TATSOI RICOTTA QUICHE CAKES
Wash, drain well, and chop tatsoi to equal 3 loosely packed cups. Set aside.
In a pan over medium heat, sauté one small, chopped onion. Set aside.
Whisk three large or four small eggs. Mix in 15 oz. ricotta cheese, 1 cup shredded mozzarella, and 1 cup grated Parmesan. Mix in 1/4 tsp salt and 1/2 tsp garlic power.
May add 1/4 tsp nutmeg, if desired.
Stir greens into the cheese mixture. Add sautéed onion.
Bake in a greased quiche dish, one-quart casserole dish, or divide among twelve muffin cups—for a tasty “to go” breakfast or a quick, healthy snack. If the mixture is too much, put the remainder in an individual-size casserole dish. Bake 30 – 35 minutes, depending on which container, until golden brown.
NOTE: These cakes will not rise, so fill the cup to the size you want the final cake to be!
NOTE: Adults may want two to three cakes; young children, one per serving.
NOTE: The paper muffin wraps* will peel off easily once cooled. Warm in microwave about 30 seconds at half power because of the cheeses. *I have discovered it better to bake in a greased muffin tin and then transfer to a paper wrap before serving or freezing.
NOTE: This recipe does freeze well. If quiche cakes are frozen, warm in microwave about one minute at half power.
VARIATION: ANY variety of green could be used for this recipe!
TATSOI AND ARTICHOKE DIP
1 can (about 14 oz.) Artichoke hearts, drained, and chopped
1 1/2 cups (about 10 oz.) Tatsoi, washed and finely chopped, loosely packed
3/4 cup Grated Parmesan cheese
3/4 cup Mayonnaise
1/2 cup Shredded reduced fat cheese (Mozzarella, Italian, etc.)
1/2 tsp. Garlic powder
Mix the above ingredients until well blended. Pour into a pie plate or two smaller dishes.
Bake 15 – 20 minutes until heated through. Serve with dipping vegetables and crackers.
TATSOI PIE WITH FETA CHEEESE
9-inch unbaked pie shell
1 1/2 – 2 cups chopped tatsoi
3 TBSP diced onion
2 TBSP olive oil
2 – 3 eggs, depending on size
1 1/4 cups whole milk
1 TBSP soy sauce
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp nutmeg
1/2 cup crumbled Feta Cheese
1/4 cup chopped walnuts
Pre-bake the pie shell at 350 degrees for 10 minutes, while you saute the diced onion and tatsoi in the olive oil until the onion is tender. Mix the eggs, milk, soy sauce, and spices. Stir in the sauteed onion and tatsoi. Sprinkle a bit of the Feta and some walnuts into the bottom of the pie shell, then pour in the mix. Sprinkle the majority of the Feta and walnuts onto the top of the filling. Add a final sprinkle of paprika for color and bake at 375 degrees for 35 – 40 minutes until set. You will be able to insert a knife into the center and have it come out clean. This dish is tasty served either warm or cold!
NOTE: I sometimes add sauteed mushrooms, or cheddar cheese (but then it’s not a “Feta pie”), or more eggs, or less milk (or half and half). This recipe is very forgiving and you can seldom go wrong with your creative choices!
Chop a vine-ripened tomato, a cucumber, and a sweet bell pepper into a bowl. Drizzle with extra-virgin olive oil and rice vinegar. Sometimes I add honey, or maple syrup, for additional sweetness. Toss the mixture. Then, top with crumbled feta cheese and freshly ground black pepper.
FRIED GREEN TOMATOES
I simply dredge green tomato slices in a mixture of egg and milk and then seasoned bread crumbs or Panko Bread Crumbs. I fry in coconut oil on a relatively high heat. And I top the slices with a sprinkling of sea salt flakes, fresh Italian parsley, and dollops of Sun-Dried Tomato and Basil Cream Cheese which can be purchased at Troyer’s Country Amish Blatz. Any soft cheese will work, however, as it will melt very slightly into the hot tomato slices. This dish represents a true summertime delicacy which I stack up against any I have tasted.
GREEN TOMATO SALAD
A quick suggestion for green tomatoes. Cubed and marinated green tomatoes in the same dressing used for cucumbers! After they have chilled several hours or overnight, you can eat them as a salad side dish or ladle them atop of a shredded cabbage salad using the juices as your dressing.
1/4 cup extra light olive oil
1/4 cup rice vinegar
1/4 cup organic sugar or Stevia
1/2 tsp. celery seed
1/2 tsp. sea salt
1/2 tsp ground mustard
Freshly ground pepper, to taste
When ready to serve, remove from the refrigerator allowing to set at room temperature until the olive oil returns to its natural state. This refreshing salad will stay crisp for days.
TOMATO PIZZA BAGUETTES
3 cups sliced fresh mushrooms
2 medium onions, sliced
2 teaspoons olive oil
2 garlic cloves, minced
1/2 teaspoon Italian seasoning
1/4 teaspoon sea salt
1 French bread baguette (10-1/2 ounces), halved lengthwise
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
3/4 cup thinly sliced fresh basil leaves, divided
3 medium tomatoes, sliced
In a large skillet, saute mushrooms and onions in oil until tender.
Add the garlic, Italian seasoning, salt and pepper; cook 1 minute longer.
Place baguette halves on a baking sheet; sprinkle with 3/4 cup cheese. Top with 1/2 cup basil, mushroom mixture, tomatoes and remaining cheese.
Bake at 400° for 10-15 minutes or until cheese is melted. Sprinkle with remaining basil. Cut each portion into three slices. Yield: 6 servings.
Nutrition Facts: 1 slice equals 341 calories, 11 g fat (4 g saturated fat), 16 mg cholesterol, 534 mg sodium, 47 g carbohydrate, 6 g fiber, 14 g protein. Recipe from Country Woman.
TOMATOES WITH PEPPERS AND ZUCCHINI
Zucchini and summer squash, washed and cut into chunks or slices
Peppers, washed, seeded, and sliced
Tomatoes, washed and quartered or halved, depending on size
Marjoram or dried basil or Italian Seasoning, to taste
Freshly ground pepper
Cook above mixture over medium heat, uncovered, until just beyond fork tender. This mixture makes a tasty side dish or it can be added to spaghetti sauce and served on top of pasta!
Tomatoes getting too ripe before you get them all eaten? What to do? Roast them! Just wash, remove the stem and any blemishes, cut, and place in a baking dish—unpeeled. Drizzle with olive oil and the seasoning of your choice. Roast in a 425 degree oven until the juices are all rendered out. Stir occasionally to prevent burning. These can be bagged and frozen. You can add them to spaghetti sauce or soups, etc. when you want a touch of homemade flavor next winter.
Cut turnips into size desired. Boil until tender (15 – 20 minutes). Garnish with freshly ground pepper! Our sweet, baby gourmet turnips can be left whole with the stem on the top!
TURNIPS IN CREAM
8 – 12 turnips, peeled only if there are “bug bites”—but, usually not necessary
2 cups milk
3 tablespoons flour
4 tablespoons butter
Salt and pepper
Cut turnips into size desired. Cook until tender (15 – 20 minutes). Make a white sauce of the flour, Earth Balance, milk and seasonings. Pour sauce over turnips. Top with chopped apricots and/or chopped pistachio nuts. Serve.
TURNIPS WITH CHEESE
8 – 12 turnips
Shredded 5 Italian cheese or Swiss cheese, grated
3 tablespoons butter
Boil turnips in salted water until just tender (15 to 20 minutes). Drain. Add butter. Add freshly ground pepper, salt & cheese, to taste. Mix until cheese begins to melt. Serve.
SAUTEED (TURNIP) GREENS
1 1/2 to 2 Pounds Greens (mixed variety makes a nice flavor)
(Use any greens such as turnip tops, tatsoi, bok choi, spinach, chard, or beet tops.)
4 Tablespoons Olive Oil + 1 TBSP bacon, chopped
1/4 cup chicken broth
Marjoram, garlic powder, Prudhommes Herbal Seasoning
1/4 cup walnuts, chopped
Rinse the greens well and chop into small pieces. In a large pan, bring oil and bacon to a hot temperature. Add the greens and stir-fry 3 – 5 minutes. Reduce heat. Add broth, sprinkle of Marjoram, garlic powder to taste. Add ¼ cup walnuts. Stir well. Cover & simmer until tender but not soft, 6 – 8 minutes. Add salt & freshly ground pepper, to taste.
NOTE: A dash of cinnamon gives and unexpected flavor! This recipe freezes well, too!
To serve, place cooked baby turnips (with 1” stem) or slices on top of the greens dish for a festive look.
This is an awesome combo! Remember to include the turnip’s green tops.
1 large turnip (including the leaves for vitamins)
1 ripe pear
2 handfuls of spinach
1/4 cantaloupe, with the rind removed
1 large carrot
Put all ingredients into your blender. Blend and enjoy!
Store winter squash in a cool, dry environment. If you plan to use them for fall decorations for a time, just keep an eye on them to make sure they are not deteriorating.
To prepare for roasting, first remove the stem with a big, heavy knife. This step will provide you with a good, flat balance point for cutting the squash in half. The baked or roasted pulp can be refrigerated or frozen until you are ready to use it. Or, you can make soups and freeze them for a quick meal at a later time!
We do not peel the harder skinned Winter Squash varieties such as Spaghetti Squash, Acorn Squash, and Buttercup Squash before cutting, seeding and baking. The Spaghetti Squash pulped easily rakes out like . . . well, spaghetti. The Acorn and Buttercup scoop out of the skin easily. A large and heavy knife is required for cutting any Winter Squash!
We sometimes use a sharp vegetable peeler to peel off the skin of the Butternut and Delicata varieties shown below before cutting, seeding, and baking. Then, the entire baked product is ready for whatever use–be it chopping, mashing, or processing for recipes or for freezing.
Here are Buttercups prepared and placed skin side up on the baking sheet to keep the pulp more moist. Foil makes clean up a snap!
WINTER SQUASH ROAST
Winter Squash comes in variety of styles and shapes and sizes. In an ideal growing season, they can be stored for months in a cool place (root cellar, basement, or out building). Varieties can be used interchangeably in recipes for pureeing, baking and roasting for soups, side dishes, breads, pies, etc. To save preparation time at a later date, the cooked pulp can also be frozen, thawed and then made into the desired recipe.
First, thoroughly wash the winter squash! Next, using a large and heavy knife, cut the squash in half lengthwise to make two identical halves. Remove the seeds. Place on foil lined baking sheet with the cut sides up. Rub cut surfaces with olive oil, if desired; or add a dollop of Smart Balance to the center well. Season with salt and pepper, if desired. Frequently, we don’t oil or season before baking. It rather depends on what we will be doing with the pulp after baking. Bake at 400 degrees for 30 to 45 or 60 minutes, depending on size. Eat or scoop out and use the pulp in other recipes. (Baked pulp can be refrigerated for up to three days.)
Microwave Version: Seriously pierce the skin (so it won’t explode!) of the squash four or five times. Place in a microwave dish and cook the whole squash 8 – 10 minutes until soft to the touch. Cut in half and remove the seeds. Season. Cover and cook 5 – 6 more minutes to desired tenderness.
SPAGHETTI SQUASH BAKE
Spaghetti Squash is excellent served with just Smart Balance and freshly ground pepper! If desired, add a dash of truffle oil or some shredded Parmesan Cheese. For Italian style, top with a premium spaghetti sauce!
Thoroughly wash the spaghetti squash. Then proceed with one of the following:
OPTION 1: With a large knife, cut the squash in half, remove the seeds. If desired, season with olive oil rub, salt and pepper. Place on a cookie sheet covered with aluminum foil with the cut side down. Bake at 400 degrees for 30 – 45 minutes. It is better to undercook if you are not sure or the spaghetti will be mushy. When cool enough, “rake” the spaghetti toward the middle of the shell. The smaller individual-size spaghetti squash can be eaten right out of the shell. We call this Hurricane Style Squash—great for when you have no electricity! Bake it on the gas grill and no dishes required!
OPTION 2: Slice squash in half lengthwise. Scoop out the seeds with a spoon. Then lay both halves face down in a deep pan. Add enough water to submerge the squash half way. Bake at 400 degrees for about 30 – 45 minutes, or until the inside pulp is tender to a fork and pulls apart in strands. Next, cool with cold water to stop the cooking. Use a fork to scrape the cooked squash out of its shell and fluff and separate the squash into spaghetti-looking strands. Discard the shell.
OPTION 3: With a heavy knife, make a ½ inch deep cut on one side between the stem end and blossom end. There will be watery juices which will escape at the cut. Place cut side up or down on a cookie sheet covered with aluminum foil. Bake the spaghetti squash whole at 400 degrees for 30 – 45 minutes. Remove from the oven when golden brown on top. When cool to touch, split the squash open and “lay the spaghetti” to the side while you remove the seeds from the middle. Rake the squash pulp from the shell.
NOTE: When it comes to “raking” out the spaghetti pulp of a spaghetti winter squash, Robert believes the pulp rakes out easier if you rake from the sides down toward the middle—versus raking from either end and going toward the middle. It helps to cool the squash a bit before starting, too!
SPAGHETTI SQUASH GRATIN
1 roasted spaghetti squash, about 3 pounds for 4 cups raked strands
1 TBSP extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
Freshly ground pepper
2 large eggs
1/2 cup low-fat milk
2 TBSP chopped fresh basil or 2 TBSP Basil Pesto
3/4 cup shredded mozzarella cheese
4 cups baby spinach
2 TBSP grated Parmesan
Sauté the onion in olive oil until tender, about five minutes. Add the garlic and a pinch of salt. Cook, stirring, for another minute. Add the squash and spinach. Cook, stirring often, for five minutes until the strands of squash are a little more tender and spinach wilted. Season to taste with salt and pepper, and remove from the heat.
Oil a 2-quart baking dish. (Or, use the squash shell to be creative!) Beat the eggs in a large bowl. Add the milk, salt (about 1/2 teaspoon), pepper and basil. Stir in the squash mixture and the cheese and combine well. Scrape into the baking dish. Sprinkle the Parmesan over the top, and gently press down to moisten.
Bake at 350 degrees for 40 to 45 minutes until nicely browned and sizzling. Remove from the heat. Serve hot, warm or at room temperature.
NOTE: Roasted spaghetti squash will keep for four days in the refrigerator. I recommend doing this part the day before. Other cheeses may be substituted. Artichoke hearts can be added!
VERSATILE BUTTERNUT SQUASH
3 crisp apples, about 20 oz. (such as the Braeburn variety), cored
1 medium squash, about 20 ounces, butternut squash raw flesh, peeled and seeds removed
1/4 to 1/2 cup raisins, depending on taste
Brown sugar to taste
Use a food processor to quickly slice the apples and butternut squash using the 4 mm blade (about 1/8” thickness). In a greased casserole dish place half of the butternut squash, then half of the apple and raisins. Sprinkle with half the sugar. Next, dot the mixture with half of the Smart Balance and sprinkle lightly with salt. Repeat.
Lightly cover casserole dish and bake in a 350 degree oven for 25 – 30 minutes or until the butternut is fork tender. Remove and cool slightly before eating.
SIDE DISH OPTION: This dish is excellent served warm as a vegetable side dish.
SALAD OPTION: Refrigerate overnight and serve cold on top of a spinach bed or with a serving of cottage cheese for a pretty and unique salad!
DESSERT OPTIONS: This dish makes a simple, tasty and healthy dessert when topped with whipping cream and a sprinkling of cinnamon! OR DO YOU LIKE PIES? Add 1/2 cup of water and 4 TBSP corn starch to the raw mixture and use as a pie filling. Bake pie at 350 degrees for 40 – 45 minutes.
WINTER SQUASH SOUP
2 TBSP butter
1 medium onion, chopped
2 cloves garlic, chopped
Pulp of a roasted winter squash (butternut, pumpkin, etc.) (approx. 2 lb. size)
3 cups chicken broth
1 orange, grate rind and squeeze juice
1 tsp fresh thyme
1/3 cup milk (or heavy cream)
Salt and freshly ground pepper
In a large sauce pan sauté the onion in the butter until softened. Add the garlic and mashed, roasted winter squash and stirring well, cook 3 – 4 minutes. Add the chicken broth, orange rind, juice and thyme. Stir well. Cover and simmer 8 – 10 minutes.
Next place the mixture into a food processor and blend until smooth. Season with salt and freshly ground pepper to taste.
Return the mixture to the pan and add the milk. Stirring well, heat until the soup is hot. Do not boil! Pour into warm soup bowls and garnish with whipping cream, fresh thyme, and a grind of fresh pepper.
Note: This soup, MINUS CREAM, can be made and refrigerated for up to two days; or, it can be frozen for about three months. Reheat and add cream at service time.
Note: Add a 1/2 cup of dried mango pulp or figs for a new twist of flavor!
Note: If you are using canned chicken stock, a squeeze of lemon juice will give the soup a fresher taste.
BUTTERNUT SQUASH SOUP
2 TBSP olive oil
1 TBSP butter
1 medium onion, diced
3/4 tsp ground cumin
1/2 tsp ground coriander
14 1/2–ounce can of diced tomatoes
Freshly ground black pepper
Pulp of roasted butternut squash (approx 1 1/3 cups mashed, see recipe below)
3 cups vegetable broth
Plain yogurt, fresh parsley for garnish
In a large sauce pan sauté the onion in the olive oil and butter until softened. When onions start to brown, add cumin and coriander. Stir briefly; add tomatoes and a few grinds of black pepper. Stir again. Cover and simmer for 10 – 12 minutes. Add the roasted squash and vegetable broth. Cover and simmer for 30 minutes.
Let cool slightly before pureeing mixture in a food processor. Then return the soup to the pan and stir occasionally until hot. Garnish each bowl with a spoonful of plain yogurt, a sprinkling of fresh parsley, and a grind of fresh pepper.
BUTTERNUT SQUASH WITH APPLE SOUP
2 TBSP olive oil
2 TBSP butter, divided
1 medium onion, diced
3/4 cup quality apple juice or apple cider
Freshly ground black pepper
Pulp of roasted butternut squash (approx 1 1/2 cups mashed)
3 cups vegetable broth or chicken broth or a combination
1 apple (red or green, tart flavor), diced
1/2 – 2/3 cup heavy cream
White cheddar cheese, grated for garnish
In a large sauce pan sauté the onion in the olive oil and butter until softened. When onions start to brown, add the apple cider and cook 3 – 4 minutes. Add the butternut squash and broth of choice. Bring to a boil, cover and simmer for 20 – 30 minutes.
Dice apple and cook in butter in a separate pan until a golden color.
Let both mixtures cool slightly. Then combine and puree both mixtures in a food processor. Return the soup to the pan and stir occasionally until hot. Add cream, season with salt. Ladle soup into bowls. Garnish each bowl with grated cheese and a grind of fresh pepper.
SPAGHETTI SQUASH & PORTOBELLA MUSHROOM SOUP
- 1 medium red onion, diced
- 2 TBSP olive oil
- 2 cups chicken broth
- 2 cups beef broth
- 2 cups roasted spaghetti squash pulp
- 2 carrots, thinly sliced or diced
- 8 oz. coarsely chopped Portobello mushrooms
- 1 tsp sugar
- 1/8 tsp nutmeg
- 1/8 tsp coriander
- 1/8 cumin
- 1 tsp garlic powder, or to taste
- Salt, to taste
- Freshly ground pepper, to taste
In a large sauce pan sauté the onion in the olive oil until softened. Add the carrots, sugar, and spices and stir well, cook 3 minutes. Add the chicken and beef broth, spaghetti squash pulp, salt, and pepper. Stir well. Cover and simmer at least thirty minutes.
Hint: Cut the spaghetti squash pulp before adding so the “strands” are not too long.
Note: Add pre-cooked meatballs for a heartier soup!
Note: This soup can be made and refrigerated for up to two days; or, it can be frozen for three months.
Note: If you are using canned stock, a squeeze of lemon juice will give the soup a fresher taste.
MORE MEAL IDEAS FOR ROASTED BUTTERNUT SQUASH
Add a handful of blueberries before baking or season with brown sugar, cinnamon and butter.
Mash the butternut pulp with butter and use as a substitute for mashed potatoes. Or mix in with mashed white or sweet potatoes. Top with a sharp cheese such as Parmesan, feta or goat cheese.
How about a roasted butternut squash pizza with caramelized onions, rosemary, pine nuts, and garlic white sauce?
To prepare a fresh pasta sauce, puree butternut pulp with a small amount of cream and chicken broth with a bit of lemon juice and zest.
SHREDDED BUTTERNUT SALAD
Butternut pulp is naturally, quite sweet. This raw salad idea is similar to a shredded carrot salad. Consider adding a green zucchini to the shred mix! These veggies are easier to wash than spinach! Try it and see what you think!
Wash the butternut squash thoroughly. Cut it in half and scoop out the seeds. Next, peel the raw outside shell with a vegetable peeler. Cut the butternut into chucks of a size which will fit into a food processor’s large chute and shred for a raw salad.
The mixed topping we used on the choi this spring goes well. Consider sunflower seeds or almonds or toasted pecans, alone. Craisins are colorful and an interesting flavor addition. Add your choice of dressing. We have tried both a ginger and a sun dried tomato dressing.
Veggies such as winter squash and medium to large patty pan, large zucchini are delicious when baked with stuffing. There should be no limit to your imagination. Add a salad and you have a light, healthy meal.
We like to dice up the part of the veggie we hollow out and put it back into the stuffing mix, but you could use this part for a soup or dip if you prefer. In the case of patty pans, save the top and perch it on the side as a “little hat” for presentation!
If using a cold tuna or chicken salad for the stuffing, then steam the veggies first (even the night before!) and allow them to become cool or cold before adding the mixture. If you serve a hot stuffed vegetable one night, you may discover the leftovers served cold the next day provide an entirely different taste sensation.
It is important to pre-cook any meats or poultry you use as a part of the stuffing mix. For a hearty meal, consider cooking with garlic and onion the following: three or four slices of bacon, pork sausage, or ground beef, or venison, or bison.
Depending on the mix you use, add a tablespoon or two of any broth to the mixture for liquid to make the mixture a consistency which can be spooned back into the squash shell. Vegetable, chicken and beef broths all come in cardboard containers which have pour spouts–so they are easy to keep in the refrigerator for just such a purpose.
Dot the tops with butter and bake covered stuffed vegetables on a grill or in a 400 degree oven until just fork tender about 25 to 30 minutes for winter squash varieties. If desired, top your creation with any variety of grated cheese during the last five minutes when you uncover to slightly brown the filling.
MARINATED SPAGHETTI SQUASH SALAD
6 ounces Marinated artichoke hearts, undrained
4 cups cooked spaghetti squash
1 Zucchini, cut into thin strips
1 Carrot, scraped and cut into thin strips
2/3 cup minced sweet red, bell pepper
4 ounces Shredded Mozzarella cheese
2 TBSP Grated Parmesan cheese
1/4 cup Rice vinegar
1 TBSP Dry mustard
1 TBSP Minced fresh oregano
1 TBSP Minced fresh basil
1 TBSP Minced fresh parsley
1 TBSP finely minced onion
1 TBSP Capers, liquid removed and crushed
2 TBSP EVOO
2 TBSP Aged Basalmic Vinegar
1 Clove garlic, chopped
Drain artichokes, reserving marinade, coarsely chop artichokes. Combine artichokes, spaghetti squash, zucchini, carrot, bell pepper, Mozzarella and grated cheese. Set aside.
Prepare dressing. Serve salad chilled.
NOTE: SUMMER SQUASH ARE THE VARIETIES WITH THIN SKINS AND ARE FILED HERE UNDER “S” FOR SUMMER SQUASH.
NOTE: ZUCCHINI IS A THIN-SKINNED SUMMER SQUASH.
NOTE: WINTER SQUASH ARE THE VARIETIES WITH HARD SHELLS AND ARE FILED UNDER “W” FOR WINTER SQUASH.