Crustless Quiche

So good, you'll never miss the crust!

*Crustless Quiche*

Cook one pound bacon till crisp. Set aside.

In a frying pan, sauté one cup yellow onion in a small amount of bacon grease until translucent. Add in one 10 oz. pkg. of frozen spinach, thawed and squeezed dry.

In a large bowl, beat six eggs, one cup heavy cream, 1/2 tsp. salt, and 1/8 tsp. pepper. Add in spinach and onions, 1/2 pound Gruyere cheese, shredded, and crumbled bacon. Pour all into a greased quiche pan or deep pie plate, and bake at 350 F, and bake one hour.

Apple Cranberry Pie

The tartness of the cranberries played well with the sweeter apples, and the vanilla ice cream complimented it all. Mmm.

*Apple Cranberry Pie*

one recipe of Never Fail Pie Crust

6 c. peeled and sliced granny smith or golden delicious apples

2 c. washed cranberries dusted with 1 Tbls. flour

3/4 to 1 c. sugar, to preference

1 tsp. cinnamon

3. Tbls. cornstarch

1 Tbls. lemon juice

Preheat oven to 375°.   Prepare pie crust, rolling thin, and placing bottom crust into a deep 9" pie plate. 

Combine apples and cranberries, and drizzle with lemon juice, tossing well to coat. Combine sugar, cinnamon, and cornstarch, and toss with apple/cranberry mixture. Pour filling into pie crust. 

Roll top crust, and place on top of filling. Crimp the edges, and add fluted edge, if desired. If using a solid top rather than lattice, cut slits to allow steam to escape. Brush top crust very lightly with water, and sprinkle with a thin dusting of cane sugar. Bake for 50 minutes, until crust is lightly browned. 

Roasted Salmon with Spring Peas, Asparagus, and Orzo

I found this super easy recipe in the May/June 2012 issue of Women's Running.

Roasted Salmon with Spring Peas, Asparagus, and Orzo

Courtesy of Women's Running and Jesse Schenker

4 generous servings

1 lb. wild salmon, filleted into 4 portions

1 1/2 cups uncooked orzo pasta

2 cups freshly shucked peas

1 bunch green asparagus, cut into 1/2 inch pieces

1 lemon, juiced

2 Tbsp. extra virgin olive oil

2 Tbsp. basil, chopped

kosher salt to taste

1/2 c. Parmigiano Reggiano, grated

Preheat oven to 400F.

Bring a large pot of water to a boil. Cook orzo in water for 8-10 minutes. Turn burner off, strain pasta, and put orzo back into the pot. Set aside.

Place salmon in a large baking dish. Drizzle with 1 Tbsp. olive oil and sprinkle with salt. Roast in oven for 8-10 minutes.

While salmon is cooking, place orzo pot on very low heat, and stir in asparagus and peas. Cook for 3-4 minutes, stirring constantly. Remove pot from heat and stir in the remaining olive oil, basil, lemon juice, and Parmigiano.

Spread finished orzo on a large platter, and top with salmon. Serve immediately.

Italian Sausage Soup

*Italian Sausage Soup*

2 pounds Italian sausage (You can use 1 pound Italian, and 1 pound hot sausage, if you prefer)

2 cloves garlic, minced

4 (14-15 oz cans) beef broth

2 cans (14-15 oz) Italian-style tomatoes - these may be whole or diced

2 cups sliced carrots

2 cans (14.5 oz) Great Northern Beans, undrained

2 medium zuchinni, sliced

6 cups fresh spinach

1/4 tsp. ground black pepper

1 tsp. salt

In a large stockpot, brown Italian sausage. Add in garlic, carrots, tomatoes, beef broth, salt and pepper. Reduce heat, and simmer 20 minutes.

Stir in beans(with liquid), and zucchini. Simmer another 20 minutes until zucchini is tender.

Remove from heat, and stir in fresh spinach. Let stand 5 minutes, or so, until the spinach wilts.

Serve with crusty bread, and enjoy!

Gingersnaps

Gingersnaps- Verne's grandma's recipe!

3/4 c. shortening

1 c. sugar

1 egg

1/4 c. molasses

2 c. flour

2 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

3/4 tsp. cloves

3/4 tsp. ginger

Combine shortening, sugar, eggs, and molasses. Mix well. Combine dry ingredients, stir well. Add to wet ingredients, and mix until all ingredients are combined. Shape dough into 48 balls; roll in sugar. Place cookies 2" apart on ungreased cookie sheet, and bake in a 375 F preheated oven for 7-9 minutes. remove to cooling racks. Store in an airtight container.

Apple Tarragon Chicken

1 c apple cider
1/3 c vinegar
1/3 c sliced green onions
1/4 c vegetable oil
3 Tbls honey
2 Tbls steak sauce
1 1/2 tsp tarragon leaves
1 tsp salt
1/4 tsp pepper

Mix all in a saucepan. Bring to a boil; Reduce heat and simmer uncovered for 20
I minutes. Place 4 boneless skinless chicken breads in a baking dish. Cover and chill overnight. The next day, cook in oven at 350 for 30-45 minutes.

Banana Bread

Banana Bread

2 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. sugar
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed ripe banana (about 3)
1/3 c. plain, low-fat yogurt
1 tsp. vanilla extract
cooking spray

Preheat oven to 350 F.

Lightly scoop flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl. Cream with a mixer until well blended. Add the eggs, one at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture into dry mixture; beat at low speed, just until moistened. Pour batter into a greased 8 1/2 x 4 1/2 inch loaf pan. Bake at 350 f for 1 hour, or until a wooden toothpick inserted in the center comes out clean.

Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely.