Category: Uncategorized

Meals for June 25-July 1

  1. Cuban pork (though probably just using Mojo sauce) with black beans and rice and plantains
  2. Blueberry pasta salad
  3. Molasses & Balsamic Chicken with apple coleslaw (note: cut recipe down).
  4. Jamaican patties
  5. Blueberry-onion sauced pork tenderloin (OK it’s blueberry season here, what can I say!)
  6. Spaghetti with roasted zucchini
  7. Ham, brie and spinach paninis

Sausage and Spinach Quiche

This recipe for Sausage and Spinach Quiche looked good. I love making pie crust from scratch though, so I modified it a bit.

For the crust:

  • 1 1/3 cups White Wheat Flour
  • 1/3 cup unsalted butter
  • 1 Flax-paks
  • About 5 Tbs ice water with a bit of lemon juice

Cut the butter and flax into the flour and add enough water to hold everything together. Roll out on a floured surface and place into pie dish.

For the filling:

  • 1 package sausage sliced or removed from casing
  • 1/2 onion chopped
  • 1 clove garlic minced
  • ~10oz bag of fresh spinach
  • ~1 cup shredded cheddar cheese
  • 5 eggs
  • 1/2 cup milk

Preheat oven to 375. In a skillet, cook the sausage and onion. Add the garlic and spinach and cook until the spinach releases its water.

Place the cheese in the bottom of the pie shell, add the sausage and spinach mixture on top. Lightly beat the eggs with the milk and pour over sausage and spinach.

Cook at 375 for about 45 minutes.

Whole wheat buttermilk blueberry creamcheese scones

I had some buttermilk leftover from the amazingly good Grilled Buttermilk Chicken from last week’s menu. So I was Googling around for a good way to use that up. We have a long-time favorite scone recipe that has served us well over the years. But I decided to give this recipe from 101 Cooking for Two a try. Yum!

Asparagus tart

After looking at several recipes for this, I more or less followed the Good Housekeeping one. Here’s my adaptation of that:

For the crust:

  • 1 3/4 cup White-wheat flour (the whole-wheat white flour)
  • 2 Flax-paks (~1 oz Flax seed)
  • 1 tsp Baking powder
  • 1/4 tsp Ground pepper
  • 6 Tbs Unsalted butter
  • 4 Tbs Cream
  • about 4 Tbs milk

For the filling:

  • 1 lb asparagus, ends trimmed
  • 3 Eggs
  • 1 1/3 cup Milk
  • 1 tsp mustard
  • 2 tsp Lemon peel, grated–though we didn’t have this

Make the tart crust and bake for 15min at 425F.

Cut the bottoms off the asparagus so that they are about 5in long (1/2 the size of the tart pan). Boil the asparagus for 5 min, drain and rinse in cold water.

 

Arrange the asparagus in a spoke fashion with the tips out. Mix the other ingredients in a bowl and whisk with a fork. Pour over the asparagus and bake the tart on a cookie sheet for 20-25 min.

Meals for Apr 9-16

  1. We have some new tart pans, so this Asparagus tart sounds like a good way to inaugurate them. Or maybe this one.
  2. Quinoa with Corn and Zucchini.
  3. Ginger pear chicken with corn on the cob.
  4. Caribbean-Spiced Ribs with grapefruit juice, with baked zucchini fritters.
  5. Baked Falafel and salad.
  6. Pasta with chicken and mushrooms in creamy wine sauce…kind of along the lines of this.