Seth's easy broccoli quiche

Josh, Jan and I went to Seth's for dinner (Brittany was working.) This was Seth's attempt to feed three vegetarians and he did a great job!
2 tbsp. Butter
1 onion minced
1 tsp. Minced garlic
2 cups copied fresh broccoli
1 nine inch pie crust
1 1/2 cups mozzarella cheese
4 eggs, well beaten
1 1/2 cups milk
1 tsp salt
1/2 tsp black pepper
1 tbsp melted butter

Melt butter and saute onions, garlic and broccoli. Cook slowly, stirring occasionally until tender. Place into crust and sprinkle with cheese.

Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.

Bake at 350 degrees for 30 to 40 minutes until set. Allow to set five minutes before serving.

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It's all about the sauce

We did a stir fry to serve with the noodles below. I really think you could use just about any vegetables you wanted, because it really is all about the sauce.
The secret:
1/2 cup water
4 tablespoons rice vinegar
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons cornstarch dissolved in 2 tablespoons water

The original recipe called for:
1 carrot peeled and sliced
1 green pepper cut into strips
1 cup baby corn drained
1 small head book choy chopped
2 cups fresh mushrooms sliced
1 1/4 cups bean sprouts
1 cup bamboo shoots
2 medium green onions thinly sliced
1/2 medium onion sliced
2 cloves minced garlic
1 tablespoon fresh ginger root finely chopped
16 ounces tofu cubed

The directions:
Heat 1 tablespoons of oil in a wok (I used sesame oil) until hot. Add olgarlic and ginger stirring for one minutes. Add tofu and cook until browned.

Add carrots, bell pepper, and baby corn cooking for two minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots and stir for two minutes. Add sauce and serve.

Sauce:
In a small pan combine water, rice vinegar, honey and soy sauce. Bring to a simmer. Cook for two minutes then stir in cornstarch mixture. Simmer until sauce thickens. We found that we needed to add a little extra cornstarch to get the sauce to thicken.

When we made this we added chicken that had been cut into bite size pieces and sauteed in some sesame oil. The next time we do this I think we'll stick with fresh veggies. Maybe we'll throw in some squash and zuchinni. We used canned bean sprouts, but we'll try to find fresh next time. As I said in the beginning, use any veggies....the secret is in the sauce!

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Sesame-peanut noodle salad

Cyndi was in for a visit this weekend and we decided to experiment a little. I'll be posting later with a tofu stir fry but for right now we'll do the noodle dish. Cyndi mentioned doing this so I found this recipe. Jan just finished putting it together and I'm thinking it's going to be a hit. This recipe makes a lot so you could make it once Iand eat it all week.

1 pound thin whole wheat spaghetti
1 pound broccoli crowns
2/3 cup canola oil
1/4 cup rice vinegar
1/3 cup soy sauce
3 tablespoons sesame oil
1 tablespoon honey
3 cloves garlic
1 teaspoon grated fresh ginger
3 tablespoons sesame seeds
1/2 cup peanut butter
Red bell pepper thinly sliced
4 green peppers
3 tablespoons chopped cilantro

Cook spaghetti according to directions and set aside.
Add broccoli to boiling water, cook 3 to 5 minutes, drain and immerse in ice water. Drain
Whisk together canola oil, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
Combine cooked spaghetti, broccoli, peppers and green onions. Toss with dressing and add the rest of sesame seeds and cilantro.
Serve cold.
This was delicious.

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