Kale & Mushroom Mini Quiches with Cheddar

I’ve wanted to make a quiche for a few weeks now and finally found the perfect opportunity. Staring back at me tonight was an empty fridge with the exception of a carton full of eggs and semi fresh veggies. So I decided to take this moment to whip up a batch of crustless mini quiches. Who said eggs were only for breakfast? Ok, my boyfriend said this but I believe I have convinced him otherwise. I avoided any of those heavy cream recipes since I knew I would be dipping into the leftover Halloween stock (I couldn’t resist those little mini Wunderbar’s) and the results were fabulous.

The fun part about making a quiche is that you can throw anything and everything into the mix and your consumers will worship you nonetheless. I added a few bunches of kale that were definitely not going to be consumed before the weeks end and some mushrooms that I couldn’t part without. I was a bit sad that I couldn’t toss in a few bacon chunks but I overcame this moment of deprivation with a couple handfuls of shredded aged cheddar. These flawless personal sized pies are packed with vitamins and unshakable protein. I would highly suggest ingesting one or two of these quiches on your way to work, school, or for some of us…interviews. Yay for brain food!

Xo Dom Appetit!

 

 

Kale & Mushroom Mini Quiches with Cheddar

Prep Time: 20 mins
Cook Time: 30 mins

Tools Needed: large mixing bowl, measuring cups & spoons, 12 cupcake tin, whisk

Ingredients:
5 eggs
2 egg whites
1 cup milk
¾ cup grated cheddar cheese (a little extra to top off –optional)
6 mushrooms chopped
1 cup kale chopped
2 green onions chopped
Salt & Pepper
½ teaspoon of cayenne pepper
(Pam or butter for greasing)

Directions:
1) Preheat oven to 350 degrees. Grease 12 serving cupcake tin with Pam (or butter).
2) In a large mixing bowl, whisk eggs, egg whites, milk, cayenne and salt and pepper to taste. Mix in kale, mushrooms, green onions and cheese.
3) Pour mixture into cupcake tin and sprinkle with leftover cheese. Bake for 25-30 mins or until middle of quiches are set. Cool and serve. Makes 12 mini quiches.

Chicken Quesadillas

At least once a week my belly bites and groans for a serving of cheesy pizza or dirty truck stop poutine. It takes all my might to deny myself such disturbingly pleasurable meals and rush home to plan an equally tasteful plate without the worry of a clogged artery or two. Short of disappointing my tum-tum too much, I decided to meet it halfway with a quick and ridiculously easy Chicken Quesadilla. I mean, who doesn’t love themselves a slightly cheesy, spicy chicken, half-mooned wrapped Mexican delight? I know I do. And so do the crew I whipped these Cheese Queso's up for.

With Football season commencing and the welcoming autumn breeze, I thought you all might need a break from the salad train and relinquish in a simple Quesadilla recipe. This recipe took me a total of 25 minutes and I was still able to carry on a fully animated convo with a glass of red by my side. If you find that impressive, wait till you set a plate of these down on the table and find yourself fighting for your slice of the pie! I highly suggest serving your queso’s with some homemade guacamole, salsa, and an another Eagles victory!

Xo Dom Appetit!

Chicken Quesadillas

Adapted from: Taste of Home

Prep Time: 15 mins

Cook Time: 10 mins

Tools Needed: large skillet, large nylon spoon, baking sheet, cutting board, paring knife, measuring cups & spoons, pastry brush

Ingredients:

3 cups of skinless, thinly sliced chicken breast
2/3 cup of salsa
2 green onions (chopped)
1 teaspoon ground cumin
½ teaspoon of cayenne pepper
½ teaspoon of salt
½ teaspoon of cracked pepper
½ teaspoon of dried oregano
6 large whole wheat tortillas
¼ cup of butter, melted
2 cups of grated cheese (I used cheddar!)
Olive oil for light frying

Directions:

1)      Preheat oven to 375 degrees. In large skillet on medium heat, combine onions, chicken, salsa, and all spices. Let cook for about 10 minutes stirring occasionally. While mixture cooks lightly brush the outside of the tortillas with melted butter and lay buttered side down on baking sheet.
2)      Spoon 1/3 cup of chicken mixture over half of each tortilla. Sprinkle with equal amount of cheese. Fold the tortilla closed into a half moon shape. Bake for 9-11 minutes (until edges crisp) and cut into wedges and sprinkle with cayenne (optional, I love my food spicy!). Serve immediately with guacamole, salsa and sour cream. Yields 6 servings.

Sweet Potato Shepherd’s Pie

What a whirlwind summer this has shaped up to be. I have been enjoying the 30 something weather to the fullest of my abilities, and am proud to say that I can officially participate in a sport that entails hand-eye coordination. Anyone who knows me can confirm that I am the definition of a klutz and should be banned from any sport for my own safety and self-preservation. But my lovely boyfriend took a chance on me and was kind enough to teach me the do’s and don’ts of the intimate game of Tennis. I have to admit that despite the lack of back and forth rallying, I do have a pretty mean serve. Oh yes, I forgot to mention, I also turned one year older this summer and as the saying goes, I am one year slightly wiser… when it comes to my food choices. I am challenging myself to not only simplify my meal ideas even further, but to also give you  all the flavour “goodness” punch you deserve.

In anticipation of last night’s Quebec elections, I decided on whipping up a true French Canadian classic, pâté chinois aka Shepherd’s Pie. Growing up in a half French Canadian family, weekly consumption of the famous pâté chinois was not out of the ordinary. The original recipe consists of three main ingredients: mashed potatoes, creamed corn, and ground beef. Of course, one must spice this up in order to not heavily rely on the accompaniment of Ketchup (which is a must in the traditional way of eating this dish). Following my challenge, I put a twist on this customary plate and was delighted with the mouth savouring results! Using creamy sweet potatoes in lieu of its fatty white brother, I found the health & flavour punch it deserved. Yup, my insatiable hunger was well satisfied and my Ketchup will remain in hibernation until next summer!

Xo Dom Appetit!

 

Sweet Potato Shepherd’s Pie

Adapted from: Rachael Ray

Prep Time: 30 mins
Broil Time: 10 mins

Tools Needed:

9 x 13 baking dish, large boiling pot, measuring spoons & cups, peeler, cutting board, chopping knife, large frying pan, electric hand mixer or potato masher

Ingredients:

3 large sweet potatoes (peeled and cubbed)
1 cup of milk
1 egg (beaten)
1 medium onion (chopped)
6 mushrooms (chopped)
3 garlic gloves (minced)
1 ½ pounds of lean ground beef
1 can of creamed corn
1 can of corn (whole-kernel)
2 tablespoons of olive oil
1 teaspoon paprika
1 teaspoon of cayenne pepper
1 teaspoon of oregano
1 teaspoon of herbes de provence
¼ cup of vegetable broth
Salt & Pepper to taste
1 cup of shredded cheddar cheese (optional)
Parsley (optional)

Directions:

1)      Place sweet potatoes in large pot with a dash of salt, cover and bring to boil. Cook until tender and drain (15-20 mins). Return potatoes to pot and mash with milk, beaten egg, paprika, salt and pepper. Pre-heat oven to High Broil.
2)      In a large frying pan on medium high heat, add olive oil and allow garlic and onions to sweat. Once slightly browned add ground beef and cayenne, oregano, herbes de provence, vegetable broth and salt & pepper to taste.
3)      In a 9 x 13 baking dish, add a layer of the meat mixture and top off with creamed corn and whole-kernel mix. Finally, smooth sweet potatoes on top of kernel layer and top off with a thin layer of shredded cheese. Broil on middle rack till edges turn golden brown (10 mins), remove from oven and top with parsley.

 

Salmon & Avocado Tartar

I would like to tell you about the most fabulous little bite of textural heaven that I recently experienced: Salmon & Avocado Tartar. Yes, it’s definitely as tasty as it looks. Don’t be fooled by the complex sounding “tartar” title. This quick fix meal can easily be assembled as an unanticipated app for your in-laws or a triumphant main, paired with a glass of crisp white for your fellow comrades. I rarely make raw fish at home, so I was really keen on getting the right cut for dinner with my dearest sis. The key is to go straight to the source and make sure that the kid behind the glass rep’ing the fish is giving you not only the freshest, but the finest cut they’ve got. Make sure you mention that this fine filet is being sacrificed for a home style tartar and they should cube it up for you at no extra charge! Not too shabby eh?

Now, you can’t make a tartar without truffle oil. There is no comparison to the rich, mushroom-y flavors of this aphrodisiac oil. I bought a bottle on my adventures in the South of France and have not looked back since. Don’t worry; if you don’t have some of this heavenly stuff lying around you can always switch up the flavor with sesame & olive oil. I also insist on a chunk of aged parmesan shavings and fresh chives being added to the mix. Top this tasty beauty off on a rocky bed of vibrant green avocados and you’ve got yourself the perfect spring dish. Oh ya, a side of salt & peppered crostini’s are a must…how else are you going to soak up all those oils?

Xo Dom Appetit!

Salmon & Avocado Tartar

Prep time: 10 mins

Tools Needed: medium mixing bowl, measuring spoons, cutting board, knife, wooden spoon

Ingredients:

1 filet of fresh salmon (approx. 8 ounces, diced, sushi-grade)
¼ cup of grated aged parmesan

1 1/2 teaspoons of truffle oil (if you are using sesame oil then use ½ a teaspoon and work your way up!)
2 tablespoon of extra virgin cold pressed olive oil
1 bunch of chives (chopped)
2 ripe avocados (chopped into cubes)
Kosher Salt & Cracked Pepper
Black sesame seeds (optional)

Directions:

1)      In a medium bowl, mix salmon, oils, parmesan and chives. Season with a dash of salt & cracked pepper.
2)      Place avocado on plates and sprinkle with black sesame seeds. Top off with a scoop of tartar and serve with a side of baked crostinis. Serves 2.

Self-Serve Sushi!

I am so excited to share my first homemade sushi experience with you, mostly because it was utterly fabulous. Yes, I am aware that making sushi at home is not a novel idea but I have been apprehensive of taking the sushi masters’ expertise into my own hands. Can you blame me? They look so focused and diligent when rolling these spectacular little rolls stuffed with exotic flavors and flare. Their presentation never stops short and always leaves me with great appreciation for their skill and creativity. Undeniably, I would ingest sushi for breakfast, lunch and dinner without hesitation if it wasn’t so exceedingly pricey. My little bro (who shares my adoration for sush’) encouraged me to get these nimble fingers a rollin’ and the results were simply delish. We decided to stick to beginner level and use basic fillings to ensure no disaster rolls going to waste...not that they ever would with my hungry belly around! Our menu included a fresh avocado & crab roll, our take on the "Vancouver" roll – cream cheese & smoked salmon, and a grilled shrimp & crab roll with carrot shavings. Not too shabby for a couple of amateurs! This is a great “sharing” experience, so invite some peeps over and give it a try! But most importantly, don’t forget the sake!

Xo Dom Appetit!

Self-Serve Sushi!

Prep Time: 60 mins

Cook Time: 20 mins

Tools Needed: large boiling pot with lid, measuring cups, mesh strainer, wooden spoon, medium saucepan, large wooden bowl (or glass), sushi rolling mat, cutting board, sharp knife, large serving plate, saran wrap

Ingredients:

2 cups of sticky rice/Japanese rice (uncooked)
2 cups of water
¼ cup of rice vinegar
2 teaspoons of salt
2 tablespoons of sugar
1 package of Nori
Black sesame seeds
1 package of imitation crab (sliced)
1 large ripe avocado or 2 small ones (sliced)
1 package of cream cheese
1 package of smoked salmon
2 green onions (chopped)
1 cucumber (sliced)
3 giant tiger shrimps (sliced & lightly fried)
½ cup of shredded carrots
Soya sauce for dipping

Directions:

1) Sushi Rice: heat vinegar, sugar and salt in saucepan over medium heat until sugar and salt have dissolved. Make sure mixture does not boil. Remove from heat and set aside.
Rinse rice in cold water. Allow rice to sit (about an hour) and rinse again until water runs clear. Use equal amounts of rice to water ratio and cook in large pot with lid according to package instructions (boil- let simmer on low heat until all water has evaporated approx 20 mins) OR you can also use a rice cooker! Once the rice is done cooking, remove the lid and allow cooling for 15 mins. Transfer rice to wooden or glass bowl and mix in vinegar mixture with wooden spoon allowing rice to cool down before using.

2) On a flat surface, lay rough side of nori facing upwards on the sushi mat. Wet your hands to roll up a ball of rice and spread it along the nori leaving only a small margin along the top clear in order to close sushi roll properly (*keep hands wet for rice handling and dry for nori handling). On the edge of your nori add whatever fillings you desire! For the Vancouver roll we put a couple slices of cucumber, a long slice of cream cheese, chopped green onions, and 3-4 pieces of smoked salmon. For the California roll, we added a few pieces of cucumber, sliced avocado and crab. For our final roll we added lightly fried tiger shrimp, slice crab, and shredded carrots. Once fillings are added, use the closer edge of the mat and being to roll over the fillings tightening it as you go. Continue rolling and tightening as you go until you reach the end and give it an extra tight squeeze on all ends. Remove mat and with a wet sharp knife cut your roll into 6-8 pieces and serve!

3) If you want your rice on the outside of your roll and the nori on the inside you will need to cut a piece of saran wrap a bit longer than your nori and place on rolling mat beneath the nori (rolling mat- saran wrap- nori- rice- sesame seeds). Flip rice side over onto saran wrap fill with ingredients. Roll tightly ensuring saran wrap does not get stuck into roll. Cut and serve!

Butternut Cauliflower Curry

Growing up in a half West Indian family I was exposed to every type of curry imaginable. We had chicken curry, lamb curry, goat curry, beef curry, and a mysterious meat curry that my dad always referred to as “chicken”. Very questionable I know, but as a six year old kid surrounded by three other rowdy/hungry siblings you don’t waste time probing! I am embarrassed to admit that I nearly never make curry at home now! Well, I have my reasons: 1) there is a stellar Indian resto a block away from my apartment and 2) I don’t have a fan in my kitchen so not only does the amazing aroma stick to the air but also to my roomies clothing and bedrooms in general. In the name of amicability I usually go for the former and take the two minute stroll up the street to curb my cravings. But since the weather has been quite kind this week I was able to open my windows and cook this deliciously simple recipe that my sister-in-law threw my way.

This Cauliflower Curry is so dang tasty that you forget that I opted out on the “mysterious meat” component. I also added a gorgeous nutty butternut squash to the mix and a fresh tomato for a little pizzazz! The curry just blends so well with the cauliflower which is probably the only white veggie you can eat 100% guilt-free. It is making a serious comeback to the cruciferous table with its high dietary components, antioxidants and irresistible CRUNCH! I loved this recipe because it heated me up (since I had to open the windows to cook and my heaters are on the fritz) and because I got my curry fix quick without hitting up the butcher.

Xo Dom Appetit!

Butternut Cauliflower Curry

Prep time: 15 mins

Cook time: 45 mins

Tools needed: large cooking pot, mixing spoon, measuring spoons & cups, cutting board, chopping knife

Ingredients:

1 medium onion (chopped)
1 green onion (chopped)
2-3 garlic cloves (minced)
½ teaspoon ground cumin
½ teaspoon ground ginger
¼ teaspoon cayenne pepper
½ teaspoon garam masala
1 teaspoon ground coriander
2 teaspoon curry powder
½ butternut squash or pumpkin (peeled and cubed –in order to facilitate peeling/cutting cut in half and boil on stovetop for 5-10 mins)
½ head of cauliflower (chopped into florets)
1 small can of chick peas (rinsed)
1 bunch of coriander leaves (chopped)
1 large tomato (diced)
Olive oil (for frying)
Black pepper and salt
½ cup of water

Directions:

1)      In a large pot over medium heat fry up onions in olive oil, adding a pinch of salt. Turn heat down to medium low and add garlic, stirring to ensure that they don’t burn. Add a tablespoon more of oil and all spices stirring again making a light curry paste.

2)      Turn heat back to medium and stir in squash or pumpkin and add about ½ cup of water to assist with the cooking process (Add water up ¾ of the depth of the squash - making sure not to cover the squash completely) and leave to cook with lid on until it begins to soften, about 25 mins. Add the chickpeas along with the cauliflower (you might need to add a bit more water but be frugal – you don’t want a watery mixture!) and bring to a boil. Reduce heat and continue to simmer with lid on for another 15 mins. Once vegetables are soft mix in coriander leaves, tomato and additional salt and curry powder if needed. Allow to simmer for another 5-10 minutes and remove from heat. Serve over a bed of basmati rice, quinoa or with naan bread!

Stuffed Sweet Potatoes with Bacon & Broccoli

The past few weeks have been quite an adventure for me. After learning of the news that my company shut their doors without notice, I have been unemployed for the first time since I was 16. Wow, seems so long ago. Sweet Sixteen…working those ridiculously early mornings’ shifts at Tim Horton’s (Yes, I was a Timmy Hoes girl!), pouring hundreds of double-doubles, and repeating the same ol’ tune: “Would you like an apple fritter with that?” Oh, the simplicity of being a young, naïve suburban girl with virtually no money worries in the world, except for “which Parasuco top will I be purchasing this weekend”? The truth is, we really do not know what our future holds or where we will end up in five years from now, or even a month from now for that matter. My shock quickly dissipated and now I am left with an abundance of choices. What’s next? I am not too sure to be honest with you, but this time around I am following my intuition and taking “me” into consideration first.

Now that I have updated you on my latest conundrum, it’s time to get down to the real reason for this post: Stuffed Sweet Potatoes with Bacon & Broccoli. After a week of complete junk binging and a realization that this is the time to be frugal, I finally filled my fridge with fresh produce and essential sidekicks. I found this recipe not only refreshing but also quite inspiring. The combination of fresh broccoli and fibre packed sweet potato left me fully energized and “perfectly” full. I also replaced the intended ricotta or my Achilles ’ heel, sour cream, with my new fave, Greek Yogurt. I have never been so satisfied with the results. The best part of this recipe is that I was able to whip up a delicious restaurant-worthy meal in less than 30 minutes and have leftovers for tomorrow’s lunch. Yeaaahhhhh BUDDAY!

Xo Dom Appetit!

Stuffed Sweet Potatoes with Bacon & Broccoli

Adapted from: Food Network Magazine

Prep Time: 10 mins

Cook Time: 20 mins

Tools Needed: microwave safe plate, medium sized frying pan, paring knife, measuring cups & spoons, cutting board, small mixing bowl, spatula, paper towel, fork, additional plate

Ingredients:

4 sweet potatoes (about 8 ounces each- washed)

4 slices of bacon

1 broccoli head (stems trimmed, roughly chopped)

5 mushrooms (washed and sliced)

4 cloves of garlic (sliced)

1/8 teaspoon of red pepper flakes

½ cup of Plain Greek Yogurt

1 tablespoon of finely grated parmesan cheese

Salt

(1/4 cup of grated old cheddar cheese-optional)

Directions:

1) Pierce each sweet potato thoroughly with a fork and arrange on a microwave-safe plate and microwave for 12-15 minutes (until soft).
2) In the meantime, in a frying pan cook the bacon on medium heat until crisp. Remove bacon and lay on a paper toweled plate. Drain bacon oil and return pan to medium high heat. Add broccoli, garlic, mushrooms, red chili flakes and a pinch or two of salt. Allow veggies to cook, stirring occasionally until tender.
3) Mix yogurt and parmesan in a small bowl. Split open the sweet potatoes lengthwise and fluff the flesh with a fork. Top each with the optional cheese and a teaspoon of the yogurt mixture, then top evenly with the broccoli mixture and the remaining yogurt mixture. Chop the bacon and sprinkle evenly on top. Enjoy while hot!