It seems that we've started to trend towards quesadilla pies and away from quiches in our family. Not sure why...
Quesadilla Broccoli Pie
Extra large flour tortilla
3 slices of bacon
2 c fresh broccoli, chopped and steamed soft
1 c shredded Swiss cheese
1/2 c flour
1/2 t baking powder
1/2 c milk
1/4 c grated Parmesan cheese
Spray 10 inch deep dish pie pan and press tortilla into it. Lightly spray the tortilla.
In a large skillet, cook the bacon until crisp. Drain most of grease and set bacon aside. Saute onions and steamed broccoli in skillet until softened.
Scrape vegetable mixture into the prepared tortilla. Add the Swiss cheese, spreading evenly. In a small bowl, mix the flour through the Parmesan cheese well and pour over the tortilla. Top with the crumbled bacon. Cook at 450 for about 20 minutes.
I came across a reference to Caldo Verde recently, and since I liked what I was reading, decided to give it a try. This seems to be another of those traditional soups where there are as many variants as there are cooks, but here's what seems to be working for us:
12 oz linguica sausage, sliced
3 cloves of garlic, minced
Red pepper flakes
Salt and pepper
3 - 4 Yukon Gold potatoes, chopped to 3/4 inch pieces
4 c chicken broth
2 - 4 c water
1 lb kale (or collards) chopped
2 t white vinegar
Brown the linguica in a bit of olive oil in a Dutch oven; remove from pot and set aside. Over medium heat, cook the onions and garlic with a dash of red pepper flakes, salt, and pepper. Cook until translucent, a few minutes.
Add the potatoes, broth, and 2 c water and bring to a boil. Reduce heat to medium low and simmer until potatoes are tender, about 10 minutes. Dip out about 2 c of potato and broth into a large glass measuring cup. Add about 3 T olive oil to the mix, and blend really well with an immersion blender. Set aside.
Add the greens and the linguica to the pot and simmer for about 10 minutes. Add up to 2 c more water, only as needed. Give the blended portion another blast, and add it to the soup, along with the vinegar.
Using my recipe for Basic Chunky Granola, I recently experimented with another variation, namely Apricot and Almond. I saw this combination featured in an issue of Hannaford market's magazine, but I didn't really like the results...too dry and completely crumbled, with no chunks and not a particularly good taste. So I messed with it, and here are the results.
Apricot and Almond Granola 1/3 c agave syrup 1/3 c raw sugar 2 t vanilla
2 t almond extract 1/2 t salt
1 T cinnamon
1/2 t nutmeg 1/2 c canola oil 5 c rolled oats (not quick cook or steel cut) or 4 c oats and 1 c uncooked quinoa 1 1/2 c almonds, chopped, raw preferred
1 c sunflower seeds, raw preferred 2 c dried apricots, chopped
Spray a rimmed baking sheet and line it with parchment. Set the rack to the upper middle position and preheat to 300. In a large bowl, whisk the syrup, sugar, extracts, salt, and spices together, and then whisk in the oil. Stir in the oats, almonds, and sunflower seeds and work with your hands until the sugar mixture is worked through. Scrape out the oats onto the baking sheet and compress the mixture firmly into a thin, even, and tight layer. Bake for about 35 minutes, rotating the pan once. Remove from the oven to a wire rack and cool thoroughly. Break the granola into pieces and stir in the apricots. Store in an airtight container. Link to my Cranberry Granola
Although we had these for an appetizer one evening, they'd also make a great dessert, maybe by just upping the sugar content a smidge...?
A batch of Thin Pizza Dough
1/2 to 1 c pistachios, chopped extra fine
Kosher salt (optional - only use if pistachios are unsalted)
Preheat oven to 450 with the rack near the bottom. Roll out the dough as thin as possible and place it on a parchment covered baking pan. Spread a thin coat of oil on the top and sprinkle with the nuts and sugar. Add salt only if needed. Bake for 15 to 20 minutes, checking carefully after 15. Cut into pieces and store in a tight container.