egg mixture over the veggies. Put parmesan cheese on top. Top off with cheddar. Bake at 375* for about 40 minutes, or until an inserted knife comes out clean. Serves 6.

Asparagus Mini Quiches

Crust:
1 1/4 cup flour
6 Tbsp. cold butter
1/2 cup shredded cheddar cheese
2-3 Tbsp. water


With a pastry blender, cut the butter into the flour until crumbly. Add cheese and water. Mix with fork until soft dough forms and is able to be rolled out onto a floured surface. After dough is rolled out to 1/4 inch thick, cut large circles out of the dough that will fit into your greased tins. (I used a 4 inch diameter cutter for my 3 inch diameter tins.) Pat dough into greased tins. (Mine made 12 quiches.) Bake at 375* for 10-12 minutes.

Filling:
1/4 pound asparagus, blanched (boiled for a minute or so) and cut into pieces 1/2 inch in size (I used asparagus that had been blanched and then frozen.)
About 2 tsp. chopped dried onions

3 eggs
1 Tbsp. milk
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup parmesan cheese, freshly shredded
1/4 cup shredded cheddar cheese

Place asparagus pieces into the bottom of the cooked crusts. Put a pinch of dried onion into each crust. Beat the eggs, milk, salt and pepper together in a bowl. Pour about a tablespoon or more of the egg mixture into each crust. Put a heaping teaspoon of each of the cheeses into each crust. Bake at 375* for 16 minutes, or until an inserted knife comes out clean when inserted into the center of a quiche. Makes 12 quiches if using 2 inch diameter tins.  May be modified for larger or smaller quiche tins. Enjoy!!

"Husband" Broccoli and Spinach Salad

I got this delicious recipe from my brother's mother-in-law.
If your husband is not a salad eater, maybe he will eat this one because it has BACON!

2-3 bunches of broccoli, cut in pieces
2-3 cups of spinach
1/2 c. finely chopped red onion
1/2 lb. bacon, cooked and crumbled
1 c. mayo
1/2 c. sugar
2 T. white vinegar

Combine the mayo, sugar and vinegar and mix in a small bowl. Combine the broccoli, spinach, onion and bacon in a larger bowl. Pour the mayo mixture over the broccoli mixture and stir. (If you leave it in the fridge for awhile before serving, stir before serving, as the dressing will gather at the bottom of the bowl.)

Veggie Chowder

I modified this recipe to be able to be made with food that can be stored.

3 cups cooked, cubed chicken (I use canned chicken)
2 cans of cream of chicken soup
1 can of chicken broth
2 Tbs. of dehydrated onions (you can use fresh, about 2/3 cup)
2 cans of mixed vegetables (you can use frozen)
1 can of canned milk

Combine all ingredients, except the milk, in a slow-cooker and cook on low for 3-4 hours.
Stir in canned milk. Cook another 15 minutes.

Impossible Broccoli Pie--It's impossible that it is this easy and this delicious!

20 oz. frozen chopped broccoli (or fresh broccoli)
3 c. shredded cheddar cheese, divided
2/3 c. chopped sauted onion
1 1/2 c. milk
3 eggs
3/4 c. buttermilk baking mix
3/4 t. salt
1/4 t. pepper

Rinse broccoli under cold water to thaw and drain. Saute or microwave onions. Mix broccoli, 2 cups of cheese and onion in greased pie plate or 9x9 in. baking dish. Beat milk, eggs, baking mix, salt and pepper until smooth. Pour into dish. Bake at 400* for 25-35 minutes or until knife inserted comes out clean. Top with remaining 1 cup of cheese. Bake until cheese is melted. Serves six.