This recipe brings about a juxtaposition of flavors, with added vibrance in colors and richness in taste from the Zucchini and Cheddar Cheese. Great as a dish for potluck parties or simply as a comfort food over the weekend, this crust-less quiche is gluten-free and yummy, even non-veggie eating children would be asking for more.
Prep Time: 30min
Cook Time: 60min
450g shredded cheddar cheese
375ml cup milk
salt and pepper to taste
- Heat the oven to 375F.
- Using a sharp knife, thinly slice the zucchini. Sprinkle salt all over the zucchini slices, toss thoroughly with your fingers and let sit for 20-30 minutes.
- Place the zucchini slices in a cheese cloth or and give it a good squeeze to take out all the moisture.
- In a mixing bowl, lightly beat the eggs with the milk. Season with salt and pepper.
- Stir in 1 cup shredded cheese.
- In a quiche pan, arrange half of the drained zucchini slices and sprinkle 1/2 cup cheese on top of them.
- Arrange a second layer of zucchini slices and pour the milk mixture over them.
- Finish the quiche with the remaining 1/2 cup shredded cheddar cheese.
- Bake the zucchini quiche in the hot oven for about 50-60 minutes until set and the top of the quiche is golden brown.
- Remove from the oven and serve either warm or cold.
Great as an appetizer or even as a light and healthy snack, this recipe calls for the use of Kale and Quinoa, a combination of power foods. Kale is definitely one of the healthiest and most nutritious green. It is loaded with powerful medicinal properties. It has a refreshing crunch and unique flavor. Quinoa is a good source of protein and a good substitute for rice, wheat and other starchy grain produces. With twice the protein content of rice or barley, quinoa is also a very good source of calcium, magnesium and manganese. This recipe will cook up delicate yet flavorful meat-free patties.
Prep Time: 25min
Cook Time: 15min
1 cup quinoa
5-6 large kale leaves
4 large eggs, beaten
1/2 cup fat free grated parmesan cheese
3 spring onion, diced
3 cloves garlic
1 tsp salt
1 tsp cumin
1/4 cup chopped cilantro or parsley (plus more for serving)
1/2 lemon (both the zest and juice)
1 cup breadcrumbs
6 tbsp safflower or vegetable oil (divided, plus more for serving)
- Rinse quinoa and then combine it in a medium saucepan with two cups water. Let it soak for about 15 minutes, bring it to a boil then reduce to a simmer and put the top on the pan. Simmer for 20 minutes, remove the lid, fluff with a fork and let come to room temp.
- Steam kale leaves for about 30 seconds, just to soften a little then chop into small pieces. In a large bowl combine the cooked quinoa, the kale pieces, eggs, parmesan cheese, spring onion, garlic, salt, cumin, parsley, the zest from 1/2 a lemon and the bread crumb.
- Combine well. Heat 3 tbsp of the oil over medium heat in a high sided skillet. While that’s heating up, form your patties using an ice cream scoop for uniformity.
- Cook six patties at a time, so as not to crowd the pan. Cook on each side for about 5 minutes until golden brown and then put those six in an oven on a cooling rack on a baking sheet then turn the oven to 200 degrees to keep hot while you make the next six patties.
- Dump out any remaining oil from the first batch and re-heat 3 more tbsp before making the second batch.
- Serve the patties topped with avocado slices, sea salt, cilantro or parsley leaves, a squeeze of lemon juice and a drizzle of olive oil.
Recently, Brussels Sprouts are gradually more common in our local marketplace. It is a tiny, cabbage-like green that is chock-full of nutrition. It is rich in many valuable nutrients such as Vitamin C, Vitamin K, folate, manganese, dietary fiber, choline, potassium, phosphorus, and omega-3 fatty acids. But the mild bitterness makes it less popular than other vegetables. This vegetarian recipe is quick and easy to prepare. The savoury profile from the Ricotta and crunchy texture of the Brussels Sprouts makes this a tasty dish, even fussy children would ask for more.
15 Brussels Sprouts
1 cup Whole Milk Ricotta
1 cup Parmesan, shredded
1/2 cup bread crumbs
3 cloves garlic, minced
1 tbsp dried Thyme
1 tbsp dried Basil
1 tsp dried Marjoram
1 tsp dried Sage
1 tsp Sea Salt
A pinch of Pepper
- Wash the Brussels Sprouts, trim the ends and halve them.
- Blanch the Brussels Sprouts in a large deep pan with boiling water for about 1-2 minutes, cut-side down. Remove them and let them cool.
- Finely chop the cored Brussels Sprouts pieces. Saute in some olive oil along with garlic over a medium-high heat. Cook until the chopped spouts are tender and aromatic.
- Mix the cooked garlic and sprout mixture along with the Whole Milk Ricotta, bread crumbs, Parmesan cheese, dried thyme, dried basil, dried marjoram and dried sage. Add some salt to taste.
- Using a small spoon, fill the Brussels Sprouts with the stuffing.
- Bake the stuffed Brussels Sprouts for about 20 minutes at 204 degree Celsius (400F) until the caps are crispy and slightly browned.