Chorizo Quiche

PREHEAT OVEN TO 450 DEGREES


CORNMEAL CRUST

• 1 cup unbleached, all-purpose flour
• 3/4 cup cornmeal or masa
• 1/2 tsp. salt
• 1/3 cup butter or shortening
• 4 Tlbsp. cold water [or more if needed]

1. blend flours and salt
2. blend in butter until crumbly
3. add water a spoon at a time, mixing lightly until it forms a ball
4. roll as for regular pie crust, place in 9" pie or quiche pan

FILLING

• 1/2# chorizo, removed from casing and browned, drained of grease
• 3/4 cup [6oz.] Jack, Pepper Jack, or sharp cheddar cheese,shredded
• 4 eggs beaten
• 1 cup 1/2'n'1/2, heavy cream, or any milk [if you use regular milk, blend it with 1/3 cup flour]
• salt, 1/2 tsp. and pepper,1/8 tsp. [optional]
• chopped green onion, 1/4 cup [optional]
• sliced ripe olives,1/3 cup [optional
• salsa, 1/2 cup [RECOMMENDED, optional]

1. sprinkle 1/2 of cheese in bottom of crust
2. put chorizo over cheese
3. sprinkle onion, olives, or salsa over chorizo
4. lightly beat eggs then combine with cream or milk and slowly pour over ingredients in crust
5. bake 10 minutes at 450, then lower temp to 350 degrees and bake for 25-30 minutes more.
6. quiche is done when set [firm]
7. if it begins to brown too much before it is done, cover with foil
8. allow to cool for 10 minutes before cutting

HOMEMADE CHORIZO [Mexican Sausage]

For several reasons I prefer making my own chorizo; I can control salt content and spicieness, also fat content and type of meat.

• 1# lean ground pork [or ground turkey]
• 2 Tblsp. red wine vinegar [or any vinegar]
• 4 cloves garlic, minced
• 1/4 tsp. salt [or less]
• 1/2 tsp. black pepper
• 1 1/2 tsp. crushed fennel seed
• 2 tsp. chili powder
• dash of cayenne pepper [optional]
• 2 tsp. ground cumin

1. mix thoroughly by hand [using a mixer can toughen meat] 
2. refridgerate several ours or preferably overnight
3. since this is very low fat [especially if  you use turkey] coat your pan with oil or spray when cooking to prevent sticking

This makes a mild/medium hot chorizo. You can add more or less chili powder and cayenne to suit your tastes. 

Roasted Red Pepper Sauce

This isn't what the name implies! It is not spicy and/or hot. The red peppers are red bell peppers or [ I prefer ] Italian sweet peppers. Roasting the peppers and other ingredients takes a little time, but is well worth the effort!  Besides the rest of the preparation is fast and easy! You can cheat and buy the peppers already roasted [sold in a jar], just make sure the label says "sweet peppers", otherwise you're getting hot peppers. This sauce is great on pasta, crusty bread w/ cheese [broiled], sandwiches, as a dip with garlic bread sticks, etc. Proceed with tomatoes, garlic, and onion which you will have to place on a cookie sheet ...tomatoes get too juicy and garlic .... Do each veggie separately or on same pan, doing onion first, then 5 minutes later add tomatoes, and then garlic 5 minutes later. you may have to turn veggies. DO NOT DO GARLIC  on broil setting! Cool and peel as with peppers.   


Roasting Peppers and Other Veggies


Have ready, a bag or bowl with cold water, large enough to hold peppers.

1. Place peppers whole on a cookie sheet  or directly on oven rack in a preheated 400 degree oven. If you are brave and can watch them constantly you can set temp to Broil. Remove from oven when they begin to char  and place in bag. 
2. Allow to steam and cool. When cool enough to handle remove from bag.
3. Before starting next step: CAUTION! Even though these are not hot peppers, where gloves when handling/ peeling peppers, until you are certain you are not sensitive.  If you detect any burning sensation, stop and wash hands immediately

 Cut off stem end of pepper. Make a slit down side of pepper, just long enough to remove seeds.Just with your hands or with a knife   pull tissue-paper-like "skin" from pepper...the roasted flavor will remain. Repeat with all veggies.

• 4 red bell or red sweet peppers
• 3 med. tomatoes
• 4 cloves garlic
• 1 medium onion
• 4 tblsp. olive oil
• 2 tsp. balsamic vinegar
• 1/2 cup grated parmesan cheese

1. In blender or processor combine garlic, oil, and vinegar till smooth. Add, one-at-a-time, the peppers, onion, tomatoes. Blend/ process till smooth, it gets somewhat thick, so you may have to pulse.  When smooth add parmesan, mix well.

Addendum to Veggie-Rice One-Dish Meal [find recipe on Blog Archive]

I tried the Veggie-Rice Dish. It was so good that I may take it to a weekly potluck I attend after church on Sundays. A couple of suggestions: chop or tear swiss chard before cooking and definitely season with basil and oregano.  Try it please.

Brown and Wild Rice Blend

There are a few variations you can try with this recipe:
Instead of water you can cook the rice in meat or vegggie broth.
I used white, brown and wild rice.
Veggie addition can be omitted or changed.
Amounts of each type of rice can be changed depending on your preferences.
This is a little time consuming, but so much healthier than the mixes, which are loaded with sodium.

RICE COOKING TIP:  I like "sticky" rice for pudding and other dishes, but I want "fluffy" rice for most side dishes such as this. To help guarantee fluffiness you simply stir a little olive oil or melted butter into your rice before adding or adding to boiling water. You just need enough to coat the grains.

• Cooked white, brown and wild rice.

1. The different types of rice cook in different amounts of time. Wild takes about an hour. Brown 30-45 minutes. White 20-30 minutes. I recommend cooking each seperately.
2. While rices are cooking you can  prep veggies. I used 1 small carrot grated finely, 2 green onions chopped, 6 small mushrooms chopped, and 3/4 cup fresh spinach chopped or 1 tblsp. dry parsley. Saute' in 1-2 tblsp. olive oil till tender. Celery is also good. I seasoned the veggies with Mrs. Dash "Garlic & Herb".
3. Combine rices, veggies and seasoning.

Veggie-Rice One-Dish Meal

I just ran across this recipe the other day. I think it sounds tasty....plus it's quick, healthy, and cheap[sorta].  I haven't made it yet, but will tomorrow.  Why don't you make it too, and then we'll compare notes. [hopefully he won't read this...he actually thinks people read his babbling, and just haven't commented...Sssssh, here he comes back!]      I was totally surprised to find Swiss chard...it was in the produce section at Safeway. If you aren't familiar with chard, it's a green, similar to collards.

• 8   cups Swiss chard, rinsed, dry
• 1-2 med. onions, sliced thin
• 2   cloves garlic, chopped
• 2   Tblsp. olive oil
• 1  15oz. can diced tomatoes, drained, reserved
• 1  15oz. can cannolli beans,drained [I'm using Great Northerns, navy would work, also]
• 1  cup vegetable broth   [I'm using tomato juice]
• freshly grated parmesean [or your choice of cheeses]
• cooked brown rice
• salt and pepper to taste

1. In a large pan saute' onions and garlic in olive oil until soft and golden
2. Add chard and stir until starts to wilt. Add tomatoes, beans, and broth.
3. Cook just until chard is fork-tender and season as you wish. The original recipe suggested basil and oregano.
4. Serve over brown rice [I'm using brown-wild-white mix]

Fooditude: NEWNAMENEWNAMENEWNAMENEWNAMENENAMENEWNEWNAMENEWNAM...

Fooditude: NEWNAMENEWNAMENEWNAMENEWNAMENENAMENEWNEWNAMENEWNAM...: "[drum roll....crashing cymbals...TA DAH!!!] Thanks to Cassie Heisler Fellabaum for the new blog name!"

Tomato Pudding

My mom just called this stewed tomatoes. It's a little different,  but yummy. If you are so fortunate as to have home-canned  tomatoes such as I grew up with you'll really love this!

• 3 cups canned tomatoes, do not drain [or fresh, cooked, seeded, peeled plus liquid]
• 2 cups dry bread [any kind]
• 1 egg, beaten
• pinch of sugar
• 1/2 - 3/4 cup your favorite cheese, shredded

1. coat 2 qt. casserole with butter, spray, or olive oil
2. combine tomatoes with juice, bread, egg, sugar, and seasoning [see below].Bread should be soggy, if you need more liquid add tomato juice or milk.
3. Pour into casserole. Bake for 30-45 minutes @ 350 degrees. 
4.  It is done when: center is firm, or knife inserted in center comes out clean. Sprinkle with  cheese, bake for another 5 minutes or just till  cheese is melted.

         season with your choice: Italian seasoning, basil, oregano, garlic, salt, pepper, Mrs. Dash, etc.


BE SURE TO CHECK BLOG ARCHIVE FOR MORE, PREVIOUSLY POSTED RECIPES

Beef Rouladen

For each serving:

• 2 thin slices of raw beef, approx. 4" x 4"
• 1 slice partially cooked bacon, cut in half, widthwise
• 2 carrot sticks
• 2 dill pickle spears [ 1 reg cut in half lengthwise ]

Other ingredients:

• Prepared mustard, plain or your favorite such as mustard w/horseradish
• Flour
• Oil
• Beef broth

To Assemble Rouladen

1. Spread mustard on beef. Place a carrot stick, 1/2 bacon slice, and pickle on each beef slice.
2. Roll up tightly. Brown in small amount of oil [approx. 3-4 tblsp.] heated on medium. Brown seam side first, then turn.
3. Remove to baking dish, placing them seam side down.
4. After all rouladen have been browned turn heat to low. Stir in enough flour to form a thick paste, add salt and pepper if desired.
5. Stir in beef broth gradually while stirring to make a sauce. Options: you can add mustard, horseradish, or red wine to sauce.
6. Pour sauce over rouladen. Cover with lid or foil. Bake for 45 min. @ 325 degrees. Serve with rice, noodles, etc.

Healthy Eating

I was very encouraged after my doctor and nutritionist visits yesterday. Just that initial weight loss is what I needed. I have congestive heart failure and must watch my sodium intake because of fluid build up and high blood pressure that goes along with it. My nutritionist has suggested that I share any healthy or healthier versions of familiar and new recipes either on this blog or another. I will also try to include nutritional analysis of any recipes I submit. You can enjoy food and eat wise also.

ORANGE GLAZE

Combine in  small saucepan:  
1 cup frozen orange juice concentrate, thawed, UNDILUTED
4 Tblsp. honey or brown sugar
2 tsp. prepared mustard
1/2 tsp. ginger
1 Tblsp. parsley flakes


Heat on  medium setting, stirring constantly. Pour over cooked baby or sliced carrots. Maopske sure carrots are drained well. Also good on squash or any yellow/orange veggie including yams. Use as a glaze on ham or pork chops.  Add soy sauce to taste for Chinese Orange Chicken. Brush glaze on chicken during last few minutes of baking, same for ham or chops.

Hearty Chowder

Potatoes, corn, lima beans, and kielbasa in a creamy chowder.

Parboil corn, beans, and potatoes [if using fresh or frozen] while preparing other ingredients.
3 Tablespoons butter
1/2 cup each: diced celery, onion, bell pepper
3-4 Tablespoons flour
3 cups chicken broth, hot
1 cup milk or half 'n' half
2 cups each: corn, lima beans, potatoes.
1/2-1# kielbasa or smoked sausage sliced thin
salt, pepper, garlic

Melt butter and saute' celery, onion, and peppers just until tender. Stir in flour to make a paste. Cook on low for 1 minute. Pour in hot broth while stirring. Stir or preferably "whisk" until smooth and thickened. Stir in milk. Drain beans, corn, and potatoes, add to soup with sausage. Season to taste.

Velvety Cheese Sauce

3 tablespoons butter
1/3 cup flour
1 1/2 cup milk, hot
1/3 cup 1/2 'n' 1/2 or milk
2 1/2 cups cheese  [I like extra-sharp cheddar]
white pepper
salt

Melt butter in heavy saucepan. Stir in flour to make a paste. Reduce heat. Stir in hot milk. Continue stirring until smooth and thickened, then stir in 1/2 'n' 1/2. Stir in shredded cheese. Stir until smooth. season to taste. Use for mac'n'cheez, or on broccoli, cauliflower, etc.

Pineapple Bavarian Cream

4    envelopes Knox unflavored gelatin
1   46 oz. can pineapple juice
1    bag miniature marshmellows
1    pint heavy cream [whipping cream]
4    tablespoons sugar
1    teaspoon vanilla extract


Best if prepared day ahead!
Disslove gelatin powder in 1/ 2 cup [add more water if necessary] cold water.
Bring pineapple juice to boil for 1 minute. Turn off burner.
Stir gelatin into juice, stir constantly until dissolved.
Turn burner onto low to resume a slow boil.
Stir in marshmellows, until melted and mixed well.
Pour into 1 or 2 13 x 9 pans. Refridgerate until very firm, preferably overnight.

Whip cream [on highest speed] in a chilled bowl [chill beaters also] with sugar and vanilla added after cream begins to thicken.
Do not overbeat. When cream is stiff enough to form peaks, whip in pineapple mixture by large spoonfuls.
Place in serving bowl or pan [can be molded]. Return to refridgerator for at least 4 hours. Garnish with fresh or well drained fruit just before serving.