Easy As 1-2-3

I have written about quiche many times. See here, here, here, here, here and here. I just can’t help myself, quiche is the perfect vehicle for just about anything you want to put into it.

This week it was the Swiss Chard that was the instagator. I found a good looking bunch at the local farmer’s market and couldn’t resist bring them home. Into the quiche it went. Sautéed first with a little bit of onion and pancetta and of course a little tuyere cheese makes everything better!

cooks’ tip: When you use a refrigerated pie crust for quiche bottom, making a quiche is as easy as 1-2-3!

1.

.quiche filling

2.

quiche filling 2

3.

quiche cooked

 

 

 

 

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Freezer Stew

and cabinet too.

Recently I was searching for dinner in my kitchen. I wanted something that could be prepared quickly, with ingredients already on hand, and of course healthy and delicious.  Not that I am making that cliché New Year’s resolution mistake of starting a diet or anything. no. not me. (okay maybe just a little – but to be fair the office treats were out of hand!)

I always have an assortment of frozen veggies and veggie blends in the freezer along with leftover cooked rice. ( yup I freeze that too!) Onions of course are a staple in any kitchen. Having some chicken breast was just lucky.

A simple stir-fry sauce can be made with soy sauce, ground ginger, garlic, salt and pepper.

I start my chicken pieces in a little oil and get them about 75 percent cooked before adding the frozen veggies. If you are using fresh onion – go ahead and put that in right away with the chicken. After the frozen veggies go in (bonus that the ice crystals melt and deglaze the pan!) toss everything around for a few minutes. I prefer my veggies not overly done. If you like things a bit more tender, put them in a little earlier and leave them on longer. Once all the ingredients are basically cooked to your liking, add your stir-fry sauce in. I don’t add the sauce in too soon, because it will burn before the chicken is done. The idea is to let this sauce just coat everything and cook a bit too.

As soon everything is cooked through, sauce coating everything, toss it over some rice. (leftover, defrosted or prepared fresh) If you don’t have a sesame allergy and you have some toasted sesame oil on hand… a drizzle of this would be just great on top.

Who needs take out?

New Year, New Adventures

I am not a fan of New Year’s resolutions but I will resolve this year to never leave my readers stranded for over a month again!

I am coming down the home stretch of my graduate degree and with that in hand I hope to settle into a new job, regular hours and some adventurous cooking.

So as I finish up my degree, enter a new year and a new phase in life, here is a bright and easy way to enjoy “winter’s tomatoes.”

winter tomato pizza

This can be put together with items you probably already have in your kitchen.

I happened to have a “tube” of pizza dough on hand that I let hang around in my fridge for just such emergency dinners, but you could easily make your own.

I mixed a small, almost equal, amount of mayonnaise and finely grated Parmesan cheese with a generous pinch of garlic powder and salt/pepper, thinned it with a little olive oil, and used this mix as a spread on top of the dough.

Meanwhile I took the sad, winter cherry tomatoes and brighten them up with dried oregano, salt,pepper, just a tiny pinch of sugar and some splashes of red wine vinegar.

I cooked the pizza on my preheated pizza stone until the crust was all crisp and toasty and the tomatoes were just wrinkling.

Easy, bright, quick and delicious – just as I hope 2015 will be!

Everything Is Better When It’s Small….

Is it?

Recently I bought some baby kale. Yup little tiny baby leaves of kale. Very adorable.

Isn't it adorable?!

Isn’t it cute?!

Raw it tasted kind of like a mild cabbage. I love all veggies so it was cool with me.

Hmmmm but what to do with it?

I made a greek salad using some of the baby kale as my “lettuce” – good but maybe not for the non-adventurous.

Keilbasa, pasta and baby kale dinner

I decided that the rest of it should be treated as I would with baby spinach… throw it in at the last-minute of a “quick pasta dish.”

These kind of dishes are quick and you can use whatever you might have on hand for veggies… frozen peas, canned beans, squash….whatever you have. I happen to have some fairly decent fresh tomatoes on hand. (A miracle during the winter in New England!)

I sautéed some onions, garlic and kielbasa in olive oil, and threw in some “Al Dente” cooked bow tie pasta. ( I used the multi color veggie pasta.) The fresh tomatoes, cut into big chunks, went in just to heat up and release some juice along with a generous amount of dried Italian seasoning. Last but not least, the baby kale. Just long enough to start to wilt it.

Serve in big bowls with some freshly grated Parmesan cheese and you have a winter dish that just “hints” a little bit of summer!