Going to make this tonight or tomorrow:
This is from http://www.4HourRecipes.com and suggested by 4HB blogger http://a4hourbody.com/
Spinach Quiche
List of Ingredients:
- 8 eggs, beaten
- 8 oz. package frozen spinach
- 16 oz. cottage cheese
- 1 bunch green onion, chopped (white part only)
- ½ cup onion, chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon macadamia oil
- salt
- pepper
Total Cook Time: 1 Hr 20 Minutes
Servings: 6
Cooking Instructions:
1. Preheat oven to 325 degrees F (165 deg C). Lightly grease a 9-inch baking dish.
2. Saute garlic in oil for 1 minute, then add yellow onion and mushrooms, and green onion. Cook until tender.
3. Place spinach in a small saucepan. Cook over medium heat, stirring occasionally until soft. Drain off all remaining liquid from the spinach. Stir in eggs, cottage cheese, and sauteed onions and mushrooms. Add salt and pepper, to taste. Pour mixture into prepared pan.
4. Bake uncovered in oven for 1 hour, or until eggs are set.
Thursday, January 20, 2011
Tuesday, January 18, 2011
Cooking with Beans
Especially the "Braised White Beans with Chard" and "Black Bean Cakes with Fried Eggs and Avocado Crema" minus the breadcrumbs.
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Friday, January 14, 2011
Cuban Black Beans (sans rice)
3 c. dried black beans
2 c. onion, chopped divided
1 c. green pepper, chopped
3 garlic cloves, minced
2 bay leaves
2 tsp. salt substitute
3 tsp. onion powder
1 1/2 tsp. cumin powder
1/2 cup white vinegar
Soak 1/4 cup of the onion in the white vinegar, store in refrigerator.
Cook black beans in 8 cups or more of water until tender. Saute 1 3/4 c. onion, pepper and garlic in 3 tablespoons of olive oil. Add to cooked beans. Simmer 30 minutes more to blend flavors.
Garnish with chopped onion which has been soaked in vinegar.
Feeds a bunch!
Family recipe.
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2 c. onion, chopped divided
1 c. green pepper, chopped
3 garlic cloves, minced
2 bay leaves
2 tsp. salt substitute
3 tsp. onion powder
1 1/2 tsp. cumin powder
1/2 cup white vinegar
Soak 1/4 cup of the onion in the white vinegar, store in refrigerator.
Cook black beans in 8 cups or more of water until tender. Saute 1 3/4 c. onion, pepper and garlic in 3 tablespoons of olive oil. Add to cooked beans. Simmer 30 minutes more to blend flavors.
Garnish with chopped onion which has been soaked in vinegar.
Feeds a bunch!
Family recipe.
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Chicken Fajitas without the Fajita
1 pound boneless, skinless chicken
breasts, cut into strips
oil for sautéing the chicken
1 medium to large onion, sliced up
2 cups sliced green peppers
2 teaspoons chili powder (salt free)
1 teaspoon garlic powder
1 teaspoon salt
Heat oil in skillet. Sauté chicken in oil until juices
run clear. Add remaining ingredients. Cook until
vegetables are tender.
Source: http://www.thyca.org/Cookbook.pdf
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breasts, cut into strips
oil for sautéing the chicken
1 medium to large onion, sliced up
2 cups sliced green peppers
2 teaspoons chili powder (salt free)
1 teaspoon garlic powder
1 teaspoon salt
Heat oil in skillet. Sauté chicken in oil until juices
run clear. Add remaining ingredients. Cook until
vegetables are tender.
Source: http://www.thyca.org/Cookbook.pdf
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Quasi Meatloaf, Meatballs, or Stuffing for Cabbage Rolls
1 pound fresh ground beef
½ to 1 cup pecans and/or walnuts, finely chopped
(home coffee grinder/mill works well)
½ to 1 onion, chopped
½ cup chopped mushrooms
½ teaspoon non-iodized salt (or as you like)
1 teaspoon garlic powder (or as you like)
½ teaspoon black pepper (or as you like)
Combine and mix all ingredients well.
MEATLOAF – Put in oiled loaf pan. Cook at 350
degrees for 1 hour - uncovered
MEATBALLS – Shape and bake covered at 350
degrees for 1 hour
CABBAGE ROLLS – Steam fresh cabbage leaves
3-4 minutes, just till pliable. Place 1 large meatball
in each cabbage leaf and roll to enclose meatball in
the leaf. Place in baking dish with ½ cup water and
cover. Cook at 350 degrees for 1 hour.
Optional Ingredients (all are actually optional)
• finely chopped apple
• wheat germ
• corn meal
• peppers
Source: http://www.thyca.org/Cookbook.pdf
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½ to 1 cup pecans and/or walnuts, finely chopped
(home coffee grinder/mill works well)
½ to 1 onion, chopped
½ cup chopped mushrooms
½ teaspoon non-iodized salt (or as you like)
1 teaspoon garlic powder (or as you like)
½ teaspoon black pepper (or as you like)
Combine and mix all ingredients well.
MEATLOAF – Put in oiled loaf pan. Cook at 350
degrees for 1 hour - uncovered
MEATBALLS – Shape and bake covered at 350
degrees for 1 hour
CABBAGE ROLLS – Steam fresh cabbage leaves
3-4 minutes, just till pliable. Place 1 large meatball
in each cabbage leaf and roll to enclose meatball in
the leaf. Place in baking dish with ½ cup water and
cover. Cook at 350 degrees for 1 hour.
Optional Ingredients (all are actually optional)
• finely chopped apple
• wheat germ
• corn meal
• peppers
Source: http://www.thyca.org/Cookbook.pdf
Go back to our Blog here: 4-Hour Body Blog
Tomatoes, Beef, & Asparagus
1 pound asparagus, cut diagonally
1/2 cup water
1 pound lean boneless steak,
cut into thin strips
1/2 teaspoon salt
1/4 teaspoon black pepper
6 scallions, thinly sliced
1 clove garlic, crushed
24 cherry tomatoes, halved
Combine the asparagus and water in a skillet and
bring to a boil. Reduce heat, cover and simmer until
the asparagus is tender, about 2 minutes. Pour off
water. Add beef, salt, pepper, scallions, and garlic.
Sauté until the beef is cooked through. Add the
tomatoes and sauté until heated thoroughly
Makes 4 servings.
Source: http://www.thyca.org/Cookbook.pdf
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1/2 cup water
1 pound lean boneless steak,
cut into thin strips
1/2 teaspoon salt
1/4 teaspoon black pepper
6 scallions, thinly sliced
1 clove garlic, crushed
24 cherry tomatoes, halved
Combine the asparagus and water in a skillet and
bring to a boil. Reduce heat, cover and simmer until
the asparagus is tender, about 2 minutes. Pour off
water. Add beef, salt, pepper, scallions, and garlic.
Sauté until the beef is cooked through. Add the
tomatoes and sauté until heated thoroughly
Makes 4 servings.
Source: http://www.thyca.org/Cookbook.pdf
Go back to our Blog here: 4-Hour Body Blog
Indian Meat with Peas (We love Indian!)
1 pound ground beef or lamb
1 Tablespoon minced garlic
2 Tablespoons curry powder
1 cinnamon stick
1 teaspoon minced fresh ginger root
(or 1/2 teaspoon ground)
1 teaspoon salt
1 pkg (10 oz) frozen peas (without salt)
Sauté meat in skillet. Add rest of ingredients except
peas. Stir and cook until meat is done. Add peas &
cook until just thawed and heated through.
Serve over couscous or basmati rice.
Source: http://www.thyca.org/Cookbook.pdf
Go back to our Blog here: 4-Hour Body Blog
1 Tablespoon minced garlic
2 Tablespoons curry powder
1 cinnamon stick
1 teaspoon minced fresh ginger root
(or 1/2 teaspoon ground)
1 teaspoon salt
1 pkg (10 oz) frozen peas (without salt)
Sauté meat in skillet. Add rest of ingredients except
peas. Stir and cook until meat is done. Add peas &
cook until just thawed and heated through.
Serve over couscous or basmati rice.
Source: http://www.thyca.org/Cookbook.pdf
Go back to our Blog here: 4-Hour Body Blog
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