Side Dish Saturdays: Crustless Cauliflower Quiche

Crustless Cauliflower Quiche

This crustless quiche recipe features fresh cauliflower florets with garlic, Swiss cheese and plenty of fragrant thyme. It’s a light and eggy savory pie that can serve as a side dish or as the main attraction.

Cauliflower is just coming into season in my neck of the woods making it dirt cheap and as fresh as can be. In my house quiche is a go-to meal, the dish we turn to when we’ve exhausted our ideas. Aside from being a dish everyone loves, it’s versatile and we always have eggs on hand. Next time you’re thinking of breakfast for dinner take it one step further and make a quiche instead!

This week’s Side Dish Challenge is cauliflower. The badge is still in the works…I will have it for you soon.

Guidelines:

1. Make and post a side dish recipe with cauliflower as the main ingredient between now and Friday, August 20th. 

2. Mention it is for Side Dish Saturdays with a link back to this post. Add your link below by Friday at midnight (Eastern time) and be sure to leave me a comment telling me you did so.

3. No soups, stews or main dishes (unless they can also be a side), please. If you’re unsure don’t hesitate to ask first.

Crustless Cauliflower Quiche

************************************************************************
Crustless Cauliflower Quiche
(loosely adapted from Epicurious)

2 1/2 to 3 cups cauliflower florets, cooked
4 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon butter
1 tablespoon bread crumbs
1 tablespoon Parmesan Cheese, grated
5 eggs
1 cup milk
3/4 cup heavy cream
1 tablespoon fresh thyme, chopped or 1 teaspoon dried
1/2 teaspoon sea or kosher salt
1/8 teaspoon black pepper
8 ounces Swiss Cheese, shredded
5-6 slices Bacon, cooked, crumbled, optional

1. Preheat oven to 425 degrees F.

2. Butter a 9-inch pie pan and sprinkle evenly with bread crumbs and Parmesan.

3.Saute garlic in oil over low heat until fragrant.

4. Arrange the cooked cauliflower over bottom of dish. Sprinkle garlic over top, then bacon if using, then Swiss.

5. Whisk together the eggs, cream, milk, salt and pepper. Carefully and slowly pour over top of the cauliflower and cheese.

6. Bake for 30 minutes or until top is golden and set in the middle. Allow to cool 5 minutes before slicing. Serve as a side dish or as a main with a green salad and a slice of crusty bread.

Printable Recipe
************************************************************************

Crustless Cauliflower Quiche

foodie_views_submit_or_vote();

Bookmark and Share

Garlic, White Bean and Spinach Salad

Garlic, White Bean and Spinach Salad

A salad recipe straight out of my Italian Great Grandma’s kitchen that can be eaten warm or cold. It’s great for a picnic, potluck or barbecue and makes a great side dish, appetizer or light lunch. The best way to eat it is with a slice of crusty bread and an extra drizzle of olive oil. Al fresco doesn’t hurt either.

The salad starts with a generous amount of sauteed garlic and spinach that is tossed with Cannelini beans, red onion, thyme, olive oil, red wine vinegar and Italian cheese. For this one I used Ricotta Salata but you an also use Parmesan or Romano with good results.

Cannelini beans or white kidney beans are super creamy, have a mild flavor and are packed with nutrition. I use them often in my cooking. I love them in this salad. When left overnight they soak up all the wonderful flavors and intensify in flavor.

Garlic, White Bean and Spinach Salad

************************************************************************
Garlic, White Bean and Spinach Salad
(by Reeni)

6 cloves Garlic, minced
2 tablespoons Olive oil
Sea Salt and Fresh Black Pepper
1 + 1/2 cup Chopped Frozen Spinach
2 (15 ounce) cans Cannelini Beans, rinsed and drained
1/2 cup Red onion, thinly sliced
1/2 cup Ricotta Salata or Parmesan Cheese, grated
2 tablespoons Extra Virgin Olive Oil, plus additional for serving
2 tablespoons fresh Thyme, Basil or Parsley
1 tablespoon Red Wine Vinegar or Lemon Juice
Red Pepper flakes, optional

1. In a large skillet saute garlic and a pinch of salt in olive oil over low heat until fragrant. Add spinach and saute until tender. Turn off heat. If serving cold allow to cool before going on to step 2, if serving warm go right to step 2.

2. Toss with beans, onions, cheese, oil, vinegar and thyme. Season with salt, pepper and red pepper flakes if desired, to taste.

3. Serve warm or chilled with a drizzle of olive oil over top and crusty bread.

Printable Recipe
************************************************************************

Garlic, White Bean and Spinach Salad

Be sure to check out the new Burger Club Challenge: Bobby Flay!

foodie_views_submit_or_vote();

Bookmark and Share

Spicy Black Bean and Corn Tortilla Pie

Black Bean and Corn Tortilla Pie

A recipe for a savory deep-dish pie packed with all the Tex-Mex flavors I love. The filling is made of black beans, fresh corn, tomatoes, green chiles and sour cream to hold it all together. The filling is then layered just like a lasagna between flour tortillas in a deep-sided pie or cake pan and baked. It’s served with your favorite fixin’s like avocado, black olives, sour cream and shredded lettuce.

The pie is quick, easy to make and feeds a crowd. Everyone will love it! It’s a good way to spice up taco night if you’re looking for something a little different from the usual. It’s hearty, filling and undeniably delicious.

If black beans aren’t your thing you can easily swap them out for your favorite ones or for whatever you have on hand.

Black Bean and Corn Tortilla Pie

************************************************************************
Spicy Black Bean and Corn Tortilla Pie
(by Reeni)

1 Yellow Onion, diced
Olive oil for sauteing
4 cloves Garlic, minced
1 – 15 ounce can Black Beans, rinsed
1 heaping cup fresh Corn, cut off the cob
1 – 10 ounce can Ro-tel Diced Tomatoes with Lime and Cilantro
1 – 4 ounce can diced Green Chilies
1 teaspoon Chile Powder
1 teaspoon Oregano
1/2 teaspoon Onion Powder
1/2 teaspoon Salt
1/8 teaspoon Black Pepper
1 heaping cup Sour Cream, light or regular
8 (10-inch) Whole Wheat Flour Tortillas
2 cups Extra Sharp Cheddar Cheese, shredded
A handful of multi-grain Tortilla Chips, crushed
shredded lettuce, black olives, avocado or guacamole and sour cream for serving

1. In a large skillet saute onion in enough oil to cover bottom of pan over medium-low heat until tender and translucent. Add garlic and saute until fragrant. Stir in black beans, corn, tomatoes, green chilies, spices and salt and pepper.

2. Turn off heat and stir in sour cream. Mixture will be loose but will thicken as it cooks. Taste and re-season with salt and pepper if needed.

3. Lightly grease a 9 or 10-inch deep-sided cake or pie pan or a 8×8 deep-sided casserole. Preheat oven to 400 degrees.

4. Place one of the tortillas on the bottom of the pan, and cut the second to fill in the spaces the first one doesn’t cover. Spread 1/3 of the mixture evenly over it. Sprinkle with 1/3 cup cheese. Repeat with another tortilla layer, 1/3 of the mixture and 1/3 cup cheese. Repeat again. Add another layer of tortillas, sprinkle with remaining cup of cheese and the crushed tortillas.

5. Bake about 25 minutes. Let set for 5 minutes before slicing. Best sliced right in the pan. Serve with desired fixin’s.

Printable Recipe
************************************************************************

Black Bean and Corn Tortilla Pie

I’m linking to this to Meatless Mondays over at my friend Chaya’s site My Sweet and Savory.

foodie_views_submit_or_vote();

Bookmark and Share

Southwest Black Bean Burgers with Guacamole Cream

 Southwest Black Bean Burgers with Guacamole Cream

I dearly love bean burgers nearly as much, if not more, than I love regular old beef burgers. Especially when the beans in question are black ones. With a ton of natural flavor and earthy heartiness, they hold their own in the world of burgers.

These are packed full of zesty Southwestern flavors with Ro-tel tomatoes and green chiles, chopped onion, chile powder and oregano. The burgers are topped with a tangy quacamole cream made with avocado, sour cream, lime juice and cilantro. The flavors come together in perfect harmony. They turn out a little crispy on the outside and soft in the middle, mildly spicy and incredibly delicious.

Southwest Black Bean Burgers with Guacamole Cream

The patties are quick and easy to make, cheap and nutritious. The leftovers are just as good and can easily be frozen. Between my burger-loving Dad and I we ate six of them in a few days. Only two of them made it to the freezer. They are completely addicting!

Southwest Black Bean Burgers with Guacamole Cream

************************************************************************ 

Southwest Black Bean Burgers
(by Reeni)(makes 8 burgers)
2 – 15 ounce cans Black Beans, rinsed and drained or 3 + 1/2 cups dried, cooked
1- 10 ounce can Ro-tel Tomatoes and Green Chilies, drained
1 egg, beaten
2/3 – 3/4 cup Bread Crumbs
1/3 cup Onion, minced
1 heaping teaspoon Chile Powder
1 heaping teaspoon Oregano
1 teaspoon Sea or Kosher Salt
1/4 teaspoon Black Pepper
1. Mash the beans using a potato masher in a large mixing bowl. Alternately you can use a food processor to ‘rough’ chop them.
2. Add the rest of the ingredients and mix well. Mixture will be wet. Add additional bread crumbs if desired. Refrigerate for 1 hour.
3. Heat a large skillet* over medium-low heat and generously grease the bottom. Drop ice cream scoops full or heaping 1/3 cups full of the burger mixture into skillet. Use a spatula/spoon to form into patty shapes. Cook 4-5 minutes on each side, carefully flipping, the burgers are fragile. Cook in batches. Freeze leftover, cooked burgers separately wrapped if desired. Serve on whole wheat buns with guacamole cream.
*I’ve had good results cooking these on a George grill but not on an outdoor grill.

Guacamole Cream
1 Avocado, mashed
2 tablespoons Sour Cream
1/4 cup Onion, minced
2 tablespoons Fresh Cilantro or Parsly, chopped
Lime juice, a big squeeze or two, to taste
Salt and pepper to taste
Cayenne pepper or hot sauce, if desired, to taste
Combine all ingredients in a small bowl. Season to taste. Refrigerate until serving.

************************************************************************

Southwest Black Bean Burgers with Guacamole Cream

The winner of the cookbook giveaway chosen by the random integer is Chaya of My Sweet and Savory! Congratulations Chaya! And what a coincidence as I’m linking this post to her site for Meatless Mondays. It must be fate.

foodie_views_link_url = ‘BLOG_POST_URL';
foodie_views_submit_or_vote();

Bookmark and Share

Panzanella Salad: Tomato, Bread and Parmesan

Panzanella Salad

This bright, fresh and rustic recipe for Italian Panzanella salad couldn’t be simpler to make or more delicious! It’s as easy as tossing rough cut tomatoes, crusty hunks of bread, sharp red onion, sweet basil and salty Parmesan together. With a little drizzle of olive oil and vinegar over top it’s good to go. Granted there is a short wait after salting the tomatoes but all it takes is a little planning ahead.

This is the perfect way to showcase the tomatoes, onion and basil that I’ve planted in my backyard garden. And I’m sure it will grace my table in many shapes and forms this summer.

Panzanella Salad

************************************************************************
Panzanella Salad
(adapted from 200 Super Salads by Alice Storey)

1 + 1/4 pound large Tomatoes
2 teaspoons Sea Salt
5 ounces Italian Bread
1/3 cup Red Onion, thinly sliced in half moons
6-7 Basil leaves, rough chopped plus extra for garnish
2 teaspoons Red Wine Vinegar
2 tablespoons Extra-Virgin Olive Oil
Parmesan Cheese, shaved slices
Sea Salt and Fresh Black Pepper

1. Rough chop the tomatoes into 3/4-inch pieces and put them in a nonmetallic bowl. Sprinkle with sea salt and allow them to sit for an hour.

2. Tear the bread apart into rough bite-size chunks.

3. Squash the tomatoes with your hands, discard liquid and then toss with bread, onion, basil, vinegar and olive oil. Season with salt and pepper to taste. Garnish top with extra Basil leaves.

4. Serve with Parmesan shavings over top. Best served immediately.

Print Recipe
************************************************************************

Panzanella Salad

Don’t forget to check out the next Burger Club Challenge hosted by Kim of Stirring the Pot!

I’m linking this to to Two for Tuesdays: Celebrate REAL FOOD!

24TbadgeGIRLICHEF


foodie_views_link_url = ‘BLOG_POST_URL';

foodie_views_submit_or_vote();

Bookmark and Share

Baked Brown Rice with Smoked Gouda Cheese and Spinach

Baked Brown Rice w/ Smoked Gouda Cheese & Spinach

This is a truly comforting side dish recipe for Baked Brown Rice with Smoked Gouda Cheese & Spinach. There’s serious creaminess going on and a ton of deep, smoky flavor from the Gouda that makes it unforgettably delicious.

The sauce is started with a roux and made with chicken broth, milk, Smoked Gouda cheese, lightly caramelized onions, garlic and spinach. I used a combination of broth with just a little bit of milk to give it a light feel and add extra flavor.

I always have bagged, chopped spinach on hand. It’s my go-to when I want to add a little something extra to casseroles, pastas or soups. And one bag goes a long way. I love the way it speckles into tiny pieces throughout the rice.

The rice has to be cooked first – which can make this time consuming; unless you have leftovers or make it ahead of time. Don’t be mistaken though, the extra time is worth it. And you might be lucky enough to have leftovers for lunch the next day.

I am thrilled with the way this turned out for a recipe that started off on a questionable note as an experiment of sorts. It’s rich and woodsy with a luxurious creaminess that I almost feel comfortable with comparing to risotto. It’s really lovely.

Baked Brown Rice w/ Smoked Gouda Cheese & Spinach

Baked Rice with Smoked Gouda Cheese & Spinach
(by Reeni)(Makes 10 side dish servings)
1 yellow onion, sliced thin
3 tablespoons Olive oil
Sea or Kosher Salt and Black Pepper
1/4 teaspoon Sugar
4 cloves Garlic, minced
3 tablespoons Butter
1/4 cup All-Purpose Flour
1/2 cup Milk
14 ounces of Chicken or Vegetable Broth (1 + 3/4 cup)
2 cups Smoked Gouda, shredded
1 + 1/2 cups frozen Spinach, partially thawed
3 cups long-grain Brown Rice, cooked
Fresh Parsley, chopped, for garnish
Parmesan Cheese, grated, for serving
1. Heat oil in a large, heavy bottomed sauce pan over medium-low heat, add onion, sugar and season with salt and pepper. Saute 15-20 minutes, adding more oil if it begins to stick to the pan. Add garlic and saute until fragrant. Remove from pan and set aside.
2. Preheat oven to 400 degrees. Grease a 9×13-inch baking pan.
3. In the same pan the onions were sauteed in melt butter and whisk in flour. Cook for two to three minutes, whisking. Slowly whisk in milk and chicken broth. Bring to a simmer, whisking often. Stir in Gouda. Add spinach and onion mixture. Turn off heat. Whisk well and break apart any clumps of spinach.
3. Stir in cooked rice. Pour into greased 9×13 casserole/baking pan. Bake for 25-30 minutes until bubbly. Let set for ten minutes before serving. Garnish with parsley and serve with Parmesan if desired.

Baked Brown Rice w/ Smoked Gouda Cheese & Spinach


This is for my April Side Dish Showdown.  
foodie_views_link_url = ‘BLOG_POST_URL';

foodie_views_submit_or_vote();

Ravioli Stuffed Acorn Hearts with Mozzarella Sauce

Ravioli Stuffed Squash Hearts & Mozzarella Cream Sauce

The moment I laid eyes on this recipe from Tyler Florence I knew I would be making it in one form or another. Bite-sized cheese ravioli are stuffed into the middle of acorn squash and covered in a creamy, herby mozzarella sauce flavored with garlic, thyme and sage. Parmesan and mozzarella are melted in at the end. Tyler’s recipe uses cream, but I cut way back on calories and replaced it with whole milk instead. It’s rich enough without. Tyler uses tortellini, I use ravioli.

Ravioli Stuffed Squash Hearts & Mozzarella Cream Sauce

The acorn hearts are cooked first, filled, and then baked again.

Ravioli Stuffed Squash Hearts & Mozzarella Cream Sauce

Ravioli Stuffed Acorn Hearts with Mozzarella Cream Sauce
(adapted from Tyler Florence, Stirring the Pot, page 78)

2 medium acorn squash (about 1 pound each)
extra-virgin olive oil
Sea salt and freshly ground black pepper
13 oz. bite-size cheese Ravioli
½ cup heavy cream
1 cup whole milk
1 garlic clove crushed
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1/8 teaspoon grated nutmeg
½ cup fresh grated Parmesan
1 and 1/3 cup Mozzarella, shredded, 1/3 cup set aside for topping

Preheat oven to 370 F.

Split the squash in half (cut lengthwise from top end to bottom end) cutting right through the stem so each half has a piece of stem attached. Scrape out the seeds with a spoon and discard. Cut a small piece off the rounded bottom to give it a base to sit on. Place the squash halves cut sides up on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil and bake in the oven for 35-40 minutes or until tender.

Meanwhile prepare the Ravioli mix. Heat a large pot of salted water to cook Ravioli in. In a separate saucepan heat the heavy cream and milk over medium heat with garlic, thyme, and sage. Reduce until thick and coats the back of a wooden spoon. Add the nutmeg, Parmesan, and Mozzarella, melt over low heat. Cook the Ravioli according to package directions. Drain and toss into cream mixture. Season with salt and pepper and then fill cooked squash hearts. There may be a few Ravioli left over. A snack while your waiting!

Turn the oven up to 400 F.Sprinkle the tops with the 1/3 cup Mozzarella set aside. Bake for about 10-15 minutes until the cheese is melted and golden brown.

Printable Recipe

Ravioli Stuffed Squash Hearts & Mozzarella Cream Sauce
This is my entry for Tyler Florence Fridays.