Baked Ziti with Spinach and Tomatoes

I made this the other night for the missionaries and we all loved it! I was worried when I put in so much spinach that it might taste a little odd, but it was really great! From one of my favorite sites, epicurious via stephmodo.

3/4 pound hot Italian sausages, casings removed (I used ground turkey and added some flavoring...)
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup purchased pesto sauce

10 ounces ziti or penne pasta (about 3 cups), freshly cooked (you could add a bit more...)
8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)
6 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese (about 3 ounces)

Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.

All American Quiche

Quiche has been my favorite food since I was a kid (in 3rd grade all the other kids were writing down their favorites- pizza, apples, spaghetti- and I have my paper that says 'keesh'). This recipe is cobbled together from what my mom made growing up, what I like, and is based on the Joy of Cooking recipe. It is unapologetically not French. I never measure, but I know that drives Bonnie nuts, so I've estimated here.

Place pie crust in pie pan. Bake for 8 min at 375, if desired (less soggy). When it comes out, throw in:
1/4- 1/2c chopped onion
1/2-1c chopped ham or bacon
1c chopped fresh broccoli
1/2c cheddar cheese

In a separate bowl, combine:
3 eggs
1 can evap milk (a little less, a whole can always overflows my pan)
1t salt
1/2t pepper
dash of nutmeg

Pour the milk & eggs over the top of the meat & veggies. Bake at 375 for 45 min, or until set in the middle. Let sit for a few minutes, then serve!

Suggested substitutions:
-Any meat and veggies you have on hand or particularly like will work. I've made it with chicken & summer squash, red bell peppers, spinach, etc. I regularly substitute frozen veggies for the fresh, but be sure to defrost them first or you'll have a watery quiche. David liked it when I put garlic in once.
-Any melting cheese will work. David liked it when I put in mozzarella once, and I've used Gruyere before (a little stinky for my taste). Use what you like/ have.
-As for the milk, Joy of Cooking calls for 1 1/2c cream or half & half. I never use/buy those, so I've substituted the evap milk. I've also used 1 1/4c whole milk fortified with 1/3c dry milk with good results. You don't get the fabulous airy custard texture, but that's not really my thing anyway. If you do use the cream/ half & half, you might have to reduce the cooking time to 35 min.

Southwest Chicken Soup

This one is from my sister and it is amazing!

2-3 chicken breasts
4 quarts chicken broth
1/2 cup lemon juice
1 large onion, diced
1 large red pepper, diced
1 yam, diced
3 medium red peppers, diced
1 small can Mexican tomato sauce (I use El Pato)
1 t. pepper
2 T. oregano leaves
1 1/2 T. cumin
1 T. chili powder
1/2 cup cilantro, chopped
1 can hominy

Garnishes:
limes, halved, then quartered (8 sections)
colby jack cheese, shredded
tortilla chips
sour cream
1 avocado, diced

Heat olive oil and cook and sear chicken. Add lemon juice and 1 T. garlic. Cut vegetables into bite-sized pieces while chicken is cooking. Add broth to chicken and simmer 1 hour (I usually get away with less). Saute onion, add pepper and cook until tinged with flecks of black. Add 1 T. garlic and saute for 30 seconds. Add yam through chili powder. Simmer 1 hour (again...I usually do less. I cook it a bit higher temp with the lid on, until the veggies are soft). Add chicken, cilantro and hominy. Simmer 10 minutes.
Serve with garnishes. Squeeze lime juice in to soup. I find the soup to be a bit hot, and the sour cream helps cool it a bit.

Calzones

This is a family favorite! I often half this recipe for a smaller crowd (like just our family) and make the whole thing if we invite someone over for dinner.

1 cup milk
1/2 cup water
1/4 cup butter
4-5 cups flour
3 T. sugar
1 t. salt
2 packages yeast

Heat wet ingredients in microwave for 1 minute. Addyeast and let dissolve. Gradually add dry ingredients and knead. (I use my kitchenaid). Let rise on counter top for 15-30 minutes. Take about 3/4 cup sized portions and roll them out VERY thin. Fill with your favorite ingredients and pinch the edges together. Place on a greased jelly roll pan or cookie sheet and bake at 375 for 10-12 minutes.