Allison's Recipe Book

Green Gazpacho

Ingredients for making Green Gazpacho

• 2 1/2 pounds cucumbers (3 to 4 medium), peeled, seeded, and roughly chopped
• 2 cups roughly chopped red leaf lettuce (about 6 leaves)
• 1 small green bell pepper, seeded and roughly chopped
• 2 scallions, white and green parts, roughly chopped
• 1 garlic clove, peeled
• 2 tablespoons fresh lime juice
• 2 tablespoons water
• 1 tablespoon salt
• 1/4 teaspoon ground cumin Cayenne
• 1 small avocado

Instructions for making Green Gazpacho

In a blender, puree cucumbers, lettuce, pepper, scallions, garlic, lime juice, water, oil, salt, and cumin in batches until smooth. Season with additional salt and add cayenne to taste.

Transfer to a large bowl. Chill gazpacho at least 2 hours or overnight. When ready to serve, peel and dice avocado. Divide soup among 4 bowls, sprinkle avocado over soup, and serve.

Makes 4 (1 1/4-cup) servings

Vegetable Quiche Cups to Go

Ingredients for making Vegetable Quiche Cups to Go

• 1 package (10 ounces) frozen chopped spinach
• 3/4 cup shredded reduced-fat cheddar or Jack cheese
• 3/4 cup egg substitute
• 1/4 cup finely diced green bell pepper
• 1/4 cup finely diced onion
• 3 drops hot pepper sauce (optional)

Instructions for making Vegetable Quiche Cups to Go

Heat the oven to 350°F. Spray a 12-cup muffin pan with cooking spray. Place spinach in a microwaveable container and cook in the microwave on high power for 2 1/2 minutes. Drain excess liquid.

In a large bowl, combine spinach, cheese, egg substitute, bell pepper, onion, and pepper sauce, if using. Mix well. Divide mixture evenly among the muffin cups.

Bake at 350°F for 20 minutes, or until a tester inserted in the center comes out clean.

Makes 12 (2 per serving)

Spanish Artichoke “Tortilla”

Ingredients for making Spanish Artichoke “Tortilla”

• 1 tablespoon extra-virgin olive oil
• 2 medium onions, thinly sliced
• 2 garlic clovers, minced
• 1/4 teaspoon salt
• 1 (9-ounce) package frozen baby artichoke hearts, thawed and quartered
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne
• 3 large eggs plus 1/3 cup fat-free egg substitute, lightly beaten

Instructions for making Spanish Artichoke “Tortilla”

In a medium nonstick skillet, heat oil over medium heat. Add onions, garlic, and salt. Cook, stirring occasionally, 5 minutes, or until onions begin to soften. Cover, reduce heat to medium-low, and cook until onions are very tender, 15 minutes longer.

Add artichoke hearts, paprika, and cayenne; cook, uncovered, until artichokes are heated through, about 5 minutes. Pour eggs over vegetables, cover, and cook over low heat until set, about 20 minutes.

Uncover the plan and place a large plate over the skillet. Carefully invert the pan and release tortilla onto the plate. Slide inverted tortilla back into the skillet and continue cooking until bottom is golden brown, 5 to 7 minutes. Transfer to a serving plate and cut into quarters. Serve warm.

Makes 4 servings

Chunky Vegetable Hash

Ingredients for making Chunky Vegetable Hash

• 1 tablespoon extra-virgin olive oil
• 1 small onion, chopped
• Pinch dried thyme
• Pinch paprika
• 1/8 teasppon salt
• 1 small red bell pepper, diced
• 4 large button mushrooms, roughly chopped
• 2 small zucchini, diced
• 1 small garlic clove, minced

Instructions for making Chunky Vegetable Hash

In a large skillet, heat oil over medium-high heat. Add onion, thyme, and paprika, reduce heat to medium-low, and cook, stirring occasionally, 7 minutes, or until onion is softened. Stir is salt, bell pepper, mushrooms, zucchini, and garlic. Cover and cook, stirring occasionally, 4 minutes longer. Remove from the heat and serve hash by itself or with a poached egg.

Makes 4 (generous 1/2 – cup) servings