Tuesday, November 18, 2014

Vegetarian Quiche

1 puff pastry sheet, lightly floured and rolled to fill a 9x13 pan
1 onion, diced
2 bell peppers, diced
10 ounces fresh spinach
Salt and pepper
Fresh chopped thyme
4 cups cheese, shredded (white cheddar and Monterey Jack, store bought pre-shredded is ok)
8 eggs
2 cups heavy cream
1 tomato, thinly sliced into half moons

In a large pot, heat olive oil over medium heat. Cook the onion and bell pepper until softened but still slightly crunchy. Add the fresh spinach and season generously with salt, pepper and the thyme. Stir until spinach cooks down and is completely wilted. Let cool while preparing remaining ingredients.

Press the puff pastry into the pan until the bottom is covered (it only has to reach about halfway up the sides of the pan).

In a mixing bowl, beat the eggs, cream and more salt and pepper with an electric mixer until completely blended.

Spread the cooled cooked vegetables over the crust. Layer with half the shredded cheeses. Pour the egg mixture over cheese and vegetables. Sprinkle with the remaining cheese, then top with the tomato slices.

Bake at 350 degrees for 1 hour and ten minutes, or until top is browned and center only jiggles slightly.

Allow to cool before serving. Enjoy!

No bacon? No problem

Monday, November 17, 2014

Caprese Burgers!

1/2 yellow onion, sliced thickly
1 shallot, sliced thickly
1 tablespoon olive oil
3 teaspoons salt
3 teaspoons pepper
2 ciabatta rolls, sliced lengthwise
2 tablespoons butter
2 tablespoons grated Parmesan cheese
1 pound organic grass fed ground beef
1 tablespoon Worcestershire
4 ounces fresh mozzarella, sliced thinly
1/2 cup sun dried tomatoes in oil
3 garlic cloves
2 tablespoons balsamic vinegar
1/2 cup fresh basil
1/2 cup arugula
1 tomato, sliced thickly

Begin by sautéing the onion and shallot in the olive oil. Season with a teaspoon salt and pepper and cook over low heat, while preparing other ingredients, until soft and caramelized.

Prepare each sliced ciabatta roll with one tablespoon butter and one tablespoon Parmesan each and toast lightly until melted.

Mix ground beef with Worcestershire, salt and pepper. Form into two thick patties wider than ciabatta rolls. Season both sides with the remaining salt and pepper.

To prepare sun-dried tomato aioli, mix the sun-dried tomatoes, garlic, balsamic vinegar and half the basil in a food processor. Spread over the prepared rolls.

Heat a large grill or sauté pan to medium high heat. Sear the patties on each side, flipping once, then topping with the sliced mozzarella. Cover with lid and remove from heat. Keep covered until cheese is melted.

Assemble the burgers with the buns, aioli, patties, caramelized onions, arugula, remaining basil leaves, and slices of tomato.