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Archive for the ‘Side dish’ Category

Shrimp and Feta Cheese Quiche

This recipe is from an old Everyday magazine. I had made this quiche a couple of times and my guests always loved it. It’s the kind of quiche that dissappears from the pie dish in no time at all. Then I lost the magazine and I tried to recreate it from memory but something was missing. I looked everywhere for that magazine, or so I thought, until one day recently I was cleaning out a closet and found a stack of old food magazines. What a find! To me old food magazines are like new food magazines and so I started reading them again and sure enough I found the long lost Shrimp and Fata Cheese Quiche recipe. I absolutely have to share this recipe with you because I know that you’ll love it. The feta cheese gives the quiche a wonderful slight tartness and the combination of shrimp, roasted red pepper and chives is just fantastic. I hope you enjoy this quiche as much as I do. I wonder what else is in that closet?

Ingredients:

1 sheet store-bought refrigerated pie dough, at room temperature

1 tbsp unsalted butter

8 oz large shrimp, peeled and deveined

2 extra large eggs

1/2 cup half-and-half 

1 tbsp minced chives

1/4 tsp salt

1/4 tsp pepper

1/4 cup jarred roasted red pepper, diced

3 oz crumbled feta cheese

Directions:

Preheat oven to 425 degrees F.

Press the dough into a 9 inch pie or tart dish. Pierce the bottom of dough with a fork. Place tart dish on a baking sheet and line inside of pie dough with foil and fill with pie weights or dried beans. Bake for 10 minutes. Remove foil and weights and reduce heat to 375 degrees F. Continue to bake dough until golden, about 12 minutes. Let tart shell cool on a wire rack.

Melt butter in a pan over medium heat. Add shrimp to pan and cook for 2 minutes just until opaque, flipping shrimp half-way through. Remove shrimp from pan and set aside.

In a medium bowl, whisk together the eggs, half-and-half, chives, salt and pepper. Arrange the shrimp, red pepper and feta cheese in pie shell and cover with the egg mixture.

Bake quiche in the 375 degrees oven for 25 minutes or until a knife inserted into the middle of the pie comes out clean. Cool quiche for 10 minutes and serve. Enjoy.

Shrimp and Feta Cheese Quiche

Source: slightly adapted from Everyday with Rachael Ray magazine

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Kaja's Corn Salad

My Danish friend Kaja served this wonderful salad for our last get-together, which she in turn got from my other Danish friend Henriette. It is simple, refreshing and good for you. Kaja served it with walnuts which was very delicious but my favorite kinda nut is pine nuts and so I choose pine for this presentation. The raspberry walnut vinaigrette adds a perfect finishing touch.  I hope you enjoy this salad as much as I do.

Kaja's Corn Salad

Ingredients:

1 cup frozen corn

1 cup frozen peas

1 cup red bell pepper, diced

1 cup cucumber, diced

3/4 cup dried cranberries

Pine Nuts for topping

Ken’s Lite Raspberry Walnut Vinaigrette

Directions:

Dice red bell pepper and cucumber to size of corn kernels. Mix together corn, peas, bell pepper, cucumber and cranberries. Drizzle with Raspberry vinaigrette and top with pine nuts. Enjoy!

Source: slightly adapted from Kaja Mosley

Salad in the making

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Pasta Salad with sun-dried tomatoes

I was looking for a good Pasta Salad to serve for the “BurleyMen Club” 🙂 aka Artist Blacksmith Group of Tidewater for their monthly meeting held at Gentile Forge. I came across this Pasta Salad and thought it sounded super delicious. Sun-dried tomatoes and Kalamate olives, what a winning combination. And it was delicious!….but….I’m now thinking that it might have been the wrong type of food to serve for all those MEN. Don’t get me wrong, they liked it, but the wrong type of food nonetheless. The sun-dried tomatoes may have been too refined, too delicate and too modern. This Pasta Salad would fit-in much better at my work with all the GIRLS there. I’ll try it out there for our next potluck.

Sun-dried Tomato Dressing

If your not able to find pitted olives use a Cherry Pitter, it works great. 

Pasta Salad

Ingredients:

Dressing:

7 oz Sun-dried Tomatoes in oil, drained

2 small or 1 large Garlic Clove

3 tbsp Red Wine Vinegar

1 cup Extra Virgin Olive Oil

Salt and Pepper to taste

Salad:

8 oz Spiral Pasta

20 Kalamata Olives (a good handful), sliced or chopped

1 pint Cherry Tomatoes, cut in halves

10 Basil leaves, julienned

1 1/2 cup Parmesan Cheese, grated

Directions:

In a food processor combine sun-dried tomatoes (drained), garlic, red wine vinegar and salt and pepper. Start the food processor and add the olive oil in a steady stream. Continue blending until a homogeneous mass. Store in an airtight container for 1-3 hours or preferably until the following day to allow flavors to marry. Note: this dressing recipe makes enough for 2 pasta salads.

Cook pasta in salted water until desired consistency, rinse under cold running water and drain. Add about 1/4 of dressing to pasta and stir. Add cherry tomatoes, olives, Basil and about 2/3 cup Parmesan, stir gently. Continue to add more dressing and Parmesan cheese to your liking. Note: reserve a small amount of Parmesan for topping. Enjoy.

Source: adapted from Barefoot Contessa

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Sunday Tuna Salad

Sunday Tuna Salad

Joe and I often have Tuna Salad for lunch on Sundays and this is my favorite tuna version. I find that the lemon juice and capers compliment the tuna so well and the russian dressing gives a little extra “zing”. It can be a little difficult to locate a russian dressing but Ken’s Steakhouse Dressing has a really good one. This makes approximately 2-3 servings depending on your appetite. 

Ingredients:

6.4 oz package of Albacore Tuna in water

1/2 medium lemon, juiced

2 tbsp mayo

1 tbsp russian dressing

2 tsp capers

kosher salt to taste

Directions:

Drain water from tuna and place in small bowl. Add juice of 1/2 lemon, mayonnaise, russian dressing, capers. Add salt to taste starting with a pinch of salt. Mix well with a fork and serve immediately or place in refrigerator to chill.

Sunday Tuna Salad

Source: Gitte at My Danish Kitchen

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Lettuce Wrap

Lettuce Wrap

Lettuce Wraps are so popular these days and I can see why. These Wraps are not exactly like the ones that you get at that famous China Bistro everyone is flocking to (me included, if I can persuade my husband), but they are pretty darn close. Once you get all the specialty ingredients together they are a breeze to make. A couple of  things though, next time I would double the sauce portion. I would have liked the filling to be a little more moist. Also I used Iceberg lettuce simply because I couldn’t find Boston lettuce, I use ground chicken and I choose to use red bell pepper and peas which gave the filling a nice splash of color. I served the Lettuce Wraps with the leftover Chinese Dumplings I made earlier (which froze really well).

Lettuce Wraps Ingredients

Ingredients:

For the Sauce: (for a more moist filling you may want to double the sauce portion)

1 1/2 tablespoon hoisin sauce

2 teaspoon soy sauce

1/2 teaspoon sesame oil

1 teaspoon rice wine vinegar

1 teaspoon Sriracha hot sauce

freshly ground black pepper

For the Filling:

1 teaspoon finely minced garlic

1/2 teaspoon grated fresh ginger

2 stalks scallions (green onions)

1 pound ground turkey or chicken

2 cups mixed vegetables (frozen pea/carrots, finely diced bell peppers, etc.)

1/2 green apple, finely diced

Wrap:

1 head Boston  lettuce, leaves washed and separated

Directions:

Combine the sauce ingredients in a small bowl.

To make the filling, heat wok or large frying pan on high heat with cooking oil. When oil is hot, add scallions, ginger and garlic and fry a few seconds until fragrant. Add ground turkey or chicken and fry until almost cooked through. Add the vegetables and cook 1 minute. Add sauce ingredients. Let simmer for 1 minute to thicken slightly.

Add the apples. Toss to coat. immediately remove from heat. You don’t want to “cook” the apples, keep them nice and crunchy. Serve in lettuce leaves.

Lettuce Wraps

Source: adapted from Steamy Kitchen

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Danish Gulerodsalat

Danish Gulerodsalat

Danish Gulerodsalat (Carrot Salad) is very popular in Denmark and it’s so easy to make, it only has four ingredients. It’s a refreshing, crunchy, sweet and sour….and as an added bonus, guess what, it’s good for you. If you’re not keen on lemon you can use an orange instead, but I like the little bite that lemon gives you. Enjoy this as a side dish, for lunch or as a snack. Serve cold.

Gulerodsalat (Carrot Salad)

Ingredients:

5 carrots

1 lemon

1 to 2 tsp sugar

1/4 to 1/2 cup raisins

Directions:

Peel and grate carrots using a box grater or food processor. Place in a small bowl and add the juice of 1 medium lemon. Add sugar to taste. Start with 1 tsp sugar and add more if you prefer the salad a little sweeter. Finally add the raisins, I used Golden raisins but regular raisins would actually add a little more contrast against the orange carrot color. Place in refrigerator to chill for at least 1/2 hour.

Source: Adapted from maduniverset.dk

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Orzo with Grape Tomatoes and Feta Cheese

I just love Orzo! I serve it with everything, even things Orzo should not be served with. Orzo is so versatile and the combinations for what you can add to these tiny little pastas are endless. I saw this recipe on TV somewhere but I don’t recall which TV show it was on, so I am not able to give proper credit. 

And so, the other day my son came home from College. After a semester of cafeteria food he seems really happy to finally get some home cooked meals. I served this Orzo with my Teriyaki Chicken Nuggets and it got the official “head nod” stamp of approval. I was delighted! This Orzo dish is light, delicious and so easy to make that even a college student could make it.  🙂 

Ingredients: 

1 cup Orzo pasta 

5 oz. grape tomatoes 

3-4 tbsp feta cheese 

1 tbsp butter 

1 large sprig Basil 

Directions: 

Start by cutting grape tomatoes into halves. Fill a small cooking pot with water and season with salt. Once water is boiling add Orzo and cook for 9 minutes. Drain pasta and place back into cooking pot. Add butter, tomatoes, feta cheese and basil. Stir and serve. 

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