I am a little behind….started another class this week on food safety and sanitation. Sad thing it almost makes me not want to eat. The instructor, who is a city health inspector, starts class off with all the latest food born illness and related stories.
Here are some topics we covered if you want to check them out (beware, some may gross you out)
I scanned the ads and I am not seeing any fantastic deals or sales. There will be food deals closer to Easter.
Some of the recipes this week I have found on Pinterest…..addicting thing it is.
Meatless Monday: Carmelized Onion Quiche ( or make it a fritta-no crust)
- 1 refrigerated pie crust
- 1/4 cup olive oil
- 5 cups thinly sliced onions
- 5 eggs
- 1 cup 2% milk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 4 ounces Swiss or Gruyere cheese, shredded (1 cup)
- Arugula (optional)
1. Heat oven to 375 degrees F. Fit crust into a 9-inch pie plate, cover loosely with plastic wrap and refrigerate.
2. Heat oil in a large saute pan over medium heat. Add onions and cook until browned and soft, stirring once in a while, about 35 to 40 minutes. (If onions begin to burn, reduce heat to medium-low.) Set aside to cool a bit.
3. In a bowl, whisk together eggs, milk, mustard, salt and nutmeg. Remove pie plate from refrigerator. Sprinkle cheese evenly on bottom of crust. Scatter onions on top. Pour egg mixture over cheese and onions. Bake quiche at 375 degrees F for 45 minutes, or until eggs are set and crust is browned. Cool 10 minutes on a wire rack. Serve with arugula, if desired.
Tuesday: Chicken Paprika with Spaetzle
- 4 chicken breasts
- Salt and freshly ground black pepper
- 2 slices bacon
- 1 onion, sliced
- 1 tablespoon high-quality hot or sweet Hungarian paprika
- 1 clove garlic, minced
- 1/2 cup white wine
- 1 can diced tomatoes
- 2 tablespoons sour cream
- 4 boneless, skinless chicken breasts, about 1 1/2 pounds
- 1/4 cup hot wing sauce (such as Franks), plus more for serving(optional)
- 16 dinner-size potato rolls, 1 1/4 ounces each
- 1 cup reduced-fat blue cheese dressing
- Celery and carrot sticks (optional)
1. Coat slow cooker bowl with nonstick cooking spray. Place chicken breasts in a single layer in bottom; combine hot sauce with 2/3 cup water; pour over chicken.
2. Cover and cook on HIGH for 6 hours or LOW for 8 hours. Remove chicken to a plate and shred with two forks. Return to slow cooker and stir to coat with sauce.
3. To serve, place shredded chicken on bottom halves of rolls and top each with 1 tablespoon of dressing. If desired, serve with celery sticks, carrot sticks and additional hot sauce.
Heat ¾ of a tablespoon of olive oil in a large saucepan over medium high heat. Season the ground beef with salt and pepper and add to the pan once the oil is smoking. Brown the beef on one side, about 2 minutes, then break it up with a spoon, add the basil then add the marinara sauce. Bring sauce to a simmer, about 1 minute. Set aside.
Add 1 tablespoon of milk to a small bowl and mix with arrowroot. Add the remaining milk to a small saucepot and bring to a simmer over high heat. Add the arrowroot mixture and whisk until thickened, about 30 seconds. Turn off the heat and add all but 2 tablespoons of grated cheese and whisk into the sauce until smooth. Season with salt and pepper and set aside.
Rub one microwave safe 9”x9” lasagna dish with remaining olive oil then spoon a little bit of Bolognese sauce on the bottom of the dish and then add a single layer of lasagna sheets, Pour some of the cheese sauce over that layer then spread some Bolognese. Spread the zucchini out in a single layer over the Bolognese and then add the cheese sauce and more Bolognese. Repeat this step again with zucchini layers then add the last layer of lasagna sheets and pour the remaining cheese sauce over the top then the remainder of the Bolognese. Sprinkle the top with remaining parmigiano, cover with plastic wrap and then place the pan in the microwave and cook on high until the noodles are tender, about 15 minutes. Remove from the microwave, let stand for at least 5 minutes then cut and serve.
2 cups frozen corn, thawed
1 can black beans, rinsed and drained
1 package frozen chopped spinach, thawed and squeezed
2 cups shredded Mexican cheese
1 can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 c. cooked rice
1 package of egg roll or wonton wrappers
Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and rice. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.
Nutella Fudge Brownies Makes 12 brownies
1/2 cup Nutella spread
1 large egg
5 tablespoons flour
1/4 cup chopped nuts
Preheat oven to 350º In a medium bowl, whisk Nutella and egg until smooth. Add flour and whisk until completely incorporated. Pour batter into a mini muffin tin, fill about 3/4 full. Then sprinkle generously with chopped nuts. Bake for 11 to 12 minutes or until a toothpick comes out with moist/wet crumbs stuck to it. Cool completely on cooling rack. Serve immediately or store them for up to 3 days in a sealed container at room temperature!