No-Pastry Quiche with Spinach, Cheddar & A Bacon Crust
I've been waiting for an egg week to include this recipe, and how convenient that bacon is going out in the meat share as well! (makes one 9-inch quiche, about 8 servings)
1/2 lb sliced bacon (about 12 slices that are about 1 – 1/2? thick)
1 small bunch spinach, tough ends trimmed and chopped
6 large eggs
1/2 cup creme fraiche, sour cream, cream, half-and-half, or whole milk
1/2 cup cheddar cheese, shredded
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil (to coat the pan)
Preheat oven to 35o degrees. Grease a 9-inch spring-form cake pan along its interior with the oil. Arrange a single layer of the bacon slices around the bottom vertical edges of the pan, so that they reach a height of about 1 1/2?. Arrange the remaining bacon in a single layer across the bottom of the pan.
Heat 1 tablespoon of the oil in a frying pan or skillet over medium-high heat. Once hot, add the chopped spinach. Add a pinch of salt and pepper and stir after ten seconds or so, and continue to stir occasionally until the greens are fully wilted and the liquid has been released and evaporated, about 3-4 minutes. Let cool at least 10 minutes.
Beat the eggs, dairy, salt, and pepper. Stir in the grated cheese and sauteed and cooled spinach. Pour the mixture into the prepared pan with the bacon. Place in the bottom rack of the oven and bake for 35-40 minutes, or until the middle of the quiche can be inserted with a toothpick and come out cleanly. Let cool a few minutes. Loosen the bacon edges of the pan with a spatula and unlock the pan. Transfer to a flat plate and cut into wedges for serving.
Even though spring is here it's still great weather to enjoy soup. Here's one you can have ready in about 40 mins. Adapted from Mollie Katzen's Enchanted Broccoli Forest.
1 medium potato, peeled and diced small (about 2 cups diced)
2 1/2 cups water
1 tablespoon butter
2 cups minced onion
1/2 teaspoon dried thyme
1 1/2 teaspoons salt (or to taste)
1 medium stalk celery, finely minced
1 small red bell pepper, finely minced
4-5 cups corn
White pepper to taste
1 cup milk, at room temperature (lowfat OK)
Place the potatoes and water in a small saucepan. Bring to a boil, lower to a simmer, cover, and cook until the potatoes are tender. Set aside.
Melt the butter in a kettle or Dutch oven. Add the onion, thyme, and salt, and cook over medium-low heat, stirring. After about 5 minutes, add celery. Five minutes later add the cooked potatoes with all their liquid, the red bell pepper, the corn, and a few shakes of white pepper. Stir well, cover, and reduce heat. Cook quietly for about 5 minutes longer.
Using a blender or food processor, purée about half the solids (about 2 to 3 cups--it doesn't have to be exact!) in some of the soup's own liquid. Return this to the kettle, and let it rest until serving time.
Don't actually cook the soup any further; simply heat it--gently!-- until it's hot enough to eat. Serve immediately.
Whiskey Glazed Carrots
These fancy carrots would be a nice addition to a holiday dinner or other special occasion.
2-3 lbs carrots, peeled and cut into thick slices
4 tbsp unsalted butter
1/2 cup Jack Daniels, or other whiskey
2/3 to 1 cup sugar
1/2 to 1 tsp salt
Freshly ground black pepper
In a large skillet or pot with a lid, heat the butter over medium high heat until melted. Add half of the carrots to the pan and cook briefly just to sear, 60-90 seconds. Transfer to a plate and repeat with the remaining carrots. Set aside.
Very carefully add the whiskey to the pan and allow to evaporate for about 30 seconds. Reduce the heat to medium. Sprinkle the brown sugar into the pan and stir. Mix in the carrots, stir well, and cover. Cook for 5 minutes.
Remove the lid and season with the salt and pepper. Cover once more and continue cooking until the carrots are fork tender and the glaze has thickened, about 5-10 minutes more. Transfer to a serving platter and top with minced fresh herbs, if desired, for extra color. Serve immediately.
These are the best granola bars. I love having them around as it keeps me from reaching for store bought ones. Recipe from The Homemade Pantry by Alana Chernila.
1/4 cup unsalted butter
1/4 cup coconut oil, or butter
3/4 cup peanut butter
1/2 cup packed light brown sugar
2 tbsp vanilla extract
1/3 cup honey
2 1/2 cups rolled oats
1 1/2 cups sliced almonds
1/2 cup shredded unsweetened coconut
3/4 cup semisweet chocolate chips
1/2 cup oat bran (or 1/2 cup rolled oats ground to a powder in the blender or food processor)
1/4 cup sesame seeds
1/2 tsp ground cinnamon
1/2 tsp kosher salt
Preheat the oven to 350F. Line a 9x13 baking pan with parchment paper, leaving extra paper to pull the finished product out of the pan.
In a large saucepan combine the butter, coconut oil, peanut butter, brown sugar, vanilla, honey, and 2 tbsp water. Cook over medium heat, stirring frequently, until you have a uniform syrup. Remove from heat. Add the oats, almonds, coconut, chocolate chips, oat bran, sesame seeds, and cinnamon. Stir until the dry ingredients are thoroughly coated. Transfer the mixture to the prepared pan, and press it as firmly into the pan as possible, first using your hands, then using a spatula or wooden spoon to flatten the top. Sprinkle the salt over the top.
Bake until the edges darken, 35 to 40 minutes. The mixture will be soft when you take it out of the oven, but allow it to cool completely before taking it out of the pan and cutting into 16 squares.
From the kitchen of Greenfield Highland Beef. Serves 6.
?1 package stew meat
?1/4 c. flour seasoned with salt & fresh ground pepper?
2 onions, chopped?
2 large stalks celery, sliced?
2 large carrots, thickly sliced?
2 cloves garlic, crushed?
1 14 oz. can diced tomatoes?
1 bay leaf, crumbled?
2 c. liquid (dry red wine, beef broth, water or mix)?
1/4 Ib. bacon slices, cooked
(opt)?1/4 c. brandy
(opt.)?1/2 tsp. hot sauce or cayenne
?Roll beef cubes in seasoned flour. Place cooked bacon in bottom of flameproof casserole. Pour diced tomatoes into casserole. Layer half of beef cubes over tomatoes. Cover with half of the vegetables. Repeat with remaining beef and vegetables. Mix wine, broth &/or water with brandy, garlic, herbs, salt, pepper and seasoning to taste. Pour over meat and vegetables. Bring to a simmer on stovetop. Cover w. lid and cook in oven at 300°F for 3 hours or until meat is tender.