Quick Crustless Quiche

Quick quiche from Allrecipes

This quiche can be made start to finish is about 45 mins.  Yum!  The cheese makes a great "crust".  I used cheddar cheese, shallots (sauteed) and steamed broccoli.

Nutty Granola

Nutty Granola Recipe

I love this granola recipe!

White Bean Tuscan Pizza

Found this recipe when I was looking for a healthier pizza.  Can't wait to try it!

http://www.nomeatathlete.com/white-bean-pizza/

Simple Tomato Rasam from Amma

Ingredients:

Tomatoes                            3

Turmeric powder                        1/8 tsp

Rasam Powder                  1 tsp

Asafetida                             1/8 tsp

Cumin                                   ½ tsp

Salt                                        to taste (I usually add ¼ tsp first. In the end depending on the taste, I add more)

Green chilies                      2

Cilantro                                few leaves

Seasoning:

Ghee                          1 tbsp

Cumin                        ½ tsp

Mustard seeds       ½ tsp

Method:

·      Slice the tomatoes and chilies into big pieces; add water (say until the tomatoes are fully covered in water), turmeric, salt, cumin, coriander, green chilies and boil.

·      Once the tomatoes soften, mash them with the back of a ladle.

·      Add rasam powder.

·      Continue boiling the rasam until you can see that the level of rasam in the vessel has decreased a little.   Rasam is done!

·      For seasoning, heat ghee and add mustard seed.

·        After the mustard seeds crackle, add cumin.

·      Fry for a few seconds until you can smell cumin.

·      Add to the rasam.

This rasam uses cumin both while cooking and seasoning.

Thai Fried Rice

1 pkg extra firm tofu, cubed
1 red pepper, thinly sliced
1 shallot, minced
1-2c shiitake mushrooms, stems removed and sliced
1 or 2 green onions, thinly sliced
handful cilantro, chopped
2-3 Tb. oil (peanut or sesame)
1 tsp ginger-garlic paste (or use fresh minced ginger and garlic)
1 clove minced garlic
4c. cold cooked white rice
2 red chilis (whole)
2 eggs

Sauce:
2T. soy sauce
1T. fish sauce
1 tsp rice vinegar
1 tsp white sugar
1T. water

Prep the ingredients as follows:

Rinse and drain tofu.  Squeeze water out with paper towels.  Cut into small cubes.  Wash and prep all veggies.  Mix sauce in a bowl or glass measuring cup, stirring well, set aside.

Using large skillet, heat 1Tb. oil over medium heat.  When oil is hot, add a little of the shallot and 1 clove of garlic.  Cook until fragrant and soft, then add tofu.  Salt tofu well, and cook until lightly browned.  Set aside in a bowl.

Add 2 Tb. oil to skillet over medium heat.  When oil is hot, add the rest of the shallot, the ginger-garlic paste, and the red chilis.  Be prepared to stir frequently as the ginger-garlic paste causes oil to splutter.  Add mushrooms, cook until soft (you might have to add a little water if pan is too dry) then add red peppers.  Cook, stirring every few minutes, until mushrooms begin to brown.  Remove from pan.  Be sure to remove the 2 red chilis.

Heat a dash of oil in skillet.  Scramble eggs in a dish and then add to skillet.  Leave it to cook for a few minutes, adding a dash of salt.  When egg is mostly cooked, flip it over and cook another 1-2 minutes.  Remove from pan.  Allow to cool a minute, then slice it into thin strips.

Add rice to the hot skillet and stir to break up the chunks.  Then add other ingredients back in: tofu, mushrooms and peppers, egg.  Add the cilantro and green onion.  Stir to combine, and add the sauce.  Mix well and cook another few minutes until everything is heated through.

Serve with Sriracha.

Homemade Granola

5c. old fashioned oats

1c. chopped nuts

1 Tb. flax seed

1/4c. shredded coconut

1/3c. coconut oil (melted)

1/3c. honey

1/2 tsp salt (could cut back a bit)

1 tsp vanilla extract

1 tsp almond extract

1/2 tsp cinnamon

1/2c. raisins

Preheat oven to 325 degrees.  Combine oats, nuts, flax, shredded coconut in bowl.  In a large measuring cup, combine oil, honey, salt, vanilla and almond extracts.  Mix well and pour into a pan (I used 2 9x13 pans, but next time will put it all in one pan).  Bake for 15 mins, stir.  Return to oven and bake another 10-15 mins.  Granola will be golden and will smell browned when done.  Remove from oven, mix in raisins or dried fruit, and allow to cool.  Store in an airtight container.

Recipe adapted from food.com

http://www.food.com/recipeprint.do?rid=26110

Southern Buttermilk Biscuits

By P4 on April 22, 2002

Photo by KC_Cooker

442 Reviews

• 
• Prep Time: 10 mins
• Total Time: 22 mins
• Yield: 10 biscuits

About This Recipe

"These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way. I hope you all enjoy them."

Ingredients

• 2 cups unbleached all-purpose flour, plus more for dusting the board ( if you can get White Lily flour, your biscuits will be even better)
• 1/4 teaspoon baking soda
• 1 tablespoon baking powder ( use one without aluminum)
• 1 teaspoon kosher salt or 1 teaspoon salt
• 6 tablespoons unsalted butter, very cold
• 1 cup buttermilk ( approx)

Directions

1. Preheat your oven to 450°F.
2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3. Cut the butter into chunks and cut into the flour until it resembles course meal.
4. If using a food processor, just pulse a few times until this consistency is achieved.
5. Add the buttermilk and mix JUST until combined.
6. If it appears on the dry side, add a bit more buttermilk. It should be very wet.
7. Turn the dough out onto a floured board.
8. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
9. Use a round cutter to cut into rounds.
10. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
11. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
12. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
13. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

Page 2 of 2Southern Buttermilk Biscuits (cont.)

Directions

14. Do not overbake.
15. Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
16. The dough must be handled as little as possible or you will have tough biscuits.
17. I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
18. You also must pat the dough out with your hands, lightly.
19. Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
20. Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
21. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.