Quiche

Quiche is a type of savory pie typically served for brunch. It's base is made with eggs and milk then any combination of veggies or meat and cheese are mixed in. I wanted to make pie crust because I was doing my reacrch product on doughs and wanted to be more familiar with pie dough making. Coincidently food network magazine had a special feature last month on quiche so I decided to give that a shot and I'm glad I did because it was delicious. The only problem with this recipe is that it takes a super long time to make it. Pie dough generally takes a long time because it needs to chill for at least 2 hours before being rolled out. I think it would be a good appetizer for holiday dinners or something.

I was much happier the way this crust turned out than I was with the last crust I made for banana cream pie. This time I used all butter for fat in the recipe unlike the last pie that was a combination of butter and vegetable shortening. Apparently, the use of butter vs shortening is much debated in the pie baking realm. The argument is  butter produces a more flavorful crust while shortening yields a better texture. My suggestion would be to try both and decide for yourself.

Spinach Mushroom and Cheddar Quiche

Ingredients

1 pre-baked 9-inch pie crust

1/2 cup red bell pepper, chopped

1/2 cup mushrooms, sliced

a couple handfuls baby spinach

2 cloves of garlic, minced

1/2 cup (heaping) shredded cheese (I used cheddar)

3 eggs

1 1/4 cups milk

salt and pepper

paprika

Preheat oven to 375 degrees.

Sautee the veggies with some oil and salt in a medium skillet until soft and the spinach is wilted. Once cooled, mix them with the cheese and spread in an even layer over the bottom of the pre baked pie crust.

In a small bowl whisk together the eggs, milk, and spices. pour this over the pie crust. Reduce the oven temp to 350 degrees and bake the pie for 40-50 minutes or until the filling is set. Let it cool 20-30 minutes before slicing, its very hot.

Whole Wheat Pizza II

I have been making my own whole wheat pizza dough for a few months now and I think this new recipe is the best yet. I use more cornmeal in this new recipe than the previous pizza dough recipe I posted. The larger amount of cornmeal results in a more pizza like texture and less earthy taste. However, it's a little more difficult to handle this dough because its more crumbly and prone to tearing. I'm not totally sure why but my guess is because cornmeal does not contain gluten. Gluten, the protein formed by combing wheat flour and water, is responsible for the elasticity (stretchiness) of dough. Crumbly dough aside, the higher amount of cornmeal produces the crunch expected of pizza and should definitely be included. I have also been incorporating dried herbs and spices into the dough which makes it more flavorful. I use garlic powder and oregano but you can use anything such as basil, rosemary, or an Italian seasoning blend.

Whole Wheat Pizza Dough II

Ingredients
1 package active dry yeast
1/2 warm water
1T olive oil
1t honey
1-2C whole wheat pastry flour
3 heaping tablespoons yellow corn meal
1t salt
1t garlic powder

1 scant teaspoon oregano

Directions
1. Stir the yeast in a bowl with the water and honey. It should foam up in 5 minutes or so.
2. Stir in the olive oil. Add the rest of the ingredients and mix until a ball forms. Add enough flour so that the dough is still sticky.
3. Knead the dough ball for 8-10 minutes then cover with plastic and let it rise for 1-2 hours.
4. Punch out the air and roll out the dough to fit the pan you are using.

Broccoli and Red Pepper Bake with Parmesan

This broccoli and red pepper bake with Parmesan cheese was a colorful side dish next to rosemary simmered canneli beans and garlic Parmesan chicken wings, unfortunately, I forgot to take a picture until I already started eating. I found this recipe on the NY times website through a google search. They call it Broccoli Gratin with Red Pepper and Parmesan but it doesn't seem au gratin to me so I changed the name. Au gratins are like a French casserole and have a nice browned cheesy breadcrumb crust and most often, they start with béchamel sauce, a thick creamy white sauce. It starts with a light roux, equal parts butter and flour lightly cooked, and then milk is gradually whisked in and its simmered until thick enough to coat a spoon.

 Bechamel is one of whats known as the 5 mother sauces of French cuisine. Mother sauces are the main sauces that all other sauces start with they include Hollandaise, Tomato, Espagnole and Veloute. Most people are familar with Hollandaise sauce which is featured in eggs Benedict and Tomato sauce which is very common in Italian cuisine. Tomato sauce is unique from the other mother sauces because it does not require a roux to thicken. Espagnole is for dark meat such as beef, it begins with a dark brown roux and veal stalk and is the starter of demi-glaze. Veloute is a pale colored sauce and is commonly served on chicken, it is made with a light roux and usually chicken stock, it forms the base of Supreme sauce which is very commonly served with chicken.

  This veggie dish has no sauce therefore I don't think it qualifies as a classic au gratin dish, and while it dose have breadcrumbs and cheese, its crusty top is not nearly as thick as traditional gratins. It was a nice light side and much fancier than just steamed broccoli with cheese on top. The red peppers added a touch of sweetness and a beautiful splash of color to the plate. I used roasted garlic which melted into the oil and added a deep caramelized flavor but fresh garlic will work just fine. The only thing I did not like about this veggie bake was the three pans and steamer I had to clean up after preparing it. The broccoli needs to be steamed first and the red peppers must be sautéed until softened and then it needs to be baked in a casserole dish. However it was delicious and when I make it again I'll probably try to prep the veggies earlier in the day to avoid massive clean up after dinner.

Broccoli and Red Pepper Bake with Parmesan 

Ingredients

1 1/2 pounds of broccoli, crowns chopped, and if desired, stalks peeled and chopped

1 red bell pepper, sliced

1-2 tablespoons olive oil

heavy pinch of salt and pepper

1 tablespoon roasted garlic, or 3 cloves minced fresh garlic

pinch red pepper flakes

1/2 teaspoon dry rosemary

1 handful fresh grated Parmesan cheese, plus more for serving

1 big handful of panko or bread crumbs

chopped fresh basil for serving

Directions

1. Preheat the oven to 400 degrees. Steam the broccoli until tender crisp. Run it under cold water when its done to preserve the color if desired.

2. As the broccoli is steaming, heat the oil in a large skillet and add the peppers and salt & pepper and saute until the peppers are softened. 

3. Meanwhile, combine the breadcrumbs and cheese in a small bowl and set it aside. Season the bread crumbs with salt and pepper if they are not already seasoned.

3. Add the garlic, steamed broccoli, rosemary, and red pepper flakes and stir well to coat every thing in garlic and oil. Turn the heat down and let it cook for a minutes or two.

4. Transfer the veggies to an 8x8 casserole or baking dish. Top with the cheesy breadcrumbs and bake for about 10-15 minutes until the cheese if fully melted and the topping is somewhat browned.

Tex-Mex Rice n' Bean Casserole

Cilantro is my favorite herb ever, I think its why I like Spanish food to much. Its bright flavor adds a splash of freshness to this tasty Tex-Mex rice n' bean casserole. It was my first time making this recipe and it turned out delicious, super cheesy and pretty healthy too. And while its vegetarian, it also received great reviews from meat eaters. Its made of spicy brown rice, black eyed peas, veggies, and cheddar cheese to hold every thing together.
I cooked the rice earlier in the day to save time so this meal was super quick to make and after dinner there was only ONE pan to clean up!

Tex-Mex Rice n' Bean Casserole

Ingredients
2 tablespoons olive oil
1/2 teaspoon paprika
pinch red pepper flakes
salt and pepper, obviously
1 small onion, diced
2 cloves garlic, minced
1 cup brown rice
2 cups water

1 can black eyed peas, slightly drained and NOT rinsed
1 14oz can diced tomatoes with chilies
2-3 big handfuls baby spinach
1 cup shredded cheddar cheese
1/2 teaspoon cumin
1/4 cup fresh cilantro plus more for garnishing
lots of salt and pepper to taste

Directions
1. For the Rice: Heat the oil in a medium sized pot. Add the onions and cook about 5 minutes then add the garlic, paprika, red pepper, and salt and pepper. Add the rice and stir to coat in the oil and sauté until fragrant, it should smell nutty. Add the water and bring to a boil, stir once, reduce heat to low, and cover, do not stir or uncover for 40 minutes or until all the water is obsorbed. Once its fully cooked, wait 10 minutes then fluff with a fork.
2. Casserole Assembly: Preheat the oven to 350 degrees and spray an 8x8 inch pan with nonstick cooking spray. Dump all the ingredients in a bowl and mix well except for 1/4 of the cheese. Transfer mixture into the prepared pan. Bake uncovered for 20 minutes.
3. Sprinkle remaining cheese on top of the casserole and bake for another 10 minutes or until the cheese is melted. Serve with extra cilantro.

Cauliflower Part 2, Cauliflower Pasta

FNM's picture looks much nicer than mine

I saw a recipe for Sicilian cauliflower pasta in Food Network Magazine and thought it would be a tastey way to use up the other half of cauliflower I had left from the pizza. Pasta is a great main dish or side for weeknights because its super quick and its a great base for veggies or any left overs you might have. Its also easy to just add meat to half and leave the rest vegetarian. This recipe starts off with a classic garlic and oil sauce, which is delicious on its own, and then the rest of the ingrediants are added. I really liked the addition of rasins, it gave it a little sweet fruitiness without overpowering the rest of the flavors. I didn't change much from the original recipe. I left out the dill, used a different color raisin and I added a lot more garlic, FNM calls it Sicilian and they only use one clove, crazy.

Cauliflower Pasta
adapted from Food Network Magazine

Ingredients
1/2 a box penne
2 tablespoons extra-virgin olive oil
5 cloves of garlic, minced
pinch of red pepper flakes
1/2 a head of cauliflower, chopped small
1/4 cup rasins
1/2 cup fresh parsley, chopped
juice from half a lemon
a hefty pinch of salt
lots of parmesan cheese and black pepper

Directions
1. Add the penne to a large pot of salted boiling water. Add a drizzle of olive of oil and stir. Cook until al dente. Drain and reserve a 1/4 cup of the cooking liquid.
2. Heat the oil in a large skillet. Add the garlic, red pepper, and some salt cook for about 2 minutes. Add the cauliflower and raisins and continue to cook until the cauliflower is tender-crisp and slighty browned.
3. Remove the skillet from the heat. Add the pasta, parsley, lemon juice, reserved cooking liquid, salt, pepper and parmesan.
4. Serve with more grated parmesan!

Notes
Its easier if you just toss the cauliflower in the food processor to get it nice and small rather than chopping.
Pasta with just garlic, red pepper and parmesan is delicious on its own, you can add any of your favorite veggies to make it a complete meal.

Cauliflower Pizza and Pasta, Part 1

I could eat pizza every night and never get board. There are so many different crusts, sauces and topping combinations, the possibilities are endless. This cauliflower pizza differs from traditional pie in that the crust is made of grated cauliflower instead of dough. It has a light fluffy texture and with the sauce and cheese, tastes remarkably like classic cheese pizza. I gave a slice to my Italian dad without telling him what it was, and he declared it was delicious and asked me what bakery I picked up the dough from, he still doesn't know it was cauliflower. My Papa Gino's fanatic boyfriend also thinks it taste like the real thing and he even knows what its truly made out of.  I've been making this pizza for years, and because there is no dough you can serve it along side pasta without having a carb overload. Its also a wonderful trick to sneak more veggies into anyone's diet.

Cauliflower Pizza Crust
Ingredients
1/2 head of cauliflower
1 egg
1 clove of garlic
1/2T oregano
salt and pepper to taste

Directions
1. Preheat oven to 400. Grate the cauliflower. To do this I recommend a food processor but a cheese grater will also work but its time consuming and it can get dangerous, I've cut myself a few times on those.
2. If using a food processor you can throw all the other ingredients in a bowl and pulse to combine. If your making it without, use a medium size bowl and your hands.
3. Flatten the mixture into an 8x8in pan spritzed with cooking spray. Cook for about 10 minutes.
4. Top with sauce and cheese and cook until the cheese is bubbly

Notes
For a cheesier taste, mix a half  a cup of  shredded mozzarella into the cauliflower mixture (step 2).
The recipe can be doubled to fit a 9x11in pan.
The only drawback to this pizza is its hard to eat with your hands, you need a fork.

Pizza

Pizza is one of my favorite foods and its super easy to make a healthier version at home. I just started making my own dough because I wanted to make a whole wheat crust but I had never worked with yeast and thought it was super complicated and time consuming.  And while making your own dough and sauce is a bit more work than microwaving some frozen Digiorno, its definitely worth the extra work. And what I've been happy to learn is all you have to do when using active dry yeast is to mix everything together and then knead it for about 10 minutes, and it comes together really easily. The corn meal isn't necessary but it really gives the crust a crisper texture.

the dough will double in size

Whole Wheat Pizza Dough

Ingredients
1 package active dry yeast
1/2 warm water
1T olive oil
1t honey
1-2C whole wheat pastry flour
1-2T yellow corn meal
1t salt

Directions
1. Stir the yeast in a bowl with the water and honey. It should foam up in 5 minutes or so.
2. Stir in the olive oil. Add the rest of the ingredients and mix until a ball forms. Add enough flour so that the dough is still sticky.
3. Knead the dough ball for 8-10 minutes then cover with plastic and let it rise for 1-2 hours.
4. Punch out the air and roll out the dough to fit the pan you are using.

half mushroom and half pepperoni for Sparky
be sure to cook toppings before putting them on pizza

5. Top with whatever you like and bake in a preheated oven at 375 for about 15 minutes or until the cheese is bubbling.

Crisp Crust!

I can't remember where I heard this quote but it was a few years ago and its one of those life lessons thats just always stuck with me so I thought I would share it, "Pizza is like sex, when its good its really good and when its bad its still pretty good."