Tonight’s dinner was a Spinach and cheese Quiche. The recipe was really easy to follow.
We made a few changes to the ingredients. It called for ½ C of Gouda, ½ C of Sharp white Cheddar. We changed that to use Muenster and Sharp Cheddar. We also added ¼ C of coarsely chopped Carrots. The wife also switched up the eggs, she used 2 duck eggs instead of 3 large eggs. I sautéed the onion and carrots together in the butter until both were soft about 8-9 min. The smell those two gave off was enriching and delightful. After they were soft I added the spinach and chopped garlic, I sprinkled a little Olive Oil on top of the top leaves to make sure all got a nice coat of oil and would not burn. I also cooked these a little longer than instructed, for about 9 min, but not more than 10. I let the pan sit for about 10min to cool, then I placed it evenly over the bottom of the pie crust. I spread the mixture of cheese over the top of the spinach and got this as even as I could (it was still a little warm so the cheese started melting), next I poured the cream mixture over the top. I baked the quiche for about 55 minutes. It started smelling so good I had to keep checking on it to see if it would magically get done sooner. When the baking was finished and the knife came out clean, I left the meal in the oven to cool for about 12-15 minutes – I had to bath baby E. Then it was sliced and served.
It was VERY good! I would not change anything I altered in this recipe. This meal was perfect. It was very light on the cream and rich in flavor. You did not have an over powering of one flavor over another. There was a great combination of flavors.
I definitely recommend my altered recipe to anyone.
Archive for April, 2012
Tonight’s dinner was a Spinach and cheese Quiche. The recipe was really easy to follow.
1 prepared pie crust – you can make this yourself or use a frozen one that you defrosted
1 ½ cup heavy cream
Cayenne pepper (1/8 tsp for filling – and if you make your own crust it asks that you put in 1/8 tsp)
3 large eggs
¼ tsp salt
1/8 tsp nutmeg
1 tbsp unsalted butter
½ cup chopped onion
1/8 tsp black pepper
2 tsp chopped garlic
3 cups lightly packed, rinsed, chopped spinach
2 oz gouda (or equivalent)
2 oz sharp white cheddar (or equivalent)
1. roll dough over your pie pan and press into sides, crimp edges if you’d like, and prick some small holes in the bottom
2. whisk eggs in large mixing bowl, add in cream, 1/8 tsp salt, cayenne pepper, nutmeg
3. in large skillet melt butter and sauté onions with a 1/8 tsp salt and all your black pepper, cook ~3mins
4. add in garlic and spinach and cook until wilted ~2mins, remove from heat
5. pour spinach mixture in your pie pan, evenly spread it out, top with all your yummy cheese and then pour egg/cream mixture over everything
6. bake for ~45mins @ 350
7. let sit for ~10mins, serve and enjoy
** adapted from Emeril’s Ever Day’s a Party – page 266
Monday – Broccoli cheese polenta pizza – Fast Weeknight Favorites – page 258 – well this one seems to be a keeper. So we don’t have a baking sheet (J ruined it last time he was broiling steak… it was on fire!!) so I improvised and put aluminum foil over our broiler pan. Also we don’t have an electric broiler, we have gas and I am not sure how I feel about it at times. When we lived in Az I have ONLY ever had electric, this is the FIRST time I have used gas stove/oven/broiler/etc. Needless to say the broiler pan doesn’t fit on it’s “holders” very nicely (story to follow). So I cut my polenta open and it squirted all over the kitchen, tip 1 – be careful when opening polenta “loaf/roll”. Polenta is easy to cut and I suggest keeping it to 1/4 of an inch or smaller, J said he liked the thickness we had tonight, but I am thinking thinner would have been better. Making the “pizza” is a pain in the booty… and as soon as you get it be careful because it can slide very easily off of your work space (i.e. broiling pan). When I was checking it, to make sure the broiler didn’t burn it… the broiler popped off it’s holders and there went my nice (took 15 mins) to make pizza circle. Dang it… so I through it back together, this time not worrying too much. Scooping on the broccoli was fine, hot though, cheese mixture went well – it was SMART to have it stirred/prepped prior to opening the broiler area up. All in all it was an easy recipe and went great paired with a homemade/tossed salad. There wasn’t too much left over either (and I made extra). The recipe called for 16oz of polenta, I used 24… it said 3/4 cup of ricotta, I used 1 cup… I needed to make a little extra, because as my sister-in-law reminded me… my husband, J, eats alot!! (Note – the leftovers of this meal are not my favorite, tastes so much better fresh)
Tuesday – Chicken/asparagus strata – BHG: New Cookbook – page 238 – Ok let’s start tonight’s dinner off BEFORE I even place it in the oven. MAN… I was happy and shocked to find out this meal could be prepared prior to cooking it. When we were choosing recipes we weren’t looking at ease of cooking, or anything to that sort, so I missed that this one could be prepped up to 24HOURS in advance. I could have saved myself some dishes if I would have prepped it last night… luckily the hubby did dishes. This recipe may become a new fav to cook… it was EASY and seems versatile. So to start the kids can help… remember tearing bread the night before thanksgiving with your grandma?? If you don’t you are missing out… but the point is the kids can help by prepping with you. They can sit at the table (stand at the counter) and tear the muffins into small pieces for you… LOVE HELP in the kitchen right? They can also tear the cheese… my son however would need more cheese; he’d probably eat while tearing. Also this dish is versatile and you can shift it a bit… at least I hope you can, because that is what we did. So we are using the leek chicken I cooked up this weekend in the crock pot, the recipe calls for ham… but since I don’t eat that much ham we felt good changing it for chicken. Next it called for torn up Swiss cheese, Ken’s had shredded Swiss on sale (and it was local cheese) so we went with that… love to save money right? Next you can use diff veggies… we are using asparagus, but the recipe says you can also use broccoli. It calls for frozen veggies, but why use frozen when you got fresh? Plus my mom always taught me to eat fresh asparagus, frozen doesn’t hold up to taste standards. The last thing we changed (other than adding more veggies/cheese) was using leeks instead of regular sweet cooking onions. Since I was using the leek chicken, I had an extra leek in the fridge and I love the smell/flavor of leeks, we decided to go with leeks… and instead of 2tbsp we added 3. So will all these changes still give us a yummy dinner… we shall blog later so you can read!! ***So dinner was good. S took the first bight tonight and said he liked it. I took second… I liked it… BUT… I would change the cheese. I am not a HUGE fan of swiss and I didn’t like it melted with these ingredients. I need to google search some nutty/salty cheese to use, J felt it was lacking in salt. I felt the leeks worked nice, as did the chicken… AND the fresh asparagus was amazing!!! All in all this was a good meal that will be repeated… however next time we’ll fiddle with the cheese! (Note – the leftovers of this meal aren’t too shabby… I do prefer fresh but I won’t toss leftovers of this one)
Wednesday – Savory stuffed loaf – Great American Home Baking – card 13 of main dishes – So this meal WAS supposed to be cooked by J, however he is on his way to Lansing so I am stuck with the duties. He said just order out and I said, “nope… we are going to do this cooking at home thing, so I am cooking at home.” So I suited up in my apron and started going. Now I will say I was not too thrilled about cooking this meal since I DIDN’T choose it, but hey we have to eat right?? Here is what I did… I changed some things in the recipe – are you surprised?? I started off adding more onions, we love onions so I added an extra ¼ cup (if they have true health benefits then I’m only helping), I also added more garlic (we love garlic as well – I used 4 instead of 2). I added the called for amount of tomatoes since our oldest S isn’t too found of them, which is ok. I also added a few more ounces of frozen spinach, if I didn’t we would have had 2oz left over in the freezer – which would make no sense. I added the called for amount of black olives, add nearly 2x the amount of cheese (we love cheese – we love food). Also when I pinched this loaf together I really didn’t read the directions… I just pulled the ends together and pinched – didn’t go so well (we’ll see how it looks when it comes out), if I were you I’d do what the recipe calls for. Also, it calls for breadcrumbs… well J forgot to buy those at the store, so only parmesan it is!! We, meaning J, has made this loaf before and have served it at gatherings and have good feedback… we’ll see how mom’s turns out. Oh and I sliced my thumb… hey J that wouldn’t have happened if you were cooking! (oh and if you are like me… as you were slicing the olives you were eating them, as well as the left over tomatoes… mmmm I love snacking and cooking) So dinner came out great, even though I didn’t fold it “correctly” – S said it was good, he gave me an A+ for my firest time he says!! Yahoo for mom being a good cook!! What would I change… maybe the way I fold it, also I might try it on parchment paper and see how that goes. Clean up wasn’t horrible, I just thought it might help keep the bottom a little softer… don’t get me wrong the bottom was fine, I just don’t want to dirty 3 knives, I want to it to cut with a fork. Note – there were no leftovers to comment on. This one was gone FAST!
Thursday – Asparagus and artichoke quiche – The Essential Baking Cookbook – page 201 – so today didn’t go so bad. This quiche was super easy to make, and tasted SUPER good! We had a dinner victim, I mean guest, over for dinner and perhaps she’ll get on and share her feedback of the meal. Ok so how did I drift from the recipe?? I hardly drifted… I cooked/refreshed/added the asparagus as called for, I added the artichokes as called for, I whisked, stirred and poured the egg mixture as asked for… I did not top with cheddar, we topped with a colby/jack mixture we had on hand, I am one for using what I have. I popped it in the over for the 25mins… and guess what?? It needed an extra ~10 mins prior to being done. While it was setting/cooling I put together the herbed white bean crostini (http://loveandcupcakesblog.com/2012/04/26/from-the-kitchen-herbed-white-bean-crostini/) that a fellow blogger posted earlier today. I of course worked with what I had in the house and threw my own spin on it. I left out the crushed red pepper, I put the white bean mixture on the baguettes prior to putting them in the oven and I sprinkled them with a bit of parmesan cheese. Our oldest, S, LOVED them and ate more than his fair share! There are absolutely no leftovers… so tomorrow’s meal may have to be Sat’s meal moved up.
Friday – leftovers – well there were supposed to be left overs, however… there were none! So today was pick a local resturant and eat there day. With our little test coming up we are going to have to find local diners that shop locally for their produce/food. I know of a couple, but I think we are going to need to find more to accomodate nights out.
Saturday – Turkey/broccoli filled lasagna rolls – BHG: New Cookbook – page 355 – these were fun to make together (hubby J helped out). So here is what we did differently, first we doubled the recipe… sorta. So we cooked 9 noodles, instead of 4, we cooked 2 cups broccoli instead of 1, we added 2 cups ricotta instead of 1, we used a giant duck egg instead of 2 chicken eggs, we used twice the dried amt of thyme, and instead of red sauce we used alfredo, but only 15oz, not 24oz. So here is what we learned. Cook the meat/broccoli/onion first so it can be cooling while you cook your noodles, then cook your noodles… while those are cooling whisk up your egg/ricotta. Cooler noodles are easier to work with, put a little bit of oil in the water so they don’t stick however when you have them on a surface. We let the broccoli/meat/onion mixture cool so it didn’t go into the ricotta/egg hot and start “cooking” them, this seemed to work well. When you start rolling it is messy, have fun!! Seam side down, top with sauce and bake covered. I put the parmesan on and let it stay in the oven while we prepped the table and sliced some fresh apples. This melted the cheese and let it “solidify” up for pretty serving. From our 9 noodles we got 8 rolls (good thing we did extra, one of our noodles split down the middle), there are 3 left over for tomorrow’s lunch. We’ll comment on how they are as microwaved leftovers and let you know.
Sunday – Spinach and Chicken lasagna stacks – FWF – page 136 – what to say about this recipe. First my husband cooks and he sometimes rushes, and sometimes doesn’t think when he is rushing. He was supposed to post this recipe review, but I think he is a little upset with it’s outcome and refuses. Here is a little story about J and his rushing/not thinking when cooking. We were making soup in the crock pot, a chicken/rice soup. I started the soup and he was supposed to add the rice about 45 mins prior to it needing to be served. Well he started pouring the rice right on time… and he kept pouring, and pouring… he kept pouring because he couldn’t see the rice and he wanted to make sure there was enough rice. All the while he is pouring he is not thinking that rice EXPANDS. So needless to say it was a very creamy mush type soup… the baby LOVED it blended up, but the rest of us chewed our way through. Well using this rice story as a base, let us discuss last night. J was cooking and was doing great. It was my job to wash the spinach – and prepare the fresh veggie/fruit side dish (this means carrot and apple washing/slicing). We were setting the table, feeding baby E and J was finishing up the sauce. Well he decided it was too thick for him… so he added more flour, then some more flour… he kept adding until it seemed thick enough – again not thinking. We know that flour would make the sauce even thicker… if he added it slowly and waited between adding more it might have worked. But because he added so much so fast… well it made glue. Dinner was a bust. He ate two servings – he admitted he did it because he felt bad – S ate one and then had ramen he bought himself at the store, and I just had a few bites and it was too “thick” and was making my tummy upset. So here is a challenge for anyone reading. Please make it better and share your secrets and thickening techniques… we would love to hear if someone made a good meal from this one.
7 lasagna noodles
3 tbsp butter
1/3 cup flour
1 ¾ cup broth
1 ¼ cup whole milk
½ small red pepper (cut up in ¼ in pieces)
4oz gruyere cheese (or similar) shredded (~1cup)
4 cups baby spinach leaves (or shredded adult spinach)
2 cups shredded meat of your choice (recommends chilcken)
1. cook lasagna noodles as directed (~10-12mins)
2. while noodles cook, melt butter in 3qt saucepan, whisk in flour until smooth
3. whisk in broth, milk, pepper – stir occasionally
4. add red pepper and boil for ~2mins
5. stir in cheese, meat and spinach – heat through and remove from heat
6. cut each noodle into 3 equal parts (not lengthwise, cut like you are making rectangles)
7. place one “rectangle” of a noodle on your plates, top with ¼ cup of your saucepan mixture, place another noodle on top, again top with ¼ cup of your mixture
8. you continue stacking until your preferred size… or the recipe calls for this recipe creating 4 servings, so dish out onto 4 plates (you’ll have one stack/plate) each stack should have 5 noodles – and you should end with the chicken mixture on top
9. serve and enjoy
**adapted from Fast Weeknight Favorites – page 136
4 dried lasagna noodles
6oz ground turkey, chicken, meat of your choice
¼ cup chopped onion
1 cup broccoli
¼ cup water
1 beaten egg
1 cup ricotta cheese (or cottage cheese)
½ tsp thyme (or fresh thyme – 1 ½ )
1 ½ cups spaghetti sauce
¼ cup shredded parmesan
1. cook ground meat for a few mins, toss in chopped onion and continue to cook until meat is cooked all the way through and onion tender ~5 mins
2. add broccoli to the above mixture with a bit of water and allow the broccoli to soften, drain and set aside
3. cook lasagna noodles in boiling water for ~10-12 mins, take out and lay flat and allow them to cool, this will make working with them easier
4. whisk your egg in a bowl and stir in ricotta, stir in your broccoli/meat/onion mixture into the egg/ricotta
5. place ¼ of this filling on a lasagna noodle and roll up **here is the messy part, some may come out the sides, it is going to get on your hands… keep going, you’ll cover it up with sauce anyways!**
6. place seam side down in a baking dish and cover with spaghetti sauce
7. bake at 375 covered for 30 mins then top with parmesan and serve
**adapted from BHG: New Cookbook – page 355
Ok so the Fulton Street Market is still not up and fully running… but the few vendors that are alwaysset up about a block away were there this morning, we paid them a visit. We wanted to see what was coming in and what the producers were expecting to have when they got to the actual market a few weeks from now. There were two cheese guys out, one of which talked to me a bit about making my own mozzarella. The bread man was there and boy did his little area not only smell good, but it all looked sooo good. We talked to a meat/egg lady about her raw milk movement, her inability to bake and how well her duck eggs may enrich our meals. Our oldest, S, purchased himself a succulent plant – hens & chicks I believe is the name she gave us. He wasn’t the only one with purchasing power however… we were shelling out the cold hard cash as well. Here is what we got and what we plan to do with it… other than eat it. We picked up ½ dozen duck eggs, I have wanted to try these forever and the lady said they actually do better in baking she has noticed… we shall see. We purchased 1 loaf of tomato/basil bread (also asked this baker where his ingredients came from, local he said and gave me names of his producers). We bought a tub of carrots, a tub of fresh spinach and a tub of apples. We visited the other cheese guy and bought a loaf of smoked jack cheese, it looked great – oh the possibilities. This cheese vendor also carried raw milk cheeses, all of which (raw and not) are made from local cattle acquired milk. MmMmmmmm… I was surprised to see tomatoes at market, but one producer had a green house he keeps warm and sure enough he had heirloom tomatoes out. There were milk vendors, meat vendors and even a guy selling fresh baked cookies/bread/sweet treats! Along with all this yummy food there were plant vendors selling hanging baskets, succulents, herbs, etc… S was so excited and couldn’t be stopped in shelling out $1 for his succulent… he talked with the vendor asking her all sorts of questions on how to best take care of his plant. How awesome. On the way home he was talking about starting his own garden… except everywhere he wanted to place it the dogs went and did their business… so he is on planning mode, trying to see if he can work something else out. So how much did we spend? S spent $1, we spent (for our: carrots, spinach, apples, cheese, bread, duck eggs) $24… the apples will get us through the week as snacks and desserts for dinner (there were ~ 10 apples), the spinach will get us through 2-3 dinners, the carrots more like 3-5 dinners, the cheese will vary depending on how good it is, and therfore how quickly it might get eaten… the bread could make up to 3 stratas (if we wanted that many) the duck eggs are the size of an XL reg egg, so I am sure they can last the week. So we will design our meals around these products and pick up the extras from Ken’s. I hope in a few weeks more goodies start making their way back to the newly refurbished market…. I sure do look forward to FULL market meals starting in the next few weeks.
So to be realistic some nights we are going to have to eat out (like tonight – baby E was NOT happy all day, I got nothing done and cooking was the last thing on my mind, plus it was leftover night and there were no leftovers to be had) … therefore, to stick to our “local” eating we need to find restaurants that also purchase… local products/produce/etc to eat at… but why stop there. Why not learn HOW to make those fancy dinners using in season produce??
Here is a class that looks like it is right up my alley
Here is a restaurant that NOT only boasts what we are looking for in a restaurant… but offers FREE cooking classes! UM… HECK YEAH!!
Another possible date night restaurant
If you scroll down to Farm to Fork you’ll find more GR restaurants doing just what we are looking for. – what a good list to keep on hand http://www.experiencegr.com/things-to-do/hot-eats/
Thank goodness for restaurants jumping on this local movement… I KNOW there will be some nights I don’t want to cook and will need a restaurant to feed my family while still keeping us local and on the right path. Man if we were doing all our meals locally it might be a bit more difficult (although I wish we could automatically be like the Kingsolver family)… at least it seems that way now. Perhaps after this little adventure it will seem easy enough to incorporate another meal… and so on and so forth.
During our little road trip last week, we had the best lunch at Cibo in Sausalito and I haven't been able to shake the craving for their white bean crostini (which was a surprise side dish that came with the quiche I ordered). So, yesterday, I attempted my own version and served us up a tasty, garlicky, herbed, white bean crostini lunch.
What a great suggestion. Dave, http://kitchenconvivial.com/, suggested that I put some effort into checking to see if the “so said” local products I was hoping to buy during this experiment were actually locally made like they said. Well I did some research, not only to see if the companies were local… but if they used local products to make their own products. Some did, some didn’t and some didn’t say. Below is a list, which I am sure will continue to grow, of some kitchen/family necessities to have around… you will see if I found a link to a local producer, or if I didn’t. IF you know of a local producer, or have suggestions on what I can add to this list let us know. Again, we are only trying to make dinner a local affair – but why not consider all the possibilities right? Who knows if a dish will call for yogurt, or mustard, or something else… better to be prepared than not. Will we come across a product we can’t find locally for our dinner?? I am sure of it… what will we do?? Shift that meal to lunch… pick a new dinner menu… find a producer… google a substitute… we can work around it. I am sure our dinners will be very interesting from May 5 – Dec 25…
Produce – will be purchased from Fulton Street Market OR Ken’s (when they the growing season allows them to bring local produce back)
Sugar (granulated/brown/powdered) – http://www.michigansugar.com/
Yogurt – http://www.thomasorganiccreamery.com/home.html
Milk – can be purchased at Fulton Street Market OR Ken’s
Cheese – can be purchased at Fulton Street Market OR Ken’s
Eggs - can be purchased at Fulton Street Market OR Ken’s OR my aunt/uncle know a guy who raises chickens and sells eggs
Ice cream – http://hudsonvilleicecream.com/ can be purchased at Ken’s
Bread – can be purchased at Fulton Street Market OR Ken’s OR made at home using the LOCAL ingredients I pick up from the above local businesses
Mayo – I may have to toy around with the idea of making my own – can’t find a local producer of mayo
Mustard – hmmm…? Maybe their variety?/ http://www.sansonettifoods.com/index.html
Chips – it seems there is a chip producer in Detroit, http://bmchips.com/ , they use MI potatoes when in season and then follow the season to various states to keep production up. – I wonder how hard it is to make your own chips? I am NOT into home fryers since I would most likely LIGHT things on FIRE! PLUS we don’t eat chips that often so this isn’t too huge of a concern – unless we just HAVE to have chips with our BBQ’d burgers one night…
Juice – http://oldorchard.com/ can be purchased at Ken’s (juice is what my husband drinks with dinner most nights)
Olive Oil – haven’t found any MI producers yet – we may need to step up our game and find someone before our stash of Olive oil runs out
Pasta – I think we can buy this from the artisan market… but if we can’t buy there we might look a little deeper into this brand http://www.aldentepasta.com/ (they don’t say their ingredients are brought in locally, so we’ll have to see) (it was suggested by a friend, J.VandenPlas, that we attempt to make our own pasta… buttttttt That seems like a lot of work and I don’t know if my kitchen would survive)
Salad dressing – I can make my own
Ok fellow bloggers… I am sure there are more “dinner” things I am missing fill in any gaps!