Crustless Quiche!

Thanks to http://bread-and-honey.blogspot.com/ here’s a cool recipe!

• 4 large eggs
• 3/4 cup milk
• Vegetables! (I had 1 grated carrot,& a handful of chopped purple cauliflower, and some finely chopped fresh spinach)
• 1 small shallot
• minced 1 clove of garlic
• minced handful of chopped fresh parsley salami cut into small chunks
• large handful of grated cheddar
• about a tablespoon of flour (Why did I add this? Did it do anything? I don’t know.)
• salt & pepper

1. Preheat oven to 350ºf. Quickly saute grated carrot and cauliflower with shallot & garlic (or like, whatever other vegetables you want/have on hand) until they soften, then set aside.
2. In a large bowl, whisk together eggs, milk, fresh parsley, fresh spinach, grated cheddar, and pinch of flour. Season with a small pinch of salt & some fresh cracked pepper.
3. Grease a muffin tin (or use muffin cups, I guess. I didn’t have any.) with some butter. In the bottom of each cup, spoon in a small amount of sauteed vegetables. Add a few chunks of salami on top of that.
4. Use a large spoon to drizzle egg mixture over each muffin cup, fill almost to the edge, they won’t really puff up.
5. Bake for about 20 minutes or until firm and puffy.
6. Allow to cool a little before attempting to remove.

Cap’n Crunch Seared Tuna

 Hostess with the Mostess posted this recipe and said: “Why must cereal only be for breakfast? This might sound crazy, but there’s just something about the sweet crunchy outside and the tangy little mix you make for it.” I haven’t tried it but it sounds interesting!

 

Cap’n Crunch Seared Tuna

by Sam Zien

 

(Serves 6 as an appetizer)

 

Why must cereal only be for breakfast? This might sound crazy, but there’s just something about the sweet crunchy outside and the tangy little mix you make for it.

 

Ingredients

• 1/4 cup mayonnaise

• 1 tablespoon yellow mustard

• 2 cups regular Cap’n Crunch

• Olive oil

• 1 pound fresh tuna, ideally cut in 2 long rectangular blocks

• Kosher salt and freshly ground pepper

• Asian chili sauce

• 5 green onions, finely diced

 

Directions

1)     Mix mayo and mustard — set aside.

2)     Put the cereal in a large plastic zip bag and crush it really well, you want it like dust

3)     Lightly oil the tuna, season it with salt and pepper, then press down into the cereal, making sure it’s covered on all sides.

4)     Heat a nonstick pan really well first and then add about a tablespoon of oil.

5)     When it just starts to smoke, add the tuna and sear quickly on all sides until lightly browned — if it’s hot enough, probably no more than about 15 seconds a side.

6)     Remove and slice into 1/2-inch pieces.

7)     I serve it by spreading the mayo mix on a plate, topping that with the sliced tuna and drizzling a bit of the chili paste around it.

8)     Top with green onions and make sure you get some of everything in each bite.

 

Roasted Sweet Potatoes with Maple Syrup, Orange and Spices

SERVES: 12
TIME: a little less than an hour, largely unattended

3 3/4 pounds sweet potatoes, peeled
1 1/4 cup real Vermont maple syrup (but regular syrup will suffice)
1/4 cup vegetable oil
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 large orange
3 star anise (this is optional. Its just as yummy without)
Preheat the oven to 375º F.

Cut each sweet potato in half horizontally and then cut each half into 1/3 planks (about four slices per half depending on the size of the sweet potato). Lay the sweet potatoes in a single layer in one large or two medium baking dishes (two 13 x 9 dishes will do the job).
Mix the maple syrup, vegetable oil, cinnamon and cloves together in a small bowl. Peel off four large strips of zest from the orange. Cut the orange in half and squeeze the juice into the bowl with the maple syrup mixture. Pour this mixture evenly over the sweet potatoes, nestle in the strips of zest and the star anise. Bake for 45 minutes or until the sweet potatoes are soft and saturated.

Alice’s Spinach Dip

With holiday entertaining in full swing, everyone could use a handy recipe for spinach dip. The best part of this one is that it requires NO COOKING. Alice and I were staying up on Monday night getting some stuff done, including preparing food for people who were coming over and I decided that I wasn’t going to sleep until she was ready. She went into the kitchen and was done in literally, 5 minutes. I was a happy camper. And you will be too after your guests devour the dip and compliment you on it.

Ingredients:
1 Cup mayonnaise
1 cup of sour cream
1/2 (10oz) package frozen chopped spinach
1 package leek soup recipe mix powed (Knorr’s brand)

1. Defrost and drain spinach
2. Mix all ingredients together in a medium to large bowl
3. Chill in refridgerator for an hour
4. Serve with sliced bread (baguettes or shepherd’s bread works will) or table crackers.