was getting tired of my same old quiche recipe, so this was something new! Noah said it was the best quiche I ever made, and it was also the easiest quiche I ever made, too.
light and fluffy quiche
6 servings (1 pie)
1/2 cup light mayonnaise
1/2 cup milk
4 eggs, lightly beaten
1 tsp garlic powder
1 tsp salt
1 tsp paprika
8 oz shredded cheese (I used a mix of mozzarrella, white cheddar and gruyere)
10 oz chopped or frozen veggies of your choice (I made 1/2 asparagus and 1/2 mushroom-tomato)
1/4 cup chopped onion
1 (9 in) unbaked pie shell
Preheat oven to 400 degrees. Line a cookie sheet with foil.
In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs and spices.
Layer veggies, cheese and onion in the pie shell, making several layers of each. Pour in egg mixture.
Place quiche on prepared baking sheet. Cover with foil.
Bake for 45 mins. Remove cover and bake 10-15 mins more, or until top is golden brown and filling is set.
Monday, September 9, 2019
Friday, September 6, 2019
shakshuka
i love israeli food, and this is one of my fave dishes!
shakshuka
6 servings
1/4 cup olive oil
1 medium onion, finely chopped
1 jalapenos, seeded, finely chopped
1 15 oz can chickpeas, drained
2 tsp smoked paprika
1 tsp ground cumin
1 28 oz can whole peeled tomatoes, crushed by hand, juices reserved
salt and freshly ground black pepper
1 cup coarsely crumbled geta
8 large eggs
1 tbsp chopped flat leaf parsley
1 tbsp chopped fresh cilantro
warm pita bread
shakshuka
6 servings
1/4 cup olive oil
1 medium onion, finely chopped
1 jalapenos, seeded, finely chopped
1 15 oz can chickpeas, drained
2 tsp smoked paprika
1 tsp ground cumin
1 28 oz can whole peeled tomatoes, crushed by hand, juices reserved
salt and freshly ground black pepper
1 cup coarsely crumbled geta
8 large eggs
1 tbsp chopped flat leaf parsley
1 tbsp chopped fresh cilantro
warm pita bread
- Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer.
- Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5-8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.
chickpea posole
not such a hit with the kids, but a hit with us adults.
chickpea posole
makes 4 servings
2 chili peppers (guajillo recommended), stems and seeds removed
2 tbsp olive oil
1 large white onion, finely chopped
4 cloves garlic, minced
1 tbsp ground cumin
1 can tomato paste
2 cans (15 oz) chickpeas, rinsed and drained
1 can (15 oz) hominy, rinsed and drained
32 oz vegetable broth
2 cups water
1/2 tsp salt
1/4 cup chopped cilantro, divided
1 lime, halved
recommended garnishes: sliced avocado, shredded green cabbage, chopped radish, or green onion
Heat an empty Dutch oven or soup pot over medium heat until a few drops of water evaporate quickly from the pan. Toast the chilis in the dry pan, pressing them flat with a spatula for a few seconds until fragrant, then flip them over and press them again for a few seconds. Remove the toasted chilis and set them aside for now.
In the same pot (still over medium heat), warm the olive oil until shimmering. Add the onion and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 minutes.
Add the garlic and cumin and cook until fragrant while stirring, about 1 minute. Add the tomato paste and cook, while stirring, for 1 minute.
Add the toasted chili peppers, hominy, beans, vegetable broth and water to the pot. Stir in ½ teaspoon salt and raise the heat to medium-high. Bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer, stirring occasionally, and cook for 25 minutes.
Remove the chili peppers from the soup and discard them. Stir the cilantro and juice of ½ lime into the soup. Taste, and add more salt (I usually add at least ¼ teaspoon more) and/or lime juice if necessary. For extra richness, add a little splash of olive oil and stir it in.
Cut the remaining lime into small wedges. Divide the soup into bowls and garnish with lime wedges and other garnishes of your choice.
chickpea posole
makes 4 servings
2 chili peppers (guajillo recommended), stems and seeds removed
2 tbsp olive oil
1 large white onion, finely chopped
4 cloves garlic, minced
1 tbsp ground cumin
1 can tomato paste
2 cans (15 oz) chickpeas, rinsed and drained
1 can (15 oz) hominy, rinsed and drained
32 oz vegetable broth
2 cups water
1/2 tsp salt
1/4 cup chopped cilantro, divided
1 lime, halved
recommended garnishes: sliced avocado, shredded green cabbage, chopped radish, or green onion
Heat an empty Dutch oven or soup pot over medium heat until a few drops of water evaporate quickly from the pan. Toast the chilis in the dry pan, pressing them flat with a spatula for a few seconds until fragrant, then flip them over and press them again for a few seconds. Remove the toasted chilis and set them aside for now.
In the same pot (still over medium heat), warm the olive oil until shimmering. Add the onion and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 minutes.
Add the garlic and cumin and cook until fragrant while stirring, about 1 minute. Add the tomato paste and cook, while stirring, for 1 minute.
Add the toasted chili peppers, hominy, beans, vegetable broth and water to the pot. Stir in ½ teaspoon salt and raise the heat to medium-high. Bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer, stirring occasionally, and cook for 25 minutes.
Remove the chili peppers from the soup and discard them. Stir the cilantro and juice of ½ lime into the soup. Taste, and add more salt (I usually add at least ¼ teaspoon more) and/or lime juice if necessary. For extra richness, add a little splash of olive oil and stir it in.
Cut the remaining lime into small wedges. Divide the soup into bowls and garnish with lime wedges and other garnishes of your choice.
baked and buttered lobster tails
my mom gifted us some lobster tails, so I got to learn how to cook them, and it's surprisingly easy!
baked and buttered lobster tails
2 servings
2 whole lobster tails
1/4 cup butter, melted
1/2 tsp ground paprika
salt, to taste
ground white pepper, to taste
1 lemon, cut into wedges
Preheat the broiler.
Place lobster tails on a baking sheet. With a shark knife or kitchen shears, carefully cut top side of lobster hells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt and white pepper.
Broil lobster tails until lightly browned and lobster meat is opaque, about 5-10 mins. (Took 5 mins in our oven). Garnish with lemon wedges to serve.
baked and buttered lobster tails
2 servings
2 whole lobster tails
1/4 cup butter, melted
1/2 tsp ground paprika
salt, to taste
ground white pepper, to taste
1 lemon, cut into wedges
Preheat the broiler.
Place lobster tails on a baking sheet. With a shark knife or kitchen shears, carefully cut top side of lobster hells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt and white pepper.
Broil lobster tails until lightly browned and lobster meat is opaque, about 5-10 mins. (Took 5 mins in our oven). Garnish with lemon wedges to serve.
homemade caesar salad
what to do with lots of stale baguettes? make croutons for caesar salad!
homemade caesar salad
makes 4 servings
1 small head of romaine lettuce, washed and chopped
1/2 cup freshly shaved parmesan cheese
1 cup croutons
3 tbsp mayonnaise
2 tbsp dijon mustard
2 tbsp rice vinegar
1 tsp worcestershire sauce
1 garlic clove, minced
juice of 1/2 lime
1 tsp coarse black pepper
1/2 cup olive oil
Add the lettuce and parmesan in a large bowl.
In a large jar, combine all the rest of the ingredients and shake vigorously to emulsify. Drizzle dressing over the salad and serve.
homemade caesar salad
makes 4 servings
1 small head of romaine lettuce, washed and chopped
1/2 cup freshly shaved parmesan cheese
1 cup croutons
3 tbsp mayonnaise
2 tbsp dijon mustard
2 tbsp rice vinegar
1 tsp worcestershire sauce
1 garlic clove, minced
juice of 1/2 lime
1 tsp coarse black pepper
1/2 cup olive oil
Add the lettuce and parmesan in a large bowl.
In a large jar, combine all the rest of the ingredients and shake vigorously to emulsify. Drizzle dressing over the salad and serve.
Subscribe to:
Posts (Atom)