-Mary Rhodes
*I didn't bring this for Cooking Night but it's so easy it definitely should be included in the quick and easy meal ideas month!
2 cans of diced tomatoes with peppers (15 or 28 oz. cans depending on your family size)
a drizzle of olive oil
a generous dash of Worcestershire sauce
Toppings: chopped grape tomatoes, diced sweet onions, chopped cilantro, sour cream
Bring first 3 ingredients to a boil, then lower heat and simmer for 10-15 minutes until some of the liquid evaporates. Dish into bowls then top with your choice of the toppings. Serve with hot cornbread or corn muffins. (My favorite is by far the Jiffy mix...and I've tried all sorts!)
Sunday, February 21, 2010
Easy Spinach and Bacon Quiche
-Mary Rhodes
I made this lower fat version for Cooking Night. My changes are in parentheses! I also double the recipe and make 2 at a time. One goes in the freezer after cooking and cooling to save for another hectic day or to give away! Same amount of work but twice the results!
6 large or 8 medium eggs (I used 8 large but omitted the yolks)
1-1/2 cups heavy cream (I used the same amount of half and half)
Salt and pepper to taste
2 cups chopped FRESH spinach, packed
1 pound bacon, cooked and crumbled (I use half a package per quiche)
1-1/2 cups shredded SWISS cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch pie plate
Preheat oven to 375 F degrees.
Combine eggs, cream, salt and pepper in mixer. In a large bowl, mix chopped spinach and cheese by hand. Layer spinach and cheese into pie crust. Sprinkle the crumbled bacon on top of spinach and cheese, then pour the egg mixture over the top.
Bake for 35-45 minutes or until the egg mixture is set. (You'll know if the middle is cooked if the quiche has a dome-like shape and it will be lightly browned.) Cool for 10 minutes. Then slice into 8 wedges. Enjoy!
I made this lower fat version for Cooking Night. My changes are in parentheses! I also double the recipe and make 2 at a time. One goes in the freezer after cooking and cooling to save for another hectic day or to give away! Same amount of work but twice the results!
6 large or 8 medium eggs (I used 8 large but omitted the yolks)
1-1/2 cups heavy cream (I used the same amount of half and half)
Salt and pepper to taste
2 cups chopped FRESH spinach, packed
1 pound bacon, cooked and crumbled (I use half a package per quiche)
1-1/2 cups shredded SWISS cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch pie plate
Preheat oven to 375 F degrees.
Combine eggs, cream, salt and pepper in mixer. In a large bowl, mix chopped spinach and cheese by hand. Layer spinach and cheese into pie crust. Sprinkle the crumbled bacon on top of spinach and cheese, then pour the egg mixture over the top.
Bake for 35-45 minutes or until the egg mixture is set. (You'll know if the middle is cooked if the quiche has a dome-like shape and it will be lightly browned.) Cool for 10 minutes. Then slice into 8 wedges. Enjoy!
Monday, February 15, 2010
Blender Quiche
-Tara Flake
I didn't bring this to cooking night, but I told a few people about this recipe so I'd figure I'd post it. My family has been making this forever and I lovingly call it "leftover blender quiche" because that's pretty much how you make it. It doesn't use a traditional crust (the crust is sort of built in) so if you don't have one or don't want to make one from scratch, this recipe is for you! *Though I'm still waiting for Mary to post her quiche recipe that used a crust... it was so good!*
1/2 lb cooked and crumbled bacon (may sub sausage, ham, turkey or other meat)
1 cup shredded swiss cheese (may sub your favorite cheese)
1/3 cup finely chopped onion
2 cups milk
1/2 cup Bisquick baking mix
4 eggs
1/4 tsp. salt
1/8 tsp. pepper
1. In a greased 9 inch baking dish or pie dish (1.5 inches deep at least) sprinkle the meat, cheese and onion (and any other veggies you may be adding).
2. Place remaining ingredients in a blender and blend on high for about 1 minute.
3. Pour into the dish
4. Bake at 350 for 50 to 55 minutes until golden brown and a knife inserted in the middle comes out clean. Let stand for 5 minutes before serving. I usually serve this with some healthy oven baked fries/potato wedges and some fresh fruit :)
I always bake 2 of of these together and then cover and freeze one for later. To reheat, place frozen quiche in the oven at 375 for 20-25 minutes until heated through, replacing the cover if the top starts to brown too much.
I also tend to throw whatever veggies I need to use up into these quiches. Green onions, mushrooms, frozen spinach etc. Just note that whatever you add should be well drained and squeezed dry if needed (mostly the spinach) because extra moisture will make this dish runny.
I didn't bring this to cooking night, but I told a few people about this recipe so I'd figure I'd post it. My family has been making this forever and I lovingly call it "leftover blender quiche" because that's pretty much how you make it. It doesn't use a traditional crust (the crust is sort of built in) so if you don't have one or don't want to make one from scratch, this recipe is for you! *Though I'm still waiting for Mary to post her quiche recipe that used a crust... it was so good!*
1/2 lb cooked and crumbled bacon (may sub sausage, ham, turkey or other meat)
1 cup shredded swiss cheese (may sub your favorite cheese)
1/3 cup finely chopped onion
2 cups milk
1/2 cup Bisquick baking mix
4 eggs
1/4 tsp. salt
1/8 tsp. pepper
1. In a greased 9 inch baking dish or pie dish (1.5 inches deep at least) sprinkle the meat, cheese and onion (and any other veggies you may be adding).
2. Place remaining ingredients in a blender and blend on high for about 1 minute.
3. Pour into the dish
4. Bake at 350 for 50 to 55 minutes until golden brown and a knife inserted in the middle comes out clean. Let stand for 5 minutes before serving. I usually serve this with some healthy oven baked fries/potato wedges and some fresh fruit :)
I always bake 2 of of these together and then cover and freeze one for later. To reheat, place frozen quiche in the oven at 375 for 20-25 minutes until heated through, replacing the cover if the top starts to brown too much.
I also tend to throw whatever veggies I need to use up into these quiches. Green onions, mushrooms, frozen spinach etc. Just note that whatever you add should be well drained and squeezed dry if needed (mostly the spinach) because extra moisture will make this dish runny.
Breakfast Casserole Supreme
-Tara Flake
This is so easy to make the night ahead!
1/4 cup margarine
1 small sweet onion, chopped
1 small green pepper, chopped
2-3 medium tomatoes, chopped
(or, substitue about 1 cup chunky salsa for the veggies)
1 (24 ounce) bag frozen hash brown potatoes (the shredded kind)
12 eggs, beaten
1/2 lb to 1 lb cubed ham or cooked crumbled bacon or sausage
2 cups cheddar cheese, shredded
1. Melt margarine and place in the bottom of 9" by 13" baking pan.
2. Spread potatoes (still frozen) in bottom of the pan.
3. Sprinkle chopped vegetables or salsa over potatoes.
4. Add salt and pepper to taste.
5. Sprinkle meat over potatoes and vegetables.
6. Gently (and barely) mix the veggies and meat into the potatoes; just poke it around enough so there isn't a solid layer of meat on top.
7. Note: At this point you may continue or casserole may be refrigerated overnight (or frozen for later!).
8. Pour beaten eggs over potatoes.
9. Bake at 350 degrees for 45 minutes.
10. Remove from oven and sprinkle cheese evenly over top.
11. Bake another 5-10 minutes or until cheese is hot and bubbly.
12. Remove from oven and let set for approximately 5 minutes.
Serve with more salsa or ketchup if desired. Lots of possibilities here - we like to use really spicy sausage and salsa for more of a kick, but when we have kids over for company we'll go basic. We also like more meat so we'll do a full pound, though 1/2 or 3/4 lb seems to be enough. Here's the link to the original recipe, I've altered it a little after making it so many times.
This is so easy to make the night ahead!
1/4 cup margarine
1 small sweet onion, chopped
1 small green pepper, chopped
2-3 medium tomatoes, chopped
(or, substitue about 1 cup chunky salsa for the veggies)
1 (24 ounce) bag frozen hash brown potatoes (the shredded kind)
12 eggs, beaten
1/2 lb to 1 lb cubed ham or cooked crumbled bacon or sausage
2 cups cheddar cheese, shredded
1. Melt margarine and place in the bottom of 9" by 13" baking pan.
2. Spread potatoes (still frozen) in bottom of the pan.
3. Sprinkle chopped vegetables or salsa over potatoes.
4. Add salt and pepper to taste.
5. Sprinkle meat over potatoes and vegetables.
6. Gently (and barely) mix the veggies and meat into the potatoes; just poke it around enough so there isn't a solid layer of meat on top.
7. Note: At this point you may continue or casserole may be refrigerated overnight (or frozen for later!).
8. Pour beaten eggs over potatoes.
9. Bake at 350 degrees for 45 minutes.
10. Remove from oven and sprinkle cheese evenly over top.
11. Bake another 5-10 minutes or until cheese is hot and bubbly.
12. Remove from oven and let set for approximately 5 minutes.
Serve with more salsa or ketchup if desired. Lots of possibilities here - we like to use really spicy sausage and salsa for more of a kick, but when we have kids over for company we'll go basic. We also like more meat so we'll do a full pound, though 1/2 or 3/4 lb seems to be enough. Here's the link to the original recipe, I've altered it a little after making it so many times.
Friday, February 12, 2010
Bread Machine Pizza Crust
Yields 2 thick crusts - one for tonight and one to freeze!
Time: 1 hour in bread machine, 10 minutes to prepare, 30-60 minutes to rise, 20 minutes to cook
1 2/3 cup water (luke warm)
2 Tbl oil
2 Tbl sugar
2 tsp salt
2 Tbl dry milk
4 1/2 cups bread flour (or regular)
2 tsp active dry yeast
Put all into bread machine pan and mix on a dough cycle. Dough will be very sticky. Put on floured surface and add flour and kneed until dough can be spread. Divide into two. Spread each half by holding the edge and letting the weight of the dough stretch it. Put in pan and push dough out to fill the space in the pan. If freezing one crust, spread in a 9 by 13 or similar pan with a lid. Let rise until dough is desired height, 30-60 minutes. Cook for 8-10 minute at 425 degrees. While cooking, prepare sauce, cheese, meat, and vegetables. Top pizza and cook another 10 minutes or until the cheese is melted.
To freeze: Cook pizza crust only for 10 minutes. Let cool while preparing and eating other crust and then put in the freezer. When you want to use it, add toppings and cook 15-20 minutes at 425 or until the cheese is melted.
Note: I’ve tried different variations of freezing/cooking/adding toppings and they have all worked. Just make sure you get the dough cooked all the way through.
-Marian Adamson
Chocolate Whipped Cream
by Natalie Pelfrey
1/2 cup sugar
3 TB cornstarch
3 TB cocoa power (rounded spoonfuls)
dash salt
1 cup milk
Put ingredients in a sauce pan over med and stir until thickened. Remove from heat and add:
2 TB butter
1/2 tsp vanilla
Stir. Let it cool and then put it in the fridge for a few hours.
Before serving, beat with:
1 pint heavy whipping cream
Put it on top of white cake, chocolate cake or whatever you want. Yum!
1/2 cup sugar
3 TB cornstarch
3 TB cocoa power (rounded spoonfuls)
dash salt
1 cup milk
Put ingredients in a sauce pan over med and stir until thickened. Remove from heat and add:
2 TB butter
1/2 tsp vanilla
Stir. Let it cool and then put it in the fridge for a few hours.
Before serving, beat with:
1 pint heavy whipping cream
Put it on top of white cake, chocolate cake or whatever you want. Yum!
Super Bean Burritos
1 cup brown or white rice (or 2 cups already cooked rice)
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, finely minced
1 jalapeno, seeds and membrane removed, finely diced (can substitute 1 can of green chiles)
1 teaspoon cumin
Salt and pepper to taste
3 tablespoons tomato paste
2 cans (15 oz. each) pinto beans, drained and rinsed
1 1/2 cups water
1 (10 oz) package frozen corn or 1 can whole kernel corn, drained
6 green onions, white and green parts finely chopped (I left these out)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
16 burrito-sized (10-inch) flour tortillas
2 cups shredded Monterey Jack cheese
Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.
Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and the water and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.
Heat tortillas in microwave for about 30-45 seconds or until all are warmed through.
Fill each tortilla with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
Serve warm immediately, with salsa and sour cream if desired -- or, to freeze for later consumption, put the baking sheet of burritos into the freezer for at least 30 minutes, or until very cold so that they don't come apart in the wrapping process. Remove them from the freezer and wrap each burrito individually in plastic wrap and place all the wrapped burritos in a freezer-safe resealable bag and freeze up to three months.
To reheat from frozen:
Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!
These are also from mykitchencafe.blogspot.com. You can click here to see the original post.
Lucy Jesse
P.S. I cooked dry beans instead of using canned. I think about 1 1/2 cups cooked beans equals about 1 can.
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, finely minced
1 jalapeno, seeds and membrane removed, finely diced (can substitute 1 can of green chiles)
1 teaspoon cumin
Salt and pepper to taste
3 tablespoons tomato paste
2 cans (15 oz. each) pinto beans, drained and rinsed
1 1/2 cups water
1 (10 oz) package frozen corn or 1 can whole kernel corn, drained
6 green onions, white and green parts finely chopped (I left these out)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
16 burrito-sized (10-inch) flour tortillas
2 cups shredded Monterey Jack cheese
Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.
Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and the water and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.
Heat tortillas in microwave for about 30-45 seconds or until all are warmed through.
Fill each tortilla with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
Serve warm immediately, with salsa and sour cream if desired -- or, to freeze for later consumption, put the baking sheet of burritos into the freezer for at least 30 minutes, or until very cold so that they don't come apart in the wrapping process. Remove them from the freezer and wrap each burrito individually in plastic wrap and place all the wrapped burritos in a freezer-safe resealable bag and freeze up to three months.
To reheat from frozen:
Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!
These are also from mykitchencafe.blogspot.com. You can click here to see the original post.
Lucy Jesse
P.S. I cooked dry beans instead of using canned. I think about 1 1/2 cups cooked beans equals about 1 can.
Artisan Bread in Five Minutes
This is a great recipe for artisan bread. It litterally takes 5 minutes on the day you make it and 5 minutes on the day you bake it. Someone has published a book by this same name and there is a copywrite on the recipe so I didn't wan't to post it but go here and you will find the recipe. Don't let the instructions overwhelm you. They are lengthy to ensure that even someone who has not made bread can understand. There are pictures and in the end it really is a simple recipe. The bread dough can be stored in the refrigerator for up to 2 weeks (and the taste and texture improves with time) or you can store it in 1-pound balls in the freezer and thaw the night before baking! Have fun and let me know if you have any questions!
Christi Kelsey
Christi Kelsey
White Bean Chicken Chili
1 tablespoon olive oil
1/2 cup diced onion
2 (14.5 ounce) cans Great Northern Beans, undrained
2 cups cooked, diced chicken (or turkey)
2 cups chicken broth
3/4 cup salsa (I use Pace Chunky Medium)
1 teaspoon dried oregano
1/2 teaspoon celery salt
1 1/2 cups shredded mozzarella cheese
In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.
(Recipe from mykitchencafe.blogspot.com, via Shauntel Cheney -- thanks!!)
1/2 cup diced onion
2 (14.5 ounce) cans Great Northern Beans, undrained
2 cups cooked, diced chicken (or turkey)
2 cups chicken broth
3/4 cup salsa (I use Pace Chunky Medium)
1 teaspoon dried oregano
1/2 teaspoon celery salt
1 1/2 cups shredded mozzarella cheese
In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.
(Recipe from mykitchencafe.blogspot.com, via Shauntel Cheney -- thanks!!)
Chocolate Bouchons
** Don't let the length of this recipe discourage you -- it is really easy!**Note: This recipe is adapted from the "Bouchon" cookbook by Thomas Keller. Keller suggests using 3-ounce (2- to 21/2- inch diameter) stainless-steel timbale molds. (I use muffin tins)
3/4 cup (31/2 ounces) flour
1 cup unsweetened cocoa powder (that isn't a typo -- it really calls for one cup! Nestle brand works well)
1 teaspoon kosher salt
3 large eggs
1 1/2 cups plus 3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups (3 sticks) butter, melted and just slightly warm
6 ounces semisweet chocolate, such as 55 percent Valrhona, chopped into chocolate chip-size pieces (I just use chocolate chips)
Butter and flour for the timbale molds
Powdered sugar
Heat the oven to 350 degrees. Butter and flour 12 timbale molds. Set aside.
In a medium bowl, sift together the flour, cocoa powder and salt. (I usually don't have time to sift and they turn out just fine)
In the bowl of a mixer fitted with the paddle attachment, mix together the eggs and sugar on medium speed until thick and pale in color, 3 to 5 minutes. Add the vanilla and mix until incorporated.
With the mixer on low speed, add about one-third of the dry ingredients, then one-third of the butter, and continue alternating the remaining flour and butter. Add the chocolate and continue to mix to combine. The batter can be made up to this point and refrigerated, covered, for up to one day.
Put the timbale molds on a baking sheet. Place the batter in a pastry bag without a tip, or with a large plain tip, and fill each mold about two-thirds full. (I just spoon the batter into the muffin tin)
3/4 cup (31/2 ounces) flour
1 cup unsweetened cocoa powder (that isn't a typo -- it really calls for one cup! Nestle brand works well)
1 teaspoon kosher salt
3 large eggs
1 1/2 cups plus 3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups (3 sticks) butter, melted and just slightly warm
6 ounces semisweet chocolate, such as 55 percent Valrhona, chopped into chocolate chip-size pieces (I just use chocolate chips)
Butter and flour for the timbale molds
Powdered sugar
Heat the oven to 350 degrees. Butter and flour 12 timbale molds. Set aside.
In a medium bowl, sift together the flour, cocoa powder and salt. (I usually don't have time to sift and they turn out just fine)
In the bowl of a mixer fitted with the paddle attachment, mix together the eggs and sugar on medium speed until thick and pale in color, 3 to 5 minutes. Add the vanilla and mix until incorporated.
With the mixer on low speed, add about one-third of the dry ingredients, then one-third of the butter, and continue alternating the remaining flour and butter. Add the chocolate and continue to mix to combine. The batter can be made up to this point and refrigerated, covered, for up to one day.
Put the timbale molds on a baking sheet. Place the batter in a pastry bag without a tip, or with a large plain tip, and fill each mold about two-thirds full. (I just spoon the batter into the muffin tin)
Bake the bouchons until the tops are shiny and set (like a brownie), and a toothpick inserted in the center comes out moist but clean (there may be some melted chocolate from the chopped chocolate), bake 20 to 25 minutes.
Transfer the bouchons to a cooling rack. After a couple minutes, invert the molds and let the bouchons cool in the molds. Remove the molds and serve, or store until needed. (The bouchons are best eaten the day they are baked).
To serve, invert the bouchons and dust them with powdered sugar. Serve with ice cream, if desired.
Total preparation time: 45 minutes, plus cooling time. (Not to be confused with the 20-25 min bake time above... which is what I did last night,oops!)
Servings: Makes 12 bouchons.
This is a really fancy, decadent dessert that never fails to impress… unless, of course, you inadvertently double the baking time.
Happy Valentine’s Day!
Kaedi
Subscribe to:
Posts (Atom)