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Country Potato Quiche

Country Potato Quiche
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This quiche uses Frozen Country Potatoes with Haricots Verts and Wild Mushrooms from Trader Joe's. You could use another type of frozen potato blend if you prefer. It is adapted from Cooking with Trader Joe's Five Ingredient Cook Book by Deanna Gunn & Wona Miniarti
Servings
6
Servings
6
Country Potato Quiche
Print Recipe
This quiche uses Frozen Country Potatoes with Haricots Verts and Wild Mushrooms from Trader Joe's. You could use another type of frozen potato blend if you prefer. It is adapted from Cooking with Trader Joe's Five Ingredient Cook Book by Deanna Gunn & Wona Miniarti
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Pre-heat the oven to 375 degrees. Press the crust into a deep 9 inch pie dish. Bake the crust for 10 minutes while you prepare the filling.
  2. Whisk the eggs and half & half together in a large bowl. Stir in the cheese and the potato mix.
  3. Place the pie pan on a rimmed baking sheet and pour the egg/potato mixture into the crust. Make sure that the potatoes and beans are evenly distributed.
  4. Bake 40 -45 minutes until a knife inserted in the center comes out clean. Allow to cool at least 10 minutes (15 is better) before serving.
  5. Slice and serve with a simple salad and a nice glass of wine.
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Italian Tomato Soup with Farro and Cannellini Beans

Italian Tomato Soup with Farro and Cannellini Beans
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Servings
4
Servings
4
Italian Tomato Soup with Farro and Cannellini Beans
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
Farro
  1. Toast the farro: Rinse 1/2 cup farro and allow to dry. Place the farro in a dry fry pan. Turn heat on stove to medium and toast the farro, stirring frequently until it is golden and fragrantly nutty, 10 -15 minutes
  2. Bring 2 cups of water (or broth) to a boil. Stir in the toasted farro and return to a boil. Reduce heat and simmer until most of the liquid is absorbed, 30 minutes or so. The farro should be chewy but tender. Drain any remaining liquid and set aside.
Soup
  1. Heat a soup pot over medium high heat. Add the olive oil. Once the oil is hot, add the onion, garlic and red pepper flakes. Stir to coat with the oil and cook for 5 minutes or so until the onion begins to soften.
  2. Stir in the stock, tomatoes, Italian Seasoning, and Marsala. Bring up to a boil and reduce the heat to simmer. Simmer for 20 - 30 minutes. Use a potato masher to create a chunky soup. Hit it with the immersion blender if you want it smooth.
  3. Stir in the farro and beans. Simmer for a little longer; 15 minutes is about right.
  4. Ladle into soup bowls and garnish with the pesto and croutons if desired.
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Farfalle with Grilled Broccoli and Chicken Sausage

Farfalle with Grilled Broccoli and Chicken Sausage
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Farfalle with Grilled Broccoli and Chicken Sausage
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Ingredients
Servings:
Instructions
  1. Cook the pasta in salted boiling water until it is just shy of "al dente". Drain and set aside. Prepare the sauce while the pasta is cooking.
  2. Toss the broccoli with one teaspoon of the olive oil. and place in a grill basket. Cook 8 - 10 minutes until it is just tender crisp and lightly charred.
  3. Cook the sausages on the grill whole until they are nicely browned. This takes about 10 minutes. Bring them in and allow them to cool slightly. Slice into 1/2 inch thick coins. Set aside.
  4. While the sausage and broccoli cook, heat a large fry pan over medium high heat. Add the remaining olive oil to the pan and swirl to coat the bottom. Add the onions and cook until they begin to wilt and become translucent. Add the garlic and saute another minute or two.
  5. Add the chicken broth and the thyme leaves to the pan. Cook for 3 minutes. Add the lemon zest and juice and allow to cook 2 more minutes.
  6. Add the sausage and broccoli to the pan along with the half & half. Simmer for a few minutes.
  7. Add the Romano Cheese and salt and pepper to taste. Cook until the cheese melts into the sauce. Serve in pasta bowls with a sprinkling of the finely grated cheese.
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Frittata with Spinach and Chicken Sausage

Frittata with Spinach and Chicken Sausage
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Servings
2
Servings
2
Frittata with Spinach and Chicken Sausage
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Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 350 degrees. Heat the olive oil in a small oven proof skillet. Add the chopped onion and cook, stirring occasionally 5 minutes or until the onion begins to soften.
  2. Slice the sausage links in half lengthwise then slice into thin half moons. Add these to the onions in the pan and cook for another minute or two.
  3. Add the garlic and roasted red peppers and cook for several minutes until the garlic becomes fragrant.
  4. If things seem dry, add the chicken broth and toss to coat. You could add a little more olive oil instead of the broth if you like.
  5. Add the chopped spinach and cook until the spinach is wilted.
  6. While the vegetables cook, crack the eggs into a bowl. Beat well. Add the milk and beat to combine. Add half of the cheese and stir to blend.
  7. Pour the egg mixture into the pan and reduce the heat to medium low. Give it a good shake to begin the setting and minimize the sticking.
  8. Continue to cook the eggs gently lifting and shaking to maintain even cooking.
  9. When the eggs are almost set, sprinkle a little of the remaining cheese on the top. Cover the top with the sliced tomatoes and the rest of the cheese.
  10. Place in oven and bake for 10 minutes or so. Turn on the broiler and cook for another 2 minutes until the cheese is lightly browned. Remove the pan from the oven and let it to rest for 5 minutes.
  11. Sprinkle with the basil and drizzle with a little olive oil. Divide between two plates and serve.
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Roasted Cauliflower, Leek, Potato, and Garlic Soup

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This is a wonderful soup. It’s rich and creamy and loaded with vegetables. Leeks, potatoes and cauliflower are roasted to bring out their sweetness. Combined with chicken stock, half & half and the unique flavor of roasted garlic, it’s a winter harvest of deliciousness.DIGITAL CAMERA

Roasted Cauliflower, Leek, Potato, and Garlic Soup
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Servings
4
Servings
4
Roasted Cauliflower, Leek, Potato, and Garlic Soup
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat oven to 375 degrees. Toss the cauliflower, potatoes, and leeks with 1-1/2 tablespoons olive oil. Sprinkle lightly with salt and pepper and toss again.
  2. Line two large rimmed baking sheets with foil. Lightly spray the foil with non-stick cooking spray. Divide the vegetables between the two prepared sheets making sure they are in a single layer. Place in oven
  3. Cut a small slice off the top of the garlic head so the the tops of the individual cloves are visible. Set the garlic on a square of foil. Carefully pour the remaining olive oil on the garlic head. Wrap tightly in the foil and place in oven.
  4. Roast the vegetables for 20 -25 minutes stirring once. Everything should be lightly browned and fork tender. Roast the garlic for 25 - 30 minutes until it is very fragrant and feels soft to the touch. Allow to cool slightly before handling.
  5. While the vegetables are roasting, cook the bacon in a soup pot until it is crisp. Remove the bacon to paper towels to drain. Discard all but a scant tablespoon of the bacon drippings.
  6. Squeeze the roasted garlic out of the skins. Mash them in a small bowl with 1/2 cup of the chicken stock. It won't be smooth, but the garlic should be well incorporated into the stock. Set aside.
  7. Add the roasted cauliflower, potatoes, and leeks to the soup pot. Scrape any browned bits in as well. Toss the vegetables so they are coated with the drippings. Add 1/2 cup of the chicken stock and stir to to loosen the brown bits in the pot.
  8. Add the rest of the stock to the pot. Cover and bring to a boil. Reduce the eat to simmer and cook, covered for 25 minutes. add the garlic/stock mixture and cook another 10 minutes. the vegetables should be very soft at this point.
  9. Remove from heat and blend until smooth using an immersion blender. Return the mixture to the stove. Over low heat, add the half and half and the herbs. Cook until soup is heated through. Serve garnished with the bacon and grated cheese
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