Strawberry-Rhubarb Crisp

Consider this a quick and easy substitute for strawberry-rhubarb pie.  Plus you can add variety by adding different types of granola for the topping.

Strawberry-Rhubarb Crisp

Ingredients

1 cup chopped fresh or frozen rhubarb (1/2 inch pieces)
2 cups fresh strawberries, halved
2 tsp lemon juice
1/4 cup sugar
2 tbsp cornstarch
2 cups granola
2 tbsp butter, cut into small pieces

Directions

Preheat oven to 350.  In a large bowl, sprinkle lemon juice over rhubarb and strawberries.  Add sugar and cornstarch.  Toss to combine.

Transfer mixture to a glass baking dish.

Top with granola.  Dot butter evenly over top.

Cover and bake for 20 mins.  Uncover and back for an additional 10 minutes or until fruit is bubbly around the edges and granola topping is browned.

Spinach and Cheddar Strata

The original recipe says this serves 4, but I'd say that's a bit of a stretch.  But it was an incredibly easy to make recipe that took almost no time at all.  Serve it with a salad or appetizers to make a full meal.

(Feel free to play around with the ingredients and make your own strata - like I did with my leftover stuffing from the Five-Cheese "Kalezones".)

Spinach and Cheddar Strata

Ingredients

1 teaspoon extra-virgin olive oil
10 ounces spinach
3 cups day-old bread cubes (1 inch)
5 large eggs, lightly beaten
1 cup whole milk
1 1/4 cups grated sharp white cheddar (3 ounces)
Coarse salt and ground pepper

Directions

Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add spinach and cook, stirring constantly, until wilted, about 2 minutes. Transfer to a colander and drain, pressing with a rubber spatula to release as much liquid as possible. Divide bread and spinach among four small, shallow 8-ounce baking dishes.

In a medium bowl, whisk together eggs, milk, and 3/4 cup cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide mixture evenly among baking dishes and top with 1/2 cup cheese. Set dishes on a rimmed baking sheet and bake until set in middle and golden brown on top, 20 to 25 minutes.

Original link:
http://www.marthastewart.com/340991/spinach-and-cheddar-strata

Easy Eggs Florentine with Baby Spinach and Goat Cheese

We have a lot of spinach in our garden right now.  My husband requested Eggs Florentine, and I found this very simple - yet very delicious - recipe.  Be sure to make more than one per person because they are quite tasty!

Easy Eggs Florentine with Baby Spinach and Goat Cheese

Ingredients

4 slices (1 inch thick) sourdough bread
3 tablespoons olive oil
Coarse salt and ground pepper
2 scallions, thinly sliced
1 pound baby spinach
1/3 cup crumbled fresh goat cheese (3 ounces)
4 large eggs

Directions

Heat broiler, with rack set 4 inches from heat. Place bread on a baking sheet, and brush both sides with 2 tablespoons oil. Season with salt and pepper. Broil until golden, 1 to 3 minutes per side; set aside.

In a large nonstick skillet, heat 1 teaspoon oil over medium. Add scallions and as much spinach as will fit; season with salt and pepper. Cook until wilted, tossing and adding more spinach as room becomes available, 2 to 3 minutes. Drain off excess liquid; mix in goat cheese. Transfer to a bowl; cover to keep warm. Set aside.

Wipe out skillet; heat remaining 2 teaspoons oil over medium. Gently crack eggs into skillet; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, and remove from heat; let stand until whites are set but yolks are still soft, about 3 minutes.

Top each piece of toast with spinach mixture and 1 egg; serve immediately.

Original link:

http://www.marthastewart.com/315483/easy-eggs-florentine-with-baby-spinach-a 

Creamy Parmesan-Garlic Quinoa

I was looking for a quick and tasty quinoa side dish, and this one did not disappoint.  Even Andrew liked it (and he hates quinoa).

By the way, for those who still have trouble with it, it's pronounced KEEN-wa.  :)

It's not in the recipe, but the original link has pictures of the quinoa dish served with sliced green onions.  It was a nice touch that I would recommend adding, so I put it in the recipe here.

Creamy Parmesan-Garlic Quinoa

Ingredients

1 cup quinoa

1-3/4 cups chicken broth (could use vegetable broth)
1 Tablespoon extra virgin olive oil
3 cloves garlic, minced
1/2 cup grated parmesan cheese

2-3 green onions, chopped

Directions

Rinse quinoa very well under cold running water in a fine mesh sieve then drain well and set aside.

Heat extra virgin olive oil in a small saucepan over medium heat then add garlic and saute until barely golden brown, stirring constantly (watch closely as it can go from golden brown to burnt very quickly!) Add quinoa then toast for 1 minute, stirring frequently. 

Add chicken broth then turn heat up to high and bring to a boil. Place a lid on top then turn heat down to medium-low and cook until nearly all the liquid has been absorbed and quinoa is tender, about 15 minutes. 

Stir in parmesan cheese.  Add chopped green onions. Serve.

Original link:

http://iowagirleats.com/2014/03/05/creamy-parmesan-garlic-quinoa/

Quick Three-Bean Chili

It's right there in the recipe - a quick cook chili.  This cooks up in 30 minutes or less.  And it's delicious.  We're big fans.

Quick Three-Bean Chili

Ingredients

2 tablespoons vegetable oil
3 slices of bacon, cut crosswise into 1/4-inch strips
1 onion, cut into 1/4-inch dice
2 jalapeños, seeded and cut into 1/4-inch dice
2 garlic cloves, minced
1/4 cup chili powder
One 15-ounce can Great Northern beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
One 15-ounce can black beans, drained and rinsed
One 28-ounce can diced tomatoes
2 cups chicken stock or low-sodium broth
Kosher salt and freshly ground pepper
Chopped cilantro and sour cream, for serving

Directions

In a medium soup pot, heat the oil until hot. Add the bacon, onion, jalapeños and garlic and cook over moderately high heat until the onion is softened and the bacon fat has been rendered, about 5 minutes.

Add the chili powder and cook over moderate heat until fragrant, about 1 minute. 

Stir in the beans, tomatoes and stock and bring to a simmer. Simmer the chili over moderately low heat until thickened, about 15 minutes. 

Season with salt and pepper and serve with cilantro and sour cream.


Original link:
http://www.foodandwine.com/recipes/quick-three-bean-chili

Eggplant Parmigiana

Who doesn't love Eggplant Parmesan?  There are many variants on the recipe, but this is my current favorite.  It's quick and simple, and the eggplant turns out delicious.  

The original link includes a recipe for a basic tomato sauce (not included below).  However, I went the super simple route and used a jar of prepared sauce.  

Eggplant Parmigiana

Ingredients

Extra-virgin olive oil
2 large eggplant, about 2 pounds
Salt and pepper
2 cups basic tomato sauce (recipe can be found in original link)
1 bunch fresh basil leaves, chiffonade
1 pound fresh mozzarella, sliced 1/8-inch thick
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup fresh bread crumbs, lightly toasted under broiler

Directions

Preheat the oven to 450 degrees F.

Using some extra-virgin olive oil, oil a baking sheet.

Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.

Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.

Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes. Serve immediately.


Original link: http://www.foodnetwork.com/recipes/mario-batali/eggplant-parmigiana-recipe.html

Thai Curry Vegetable and Tofu Soup

This soup was amazing and cooks up very quickly.  As you're making it it may not look like there will be enough broth, but don't worry, there's plenty.  Be sure not to overcook the snow peas - their crunch was certainly my favorite part.  And definitely add some chili garlic sauce before eating it, but add sparingly - that stuff gets hot quick!

Thai Curry Vegetable and Tofu Soup

Ingredients

1 tablespoon Thai red curry paste
1 teaspoon grated fresh ginger
2 cups low-sodium vegetable broth
1 14-ounce can coconut milk
kosher salt
1/2 pound shiitake mushrooms, stems removed and caps thinly sliced
4 ounces green beans, halved
2 carrots, halved lengthwise and sliced crosswise
14 ounces extra-firm tofu, drained and cut into cubes
4 ounces snow peas
2 tablespoons fresh lime juice
1/4 cup torn fresh basil leaves
Asian chili garlic sauce, for serving

Directions

1. Place the curry paste and ginger in a medium pot. Whisk in the broth, coconut milk, and 1 teaspoon salt and bring to a boil.
2. Add the mushrooms, green beans, and carrots and simmer until just tender, 3 to 5 minutes.
3. Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more.
4. Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.

Original link:
http://www.realsimple.com/food-recipes/browse-all-recipes/thai-curry-vegetable-soup