Pork & Pepper Quiche Cups w/ Onion Mushroom Twists

When I think of stuffed peppers, quiche never ever came to mind. I have always enjoyed quiche anytime of day, with or without crust. The idea of using a pepper as your ‘crust’ certainly puts a new twist on the traditional quiche.

I wanted to make these pepper cups for a supper meal and since there was no pastry involved here, bread sticks seemed like a good accompaniment.

Quiche is like making pizza– there are no limits to what the filling can consist of. For our meal today, I just put together a variety of items I had on hand for both the quiche and bread stick twists. It turned out to be real enjoyable and so easy.

Pork & Pepper Quiche Cups w/ Onion Mushroom Twists
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Servings
2-3
Servings
2-3
Pork & Pepper Quiche Cups w/ Onion Mushroom Twists
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Servings
2-3
Servings
2-3
Instructions
Onion-Mushroom Twists
  1. In a skillet, saute mushrooms & onion in butter until tender. Add thyme & salt; cook 1 minute longer or until blended. Remove from heat & cool slightly. Roll pizza dough into a 16 X 8-inch rectangle. Sprinkle cheese on half of the dough, then top cheese with HALF of the mushroom/onion mixture. Fold un-topped half of dough over topped side; slice into 8 strips to form twists.
  2. Preheat oven to 375 F. Line a baking sheet with parchment paper. Carefully lift & twist each strip before placing on baking sheet. Sprinkle with garlic powder & salt to taste. Bake 12-15 minutes or until golden brown.
Pepper Quiche Cups
  1. In a skillet, place ground pork, water, salt, rubbed sage, black pepper, red pepper flakes & ground ginger. Stir-fry until no longer pink. Remove from heat & drain on paper towel. Chop sun-dried tomato pieces & shred cheese.
  2. In a large measuring cup with a spout, place 1/2 & 1/2 milk, salt & pepper. Add eggs & beat well. Remove stems, seeds & membrane from peppers & stand in a roasting dish that will hold them upright & level. Divide cooked pork, remaining mushroom/onion mixture & sun-dried tomatoes.
  3. Top each pepper with some grated cheddar, then carefully pour in the milk/egg mixture. Bake until eggs are set. If you prefer, 'float' a piece of foil over peppers for the first part of the baking time. It will help the cheese not to over bake.
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Shrimp Kabobs with Orecchietti Pasta Salad

Its already late August so BBQ’s and salads are in full swing. There’s just something about cooking food outdoors on the grill that we Canadians absolutely love. If your a true BBQ lover, it doesn’t matter if its a block away, you will still catch that glorious smell.

BBQ season is not only for meat eaters. Just about any vegetable as well as numerous desserts can be cooked on the grill. For me, I love seafood, fish & chicken, for Brion, I guess I would have to add a bit of pork and beef.

This meal is a nice combination of shrimp, Parmesan zucchini and pasta salad. I kept the pasta salad real simple since we already had a vegetable. To give it some extra pizzaz, I made a roasted red pepper sauce which the little orecchietti pasta cups nicely. Nothing fancy, just plain good!

Shrimp Kabobs with Orecchietti Pasta Salad
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Servings
2-3
Servings
2-3
Shrimp Kabobs with Orecchietti Pasta Salad
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Servings
2-3
Servings
2-3
Ingredients
Quick Roasted Red Pepper Sauce / Pasta
Marinade for Shrimp
Servings:
Instructions
Red Pepper Sauce
  1. In a food processor, blend red roasted peppers along with 2 Tbsp of liquid from the jar. Puree the peppers until smooth, adding a Tbsp or two of water if needed to help it blend ( avoid adding too much liquid from the jar as it can be very acidic). Mince the garlic & add it to a skillet with the butter. Saute for 1-2 minutes or just until garlic has softened but not brown. Pour in the pureed peppers; add basil & pepper & stir to combine.
  2. Allow sauce to come to a simmer; turn heat to low & simmer about 10 minutes, stirring often, until mixture thickens. Add cream, stirring until smooth. Meanwhile, cook pasta in salted boiling water until al dente about 12-13 minutes. Drain & add to sauce. Serve warm or cold.
Marinated Shrimp
  1. In a bowl, whisk together all shrimp marinade ingredients; add shrimp & marinate at least 30 minutes.
Parmesan Zucchini
  1. Prepare zucchini. In a bowl, combine Parmesan & garlic powder. Melt butter; toss zucchini slices in butter then coat with Parmesan mixture. On wooden skewers, alternate marinated shrimp with cubes of Parmesan zucchini. Roast in oven or on BBQ until shrimp is pink & cooked being careful not to overcook. Serve with orecchiette pasta salad.
Recipe Notes
  • This tomato-free sauce could also be used as an alternative to a traditional pizza sauce.
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Pineapple Chicken over Wild Rice

This week we are celebrating Brion’s birthday. We have never felt the need to give gifts on ‘occasions’ but rather just enjoy another holiday travelling together or ‘gift’ each other at random. As we grow older, it comes clearer everyday, the special privilege it is to simply have each other to share life with. I appreciate the fact that Brion has always believed in me and supported my endeavors and I’ll be forever grateful for the love we share. This picture of Brion was taken in Havana, Cuba this year along the beautiful seawall. 

               THANK YOU FOR BEING THE SPECIAL PERSON YOU ARE!

                                   BIRTHDAY WISHES, WITH LOVE

 

Pineapple Chicken over Wild Rice
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Servings
4
Servings
4
Pineapple Chicken over Wild Rice
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Servings
4
Servings
4
Instructions
  1. Preheat oven to 450 F. Lightly spray a 9 x 13-inch baking pan.
  2. Trim chicken, rinse & pat dry; season with salt & pepper. Place the chicken in pan, not overlapping.
  3. Drain pineapple chunks, reserving 1/2 cup of the juice. In a saucepan, whisk together juice, honey, ginger, vinegar & soy sauce. Place over medium heat & simmer, whisking often until slightly thickened, about 8 minutes. In a small bowl, dissolve cornstarch in the water; whisk into the pineapple/honey sauce.
  4. Place the pineapple chunks on top of chicken; pour pineapple/honey sauce over all & sprinkle with the almonds. Bake for 15-20 minutes or until chicken registers 165 F.
Recipe Notes
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Chinese Pork Ribs with Spicy Rhubarb Sauce

It seems that the exact origin of five-spice powder is unknown but there is some speculation that the blend was created in traditional Chinese medicine. A very unique spice blend that represents a wide range of flavors from sweet, salty and bitter to pungent and sour. Rumor has it that the Chinese were trying to create a ‘miracle powder’ that was representative of all the five elements: wood, fire, earth, metal and water. Then again, its possible that a cook accidentally stumbled upon this particular combination of spices and realized its power to improve on a bland dish. In any case, it is very versatile and can be used not only in cooking but also adds a unique flavor to baked goods.

Many recipes for five-spice powder exist but there is no one traditional recipe. Often the ingredients and amounts can vary from region to region and are different depending on the household and individual tastes. The original blend contained star anise, Szechuan peppercorns, fennel seed, cinnamon and cloves. A staple in Chinese cuisine but has also found its way into other international cuisines such as Vietnamese and Hawaiian food.

This is an interesting recipe combining pork with a spicy rhubarb sauce. Definitely a keeper!

Chinese Pork Ribs with Spicy Rhubarb Sauce
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Servings
2
Servings
2
Chinese Pork Ribs with Spicy Rhubarb Sauce
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Servings
2
Servings
2
Ingredients
Servings:
Instructions
Rhubarb Sauce
  1. In a saucepan, combine rhubarb, water, honey, hoisin, garlic, ginger, 5-spice powder & crushed red pepper. Bring to a simmer; cook, stirring occasionally, until slightly reduced & the rhubarb is very soft, about 10 minutes. Remove from heat & stir in soy sauce & lemon juice. Transfer 2 TABLESPOONS of the sauce to a saucer; set aside the remaining sauce until serving time.
Rib Marinade
  1. In a resealable large plastic bag, combine soy sauce, honey, oil, 5-spice powder, salt, pepper & the 2 Tbsp of reserved 'rhubarb sauce'. Place ribs in the bag; seal & marinate in refrigerator at least 2 hours or overnight.
  2. Preheat oven to 275 F. Place ribs & marinade in a baking dish. Place in oven to SLOW roast for about 1 1/2 hours until VERY tender. Remove from oven, garnish with sliced green onion & serve with remaining rhubarb sauce.
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Strawberry Cream Chocolate Roll

The pairing of chocolate and strawberries is hands down one of the best combos in dessert history. Both have long and rich histories. Strawberries were found growing wild in Italy centuries ago. The name itself has some myth around it stemming from the idea people put ‘straw’ around the base of the plant for both nutrients and protection.

Chocolate was enjoyed by Aztec and Mayan civilizations as a beverage and even used cocoa beans as a currency. As cocoa spread around the world, different ideas for its use emerged. Candy makers added milk & sugar or nuts and caramel to their chocolate confections.

In the 1960’s, Lorraine Lorusso created a decadent chocolate covered strawberry. As the story goes, she worked at a small gourmet shop called the Stop N’ Shop in Chicago, USA. She took a tempered version of the gourmet chocolate that was sold in the store and dipped some fresh strawberries into the mixture. She allowed the chocolate to harden and served these strawberries to their paying customers. The treat was an instant success.

I’ve done my own pairing of strawberries and chocolate in this cake roll with a cream cheese filling. Hope you get a chance to enjoy one through the summer as well.

Strawberry Cream Chocolate Roll
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Servings
10-12 slices
Servings
10-12 slices
Strawberry Cream Chocolate Roll
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Servings
10-12 slices
Servings
10-12 slices
Ingredients
Chocolate Cake
Filling
Servings:
Instructions
Chocolate Cake
  1. Preheat oven to 350 F. Line a 10 x 15-inch jelly roll pan with parchment paper. In a small bowl, combine flour, cocoa, baking powder & salt. Set aside.
  2. In another bowl, whip egg whites until foamy, gradually adding HALF of the sugar. Beat until stiff peaks form. In a third large bowl, beat egg yolks until thick. Add remaining sugar, vanilla & water; beat until very thick. Gradually fold in flour mixture then egg whites.
  3. Spread batter evenly into jelly roll pan. Bake for 14-16 minutes or until it tests done with a toothpick. Loosen edges & immediately turn cake onto a tea towel dusted with powdered sugar & remove parchment paper. Starting with narrower end, roll up cake in towel; cool completely.
Filling
  1. In a small bowl, using an electric mixer, beat cream cheese, powdered sugar & lime juice. Fold in diced, fresh strawberries.
Assembly
  1. Unroll cooled cake; remove towel. Spread cake with filling; roll up loosely to accommodate filling. Cover & refrigerate until ready to slice & serve.
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Kumquat Ginger Cakes

The caramelized, citrus kumquat flavor puts a unique twist on the traditional upside down cake. This is an old technique that started centuries ago when cakes were cooked in cast iron skillets. It was easy to place the fruit and sugar in the bottom of the pan with a simple cake batter on top and place it over the fire to ‘bake’. The fruit stays juicy and caramelized when cooked being protected by the sponge of the cake.

Probably, this is where the idea for the classic ‘Pineapple Upside Down Cake’  from the 1920’s stems from. I had some extra kumquats I needed to use so they were perfect in these little desserts. Of course, any fruit of choice will work I’m sure.

Kumquat Ginger Cakes
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Servings
4
Servings
4
Kumquat Ginger Cakes
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Servings
4
Servings
4
Ingredients
Caramelized Kumquats
Cake
Servings:
Instructions
Caramelized Kumquats
  1. In a saucepan, combine water & sugar & heat until sugar dissolves. Leave a few kumquats whole for garnish & slice the rest. Add all of the kumquats to the pan & bring to a gentle simmer. Cook them for about 10-15 minutes until they are tender; drain & return the syrup to the pan. Bring syrup to a boil until it thickens slightly; remove from heat. Reserve whole kumquats; dividing the slices between 4 custard cups.
Cake
  1. Preheat oven to 375 F. In a bowl, combine all cake ingredients & beat until smooth. Divide mixture over kumquats in custard cups. Place cups on a baking sheet & bake for 15 minutes or until cakes have risen & are firm to the touch in center. Remove from oven & allow them to cool in cups for a few minutes. Carefully turn them out on to serving plates, garnish with whole kumquats & drizzle with warm syrup.
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Chicken Avocado Flax Crepe Stacks

Flax is a flavor that has always appealed to me. I like it both in the ground or seed form. Flax is sown and harvested much like a spring cereal crop and matures at the same time as wheat. Although its place of origin is unknown, it seems likely it it would be southwest Asia. Flax is one of the oldest textile fibers used by humans.  Evidence of its use have been found in Switzerland’s prehistoric lake dwellings as well as fine linen fabrics being discovered in ancient Egyptian tombs.

Here in Canada, flax is produced as an oil seed crop. Superior oil quality and higher oil content have long been major features of Canadian flax seed, attributed to Canada’s climate. I remember my father growing flax as a trial crop one year in southern Alberta. The thing that made a lasting memory for me was its pretty azure blue flowers and interesting little seed pods. Thinking about that, it must have been in the late fifties or early sixties.

Today, I’m making some crepe stacks using flax-meal in the crepes. It should give a nice nutty flavor to compliment the chicken-avocado filling.

Chicken Avocado Flax Crepe Stacks
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Chicken Avocado Flax Crepe Stacks
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Instructions
Flax Crepes
  1. In a blender, combine crepe ingredients & blend for 1 minute at high speed. Scrape down sides; whirl for another 15 seconds. Cover & refrigerate for at least 1 hour or longer. Heat a non-stick griddle (or use a crepe pan). Using a 1/4 cup measure, pour batter on griddle using a circular motion to create the right size of crepe needed. Cook about 2- 3 minutes on each side. When cooked, cool on a wire rack until needed. This batter makes about 10 crepes.
Sauce
  1. In a saucepan, melt margarine; add flour to make a roux & cook for a few seconds. Slowly add milk/broth combo, stirring to combine well. Add spices & continue cooking for about 5 minutes or so. Set aside
Crepe Filling
  1. Mash avocados & add yogurt, spices, lemon juice, onion & sun-dried tomatoes. Set aside. Slice mushrooms & if you prefer, saute for a few minutes otherwise you can leave them raw. Prepare fresh tomatoes, red & green onions. Grate cheese.
Assembly
  1. On a work surface, lay out 3 crepes per person (for 2 people). Spread all but 2 crepes with avocado mixture, leaving a 1/2-inch border on each. Place two of the avocado 'spread' crepes on serving plates. Top each with some chicken, corn, mushrooms, tomatoes, onions, 'sauce' & cheese. Lay another avocado 'spread' crepe on top of each plate & repeat with fillings, sauce & cheese. Now, top each stack with an un-spread crepe. Spread any remaining sauce in a small circle in the center. Top with the remaining filling ingredients & sprinkle with last bit of cheese. When you are ready to serve just give them a few minutes in the microwave & your done! Any remaining crepes can be frozen.
Recipe Notes

Flax can replace fat or eggs in a recipe:

  • 3 Tbsp  ground flax = 1 Tbsp butter, margarine, shortening or veg oil
  • 1 Tbsp ground flax + 3 Tbsp water = 1 egg  (combine & allow to sit 1-2 minutes before using)
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Rhubarb Custard with Mini Donuts

Rhubarb is one of those flavors that signals the coming of spring. A staple crop for every Canadian homesteader, in the 1800’s, as it thrives specifically in cool climates. The focus was initially on function, not flavor and was used as a medicine due to it’s perceived benefits for the digestive system. The tartness adds kick to it’s character causing it to be adored and despised with equal vigor.

Rhubarb ‘fool’ is a traditional English dessert that was popular throughout the 19th century on both sides of the Atlantic. It generally consists of a pureed fruit folded gently into a light, custard. Today’s recipe is a take on that idea using custard, pureed rhubarb and some mini donuts for ‘dunking’.

Rhubarb Custard with Mini Donuts
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Servings
2-4
Servings
2-4
Rhubarb Custard with Mini Donuts
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Servings
2-4
Servings
2-4
Ingredients
Donuts
Rhubarb Sauce
Custard
Servings:
Instructions
Donuts
  1. Preheat oven to 350 F. In a bowl, whisk together milk, egg, oil & lemon juice. In another bowl, combine flour, sugar & baking powder. Stir wet ingredients into flour mixture until combined in a smooth batter.
  2. Brush mini donut pan with butter. Fill each cup about 1/2 full; bake for about 4-5 minutes or until they test done. Place some sugar in a shallow dish. Remove baked donuts from oven; while still warm coat with sugar. Set aside.
Rhubarb Sauce
  1. Cut rhubarb into small pieces. In a saucepan, add rhubarb, sugar & water; bring to a boil & simmer, covered, gently for 10 minutes. Remove lid & stir, then remove from heat when it reaches a jam consistency.
Custard
  1. In a saucepan, bring milk & vanilla to a boil. In a bowl, whisk egg yolks, sugar & cornstarch together. Add the hot milk to egg mixture slowly whisking as you do so. Return the mixture to the saucepan & bring slowly to a boil, whisking constantly until thickened.
To Serve
  1. Divide custard between 4 custard dishes; place a spoonful of sauce on top. Serve the mini donuts on the side, ready to be 'dunked'.
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Teriyaki Pineapple Chicken

Victoria Day is the distinctly Canadian holiday that serves as the official maker to end winter. It is during this long week-end that many summer businesses, such as parks, outdoor restaurants, bike rentals etc., will       re-open despite the fact that summer does not officially begin until a month later. Gardeners in Canada regard Victoria Day as the beginning of spring as it falls at a time when one can be fairly certain that frost will not return until autumn.

Although we are well into the 21st century, in Canada we still celebrate Queen Victoria’s birthday 117 years after her passing. She was born on May 24th which is why Canadians celebrate her birthday in late May.

Canadians jokingly refer to Victoria Day as May ‘two-four’ day. This is an inside joke which refers to a case of beer, containing 24 cans. For most Canadians, this is the first warm-ish  long week-end since Easter, so they head to campsites armed with a 24 case of beer. Although we hang on to the Victoria Day name for old times sake, somehow it seems we are really celebrating the beginning of the summer season.  May ‘two-four’ is probably the more accurate moniker.

In keeping with the spirit of a ‘seasonal barbecue’ on this holiday, Brion & I are doing some Teriyaki Pineapple Chicken Thighs. Have a great day!

Teriyaki Pineapple Chicken
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Servings
4
Servings
4
Teriyaki Pineapple Chicken
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Servings
4
Servings
4
Instructions
  1. Preheat barbecue grill to 350 F. In a bowl, combine first 5 ingredients; add bacon slices & chicken thighs. Allow to marinate for about 15 minutes; drain. Reserve marinade.
  2. On a large sheet of foil, place the bacon to form 4 crosses, top each with a pineapple slice in the center. Next, lay a chicken thigh on pineapple slice, fold bacon ends over thighs. Carefully flip over so that the bacon ends are on the bottom.
  3. Lay foil on barbecue (with the wrapped chicken thighs on it). Close lid on cook until internal temperature reaches 165 F. and the juices run clear. If you prefer, use some of the excess marinade to baste meat as it cooks.
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No-Yolk Noodles with Chia Chicken Meatballs

Although rice takes top priority at our house, noodles (pasta) are always a staple nevertheless. Some years ago, we started using the ‘no yolks’ version of egg noodles. 

Like many old world pasta products, there is a history. In 1976, Robert Strom created  NO YOLKS. They would become the world’s first                          no-cholesterol egg noodle. They are made with Durum wheat semolina, corn flour, egg whites and have no problem cooking up firm and fluffy.

In Canada, they are the top selling noodle and come in a wide variety of shapes and sizes. In this recipe, I have paired them with my favorite Chia Chicken Meatballs. Does it get more healthy than that?!

No-Yolk Noodles with Chia Chicken Meatballs
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Servings
2-3
Servings
2-3
No-Yolk Noodles with Chia Chicken Meatballs
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Servings
2-3
Servings
2-3
Ingredients
Meatballs
Sauce
Servings:
Instructions
Meatballs
  1. In a small bowl, mix together chia seeds & water; let stand for about 20 minutes. In a large bowl, combine remaining meatball ingredients. When chia gel is ready, add to meat mixture. Using your hands, combine ingredients well. Preheat oven to 375 F. Line a baking sheet with foil & lightly coat with baking spray. Scoop into 50 meatballs; place on baking sheet & bake 10-12 minutes. Remove from oven, cool completely if you are choosing to freeze half for a later meal. Set aside the amount you are using for this meal.
Sauce / Noodles
  1. In a saucepan, melt margarine; saute zucchini & green onion until tender. Sprinkle with flour & seasonings. Add milk/broth & cook, stirring until slightly thickened. Meanwhile, cook no-yolk noodles as directed on package in salted boiling water to which 1 Tbsp of olive oil has been added. Drain.
Assembly
  1. In the pot you cooked the noodles, combine noodles with sauce & meatballs. Fold together & serve topped with some parmigano-reggiano if you wish.
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