A Life, Lived

Spinach and Feta Quiche with Sweet Potato Crust

Every week we've been receiving 3or 4 sweet potatoes in our CSA. That is a lot of sweet potatoes for two people to eat. Needless to say we have been searching for ways to use them up.

This recipe, from the folks at Cooking Light certainly helped with the 'using up' bit! This Sweet Potato Crusted Spinach Quiche is a fresh new take on the classic quiche recipe. The sweetness of the sweet potato, rather than your traditional buttery crust, compliments the savory spinach and eggs perfectly. The feta cheese adds just the right amount of saltiness that makes this dish particularly delicious.

Because it doesn't contain the regular crust it is quite low in fat and calories. Of course, just let people think you were being inventive. . . if they suspect you were going for healthy they may claim to not enjoy their portion! :-)

Spinach and Feta Quiche with Sweet Potato Crust

2 medium sweet potatoes
1 teaspoon canola oil
1 (5-ounce) bag baby spinach
1/2 cup 1% low-fat milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
4 large eggs
2 large egg whites
1.5 ounces feta cheese, crumbled

Preheat the oven to 350°, then peel and slice sweet potatoes. I sliced mine using a mandoline, but a knife works great as well. The mandoline speeds up the process significantly and gives you even slices. Coat a pie dish with cooking spray, then fill the bottom of the dish with a layer of sweet potato slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. Once the entire dish is filled, coat one more time with cooking spray. Bake for 20 minutes. Turn heat up to 375°.

For the filling, heat a nonstick skillet over medium heat. Add spinach; sauté 3 minutes. Remove from heat; cool.

Combine milk and next 5 ingredients in a bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let stand 5 minutes; cut into 4 wedges.

 

Sausage, Egg, and Mushroom Breakfast Casserole

During the holidays we tend to make a lot of those 'make ahead, pop in the fridge, and cook the next day, breakfast casseroles. Not having to do a lot of extra cooking on Christmas or New Year's Day is a wonderful thing. We made this for New Year's Day - it is based upon a recipe from Taste of Home but I made enough changes that I am calling it MINE! LOL

The changes we made were to add more vegetables and flavourings. This is all a part of our drive to eat more vegetables.

Sausage, Egg, and Mushroom Breakfast Casserole

1 pound Jimmy Dean® Premium Pork Sausage Roll
1 onion, diced
1 cup diced pepper
2 cups sliced mushrooms
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon thyme leaves
1 teaspoon chopped chives
6 slices white bread, cut into 1/2-inch cubes
1 cup (4 ounces) shredded cheddar cheese

In a skillet, brown and crumble sausage; drain and set aside.

In the same skillet saute the onions for 2 minutes. Add the mushrooms and peppers. Saute until soft.

In a large bowl, beat eggs; add milk, salt, mustard, thyme, and chives. Stir in bread cubes, cheese, sausage, and sauteed vegetables. Pour into a greased 11-in. x 7-in. baking dish. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted near the center comes out clean. Yield: 8-10 servings.

Baked Eggs in Prosciutto-Hash Brown Cups

During the week breakfast tends to be a rushed event around here. Our alarm goes off at 4:45 and within an hour we're up, showered, dressed, lunches made, coffee poured, cats fed, breakfast eaten, and on our way to attack the day. Most of the time Paul will grab a banana and call it a meal. I generally throw some ceral, blueberries, and milk into a bowl and I am done.

I think it is because of this that we enjoy a more slow pased breakfast on the weekend. We're I'm still up relatively early but there is a more relaxed pace to the morning. Our meal is more substantial and we take our time enjoying it at the table (generally with the paper spread out all over the place).

This meal was a perfect example. I've made other versions of these hash brown cups before but this version intrigued me with the addition of the herbs and spices to the potatoes and the proscuitto. What is not to love with that?

The end result was wonderful - a happy combination of flavours and textures. The only change I made was that I forgot the chives (frown) and I added some grated asiago cheese on top of the egg. These are a perfect hit ofcomfort that would be an impressive thing to serve for company at a brunch . . . or just to enjoy on your own!

Oh yes, according the the folks at Eating Well (from whence this recipe was printed) a serving is two cups and has 317 calories.

Baked Eggs in Prosciutto-Hash Brown Cups

Canola or olive oil cooking spray
6 cups frozen shredded hash browns, fully thawed
3 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried
1/2 teaspoon piment d'Espelette, or hot paprika
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
6 thin slices prosciutto (about 3 ounces), halved crosswise
12 large eggs, at room temperature
3 tablespoons chopped fresh chives

Preheat oven to 375°F. Generously coat a 12-cup nonstick muffin tin with cooking spray.

Put hash browns in a clean kitchen towel; working over the sink, squeeze and wring the towel to remove as much liquid from the hash browns as possible. Transfer to a large bowl; stir in oil, rosemary, piment d’Espelette (or paprika), pepper and salt until combined. Divide the mixture among the muffin cups (about 1/3 cup each), then press into the bottom and up the sides of each cup to form a “nest.” (There should be a solid layer in the bottom of the cup, but it’s OK if the hash browns don’t go completely up the sides.) Generously coat the hash browns with cooking spray.

Bake the hash brown nests until golden brown on the bottom and edges, about 30 minutes.

Lay 1 piece of prosciutto into each hash brown nest, letting it overhang the edges. One at a time, crack an egg into a small bowl and slip it into a nest. (It’s OK if some of the egg white spills over.)

Bake, rotating the pan front to back halfway through, until the eggs are cooked to desired doneness, 10 to 15 minutes for medium set or 15 to 18 minutes for hard set. Let cool in the pan for 5 minutes. Run a butter knife around the edges of each nest a few times to loosen completely, then use the knife to lift them out of the tin. Serve sprinkled with chives.

Asparagus, Ham, and Mushroom Breakfast Scramble

More often than not when I ask Paul what he wants for breakfast on the weekend he'll say 'a scramble'. Essentially that means whatever I can find in the fridge tossed into a frying pan and cooked up with some beaten eggs. Generally not pretty to look at but always tasty!

This was a good example - as I rummaged through the crisper I found a bunch of thin asparagus, some mushrooms, and a 1/2 of a red onion. I had some ham in the meat keeper. There was some aged provolone cheese in with the odds and ends of cheeses. There you have it - the making of a tasty treat!

Asparagus, Ham, and Mushroom Breakfast Scramble

1/2 cup sliced mushrooms
1/2 a small red onion, chopped
1 bunch of thin asparagus spears, roughly shopped (if all you have is thick spears you'll want to par-cook the asparagus first)
1/2 cup grated provolone cheese
1/2 cup diced ham
6 eggs, beaten
1 tsp Herbs de Provence
1 T olive oil

Heat the olive oil in a large frying pan. When heated saute the onion and mushrooms until almost cooked. Add in the asparagus pieces an continue to saute until tender. Add in the ham.

In a large bowl beat the eggs with the Herbs de Provence. Pour into the pan and scramble everything together.

When the eggs are cooked sprinkle with the cheese.

Enjoy!

Chorizo Scramble

It is the Family Day Weekend here in Ontario - to some it just means a three-day weekend in February but to others it means a day to spend some quality time with friends and family. We are not ones to take the gift of time to spend relaxing for granted! Mom will be coming over later today and we shall spend a nice time outside for a leisurely walk, playing some games in front of the fire, and enjoying a feast!

The feasting part started early in the morning though when we enjoyed this great chorizo scramble for breakfast.

A few years ago, while we were in California, we had a chorizo scramble in some restaurant in some town . . . the details have gone dim. We do remember that it was an amazing mix of eggs, chorizo sausage, onions, potatoes, and cheese. From time-to-time we recreate it here at home.

This is the problem though as chorizo sausage is challenging to come by. I can find the cured chorizo sausage from Spain or Portugal in the shop but what you want for this dish is that zesty fresh sausage from Mexico. Due to culinary tradition, and the expense of imported Spanish smoked paprika, Mexican chorizo  is usually made with chili peppers, which are used abundantly in Mexican cuisine. In Latin America, vinegar also tends to be used instead of the white wine usually used in Spain. The result is a full-flavoured sausage that adds a zip this dish.

Recently I have been able to find a few producers selling fresh chorizo at the various markets that we visit. When I spy it I grab a few pounds and hide it away n the freezer for a day I want to make Paul a treat. Today, Family Day, seemed to be such a day.

This scramble is simple; providing you have some fresh chorizo on hand, some veggies, and some leftover potatoes on hand!

 

Chorizo Scramble

olive oil or bacon fat
1/2 cup chopped onions (green, red, or yellow onions)
1/2 cup chopped, cooked potatoes (a great use for leftover potatoes!)
1/4 lb of Mexican chorizo sausage, removed from sausage casing
5 to 6 eggs, cracked into a dish and beaten
1/4 cup grated pepperjack cheese (or cheddar)
1/4 cup Cilantro, chopped

Heat the olive oil in a medum sized skilled over medium-high heat. Brown the chorizo making sure to break up any large pieces with a wooden spoon. Add the chopped, cooked potatoes and cook until heated through. Add the chopped onions and cook until softened. If you are not using lean chorizo, drain the excess fat from the pan before proceeding.

Pour the beaten eggs into the pan and scramble.

Sprinkle the cheese over the scrambled mixture.

Sprinkle with chopped cilantro.

NOTE: this is great served withcorn tortillas and salsa.

Easter Sunday

After fasting all day on Saturday we were ready for another day of entertaining.

Having had a savoury breakfast on friday Paul wanted something sweet on Sunday. I made blueberry, lemon pancakes with maple sausage patties. Of course paul wanted them in Easter shapes - the only molds we had were hearts and these barnyard shapes. The chickens were 'Eastery' so I went with those.

Some fresh fruit and a mimosa (made with a small bottle of sparkling wine this time!!!!!!) and we were set.

After we were cleaned up we set the table. There were 6 of us for dinner in total.

Each place setting had an Easter cookie and a Easter basket of treats.

When everyone had arrived we enjoyed appetizers in the family room. we were relatively simple this year . . . well, simple for us anyways! We served Pizza Rustica (a traditional Italian dish), an assortment of local cheeses, and a neat appetizer I found online - asparagus wrapped with prosciutto and puff pastry.

After nibbling, laughing, and chatting we moved into the dining room for dinner.

Paul made an amazing broccoli salad . . .

It really was the best broccoli salad I've ever had. I enjoyed the addition of roasted cashews and dried cranberries to the mix.

For vegetables we served my favourite peas with mint that my grandmother made for us years ago. I also had honey roasted baby carrots with roasted pistachios.

The scalloped potatoes recipe was a new one - this one had close to 1 1/2 pounds of cheese and lots of fresh herbs. I think it was my favourite scalloped potato recipe ever - lots of flavour (lots of fat as well so I won't be making these regularly)!

We had two types of roasted ham (don't ask, I thought the one ham was going to be too small so I cooked a second one . . . needless to say we had a TON of leftovers!) The ham had an apple cider/maple syrup/brown sugar/mustard glaze which was the perfect combination of sweet and savoury.

I had planned on making the amazing ricotta tart that we made last week in our cooking class but it turns out I only had half the ricotta cheese that was needed. ARGH

Happily I had plenty of lemons in the refrigerator so I whipped up a lemon meringue pie!

Mini Bacon and Egg Tarts

It's time for me to gather around the table with the great bloggers who from the Cooking Light Supper Club. Every month we get together and cook dishes form Cooking Light that matches a theme.

This month's theme was 'eggs' and was selected by Roz. This is what she had to say about the theme:

The bottom line for this month's theme for the Cooking Light Virtual Supper Clubis my incredibly, irrisistable love of EGGS! Whenever there is a question about what you must absolutely have in your panty, my response always includes eggs! Additionally, it has always seemed to me to be a symbol of spring time that so many of us are anticipating!

It was nice that I cooked my dish today, on the first day that we had temperatures warm enough for me to leave the heavy winter coat at home. Robins were spotted. It was light when I went to the office AND when I returned. Celebrating spring was indeed in order!

The other great thing about this month's menu was that I got to have breakfast for supper - who doens't LOVE that?

These bacon and egg tarts were very good - Paul loved them and had seconds. That being said, I doubt I'd make them again. I don't like packaged bread and wasn't thrilled about buying it. Sure, I could have made some bread myself but that would have required me having overcome my fear of breadmaking - you see, yeast hates me. I also thought that bread was a bit much in this recipe. These tarts are like mini quiches and frankly would have been just fine with NO bread at all.

The recipe was easy to follow (although I have no idea the point of that cooking spray sprayed on the bread - I'd skip that as well) and the taste was great - just overpowered a bit by all of that bread.

Mini Bacon and Egg Tarts

(1-ounce) slices whole-wheat white sandwich bread, crusts removed
Cooking spray
1/2 cup 2% reduced-fat milk
4 large eggs, lightly beaten
2 tablespoons chopped green onions (optional)
2 slices smoked bacon, cooked and crumbled
1/2 cup (2 ounces) shredded sharp cheddar cheese

Preheat oven to 425°.

Lightly coat both sides of bread with cooking spray. Press each bread slice into the cup of a muffin tin. Bake at 425° for 10 minutes or until bread is lightly toasted. Cool slightly.

Reduce oven temperature to 350°.

Combine milk and eggs, stirring well with a whisk. Divide the egg mixture evenly among bread cups. Sprinkle onions, if desired, and bacon evenly over tarts; top each tart with 1 tablespoon cheese. Bake at 350° for 15 minutes or until set.

Asparagus and Poached Eggs on Toast

This was an impromptu breakfast that I pulled together today. When Paul decided to grace the world with his presence I asked him what he wanted for breakfast.

'Food,' was his helpful response.

When pushed a bit he decided that some poached eggs on sourdough toast might be a fine thing.

I remembered that I had some fresh asparagus in the refrigerator. . . and three slices of prosciutto that needed to be used up . . . and a hunk of gruyere cheese that had been in the cheese compartment since January (making it a bit aged).

I decided to make an open face sandwich that pulled it all together. Happily it worked.

(If you're wondering why the egg whites have a yellowish green tinge - I was too lazy to change my water after steaming the asparagus and poached them in the asparagus water.)

You want to soft poach the eggs so that when you cut into them the yolk flows over the melted gruyere and coats the asparagus, prosciutto, and toast with a wonderful impromptu 'sauce'. MMMM

Asparagus and Poached Eggs on Toast

(serves 1)

2 pieces of bread
2 slices prosciutto
4 steamed asparagus spears
1/4 cup shredded gruyere cheese
2 eggs
freshly cracked pepper

Toast the bread. Layer the prosciutto on top of the toasted bread.

Arrange the steamed asparagus on top of the prosciutto. Sprinkle with most of the cheese.

Poach the eggs. Place the poached eggs on top of the sandwich. Sprinkle with the remaining cheese and a flurry of freshly crushed pepper.

'Caprese' Baked Eggs

There are those who would far rather have something sweet for breakfast - a platter of french toast, do-nut, danish or pastry. I am firmly in the other camp - the savoury camp. Sure, I do like sweet things, but offer up something savoury and the deal is done.

I call these 'Caprese' baked eggs in honour of the famous Italian salad - layers of tomato, basil, and cheese. It's one of those salads that when made with the freshest, ripest ingredients delights the senses. This recipe incorporates the classic flavours of caprese salad in one of my favourite brunch dishes.

The recipe below will make one baked egg, double, triple etc for more people.

'Caprese' Baked Eggs

1 piece of thinly sliced smoked ham (you can also use prosciutto)
1 egg
1 ripe cherry tomato or wedge of tomato
1 cube of fresh mozzarella (I also use ricotta)
1 teaspoon of pesto
freshly grated pepper

Line a muffin cup with the ham or prosciutto. The ham will form a cup for the baked egg. Put in the tomato, mozzarella, and pesto. Break a fresh egg int he cup. Sprinkle with freshly ground pepper.

Bake at 375 for 20 - 30 minutes (until the egg is as set as you like).

Remove the baked egg from the tin by its ham 'cup'. Serve immediately.

Scrambled Eggs with Proscuitto, Ramps, Morels, and Asparagus

When we were in San Diego last month we had arranged to go sea kayaking off of La Jolla. We were to meet our guide at 10 am. We decided to go to The Cottage, rated by many as the best breakfast in the San Diego area, for a good breakfast prior to the work out on water. We enjoyed a Proscuitto Scramble made with asparagus, proscuitto, caramelized onions scrambled with eggs, mozzarella cheese. It was so good that we were determined to try and duplicate it at home.

Fast forward to Friday when I was on the way home and decided to pop into the Cheese Boutique to see what treats I could find. I left with ramps, morels, and a number of hunks of tasty cheese.

The urge to duplicate our breakfast from the Cottage came together nicely with my splurge at the Cheese Boutique (morels do NOT come cheaply) when I found this recipe on the Bon Appetit web site. The Bon Appetit recipe only involved ramps, asparagus, and morels so I played around a bit to incorporate the proscuitto and some of the amazing Guernsey Girl cheese made by my favourite local cheesemaker - the Upper Canada Cheese Company.

This was an incredible start to the day! Sad that ramps and morels are only here for a couple of weeks . . . but I guess that this makes one appreciate them all the more when they are in season.

Scrambled Eggs with Proscuitto, Ramps, Morels, and Asparagus

1 tablespoon butter
1/4 cup thinly sliced trimmed ramp bulbs and slender stems plus 1 cup thinly sliced green tops (from about 4 large ramps)
4 medium asparagus spears, trimmed, cut diagonally into 1/2-inch pieces (about 1/2 cup)
1 ounce fresh morel mushrooms, thinly sliced lengthwise (about 1/2 cup)
4 large eggs, beaten to blend
1/2 cup grated cheese
3 thin slices proscuitto cut into strips

Melt butter in medium nonstick skillet over medium heat. Add ramp bulbs and stems to skillet; sauté 3 minutes. Add green tops, asparagus, and mushrooms; sauté until ramps are soft and asparagus is crisp-tender, about 7 minutes.

Add the proscuitto and cook for 1 minute.

Add eggs to skillet; sprinkle with salt and pepper. Stir until eggs are very softly set, about 2 minutes.

Add the cheese and stir until melted.

Season to taste with salt and pepper.

Divide scrambled eggs between 2 plates and serve immediately.

Note: you can sprinkle with additional cheese and chopped chives for garnish.