Category Archives: Main Courses

Summer Vegetable Quiche

Brunch, Easy Weeknight Meals, Low Calorie, Main Courses, , , ,

summerquiche

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Potato Crusted Summer Vegetable Quiche

This quiche is an adaptation of a recipe from a great veggie cooking blog, A Veggie Venture.
Servings: 6

Ingredients

  • 2 medium yukon gold or red potatoes thinly sliced on a mandoline
  • Butter margarine, olive oil, or olive oil spray for greasing pan
  • 2 ears of corn cut off cob and cobs "milked" with the back of a knife to release juices
  • 1 medium zuchinni thinly sliced
  • 3 handfuls of baby spinach or arugula
  • 3 extra large eggs beaten
  • 1 cup gruyere cheese grated
  • salt and pepper
  • 1 large tomato preferably heirloom sliced

Instructions

  • Preheat oven to 375
  • Butter or oil a spring-form pan or deep pie dish and line with the potato slices to form the crust.
  • Season potatoes with salt and pepper and spray with olive oil spray
  • Blind bake crust in oven for 15-20 minutes until potatoes are soft.
  • Mix corn, zucchini, spinach, eggs and cheese together in a bowl and season with salt and pepper
  • Remove crust from oven and pour in the vegetable and egg mixture.
  • Top mixture with sliced tomato and season with a little more salt and pepper.
  • Return to oven and bake for another 45 minutes or until egg mixture is set. (If you like a browned top, broil for the last 3 minutes of baking.)
  • Remove from oven and allow to cool before serving or removing from spring-form pan.

Salmon Cakes with Miso Sauce

Main Courses
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Salmon Cakes with Miso Sauce

This is a great way to use the end pieces and leftovers from salmon fillets. When I buy a piece of salmon I usually end up cutting off the non-uniform end piece and throwing it in the freezer. When I have about a cup and a half of salmon, I make salmon cakes.

Ingredients

Salmon Cakes

  • 1 1/2 cups salmon diced*
  • 3 scallions green parts only finely sliced
  • 1/2 inch piece of ginger grated
  • 3 TBSP garlic aioli or mayonaisse
  • 1 TBSP rice wine vinegar
  • 3/4 cups panko plus more for breading
  • 1 egg beaten
  • 2 TBSP sesame seeds
  • 1-2 TBSP canola oil
  • *Salmon can be raw or cooked if you are using cooked salmon, reduce the cooking time a little.

Miso Sauce

  • 1/3 cup light miso paste*
  • 1 TBSP tahini
  • 1 TSP tamari
  • 3 TBSP rice wine vinegar
  • 2 cloves of garlic
  • juice of 1 lemon
  • salt and pepper to taste

Instructions

Salmon Cakes

  • Preheat oven to 400 degrees
  • Combine salmon, scallions, panko, aioli, ginger, 1/2 egg and 1/2 TBSP sesame seeds. Work mixture together and form patties.
  • Combine a few handfuls of panko with remaining sesame seeds and season with salt and pepper.
  • Dredge patties in egg and coat with panko and sesame seed mixture.
  • Heat canola oil in nonstick pan to medium high.
  • Place patties in pan and fry until lightly brown on both sides.
  • Transfer patties to parchment-lined baking sheet and finish cooking in oven for 2-5 minutes.
  • Serve with Miso Sauce.

Miso Sauce

  • Combine all ingredients in a blender or food processer and puree.
  • Serve as a condiment for salmon cakes.

Green Salad with Miso Dressing

Low Calorie, Main Courses, Salads, Vegan, , , ,

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Green Salad With Miso Dressing

This tangy dressing can also be used as a dip for raw vegetables or pita.

Ingredients

Salad

  • 4 cups mixed greens mizuna, spinach, or other greens or lettuces
  • 1 grated carrot
  • 1 radish thinly sliced
  • 2 scallions thinly sliced on the diagonal
  • 2 clementine oranges segmented
  • 2 TBSP dry roated shelled sunflower seeds almonds or pistachios
  • 3 TBS onion sprouts or pea shoots for garnish optional

Dressing

  • 1/3 cup light miso paste*
  • 1 TBSP tahini
  • 1 TSP tamari
  • 3 TBSP rice wine vinegar
  • 2 cloves of garlic
  • juice of 1 lemon
  • salt and pepper to taste

Instructions

  • Combine all dressing ingredients in bender or food processor.
  • Toss a few tablespoons of dressing with salad ingredients and serve.

Notes

* I like Westbrae Natrurals Mellow White Miso