Tuesday, April 28, 2015

Vegetable and Feta Crustless Quiche

I've made this twice now, satisfied with the result both times.  It's a simple crustless quiche that can be made using a variety of vegetables.  Just add whatever veggies are in season when sautéing the mushrooms.  

8 oz. fresh button mushrooms
1/2 tsp minced garlic
1/2 tsp salt, divided
black pepper, to taste
1 10-oz. box frozen, chopped spinach, thawed and well-drained (I squeeze it in handfuls to get as much of the liquid out as possible)
2 oz. crumbled feta cheese
4 eggs
1 cup whole milk
1/4 cup grated parmesan
1/2 cup shredded Mozzarella

Preheat oven to 350.

Spray a large skillet with cooking spray.  Rinse mushrooms and slice thinly.  Place in pan and cook over medium-high heat.  Add garlic, and sprinkle with half the salt and pepper.  Cook mushrooms until no more water remains on the bottom of the pan, 5 to 7 minutes.

In a medium bowl, whisk eggs until smooth.  Add milk, Parmesan, remaining salt and another sprinkle of pepper.  Whisk to combine,  Pour over mushrooms and feta.  Sprinkle mozzarella on top.  Bake 45 to 60 minutes, until golden brown on top and the center is set.  Let cool slightly.  Slice and serve.

Thursday, April 9, 2015

Asian Ginger Sesame Roasted Vegetable Pasta

Here comes another yummy recipe to try from Well Plated.  We liked it so much, I threw together my own version the following week with a new jar of Penzeys Bangkok blend to liven up some chicken on the side.  I roast vegetables all the time, but the addition of sesame seeds and some asian flair to the seasonings was a good change.  Use whatever vegetables you want!    

  • 1 cup broccoli florets, cut into bite-sized pieces
  • 1 cup asparagus, cut into 1-inch pieces
  • 1 red pepper, seeded and cut into 1-inch pieces
  • 8 oz mushrooms, quartered
  • 1 cup red onion, cut into chunks
  • 2 green onions, sliced
  • 2 cloves garlic, thinly sliced
  • 1 one-inch piece of fresh ginger, grated (or 2 tsp. dried ginger)
  • 2-3 tablespoons olive oil
  • 2 teaspoon toasted sesame oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

  • For the pasta
  • 12 ounces pasta
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce (more or less to taste)
  • 1 tablespoons freshly grated ginger
  • 2 tablespoons toasted sesame seeds
  • 1 teaspoons toasted sesame oil
  • Salt & pepper to taste
  1. Preheat the oven to 400 degrees. Combine all of the veggies + garlic & ginger on a 10x15 rimmed baking sheet. Add the olive oil and sesame oil, along with salt and pepper. Mix thoroughly to disperse the oils and seasonings. Roast for 20 minutes, stirring halfway through, until the vegetables are tender. Remove from the oven and set aside.
  2. Cook pasta according to package directions. Drain the pasta and add it back to the pan over medium-low heat. Add the roasted vegetables, additional oil, soy sauce, sesame oil, and additional ginger Stir and cook until heated through and add salt & pepper to taste.

Wednesday, April 8, 2015

Slow Cooker Honey Pulled Pork

Truly, how many variations of pork cooked in a crock pot can there be?  I don't know, but this is another good one worth trying!  The author had me when she said this was one of her husband's most favorite meals while he was in law school.  I can relate to luring a man away from his study books long enough to enjoy a delicious meal.  And my husband was definitely a fan of this meal (while thankfully not having to study as much these days!).  I regret not making the cornmeal pancakes to serve with the meat, but my gingersnaps acted as though the Hawaiian sweet buns were like manna, so it all worked out.

  • 1/2 cup honey
  • 1/4 cup apple cider vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons smoked paprika
  • 1 tablespoon plus 1 teaspoon kosher salt, divided
  • 2 teaspoons minced garlic (about 3 cloves)
  • 3/4 teaspoon cayenne pepper (add less for less heat - I only used 1/4 tsp for the kids' sake, but they probably could have handled a bit more)
  • 1 bunch green onions, thinly sliced with white and green parts divided
  • 1 (2 1/2 to 3 pound) pork loin, trimmed of excess fat
  • 3 tablespoons cold water
  • 1 tablespoon corn starch
  • Bob’s Red Mill Cornmeal Pancake Mix (or your favorite cornmeal pancake recipe)

  • In a medium mixing bowl, whisk together the honey, apple cider vinegar, olive oil, smoked paprika, 1 tablespoon salt, garlic, cayenne, and white part of the scallions (reserve the green parts for serving).

  • Spray insert of a 5-quart or larger slow cooker with cooking spray. Place pork loin in the insert, then pour the honey mixture over the top. Cover and slow cook for 6 hours on low or 4 hours on high, until the pork registers 165 degrees F on a thermometer and is no longer pink in the center. With tongs, gently remove the pork from the slow cooker and transfer it to a large plate, reserving the pork juices in the slow cooker. With two forks, shred the pork. Set aside.

  • Transfer the pork juices remaining in the slow cooker to a medium saucepan over medium-high heat. In a small bowl, whisk together the cornstarch and water, then add to the cooking liquid. Cook, whisking constantly, until the sauce bubbles and thickens, 5 to 10 minutes. Whisk in remaining 1 teaspoon salt. Return shredded pork to the slow cooker and pour the thickened sauce over the top. Toss gently to combine, then turn the slow cooker to low to keep the pork warm.  

  • Place rack in the center of oven and preheat oven to 200 degrees F. When ready to serve, prepare the cornmeal pancakes. As you cook the pancake batches, transfer them to a baking tray placed in the oven to keep them warm if needed.

  • To serve: Top cornmeal pancakes with pulled pork. Garnish with reserved green onion tops and serve warm.

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