Monday, November 30, 2009

Recipe: Quiche Lorraine/ Quiche Alsatian

Bacon and eggs seem like the typical American breakfast. It can become mundane if you have it all the time so if you feel a little adventurous, you can take those ingredients and turn them into a classic French dish!
Quiche Lorraine is actually name for the Lorraine region in France (not for someone named Lorraine). The quiche itself was created around the 16th century. If you add onions to the quiche, it becomes Quiche Alsatian. The addition of onions is nice to get some vegetables into your diet otherwise...LOL!




Ingredients
  • 6 slices of bacon sliced into small strips crosswise the length
  • 2 medium onions sliced thinly (if you want to make it Alsatian)
  • 4 eggs beaten
  • 2 cups half & half
  • 4 ounces Swiss cheese shredded
  • 1 frozen deep dish pie crust
  • pinch of nutmeg (optional)
  • salt & pepper
Directions

1. Cook bacon until crisp. Remove from pan and drain on paper towels. Add onions into the pan with the bacon fat until onions are tender (about 6 minutes). Spread onions and bacon evenly on the bottom of the crust.

2. In a large mixing bowl, mix together the eggs, half & half, nutmeg, salt & pepper.

3. Pour into the frozen pie crust just to the top (you might have some quiche mixture left over which you can make into an omelet to preview the taste). Top with the shredded Swiss cheese.

4. Bake in the oven at 350° for 30- 40 minutes or until a knife inserted in the center comes out dry. Cool for 10 minutes before serving. You can also eat this at room temperature.

I like to serve this with a small salad for lunch or a light supper.

Serves 6-8 people.

Sunday, November 29, 2009

Recipe: Curried Cauliflower and Chickpea Stew

I modified this from another recipe that I found years ago. The flavors are VERY Indian. A nice vegetarian hearty dish.



Ingredients

2 tablespoons vegetable oil
2 1/2 cups chopped onions
5 teaspoons curry powder (try not to use Madras curry unless you like spicy) use more or less to your liking
About 6 cups small cauliflower florets (from 1 medium head) or 2 boxes frozen (thawed)
2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
1 14-ounce can unsweetened coconut milk (available in the Asian section of your supermarket)


Preparation

Heat oil in large skillet over high heat.

Add onions and sauté until golden brown, about 8 minutes.

Add curry powder and stir for about 15 seconds. (Make sure curry powder doesn't burn)

Add cauliflower and garbanzo beans; stir for 1 minute coating everything in the onion curry oil.

Stir in coconut milk and bring to a boil.

Reduce heat to medium-low, cover, and simmer gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, for about 15 minutes.

Season to taste with salt and pepper.

Serve over white rice.

Yield: Makes 4 servings

Recipe: Butternut Squash Soup with Parmesan Croutons

















Nothing could be simpler to make than this when you stock up on frozen winter squash and chicken broth when on sale.
Thanks to Birdeye for this easy recipe.



Ingredients



* 2 boxes Birds Eye® Cooked Winter Squash (12 oz)
* 2 cups chicken broth
* 1 cup Parmesan croutons
* Dried chives


Instructions

Combine squash and broth in a saucepan. Bring to a boil, reduce heat and simmer until heated through, about 10-15 minutes. Season with ground white pepper if desired.

Serving Suggestions

Garnish each serving with croutons and chives.