Make-ahead quiche

Good Morning Quiche

A delicious quiche for company and you can prepare it ahead. Also try Rancho de La Osa's Southwestern Bacon and Cheese Strata, page 118 Tastes & Treasures cookbook, for another make-ahead breakfast recipe.

Ingredients:
1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet
6 slices center-cut bacon or ham
2 cups chopped broccoli
2 cups sliced mushrooms
1 cup chopped onion (about 1 onion)
1 cup chopped red bell pepper (about 1 pepper)
2 1/2 cups fat-free liquid egg substitute
1/2 cup light plain soymilk
3 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup shredded reduced-fat cheddar cheese

Directions:
Preheat oven to 350 degrees.

Spray the bottom and sides of a deep 9" X 13" baking pan with nonstick spray. Place dough sheet along the bottom. Firmly press dough into the bottom and corners of the pan. Pierce dough several times with a fork.

Bake until dough just begins to puff up, about 5 minutes. Remove pan from oven and set aside to cool. Leave oven on.

If using bacon, fry in large skillet and drain.

Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add broccoli and 1/4 cup water. Cover and cook until broccoli becomes bright green, about 2 minutes. Uncover and cook until water evaporates, 1 - 2 minutes. Add mushrooms, onion, and bell pepper. Cook and stir until softened, about 8 minutes. Remove from heat, blot away excess moisture, and set aside.

In a large bowl, combine egg substitute, soymilk, and cheese wedges, breaking cheese wedges into pieces. Add garlic powder, salt, and black pepper. Whisk until mostly smooth. Chop bacon or ham and add to the bowl. Add cooked veggies and stir well.

Evenly pour contents of the bowl over the dough in the pan. Sprinkle with shredded cheese. Bake until egg mixture is cooked through, about 40 minutes.

MAKES 8 SERVINGS

Creamy Pumpkin Faux Risotto

Creamy Pumpkin Faux-sotto

This recipe is a wonderful blend of veggies and cheesy risotto tastes. Yummm.

Ingredients:

2 cups finely chopped cauliflower
1 1/2 cups fat-free chicken broth
1 cup diced onion
1 cup thinly sliced mushrooms
1 cup canned pure pumpkin
3/4 cup uncooked brown rice
1/2 cup light plain soymilk
1 tsp. chopped garlic
1/4 tsp. salt, or more to taste
1/8 tsp. black pepper, or more to taste
2 wedges The Laughing Cow Light Creamy Swiss cheese
4 tsp. reduced-fat Parmesan-style grated topping

Directions:
In a nonstick pot on the stove, combine all ingredients except cheese wedges and Parm-style topping. Stir until well mixed. Bring to a boil.

Once boiling, reduce heat to medium low and cover. Simmer for about 35 minutes, until rice is cooked and veggies are tender.

Add cheese wedges and Parm-style topping, and stir until evenly distributed.

If you like, season to taste with additional salt and pepper. Enjoy!

MAKES 4 SERVINGS

PER SERVING (1/4th of recipe, about 1 1/4 cups): 222 calories, 2.75g fat, 464mg sodium, 41.5g carbs, 5.25g fiber, 6g sugars, 8g protein

Megan Gately moving forward with education at AHS

Megan Gately, Education Program Co-ordinator at AHS, is full of ideas and energy. With the rapidly approaching Centennial celebration, she has even more activities. She has helped the Historical League many times, most recently helping me fill out forms to be a official vendor for Mesa Public Schools. We are looking forward to having them see our Centennial Legacy Project book, Arizona Recollections and Reflections, An Arizona Historymakers Centennial Commemoration.

Megan is now getting much needed support staff with Nancy York, Megan's new intern from ASU and Nikole Brasch, Educator.

Centennial book presentation to ASU Alumni and Friends

So many of our Historymakers are connected with ASU in so many ways. They either graduated from ASU, endowed the University, taught at ASU, coached at ASU or contributed to the University in some capacity.

The Historical League has been asked to talk about the Historical League's Centennial book to ASU Alumni and friends at the University Club. Arizona Recollections and Reflections - Presentation by Zona Lorig, Ruth McLeod, and Joan Robinson, Arizona Historical Society -Thursday, February 9, 12:00-1:30 p.m. - Tempe Campus, University Club- RSVP by emailing Gwyn.Goebel@asu.edu

Celebrate Arizona's Centennial at ASU's colloquium luncheon with the co-editors of Arizona Recollections and Reflections, an Arizona Centennial Historymakers Commemoration. Presenters will highlight the contributions of twenty Historymakers(tm) connected with Arizona State University including Bill Kajikawa, Eugene Grigsby, Barbara Barrett, and Eddie Basha.

Clearance on Holiday Merchandise from Childrens Holiday Party

Remember those beautiful centerpieces and Holiday Shoppe gift ideas at the Childrens Holiday Party? They are now on sale with a big reduction in prices. January 28 from 10 am - 1 pm at Coulter Estates in the clubhouse. The garage sale is on East Montebello just south of Phoenix Baptist Church at Bethany Home and Central.

Support the Historical League and the good things it helps provide for the Arizona Historical Society Museum at Papago Park.

Quinoa with Pesto and Sun-dried Tomatoes

Quinoa - a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such

as beets, spinach, and tumbleweeds.

The Incas, who held the crop to be sacred, referred to quinoa as chisaya mama or 'mother of all grains', and it was the Inca emperor who would traditionally sow the first seeds of the season using 'golden implements'. During the European conquest of South America, the Spanish colonists scorned quinoa as 'food for Indians', and even actively suppressed its cultivation, due to its status within indigenous non-Christian ceremonies. In fact, the conquistadores forbade quinoa cultivation for a time and the Incas were forced to grow wheat instead. (From Wikipedia)

A tasty pesto sauce with very nutritious ingredients, this recipe is a twist on classic Italian cuisine.

Quinoa with Pesto and Sun-dried Tomatoes

Ingredients:

• ½ cup (packed) sun-dried tomatoes
• 2 cups (packed) chopped fresh basil
• ½ cup hemp seeds
• 2⁄3 cup olive oil
• 1 teaspoon freeze-dried wheatgrass powder (optional)
• 1 teaspoon nutritional yeast
• ¾ teaspoon sea salt
• 1 tablespoon minced garlic
• 4 cups cooked quinoa
• 2 cups (packed) baby spinach, cut into chiffonade (aka extra thin)

Directions:

1. Soak the sun-dried tomatoes in some hot water for 30 minutes or until soft. Slice thinly.
2. Use a food processor to blend the basil, hemp seeds, both oils, wheatgrass powder, nutritional yeast, sea salt and garlic into a pesto sauce. In a large bowl, toss some of the pesto (use as much as desired) with the quinoa, sun-dried tomatoes and spinach. Serve cold or gently heat.

Recipe modified from Julie Morris, Superfood Cuisine: Cooking with Nature’s Most Amazing Food

Makes 4-6 servings

Spinach Stuffed Mushrooms

Delicious and tasty - wonderful for parties or just yourself. We also love the Stuffed Mushrooms, page 27, in Tastes & Treasures cookbook. Ingredients: 12 medium baby bella mushrooms (each about 2 inches wide) One 10-oz. package frozen chopped spinach, thawed and squeezed dry 1/2 cup crumbled reduced-fat feta cheese Spices: garlic powder, onion powder, salt, black pepper Directions: Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside. Remove mushroom stems and set aside. Place mushroom caps on the baking sheet, rounded sides down. Bake in the oven until slightly softened, 12 - 14 minutes. Leave oven on. Meanwhile, chop mushroom stems. Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add stems and cook and stir until soft, about 3 minutes. Place cooked stems in a medium bowl. Add spinach, cheese, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1/4 tsp. salt, and 1/4 tsp. pepper. Mix thoroughly. Pat mushroom caps with paper towels to remove excess moisture. Evenly distribute spinach mixture among the caps, about 2 tablespoons each. Bake in the oven until filling is hot, 8 - 10 minutes. Enjoy! MAKES 4 SERVINGS