Vegetarian Spinach Quiche Recipe with Bean and Corn Salad

Black Bean & Corn Salad

This salad is very colorful and includes a very tasty lime dressing.

Preparation 25 Minutes

Serves 4 - 6

Ingredients:

1/3 cup fresh lime juice

1/2 cup olive oil

1 clove garlic, minced

1 teaspoon salt

1/8 teaspoon ground cayenne pepper

2 (15 ounce) cans black beans, rinsed and drained

1 1/2 cups frozen corn kernels

1 avocado - peeled, pitted and diced

1 red bell pepper, chopped

2 tomatoes, chopped

6 green onions, thinly sliced

1/2 cup chopped fresh cilantro (optional)

Method:

1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.

2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve

Spinach Quiche

This savory deep-dish pie features herbed feta cheese that melts and mingles in every bite. The cheese is sauteed and mixed with spinach, mushrooms, Cheddar cheese and lots of garlic. This mixture is then combined with milk and eggs, and poured into a prepared crust. A bit more Cheddar cheese is sprinkled over the top, and then the quiche is slipped into the oven until it 's set.

Preparation 20 Minutes

Cooking 40 Minutes

Serves 4 -6

Ingredients:

1/2 cup butter

3 cloves garlic, chopped

1 small onion, chopped

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 (4.5 ounce) can mushrooms, drained

1 (6 ounce) package herb and garlic feta, crumbled

1 (8 ounce) package shredded Cheddar cheese

salt and pepper to taste

1 (9 inch) unbaked deep dish pie crust

4 eggs, beaten

1 cup milk

salt and pepper to taste

Method:

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.

3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.

4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

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Vegetarian Recipe - Oatmeal Mushroom Steak

Vegetarian or not, come this way, this is so nummy. This recipe is vegetarian, so you meat eaters might want this with a beef, pork, or whatever meat steak. This is not a recipe for Vegans though, I have not gotten there yet unless I fill up on vegetables and fruit. Hey! what a concept, vegetables and fruit. One should always remember the basics if one wants to stay healthy right?

Years ago for about nine months I was a vegetarian. I bought a lot of veggie stuff.. veggie hot dogs, veggie patties, unknown what they were supposed to be really , anyway you get the picture right? I wanted to be a vegetarian for the animals. I felt to so guilty and I guess I still do, but I eat meat again and I guess close off that part of me that worries about it. Once in awhile I make this dish just because I love it. The consistency is very meaty actually. Try it, I think you will like it Micky!

"Oatmeal Mushroom Steak"

1 TBL. vegex (like a bouillon cube)

1/2 cup hot water

1 tsp. sea salt (yes if you are gonna be healthy make it sea salt, smile)

1/2 sage or poultry seasoning

1 onion chopped

3 TBL. Butter (I always use real butter, the flavor cannot be compared)

3 eggs well beaten

1 can cream of mushroom soup

2 soup cans - hot water

1 can mushrooms (I know, I can 'hear' you, canned stuff isn't all that healthy)

2 1/4 Cup uncooked old fashioned oatmeal

Saute the onions in the butter. Combine all except the mushroom soup, 2 cans of hot water and vegex. Mix well. Cover and let it stand for about 45 minutes. Mold the mixture into small meal size patties and fry in hot oil until golden brown. (Gads another unhealthy thing, stop thinking so loud! I can hear you all the way to Hawaii). Pour a little of the soup mixture (all the stuff you did not use to make the patties) in the bottom of a 9x12 baking dish to cover the bottom. Arrange patties on top of mixture and cover the rest with the soup mixture.

Bake at 350 degrees for 1 hour.

Yay, you are almost done. Make a little salad and some fruit for dessert, set a lovely table. Yay!

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ABOUT Kathy Ostman-Magnusen

I paint and sculpt female fantasy art and map fairy tale adventures. I dream of beautiful women on canvas and art of exotic women.

I have illustrated for Hay House Inc.,"Women Who Do Too Much" CARDS taken from Anne Wilson Schaef's book. I also illustrated for Neil Davidson, who was considered for the Pulitzer Prize in feature writing, and several other publications. My paintings are collected worldwide.

Giclee canvas art work, greeting cards & posters are available for sale on my website:

http://www.kathysart.com

Sign up for my mailing list FREE ART GIFTS: Drawings of whimsical angel pictures, legends of mermaids & fairies in art. Tiny angels & mermaids for shrink art, or coloring pages. Also a "Letter From the Tooth Fairy". Ya just never know when you might need one!

Check out my Squidoo about creativity: Unlock Creativity|Critical Thinking Creative Writing Active Reading=Great Art
http://www.squidoo.com/createart/

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Easy Lentil Recipe - Mung Bean Curry

This lentil recipe is one among easy Indian cooking recipes. It is also one of the quick cooking recipes. It can be made using any kind of whole lentils or beans such as mung beans, red lentil (masoor), cow pea, chick peas etc. It is served with steamed Rice or roti.

If you wish, You can add any vegetables of your choice such as onions, potatoes, tomatoes, brinjals, beans, cabbage, knolkol, raddish etc. you can use any one or a mix of these vegetables.

You can make it as thick or thin as you wish, depending on if you want to serve it with rice or roti bread.

I am using mung beans, onions and tomatoes in the following recipe.

Ingredients to make 4-5 servings:

Mung Bean - 1 cupOnions - 2 medium sized or  1 cup choppedTomatoes - 2 medium sized or 1 cup choppedTamarind - a lime sized ballCoriander powder - 1 tea spoonCumin seed powder - 1 tea spoonGaram Masala powder - 1 tea spoonRed chilli powder - ? tea spoon or according to taste. Fresh Grated coconut - 2 tablespoonsCurry leaves - a sprig. Coriander leaves - 1 tbsp chopped. Salt - 1 tea spoon or to taste.sugar or jaggery - 1/2 teaspoonWater - 2-3 cups, depending on the consistancy you want.

Ingredients for seasoning:

Oil/ghee - 1 tspMustard seeds - 1 tspCumin seeds - 1 tspAsafoetida - 1 pinchTurmeric powder - ? teaspoon.

Preparation:

Wash and Soak mung beans in water for 30 minutes. This reduces cooking time if you are cooking directly. If you are using pressure cooker to cook, no need to soak. Soak tamarind in warm water for 15 minutes. Get pulp using 1 cup of water.

Cooking Method:

Cook Mung bean in 2 cups of water till it is soft. If using pressure cooker, it will take the same time as rice. Heat oil in a deep pan. Add mustard and cumin seeds. When they stop crackling, add asafetida and turmeric powder, curry leaves, chopped onions. Fry for 5 minutes. Add tomatoes. Cook for 5 minutes. Add 1 cup water. Add coriander, cumin powders. Add garam masala. Add cooked Mung bean to the mixture. Boil for 5 minutes. Add the tamarind pulp, salt. Stir. Add more water if needed. Boil for 5 minutes. Add chopped coriander leaves.

Mung bean Curry is ready. Serve hot with rice or roti, bread.

Tips: You may use 1tbsp lime juice instead of tamarind pulp. If using lime juice, add it to the curry after the curry is cooked and the stove is off.

Go To Lentil Recipes Page From Mung Bean Lentil recipe Page

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Shrikhand Recipe - Indian Sweet - Dessert Recipe - Festival food

This Shrikhand Recipe is a popular recipe from the western Indian states of Maharashtra and Gujarat.

This shrikhand recipe is one of the easiest of the Indian sweet recipes.

There are many yogurt recipes but Srikhand is my favorite. Shrikhand is also one of the many favorite festival foods.

As I said, shrikhand is one of the easiest recipes. Though the process is a bit long, it is simple. There is not much cooking to be done.

You can make it and keep it in the fridge for a week or longer. So it is a great sweet or desert recipe to use for parties. It is served as a dessert or served with poories. It also goes well with chapaties.

For making shrikhand, you need to start the day before and go through the steps given below.

Milk > curd/dahi(plain yogurt) > chakka(strained yogurt) > shrikhand

The making of shrikhand starts with milk. You can make the yogurt at home or get it ready from the store and follow the instructions to make chakka and then to make shrikhand.

If you are planning to make curd at home Go to How to make yogurt at home

After you have the yogurt ready

what you need for making chakka

Yogurt - 1 lt.A muslin cloth or a bag made with muslin cloth. You can also use a coffee maker strainer with a thin mesh. Make sure it doesn't smell of coffee.

Spread the muslin cloth over a bowl. Carefully pour the thick curd-yogurt on it. Lift up carefully and tie the ends together and hang it over the sink so that the water drains. You may also hang it over a vessel to collect the water from yogurt. The water is nutritious and can be used for something else.

You need to hang the curd for 6-8 hours, till most of the water is drained. This strained and drained curd is called chakka which we will use for making shrikhand.

This chakka will keep well in the freezer for months so you can make shrikhand when you want.

Tips :

If you live in a hot place, while draining, keep it in the fridge with a vessel to collect water below.

Chakka made with Fresh curd tastes best. But you can also add any leftover curd to make chakka as long as it is not sour. If it is too sour, you will need to add more sugar to balance the sourness.

Ingredients for making 2-3 servings.

Chakka (as made above) - 1 cupSugar - 1/2 or 3/4cup according to taste.Cardamom powder - 1 tspNutmeg powder - a pinchSaffron - 1/2tspMilk - 2 tbspDry fruits chopped fine (almonds, cashew, pistachio ) - 1 tbsp

Method

Mix sugar with chakka. Stir once in a while till the sugar dissolves. You may also use powdered sugar so it dissolve fast. Put it in a blender to get a smooth consistency. You may also use a hand blender.Warm the milk and soak saffron in it for a few minutes. Add to the sugar chakka mixture. Add the cardamom and nutmeg powder. Add the mixuter of the chopped nuts. Mix well.

Shrikhand is ready to serve as a dessert or as a sweet accompaniment for poori or chapatti. Serve it at room temperature or chilled.

Tips:

Once the shrikhand is done, it should be refrigerated, otherwise it may get sour. It will keep in the fridge for long.

Go to Indian Sweets Page From shrikhand recipe Page

Go to Vegetarian Recipes Site Home Page From shrikhand recipe Page

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South Indian Sambar Recipe is popular yummy south indian lentil recipe.

This sambar recipe is a popular south Indian recipe. It is an important side dish that is served with Rava Idli, Dosa , Steamed Rice - Plain rice.

Sambar is made with yellow lentil called Tuvar dal(toor dal) and vegetables. You can use any vegetables of your choice such as onions, potatoes, tomatoes, brinjals, beans, cabbage, knolkol, raddish etc. you can use any one or a mix of these vegetables.

The sambar powder can be made in large quantities and stored for 6 months or more. I use it most of the time. Of course the freshly made sambar powder has a special taste, which I make once in a while when I have more time.

I am using onions and tomatoes in this recipe. My family loves it. I am also making fresh sambar powder for this recipe. You may use 1 1/2 tbsp ready sambar powder instead if you do not have time to make it now.

Ingredients For Sambar Powder

Coriander seeds - 1 table spoonChana dal - 1 tea spoonUrad dal -1/2 tea spoonCumin seeds - 1 tea spoonAsafetida - 1/4 tea spoonRed chillis - 2 to 4, according to tasteBlack pepper - 1/4 tea spoonMustard seeds - 1/4 tea spoonMethi(fenugreek) seeds - 1/4 tea spoon

Ingredients for Sambar:

Toor dal - 1 small cupTamarind - a lime sized ballOnions 2 medium sized, choppedTomatoes - 2 medium sized, choppedCurry leaves - a sprig. Coriander leaves - 1 tbsp chopped. Salt - 1 tea spoon or to taste. Water - 3-4 cups.

Ingredients for seasoning:

Oil+ghee - 1 tsp eachMustard seeds - 1 tspCumin seeds - 1 tspAsafoetida - 1 pinchTurmeric powder - 1/4teaspoon.

Preparation:

Roast the sambar powder ingredients on low flame. Grind to fine powder. Soak tamarind in warm water for 15 minutes. Get pulp using 1 cup of water.

Cooking Method:

Cook Toor dal in 2 cups of water till it is soft. In a deep pan, Heat oil. Add mustard and cumin seeds. When they stop crackling, add asafetida and turmeric powder, curry leaves, chopped onions. Fry for 5 minutes. Add tomatoes. Cook for 5 minutes.Add 1 cup water. Add ground sambar powder. Boil. Mash the cooked dal. Add to the mixture. Boil for 5 minutes. Add the tamarind pulp, salt. Stir. Add more water if needed. Boil for about 5 minutes. Add chopped coriander leaves.

Sambar is ready to serve with dosa, Rava Idli , Rice.

Enjoy

Go to Lentil Recipes Page from Sambar Recipe Page

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vegetable wheat dosa - buttermilk pancake recipe

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