recombobulated
  • HOME
  • from the kitchen
  • from the garden
  • for the dogs
  • projects
  • fun at work
  • out and about
  • friends
  • HOME
  • from the kitchen
  • from the garden
  • for the dogs
  • projects
  • fun at work
  • out and about
  • friends
Search by typing & pressing enter

YOUR CART

Kitchen Adventures

"Food may not be the answer to world peace, but it's a start" - Anthony Bourdain
home

8/12/2017 0 Comments

Spinach Pine Nut Quiche

I was inspired this spring when I had an excess of spinach to go through some old favorite cookbooks.  This steady one is "The Whole Foods Market Cookbook".  I got this years ago and it's good when you want to make something but don't know what. 

I came across a quiche, which I have never made for some reason.  I went for it but made my own butter crust, which I still need to practice my rolling skills!  But the taste is worth the effort.  It turned out so good I'm addicted to pie and quiches now! They are so fun and satisfying.

I like this quiche recipe with the addition of the milk it seems to lighten it up so it's not as dense as most versions.  It's very versatile as my random one was also pretty tasty!
Picture
Spinach & Pine Nut Quiche
by Steve Petusevsky & Whole Foods Market Team Members

The quiche may be made up to three days before serving.  Serve it at room temperature, or reheat it slowing in a 325 oven for 30 minutes until heated through.

1 9" pie crust
1 1/2 tablespoons olive oil
2 large garlic cloves, sliced
6 cups fresh spinach leaves, washed and dried
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon dried sage (or 1 tablespoon fresh)
1/2 cup pine nut, toasted
1 cup mozzarella cheese, grated
1/4 cup parmesan cheese, grated
1 cup milk
2 large eggs
1 large red bliss potato, steamed until tender, sliced 1/4" thick
​
​​1. Preheat the oven to 350.  Remove the piecrust from the freezer, and let it thaw for 10 minutes.  Prick the bottom with a fork and bake for 7-10 minutes, until lightly browned.  Remove the crust from the oven to cool.

2. Heat the olive oil in a medium saute pan.  Add the garlic, spinach, salt, pepper and sage.  Cook, stirring constantly, for about 1 minute or until the spinach is just wilted.  Stir in the pine nuts.

3. In a small bowl, mix the mozzarella and parmesan cheeses.  In another bowl, whisk the milk and eggs together.

4. Sprinkle 1/4 cup of the cheese mixture on the piecrust.  Top with half the spinach mixture.  Place the potato slices on top of the spinach.  Add half the remaining cheese mixture and then the remaining spinach mixture.  Top with the rest of the cheese.  Place the piepan on a sheet pan.  Carefully pour in the milk mixture.  Bake for 45-50 minutes, until a knife inserted into the center comes out clean.  Cool slightly before cutting.
Picture
Picture
0 Comments

8/10/2017 5 Comments

Acorn Squash Pupusas

Acorn Squash Pupusas
I feel in love with pupusas on my first trip to El Salvador.  Those tasty cheesy corn cakes topped with that tart slaw was unlike anything else I've ever had!  I looked forward to my trip there to eat more and got excited to find a Salvadorian restaurant that would serve 'em. 
Now I am dealing with an abundance of squash in the garden so I scanned my cookbooks for squash recipes and was thrilled to come across this.  These little guys were easy to make.  I shredded a block of smoked mozzarella one day, roasted a big batch of squash another day and whipped this up another time.  I topped mine with sour cream and salsa! 
​The leftovers were good as well.  I did some topped with egg, another with vegan crumbles.  They are a great vehicle for many toppings that kicked up the leftover game!

Reina's Pupusa's
​Vegetarian Planet by Didi Emmons

1 acorn squash
2 1/4 cups masa harina
1 teaspoon salt
1/2 teaspoon black pepper
3 ounces smoked cheese (jack, cheddar, gouda, mozzarella)
1 cup water, room temperature
2 tablespoons olive oil
4 tablespoons sour cream
hot sauce
​1. Preheat the oven to 400.  Cut the squash in half lengthwise, and spoon out the seeds.  Put the squash halves cut side down into a casserole dish, and bake them 40-50 minutes, until they are tender.  Let them cool.  Spoon out the flesh, and put it into a large bowl.
2. Add the masa harina to the bowl of squash.  Mix in the salt and pepper.  Add the cheese, and mix well again.  Add the water, and mix with one hand until the dough is smooth.
3. On a lightly floured surface, for a 3" wide patty from a large spoonful of masa dough.  Form seven more patties from the remaining dough.  They will be rather soft and fragile.
4. Place a large skillet over medium heat.  When it is very hot, add 1 tablespoon of the olive oil.  Fry four of the pupusas for about 5 minutes per side, until they form a golden crust on both sides.  Transfer them to a plate, and keep them warm in a slow oven. Heat the skillet again, add the remaining olive oil and fry the four remaining pupusas in the same manner.  Serve the pupusas with dollops of sour cream, if you like and pass the hot sauce around the table.
5 Comments

    Jen's Kitchen...

    is the smallest kitchen ever.  We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
    Regardless of size, the kitchen is busy cranking out good things.  Most is natural/organic but that doesn't mean it's always healthy!

    Picture

    Archives

    March 2022
    November 2021
    May 2021
    April 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    June 2020
    May 2020
    April 2020
    December 2019
    December 2018
    October 2018
    August 2018
    August 2017
    July 2017
    February 2017
    December 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    April 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    May 2014
    April 2014
    March 2014
    January 2014
    December 2013
    September 2013
    April 2013
    March 2013
    February 2013
    December 2012
    October 2012
    September 2012
    July 2012
    June 2012
    May 2012
    March 2012
    January 2012
    December 2011

    Categories

    All Air Fryer Almonds Apple Asparagus Avocado Bagel Banana Bar Bark Bars Basil Beans Beer Beets Black Beans Blueberries Braise Brandy Bread Breakfast Brewers Organics Broccoli Brown Sugar Bruschetta Brussel Sprouts Burger Cabbage Cacao Cake Candy Carrot Cashews Cauliflower Celery Salt Cheddar Cheese Cherry Cherry Tomatoes Chicken Chickpeas Chips Chocolate Clock Shadow Creamery Cocktail Cocoa Coconut Coconut Flour Coconut Sugar Coffee Cookies Corn Cranberries Cream Cucumber Cupcake Dates Dinner Dip Dried Fruit Drink Easy Edamame Eggs Empanadas Farro Fermentation Feta Food Fries Fudge Gluten Free Grapefruit Gravy Greek Yogurt Green Tomatoes Growing Power Hazelnut Herb Home Made Honey ISi Jar Kale Lavender Lemon Lentils Malt Maple Martha Stewart Microwave Mint Mushrooms Nutritional Yeast Oatmeal Oats Omanhene Orange Organicville Paprika Parmesan Parsnip Pasta Peanut Peanut Butter Peas Pepper Pesto Pickles Pie Pineapple Pita Pizza Potato Pretzels Pudding Pumpkin Quiche Quinoa Raisins Raspberry Rice Risotto Roast Rose Salad Salt Sandwich Siracha Slaw Slow Cooker Smoothie Soup Sous Vide Spinach Squash Strawberries Strawberry Sugar River Dairy Sunflower Sushi Sweet Potato Tacos Tamari Tea The Engine No 2 Diet The Food Lab The Spice House Tofu Tomato Tortellini Trader Joe's Trail Mix Trends Truffles Vanilla Vegan Vegetarian Vodka Walnuts Wisconsin Winter Farmer Zombie Zucchini

    RSS Feed

Proudly powered by Weebly