Nov 06 - Savory Pumkin Quiche

I made this for the Vegatarian CC I used to belong to in Worcester.

Savory Pumpkin Quiche
serves 6

½ cup Gruyere cheese shredded cheese
1 frozen 9-inch pie shell
1 cup low fat milk
3 large eggs
1 tsp chopped fresh sage
½ tsp salt
¼ tsp ground pepper
¼ tsp ground nutmeg
1 cup pumpkin puree

Preheat oven to 400’. Sprinkle cheese on bottom of pie shell. Whisk together milk, eggs, and seasonings. Blend in pumpkin. Put in oven and bake about 10 minutes, then turn down the oven to 350’ and bake an additional 45- 50 minutes. Cool at least 10 minutes before slicing.

If frozen, defrost completely. Heat a 350’ oven about 25 minutes or microwave individual slices.

~Michele Decoteau ~ November 2006

Sept 08 - Kale Puttanesca

Here is where I got the recipe:
http://allrecipes.com/Recipe/Kale-Puttanesca/Detail.aspx

I doubled the amount of kale and omitted the anchovies. I used 1 TBS each balsamic vinegar and tomato paste as a substitue.

Spanish Paella

Ok, maybe it's not an official cassarole, but it is made in a pot or pan and it's damn good :)
Enjoy!
Felix

Here is the recipe: http://www.mediterrasian.com/cuisine_of_month_paella.htm

My Personal Tips:
1. Cook the meats first (don't burn them)
2. Don't clean the pan after coking the meat. Use the oil, seasonings and meat particles in the pan to fry the onions.
3. When the onions are getting translucent, throw in the rice to fry a little. (don't burn it)
4. If you are using shrimp, throw it in at the end with some sweet peas (frozen kind works great).