Rustic Smoked Salmon Quiche

Rustic Smoked Salmon Quiche

A wonderfully quick and easy rustic quiche; with smoked salmon, potatoes, bacon, dill and crème fraiche.

Serves 8

Prep time: 15-20 minutes

Cooking time: 1 hour

Ingredients

225g/8oz ready-made shortcrust pastry

1 egg, beaten

200g/7oz smoked salmon, chopped

100g/3 ½ oz smoked bacon lardons, cooked

100g/ 3 ½ oz new potatoes, cooked & cubed

3 eggs

1 tbsp fresh dill, finely chopped

200ml/7fl oz crème fraiche

1 tsp nutmeg, freshly grated

1 tsp English mustard

Freshly ground salt & pepper

Salad to serve

Method

1.      Preheat the oven to 180°C/350°F/Gas 4.

2.      Roll the pastry until it is slightly larger than a 25cm/10inch loose bottomed cake/flan tin.  Place in a greased tin and cut the excess pastry from the edges.  

3.      Prick the pastry with a fork then cover with grease proof pastry and fill with rice or dried beans.  Put in the oven and cook for 20 minutes.

4.      Remove from the oven and remove the grease proof paper and beans or rice.  Brush the pastry case with egg and place back into the oven for a further 5 minutes until golden brown.

5.      Place the salmon, bacon and potatoes evenly in the bottom of the pastry case.

6.      In a bowl mix together the eggs, crème fraiche, dill, mustard and nutmeg.  Season to taste and pour the mixture into the pastry case.

7.      Place the quiche back into the oven and bake for 30-40 minutes or until the quiche has set.

8.      Leave to cool and then serve with salad.  Enjoy!

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Grilled Tacos

Ancho Adobo Tacos de Bistec with Grilled Corn and Tomatillo SalsaA perfect summertime grilling favorite. They're the best tacos I've ever had.

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{Gluten Free One Pot Meals} Quick Broccoli & Beef

Some weeks are better than others for following meal plans. This week? Not so much.

We had chicken pot pie (which was awesome, but I really didn't need the carbs! I'm very excited to know I can make it in the crock pot though! Very cool!), but I just wasn't feeling it for the apples & pork chops on Tuesday. I think I need to give up on pork chops... I've never been a huge fan even though I continue to try them different ways.

So twice this week we've had what you see in the picture above... basically steamed broccoli with either ground beef or ground turkey with different seasonings. That's it. Last night we added an Uncle Ben's Ready Rice. This is my gluten free, veggie version of "hamburger helper" -- minus the noodles. It's healthy, cheap, (nice to my blood sugar), and seriously easy.

Quick Broccoli & Beef
completely NOT a recipe! :-P
made about once a week in the gingerlemongirl kitchen... jealous aren't you? ;-P

• 1 lb. ground beef, ground turkey, or ground chicken (or leftover hamburgers, turkey burgers, etc...) 
• 1-2 tablespoons of butter or olive oil
• 24 oz. fresh broccoli -or- frozen broccoli steamers (my favorite!)
• Seasonings of your choice... this week we've been loving this cajun seasoning (thanks Heather!), onion flakes, garlic powder, freshly ground pepper, etc... 
• Optional:  2 cups cooked brown rice -OR- Uncle Ben's Ready Rice (PLAIN brown rice) 

How to throw this together: 
Brown ground beef in a heavy bottomed skillet -- our cast iron skillet is what we always use for this... gives the meat a great "crust."  Add seasonings. Steam broccoli in the microwave according to the package directions or by these directions for fresh cut broccoli. Add broccoli and butter or olive oil to the ground beef.  If you're using the brown rice, heat it up according to package directions and add to the ground beef as well. Mix it all up. Serve in cereal bowls... it's yummy... and easy... and husband friendly (although he prefers the ground beef version...)... There ya go... your own homemade gluten free veggie hamburger helper! We get about 5 servings from this large batch of beef & broccoli goodness!

Stop laughing... it's really good! :-)

For more ideas on how to use frozen broccoli check out The Kitchn's frozen broccoli roundup!

To put this meal over the top.. make this dairy free cheezy sauce and pour it all over each serving!

Then go listen to this song.. and pretend you are at the beach.. it's that time of year! :-) Or better yet listen to this song while you're making quick beef & broccoli in the rice cooker while you're AT the beach...

Ocracoke is calling my name again... must go soon!

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Summer Fish Pie

 Summer Fish Pie

A wonderfully light and summery fish pie, absolutely delicious!

Serves 4

Prep time: 15-20 minutes

Cooking time: 40 minutes

Ingredients

For the fish

300g/10½oz cod loin, skin removed, cut into chunks

200g/7oz salmon steak, cut into chunks

200g/7oz raw king prawns, heads and shell removed

1 lemon, juice, zest of ½ lemon

salt and freshly ground black pepper

3 tbsp chopped fresh chives

For the sauce

50g/2oz butter

1 onion, chopped

½ lemon, zest only

3 tbsp plain flour

175ml/6fl oz milk

125ml/4fl oz double cream

175ml/6fl oz dry white wine

2 tbsp crème fraîche

4 boiled eggs, peeled, halved

100g/3½oz asparagus spears, woody ends trimmed, cut into 5cm/2in lengths

75g/3oz fresh peas

For the pastry

500g/1lb 1oz ready-made puff pastry

1 egg, beaten

Method

1.      Preheat the oven to 180°C/350°F/Gas 4.

2.      For the fish, place the salmon, cod and prawns into a bowl, add the lemon juice and zest and season with salt and freshly ground black pepper. Add the chives, stir well and set aside to marinate in the fridge for at least 30 minutes.

3.      Meanwhile, for the sauce, melt the butter in a frying pan and fry the onion until softened.  Stir in the lemon zest and flour and mix well and cook for 2-3 minutes, stirring constantly, then slowly stir in the milk, cream and then white wine and cook for a further 2-3 minutes, or until the sauce has thickened. Stir in the crème fraîche and season to taste, with salt and freshly ground black pepper.

4.      Pour the sauce over the fish and stir gently until well combined. Spoon half of the fish into a large pie dish, add the eggs, asparagus and peas, then top with the remaining fish mixture.

5.      For the pastry, roll the puff pastry out thinly until large enough to cover the pie dish. Brush a little beaten egg around the rim of the pie dish. Place the pastry on top of the dish, crimp the edges with a fork and trim off any excess pastry.

6.      Brush the pastry with beaten egg.  Make fish shapes with the excess pastry and place onto the pie with a little more beaten egg.

7.      Cut a steam hole in the top of the pie and cook for 10 minutes. Reduce the oven to 170°C/325°F/Gas 3 and bake for a further 20 minutes, or until the pastry is risen and golden-brown and the pie filling is bubbling.

For all your kitchen & cooking needs please visit http://www.recipe-shop.co.uk

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Delicious Penne with Prawns

Delicious Penne with Prawns

A wonderfully light and delicious penne with prawns, wine, tomato & crème fraiche – a fantastic combination! 

Serves 4

Prep time: 15 minutes

Cooking time: 15 minutes

Ingredients

300g/10oz penne pasta

1 tbsp olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

1 tbsp plain flour

1 tbsp tomato puree

1 lemon, juice only

1 small glass of wine

300ml fish stock

300g/10oz king prawns, cooked & peeled

3 tbsp crème fraiche

2 tbsp parmesan cheese, grated (plus extra for serving)

1 bunch of basil

Method

1.  Cook the penne as per packet instructions.

2.  In a large frying pan/wok heat the olive oil and add the onions, garlic, celery and carrot and cook until soft.

3.  Add the flour and stir into the softened vegetables.  Add the tomato puree, lemon juice, wine and reduce.  Add the fish stock, bring to the boil and reduce then pass the liquid through a sieve and return to the pan.

4.  Bring the sauce back to the boil and add the cooked prawns and the crème fraiche.  Add the penne and then stir in the parmesan and some basil leaves torn.

5.  Serve with a sprinkle of parmesan and basil, enjoy!

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Summery Chicken, Pea & Asparagus Risotto

Summery Chicken, Pea & Asparagus Risotto

A wonderfully light and summery risotto, delicious!

Serves 4

Prep time: 10-15 minutes

Cooking time: 30-35 minutes

Ingredients

For the Risotto

50g butter

2 onions, sliced

400g/14oz risotto rice

200ml white wine

1 litre/1 ¾ pint of hot vegetable stock

Salt and freshly ground pepper

200g/7oz fresh or frozen peas, blanched

200g/7oz asparagus, blanched

400g/14oz baby spinach

3 tbsp parmesan, grated

75ml double cream

For the Chicken

Olive oil, for frying

Salt & freshly ground pepper

4 chicken breasts

Chicken or vegetable stock, to cover

Parmesan, grated or in shavings

Method

1.  Preheat the oven to 200°C/400°F/Gas 6.

2.  For the risotto, heat the butter in a pan and fry the onions until soft.  Add the rice and stir until coated and appears transparent then add the wine and simmer until fully absorbed.  Add a ladleful of hot stock and stir continuously, add more stock, stir continuously adding more stock until the rice is cooked.  This can take a while, so pour yourself a large glass of wine!

3.  Season with salt and pepper and stir in the peas, asparagus, spinach, cream and parmesan.

4.  In the meantime, for the chicken, season the chicken breasts well.  Heat oil in a frying pan and place the chicken breasts in the pan frying on both sides until lightly browned.

5.  Place the chicken in an ovenproof dish and pour in the stock to cover half of the chicken.  Place in the oven for 15 minutes, or until it is completely cooked.

6.  Place the risotto into serving bowls.  Slice the chicken and place on top, then sprinkle with parmesan.  Serve & enjoy!

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This Week's Menu - Slow Cooker Chicken Pot Pie

We kept my nephew over the past week, so our menu was very different from normal. One of the first meals we had was roast beef, broccoli, and macaroni & cheese -- which was requested specifically by the kid! We also ate an almond flour pizza one night, Chick-Fil-A one night, and LOTS of ham sandwiches! :-) It was a really nice week and I was a bit sad to see him go.  I'm already looking forward to him coming next summer to visit.

I relied on my slow cookers again to make a few meals yesterday. I made a chicken pot pie (totally in awe that it worked so well!) and I made a pork and apples dish. I also made a healthy pumpkin custard/crustless pumpkin pie in the slow cooker overnight for breakfasts this week.

Breakfasts & Snacks This Week: 

• crustless pumpkin pie with a granola topping
• raw almonds and/or mixed nuts
• fruit & protein smoothies or chocolate hemp shakes
• boiled eggs
• ham rollups
• ants on a log
• rice cakes with peanut butter

Lunches This Week:

• leftovers
• ham sandwiches with veggies & dip

Dinners This Week:

Photo from Food Network, but this is exactly what my chicken pot pie looked like out of the slow cooker!
I used Gluten Free Bisquick, it worked great! You could also use Homemade Master Mix!

• Monday: Stephanie O'Dea's Slow Cooker Chicken Pot Pie
• Tuesday: Pork with Apples, Onions, and Sweet Potatoes (made in the slow cooker: layered ingredients and cooked on high for 4 hours)
• Wednesday: Gluten Free Sandwich Night (using Udi's Millet Chia Bread -- love it!) + apple slices and raw veggies with dip
• Thursday: Breakfast for Dinner: scrambled eggs, turkey bacon, and gluten free toast
• Friday: Quick Chicken Stirfry with brown rice
• Saturday: Out of Town -- eating Chicken Kabobs at Ms. Betty's house
• Sunday: Homemade Spaghetti Sauce & gluten free noodles with salad
• Monday: Baseball game with the IL's for July 4th! Will pack a dinner of gluten free hotdogs & snacks!

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My Easy Granola

This is my recipe for basic granola.

It has none of the things I dislike in granola. 

It only has the ingredients I like; 

Oatmeal, Nuts, Honey, Brown Sugar, Cinnamon, Vanilla, Oil

 Mix it up in a bowl.

 Spread on a rimmed baking sheet and bake
until golden and dry to the touch, stirring once.

 Let cool. Break it up and store in an airtight container.

It's nice and crunchy.

Enjoy for breakfast or grab a handful for a snack.

Here you can add what you like;

 sliced bananas, raisins, dried fruit, etc.

Jar some up and give as a gift too.

 My Granola

3C oatmeal

1 C sliced almonds

1 C chopped pecans

1/2 C vegetable/canola oil

1/4 C honey

1/4 C packed light brown sugar

1t cinnamon

1t vanilla extract

Combine in a large bowl. Spread on baking sheet.

Bake @300 for 35-45 minutes, until golden and dry,
 stirring once. Let cool and break apart.

Store in an airtight container.

(You can use any 2 C combination of add-ins,
like the almonds, pecans, or pistachios,
walnuts, dried cranberries, raisins, etc.) 

Enjoy!

Links: Dittle Dattle, Designs By Gollum,
Funky Junk

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Salmon Wrapped in Prosciutto with Herb & Spinach Lentils

Salmon Wrapped in Prosciutto with Herb & Spinach Lentils

This is a wonderful salmon dish which is full of freshness and very quick and easy to make. Delicious!

Serves 4

Prep time: 5-10 minutes

Cooking time: 25-30 minutes
Ingredients

250g/9oz puy lentils

4 x 225g/8oz salmon fillets, skinned and pin-boned

Salt and freshly ground pepper

8 slices of prosciutto

Olive oil

Juice of 1 lemon

1 handful of fresh basil, chopped

1 handful of fresh flat leaf parsley, chopped

3 handfuls of spinach leaves, chopped

200ml/7 fl oz natural yogurt

Method

1.  Preheat oven to 220°C/425°F/Gas 7.

2.  Put the lentils into a pan cover with three times their volume of water or use half white wine for extra flavour.  Bring to the boil then simmer for 20-25 minutes until the lentils are tender.

3.  Season the salmon fillets with pepper and wrap with 2 slices of the prosciutto.  Leave some of the salmon exposed and drizzle with olive oil.   Roast in the oven for 10 minutes.

4.  Drain the liquid from the lentils and season with salt and pepper then add the freshly squeezed lemon juice and a good drizzle of olive oil.

5.  Add the herbs and spinach to the lentils and stir on a medium heat until the herbs and spinach have wilted.

6.   Place the lentils and salmon on plates  and drizzle with yogurt which has been lightly seasoned.

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Tortellini with Ricotta, Lemon & Sage Butter Sauce

Tortellini with Ricotta, Lemon & Sage Butter Sauce

This is a delicious starter or main, the Lemon & Ricotta is a wonderful combination that gives the dish a delicate fresh taste.  Delicious!

Serves 4 as a starter, 2 as a main

Prep time: 35 minutes

Cooking time: 7 minutes
Ingredients

For the Pasta

170g 00 pasta flour

6 egg yolks

15ml cold water

7ml extra virgin olive oil

1g salt

Semolina for dusting (optional)

For the Filling

200g/7oz ricotta

30g grated parmesan

Juice & zest of 1 lemon

Freshly ground salt & pepper

1 egg, whisked to stick the pasta

For the sage & butter sauce

50g butter

Handful of sage

Parmesan, grated or in shavings

Method

1.  For the pasta, pour the flour into a mound onto a flat surface and make a well in the centre. Add the egg yolks, olive oil, water & salt into the well and gradually mix with either a blunt knife or a folk. When the dough has become a thick paste use your hands to incorporate more of the flour.

2.  You can sieve any remaining flour and use the sifted flour while you knead the dough to stop it sticking to the surface and to your hands, but be careful not to make the dough too dry. Knead until well blended and the dough is soft and flexible. Don't worry if you haven't used up all the flour.

3.  Wrap the dough in cling film and place in the fridge for at least 20 minutes.

4.  Meanwhile, for the filling, in a clean bowl, mix the ricotta, parmesan and lemon zest well, and season with salt and freshly ground black pepper.

5.  Divide the fresh pasta into two and keep other portion wrapped in cling film while you roll and stuff that half. This prevents the pasta from drying out. Roll out the pasta into a long, wide strip about 1mm in thickness, either by hand or using a machine.

6.  Using a small wine glass or round cutter measuring about 7cm/3in across cut out circles of pasta.   Place a teaspoon of the ricotta filling in the centre of each pasta circle.  Brush the outside of the pasta with egg and the fold in half and pinch together the edges to make sure it is sealed and holds the filling.  Now bring the two edges of the pasta together and pinch so that they stick together. 

7.  They can be cooked straight away or stored in fine semolina for up to two hours. You can also freeze them at this stage and then cook them from frozen when you are ready.

8.  To cook, bring a large pan of salted water to the boil and gently lower in the tortellini.  Cook for about four minutes or until the pasta is soft but not floppy.

9.  While the pasta is cooking make the sauce.  Put the sage leaves and butter into a frying pan and melt the butter taking care not to burn it. Add about a tablespoon of the pasta water and stir together to emulsify the sauce. Remove from the heat.

10.  When the pasta is done, drain it and toss with the sauce and add a good squeeze of lemon juice.  Serve immediately sprinkled with parmesan.

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