Vegetable Enchilada Casserole with Salsa Verde

8 01 2018

This is a great casserole to make ahead of time. My family ate it for dinner and then the leftovers for lunch the next day. You can use a store-bought salsa verde or make your own with tomatillos or green tomatoes. You can also substitute other vegetables you may have on hand like spinach, broccoli, yellow squash, butternut squash, etc… Adjust your seasonings as you like. You could use chili powder as well if you like or add in more hot pepper if you like it spicy. Experiment. Double the recipe to make a huge casserole to last you for a few days.

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Cauliflower Crust Pizza

17 01 2017

I had to make a low carb pizza for a friend of mine and I discovered this amazing Cauliflower Crust. I must admit I was a little skeptical when making it, but it turned out fantastic! Everybody gobbled it up. It is easy to make and so much healthier. I think it would be a great way to get kids to eat more vegetables.

Ingredients

  • 1 head (Small Head) Cauliflower
  • ¼ cups Parmesan Cheese
  • ¼ cups Mozzarella Cheese
  • ¼ teaspoons Kosher Salt
  • ½ teaspoons Dried Basil
  • ½ teaspoons Dried Oregano
  • ½ teaspoons Garlic Powder
  • Red Pepper Flakes (optional)
  • 1 whole Egg
  • pizza sauce
  • cheese for topping
  • Any other pizza toppings desired

 

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Potato, Artichoke, Mushroom and Goat Cheese Gratin

28 01 2011
I was looking to make a hearty dish that I could make ahead of time and my family could reheat easily. I came up with this gratin filled with yummy portobellos, marinated artichoke hearts and lots of cheese. I was not around to eat it with them, but when I returned home, they had only left me a small amount because it was too good to pass up. I guess that is a positive sign. This is quite easy to put together and is delicious served with a green salad.

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Zucchini Feta Bulgur Casserole

24 09 2010
This is a great casserole to use up lots of zucchini from your garden. Also, if you are like me, I am trying to use up as many of my fresh herbs before we get a cold snap. This is easy to put together and is nice and hearty for the fall weather.

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Broccoli, Mushroom, Cheddar Quiche

21 07 2010
I got some broccoli out of my Mom’s garden and was inspired to make a quiche for my family. I am going away for a few days and I knew this would be a great surprise to find in the refrigerator and would last them for dinner and probably a lunch. I must admit, this quiche looks extraordinary.
Please use your favorite savory pie crust. I have a great recipe from my time in Paris but it is hard to describe in a recipe. Good pie crust is all about the technique and lots of Beurre (butter) as the French say. I have made mine a little healthier by substituting some whole wheat pastry flour for the white flour. Come take a pie making class with me and I will teach you all the tricks.

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Shrimp Quesadilla with EVOO Persian Lime Oil and Ginger Tomato Salsa

19 06 2010
I made this quesadilla last night for dinner and blew the family’s socks off. All four agreed this was one of my better concoctions. It is a lovely combination of herbs, shrimp and the Persian Lime with an Asian style salsa. The salsa will keep for up to 2 days in the refrigerator. Enjoy.

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Marinated Goat Cheese with EVOO Tuscan Herb Olive Oil, Garlic, Basil, and Orange Zest

29 03 2010

Marinated Goat Cheese

This cheese is great on crackers as an appetizer. It would be delicious as a topping for a green salad. You could also make a classic French salad with this called a Salade de Chevre Chaud (warm goat cheese salad). Place a slice of the marinated goat cheese on top of a thickly sliced piece of French bread. Place in a hot oven and warm through until the cheese just begins to melt. Remove from the oven and place atop a green salad dressed with a Sherry shallot vinaigrette. Read the rest of this entry »





Endive Spears with Cheese, Pecans, Mango and EVOO Honey Ginger Balsamic Vinegar

29 03 2010

Serves 8 as an appetizer

4 heads of Belgian endive, separated into spears and washed

8 oz. whipped cream cheese

½ cup toasted pecans, coarsely chopped

1 mango, cut into ¼” cubes

1 tsp. grated fresh ginger (optional)

EVOO Honey Ginger Balsamic Vinegar, to taste

In a mixing bowl, blend together the cream cheese, pecans and mango pieces. If you want a stronger ginger taste, add in the optional grated fresh ginger. Spread some of the cheese mixture onto each endive spear. Lay them out decoratively on a platter. Then, drizzle a small amount of the Honey Ginger Balsamic Vinegar on each spear. Serve immediately.





Tomato, Basil and Goat Cheese Bruschetta

28 02 2010
This appetizer dish was a spontaneous addition to our dinner party menu at the first cooking class. We wanted to make sure our guests had something to nibble on when they arrived so we through these together in about 10 minutes. We did use a very secret ingredient. I had some Spanish Roasted Black Olive Sea Salt, which I purchased at the Savory Spice Shop (see my links). If you don’t have it, just use some very good coarse sea salt to add to the tomatoes. Everybody loved them and the students were pleased to see how easy it is to put together a quick yet impressive first course. Read the rest of this entry »




Baked Cheesy Polenta with Greens and Spicy Tomato Sauce

24 02 2010
I made this for a dinner party and it was a huge success. The sauce is particularly yummy and very easy to make. I use it on lots of dishes besides polenta, like pasta and pizza. The other great bonus to this recipe is you can make it 24 hours in advance. I love that particularly when I am too busy the day of a party to get all the cooking done. Read the rest of this entry »