As sweltering summer days come to an end, we seek fresh ways to use garden goods. It has to be something your gang will enjoy…We hope for quick and easy, we yearn for lots of nourishment and it’s GOTTA BE CHEAP!
A precious friend from Mother Connie’s high school days shared a recipe for something yummy that fills the bill:
Mother Connie is not high on “convenience foods” such as boxed cheese side dishes, potato products or gray mixes. But I do lean hard on frozen veggies. IF THE PRICE IS RIGHT. My top 2 faves: Spinach and Broccoli. This recipe features the latter and will melt in your mouth.
Start with: 2 cups broccoli, chopped. Boil gently for about 10 minutes
3/4 cup zucchini, peeled and thinly sliced
3/4 cup yellow summer squash, peeled and thinly sliced
Boil 2 cups Broccoli for ten minutes.
While that’s cooking slice 3/4 cup Zucchini and 3/4 cup Yellow Summer Squash thinly. ***You will not lose points if you only use one variety of squash. Use whatever you have.
Then grease a deep dish pie pan or casserole and layer squash slices on the bottom.
Drain the broccoli thoroughly and add that to the squash slices.
Top these layers with a sprinkle of red onion-about 1/3 cup.
***Or whatever color onion you have. You may have to resort to onion powder. It’s all good; the Kitchen Patrol is probably off duty today anyway.
Top the whole works with 2 cups of cheese. Colby or Jack are preferred; use whatever you have on hand and know the kids will eat.
If you are green chili aficionados and have a 4 oz can, you can drain those and add that to cover the cheese layer.
Break 6 eggs.
In a blender, combine with 2 cups whole milk, salt and pepper to taste and blend well.
***No blender? No worries. Just use an egg beater, whisk, food processor. Don’t worry; it will all be fine and in 100 years from now you will not care that there was no blender in your kitchen.
When the eggs are fluffy and light, pour them over the veggies and cheese.
If you wanna be fancy/schmancy you can sprinkle paprika over the top.
Bake at 350 for 45 min. Test with toothpick like a custard. The quiche will be done when the toothpick comes out clean.
It may need 5 more minutes or so.
Thank you, Sheila! This is a good dish for busy days. While the quiche does its thing in the oven, you can throw together a fruit salad and it can double as dessert! Summer squashes provide wonderful, filling nourishment, as do the eggs. Best of all, it tastes delicious and will not break the bank!
If your eyes have fallen on this page, you probably know that Food Stamps Cooking Club is dedicated to helping people manage their food budgets, particularly if they happen to be living on a dime, using public assistance or benefiting from generous gardeners! If you receive food from a food pantry, food drop, food bank or have food commodities we are here to help. Do you hold an EBT card for SNAP or WIC? We are here to help you the best way we know how. We will be offering a fall offline cooking class featuring basic cooking skills because it’s important for you to know how to feed your loved ones as economically as possible. We truly mean to offer value to all our Members.
If you choose to join our ranks we have a little series of cooking tips for you as a thank you. We are not selling stuff. What a concept, huh?
If you really wanna make Mother Connie’s heart go pitty-pat, you could leave your comment in the comment panel. YOU ARE LOVED AND APPRECIATED. YOU MATTER TO US.
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