Friday, October 29, 2010

Basic Quiche

A guide for basic quiche is 1/2 cup cream per egg used.  After that you can make up any ingredients to put into it.  I usually use 1/2  & 1/2 instead of cream, milk could also be used but I would probably throw in an extra egg then.

Tonights Quiche is Spinach, Leek, and Goat Cheese quiche

5 eggs
2 1/2 C of 1/2 & 1/2
1 pkg frozen spinach cooked and squeezed dry
2 small leeks, sliced, rinsed and sauteed
4oz goat cheese cut up into small chunks
1 pie crust
crushed red pepper

1.  press pie crust into dish and up sides, sprinkle goat cheese and leeks across crust, spread spinach around.
2.  blend well: eggs, 1/2 & 1/2, spices with an electric mixture, pour into crust

bake at 425 for 15 min reduce heat to 350 and bake 25 minutes more--let sit a few minutes before cutting

Monday, October 18, 2010

Lemon juicer

Love this simple gadget!

Chicken Satay --- (entree/appetizer)

Chicken tenders
Soy Sauce
Lime/Lemon juice and zest
peanut butter
crushed red pepper flakes
canola oil
sesame oil

For Marinate:  Mix citrus juice, zest, canola oil, red pepper, garlic, salt/pepper, soy sauce about 1 portion citrus to 3 oil.  Place in ziploc bag with chicken tenders for about 1/2 hour in fridge (any longer and meat will start to "cook" from the citrus).  

for Peanut sauce:   Mix Peanut Butter, citrus, red pepper, honey, and a couple dashes sesame oil blend and keep tasting till you like the consistency and flavor.  (If you want it thinner you can also add some chic broth)

Lace chicken onto skewers and grill for about 4 minutes per side or till done serve with peanut butter sauce.

Pictured with tossed greens, walnuts, onions, & basalmic vinagrette.  Also made carmelized brussel sprouts.