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Posts Tagged ‘spinach’

Don’t let it fool you.  This pasta has heat.  It’s reminiscent of spaghetti aglia e olio but with a lot of veggies and minus a bunch of olive oil. Sounds healthy right?? It’s great with whole grain pasta, and  if you minus the cheese it would be a good diet alternative.  I’m not getting rid of the cheese though.  Go Me!

To cut down on the heat, reduce or remove the red pepper flake.

Ingredients:

  • 3 tbsp olive oil, separated
  • 1/3 pound spaghetti noodles (about a quarter sized bunch)
  • 6-8 ounces of sliced mushroom
  • 1 medium onion, sliced
  • 2 tomatoes, chopped (I used Roma)
  • 6-7 cloves of garlic, minced or pushed through a garlic press
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1/4 tsp garlic salt
  • 1/4 tsp red pepper flakes
  • 2 cups of fresh spinach
  • 2/3 cup canned artichoke quarters
  • 1/2 cup shredded Italian cheese blend

In a medium pot, bring your water to a boil. Once boiling, add in your pasta.

While the pasta is cooking, heat up two tbsp of olive oil and saute the mushrooms.

When the mushrooms have browned slightly, pour in the onion slices, separating the rings while stirring. Cook for 4-6 minutes, to soften the onion.

Add in the chopped tomato, and the last tablespoon of olive oil. Cook until the tomatoes begin to break up, about 5 minutes. Add in the spices and garlic and stir.

Once the garlic is cooked (about a minute) add in the spinach.

Toss until wilted. Add in artichoke hearts and set aside.

Once the pasta is finished, pour 1 cup of pasta water into the vegetables. Drain the rest of the water from the pasta.  Toss the pasta and vegetable mixture together.

Now comes the big choice…  to stir in the cheese before, or to serve sprinkled on top.  Umm yeah, I do both.

Enjoy!!!

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Brownish green on top and bright light green in the center.  Actually the center is pretty. Half of the veggies are pureed into the eggs which is what gives it it’s unusual colors. I tried making the same type of quiche with solid veggies.  There is no mistaking the flavor difference. The ugly one wins, hands down.  I might have to throw a green quiche and ham party soon!

Basic Quiche Ingredients:

  • 1 rolled refrigerated pie crust
  • 4 eggs
  • 1-1/2 cup half and half
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper
  • 1/8 heaping tsp ground nutmeg
  • 4 oz (about 1-1/2 cups) shredded Gruyere cheese or Swiss cheese or whatever cheese you like!

Veggies:

  • 2 cups fresh spinach
  • 4-5  mushrooms sliced
  • 1 can (14 oz) artichoke quarters

I’ve made the basic quiche recipe with all sorts of different add-ins. Asparagus and bacon, Onion and ham, tomato, broccoli and cheddar, and roasted veggie medley (mmmmm!) to name a few. And I don’t puree the veggies into those quiche.  But I do for the ugly quiche. It’s worth it!!!

Heat  your oven to 450 degrees or whatever is recommended by the pie dough maker in order to pre-cook your crust.

Bring you pie crust dough to room temperature, and unroll over you pie pan pressing firmly to the sides to get rid of any air bubbles an wrinkles. Yes I could make my own pie dough, but that just doesn’t sound fun right now. Or ever. Pre made pie dough ROCKS!!!

Once the pie dough is rolled out, make sure to take a fork and poke the heck out of it. It helps to keep any bubbles caused by the steam released when cooking from forming.

Bake according to the manufacturer’s directions. then set aside. Turn down your oven to 375 degrees for cooking the quiche.

While the pie dough is cooking, in a medium bowl beat the eggs, half and half, salt, white pepper, and nutmeg together until fully combined.

Place the egg mixture and half of the spinach, half of the mushrooms, and half of the artichokes in a blender and puree for 30 seconds to a minute. What you end up with is one strange color!!! Pour 1/3 of the mixture into the bottom of your cooked pie crust.

It kind of looks like broccoli soup at this point. Sprinkle on half of your cheese,

and then the rest of your sliced mushrooms, spinach, and finally your artichoke quarters.  I break the artichoke up with my fingers as I’m spreading them on the quiche.

Top with the remaining cheese. Then pour The rest of your egg mixture over the top to cover completely. You may need to pour and jiggle the pan a little in order to get all the air bubbles up and settle the filling.

Bake at 375 degrees for 40-50 minutes, or until the center is just set. It will com out looking puffy. And Ugly.

I told you!!!!  It will flatten as it cools down which is totally normal.

Wait for it to cool down before you cut into it.  You can serve it warm but make sure to cool it down fully and then reheat. I like to serve at room temperature or just slightly warmer than room temperature.

I also made this asparagus bacon one on the same day using the basic quiche recipe. Soooo good!!! Remember, when using salty meats to cut back the amount of your salt accordingly!

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