It’s hard to believe summer is almost here! Some days have already been hot and humid–too warm to cook or bake. So that’s when I start thinking of recipes to make like Three Bean Salad. It doesn’t require any cooking … Continue reading
The Super Bowl is just about here and if you’re planning on watching the game, you’re probably deciding on what kind of snacks you want to make. If you’re still looking for ideas, this Texas Caviar is a great recipe … Continue reading
One day at work, Matt was telling me about a great dinner his wife Kris had made. He described all the good, healthy things that were in this dish…red potatoes, sweet potatoes, bell pepper, onion, turkey sausage…it really sounded good! … Continue reading
Since I love hummus so much, I’ve been interested in trying more recipes using garbanzo beans, or chickpeas. So when I saw this recipe from Spice Islands, I thought I’d give it a try. I love all the healthy, colorful ingredients this Lemon Pepper Garbanzo Salad has in it! I added just a bit more lime juice and lemon pepper seasoning because I like the tanginess of those flavors. And I mistakenly used a whole can of black beans instead of the 1 cup the original recipe called for, but I liked it with the extra black beans. The chopped veggies add a flavorful crunchiness when combined with the black beans and garbanzo beans, and the seasonings in this salad give it a great taste. It’s easy to make, so try it out when you get a chance!
LEMON PEPPER GARBANZO SALAD by NancyCreative, adapted from Spice Islands
Makes 6 servings
- 1 (15-ounce) can garbanzo beans, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup celery, diagonally cut in 1/4-inch slices
- 1 cup red bell pepper, finely chopped (about 1 medium-sized pepper)
- 1 cup green bell pepper, finely chopped (about 1 medium-sized pepper)
- 1/2 cup red onion, finely chopped
- 2 Tablespoons dried cilantro
- 2 to 2 1/4 teaspoons lemon pepper seasoning
- 1/2 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 2 Tablespoons apple cider vinegar
- 2 to 2 1/2 Tablespoons lime juice
- 1 1/2 Tablespoons extra virgin olive oil
Combine beans, celery, peppers, and red onion in a large serving bowl.
Mix cilantro, lemon pepper seasoning, garlic, cumin, vinegar, lime juice, and olive oil in a separate bowl. Pour over bean and pepper mixture and stir to thoroughly combine. Cover and chill in the refrigerator for at least one hour to blend flavors, then serve.
All those colorful ingredients are a feast for the eyes, aren’t they? It’s a great side dish and if you want to make a meal out of it, you can serve a cup of this over lettuce greens–you won’t need to use any other dressing with this flavorful mix of beans and veggies!
Quiche is one of my favorite breakfast foods and asparagus is one of my favorite vegetables. So of course I had to try this quiche recipe when I saw it at Miz Helen’s Country Cottage! To save time, I was going to use a frozen unbaked pie shell instead of making my own crust. As I started preparing the ingredients, it just didn’t seem like everything would fit in just one pie shell, so I changed the recipe slightly and ended up with two delicious quiches! In addition to ham and asparagus, the quiche also has red bell pepper, mushrooms, and green onions, so it’s filled with lots of delicious veggies. If you don’t like ham, you could substitute chicken or turkey. Or if you’re not a meat-eater, you could increase the amounts of the veggie ingredients to make up for the ham and it would still be delicious. This is a great breakfast or brunch item you can serve any time of the year…and it goes great with Kiwi-Cantaloupe Fruit Salad!
HAM AND ASPARAGUS QUICHE by NancyCreative, adapted from Miz Helen’s Country Cottage
Makes 2 quiches
- Two 9″ unbaked pie shells (I used Pillsbury® Pet Ritz® Frozen Pie Crusts)
- 2 Tablespoons butter
- 2 cups chopped asparagus, plus asparagus spears to garnish the top, if desired (you can use 6 to 9 spears for each quiche in a spoke-like pattern on top, or just lay one long spear across the top of each quiche, which is what I did)
- 1 red bell pepper, chopped (about 3/4 to 1 cup)
- 1 cup chopped fresh mushrooms (or you can substitute canned mushroom pieces)
- 1/2 to 3/4 cup green onions, chopped (chop both the onion tops and the stems)
- 1/2 teaspoon salt
- 7 eggs at room temperature
- 2 cups half & half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 Tablespoon fresh parsley (or 1 teaspoon dried parsley)
- 1 Tablespoon fresh Thyme leaves (or 1 teaspoon dried Thyme)
- 3 cups shredded Swiss cheese, divided
- 1 cup ham, chopped in small cubes
Prepare your favorite pie crust or use unbaked frozen pie crusts, thawed for about 5 minutes. Bake crusts at 350 degrees for 5 minutes, just until they begin to turn brown. Remove from oven and let cool completely.
In a hot skillet, melt 2 Tablespoons butter and add the chopped asparagus, red bell pepper, mushrooms, green onions, and 1/2 teaspoon salt. Saute the mix until the onions begin to turn translucent. Remove from heat, set aside, and let cool.
In a large bowl, beat 7 eggs at room temperature with 2 cups half & half. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, parsley, and thyme; mix well. Add 2 cups of the Swiss cheese, the chopped ham, and the sautéed vegetables, and blend, distributing the ingredients evenly in egg mixture.
With the remaining cup of shredded Swiss cheese, sprinkle 1/2 cup over the bottom of each lightly browned pie crust. Pour the egg, ham and vegetable mixture into the pie crusts, dividing mixture evenly between the two. Place whole asparagus on top for garnish, if desired. Bake at 350 degrees for 1 hour. Cool completely before serving.