SECRET RECIPE CLUB: MINI-QUICHES WITH DUXELLES AND BABY BROCCOLI

Posted in Breakfast & Brunch, Secret Recipe Club, Small Dishes by sallybr

It seems like FOREVER since we’ve had a Reveal Day of The Secret Recipe Club, but finally here we are, having the greatest time together… My assigned blog for the first month of 2015 has such a cute name, makes me smile: A Calculated Whisk… Becky, the cook behind the blog is a teacher of English to young Spanish-speaking kids, and next year will be starting to work on her master’s degree in Speech and Language Pathology. Impressive! Her site focuses on Paleo-friendly recipes, but is not restricted to them. For those interested in the Paleo life-style, I recommend reading her series of posts starting in January 1st, 2014, in which she shares her experience doing the Whole30 thing and blogging daily about it. That is endurance on several levels! 😉 Becky has two incredibly cute cats, Cupcake (a butter-addict) and Furpaws (prefers to hang inside the kitchen sink hoping for a sip of water straight from the faucet). I say we pet lovers have our share of idiosyncratic creatures to deal with… I am quite fond of Paleo recipes because they are usually moderate in carbs and high in protein, which is my preferred way to eat, so I had no problem finding stuff in her blog that pleased me. In fact, I intend to enjoy in the near future her Chicken Meatballs with Garlic Kale Marinara, her Chickpea Mushroom Spread (this one not Paleo), her Pumpkin and Pecorino Souffle (pretty intriguing gluten-free version), and her Spicy Cocoa Chili. But this recipe won my heart to share with you today: Mini-Quiches with Duxelles and Broccoli. As I expected, they were cute and absolutely delicious!

MINI-QUICHES WITH DUXELLES AND BROCCOLI
(slightly adapted from A Calculated Whisk)

makes 12 mini-quiches

for the duxelles:
2 tablespoons ghee
1 large shallot, minced
1 garlic clove, minced
1 cup minced mushrooms
Salt and freshly ground black pepper to taste

for the mini quiches:
2 cups finely chopped broccoli florets
4 whole eggs
2 egg whites
1/2 cup coconut milk, full fat
1/2 teaspoon sea salt, or to taste
Freshly ground black pepper to taste
olive oil, for greasing the pan

Heat the oven to 350 degrees F, and grease a 12-cup muffin pan with olive oil.

To make the duxelles, melt the ghee in a medium skillet over low heat. Add the shallots and garlic and saute, stirring frequently, until softened but not browned, 3-4 minutes. Add the mushrooms and raise the heat to medium. Cook, stirring frequently, until the mushrooms have released their liquid and most of it is gone, about 10 minutes. Season the duxelles liberally with salt and pepper, then set aside on a plate to cool.

Return the skillet to medium and add the chopped broccoli. Cook, stirring frequently, until bright green and crisp tender, about five minutes. Set aside to cool.

In a large bowl, whisk together the remaining ingredients. Stir in the duxelles and broccoli. Divide the mixture among the 12 greased muffin cups, filling each one about 3/4 full. Bake for 15-20 minutes, or until just set in the middle.

Gently run a knife around the edge of each quiche, and carefully scoop them out with a spoon. Enjoy hot or warm. Leftover quiches can be stored in the fridge for 3-4 days and reheated.

ENJOY!

to print the recipe, click here

Comments: I turned this recipe into a Neolithic version by adding feta cheese, my apologies to all modern cave men out there. But some pieces of leftover feta were staring at me from the fridge JUST as I was grabbing the eggs, and they actually screamed when left behind: “Please, take us, take us!”. I could not ignore them, I’m sure Becky will forgive me for the tweak. Those of you on a strict Paleo kick, simply omit the feta, but adjust the salt accordingly.

These were so tasty and convenient both as a side-dish at dinner or as a snack. Of course, you can think of all types of goodies to add to the mixture, keeping it Paleo with diced roasted butternut squash, shredded zucchini, or stretching a bit its limits with a little Roquefort or other yummy cheese. However, this version joining broccoli with mushrooms is going to be hard to beat.

Becky, as soon as this post is public, I am going to subscribe to your blog, as I don’t want to miss any of your future recipes. I truly enjoyed secretively exploring your site, and look forward to more…

As usual, my readers are all invited to go poke a blue frog. There is one waiting for you at the end of the post, and once poked, you will be able to see what all my fellow Secreters have been up to in the first month of 2015! And if you are curious about who had my blog, take a look at this beautiful post by Tara. She made brigadeiros! Clever girl!

ONE YEAR AGO: Quinoa and Sweet Potato Cakes

TWO YEARS AGO: Pumpkin Bolo de Fuba’ Cremoso

THREE YEARS AGO: Citrus-crusted Tilapia Filets

FOUR YEARS AGO: Bran Muffins, not just for Hippies

FIVE YEARS AGO: Flourless Chocolate Cake

22Jan2015

TWO APPETIZERS FOR THOSE WHO LIKE IT HOT

Posted in Appetizers by sallybr

These appetizers would be great for a tapas party or to share with guests before a Tex-Mex meal. They are very simple to prepare and both can be assembled in advance. Conveniently, both recipes are baked at the same temperature, 375 F. When your guests arrive, stick the dishes in the oven, and they will be done by the time everyone is settling down, getting ready to enjoy the evening. I cannot decide which one I liked more, but chorizo has been a favorite ingredient these days, so maybe I lean towards the stuffed mushrooms as the winner. The recipe I’m sharing with you today came from Melissa’s blog, “I Breathe I am Hungry“, which is a great site for those into low-carb and gluten-free nutrition. Even though I don’t fall into any strict category, whenever I host a dinner party I like to include options that are lower in carbs, especially when it comes to appetizers because carbo-loading before a full meal seems a bit excessive. The second recipe I won’t be sharing with you, but you can get it by ordering Melissa’s e-book The Gluten-Free Low Carber, which is a fantastic source of recipes, many of them not available in her blog. Remember that even if you do not own an iPad or Kindle, e-books can be assessed from your laptop.

CHORIZO, SPINACH & MANCHEGO STUFFED MUSHROOMS
(very slightly modified from I Breathe I am Hungry)

12 – 15 button mushrooms
6 ounces (about 3 links) chorizo
1 shallot, chopped
2 ounces cream cheese
1/2 cup grated Manchego cheese (or sharp Cheddar)
3 cups fresh baby spinach leaves
salt to taste (you will need very little)

Remove chorizo from its casing and saute in a medium frying pan for a few minutes. Add the chopped shallot and cook for about 3 minutes until translucent. Meanwhile, clean off the mushrooms and remove the stems. Place the caps on a large plate and microwave for 2 minutes to soften.

Add the cream cheese, shredded cheese, and baby spinach leaves to the chorizo mixture. Stir well and cook for a minute or two until the spinach wilts. Remove from the heat. Stuff the mushrooms with about a tablespoon each of the filling. Place on a cookie sheet and bake in a 375 F oven for about 10 minutes. Longer if you like your mushrooms really soft. Remove and cool for a few minutes before eating.

ENJOY!

to print the recipe, click here

Comments: These are addictive. Now, Melissa herself warned about how hot they are once baked. Be careful and give them a little time to cool down before you bite into these babies. If you are serving them to company, I suggest offering small appetizer forks, so your guests can cut them in half with the fork. It is hard to keep your composure if you bite into these and find out that the center feels like molten lava on your tongue. Please, don’t ask me how I know… (sigh)

And now the second appetizer: a Jalapeno Popper dip, creamy, spicy, truly delicious!

Of course, you could send the low-carb for a walk and dive into this dip with crackers, toasted baguette rounds, and tortilla chips. But if that’s not acceptable think about slicing jicama very thinly and using the slices as a chip. Whatever rocks your boat.

For the full recipe get Melissa’s e-book, The Gluten-Free Low Carber. I highly recommend it! Her recipes are very creative, and even if you don’t worry about carbs and gluten, you will find plenty of stuff to drool over. Some of my favorites: Spaghetti Squash Carbonara (a happy accident in her kitchen). three versions of Flax Crackers, Buffalo Balls (don’t worry, it calls for ground chicken… ), Ham and Spinach Calzones (yes, gluten-free, very interesting dough using cream cheese), Faux-lafel with Tahini Sauce (creative twist on a classic) and of course I absolutely must make her Brazilian Chicken Pies. She also offers recipes for gluten-free pie and pizza crust, as well as low-carb ketchup, barbecue sauces, and salad dressings.

ONE YEAR AGO: Baked Ricotta, Take Two

TWO YEARS AGO: Pumpkin Uncanned

THREE YEARS AGO: Pork Ragu

FOUR YEARS AGO: Friendly Kuri Squash

FIVE YEARS AGO: Celery and Apple Salad

19Jan2015

GUEST POST FOR COOKIE MONDAYS: LINZER COOKIES

Posted in Cookies, Guest Posts by sallybr

I am so excited because Prudy, the gorgeous hostess of the blog Butter, Basil, and Breadcrumbs invited me to write a guest blog post on her series entitled “Cookie Mondays”. If you don’t know Prudy’s site, stop what you’re doing and pay her a visit right now! One of the things I love about her blog is that she shares bits about herself that are incredibly fun to read, and often quite touching and profound. There will always be a great recipe going along with it, but it’s definitely not just about recipes. For instance, in a post about fruit sushi, she tells this story about having lunch with her boss when she did not know him very well. I quote: “Have you ever tried to eat a whole chicken with chopsticks?” Priceless… Another example, in a post about filled donuts, she shares her experience with the dreaded senior discount (I can totally relate! Me? Old? You must be kiddin’ me!). One more: imagine a post about peas and carrots that makes you consider a choice between becoming fluent in all languages or able to play any musical instrument… Yeah, only Prudy can pull that one 😉

Anyway, I am honored to be part of the list of lucky bloggers invited to compose a post for her site, and it’s my turn to invite you to read about our adventure making Linzer Cookies! Our adventure, you might ask? Yes, this was a project Phil and I tackled together on a chilly Sunday morning. Fun, fun, fun… and mighty tasty!

Now, without further ado, click here for the full post.

17Jan2015

SPECIAL IMPORTANT ANNOUNCEMENT

Posted in General by sallybr

Special thanks to Gary for sending this my way….

(please disregard unfortunate typo in cartoon)

(Comments are shutdown for this post)

15Jan2015

TUSCAN GRILLED CHICKEN AND SAUSAGE SKEWERS

Posted in Pork, Poultry by sallybr

Talk about being slow to blog about stuff. This recipe was made last August, so it will appeal a lot more now to the lucky folks who live in places such as Australia, New Zealand, Brazil, Argentina, are enjoying the best time of their lives, aka SUMMER! I was slow to blog, but even slower to give it a try, as the recipe is from Fine Cooking, year 2006. Eight years and a few months ago.

You will need to prepare in advance a delicious rosemary-infused olive oil, and there will be leftovers. I confess that this was probably the reason why I dragged my foot for so long before making this recipe. I am not big on preparing infused oils and sauces and dressings that can be used later. They sit in the fridge making me feel guilty as the days go by and their expiration date approaches. Still this rosemary concoction would be great in a simple spaghetti aglio & olio or drizzled over your favorite pizza topping. Very flavorful stuff, the smell as it simmers will make you wanna dance. Not a dancer? It will make you wanna sing. Not a singer either? I will settle for a smile. Make it a big one, though.

TUSCAN GRILLED CHICKEN AND SAUSAGE SKEWERS
(from Fine Cooking magazine, issue #80)

2-1/2 lb. boneless, skinless chicken thighs, trimmed of excess fat and cut in half
1/2 cup plus 2 Tbs. Rosemary-Garlic Oil (recipe follows)
1 tsp. chopped fresh rosemary
Kosher salt and freshly ground black pepper
1-1/2 lb. sweet Italian sausage links, cut into 2-inch pieces
24 large fresh sage leaves

Up to a day ahead and at least a couple of hours before serving, toss the chicken in a medium bowl with 2 Tbs. of the infused oil, the fresh rosemary, 1 tsp. kosher salt, and 1/2 tsp. pepper.

Heat a grill to medium heat. Divide the remaining 1/2 cup oil into two small bowls (one for grilling and one for serving, if desired). Alternately thread three pieces of sausage, three pieces of chicken, and four sage leaves onto each of six 12-inch metal skewers.

Grill the skewers, covered, until one side is browned and has good grill marks, about 4 min. Brush with some of the rosemary-garlic oil, flip, and cook the other side until it, too, has good grill marks, about 4 min. Brush with more oil and flip again. Continue cooking, flipping, and brushing with oil until the sausage and chicken are both cooked through, about 10 min. more.

Let cool for a couple of minutes and then arrange on a platter, and serve with additional oil, if so desired.

ENJOY!

to print the recipe, click here

ROSEMARY-GARLIC OIL
(slightly modified from Fine Cooking magazine, issue #80)

1-1/2 cups extra-virgin olive oil
2 cloves garlic, smashed and peeled
3 sprigs fresh rosemary

Heat the olive oil and garlic in a small saucepan over medium heat, stirring occasionally, until the garlic starts to bubble steadily, 3 to 4 min. Add the rosemary, remove from the heat, and let cool to room temperature. Transfer to a clean glass jar or other storage container, cover, and refrigerate. Use within five days.

ENJOY!

to print the infused oil recipe, click here

Comments: This was a pretty nice recipe! I did not baste the skewers often while grilling, only once, but that did not hurt them a bit. Vegetarians forgive me, but the mixture of chicken with sausage is a winner, and the sage leaves add a lot of flavor and visual appeal. If you want to add veggies to the skewers, I think eggplant cubes could work well, they would stand to the cooking and be done more or less at the same time as the meat. Of course, onion would be another great option. Something to consider when summer is finally back bringing with it my beloved flip-flops, shorts, and t-shirts. By now I am even looking forward to golf… 😉

Note added after publication: I was kindly reminded by my readers in Florida that they are currently all happy under a 70 F sunny weather. It is a bit like sticking the knife and twisting, so yes, go ahead Floridians, and make this recipe. Think about me as you do it, and send me some of your warm weather ASAP.

ONE YEAR AGO: Celebrate Wednesday with Pork Tenderloin & Apples

TWO YEARS AGO: Salmon Wellington

THREE YEARS AGO: The Green Chip Alternative

FOUR YEARS AGO: Weekend Pita Project

FIVE YEARS AGO: Let it snow, let it snow, eggs in snow