Mediterranean Stuffed Tomatoes

 {Meatless Monday}

I found a couple new blogs last week and this recipe caught my eye!  It looked perfect for the end of summer with all the tomatoes coming off...and it has feta cheese, so it was perfect for us!
This recipe came from Cookie and Kate.  Head on over and check out all the other great recipes!

Here's what you'll need:

1 cup cooked red or black quinoa
8 medium tomatoes
1/3 can quartered artichokes, chopped
1/2 cup feta, plus extra for topping
15 kalamata olives, sliced
1 tablespoon olive oil
2 cloves fresh garlic, minced
salt and pepper, to taste

I actually used some leftover short-grain brown rice instead of the quinoa.  It was just something in my fridge that needed to be used...and I thought it turned out great.  I have just started using short-grain brown rice and I love it.  It is much more palatable than the long grain variety.  My kids and I love it, but I still can't convince my husband!  : )

But if you are using quinoa...here's the directions for cooking it:
 Measure out 1/3 cup of quinoa, pour into a mesh colandar, and rinse the quinoa under running water for a minute. Pour the rinsed quinoa into a small pot and add 2/3 cup water.  Bring to a boil, then cover and simmer for 15 to 18 minutes. Remove from heat, let sit for a few minutes, and fluff with a fork. 1/3 cup uncooked quinoa should yield a little over one cup cooked quinoa.
Preheat oven to 375 degrees. 


Core the tomatoes by slicing off the top 1/8 inch of each tomato.   

Using a small knife and your fingers, take out the center of the tomato.

In a medium bowl, mix together the filling (cooked quinoa, feta, artichokes, olives, olive oil and garlic).  Add salt/pepper to taste. 

Spray your dish with cooking oil and brush the tops of the cored tomatoes with olive oil.  Use a spoon to stuff the tomatoes with the quinoa mixture.  Top each tomato with extra feta.  Bake for 15-20 minutes, until the feta starts to turn golden.

Serve immediately....mmmmmm.

Asparagus Quiche

{Meatless Monday}

This is a recipe that I made up one night for my book club.  It turned out so yummy, I thought I would share it here.
I basically just threw together some vegetables that I had already...asparagus, mushrooms, onions, and artichoke hearts...with some eggs, milk, and salt and pepper.

The first step to a good quiche is a good CRUST!  I use the basic recipe in my Betty Crocker cookbook that is almost 20 years old...but I do have a few tricks that I think help it be flakier and therefore yummier! ; )

I use shortening for most of the fat, but then I add in about 2-3 T. COLD BUTTER sliced thinly.  Then cut it into the flour and salt using a pastry cutter.  Then I use ICE COLD water and only as much as you need to get it to just stick together.  And lastly, I roll it out between sheets of wax paper so I don't have to add any extra flour. 

I made my quiche by first sauteeing the vegetables to soften them up and give them a little flavor with some salt/pepper/garlic.

Then I cut them into small pieces for the quiche.

Mix together 6-8 (depending on the egg size and pie pan size) eggs with about 2 cups milk. If you happen to be using fresh eggs...like me...then reduce the milk down to about 1 1/2 cups.  Fresh eggs still have so much more moisture in them.  I have learned the hard way by having my quiches be a little too soft and watery.

Salt and pepper generously with your shakers.  Place veggies in the bottom of the uncooked pie crust (you can also precook the crust for just about 5 minutes to MAKE SURE it gets cooked well on the bottom, but I am often in too much of a hurry!)

 If you want, you can grate some cheese over the vegetables before you pour the eggs in.  Cheddar, mozzarella, or pepper jack would all work well.  I just used a little medium cheddar that I always have on hand.

Pour egg mixture over.  Bake at 375 for 40-50 minutes.  The baking time is pretty approximate.  It all depends on how many eggs vs. milk I throw in.  But it is never less than 40 minutes.  Just keep checking until it looks done and pretty much firm in the middle.  If your crust is getting too dark, you can always put foil strips around the edges.

We end up making quiche for dinner whenever we are getting stocked up on eggs from our little chicks!  ; )  You'll probably notice that whenever I make time consuming breakfast items (ie..anything other than cereal or oatmeal) I am making it for dinner.  I am just not that much of a breakfast baker...muffins every once in a while...but other than that, we have all of our pancakes/waffles/quiche etc. for dinner.  Most of the time when Dad is working late and the kids are ecstatic to eat breakfast for dinner...and it is super easy for Mom!

Greek Spinach Veggie Burgers

{Meatless Monday}

Just a super quick post tonight...I am in the middle of canning season and I have SO little extra time! ; )

We made these the other night and they were FABULOUS!!  Everyone liked them!  They are such a yummy veggie burger.  We used some of the Cajun mayonnaise that goes with the Southern Sliders...so yummy!

So...I am sorry to be completely lazy...but here's the link to the recipe.  My pictures definitely DID NOT turn out well on this one, so I thought you might like to see what they could look like! ;)

One change that I made....  I had some fresh spinach that needed to be used, so I chopped that up instead.  But I ended up adding another egg and some bread crumbs to hold them all together.