Sunday, March 10, 2013

Spinach, onion and parmesan quiche

After several weeks of trying out pinterest recipes I finally got back in the kitchen and experimented for myself. This quiche is the result of having left over ingredients from several different recipes. It was honestly and excuse to clean out my fridge.
I've also gotten into the habit of cooking on the weekends and then eating left overs all week. It's really nice to come home after work and know that I don't have to figure out what to eat. It also keeps me from being lazy and relying on frozen food. So this quiches is a good deal no matte how I look at it.
Any way on a more interesting life related note I got the chance to cover on event of the Mid Atlantic Wine and Food Fest last night. The event was a bourbon and bacon themed tasting. Some of the nights dishes included a candied bacon wrapped scallop with charred corn relish, pecan crusted pork belly with coleslaw and bourbon BBQ sauce and a bacon studded glazed donut bread pudding with bourbon chocolate sauce. I unfortunately didn't get to sample any of the bourbon pairings because I was working for the paper, but none the less it was tons of fun. I dedicate a whole post to that event soon.

Spinach onion and parmesan quiche

1 recipe of your favorite pie crust or on store bought crust
5 eggs
3/4 cup cream
3/4 cup whole milk
1/2 cup parmsan
1/2 onion
4 oz of fresh spinach
1 teaspoon salt
1/2 teaspoon pepper
1/4 extra parmesan for topping

Preheat oven to 350
Roll out the prepared pie crust and place it in a 9 inch pie pan, crimp the edges and poke holes in the curst with a fork. Bake the pie shell for 15 minuets.
In the mean time heat some butter in a skillet and sauté the onion until soft, add the spinach and sauté until wilted. Remove the pan from the heat and allow the veggies to cool.
Whisk the eggs, milk, cream, salt and pepper. Stir in the veggies and the parmesan.
Once the crust has pre-baked remove it from the oven, pour in the filling and top with extra 1/4 cup of parmesan. I like to sprinkle it on the crust as well as on the filling.
Return the quiche to the oven for 35 minuets or until it doesn't giggle when shaken.
Allow to cool for 15 minuets before serving.

Saturday, February 2, 2013

Penny pinching chili

I've been on my own for just under a month now and I've already learned some good lessons, so I figured I would share.
1) When you're live alone like I do cook once, eat all week. I've been making a pot of soup or a casserole on the weekend and eating it all week. It makes life easier and keeps me from eating junk for dinner.
2) sale flyers are your friend. I've been basing what I eat for a week around whats on sale. I made chili tonight because almost everything I needed for it was on sale.
3) Your freezer is your friend. Last week I had some milk that was about to go bad and I wanted to use it to make pancakes but I can't eat a whole batch of pancakes by myself. So I made them, wrapped them in plastic warp, and froze them in Tupperware. Now I can wake up in the mornings and have a quick breakfast.

My last tip would be find ways to stretch your food, whether its by taking a gallon of whole milk and cutting it with powdered milk and water to make two gallons or if it's adding breadcrumbs to macaroni and cheese to make it more filling. There are lots of ways to make your food go farther, while still making it tasty. Today's recipe is a perfect example. I adapted the Pioneer Woman's chili to make it a little more affordable by replacing half of the meat with couscous. The couscous has a similar texture to ground meat but it only costs about a dollar where even the cheapest of ground meat would be at least $3. 

Penny pinching chili

1 lb. ground meat (turkey, beef, chicken, pork, whatever you like)
2 cloves garlic minced
3/4 cup plain couscous
1 cup water
2 tablespoons butter
1 tsp dried oregano
1 tsp cupim
1/2 tsp cayanne pepper
2 Tbsp chili powder
8 oz can tomato sauce (plus 1 can of water)
1 can tomatoes and green chilies
1 can black beans
1 can kidney beans
1 can corn

In a large pot or dutch oven brown the meat with the crushed garlic. I a medium sauce pan with a lid bring the water to a boil with the butter, add the couscous to the water. Remove pot from heat, cover let sit for five minutes.
After five minuets fluff couscous with a fork, add to the browned meat, add spices and tomato sauce to meat and couscous.
Turn head to low. Allow the mixture to cook for a hour, stirring every 15 minuets.
After a hour add the tomatoes and chilies, the beans, and the corn. Cook for another 10 minuets.
Serve with grated cheddar and sour cream.

Thursday, January 17, 2013

Don't call it a come back

I haven't abandoned you all, I promise. I've gotten all set up at my new job and with my new apartment. I've finally gotten internet. My posts will start up again soon. I was going to post two days ago after I made some stuffed French toast, but then I realized when I moved I left my camera transfer cord at home. oops! I'll get it when I go home in a few weeks. In the meantime you might get some instagram photos from me. I promise there will soon be new posts, especially because I have an office full of people to bake for. In the mean time thanks for sticking with me.

Tuesday, January 1, 2013

A fresh start in the new year

I know I've been neglecting my blogging but there is a good reason. In the midst of all of the insanity of the holidays I got a job offer. It was the best Christmas present I could have asked for. So in just under 5 days I'll be starting my dream job as a reporter for a paper in Delaware. Needless to say baking hasn't been on my mind much. However once I am moved and settled in there will be a whole new angle to my blog, single girl cooking. I will be living on my own for the first time ever and I can't wait to eat whatever I want. Visions of pasta with mushroom sauce, curry, and cream of asparagus soup are dancing in my head. I will eat and cook foods that my boyfriend and guy friends would never touch in a million years. I can't wait.
However you may also be seeing design ideas for a studio apartment. My living space will probably be very small, which means my kitchen will be small. It just builds character. In any case, the next time you hear from me I'll be sharing a lot of firsts. Happy new year everyone!