Green Quiche

 This is an accidental recipe.  I was going to make a chicken dish and then saw radishes in the refrigerator and remembered that I had seen a radish green and avocado quiche recipe.  Well, I don't know anything about avocados and the avocado I had wasn't ripe, which is important, as I later discovered.  And, I had already gotten out some green beans to cook with the chicken.

So, I cut the radish greens into small pieces and the green beans into short (1/4" to 1/2") lengths.  And, then I tried to cut up the avocado.  I finally ended up cutting it up into bite-size pieces.  (But, I'm sure that the recipe will work as well or even better with ripe avocado.)

I also don't care for quiche shells.  I'd rather just put the ingredients into a plain pan.  I didn't flour the pan - which I never do when making this type of dish.

Here's the recipe:

(makes 4 servings)

Preheat oven to 350F. 

Grease and, if desired, flour 6”x9” pan. Fry: 

1 c radish leaves, cut fine 

1 c green beans, cut fine, ¼” to ½” lengths 

1 avocado, cubed 

1 T butter 

2 T lemon juice 

¼ t ground mustard 

¼ t ground nutmeg 

½ t salt, or to taste 

¼ t pepper, or to taste 

over medium-high heat, for 5 minutes, or until beans are tender. Turn off burner. Add 

¼ c milk 

 to mixture (to heat milk). Pour into prepared pan. Pour 

2 beaten eggs 

¼ c shredded cheese 

over mixture and mix in gently. Bake at 350F for 20 minutes, or until done.

Fried Potatoes and Carrots

- a light flavorful vegetable dish -

Slice 

yellow potatoes 

into 1/2" slices. Slice 

carrots 

into strips approximately 3" long. Place vegetables in frying pan over medium heat. Add 

salt and pepper 

to taste. Spray 

cooking oil

over vegetables. When browned, sprinkle 

1 T flour  

over vegetables and fry a bit more. Add 

water 

to cover and a 

sprig of basil 

for flavor. Cook till tender. You should have a light gravy covering all. Remove basil and serve.

Chicken Teriyaki with Vegetables

I saw a baked chicken/pineapple teriyaki recipe and wanted to try it.  But, I didn't have any canned pineapple and didn't want to bake.  However, I did have chicken plus some vegetables I wanted to get rid of.  I do not like garlic (and so garlic is not in the recipe).  And, I like molasses better than the brown sugar (which was called for in the baked teriyaki recipe).  It has much more taste than brown sugar. Here's the recipe:

In a large skillet, place 

1 c “baby” carrots 

½ c chopped broccoli 

1 c asparagus, cut into approximately 3” lengths

 Spray with 

cooking oil 

Saute. Then add 

1 diced chicken breast (about 2/3 lb) 

salt and pepper to taste 

Cook until chicken is browned and vegetables are soft. Sprinkle 

2 T flour 

over chicken mixture and let brown.  Add 

¼ c juice (I used Sunny-D.) 

2 T wine (I used what was open.) 

¼ t ground ginger 

1 T soy sauce 

1 T molasses 

½ c water, or more 

Cook until sauce is thickened and chicken is at 165F or above. Serve over cooked rice.

Chicken stuffed with Cottage Cheese and Vegetables 

3/19/2026 

 I often pull something out of the freezer without looking and try to figure out what to make with it. This time I pulled a chicken breast out of the freezer. I’m sharing this recipe since the chicken turned out so moist and tender and delicious. 

Preheat oven to 350F. 

Cut 1 chicken breast in half, separating top of breast from bottom of breast. To make cutting easier, place breast on a small plate and use the raised edge of the plate to cut the breast evenly. 

Combine: 

¼ c cottage cheese 

2 T chopped vegetables, for example: chopped raw carrots and broccoli 

½ t Italian seasoning 

½ t salt and a dash of pepper 

and place on top of lower part of breast. Place upper part of breast on top and secure with toothpicks. 

Cover with 

3 T French salad dressing 

2 T bread crumbs 

Place on parchment-lined sheet. Bake 30 min at 350F or until internal temperature reaches 165F.