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Thursday, May 14, 2015

Ramps Quiche

Now that I’ve made a batch of Ramp Pesto, it’s time to make this year’s ramp quiche.  I bought baby spinach for the pesto, so I decided to cut up the ramp leaves and quickly sauté those with the spinach.   I also had an extra pie crust, so decided to make this quiche with a crust.  Add some chicken apple breakfast sausage and whole milk mozzarella, and you have this spring’s ramp quiche.  This quiche highlights how much I rely on other purchases to make them complete.  The pie crusts were purchased to make rhubarb custard pie.  The sausages are just something that I really like and had purchased for general use.  The mozzarella was leftover from making a homemade magherita pizza.  That is the glory of making quiche.  It’s a basic egg custard recipe that you pour over whatever vegetables/meats/cheeses you prefer.  Quick, easy, tasty!

Ramp & Sausage Quiche

  • ·         1 bunch ramps* (leaves and stems only)
  • ·         ½ bag baby spinach
  • ·         4 chicken apple breakfast sausages
  • ·         4 oz whole millk mozzarella, shredded
  • ·         1 frozen deep dish pie crust
  • ·         4 large eggs*
  • ·         1 cup 1/2% milk
  • ·         Salt & pepper, to taste

Wash and pat dry the ramp leaves and spinach.  Cut into bite-sized pieces.  Sauté over medium heat until just wilted. Place ½ in bottom of pie crust.  Slice the sausages and sprinkle over vegetables and then layer remaining vegetables.  Sprinkle with mozzarella.  In a small bowl, beat eggs with salt & pepper.  Slowly pour in milk while continuing to beat eggs.  Once completely smooth, pour egg mixture over the fillings.  Bake at 350F for 40 minutes or until knife, inserted into center, comes out clean.  Allow to set for 5 minutes before serving.

*Farmers market ingredients

Wednesday, May 13, 2015

Ramp Pesto

I ventured down to the farmers market this morning in 40-something weather.  Not my idea of great weather to be wandering around an outdoor farmers market.  However, it was WELL worth the trip!  At the second to last stand I stopped at, I found ramps!  Oh Yeah!  If you've been following me all these years, you know that I adore ramps.  And today, they put and extra bunch in my bag as I checked out.  So, I decided to make pesto with the extra batch.  I make basil pesto and garlic scape pesto every year, but I have never made it with ramps before because I generally only have enough to make whatever dish I planned.  Well, now that I've made a batch, I will probably make it every year now.  Out of the three versions, this ramp pesto is my favorite! 

Ramp Pesto
  • 1 bunch of ramps* (leaves and stems only - about 10)
  • 1 cup baby spinach
  • 1/2 cup grated parmesan cheese
  • 1/2 cup toasted walnuts
  • 1-2 Tbsp lemon juice
  • Extra virgin olive oil, as needed
Wash and dry ramps and baby spinach.  Cut ramp leaves and stems into 1-inch pieces.  Add ramps, spinach, parmesan and walnuts to food processor.  Plus until small pieces.  Switch to puree; add lemon juice and then slowly add olive oil until pesto is desired consistency.  Taste to adjust seasoning (you may add salt and pepper if you desire, or more lemon juice).  Store in the refrigerator for 3-5 days or freeze up to 30 days.  Best flavor if warmed.

*Farmers market ingredients

Saturday, April 4, 2015

Corn Tortillas and Eggs

I had made some pulled pork this week and wanted to make something different for breakfast this morning.  Since I also had some corn tortillas, I decided to make a chilaquilles casserole.  I fell in love with chilaquilles when I was in Cleveland.  We frequently received whole chickens from the CSA and I needed to find a new way to use the leftovers.  I love corn tortillas and they are so much easier on my stomach, so I tend to have them in my fridge.  Finding different ways to enjoy them is something I try to do every once in a while.

Since this was a first try, I kept it pretty simple.  I think I would use a sharper cheese (I have a beautiful aged gouda in the fridge that I should have shredded or I should have used my extra sharp cheddar).  It's not bad, but the cheese is more a supporting player than star in this recipe.  Not that it's bad, I just like to be able to taste all the flavors.  I also might consider adding some black beans and cook the pork southwest style instead of bbq.  But then it would be a completely different recipe, right?  That is why I love egg casseroles.  They are so versatile.

Pulled Pork Chilaquilles Casserole
  • 6 corn tortillas
  • 2 cups pulled pork (whatever your favorite recipe is)
  • 1 1/2 cups sharp cheddar
  • 5 large eggs
  • 1 1/4 cups 1% milk
  • salt and pepper, to taste
Preheat oven to 350F.  Cut tortillas into 1 inch strips.  Layer half of the strips in a prepared casserole.  Layer on half of the pork and cheddar.  Repeat layers.  Beat eggs with salt & pepper until smooth.  Beat in milk and continue beating until completely smooth.  Carefully pour eggs over fillings.  Bake for 35 minutes or until knife inserted into center comes out clean.  Allow to set for 5 minutes before serving.

Saturday, March 7, 2015

Chicken Andouille Jambalaya

Yesterday we went to Sam's Club to pick up some items for John.  While there, I decided to get a chicken.  Of course, since I also recently got a big bag of quinoa, I figured today would be a good day for jambalaya.  So, when I went out to run errands today, I stopped at Eastman Party store and picked up a package of Adell's Cajun Andouille sausages.  I love doing this because it gives me a chance to use of some of the vegetables I put up in the freezer.  Today it was red peppers, corn and peas.  The combination turned out especially nice.  The only thing that might have been better was a bit of okra.  As always, the combination of Rotel and andouille sausage give this dish quite a nice bite!  The quinoa works so nicely for me, it allows me to have a "normal-sized" serving.

Chicken Andouille Jambalaya
  • 2 cups white quinoa
  • 4 cups vegetable stock
  • 2 (10.5 oz) cans Rotel tomatoes with chilis
  • 2 cups diced red peppers
  • 2 cups fresh sweet corn*
  • 2 cups fresh sweet peas*
  • 4 cups shredded rotisserie chicken
  • 4 Adell's Cajun Andouille sausage links
Place all ingredients into crock of slow-cooker, placing the chicken and sausage on top.  Cover and cook on HIGH for 4-6 hours or until the quinoa is cooked and most of the liquid is absorbed.  Remove sausages, slice into 1/4" pieces and return them to the crock: Mix well.

*CSA ingredients

Sunday, January 11, 2015

White Chicken Chili

It must be winter. I was trying to decide what to make for lunch. Looking at my fridge, I realized I still had a lot of chicken leftover. Since the Cowboys/ Green Bay game was on early this afternoon, I decided something football appropriate would be good. I've never made white chicken chili before, but I thought it sounded good. Of course, I only had 2 cans of Cannellini beans, so I had to use pintos for the third, but I threw everything in the Crockpot and crossed my fingers. Of course, my corn craving was still hanging around, so after polling on FB, I added that. Then I couldn't get the seasoning right. So, back to FB and in the end, I finally got it worked out. I really like this stuff and now I know how to make it.

 White Chicken Chili
  •  1 medium onion, diced
  •  3 cloves garlic, minced
  •  1 Tbsp extra virgin olive oil
  • 2 cans Cannellini beans, drained and rinsed
  •  1 can pinto beans, drained and rinsed
  •  4 caps shredded chicken
  •  2 (4-oz) cans green chilies
  •  2 Tbsp ground cumin
  •  1 tsp oregano
  •  1/4 tsp cayenne
  •  2 tsp smoked paprika
  •  salt & pepper, to taste
  • Sharp cheddar, for garnish
Heat olive oil in large skillet.  Cook onions and garlic until onion is translucent.  Add to Crockpot.  Add remaining ingredients, except cheese.   Cover and cook on HIGH for 3-4 hours. Adjust seasoning.  Serve topped with cheddar, if desired.

Corn for Breakfast

I wanted to have something a little different for breakfast. And for some reason, I was craving some of the corn I put away this summer. I usually make quiche on the weekend, but wasn't in the mood this morning. I will probably still make a quiche for this week but I did some digging and saw recipes for veggie pancakes and thought corn cakes sounded good. For my friends with gluten issues, this recipe will work for you. I had bought almond flour a bit ago and have found for many things, I prefer using almond flour. Since I have always had people in my life who were celiac and/or gluten allergic, my baking powder is also gluten free. I didn't intend to make this gluten-free, however, it worked nicely and that is always half the battle.

 Gluten-free Corn Cakes
  • 2 cups frozen sweet corn **, thawed
  • 1/3 cup milk
  • 1 large egg*
  •  3/4 cup almond flour
  •  1 tsp gf baking powder
  •  4 strips bacon, crumbled
  •  salt and pepper, to taste
 Place half the corn, the milk and egg into the blender and puree. Mix flour, baking powder, salt and pepper in a medium bowl. Add liquids and mix well. Stir in remaining corn and bacon. Spray a large skillet with cooking spray and heat over medium heat. Drop batter by spoonful and cook, flipping once, until browned.

*CSA ingredients
 **Farmers market ingredients

Saturday, January 10, 2015

Chicken and Eggplant

I feel like it has been an eternity since I've posted here. Part of that was recovering from getting my knee replaced. And of course, I just got back from SAP training in Houston. So today, it was time to cook. I had gotten a nice eggplant and thawed the chicken I cooked before leaving for Houston. So, I put together a casserole. It turned out quite yummy and I will make it again!

 Chicken Eggplant Casserole
  • 1 medium eggplant
  • 1 small onion
  • 1 Tbsp olive oil
  •  1 (15 oz) can tomatoes with Basil, onion & oregano
  •   1 cup cooked chicken, chopped
  •  6 oz cheddar
  •  2 eggs, beaten
  •  Parmesan cheese
 Dice eggplant and onion. Heat olive oilin large skillet. Cook eggplant and onion until onion is cooked.

 Preheat oven to 350 F.  Mix vegetables, tomatoes, chicken, cheddar and eggs in a large bowl. Pour into a prepared casserole dish. Sprinkle with Parmesan. Bake for 1 hour.