Egg and Ham Mini Quiches (only 85 calories per quiche, 5 g fat)
1/4 cup frozen corn or lightly cooked, chopped broccoli
3 eggs
1/3 cup grated Parmesan or Cheddar Cheese
1/4 cup milk
1/4 cup diced cooked ham (may use, cooked pork sausage or crispy bacon)
Preheat oven to 350 (180C) Measure out corn and allow to thaw, or if using broccoli, cook lightly in microwave.
Spray a 6 cup regular size muffin pan with non stick cooking spray or brush well with oil
In medium bowl, whisk together eggs, cheese, and milk. Add corn and ham. Pour egg mixture into greased muffin cups, dividing equally. Bake about 20 minutes till set. Remove from oven, and let stand a minute to set before serving.
Saturday, June 27, 2009
Friday, June 26, 2009
CRANBERRY, ALMOND BISCOTTI
Ingredients
Makes about 4 dozen
1/2 cup dried cranberries
1/2 cup boiling water
3 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, room temperature
1 cup sugar, plus more for sprinkling
3 large eggs, plus 1 large egg, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup (2 1/2 ounces) almonds, coarsely chopped
Directions
Preheat oven to 375 degrees. Line a large baking sheet with parchment paper; set aside. Place cranberries in a small bowl; add boiling water. Let stand until plump, about 15 minutes. Drain, and set aside. Sift together flour, baking powder, and salt into a medium bowl; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture, and mix on low speed until combined. Mix in cranberries and almonds.
Turn out dough onto a lightly floured surface; divide in half. Shape each piece into a 16-by-2-inch log, and transfer to prepared baking sheet, about 3 inches apart. With the palm of your hand, flatten logs slightly. Brush beaten egg over surface of the dough logs, and sprinkle generously with sugar.
Bake, rotating sheet halfway through, until logs are slightly firm to touch, about 25 minutes. Transfer logs on parchment paper to a wire rack to cool slightly, about 20 minutes. Reduce oven temperature to 325 degrees.
Place logs on a cutting board. Using a serrated knife, cut logs crosswise on the diagonal into 1/2-inch-thick slices. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on rack. Bake until firm to touch, about 30 minutes. Flip about halway through to toast each side. Remove pan from oven; let biscotti cool completely on rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.
Makes about 4 dozen
1/2 cup dried cranberries
1/2 cup boiling water
3 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, room temperature
1 cup sugar, plus more for sprinkling
3 large eggs, plus 1 large egg, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup (2 1/2 ounces) almonds, coarsely chopped
Directions
Preheat oven to 375 degrees. Line a large baking sheet with parchment paper; set aside. Place cranberries in a small bowl; add boiling water. Let stand until plump, about 15 minutes. Drain, and set aside. Sift together flour, baking powder, and salt into a medium bowl; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture, and mix on low speed until combined. Mix in cranberries and almonds.
Turn out dough onto a lightly floured surface; divide in half. Shape each piece into a 16-by-2-inch log, and transfer to prepared baking sheet, about 3 inches apart. With the palm of your hand, flatten logs slightly. Brush beaten egg over surface of the dough logs, and sprinkle generously with sugar.
Bake, rotating sheet halfway through, until logs are slightly firm to touch, about 25 minutes. Transfer logs on parchment paper to a wire rack to cool slightly, about 20 minutes. Reduce oven temperature to 325 degrees.
Place logs on a cutting board. Using a serrated knife, cut logs crosswise on the diagonal into 1/2-inch-thick slices. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on rack. Bake until firm to touch, about 30 minutes. Flip about halway through to toast each side. Remove pan from oven; let biscotti cool completely on rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.
Friday, June 19, 2009
SPICY YAM SOUP & CHEESE SCONES
I am such a creature of habit. One of my favorite things to do is to collect, read, and stash recipes...but end up making the same old same old stuff for meals.
So tonight I decided to branch out a bit from the norm......When we were coming home from Kelowna last time. Bob in an attempt to keep me awake took me through Golden. A new and very scenic route. For lunch we stopped in Golden and their special was Spicy Yam Soup. So I tried to log onto the internet this afternoon, to pick up a good recipe. But for some reason the internet was down temporarily. So I had to be adventurous..as follows
Joyce's Spicy Yam Soup
2 cups of chicken broth
approximately 4 cups of water
2 chicken boullion cubes
1 tsp cumin
2 tbsp grated fresh ginger
1/4 - 1/2 tsp. red chile pepper flakes
2 Yams, peeled and chopped
Combine above in large pot
Then, chop up..
4 cloves garlic
1 large onion
Add to frying pan with
2 tbsp butter and a splash of olive oil
fry the above until just soft...add to soup potcook until yams are tender, cool and then put in the blenderand blend till smooth... return to pot and heat
Delicious....
Then I was on a roll...needed some biscuits to go with the soup
1 3/4 c all purpose flour
1 tbsp granulated sugar
1 tbsp baking powder
1 tsp baking soda
3/4 tsp salt
1/4 cup butter, cold
3/4 cup cheddar grated
3 tbsp parmesan cheese
1 cup plain yogurt
In a large bowl, mix together, flour, sugar, baking powder, baking soda and salt. Cut in butter till mixture resembles coarse crumbs. Stir in cheeses and then add yogurt all at once.
Mix together with a fork until it is pretty much all stuck together...I don't like to knead them as it seems to make them slightly tough. So then I just drop them from a large spoon on a greased cookie sheet. Bake 425 F 12 - 15 minutes...till puffed and golden. Transfer to rack and let cool..or if your like me, slather butter on one and eat immediately
So tonight I decided to branch out a bit from the norm......When we were coming home from Kelowna last time. Bob in an attempt to keep me awake took me through Golden. A new and very scenic route. For lunch we stopped in Golden and their special was Spicy Yam Soup. So I tried to log onto the internet this afternoon, to pick up a good recipe. But for some reason the internet was down temporarily. So I had to be adventurous..as follows
Joyce's Spicy Yam Soup
2 cups of chicken broth
approximately 4 cups of water
2 chicken boullion cubes
1 tsp cumin
2 tbsp grated fresh ginger
1/4 - 1/2 tsp. red chile pepper flakes
2 Yams, peeled and chopped
Combine above in large pot
Then, chop up..
4 cloves garlic
1 large onion
Add to frying pan with
2 tbsp butter and a splash of olive oil
fry the above until just soft...add to soup potcook until yams are tender, cool and then put in the blenderand blend till smooth... return to pot and heat
Delicious....
Then I was on a roll...needed some biscuits to go with the soup
1 3/4 c all purpose flour
1 tbsp granulated sugar
1 tbsp baking powder
1 tsp baking soda
3/4 tsp salt
1/4 cup butter, cold
3/4 cup cheddar grated
3 tbsp parmesan cheese
1 cup plain yogurt
In a large bowl, mix together, flour, sugar, baking powder, baking soda and salt. Cut in butter till mixture resembles coarse crumbs. Stir in cheeses and then add yogurt all at once.
Mix together with a fork until it is pretty much all stuck together...I don't like to knead them as it seems to make them slightly tough. So then I just drop them from a large spoon on a greased cookie sheet. Bake 425 F 12 - 15 minutes...till puffed and golden. Transfer to rack and let cool..or if your like me, slather butter on one and eat immediately
Friday, June 12, 2009
LEMON BARS
Annemarie's Lemon Bars (from allrecipes.com) Via...Christine and Dawn
PREP TIME 15 Min
COOK TIME 40 Min
READY IN 55 Min
Original recipe yield: 16 bars
INGREDIENTS
Base:
1/2 cup butter, softened
1 1/3 cups all-purpose flour
1/4 cup white sugar
Top: (I did 1.5 of this recipe to give it more of the lemony layer and would recommend that adjustment)
2 eggs
3/4 cup white sugar
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3 1/2 tablespoons lemon juice
DIRECTIONS
Preheat oven to 350 degrees F (180 degrees C).
To make crust: Mix together the butter, 1 1/3 cups flour and 1/4 cup sugar with a fork until crumbly. Press into an 8 inch square pan and bake for 20 minutes. (I only cooked it for 15 mins) Crust will look white. Do not brown!
Combine the eggs, 3/4 cup of sugar, 2 tablespoons flour, baking powder and lemon juice in a blender. Blend until well mixed. Pour over pre-baked crust.
Return to oven and bake an additional 20 minutes. Remove from oven and sprinkle with powdered sugar. Let bars cool before cutting.
PREP TIME 15 Min
COOK TIME 40 Min
READY IN 55 Min
Original recipe yield: 16 bars
INGREDIENTS
Base:
1/2 cup butter, softened
1 1/3 cups all-purpose flour
1/4 cup white sugar
Top: (I did 1.5 of this recipe to give it more of the lemony layer and would recommend that adjustment)
2 eggs
3/4 cup white sugar
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3 1/2 tablespoons lemon juice
DIRECTIONS
Preheat oven to 350 degrees F (180 degrees C).
To make crust: Mix together the butter, 1 1/3 cups flour and 1/4 cup sugar with a fork until crumbly. Press into an 8 inch square pan and bake for 20 minutes. (I only cooked it for 15 mins) Crust will look white. Do not brown!
Combine the eggs, 3/4 cup of sugar, 2 tablespoons flour, baking powder and lemon juice in a blender. Blend until well mixed. Pour over pre-baked crust.
Return to oven and bake an additional 20 minutes. Remove from oven and sprinkle with powdered sugar. Let bars cool before cutting.
Thursday, June 4, 2009
ORZO SALAD
ORZO SALAD
1 cup dried (whole wheat) orzo pasta
8 - 10 medium asparagus, trimmed and cut into 1-inch segments
1/2 a medium head of broccoli (or broccolini), cut into small trees
small handful of cilantro(or mint if you prefer), chopped
1 small clove of garlic, mashed with a big pinch of salt and chopped
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
a small handful of sprouts
1/3 cup almonds, toasted
1/2 small cucumber, cut into 1/4-inch pieces
1 medium avocado, sliced into small pieces
1/4 cup feta, crumbled
Bring a large pot of water to a boil. Salt generously and boil the orzo per package instructions. Avoid over-boiling, you want your orzo to be cooked through, but maintain structure. About 30 seconds before the orzo is finished cooking stir the asparagus and broccoli into the orzo pot. Cook for the final 30 seconds, drain and run under a bit of cold water. Just long enough to stop the cooking.
In the meantime, whisk together the garlic, lemon juice, olive oil, and more salt (if needed) into the dressing. Set aside.
When you are ready to serve the salad toss the orzo, asparagus, broccoli, and cilantro with about half the dressing. Add more dressing if needed, and toss well. Now add the sprouts, almonds, cucumber, avocado, and feta. Very gently toss a couple of times to distribute those ingredients throughout the salad and serve.
1 cup dried (whole wheat) orzo pasta
8 - 10 medium asparagus, trimmed and cut into 1-inch segments
1/2 a medium head of broccoli (or broccolini), cut into small trees
small handful of cilantro(or mint if you prefer), chopped
1 small clove of garlic, mashed with a big pinch of salt and chopped
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
a small handful of sprouts
1/3 cup almonds, toasted
1/2 small cucumber, cut into 1/4-inch pieces
1 medium avocado, sliced into small pieces
1/4 cup feta, crumbled
Bring a large pot of water to a boil. Salt generously and boil the orzo per package instructions. Avoid over-boiling, you want your orzo to be cooked through, but maintain structure. About 30 seconds before the orzo is finished cooking stir the asparagus and broccoli into the orzo pot. Cook for the final 30 seconds, drain and run under a bit of cold water. Just long enough to stop the cooking.
In the meantime, whisk together the garlic, lemon juice, olive oil, and more salt (if needed) into the dressing. Set aside.
When you are ready to serve the salad toss the orzo, asparagus, broccoli, and cilantro with about half the dressing. Add more dressing if needed, and toss well. Now add the sprouts, almonds, cucumber, avocado, and feta. Very gently toss a couple of times to distribute those ingredients throughout the salad and serve.
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