Time just flew by like a witch on a broomstick. June is almost over and it’s time to once again reveal this month’s Secret Recipe Club assignment. I was assigned an absolute awesome blog The Kitchen Witch. So I spent almost 2 hours glued to my screen as I read and re-read recipes trying to narrow down the options. Funny thing is, the one I eventually picked is one of the first that I read. I know, you have probably already figured out that I chose to make her Asparagus Dill Quiche as I am sure you read the title of this post. Well, there you go, I made Quiche and it was yummy, super yummy, and if you want to see an amazing picture of it, head on over to her site!
- 1 small onion, grated (about 1/2 cup)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all purpose flour
- 1 1/2 pounds red potatoes, grated (or other starchy potatoes)
- Olive oil or butter flavored cooking spray
- 1 tablespoon olive oil
- 1/4 cup chopped celery
- 1 cup grape tomatoes, halved
- 1/2 bunch asparagus cut into 2″ pieces (about 2 cups)
- Salt & Pepper
- zest of 1/2 lemon
- 5 large eggs
- 1/2 cup milk
- 2 tablespoons chopped dill
1. Spray a large pie plate with cooking spray. Mix together crust ingredients together and press into pie plate. Bake for 25 minutes at 450 degrees. Remove from oven, brush with olive oil and cook additional 15 minutes.
2. While crust is cooking prepare vegetables. Heat olive oil in skillet, add veggies and cook for about 7 minutes until asparagus is tender. Sprinkle with lemon zest, salt and pepper.
3. In small bowl whisk together eggs, milk and dill.
4. When crust has finished cooking remove from oven and turn down temperature to 350. Spread vegetables on bottom of crust and pour egg mixture on top. Bake for 30 minutes. Let set for 10 minutes.
5. Eat and enjoy!
I am pretty sure this recipe was meant to be a side dish, however I decided to serve it up on Vegetarian night for our main course. Served with a nice green salad it was a lovely meal. This rice has loads of flavor, and was quite easy, and has lots of vegetables which this mommy likes. I don’t think any of us missed the meat at all in this meal. As it only uses the stove top and not the oven this would be a lovely meal for the summer. If you must have meat it would taste great with a BBQ Chicken breast.
Recipe from Better Homes and Gardens New Cookbook
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 clove garlic, minced
- 1 Tbsp. olive oil
- 1 can diced tomatoes (28 ounce)
- 3/4 cup long grain rice
- 1 cup water
- 1 tsp. sugar
- 1 tsp. chili powder
- several dashes hot sauce
1. Heat oil in large skillet, add onion, green pepper and garlic. Sauté until tender.
2. Add remaining ingredients. Bring to a boil. Reduce heat to a simmer and cook, covered, for 20-25 minutes until rice has cooked through.
3. Eat and enjoy!
Spring is here and that means Asparagus season. I planned three meals with asparagus this week and the grand total at the grocery store was 10 bucks. Yup, 10 dollars just for asparagus. It’s a good thing we like it, although I will admit it was a little pricey just for our little old side dish. Well, this one went excellent with the steak we served on Tuesday night, and tonight we get more asparagus. Yay us!
Recipe from Allrecipes
- 1 bunch asparagus, trimmed and cut in half
- 1/2 pound fresh rosemary, quartered
- 2 springs fresh rosemary, minced
- 2 tsp. olive oil
- kosher salt, to taste
- freshly ground pepper, to taste
1. Pre heat oven to 450 degrees. Grease large cookie sheet.
2. Toss all ingredients together in mixing bowl and spread out on cookie sheet.
3. Bake for 15 minutes.
4. Eat and enjoy!
Vegetarian Thursday was delightful yesterday. I made possibly one of my favorite veggie dinners ever, plus it has the added bonus of being super easy and requires absolutely no cooking. I foresee this becoming one of our summer staples, I am already planning to have it again soon because it was just that good! In other news, 2 out of 3 kids, have finished there homeschooling for the year, 1 more to go and then time for our summer vacation! Yay, after all the hard work my kids put in this year, we are ready for a big break!
Recipe from Southern Living What’s for Supper
- 1 store-bought focaccia bread, cut in half horizontally
- 2 1/2 cups mixed greens
- 1/2 cup thinly sliced red onion
- 3 Tbsp. shredded feta cheese
- 1 Tbsp. each olive oil and lemon juice
- 1/8 tsp. cayenne pepper
1. In mixing bowl toss together all ingredients except bread. Open bread, place salad on bottom half, replace bread lid and cut into sandwich sized serving pieces.
2. Eat and enjoy!