Potato Broccoli Pea Quiche

3 baking potatoes, peeled and cubed
1 large onion, cut in small pieces
2 cups broccoli florets, cut in small pieces
1 cup frozen peas
6 eggs
1 c part skim ricotta cheese
2 c milk (fat free or 1%)
salt and pepper

Saute the potatoes, onion and broccoli in butter or oil until soft. (approx 10-12 min). Can also add a bit of water and cover with a lid for several minutes to steam them. Add the frozen peas and saute until frozen. Salt and pepper to taste. Grease two glass pie pans or quiche pans with spray oil or butter. Spread the mixture evenly between the two pans. Mix the eggs, milk and ricotta together and pour evenly over both pans. Bake at 375 about 40 min, until knife inserted in middle comes out clean and it is not visibly liquid. Serve with salad, applesauce or garlic bread. We ate ours tonight with leftover salad with apples, walnuts and raisins in a balsamic dressing.

Orzo Stuffed Peppers and Tomatoes (Vegan with Vegetarian Option)

I've decided to post our nightly dinners as a way to share recipes with friends. We eat alot of vegan/vegetarian optional meals. And I will quote sources where needed. Please post any of your recipes in the comment section! Easy to hard, variety is key!

Note: I'm an approximate cook. I add "enough" and "so it looks about right" but I've tried to be aware of actual estimates on quantity.


1 1/2 cups pitted Kalmata olives (Costco), cut in half
1 c julienned sundried tomatoes in olive oil, drained (Costco)
1 package Ronzoni or other brand of orzo pasta
4-5 leaves of fresh basil
3-4 red peppers
2-3 tomatoes (my mom doesn't eat red peppers so I substituted tomatoes for her)
Feta (vegetarian option)
Veggie bullion

Boil orzo according to package directions for al dente. Add 2 veggie bullion to the water for more flavor. Cut the tops off the red peppers and seed them. Make a cut on the bottom so they are flat and stand up straight (ok it they are open on the bottom). Drain the pasta and mix together in a bowl with olives, sundried tomatoes and basil. Core the tomatoes and add the pulp to the mixture (don't want to waste it!). Stuff the peppers and tomatoes and place in ungreased glass baking dish. Pour about a cm of vegetable broth into the bottom of the pan and cover with tin foil. Bake on 400 for about 45 min. I used separate glass pans for the red peppers and tomatoes and put the tomatoes in about 20 min behind the peppers since they take less time. Serve with garlic bread. Sprinkle with feta for vegetarian option.