Crustless Quinoa & Greens Quiche

INGREDIENTS

1/2 cup quinoa
1 cup water
2 Tbsp extra virgin olive oil
1 onion, thinly sliced
1 bunch cooking greens (kale, chard, spinach, dandelion greens, collard greens, etc), stems removed and cut into ribbons
2 cloves garlic, minced
1/2 cup shredded cheddar cheese
3 oz cream cheese or plain chevre, cubed
4 eggs
Sea salt and ground pepper, to taste

DIRECTIONS

Preheat the oven to 350 degrees Fahrenheit.

Grease a 9-inch pie plate with either butter or extra virgin olive oil.

Use a fine sieve to rinse the quinoa. In a saucepan, combine the water and quinoa. Cover, bring to a boil, and then reduce heat to a simmer. Cook until all the water is absorbed and the quinoa is tender, about twenty minutes. Fluff and set aside.
   
In the meantime, heat a large frying pan over medium heat. Add the olive oil. When the oil is hot but not smoking, add the onions. Cook, stirring frequently, until the onions are soft and browned.

With the stove still on, scrap the onions in to a large mixing bowl and set aside, and then add the greens to the hot frying pan. Still on medium heat, cook until the greens are wilted and bright green, about two minutes.

Allow the greens to cool and then squeeze out any extra liquid using a sieve or a clean dish towel.

Add the greens, quinoa, garlic, cheddar, and cream cheese to the mixing bowl already containing the onions. Mix well until evently combined.

In a small bowl, whisk the eggs. Add to the veggie and cheese mixture, and then stir until well combined. Add salt and pepper.

Pour the mixture in to the prepared pie plate. Bake for about 45 minutes, until the top is golden and the quiche has started to pull away from the edge of the pie plate.

Serve hot or at room temperature.

Zucchini and Black Bean Quesadillas

INGREDIENTS

1 cup of canned black beans, drained and rinsed
4 tbsp salsa
1 cup zucchini, finely chopped
4 tortillas
8 tbsp cheddar cheese, shredded

DIRECTIONS

In a small bowl, combine the black beans and salsa. Mash with a fork and stir in zucchini.

Layer 1 tortilla with half of the bean/zucchini mixture and top with 4 tablespoons of cheddar cheese and place another tortilla on top. Repeat this process for the remaining tortillas.

In a heated frying pan, cook quesadillas over medium heat, approximately 1 to 2 minutes per side until cheese is melted and bubbly and the tortillas are crisp and slightly browned.

Options: Dip quesadillas in sour cream, salsa, or guacamole.

Serves 2.

Hot and Cheesy Party Dip

INGREDIENTS

1 package of taco mix
200 g of your favourite cheddar, shredded
1 jar of mild or medium salsa
1 small container of sour cream

DIRECTIONS

Preheat oven to 300 degrees Fahrenheit.

In a bowl, combine taco mix with shredded cheese. In a heat safe casserole dish, spread the salsa on the bottom, then the sour cream on top of salsa, and then top with the seasoned shredded cheese.

Bake until the cheese has begun to bubble. Serve with your favourite chips, crackers, or veggies.

Cheese & Chive Biscuits

INGREDIENTS

2 cups flour
1 cup finely grated extra sharp cheddar
Pinch of sea salt
2 Tbsp chopped fresh chives
1/2 cup extra virgin olive oil
1 egg yolk

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit.

Sift the flour into a bowl. Stir in the grated cheddar, salt, and chives.

In a separate bowl, whisk the oil, egg yolk and 1/3 cup of water together. Add the oil mixture to the flour mixture and stir until well combined. Turn dough out onto lightly floured surface and knead until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Roll the dough out between sheets of lightly floured non-stick baking paper until about 5 mm thick. Use a 5 1/2 cm round cutter to cut out the biscuits. Place on a non-stick cookie sheet.

Bake for 20 to 25 minutes or until light golden. Cool on cookie sheets for 10 minutes before transferring to a wire rack to cool completely.

Vegetable Cornish Pasties

INGREDIENTS

1 recipe whole wheat pastry for a double crust
1/4 cup butter
1 onion, diced
1 carrot, peeled and diced
1 turnip, peeled and diced
1 large potato, peeled and diced
1/4 lb mushrooms, chopped
2 Tbsp water
1 egg
1/4 cup milk
1/4 lb shredded cheddar cheese
Sea salt and pepper to taste
1 egg, beaten

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C).

Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.

Place a large skillet over medium heat. Add butter and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.

In a small bowl, whisk in 1 egg into the milk. Stir this mixture into the cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.

Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.

Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.

Cheesy Turnips and Carrots

INGREDIENTS

3 cups diced peeled turnips
2 cups sliced carrots
1/4 tsp powdered ginger
3/4 cup water
3/4 tsp sea salt, divided
3 Tbsp butter or non-dairy alternative
1/2 cup chopped onion
1/2 cup diced celery
3 Tbsp flour
1/4 tsp pepper
1 1/2 cups milk
1 cup shredded cheddar cheese

DIRECTIONS

In a saucepan, combine turnips, carrots, ginger, water, and about half of the salt. Cover and cook over medium-high heat for 10 to 15 minutes, until vegetables are tender. Drain and reserve liquid. Set vegetables aside.

In a skillet, melt butter over medium heat. Add onion and celery and saute until tender.

Add flour, pepper, and remaining salt to onion and celery and stir well. Add the milk and the reserved vegetable liquid; bring to a boil. Cook and stir until thickened and bubbly. Stir in cheese until melted; stir in the vegetables and heat through. Serve hot.

Smoked Cheddar Souffle

INGREDIENTS

1 Tbsp dry breadcrumbs
3 Tbsp unsalted butter
3 Tbsp flour
1 cup homogenized milk
3/4 tsp sea salt
1/2 tsp freshly ground white pepper
1/4 tsp freshly ground nutmeg
3 large egg yolks, at room temperature
1 1/4 cups smoked cheddar cheese, grated and packed (about 4 ounces)
4 large egg whites, at room temperature
2 Tbsp minced chives

DIRECTIONS

Heat the oven to 375°F and arrange a rack in the bottom third. Generously coat a 6-cup souffle dish with butter and sprinkle it lightly with breadcrumbs to coat evenly; set aside.

Melt butter in a small saucepan over low heat. When it foams, add flour and stir occasionally until flour has cooked slightly, about 4 minutes. Gradually whisk in milk and bring to a boil, stirring frequently. Remove from heat and whisk in salt, pepper, and nutmeg.

Whisk egg yolks in a large bowl until smooth. Whisk about 1/3 cup of the milk mixture into yolks until smooth. Add remaining milk mixture, whisking until blended. Stir in cheese and set aside. Place a baking sheet in the oven to heat while finishing the souffle, at least 5 minutes.

Place egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed until soft peaks form, about 5 minutes. Increase the speed to high and beat until peaks are stiff and smooth but not dry, about 2 minutes more.

Gently fold 1/3 of the egg whites into the cheese mixture until blended and no white streaks are visible. Add remaining whites and chives and gently fold until thoroughly combined. Pour into the prepared souffle dish.

Place souffle on the heated baking sheet. Bake until it is well risen, the top is browned, the edges appear dry, and the center is set (it doesn't move if lightly touched), about 35 to 40 minutes. Serve immediately.

Quinoa & Broccoli Casserole

INGREDIENTS

1 1/2 cups quinoa
1/2 medium onion, chopped
2 cups broccoli florets cut into bite-sized pieces
1 cup shredded old cheddar, divided 3/4 cup and 1/4 cup
1/4 cup grated Parmesan cheese
1 clove garlic, crushed
1/2 tsp paprika
Sea salt and pepper to taste

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit.

Wash and drain quinoa in a fine mesh strainer 2 or 3 times.

Combine quinoa with 3 cups of water in a medium saucepan. Bring to a boil, reduce heat, and cook for about 15 minutes or until all the water is absorbed.

In the meantime, saute onion for a few minutes and steam broccoli until bright green, about 5 minutes.

Combine vegetables and spices in a mixing bowl, adding in hot, cooked quinoa, Parmesan cheese, and 3/4 cup shredded cheddar cheese. Mix well and press into a lightly greased 8x8 baking dish. Sprinkle with remaining cheddar cheese on top.

Bake uncovered for 15 to 20 minutes, until cheese is melted on top.

Broccoli Soup with Spicy Cheese Triangles

Servings: 4

SOUP INGREDIENTS

1 Tbsp butter
2 onions, chopped
2 potatoes (12 oz/375 g), peeled and coarsely chopped
2 cups (500 mL) vegetable stock
1 tsp (5 mL) each sea salt and black pepper
3 cups (750 mL) chopped broccoli pieces
1 1/2 cups (375 mL) skim milk
2 Tbsp (25 mL) chopped fresh chives or green onions

DIRECTIONS

In large saucepan, melt butter over medium heat; cook onions and potatoes, stirring often, until onions are softened, about 10 minutes. Add stock, salt and pepper; bring to boil. Reduce heat to medium; cover and simmer until potatoes are tender, about 15 minutes. Add broccoli pieces; cover and cook for 5 minutes.

In food processor or blender, puree soup until smooth. Return to pan; stir in milk and heat through. Serve sprinkled with chives and with Spicy Cheese Triangles on the side.

SPICY CHEESE TRIANGLES

Servings: 4

INGREDIENTS

4 slices of whole grain bread
1 Tbsp (15 mL) mayonnaise
1/2 cup (125 mL) cheddar cheese
1/2 tsp (2 mL) cajun seasoning

DIRECTIONS

If desired, trim crusts from bread. With rolling pin, flatten bread slightly. Spread slices with light mayonnaise. Sprinkle with cheddar cheese and cajun seasoning. Cut each into 4 triangles. Bake on rimmed baking sheet in 375°F (190°C) oven for 10 minutes or until bubbly, crisp and golden brown.

Cauliflower-Cheese Soup

INGREDIENTS

3 potatoes, cubed
1 cauliflower, cut into florets
2 carrots, chopped
3 cloves garlic, minced
1 onion, chopped
1 tsp sea salt
4 cups water or vegetable stock
1 1/2 cups cheddar cheese, grated
3/4 - 1 cup milk
1/4 tsp dill
1/4 tsp dry mustard
black pepper to taste

DIRECTIONS

Put potatoes, cauliflower, carrots, garlic, onions, salt, and stock or water in a pot. Bring to a boil, cover and simmer 15 minutes. Let cool 10 minutes.

Puree this mixture in a blender (you can leave it more chunky than pureed). Put in another pan and whisk in the cheese, milk, dill, dry mustard, and pepper.

Optional: Top with additional steamed cauliflower florets, chives, and/or extra grated cheese.