You say Quiche and I say Frittata... its all GOOD

So....June, what's the difference..???

Quiche and frittata are both egg dishes made delicious with the addition of cheese, veggies, meat, seafood or poultry. They’re both great ways to get a meal on the table — they’re not just for breakfast..using just about whatever you have on hand.

Quiche is made by adding ingredients to a custard base, a combination of eggs and heavy cream, which gives it a deliciously creamy consistency when baked. You can replace the cream with half and half or milk to cut the fat. Quiche usually has a crust, but it doesn’t have to. A quiche is a savoury dish originating in the Alsace Lorraine region of France. The classic is quiche Lorraine, an open tart with a pastry base filled with eggs, cream and bacon and served hot or cold, but varitations today can include almost anything, including onion, cheese, fish and herbs.

Eggs are the most important part of a frittata. Frittatas have no crust and no milk or cream. Frittatas are cooked first on the stovetop, then finished in the oven. The Italian frittata can vary from thin and pancake like to thick with a golden crust and creamy centre. Frittatas can be filled with cheese, vegetables, meat or seafood. And, just like tortillas, they can be eaten warm or cold, or in squares as part of an antipasti plate.

Now a frittata is NOT an omelet either...   An Omelet is cooked quickly over moderately high heat and after folding, has a flat-sided half oval shape. Filling is folded inside.

We already did Quiche....so...

Read on!!!





Basic Frittata

4	eggs
1/4	cup liquid, such as water, tomato juice, broth
1/4	tsp. dried thyme leaves OR herb of your choice
	Salt and pepper
1	cup filling (see below)
2	tsp. butter OR vegetable oil

BEAT eggs, liquid, herb and salt and pepper in medium bowl until blended. ADD filling; mix well.
HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium heat until melted. POUR IN egg mixture; cook over low to medium heat until eggs are almost set, about 8 to 10 minutes.
REMOVE from heat. COVER and LET STAND until eggs are completely set and no visible liquid egg remains, 5 to 10 minutes. CUT into wedges.

hints...
Make fillings from your favorite foods or from leftovers. Use a combination of meat, seafood or poultry, cheese, vegetables and cooked pasta or grains.
          
For fewer or more servings: Adjust the filling, liquid, seasonings and pan size proportionally to the number of eggs used. For 2 eggs, use a 6-inch pan; for 6 eggs, an 8-inch pan; for 8 eggs, an 8 to 10-inch pan.
          
Filling ingredients should be cooked, not raw. Pieces should be cut fairly small and drained well.
           
Three ways to serve a frittata: Serve wedges right from pan, slide uncut frittata topside-up onto platter, or invert frittata onto platter to show its nicely-browned bottom.
          
Broiler Method: Prepare frittata in a pan with an ovenproof handle. (To make handle ovenproof, wrap it completely in aluminum foil.) Cook on stovetop until eggs are almost set. Sprinkle with shredded cheese, bread crumbs or crushed chips. Broil about 6 inches from heat until eggs are completely set and no visible liquid egg remains and cheese is melted or topping is lightly browned.

Broccoli Cheddar Frittata

1	pkg. (10 oz.) frozen chopped broccoli
1	small carrot, diced, OPTIONAL
1/4	cup water
8	EGGS
1/4	cup milk
2	tsp. prepared mustard
1	tsp. seasoned salt
1/8	tsp. pepper
3/4	cup shredded Cheddar cheese (3 oz.)
1	Tbsp. chopped green onion

COMBINE broccoli, carrot, if desired, and water in 10-inch nonstick skillet. COOK over medium heat until tender, stirring occasionally to break up broccoli, about 10 minutes; drain well.
BEAT eggs, milk, mustard, salt and pepper in large bowl until blended. ADD broccoli mixture, cheese and green onion; mix well.
COAT same skillet with cooking spray; heat over medium heat until hot. POUR IN egg mixture; cook over low to medium heat until eggs are almost set, 8 to 10 minutes.
REMOVE from heat. COVER and LET STAND until eggs are completely set and no visible liquid egg remains, 8 to 10 minutes. CUT into wedges.


Frittata with crabmeat

1	cup small fresh asparagus pieces
1	cup sliced mushrooms
1/2	cup sliced green onions
1/2	cup thin red bell pepper strips
1/2	cup flaked crab meat (2 oz.)
8	EGGS
1/4	cup water
1	tsp. dried Italian seasoning
1/2	cup shredded part-skim mozzarella cheese (2 oz.)
1	Tbsp. grated Parmesan cheese

HEAT oven to 375°F. COAT 10-inch nonstick skillet with ovenproof handle with cooking spray; heat over medium-high heat until hot. ADD asparagus, mushrooms, onions and bell pepper; sauté until crisp-tender, about 5 minutes. REMOVE from heat. ADD crab; mix well.

BEAT eggs, water and Italian seasoning in medium bowl until blended. STIR IN mozzarella cheese; pour over crab mixture in skillet. COOK over medium heat until eggs are set at edges, 5 to 8 minutes. SPRINKLE with Parmesan cheese.



Spinach, Mushroom & Bacon Frittata

Ingredients: 4 eggs 2 Tbsp milk 1/2 tsp kosher salt 1/4 tsp black pepper 6 slices bacon, diced 1/2 cup chopped onion 1 cup sliced mushrooms 1 cup baby spinach In a bowl, whisk together the eggs, milk, salt and pepper. Set aside. Meanwhile, fry bacon in an 8" cast-iron skillet until crispy. Drain the bacon, reserving 1 tsp of pan drippings. Fry the onion in the reserved drippings for 3 minutes or until soft & translucent. Add the mushrooms and cook for 3 minutes, then add the spinach and cook until wilted. Return the bacon to the skillet. Pour the egg mixture into the skillet; bake in a 350-degree oven for 15-20 minutes or until the eggs are set. Let cool 5 minutes before slicing and serving.

Zucchini Frittata

This simple combination of summer squash, onion, garlic, cheese, and eggs makes a quick and satisfying brunch, lunch, or casual dinner. Yellow summer squash works just fine in place of zucchini, although the yellow color blends in with the egg and makes a less stunning frittata.

Ingredients:

• 4 eggs
• 2 Tbsp. cream or milk
• 2 Tbsp. olive oil, divided
• 1 small onion, finely chopped
• 1/2 tsp. salt
• 1 clove garlic, minced
• 3 small zucchini or summer squash, trimmed, halved lengthwise, and thinly sliced
• 1/3 cup parmesan or other hard, grating cheese
• 2 Tbsp. minced parsley, basil, or thyme (optional)
• 1/4 tsp. freshly ground black pepper

Preparation:

1. In a large bowl, whisk eggs and cream or milk until whites are thoroughly broken up and the whisk lifted out of the bowl drips egg with no globs clinging to it.
2. In a large frying pan, heat 1 Tbsp. of olive oil over medium-high heat. Add onion and salt. Cook, stirring frequently, until starting to brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add zucchini or summer squash and cook, stirring, until wilted, about 5 minutes.
3. Stir cheese, herbs, and pepper into the eggs. Stir in vegetable mixture.
4. Return pan to stove. Add remaining 1 Tbsp. oil and let sit until hot. Pour in egg-vegetable mixture. Reduce heat to medium-low. Cook until lightly browned on bottom, about 5 minutes.
5. Heat broiler, arranging a rack 6 to8 inches below the heating element.
6. Put frittata under broiler and cook, watching constantly, until frittata is set and top is browned, 2 to 3 minutes.
7. Run a silicone spatula around the edges, gradually working under the frittata until the entire thing is loose from the pan. Slide onto a serving plate and serve immediately.

Comfort Cuisine....International Cuisine --- Swiss Steak-- hey I didnt name it!!



This is a recipe that gets asked about a lot.  It seems so many grew up eating it, but not many make it anymore.   It has always been one of my favorites.  I am fairly sure it has nothing to do with Switzerland or the Swiss.  (blame it on the south)..I doubt they even know what this is all about.   I do know that this takes a fairly inexpensive and usually less tender cut of beef and turns it into a mouth watering piece of meat you can cut with your fork.   Also, even though it's does take time to cook, it's not a difficult recipe.  Here is what you need:

1.5 to 2 lbs. of round steak, cut in serving size pieces
1 cup flour (You won't use all of this, but need it to dredge each piece in to cover)
1/2 tsp. seasoned salt
1/2 tsp. garlic salt
1/2 tsp. black pepper
1/4 cup vegetable oil
1 medium size sweet onion, diced
1 green bell pepper, diced
1 32 oz. can of diced stews tomatoes
1-2 cups water
1 Tbs. beef bouillon granules

Dredge each piece of round steak in a the flour.   Heat the oil in a heavy deep skillet with a lid or if you have a cast iron Dutch oven, that is perfect for this.   Place the round steak in the oil.  Sprinkle with the seasoned salt, garlic salt and black pepper.  Brown on both sides.  Remove to a plate when brown.  The steak won't be cooked, just browned. 

Add the onion and bell pepper to the pan and sauté in the drippings from the meat, loosening any pieces of flour that have stuck to the pan.  When they are slightly tender, add the steak back to the pan.  Pour the tomatoes, undrained over all.  Add 1 cup water and the beef bouillon.  Bring up to a bubble and then reduce to simmer.  Cover and simmer for at least 1  1/2 hours.   About every thirty minutes, stir this from the bottom of the pan, because it does tend to stick....especially if you are cooking it on too high heat.  It needs to cook low and slow.  Add the other cup of water as needed as it cooks and thickens.  The flour from the meat will thicken the tomato gravy that meat cooks in as it simmers.

yes I am back....hugs, bacon and quiches

Since the holidays I have been not "up to speed".  I profusely apologize my faithful little foodies..been a combination of things.. impending surgery, the flu and just "I can't believe Christmas is over!!".

But never the mind..back to important stuff!!  Doug and food..in that order.  Doug is good been busy himself..  which brings me to... what's better to eat when you are busy??

QUICHE!!!  ever versatile

Quiche is such a "go to" food..it can be eaten at any time of the day..for a meal or snack.. elegant enough for company, yet kids love it.. you can make a quiche and eat leftovers and never feel like its left overs...AND you can throw just about anything in a quiche... animal or vegetable...it is a great way to use up bits of leftover vegetables Quiche and Fritatta are kissing cousins... next blog is Frittata... promise.

Although known as a classic French dish, the quiche originated in Germany. The word quiche means "cake" which came from the German word Kuchen. Today, quiche is considered as typically French. However, savoury custards in pastry were known in English cuisine at least as early as the fourteenth century.

When you say Quiche..everyone thinks of that creamy cheesey bacon and swiss delight..but there is soooo much more.  I honour  of tradition and Doug..I will start with Quiche Lorraine.

Remember Doug's motto... if bacon is good in a recipe, double bacon is GREAT!!

Enjoy these recipe with a sparkling wine.

Quiche Lorraine:

This is the REAL DEAL!!!

Julia Child is the first lady of Cuisine in Boston... and elsewhere I am sure.. here is her recipe

The original quiche Lorraine has no cheese, writes Julia Child in “From Julia Child’s Kitchen.” If you’re inclined to add some, use ¾ cup coarsely grated Gruyere, Swiss, Roquefort, cheddar, Parmesan, or another of your choice.

The addition of Gruyère cheese makes a quiche au gruyère or a quiche vosgienne. The 'quiche alsacienne' is similar to the 'quiche lorraine', though onions are added to the recipe


PASTRY

1¾	cups flour
1	teaspoon salt
1¼	sticks chilled butter
2	tablespoons chilled lard or shortening
⅓	to ½ cup ice water
	Extra flour (for sprinkling)
	Butter (for the foil)

1. Have on hand an 8-or-9-inch fluted French tart pan with removable base.

2. In the bowl of an electric mixer, combine the flour and salt. Rapidly cut the butter lengthwise into quarters, then into ¼-inch pieces. Drop them into the flour. Cut the lard or shortening into small pieces and add them too. Turn the mixer to medium and in a minute or so, the mixture should look like coarse meal.

3. Sprinkle with ⅓ cup ice water and continue mixing for a few seconds or until the dough masses on the beaters. Add more water by droplets to unblended bits.

4. Scrape the dough out of the mixer onto a floured counter. Gather the dough into a ball and press it firmly into a thick cake about 4 inches in diameter. Wrap in foil and refrigerate for 2 hours.

5. On a lightly floured counter, roll the dough until it is 2 inches larger than your pan. Lift it onto the rolling pin and unroll it over the pan. Lift the edges to settle them in the bottom of the pan. With your thumbs, work the dough gently down the sides of the pan to make them thicker and sturdier than the bottom. Roll the rolling pin over the top of the pan. Trim off excess dough. Push the dough up to make a ⅛-inch ridge all around the rim. With the dull edge of a table knife, make a decorative pattern around the rim. Prick the bottom well all over with a fork. Refrigerate for 30 minutes.

6. Set the oven at 450 degrees.

7. Butter a large sheet of foil. Ease it, buttered side down, into the dough. Fill with dried beans or rice.

8. Bake the pastry in the lower-middle level of the oven for 7 to 8 mninutes or until the pastry is set but still slightly soft. Remove the foil and beans or rice, prick the bottom well again with a fork, and return foil and beans to the pastry. Bake 2 to 3 minutes more or until the shell just begins to color. Remove from the oven and cool. Set the pan on a baking sheet.

FILLING

5	thick slices bacon, cooked until crisp
3	eggs
	Salt and pepper, to taste
	Pinch of grated nutmeg
½	cup cream
1½	tablespoons butter, cut into ¼-inch pieces

1. Set the oven at 375 degrees. Place a rack in the upper-middle level.

2. Crumble the bacon into the pastry shell.

3. In a bowl, beat the eggs, salt, pepper, and nutmeg. Pour the mixture into a 2-cup measure. Add enough of the cream to come up to the 1¼-cup level. Pour the mixture into the pastry; it should come ¼ inch from the rim. Dot with the butter.

4. Bake the quiche for 30 to 35 minutes or until the mixture rises and browns. A skewer inserted into the center of the quiche should be clean when withdrawn. If necessary, continue baking for 3 or 4 minutes.

5. Set the tart pan on a small bowl so the sides fall away. Slide the quiche onto a dish or board and cut into wedges.

 Adapted from “From Julia Child’s Kitchen”

 

Cheaters Quiche Lorraine:

This classic French favorite is rich, creamy, and easy for entertaining with pre-made crust, fully-cooked bacon and pre-shredded cheese.

1	Baked Piecrust (9-inch)
1	cup shredded Swiss Gruyere cheese (4 oz.)
8-10	slices bacon, cooked crisp, crumbled
6	EGGS
1-1/4	cups half-and-half
1/2	tsp. salt
1/4	tsp. white pepper
1/8	tsp. nutmeg

	1. HEAT oven to 375°F. SPRINKLE cheese and bacon evenly in bottom of pie shell.
	2. BEAT eggs, half-and-half, salt, pepper and nutmeg in medium bowl until blended. Carefully POUR over filling in pie shell.
	3. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 35 to 40 minutes. LET STAND 5 minutes. CUT into wedges....and devour!! helpful hints: If using frozen pie shell, choose the deep-dish size. Always bake your pie shell first to avoid a soggy crust.            No water bath needed. The pie crust protects the custard filling from direct oven heat, so a water bath is not necessary. How to tell if it's done. Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to "cook" after it's removed and center will firm up quickly. Overbaked custard may curdle. The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish custard; midway between center and edge. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again. Cheese fillings: Quiche fillings containing cheese may continue to test "wet" even after they are done. Tap or gently shake the dish; remove quiche from oven when the center is almost set but still jiggles a bit. Spinach and Bacon Quiche 6 large eggs, beaten 1 1/2 cups heavy cream Salt and pepper 2 cups chopped fresh baby spinach, packed 1 pound bacon, cooked and crumbled 1 1/2 cups shredded Swiss cheese 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate Preheat the oven to 375 degrees F. Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges. Crustless Spinach Cheese Quiche Is crustless quiche a quiche or a fritata... hmmmm you decide...and what does it matter as long as it is YUMMY!! Cooking spray 1 (10 ounce) package frozen chopped spinach 4 eggs 1 cup sour cream 1 cup small curd cottage cheese 1/2 cup grated Parmesan 1/4 cup unbleached all-purpose flour 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 cups grated Cheddar   Preheat the oven to 325 degrees F. Spray an 8 by 8-inch baking dish with cooking spray. Unwrap the spinach and put it, box and all, on a plate. Microwave and cook on high power for 4 minutes. Allow it to cool and remove it from the box. Squeeze out all of the liquid out of the spinach and put it into a medium bowl. Combine the eggs, sour cream, cottage cheese, Parmesan, flour, salt, and pepper, in a medium bowl. Stir together, or blend in food processor until the mixture is smooth, about 1 minute. Pour the mixture into the bowl with the spinach. Add the Cheddar and blend with a spoon until well mixed. Pour the spinach mixture into the baking dish and smooth out the top. Bake until set, about 45 minutes. Remove the baking dish from the oven. It will be puffed up, but will fall slightly as it cools. Allow it to cool, then, refrigerate. Cut it into squares and serve. Asparagus Tomato Quiche 1 Baked Piecrust (9-inch) 1 cup asparagus pieces (1-inch) 3/4 cup shredded Italian cheese blend (3 oz.) 1 cup cherry tomato slices 6 EGGS 1/2 cup milk 1/3 cup sour cream 1/2 tsp. salt 1/4 tsp. white pepper HEAT oven to 375°F. BLANCH asparagus in boiling water for 1 minute. DRAIN well. SPRINKLE cheese evenly in bottom of pie shell. TOP with asparagus and tomatoes in an even layer. BEAT eggs, milk, sour cream, salt and pepper in medium bowl until blended. Carefully POUR over filling in pie shell.   BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 40 minutes. LET STAND 5 minutes. CUT into wedges. Breakfast Biscuit Quiches 2/3 cup shredded Swiss cheese 1/3 cup finely chopped ham 1/4 cup finely chopped green onions 3 EGGS 2 Tbsp. milk 1/4 tsp. salt 1/8 tsp. pepper 1 pkg. (12 oz.; 10 biscuits) refrigerated buttermilk biscuits HEAT oven to 350°F. COMBINE cheese, ham and green onions in small bowl; mix well. BEAT eggs, milk, salt and pepper in medium bowl until blended. SEPARATE biscuits; press or roll each into a 5-inch round on lightly floured surface. PLACE 1 biscuit in each of 10 greased muffin cups, leaving the 2 cups in center of pan empty. PRESS biscuits firmly against bottom and sides of cups and form rim at top. SPOON 2 Tbsp. cheese mixture into each cup. POUR IN egg mixture, dividing evenly.  BAKE in center of 350°F oven until filling is set and biscuits are deep golden brown, 20 to 25 minutes. REMOVE from pan; serve warm.   Spinach Swiss Quiche 1 refrigerated pie pastry 4 turkey bacon strips, diced 1/4 cup chopped onion 1/4 cup chopped sweet red pepper 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 2 cups egg substitute 1/2 cup fat-free cottage cheese 1/4 cup shredded reduced-fat Swiss cheese 1/2 teaspoon dried oregano 1/4 teaspoon dried parsley flakes 1/4 teaspoon each salt, pepper and paprika 6 tablespoons fat-free sour cream On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°. In a small skillet, cook the bacon, onion and red pepper until vegetables are tender; drain. Stir in spinach. Spoon spinach mixture into pastry. In a small bowl, combine the egg substitute, cottage cheese, Swiss cheese and seasonings; pour over spinach mixture. Bake for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream. Yield: 6 servings.   Spinach and Smoked Gouda Crustless Quiche 2 tablespoons unsalted butter, softened 4 tablespoons freshly grated Parmesan cheese 1 (10-ounce) box frozen spinach, thawed 2 large eggs 2 egg yolks 2 cups half-and-half 4 ounces grated smoked Gouda cheese, about 1 cup 2 tablespoons all-purpose flour Generous pinch freshly grated nutmeg Kosher salt and freshly ground black pepper 3/4 cup chopped trimmed scallions, white and green, about 8 1 teaspoon paprika Preheat oven to 400 degrees F. Brush a 9-inch glass or ceramic pie pan with the soft butter and sprinkle half the Parmesan on top. Place the pan on a baking sheet. Squeeze the spinach in batches, very firmly by hand, to remove excess water. Put spinach in a food processor, along with the eggs, egg yolks, half-and-half, Gouda, flour, nutmeg, and salt and pepper to taste. Pulsing until mixture is an even green color with bits of spinach, about 30 seconds. Add the scallions and pulse briefly to mix. Pour mixture into the prepared pan. Sprinkle the top with the remaining 2 tablespoons Parmesan and paprika. Place on the lower rack of the oven bake until quiche is just set in the center, about 40 to 45 minutes. Cool completely on a rack before serving.   Cremini Mushroom, Bacon, and Shallot Crustless Quiche 8 thin slices bacon, about 6 ounces 4 tablespoons unsalted butter 1 pound cremini mushrooms or a combination of cultivated and wild mushrooms, trimmed, cleaned, thinly sliced 1/2 teaspoon kosher salt, plus more for seasoning 6 medium shallots, finely chopped, about 1/2 cup 1 clove garlic, chopped 2 tablespoons minced flat-leaf parsley 2 tablespoons freshly grated Parmesan cheese 2 cups half-and-half 2 large eggs 2 large egg yolks Freshly ground black pepper Generous pinch freshly grated nutmeg 4 ounces grated Gruyere or Swiss cheese, about 1 cup 2 tablespoons snipped fresh chives   Preheat oven to 350 degrees F. Cook the bacon in a medium skillet, over medium-high heat until just crisp. Transfer to paper towels to drain. Discard all but 2 tablespoons of the fat in the pan. Add 2 tablespoons butter, the mushrooms and 1/2 teaspoon salt. Cook, stirring over medium heat, until the mushroom juices evaporate, about 7 to 10 minutes. Add the shallots and cook until tender and mushrooms are golden, about 3 minutes more. Add the garlic and parsley. Remove from heat, cool slightly. Brush a 9-inch glass or ceramic pie pan with the remaining butter and sprinkle evenly with the grated Parmesan. Place pan on a baking sheet. Scatter half the Gruyere into the pan and crumble the bacon on top. Add 3/4 of the mushrooms, then the remaining cheese. Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg to taste. Pour the custard over the fillings. Top with remaining mushroom mixture and sprinkle with chives. Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving. Ham and Cheese Quiche 2 red potatoes, cubed 1 tablespoon dried rosemary 1 cup cubed ham 1 (8 or 9-inch) premade pie shell in foil pan 1 cup shredded Colby and Monterey jack cheese blend 3 eggs 1 cup milk 1 teaspoon all-purpose seasoning   Preheat oven to 400 degrees F. Place potatoes and rosemary in a microwaveable dish. Cover with a damp paper towel and microwave for 2 minutes, until almost cooked through. Cover the bottom of the premade pie shell with potatoes, ham, and cheese. Place on a cookie sheet and set aside. In a medium bowl, whisk together eggs, milk, and seasoning and pour into the pie shell. Place quiche into preheated oven for 35 to 40 minutes or until eggs have set. Quiche revamped and healthier... I personally dont usually "revamp" recipes.. I made the full fat, full calorie, full flavor version and eat less.. (except pizza of course..there is no "eating less" of pizza)..anyways..this recipe isnt bad and very tasty... so enjoy 9 inch pie crust, either homemade or frozen 4 slices of turkey bacon 2 chicken sausages 1 yellow onion, diced 1 zucchini, diced 1 cup grape tomatoes, cut into quarters 2 cups (or handfuls) of spinach 3 eggs 1 1/2 cups 1% milk (any kind of milk will do) 1 cup shredded swiss cheese 3/4 tsp salt 1/4 tsp sugar 1/8 tsp cayenne 1) Preheat oven to 425. 2) On an oiled pan, cook your turkey bacon according to package instructions (usually medium high heat for a few minutes each side). 3) On another oiled pan, cook your chicken sausage for a couple minutes on each side over medium heat. 4) Dice your yellow onion, and cook it with a tsp of canola oil over medium heat for 5 minutes. 5) Dice your zucchini and add it to the pan with the onion, cook for another 5 minutes. 6) When the zucchini and onion are almost done, add your spinach to the pan for the last minute. 7) While veggies and meats are cooking, mix together eggs, milk, cheese, salt, sugar, and cayenne in a large bowl. 8) Shred bacon and chop sausage into small pieces. 9) Add bacon and sausage, along with your cooked veggies and quartered grape tomatoes, to the wet ingredients and mix together. 10) Add mixture to the pie crust. You will likely have mixture left over (depending on the depth of your pie crust). Use the leftover mixture to make an omelet or mini crustless quiche – whatever floats your boat! 11) Bake the quiche for 15 minutes at 425, then reduce heat and cook for an additional 45 minutes at 300, or until a knife comes out clean. *Check it after the first 45 minutes, it may need more or less time overall. 12) Let cool for at least 5 minutes, slice, and indulge! Begin with the basic crust-less quiche recipe then pick from one of the four options or create your own! Ingredients Base Recipe 5 eggs 1 cup of self raising flour 1 cup of grated cheese 50 ml oil Cheese and Spinach/Silverbeet Quiche reduce the grated cheese to 3/4 cup 1/2 cup feta cheese, crumbled 1 large bunch of spinach or silvebeet, finely chooped 1 small onion finely chopped salt and pepper Rice and Veggie Slice 1 large carrots grated 1 large zucchini grated 1 small onion finely chopped 1- 1 1/2 cups of cooked leftover rice salt and pepper Herby Ham and Tomato Quiche 200 grams of ham diced (or cooked bacon) 2-3 tomatoes diced Small bunch of chives, finely chopped Variety of fresh or dried herbs, finely chopped Mushroom Quiche 10-15 button mushrooms sliced and cooked in butter till soft 2 spring onions or one small leek chopped and cooked with mushrooms salt and pepper   Instructions Pre-heat oven to 180 degrees Celsius. Grease an oven proof dish – I use a lasagne dish. Lightly beat the eggs then add flour, cheese and oil, mix well. Add the ingredients for one of the above quiche options and stir through the mix. Pour the mixture into your dish, sprinkle a little extra cheese on the top if you like, then bake in the oven for 30-45 minutes or until cooked in the middle. Let the quiche sit for 30 minutes or so before serving to firm up. Broccoli and Cheese Mini Quiche  These little quiche bites are the biggest hit for the young and old. They are perfect on bite appetizers for the adults and perfect for tiny hands...kids love them. And they are also so versatile, you can quickly throw together a few that had bacon but there are tons of varieties you could combine. These simple quiche bites could easily be prepared beforehand and frozen. Use as a simple sandwich alternative for kids lunch boxes or have a quick appetizer ready and on hand for surprise guests. When you are ready to use them just defrost in the fridge and serve cold. 2 c. broccoli florets 4 eggs 1/4 tsp black pepper 1 c. milk 1 c. shredded low-fat cheddar cheese 1 ready-made shortcrust pastry, cold Cook the broccoli in boiling, salted water for 5 minutes, or until just tender. Place in colander to drain well. Chop into fine bites size pieces. Preheat oven to 180 C (350 F). In a large bowl whisk the eggs, pepper and milk. Roll out the cold shortcrust pastry and cut out 2 inch squares, the size could vary depending on the size of the muffin tin you are using. Place each pastry square into the muffin tin and press to form a small cup. Add a small amount of broccoli and cheese to each cup. You want the mixture to just come up to the top of the muffin tin, but not overflowing. Slowly spoon in approximately 1 Tbsp of egg mixture over the broccoli. Again you want to fill the pastry but don’t let it pour over the pastry. Bake in a pre-heated oven for 20 minutes, until the top of the egg turns a golden brown. This recipe will make about 24 mini quiches. Why Quiche Lorraine Scones??  Ahhh I say why NOT???   What’s not to love about eggs, Swiss cheese, bacon and green onions in a flaky, buttery crust? Doug can devour anything involving bacon and cheese in seconds flat. And alas.. I fear I am the same..It can be anything – quiches, sandwiches, burgers – you name it, and if it has bacon and cheese, we eat it.  So it should come as no surprise that when I caught wind of these scones I was in bacon-cheese Nirvana!! These are every bit as good as you’d imagine them to be. Using butter as the main fat component gives them a light, buttery and biscuit-like texture. Throw in holes of melted Swiss cheese, salty bacon and the bite of green onions, and you have the perfect food orgasm... breakfast, lunch, brunch or snack food. 2 cups + 1 teaspoon all-purpose flour, divided 1 tablespoon baking powder Pinch cayenne pepper Dash nutmeg 1 teaspoon salt 8 tablespoons cold butter, diced ½ cup half-and-half 2 eggs 4 ounces Swiss cheese, diced 3 green onions, thinly sliced 7 strips bacon, cooked and crumbled (remember more is better) Egg wash (1 egg beaten with 1 teaspoon water) 1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. 2. Prepare the bacon, onion and cheese. Toss these ingredients together with 1 teaspoon flour; set aside. 3. In a medium sized bowl, combine the flour, baking powder, cayenne, nutmeg and salt. Cut in the butter with a pastry blender or two knives until the butter is pea-size. With a fork, lightly beat the eggs and half-and-half and add to the flour mixture. Add the bacon, onion and cheese mixture. Using a wooden spoon, fold mixture until it begins to come together. 4. Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough to ¾ to 1-inch thick and cut using 3-inch biscuit cutter (for large scones) or cut into squares or triangles. Place the scones on the prepared baking sheet. Brush the tops of the scones with the egg wash. And of course...Quiche's American Country Second Cousin... Ham-and-Cheese Oven French Toast 12 sandwich bread slices 1/4 cup prepared mustard 12 (1-ounce) baked ham slices 6 (1-ounce) Monterey Jack cheese slices 3 large eggs 1/2 cup milk   Spread 1 side of each bread slice with mustard. Layer 6 bread slices, mustard side up, with 1 ham slice, 1 cheese slice, and another ham slice; top with remaining bread slices, mustard side down. Whisk together eggs and milk in a shallow dish until blended. Dip each sandwich into egg mixture, coating both sides. Place sandwiches 2 inches apart on a lightly greased baking sheet. Place another lightly greased baking sheet, greased side down, on top of sandwiches. Bake at 475° for 15 to 20 minutes or until golden brown. Serve immediately.

MMMMM Shrimply Delcicious!!

OK OK OK ..so I have a near unhealthy relationship with shrimp..  it's "I love you till I eat so much I hate you" thing.. don't analyze me.  I have a shrink that does that for 120$ an hour.  I can eat shrimp any which a way EXCEPT with tomatoes or tomato sauce...tastes tinny to me.  I can eat them on a rug, I can eat them with a Doug..I can eat them here or there..I can eat them anywhere (apologies to Dr Seuss).  Now, is it because these crustaceans are not only delicious, but good for you too! I doubt it, but... Here’s why we love shrimp and how you can too.

Shrimp Facts
90% of the shrimp Americans consume is imported from countries in the Central and South America and Asia-Pacific regions. The hundreds of species of shrimp are typically divided into 2 basic categories: warm-water and cold-water shrimp. The rule of thumb is the colder the water, the smaller and juicier the shrimp.
Shrimp ranges in hue from deep red to pink to grayish-white to yellow and even dark green. When cooked, most shrimp shells change color due to a heat-induced chemical change.
You can buy shrimp according to their size—usually you’ll find that larger shrimp cost a prettier penny. Colossal shrimp usually come 10 or less per pound, jumbo 11-15 per pound, extra-large 16-20 per pound, large 21-30 per pound, medium 31-35 per pound, small 36-45 per pound and miniature about 100 per pound. Of course, these numbers can vary from region to region. As a general rule, one pound of whole, raw shrimp yields ½ to ¾ pound of cooked meat.
Shrimp is available all year round. They can be found in various forms at your local market such as shelled or unshelled, cooked or raw and fresh or frozen.

Alaska's shrimp, the Palandid family, is an odd bunch, being one of the few animals on the earth that change sex during their lifetime. They spend their early lives as males then transform into females for the remaining part of their lives. Females can carry from a few hundred eggs up to 4000 eggs. They spawn in the spring and fall.

Store fresh shrimp in the refrigerator at 32-38 degrees F and use within two days or store in freezer at 0 degrees F and use within six months. Thaw shrimp in the refrigerator or under cold running water.

Facinated yet???

The Nutrition Scoop
Three ounces of shrimp has 83 calories, 1 gram of fat, and 18 grams of protein. It’s an excellent source of selenium and a good source of vitamins D and B12. It also has a boatload of omega-3 fats and the amino acid tryptophan.
The U.S. Dietary Guidelines for Americans recommends 2 servings per week of seafood—right now, the average American (that includes YOU Canada!!) only eats one serving per week. The American Heart Association also advocates eating seafood twice a week; studies have shown that it can help reduce the risk of heart disease.
Many people have voiced concern about the cholesterol found in shrimp. Studies have shown that saturated fat (not cholesterol) has a greater impact on raising your bad cholesterol. Although 3-ounces of shrimp contains about 40% of your daily recommended max of cholesterol, it doesn’t contain any saturated fat. In addition, shrimp is very low in calories per ounce (about 28)—which makes it one of the lowest calorie protein sources around.


Thaw: Thaw shrimp in the refrigerator allowing eighteen to twenty-four hours per pound, or in cold running water allowing one to two hours per pound. Never thaw in hot water or at room temperature, and once thawed never re-freeze. Cook while partially chilled.

Shrimp Preparation:

Shelling: Hold onto the tail while gently removing the shell around the body. At this point you can detach the tail completely, or leave it on for presentation purposes

Deveining: After removing the shell, make a shallow cut lengthwise down the outer curve of the shrimp's body. You'll see the dark ribbon-like vein running lengthwise along the shrimp's back. Pick out the vein with a pointed utensil. Rinse the shrimp under cold running water. Note: if you have detached the tail, you can pinch the vein at the tail end and pull it completely out with your fingers.

Butterflying: First peel the main shell off the shrimp's body. Leaving the tail intact can lead to excellent presentation when serving. Start by cutting along the outer curve from the tail forward, making repeated shallow cuts and spreading the meat apart as you go. Leave just enough meat intact to keep the two sides connected. You will want to devein the shrimp as you are butterflying them as well.

Fresh Shrimp: Fresh shrimp should be used within a couple days as they are very perishable. Fresh shrimp can be frozen for use at a later time.

 

 

Broiling: First, place the shrimp on a cutting board with the swimerets exposed. Using a sharp knife, cut between the swimerets through the meat to the shell. Spread the shell until it lies flat, and wash thoroughly in cold water. Season and prepare shrimp, then broil in oven for 4-5 minutes. Basting shrimp during broiling period is often a good habit to help prevent burnt edges.
Boiling: Bring water to boil. Put shrimp in and BEGIN TIMING NOW! (3 1/2 to 4 minutes) Don't wait for water to boil again. Serve warm or chilled. -  the shells don't stick to the meat.

Pan frying: Thaw shrimp if frozen. Pat dry with a paper towel before cooking. Heat 1/4 teaspoon olive oil in large skillet. Add shrimp and desired seasoning. Cook 3 to 5 minutes; do not overcook.

Deep frying: Dip shrimp in milk and then lightly dust with flour. Add to medium heated vegetable oil. Fry until golden brown.

		Always be careful to avoid over-cooking shrimp as they will toughen and lose their sweet flavor

AND NOW THE RECIPES>>>>> woo hooo

Charcoal Grilled Shrimp

Number of Servings: 30 kebabs

Ingredients:
2 pounds large shrimp in the shell
1/3 cup safflower oil
1/2 cup fresh lime juice
3 tablespoons dry white wine or vermouth
1 tablespoon minced shallots or green onions (white part only)
1 clove garlic minced
1 teaspoon salt
1 1/2 teaspoons minced fresh dill
Several dashes Tabasco sauce

Instructions:
Place shrimp in a shallow ceramic or glass baking dish. Combine remaining ingredients and pour over shrimp. Cover and chill several hours or overnight. Drain shrimp and reserve marinade. Thread on skewers or place in a wire grill basket. Grill shrimp over hot coals, turning and brushing with reserved marinade, until pink and cooked through, about 8-10 minutes. Serve with wooden picks.




Simple Shrimp Stir Fry

1 pound large Shrimp
1/2 Garlic bulb
1 sweet Red Pepper, deribbed, julienned
2 Green Onions, green part only, julienned
1 tsp Lemon Juice

Peel and devein shrimp. Rinse and pat dry with paper towel. Heat garlic in large fry pan until soft. Add shrimp and red pepper and stir-fry over medium heat about 5 minutes or until shrimp is cooked. Stir in green onion and lemon juice. Serve shrimp stir fy with steamed rice.

Tequila shrimp taco with avocado salsa recipe

Tequila Shrimp

• 1 pound medium or large shrimp, shelled, deveined and rinsed
• 3 tablespoons tequila
• 1/4 cup freshly squeezed lime juice
• 1/4 teaspoon salt
• 1/4 – 1/2 teaspoon ground cayenne pepper (depending on your pain threshold)

Avocado Salsa

• 2 ripe Haas avocados, pits and skins discarded, diced into 1/4-inch cubes
• 2 medium tomatoes, diced into 1/4 inch cubes
• 1 cup lightly packed fresh cilantro leaves (remove stems before measuring), coarsely chopped
• 1/4 cup red onion, diced
• 1/4 cup freshly squeezed lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 8 taco shells

Directions

1. In a bowl, add shrimp, tequila, lime juice, salt and cayenne pepper. Toss, cover and allow to sit at room temperature for 1/2 hour.
2. In a second bowl, add avocados, tomatoes, cilantro, onion, lime juice, salt and pepper. Toss gently. DO NOT MASH AVOCADO.
3. Preheat oven to 350°F and warm taco shells for 4 minutes.
4. Drain off shrimp marinade. Discard. On a grill, or in a skillet over medium-high heat, cook shrimp for approximately 1 minute per side, or until all pink disappears.
5. To serve, spoon avocado salsa into taco shells. Top with shrimp.

 

Chiacchiere, Struffoli, Pignolata, Cicerchiata...Italian Honey Balls

Italians DO eat better!!!

Cicerchiata is one of my favourite Italian desserts, so light and fluffy. It has many names, Struffoli, Pignolata and Chiacchiere just to name a few, depending on the region you hail from.

This traditional Italian honey cake, or "honey balls," as it is sometimes known, is served around Christmas time. Sometimes you will see this dessert on St Joseph's Day (March 19th) tables as well. Usually the balls are piled high in a tree-shaped mound, but you can shape them into a wreath as well.

There are so many different variations for Italian Honey Balls, but the one I am sharing with you today is a super easy recipe. If you’d like, you can add sprinkles, candied fruit, sliced almonds or anything you fancy to dress them up, you can also arrange them into various shapes.

I like to eat them in the simplest form, piled high in a bowl dripping with honey.

RECIPE

6 large eggs

375 g (3 cups) plain (all purpose) flour

¼ teaspoon salt

Canola or vegetable oil for deep frying

710 ml (3 cups) honey

75 g (½ cup) candied fruit, optional

50 g (1/3 cup) slivered almonds, optional

Candy sprinkles, optional

Vegetable cooking spray (if shaping cicerchiata into a wreath)

1. Crack eggs into a small bowl, cover and allow eggs to come to room temperature, 30 minutes.
2. Add salt to eggs; lightly beat together with a fork.
3. Place flour on a clean work surface or in a large bowl. Make a well in the centre.
4. Pour egg mixture into centre of well. With the tips of your fingers or with a fork gradually draw the flour into the egg mixture. Continue until all or most of the flour is incorporated.
5. Use your hands to gather the dough together. Knead the dough until smooth and no longer sticky, 5 to 7 minutes.
6. Shape dough into a ball, cover with an overturned bowl, kitchen towel or wrap in plastic. Let dough rest at room temperature for 30 minutes.
7. Fill a large, heavy-bottomed sauté pan with 5-cm (2 inches) of oil. Attach a thermometer and heat oil over medium heat to between 185° C and 190° C (365° Fand 370° F). (If you don’t have a thermometer, drop a 2.5-cm (1-inch) cube of bread into hot oil. If it takes about 1 minute to brown all sides of the cube and the cube floats to the top the oil has reached the appropriate temperature for deep-frying.)
8. Prepare 2 baking sheets line one baking sheet with non-stick baking paper (for cut pieces of dough) and line the other baking sheet with 3 to 4 layers of paper towels (to absorb excess oil).
9. Knead rested dough for a few minutes.
10. Cut dough into 12 equal pieces. Work with one piece of dough at a time, keeping remaining dough covered. Using the palms of your hands roll each piece into a rope 1¼-cm (½-inch) thick. Cut the rope into 6 1/3-mm or 12¾ mm (¼-inch or ½-inch) pieces. Transfer pieces to prepared baking sheet (lined with non-stick baking paper); cover dough pieces with a kitchen towel. (Cicerchiata puff out quite a bit when frying. If I am preparing a wreath I prefer to cut the dough into smaller pieces. You may want to fry a small batch before cutting all the dough to see which size you prefer.)
11. Cook dough pieces in small batches (do not overcrowd pan), stirring occasionally with a slotted spoon, until lightly golden on all sides, 1½ to 3 minutes (depending on size).
12. Transfer cicerchiata to baking sheet (lined with paper towels) with a slotted spoon.
13. When all dough is fried allow cicerchiata to come to room temperature. Transfer cicerchiata to a large bowl.
14. Meanwhile, in a medium saucepan bring honey to a simmer over low heat. Simmer at low heat, stirring occasionally, until honey is melted.
15. Gradually pour honey (reserving 59 ml or ¼-cup if shaping into a wreath) over cicerchiata stirring with a wooden spoon until well incorporated.
16. If using candied fruit, nuts or sprinkles (or all three), sprinkle over top of cicerchiata and stir to well combine. (If shaping into a wreath, reserve a portion of the candied fruit, nuts and sprinkles to decorate wreath.)
17. To serve, spoon into a bowl, pile onto a serving dish or shape into a wreath.

To shape into a wreath

1. Spray the outside of a round ramekin, custard cup or glass with vegetable spray. Place in the centre of a large platter.
2. Using a large spoon, arrange the cicerchiata around the ramekin (cup or glass) to form a wreath shape; allow wreath to set at room temperature, 2 to 3 hours.
3. Remove ramekin (cup or glass) from centre of wreath.
4. Reheat reserved honey, drizzle over cicerchiata. Decorate with reserved candied fruit, nuts and sprinkles.
5. Buon Appetito!

here is a recipe for making them without deep frying....

2 cups water

1 cup margarine

1/4 teaspoon salt

4 cups flour, sifted

10 large eggs

2 cups honey (16 ounces)

Optional decorations such as: sprinkles, silver balls, candied fruits, toasted pine nuts or anything else you like!

Pre-heat the oven to 350°F. Grease two baking sheets or line them with parchment paper.
Place the water, margarine and salt in a large saucepan and bring to a boil. Remove from the heat and let stand as the margarine melts in the hot water. Stir in the flour and mix well. Return the saucepan to medium heat, stirring constantly, until the mixture starts to form a ball and pull away from the sides of the pan. This should take about 1 minute. Remove from the heat and let it cool in the pot.
Add the eggs to the mixture, one at a time, and beat using an electric mixture or a wooden spoon – the beating has to be vigorous to fully incorporate the eggs. When all the eggs are incorporated, put the mixture into a pastry bag and pipe tiny balls onto the pastry sheets; the balls should be the size of marbles, or just a little bigger. If you do not have a pastry bag, you can put the dough in a sealable plastic bag and cut out one corner's tip and pipe them out that way (just make sure that your dough is cool!).

Bake for about 25 minutes, or until lightly browned. Remove the balls from the oven and let cool on wire racks.
Meanwhile, in a large saucepan, heat the honey until it boils. Let it boil for 5 minutes, but don't leave the stove and be careful that it does not boil over. If it starts to boil up, lower the heat. Dip the puffs in the honey. You can throw 10-12 balls in at once. Make sure they are evenly coated in honey, then scoop them out with a slotted spoon and put them onto a plate.

Once all of the balls have been dipped and removed, you can wet your hands and start working on your artistic side. Take the balls and form them into a mound or a wreath on another clean plate. Then finish off the masterpiece with some decorative touches like sprinkles or candied fruit.