Potato-Crusted Quiche

 From:  https://tasty.co/recipe/potato-crusted-quiche

Ingredients

for 5 servings

• 1 lb russet potato or sweet potato
• 3 tablespoons olive oil
• ½ teaspoon pepper, divided
• 5 eggs
• 1 cup milk
• 1 10 oz pkg frozen spinach, thawed and wrong free of water
• ½ cup shredded mozzarella cheese or 1/4 mozzarella and 1/4 feta
• 1 teaspoon garlic powder
• pinch of ground nutmeg optional

Preparation

1. Preheat the oven to 400°F (200°C).
2. Peel the potatoes, then thinly slice a knife or mandolin.
3. Add the sliced potatoes to a large bowl and drizzle with the olive oil, ¼ teaspoon of pepper toss with your hands or a spoon to coat.
4. Arrange the potato slices in a 9x13 dish overlapping the potato slices. Fill in any gaps with leftover potato slices.
5. Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
6. Reduce the oven temperature to 350˚F (180˚C).
7. In a medium bowl, whisk together the eggs, milk, spinach, remaining ¼ teaspoon of pepper, garlic powder, and nutmeg if using.
8. Sprinkle cheese over potatoes.
9. Slowly pour the egg mixture over the cheese and potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
10. Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
11. Slice and serve.

Roasted Almonds

 From:  An Oregon Cottage

Ingredients

• 4½ cups raw, whole almonds
• 1½ tablespoons HOT water
• 1½ teaspoons sea salt
• 2 tablespoons olive oil
• sea salt to taste

Instructions

• Heat oven to 375 degrees and line a large baking sheet with silicone or parchment.* Place the raw almonds in a large metal or ceramic mixing bowl (we'll be adding the hot nuts back into it, so don't use plastic).
• Stir 1½ teaspoon of salt into the hot water until mostly dissolved (it hardly ever completely dissolves for me - it's okay if it doesn't), pour over the nuts in the bowl and mix until all are coated.
• Transfer to prepared baking sheet, spreading the nuts in a single layer.
• Bake for about 8 minutes, stir well and spread back into a single layer. Bake for 6-8 minutes more, depending on how your oven cooks (Ours are usually perfect at about 15 minutes total, but your oven may vary, so may take 5-10 minutes longer). To test doneness, the nuts should be nicely browned, inside and out (you can cut one open to see if it's browned inside). Keep an eye on them, this is when they can burn quickly - but you don't want them undercooked either or they won't be crisp (once you've made them, the timing is easier).
• When they are done baking, put the hot nuts back into the large bowl and pour the olive oil over them. Toss well until all the nuts are coated, shaking on sea salt as you go. You can taste one, but they're very hot, so be careful (I usually just like to see a bit of salt on the outsides and that seems to be enough with the original salt-water coating).
• Leave the nuts to cool in the bowl, or spread out on the pan again if you need them to cool more quickly. The nuts will soak up the oil as they cool.**
• Store in an airtight container at room temperature.

CUCUMBER TOMATO SALAD WITH FETA

 From: Bowl of Delicious

Serves: 4

Ingredients

• 2 tablespoons red wine vinegar
• 1 teaspoon sugar or honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup red onion quartered and thinly sliced (about 1 small onion)
• 2 cucumbers medium sized
• 1 pint cherry tomatoes
• 4 oz. feta cheese
• 2 tablespoons fresh parsley chopped, or other herbs such as dill, chives, or cilantro
• 1/4 cup extra-virgin olive oil

Instructions

• In a small bowl, mix together the red wine vinegar (2 tablespoons), sugar (1 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Add the sliced red onions and stir to coat. Allow to sit for 5-10 minutes, stirring once or twice.
• While you let the onions sit: cut the ends off the cucumber, slice in half lengthwise, and scoop out the seeds with a spoon. Discard the seeds and slice the cucumber thinly, about 1/4" thick. Add to a large bowl. (And if you prefer, you can peel the cucumber before cutting it.)
• Cut the cherry tomatoes in half and add to the large bowl as well.
• If your feta cheese isn't already crumbled, use a fork to crumble it and add it to the large bowl.
• Drizzle the olive oil (1/4 cup) into the small bowl with the onions, add the chopped fresh parsley (2 tablespoons) or other herbs, and mix together.
• Pour the onion mixture into the large bowl with the remaining ingredients and toss to coat. Serve immediately for best results.

Quinoa Salad With Roasted Squash, Dried Cranberries, and Pecans

 From: Delish

Servings: 4

INGREDIENTS

1 c. quinoa

kosher salt

Freshly ground black pepper

1 medium Delicata squash, seeded and thinly sliced into half moons

1 bunch Tuscan kale, thinly sliced and stems removed

1/3 c. pecans, toasted

1/3 c. dried cranberries

1 tbsp. balsamic vinegar

2 tbsp. extra-virgin olive oil

1/3 c. crumbled feta

DIRECTIONS

1. Preheat oven to 425° and cover a baking sheet with aluminum foil.
2. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. Turn off heat and let sit 5 minutes, then fluff with a fork and season with salt and pepper. Spread out on a sheet tray to cool completely.
3. Meanwhile, arrange squash on a baking sheet and roast until tender and golden, 15 minutes. Let cool slightly.
4. In a large bowl, toss together quinoa, squash, kale, pecans, and cranberries. In a small bowl, whisk together balsamic vinegar and olive oil. Drizzle over salad and toss gently to combine. Season with salt and pepper, crumble feta on top, and serve.

Easy Salted Oat Fudge

 

Easy Salted Oat Fudge

• Author: Cookie and Kate
 
• Prep Time: 10 mins
 
• Total Time: 20 minutes
 
• Yield: About 36 small squares of fudge

INGREDIENTS

• ¾ cup creamy unsalted almond butter 
• ¾ cup semi-sweet chocolate chips
• ⅓ cup maple syrup
• ¼ cup melted coconut oil
• 1 ½ teaspoons vanilla extract
• 1 ¾ cups old-fashioned oats ground into flour, see step 1

INSTRUCTIONS

1. Prep work: Cut two strips of parchment paper to fit across the interior of an 8 to 9-inch square baker. Criss-cross the papers at the bottom of the baker and fold the ends up the sides of the baker. If you need to make your own oat flour, blend 1 and ¾ cups oats in a blender or food processor until ground into a fine flour.
2. Make the fudge: In a medium-sized, heavy-bottomed pot, combine the nut butter, chocolate chips, sweetener, and oil. Warm the pot over medium heat, stirring often, until the mixture is melted throughout. Remove the pot from heat.
3. Stir the vanilla extract into the pot, followed by the oat flour. The mixture will have thickened up at this point, so you might have to put some muscle into it to mix in those pecans. You can do it!
4. Carefully dump the fudge mixture into your lined square baker. Use the back of a sturdy mixing spoon to push the mixture across the baker so it’s roughly evenly distributed. Cover the bottom side of a thick, heavy-bottomed drinking glass or mason jar with parchment paper and press it down on the fudge repeatedly until the fudge is evenly packed. If you’re finishing the fudge with flaky sea salt, lightly sprinkle some on top now and gently press it into place with the bottom of your parchment-covered glass.
5. Cover and freeze the fudge for 30 to 45 minutes, until it’s firm to the touch and no longer shiny in the middle. If you’re not in a hurry, you can refrigerate the fudge for a couple of hours or longer.
6. Use a chef’s knife to slice the fudge into 1 ¼-inch wide columns and rows. Fudge will keep well for a couple of days at room temperature, or for a few weeks in the freezer, sealed in an air-tight freezer bag.

White Bean Puree

 White Bean Puree

Time:  25 min

Serves: 4

From: Robert Wiedmaier

Ingredients

3 T Olive Oil

1 small onion, finely diced

1 garlic clove, minced

1 thyme sprig

2 15 oz cans cannellini beans, drained and rinsed

1 C low sodium chicken broth

Directions:

1.  In a medium sauce pan add the olive oil, onion, garlic, and thyme sprig.  Cook over moderate heat, stirring a few times until the onion is softened, about 7 minutes.

2.  Add the beans and broth and simmer over moderately high heat until the broth is reduced by half, about 5 minutes.

3.  Discard the thyme sprig.

4.  Puree the bean mixture in a blender.  Season the puree with salt and pepper.

5.  Serve hot.

Can be kept in refrigerator for 3 days.

Instant Pot Vegetarian Chili

From:  https://www.wellplated.com/instant-pot-vegetarian-chili/

Instant Pot Vegetarian Chili

yield: 6 SERVINGS

prep time:

15 MINS

cook time:

35 MINS

total time:

50 MINS

Instant Pot Vegetarian Chili with Black Beans, Quinoa, and Sweet Potatoes. Easy, healthy, and filling with the perfect blend of spices. BEST veggie chili!

Ingredients

•  1 tablespoon olive oil
•  1 medium yellow onion — 1/4-inch diced
•  2 medium sweet potatoes — peeled and 1/2-inch diced (about 4 generous cups)
•  2 medium red bell peppers — 3/4-inch diced
•  4 cloves garlic — minced
•  1 tablespoon chili powder
•  1 teaspoon chipotle chili powder
•  1 teaspoon ground cumin
•  1 1/4 teaspoons kosher salt
•  2 1/2 cups low-sodium vegetable broth
•  1 (8-ounce) can low-sodium or no-salt-added tomato sauce
•  1/2 cup uncooked quinoa
•  1 (15-ounce) can low-sodium black beans, rinsed and drained
•  1 (15-ounce) can low-sodium dark or light red kidney beans, rinsed and drained
•  1/2 teaspoon granulated sugar

FOR SERVING:

•  Sliced avocado
•  Chopped fresh cilantro
•  Shredded cheese
•  Crushed tortilla chips
•  Nonfat plain Greek yogurt or sour cream

Instructions

1. To a 6-quart or large Instant Pot, add the olive oil. Turn to SAUTE and let the oil heat. Once the oil is hot, add the onion and cook until beginning to soften, about 3 minutes. Add the sweet potatoes, bell pepper, garlic, chili powder, chipotle chili powder, cumin, and kosher salt. Cook for 1 to 2 additional minutes, until the garlic is fragrant.
2. Add half of the vegetable broth and stir, scraping up any stuck-on bits of food (this will prevent a burn warning). Stir in the remaining broth and the quinoa. Pour the tomato sauce on top (do not stir again).
3. Cover and seal the Instant Pot. Cook on manual (HIGH) pressure for 8 minutes. Immediately release the pressure. Carefully open the Instant Pot.
4. Turn the Instant Pot to OFF.  Stir in the black beans, kidney beans, and sugar. Place the lid back on top and let stand 10 minutes to thicken. Uncover. Taste and adjust seasoning as desired. Serve hot, with any and all the toppings!

Instant Pot Wild Rice Soup

From:  https://pinchofyum.com/instant-pot-wild-rice-soup

• Prep Time: 15 mins
 
• Cook Time: 45 mins
• Yield: 6 servings (1 1/2 cups per serving)

INGREDIENTS

For the Instant Pot:

• 5 medium carrots, chopped
• 5 stalks celery, chopped
• half of an onion, chopped
• 3 cloves garlic, minced
• 1 cup uncooked wild rice (see notes)
• 8 ounces fresh mushrooms, sliced
• 4 cups vegetable or chicken broth
• 1 teaspoon salt
• 1 teaspoon poultry seasoning (see notes)
• 1/2 teaspoon dried thyme

For the Stovetop:

• 6 tablespoons butter
• 1/2 cup flour
• 1 1/2 cups milk (I used 2%)

---

INSTRUCTIONS

1. Instant Pot: Put all the ingredients in the first list into the Instant Pot (affiliate link). Cook for 45 minutes (manual, high pressure). Release steam using the valve on top.
2. Stovetop: When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.
3. Together: Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.

NOTES

Cook Time: If you’re short on time, 30 minutes should do the trick as well!

Please use actual wild rice! (affiliate link) I know it’s on the expensive side, and hard to find, and I’m normally all about the substitutions, but in this case, it is not the same. Don’t use brown rice, don’t use white rice, and don’t use a “wild rice blend” which is just white or brown rice with a few flecks of wild rice. Use straight WILD RICE. Chicken can be added – just pop it in the instant pot with everything else and shred it when it’s done. Poultry seasoning is usually a mix of thyme, sage, garlic, onion, etc. I used a “chicken grilling spice” in one of my test batches and it tasted great. Anything with those earthy spices – thyme, sage, maybe even rosemary – will work nicely. Crockpot version: Check out this recipe. Stovetop version: Saute carrots, celery, onion, garlic, and mushrooms with oil. Add wild rice, broth, and salt. Simmer until wild rice is cooked (1-2 hours). Make the roux and mix it in.

Strawberry Oatmeal Cookie Bars

From:  http://www.crazyvegankitchen.com/vegan-oatmeal-cookie-bars-with-homemade-strawberry-chia-seed-jam/

Ingredients

Strawberry Chia Seed Jam:
3/4 cup Chopped Strawberries
3 tablespoons honey
1 t. vanilla extract
1 tablespoon Chia Seeds

2 tablespoons lemon juice

Vegan Oatmeal Cookie Dough:
1 cup Rolled Oats
1 cup Sorghum Flour
1/4 teaspoons Baking Soda
1/4 cup maple syrup
1 t. vanilla extract
Scant 1/2 cup Coconut Oil, softened but not melted

zest of two lemons
1 batch Strawberry Chia Seed Jam

Instructions

Strawberry Chia Seed Jam: In a small pot, combine strawberries, honey and vanilla over a low heat. Using a heat proof spatula, stir the mixture whilst pressing down slightly on the strawberries to break them down. Cook for 5-10 minutes, or until the strawberries have released their juice.
Add chia seeds into the pot and stir well. Continue cooking over low heat, whilst stirring, for another 2-3 minutes or until the jam has thickened. Transfer to a bowl to cool.

Oatmeal Cookie Dough:Preheat oven to 350 degrees. Line a 6 inch baking tin with silicone or baking paper.
In a bowl, combine Rolled Oats, Sorghom Flour, Sea Salt, Baking Soda and maple syrup. Whisk to combine. Add softened coconut oil and vanilla into the mixture and start rubbing with your fingertips until you end up with a moist crumble-like mixture. Make sure to work with just your finger tips!

Press 2/3 of your cookie dough into the prepared baking tin with a spoon so that it forms a nice, flat surface. Spread prepared Jam on the surface of your cookie base. Crumble the remaining third of the cookie dough over the surface of the jam and pop tin into the oven for 35-40 minutes or until the top is slightly golden.
Remove from oven and let cool thoroughly before cutting into pieces to enjoy 🙂

Spinach balls

From:  https://www.sweetashoney.co/spinach-balls/
Makes: 30 appetizer size

Ingredients
6 cup fresh spinach leaves trimmed, washed (230 g) see note for frozen/cooked spinach
3 cup boiling water
3 eggs
1/2 cup grated cheese (60g) - I used 1/4 cup mozzarella and 1/4 feta.
1/4 cup fresh herbs of your choice, finely chopped I used cilantro
1 cup Gluten Free Panko Crumbs (75 g) - I took 3 pieces of Oroweat bread and put them in the oven at 250 degrees for 30 minutes (until they were hard to the touch), and that gave me about 1 cup of bread crumbs. 
1/2 teaspoon garlic salt

Instructions
Preheat oven to  350 F (180 C).

Trim and wash the fresh spinach leaves.
Place the leaves in a large mixing bowl and over with boiling water. Cover and set aside for 3 minutes.

Rinse the spinach with cold tap water. Drain using your hands to squeeze all the remaining water. You should obtain about 2/3 cup (160 g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.

Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.
Add eggs, cheese, herbs and panko gluten free crumbs. You can also add salt and pepper if your cheese is not very salty. I did not add salt.
Combine with a spoon or your hands, until it forms a batter from which you are able to form balls with your hands or use a small cookie scoop maker to avoid the mess
If too moist add slightly more crumb until easy to roll as ball with your hands palms.
Place the balls on a non-stick cookie tray covered with baking paper.
Bake at 350F (180C) for 15-20 minutes or until golden on the top.

Recipe Notes

Spinach measurement :  you need about 6 cups of fresh spinach. It makes about 2/3 cup (160 g) of cooked, squeezed and packed spinach. It is ok to use frozen spinach as soon as you have 2/3 cup cooked, squeezed, packed spinach.

Cheese options: you can replace grated cheddar but mozzarella, parmesan, colby, emmental or any hard grated cheese you love.

Herbs options: those spinach balls are very tasty with fresh parsley, dill or basil. Use your favorite herb or mix it!