Gruyère Mini Quiches

 INGREDIENTS 

• 1½ T. extra-virgin olive oil
• 2 cups chopped sweet onion
• 3 T. water
• 12 large eggs
• 2 ½ cups part-skim ricotta cheese
• 2 cups finely shredded Gruyère cheese
• ½ cup pitted oil-cured olives, finely chopped
• 5 cloves garlic, finely chopped
• 1 t. anchovy paste or 3 anchovy fillets, finely chopped
• ¾ t. ground pepper
• 1 ¾ pounds spinach, coarsely chopped 

DIRECTIONS 

1. Heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, about 10 minutes. Add water and reduce heat to medium-low. Cover and cook, stirring occasionally, until very tender and brown, about 15 minutes more. Set aside to cool for 5 minutes.
2. Meanwhile, preheat oven to 350°F 
3. Generously coat 24 (½-cup) muffin cups with cooking spray. (Alternatively, line muffin cups with parchment-paper liners.)
4. Whisk eggs in a very large bowl. Add ricotta, Gruyère, olives, garlic, anchovy paste (or anchovies), pepper and the cooled onion; mix well.
5. In batches, finely chop greens in a food processor. Mix into the egg mixture to combine. Divide the mixture among the prepared muffin cups Bake until set, 25 to 30 minutes. Let cool in the pans for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board. Serve warm or at room temperature. Let cool completely before refrigerating for up to 3 days or freezing for up to 3 months.

Tip: To make ahead, Refrigerate for up to 3 days or freeze for up to 3 months

Recipe Author: Eating Well

Mushroom Shepherd's Pie

INGREDIENTS

• 5 lb. potatoes, peeled and cubed
• 2 T. salt
• ¼ cup butter, softened
• 1½ cups fat free milk
• ¼ t. pepper
• 2 T. chopped parsley
• 1 egg, beaten

Filling:

• 2 lbs. whole mushrooms, cubed
• ½ cup onion, chopped
• 1½ cups frozen mixed vegetables
• 1 T. olive oil
• ½ t. salt
• 2 cups vegetable broth
• 2 T. flour
• ¼ t. Worcestershire sauce

DIRECTIONS

1. Place potatoes in a large pot and cover with 1" water. 
2. Bring to a boil and add 2 T. salt. Cook until fork-tender, about 20 minutes.
3. Mash potatoes with salt, butter, milk, pepper, parsley and egg, set aside.
4. Preheat oven to 425°F.
5. Place the mushrooms and veggies in a 9X13" baking dish.  Add olive oil and salt and mix thoroughly.
6. Bake for 15 minutes.
7. Whisk together broth, flour and Worcestershire sauce.  Pour sauce over the veggies and bake for about 3 minutes.
8. Remove baking dish from oven.  Spoon potato mixture over and spread evenly.  Bake 20 minutes.

Recipe Image: Taste of Home

Chicken and Broccoli Bolognese

INGREDIENTS 

• 12 oz. rigatoni
• 1 T. olive oil
• 2 cloves garlic, pressed
• 1 lb. ground chicken breast
• ½ t. red pepper flakes
• Kosher salt and pepper
• ½ c. dry white wine
• 1 c. low-sodium chicken broth
• ½ lb. broccoli crowns, finely chopped
• 1 T. finely grated lemon zest
• ½ c. finely grated Parmesan, plus more for serving
• ¼ c. flat-leaf parsley, chopped
• 1 T. tarragon, chopped
• 2 T. chopped chives
• 2 T. cold unsalted butter  

DIRECTIONS 

1. Cook pasta per pkg. directions, reserve 1 cup pasta water, then drain pasta and return it to the pot. 
2. Meanwhile, heat oil in a large skillet on medium. Add garlic and cook, stirring, until it starts to sizzle, about 1 minute. 
3. Add chicken, season with red pepper flakes and ½ t. each salt and pepper, and cook, breaking up into very tiny pieces with a spoon until just cooked through, about 6 minutes. Add wine and simmer until nearly evaporated, about 2 minutes. 
4. Add broth and then broccoli and toss to combine, then bring to a simmer. Cover and simmer until broccoli is just tender, 5 to 6 minutes. Fold in lemon zest, Parmesan, and herbs. Remove from heat and add butter if using, stirring and tossing until melted. Toss with rigatoni, adding some reserved pasta water if pasta seems dry. Top with additional Parmesan if desired.

Recipe Author: Woman's Day

Creamy Mushroom Pasta

INGREDIENTS 

• 2 cups heavy cream
• 2 cloves garlic, sliced
• 1 shallot, thinly sliced
• 1 T. fresh thyme, chopped
• salt and pepper
• 1½ cups water
• 1 pound cavatappi or macaroni pasta
• 1 pound cremini mushrooms, quartered
• 4 T. unsalted butter
• 8 oz. Trader Joe's Mushroom Medley
• 8 oz. mascarpone cheese (or full fat sour cream)
• 1 cup grated Parmesan   

DIRECTIONS  

1. Combine the cream, garlic, shallot, thyme, 2 t. salt, a generous amount of pepper and 1½ cups water in a large pot and boil uncovered, over medium-high heat. 
2. Add the pasta and cremini mushrooms and stir to combine. Cover and cook for 1 minute, then turn off the heat. Stir the pasta a few times quickly, then cover and steam for 9 to 10 minutes.
3. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the mushroom mix, salt and and cook, stirring a few times, until the mushrooms are softened and turning crispy on the bottom, 7 to 8 minutes.
4. When the pasta is al dente, turn the heat back to low and stir in the mascarpone, Parmesan, and cook until silky and smooth. 

Recipe Image: Foodhub

Singapore Mei Fun

INGREDIENTS 

• 7 oz. thin rice noodles
• 5 T. vegetable oil
• 3 oz. boneless, skinless chicken breast, cut into ¼-inch strips
• 1½ t. sugar
• Kosher salt
• ½ t. corn starch
• 1 T. + 1 t. curry powder
• 1 T. oyster sauce
• 1 t. low-sodium soy sauce
• 2 large eggs
• 12 large peeled and deveined shrimp, cut in half horizontally
• 1 small yellow onion, halved and cut into ¼" slices
• 3 cloves garlic, minced
• ½ medium red bell pepper, thinly sliced
• ½ medium green bell pepper, thinly sliced
• ½ medium head napa cabbage (about 1½ lbs.), core discarded, thinly sliced
• 2 cups bean sprouts
• 2 scallions, cut into 1-inch pieces

DIRECTIONS

1. Bring a pot of water to a boil over high heat. Add the noodles and cook until just softened and separated, about 1 minute. Drain the noodles and toss with 1 T. of the oil; set aside.
2. Meanwhile, mix the chicken strips with ½ t. of the sugar and ½ t. salt in a small bowl until both are dissolved. Add the cornstarch and 1 T. cold water. Massage the cornstarch slurry into the chicken strips until coated evenly. Set aside to marinate.
3. Mix the curry powder, oyster sauce, soy sauce, remaining 1 t. sugar, 1 t. salt and 2 T. cold water in a small bowl until combined; set aside.
4. Gently separate the noodles with chopsticks or tongs by repeatedly lifting and dropping small bunches of them. Set aside.
5. Heat a wok over high heat until a wisp of smoke appears, 2 to 3 minutes. Add 1 T. oil, swirl to coat the wok and let heat until shimmering, about 1 minute.
6. Meanwhile, beat the eggs in a small bowl with 1 teaspoon salt until smooth. Pour the eggs into the wok and swirl until a thin sheet of egg is formed. Cook until the top side is set, about 1 minute. Flip with a wok spatula and cook for 30 seconds, then cut the egg sheet into bite-size pieces with the spatula. Transfer the egg to a small bowl.
7. Heat another tablespoon of oil until shimmering. Add the chicken and stir-fry until no longer opaque, about 30 seconds. Add the shrimp and cook about 30 seconds. Set aside on a large plate.
8. Heat another tablespoon of oil until shimmering. Add the onions and cook until lightly browned, about 30 seconds. Add the garlic and cook until fragrant, about 30 seconds. Add the red and green bell pepper strips, cabbage and ¼ t. salt and stir-fry until the cabbage begins to wilt, about 1 minute. Transfer the vegetables to the same large plate.
9. Heat the remaining 1 T. oil until shimmering. Gently lift and loosen the noodles again and add them to the wok. Stir-fry the noodles, tossing them, until they start to brown, about 3 minutes. Add the curry sauce over the noodles and mix and toss until evenly combined, about 2 minutes. Toss in the chicken, shrimp, stir fried vegetables, bean sprouts, scallions and eggs until evenly distributed.

Recipe Author: Food Network