Tuna Quiche - Gluten Free

 

My Tuna Quiche
Gluten Free Crustless
Keto Friendly

I'm crazy about any recipe with Tuna, but had never made a Tuna Quiche. Since I had fresh mushrooms, and other ingredients I thought would go in it, I came up with this and have to say, it's pretty good and packed with PROTEIN! I like to serve it with grapes or other fresh fruit. 

Tuna Quiche - makes 1 quiche

Preheat oven to 359º

* 1 - 6 oz can Albacore Tuna (or 2 cans) drained

1 - 1½ cups  fresh mushrooms, sliced

* ½ - ¾ cup fresh broccoli (or any other vegetable, like green pepper,       zucchini, chopped tomatoes-into bite size pieces)

* ½ cup chopped onion

* 1 - 2 Tbs butter or oil

* 4 eggs, whisked

* 1 cup mozzarella or any other other grated cheese (suggestions-Swiss, Havarti, Colby, Feta, cheddar)

* ½ cup (or less) mayonnaise (not salad dressing)

* ¼ cup cream or milk

* ½ cup cottage cheese

* Salt and Pepper to taste

* A little onion powder & garlic powder to taste

*Parsley or Chives for garnish

I love fruit with ANY kind of quiche!

Saute mushrooms, broccoli and onions in butter for 3-4 minutes but not fully cooked. 

While vegetables are cooking, put into a large bowl the whisked eggs, tuna, cream, cottage cheese, mayonnaise and spices. 

Mix together and add the sauted  veggies. Pour into greased pie plate and add more grated cheese if you wish. Sprinkle with a little fresh or dried parsley or chives for color.

Bake at 350º for 35 - 45 minutes, or until a knife comes out clean and quiche is firm and not jiggly. In MY oven I have to turn up the heat to 375º and bake about 40-45 minutes

Enjoy!

FREE Crochet Peek A Boo Hat Pattern

 

Peek A Boo Crochet Hat
FREE pattern
By
Mary Jane Hall

Several years ago, my crochet Shrug pattern, pictured above, was published in Kim Werker's, book "Get Hooked Again", as a follow up to her book "Let's Get Hooked", that was highly successful. Both books have easy patterns for beginners, with designs especially appealing to teens.

My shrug pattern (above) was published in the book, but they didn't have room for the matching hat pattern, so they posted it as a free pattern on Kim's blog, which is no longer available. 

A crocheter, on Ravelry, wrote me today saying she was having trouble finding my free pattern, as it was no longer available. So I set out to find my original pattern and thought I'd post it here on my blog. 

You can find my FREE pattern for the Peek A Boo Crochet Hat HERE.

Peek A Boo Crochet 
Hat Pattern
By
Mary Jane Hall

Dennis's Philly Cheese Steak Chowder

This soup was created by my friend, Dennis Bevers. He's a fellow Texan,  who is now my fiance.

Dennis's's Philly Cheese Steak Chowder

Dennis's Philly Cheese Steak Chowder

1 -  15 oz box Steak-Ums or shaved beef from any grocery store

2 - Tbs olive oil or butter (to me, it tastes better with butter!) I had to keep adding butter when I was cooking the vegetables and then again when I cooked the steak - about 6 Tb butter total

16 oz fresh button mushrooms, sliced

1 cup onion, chopped

1 cup green pepper, chopped

8 cups beef broth or or 2 - 32 oz boxes

2 - 8 oz cream cheese, softened (I ended up using 2½  (8oz) boxes because I added more broth

Salt and Pepper to taste

Garlic powder or minced garlic, to taste  (I used about ½-1 tsp powder)

2 cups Provolone, Havarti cheese (or a mixture). I used 1 cup Provolone and 1 cup Havarti.

Parsley, chopped, if desired

 Garnish: 1 cup EXTRA grated cheese to place on top of each individual bowl of soup. (3 cups cheese total for soup).

Toasted Sourdough bread to dip in soup 

Directions

Place beef broth in soup pot and heat on low, adding chunks of the softened cream cheese. Whisk occasionally so cheese will blend with broth.

In the meantime, heat olive oil in large frying pan. Add sliced mushrooms, chopped onion and green pepper; saute til softened. Add this (including ALL liquid) to soup pot with broth and stir.

Then saute Steak-ums in same frying pan, adding a little more oil or butter. It's ok if it breaks up. When cooked, add to soup/broth and stir all together, making sure cream cheese is blended.

Add 2 cups grated cheese, while stirring, to blend. Then add salt and pepper to taste.

After pouring soup into individual bowls, add more shredded cheese to top of each one. Toast bread for each person to dip into soup. Don't skip this step!

This is absolutely delicious! It's now one of my favorite soups! I know you'll love it too!

Sketches-Designs for Submission

 Examples of my Sketches for Submission of Designs for MagaZines or Crochet Books

I'll be adding more so please come back!

This is an Example of a Top I had Published in my Book, Positively Crochet! This design was Published several years before "off the shoulder" tops became popular, and that's because I used to look in Runaway design magazines to see what was going to be in style. So I was ahead of the styles in stores!

This sketch was for a Double Breasted Jacket/Sweater I submitted that was Published in "Crochet" magazine

The BEST 7-Layer Salad!

 THE BEST SEVEN LAYER SALAD  (the sauce is what makes it!)

7 Layer Salad with my Special Sauce/Dressing

In a very large bowl, layer the following: 1 head lettuce, (I use Romaine & it doesn't wilt or get soggy if you have leftovers), 1½ cups fresh broccoli & 1 cup fresh cauliflower (small pieces), 1 small package (10 oz?) frozen peas (thawed), chopped sweet Vidalia onion, 1 can sliced water chestnuts, (cut in matchsticks) ½ cup cheddar cheese, ½-1 lb bacon. I use at least 12 oz or a whole pound! (cooked & crumbled-add right before serving)

Optional ingredients: diced green pepper, celery, hard boiled eggs.

SAUCE (or dressing): 1 cup Hellmanns mayonnaise (not Miracle Whip), 1 cup sour cream, ¼ - ½ cup sugar (I use ¼ cup), ¼ cup dried parmesan cheese in the plastic jar (absolutely essential and  sets it apart from other salads). Pour sauce/dressing on top of salad. Do not stir salad. Depending on how much lettuce you have, you may not need that much sauce OR if you have a huge amount of salad you may need more sauce). Cover salad and leave in refrigerator overnight without stirring. Just before serving, stir salad & add crumbled bacon (that's been heated in the microwave 10 seconds if it's been in the refrigerator overnight). Enjoy!! 

Portabella Mushroom Sandwich

Portabella and Sweet Red Pepper Sandwich

*Note-we had these delicious sandwiches in a little cafe at Hocking Hills & I came home & recreated them!

Portabella Mushroom Sandwich 

 Mary Jane’s recipe

Ingredients

Portabella Mushroom caps, sliced sideways about ½" thick

Red Bell Peppers, sliced flat

Mozzarella or Provolone Cheese Slices    

Focacciaa, Sourdough or Italian bread, large slices (GF bread if you need to avoid gluten-my favorite to use for this recipe, because the slices are not tiny,  is Canyon Honey White or Hawaiian Sweet, which is not always easy to find)

Dressing

Mix ½ cup Mayo  & 1 tsp Italian salad dressing

Fry mushrooms & red peppers on both sides til charred, in butter or olive oil. Toast bread in skillet w/ butter or oil. 

Spread mayo mixture on each side of toasted bread. Place in this order on bread - cooked mushrooms, peppers & motz cheese. Place sandwich in microwave to melt cheese. 

I love this sandwich so much and consider it very special! I made it again tonight and ate sweet Vidalia onion on the side and fixed sweet iced tea, which hit the spot. So good!

Suggestion: I have not tried this yet, but I bet the sandwich would be good with roasted red peppers (in oil you find in a jar), to replace the fresh red pepper. In my grocery store (Kroger), you'll find those red peppers in the jar, near the salad toppings and rows of fresh nuts. I'll try that next time, because I have some in my fridge.

Other Suggestions: I think this sandwich wound also be good with fresh tomato slices and/or lettuce too.

I'm not crazy about Italian dressing, but the 1 tsp you add to mayonnaise helps to make this sandwich special. That's the exact taste of the sandwich where I tried it in the small cafe (in a bookstore/library) at Hocking Hill, Ohios.

Mary Jane Hall's version of the Portabella Mushroom and Red Sweet Pepper Sandwich

Dill Pickle Tuna Macaroni Salad

Dill Pickle Tuna Pasta Salad
My own creation

You cannot tell from the picture, but there is actually Albacore tuna in this pasta salad. It's similar to my Macaroni Salad, but slightly different. The regular macaroni salad (without tuna) has green pepper and black olives. (Instead of celery and dill pickles). This and my regular macaroni salad may not be anything new to you, but most macaroni salad I've eaten, whether it be at an Amish restaurant or potluck, is almost always sweet. I like those sweet versions too, and if you like a sweet macaroni salad please try my Broccoli Pasta Salad HERE (with bacon). I'm crazy about it!

Dill Pickle Tuna Pasta Salad

Ingredients
1 lb dry macaroni, any shape (I use GF)

2 small can Albacore Tuna, drained
6 hard boiled eggs, grated
1½ cups mayonnaise (Hellmans or Dukes)
1 - 2 Tbs yellow mustard
¾  cup celery, chopped
¾ cup sweet Vidalia onion, chopped
1 cup Baby Dill pickles (whole) chopped
2-3 Tbs cream, only if needed
Salt and pepper to taste

Instructions

  Cook the eggs about 12 minutes; place in cold water and ice. This will make it easier to peel the eggs! Set aside. Boil the macaroni according to pkg directions and drain in a colander. After it has drained (without rinsing) place in very large bowl. I don't rinse the pasta anymore because it makes the salad too runny. Drain the tuna and add to macaroni, breaking up big chunks.

  

  While the macaroni is cooking, chop the celery, sweet onion and pickles. Add to the macaroni after it's been placed in the big bowl. Grate the peeled eggs into the macaroni with a grater. (I don't like big chunks!) Add mayonnaise and mustard. Stir this all together. Taste it and add salt and pepper if you think it needs it.

Add more mayo if needed. If you want it a little more creamy, just add some cream, but not too much. Hope you enjoy it! I am addicted to this, and it's so refreshing for summer on a hot day!

* This main dish Dill Pickle Tuna Pasta Salad is a lot like my Tuna Salad for sandwiches but with added pasta. In my regular tuna salad, though, I add sweet pickles, as well as dill pickles. Everybody asks me for the recipe!