Zucchini Cheddar Fritters

Tomorrow marks the halfway point of my summer school chemistry class, which I (perhaps foolishly) figured I could "knock out" over the summer and put behind me as I progress in my nutrition degree. Whoa, did I have another thing coming. As it turns out, "Fundamental Chemistry" is no hippety-hop down the primrose path of the periodic table. The last four weeks have been a brain-bending blur of memorizing chemical nomenclature, struggling to recall math principals I haven't used since high school, and spending my mornings doing things like decompose potassium chlorate. Gradually my comprehension has caught up with the material and I finally feel like I get most of what we're doing......for now. 

In the meantime--and when you're in an intensive 8-week chemistry class, there's not a whole lot of meantime--at least cooking serves as a stress reliever. And it's especially a boost when what I'm cooking takes wholesome ingredients and turns them into something delicious. Which is its own kind of chemistry, right? Making these zucchini cheddar fritters the other night was a simple pleasure that went a long way toward shaking off some of the stress of summer school. Their soft-on-the-inside, crispy-on-the-outside texture, plus the yin-yang balance of sharp cheddar with mellow zucchini is is one of those food gestalts that is more than the sum of its parts. My only concern is whether to call them fritters or pancakes. Or pitters or francakes.

Well, it's been a nice little break--now back to molecular mass and stoichoimetry! Maybe someday I'll be able to share about the chemistry of cooking. After all, that's the best kind.

Zucchini Cheddar Fritters
(Adapted from Allrecipes.com)

Ingredients:

1 1/4 c. all-purpose flour
1 Tbsp. baking powder
1/4 tsp. salt
3/4 tsp. sugar
2 1/2 Tbsp. vegetable oil
3 c. grated zucchini
1/2 c. grated onion
1 1/4 c. shredded cheddar cheese
2 eggs, beaten
1/4 tsp. paprika
1/4 tsp. garlic powder
salt and pepper, to taste
Additional vegetable oil for pan-frying

Directions:

1. In a small bowl, combine flour, baking powder, salt, and sugar. Add 2 1/2 Tbsp. vegetable oil and mix with a fork. Texture should be slightly lumpy.

2. In a large bowl, combine zucchini, onion, and cheddar. Stir in eggs, paprika, garlic powder, and flour mixture until evenly distributed. Season with salt and a few grinds fresh-cracked pepper.

3. Heat additional vegetable oil (about 2 tsp.) in a large non-stick skillet over medium heat. Once oil is hot, scoop batter by 1/4 cups into skillet, smoothing the tops to flatten to about 3/4 inch height. Cook 3-4 minutes, then flip and cook 3-4 minutes on the other side. Repeat with any remaining batter, using additional vegetable oil if necessary.

Serve with ketchup, sour cream, or any other dipping sauces you enjoy! 

Serves 4-5.

Lemon-Dill Orzo with Chickpeas and Artichokes

I have a friend who used to say in the summer that she had "broken up" with her oven. It's a mental image I've carried with me for years. I always picture this friend engaged in a painful split from Mr. Kenmore Oven. She tells him she can't take the heat. First he wheedles, then he sends flowers, makes promises--he even bakes cookies. He writes love letters to prove his emotional range. She resists, ignoring him each time she walks through the kitchen, flaunting her new-found relationship with no-cook meals in his shiny metal face. But we know where this cat-and-mouse game ends when fall rolls around. Every year she comes running back to his warmth--how could she stay away when he's SO HOT??--and the sizzling romance resumes. (Are you rolling your eyes at the oven puns yet?) 

Awful oven puns aside, I get what my friend means. The to-oven-or-not-to-oven question is a seesaw many of us who love to cook tend to ride as seasons change. It seems counterintuitive to heat a metal box to 450 degrees in the middle of your house when every other effort you make all day is to stay cool. So while June hasn't started off too terribly here in the Phoenix area (no temps soaring over 110--that's what we call moderate), I still feel the pull to keep the oven off and serve something closer to air-conditioned room temperature.

When we tried this vegetarian orzo salad last night, it hit the non-piping-hot spot. The recipe does, admittedly, use the stovetop to boil the orzo, but 15 minutes on the range beats a lasagna in the oven for an hour, and the end result is a refreshing blend of cool flavors perfect for a warm day. It's packed with:

• Chickpeas for fiber and protein (see my ode to the nutritional value of chickpeas here)

• Feta for a non-fatty cheese indulgence (the Pasta Salad Code of Ethics states that every pasta salad needs a cheese indulgence) 

• Artichokes for veggie goodness including additional fiber and Vitamin C

• Fresh dill, lemon juice, garlic, and olive oil to add flavor without overdoing it on calories and fat (in keeping with the ideology of the Mediterranean diet).

Put them all together and you have a quick, light one-dish dinner or a hearty potluck side. So, sorry, Mr. Oven. Like my friend, I'm off for my annual summer fling without you. Or at least a few days' break...you know I still need you for cookies.

Lemon-Dill Orzo with Chickpeas and Artichokes
(Adapted from Cooking Light)

Ingredients:

1 1/4 c. uncooked orzo
1/2 c. sliced green onions
3/4 c. crumbled feta cheese
1 14-oz. jar marinated artichoke hearts, drained and chopped
5 Tbsp. chopped fresh dill
2 15-oz. cans chickpeas (also known as garbanzo beans), drained
1/4 c. fresh lemon juice
2 Tbsp. extra-virgin olive oil
1 Tbsp. cold water
scant 3/4 tsp. salt
3/4 tsp. minced garlic 

Directions:

1. Cook orzo according to package directions. Drain and rinse with cold water.

2. In a large bowl, combine cooled, rinsed orzo, green onions, feta, artichoke hearts, dill, and chickpeas.

3. In a small bowl, whisk together lemon juice, olive oil, water, salt, and garlic. Drizzle over pasta mixture and toss gently to coat.

Serve immediately or refrigerate.

Serves 5-6 as a main dish, 8-10 as a side dish.

Simple Broccoli Quiche

It's been a little while since I last posted, and I'll tell you why. Of course, there's the usual busyness of life with family, school, church, and housework (not to mention keeping up with new Mad Men episodes!), which is enough to keep me from blogging, but last week there was something else that needed my attention:

My sanity. 

See, the week before last, all three of my kids had gotten sick--in the space of 24 hours, every single one of them was called home by the school nurse--and then of course I got it, too. Your basic someone-please-put-me-out-of-my-misery stomach flu. I got into bed at 7 PM that night and lay there for two or three hours just trying to pray myself out of it before I eventually fell asleep. Then, even once we all recovered, everybody was still in a funk. I'm fine overlooking cranky behavior when my kids are ill. I get it. It comes with the kid-sickness territory. But when the crankiness goes on for interminable days after the illness has dissipated, it's hard to take. I vented my frustration to my husband one morning after dealing with some pretty extreme attitude problems, and he reminded me that it had been quite awhile since I had taken a personal retreat...or, as he likes to call it, an Emergency Vacation.

Ever since my firstborn was a toddler, I've tried to get away about once a year for a couple of days of quiet, prayer, and generally doing what I want, not what I have to. It's wonderful tradition that always leaves me feeling refreshed and ready to get back to my real life. So when my husband brought it up, I didn't need much encouragement before I jumped up, grabbed my laptop, and started making plans. Within a couple of hours, I had booked two nights doing something I've always wanted to try: a farm stay. If you haven't heard of farm stays, they're pretty much exactly what they sound like: (drum roll please.....) staying on a farm. In this case, I checked out farmstayus.com and located a small family farm outside Prescott, AZ, two hours from my home, that has a condo-sized cabin available for rent. A few days later I found myself sipping my morning coffee on a porch overlooking a beautiful valley with the sounds of chickens clucking in the background. Three Sparrows Farm was absolute bliss. 

The porch.

If you've ever had a hankering to get away from it all (but still be within driving distance of civilization), you couldn't do much better than this place. A 2-acre property set on a hillside, 3 Sparrows has chickens, goats, and a donkey, all of which you are welcomed to feed, pet, and/or hold. (Except the donkey. Feeding and petting, yes. Holding, good luck.) 

Week-old baby goats. Gaaaaahh, the cuteness!

After two days of peace and quiet, including a hike up Thumb Butte and walking around downtown Prescott, I was totally pleased with my experience and definitely came home better equipped to deal with whatever life might throw at me. (Check out the farm and info about the farm stay at 3sparrowsfarm.com)

So, speaking of real life, let's get to the other reason for this post: Broccoli Quiche. Because what's the first things a mom has to do when she gets back from a trip? (I mean, after laundry?) Make dinner, of course! Quiche is one of my favorite go-to easy dinners, as I've mentioned here and here. Coming home from my getaway, broccoli quiche was a simple way to get dinner on the table without a lot of fuss. Served with roasted potatoes, it's a satisfying but not overpowering brunch for dinner. Or just brunch for brunch. In any case, tasty, packed with veggies, and great for take-to-work leftovers. 

Now that my 2015 Emergency Vacation is done, any recommendations for next year?

 Broccoli Quiche
(Adapted from Allrecipes.com)

Ingredients:

1 unbaked pie crust
2 Tbsp. butter
3 c. broccoli, chopped into florets
1/2 medium-large onion, chopped
1 tsp. minced garlic
1 c. shredded mozzarella cheese
1/3 c. shredded cheddar cheese
4 eggs
3/4 c. milk
1 tsp. salt
1/2 tsp. pepper

Directions:

1. Preheat oven to 375 degrees. Spread pie crust in a 9-inch pie dish.

2. In a large saucepan, melt butter over medium-low heat. Add onions, garlic, and broccoli and cook, stirring occasionally, until vegetables are soft and broccoli is bright green. Spoon vegetables into prepared pie crust and sprinkle with mozzarella and cheddar.

3. In a medium bowl, beat eggs, then mix in milk, salt, and pepper. Pour egg mixture over vegetables and cheese.

4. Bake 40-45 minutes or until eggs are set in the center. (Check quiche frequently throughout baking time, as it is notoriously finicky about how long it takes to set.) Cool at least 5 minutes before slicing and serving.

Serves 4-5 as a main dish.

Fig, Pear, and Goat Cheese Salad with Toasted Cinnamon-Pecan Vinaigrette

Have you ever had a really unforgettable meal at a restaurant, then gone back anticipating having it again, only to find it's been taken off the menu? Or worse yet, that the recipe's been changed and what you order is not nearly as delicious as what you remember? There's a popular restaurant in Phoenix called La Grande Orange I've been to only a couple of times and enjoyed. Once I got a salad there with a truly spectacular pecan vinaigrette. While nuts have been growing on me for the last few years (you know, figuratively, not literally), I have historically not been their biggest fan. This dressing, though, was a revelation. Sweet, rich, and complex--this dressing probably gets alllll the ladies. I've thought about it frequently since our last visit to La Grande Orange. Imagine my disappointment, then, looking up the LGO menu recently and not seeing it listed! 

Well, I couldn't let it go at that. I had to at least Google and tinker around to try to recreate a version of it (if not call LGO's chef and tearfully beg for the recipe). The dressing on this salad is the result. Since I don't actually remember LGO's salad itself, just the vinaigrette, I chose ingredients I tend to like with sweet dressings: dried figs, pear slices, goat cheese, and arugula for a little spicy kick. I must say the whole picture of flavors came together dee-liciously. I might have even liked my homemade pecan vinaigrette with its touch of cinnamon even better than the restaurant version, if you can believe it. So here it is, the salad with the  most delicious vinaigrette ever--and possibly the longest name ever. If this were in a cookbook, I'm pretty sure my editor would make me cut some words out of its 11-word title. 

Fig, Pear, and Goat Cheese Salad with Toasted Cinnamon-Pecan Vinaigrette
(Dressing adapted from Food.com)

Ingredients:

Salad:

8 c. arugula
4 oz. crumbled goat cheese
1 ripe pear, thinly sliced
4 oz. dried figs, sliced in half

Dressing:

1 c. chopped pecans
1 Tbsp. olive oil
Cinnamon, to taste
2 Tbsp. Dijon mustard
1 Tbsp. honey
1/4 c. extra virgin olive oil
1/4 c. balsamic vinegar

Directions:

1. Assemble salad ingredients on a platter or in a large bowl.

2. Toast the pecans. Preheat oven to 350 degrees. Spread chopped pecans on a baking sheet. Drizzle with the 1 Tbsp. olive oil and sprinkle cinnamon over top. Bake 3-5 minutes, checking at 3 minutes for doneness. The nuts should look dark brown but not burnt.

3. To make vinaigrette, whisk together Dijon and honey. Slowly whisk in olive oil, then balsamic vinegar. Stir in cooled toasted pecans. If you like a more emulsified texture, give the whole thing a few pulses with an immersion blender.

4. Toss salad with pecan vinaigrette, or serve on the side.

Serves 4.

The B.E.L.T.CH.

In June 2005 when my husband and I were frivolous young things living on love and Hamburger Helper and a combined annual income equivalent to two days at Disneyland, we took a trip to beautiful Vancouver, British Columbia. We spent our days exploring Stanley Park, making fun of Canadian money (ever heard of "loonies and toonies"?), and wandering the neighborhood of Kerrisdale, where we were staying at a lovely B & B. These were the days before Yelp, so as we strolled the neighborhood, our dining choices were left to chance. Luckily for us, we ended up at a fantastic little cafe called The Red Onion Restaurant. (It's still there, come to find out.) As far as I remember, I think we ended up eating there several times during our 5-day stay. (This may have also had to do with the fact that we hadn't rented a car.) But the other reason we kept coming back was for a inappropriately delicious sandwich: 

the B.E.L.T.CH!

This amped-up version of the classic BLT packed in a fried "E"gg and "CH"eese to compose the (B)acon (E)gg (L)lettuce (T)omato and (CH)eese sandwich. You know a sandwich is a true great when it's been nine years since you had it and you still think about it semi-annually. So when my husband made it today, it brought back only good gustatory memories. See, the regular BLT has always seemed a little skimpy and skinny to me. Like, go eat a sandwich, sandwich! This version solves that problem with creamy Havarti and a hearty fried egg. It's like breakfast met lunch and they both lived happily ever after. So thanks, Red Onion Restaurant! And thanks to my husband for making such a big, beautiful B.E.L.T.CH. It's what he does best. ;)

The B.E.L.T.CH.
(A Love Letter to Food Original, inspired by The Red Onion Restaurant)

Ingredients:

Cooking spray or 1 tsp. butter
1 egg
salt and pepper, to taste
3 slices thick-cut bacon
2 slices whole wheat toast
1 Tbsp. mayonnaise
1 slice Havarti cheese
Tomato slices
Lettuce or spinach leaves

Directions:

1. Cook bacon as desired until crispy. 

2. Meanwhile, fry the egg: coat a small skillet with cooking spray or melt 1 tsp. butter over medium heat. Crack the egg directly into the skillet and let cook 3-5 minutes, or until the yolk no longer looks runny. Flip the egg with a spatula and cook on the other side an additional minute. Season with salt and pepper. 

3. Assemble the B.E.L.T.CH.! Spread mayo on toast slices and layer with tomato, lettuce, bacon, fried egg, and Havarti.

Serves 1.

Spinach Feta Quiche

Sometimes in this stage of life I feel like so many of my friends and family members are having babies that Target should just hand me a pack of diapers and onesies every time I pass through their automatic doors. (And take the 30 bucks right out of my wallet.) In the last month and a half, our extended family has welcomed one new niece and one new nephew. Then there's also my cousin who's pregnant, my good friend, my other good friend, and basically 80% of my Facebook friends, it seems. For me, it's fun to visit friends and loved ones with itty bitty newborns....and then hand them back to mom or dad to deal with because that stage of life is DONE for me!!! *Insane cackle* 

I jest. God only knows whether my husband and I will ever have any more children.* (*Official Catholic cover-your-butt statement.) But it is such a blessing to watch so many friends with growing families, and--maybe my favorite part--to bring them meals. This past week I was slated to take dinner to my brother-in-law and sister-in-law, whose little girl had arrived a few days before. When taking a meal to new parents, I always try to stick to the following rules:

--Reasonably healthy (nursing moms need good nutrition)

--Travels well (as much as I love soup, it does not pass this test)

--No dishes need to be returned (because this is a hassle for everyone)

--Nothing too crazy (I'll save my Jellied Boar Snout recipe for another time)

There are many dinners that meet these criteria, but one of my favorites is this spinach feta quiche. You may have noticed, if you are a human being who eats solid food, that spinach and feta are a Mediterranean Dream Team. 

 

So it will probably come as no surprise to you that this spinach feta quiche is delicious. But I will tell you, having tried MANY such combinations in my many years as a quiche eater, that this one is far and away the best I've ever had. The addition of cheddar kicks it up a notch to cheesy, spinachy, herby bliss. And while it meets all the above standards for a great meal to take to new parents (baked in a disposable aluminum pan so no dishes need be washed or returned), it could also just as easily make a pretty brunch item or dinner for vegetarian guests. Any way you slice it--literally--this is one you don't want to miss.

Spinach Feta Quiche
(Adapted from Allrecipes.com)

Ingredients:

3 Tbsp. butter
3 cloves garlic, minced
1 small onion, chopped
1 10-oz. package frozen spinach
1 6-oz. package herb and garlic crumbled feta cheese
1 c. shredded Cheddar cheese, divided 
1 unbaked 9-inch pie crust
4 eggs, beaten
3/4 c. milk
salt and pepper, to taste

Directions:

1. Preheat oven to 375 degrees.

2. In a large skillet, melt butter over medium heat. Saute garlic and onion in the butter until lightly browned, 7-10 minutes. Stir in spinach, feta, and 1/2 c. cheddar and heat through. Season with salt and pepper. Pour into pie crust.

3. In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour over spinach mixture.

4. Bake in preheated oven for 15 minutes. Sprinkle the top with the remaining 1/2 c. cheddar and bake an additional 35-40 minutes until set in the center. Let stand 10 minutes before slicing.

Serves about 5 as a main dish. 

Broccoli Cheese Soup

For the last few weeks, my husband has more or less forbidden me from making soup. Not that we have that kind of relationship, where he goes around forbidding me from doing things ("NO MO' SOUP, WOMAN!!") but not too long ago we had quite the culinary misadventure with soup. On a hot July day, I had gotten it into my head that roasted cauliflower soup sounded great for dinner. I love that particular soup--creamy, spicy, nutty, and a great source of vegetables. Unfortunately, with the temperature outside being approximately that of a thousand burning suns, a steaming hot bowl of soup really did not hit the spot that night. Any time your napkin functions as a sweat towel instead of a crumb catcher, you know you have a problem--we both sat using our napkins to wipe our glistening foreheads throughout the meal. Hence the whole "forbidding" thing. Actually, it was more of a polite-but-firm request. Regardless, the point was clear (and mostly mutual): no more piping hot foods until the weather settles down to something below sweat lodge conditions.

Well, being the soup lover I am, I held out as long as I could, but dang it, the weather in Phoenix just takes soooooo loooooong to cool off--if, indeed, you can call our 70 degree winters "cooled off." I can't tell you how much time I spend fantasizing about living somewhere where in the next month or so leaves will begin changing, sweaters will begin replacing tank tops, and soup will become a reasonable dinner option. And that's basically what making this soup was for me: fantasy. Pretending that the day's forecast didn't contain triple digits. La-la-la I can't feel you, oppressive heat! I can't see you, relentless sun! I will eat my delicious steaming bowl of broccoli cheese soup and not need a cold shower afterwards!

And you know what? It kind of worked. I enjoyed this soup, as I always do, and managed to not feel feverishly hot while doing so. Maybe the weather really is changing, ever so slightly? Or maybe my husband turned down the A/C in anticipation of dinner?

A final note: this recipe comes (adapted) from the book The Cleaner Plate Club, which I highly recommend. It's part cookbook, part manifesto about improving children's diets in America today. If you want to get educated on how to cook healthily for your child(ren), check this one out!

Broccoli Cheese Soup
(Adapted from The Cleaner Plate Club)

Ingredients:

2 Tbsp. olive oil
1 c. chopped celery
1 c. chopped carrot
3/4 c. chopped onion
4 c. chicken broth (homemade if possible; vegetable broth may be substituted)
1 bay leaf
2 tsp. dried thyme
4.5 c. broccoli florets
1 Parmesan cheese rind
1 Tbsp. butter
2 Tbsp. all-purpose flour
1 c. whole milk (2% could work in a pinch)
8 oz. grated Parmesan cheese (about 2 cups)
salt and pepper

Directions:

1. Heat the olive oil in a large stockpot over medium heat. Add the celery, carrot, and onion and cook about 10 minutes.

2. Add the chicken broth, bay leaf, and thyme. Bring to a boil, then reduce the heat to a simmer. Add the broccoli and cheese rind and simmer until the broccoli is tender, about 20 minutes.

3. Meanwhile, in a separate small saucepan, prepare the roux: melt the butter over medium-low heat, then whisk in the flour. Cook, whisking constantly for about 2 minutes. Add the milk. Bring to a simmer, then add the Parmesan and whisk to melt evenly.

4. Remove the bay leaf and cheese rind from the soup. Carefully puree about half the vegetables with an immersion blender (or blend half the soup in a regular blender, covering the lid with a kitchen towel to prevent a hot mess), bringing it to a texture you like.

5. Stir in the cheese sauce. Bring to a boil, then reduce heat and simmer 10 minutes. Season with salt and pepper to taste.

Serves 4 as a main dish.

Barbecue Pork Pizza

Everybody has that weird thing that they enjoy, even though most other people hate it or are indifferent to it. Maybe you get a high out of cleaning toilets, or a satisfaction from balancing your budget, or maybe you're like my aesthetician friend who gets a perverse pleasure out of popping people's zits. My own personal strange divertissement comes from......(drum roll).......(don't worry, it's nothing super gross).....(like wiping dog butts).....(or chewing someone else's gum)....... 

meal planning!

Whew! See? Nothing too funky. Meal planning is an art I strive to perfect every week. I get a thrill from the challenge: Can I make use of the foods already occupying space in my pantry and fridge and not spend too much on special new ingredients? Can I achieve a balance of cooking trusted standards but also incorporating the new recipes I'm dying to try? Can I somehow make it all work together like a giant puzzle? Well, I try. To some people, that probably sounds miserable, but to me it's the pleasure of bringing order out of chaos--delicious order, if at all possible. So you probably won't be surprised when I tell you that the gold standard, the hit-the-jackpot of meal planning for me is that diamond-in-the-rough, one-two punch of..... 

the Double Duty Dinner!!

The Double Duty Dinner is the kind that you prepare one night and are then able to use in a different way another night. This is not the same thing as leftovers. It's a creative reinvention of one or more components of one dinner to create a second dinner. The best is when the second dinner bears little resemblance to the first. Then you really and truly don't feel you're having leftovers.

This fantastic Barbeque Pork Pizza is probably my favorite example of such a high-scoring Double Duty Dinner. Well, it's the second half of it. The first half is another dinner: pork tenderloin slathered in barbeque sauce, slow-cooked in the Crock Pot. Barbeque pulled pork can of course be used in several ways for the first dinner: served on buns as a sandwich, served with corn on the cob and potato salad in summer, roasted sweet potatoes and onions in winter, or any combination of sides you can dream up. The key is to make extra and save it for later in the week, when you'll make this pizza and kill another day's meal plan bird with one stone. Because you do not want to miss out on this pizza. Tender barbeque pork, gooey mozzarella, crispy red onions, and some cilantro for a bite that rounds out the whole mix. If my digestive tract would let me, I could eat this entire pizza.

And seriously, I looooove meal planning. So if you're ever interested, comment or shoot me an email and I'd be happy to send you some sample week meal plans. It would make my day!

Barbeque Pork Pizza

Ingredients:

1 lb. store-bought refrigerated or homemade whole wheat pizza dough (such as Trader Joe's)
3/4 c. barbeque sauce
1/2 lb. barbeque pulled pork (leftover from your first Double Duty Dinner)
8 oz. shredded mozzarella cheese
1/2 of a small red onion, thinly sliced
1/2 c. loosely packed cilantro leaves

Directions:

1. Remove pizza dough from refrigerator and follow package directions for rising. (Trader Joe's dough rises for 20 minutes.) If using homemade pizza dough, follow recipe directions for rising.

2. Preheat oven to 375 degrees.

3. Grease a 15 x 10 inch jelly roll pan. Spread pizza dough across pan, overlapping the edges slightly. (It will contract as it bakes.) Bake in preheated oven about 10 minutes.

4. Heat oven to 450 degrees.

5. Spread barbeque sauce over dough, followed by pulled pork. Top with mozzarella, red onion, and cilantro.

6. Bake an additional 10 minutes, or until cheese is bubbly and red onion begins to wrinkle and brown.

Serves 4.

Crab Quiche

What's the first thing you learned how to cook? Mac and cheese? Scrambled eggs? BLTs? Weird as it may sound, one of the first things I ever learned to cook was quiche. Growing up, it was a dinner dish my mom frequently made--a deviation from her '80s Illinoisan repertoire of baked chicken, spaghetti, and meatloaf. To this day, I'm not sure how this traditional French fare infiltrated her Midwestern meal planning, but I am the beneficiary of its presence there. From early on in my marriage when I first started cooking, I had an index card with her recipe for a chicken-spinach-mushroom variety on it and used it often. In the last ten years, I've expanded from there. To date, I've tried... 

• broccoli quiche 
• quiche lorraine 
• bacon-asparagus quiche
• tomato-mozzarella-basil quiche
• ham and parsley quiche
• crab quiche
• and probably other less successful versions I don't remember.

Basically, if you have a pie crust, eggs, and cheese, you can whip up a quiche. Add what you like, take out what you like--easy dinner, boom! Or easy lunch. Or easy breakfast. Or easy brunch. For this crab quiche, you quite likely have all the ingredients except the crab (unless you're one of those crab stockpilers you see on reality TV: "Coming this June to TLC...Crab Hoarders of Maricopa County.") If you're a crab hoarder, you're gonna LOVE this one. And even if you're not a crab hoarder, give it a try. With its mild crab taste, it's a great way to work some omega 3-rich seafood into your diet even if you're not crazy about seafood. 

Crab Quiche
(Slightly adapted from Allrecipes.com)

Ingredients:

1/2 c. mayonnaise
2 Tbsp. all-purpose flour
3 eggs
1/4 tsp. garlic powder
dash hot sauce
1/2 c. milk
6 oz. lump crab meat (drained, if from a can)
1 1/4 c. your choice of shredded cheese (I'd recommend a Swiss or a cheddar blend)
1/2 c. chopped green onions
1 9-inch unbaked pie crust

Directions:

1. Preheat oven to 400 degrees.

2. In a large bowl, beat together mayonnaise, flour, eggs, garlic powder, hot sauce, and milk until thoroughly combined. Stir in crab, cheese, and onion. Pour into pie shell.

3. Bake 35-40 minutes, or until a knife inserted in the center comes out clean.

Creamy Apple Barley Salad

I always seem to overdo it on the weekends. Between the excesses of date night on Friday and Sunday dinner at my Italian mother-in-law's, I frequently start Monday feeling like the Stay Puft Marshmallow Woman...(in terms of bloating, not like I want to destroy apartment buildings or anything). I'd really like to become as conscious about what I'm putting in my mouth from Friday night through Sunday as I am Monday through Friday. Today, a Saturday, I found myself feeling a little guilty--and, extraordinarily, still a little full--from the Culver's Oreo and cookie dough concrete mixer I allowed myself on date night last night. (If you don't believe me, or if you want to feel a tremendous amount of shame for ever having eaten one, check out the jaw-dropping nutrition facts on concrete mixers.) Seriously, wow. 

So this Saturday noon found me with the desire for something light and healthy for lunch. Weekend lunches at our house are usually cobbled together with random bits of whatever is left from the week--my husband always says I grocery shop as though a week has only 5 days. Sometimes the results are tasty, sometimes less so. (Tomato-shrimp omelet, anyone?) Today I realized that I had everything needed to make this creamy apple barley salad we had once before and I for one had really liked. It comes from one of my Real Simple cookbooks. What I love about Real Simple is that their recipes truly stand up to the name--more often than not, I have all the ingredients on hand. They make great use of standbys like salt and pepper, wine vinegars, Dijon mustard, yogurt, lemon juice, etc. Love it when I don't have to run out and buy $5 oyster sauce I'll use one tablespoon of in a year. (But, hey, no judgment if you're an oyster sauce nut.)

This recipe pairs the sweet crunch of apple and chewiness of barley against the backdrop of tangy Dijon and yogurt. Toss on top of a bed of spinach and/or arugula and boom, it's a salad! I added a bit of feta to give it some extra oomph, since this was my lunch in its entirety. (Adding cheese to stuff may actually be the best thing about being a semi-vegetarian.) Cheese or no cheese, though, this makes a nice light lunch or an interesting side salad for a simple entree like grilled chicken or fish. 

Creamy Apple Barley Salad
(Adapted from Real Simple Best Recipes: Easy, Delicious Meals)

1/2 c. pearl barley
salt and pepper
1/2 c. plain Greek yogurt
2 Tbsp. extra virgin olive oil
1 Tbsp. fresh lemon juice
1 tsp. Dijon mustard
2 stalks celery, chopped
1 large apple, thinly sliced
1/4 c. fresh mint, chopped
4 1/2 c. fresh spinach, arugula, or mixed greens

Directions:

1. In a medium saucepan, combine barley, 1 1/2 c. water, and 1/4 tsp. salt. Bring to a boil and then reduce heat. Simmer, covered, for 25-30 minutes, until water is absorbed.

2. Meanwhile, in a large bowl, whisk together the yogurt, olive oil, lemon juice, Dijon mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the celery, apple, mint, and cooked barley and toss to combine.

3. In individual bowls, divide the greens. Top with the barley mixture.

Serves 2-3 as a main dish, 4 as a side salad.

Caprese Tart with Basil-Garlic Crust

The funny thing about eating seasonally in the Phoenix area is that it's all bass-ackwards from pretty much everywhere else in the country. Knowing what little I do about gardening and harvesting in Illinois, where my family is from, I realize that Midwesterners--and therefore probably other cold-climate residents--are used to tomatoes in the summer (and probably almost nothing in February). Right now in our garden, however, sits a bed of tomatoes as crowded as Wal-Mart on Black Friday. 

Unlike Wal-Mart shoppers on Black Friday, we have not had to call the cops on them.

Or Disneyland on this ill-timed weekend last December:

NEVER. AGAIN.

With this tomato horde taking over our garden bed, I'm on a mission to use every single one of them--not because I'm afraid they'll take over our entire property (well, maybe a little) but because my husband has spent so much time and devotion planting, watering, and tending to them. (I don't even try to pretend I have anything to do with it. I seem to have the opposite of a Green Thumb--something like the Black Thumb of Death.) I do enjoy the harvest, though, and fresh-from-the-garden tomatoes are one of life's best simple pleasures. 

This week's tomato feature is this delightful caprese tart. I wasn't quite sure what to expect after reading through the recipe. Would it be dessert-like, with its buttery crust? Or pizza-like, with its tomato-basil-mozzarella topping? Strange as it sounds, it was exactly both of those things--in the best way possible! The crust certainly sets this apart from your typical pizza with its thick, rich texture, but the melted mozzarella, oven-softened tomatoes, and crispy baked basil identify it as definitively savory. Kind of makes your mind go in chicken-or-the-egg circles--pizza or tart? tart or pizza? It's a mystery. A delicious mystery that you might as well just eat.

Caprese Tart with Basil-Garlic Crust
(Adapted from Annie's Eats, originally from Ezra Pound Cake and The Complete Vegetarian Cookbook)

Ingredients:

For the crust:

1/3 c. fresh basil leaves
2 cloves garlic
1 1/4 c. all-purpose flour
1/2 tsp. salt
8 Tbsp. unsalted butter, chilled and cut into small pieces
4-5 Tbsp. cold water

For the filling:

8 oz. fresh mozzarella, sliced
1 c. ripe cherry tomatoes, sliced
1 Tbsp. olive oil
Salt & pepper
Freshly grated Parmesan cheese
1 Tbsp. minced fresh basil

Directions:

1. Make the crust dough: in the bowl of a food processor, combine basil and garlic. Process, scraping the sides down as needed, until finely minced. Add flour and salt and process briefly to mix. Add butter pieces and pulse about 10 times, or until the mixture resembles pea-sized crumbs. Add 3 Tbsp. of the cold water and pulse a few times to incorporate. Add 1 more Tbsp. water and pulse again to see if the dough forms into a ball. If not, add the remaining 1Tbsp. water and pulse again until a ball forms. Remove the dough, flatten into a 5-inch disc, and wrap in plastic wrap. Refrigerate for at least 1 hour.

2. When you are ready to bake the tart, preheat oven to 425 degrees. Transfer the dough to a lightly floured work surface (or a greased sheet of wax paper--less messy) and roll out into a 12-inch circle. Lay the dough in a 10-inch tart pan and press it into the sides. Lay a piece of aluminum foil or parchment paper loosely over the dough and fill the center with baking beads. (Rice, dry beans, or small pasta also work as baking beads.) Bake 10-12 minutes, then remove foil and beads and bake another 5 minutes. Lower oven temperature to 375.

3. Layer the bottom of the pre-baked crust with the sliced mozzarella, followed by the sliced cherry tomatoes. Season with salt and pepper and drizzle with olive oil. Top with Parmesan and fresh minced basil.

4. Bake about 30 minutes, or until the crust is golden brown. Allow the tart to rest at least 5 minutes before slicing and serving.

Makes 1 10-inch tart.

Cookie Cutter Ham and Cheese Pockets

At our play group Halloween party, these little gems got quite a bit of buzz. I had several people request the recipe, so I thought I would share it here! I've been making these for four years, since I first saw them in a Woman's Day issue (back when I inexplicably received that magazine in the mail--it just began appearing one month, then disappeared a year or so later. Some anonymous benefactor must have thought I needed help being a woman?)

Anyway, for a four-ingredient recipe, these ham and cheese pockets really shine. The flaky-on-the-outside, tender-on-the-inside pie crust melts in your mouth with the gooey cheese and salty ham. Their greatest virtue is their versatility. You can use any cookie cutter you choose, as long as it's big enough and not too weirdly shaped (reindeer shaped pockets for Christmas might pose a challenge). And of course the filling can be modified as well. If you're a turkey and cheddar fan rather than ham and Swiss, knock yourself out. They store well in the fridge and can be reheated in the oven on warm if you've made them ahead of a party. I like to serve them with a side of honey mustard.

Cookie Cutter Ham and Cheese Pockets
(Adapted from Woman's Day)

Ingredients:

1 box (15oz.) refrigerated pie crusts
8 oz. thinly sliced deli ham
8 oz. sliced Swiss cheese
1 egg, lightly beaten

Directions:

Heat oven to 400 degrees.

On a large surface, unroll pie crusts. Using a rolling pin, roll dough out to approximately 1.5 times its original diameter. Cut crusts into shapes using desired large cookie cutter (3 inch works great). Collect scraps and roll out again to get as many shapes as possible. You will need an even number.

To form pockets, place one slice Swiss cheese and one small portion ham on one cut-out shape. Place a second cut-out shape and on top and press edges together firmly. Place on a greased cookie sheet. Repeat until all dough is used. Cut slits in top crust to allow steam to escape.

Brush tops of pockets with beaten egg. Bake 12-15 minutes.

Makes 9-11 pockets.