Posts Tagged ‘Main Dish’

A Self Crusting, Dark Leafy Green Quiche Recipe

Monday, May 26th, 2014

From our food contributor, Diana Bauman. A Self Crusting, Dark Leafy Green Quiche | Spring is my favorite season of the year. Being from Iowa, it’s a breath of fresh air, literally, to be able to spend time outdoors as the weather warms and the cycle of life begins anew. As much as I enjoy spring time and all that it brings, it also happens to be a busy season in my life. With 2 boys and a husband in baseball and an urban homestead to keep up on, I intentionally seek out and prepare meals that come together quickly. One spring ingredient I take full advantage of are eggs. I know what you’re thinking, “eggs are available year round.” Well, yes they are; however, having raised backyard hens for 5 years, I’ve come to learn that they are indeed seasonal. In the winter, hens need to conserve body heat and so they produce fewer eggs. When spring arrives and the weather warms and the daylight increases, their egg production soars. I’m currently getting around 10-11 eggs per day whereas in the winter my hens would only lay about 2-3 eggs per day. Their egg production usually stays up until the heat of summer kicks in around July and August. At that time, their egg production slows and gradually increases as the weather cools in fall. Then when winter arrives, their egg production is nearly halted until the spring comes again. The reason hens raised commercially are able to produce eggs year round is that they are kept in an environment that is neutral with heat, light, and grains so that they are able to lay continually, year round. Isn’t it neat to be in touch with the seasons and cyclical patterns of life? For now, my family is living in an abundance of eggs and nothing makes me happier since they are a traditional source of complete protein and nutrition.

A Self Crusting, Dark Leafy Green Quiche

A Self Crusting, Dark Leafy Green Quiche | One of my favorite way to use our abundance of eggs packed full of nutrients is by making a quiche – a light dish, perfect for a spring time brunch or supper. self-crusting-quiche4 A quiche is essentially a custard that is made with milk and eggs and then poured into a pastry crust to be baked. As delightful as a traditional quiche is, I’m oftentimes to busy in this season to make the crust, allow it to firm up in the fridge, roll it out, and then mold it into a pie dish. Instead, on busy spring days, I usually make a self crusting quiche that forms itself by the addition of flour and a bit of baking powder. It creates its own darkened type crust right in the oven as it’s baking. It saves me so much time and makes this dish come together in literally minutes! self-crusting-quiche5For this particular quiche, I added dark leafy greens of swiss chard, kale, and spinach. Together with cheddar and pecorino romano cheeses, this quiche is light, creamy, and savory. What’s great about a quiche is that it can be eaten warm, at room temperature, or cold. On days that my family has ball games to play, I’ll usually whip up a self crusting quiche during the day and refrigerate it to eat cold later in the evening. A quick, nourishing, and satisfying spring meal.

A Self Crusting, Dark Leafy Green Quiche
Recipe type: Dinner
Cuisine: French
Serves: 4-5
A self crusting, dark leafy green quiche. A perfectly light, quick to make spring meal your entire family will enjoy.
  • 2 tbls extra virgin olive oil
  • ½ medium yellow onion, diced
  • 2 cups packed dark leafy greens (like spinach, swiss chard, kale)
  • ¼ cup water
  • 4 eggs
  • 1 cup milk
  • ½ cup cheddar cheese
  • ½ cup flour (for gluten free, sub oat flour)
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ cup Pecorino Romano Cheese or Parmesan
  1. Preheat oven to 400F.
  2. Lightly butter a 10-inch pie plate
  3. In a skillet or cast iron pan, heat 2 tbls of extra virgin olive oil and saute the onion until translucent. Add 2 cups, dark leafy greens and the water. Cook until the greens just start to wilt; 3-4 minutes. Set aside to cool.
  4. In a large mixing bowl, whisk together the eggs and the milk. Add the cheddar cheese and mix though. Add the flour, baking powder and salt; whisk through then stir in the greens and onions.
  5. Pour the contents of the bowl into the pie plate. Top with the Pecorino Romano cheese.
  6. Bake for 35-40 minutes, or until the center is set and the outside edges are golden brown.

What are your favorite meals to whip up on busy days?


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Slow Cooker Stuffed Green Pepper Soup

Monday, September 24th, 2012

When I was a child, one of my absolute favorite foods was stuffed green peppers. Stuffed green pepper soup is the next best thing to stuffed green peppers and offers all the flavors you love in a stuffed pepper, but in a rich tomato broth. Once you make a batch of this stuffed green pepper soup in your slow cooker, you will want to make it and eat it over and over again.

I wanted to create this soup for my slow cooker and fill it with my favorite stuffed green pepper ingredients- diced tomatoes, garlic, lean ground beef, and a hearty addition of brown rice. I prefer a combination of broths in this (beef and chicken broth) because it helps lighten this hearty soup.  I also wanted this soup to cook itself since we have busy days with extracurricular activities in the evenings. This soup is a one pot wonder and can be served with a loaf of crusty bread for a busy weeknight. The leftovers offer a filling and satisfying lunch as well!

I hope you will love this soup as much as I do! It will be a recipe repeat for me and is a great soup to be doubled and shared with friends!

4.5 from 4 reviews
Slow Cooker Stuffed Green Pepper Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
Everything you love about a stuffed pepper in an easy slow cooker soup!
  • 1 tablespoon olive oil
  • 3 cloves of garlic, minced
  • 1 pound lean ground beef or sirloin
  • 3 green peppers, diced
  • 4 cups beef broth
  • 2 cups chicken broth
  • 28 ounce can petite diced tomatoes
  • 3- 8 ounce cans tomato sauce
  • 1 cup brown rice (NOT INSTANT)- HIGHLY recommend Uncle Ben's Brown Rice for this recipe.
  • 3 teaspoons basil
  • 3 teaspoons oregano
  • Salt & Pepper to taste
  1. In a skillet, add your olive oil and saute your garlic for one minute.
  2. Add your ground beef to the skillet and season well with pepper and salt.
  3. Once cooked, drain your ground beef & garlic mixture, and add this to your slow cooker.
  4. Next add your diced green peppers, beef broth, chicken broth, diced tomatoes, tomato sauce, seasoning, and brown rice. Give it all a stir.
  5. Set your slow cooker to LOW for 4-6 hours.
  6. Serve with crusty bread.
  7. Side note- if your slow cooker sets itself to WARM after it is done cooking, you only need to cook this for four hours. If your slow cooker does not set itself to WARM, it will need to cook for six hours.

Love your slow cooker as much as I do? Be sure to check out my 30 Days with Your Slow Cooker article for thirty ideas for weeknight meals all month long!

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Mongolian Beef

Monday, August 13th, 2012

There are days where photographing your food is difficult. That was the case with this Mongolian Beef recipe that we prepared this week. It wasn’t that the food was hard to photograph, it was that the Mongolian Beef was so darn delicious that I had a hard time stealing a plate away from my family so I could take a picture of it.

I am one of those people that finds one dish that she likes when she goes out to eat and sticks to it all the way. When I order Chinese, the only dish I want is my Chicken Lo Mein. I rarely browse the menu, for fear I might waste an opportunity to eat out on a dish that isn’t as good as my old standby.

My girlfriends have been bragging about a recipe that they discovered on Pinterest for Mongolian Beef. I decided this might be a fun way to switch up my Chinese food routines and try something new.

This Mongolian Beef is so divine that I felt like we were eating out at P.F. Chang’s, but at a small fraction of the price. The sweetness from the brown sugar in the sauce mixed with the saltiness of the soy sauce and then finished with the heat from red pepper flake are truly a perfect balance in flavors.  We served this over rice and with a side of steamed broccoli, to add a little green and crunch to our plates.

I highly recommend giving this recipe a try for your next Chinese food craving night!  I am already thinking about the delicious leftovers I get to have for lunch today and can’t wait to eat this again!

5.0 from 1 reviews
Mongolian Beef
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
A perfect balance of sweet, salty, & spicy!
  • 2 pounds flank steak, thinly sliced crosswise
  • ⅔ cup cornstarch
  • 6 teaspoons of canola or vegetable oil
  • 1 teaspoon grated ginger
  • 2 tablespoons minced garlic (I use bottled minced garlic)
  • 1 cup of water
  • 1 cup soy sauce
  • ¾ cup brown sugar
  • ½ teaspoon crushed red pepper flakes
  • 3 large green onions, sliced crosswise into thirds (we omitted because we don't like onions)
  1. Slice your flank steak crosswise into thin strips. Pat your meat dry with a paper towel and then toss the meat with cornstarch, making sure each piece is coated thoroughly. Place the meat into a strainer and shake off any excess cornstarch from the meat.
  2. Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Allow this to cook for one minute.
  3. Add soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. The sauce will be thin, but will later thicken in the cornstarch.
  4. Turn the heat up to medium-high and add the remaining oil to the wok.
  5. Divide your meat into two batches. Add the first batch of beef and cook, stirring until it is all browned. Remove this meat and then cook your second batch.
  6. Place all of the meat back into the wok. Pour the sauce back into the wok and let it cook along with the meat.
  7. Cook the sauce down for three to five minutes to reduce.
  8. Finish by adding your green onions and cook for one minute.
  9. Serve it hot with rice and a side of steamed broccoli.

Adapted from Pink Bites

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Ham & Vegetable Breakfast Strata

Monday, April 9th, 2012

Throwing brunches is one of my favorite entertaining tricks for staying ahead on food preparation and staying under budget. A breakfast strata happens to be one of my favorite brunch dishes to prepare because all of the work can be done ahead of time, allowing me the chance to really be in the moment and visit with our guests.

Breakfast strata is nice and frugal because you can use what is in season and on sale to create this elegant dish. Better yet, you can use the leftover Easter ham and leftover vegetables in a fun and creative way. Even the bread can be stale or leftover from your Easter feasting. If you don’t have any bread to dig into, don’t forget my super awesome resource for day old bread. Between that and your Easter leftovers, you have the makings of a meal for mere pennies.

This strata is unlike my usual meat and cheese strata because it is filled with delicious fresh vegetables. I used zuchinni, mushrooms, and green peppers in mine, but you can mix up whatever variety of vegetables you love or have on hand. Leave the meat out to keep it vegetarian or add your favorite meat to add another dimension of flavor.

The creaminess in this comes from a tiny bit of half-and-half and a whole lot of cream cheese.

In my grandmother’s words, “Cream cheese just makes everything better.”

We couldn’t agree more.

Breakfast Strata
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 16
A breakfast strata that you can assemble the night before. This is a winner for any brunch or when entertaining. This makes two. Cut your recipe in half for just one strata.
  • 3 cups sliced fresh mushrooms
  • 3 cups chopped zucchini
  • 2 cups cubed fully cooked ham
  • 1½ cups chopped green pepper
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 2 (8 ounce) packages cream cheese, softened
  • ½ cup half-and-half cream
  • 12 eggs
  • 4 cups cubed day-old bread
  • 3 cups shredded Cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper
  1. In a large skillet, saute the mushrooms, zucchini, ham, green peppers and garlic in oil until vegetables are tender. Drain and pat dry; set aside.
  2. In a large mixing bowl, beat the cream cheese and cream until smooth.
  3. Beat in eggs.
  4. Stir in the bread, cheese, salt, pepper and vegetable mixture.
  5. Pour into two greased 11-in. x 7-in. x 2-in. baking dishes.
  6. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean.
  7. Let stand for 10 minutes before serving.

We wanted to share with you a few of our favorite pictures from our Easter celebration. We hope you all had a wonderful Easter with your families!

What is your favorite way to use up those Easter dinner leftovers?


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Tilapia Pitas

Monday, March 12th, 2012

Tilapia is one of my favorite types of fish and I am always on the lookout for fresh ways to prepare it.  When I came across a recipe for Tilapia Pitas, I just knew we had to give this recipe a try in our house. Anything that includes a pita is a surefire weeknight winner. Of course, the best part is that this dish is so fast to prepare and a perfect way to spice up your usual taco night.

Tilapia is a white mild fish that our whole family loves. You can find it inexpensively in the frozen section of your local grocery store and it is a fun fish to add into a variety of weeknight creations. I have to say that it really has become our family’s favorite fish and we enjoy this weekly.

I prepared this Tilapia simply by sauteing it in a little olive oil and adding a little Old Bay Seasoning (found over by the seafood counter in your grocery store) to add a little zest to the fish along with salt and pepper. Of course, you can add whatever spices suit your fancy for adding flavor to this mild fish.

The sauce makes this pita creation even more divine with a mixture of mayonnaise, Italian dressing, and creamy feta cheese. Fresh romaine lettuce adds a little crunch to these fish pitas while the sauce adds creaminess and flavor.

Make your own pitas or pick them up at your grocery store to save yourself time in the kitchen. However you create them, these pockets are full of deliciousness and are a great way to spice up your fish routines.

Tilapia Pitas
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
Tilapia in a pita pocket is a fun meat-free option that is big on flavor and easy on your wallet. Add this one to your weekly rotation!
  • ½ cup mayonnaise
  • ¼ cup Italian salad dressing
  • ½ cup crumbled feta cheese
  • 1 pinch cayenne pepper, or to taste
  • ⅛ teaspoon ground black pepper, or to taste
  • 1 pinch salt
  • 3 tablespoons extra-virgin olive oil
  • 1 pound tilapia fillets
  • Old Bay Seasoning (a generous sprinkle)
  • Salt & Pepper to taste
  • 2 cups romaine lettuce, chopped
  • 6 pita breads, cut in half
  1. In a small bowl, stir together the mayonnaise, Italian dressing, and your feta cheese.
  2. Season with cayenne pepper (optional), black pepper and salt.
  3. Mix until well blended, then set aside.
  4. Heat oil in a large nonstick skillet over medium-high heat.
  5. Place the tilapia fillets in the skillet, and season with Old Bay Seasoning, salt and pepper.
  6. Saute until browned on each side, and fish flakes easily with a fork, 5 to 7 minutes.
  7. Warm pita breads in the toaster or in the microwave to soften. Open from the cut side to make pockets.
  8. Fill pita bread halves with tilapia fillets, then spoon in some of the feta cheese sauce.
  9. Serve with your favorite fruits and vegetables for a yummy fresh side dish.


For those looking for another great meatless dishes, here are a few of our own family’s favorites!

Meatless Dishes on MomAdvice

Panko Crusted Tilapia Nuggets with Dipping Sauce

Linguine with White Clam Sauce

Applebee’s Honey Grilled Salmon

Baked Salmon with Lemony Rice Pilaf

Herb Baked Tilapia

Salmon Patties & Perfectly  Baked Potatoes

Slammin Salmon Marinade

Balsamic & Rosemary Grilled Salmon

Shrimp Pasta with Oven Dried Tomatoes

Roasted Shrimp with Rosemary & Thyme

Sauteed Shrimp with Spinach and Tomatoes

Grilled Shrimp with Garlic & Herbs

Sun-Dried Tomato Basil Orzo

Spinach & Tomato Orzo Pasta Salad

Lentil Soup with Homemade Whole Wheat Bread

Homemade Tomato Soup with Crouton Toppers

Marinated Grilled Shrimp with Perfect Margaritas

Basic Pizza Dough for Beginners

Portobello Mushroom Burgers 

What are your favorite meatless dishes in your house? Have any fun ways to spice up tilapia? Feel free to to share them here!

Submitted to Mouthwatering Mondays on A Southern Fairytale

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