Spinach & Mushroom Quiche
One 9-inch refrigerated pie crust
4 slices bacon, cut crosswise into 1/4-inch dice
8 ounces sliced fresh mushrooms
1 cup diced red onion
5 ounces fresh baby spinach (about 8 cups), coarsely chopped
6 large eggs
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
¼ teaspoon salt
¼ teaspoon ground pepper
2 cups shredded Gruyère cheese, divided
Preheat oven to 375 degrees F. Coat a 9-inch deep dish pie pan with cooking spray. Fit the pastry into the pie pan and flute the edges.
Cook the bacon and drain on paper towels. Retain bacon fat in the skillet.
Scatter the crumbled bacon in the bottom of the prepared pie pan. Scatter 1 cup of the cheese over the bacon.
Add the mushrooms and onions to the bacon fat in the skillet. Cook, stirring occasionally, until tender, about 8 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
Whisk eggs, cream, mustard, thyme, salt, and pepper in a medium bowl. Fold in the mushroom mixture and 1 cup of cheese.
Spoon into the prepared pie pan. Bake until set and golden brown, about 45 minutes. Let stand for 10 minutes before serving.
Serve with a salad. I made a Caesar salad.
1/2 head Romaine lettuce, washed and finely chopped
1 cup croutons, see recipe below
½ cup grated Parmesan cheese
Freshly ground black pepper for garnish
1 anchovy, finely chopped or use anchovy paste
3 tablespoons Parmesan cheese
2 tablespoons mayonnaise made with olive oil, if available
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon Worcestershire sauce
1/4 cup extra-virgin olive oil
Add the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic, and Worcestershire sauce to a bowl and whisk together.
Gradually whisk in the 1/4 cup of olive oil, whisking until the dressing is emulsified.
Place the chopped lettuce in a bowl and toss it with the dressing, and croutons. Top the salad with extra cheese and freshly ground black pepper.
2 cups cubed bread
1 tablespoon olive oil
Preheat the oven to 375 degrees F.
In a mixing bowl combine the bread cubes and olive oil. Toss well to coat.
Pour the bread cubes onto a baking sheet. Spread them into a single layer. Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning. Cool completely before storing in an airtight container or ziplock bag.
2 cups all-purpose flour
½ cup granulated sugar
2 tablespoons poppy seeds
2 large lemons
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 stick cold unsalted butter
½ cup heavy cream
¼ cup fresh lemon juice
Preheat oven to 400 degrees F. In a large bowl, combine flour, granulated sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt. Using a pastry cutter or two knives, cut in butter until the mixture resembles a very coarse meal. Pour in heavy cream, then add the lemon juice, stirring just until dough forms.
Using your hands, gather dough together and gently press it into a ball.
Transfer the dough to a parchment-lined baking sheet and shape it into an 8-inch disk. Cut into 8 wedges and separate so that the scones are about 1 inch apart. Bake until golden, about 15 minutes. Transfer scones to a wire rack and let cool.
8 large eggs, beaten
1 tablespoon of olive oil
1 medium onion, diced
1 cup diced fresh tomatoes
1-10 pkg frozen spinach, defrosted and drained
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup feta cheese, crumbled
PREHEAT THE BROILER.
Heat the oil in a large ovenproof swollen. Add the onion and sauté for 5 minutes. Add the spinach and salt. Sauté fir 1 minute. Add the tomatoes. Pepper and sauté for 3 minutes.
Pour the eggs over the vegetables and cook on medium until the eggs are set, about 8 minutes. Sprinkle the feta cheese over the top of the omelet.
Place the pan two inches under the broiler and cook for about 1-2 minutes until the top is set. Cut into wedges and serve.
Buttery Braised Potatoes
3/4 lb baby potatoes, about 1-inch in diameter, unpeeled and halved
1 cup water
2 tablespoon butter
1 garlic clove, minced
1/2 teaspoon salt
1 tablespoon chopped parsley
1 teaspoon lemon juice
Place the potatoes in a 12-inch skillet, cut side down in a single layer. Add the water, butter, garlic and salt. Bring to a simmer over medium heat. Cover pan and cook 10 minutes.
Remove the cover and turn the heat to high. Cook 6-8 minutes, shaking the pan occasionally until the water evaporates. Add lemon juice and parsley. Serve with the omelet.
Great breakfast muffins but if you want to turn them into a dessert, add a cream cheese frosting.
2 cups All Purpose Flour
2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon cinnamon
1 teaspoon salt
1 cup wheat bran
1 1/2 cups dark brown sugar
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1 cup chopped walnuts
Preheat the oven to 350°F. Line a muffin tin with liners and set aside.
Whisk the flour, baking powder, baking soda, cinnamon, bran, and salt in one bowl. In a second bowl whisk together the oil, sugar, eggs, and carrots. Stir the flour mixture into the sugar mixture. Add walnuts.
Using a muffin scoop fill the muffin tin cups to the top of the rim of each center of a muffin that comes out of the cup. Bake for about 25-30 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Cool in the pan for 20 minutes, then move the muffins to a rack to finish cooling.
Cream Cheese Glaze
4 oz cream cheese, softened 1/4 cup (half a stick) of unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk
While the muffins cool, make the glaze. Combine all ingredients in a mixer with a whisk attachment;
whisk until creamy and smooth.
Once the muffins are cool, glaze each muffin with Cream Cheese Glaze.
2- 4 ounce cans of Italian tuna in olive oil
1/4 cup bread crumbs
2 shallots, chopped
1 tablespoon parsley, chopped
3 tablespoons chives, chopped
1/4 cup parmesan, grated
1/4 cup all-purpose flour + 2 tablespoons
1 tablespoon Greek yogurt
Salt and pepper, to taste
2 tablespoons extra virgin olive oil
Sliced red onion
Italian salad dressing
1 cucumber, peeled
1/2 teaspoon sea salt
1 cup fresh dill, stems removed
2 cups Greek yogurt
1/4 cup extra virgin olive oil
6 cloves garlic, pressed through a garlic press or finely minced
For the tuna patties
Place the tuna and its oil in a bowl, and add all the ingredients except the 2 tablespoons of flour and the olive oil. Mix well.
Place the 2 tablespoons of flour on a small plate. Form medium-sized patties, place them in the flour, and cover them lightly with plastic wrap. Refrigerate until ready to cook.
Heat a frying pan on medium heat and add the olive oil. Cook the patties for about 7 minutes on each side until lightly brown.
For the salad plate
Line individual plates with shredded lettuce, sliced tomato, red onion, olives, and sliced hard boil egg. Drizzle the plates lightly with your favorite Italian dressing. Place the 2 patties on each plate. Add a scoop of Tzatziki sauce a pita bread.
For the tzatziki sauce
add a handful of feta cheese to the sauce for more flavor/
Grate cucumber into a colander resting over a bowl. Sprinkle salt on grated cucumber. Let this sit for about 15 minutes.
Chop the dill and then add it to a bowl with the Greek yogurt, olive oil, and pressed garlic. Mix well.
Squeeze the water out of the cucumber in a kitchen towel or paper towel and then add to the tzatziki. Salt, to taste. Refrigerate for several hours.
3 tablespoons extra virgin olive oil
4 ounces of guanciale, pancetta or thick-cut bacon), diced
1 whole clove of garlic, smashed lightly
1 pound of spaghetti
4 large eggs
1 cup of grated Pecorino Romano cheese
1 tablespoon of black peppercorns, crushed
Additional grated cheese for serving
Beat the eggs and cheese together in a mixing bowl.
Bring a large pot of salted water to a boil. Add in the pasta and cook according to package directions until firm (al dente). Reserve about 1/2 cup of the pasta water to thin the sauce. Drain the pasta well.
At the same time, heat the olive oil in the large skillet over medium heat. Add in the diced meat and the whole clove of garlic and cook, stirring occasionally, until the pancetta is browned and the fat is rendered. Remove the garlic clove. Add the crushed black pepper.
Immediately add the hot, drained pasta to the pancetta/garlic sauce. Toss to coat the pasta with the reserved pasta cooking water.
Remove the pan from the heat and stir in the egg mixture tossing quickly so the eggs thicken but do not scramble. (It is very important to do this off the heat.) Serve the pasta with lots of extra cheese
Shrimp Salad In Cantaloupe Rings
8 oz cooked shrimp, diced into small pieces
¼ cup finely chopped onion
¼ cup finely chopped green bell pepper
1 celery stalk, finely chopped
1 hard-boiled egg, chopped
2 teaspoons chopped fresh dill
3 tablespoons mayonnaise
Salt and pepper to taste
2 center-cut slices of cantaloupe kept in circles, about 1-inch thick, peeled and seeded
Combine the salad ingredients in a mixing bowl. Chill in the refrigerator for several hours.
Place a cantaloupe circle on each of the two plates. Divide the shrimp salad in half and pole into the cantaloupe rings and serve with the Zucchini Salad and muffins.
1 medium zucchini, sliced into very thin circles
1 small shallot, finely chopped
1/4 cup toasted walnuts
1/4 cup dried cranberries
2 tablespoons chopped fresh mint
Sea salt and freshly ground black pepper
1/4 cup fresh lemon juice
1 small garlic clove, grated
1 teaspoon Dijon mustard
1/4 teaspoon sea salt, more to taste
Freshly ground black pepper
1/2 teaspoon honey
1/4 to 1/3 cup extra-virgin olive oil
Whisk together the dressing ingredients and set them aside.
In a medium serving bowl, combine the salad ingredients. Add half the dressing and mix well. Use the remaining dressing for another recipe.
Mini Corn Muffins
1/2 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons canola oil
Combine the cornmeal, baking powder, sugar, flour, and salt in a bowl. Whisk in the egg substitute, milk, and oil together.
Fill your mini muffin cups with batter up to three-fourths full.
Set your oven to 400 degrees F. Place the muffin cups inside the oven then let them cook for ten to twelve minutes or just until the toothpick inserted at the middle of the muffin does not have anything sticking to it when pulled out. Then allow them to cool down for five more minutes then place them on the wire rack.
Christmas Morning Coffee Cake
Almond Cream Cheese Coffee Cake
1/2 cup sugar
1/2 cup butter, room temperature
1/2 teaspoon salt
2 packages (1/4 ounce) or 4 ½ teaspoons instant yeast
1/2 cup warm water (110° to 115°)
2 eggs, lightly beaten
4 cups all-purpose flour
1 package (8 ounces) cream cheese, softened
8 ounces almond paste
2 cups confectioners’ sugar
2 to 4 tablespoons milk
1/2 teaspoon almond extract
To Make the Dough:
Combine the flour, yeast, and salt in a medium bowl and set aside.
Cream the butter and sugar in the electric mixer bowl fitted with the paddle attachment until light and fluffy. Add the water and eggs and beat until well combined.
Mix in the flour until the dough comes to a ball or comes away from the sides of the mixer bowl.
Switch to the dough hook and knead the dough for about 5 minutes or until you’ve made a soft, smooth dough.
Remove the dough to a floured surface. Grease the bowl and return the dough to the bowl. Allow the dough to rise, covered, for 45 minutes to 1 hour, or until it’s puffy (though not necessarily doubled in bulk).
To Make the Filling:
While the dough is rising, prepare the filling by beating the cream cheese and the almond paste together until smooth. Chill until ready to use.
Cover a large baking pan with parchment paper. I use a pizza pan.
Transfer the dough to a lightly floured work surface and roll into a large rectangle, about 20 x 14 inches.
Spread the filling on the dough, leaving a half-inch border all around the dough.
Roll the dough up from the long side (jelly roll style). Seal the edge tightly. Form the roll into a circle and pinch the ends together to form a ring.
Place the cake on the prepared pan. Using kitchen scissors, cut two-thirds through the dough from the outer rim of the circle at 1 inch intervals.
Allow the ring to rise, covered with plastic wrap or a kitchen towel for 1 hour until almost doubled in size.
Preheat oven to 325 degrees F. Place an oven rack in the center of the oven.
Bake the ring for 35 to 40 minutes until the crust is golden brown.
Remove the pan from the oven and cool on a wire rack. Wrap well and freeze until the day before Christmas. Defrost the cake at room temperature overnight.
For Christmas Morning
To make the glaze:
Combine the powdered sugar, almond extract, and enough milk to make a frosting that can be poured over the cake. Sprinkle with sliced almonds, if desired. Allow the glaze to set before serving.
Greek Spinach Frittata
12 large eggs
¼ cup olive oil
16 oz frozen spinach defrosted, raw or canned, and drained
1 onion finely dices
1 teaspoon dried oregano
1 garlic clove minced
2 plum tomatoes, cut into thin slices
½ cup crumbled feta cheese
Heat the broiler.
In a large mixing bowl beat the eggs. Add the spinach, onion, garlic, and oregano. Mix well.
Heat the oil in an omelet pan. Pour in the egg mixture and cook until set, lifting the edges and letting the eggs run under the omelet. Top the egg mixture with sliced tomatoes, and fetta cheese. Place the pan under the broiler and cook for 2-3 minutes until the top is no longer runnun\g and beginning to brown.
Serve with pita bread and Tzatziki Sauce.
Homemade Banana Pancakes
Perk up your Sunday morning breakfast with these homemade pancakes. I like to mix the ingredients together the evening before and refrigerating the dough overnight. Saves time in the morning when everyone is waiting for pancakes.
2 cups self-rising flour
1 teaspoon ground cinnamon
1 1⁄2 cups buttermilk
1⁄4 cup firmly packed dark brown sugar
1⁄4 cup unsalted butter, melted
1 teaspoon vanilla extract
2 large eggs
1 large ripe banana. chopped
3 tablespoons canola oil
Maple Syrup or honey
In a large bowl, whisk together the dry ingredients: flour, sugar, and cinnamon. Stir in the chopped banana.
In a large measuring cup combine the melted butter, oil, eggs, vanilla, and buttermilk.
Make a well in the center of the flour mixture. Add the wet mixture to the dry ingredients, stirring until just combined.
Heat a large buttered cast-iron griddle or skillet. Working in batches, drop batter by 1⁄3 cupfuls 1 inch apart over hot oil. Cook until edges are dry and bubbles form in the center of pancakes, about 3 minutes; turn, and cook until browned, about 2 minutes more. Use remaining oil as needed. Serve with bananas and syrup.