Sweet Potato Crusted Spinach Quiche

Dear Jess,

As you know I got through fazes of having love affairs with different foods. Right now, I'm lusting after sweet potatoes. I have been making sweet potato, leek soup; oven roasted sweet potato, brussel sprouts and onions; and now, Sweet Potato Crusted Spinach Quiche.

To be honest, I didn't expect this to be anything special. Actually I expected Jason to ask me not to make a quiche for dinner again (as it usually isn't filling enough.) To my astonishment, before he was done his first piece, he said - TWICE - "Sally, this is really good quiche!" And then again the next night as we were eating something different for dinner he said "That quiche you made yesterday was really good!" ... I think that qualifies this meal as a huge success. It also means I will be making it again in the near future.

Sweet Potato Crusted Spinach Quiche
adapted from www.fourteenforty365.com

4-6 small sweet potatoes, peeled and thinly sliced into medallions
Olive oil spray
2 large handfuls fresh spinach, roughly chopped
1/2 cup onion, finely chopped
1 clove garlic, minced
6 eggs, beaten
1 tsp thyme
1 tsp oregano
1/4 - 1/2 cup goat cheese
salt and pepper to taste


Peel sweet potatoes and slice thinly with a food processor, mandolin or a very sharp knife. (Watch your fingers!)

Lay potato slice out in a pie dish in a crust-like fashion, spray with oil and bake at 400F fro 15 minutes. After the crust has baked, reduce oven heat to 375F.

Spray a saute pan with oil and saute sliced onion and minced garlic until lightly browned, about 7 minutes. Stir in spinach and saute until wilted and tender, about 4 minutes. Remove from pan, and place on top of sweet potato crust. Sprinkle goat cheese on top of spinach mixture.

In a medium bowl, lightly beat your eggs. Add herbs, salt and pepper, and mix again. Pour eggs over your quiche.

In your oven, bake until the quiche is firm and browned, about 40 minutes.

This tastes the best when it's still warm.

Love,

Arborio Rice with Goat Cheese and Mushrooms

Dear Sally, 

Your last three posts look delicious! I am going to have to try those bacon wrapped dates. Jesse loves anything wrapped in bacon. Today Jesse was cutting holes in the walls while I was cooking away in the kitchen. There were a lot of recipes that I wanted to try but with so little time I had to choose only one. I had picked up some Arborio Rice at the grocery store and searched for a recipe I could modify. I found this one from Martha Stewart and added my own spin to it. The most important thing I changed was the amount of liquid and the cooking time. I added a lot more water and it took me a lot longer to cook but the end result was perfect!

Arborio Rice with Goat Cheese and Mushrooms

(Modified from Martha Stewart's Easy Arborio Rice)

Ingredients

• 2 tablespoons olive oil
• 1 small red onion, chopped (1/2 cup)
• 1 teaspoon coarse salt
• 2 cups Arborio rice
• 2 cloves garlic, minced
• 2 cups chicken broth
• 2 cups mushrooms (diced)
• 1 cup water 
• 1/2 cup soft unripened goat cheese

Directions

1. Heat oil in a 3- to 4-quart saucepan over medium-high heat. When oil shimmers, add onions, mushrooms and salt and saute until onions are translucent, 3 minutes.
2. Add rice and garlic to pan and saute until rice is toasted and fragrant, 2 minutes.
3. Add chicken broth to the pan in small batches. Bring to a boil stirring constantly, when the liquid evaporates begin adding water 1/4 cup at a time. continue adding  water and stirring it in until the rice is soft. This  may take up to 20-25 minutes so be prepared.
4. Remove from heat, add the goat cheese and stir. Let stand, covered, 5 minutes and fluff with a fork before serving.

I can't wait to see you in a couple of weeks! Are you enjoying the beautiful spring weather? Jesse and I have started our seeds for the garden. I look forward to seeing what you are going to grow this year. 

Love, 

 

Bacon Appetizers and Muffin Sized Lasagna

Good Morning, and Happy Easter Monday! 

I hope your weekend was wonderful, and you were able to get outside and enjoy the beautiful Spring weather! It was snowing a little bit this morning (in typical April style), but the sun has now come out and it's looking like a cheerful day!

We celebrated my Mom's birthday this weekend, and Jason and I had the whole family over for dinner. Including significant others... this was a total of 10 people! We set up our living room with our 2 tables and had a lovely time!

Kristy came over to help me (which was awesome!) and the night was a success (company, food, atmosphere... everything!)

The Menu:

Bacon wrapped Dates

Hummus and Flatbread (homemade)

Arugala, Mango and Avocado Salad

Bussels Sprout, Parmesan and Toasted Walnut Salad

Muffin Sized Lasagna

Coconut and Dark Chocolate Cups

Baked Apple Halves 

I will be sharing two of these recipes with you today.

Bacon wrapped Dates
from Caitlin, who made them for Jason and me the last time we visited

Pitted Dates
Bacon, cut in half
Goat Cheese
Almonds
Toothpicks (sturdy ones)

1. Place one almond and a chunk of Goat cheese inside the date. Wrap in half a piece of bacon. Stab with a toothpick. Pace in a greased casserole dish.

2. Bake at 400F for 15-20 minutes. Let cool for 5 minutes.

3. Serve.

Always make more than you think you will need! Though they sound weird... they are so delicious!

Muffin Sized Lasagna
adapted from tablespoon.com

1/3 pound extra lean ground beef
salt and pepper
24 wonton wrappers
1 3/4 cup (7oz) freshly grated Parmesan Cheese
1 3/4 cup (7oz) grated Mozzarella Cheese (I used marbled)
3/4 cup (3oz) Ricotta Cheese
1 cup Pasta Sauce
Fresh Basil for Garnish (optional)

1. Preheat oven to 375F. DO NOT spray muffin trays!

2. Brown beef, and season with salt and pepper. (I added seasonings to my beef.) Drain.

3. Reserve 3/4 cup Parmesan Cheese and 3/4 cup mozzarella cheese for the top of your lasagnas. Start layering your lasagna. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. top with a little meat and pasta sauce.

4. Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.

5. Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each lasagna out.

6. Garnish with basil and serve.

 

These are so yummy and so easy to adapt to individual tastes! This recipe makes 12... Kristy and I made 48. Half of the meat we seasoned with Thyme, Basil and Oregano. The other half we used Chili Powder, Cumin and Red Pepper flakes. They taste amazing the next day as well! Very good recipe to have! 

Lots of Love,

Cleaning Out the Fridge

Dear Sally,

As time keeps slipping away and the wedding get closer I have started using up all the food in the fridge. Jesse told me yesterday that we will actually be going on a second honeymoon two days after the first one! Who would have thought. SO . . .  I have to use up the food in the fridge. This dinner I prepared last night was the strangest combination of recipes and ideas from my head but Jesse loved it!

I had two orange bell peppers sitting in the fridge on the verge of going squishy. I decided to make some stuffed peppers. I grabbed the ground beef that needed to be used, garlic, onion and started with that. I cooked up some garlic and herb rice I had in the cupboard and also grabbed the leftover Caesar Salad dressing I had from a couple of days ago.

I decided to do a simple salad with the peppers to keep things light and simple. I found a recipe for a green bean salad I was given back in May and I combined two recipes to make this one.

As I was combining ingredients and pulling from different recipes I wasn't sure what the outcome would be but it seemed to work really well. The flavours in the green bean salad are light and refreshing. The stuffed peppers we hearty and had a nice little bite to them.

I can't believe next weekend is the wedding! I just started to feel relaxed now that school is over but I have a lot more to do before I can really relax. I can't wait to see you.

All my love,

 

Dijon Green Bean Salad With Feta

 350g green beans (trimmed)
1 red onion thinly sliced
6 radishes thinly sliced
3/4 cup crumbled goat feta cheese
1 tbsp lemon juice
1 tbsp dijon mustard
2-3 tbsp olive oil
salt & pepper to taste

1. Combine the ingredients for the dressing and set aside. 
2. With a mandolin or a sharp knife, slice the onion and radishes as thin as possible.
3. Wash and steam green beans fro 5-8 minutes until tender. Remove from heat and place in a large bowl.
4. Add the onion, radishes and crumbled feta to the warm beans. Pour dressing over salad and toss lightly.
5. Sprinkle with salt and pepper and serve.

Roasted Bell Peppers with Italian Stuffing

2 bell peppers
300 g ground beef
3 cloves garlic
1/2 red onion diced
1 tsp worcestershire sauce
1 tbsp red wine
1/4 cup bread crumbs
1 tbsp Italian seasoning
1 cup season rice
1/8 cup Caesar Salad dressing
1/8 cup marinara sauce
1/8 cup green olives chopped

1. Combine beef, onion, garlic, worcestershire sauce, red wine, bread crumbs and Italian seasoning in a large bowl. Mix with hands until well combined. Cook over medium heat until no pink remains.  Set aside.
2. Cook the rice according to package directions. Remove from heat and place in a large bowl. Add the ground beef mixture, Caesar salad dressing, chopped olives and tomato sauce. Stir well to combine and set aside.
3. Slice the tops off the bell peppers, removing all the seeds and white bits inside. Stuff the peppers with the rice and beef mixture. Place in a 370 oven for about 25-30 minutes until the stuffing is cooked through and the peppers are tender. Remove from the oven and serve!

Ding-Dong the Bells are Gonna Chime: Eat Clean Meatloaf

Dearest Jess,

You are so amazing. I just really want you to know that. I was so touched that you and Jesse (despite you're busy schedule) came last minute to Peterborough to celebrate our engagement. (I am getting a little misty-eyed thinking about it.) You are such an amazing blessing in my life. I can't imagine how my life would be without you in it. Thank you thank you thank you.

That being said... here are some recipes that I made on Saturday with no idea that when they were finished I would become 'the future Mrs. Ufkes'! They all turned out amazing. I would recommend each of them. They are simple and delicious!

Turkey Loaf to Live By
From The Eat-Clean Diet Cookbook, Page 202
2 tbsp/30ml best-quality olive oil
2 purple onions or Vidalia onions, finely chopped
1/2 cup/120ml finely chopped celery
Sea salt and fresh ground black pepper
6 cups / 1.4L baby spinach leaves, washed
6 cups / 1.4L baby arugula leaves
1 tsp / 5ml water
1 cup / 240ml basil leaves
1/4 cup / 60ml minced cilantro
4 egg whites + one yolk
1 tbsp / 15ml tomato paste mixed with one tablespoon water
3/4 cup . 180ml low-sodium chicken or vegetable stock
2 1/2 lb / 600ml ground turkey breast (or chicken breast), no skin or fat included, or textured vegetable protein
3/4 cup / 180ml oat bran (if you don't have oat bran use oatmeal that has been ground in the blender) - uncontaminated for gluten free
1/4 cup / 60ml ground flax seeds
Cooking spray


1. Preheat oven to 375F / 190C. Make sure there is a rack in the center of the oven. Heat olive oil in a nonstick pan and cook onions and celery until they are translucent but not brown. Season with salt and pepper and transfer to a small bowl to cool.


2. Add baby spinach and arugula leaves to the pan with one teaspoon of water. Cook until the greens are wilted. Remove from heat and let cool. Add basil and cilantro to the wilted greens and mix well.


3. In a large bowl add egg whites, yolk, tomato paste mixture and stock. Mix well. Add ground turkey or TVP, oat bran and flax seeds along with cooked onions and celery. Spray clean hands with cooking spray and mix the turkey concoction well.

4. In a 10" loaf pan coated with cooking spray, place half of the turkey mixture, spread evenly, using clean hands, transfer wilted greens and herbs to loaf pan. Distribute evenly on top of the turkey mixture already in the pan. Now place remaining ground turkey mixture on top of the wilted greens. Make the top smooth with your hands.

5. Bake the turkey loaf for 1 1/2 hours or until the meat thermometer registers 160F / 71C. Remove loaf from the oven and let cool for 15 minutes so everything sets properly. Once cool, remove loaf from pan and cut into one-inch-thick slices using a very sharp knife. Arrange on a serving platter and serve immediately. Refrigerate leftovers and use for lunch.

I also made Stuffed Red Peppers which I really liked. But we forgot to take pictures... so you will have to wait until the next time I make them to see pictures and get the recipe...

Goat Cheese and Cracked Black Pepper Bread
from the book that came with the Bread maker

I don't have the recipe for this with me now, but it's just out of the little booklet that came with the Bread maker. This was the very first time I had ever made bread. Even though it's considered cheating (in many circles...) I decided to use the Bread maker... and after using it I have decided I am in love with it.

It was after these pictures were taken that I turned around and gave Jason a big hug and said 'This is the perfect day' only to have him respond: 'You know what would make it even more perfect? If you said you'd marry me' while pulling out a ring from his pocket and getting down on one knee.

I love you so much. Thank you again for being you.

Love,

Silky Smooth Avocado Pasta

Dear Sally,

After a couple of weeks of opening my refrigerator only to be greeted by my lonely water jug and almond milk, I decided to go grocery shipping without a concrete list. Generally this can go one of two ways and I think it worked out for the best this time. Jesse wanted ingredients for homemade pizza . . . fine that's easy. I wanted something with more gumption so I raided the isles trying desperately to stay away from peanut butter and chips (not to be consumed together).

I successfully gathered enough ingredients for about 6 different meals and proceeded to make homemade pizza when we got home. What I didn't calculate into the equation were two things. The first was that I would soon contract some sort of evil parasite that would keep me away from food and in bed for a solid day and a half. Also . . . I may have forgotten how close we are to Christmas and therefore my trip to Florida with Jesse. So here I am with a fridge full of food, no appetite and a schedule to get things cooked and frozen before I leave for Florida. I did it and I think you would be proud. Some of the dishes are a mish mash of things but my favorite was the Avocado pasta. The recipe was a whim but is deliciously simple. Work it into some gluten free pasta and you have the perfect accompaniment to a glass of wine.

Smooth Avocado Pasta

1 ripe avocado (pitted and smashed)

1 package pasta, prepared as directed

3 cloves garlic

1 tbsp butter

3 oz or so goat cheese

Splash of lime juice

Splash of balsamic vinegar

Salt and pepper to taste

1. Cook pasta according to package directions and let sit in the strainer.

2. Melt 1 tbsp. butter in a large pot. Crush the garlic cloves and add to the butter to cook. Stir for about 1 minute and add the prepared pasta. Toss in the garlic butter adding the limejuice and balsamic vinegar to help stir.

3. Gently stir in the crushed avocado and goat cheese until the cheese is melted and the pasta looks creamy. Remove from heat, sprinkle with goat cheese for garnish and serve warm.

The pictures don’t really do the pasta justice because my lighting is horrible at night but I had to try some and I don’t even have an appetite at the moment. It smelled soooooo good!

I loved the tribute blog, the perfect choices for a reflection. I give you an A+. Thank you so much for coming dress shopping last weekend. You really helped calm me down when nothing but numbers are worries were running through my head. I can’t wait to see you again whenever that may be. Merry Christmas and Happy New Year! Give my love to Jason and the family.

Love,