Breakfast
Canadian Bacon and Pineapple QuicheUse a ready-made pie crust for a quick and simple dish, or use the recipe provided. Either way, you’re going to love this quiche.
For the quiche crust:
1½ cups all-purpose flour
½ teaspoon salt
1 stick (1/2 cup) unsalted butter, cut into cubes and chilled
3-4 tablespoons ice water
For the quiche filling:
1 cup half and half
3 eggs
¼ teaspoon salt
Pinch of nutmeg
½ cup diced Canadian bacon
¾ cup diced pineapple, thoroughly drained
1 small onion, grated
2 green onions, sliced
4 oz Swiss cheese, grated
For the quiche crust:
1. In a medium mixing bowl, combine the flour and salt.
2. Add the butter and use a pastry blender or two knives to cut the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Sprinkle in the water, 1 tablespoon at a time, stirring with a fork until a rough dough mass is formed.
4. Form the dough into a ball and then flatten into a round disk. Use immediately or wrap in plastic wrap and refrigerate for up to two days.
5. Roll out the dough into a 12-inch round place it in a lightly greased 9-inch tart pan. Trim away any excess dough spilling over the edges.
6. Prick the bottom and sides of the pastry shell with the tines of a fork.
7. Press a sheet of aluminum foil into the pastry shell.
8. Preheat the oven to 425 F and bake for 8 minutes. Then remove the foil and bake for another 3-4 minutes or until the pastry crust is dry but not brown. Remove from the oven and set aside.
For the quiche filling:
9. In a large mixing bowl, combine the half and half, eggs, salt and nutmeg. Whisk the mixture until smooth.
10. Add the Canadian bacon, pineapple, onion, and green onion and stir to combine.
11. Pour the mixture into the quiche crust and sprinkle the cheese evenly over the top.
12. Bake in a preheated oven at 325 F for 35-40 minutes or until golden brown on top and the middle of the quiche is firm.
Whole Wheat Banana Buttermilk Nutella Truffle Muffins
100% whole wheat for a healthier alternative but still perfectly light and sensuously moist.
2 cups whole wheat flour
1 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoon salt
1 cup mashed bananas
2 eggs
1/4 cup vegetable oil
1 cup brown sugar
3/4 cup buttermilk
1 teaspoon vanilla extract
12 chocolate truffles or Nutella
For the crumb topping
1/3 cup brown sugar
2 tablespoons flour
1/8 teaspoon cinnamon
1 tablespoon butter
Preheat oven to 375 F.
In a small bowl, combine the dry ingredients.
To make the crumb topping, place all ingredients in a small bowl and use your fingers to combine until the mixture resembles coarse wet sand. Evenly sprinkle the crumb topping over each muffin.
Beat all wet ingredients in separate large bowl, adding and beating the buttermilk last. Carefully fold in the flour in 3 batches just until combined.
Spray muffin pans with vegetable spray. Fill half full with the batter, put either one truffle in the center or 1 teaspoon Nutella. Add more batter on top to fill the muffin tin to just a little over ¾ full.
Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Place the muffin pan on a cooling rack and allow it to cool for 5 minutes before removing the muffins.
Makes 12 muffins.
Dinner
Perfect Garlic Dill Baked Salmon
Tastes totally gourmet but super simple to make.
4 (4-6 oz) salmon fillets
3 cloves garlic, minced
2 tablespoons fresh dill, chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons freshly squeezed lemon juice
¼ cup extra virgin olive oil
2 tablespoons butter, divided in 4 equal pieces.
1. Combine the garlic, dill, salt, pepper, lemon juice and olive oil in a small bowl.
2. Lay the salmon fillets in a glass baking dish and pour the marinade over the salmon. Marinate in the refrigerator for at least one hour (preferably several), turning occasionally.
3. Preheat oven to 375 degrees F.
4. Place each salmon fillet in aluminum foil, pour over some of the marinade, and place a piece of butter on top of each fillet before sealing the aluminum foil. Place sealed salmon fillets in a baking dish to prevent spillage, and bake 35-45 minutes, depending on the thickness of the fillets, until the salmon is easily flaked with a fork.
5. Serve immediately with steamed vegetables and garlic mashed potatoes and rice.
Watercress Salad with Strawberries and Hazelnuts
2 bunches watercress, washed and bottom of stems cut off (arugula also works nicely)
1/2 cup red onion, cut in half and thinly sliced
3/4 cup fresh strawberries, sliced
1/4 cup roasted hazelnuts, see instructions
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
1/4 teaspoon salt
A pinch of freshly ground pepper
1. Preheat the oven to 350 degrees F.
2. Spread the hazelnuts out on a small cookie sheet and roast for 10-15 minutes, tossing occasionally to prevent burning. When toasted and blistery, remove them from the oven and pour them onto a clean kitchen towel. Wrap them and allow them to steam for a minute, then rub them in the kitchen towel to remove the skins (note, not all of the peel will come off).
3. In a small bowl, combine the olive oil, vinegar, honey, salt and pepper and stir until the salt is dissolved.
4. Place the watercress, red onion, strawberries and hazelnuts in a bowl, pour the dressing over and toss to coat.
5. Serve immediately.
Dessert
Strawberries and Cream Popovers
3 tablespoons unsalted butter, melted but not hot
3 large eggs, room temperature
1 cup whole milk, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
2 cups fresh strawberries, washed and sliced
1 package (3.4 oz) instant vanilla pudding, prepared according to package instructions
Whipped Cream
1. Preheat the oven to 450 degrees F.
2. Using a standard 6-cup popover pan, grease the cups with one tablespoon of the butter. If you don't have popover tins, use a large muffin pan.
Combine the dry ingredients in a medium bowl. In a separate bowl, beat the eggs until light, then add the milk and vanilla extract. Slowly add the wet ingredients to the dry ingredients. Beat just until combined and the mixture is frothy, being careful not to over-beat. Quickly whisk in the butter.
3. Pour the batter into the cups, about 2/3 full.
Place the popover tins on the bottom rack of the oven. Bake for 20 minutes at 450 (DO NOT open the oven door), then reduce heat to 350 and bake for another 10-15 minutes or until they're a deep, golden brown.
4. Remove them from the oven and stick the tip of a knife in the top of each popover to release the steam. Let the popovers sit in the cups for a minute before removing.
5. Cut each popover in half, leaving them attached at the back. Spread them open on individual plates. Top each popover with some vanilla pudding, about 1/3 cup sliced strawberries, and a dollop of whipped cream. Serve immediately.