Parmesan Vegetable Side Dish

Nonstick cooking spray

1 tablespoon olive oil, plus more for drizzling
1 large yellow onion, small diced
2 garlic cloves, minced
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 medium baking potato, thinly sliced
2 medium Roma tomatoes, thinly sliced
Heaping 1/4 teaspoon Italian seasoning
Salt and freshly cracked pepper, to taste
1/4 cup shredded mozzarella cheese
2 Tablespoons freshly grated Parmesan

Preheat oven to 400 degrees F. Lightly coat a round pie pan with nonstick cooking spray. Set aside.

In a medium pan, heat olive oil. Once hot, add chopped onion and garlic, cooking until soft and fragrant, 5-7 minutes. Spread the onion and garlic mixture on the bottom of pan. Evenly arrange the sliced vegetables on top, alternating as you go. Once you get all the way around, continue layering to fill the middle until no open space remains.  Drizzle all over with 1 Tablespoon olive oil and sprinkle with Italian seasoning, salt and pepper. Cover with aluminum foil and bake covered for 30 minutes.

Remove aluminum foil and sprinkle with mozzarella and Parmesan. Return to oven and bake uncovered for an additional 15 minutes, or until cheese is golden brown.

Serves 4, 131 calories per serving

Bacon, Spinach, Mushroom, and Onion Quiche

Preheat oven to 400 degrees

2 frozen pie crusts, thawed

8 eggs, lightly beaten

1 1/2 cups heavy whipping cream

1/2 teaspoon ground black pepper

1/2 tsp red pepper flakes

1 (10 ounce) bag fresh spinach

1 pound sliced fresh mushrooms

1/2 red onion, diced

1 Tbsp. Olive oil

12 slices bacon, partially browned, drained, and cut into 1'' pieces (bacon will continue to cook on top of quiche)

1 (4 ounce) container crumbled feta cheese

1 8 ounce package shredded mozzarella cheese

1/4 cup shredded Parmesan cheese

Saute onion and mushrooms in olive oil until softened. Turn off heat and place 3/4 of the spinach on top of the onion mushroom mixture to wilt for a few minutes.

Gently combine spinach, mushrooms, onion, and Mozzarella cheese, Parmesan cheese, and feta cheese in a separate bowl. Stir in red pepper flakes.

 Place pie crusts on a baking sheet. Loosely pile spinach-mushroom mixture in the center of the thawed pie crusts.

Whisk eggs, cream, and black pepper. Pour egg mixture evenly over the filling, swirling carefully to evenly spread eggs. Top with remaining spinach.

Top both of the quiches with bacon pieces.

Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F and bake for an additional 35 minutes, until top of quiche is puffy and begins to turn brown.

Remove quiches and cool for 30 minutes before serving.

Freezes well.

Tostadas with Calabacitas, Black Beans and Queso Fresco

Calabacitas

1 Tbsp. Olive Oil

1 yellow onion, diced

1 red pepper, diced

1 cup zucchini, diced

1 cup yellow squash, diced

1 cup corn kernals

Several tablespoons of chopped green chilies
salt to taste

Heat oil. Saute onion. Add red pepper, zucchini, squash, and salt and cook until soft, about 3 minutes.  Add corn and cook until heated through.

Tostadas

1 dozen Tostada shells

1 can black beans, drained and rinsed

1 cup diced avocado

1 cup shredded lettuce

8 ounces queso fresco

½ cup cilantro, chopped

Salsa

Prepare Calabacitas.  Arrange other ingredients buffet style.  Make your own tostadas.

Hello, Old Friend...

...I have missed you. Life continues to be busy and ever-changing.  Some days cooking is impossible, other days, it is my only escape.

My sister-in-law, Michele and I try to meet for lunch every Thursday to catch up and remain human.  Today, I asked her to come to meet our new puppy and promised to make lunch for her.   After some thought and a bit of creative genius, I settled on a Mushroom, Asparagus, and Shrimp over Bucatini Pasta.  

Um.  Yum.

Mushroom, Asparagus, and Shrimp over Bucatini Pasta

½ pound fresh asparagus

1 (8 ounce) package Bucatini Pasta

2 cloves garlic, minced

2 tablespoons extra virgin olive oil

½ cup butter

1 tablespoon lemon juice

½ pound medium shrimp - peeled and deveined

½ pound fresh mushrooms, thinly sliced

½ cup grated Parmesan cheese

a pinch of red pepper flakes

salt and pepper to taste

Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.

In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.

Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus and red pepper flakes into the saucepan, cook until mushrooms are tender.  Asparagus will be tender-crisp.

Toss the shrimp and vegetable mixture with the Bucatini Pasta and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.

Dinner Wednesday

Grilled Chicken Thighs 

2 lb. boneless chicken thighs

2 Tbsp. olive oil

Salt and cracked pepper

Brush chicken with oil, sprinkle with salt and pepper.  Grill until done.

Leftover Quinoa Potato Croquettes

Roasted Brussels Sprouts

2 lb. Brussels sprouts, washed, halved, and trimmed

4 Tbsp. olive oil

1 tsp.. sesame seeds

3/4 Tbsp. red pepper flakes

Salt and pepper 

Spread Brussels sprouts on baking sheet.  Drizzle with oil, sprinkle with sesame seeds, red pepper flakes, salt and pepper.  Roast in hot oven 15 minutes until sprouts are tender.

Asparagus and Poached Egg

1 bunch asparagus, washed and trimmed
1 tablespoon olive oil
salt and pepper
¼ teaspoon red pepper flakes
¼ teaspoon sesame seeds
4 eggs
1 tablespoon vinegar
1 teaspoon salt

Preheat oven to 425 degrees F.

Place asparagus on a baking sheet in a single layer. Drizzle olive oil over asparagus and roll them around the baking sheet to cover them with oil.  Sprinkle salt, pepper, red pepper flakes and sesame seed over the asparagus.  Bake in hot oven for 10 minutes until crisp tender.

As asparagus cooks, fill a saucepan half way full of water. Bring to a boil. Lower heat to a gentle simmer.  Add vinegar and salt and stir.  Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm.

Place asparagus on a platter and top with poached eggs.  Sprinkle a few red pepper flakes over the eggs and serve immediately.