Eggplant and Bell pepper dip
It was cold and crazy windy outside today and this is the best kind of days for me to bake and tests recipes, oven on for a long time and that’s for sure will keep the house warm. Also it was clean the fridge from leftovers kind of day…
I never thought to use fish in a quiche until tonight, I had tilapia filet in the freezer and wanted to make something special with it, did not want to just make another baked fish in the oven…
I started looking in the freezer and I found half a bag of mixed sliced bell peppers, half a bag of mixed frozen vegetables.
In the refrigerator found a bag of baby spinach and a large zucchini that both would have been tossed in the trash by next week, also had some leftover chopped cilantro, half of an onion, and chopped green onion from the other night when I made chicken fajita…
Also I had few cups of baking mix that I had to get out of my pantry, I got all the ingredient on my kitchen counter and started writing the recipe….. So the tilapia quiche was born…
So the king of the house said he don’t think this is going to taste good, he never heard of Tilapia Quiche!!! Well neither than I but hey why not, developing a recipe is my game and trying different things is the way to go in my kitchen…
You could use a ready-made pie crust but I loved the crust I made with the ready baking mix, light, crumbly, and airy.
The egg will set but it will have a little juice from the vegetable and I think that is what made it delicious.
My son would never eat vegetables to save his life, he said and I quote” as you know mom normally I don’t eat vegetables, but this is really good” and he asked for second, I thought to myself high five mom for hiding the vegetables…
.2 lbs. tilapia filet
.6 extra large eggs
.1/2 cup grated Parmesan cheese
.2 tbsp. butter
.3 tbsp. olive oil
.1 1/2 cup mixed frozen vegetables
.2 cups chopped zucchini
.1/2 medium chopped onion
.3 tbsp. chopped fresh cilantro
.1/2 tbsp. hot curry powder
.1 tbsp. chopped fresh flat leaves parsley
.1 bag baby spinach 5 oz.
.3 garlic cloves chopped
.1 tbsp. salt
.1 tbsp. black pepper
.1/2 tbsp. paprika
.1/4 cup buttermilk
.2 1/4 cup ready baking mix
.3-4 tbsp. vegetable shortening
.2-3 tbsp. buttermilk
.2 tbsp. fresh thyme
.1/4 tsp. black pepper
Spray a quiche pan with none sticks vegetable spray and set aside.
Line a cookie sheet with aluminum foil and top it with parchment papers.(you will thank me later)
In a food processor, add baking mix, shortening, thyme, black pepper and pulse until it is a coarse mixture, while the processor on add the buttermilk one tablespoon at a time until the dough comes together.
Add the dough to the quiche pan and spread with clean hands making sure to spread it up the sides too.
Freeze for 25 minutes.
In a small bowl, mix spices and salt, and set aside.
Preheat oven 375 (conventional)
To make the filling, cut the tilapia to bite size chunks… on medium low heat, in a large sauté pan heat the oil and butter, add the fish, sprinkle some of the spices and brown for 2- 3 minutes, remove on to a plate and set aside.
In the same pan, add chopped onion and zucchini sprinkle with some of the spices and cook until golden about 3 minutes.
Add the frozen mixed bell pepper, frozen vegetables, and cook for few minutes, sprinkle with some of the spice mixture and mix well…The liquid from the frozen vegetable will deglaze the pan and create delicious flavor.
Add garlic and cook for few seconds, add spinach and sauté until welted remove from the heat and let it cool for 5 minutes.
In a large bowl, whisk eggs, buttermilk, cilantro, green onions, parsley and Parmesan cheese, add the rest of the spice mixture.
Take the crust out of the freezer, place on the prepared cookie sheet, add a little of the egg mixture to the crust, add the cooked fish and spread with spoon making sure its a single layer, top with the cooked vegetables, add the rest of the egg mixture. Some of the mixture will spell but that is why the cookie sheet is covered no worries.
Bake the quiche for 50-55 minutes or until the middle is set, covering it with foil mid way to keep the top from burning.
Let it cool for 10 minutes before slicing.
Serve with tomato salad. Enjoy!
I also used the same sauce to test my homemade Nachos and it turned out as
delicious as the Penne dish.
Also tested this sauce with steamed vegetables and there are no words to
describe the flavor, all I could say that it is absolutely delicious.
I am still in the testing stages with this sauce; I have to try and work on
it few more time, so I won’t post it just yet.
I promise I will once I get it perfect and up to standard to post.
Soups are hearty, delicious warm your soul kind of food doing the winter!
When the weather is cold and windy outside, that is what we had here in our sunny California, it has been raining all night long for the past two days in our area, windy and cold…
There is nothing will bring you warmth and a cozy feeling more than a good bowl of soup.
.1 Tbsp unsalted butter
.2 tbsp olive oil
.3 stocks celery chopped
.1 medium onion chopped
.2 medium carrots peeled and diced
.1/2 cup frozen corn
.1/4 frozen peas
.1/2 cup frozen cut green beans
.1 tbsp. Ginger, freshly grated
.1/4 cup parsley chopped
.2 Cups Barmicili pasta
.2 tbsp salt
.1 tbsp black pepper
.12 cups chicken broth or water
.3 pieces cooked chicken breast and cut to chunks
.1 medium green bell pepper diced
.2 fresh bay leaf
.1 tbsp curry powder
.2 tbsp lemon juice
.1 large French baguette sliced
In a large pot heat olive oil and butter, add onion, celery, carrots and bell pepper, add salt, black pepper, bay leaf and curry powder, sauté until vegetable are soft.
Add water or chicken broth and bring to gentle boil, add cooked checking, grated ginger, frozen peas, frozen cut green beans and frozen corn, lower heat to simmer and add barmicili, cook for 15 minutes or until the barmicili if fully cooked.
Add chopped parsley, lemon juice, cook for 1-2 minutes.
Serve with sliced crusty baguette.
One of the key ingredients to prepare this dish is to have a well-stocked pantry, having canned vegetables, and a variety of canned soups on hand will make your life easy and make you look like rock star with your family when dinnertime comes!
My mother always used fresh cut green beans because she does not approve of using canned green beans, but I had to tailor the recipe to accommodate the cooking time I have, without losing or compromising the delicious flavor.
.2 lbs. Beef stew small cut pieces
.5 cloves of Garlic minced
.2 cans of Hearty Tomato soup 19 oz. each
.2 tbsp. Tomato paste
.4 cans cut Green beans 14.5 oz. each
.1 tbsp. Salt
.1/2 tbsp. Black pepper
.2 1/2 cups of Chicken broth
On high heat in a large saucepan melt butter, add beef and sauté for few minutes, meat is not fully cooked.
Add garlic and sauté for few seconds add salt and black pepper.
Drain green beans and add to the meat, add two cans of hearty tomato soup, tomato paste, and chicken broth. Bring to boil lower heat to medium and simmer for 20 minutes with occasional stirring.
Served with Rice pilaf and fresh lemon juice enjoy!
Ground Turkey meat could replace the beef in this dish and it is equally delicious.