So, I have made a weekly dinner schedule. You know, to help me keep things a bit more organized, make grocery shopping easier, and because husband likes schedules. Nothing too strict, but a nice guideline. Thursday is rice night. Any meal involving rice as the main dish. So, to continue with my 5-days-a-week (or so) of kale kick, tonight we had Kale Fried rice. It was quite good. Husband loved it, I liked it. I will be making this again, but not every week. I got this from a site I discovered today called Erin’s Food Files.
Kale Fried Rice
1/2 lb kale, thick stems discarded
1-1/2 tbsp vegetable oil
2 cloves garlic, peeled & finely minced
3 scallions, trimmed, thinly sliced on diagonal (if you don’t have scallions, an onion will work)
2-1/2 cups cooked brown rice
1 Tbsp soy sauce (So I have this great citrus soy sauce, which goes great with the kale, since kale just begs for citrus! If you are using regular soy sauce, add a generous spritz of lemon juice)
- Cut the kale leaves in half lengthwise and then cut crosswise into very thin ribbons (chiffonade). Steam the kale for 7 minutes
- Meanwhile, heat the vegetable oil in a large saucepan over medium-low heat. Add the garlic and cook, stirring, for 2 minutes, being careful not to brown the garlic. Raise the heat to medium and add the steamed kale and scallions. Cook for 2 minutes and then add the rice and cook for another 2 minutes, stirring. Add the soy sauce and cook for 30 seconds more.
This was my main dish. It also came from the book
and the recipe is from
Hathaway’s Cafe and Market
I served this to my family and friend that beautiful Wednesday evening. My friend, my dad and my grandmother are all mind-blowing cooks, so making food for them is exciting and a fun challenge. They LOVED this quiche! So, that’s a big compliment to this dish. This is one I will definitely be making again. And with the Zucchini, it’s a wonderful summer dish. By the way, this is wonderful served cold as well!
Three Cheese Crustless Quiche
I made two. If you’re going to make one quiche, may as well make two, considering it saves so well! So, this recipe is for 2 quiches
- 3 cups chopped zucchini (I used 4 zucchini)
- 4 cups sliced mushrooms
- 1 cup chopped onion (I used a red onion)
- 4 finely minced garlic cloves
- 4 Tbs olive oil
- 12 eggs
- 1 cup light cream
- 1 lb cream cheese (I used 1/3 fat cream cheese, and it worked just fine!)
- 1 lb mild Cheddar cheese, grated
- 1 lb Swiss cheese, grated
- 4 cups cubed French bread, toasted
- salt and pepper
Sauté the zucchini, mushrooms, onion and garlic in oil until al dente (just cooked, not crisp). Set aside.
Preheat oven to 350*. In a bowl, beat the eggs with the cream. Add the sautéed vegetables, cheeses and bread, and mix. Season with salt and pepper
Pour into two well-greased 9″ or 10″springform pans, tart pans, or 12 individual ramekins. Bake for 35 minutes, or until browned. (one of mine was done in 35 minutes, the other needed about 10 additional minutes because I filled the pan more than the other one). Insert a knife into the center of the quiche; if the knife comes out clean, the quiche is done. Cool for a few minutes before releasing from the springform pan.