Fritattas and Quiche

I love the diversity of frittatas and quiche.  You can put anything you want in them and you can eat them for breakfast, lunch or dinner.
Frittatas and quiche share the same basic ingredients, the difference between them is that a quiche has a crust on the bottom. 
A basic recipe for either is made of eggs, cream and desired veggies/cheese.
You can make these ahead of time by putting together and popping in the oven when ready or you can bake and re-heat later. 
A basic recipe:

- 1 nine-inch pie crust

- 2 tablespoons olive oil

- 4-5 large eggs

- 1/2 to 1 cup of cream (half and half, heavy cream, milk depending on preference)

- 1-2 cups of desired veggies (mushroom, spinach, squash, asparagus, onions)

- 1/2 cup cheese
I made 4 quiche for a friend's housewarming recently

1. Asparagus and Tomato

2. Spinach and Mushroom

3. Veggie Medley

4. Ham and Cheese

I started by rolling out one pie crust per pan.

Then by sautéing the veggies lightly and dividing them into the pie crusts.

I mixed the eggs (4-5 eggs per quiche) with some cream and cheese and poured them over the veggie mixtures.  I baked them at 375 degrees for 35-45 minutes.

Asparagus and Tomato
(using dried tomatoes is better than fresh as fresh tomatoes have too much liquid).

Spinach and Mushroom

Veggie Medley

Ham and Cheese

Apples!

What do you do after you go apple picking and come home with more apples than you know what to do with? Cook with them of course!!!
Last weekend I made Apple Pie Bars, The beginning of Apple Cider Vinegar and Dried Apples.  Yum!
If you want to make them also, here are the recipes I used.

Apple Pie Bars

Ingredients:

CRUST

• 1 egg
• 2 sticks butter, softened
• 1/2 cup sugar
• 2 cups flour
• 1/2 teaspoon salt

APPLE PIE FILLING

• 4 large apples, peeled, cored and sliced
• 4 tablespoons melted butter
• 1/2 cup brown sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg

SUGAR TOPPING

• 2/3 cup brown sugar
• 2/3 cup flour
• 4 tablespoons butter, melted

Instructions:

1. Preheat oven to 350 degrees F. Line a 9x13 pan with parchment paper.
2. THE CRUST: In a large bowl, combine the egg, butter and sugar. Mix until creamy. Add flour and salt and stir until combined. Using your fingers, press the dough evenly into the bottom of the pan with parchment paper. Bake in the oven for 15 minutes.
3. THE APPLE PIE FILLING: In a large bowl, combine apples, butter, brown sugar, cinnamon and nutmeg. Stir until combined. Pour over crust.
4. THE SUGAR TOPPING: In a small bowl, combine the brown sugar, flour and butter. Stir until mixture is crumbly. Spread evenly over filling layer. Bake for an additional 30 minutes. Let cool and remove the bars from the pan by pulling the parchment paper.  Cut into squares.

I drizzled caramel over the top for extra added yumminess! 

#caramelcreation

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Apple Cider Vinegar

Ingredients:

• Cores and peels from 6-8 apples (ideally organic)
• 2 tbs. honey
• Water to cover

After using the apples to create my apple pie bars, I placed the cores and peels in a large jar.  Cover the apple scraps with water and stir in the honey.  Put a paper towel on top and secure with a rubber band.  Let the mixture soak for 2 weeks then drain the liquid and discard the soils.  Return the liquid to the jar and cover with a paper towel and secure with a rubber band again and leave for 4 weeks, making sure to stir daily.  After 4 weeks, check for acidity to your liking.  Once you are satisfied, transfer to a covered bottle for storage.  

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Dried Apple Slices 

 Dried Apples:  Core apples; slice into 1/8-inch thick rounds.  Arrange on an oiled baking sheet and bake at 200 degrees F until dry but still soft, 2 to 3 hours.

Chili

 Cooler weather is coming and it inspires me to make soups and stews and this weekend, it was a chili. :)

• 1 pound ground beef or turkey (optional)
• 4 tablespoons olive oil
• 1 yellow or white onion, chopped
• 4 cloves garlic, minced
• 2 stalks of celery, chopped
• 1 yellow squash, chopped
• 1 zucchini, chopped
• 2 carrots, peeled and chopped
• 1/4 cup flat-leaf parsley, finely chopped
• 2 jalapeño peppers, finely chopped (optional)
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon sugar
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon black ground pepper
• 1 teaspoon cayenne pepper
• 2 can diced tomatoes (14 oz.)
• 2 can tomato sauce (8 oz.)
• 1 can black beans, drained and rinsed
• 1 can pink beans, drained and rinsed
• 1 can garbonzo beans, drained and rinsed
• Shredded cheese and sour cream, for topping

If using meat, cook over medium-high heat until no longer pink. Transfer the meat to dish. Drain excess grease.

Add the olive oil to the skillet and heat over medium-high heat. Add the onion and saute until softened, add garlic, parsley and jalapeño peppers (if using). Add carrots and squash.  Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.

If cooking the chili with meat, add the cooked meat back to the skillet. If not, add the diced tomatoes, tomato sauce, and beans.  Bring to a boil then turn heat back to medium-low and simmer for 2 hours. In slow cooker, cook on low for 4-5 hours.  Serve with choice of toppings (cheese, sour cream, onions).

Creamy Broccoli Cheese Soup

It has been really cold around these parts of the Northeast.  Today it is negative 1!  That means lots of bundling up and what is better than a hot bowl of soup to take the cold out?  Last week I made a Brazilian fish stew called moqueca.  Recently I was craving creamy broccoli cheese soup, like the kind you eat out of a bread bowl at panera. :)  Except I like my broccoli in big pieces for a chunky feel, not puree.  If you prefer a smoother soup, you can puree it in a blender. :)

Ingredients

• 1 tablespoon melted butter
• ½ medium chopped onion
• ¼ cup melted butter
• ¼ cup flour
• 2 cups half-and-half cream
• 2 cups milk
• ½ lb fresh broccoli (about 1 cup)
• 1 cup carrot, julienned
• 8 ounces grated cheddar cheese
• salt and pepper to taste

Instructions

1. Saute the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
2. Slowly whisk in the half and half and milk. Let it simmer for about 20 minutes.
3. Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
4. Add salt and pepper and cheese. Let the cheese melt and then serve. 

Adapted from food.com

Treasure Chest Bars

Adapted from Pillsbury Christmas 2008 Cookbook

Prep: 30 min.
Ready in: 2 hours
Serves: approx. 25-30 bars

BARS:

- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- dash of salt
- 1/2 cup butter, softened
- 3/4 cup milk
- 1 teaspoon vanilla
- 2 eggs
- 3 ounces milk chocolate 
- 3/4 cup dried cranberries (the original recipe calls for 1 cup maraschino cherries, drained & halved)
- 1 cup coarsely chopped nuts

FROSTING:

- 1/4 cup butter 
- 2 cups powdered sugar
- 1/2 teaspoon vanilla
- 2 to 3 tablespoons milk

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1. Heat oven to 350.  Grease 15x10 inch pan with butter or non-stick spray.  In large bowl, beat all bar ingredients except chocolate, fruit and nuts with electric mixer on medium speed, until smooth.  With spoon, stir in chocolate, fruit and nuts.  Spread evenly in pan.

2.  Bake 25-30 minutes or until light golden brown. 

Meanwhile, in saucepan, heat 1/4 cup butter over medium heat, stirring constantly, until light golden brown.  Remove from heat.  Stir in powdered sugar and 1 teaspoon vanilla.  Stir in 2 to 3 tablespoons milk until frosting is smooth and spreadable.

3.  Quickly spread frosting over warm pastry.  Cool completely, about 1 hour.  Cut into bars.

Thanksgiving 2014

Lasagna Roll-Ups

A variation of lasagna.  Instead of a casserole, make individual roll-ups.  They are amazing and so yummy!!!

Ingredients:

12-16 lasagna noodles
1/2 container ricotta cheese

1/2 container cottage cheese

1 cup shredded mozzarella cheese
2 cups shredded mixture cheeses of your liking - 1 cup to mix in with ricotta, 1 cup to top (I use a mix of cheeses that include Parmesan, Monterrey jack and various Cheddars)
2 eggs
1 onion, chopped
2 cloves garlic, minced
1 large can (28 oz.) of diced tomatoes 

1 large can (28 oz.) of crushed tomatoes 

italian seasonings to taste (basil, oregano, parsley)
salt/pepper to taste

optional:
1 pound sausage and/or ground beef or turkey, cooked and drained

spinach

1 can or fresh chopped mushrooms

Cook pasta according to package directions.  Preheat oven to 350.  
In large bowl, combine ricotta cheese, mozzarella cheese, 2 tablespoons parmesan cheese and eggs (also spinach if using).  Mix well.  

In saucepan, heat up a tablespoon of olive oil, saute onions and garlic.  Add tomatoes and seasonings to taste.  I usually add about a half cup of the pasta water.  Add meat if using.

In a greased baking dish (or two smaller casserole dishes), spread 1 cup sauce.  

Spread lasagna noodles flat.  Top with a layer of cheese mixture then a layer of veggie options and roll.  Place in baking dish.  Repeat.    

*

Once the dish is filled, add remaining sauce on top and sprinkle with cheese.  Cover with foil.  Bake 45 minutes.  Uncover, bake an additional 15-20 minutes or until hot and bubbly and browned on top.  Let stand 10 minutes before serving.