Breakfast Quiche with Salmon and Tofu

Ingredients

8 large eggs
1/2 cup milk
3 slices rye bread, cut into 1/2-inch cubes
1 tablespoon extra-virgin olive oil
1 leek, chopped
6 ounces asparagus, cut into 1-inch lengths
1 teaspoon salt
4 ounces grated Gruyere or Emmental cheese
1 cup shredded naps cabbage
6 to 8 ounces smoked salmon, sliced

Caraway Tofu

1 (16-1/2-ounce) package silken firm tofu, cut up
2 teaspoons caraway seeds
2 teaspoons freshly grated lemon zest
1/3 cup freshly squeezed lemon juice
1/4 cup freshly squeezed orange juice
1 teaspoon salt
1 teaspoon freshly ground black pepper

Method

  1. Put all of the Caraway Tofu ingredients in a food processor or blender. Process until smooth and set aside. The recipe makes 1-1/2 cup caraway tofu. Store any that you don’t use in the refrigerator for up to 3 days.
  2. Preheat the oven to 375°F.
  3. In a bowl, whisk the eggs until smooth. Add the milk and whisk thoroughly. Add the bread cubes and let soak for 2 to 3 minutes.
  4. In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat. Add the leek and saute until the pieces begin to soften. Add the asparagus and saute for 1 minute. Season with the salt.
  5. Add the egg mixture to the leeks and asparagus in the skillet. Reduce the heat to medium and stir in the cheese and cabbage. Bake, uncovered, for 25 minutes or until set. Let rest for 5 minutes on a cooling rack.
  6. Slide the quiche onto a cutting board and cut into 4 or 6 pieces. Garnish each piece with 2 slices of fish and top with 2 tablespoons of Caraway Tofu.

Makes 4 to 6 servings.

Source: True Food

Greek-style Meatless Savoury Pies with Spinach and Cheese

Ingredients

1 tbsp olive oil
I small onion, finely chopped
10 oz spinach, stalks removed
2 oz butter, melted
4 sheets filo pastry, about 18- x 10-inch
1 egg
large pinch of grated nutmeg
3/4 cup crumbled feta cheese
l tbsp grated Parmesan cheese
salt and freshly ground black pepper

Method

  1. Preheat the oven to 190ºC/375ºF.
  2. Heat the oil in a pan, add the onion and fry gently for 5-6 minutes, until softened.
  3. Add the spinach leaves and cook, stirring, until the spinach has wilted and some of the liquid evaporated. Leave to cool.
  4. Brush four 4-inch diameter loose-based tartlet tins with a little melted butter.Take two sheets of the filo pastry and cut each into eight 4-1/4-inch squares. Keep the remaining sheets covered.
  5. Brush four squares at a time with melted butter. Line the first tartlet tin with one square, gently easing it into the base and up the sides. Leave the edges overhanging.
  6. Place the remaining three buttered squares on top of the first, turning them so the corners form a star shape. Repeat for the remaining tartlet tins.
  7. Beat the egg with the nutmeg and seasoning, then stir in the cheeses and spinach. Divide the mixture among the tins and level smooth. Fold the overhanging pastry back over the filling.
  8. Cut one of the remaining sheets of pastry into eight 4-inch rounds. Brush with butter and place two on top of each tartlet. Press around the edges to seal. Brush the remaining sheet of pastry with butter and cut into strips.
  9. Gently twist each strip and lay on top of the tartlets. Leave to stand for 5 minutes, then bake for about 30-35 minutes, until golden. Serve hot or cold at room temperature.

Makes 4 pies.

Source: Delicious and Fresh Essential Vegetarian

Quick Meal with Canned Tuna, Cheese and Tomato

Ingredients

4 cups packed, pre-washed baby spinach
4 large field tomatoes, halved crosswise, seeds scooped out to create bowls
2 (6 oz) cans wild tuna packed in water, drained
2 Tbsp mayonnaise
1 Tbsp plain yogurt (Greek or regular)
1 Tbsp lemon juice
1 Tbsp capers, finely chopped, or 1 dill pickle, finely chopped
1/4 tsp ground black pepper
1/2 cup grated Asiago cheese or grated aged cheddar
2 Tbsp minced fresh chives

Method

  1. Preheat oven to 400ºF (200ºC).
  2. On large baking sheet lined with parchment paper, make 8 rough piles of spinach; top each pile with a tomato half, flesh side up.
  3. In medium bowl, flake tuna into small pieces. Add mayonnaise, yogurt, lemon juice, capers or pickle, and pepper.
  4. Top each tomato half with tuna mixture, slightly compacting. Sprinkle cheese over tuna mixture.
  5. Bake for 15 to 20 minutes, until cheese is melted, tuna and tomatoes are hot, and spinach is wilted.
  6. Sprinkle with chives and serve warm with toasted bread to soak up juices.

Makes 4 servings.

Source: Alive magazine

Frittata Lorraine

Ingredients

8 eggs, lightly beaten
6 slices cooked bacon, crumbled
4 oz shredded Gruyère cheese, or Jarlsberg or Swiss
1/4 cup plus 2 tbsp whole milk
salt and black pepper
1 tbsp butter

Method

  1. Preheat oven to 175ºC (350ºF).
  2. In a large bowl, whisk together eggs, bacon, cheese, milk and enough salt and pepper for 8 eggs, until just mixed.
  3. Melt butter in an ovenproof skillet. Swirl around all sides. Add the egg mixture and place the skillet in the oven. Bake until eggs are just set, 15 to 25 minutes.

Makes 4 servings.

Source: Winnipeg Free Press

Grilled Lamb Chops with Zucchini and Olive Gremolata

Ingredients

1 frenched 8-rib rack of lamb, about 2-1/2 lb, cut into 4 double chops
3 tbsp olive oil
4 whole star anise, toasted and finely ground
2 tbsp coriander seeds, toasted and finely ground
2 tsp sweet smoked paprika
Kosher salt and freshly ground black pepper
2 medium zucchini, cut crosswise on a very 4 into 3/4-inch-thick slices
2 tbsp olive oil
1/2 cup very coarsely crumbled feta cheese
1 small red onion, pickled (optional)
flaky seasalt for garnish

Gramolata

6 tbsp extra-virgin olive oil
3 tbsp finely chopped shallots
3 tbsp finely chopped pitted kalamata olives
3 tbsp sherry vinegar
2 tbsp finely grated lemon zest
1 tbsp finely chopped fresh tarragon
Kosher salt and freshly ground black pepper

Method

  1. To make the gremolata: In a small bowl, combine the olive oil, shallots, olives, vinegar, lemon zest, and tarragon. Season lightly to taste with salt and pepper. Cover the gremolata and set aside at room temperature.
  2. In a small bowl, stir 2 tablespoons of the olive oil with the star anise, coriander, and paprika. Season the lamb chops with salt and pepper and then with the spice mixture. Let stand at room temperature while you prepare the grill.
  3. Prepare an outdoor grill for medium-high cooking over direct heat.
  4. Coat the lamb chops with the remaining 1 tablespoon olive oil. Grill the chops, turning occasionally, for about 15 minutes, or until an instant-read thermometer inserted horizontally into the center of a chop registers 125°F for medium-rare. Transfer the chops to a platter and let stand for 10 minutes.
  5. In a medium bowl, toss the zucchini with 1 tbsp olive oil and season with salt. Grill the zucchini, turning halfway through cooking, for about 6 minutes, or until charred with grill marks and crisp-tender.
  6. When ready to serve, place a lamb chop on each of four dinner plates. Arrange the zucchini and pickled onions (if using) alongside the lamb, then sprinkle with the feta cheese. Spoon the gremolata around the lamb. Sprinkle with sea salt and serve.

Makes 4 servings.

Source: Curtis Stone What’s for Dinner