SW Crustless Quiche, Spaghetti (Squash) Soup, Irish Soda Bread, Stuffed Portabellos

Crustless Quiche
This one is attributed to singer Carrie Underwood.  The Mrs. Dash Southwest Chipotle Seasoning is worth the investment, that's for sure.  I'll be using it in lots of dishes!   This recipe theoretically serves eight!

1 Onion, diced
2 cups chopped Mushrooms
1-1/2 cups chopped Broccoli
1 Bell Pepper, chopped -- any color but I like red
1-2 Tbsp  Mrs. Dash Southwest Chipotle Seasoningtm
3 cups fresh Kale (stems removed) or Spinach (a large handful)
5 Eggs, beaten
1 cup shredded Sharp Cheddar Cheese
3-4 oz Feta cheese crumbles
2-3 Tbsp Breadcrumbs

Saute the onion until it's going translucent.  Then add the mushrooms, bell pepper and broccoli.  Dust with 1 Tbsp of Mrs. Dash.   Continue cooking for a few minutes until everything is almost tender.   Add the kale or spinach and a splash of water, toss well.  Cover and let the greens wilt.  Remove from heat, taste, adjust seasoning, and cool.

Preheat oven to 350F.

Crack 5 eggs into a large bowl, and beat them silly.  Gently stir in the Cheddar and Feta.  Spray a baking dish with EVOO or cooking spray, and toss in a couple tablespoons of bread crumbs.  Swirl the crumbs around to coat the bottom and sides of the dish. Next time, I will use a 9x13, 8x11 or similar dish, not a deep round dish.  That way the quiche is shallower, cooks more evenly,  and can be more easily sliced (instead of scooped) into servings.

Fold the cooled vegetables into the egg/cheese mixture and coat well.  Pour into the prepared baking dish and pat the top flat.   You could add some extra cheese here as a topping...   Bake 30-45 minutes or until the eggs are set in the center.

Sorry -- I didn't get a picture of the whole bowl full baked.  But this way you see how deep the dish was.  A wider and shallower baking dish would definitely be better.

Great taste!  Kudos to Carrie!   Will be repeating this recipe, certainly!

Spaghetti (Squash) Soup
Another squash I hadn't made into soup before!  It's got to be Italian-flavored though...  

Here we go:

2 medium Spaghetti Squash
1 diced White Onion
2-3 cloves Garlic, minced
2 medium Zucchini cut into 1/2" rounds
2 diced Tomatoes (I used fresh beefsteaks, you can use canned if you must)
1 cup commercial Pasta Sauce of choice
1-2 Tbsp Italian Seasoning
Oregano, Sage and Marjoram to taste
1/2 tsp Red Pepper Flakes
4 cups water or broth
Optional:  Italian sausage rounds or browned bulk, corn, frozen peas, small pasta like ditalini or couscous, croutons.

Halve the squash lengthwise and scoop out the seeds.  Roast for 30-45 minutes or microwave for 10-12 minutes until the meat is forkable.  Cool.  Then transfer the meat into your soup pot.

Brown the squash for a couple minutes in a splash of EVOO.  Then add the other ingredients in succession, cooking each addition 3-5 minutes to combine the flavors.

Irish Soda Bread
This is a perennial favorite this time of year (or any time actually).  Simple and easy to make.  And ohhh sooo tasty hot from the oven and slathered with butter!

I made this batch of dough into 2 loaves -- one for a party at Sally's work, the other for us at home.

Preheat the oven to 425F.

2-1/2 cups AP Flour
2-1/2 cups Whole Wheat Flour
3 tsp  Baking Soda -- otherwise it wouldn't be "soda" bread
1 tsp Salt
2-1/4 cups "Buttermilk" -- don't have buttermilk?  Make a good substitute with 2-1/4 cups of regular milk or half & half plus the juice of a lemon.

Stir together the flours, soda and salt.  Make a well and start pouring in the buttermilk and mixing it with the flour.  When that's all incorporated, turn out onto a floured surface and knead it into a single large loaf, or two smaller loaves.    Form the rounded loaves and lay them on a baking sheet.  Cut a cross at least 1/2 deep into the top(s) to help with expansion (I didn't make the crosses deep enough this time -- see photo above).

Bake for 35-40 minutes until the nicely browned loaf "taps hollow" on the bottom.  Cool on a rack for at least 10 minutes before serving.  Believe me, I now how hard that will be!

Perfect accompaniment to your St. Patrick's Day supper!

Mediterranean Stuffed Portabellos
Got a good deal on some portabellos, and Sally has been jonesing for something with spinach. This seemed like a perfect match.

4 whole Portabellos, stemmed (save the stems for omelets or whatever)
1 Red Bell Pepper, diced
1 Egg
2 cloves Garlic, minced
Black Pepper to taste
2 large handfuls Spinach, stemmed
1/4 cup Parmesan
1/4 cup Mozzarella
4 Tbsp Bread Crumbs
Flavored Olive Oil -- used a Roasted Shallot Truffle Olive Oil (yum!) I'd been given
4 Tbsp Pine Nuts

Brush the 'shrooms on both sides with the flavored oil, and bake 10-12 minutes.  Meanwhile wilt the rinsed spinach in the microwave in a bowl.

Remover and drain the 'shrooms.  Remove and drain the spinach, chop it and squeeze some of the water out of it.  

In a bowl, beat together the egg, garlic, and black pepper.  Then fold in the spinach, red peppers, parmesan, nut and breadcrumbs until well combined.

Spread the mixture equally on the 'shrooms (about 1/3 cup each), and top with the mozzarella.  

Return to the oven and bake another 10 minutes or so, until the cheese is nice and melted.

Serve with a side such as quinoa, rice or bulgar wheat.