Sometimes I call quiche an egg pie because it's the only explanation that I can come up with when the kids ask me what I'm making. I explain, "It's like a pie for breakfast that is made with eggs, cheese, vegetables and sometimes bacon." They respond by running out of the kitchen screaming, "GROSS!" I can't blame them; I probably would have done the same thing as a kid. Quiche is the perfect dish for a weekend morning, when you have visitors staying at your home or if you're hosting a mid-morning brunch or book club (pair fresh fruit and mimosas with quiche for a well rounded meal). Prepare and bake this quiche ahead of time and serve it the next morning or pack it in your lunchbox for work the entire week. I love the recipe below because it is so versatile. Want to add mushrooms and green peppers? Just saute them in a little olive oil for a couple of minutes and add them into the egg mixture before pouring it into the pie shell. I purchase my pie shells; unfortunately I do not have the patience to make homemade pie dough. Cindy Barber's Quiche (Thanks, Cindy!) - 4 eggs - 1 cup of half and half - 1/2 cup mayo (I never said it was healthy!) - 2 TBS flour - 1/3 cup finely chopped onions - Sprinkle of salt and garlic powder - 8 oz shredded Swiss (or whatever cheese you have on hand) - 1 package of frozen chopped spinach (drained well!) - 1/3 cup sun dried tomatoes (optional; not in oil) - 1 pie shell unbaked (I find that a deep pie shell works best) Preheat your oven to 350 degrees. Thaw the spinach and squeeze out all of the water (it is best to do this with your hands). If the spinach is holding a lot of water, the quiche will not cook properly. In a bowl, hand whip the eggs, half and half, mayo and flour. Add the remaining ingredients into the bowl (minus the pie shell). If you want to add other vegetables or cooked meat (i.e. ham or bacon) add those items into the bowl. Pour the mixture into the pie shell and bake for 45 minutes to an hour. After about 35 minutes, check the quiche and cover with foil if the top of the quiche is turning brown.
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As I mentioned in my last post, I love this time of year when the leaves change color, you can drink warm apple cider and you can enjoy a day buying pumpkins, mums, and wandering through a good corn maze. As much as I love warm weather, I am a sucker for the changing seasons.
I love a good pot roast and I love it even more when I don't have to do a lot of prep or clean a lot of pans! I make a nice green salad and a potato dish on the side. Sometimes I throw potatoes in the crock-pot for the recipe below and sometimes I just prefer to leave them out. Lindsay's Pot Roast - Olive Oil (~2 TBS) - 1 onion, chopped into chunks - 4-6 carrots peeled and chopped in 1-inch pieces - 2-3 lb. chuck roast - Salt & Pepper - 1.5 cups of beef broth (or water) - 1 TBS dried Rosemary In a skillet, heat 1 TBS of olive oil and cook the veggies until they're just starting to brown. After browning veggies, put them in the crock-pot. Salt and pepper the roast. Put another TBS of olive oil in pan and brown meat on all sides. Place in crock-pot on top of veggies. Top with rosemary and pour in broth or water . I set my crock-pot to cook on low for 8-10 hours. You can skip browning the veggies and meat and just throw everything in the crock-pot if you don't have time. It's still a great and tasty meal! With the change of seasons also comes the change of food and recipes. I'm going to miss this year's sweet corn crop (the corn tastes amazing this summer!!), fresh tomatoes picked right off the vine and sweet, juicy peaches and watermelon.
While it's only the first week of September, I've already starting to think about autumn and winter recipes that I've made for years. I love throwing a chuck roast in the crock-pot with onion, carrots, potatoes and seasonings and letting it cook all day. During college football Saturdays and NFL Sundays, we feast on a big pot of chili or shrimp jambalaya. Below is a recipe that my boss's wife introduced to me. It has become a staple, along with the chili and crock-pot dinners. It's easy and tastes SO GOOD! I like parsnips, but three of them is a bit much for me; therefore, I use one parsnip and add a couple more carrots. I've also made it without the first three ingredients - and and I skip the first step below - and it's still great. Adapted from How To - and The Kitchen Faerie
Preheat oven to 375°F. Toss chopped parsnips in a bowl with salt, pepper and 1 tablespoon of olive oil. Arrange in one layer on a baking sheet and bake for 25 minutes or until the parsnips are browned and softened. In a dutch oven, heat 1 tablespoon of olive oil and add chopped onion and shallot, cooking until just tender, about 5 minutes. Add the sausage pieces and saute until completely cooked through. Add carrots and cook until softened. Add chicken stock, thyme, shredded chicken, butternut squash and parsnips. Bring to a simmer. Add kale and simmer 20 minutes longer. Add salt and pepper to taste. Serve topped with Parmesan cheese. I love cod! It is so basic, but you can jazz it up anyway you'd like. I find that it's kind of like tofu - it will take on the flavor of whatever seasonings you use. I decided to try something new after searching for new cod recipes. I paired this with my summer go-to salad - black beans, corn and whatever else I have in the fridge. Black Bean Salad
Mix all ingredients in a bowl and enjoy. This makes a good salsa as well for people who don't like tomatoes. Optional: add 1/4 cup of cilantro and tomatoes. My husband doesn't love tomatoes, so I kept them out. Chili Lime Cod
Pat the cod fillets dry. Sprinkle both sides of the fish with chili powder, cumin, salt and pepper. Heat olive oil in a skillet and cook the cod about 2-3 minutes on each side. Plate the fish and squeeze fresh lime juice over the top. Pair with black bean salad. |
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