Corned Beef & Cabbage Quiche

CELEBRATING OKTOBERFEST!

Nothing says fall better than Oktoberfest, a tradition dating back to 1810 in Munich, Germany. Originally a celebration of the marriage of the King of Bavaria and Princess Therese. Everybody had so much fun that it was resolved to repeat the celebration, which has been done, every year since. 

Beer enthusiasts from all over the world flock to Munich for Oktoberfest, where they feast on everything from steins of beer to plates of sauerkraut, bratwurst, cabbage rolls, sausage and wiener schnitzel. Bavarian music fills the air to promote the fun atmosphere of Oktoberfest.

While the true celebration has to be experienced in Munich, there are actually some great Canadian events that try to duplicate the festivities without having to travel abroad. In different parts of the country this is a fun and social sampling event featuring many local craft and authentic Bavarian breweries as well as authentic food, Oktoberfest music, dancers, games, etc..

Even if it is a little hard to admit summer has ended and fall is officially here, Oktoberfest seems like a great little celebration to ease into the coming winter months.

I came across this recipe for CORNED BEEF AND CABBAGE QUICHE.  From the reviews I read it sounded pretty good so I thought it was worth a try. It seems to fit the occasion I think.

Corned Beef & Cabbage Quiche
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Servings
6
Servings
6
Corned Beef & Cabbage Quiche
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Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. In a large skillet, melt butter; add onion, cabbage & garlic. Cook, stirring frequently, until vegetables are crisp-tender, about 5-7 minutes. Add water, cover & cook for 5 minutes. Remove cover & cook until liquid evaporates & cabbage begins to brown, about 8-10 minutes longer. It is important to get the liquid out of the cabbage or it will cause quiche to become watery.
  2. Stir in corned beef; remove pan from heat & allow to cool for 15 minutes. Preheat oven to 375 F. In a medium bowl, whisk together eggs, milk, flour, caraway seeds, salt & pepper until blended.
  3. Spread half of cabbage mixture in pie crust. Top with half of the Swiss cheese; repeat layers. Slowly pour egg mixture over ingredients in pie shell. Sprinkle with Parmesan cheese. Bake for 30-40 minutes or until quiche is puffed & golden. Let cool 5 minutes before slicing to serve.
Recipe Notes
  • This quiche is nice baked 'galette' style or using a springform pan instead of a regular pie pan.
  • Recipe inspired by busycooks.about.com
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Potato & Brussel Sprouts Gratin

One of the supper dishes I remember my mother teaching me how to make was scalloped potatoes. The recipe read something like this:

  • Wash, pare and slice potatoes. Put a layer in a buttered baking dish, season with salt and pepper. 
  • Dredge lightly with flour, dot with small pieces of butter; repeat until dish is almost full.
  • Add hot milk until it comes almost to the top layer.
  • Cover with buttered crumbs. Bake until soft, about 1 hour. A little chopped onion is an improvement.

Gratins are very popular in Germany. Potato & brussel sprouts gratin is a typical dish during fall and winter season. There are numerous variations such as adding ham or combining it with other vegetables like cauliflower, zucchini, peas and carrots. You could also add an egg to the cream if you like.

I always enjoy looking through mom’s ‘vintage’ recipes. I notice there were definitely lots of casseroles — no wonder they still hold appeal for me. Brion is not big on brussel sprouts but I’m going to incorporate this German specialty into our supper meal and see how it goes?!

Potato & Brussel Sprouts Gratin
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Servings
4-6
Servings
4-6
Potato & Brussel Sprouts Gratin
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Servings
4-6
Servings
4-6
Instructions
  1. Clean brussel sprouts, cut in half. Peel potatoes, cut about the size of your brussel sprouts. Boil potatoes & brussel sprouts for about 10 minutes in salted water.
  2. In a skillet, add a small amount of butter & fry onions with ground beef. Combine cheese with 1/2 & 1/2 cream, (add some milk if needed) & spices to your taste.
  3. Preheat oven to 400 F. In a 9" buttered casserole dish, layer potato/brussel sprout combo & ground beef. Then pour cream/cheese mixture carefully over all. Combine bread crumbs with Parmesan cheese & sprinkle top of casserole. Bake for 15-20 minutes. Remove from oven & sprinkle with grated cheddar cheese. Serve.
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Pita Pockets

From what archaeologists can determine, pita bread originated with peoples west of the Mediterranean. Pitas have been both a bread and a utensil throughout the Middle East and Eastern Mediterranean.It is a rather  simple bread that could be made with limited technology. Pitas are cooked quickly at a relatively high temperature. The flat dough expands dramatically to form an interior pocket from steam. 

Pitas’ popularity is partially attributed to using the pocket like a sandwich bread. Many traditional cultures use the pita more like a soft taco or the pita is pulled apart into pieces and dipped in a variety of sauces.

The possibilities of being able to pack, dip or wrap whatever you choose in the pita bread is limitless. Their taste can only be appreciated when eating your pita with different foods that will compliment them.

Although pitas are enjoyed all through the year, they seem like an easy summer meal to enjoy.

Pita Pockets
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Servings
12
Servings
12
Pita Pockets
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Servings
12
Servings
12
Ingredients
Servings:
Instructions
Filling
  1. In a large skillet, cook beef, onion & green pepper over medium heat until meat is no longer pink; drain. Add the Worcestershire sauce, soy sauce, garlic powder, cumin & Italian seasoning; mix well. Simmer, uncovered, for 5-10 minutes.
Sauce
  1. In a small saucepan, bring all the sauce ingredients to a boil. Reduce heat; simmer uncovered for 5-10 minutes. Spoon meat mixture into pita halves; top with sauce, tomatoes & lettuce.
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Chicken Fajitas

When I’m working in the yard, summer always tempts me to spend less time in the kitchen. As much as I love to cook, I find the ‘gardener’ in me takes over. I can’t simply just go out and do a bit of looking. The first thing I know, there’s a little weed that needs to be picked or a plant to prune and that does it — I’m hooked for hours. Nevertheless, one thing for sure and that is the fresh air and exercise builds an appetite which brings me to a fast-to-fix meal.

Today, I’m thinking some chicken fajitas for our evening meal. Before I even go outside, I’ll do a bit of quick prep work, that way it will be a ‘no brainer’ later when I’m tired.

Technically, only beef was used in fajitas, but the term has become ‘blurred’ and describes just about anything that is cooked and served rolled up in a soft flour tortilla. The origin of the fajita goes back to Mexican ranch workers living in West Texas (along the Rio Grande on the Texas-Mexican border) in the late 1930’s or early 1940’s. When a steer was butchered, the workers were given the least desirable parts to eat for partial payment of their wages. Because of this, the workers learned to make good use of a tough cut of beef known as shirt steak. The first print mention of the word fajitas anywhere in the world didn’t occur until the 1970’s.

The chicken breast I’m using in this recipe is marinated for a number of hours making it nice and spicy as well as tender. This is a great little, quick and easy hand held meal.

Chicken Fajitas
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Servings
6
Servings
6
Chicken Fajitas
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Servings
6
Servings
6
Instructions
  1. In a large resealable plastic bag, combine 2 Tbsp oil, lemon juice & seasonings. Add chicken. Seal & turn to coat; refrigerate for 1-4 hours.
  2. In a large skillet, saute peppers & onions in remaining oil until crisp-tender. Remove & keep warm. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through. Spoon filling down the center of the tortillas; fold in half. Serve with cheese & choice of other toppings.
Recipe Notes
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Fig & Pear Stuffed Pork Tenderloin

Pairing pork with figs and pears may seem a little odd but believe me it tastes great. Pears are one of those fruits that are extremely versatile. Their subtle sweetness and juiciness makes them perfect for recipes from entrees to desserts. Figs could be considered the perfect fruit — low on calories, full of fiber, vitamins and minerals.

Figs have always appealed to me since the first time I tasted a ‘Fig Newton’ cookie.  Now that seems like eons ago! Figs also bring me back to a place that holds some wonderful memories for Brion & I. In 2014 we visited the eastern side of the Algarve region in Portugal. This coastline is a spectacular site, very similar to the Big Sur coastline of California, USA. 

Portugal has an excellent climate for cultivating figs. In the Mediterranean region as well as the Algarve, you can see fig trees almost everywhere. From August until about the end of September, there are plenty of fresh figs ripening on the trees. The only thing, is they have a short harvest time and will go bad quickly once picked. After the season ends you can buy dried figs. Fig jam is a product of fresh figs whereas dried are used for cooking, baking and even in fig liquor.

Portugal possesses great charm in its medieval villages, walled towns and glorious monuments while at the same time embracing progress and modernity with a style all of its own. It was such a memorable experience that will not be forgotten for sure.

There’s very little fuss to preparing today’s recipe and the meat turns out extremely tender.

Fig & Pear Stuffed Pork Tenderloin
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Servings
2-3
Servings
2-3
Fig & Pear Stuffed Pork Tenderloin
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Servings
2-3
Servings
2-3
Instructions
  1. In a bowl, combine first 8 ingredients; set aside.
  2. Make a lengthwise cut 3/4 of the way through the tenderloin; open and flatten to 1/4-inch thickness. Brush meat with Fig Balsamic dressing & sprinkle with salt & pepper. Spread pear mixture over tenderloin. Roll up from long side; tuck in ends. Secure with toothpicks.
  3. Preheat oven to 425 F. Place tenderloin on a large piece of foil on a rack in a shallow roasting pan. Nestle remaining filling around tenderloin, pulling up foil to make sides to keep it close to meat. Brush with Fig Balsamic dressing. Bake, uncovered for 40-45 minutes or until a meat thermometer inserted into pork reads 160-170 F. Remove from oven & brush with apricot preserves. Let stand for 5 minutes before slicing. Serve with the additional roasted filling.
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Chicken Wings Risotto

A popular and versatile dish, risotto is served extensively in the kitchens and restaurants of the world. The history of risotto is naturally tied to the history of rice in Italy. Rice was first introduced to Italy and Spain by the Arabs during the middle ages. The humidity of the Mediterranean was perfect for growing shorter-grained rices.

A hearty rice dish, risotto is rich with the flavors of the stock used in its making, as well as saffron, and any of the hundreds of ingredients that pair so perfectly with it.

The key components of this simple but elegant dish are: rice, stock (usually chicken), onions, butter, wine, parmesan and saffron. It can be served by itself or as an accompaniment to other dishes. The starchy component of the dry grain mixed with the stock creates a thick, creamy sauce.

Brion is a ‘wing’ man. He LOVES chicken wings and rice so it seems quite fitting to make a CHICKEN WING RISOTTO.

Chicken Wings Risotto
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Servings
4
Servings
4
Chicken Wings Risotto
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. In a large skillet, heat butter & oil; add wings, cook until golden brown on both sides; Remove from skillet to paper towels & drain skillet.
  2. In skillet, melt extra butter; add onion & garlic; cook until tender. Add pepper, shallots, zucchini, celery & saffron, cook another minute. Add wine, rice, water, chicken bouillon cube & chicken wings, bring to a boil, cover, reduce heat & simmer for 20-25 minutes or until all the liquid is absorbed. Remove from heat, stir in parsley.
Recipe Notes
  • Saffron is extremely expensive to buy in our part of the country. A good trade off would be turmeric or just use the spices that appeal to you.
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Roasted Pepper & Corn Chowder

Soups have represented cultural traditions while showcasing regional foods and cuisines long before recorded history. To give a few examples for instance — Russia makes borscht, Italy has minestrone, France with its vichyssoise, Spain has gazpacho and so on.

Food historians generally agree that recipes dubbed ‘chowder’, as we know them today, were named for the primitive cavernous iron pots they were cooked in. Each simmering pot is a season’s herald: hearty chowders are comfort food during winter; garden fresh vegetable soups in the spring; refreshing chilled gazpacho or fruit soups during the summer and pumpkin and squash from autumn’s bounty.

Today’s ROASTED PEPPER & CORN CHOWDER  is an easy choice to prepare in that it uses bottled roasted red peppers. Nothing says you can’t roast some fresh peppers instead if you prefer. Some people serve corn chowder as a vegetarian alternative to clam chowder. Brion and I enjoy this soup accompanied with some warm garlic bread sticks.  

Roasted Pepper & Corn Chowder
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Servings
2
Servings
2
Roasted Pepper & Corn Chowder
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Servings
2
Servings
2
Instructions
  1. In a large saucepan, heat margarine & saute onion until translucent. Add flour, cook, stirring for 2-3 minutes. Gradually stir in chicken broth. Add potatoes & cook until tender.
  2. Stir in milk or cream, peppers, corn & bacon; heat through. Season to taste with salt & pepper. Ladle into bowls & garnish if desired with chopped chives & cilantro.
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Oven Baked Spaghetti with Meat Sauce

The key components needed when preparing a baked pasta meal lies in selecting a good durum wheat pasta, tossed through a rich, creamy sauce with the addition of proper seasonings and the right cheeses.

Baked spaghetti is more accommodating to busy schedules than stove top pastas. Part of the charm of a baked pasta dish is being able to assemble it completely and refrigerate until time to bake. The results will be good but not great. You are better off making the components ahead of time — saute the vegetables, cook (meat) sauce, combine the cheeses, boil the pasta and then combine everything just before baking.

Oven baked pasta has a long history with many variations. Ingredients will vary depending on regional traditions and approaches. A few things that always work for me are; choosing a good durum or egg pasta, cook it al dente, season each element of the dish, be generous with the sauce but go easy on the cheese and if you choose to use a crumb topping, make your own and keep it coarse.

Today’s BAKED SPAGHETTI with MEAT SAUCE  recipe is a very simple one I used many years ago in the restaurant industry. It was put out by the Campbell’s  soup company and worked well in the commercial setting. It can be changed up with beef, pork or chicken, all with good results.

Oven Baked Spaghetti with Meat Sauce
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Very filling as well as satisfying.
Servings
6
Servings
6
Oven Baked Spaghetti with Meat Sauce
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Very filling as well as satisfying.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. In a large pot, cook spaghetti in salted boiling water for 8-10 minutes or until al dente; drain & set aside. In a medium skillet, brown meat with onion, green pepper, garlic & spices.
  2. Preheat oven to 350 F. Add soups & water to skillet & stir. Combine pasta with 'meat sauce' mixture, mixing well.
  3. Spread mixture into a 9 x 9-inch baking dish; top with shredded cheddar & sprinkle Parmesan over all. Bake for 20-25 minutes & serve.
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Oven Barbecued Chicken

Its only March, so BBQ season is till a few months away. Some would claim that good ‘barbecued’ food can only come from the grill, not the oven. But what about during our winter months or times when you just don’t feel like firing up the grill or you’re out of propane? Let’s face it, nothing can replace a good outdoor barbecue, but..

The key to oven BBQ chicken is to start with bone-in pieces. Chicken leg quarters are fairly fatty in comparison to chicken breast so it takes a lot to dry a chicken leg out. Which brings me to a recipe I clipped from a newspaper back in 1970 for OVEN BARBECUED CHICKEN. The ingredient list is rather lengthy but all pretty common place items. Brion likes this meal served with roasted potatoes.

In the month of March our family celebrates three birthdays. Today, March 21st would have been my Dad’s. He passed away at the age of 92, 12 years ago. Our Dad was a man of discipline; love was closely associated with duty and commitment for him. He was confident in who he was and didn’t demonstrate any need to conform to what we might have wanted him to do. Everything he undertook was driven by his commitment to honor and provide for the family that he loved.

                   IT IS WITH MUCH LOVE OUR FAMILY IS HONORING THIS DAY                                                 IN THE MEMORY OF OUR WONDERFUL DAD

 

Oven Barbecued Chicken
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Just right for one of those 'meat & potatoes' kind of meals.
Servings
4
Servings
4
Oven Barbecued Chicken
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Just right for one of those 'meat & potatoes' kind of meals.
Servings
4
Servings
4
Ingredients
BBQ Sauce
Servings:
Instructions
  1. Preheat oven to 375 F. Have available a large baking dish that will hold chicken in a single layer. Combine flour, 1 tsp salt, paprika & 1/4 tsp pepper in a heavy plastic bag. Place chicken in bag & shake to coat evenly. In a heavy, large skillet, heat margarine & oil.
  2. Add chicken & brown slowly on all sides; place in baking dish. Add onion & garlic to pan; cook gently for 3 minutes. Add all remaining ingredients, cover & simmer 10 minutes.
  3. Pour this mixture over chicken, cover the pan & bake 15 minutes. Turn chicken legs, cover again & bake about 15 minutes more. Remove cover & continue baking until legs are tender, basting often with sauce, about 20 minutes.
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Ham & Split Pea Soup

Soups are for all occasions; from an elegant fruit soup at the start of a meal to a stick-to-your-ribs, homemade chowder or gumbo that is a meal in itself.

Homemade soups need need little attention, cooking by themselves. Most soups freeze well so they are an easy supper to pull from the freezer. At our house, we don’t eat a lot of ham but it’s nice once in a while. Even though there are just the two of us, I like to buy about 1.3 kg. This generally gives me enough for three different meals such as a glazed roast ham supper, pizza and a split pea/ham soup. 

Split pea soup has been around for thousands of years. There are records of this soup being made and sold by street vendors in Greek and Roman societies.

This particular recipe has a delicious variety of healthful ingredients. Making it a day in advance allows the flavors to develop nicely. Of course, nothing rounds out a soup meal in winter better than a bread item. Warm, parmesan scones or bread sticks seem to be our favorites since they can be made and baked in about half an hour just before suppertime.

Ham & Split Pea Soup / Parmesan Scones
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Servings
5-6
Servings
5-6
Ham & Split Pea Soup / Parmesan Scones
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Servings
5-6
Servings
5-6
Ingredients
Parmesan Scones
Servings:
Instructions
Ham & Split Pea Soup
  1. In a large stockpot, combine water, split peas, barley, bay leaves, soy sauce, garlic, salt, pepper, thyme, sage, & cumin; bring to a boil. Reduce heat, cover & simmer for about 45 minutes. Add onion & chicken broth. Cover & simmer until onion is tender, about 10 minutes. Discard bay leaves & stir in diced ham.
Parmesan Scones
  1. Preheat oven to 350 F. Line baking sheet with a small piece of parchment paper. In a small bowl, combine flour, parmesan, baking powder & soda. With fingers, work in margarine until mixture resembles coarse crumbs. Stir in sour cream OR buttermilk until a soft dough forms; gently kneading until no longer sticky.
  2. Place ball of dough on the parchment paper & press into a 5" (12.7 cm) circle about 3/4" (1.9 cm) thick. Score top to make 6 wedges. Bake for about 20-25 minutes. Re-cut into wedges & serve.
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