Shredded Brussels Quiche

This year has been the strangest year for things like Brussels Sprouts.  I usually have gotten several batches and made bunches of dishes.  But this year, for some reason, the only Brussels Sprouts that showed up at the farmers market were ones that were quite large.  I like what people term "baby" Brussels sprouts.  It seems that once they get to a certain size, they are no longer as tasty as the young ones.  So, I avoided buying any because they were too big.

A couple weeks ago, I did find a bunch that were medium sized (a little smaller than a golf ball).  I gave in and purchased them.  And then, because life got crazy, I forgot about them.  I found them in my refrigerator this morning and they were still in good shape, so I decided I would make a quiche.  In the past, when I have made Brussels sprouts quiche, I have halved or quartered the sprouts.  But I am never satisfied with the texture of the quiche.  While we were organizing my house last week, we uncovered my mandolin, so I decided this morning that I would shred the sprouts and see if I liked that better.  This can be done by hand, but it is so much easier when you have a good mandolin.  But basically, you just thinly slice the sprouts and then separate the leaves.  I did remove all the cores from the mix because they can be bitter.  I also have fresh garlic and just bought a garlic slicer.  So, I decided to thinly slice the garlic and mix it with the sprouts before cooking them and putting them in the quiche.  I finished the quiche with crumbled bacon (turkey this time, but I bet regular bacon would be super too) and shredded Swiss cheese.  It turned out beautifully and I love the texture with the shredded Brussels sprouts.  I will do it this way every time from now on.

Brussels Sprouts, Bacon and Swiss Quiche

• 1 pint Brussels sprouts**
• 1 clove garlic*
• 1 cup Swiss Cheese
• 4 slices bacon (I used turkey this time)
• 6 medium eggs*
• 1 cup 1% milk
• salt and pepper

 Wash and dry the Brussels sprouts and then shred by slicing thinly (I used a mandolin, but this could be done with a knife).  Remove the cores for better texture.  Thinly slice the garlic and mix with the sprouts.  Put about 2 Tbsp of water in the sprouts (in a microwaveable dish).  Microwave for 4 minutes to start cooking the sprouts.  Drain the sprouts and transfer to your quiche dish.  Microwave the bacon slices about 4 minutes or until crisp.  Allow to cool and then crumble.  Mix with the sprouts.  Sprinkle with the Swiss cheese. 

In a bowl, beat the eggs with salt and pepper until smooth.  Slowly add the milk while continuing to beat until the entire mixture is pale yellow.  Carefully pour over the filling and bake at 350 degrees for 25 minutes, or until a knife, inserted into the center, comes out clean.  Allow to set for 5 minutes before serving.

*CSA ingredients
**Farmers market ingredients

Low-carb Spaghetti & Meatballs

Tonight's dinner has been in a long line of "healthified" comfort foods.  I have been sick for about 4 weeks with first a cold (which had almost gotten better) and now a sinus infection.  This latest started with a fever a week ago and I have been craving comfort foods all week.  Today, with a nod to HelloFresh!, I made a low-carb version of spaghetti and meatballs.  Since they had $30 off a box, I ordered my first HelloFresh! box this week and it contained ingredients and recipes for Basil Meatballs over Spaghetti Squash, Cashew Chicken with Snow Peas and Carrots, and Baked Shrimp and Linguine.  These recipes are supposed to be for 2, but as you know, I have had gastric surgery, so I have frozen the shrimp and chicken and chosen to do the meatballs because they sound good and because they have the most perishable ingredients.  It wasn't bad, if a little complicated.  However, I now remember the reason I don't pan-fry things like bacon and meatballs in this house.  There are 4 fire alarms in a very close vicinity to the kitchen (this is a small house) and every time I do, all 4 get set off.  Then it's a battle to get them to stop.  I end up losing my hearing for short periods of time (if you can imagine having four fire alarms going off within 100 ft of each other!).  But the meatballs were worth it!  If I do this again, I will roast them in the oven to avoid a repeat.

Basil Meatballs over Spaghetti Squash
Courtesy of: HelloFresh!

• 12 oz Ground Beef
• 1 (15oz) can Crushed Tomatoes
• 4 cloves Garlic (this may be a bit much)
• 1/2 oz fresh Basil
• 1 small Spaghetti Squash
• 5 oz Spinach (I would use baby spinach next time)
• 1/4 cup Panko Crumbs
• 1/4 cup Parmesan Cheese
• 1 Shallot
• 1 tsp Italian Seasoning
• 2 T Olive Oil*

1. Preheat oven to 400 degrees.  Halve the squash lengthwise to remove the seeds with a spoon.  Smash two garlic cloves.  Rub the inside of each squash with 2 tsp olive oil and season with salt & pepper.  Place the squash halves on a baking sheet cut side down with a clove of (smashed) garlic in the center of each squash to roast.  Cook for 30-35 minutes or until the squash is easily pierced with a knife or fork.

2. While the squash is roasting, chop the remaining cloves of garlic.  Stack the basil leaves and tightly roll into a cigar shape.  Then, thinly slice.  Chop the shallot.

3. In a bowl, combine the chopped garlic, basil, panko, and ground beef.  Season with a large pinch of salt & pepper.  Once combined, roll the meat into ping pong-sized balls.

4. Heat 1 tbsp olive oil in a pan over medium-high heat.  Sear the meatballs for 2-3 minutes or until they are golden brown.  Turn the heat down to medium low.  Add the shallot, Italian seasoning, and crushed tomatoes and simmer for 6 minutes.  Season with salt and pepper, as needed.

5. Once the squash is done, set aside until it is cool enough to handle.  Take the roasted garlic and finely chop it.  In a pan heat 1 tsp olive oil over medium heat.  Add the garlic and spinach and cook until just wilted.  Season with salt and pepper.

6.  When the Squash is cool enough to handle, scrape the squash with a fork to release the strands.

7. Finish: Place the sauteed spinach and the meatballs on top of the squash.  Finish with a sprinkle of parmesan cheese.

*Not included in HelloFresh box