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4 tablespoons white spelt flour
1 (10 ounce) package frozen spinach, thawed and drained
salt to taste
2 tablespoons olive oil
1. In a medium bowl, mix together flour and eggs. Stir in spinach, and season with salt.
2. Heat olive oil in a large skillet. Drop spinach mixture into the oil by the spoonful, and flatten into patties. Cook until browned on both sides. Remove to paper towels to drain. Serve warm.
Broccoli Quiche With Mashed Potato Crust
* 2 large potatoes (scrubbed well but not peeled)
* 2 cups chopped fresh broccoli (you can add any vegetable you like, but my personal preference is to keep it simple with broccoli)
* 1/4 teaspoon salt
* olive oil
* 1/2 onion, chopped
* 1 cup shredded Mozzarella (optional)
* 3 eggs
1. Preheat oven to 350 degrees F
2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Meanwhile, place broccoli and onion in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside.
3. Mash the potatoes with olive oil and salt. Brush a deep 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned.
4. Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs. Pour over broccoli and cheese.
5. Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout.
Melissa's Scalloped Potatoes
4-5 medium potatoes peeled and sliced
3 Tablespoons of butter
2 slices of Provolone cheese
2 cups of warm water
3 Tablespoons of flour
Place sliced potatoes in a buttered baking dish. In saucepan over low heat
melt the butter and then add the flour and stir. Add the warm water and
then the cheese. Pour this mixture over the potatoes and bake at 350
degrees for 1 hour.
Alyson's Veggie Casserole
Saute onions, fresh crushed garlic and leeks in olive oil.
Steam spinach, bok choy, and any other leafy greens.
Boil 1/2 cup pasta or rice
Put the pasta into a casserole dish.
Lay 2 slices of Provolone cheese on top
Pour the sautéed mix on top
Drain the veggies and place on top.
Lay 2 more slices of Provolone cheese on top
Bake in oven for 20 mins.
Eat and enjoy!!
Rita's Spring Vegetables
Leeks ( if you can tolerate )
Salt and pepper to taste
Dill ( to taste ) I use fresh
Canola oil - as much as you like
I don't have amounts of everything because I modified this from one of the dishes at the Whole Foods Market. I read the ingredient list and made it at home, leaving out foods we can't have. It is easy to make. Just use as many vegetables as you want and put everything else in according to taste.
Cut squash in lengthwise pieces, not too thin. Cut broccoli and cauliflower in bite size pieces. Chop the leek. Steam everything lightly. They need to still be crunchy after cooking. Cool the veggies in ice water to prevent them from cooking any more. Drain and put in bowl. Chop the dill. Add salt and pepper and toss dill and oil with veggies. This dish tastes wonderful cold and will be great for summer.
Elise's Leek-Fennel and Cheese Casserole
Take about 2 -3 cups of leeks and fennel and cut into small pieces steam until soft to touch. Take about 4-5 eggs and mix with 1-2 cups of cheese (provolone or muenster). Put all this together and mix well
and add salt and pepper and garlic powder to taste. Add about 2 tablespoons of olive oil and put all of it into a casserole dish and bake at 350' for about 1/2 hour or until brown on top. You can even add some extra cheese on top for extra oomph!!!
Lisé's Garlic Oven Fries
4-5 Idaho or Yukon potatoes
1-3 tablespoons olive or canola oil
1 tsp or to taste garlic powder
Salt to taste
Preheat oven to 400 degrees. Scrub potatoes clean. Cut into wedges (I cut mine into about 1/2-inch wedges). I leave the skins on, but you can peel them if you desire.. Put potato wedges into a plastic bag and pour olive oil over them, then add garlic powder and salt. Close the bag and shake it up until all the wedges are covered with the oil and seasonings. Pour the potato wedges out onto a baking sheet and pop in the oven for about 20-30 minutes, depending on the size of your wedges. They will be a little brown on the outside and soft on the inside when they are done. These are scrumptious!
Melissa's Fried Squash/Zucchini/Onion
Slice them up and dip in egg, flour, garlic and salt mixture. Fry in olive oil until both sides are brown.
Rita's Cheesy Squash Bake
2 pounds yellow crookneck summer squash or zucchini
2 beaten egg yolks
1 cup plain yoghurt
1 tbsp flour
2 stiff beaten egg whites
1 1/2 cups shredded muenster cheese (6 oz). Yu could also use cheese slices
1/3 cup breadcrumbs - homemade yeast free of course
1 tbsp butter, melted
Slice squash to make 6 cups. Cook, covered, in a small amount of salted water until tender. Drain well, sprinkle with salt. Mix together egg yolks, yoghurt, and flour. Fold in egg whites. IN a baking dish layer half the squash and half the egg mixture, and half the cheese. Repeat layers of squash, egg mixture and cheese. Combine butter and crumbs, sprinkle around edge. Bake in 350 degree oven for 20-25 minutes.
Carolyn's Zucchini Fritters
1 pound zucchini, cut in 1/4-inch cubes
8 scallions, thinly sliced
1 T. olive oil
1 c. mozzarella (or other cheese of your choice), diced
2 tsp. fresh dill, finely chopped pepper (if tolerated)
4 eggs, separated
1/4 c. flour
Oil for frying
Pinch of salt
Saute zucchini and scallions in olive oil until brown but still firm. Place in bowl and stir in cheese, dill, and pepper. Add egg yolks and flour to zucchini mixture and stir until just blended. In a separate bowl, beat egg whites with salt until stiff peaks form, and then gently fold into zucchini mixture. Drop 1/4 cup of mixture into hot skillet with a thick layer of cooking oil. Fritters are done when the outside is brown and the inside is moist.
Makes 12 to 14 fritters.
Rinse it off. Pull all the little brown leaves off. Trim the bottom of the artichoke until there is about 1/2 inch left on the step. Trim all the sharp points off the leaves with kitchen scissors. Then trim a good portion off the top leaves (where the artichoke opens up later after it is cooked. Steam it in a big pot of simmering water covered for about 45 minutes. When it is soft, pull it out of the water and drain upside down to get all the extra water out. The outer leaves tend to be tougher, especially the ones towards the bottom. You might want to ditch these before you start. Dip the leaves in butter and scrape the soft inside off with your teeth. Once you are finished with the thicker leaves and are getting towards the really soft inner leaves, pull them all out (be careful - it is HOT inside). The what you have left is the fluffy part that covers the artichoke heart (it's kind of flowery looking and silky). Yank all that off and scrape out with a spoon. What you have left is the most delicious part of the artichoke. Quarter it, dip it in butter and enjoy! You can also microwave them in a much shorter time.
Add one frozen on bag artichoke hearts, 12 oz is what I use. Put in blender. Prepare the artichoke if it is fresh. Rinse it off. Pull all the little brown leaves off and the one layer of outer leaves. Trim the bottom of
the artichoke until there is about 1/2 inch left on the stem. Trim all the sharp points off the leaves with a kitchen scissors. Then trim a good portion off the top leaves (where the artichoke opens up later
after it is cooked. Steam it in a big pot of simmering water (covered) for about 45 minutes or until soft, you can microwave them too. When it is soft, pull it out of the water and drain upside down to get all the extra water out. Scrape the soft part of each leaf with a spoon and then discard the leaves. Once you get toward the center you are at the heart. Be careful it is hot and it may be sharp if you missed some leaves. Once you get to the center you can put the whole piece into the blender. You want around 3 cups. This is much easier with frozen artichokes.
In a pan sauté the garlic with butter. I love garlic so I use 8 cloves. You can use less if you like. Make sure to use a low heat so you do not burn the garlic or the butter. They should be soft and toasty. Then take a half a stick of butter and put it in the blender. Add 1/4 teaspoon salt and 1/4 teaspoon of pepper. Now blend it all together until it is a creamy texture spread on toast or dip with your favorite chips. I have also put it on top of pasta. Just a spoonful melts on to it and adds great flavor.
Carolyn's Cauliflower Purée
1 head (1 3/4 lbs.) cauliflower, stem and tough stalks trimmed, florets roughly chopped
3 cloves garlic, peeled
1-2 cups chicken stock (or water, although stock is preferable)
3 tbs unsalted butter, softened
Coarse salt and freshly ground pepper
Combine cauliflower, garlic cloves, and chicken stock or water in a medium saucepan, and bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10-20 minutes.
Using a slotted spoon, transfer cauliflower to a blender or food processor. Process until smooth. (You'll probably want to add a little of the cooking liquid.) Add butter, and process a few seconds more. Season with salt and pepper, and serve hot.
Karla's Potato Cakes
2 tbs. finely chopped onions (optional)
3 medium potatoes, cooked, mashed and chilled (2 cups)
2 lightly beaten egg
1/4 cup flour
In a skillet, cook onion in 1 tbs. putter. Drain onions, reserving dripping in skillet (refrain if onions irritate).
Combine onions, mashed potatoes and egg. Shape into six 3-inch patties. Dip in the flour. (I will sometimes also add the flour into the actual potato mix). Add 3 tbs. butter to skillet. Heat over medium heat. Add potato patties and cook about 5 minutes on each side or until desired brownness. Serves 6.
Lisé's Zucchini Patties
2 cups grated zucchini
2 eggs - beaten
1/4 cup chopped onion
1/2 cup flour
1 cup shredded mozzarella
salt and pepper
In medium bowl, combine all ingredients. Heat oil in medium-high
skillet. Drop zucchini mixture by heaping tablespoonfuls, and cook
for a few minutes on each side until golden.
2 tbsp olive oil
2 onions, cut into eighths
2 shallots quartered (optional)
1 garlic clove, smashed (optional)
a few sprigs of thyme
1.5 tsp salt (I use fine-grain sea salt)
2 quarts Poland spring water
1.Heat oil in a large pot over medium-high heat. Add onions, shallots, garlic, celery, and thyme. Saute for 5 minutes then add the salt and water. Bring to a boil, then lower heat and simmer for 30 minutes or up to one hour. Strain.
Homemade Vegetable Stock or Health Valley Chicken Stock
Whatever Vegetables you’ve got.
1.Chop vegetables. Place in saucepan with stock and bring to a boil. Lower the heat and let it simmer for a few minutes.
2.Transfer vegetables to a food processor and puree. Return to pot.
Potato Cabbage Soup
1 tbsp olive oil
big pinch of salt
½ pound potatoes, skin on, cut in ¼ inch pieces
4 cloves garlic, chopped (optional)
½ large yellow onion, thinly slices
5 cups stock (Health Valley Chicken or Homemade)
½ medium cabbage, sliced into ¼ inch ribbons
1.Warm the olive oil in a large, thick-bottomed pot over medium-high heat. Stir in salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes.
2.Stir in the garlic and onion and cook for a minute or two. Ass the stock and bring the pot to a simmer.
3.Stir in the cabbage and cook for a few more minutes, until cabbage softens a bit. Add more salt if needed.
Lisé's New Potatoes with Chicken Stock
1-1/4 lbs. small new potatoes, scrubbed
1 Tbs. unsalted butter or margarine
1/2 cup chicken stock
1/8 tsp. salt optional
1/2 tsp. dried dill, or 1-1/2 Tbs. fresh dill, chopped
Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until tender. Remove from steamer basket. Melt half the butter in a heavy nonstick skillet over medium heat.
Sauté potatoes 4-5 minutes or until just crispy. Add stock and remaining butter. Simmer over medium high heat 5 minutes or until liquid has thickened. Season with salt and pepper to taste. Sprinkle with parsley and dill and toss.
Prep: 5 min, Cook: 20 min.
Lisé's Baked Zucchini Fans
Yield: 12 servings
3 tablespoons finely chopped onion
2 small cloves garlic, crushed
1/4 cup olive oil, divided
3 tablespoons soft breadcrumbs (you could use your spelt or other ok bread)
12 small zucchini
Sauté onion and garlic in 2 tablespoons olive oil until tender. Remove from heat; stir in breadcrumbs. Set aside. Cut each zucchini into 4 lengthwise slices leaving slices attached on stem end. Fan slices out, and place in 15x10x1-inch jellyroll pans; brush zucchini fans lightly with remaining 2 tablespoons olive oil.
Sprinkle each zucchini fan lightly with 1/2 teaspoon breadcrumb mixture. Bake at 350F for 15 to 20 minutes or until crisp-tender
Nicole's Stuffed Zucchini
4 zucchini squash
1-cup saltine cracker crumbs
Shred one slice of mozzarella cheese for each zucchini
Two garlic cloves chopped very fine or garlic powder
1/4 tbs. salt
Cut off stems of zucchini. Cut them in half and length wise if they are long. Scoop out the seeds and chop 1/2 of it. Mix pulp with cracker crumbs, cheese, salt and garlic. Grease baking sheet Place zucchini cut side up and fill them with the pulp mixture. Bake for 45 min.
Catherine's Roasted Garlic
Trim top off bulb to just expose garlic cloves
Place the bulb (or several) on aluminum foil with all four corners brought up and twisted to look like Hershey kiss
Sprinkle with olive oil
Roast in a 350F oven until soft - about 45-60 minutes (do not let garlic burn)
To serve: squeeze garlic to remove cloves
I like to have one bulb per person. I used to use crackers, but, now will use toasted Spelt bread cut into squares - no butter required. Squeeze 1 clove per bread square and spread with knife. Delish! And on cooking there is not a strong garlic taste whatsoever - it's almost sweet.
1 head of kale (the best kind to use is the curly-leaf variety)
a few drops of olive oil
salt to taste
1.Preheat oven to 390 F (Kind of a weird temperature, I know, but they come out best this way)
2.Tear up Kale into small pieces.
3.Drizzle a little olive oil over the kale and mix it together with your hands. The object is to get a very thin film of olive oil over some of the leaves. You don’t want to add too much oil or it won’t crisp up.
4.Sprinkle with salt. I like these very salty, like potato chips.
5.Bake kale for 3 minutes. Check on it continuously every minute. It doesn’t take long. If you leave it in the oven too long it will char.
Preheat oven to 350
1 1/2 cups Spelt Flour
1/2 teaspoon baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 cup shredded Zucchini or yellow squash (I always add more than that!)
1/4 cup cooking oil
2 eggs(sometimes I add more eggs and less water gives them a yummy eggy flavor and helps them rise)
spring water(use your judgement on how much basically it's just to get the right consistency.You want it to be a thick batter.)
Mix all ingredients together and drop either into muffin cups almost to the rim or pour the entirety of the batter into a loaf pan. Bake for about 30 minutes or until they are nicely browned. These are delicious toasted with butter.
Garlic(can be done without)
Wash and cut up your head or two of broccoli. Steam until it is no longer raw but still crunchy. In a separate pan heat up some olive oil(basically you just want it to coat the pan.) Let it get hot and then pour the broccoli florets in the pan. Add the garlic and let sit on one side until the broocoli has browned and become crunchy then turn to the other side.The more broccoli you add the more oil you will need to make sure they will be crunchy and not burned or stick to the pan. Serve warm or room temp. Really delicious and crunchy. You can do this with cauliflower as well.