JG in the Kitchen

Crustless Spinach Quiche

I adapted this recipe from my Aunt's recipe for a crust less spinach quiche. I tend to like more spice than her, so I have added a bit more heat. I also happened to have some fresh mozzarella I needed to use up, so I reduced the cheddar from 2 cups, down to 1.5. I used .5c of mozzarella to make up the difference.

4 eggs 1 small onion, chopped 1 cup cottage cheese 1 (10 oz.) pkg. frozen chopped Spinach, thawed and drained 3 Tbsp. grated Parmesan 1.5 cups  shredded sharp cheddar cheese 1/2 cup of shredded mozzarella (I used fresh since I had it)

3 Tbsp. butter (melted) 3 Tbsp. flour ½ tsp garlic powder 1 tsp crushed red pepper flakes 1 tsp pepper ½ tsp kosher salt 2-4 dashes of hot sauce

Preheat oven to 350 degrees

Twice baked Spinach & Chickpea potatoes.

Ingredients 2 medium or large sweet potatoes 1 1/2 tablespoons butter 1 shallot, minced 1 bag fresh baby spinach 1/4 cup light sour cream 2 ounces light cream cheese 1 cup chickpeas (rinsed) 1/4 cup shredded mozzarella cheese 3 scallions 1 clove garlic pinch of crush red pepper flakes salt and pepper to taste

Organic Black Bean, Corn, and Avocado Southwestern Salad. (8 servings, 115 calories per serving, 3.9 grams of fat per serving) I have made this recipe a few times in the last month and I do believe I have finally perfected it. I just so happened to have all organic ingredients on hand - all of this is easy to find in your local natural foods store. Though, obvioulsy, it would still be tasty with whatever you can find at your local market. I add quite a bit of jalapeno, garlic, and cilantro to my salad as those are three of my favorite flavors. The great thing about this salad is you can adjust it to your own personal tastes.  If you are trying to keep things healthy like me, it is absolutely delicious and satisfying all on its own. Though it is also pretty fantastic served with tortilla chips, or as a pico de gallo on any Mexican or southwestern dishes.

Ingredients:

1 15oz. Can black beans rinsed/drained. 1 10oz. Bag frozen sweet corn 3 Small/Medium sized vine tomatoes 1 Large Hass Avocado 1/2 Medium Red Onion 2 Fresh Jalapenos 1 Clove minced Garlic 1 Scallion chopped Juice of 2 - 3 limes. Cilantro, Salt, and Pepper to taste. First rinse and drain the black beans and corn. Throw them in a large bowl to get things started. Deseed and Chop tomatoes to a size of your liking (i prefer small chunks). Finely chop the red onion, scallions, jalapenos, cilantro and garlic. Depending on how much heat you can handle - you will want to remove the seeds and veins from your jalapenos. Mix it into the bowl with the other ingredients. Add salt and pepper to taste. Squeeze two limes into your salad and toss. Dice your avocado and put aside in a smaller bowl. Squeeze the juice of one lime and mix. This will keep your avocado from oxidizing. Cover and chill the salad and avocado in the fridge for at least half an hour. The longer the better. Add avocado before serving.