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WILD MUSHROOM & GOUDA QUICHE — SHRIMP & VEGETABLE QUICHE
FRESH SPINACH SALAD — FRUIT KABOBS & HONEY YOGURT
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Summer Picnic Menu #2
Quiche is great whether it is served hot or cold making it a nice picnic meal.
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Rating: 5
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Ingredients
Wild Mushroom & Gouda Quiche
- 1-9" 'deep dish' pastry shell, thawed
- 2 Tbsp margarine
- 1 green onion, sliced
- 454 grams wild mushroom 'blend' (enoki, crimini, oyster, portobello, button)
- 2 tsp garlic, minced
- 2 cups broccoli florets,
- 1/3 cup red pepper
- 2 Tbsp bacon bits
- 100 grams Gouda cheese (smoked or plain), shredded
- 3 eggs
- 3/4 cup milk
- 1 tsp thyme, dried
- 1 1/2 tsp salt (adjust to your preference)
- 1/2 tsp pepper
Shrimp & Vegetable Quiche
- 1-9" 'deep dish' pastry shell, thawed
- 340 grams frozen shrimp, cooked & thawed
- 1 1/2 cups fresh broccoli, chopped
- 3/4 cup red pepper, diced
- 1 small onion, diced
- 40 grams Italian cheese blend, shredded
- 70 grams cheddar cheese, shredded
- 3 eggs
- 3/4 cup milk
- 1 tsp fresh basil 'paste'
- 1/2 tsp EACH dry mustard, dill weed, garlic powder, & onion powder
- 1 tsp vegetable salt OR regular if you prefer
Fruit Kabobs with Honey Yogurt Dip
Ingredients
Wild Mushroom & Gouda Quiche
- 1-9" 'deep dish' pastry shell, thawed
- 2 Tbsp margarine
- 1 green onion, sliced
- 454 grams wild mushroom 'blend' (enoki, crimini, oyster, portobello, button)
- 2 tsp garlic, minced
- 2 cups broccoli florets,
- 1/3 cup red pepper
- 2 Tbsp bacon bits
- 100 grams Gouda cheese (smoked or plain), shredded
- 3 eggs
- 3/4 cup milk
- 1 tsp thyme, dried
- 1 1/2 tsp salt (adjust to your preference)
- 1/2 tsp pepper
Shrimp & Vegetable Quiche
- 1-9" 'deep dish' pastry shell, thawed
- 340 grams frozen shrimp, cooked & thawed
- 1 1/2 cups fresh broccoli, chopped
- 3/4 cup red pepper, diced
- 1 small onion, diced
- 40 grams Italian cheese blend, shredded
- 70 grams cheddar cheese, shredded
- 3 eggs
- 3/4 cup milk
- 1 tsp fresh basil 'paste'
- 1/2 tsp EACH dry mustard, dill weed, garlic powder, & onion powder
- 1 tsp vegetable salt OR regular if you prefer
Fruit Kabobs with Honey Yogurt Dip
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Votes: 1
Rating: 5
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Instructions
Wild Mushroom & Gouda Quiche
Preheat oven to 350 F. Slice green onion & mushrooms. Saute in margarine; add garlic, stirring often. Allow to cook for 5 minutes uncovered so moisture will evaporate. Cut broccoli into florets; add to pan along with red pepper & bacon bits. Cook another 6 minutes; remove from heat. Whisk together eggs, milk & seasonings.
Sprinkle 1/2 of the Gouda cheese in quiche shell. Top with vegetable mixture; then remaining Gouda. Gently pour seasoned egg/milk mixture over all. Bake about 40 minutes or until quiche tests done. Since quiche is made with milk instead of cream (to lighten up on the calories) it tales a bit longer to bake.
Shrimp & Vegetable Quiche
Preheat oven to 350 F. Microwave vegetables ONLY, for a few minutes to soften SLIGHTLY; lay on paper towel along with thawed shrimp to take up some of the moisture. Whisk together eggs, milk & seasonings.
Sprinkle Italian cheese blend over bottom of quiche shell. Top with shrimp, vegetables & cheddar cheese. Gently pour seasoned egg/milk mixture over all. Bake on middle rack for 50-60 minutes or until just 'set'. Cover crust with foil, if necessary, to prevent over browning.
Fresh Spinach Salad
In a large salad bowl, combine salad ingredients. Toss with salad dressing just before serving time or let each person put their own on at the picnic.
Fresh Fruit Kabobs with Honey Yogurt
In a small bowl, combine yogurt & honey (cinnamon if using). Prepare fresh fruit of choice, cutting into bite size cubes. Thread onto 8" wooden skewers. Place in serving container along with sealed container of honey-yogurt dip.
Recipe Notes
- If you prefer, quiche can be made individually for easy serving.
Today I have tried to incorporate another favorite ‘recipe’, this one is derived from the taste of my mother’s turkey/chicken stuffing. Most homemakers of her time did not have the luxury of opening their kitchen ‘spice drawer’ with all its many little bottles. Something I remember well, was this brown bag my mother always kept in the bottom of one of her kitchen cupboards. When I looked inside, what I found was some dried, prickly plant that had a wonderful smell. To this day, I’m not sure what it was, but every time she made stuffing she would crumble some of it into her mixture. For years, I have tried to recreate that exact taste in my own bread stuffing. The Savory Herb & Apple-Zucchini Bacon Burger filling seems to have captured that ‘taste of a memory’ fairly close I think. The mixture seems to work well in anyone of the three meats used in the ‘Basic Meat Patty’ recipe from the previous blog in my ‘Stuffed Burger Series’.
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Savory Herb & Apple-Zucchini Bacon Burgers
With the addition of three more items added to the original savory herb stuffing recipe, you have one more tasty 'stuffed' burger to try.
Votes: 1
Rating: 5
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Ingredients
Savory Herb Stuffing
- 100 grams, (2 slices) dry bread crumbs, (I like to use a chia-flax bread, pulsing it to a fairly fine crumb in a food processor
- 3 Tbsp margarine
- 1/3 cup onion, finely chopped
- 1 celery stalk, finely chopped
- 1 Tbsp garlic, minced
- 55 grams fresh mushrooms, finely chopped
- 150 grams (1 large) potato, cooked & mashed
- 1/2 cup chicken broth
- 1 tsp sage leaves, dried
- 1/2 tsp thyme, dried
- 1/2 tsp savory leaves, dried
- 1/2 tsp salt
- 1/4 tsp pepper
- 8 slices cheese, your choice ( Cheddar, Gorgonzola, Monterey Jack, Havarti )
- 8 Ciabatta buns or your choice
Apple-Zucchini Bacon Stuffing
Ingredients
Savory Herb Stuffing
- 100 grams, (2 slices) dry bread crumbs, (I like to use a chia-flax bread, pulsing it to a fairly fine crumb in a food processor
- 3 Tbsp margarine
- 1/3 cup onion, finely chopped
- 1 celery stalk, finely chopped
- 1 Tbsp garlic, minced
- 55 grams fresh mushrooms, finely chopped
- 150 grams (1 large) potato, cooked & mashed
- 1/2 cup chicken broth
- 1 tsp sage leaves, dried
- 1/2 tsp thyme, dried
- 1/2 tsp savory leaves, dried
- 1/2 tsp salt
- 1/4 tsp pepper
- 8 slices cheese, your choice ( Cheddar, Gorgonzola, Monterey Jack, Havarti )
- 8 Ciabatta buns or your choice
Apple-Zucchini Bacon Stuffing
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Votes: 1
Rating: 5
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Instructions
Savory Herb Stuffing
Boil potato in salted water. Drain & mash; set aside. Saute onion, celery, garlic, mushrooms & seasoning in margarine. Remove from heat. Combine with fine bread crumbs, mashed potato & chicken broth.
This stuffing will be enough for 8 burgers so you will need to double the 'Basic Meat Patty' recipe, using the meat of your choice. Divide stuffing mixture into 8 and place in the center of 8 meat patties. Flatten filling slightly, then place remaining 8 patties on top. Seal edges well.
Place burgers on a greased piece of foil & place on a preheated barbecue grill over medium heat. Close lid & grill. Halfway through cooking time, turn & place a slice of cheese on each burger. Finish cooking, remove from grill & serve on slightly grilled buns. Lettuce & tomato slices with a little mustard all add to the nice flavor of this combo.
Apple-Zucchini Bacon Stuffing
Using the SAVORY HERB STUFFING recipe, OMIT the MASHED POTATO. Instead, add the apple & zucchini; saute with the veg/seasoning mixture. Combine all with crisply fried bacon & chicken broth.
Complete following steps 2 & 3 from above recipe.
There is something very special about having an older sibling. For me, I just wanted to be with her and do everything and anything she could think of. For her, it was probably not quite as much fun having this ‘brat’ tagging along all the time asking questions. As Loretta and I look back over those times now, the memories are precious and endless.One such memory was that of the ‘clam race’ we invented.
About 6 kilometers or so from our farm, the Willow Creek ran through the farmlands. Starting up at the Chain Lakes in the foothills of the Rocky Mountains, it snaked it’s way through southern Alberta eventually emptying into the Old Man river. On occasion, during summer vacation, Loretta and I would either walk or ride our bike down to the creek. This was fun because we could roll up our pant legs and walk in the water when it was so hot. We come to realize that there were some ‘clam beds’ as we explored different areas of the creek. Just for fun one day we decided to line up some of the clams across the width of the creek. On our next trip we would check to see how far they had gone.
Life in the fifties had a such a gentle rhythm to it …. what a pleasure it was to be a part of it all.
Although fresh water clams are not good for eating it seemed like a good day to post this recipe (being kind of cool and rainy). Over the years that I spent working in the commercial food industry, Boston Clam Chowder was always a favorite with customers. I would like to share with you a quick, easy version using canned whole butter clams and nectar, making it cost effective as well as tasty.
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Boston Clam Chowder
A very filling, creamy soup made even better when served in bread bowls.
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Rating: 5
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Ingredients
- 3 cups potatoes, cubed
- 1 cup green onion, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 Tbsp garlic minced
- 2 Tbsp chicken oxo, powdered
- 1 Tbsp salt, adjust to your taste (I prefer a vegetable salt like 'Herbamare')
- 1/2 tsp pepper
- 1/2 tsp thyme, dried
- 236 ml clam nectar, as well as the nectar drained from the clams
- 568 ml (20 oz) whole butter clams, chopped slightly, if necessary
- 1/2 cup flour
- 6 cups 1/2 & 1/2 cream OR use 3 1/2 cups of 1% milk for a lighter version
Ingredients
- 3 cups potatoes, cubed
- 1 cup green onion, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 Tbsp garlic minced
- 2 Tbsp chicken oxo, powdered
- 1 Tbsp salt, adjust to your taste (I prefer a vegetable salt like 'Herbamare')
- 1/2 tsp pepper
- 1/2 tsp thyme, dried
- 236 ml clam nectar, as well as the nectar drained from the clams
- 568 ml (20 oz) whole butter clams, chopped slightly, if necessary
- 1/2 cup flour
- 6 cups 1/2 & 1/2 cream OR use 3 1/2 cups of 1% milk for a lighter version
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Votes: 1
Rating: 5
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Instructions
In a large saucepan, combine the first 10 ingredients; bring to a boil. Reduce heat and simmer for about 10 minutes until vegetables are tender.
Combine flour with cream and blend until smooth. Add to vegetable mixture along with clams. Cook over medium heat until thickened. Serve.
Recipe Notes
- The addition of 3 strips of crisply fried and crumbled bacon makes the chowder even better.
