Farm Recipes

Crustless Crab Quiche

1/2 onion chopped                                        
2 Tbsp butter
Salt
6oz. Crab flakes, you can use imitation
1/4 cup feta cheese
8 eggs
1/2 cup milk
1/2 cup fresh grated Parmesan cheese

Heat oven to 400.  Sauté onion in butter till carmelized.  Add salt to taste.  Beat eggs and milk together in a bowl.  Sprinkle bottom of well greased pie plate with Parmesan. Layer onion, crab, then feta.  Pour egg mix over top.  Cook 20 minutes.  Let cool 8-10 minutes.



Crustless Ham and Cheese Quiche

6 oz. cooked ham, cut in 1/4" dice (1 1/4 cups)
3/4 cup baby spinach leaves
2 oz. Monterey Jack pepper cheese
2 oz. cheddar cheese
12 large eggs
3/4 cups milk
1/2 tsp. salt
1/4 tsp. Pepper

Heat oven to 375 and grease a 9"pie plate.  Scatter ham, spinach, and grated cheeses evenly in pie plate.  Whisk  remaining ingredients in a bowl until blended.  Pour into pie plate.  Bake 40 minutes or until firm.  Cover top with foil if it starts to get brown.  Cut into wedges.


Crustless Spinach and Shrimp Quiche

1/2 sm. onion, finely chopped
1/2 medium red bell pepper, finely chopped
1 tsp. olive oil
2 cups rough chopped spinach
2 Tbsp finely chopped parsley
1/2 Tbsp finely chopped thyme
4 lrg eggs
8 lrg egg whites
1/2 cup low fat milk
1/2 cup parmesan
8 Tbsp light sour cream
1 large roma tomato, chopped
6 oz cooked shrimp
salt and pepper to taste
pinch red pepper

Heat oven to 350.  Spray pie plate with cooking spray.  Heat skillet over medium heat with oil.  Saute onion and bell pepper 5-8 minutes until tender.  Whip eggs and milk in mixing bowl.  Layer onion,
pepper, shrimp, parsley, thyme, spinach and cheese in pie plate.  Pour egg mixture over the top, pressing the spinach down into the egg mixture.  Bake at 350 for 20-30 minutes until set.  Top with chopped tomatoes and 1/2 Tbsp sour cream each serving.



Market Street Clam Chowder

1 cup potatoes, diced 1/2"                          1 cup celery, diced 1/2"
1 cup onion, diced 1/2"                               1 cup leeks, diced 1/2"
1 cup green peppers, diced 1/2"
3/4 cup chopped clams, canned or fresh
3/4 Tbsp fresh coarse ground black pepper
1 1/2 Tbsp salt
3/4 Tbsp whole thyme
 bay leaves
1 tsp Tobasco sauce
3/4 cup sherry wine
2 cups water
3/4 cup clam juice
3/4 cup melted butter
1 cup flour 2 qts half and half

Combine melted butter and flour in oven safe dish and bake at 325 for 30 minutes.  In large saucepan, combine remaining ingredients except for half and half.  Simmer until potatoes are thoroughly cooked.
Stir butter-flour mixture into chowder and stir until thick.  Mixture will be slightly less thick than cookie dough.  Remove chowder from heat.  Stir in half and half until blended.  Heat to serving temperature, stirring occasionally.


Italian Turkey Soup

1/2 box pasta, I use ditalini or a short macaroni style pasta
2 cups shredded turkey or chicken
4 cups chicken broth
1 Tsbp olive oil
1/2 chopped onion
1 gr. pepper, diced
1 whole jalapeno seeded and diced
2 stalks celery, diced
2-15 oz cans petite cut tomatoes
1 can water
1 cup heavy cream
1 tsp dry oregano
1 tsp dry basil
s & p to taste

Cook pasta.  Be sure and cook it al dente'.  Drain and rinse with cold water.  In a frying pan add olive oil, onion, celery, green pepper, jalapeno and saute until tender.  In a large soup pot combine chicken broth, water, shredded turkey or chicken, tomatoes with their juice and sauteed veggies.  Add in herbs.  Salt and pepper to taste.  Bring to a boil and simmer for 20 minutes.  Add pasta and cream.


Lasagna Soup

2 tsp olive oil
1-1/2 lbs Italian sausage
3 cup chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp crushed red pepper flakes
2 Tbsp tomato paste
1 28 oz can fire roasted diced tomatoes
2 bay leaves
6 cups chicken stock
8 oz mafalda or fusilli pasta
1/2 cup finely chopped fresh basil
s & p to taste

Cheesy yum:
8 oz. ricotta
1/2 cup grated parm
1/4 tsp salt
pinch of pepper
2 cup shredded mozzarella

Saute onions in olive oil til tender, add garlic.  Brown Italian sausage.  Cook pasta.  Add all ingredients except for pasta and cook for 20 minutes.  Add pasta before serving.  Serve by putting some cheesy yum in bottom of bowl and then adding soup on top.














2 comments:

Why hello there! I love to get comments...they make me supa happy.:)