Meatless Monday: Spinach Mushroom and Cheese Bread Strata and Chilled Asparagus Soup

Spinach Mushroom and Cheese Bread Strata
 
5 cups thick bread such as Challah or Brioche cut roughly into cubes
5 eggs
2 1/4 cups low fat milk or soy creamer (or if you want to be decadent, 1 cup half and half and 1 1/4 cup low fat milk)
10 oz. cooked spinach, steamed or sauteed and lightly seasoned
10 oz. container of mushrooms, sliced (I used baby portabellos)
1 1/2 cups of your favorite cheese (Asiago, Parmesan, Gruyere, Swiss, Cheddar, or a blend would be nice)
2 tbs. Earth Balance or olive oil (or 1 tbs. each)
1-2 tbs. fresh basil, chopped
1 tsp. salt or to taste
1 tsp. fresh ground pepper or to taste
1 tsp. garlic powder
1 tsp. onion powder
1/8th tsp. fresh grated or ground nutmeg

Steam or saute spinach and season with a bit of garlic, salt, and pepper. Drain any liquid and set aside.
In a skillet, heat Earth Balance and/or olive oil over medium-high heat. Add mushrooms and saute 1-2 minutes, then season with salt, pepper, and about 1/2 tsp. garlic powder. Cook another 3-4 minutes or until tender.

Preheat oven to 350 degrees.
In a large bowl, whisk together eggs, milk or cream, onion powder, garlic powder, and nutmeg. Add mushrooms, spinach, basil, and 1 cup of the cheese. Stir to combine. Add the bread cubes and completely coat them with the egg custard mixture. Let sit 10-15 minutes or up to an hour. Pour into a well-greased casserole dish and top with remaining cheese. Can be refrigerated at this point and baked later. Cook for 30-35 minutes until puffed up and golden on top.

Makes a delicious dinner, lunch, or brunch item - either as a side or the main attraction!

 
Chilled Asparagus Soup with Basil Cream

For this recipe, you can use defrosted frozen asparagus - but since this healthful veggie is in season in New Jersey, I was happy to use fresh. 

1 lb. asparagus cleaned, cooked (sauteed or steamed), and chopped

1 cup Imagine No-Chicken broth or vegetable broth

1/2 cup nonfat Greek yogurt

1/4 cup dry white wine

1/4 cup soy creamer, half and half, or heavy cream (depending how indulgent you want to be)

Juice of 1/2 lemon

1-2 small cloves garlic

3 tbs. chives, roughly chopped

1 tbs. butter, Earth Balance, or herb butter (optional)

1/2 tsp. salt or to taste

1/2 tsp. pepper or to taste

Cook asparagus until tender, either steaming, sauteing, or microwaving. Drain any excess water, then refresh under cold water to retain bright green color.

In a blender or food processor, add asparagus, garlic, chives, butter, broth, lemon juice, wine, cream, yogurt, salt, and pepper. Blend until smooth and adjust seasonings to your taste. Chill in the refrigerator for a few hours until cold and serve topped with basil cream. 

Healthy hint: instead of half and half/cream, you can use all nonfat Greek yogurt and omit the butter.

Basil Cream 

1/2 cup creme fraiche, nonfat Greek Yogurt, or sour cream

2 tbs. fresh chopped basil leaves

1/8th tsp. garlic powder

Sprinkle of salt

Combine ingredients in a blender or food processor until smooth and well combined. Serve atop asparagus soup.

Shortcut: If you have any leftover basil pesto on hand, you can mix 1 tsp. of it with the creme fraiche, nonfat Greek Yogurt, or sour cream and combine by hand.

Meatless Monday Breakfast Edition

Coconut French Toast

4-5 thick slices Panettone, Challah, or Brioche

4 eggs

About 12 oz. (or about 3/4 of a can) organic light coconut milk

1/2 cup sweetened shredded coconut plus a bit more to sprinkle on each slice

1/4 cup rum

1/4 cup agave or maple syrup

1 tsp. vanilla

2-3 grates fresh nutmeg OR about 1/8th tsp ground nutmeg

1/8 - 1/4 tsp. salt

4 tbs. Earth Balance or butter

Preheat oven to 350 degrees.

In a wide, shallow dish (make sure it is big enough for your bread slices to soak in), combine all of the ingredients except bread with a whisk until well blended. In a large saute pan, heat butter or Earth Balance over low heat. While the pan heats up, dip each piece of bread into egg mixture, soaking well on both sides. Thick bread like Panettone and Challah absorbs liquid fairly quickly, so you won't have to leave it in the batter too long. Repeat for as many slices as will fit in the pan you're using. Turn the heat under your pan up to medium and cook soaked bread slices about 2-3 minutes on both sides. Top each slice with a sprinkle of shredded coconut. Place the entire pan in the oven for another 4-5 to complete cooking. You can keep the french toast in the oven (lower the heat to about 250 degrees) until ready to serve.

You can top this french toast with maple syrup or powdered sugar, but I find that it's quite sweet on its own - especially if you use Panettone) so I like to serve it with fresh fruit or fruit spread (try Trader Joe's mango butter).

Healthy Hint: Use a whole grain, high fiber bread such as Ezekiel brand cinnamon raisin and substitutes 4 egg whites for the 4 whole eggs.

Low Fat Mango Smoothie with Coconut Milk and Yogurt

1.5 cups frozen mango pieces

1 cup organic light coconut milk

1/2 cup plain nonfat Greek yogurt

1/2 cup orange juice (fresh squeezed, if you have it)

2 tbs. agave or maple syrup

Combine all ingredients together in a blender until smooth. Adjust the sweetness to your liking.

Frittata with Soy Bacon, Asparagus, Potatoes, and Cheese

4 eggs

1/2 cup low fat milk

3 slices soy bacon, defrosted and chopped

3 spears asparagus, chopped

2 medium sized yukon gold potatoes, cut into chunks and pre-cooked

1 medium-large onion, sliced

3/4 cup shredded Asiago/Parmesan/Romano cheese 

1/4 cup shredded Cheddar or Swiss

2 cloves garlic, chopped

Salt and fresh ground pepper to taste

1-2 tbs. olive oil

Preheat oven to 350 degrees.

In a bowl, whisk together eggs, milk, salt and pepper. Set aside. In a medium-large skillet, heat olive oil over medium-high heat. Saute onions until just tender, about 3-4 minutes. Then add asparagus, garlic, and chopped soy bacon. Saute additional 2-3 minutes until vegetables are cooked through. Add pre-cooked potatoes and stir well to combine. Pour the egg mixture into the pan over the vegetables and top with shredded cheesed. Do not stir. Let cook for 1-2 minutes on the stove, then transfer pan to the oven and cook for additional 5-7 minutes until frittata is puffy and does not jiggle when you gently shake the pan.

Frittatas make an absolutely delicious breakfast or brunch dish, but you can serve them for dinner as well - just pair with a side salad.

Spanish-Style Torta with Turkey Kielbasa, Potatoes, and Spinach

Spanish-Style Torta with Turkey Kielbasa, Potatoes, and Spinach

5 eggs

1/2 cup milk or soy creamer

3/4 bag (about 12 oz) Alexia brand Hashbrowns, defrosted and excess moisture removed

1 medium onion, sliced

About 1 cup turkey keilbasa, sliced into rounds (you can also substitute chorizo, andouille, or your favorite soy-sausage links)

1 cup fresh spinach leaves

1/2 cup grated Parmesan or Parmesan blend cheese

1 tsp. pimenton (smoked paprika)

1 tsp. salt or to taste

1 tsp. garlic powder or 2 cloves garlic, minced

Sprinkle of fresh ground pepper

2-3 tbs. olive oil

Preheat oven to 350 degrees.

Place potatoes in a bowl and season with half of the salt, pepper, garlic powder/minced garlic, and paprika (reserve the other halves for the egg mixture). In a separate bowl, whisk together eggs, milk, and remaining seasonings.

In a large skillet, heat olive oil over medium-high heat. Saute the onions with a sprinkle of salt until tender. Add the meat and saute another minute until warm (if you're using fresh sausage that is not cooked, make sure you cook it through now). Add potatoes and cook until browned slightly. Smooth the potatoes and onions evenly around the pan in an even layer. Pour the egg mixture into the pan and top with fresh spinach and cheese. Let cook 3-4 minutes on the stove, then finish in the oven for 7-8 minutes until cheese is melted and egg is cooked through. Serve warm or room temperature. Makes a wonderful dish for brunch, or even dinner.

Skinny-Minnie Quiche Lorraine with Sauteed Onions and Turkey Bacon

Skinny-Minnie Quiche Lorraine with Sauteed Onions and Turkey Bacon

Using soy-creamer and low-fat turkey bacon cuts the calories in this dish - but not the flavor!

1 all-natural pie crust shell

5 large cage-free organic eggs

1 cup soy creamer (Silk or Trader Joe's brand)

4-5 slices low-fat organic turkey bacon

1 medium onion, sliced

1/4 cup your favorite shredded cheese blend (Asiago, Parmesan, Romano, etc.)

3-4 slices light Jarlsberg or other Swiss cheese

1-2 tbs. olive oil

1/2 tsp. salt

1/2 ts. fresh ground pepper

1 tsp. garlic powder

1 tsp. sugar (optional)

1 pinch nutmeg (preferably fresh-grated)

Preheat oven to 350 degrees. 

In a bowl, whisk together eggs, soy creamer, seasonings (except sugar), and a bit of the shredded cheese. Set aside. In a skillet, heat 1/2 tbs. olive oil over medium-high and cook the bacon until browned. Remove from pan and drain on a paper towel. Add the rest of the oil to the pan and saute the onions until tender. Add sugar if you are not using a sweet onion. Let cool a few minutes, then place onions in the bottom of the pie crust. Tear the turkey bacon into pieces and distribute evenly over onions. Pour in egg mixture. Top with remaining shredded cheese and sliced Swiss. Bake for 30-35 minutes until puffy, golden, and cooked through. Let stand and cool for about 5 minutes before serving. Great paired with a side salad and a glass of Rustico Proseco. The leftovers make a delicious breakfast or brunch!

Before baking:

Easy Easter Brunch

I made a delicious, easy Easter brunch this past Sunday. You can enjoy these recipes any time of year - they are particularly nice for small get-togethers.

Scrumptious Lemon Ricotta Pancakes with Mixed Berry Topping

Makes about 8-10 pancakes

3 large eggs, separated

1/4 cup unbleached all-purpose flour

3/4 cup ricotta cheese

4 tbs. unsalted butter, melted

2 tbs. sugar

1/4 tsp. salt

Juice of one lemon

2 tsp. grated lemon zest

2 cups mixed berries (blueberries, strawberries, or raspberries are the best. fresh or defrosted frozen are ok.) sweetened to taste with agave syrup, sugar, or maple syrup.

Separate eggs. In a large bowl, combine the yolks with the flour, ricotta, melted butter, sugar, salt, and lemon juice and zest. In another bowl, beat egg whites until soft-medium peaks form. Using a spatula, gently fold the egg whites into the flour mixture. 

Brush a heated, nonstick griddle or pan with a little butter, oil, or cooking spray. Using a small ladle, scoop small amounts of batter (about 1/4 cup at a time) onto the griddle or pan. Wait until tiny bubbles form on the top of the pancake before flipping. Cook until lightly browned and heated through - they will remain very moist even when they are done. 

For topping, add your choice of sweetener to the mixed berries and combine. Can be served heated or cooled on top of pancakes.

This next recipe is a great way to clean our your vegetable bin, as you can use almost any combination of vegetables. You can even add breakfast meats like bacon, sausage, ham, or vegetarian meat-substitutes. The following recipe is just one version of frittata that I like to make, but feel free to add or subtract from the vegetables listed below.

Mixed Vegetable Frittata

Serves about 6

5 large eggs, preferably organic and cage-free (honestly they do taste better)

2 tbs. butter or olive oil

1/2 cup milk (low fat or regular depending on the richness you prefer. if you want to be decadent, add some half and half)

1/2 large onion or 1 medium onion, sliced or diced.

1 pepper (any color you like), sliced into strips

3 asparagus spears, chopped

1/2 cup shredded cheese (I like to use cheddar, Monterrey jack, or a Parmesan blend)

About 1/4 cup soft goat cheese

Salt and fresh ground pepper to taste

1/4 tsp. garlic powder (or less if you prefer)

1/4 tsp. onion powder

Preheat oven to 350 degrees.

Crack the eggs into a large bowl and beat them. Add milk and seasonings and beat to combine. Add 1/4 of the shredded cheese. 

Heat butter or oil in a large skillet over medium heat. Saute the vegetables until soft, starting with the onions. When the vegetables are cooked through to your liking, add egg mixture, and top with the remaining cheeses. Do not stir or scramble. Cook for about a minute in the skillet - mixture should still be runny. Place skillet in the oven and bake for about 7-9 minutes until the cheeses are melted and the top is firm. Though frittata is generally a breakfast dish, it also makes a great dinner paired with a salad.

Here are some other vegetables that work particularly well in this dish:

Leftover cooked broccoli

Spinach

Cooked, diced potatoes

Leeks

Fenell

Tomatoes

You can also get creative with your cheese choices: Gouda, Boursin, Brie, Swiss, etc.

Pineapple and Brown Sugar Glazed Ham Steak

One cooked ham steak (I prefer organic, grass-fed ham. Nieman Ranch is a good choice)

2-3 tbs. butter or Earth Balance spread

1/4 cup brown sugar

1/2 can crushed pineapple (drain the juice and save it) or about 1/2 cup fresh diced pineapple

Pinch of salt

In a medium skillet, melt butter and add brown sugar, pineapple with juice, and salt until mixture cooks down and becomes thicker. Add ham steak and cook for about 3-4 minutes on each side, making sure it is coated with the sugar mixture. Serve warm.

This brunch goes great with a refreshing citrus beverage:

Orange Sunshine Drink

16 oz. fresh squeezed organic orange or grapefruit juice (or a combination of the two)
8 oz. pomegranate (such as POM brand) or cranberry juice
2 oz. sparkling water or seltzer (or champagne if preferred)

Recipe can be doubled or tripled to serve a crowd.