Indian Spiced Quiche

I am continuing my theme of trying new recipes. I am batting 2 for 2! This quiche is delicious... Recipe includes healing spice turmeric, and is high in protein and calcium. Could be eaten for breakfast, lunch or dinner. I did tweak a few ingredients. For the 1/2 cup of buttermilk; I heated 1/2 cup water and added 5 ounces of garlic and herb soft goat cheese (Whole Foods brand) stirring to mix and substituted shredded provolone cheese for mozzarella. Also for the 1 cup frozen spinach; I used fresh, chopped spinach. The original recipe is from Pinterest.

Ingredients:

• 6 eggs
• 1/2 cup buttermilk (see intro for substitution)
• 1 cup mozzarella (see intro for substitution)
• 1 small shallot or onion, chopped
• 1 large white potato, peeled and small diced
• 1 cup frozen spinach, unthaw with water squeezed out (see intro for substitution)
• 1 1/2 teaspoon curry powder (Madras Curry Powder (blog: 4/23/13)
• 1 1/2 teaspoon coriander powder 
• 1 1/2 teaspoon cumin
• 1 1/2 teaspoon garam masala (Garam Masala (blog: 4/23/13)
• 1 teaspoon turmeric
• 1/2 teaspoon coarse salt
• margarine or butter
• flour or almond flour

Directions:

Heavily grease a glass pie pan with margarine or butter and coat with flour or (GF )almond flour.

Fill a saucepan with the diced potatoes and cover with cold water. Bring to a boil and cook until fork tender; about 15 minutes. Drain and set aside.

In a skillet over medium heat add one tablespoon oil. Add the spices, onion, and spinach. Cook until onions are soft, 5 minutes. Toss in the cooked potatoes, coating with the spices.

In a large bowl, beat eggs and buttermilk. Mix in the cheese. Add the potato mixture and stir to combine. Pour egg mixture into prepared pie plate.

Bake in a preheated 375-degree oven for about 35 minutes; until eggs are set.

Bacon, Leek and Mushroom Risotto

I have been going through my pins on Pinterest and decided I was going to try several recipes this week. The risotto was first on the list; since I had much of the ingredients on hand. I made sure to check what ingredients overlapped. For example, while peeling and mincing the fresh garlic; I did so for the other recipes planned for later in the week. The minced garlic is drizzled with a little olive oil and stored in the refrigerator ready to go... Of course, one can always buy garlic already minced! This made enough for six people and I plan on freezing the leftover portions for another day.

Ingredients:

• 5 cups chicken broth
• 4 slices bacon, cooked and chopped
• 2 large leeks (white and light green parts only, halved, washed then chopped
• 8 ounces mushrooms, sliced
• 1 large shallot
• salt and pepper
• 2 cloves garlic, minced
• 1 cup arborio rice
• 1/4 cup white wine (I used rice wine vinegar)
• 1 tablespoon fresh thyme, chopped
• 1/4 cup freshly grated parmesan cheese

Directions:

Bring the chicken broth to a boil in a saucepan then turn heat to low and keep at a simmer.

Meanwhile cook the bacon. This I do in my toaster oven at 400-degrees on a foil-lined baking sheet. 

Cook about 15 minutes. Remove to a paper toweled plate to drain and cool.

See how great the bacon cooks with minimum mess!

Place the bacon drippings in a medium saucepan; adding extra olive oil to equal 2 tablespoons.

Add the leeks, mushrooms and shallots and cook on medium-high heat until tender and golden brown; about 7-8 minutes. Add salt and pepper to taste.

Add the garlic and saute one minute.

Add the rice then stir to coat and cook one more minute.

Turn heat down to medium and add the wine and stir until absorbed by the rice.

Add the hot chicken broth. Stir constantly until rice is tender and nearly all the broth is absorbed, about 25 minutes. The rice should be at a gentle boil.

Remove from the heat and stir in thyme, parmesan and cooked bacon.

Yum! Fresh parm!

Rosemary Barbecue Rub

Rosemary is a powerful antioxidant; which sweetens the deal with this flavorful rub. Sprinkle the rub on meat, poultry or fish about two hours before grilling.

Ingredients:

• 2 tablespoons dried rosemary
• 2 tablespoons black peppercorns
• 2 tablespoons sea salt
• 2 tablespoons sweet paprika

Directions:

Place all ingredients in a spice blender and grind to a coarse powder.

Makes about 1/2 cup.

Recipe suggestion:

Coat both sides of two boneless, skinless chicken breast with the Rosemary Barbecue Rub. 

Heat a small skillet coated with grape seed oil. Sear the chicken for 5 minutes per side. Finish in a 350-degree oven for 10 minutes. This searing method is courtesy of Allison. Chicken is moist and flavorful.

Jovial Rice Egg Noodles are a wonderful product. My only complaint is it is hard to gauge how much to boil up... Happily, they reheat beautifully.

Boil noodles according to package directions. Drain. Return the noodles to the pan.

 Add 1/4 cup Herb Cheese Butter (blog: 3/6/13). Always have on hand in the freezer. Add 1/4 cup soft goat cheese and 1 cup chicken broth. The goat cheese I bought at the Longmont Farmer's Market this summer and then froze in containers. Hope they return this year! 

Serve the chicken sliced on top of noodles wih fresh ground pepper and chopped fresh spinach.

Recipe suggestion:
This dish was created because I sent Rob to the grocery store to get 2 boneless, skinless chicken breasts to brine and grill. He came back with a package of six chicken tenders. So, I generously sprinkled this rub on both sides and pan seared the chicken in a little grapeseed oil for about 3-4 minutes on each side. I finished the tenders in a 350-degree oven for about 10 minutes. The last 4 minutes I topped each tender with a dollop of the following mixture: 1 cup ricotta cheese, 1/4 cup pesto and 1/4 cup freshly grated parmesan cheese. We both agreed it was fabulous! Love this rub!

Thai Chicken Marinate

This recipe is from my good friend, Karen. When the boys were home; every year six families would rent cabins in Estes Park at the beginning of the summer. This chicken was put on the menu list every year. Great served with Indian Rice (blog: 1/11/15). You may purchase the Chinese five spice if desired.

Ingredients:

• 1/4 cup tamari (wheat-free) or soy sauce
• 1/4 cup dry sherry
• 1 tablespoon fresh basil (chopped) or 1/2 tablespoon dried basil
• 6 cloves garlic (chopped)
• 1 tablespoon honey
• 2 teaspoon fresh ginger root (minced)
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon Chinese five spice (blog:1/27/14)
• 4 boneless, skinless chicken breasts cut in chunks to be skewered and grilled

Directions:

Comine all the ingredients except chicken. Place the chicken in a zip-lock bag and add the marinade. Seal and place in the refrigerator for at least 2 hours. Turn the bag every so often to incorporate the marinade.

Remove the chicken from the marinade and discard. 

Place the chicken chunks on skewers and grill over direct high heat (450-degrees) for 3-4 minutes per side.

Indian Rice

I found this recipe on the internet; Madhur Jaffrey's Indian Cooking. I am always looking for recipes with turmeric (the poor man's saffron). Turmeric is powerfully rich in antioxidant and anti-inflammatory actions. Bay leaf also equals as an antioxidant star. Cinnamon is known to control blood sugar problems and cloves used to boost circulation, an analgesic, reducing pain and an anti-inflammatory.
The rice is delicious; with the Greek yogurt adding creamy comfort and tang.
Ingredients:

• 1 cup Lundberg basmati white rice
• 1 1/2 cup water
• 1 tablespoon ghee or unsalted butter
• 1 bay leaf
• 1-inch piece cinnamon stick
• 3 whole cloves
• 3/4 teaspoon turmeric
• 1/2 teaspoon salt
• 6 ounces plain Greek yogurt
• fresh ground black pepper

Directions:
In a medium saucepan with tight fitting lid add all the ingredients except yogurt. Bring to a rolling boil, cover with the lid and reduce heat to low. Cook for 15 minutes. Remove from heat and steam for 10 minutes with lid on. Remove the bay leaf and whole cloves. Add the yogurt mixing with a fork. Finish with fresh black pepper.

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Christmas ~ 2014

This was the first Christmas pictures that I put on my blog. All other future Christmas photos are under the label: family. 4 years ago and look how sweet they are!

the grands

This year our celebration was on the 21st. Brunch theme and lots of baked goods. We made cinnamon rolls, potica bread, pumpkin bread, blueberry coffee cake and gingerbread. Fun to have all in the freezer; except for gingerbread, for last minute gifts.
Josh and Valerie brought Longmont Dairy eggnog and Jesse and Jessica a fruit bowl.
We had two types of egg dishes, sweet potato and yukon gold turkey chili shephard's pie, bacon and a rice porridge.
Rob helped with my blog to be able to search for recipes by label. A great improvement!

eli printed the candy cane place cards

Royal Icing

Rob did a great job frosting the cookies this year!
Ingredients:

• 1 cup powdered sugar
• 2 teaspoon meringue powder (Wilton brand found at Michaels) plus 2 tablespoons water
• 1/8 teaspoon cream of tartar

Directions:
Place powdered sugar and cream of tartar in a mixing bowl.

Dissolve meringue powder in water and add to the sugar.

Beat on medium high speed until peaks form. About 5 minutes.

You may tint with food coloring if desired.

Note: Double the recipe is enough to frost one batch each Gingerbread ( blog: 12/14/14 label: cookies) and Cutout Sugar Cookies (blog: 3/11/15 label: cookies)

Maybe made ahead and stored in frig with was paper covering top and sealed well.

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