Crustless Spinach and Feta Quiche

1 t vegetable oil
6-oz fresh spinach
4 eggs
1/2 c flour
1/2 t baking powder
1/4 t salt
fresh ground black pepper, to taste
1 c milk
1/3 c half-and-half
1/2 c feta cheese, crumbled
fresh nutmeg, scant to taste

Preheat oven to 400°. Lightly grease 10 inch pie plate. In a medium skillet, heat oil over medium heat approximately 2 minutes. Add fresh spinach, cook until just wilted. Cover and remove from heat.

In large mixing bowl, whisk together eggs, flour, baking powder, salt and pepper. Stir in milk and half-and-half, then add spinach. Pour into prepared pan and top with feta cheese and grated nutmeg.

Bake 25 minutes, or until center is set. Cool 10 minutes before slicing. Serves 6.

Chef's Note: If you like stinky cheese, and I do, I would recommend using up to 1 cup of feta in this recipe. You could also increase the spinach to 10 oz for more veggie.

Roasted Red Pepper and Tomato Soup

1 t olive oil
1/2 one white onion, chopped
2 cloves garlic, minced
2 15~oz jars roasted red peppers, drained and chopped
1 14~oz can diced peeled tomatoes
1 1/2 t dried thyme
2 t paprika
dash cayenne pepper (optional)
1/2 t kosher salt
fresh ground black pepper, to taste
4 c chicken broth
1 t Tabasco sauce (optional)
1/4 c sour cream

Heat olive oil in stock pot over medium heat. Add onion and garlic and saute until soft but not brown, approximately 5 minutes. Stir in thyme and paprika (and cayenne if desired). Cook over medium low heat, stirring constantly, for 5 minutes until spices become very aromatic.

Add chicken broth, red peppers, tomato, salt and pepper and bring to boil. Lower heat and simmer, partially covered for 20 minutes. Using immersion blender, process soup to desired consistency.

Ladle soup into bowls, garnish with sour cream and Tabasco. Serve with pita chips. Serves 4.

For Linda.

Dan's Favorite Bread Pudding

1 c sugar
5 eggs ~ beaten
2 c milk
2 t vanilla extract
1/2 t cinnamon
dash nutmeg
3 c cubed Italian bread ~ allow to stale overnight
1/4 c (1/2 stick) cold butter

Preheat oven to 350°. Grease a 13 x 9 baking dish.

Mix together sugar, eggs and milk in a medium bowl. Add vanilla, cinnamon and nutmeg and mix well. Pour over cubed bread in large bowl and let stand 10 minutes.

Pour bread mixture into prepared pan and dot top with cold butter. Bake in preheated oven 40 minutes or until set. Serve warm with whipped cream, if desired. Serves 8.

Crustless Quiche Lorraine with Spinach

1 c diced ham
1 t butter
5 oz fresh spinach
4 eggs
1/8 t fresh ground black pepper
1/2 t kosher salt
dash ground nutmeg
1/2 c half and half (or whole milk)
1/2 c cheddar cheese, shredded
1/2 c monterey jack cheese, shredded
2 T parmesan cheese, grated
non-stick cooking spray

Preheat oven to 350°. Spray 9 inch pie plate with non-stick cooking spray and sprinkle with grated parmesan. In large non-stick skillet, saute diced ham in butter over medium heat to render fat, approximately 5 minutes. Add fresh spinach and cook until wilted. Remove skillet from heat.

Beat eggs together with half and half, pepper, salt and nutmeg. Add cheddar and jack cheese and mix well. Place ham and spinach in prepared pie plate and pour in egg and cheese mixture.

Bake in center of preheated oven 30 minutes or until center is set. Serves 6.

Sauteed Kale ~ by Bobby Flay

1 1/2 pounds kale stems and leaves, coarsely chopped
3 T olive oil
2 cloves garlic, minced
1/2 c water
Salt and pepper, to taste
2 T red wine vinegar

Heat olive oil in large saucepan over medium-high heat. Add garlic and cook until soft, but not colored. Raise heat to high, add water and kale; toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until liquid has evaporated. Season with salt and pepper to taste; add vinegar and serve. Serves 4.