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Asparagus, available year-round in many in grocery stores, is at its best during spring. When you find it fresh, and possibly locally grown, make the most of it in this main-dish quiche.
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INGREDIENTS
8 ounces asparagus spears, trimmed and halved crosswise
1/2 cup grated Parmesan cheese
2 teaspoons dried basil, crushed
1 10-ounce package refrigerated pizza dough
1 medium onion, chopped (1/2 cup)
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1-1/2 cups shredded Swiss cheese (6 ounces)
1 tablespoon all-purpose flour
Shaved Parmesan cheese (optional)
DIRECTIONS
1. Preheat oven to 425 degrees F. Coat a 9-inch springform pan with nonstick cooking spray; set aside.
2. In a medium saucepan cook the asparagus, covered, in a small amount of boiling water for 2 minutes. Drain; set aside.
3. In a small bowl stir together the grated Parmesan and basil. Sprinkle a work surface with half of the mixture. Roll out pizza dough on the surface to a 12-inch square. Sprinkle with remaining Parmesan mixture. Using a rolling pin, gently press into dough by rolling over top.
4. Turn dough into prepared pan. Press dough up the sides of the pan, folding under edges as needed to form sides that are 2 inches high. Line dough in pan with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake 5 minutes more. Remove from oven. Reduce oven temperature to 350 degrees F.
5. Meanwhile, in a small skillet cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Crumble bacon; set aside. Cook onion in reserved drippings over medium heat until tender but not brown; drain.
6. In a medium mixing bowl stir together eggs, milk, salt, and nutmeg. Stir in crumbled bacon and onion. Toss together Swiss cheese and flour. Add to egg mixture; mix well.
7. Pour egg mixture into the dough-lined pan. Toss asparagus halves with the oil. Arrange asparagus in a spokeline pattern on top of egg mixture. Bake 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Remove sides of pan to serve. Top with shaved Parmesan cheese, if desired. Makes 6 main-dish servings.
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Oats and the soluble fiber that comes with them help moderate blood sugar levels by slowing digestion. They taste great combined with fruits and nuts in this hearty breakfast casserole.
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INGREDIENTS
1 1/2 teaspoons margarine or butter
1/2 cup regular rolled oats
1/2 cup chopped apple or pear
3 tablespoons dried tart cherries or golden raisins
2 tablespoons coarsely chopped walnuts, toasted
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DIRECTIONS
1. Lightly coat a 1-quart casserole with cooking spray; set aside. In a small saucepan bring the milk and margarine to boiling. Slowly stir in oats. Stir in apple, dried cherries, walnuts, vanilla, and salt. Cook and stir until bubbly. Cook and stir for 2 minutes more. Pour into the prepared casserole.
2. Bake in a 350 degree oven for 10 minutes. Sprinkle with brown sugar. Bake about 5 minutes more or until bubbly around the edges. Cool slightly. If desired, serve the warm oatmeal with additional milk. Makes 2 servings.
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This cheesy casserole is rich and satisfying. Serve it for dinner with corn bread and roasted red potatoes.
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INGREDIENTS
4 slices prosciutto (about 1-1/2 ounces) or bacon
8 scallions or green onions, thinly sliced (about 2/3 cup)
1 tablespoon butter or margarine
1 pound fresh shiitake* and/or button mushrooms, sliced
2-1/2 cups shredded Monterey Jack or cheddar cheese (10 ounces)
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DIRECTIONS
1. In a large skillet, cook prosciutto or bacon until crisp; drain off drippings and crumble prosciutto or bacon. Set aside.
2. Wipe pan clean. Cook scallions in same skillet in butter or margarine over medium heat for 2 to 3 minutes. Add mushrooms and cook for 2 to 3 minutes more. Remove skillet from heat.
3. In a large bowl, beat together the eggs, milk, and pepper. Stir in cheese and the mushroom mixture. Pour into a greased 2-quart rectangular (12×7-1/2×2-inch) baking dish.
4. Bake in a 350 degree F oven for 35 to 40 minutes or until puffed and a knife inserted off-center comes out clean. Let stand for 5 to 10 minutes before cutting. Serve warm. Makes 6 servings.
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Use purchased piecrust to create the charming appearance of rustic, country French tarts. Oven-roasted zucchini, mushrooms, and onion provide a trio of delightful flavors.
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INGREDIENTS
1 medium zucchini, sliced 1/4 inch thick
1 cup bite-size strips red and/or yellow sweet pepper
1 small red onion, cut into thin wedges
4 large button mushroom caps, sliced 1/4 inch thick (about 2 cups sliced)
1/2 teaspoon ground black pepper
1 9-ounce package frozen artichoke hearts
1 15-ounce package folded, refrigerated unbaked piecrusts (2 crusts)
1 5-ounce container semisoft cheese with garlic and herb
1 3-ounce package cream cheese, softened
2 tablespoons grated Parmesan cheese
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DIRECTIONS
1. Preheat oven to 450 degrees F. In a large, shallow baking pan, combine zucchini slices, sweet pepper strips, onion wedges, and mushroom slices. Drizzle with oil; sprinkle with salt and black pepper. Toss to coat. Bake, uncovered, in the preheated oven for 12 to 14 minutes or until tender, stirring once halfway through baking time.
2. Meanwhile, cook artichoke hearts according to package directions; drain. Halve any large artichokes; stir into roasted vegetable mixture. Set aside.
3. Reduce oven temperature to 400 degrees F. Lightly coat two baking sheets with nonstick cooking spray. Unfold piecrusts according to package directions. Place each piecrust on a prepared baking sheet.
4. In a large bowl, beat semisoft cheese with garlic and herb and cream cheese with an electric mixer on medium speed until smooth. Spread half of the cheese mixture over the center of each piecrust, leaving a 2-inch border. Evenly divide the vegetable mixture between the piecrusts. Fold piecrust edges partially over the filling, pleating as necessary. Brush edges with milk; sprinkle with Parmesan cheese.
5. Bake in the 400 degrees oven about 20 minutes or until golden. Let stand on baking sheets on a wire rack for 10 minutes. Cut into wedges to serve. Serve warm.
6. Makes 2 tarts (16 servings)
7. To Make Ahead: Prepare roasted vegetables as directed through Step 2. Cover and store vegetables in the refrigerator for up to 24 hours. To use, prepare and bake tarts as directed in steps 3, 4, and 5.
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Before you start assembling this hearty dish, steam the spinach first, using just the water remaining on its leaves after rinsing. The steaming wilts the spinach so that it is easy to work with. You may prefer to layer all the cheese on top instead of interspersing it throughout.
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INGREDIENTS
1 pound spinach, well rinsed and wilted
1 cup corn kernels, preferably scraped from cob
1/2 cup chopped red bell pepper
2 cups shredded cheddar cheese, divided
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DIRECTIONS
1. Preheat oven to 325 degrees F. Lightly oil bottom and sides of high-sided 9×13 pan or souffle dish.
2. Beat eggs until light and fluffy. Add milk, hot sauce and salt, and mix. Depending on size of dish, pour 1/3 to 1/2 of milk mixture into pan, add 1/3 to 1/2 of bread cubes, and push down into milk mixture. Layer in about 1/3 to 1/2 of spinach, then corn, scallions, bell pepper and 1 cup cheese. Repeat layering, reserving 1 cup cheese and some milk mixture. When complete, pour last of milk mixture over top, making sure it soaks all bread.
3. Bake 1 hour. Top with remaining 1 cup cheese, and return to oven to brown, about 10 minutes. Remove from oven, and serve while hot.
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This chocolate bread casserole could be served at breakfast or for dessert.
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INGREDIENTS
12 ounces challah bread cut into 1-inch cubes (about 9 cups)
1-1/2 cups miniature semisweet chocolate pieces
3 cups half-and-half or light cream
3/4 teaspoon ground cinnamon
1/2 cup packed brown sugar
1/3 cup half-and-half or light cream
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2 tablespoons light-colored corn syrup
DIRECTIONS
1. Preheat oven to 350 degree F. In a large mixing bowl combine bread cubes and chocolate pieces. Transfer to a lightly greased 13×9x2-inch baking dish or 3-quart rectangular casserole; set aside.
2. In a medium bowl stir together eggs, the 3 cups cream, 1 cup brown sugar, the cinnamon, and salt. Slowly pour over bread. Press bread lightly with back of a large spoon to moisten bread completely. Sprinkle with pecans. Bake, uncovered, for 40 to 45 minutes or until egg mixture is set. (To make ahead, cover; chill up to 24 hours. Bake as directed.)
3. Meanwhile, for sauce, in a small heavy saucepan combine the 1/2 cup brown sugar and the cornstarch. Stir in the 1/3 cup cream, the water, and corn syrup. Cook and stir until thickened and bubbly (mixture may appear curdled at first). Cook and stir for 2 minutes more. Remove saucepan from heat; stir in butter and vanilla. Pour sauce over the hot bread pudding. Let stand 30 minutes before serving. Makes 16 servings.
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Try this twist on a traditional Christmas dessert. For this recipe, take your pick of roasted pumpkin, hard squash, or canned pumpkin. A rich molasses cream sauce graces the top.
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INGREDIENTS
1-1/4 cups whipping cream
4 or 5 large croissants or 10 oz. egg bread, torn (about 6 cups)
1-1/4 cups roasted, shelled chestnuts, crumbled, or one 8- to 10-oz. can chestnuts, drained and crumbled
1 lb. roasted pumpkin flesh or hard squash flesh, mashed (2 cups) or one 15-oz. can pumpkin
1-1/4 cups dried currants or golden raisins
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Seeds of one vanilla bean* or 2 tsp. vanilla extract
1 recipe Molasses Cream (recipe below)
DIRECTIONS
1. Preheat oven to 350 degrees F. Butter a 2-1/2- to 3-quart casserole; set aside. In large bowl combine whipping cream and milk. Add torn croissants and chestnuts. Gently press until everything is covered by the milk mixture. Let stand while preparing custard.
2. For custard, combine eggs, egg yolk, sugars, pumpkin, currants, melted butter, spices, and vanilla in the top insert of a large double boiler (or in a large heatproof bowl set over a saucepan of simmering water). Place double boiler over medium heat and stir constantly until warm mixture is warm and sugars have dissolved. Fold into croissant mixture. Pour all into prepared casserole. Bake, uncovered, 50 minutes or until set. Serve warm with Molasses Cream and thyme. Store any remaining bread pudding in refrigerator up to 2 days. Makes 12 servings.
3. Molasses Cream: In large bowl whisk 1 cup whipping cream until it starts to thicken. Gradually whisk in 1 tablespoon molasses, sorghum or honey. Serve at once.
4. Roasting Chestnuts: Cut an X on flat side of each chestnut. Place in baking pan. Roast at 400 degrees F for 15 minutes, tossing occasionally. Peel chestnuts while still warm.
5. Roasting Pumpkin or Squash: Wash, halve lengthwise, and remove seeds of pie pumpkin or hard (winter) squash. Place halves, cut sides down, in baking dish. Bake at 350 degrees F for 45 to 55 minutes or until tender; cool. Scrape flesh from shell with a spoon.
6. *Kitchen Tip: To remove seeds from vanilla bean, use small knife to split bean in half lengthwise. Using tip of knife, scrape out the small black seeds from each half, discard pod, or add to Vanilla Bean-Verbena Sugar, see recipe center.
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To cut carbs, this casserole recipe features a trio of potato, turnip, and sweet potato slices instead of all potatoes.
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INGREDIENTS
3 tablespoons all-purpose flour
1/8 teaspoon ground black pepper
1 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 medium round red potato, cut into 1/4-inch-thick slices
1 medium sweet potato, peeled and cut into 1/4-inch-thick slices
1 medium turnip, peeled and cut into 1/4-inch-thick slices
8 ounces low-fat, reduced-sodium cooked boneless ham, cut into thin strips
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DIRECTIONS
1. Preheat oven to 350 degrees F. For sauce: In a medium saucepan, cook onion in a small amount of boiling water over medium heat for 3 to 5 minutes or until tender. Drain; return to pan. In a screw-top jar, combine milk, flour, and pepper; cover and shake until well mixed. Add milk mixture to saucepan. Cook and stir over medium heat until thickened and bubbly. Stir in rosemary.
2. Meanwhile, in a 2-quart microwave-safe baking dish, combine potatoes, turnip, and the 1/4 cup water. Cover with vented plastic wrap. Microwave on 100% power (high) about 8 minutes or just until vegetables are tender. Carefully drain in a colander.
3. In the same 2-quart baking dish, layer half of the ham, half of the potato mixture, and half of the sauce. Repeat layers. Sprinkle with paprika. Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving. Makes 6 servings.
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This variation on the typical brunch egg casserole features salmon, a good source of heart-healthy omega-3 fatty acids.
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INGREDIENTS
1, 14-1/2-ounce can reduced-sodium chicken broth
1/4 cup thinly sliced green onion
1 tablespoon snipped fresh dillweed or 3/4 teaspoon dried dillweed, crushed
4 onion bagels, split, or 10 mini bagels (8 to 10 ounces total)
1, 7-1/2-ounce can red salmon, drained, skin and bones removed and broken into chunks
4 ounces Havarti cheese, shredded (1 cup)
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DIRECTIONS
1. Preheat oven to 350 degrees F. In a medium bowl beat together eggs and broth. Stir in green onion, garlic, and dillweed; set aside. Cut split bagels in two or three pieces.
2. In a greased 2-quart baking dish place bagel bottom pieces cut side up. Spoon salmon and cheese onto bottoms. Arrange bagel top pieces on the stack cut side down. Gradually pour egg mixture over all.
3. Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.
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Serve this special egg casserole recipe for brunch. Chunks of Brie cheese, zucchini, tomatoes, and green onion give this dish company status.
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INGREDIENTS
2 small zucchini, cut crosswise into 1/4-inch-thick slices (about 2 cups)
6 cups torn bite-size pieces crusty sourdough bread (6 ounces)
1 4.4-ounce package Brie cheese
1 cup halved grape tomatoes or cherry tomatoes
1 cup refrigerated or frozen egg product, thawed, or 4 eggs, slightly beaten
2/3 cup evaporated fat-free milk
1/3 cup sliced green onions
3 tablespoons snipped fresh dill or 1 tablespoon dried dill
1/8 teaspoon ground black pepper
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DIRECTIONS
1. In a covered medium saucepan, cook zucchini in a small amount of boiling lightly salted water for 2 to 3 minutes or just until tender. Drain zucchini. Set aside.
2. Meanwhile, coat a 2-quart rectangular baking dish with cooking spray. Arrange 4 cups of the bread pieces in the prepared baking dish. If desired, remove and discard rind from cheese. Cut cheese into 1/2-inch cubes. Sprinkle cheese evenly over bread in baking dish. Arrange zucchini and tomatoes on top. Sprinkle with remaining 2 cups bread pieces.
3. In a medium bowl, combine eggs, evaporated milk, green onions, dill, salt, and pepper. Pour evenly over mixture in baking dish. Lightly press down layers with back of spoon. Cover with plastic wrap; chill for 4 to 24 hours.
4. Preheat oven to 325 degrees F. Remove plastic wrap from strata; cover with foil. Bake for 30 minutes. Uncover; bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Makes 6 (about 1-cup) servings.
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