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Broccoli - Cheese Quiche

I have been making this broccoli and cheese quiche recipe for years now.  This is a fantastic recipe and  it is so easy to boot, especially if you use a store-bought pie crust.  If using a store-bought crust, just keep an eye out for lard (if you are vegetarian)....it is in a lot of pre-made pie crusts.  I have served this quiche at a couple of different baby showers that I have hosted and I always get a request for the recipe.  It's great for breakfast or dinner.  Men will even eat it. :)

Broccoli - Cheese Quiche

Pastry for 10-inch single pie crust
1-1/2 cups broccoli, grated 
1 1/2 cups cheddar cheese, grated
4 eggs
1 1/2 cups cream or half and half
1/4 teaspoon salt
Dash of pepper 

Arrange broccoli and cheese in pastry-lined pan. Beat together eggs, cream, salt and pepper in a bowl. Pour the mixture over cheese and broccoli. Place iquiche on a baking sheet and place in a preheated oven at 375 degrees for 35-40 minutes or until top is golden brown and knife inserted 1 inch from edge comes out clean.

posted by: artichoke72 at 03:28 | link | comments |
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Curried Corn and Potato Soup

 

I made this interesting soup for dinner tonight.  It was pretty easy and quick to throw together, two qualities that are perfect for a weekday meal.  The curry powder accentuated the sweetness of the corn and the potato kept the soup from being over-powered by the spices.  I like my food to have lots of flavor and the next time I make this soup, I think I will add some cumin (and maybe even some cayenne) along with the curry powder to spice it up a little more.  At the end of cooking, I briefly blended the soup with an immersion blender to thicken it, but made sure to leave lots of potato chunks.  This soup is even better the next day when the flavors have had time to develop even more.

Curried Corn and Potato Soup

2 tsp. olive oil
1 medium onion, chopped
2 tsp. curry powder (I use Madras)
6 cups vegetable broth
3 cups corn kernels (1 16 ounce bag of frozen corn)
2 large potatoes, peeled and diced
1 T. fresh lemon juice
1 tsp. salt
fresh cilantro, chopped

Heat oil in a soup pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add curry powder and cook 30 seconds until fragrant.  Add broth, corn, potatoes, lemon juice and salt to soup pot; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.  Ladle soup into bowl, sprinkle with chopped cilantro, and serve.

posted by: artichoke72 at 23:48 | link | comments |
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Colorado Cowboy Cookies

I made these cookies recently and they were yummy.  I used 1/8 cup of cookie dough for each cookie and they were still pretty honkin' big.  I used pecans instead of walnuts (it's a Texan thing).  I am going to make these cookies for a bake sale my school is having later this month.  I think they will be a big hit.

Colorado Cowboy Cookies
Source:  Olive's Sandwich Shop in SoHo, NYC

2 cups all purpose flour
2 cups old-fashioned oats
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) butter, room temperature
3/4 cup sugar
3/4 cup plus 2 tablespoons (packed) dark brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups semisweet chocolate chips
1 cup chopped toasted walnuts (about 4 ounces)

Whisk first 5 ingredients in medium bowl to blend.  Using electric mixer, beat butter and both sugars in
large bowl until light and fluffy. Add eggs and vanilla, beating to combine. Add dry ingredients and beat until just blended. Stir in the choand walnuts. Cover dough and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before continuing.)

Arrange 2 racks in center of oven; preheat to 350°F. Butter 2 baking sheets. Form dough into balls, using
1/4 cup dough for each. Place on prepared sheets, spacing 2 inches apart. Flatten with hand to 3
1/2-inch rounds. Bake 10 minutes, then rotate sheets. Bake until cookies are golden brown around edges and firm in center, about 4 minutes longer. Cool on sheet 5 minutes. Transfer to racks to cool completely.

posted by: artichoke72 at 00:06 | link | comments |
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Veggie Enchiladas with Ranchero Sauce

My ranchero sauce is amazing, if I do say so myself.  It really accents the veggie enchiladas and make them incredibly delicious and downright addicting.  Luckily, they are pretty healthy and you can afford to have just one more.  :)  I based this veggie combination on the veggie enchiladas at Chuy's in Austin, Texas.  By the way, I highly recommend eating at Chuy's if you are ever in Austin.  They have great Tex-Mex at great prices.  The one located on Barton Springs Road, across from Zilker Park is my favorite.  Anywho, feel free to change up the veggie combination to stuff the enchiladas.  Be flexible and use what you have on hand.  Sometimes I add hominy or black olives to my mixture with tasty results.  You can also add cooked shredded chicken.  The Ranchero Sauce is also excellent with eggs.  For Huevos Rancheros, fry an egg (don't use a lot of oil) and add some of the sauce to the pan towards the end of cooking.  Heat the sauce through and serve the eggs and Ranchero sauce over a warm corn tortilla.

Veggie Enchiladas

1 medium onion, diced
2 cloves garlic, minced
1 tablespoon olive oil (or vegetable oil)
1 zucchini, diced
1 yellow squash, diced
1 cup corn kernels (frozen is fine)
1 serrano chile, veins and seeds removed and minced
4 ounces button or baby bella mushrooms, cleaned and chopped
1 cup fresh spinach, rinsed and chopped
1 cup cooked potatoes, diced

hot oil
corn tortillas
pepper jack cheese, shredded
Ranchero sauce, warmed (recipe below)

For the enchilada filling, sauté the onions and garlic in the olive oil or vegetable oil over medium heat.  When the onions are tender, add the zucchini, yellow squash, corn, serranos, and mushrooms.  Continue to cook until the squash is tender but not mushy, about 5 minutes.  Add the fresh spinach and diced cooked potatoes to the mixture and cook until warmed through.  Season the mixture to taste with salt and pepper.   

To make the enchiladas, quickly dip the corn tortillas in hot oil, being careful to not get them crisp.  Fill the softened tortillas with shredded pepper jack cheese and the veggie mixture.  Roll them up, place on a plate and top with the hot ranchero sauce.  Serve immediately.

My Ranchero Sauce

1 tablespoon butter
1/2 medium onion, chopped
1/4 green bell pepper, chopped
1 jalapeño pepper, seeded and chopped
2 large garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 cups vegetable broth
1 8 ounce can tomato sauce
1/2 teaspoon salt
4 ounces tomato paste (optional)
1/4 cup chopped fresh cilantro

Melt the butter in a heavy large skillet over medium heat.  Add the next 6 ingredients and sauté until the vegetables are soft, about 5 minutes. Add the broth and tomato sauce and cook until sauce starts to thicken, stirring frequently. Taste and season the sauce with salt.  If you prefer a more "tomato-y" sauce, stir in the 4 ounces of tomato paste (1/2 a small can). Cook for about 15 more minutes.  If the sauce is too thick, you may add a little bit of water to thin it out.  Stir in cilantro.

posted by: artichoke72 at 17:08 | link | comments |
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Chickpea and Cauliflower Curry

I just made this for dinner and wanted to share this easy recipe. I used a whole head of cauliflower, the whole batch of Masala paste and a can of chickpeas (I drained off the bean liquid and added a little water to the curry).  I'm taking some for lunch tomorrow and I bet it will be great after the flavors have had more time to meld.  I served this with basmati rice.  Use a coffee grinder to grind the cinnamon stick and cardamom seeds for the Masala paste.  I was thinking that you could make this recipe a bit healthier by steaming the cauliflower first and skipping the part where you fry it in the 3 T. oil.  Just add the tumeric and salt to the 1 T. of oil and proceed with the rest of the recipe.

Chickpea and Cauliflower Curry

Masala Paste:
1 3-inch cinnamon stick
seeds from 8 green or white cardamom pods
1 tsp. cumin seeds
1 1/2 tsp. coriander powder
1/2 tsp. asafetida
3 tsp. finely grated ginger
1 1/2 T. water

Grind the cinnamon stick and cardamom pods to a fine powder. Transfer to a small bowl. Add the cumin seeds, coriander powder, asafetida, ginger and water and mix to form a wet paste; set aside.

Curry:
4 T. canola oil
1 tsp. turmeric
1 1/2 tsp. salt
2 1/2 cups cauliflower florets
1 tsp. cumin seeds
1 serrano chili, seeded and minced
2 bay leaves
masala paste (as made above)
2 cups cooked chickpeas
1 tsp. brown sugar

Warm 3 tablespoons of the oil in a large saucepan over medium heat. When fairly hot, sprinkle in the turmeric and salt, then drop in the cauliflower pieces. Fry the cauliflower, stirring often, being careful not to
break up the florets. Cook until just tender, about 6 minutes. Transfer the cauliflower to a bowl.

Add the remaining 1 tablespoon of oil to the pan. Add the cumin seeds, chili and bay leaves and cook until
the cumin darkens a few shades, about 2 minutes. Add 1/2 of the masala paste and cook until fragrant, about 1 to 2 minutes. If a spicier dish is desired,add all the masala paste.

Add the chickpeas with their liquid, the cauliflower and the brown sugar. Cover and continue to cook over
medium heat until the flavors combine, about 5 minutes.

posted by: artichoke72 at 20:28 | link | comments (1) |
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