Gluten Free Spinach and Mushroom Quiche with Fresh Mozzarella

Quiche Crust:

2 1/2 C cornmeal flour
1 stick cold butter
1 tsp salt
7 Tbs vegetable shortening
2-4 Tbs water

Mix all ingredients together and chill for 20 min. Roll out into disc and put in well-greased pie tin. Place second pie tin, weighted with dry beans, on top and bake for 15-20 min at 350 degrees (until edges begin to brown.) Remove from heat and let cool.

Filling:

1 C spinach
1 C sliced mushrooms
1 C fresh shredded mozzarella
4 Tbs chopped fresh parsley
6 eggs
1 1/2 C cream
1/2 tsp salt
Freshly ground pepper

Line pie crust with spinach and mushrooms. Cover with cheese. In seperate bowl combine all other ingredients and pour over veggies and cheese. Bake for 45 min at 425 degrees, or until quiche solidifies. Enjoy!

Crockpot Vegetable Lasagne

Ingredients:
1/2 medium onion
2 C diced zucchini
3 cloves garlic
1 red bell pepper
2 C diced mushrooms
8-10 large lasagne noodles, uncooked
3 C shredded mozzarella
2 1/2 C marinara sauce
1/4 C water
1/4 C chopped basil
1/2 tsp salt
Freshly ground pepper

Grill or broil the zucchini, pepper, onion, mushrooms, and garlic until they begin to blacken and become soft. Place into food processor with basil and blend until everything is finely chopped. Add to bowl with marinara, water, salt and pepper. Mix together. Coat inside of crockpot with oil or nonstick spray and pour in 1/3 of the sauce mixture. Cover the sauce with 1/4 of the cheese. Place lasagne noodles over the cheese, breaking them to make them fit evenly. Repeat process 2 more times and cover the last noodle layer with the last of the cheese. Put the crockpot lid on and cook on low for 6-7 hours.

Grilled Squash Pesto

Fantastic on pizza or pasta. Put extra squash to good use with this easy recipe.

Ingredients:
1 lb squash
1/4 C fresh basil leaves
1/2 of a medium onion
3 cloves garlic
1/2 tsp salt (or more to taste)
1 Tbs olive oil
Freshly ground pepper

Grill squash on the grill, about 5 min per side or until the skin begins to darken all over. If you choose to broil, dice squash into 1" cubes and cook for 12-15 min.
Slice onion and heat olive oil in sauce pan. Add onions and saute on low until they turn translucent. Let cool then add onions, garlic, basil and cooked squash to food processor and blend until smooth. Return to sauce pan, add salt and pepper and cook over medium-low heat for 5 min. Use hot over pasta or let cool and use on pizza dough.

Eggs Benedict with Egg Whites and Fresh "Buttermilk" Biscuits

I don't usually keep buttermilk on hand so I made these amazing biscuits with regular milk and lemon; Topped with this five minute hollandaise sauce it's a fantastic breakfast!

Biscuits:
1 C milk
3 Tbs lemon juice
2 C flour
2 tsp baking powder
1 tsp raw sugar
1 tsp salt
1/2 C vegetable shortening

Combine fresh lemon juice with milk and let sit for 10 min or until slightly thick. Mix dry ingredients in a seperate bowl and cut in shortening. Add milk mixture until dough is formed. Roll out to about 1/2" thickness and use biscuit/cookie cutter to cut biscuits. Place on greased cookie sheet and bake at 400 degrees for about 20 min (until biscuits are golden.)

Five Minute Hollandaise Sauce:
4 eggs
1 stick butter
3 Tbs lemon juice
1/2 tsp parsley
1/2 tsp basil
2 cloves garlic
1 tsp salt

Melt butter in sauce pan. Seperate egg yolks and set aside whites. Put yolks and all other ingredients (aside from whites) in blender and blend until smooth. Slowly add in butter while blending. Scramble egg whites. Slice biscuits, top with scrambled whites and hollandaise sauce. Enjoy!

Zucchini and White Wine Cream Sauce with Caramelized Onions and Perogies

This zucchini and white wine cream sauce pairs great with perogies or pasta or any food of your choosing!

Ingredients:
4 small to medium sized zucchini, diced
1/4 C white wine
1/2 tsp raw sugar
2 tsp salt
1 tsp creole seasoning (or red pepper flakes)
Freshly ground pepper to taste
1/4 C cream (soy creamer for vegan recipe)
1 clove garlic
1 Tbs olive oil
1/2 large onion, cut into strips

Heat olive oil in sauce pan and cook onions over low heat, stirring occasionally, for about 20 min or until caramelized. Add minced garlic and cook for one more minute. While onions are cooking, broil zucchini until golden (about 10-15 min) then let cool and blend in food processor until smooth. Add zucchini to sauce pan with caramelized onions. Cook together for about 5 min on low heat. Add salt, sugar, creole seasoning and pepper. Add wine and cook another minute. Stir in cream and remove from heat. Add to your favorite dish!

Yellow Squash Bharta and Saag Daal

Yellow Squash Bharta:

Juice of 1 lemon
2 lbs yellow squash
1/2 onion
3 cloves garlic
1 Tbs whole garam masala
1 Tbs coriander seeds
1 Tbs ginger
1 tsp cinnamon
1 can diced tomatoes
1 Tbs ghee

Skin and grill squash (about 5-7 min per side). Slice onion into rings. Saute onion with ghee on low heat until onions are caramelized (about 20 min.) Before turning off heat add diced garlic and saute one more minute. In seperate pan, dry cook garam masala and coriander until fragrant (about 2 min). Grind spices and set aside. Dice squash and blend with onions and garlic in food processor until mixture becomes smooth. Add to sauce pan with tomatoes and spices. Add cinnamon, ginger and lemon juice and cook on low for 30 min then serve over rice.

Saag Daal:
1 C diced spinach
1 C red lentils
2 cups water
1 tsp salt
1 Tbs madras curry
1 tsp paprika
1/2 C feta cheese
1 tsp ghee

Melt ghee in sauce pan and add lentils. Stir until coated then add water. Bring to a boil then reduce heat to low and simmer. Add curry and paprika. When water is almost completely absorbed add spinach and cook 3-5 more min until mixture becomes thick. Turn off heat and add salt and cheese. Serve with rice.

Chicken Apple Sausage Pizza with Spinach, Mozzarella, Edam and Feta cheese

Dough for Crust:
4 C flour
2 1/2 tsps yeast
3 Tbs olive oil
1 1/2  C warm water
1 tsp salt
1/2 tsp sugar

Mix all ingredients together and let rise in a covered bowl for 5-6 hours before assembling pizza.

Toppings:
1 chicken apple sausage link, sliced thinly
1/8 onion, sliced
5 leaves spinach, shredded
4-5 Tbs tomato sauce (will post my recipe next)
1/4 C shredded mozzarella
1/4 C feta
1/8 C edam, sliced
Freshly ground pepper

Stretch your dough to the desirable size. Use pizza pan or sprinkle corn meal on regular pan or pizza stone. Spread on tomato sauce then sprinkle on all cheeses creating an even covering. Place sausage slices and spinach next. Top with freshly ground pepper. Cook for 12-20 min (more time for a crispier crust) at 500 degrees or 25-30 min at 425. Enjoy!