Spinach and Feta Quiche

1 Pie Crust (I used Pillsbury)
4 eggs
1 cup milk
1/2 can petite diced tomatoes (use the whole can next time)
3/4 lbs. fresh spinach (about 10-12 oz.) Lightly steamed. or use frozen
green onions
green garlic
salt
1/2 cup crumbled feta cheese (I might use more next time)
1 1/2 cups grated Swiss cheese
1 tablespoon flour

Heat oven to 400 degrees F. Prepare pie shell in the pan, and bake for 8 minutes. Meanwhile, beat together eggs and milk. In a skillet add a little olive oil and saute the onions and garlic lightly. Add the spinach and cook until heated through. Add a little salt to help draw out the water as it's cooking. Squeeze extra moisture out of the spinach. Stir in tomatoes. Toss together the flour and Swiss cheese. Add spinach and cheeses to the egg mixture, stir to combine. Pour into hot pie shell. Bake at 350 degrees F. for 50-60 minutes. It's done when a knife inserted into the middle comes out clean. Quiche can be served hot or cold. You can bake it without the crust too.

Rhubarb Crumble

Mom found this recipe and modified it a little when one of the boys mentioned that they had Rhubarb Crumble in Harry Potter. I'm glad she found it, it is yummy. I had to go find some rhubarb just so I could try it.

2 lbs. rhubarb, chopped in one inch pieces (I chopped it smaller)
1 cup sugar
1 tablespoon butter
1 tablespoon vanilla
1 tablespoon cornstarch

Combine in saucepan and heat for about 5 minutes until rhubarb is glossy and ingredients are melted together. Pour into a 8"x8" baking dish (or an 8" pie plate, but place a baking sheet under it in the oven to catch drips as it will probably boil over).

Topping:

1 cup flour
1 teaspoon baking powder
1/2 cup unsalted butter, cold and diced
3 tablespoons vanilla sugar (or regular sugar)
3 tablespoons brown sugar

Combine flour and baking powder in a bowl. Use hands or pastry blended to work butter into flour to resemble small crumbs. (A food processor works too.) Add sugars and combine. Cover the rhubarb with the topping. Bake at 375 degrees F 35-45 minutes.

This is really good with a scoop of vanilla ice cream on top.

No Bake Cookies

mmmm.....My very favorite recipe for no-bake cookies.

1/2 cup milk
1/2 cup butter
1/2 cup cocoa
2 cups sugar
1/2 cup peanut butter
1/2 cup coconut
1 teaspoon vanilla
3 cups quick oats

In a medium saucepan combine milk, butter, cocoa and sugar. Bring to a rolling boil and cook for 1 full minute. If it's a wet (humid) day, you may have to cook the mixture a little longer, unless you like your cookies on the gooey side. I think they are wonderful no matter how they turn out.
Next, remove from the heat and stir in peanut butter and vanilla, When peanut butter is melted add coconut and oats. Stir to combine. Drop by heaping spoonfuls onto waxed paper to cool. Enjoy!

Pita Chips

These are quite simple and very tasty. Split the pita bread in half, so you have two circles. Brush or spray the cut side with olive oil,and lightly salt to taste. Stack them up and cut into wedges. Toast in a 350 degree oven for15 minutes, flip them over halfway through. Great with Spinach Artichoke Dip or hummus.

Mushroom Soup

• 16 oz. cremini mushrooms (baby bellas)
• 3.5 oz. shitaki mushrooms
• garlic
• onion
• savory
• thyme
• black pepper
  
• 1 qt chicken broth
• 1 cup heavy cream
• balsamic vinegar

Wash and slice mushrooms. Heat 1 Tbs. Olive oil in a large pan. When the oil is hot add the shitakis and 1/3 cup chopped onion, they take a little longer to cook, so I add them while I'm slicing the creminis. Saute mushrooms on high heat, add some salt to help draw out the moisture, this will help them get nice and golden brown. Then add the garlic, about 2 cloves, or more and the other herbs. Cook about another minute. Then add the chicken broth and bring to a simmer. Add the cream and heat through. Just before serving add a dash of Balsamic vinegar. I thought of this after I tasted it and it was still missing something. It was the perfect touch.

Tomato Soup

Recipe from Donna










Tomato Dill Soup

1 Family Size can of Condensed Tomato Soup (28 oz.)
2 14 oz. cans tomatoes
large pinch of dill (about 1/4 cup)
1 qt half and half
sugar?

Put all ingredients into a pot and puree with a hand blender. Heat till warm. Serve with feta cheese and Senses Dressing.

Senses Dressing:

1 cup olive oil, 1 clove garlic,1/4 cup dill,juice of 1 lemon blended until smooth.

I usually heat the soup and tomatoes before I add the half and half, just because I don't want to boil the half and half. I have made it with milk, it's not as good. I've also made it with cream, I had some that had gone a little sour. It was still wonderful. I haven't made the Senses Dressing yet, but I've had it at the muffin shop!

Variation: Tomato Cilantro Soup (photo)

I ran out of dill, so I substituted cilantro. I added pepper flakes and lime juice to serve. Very tasty. The kids liked it too. (I didn't' give them any red pepper flakes though)

French Country Bread

From Dairy Hollow House Soup and Bread

I read recently, maybe in one of my cookbooks, don't remember which one, that it is important to pay attention to how long the dough is kneaded. Kneading develops the gluten in the flour and the amount of time determines the texture of the bread.I guess I've never paid too much attention, just called it good after a few minutes. But, since I was trying this French bread recipe, and French bread is supposed to be chewy, I kneaded for the full 20 minutes called for in the recipe. Usually I would have stopped sooner. A mixer with dough hooks would have cut down on the kneading time, but I don't have one, and I enjoy kneading. It was delicious.