Spicy Chicken Sausage and Veggie Quiche "crustless"

Great for those of you who are trying to cut out carbs. This crustless quiche is jam packed with delicious flavorful veggies and a yummy spicy chicken sausage.  You won't even miss the crust when you have this.  Great for breakfast, brunch, lunch or even a light dinner.

Ingredients:

5 links of spicy chicken sausage(I used the jalapeño chicken sausage from Trader Joes) you may substitute any sausage that you prefer.
1 package of frozen chopped spinach, defrosted and drained well
1 yellow squash, sliced
1 zucchini, sliced
6 eggs (or 8 egg whites)
1 1/2 cups of shredded cheddar cheese

Preparation:

Preheat oven to 350 degrees F.  Grease a 13x9 casserole dish with non-stick cooking spray.  In a large  saucepan add about a tablespoon of olive oil and brown sausage links.  Once sausage is browned on all sides remove from pan, slice and set aside.  Add another tablespoon of olive oil to the hot saucepan and add in the yellow squash and zucchini slices and sauté on medium heat until slightly soft.  Next add the drained, chopped spinach to the pan and warm through.  Add back in the sliced sausage and cook contents for an additional 3 minutes.  Turn off heat and set pan aside to cool.  In a large bowl add in your eggs (or egg whites) and beat until frothy.  To the egg mixture add the cooled sausage and veggies and mix well.  Lastly, add in the shredded cheese and mix.  Pour quiche mixture into the prepared casserole dish and place in preheated oven for 40-45 minutes.  Quiche is done when lightly browned on top and firm to the touch in the center of quiche.   Slice into squares and serve hot.

Kale Salad with Peanut Dressing

This is a great Pinterest find.  My sister Susan made this for a family BBQ and I loved it!  I have since made it twice and everyone who tries it raves about it and wants the recipe.  I've altered the original recipe slightly but you can see the original recipe here at Kitchen Fiddler.  This is a copy kat recipe of Houston' Kale Salad.

Ingredients:

4 cups finely chopped kale
2 cups finely chopped savoy cabbage
1 scallion finely chopped, white and green parts
1/4 cup cilantro, finely chopped
1/4 cup roasted peanuts, chopped
1/2 cup peanut oil
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 tablespoons honey


Preparation:

In a large bowl combine, kale, cabbage, scallions, cilantro and roasted peanuts

In a small bowl, combine peanut oil, sesame oil, rice vinegar, honey and whisk to combine. Pour dressing over kale and toss well to coat.  Refrigerate for at least 30 minutes and up to 2 hours.

Mexican Sushi Rolls with Avocado Crema

A new recipe that we just tested for a catering event next week. We originally were going to make these with chicken but we made a vegetarian version for a family event and they were so yummy that we decided to keep them vegetarian. We didn't even miss the chicken. These are easy to make, they look really pretty and best of all they taste delicious. They are a really good summer bbq appetizer because they are best served at room temperature.

Ingredients:

6 flour tortillas (we used whole wheat)

1 1/2 - 2 cups white rice cooked and cooled

Juice from 1/2 a lime

1 can black beans, drained and mashed

1 cup shredded mexican blend cheese

1/4 cup of cilantro, divided

1 jar of corn salsa (we used the kind from Tradcr Joes)

1/2 a jalapeno chopped finely and add to the corn salsa (omit if you don't want the extra spice)

1 orange pepper, sliced very thin

1 scallion, sliced length wise thinly

Preparation:

Place cooked and cooled rice to a medium bowl and squeeze the juice from 1/2 a lime onto rice and add 1 tablespoon of cilantro and stir to combine.  Add shredded cheese to mashed black beans in a microwave safe bowl and cook on hi for 45 seconds.  Remove from microwave and stir to combine well.  If cheese isn't completely melted return to microwave for 15 second increments until melted.  Take a flour tortilla and using a sharp knife cut off the rounded edges on all 4 side to cut tortilla into a square shape.  Spead a thin layer of mashed black beans/cheese onto the cut tortilla leaving a 1/2 inch border on all side.  Next press down a small amount of rice into the black beans in an even  layer.  Next, add the rest of the ingredients in a neat line in the middle of the rice.  You want to be able to see each ingredient when you roll up your tortilla so it's important to carefully place your peppers, corn salsa, scallions and extra chopped cilantro.

Roll up your tortilla starting from the bottom (side closest to you) and roll up, tightly without ripping tortilla.  Once rolled you may need to use a little extra mashed black bean/cheese mixture to help seal the edge.  Once rolled up, use a very sharp knife and cut your roll in half.  Then cut each half into equal thirds.  You will end up discarding the very ends of the roll, just have that as a snack ;).   Turn rolls on their sides and serve immediately. 

**you can make these an hour or so in advance and refrigerate until ready to serve.  They hold up really well. 

Avocado Crema

2 ripe avocados

1/2 cup sour cream

1/4 cup cilantro, chopped

Blend all ingredients in a food processor until combined well. Serve as dipping sauce. Also makes a fantastic dip for chips!

Asian Slaw

It's about time for BBQ season so I'm pulling out all go to grilling recipes and side dishes.  I love this version of Cole Slaw, Asian style. 

Ingredients:

1 - 24 oz package Cole Slaw (cabbage, carrots and red cabbage)
1 package Oriental flavored Ramen Noodles (separate the flavor packet from the noodles, you will need both for this recipe)
1/3 cup sugar
1/3 cup olive oil
1 tablespoon soy sauce
1/4 cup apple cider vinegar
1/3 cup roasted sunflower seeds
1/3 cup sliced almonds

Preparation:

In a large bowl add the contents of the Oriental Ramen Noodle Seasoning packet, sugar, vinegar, oil and soy sauce.  Stir with a wire whisk until combined well.  Add whole bag of cole slaw and toss to coat evenly.  Add in sunflower seeds and almonds and toss again.  In a small fying pan break up the Ramen Noodles and toast over med/hi heat stirring often until noodles are golden brown.  Remove from heat and add toasted noodles to the slaw right before serving.

Cauliflower Puree

We starting making cauliflower puree for Holiday dinners in place of mashed potatoes to have a more healthful alernative to all the potato dishes that we usually make.  We all really LOVE this recipe, well the adults do but the kids are still requesting mashed potatoes so I guess we will start making both.

Ingredients:

1 head of cauliflower

chicken broth
salt and pepper to taste
3 tablespoons butter *optional

Preparation:

Cut cauliflower into small pieces and place in a stock pot.  Add chicken broth almost to cover and cook over med/hi heat for about 30-40 minutes until cauliflower is for tender.   Drain cauliflower reserving some cooking liquid on the side.  Using an immersion blender blend cauliflower until smooth.  If it's too thick add back in a little stock to help loosen it up.  Season with salt and pepper and some butter or margarine if desired.

Roasted Beets (How to....)

Roasted beets are so delicous and very easy to make.  My favorite way to eat them is in a salad with goat cheese and candied walnuts!! YUM! 

Ingredients:

4 - 6 raw beets, skin on
Olive oil
coarse salt
fresh ground black pepper

Preparation:

Wash beets under running water making sure to clean off any dirt by rubbing with your hands.  Dry beets with a clean towel. 

Cut off top of beet exposing the inside of the beet, place on a small square of foil.

Drizzle the top of the beet with olive oil

Sprinkle with salt and pepper

Close up foil around beet and seal tightly.  Place beet packets on a lined baking sheet and roast in oven at 425 degree F. for about 45 minutes.  Check beets around 30 minutes by opening packet and inserting a for into the center of the beet.  If the fork easily goes down into the beet then they are done.

Let packets cool on baking sheet for about 5-10 minutes so you can handle them. 

To peel (use latex gloves to protect your skin or you will end up with purple hands)

The skin of the beet will peel off easily by rubbing gently with your hands.

Slice and enjoy in your favorite salad.  I will post the recipe for our roasted beet salad soon!

What's for Shabbat Dinner? Roasted Popcorn Cauliflower

This is a great Susie Fishbein recipe for roasted cauliflower. The combination of spices really jazzes up the cauliflower. If I have broccoli in my fridge I will throw that in with the cauliflower and it is delicious.

Ingredients:

2 heads cauliflower, cut into medium sized florets, discard stems.

1 tsp salt

2 tsp sugar

1/4 tsp onion powder

1/4 tsp garlic powder

1/2 tsp paprika

1/4-1/2 tsp turmeric

6-8 T olive oil

Preparation:

Preheat oven to 450 degrees. Line a jelly roll pan or baking sheet with parchment paper.

In a large bowl, combine the salt, sugar, onion powder, garlic powder, paprika, turmeric, and oil. Add cauliflower florets and toss evenly to coat.

Place in a single layer on the prepared sheet.

Roast uncovered for 30-35 minutes, until the largest pieces can be pierced with a fork.

Butternut Squash Soup

This recipe is adapted from Ina Garten's Butternut Squash and Apple Soup.  We've made quite a few changes and additions so if you are interested in the original recipe please go here.  Nanci and I made this soup of our last catering event and we served it in small 3 oz espesso coffee cups with a piece of Rosemary Biscotti with Dried Cranberries.  The soup is amazing on it's own and I love serving it in a cup for my guests to make drinking soup so much easier and portable.  Our sister, Susan usually makes this soup for Thanksgiving (minus the cream because she's kosher) and it's always a huge hit!  Last year we served it with Karen's mini cranberry muffins but this year we are serving the biscotti.

**NOTE -  We do not suggest that you serve the biscotti in the soup as pictured above.  The hot soup softens the biscotti very quickly and the cookie ends up breaking off in the bottom of the soup cup which makes it very difficult to drink if you don't have a spoon! 

It does make for a pretty picture though.

Ingredients:

2 tablespoons butter

2 tablespoons good olive oil

1 large yellow onion, chopped

1 tablespoon mild curry powder

1 teaspoon cumin

2 large butternut squash

2 tablespoons honey

2 large sweet apples, peeled, cored and cut into chunks

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 1/2 - 3 cups chicken stock

1/2 cup heavy cream

Preparation:

Preheat oven to 400 degrees F.  Split butternut squash in half, scoop out seeds.  Drizzle olive oil over the inside of the butternut squash, sprinkle with salt and pepper and then drizzle with honey.  Place face down (skin side up) on a lined  baking sheet and roast in oven for about 35-40 minutes.  In a large stock pot add olive oil and butter, heat until melted and add in onions, curry powder and cumin.  Cook over low heat stirring often about 15-20 minutes until onions become soft.  Remove butternut squash from oven and carefully scoop out flesh and add to the stock pot with the onions.  Next add apples and 2 cups of chicken stock, stir and bring to a boil. Cover and let cook over medium/low heat for about 30-40 minutes.  Uncover and puree using an immersion blender.  Add an additional 1/2 cup - 1 cup of chicken stock and stir to combine.  Lastly add heavy cream, stir to combine.  Serve hot.

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Spinach Croquettes

Our Mom used to make these all the time growing up and now we make them for our kids.  A good way to get your kids to eat their veggies. These are crispy and delicious!  My kids love them.

Ingredients:

1 bag of frozen chopped spinach thawed and drained well
2 eggs
1/3 cup bread crumbs
salt and pepper

Preparation:

Mix spinach with eggs, bread crumbs, salt and pepper.  Heat vegetable oil in a large frying pan over med/hi heat. Form spinach mixture into patties and fry in hot oil for a few minutes on each side until golden brown.  Drain on paper towel and sprinkle with a little kosher salt.  Serve hot.

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Vegetable Panini

My kids love paninis and they finally convinced me to buy a Panini press. This is our go to meal when we need something quick and easy. There are so many endless combinations of different fillings to use, this is one my son Aaron made up.

Ingredients:

ciabatta bread

prepared pesto

sun dried tomatoes 3-4

2-3 slices fresh mozzarella

2-3 slices fontina cheese

small handful baby spinach or arugula

a few slices of portabello mushrooms

Preparation:

Split the ciabatta bread and spread both sides with prepared pesto. Layer the rest of the ingredients on the bread and close the sandwich and place on hot panini press until bread is crisp and cheese is melted.

Mushroom Ragu with Polenta

I had a package of sliced mushrooms sitting in my fridge and didn't want them to go to waste so when Nanci came over we decided to make a mushroom ragu.  We found an easy and yummy sounding recipe that incorporated polenta.  This was very easy to make and came out delicious!!

Ingredients:

2 tablespoons olive oil
1/2 medium onion, chopped
1 pound sliced button or crimini mushrooms
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 can (14.5 oz size) crushed tomatoes
1 1/2 cups dry instant polenta or instant couscous

Preparation:

Heat oil in large skillet over medium heat until hot. Add onion; cook 5 minutes or until tender and slightly golden, stirring occasionally.

Stir in mushrooms, oregano, salt and pepper; cook 5 minutes or until mushrooms are tender, stirring occasionally. Stir in tomatoes; cover. Simmer 3 to 5 minutes or until heated through.

Meanwhile, in large pot, cook polenta according to package directions.

To serve, spoon ragù over polenta. Sprinkle each serving with the cheese.

Grilled Vegetable Egg White Quiche

Honestly this blog is making me gain weight. So for today's lunch I made a delicious egg white quiche loaded with grilled vegetables and very little cheese.  It was DELICIOUS!

Ingredients:

1 lowfat premade pie crust

8 egg whites

1 1/2 cups of cubed grilled vegetables (eggplant, zuchinni, yellow squash, mushrooms, roasted red peppers)

1 teaspoon of kosher salt

1/2 teaspoon black pepper

1/2 cup low fat cheddar cheese

1/4 cup of skim milk

Preparation:

Slice veggies 1/4 inch thick, preheat1 tablespoon olive oil in grill pan and add vegetables and grill on both sides until soft and slightly charred.  Removes from pan and cube and set aside.  In a medium bowl whisk eggwhites, skim milk, salt and pepper and whisk until frothy.  Add cheese and veggies and stir to combine.  Pour mixture into prepared pie crust.  Bake for 1 hour, cool slightly before cutting.