Feta, Sweet Potato and Kale Crustless Quiche

Feta, Sweet Potato and Kale Crustless Quiche

Ingredients:

2 teaspoons olive oil

1 red onion, cut into thin wedges (I used sweet onions.)

1 garlic clove, chopped

600 g sweet potatoes, peeled and cut into 1 . 5 cm cubes (kumera) (I used one large sweet potato.)

2 1/2 cups baby spinach leaves, I used 150grams (measure firmly packed) (I used kale instead.)

1 cup milk

6 eggs

200 g feta cheese, crumbled, can use low-fat fetta if desired

1/2 teaspoon nutmeg

fresh ground black pepper 1/4 cup grated parmesan cheese

2 tablespoons pine nuts (optional)

Directions:

1. Grease a large flan dish, approximately 25-27cm in diamater.

2. Heat the olive oil in a large non-stick frying pan, add onion and garlic and cook 1 minute.

3. Add sweet potato and cook over moderate heat, stirring occasionally until golden brown, this should take about 10 minutes.

4. Add spinach and cook, stirring 1 minute until spinach is wilted. Cool.

5. Add feta cheese, stir to combine and place into prepared flan dish.

6. Beat the 6 eggs in a large jug with milk, nutmeg and pepper and pour over vegetables in flan dish.

7. Sprinkle with parmesan cheese and pinenuts and bake in a moderate oven 180°C 35-40 minutes until puffed and golden.

8. Allow to stand for 5-10 minutes before slicing.

9. Serve cut into wedges with a salad on the side, veges, chips or crusty bread rolls.

http://australian.food.com/recipe/feta-sweet-potato-and-spinach-crustless-quiche-gluten-free-463710

Lentil Spaghetti Bolognese

Lentil Spaghetti Bolognese

Nutrition Data Per Serving, 289g: 229 cal, 29g carb, 10g fat, 415 mg sodium, 9g fiber, 10g protein, low Cholesterol, good source Folate, Potassium. Estimated glycemic load 10

Ingredients:

• 4 Tbsp olive oil
• 1 onion, diced
• 4 cloves garlic, minced or chopped fine
• 2 carrots, grated (secret ingredient)
• 1/2 teaspoon salt
• 28 oz can, or 2 lb fresh tomato, chopped small or pureed in a blender (800 g) (I used fresh tomatoes and added a can of tomato paste.)
• 2 oz sundried tomato, chopped roughly or added to the blender mix (50g)
• 2 Tbsp of oil from the sundried tomato
• 1/4 lb, or 1 cup mushrooms, chopped or sliced or diced (125 g) (We didn't use the mushrooms.)
• 1 zucchini, grated
• 1 tsp dried oregano
• 1 bay leaf
• 2 cups fresh basil leaf, roughly chopped (20 g)

• 2 cups cooked lentils (400g)

Directions:

1. Cook the garlic, salt, onion and carrot in the olive oil until they are very soft.
2. Add all the other ingredients and simmer with the lid off for at least 25 minutes until you are happy with the consistency.
3. Adjust salt and pepper to taste.
Serve on spaghetti or your favorite pasta shape after removing the bay leaf.






http://www.savvyvegetarian.com/vegetarian-recipes/lentil-spaghetti-bolognese.php

Veggie stir fry with orange cauliflower

Veggie stir fry with orange cauliflower, Brussels sprouts, bean sprouts, snap peas, onions, garlic and low sodium soy sauce.

Pasta with kale and a homemade pesto sauce

Pasta with kale, celery, onions, garlic, tomatoes, herb garlic goat cheese, and a homemade pesto sauce. The recipe for the pesto called for 4 cups of basil leaves but the store didn't have fresh basil. So I used celery leaves and parsley. Then you add 1 cup olive oil, 1 cup parmesan cheese, 1/2 cut pine nuts and 6 cloves of garlic mixed in my blender. I also added some sage and mint leaves to use them up.