Heirloom Tomato and Onion Quiche

This recipe appeared in my inbox, just as I was wondering what to do with all the tomatoes from my garden!

I didn't grow any heirloom varieties, but mine worked just fine in this recipe.  It comes from Midwest Living.  Click here for the direct link to the recipe, which includes nutrition information.

I forgot to put the salt in it (I rarely cook with salt!) and it was still good.  Also, I didn't end up having to use foil to prevent the edges from browning too much.  I watched the stupid thing like a hawk for the last 10 minutes though!

Heirloom Tomato and Onion Quiche

1/2 15 -ounce package (1 crust) rolled refrigerated unbaked piecrust
12 ounces assorted garden heirloom tomatoes (Cherokee Purple and/or Brandywine) or regular tomatoes, cut into 1/4-inch-thick slices (I used about 5 smallish tomatoes -- you will be placing them in a single layer across the pie plate, so judge how many you'll need as you slice)
1 tablespoon butter
1/2 cup chopped onion (1 medium)
3 eggs
3/4 cup half-and-half, light cream or milk (I used half-and-half)
3 tablespoons all-purpose flour
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed (I used fresh)
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground black pepper
1 cup shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (4 ounces) (I used Swiss)
Paprika

Directions

1. Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 425 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees F.
2. Meanwhile, place tomato slices on paper towels to absorb excess moisture. In a small skillet, melt butter over medium heat. Add onion. Cook until onion is tender but not brown, stirring occasionally.
3. In a medium bowl, whisk together eggs, half-and-half, flour, basil, salt, dry mustard and black pepper.
4. To assemble, sprinkle cheese onto bottom of the hot, baked pastry shell. Spoon onion mixture over cheese. Arrange a single layer of tomato slices over cheese, overlapping slightly. Slowly pour egg mixture over tomatoes. Sprinkle paprika over egg mixture.
5. Bake, uncovered, for 35 to 40 minutes or until egg mixture is set in center. If necessary, cover edge of pie with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving.

Kidney Bean Tuna Salad

I found this recipe to go with our diet.  It's easy to put together after a busy day, which is a lovely bonus.  Also, the red onion flavor isn't overpowering (good for me) and the olives aren't overly noticeable either (good for the boyfriend).  I skipped the cilantro and used tuna in oil.

Ingredients

• 1 can kidney beans Rinsed and drained
• 1 can tuna 6 oz
• 1/3 cup chopped celery
• 3 tablespoons sliced ripe olves
• 2 tablespoons red onion finely chopped
• 2 tablespoons fresh cilantro minced

DRESSING

• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 2 teaspoons lemon juice
• 1 garlic clove minced
• 1 teaspoon dill weed
• 1/4 teaspoon salt and pepper

Directions

Ina a bowl, combine the first seven ingredients. For dressing, in a small bowl, whisk the oil, vinegar, lemon juice,garlic, dill, salt and pepper. Pour over tuna mixture and toss lightly. Serve on a bed of lettuce if desired.

Kim's Grilled Chicken Salad

Originally I had planned to make the Crockin' Girls chicken salad recipe, but I didn't have a whole chicken in the freezer like I thought I did.  And they weren't on sale -- I can't stand paying full price for something that is BOGO all the time!

So, I decided to take some elements of that recipe and come up with my own.  We marinated the chicken in Italian dressing and grilled it, which gives this salad a delicious flavor!  I used my Pampered Chef chopper to cut it into fine pieces.

All of the amounts are based on your own taste.  I didn't measure anything, so I'm giving approximate amounts here.  Put in more of what you like, and less of what you don't!

I was amazed that the chicken salad was so good with absolutely NO spices.

Kim's Grilled Chicken Salad

1 pound grilled chicken (marinated in Italian dressing), shredded or chopped fine
20 red grapes, halved
1/2 an apple, chopped
1 stalk celery, chopped
1/2 small onion, chopped
1/2 cup cashews
mayo to the texture you like (Less is more! You can always add more, but you can't take any away.  I think I used about 1/4 cup.)

I served the chicken salad on wheat bread, but it would be great on a baguette or crackers too.  Chris had a slice of tomato on his, but I didn't like the taste of that because the chicken salad is sweet.  He thought it was great!

Lentil Soup

The boyfriend found this recipe when we wanted to eat more lentils for a diet and the other lentil stew recipe I liked was a slow cooker version.  This one takes some time and effort, but comes out well.  I have made it a lot over the last month and have made a few alterations and changes (some coming from the other recipe and some at the behest of the boyfriend).  The recipe below is my version.  In all the times I've made it, I've never taken a picture, not that it looks very appealing anyway.

Ingredients

1/4 cup olive oil
1 onion, halved and sliced into half circles
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, grated with a microplane or 1 teaspoon of the jarred stuff
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
1 lb dry lentils
8 cups water
2 cups spinach, julienned or 1 box frozen chopped spinach, thawed
2 tablespoons vinegar
4 cubes vegetable bouillon
salt to taste
ground black pepper to taste

Directions

1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Reduce heat to medium-low, and stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
2. Stir in lentils, and add crushed tomatoes, then the water, and the bouillon cubes. Return heat to medium to medium-high and bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve, remove bay leaf, stir in spinach, and cook until it wilts or heats through. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Bacon Egg Breakfast Cups

The boyfriend found this recipe mentioned on lifehacker.  I tried to make it on a regular morning before work, and it does take longer than regular bacon and eggs, so it's more of a weekend treat type of dish.  Especially since I have to partially cook the bacon first before I can put it in the muffin cups.  The first time I forgot to spray the pan and I'm still working on cleaning that pan of the stuck on egg, so don't forget!!  And I cooked them for longer than the eight minutes that Kirbie recommends, as neither of us care for runny yolks.  This would make a cute dish to serve if you have breakfast company and don't want to be stuck at the stove making eggs for everybody; and if there are kids, it's finger food!

Bacon Egg Breakfast Cups

Prep Time: 5 mins

Cook Time: 8 mins

Ingredients:

4 eggs
4 slices of precooked bacon (if you are using raw bacon, make sure to heat it up so it is cooked about 50% before placing it into the molds)

Directions:

1. Preheat oven to 400F. Spray muffin tin with pam spray.
2. Line muffin pans with bacon so that it circles each mold.
3. Break an egg into the center of each mold. Bake for about 8 minutes or until egg is cooked to the doneness of your liking. Serve while warm.

Wild Rice Salad with Cashews

I served the rice salad with a BLT (and C!) with a tomato from the garden!

This recipe is a delicious side dish, but you could easily make it into a main dish by adding some chicken or shrimp.

I couldn't find wild rice, so I made it with brown rice.  One thing to note:  you have to chill it for two hours before eating it -- I didn't notice that and had to save it for the next day!

This recipe comes from the July 29, 2012 issue of Parade magazine.  It is author Patricia Cornwell's contribution to the "Sunday Dinner" column.  She serves it with hamburgers and hot dogs.

Wild Rice Salad with Cashews

1 cup uncooked wild rice
4 cups chicken broth
1 1/2 cups chopped red or green bell pepper
3/4 cups cashews, coarsely chopped
2 green onions, sliced

Dressing:
3 Tbsp seasoned rice vinegar or apple cider vinegar (I used apple cider vinegar)
2 Tbsp olive oil
1 Tbsp Asian sesame oil
1 clove garlic, minced
1/4 tsp salt
Dash of freshly ground pepper

1.  In a strainer, rince wild rice under cool running water. Drain well.

2.  In a 3 quart saucepan, bring rice and broth to a boil over high heat.

3.  Reduce heat and simmer, covered, for 45 to 50 minutes or until rice is tender.  Drain excess liquid and set rice aside.

4.  In a medium skillet, heat 3 Tbsp olive oil over medium-high heat.  Add peppers and cook for 3-5 minutes or until tender.

5.  Add cashews and green onions.  Cook for 2-3 minutes or until nuts begin to brown.  Remove from heat.  In a large bowl, stir wild rice with bell pepper mixture.

6.  For dressing, combine all ingredients in a jar with a tight-fitting lid.  Shake well.  (I just whisked it in a bowl)  Pour dressing over salad and toss to coat.  Cover and refrigerate for at least 2 hours.

Vanilla Ice Cream

You will never find an easier recipe for homemade ice cream!  And it is as good as it is simple.  Creamy, full of flavor, and very, very rich!  You won't want a huge portion, believe me.

The recipe comes from the August 2012 issue of Woman's Day.  You should really browse their recipes sometime -- some of my favorite "go to" recipes have come from the pages of that magazine.

Vanilla Ice Cream

2 cups heavy cream
1 14 oz can sweetened condensed milk
1 1/2 tsp vanilla extract

1.  Using an electric mixer, beat the heavy cream, condensed milk, and vanilla in a large bowl until thick, stiff peaks form, about 3 to 5 minutes.

2.  Transfer the mixture to a loaf pan or freezer-safe container, cover and freeze until firm, at least 8 hours and up to 2 weeks.