Crustless Quiche

This quiche is a quick, easy and delicious idea for dinner.  As long as you have milk and eggs you add just about anything to it.  The one I made below is diced ham, leek and cheddar, but any meat, veggie, cheese combo will work too!

ingredients:

6 eggs
1¹⁄₂ cups 2% milk
1 cup sharp cheddar cheese
2 leeks, white and light green parts chopped
1 cup diced ham
dash of tabasco sauce
salt and pepper to taste
1 tablespoon olive oil for the leeks

Preheat the oven to 400°F.  Lightly whisk the eggs and milk and set aside.  Sauté the leeks in some olive oil, over medium heat, until soft.  About 5 minutes.  Add the leeks and the rest of the ingredients to the milk and eggs.  Pour into a 9 inch pie/baking dish and bake for 30 minutes or until puffy and golden brown on top.

If you using other vegetables either roast or sauté them before mixing them in with the eggs.

Serve with some toast and a big green salad.

Serves 4

Weekend Waffles

Every Saturday and Sunday morning in our house is the same: waffles or oatmeal?  L loves oatmeal, I love waffles.  L usually wins, but occasionally she wants waffles too! 

These are delicious!  They stay crispy in the oven and are good with just about anything served on top!

ingredients:

¹⁄₄ cup whole wheat flour
¹⁄₂ cup all-purpose flour
¹⁄₈ cup quick oats
¹⁄₂ chopped pecans
¹⁄₄ cup cornstarch
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon baking powder
¹⁄₄ teaspoon baking soda
¹⁄₂ teaspoon cinnamon
1 cup buttermilk (we make our own: mix 1 cup milk with 1 tablespoon lemon juice.  Let sit for 15 minutes.)
6 tablespoons vegetable oil
1 egg, separated
1 tablespoon sugar
¹⁄₂ teaspoon vanilla extract

Preheat the oven to 200°F and preheat a waffle iron. Combine the first 9 ingredients in a large bowl and mix.  In a separate bowl, whisk together the buttermilk, oil and egg yolk.  In a third bowl, whip the egg white until soft peaks form.  Add the sugar and continue beating until stiff peaks form, then beat in the vanilla.  Pour the buttermilk mixture into the dry ingredients and whisk together until just incorporated.  Gently fold in the egg white. 

Pour a generous 1/2 cup of the batter onto the waffle iron.  Close the waffle iron and cook until well browned and cooked through, 5-7 minutes. As each waffle is cooked, set it directly on the oven rack to keep warm while cooking the rest of the waffles.  Do not stack the waffles or they'll be soft, not crispy. Once the waffles are all cooked, serve with maple syrup and fresh fruit.  The waffles are also delicious with a dollop of whole milk, plain yogurt!

Serves 4

Adapted from Celebrate the Rain. A Junior League of Seattle cookbook.

Rosalie's Padella

Our garden has been churning out zucchini like there's no tomorrow.  I'm almost to the point of "I never want to see another zucchini again". However I am really enjoying this very easy sausage, tomato, zucchini dish.  You can't go wrong with an easy dinner, that everyone enjoys and best of all there is only 1 skillet to wash!

ingredients:

1 tablespoon olive oil

1 onion, coarsely chopped

2 cloves garlic, thinly sliced

8 ounces Italian sausage

3 cups stale French bread, torn into about 1 to 2 inch pieces

1 pound tomato, chopped, with juice and seeds

1 pound zucchini, quartered and sliced

1/4 cup basil, leaves only, torn into small pieces

Salt and pepper, to taste

Parmesan cheese, to taste

In a large skillet over medium heat, sauté olive oil, onion, garlic and sausage. Sauté for about 8 minutes, or until meat is brown and onion and garlic are softened. Drain excess oil from the pan so there is about 2 tablespoons remaining.

Add chopped zucchini to the pan with the sausage. Increase heat to medium high, and sauté for about 5 minutes, until the zucchini is just beginning to soften. Add tomatoes and their juice, and continue cooking for 2-3 minutes until the tomatoes begin to release more of their juice in the pan.

Toss the French bread into the pan, stirring the bread so it begins to absorb the cooking juices. Add salt and pepper and continue to cook until all the vegetables are tender, and the mixture starts to appear drier and the bread is heated all the way through, about 6 minutes more.

Toss in the torn basil leaves at the last minute.  Divide onto plates and serve with Parmesan cheese.

Serves 6

Recipe: Rosalie's padella.  Laura Gilliam  

Curried Carrot Soup

Between our own garden and the CSA we belong to we have ended up with a lot of carrots! I am not a huge raw carrot fan, but I found this recipe and it is really quite good.  My 16 month old drinks glasses of it and my 3 old uses it as a dip for her grilled cheese sandwiches.  It makes a great tomato soup alternative and is super easy to make.

I put a dollop of yogurt on the kid's soup to cut the heat of the curry

ingredients:

2 tablespoons olive oil
2 tablespoons butter 

1 medium onion, chopped
1 teaspoon curry powder
Coarse salt and ground pepper
1 quart vegetable stock
2 pounds carrots, peeled and cut into 1-inch chunks
1 to 2 tablespoons fresh lemon juice 

whole milk, plain yogurt
2 tablespoons coarsely chopped fresh cilantro, for garnish (optional)

Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1⁄4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.

Add broth, carrots, and 21⁄2 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.

With an immersion blender (if you don't have one just use a regular blender - just be careful not to put too much hot liquid in at once) puree soup until smooth. Add butter and more water to thin to desired consistency. Check the seasonings. If you used homemade vegetable stock you may need quite a bit more salt. Reheat, if necessary. Stir in lemon juice. Serve garnished with yogurt and cilantro, if desired.

Serves 4

Adapted from Martha Stewart Recipes

Chocolate Chip Cookies

I've tried a lot of chocolate chip cookie recipes, but these are my favorite.  Lots of chocolate and a perfect balance between crispy and chewy.  I always have a variety of baking chocolate on hand, but if I am short on either the milk or semi-sweet chocolate I make up the difference with some bittersweet chocolate.  And they taste just as good with 3 kinds of chocolate.  The cookies also freeze really well - you can save them for a later date or if you're like me you can eat them straight out of the freezer!

ingredients:

1 cup unsalted butter
3⁄4 cup granulated sugar
3⁄4 cup light brown sugar
2 eggs
1 tsp vanilla
11⁄4 cup all-purpose flour
1 cup bread flour
1 tsp baking soda
1⁄2 tsp salt
11⁄2 cups chopped, Scharffen Berger, semisweet chocolate
1⁄2 cup finely chopped, Scharffen Berger, milk chocolate

Using a stand mixer fitted with a paddle attachment beat the butter, granulated sugar, and brown sugar on medium speed until mixture is light and fluffy, about five minutes. Using a rubber spatula, stop the mixer and scrape down the sides and bottom of the bowl. Beat in the eggs and vanilla extract on medium speed until thoroughly combined, two to three minutes. Again scrape the bowl to make sure the eggs are thoroughly incorporated.

Mix together the all-purpose flour, bread flour, baking soda and salt. Add both chocolates to the flour mix and toss to combine. Turn the mixer to low speed and slowly blend the flour-chocolate mixture into the butter-sugar mixture. Mix until the flour and chocolate are totally incorporated and the dough is completely mixed.
Scrape the dough into a container and let rest in the refrigerator for a day before baking. The next day, heat the oven to 350°F and position a rack in the center of the oven. Drop the dough in 1⁄4 cup balls (I like to make mine smaller, I just use a spoon to gather up some dough and roll it into a ball. Otherwise, the cookies are huge and this way I can almost double the batch!) onto a baking sheet about two inches apart. Press dough balls down slightly with the palm of your hand. If the batter does not fit all on one tray drop cookies on a second baking sheet and bake when the first tray is finished. If you have only one sheet tray, bake one batch and then cool the tray by running it under cold water before baking a second batch. Bake until cookies are golden brown on the edges and slightly soft in the center, 15 to 18 minutes. Remove from oven and let cool. The cookies can be stored in an airtight container for up to three days. The unbaked dough can be stored for up to a week in an airtight container in the fridge.
Makes 24

Recipe from Flour, by Joanne Chang. You can find the original recipe on her website: http://flourbakery.com/press/flour-bakery-chocolate-chip-cookies-recipe

Ricotta Pie

This is one of those kid-friendly, super fast and easy dinners that we make about once per week.  The recipe is from my mother-in-law and is one that my husband ate a lot of growing up!  Good thing he likes it.....

ingredients:

1 lb good quality, whole milk, ricotta
3 eggs
7-10 swiss chard leaves, lightly steamed
1 cup mozzarella, sharp cheddar or your favorite cheese

parmesan
salt and pepper to taste

Preheat the oven to 350°F.  After steaming the swiss chard lay it on a towel to dry.  Meanwhile mix the ricotta, cheese, eggs and salt and pepper in a medium bowl.  Chop the swiss chard and add it to the bowl.  Mix.  Pour the ricotta mixture into a 8 inch baking dish.  Sprinkle with parmesan cheese.  Bake for about 50 minutes until golden brown and puffy.

It makes a complete meal when served with brown rice and a salad.

Serves 4

Recipe from TM

Bacon Cheeseburger and a Delicious Homemade Roll

We don't eat a lot of meat in our house.  We really like it, but we try to limit our meat intake to once or twice a week.  On the days when we do eat meat we try make something extra delicious.  During the summer, with the hot weather and a barbecue, it is pretty easy to accomplish this task - and a juicy burger is always one of our favorites.  

I make the buns and that is a large part of what makes this burger so amazing.  The recipe comes from Macrina bakery's MORE from MACRINA cookbook.  They are fairly easy and make enough that you should have extras to keep in the freezer.  

Bacon hamburger (no cheese on this one) with grilled onions, lettuce, tomato and garlic mayonnaise 

for the hamburger rolls:

ingredients:
³⁄₄ cup lukewarm water (80°F)
³⁄₄ cup lukewarm whole milk (80°F)
1¹⁄₂ teaspoons active dry yeast
¹⁄₄ sugar
2 large eggs
¹⁄₃ cup olive oil
4¹⁄₄ cups unbleached all-purpose flour
2¹⁄₂ teaspoons kosher salt
1 large egg beaten with 1 tablespoon water

Lightly oil a medium bowl with canola oil.  Line 2 rimmed baking sheets with parchment paper and fill a spray bottle with water.

In a stand mixer, fitted with the paddle attachment, mix the water, milk, yeast and sugar on low speed for 30 seconds.  Let the mixture sit for 3 minutes.

Add the eggs and olive oil and mix for about 1 minute.  Add the flour and salt.  Mix on low speed for 2 more minutes.  Switch to the dough hook and mix on medium speed for 10-13 minutes.  Toward the end of the mixing time you will notice that the dough develops a ball around the hook, but it will still be tethered at the base of the bowl.  You should hear a slight slapping sound as it goes around.  With floured fingers, pinch a big piece of dough and pull it away for the dough ball.  It should stretch about 3 inches without tearing.  If it doesn't pass this test, mix for another 1-3 minutes.  Transfer the dough to the oiled bowl and cover with plastic wrap.  Let it rise for 2 hours.  It will double in size.

Gently place the dough on a floured work surface.  Divide the dough into twelve 3-ounce pieces.

Shape each piece of dough into a ball by flattening it and then gathering the edges toward the center. Flip the dough over so the ball is seam side down and cup the roll in the palm of your hand (keep your fingertips and the heel of your hand resting on the work surface) and move your hand in a circular motion to tighten the roll.  Place the rolls about 2 inches apart on the prepared baking sheets.  Lightly cover with plastic wrap.  Let the dough rise at room temperature for 1 to 1¹⁄₂ hours.  The dough will be soft and springy to the touch when it's ready to bake.

About 20 minutes before baking, position a rack in the center of the oven and preheat to 400°F.

Brush one set of rolls all over with the egg wash.  Use the spray bottle to heavily mist the inside of the oven with water.  Insert the egg washed rolls into the oven.  Mist twice more during the first 10 minutes of baking.  Bake for 20-25 minutes or until the rolls are a deep golden brown.  Transfer the rolls onto a wire rack by sliding them (parchment too) from the baking sheet.  After 10 minutes, remove the parchment and cool the rolls for another 20 minutes.

Egg wash the second set of rolls.  Heavily mist the oven again and insert the rolls into the oven.  Follow the same directions as above.

Use the rolls immediately or freeze for up to 3 weeks in freezer bag.

Makes 12 rolls.

From Leslie Mackie's MORE from MACRINA

for the hamburgers:

ingredients:
1 lb lean, grass-fed ground beef
1 tablespoon dijon mustard
1 tablespoon worcestershire sauce
1 tablespoon olive oil
salt
pepper
1 large onion sliced into rings
8 slices cooked bacon
sharp, white cheddar cheese
sliced tomato
red butter lettuce

Mix first 6 ingredients in a medium bowl and form into patties.  Barbecue.  Just before hamburgers are finished add cheese to melt.  Makes 4-5 burgers depending on size.  Brush the onion rings with olive oil and sprinkle with salt and pepper.  When the burgers are almost done add the onions and grill for about 4-5 minutes, flipping once.

Adapted from Ina Garten's Barefoot Contessa Back to Basics

for the garlic mayonnaise:

ingredients:
¹⁄₂ cup mayonnaise
1 teaspoon white wine vinegar
1 teaspoon dijon mustard
2-3 cloves garlic, minced
salt and pepper to taste

Mix all of the ingredients in a small bowl.  Set aside in the refrigerator until ready to use.

Adapted from Lynn Alley's Cooking with Fresh Herbs

for assembly:

Lightly spread some of the garlic mayonnaise on the cut side of each bun.  Grill the buns for a few minutes or until there are light grill marks on each side.  Remove.  Add more garlic mayonnaise to taste.  Place the burger on the bottom of the bun, add bacon, onions, tomato and lettuce.  Open wide and enjoy!