Veggie Quiche with Sweet Potato Crust
Tonight I made two dishes: veggie quiche and emergency protein. They have a lot of the same ingredients so I can get more bang for the buck with these.
Recipe from: For The Love of Cooking
Tonight I made two dishes: veggie quiche and emergency protein. They have a lot of the same ingredients so I can get more bang for the buck with these.
Recipe from: For The Love of Cooking
1 1/2 lbs Asparagus spears
Extra Virgin Olive Oil
Freshly Ground Black Pepper
4 slices center cut bacon or Pancetta
Preheat oven to 400. Lightly coat asparagus w/ olive oil, then season w/ salt and pepper. Divide total # of spears by four, and bundle asparagus together with slices of bacon/pancetta. Bake for 12 minutes.
To Grill – preheat grill to Hot, then cook 10-12 minutes until bacon is crisp and bundles are tender.
1c oil
1c flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4-6 cloves garlic, minced
1 bunch scallions, tops only, chopped
2/3c fresh chopped parsley
4 quarts (dark) chicken stock
2 bay leaves
2 teaspoons Creole seasoning
1 teaspoon dried thyme leaves
File powder to taste
3-4lbs boneless chicken, cut up in pieces
2lbs andouille or smoked sausage, cut into 1/2" pieces
Season the chicken with salt, pepper, and creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.
In a large, heavy pot, heat the oil and cook the flour in the oil over medium high heat (depending on your roux-making skills), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium peanut-brown color, over lower heat if you're nervous about burning it.
Add the vegetables and stir quickly. This cooks the veggies and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.
Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in shallow bowls. Accompany with a good beer and lots of hot, crispy french bread.
Yield: about 12 entree sized servings
Recipe adapted from Paula Dean.
1/2 cup unsalted butter
1 cup flour
2 cups of sugar
3 tsp baking powder
pinch of salt
1 cup of milk
5 or 6 sliced peaches
1 lemon
ground cinnamon
Preheat oven to 375. Melt the butter & pour into a 9×13 casserole.
Mix Flour, 1 cup sugar, baking powder, salt in large bowl.
Stir in milk, to **just combined**. Pour over butter (don’t stir!).
Bring peaches, juice from lemon, & 1 cup of sugar to boil, then simmer for 10 minutes or until peaches are the consistency you want. (There should be lots of juice & the peaches should be semi-mushy). Pour over batter.
Sprinkle with cinnamon & bake for 40-45 minutes.
1 pound baby carrots, trimmed and peeled
2 tablespoon unsalted grass-fed butter
2 tablespoon raw honey
Salt and pepper, to taste
In a steamer set over boiling water steam the carrots, covered, for 4 to 8 minutes, or until they are just tender. In a small skillet melt the butter with the honey over moderately low heat, add the carrots and salt and pepper to taste, and cook the carrots, tossing them, for 1 minute, or until they are well-coated with the glaze.
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