The Recipe Gals: Fresh takes on simple classics
The Recipe Gals are back with some fresh twists on a few classics — this week, try out crustless quiche, zucchini pancakes, sloppy Joes and scrumptious peach pound cake.
This healthy, easy-to-make crustless quiche is full of fresh veggies. Great time of the year to utilize those fresh garden vegetables.
3 tablespoons butter
1 ½ cups sliced cremini mushrooms
½ zucchini sliced
½ red onion sliced
½ cup cherry tomatoes halved
8 large eggs
1 ½ cups 2% milk
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh basil
1 cup shredded gruyere cheese
2 tablespoons parsley chopped
Preheat the oven to 375°F. Grease a 9″ pie dish with cooking spray or butter.
In a medium skillet over medium heat, add 1 tablespoon butter and mushrooms. Sautee until softened and browned, about 5 minutes; transfer to the prepared pie dish.
In the same skillet, heat the remaining 2 tablespoons butter, add the zucchini, onions and tomatoes and saute until softened and lightly browned, about 5 minutes. Add to the mushrooms in the prepared pie dish. Sprinkle with ½ cup of gruyere cheese.
In a large bowl, beat the eggs with the milk, salt, pepper and nutmeg until well blended. Pour the egg mixture over the top of the vegetables. Sprinkle with the remaining ½ cup of gruyere cheese.
Bake in the preheated oven until a knife inserted in the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.
Cut into six wedges, garnish with parsley and serve warm or at room temperature.
You can substitute vegetables and cheese for what your family prefers in this recipe.
— Karen Sick
With zucchini in season now, here is a hardy recipe that you can serve as a side or a meal with a salad. Zucchini pancakes, a run-off version of a potato pancake.
2 cups grated zucchini
2 large eggs, slightly beaten
2 Tablespoons onion, diced
1/2 cup all-purpose flour
1/4 cup grated parmesan cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 cup vegetable oil, or more as needed
Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil, and fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate. Serve with your favorite condiments.
You can make this recipe gluten free by swapping out the all-purpose flour for gluten free flour and no one will know the difference.
— Pam Rolley
In this summer season we are always looking for something different to try, for example a sandwich maybe? If you are like me, over the years I have made many kinds of sloppy Joe recipes or hamburger BBQ as some may call it. Here is one I hope you will try.
2 1/2 pounds ground beef
1 large red pepper, diced
1/2 large onion, diced
1 1/2 cups ketchup
2 teaspoons minced garlic
Hot sauce, such as Tabasco, to your taste
1 tablespoon Worcestershire sauce
salt and pepper to taste
2 tablespoons packed brown sugar
2 teaspoons chili powder
1 teaspoon dry mustard
1/2 teaspoon red pepper flakes, or more depending on your taste
Start by browning the ground beef in a large skillet over medium-high heat. Drain off the fat.
Add in the red bell pepper and onion and stir, then add 1 cup water, the ketchup and garlic. Stir it around to combine, and then add the brown sugar, chili powder, dry mustard, red pepper flakes, hot sauce, and Worcestershire sauce, salt and pepper to taste. Stir to combine, cover and simmer over medium-low heat, about 20-30 minutes.
You can switch up the meat for example, you can use meatloaf mix or ground turkey. You can also mix half of each of those meats for more flavor. You don’t need the brown sugar. It’s sweet enough with the ketchup. This recipe is gluten free and you can serve this with gluten free rolls or regular rolls.
— Pam Rolley
Fresh peach pound cake
1 cup real butter, softened (2 sticks)
2 cups granulated sugar
6 large eggs
2 teaspoons vanilla extract
1/2 teaspoons almond extract (or more vanilla if you do not care for almond)
3 cups all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
3 cups diced fresh peaches (approx. 6-8 fresh peaches), peeled, pit removed and diced
3-4 tablespoons butter, softened
¼ cup granulated sugar
Preheat the oven to 350 degrees. Take your 9” – 10″ nonstick bundt pan and cover the pan really well with the 3-4 tablespoons butter, making sure to cover all the crevices, and then dust the pan with the ¼ cup of granulated sugar, rotating the pan to coat well.
This will provide a fabulous glaze on the outside of the cake.
In a large bowl, cream the softened butter (not melted, but nice and soft butter) and the sugar until light and fluffy. It’ll take about 3 minutes. Add in the eggs one at a time, beating well after each addition. Add in the almond and vanilla extracts.
In a separate bowl, combine the flour, baking soda and salt and mix.
Add this dry mixture to batter, alternately with sour cream; beating well after each addition.
Gently fold in the cut of peaches being careful not to break them up, but to leave them in chunks. Pour the peach batter into the prepared bundt pan. Bake for 60-70 minutes, or until a toothpick comes out almost clean when inserted into the center of the cake.
Cooking time will depend on your oven. It’s important to cool the cake for 15 minutes before removing from the pan to a serving plate.
It also helps to loosen the edges with a table knife gently, as not to damage the cake sides as it comes out of the pan.
When the cake is completely cooled, you can dust it with confectioner’s sugar if desired.
— Karen Sick