Spinach or Broccoli Quiche

9" pie shell, uncooked

1 cup shredded cheddar cheese

3 eggs, slightly beaten

2/3 cup milk

10 oz frozen broccoli or spinach

1/2 tsp onion powder

salt & pepper, to taste

Combine all but the pie shell and mix well. Pour into pie shell. Bake at 350 for 45-60 minutes, or until center is firm (no jiggle). Let sit 10 minutes before cutting. Optionally, cool completely and freeze. To reheat, bake in oven at 350 for 20-30 minutes, or until heated through.

*Alteration: Substitute mozzarella and/or parmesan for cheddar cheese. Omit onion powder. Add 1/2 tsp each of garlic powder and Italian seasoning. Bake as directed.

**Made three last night so I could freeze two. My pie plates are relatively deep. I quadrupled the filling and it worked out just right for three.

Roasted Eggplant Spread... I mean Sauce!!!

So, I have been waiting, for quite sometime now, for that perfect dish to post here.  One that I don't have to go and buy a bunch of ingredients for (but if you do it is totally worth it!) and one that is super yummy.  I found it last night.  While trying to figure out what to have for dinner I came across this yummy recipe on Our Best Bites.  I feel like I can post it here because I made a number of changes to it.  Sorry there is no picture.

This is the original recipe with my notes added in green.

1 medium eggplant
2 red bell peppers
1 medium red onion (I used a larger one and loved the extra flavor it added)3-4 cloves garlic (I ended up using about 8 large cloves... maybe my garlic wasn't as flavorful as it could have been or something, but I would roast a few extra just in case and then add them a couple at a time til it is as garlicky as you want it... I LOVE garlic :)3 tablespoons extra-virgin olive oil (you could use a little less if you are making this as a sauce and not a spread)
1 1/2 tsp. kosher salt (or more)
1/2 tsp. freshly ground black pepper
1 tablespoon tomato paste or pureed
1/4 to 1/2 c cream depending on the consistency you want
1/4 to 1/2 c Parmesan cheese

Preheat oven to 400 and line a rimmed baking sheet with aluminum foil. Set aside.

Chop eggplant, peppers, and onion into 1″ cubes. Smash the garlic (don't forget the extra garlic!). Toss together the vegetables and then drizzle them in olive oil and sprinkle with salt and pepper.

Toss to evenly coat the vegetables and then spread them over the prepared baking sheet.

Place the pan in the oven and roast the vegetables for 20 minutes. Flip/stir the vegetables with a spatula and then roast for another 20 minutes or until the vegetables are tender and browning.

Remove from the oven and allow to cool slightly. Place the roasted vegetables along with the tomato paste  into a blender or food processor and pulse until the desired consistency is reached.

Add more salt to taste (i added quite a bit more).

Add cream and Parmesan Cheese and blend for 10-15 more seconds, or until combined.

Combine with Pasta... or...

Serve warm with slices of sourdough bread, pita chips, flat bread, or Rosemary Focaccia.

Note:  If you are using this as the spread I would suggest not using the cream because it might be too thin.  I also added baked and seasoned chicken to the mixture and sprinkled Parmesan cheese on top.

Salmon Cakes and Broccoli Salad

Salmon Cakes

10 oz. canned boneless skinless salmon, drained

1/4 cup bread crumbs

2 eggs

2 T lemon juice

1/2 tsp basil

pinch red pepper flakes

1 T olive oil

Dressing:

1 T plain yogurt

1 T mayo

1 T lemon juice

pinch basil

Combine all but dressing ingredients in small mixing bowl. Divide into six balls (about 1/4 cup each) and press flat. Fry on hot pan in small amount of olive oil. Turn once to cook through. For dressing, combine all ingredients and serve over cakes.

Broccoli Salad

4 cups broccoli florets

3 strips cooked bacon, chopped

1/4 cup craisins

2 T chopped red onion

Dressing:

1/4 cup plain yogurt

2 T mayo

1/4 cup sugar

2 T vinegar

Combine dressing ingredients in bottom of medium mixing bowl. Pour in remaining ingredients and mix well. Chill before serving.