Tag Archives: cheese

Veggie Quiche

12 Apr

Veggie Quiche (makes two quiches; adapted from “Transformed Spinach Mushroom Quiche” at allrecipes.com)

  • 8 eggs
  • 1 1/2 c. milk (or 1/2 c. heavy cream and 1 c. milk)
  • 2 Tbs. fresh parsley, chopped
  • 2 tsp. garlic, minced
  • 1 tsp. sea salt
  • 1/4 tsp. nutmeg
  • freshly ground black pepper
  • 1 c. fresh greens (e.g. chard, spinach), chopped
  • 4 oz. fresh mushroom, sliced
  • 1/4 c. onion, minced
  • 2 Tbs. sun-dried tomatoes, minced
  • 1 oz. feta cheese, small crumbles
  • 2/3 c. shredded cheese

Preheat the oven to 400 degrees Farenheit. Precook two pie crusts (see recipe for almond flour pie crust). In a medium-sized bowl, whisk together the eggs, milk, parsley, garlic, salt, nutmeg, and pepper. In a separate bowl, toss together the greens, mushroom, onion, tomatoes, and feta. Spread half of the veggie mix over each pie crust. Sprinkle half of the shredded cheese on top of each veggie mix. Gently pour half of the egg mix on top of each layer of cheese. Bake at 400 degrees Farenheit for ~45 min. or at 415 degrees F for ~30 min. Let sit 10 min.

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Broccoli chowder

15 Feb

Broccoli chowder (adapted from Slow Cooker Broccoli and Cheese Soup at wellplated.com)

  • 1 c. carrots, julienne or grated
  • 1/2 white onion, finely diced
  • 4 to 5 c. broccoli, chopped
  • 3 garlic cloves, smashed and minced
  • 2 oz. cream cheese
  • 2 tsp. dried oregano
  • 1/4 tsp. grated nutmeg
  • 2 c. chicken or vegetable broth
  • 1/4 to 1/2 c. heavy cream
  • 1 c. milk
  • 1 c. meat (turkey/chicken), finely diced (optional)
  • 1/2 to 1 c. frozen corn (optional)
  • 1/2 c. rice (optional)

If using the slow cooker: Place carrots, onion, broccoli, garlic, cream cheese, oregano, nutmeg, and broth in the crockpot on high 2 hrs. or low 4-6 hrs. (until broccoli is tender). Add the heavy cream and milk, then puree until smooth. Let cook on high until warmed through, then add cheese, salt to taste and pepper. Can also add in meat, corn, and/or rice and heat until warmed through.

Bean-cheese sauce

25 Feb

Bean-cheese sauce (adapted from American Wholefoods Cuisine)

  • 3/4 c. cooked pinto beans, drained
  • 1/3 c. milk
  • 3/4 c. cheddar cheese, diced
  • 1/4 tsp. sea salt
  • 1/8 tsp. cayenne

Combine all ingredients in the food processor and puree until smooth.  Transfer to a pot and heat gently until cheese melts and sauce is warm.

*Good served over cornbread topped with cooked broccoli.

Cheese sauce

24 Dec

Cheese sauce

  • 1 egg yolk
  • 1 Tbs. arrowroot powder
  • 1 Tbs. milk or cream
  • 1 c. milk
  • 1 c. cheese (have used cheddar or feta)
  • 1/4 tsp. sea salt

Mix the egg yolk, arrowroot powder, and 1 Tbs. milk together until smooth.  Heat the 1 c. milk in a saucepan over low-med. heat until warmed.  Then add egg yolk mixture and salt.  Stir until thickened and add cheese until combined and warm throughout.

Note: J fave if mixed with spinach, sun-dried tomatoes, pesto, and zucchini.

Cheesecake with graham cracker crust

12 Aug

Cheesecake

Crust:

  • 2 c. graham cracker crumbs
  • 1/2 c. butter, melted
  • 2 Tbs. sugar

Combine all the ingredients and stir well.  Press mixture firmly on bottom and up sides of a lightly greased (cooking spray) 9 inch springform pan with 3 inch sides.  Chill thoroughly.

Cake:

  • 16 oz. ricotta cheese
  • 1 1/2 c. sugar
  • 16 oz. cream cheese, softened
  • 6 eggs
  • 2 tsp. vanilla
  • 6 Tbs. flour
  • 16 oz. sour cream

Preheat oven to 325 degrees F.  Beat ricotta, sugar, and cream cheese at low speed until mixed through.  Add eggs by beating in one egg at a time and mixing through.  Add vanilla, flour, and sour cream and beat until smooth.  Pour mixture onto the chilled graham cracker crust.  Bake for 1 hour.  Turn off oven (do not open the door) and let cake sit in the oven for 4 hours without opening the door.  Cover and chill 8 hours.  (Best to cook on Friday afternoon and let chill overnight).