Broccoli, Sour Cream and Bacon Quiche

I've been trying to cook vegetarian meals at least once a week, which means I turn to pastas and sandwiches and often breakfast for supper (hold the bacon.) Other times I've tried to go meat-lite, which means a big salad tossed with a chicken breast, shared between us, or stir-fries with a steak, shared between us. But for the last month I've been enjoying the fruits of someone else's labor, and it's made our meals more healthy than they've ever been. My secret? A CSA share from Mill River Farm in nearby Mount Airy. It's without a doubt the best money we've ever spent. There is no worrying about what pesticides were used on the produce because it's all organic. There is no worrying about what kind of antibiotics were used on the chickens who lay our eggs because they're all hormone-free. And there's more! The cows and pigs live happily, roaming free. No additives. No antibiotics. No steroids. No altered feed. It's all music to this mama's ears.



We bought half a share, which is perfect for our little family of three. We didn't buy a meat share, but now we're re-considering because everything else we've eaten is so simply perfect. Going to pick up our box each week is like getting a present. I love to find out what I'll be bringing home then sitting down to figure out what I'm going to cook. There is often a loaf of bread thrown in, or a pint of strawberries, and one week there was even a jar of strawberry jam. There has been a dozen gorgeous eggs every week, and their naturally colorful shells make them look early for Easter. For the first few weeks we had fresh, crisp lettuces, and I enjoyed a salad every single night. We've had cabbage for those aforementioned stir-fries. And the thing that made this family very happy was the broccoli. (You know how we love our side of broccoli around here!)



When the weather unexpectedly turned a bit chilly I started to crave something baked to fill our bellies and warm our souls. I naturally turned to breakfast food, or maybe you'd call a quiche more of a brunch food. But it works for any meal, and for us it worked for supper. What I love about quiches is their versatility. All it takes is a few eggs, the contents of your produce drawer, a bit of cheese and some imagination to create the perfect quiche for your family. In our case it was fresh broccoli and green onions from our CSA box, along with some crisp, chopped bacon, and sour cream for, you know, added creaminess. Put it all in the perfect tart shell and you have an elegant, filling, inexpensive meal that makes everybody happy.



Broccoli, Sour Cream and Bacon Quiche
Adapted from Allrecipes
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* Makes four generous servings or six if paired with side dishes.
* Total time to prepare: 1 hour, 20 minutes.

Ingredients
1 tart shell
2 slices of bacon
1 clove garlic, minced
Half of one small onion, chopped (or one bunch green onions, cut with scissors)
1 medium bunch broccoli, chopped (or 2 cups frozen florets)
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon nutmeg
1 cup shredded cheddar cheese
2 eggs, well-beaten
3/4 cup milk
3/4 cup sour cream

Directions
1. Make tart shell and set aside. (For the easiest, most-perfect tart shell ever try David Lebovitz's recipe for French Tart Dough.)
2. Steam or boil broccoli until bright green, then drain and set aside.
3. Heat oven to 400 degrees.
4. In a large skillet, cook bacon until crisp then remove, cool and chop. Reserve 1 tablespoon of bacon grease in pan, and add garlic and onions, cooking until translucent, about three minutes. Add flour and cook about two minutes, stirring often. Remove from heat and stir in broccoli, salt, pepper and nutmeg. Pour mixture into tart shell. Top with cheese, then set aside.
5. In a separate bowl, whisk eggs, milk and sour cream until smooth. Pour over vegetable mixture and cheese.
6. Bake 20 minutes, then reduce heat to 350 and bake 30 minutes more, or until a knife inserted in center comes out clean. Serve warm, at room temperature or chilled. Makes great leftovers; freezable; and perfect with a side salad or a plate of hot, crisp hashbrowns.

Cape Cod Cookies

When it comes to oatmeal cookies many people place themselves in one of two distinct camps: They hate oatmeal cookies or they love oatmeal cookies. I think I know the reason why. Oatmeal cookies for some strange reason are often acquainted with raisins. And if you're like me there is one place you believe raisins should never be found - in baked goods. That's why I've never found a store-baked oatmeal cookie that I enjoy. They're always chewy and full of raisins! Eee-yuck.



But that's where my issues end. Because I do love oatmeal cookies, as long as they're crisp and full of nuts and maybe even have a little bit of chocolate in them. That's why this is quite possibly the perfect oatmeal cookie for people like me. These crunchy little bites of sweetness are pop-able, as in you can grab a handful at a time and pop them into your mouth as you go along. They're flavorful, thanks to a bit of cinnamon and molasses. And they're crunchy, too, thanks to a mix of butter and shortening. Plus, their sugary, sandy texture may just transport you to another place - the beach, anyone? Perhaps that's why they're called Cape Cod Cookies.

For us they're the perfect dessert to get us in the Memorial Day Weekend at the Beach mode. One more week, folks! We can do it! And if we struggle? Well, another handful of these babies might just give us the fuel we need to make it to the end of the week.



Cape Cod Cookies
Adapted from Allrecipes
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Okay, I admit it. The original recipe did in fact call for raisins, but obviously I left them out. Also, I have to say that I have never in my life mixed cookie dough this way, and I had my doubts that it would work, but it did in fact come together.

Ingredients
1.5 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups quick-cooking oats
1/2 cup white sugar
1/2 cup brown sugar
1 cup semisweet chocolate chips
1/2 cup shortening, melted
1/2 cup unsalted butter, melted
1 egg, beaten
1/4 cup milk
1 tablespoon molasses

Directions
1. Preheat oven to 400 degrees. Line two cookie sheets with parchment paper.
2. In a large bowl, whisk flour, cinnamon, baking soda and salt. Add remaining ingredients and stir well.
3. Drop by by rounded teaspoon-fulls onto cookie sheets, about 1.5 inches apart.
4. Bake about 12 minutes, or until cookies are brown around the edges. Cool on cookie sheets for a couple of minutes before moving to wire racks. Once completely cool, store in an airtight container.

You may also enjoy:
Thick and Chewy Oatmeal Cookies
Chocolate Oatmeal Chippers
Oatmeal Peanut Butter Cookies
White-Chocolate-Chip Oatmeal Cookies

Chicken Cheesesteaks

Kara recently wrote about a great breakfast dish, which she and her husband shared for dinner. I was surprised (just as she was) to find out that some people just don't do breakfast for dinner. I just have to say it: Is there something wrong with them? I'm all about the easy stuff on busy days when I still want a home-cooked meal, and sometimes that means homemade waffles with sausage or bacon, and a side of sliced strawberries. Did you grow up eating breakfast for dinner? I sure did, and it's still one of my favorite treats.

Busy days also mean sandwiches, and we have sandwich night pretty often around here. Sometimes we have egg-salad sandwiches. Other times we have smashed sammies (as in cooked in butter, smashed under my trusty cast-iron pan) made with turkey, farm-fresh lettuce and provolone. And other times we have spicy chicken on bakery rolls. Yes, sandwich night happens about once a week around here. Tonight it's probably going to be grilled-cheese on potato bread and soup. What can I say? Three days of storms has me thinking comfort food.

In that same vein here's a great recipe for Chicken Cheesesteaks, with red onions and red peppers. Thanks to your trusty broiler this sandwich can be made in 30 minutes or less if you have your ingredients ready before you get home from work. I have a special place in my heart for real cheesesteaks (but hold the fake, orange cheese, please.) But this chicken version is a little easier on the waistline. And it goes without saying that this meal is easy on your pocketbook, too. Add some fries or a bag of chips, and some old-fashioned bottles of chocolate milk and your kids will think it's a special treat of a meal, too. And wouldn't it be nice to make everyone happy?



Chicken Cheesesteaks
Adapted from Martha Stewart
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Ingredients
1 pound chicken breasts
2 tablespoons oil
Coarse salt and ground pepper
2 red bell peppers, sliced
1 large red onion, sliced
4 cloves of fresh garlic, sliced
6 ounces sliced provolone cheese
4 rolls
1/4 cup mayonnaise

Directions
1. Position oven rack four inches from burners, and turn on broiler. Line baking sheet with foil.
2. Put chicken and 1 tablespoon of oil on baking sheet and toss until chicken is well-coated, then season with salt and pepper. Broil, without turning, until chicken is cooked, five to seven minutes. Remove from pan, and set aside to cool. When cool enough to handle, slice breasts into strips.
3. On same baking sheet, toss peppers, onion, garlic and remaining oil. Broil, turning occasionally, until tender and slightly blackened on tips, eight to ten minutes. Season with salt and pepper. Add chicken back to vegetables and toss.
4. Split rolls and slather each side with mayo. Put chicken and vegetables on one half of roll, then top with cheese. Put bread, open side up, on baking sheet and broil until cheese is melted and bread is lightly toasted. (Be careful not to let your bread burn! Don't walk away from your oven.) Serve hot.

Garlic Bread Spread (or Fake Texas Toast)

I know, I know. I make Italian food but don't mention the bread. What is wrong with me? Nothing, actually. I was saving this recipe because it deserves its own post - even if it is easy as A-B-C and is hardly even worth being called an actual recipe. If you hang out around this house long enough you'll find out that we have a certain affinity for Texas Toast, which is really just a euphemism for Unhealthy White Bread Meets Paula Deen and Her Sticks of Butter. Because honestly just how many sticks of butter are there on a loaf of Texas Toast? Oh, well. I guess that's what makes it so dang good, huh?

But don't buy Texas Toast any more. Make this. It's uh, semi-homemade, but you can certainly go All...The....WAY! and make your own bread. That would only make it better. But don't blame me when your jeans don't fit next week. I already warned you. (You know, the butter....)



Garlic Bread Spread
Adapted from Allrecipes
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This bread goes well with any Italian meal, especially if it includes a red sauce. It would also be a fabulous appetizer, alongside some salty olives and a glass of white wine. And if you do make it as an appetizer try spreading the butter on halved Ciabatta rolls, or a baguette sliced into small pieces.

Ingredients
1/2 cup butter, softened
1/8 teaspoon garlic powder
1/4 teaspoon dried rosemary
1/8 teaspoon dried basil
1/4 teaspoon coarse salt
4 tablespoons grated Parmesan cheese, divided
1 loaf of bread (I used a baguette. But really any kind will do.)

Directions
1. Preheat oven to 350 degrees. Line baking sheet with foil.
2. In medium-size bowl, mix all ingredients except for 2 tablespoons of cheese. Cut loaf of bread in half, length-wise, and slather each piece with the butter mixture. Sprinkle remaining Parmesan on top.
3. Bake crust-side down for about 10 minutes, or until edges are brown and cheese is just melted.
4. Devour without burning your mouth. And save some for your guests! If you can....

Simple Ricotta Gnocchi

One of my goals this year is to make homemade pasta from scratch. While I guess technically that's exactly what I did here I'm not quite ready to mark through that item. There are too many other pastas to create by hand, and besides, can I really consider myself a pasta-maker before I've bought a pasta roller? I think not! (All the while, my banker shakes his head in sad amazement.)

I have to admit, however, that this may be the best gnocchi I've ever eaten, which is saying a lot because if there is one cuisine we love to eat in this house it's Italian. That's not to say that every bite of gnocchi I've ever eaten was phenomenal. I'll never forget the time I ordered ricotta gnocchi at a famed Italian restaurant; it was the worst bite of food I've ever put in my mouth. It was like glue! No amount of sauce made it palatable. And it honestly scared me away from cheese-based dumplings for a long time. I'm happy to say that fear has been set aside with this recipe.



You know how sometimes a memory can make a food seem more wonderful? Well, not only is this recipe great, but Brad actually helped me make it. I love it when he helps me in the kitchen; it's nice to share your passion with someone! I think he enjoyed it, too, because let's face it - rolling gnocchi is fun! I think it would be a great meal to make with your kids, and it could become a family favorite, a perfect weekend meal. I was amazed at how quickly it came together and then how great it tasted. We did warm up a bowl of red sauce for dipping, but I have to admit that I preferred my gnocchi with a simple slick of melted butter and a sprinkle of parmesan. Perfection.

Just one word of advice: Do yourself a favor and double the recipe. You'll thank me in the end.



Simple Ricotta Gnocchi
Adapted from Everyday Food
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I think these gnocchi would be an excellent appetizer, served on tiny skewers alongside an antipasti platter, and with a crisp, chilled, white wine. (I might even eat them for breakfast, too, with an egg broken over the top, but we'll just keep that a secret in case someone out there thinks me odd.)

Ingredients
1.5 cups Ricotta
1/2 cup Parmesan cheese, grated, plus more for sprinkling
1 egg yolk
1.5 teaspoons lemon zest
1/2 teaspoon coarse salt
1 cup plus 2 tablespoons all-purpose flour
3 tablespoons unsalted butter

Directions
1. In a large bowl stir ricotta, parmesan, yolk, zest and salt until well-mixed. Sift 1/2 cup of flour over cheese mixture and gently stir. Turn mixture out onto floured surface and sift remaining 1/2 cup of flour over the top. Gently incorporate the flour into the dough with your hands, and lightly knead it just until dough comes together. (You don't want to overwork the dough or you'll make the gnocchi tough.)
2. Divide the dough into four equal pieces, and roll each piece into a log about 20 inches long. Cut logs into half-inch pieces. Using a fork, roll each piece of dough from the back of the fork to the tips, using your thumb. Set aside until all logs have been cut, and all pieces of dough have been rolled.
3. Bring a large pot of salted water to a boil. Drop gnocchi in water, and cook until they plump up and float to the top, about 2 minutes. Drain well and shake off excess water.
4. Melt two tablespoons of butter in large pan, over medium heat. Add dumplings and cook on one side until golden brown, about six minutes. Add another tablespoon of butter to pan and toss gnocchi to coat. Transfer to serving bowls and sprinkle with more cheese. Serve hot, and alongside red sauce, if desired.

Strawberry Cupcakes With Strawberry Cream-Cheese Frosting

Strawberry season is in full tilt in North Carolina, just in time for Mother's Day. I'm excited to take these beauties to my parents' house tomorrow, where I'll be celebrating being a mother, and having a mother, with my extended family. This may be my second Mother's Day but that doesn't make it any less sweet! I may, in fact, have already shared one of these cupcakes (or two) with my sweet little guy. And he may have already given me my Mother's Day gift (tickets to see Jack Johnson, courtesy of my main squeeze.) So, yeah, it's already been a good weekend. Tomorrow's beautiful weather and celebration are just, shall we say, the icing on the cupcake!

I wish all the mothers out there a Happy Mother's Day! And if you're still on your journey to becoming a mother I pray for you daily. There is nothing in the world quite like it!



Strawberry Cream-Cheese Frosting
By Confabulation in the Kitchen
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* The cupcakes are made from my favorite strawberry-cake recipe. Be prepared for the following comments: "These cupcakes taste just like strawberry ice cream." "These cupcakes were good for my soul." "These cupcakes are the best thing you've ever brought us!" And no, I'm not making these up! This is good stuff, my people.

Ingredients
4 tablespoons unsalted butter, room temperature
8 ounces cream cheese, room temperature
1/4 cup strawberry puree (made from frozen, sweetened strawberries)
5 cups powdered sugar (more or less)

Directions
Beat butter and cheese together until creamy. Add puree and vanilla and beat well. Gradually add sugar, one cup at a time, until you reach the taste and consistency you prefer.

Want more strawberry recipes? Look no further!
* Mama's Baked Strawberry Pie
* The most beautiful strawberry tarts ever
* Strawberry Dumpling
* Strawberry Preserves

Mexican Potato Bake

I've worked at night - and almost every weekend - since I graduated from college. That's the life of a newspaper copy-editor, after all. This means that I miss a lot of holiday celebrations such as Memorial Day, the Fourth of July, and even Cinco de Mayo (unless they fall on a Friday night, which is one of my days off.) I don't get to take part in the cookouts and taco fests and poolside Coronas with lime. Sad, isn't it? Missing all these get-togethers is a bummer, but it doesn't mean I can't eat some of the food! This Mexican Potato Bake would be great served alongside your fish tacos, chicken quesadillas and homemade salsa and chips. Or warm up a big, flour tortilla and wrap it around a spoonful of this casserole! This dish was a big hit in my house, and like the Mennonite girls say - it's easy to double and reheats beautifully. So what's not to love?!



If you're like me you have a cabinet full of bottled spices that only get used a bit at a time. You know, you use a teaspoon here and teaspoon there, until the spices go bad and it's time to replace them. Making homemade taco seasoning is a great way to use up your spices and waste less money! It's so easy to make, and it tastes a lot less salty to me than the premade, packaged seasonings you can buy. This seasoning recipe worked great for this casserole, and I think it would be great on regular taco meat, a baked potato or maybe even sprinkled on scrambled eggs. Plus, you can tailor it to your own taste: decrease the salt; add more cayenne; or increase the garlic powder - it's all up to you.

So while I won't be heading to any Cinco de Mayo festivities this week I hope you get the chance to eat, drink and be merry. And consider taking along this dish - your flour tortillas (and friends) will thank you!

Homemade Taco Seasoning
By Confabulation in the Kitchen

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Ingredients
2 teaspoon minced, dried onion
1 teaspoon chili powder
1/2 teaspoon crushed, dried red pepper flakes
1/4 teaspoon oregano
1 teaspoon salt
1/2 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne powder (optional - I left it out to make the dish kid-friendly)

Directions
1. Combine all ingredients in small bowl and mix well.
2. Store in cool, dry place, but try to use it up quickly. It should keep for awhile, but it will probably taste fresher if it's used sooner than later.

* Please visit Mennonite Girls Can Cook for the casserole recipe.