Pumpkin Spice Cream Cheese

Do you crave Pumpkin Spice flavor every Autumn? I do. Pies, cake, breads, crackers, dips and spreads? For sure! Here is a flavored cream cheese superb for a beautiful slice of artisan bread or a lovely toasted bagel. Using Greek yogurt cream cheese ups the protein count quite a bit... so you can feel good about indulging in this one!

Pumpkin Spice Cream Cheese
8 ounces Greek yogurt cream cheese
2 1/2 tablespoons pumpkin puree
2 tablespoons sugar
2 teaspoons dark molasses
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Combine all ingredients in a bowl and mix vigorously until thoroughly combined and smooth.
Spread thickly onto bagels or sour dough bread slices. Top with pomegranate arils if desired. Refrigerate leftover cream cheese mixture promptly.

Hints: If the cream cheese is a set out for 20 minutes or so, it will be easier to blend but can be done straight from the fridge. Be sure to blend until all the lumps are incorporated. The molasses give a depth of flavor that is really nice but if you don't have any, this spread will still be nice. Up the spices by 50% for a stronger, spicier flavor. This can be used as a fruit platter dip with apples, grapes etc.

So the truth is that we ate our toast topped with this spread and pomegranates, then sat down with a bowl of  the spread and pomegranates without the toast and ate it by the spoonful. It is so good! I think you could serve it as a mousse for dessert and no one would be the wiser. Or stuff some puffs and be prepared for a slew of compliments!

Tomato Pesto Salad

Late season tomatoes are almost gone- so sad to wait until next year for off the vine fresh 'maters. Enjoy one or two for lunch with this recipe that utilizes the last of your fresh basil as well.

Tomato Pesto Salad
Per serving:
1-2 tomatoes, thickly  sliced
1/2 ounce shaved Romano cheese
1 tbs pesto (see hints)
1 1/2 tbs white balsamic vinegar
1/2 tbs pine nuts
Arrange tomato on a plate. Top with Romano cheese. Whisk pesto and vinegar together and spoon on top of tomato and cheese. Sprinkle with pine nuts to serve.

Hints: Pesto-- If you have a food processor, you can make your own fresh pesto with a couple of handfuls of basil and walnuts and about 3 ounces of Romano cheese. With the blade running, pour in extra virgin olive oil until you have a paste. Add some salt to taste and more olive oil to reach desired consistency. This will keep in the fridge for a week or more and is great on pasta, pizza, sandwiches, etc.
For the salad-- If you don't have white balsamic vinegar use regular balsamic - it will just be a darker dressing but will taste pretty similar. Also, using parmesan rather than Romano is fine- (I just like Romano so much better than parmesan). I keep my tomatoes unrefrigerated so that their flavor sings clearly. Of course, the higher quality the ingredients in this salad, the better it will be.

I think of family whenever I have a tomato. Dad had tomato plants every year. Warm summer evenings on the patio with sliced Ace or Better Boy tomatoes accompanying whatever was for dinner are blessed memories. And then there were Moms lunches of grilled tomato sandwiches made with Wonder bread and Miracle Whip. Or eating sun warmed pear tomatoes right off the vine on Sunday afternoon with my kids. Family makes food taste best.

Quesadillas with Stilton Cheese

Who does't love quesadilla goodness! Quick to make and always delicious. Kids love them and so do adults. This particular version works equally as well as a snack, appetizer or even dessert. Using a uniquely flavored cheese is the difference here and gives this quesadilla it's appeal.

Stilton Mango Ginger Quesadilla 
1/2 teaspoon butter
2 corn tortillas
1 1/2 ounces White Stilton cheese with Mango and Ginger
Honey for drizzling, optional
Heat a small skillet over medium high heat. Melt butter in pan. Crumble cheese onto one tortilla then cover with the other tortilla. Place quesadilla in pan and cook on one side for about 2 minutes. Flip over and cook for an additional 2 minutes. Serve hot with a drizzle of honey if desired.

Hints: Costco carries this cheese in the summer. I like the pale white corn tortillas but the yellow variety is just as good in this dish. I tend to push down on the top with the turner as the quesadilla are cooking so that I can tell when the cheese is melted. It is best when the tortillas brown up a bit.

I love these for lunch--really good and really quick. I love them for dessert with a few fresh berries or peaches. I love them for a snack in the evening with a glass of soda water and orange twist. I think I would even eat then for breakfast. I have tried quesadillas with other cheeses besides cheddar and this is by far my favorite. Try them and let me know what you think!

Spinach Artichoke Spread, WMC Style

True, it is hard to find a recipe collection on the web that doesn't have a spinach artichoke dip/spread and true, most restaurants offer them as a matter of course at some point. But I'm still going to join the ranks with my favorite version--just how I like it of course--maybe it will become one of your favorite versions as well.

WMC Spinach Artichoke Spread
8 ounces lite cream cheese
1/2 cup Pecorino Romano cheese, freshly grated
1/4 cup light mayo
1/4 cup light sour cream
1 cup lightly packed chopped fresh spinach
1/2 cup roughly chopped artichoke hearts, water packed,  drained well
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
3 tablespoons pine nuts
Heat oven to 375 degrees. Butter an oven proof serving dish. Mix cream cheese, Romano, mayo and sour cream in a medium size mixing bowl until smooth. Stir in spinach, artichoke, salt and pepper. Top with pine nuts and bake uncovered until hot and gently browned, about 25 to 30 minutes. Serve hot with sourdough bread, tortilla chips or with your favorite cracker.

Hints: Using full fat cream cheese, mayo and/or sour cream will be fine. (I am just trying to decrease the fat content and calories because I always want to eat a lot of this!) Adjust salt and pepper to suit your tastes. I prefer the Romano to traditional use of Parm but you can use either or a combo. Lightly buttering the dish will help with the serving. This mixture would also work as a crostini topper quite well.

I have served this quite a bit and always gotten rave review and requests for the recipe--I really think you will like it, too. It comes together quickly, makes people happy and warms up the party!

Three Cheese Pasta Salad

Wow! That was a long break, I've been trying to get back to blogging but LIFE has interfered. However, there was quite a bit of cooking going on and I am going to be sharing some of the best stuff from the past few months, so buckle up!
To start, here is an amazing three cheese pasta salad--you can use up the last of the cherry tomatoes and basil from the garden in this one.

Three Cheese Pasta Salad
3/4 lb Rotini, hot, cooked according to package directions
1/2 cup extra virgin olive oil
1/3 cup white balsamic vinegar
1 clove garlic, smashed and chopped very fine
3/4 teaspoon salt
1/2 teaspoon fresh cracked back pepper
Make dressing in a large bowl. Toss in hot Rotin, cover and let stand for at least 5 minutes.
Prepare the following and stir into the warm pasta all at once.
1/2 cup grated carrot
1 diced yellow bell pepper
1/3 cup roughly chopped artichoke hearts, packed in water
1.3 cup diced celery
1/4 cup finely diced red onion
1/2 cup chopped fresh basil leaves
3 cups halved cherry or grape tomatoes
1/3 to 1/2 cup roughly chopped pistachios
6 ounces string cheese, sliced into 1/4 inch thick rounds
6 ounces diced fresh mozzerella
4 ounces freshly grated Pecorino Romano
Check for seasonings and add salt and/or vinegar if needed. Serve at room temperature. Refrigerate leftovers.

Hints: I salt the water generously when cooking pasta. The hot pasta will absorb the oil and vinegar nicely. It will also cook the garlic slightly, mellowing the raw bite. Measurement of the veggies can be loosely adhered to, or use what you have on hand--zucchini or cucumber, roasted butternut or banana squash, beets or brocolini. This makes a large salad, perfect for taking to a pot luck or buffet. A great salad to make a day ahead.

I got a few really nice complements on this salad (and not one complaint). The pistachios add crunchy, salty goodness to the mix with out breaking down over time. The two types of mozzarella are mild but satisfying. The tomatoes are of course best when sun ripened and juicy. And who doesn't love fresh basil?

Grilled Asparagus Quiche

Springtime -- time to break out the grill! Fresh asparagus, eggs and cheese with tender young chives meld to form a delightful Easter Brunch main dish.

Grilled Asparagus Quiche
Crust and filling as per this post.
1/2 pound fresh asparagus
1 teaspoon olive oil
1 cup shredded Balsamico Bella Vita cheese (or Swiss or Romano)
1/2 cup diced red pepper
3 tablespoons snipped chives
4 slices pancetta
Heat grill to medium high. Clean asparagus and break off tough ends. Sprinkle olive oil on asparagus and toss to coat. Place on grill and cook with lid closed for 2 or 3 minutes or until it begins to brown. Turn and cook another 2 or 3 minutes. Turn and cook once more. Remove from grill and allow to cool. Reserve 8 spears whole and chop the rest. Heat oven to 375 degrees. Place cheese in bottom of crust; top with red peppers and chopped asparagus. Whisk egg and cream mixture together then stir in chives. Pour over veggies and cheese. Cut pancetta in half lengthwise. Wrap each half around the reserved asparagus spears and place on top of quiche in a circle. Bake quiche for 25 to 30 minutes or until center is set. Serve warm or at room temperature.

Hints: You can use all white flour in the crust if you prefer. I like the Bella Vitino cheese but use your favorite. I didn't serve a sauce with this quiche but you could use a lovely Hollandaise if you would like.

I have a spring birthday and have always looked forward to this time of year. Easter is a remarkable time to count blessings, to remember the Love of God that has fill each and every year of my life in ways I cannot even comprehend sometimes. I truly "Stand All Amazed" at the thought of my Lord, Jesus Christ. Happy Easter to you! May God continue to bless and keep you and yours.

Sweet Potato and Smoked Gouda Souffle

Sophie had me try smoked Gouda a few years ago. I've been a fan ever since. This souffle has roasted sweet potato and a bit of nutmeg mingled with the smokey flavored Gouda all contained in a pecan crust. I think you're going to be so happy you tried it...

Sweet Potato and Smoked Gouda Souffle
1 cup sweet potato chunks, peeled, 1- 2 inch dice
2 teaspoons olive oil
4 tablespoons butter
4 tablespoons flour
1 1/3 cups milk
1 teaspoon salt
3/4 to 1 teaspoon freshly grated nutmeg
8 eggs
1 cup grated smoked Gouda cheese
1 teaspoon butter
1/2 cup finely chopped pecans (or hazelnuts or bread crumbs)
Heat oven to 425 degrees. Drizzle sweet potato chunks with olive oil, toss to coat and place on a baking sheet. Roast for about 20 minutes or until tender, stirring once. Remove from oven and mash until smooth with a fork. Measure 1/2 cup and set aside. (Use any remaining for another recipe.) Heat 4 tablespoons butter in a skillet until melted. Stir in flour and cook for 1 to 2 minutes. Slowly stir in milk and continue to cook until thickened. Stir in salt and nutmeg. Set aside to cool. Separate eggs, placing whites in a large mixing bowl and yolk in a smaller one. Heat oven to 350 degrees.
Beat whites to stiff peaks and set aside. Beat yolks slightly with a flat wire whip, then whisk into cooled milk mixture (white sauce). Combine thoroughly. Whisk in mashed sweet potatoes and then Gouda. Take about 1/3 of the egg whites and lightly fold into the egg yolk/ cheese mixture to lighten it. Spoon mixture into remaining egg whites and fold in with a rubber scraper until mixture is combined and has few white streaks. Prepare souffle dish by buttering the bottom and 3/4 up the sides. Sprinkle with chopped nuts and twist dish to coat. Even out any loose nuts in the bottom of the pan by shaking it. Spoon souffle batter into prepared dish and bake for 45 to 50 minutes.

Hints: Roasting the sweet potatoes adds a depth of flavor that pairs well with the smokiness of the cheese. (I roasted more than a cup and will post a recipe that used the rest.) Grating nutmeg is easy on a micro-plane but you can use ground nutmeg. Measure the cheese loosely, not packed. If you don't eat nuts, the bread crumbs will work fine, but the toasted nut flavor really adds the final note of deliciousness here. A perfectly cooked souffle will be just barely set in the center, still moist and very jiggly. The nut crust will be crispy but not charred. The souffle can wait before cooking for a few minutes, but needs to be served immediately once baked. This recipe could be cooked in 12 ounce ramekins for individual servings and would need to cook about 25 minutes.

This souffle has a scent and flavor so well suited to cold weather! Gathering around a table to spoon out a portion to those you care for in the warmth of your home is so satisfying. Laughing and talking about how their day went or plans for tomorrow or challenges we face is a way to connect and re-connect as you share a lovely meal together. Of course connecting can be done without the lovely meal, over fast food takeout if need be. But there is something extra, some bit of intimacy that occurs when we cook for those we love and they partake with grateful hearts.

Stuffed Shells with Lemon Garlic Sauce

Ricotta and Romano cheeses mingle with artichoke hearts and spinach to stuff these lovely shells. Finished with a lemony garlic browned butter sauce, they make a great center piece for any meal.

Spinach, Artichoke and Cheese Stuffed Shells
16 jumbo pasta shells
1 egg
1 cup ricotta cheese
1 cup shredded Romano cheese
3/4 cup chopped fresh spinach
2/3 cup chopped artichoke hearts
1 tablespoon chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon white pepper
Bring 2 quarts of salted water to a boil. Cook shells for 5 to 6 minutes. Heat oven to 350 degrees. Drain and set aside to cool slightly. Beat egg in a mixing bowl. Add cheeses, spinach, artichoke, chives and salt and pepper. Mix thoroughly. Grease a baking dish with a bit of olive oil. Using a spoon, stuff shells with cheese mixture and place in baking dish. Cover tightly with foil and bake for 30 minutes. Serve with red sauce or lemon garlic sauce.

Lemon Garlic Browned Butter Sauce
1/4 cup extra virgin olive oil
3 tablespoons butter, divided
2 garlic cloves, smashed, peeled and minced
1 tablespoon chopped chives
1 teaspoon lemon zest
3 tablespoons lemon juice
1/2 teaspoon salt
Heat olive oil and 2 tablespoons butter in a small sauce pan, stirring until butter foams. Add garlic, chives and lemon zest, continue to cook and stir for 2 minutes or until butter has browned and garlic is golden. Remove from heat and add lemon juice, remaining butter and salt. Stir until butter is melted. Spoon over shells or toss with hot pasta.

Hints: Don't over cook the shells or they will tear when you try to stuff them. I use canned artichoke hearts, about half a 15 ounce can. You could use lasagne noodles coated with the filling and rolled up instead of the shells. Or spinach crepes. The sauce could be used for pork or chicken cutlets.

These shells make a great brunch dish or a lovely light dinner. The garlic and lemon flavors play off the cheeses beautifully. Your family and guests will really appreciate this dish.

Quinoa and Almond Crackers (Q & A)

I like crackers but, only certain kinds. Triscuits but not Wheat Thins. Sociables but not Ritz. Really enjoy water biscuits with a wonderful topping: pear and blue cheese. I created this cracker recipe because I wanted to have another way use leftover quinoa and because I was hoping to come up with a new cracker favorite for snacking. It worked! These are inexpensive to make, take just a few working minutes (besides chilling and baking time), are loaded with protein, have no added chemical preservatives, and taste amazing. Try them with the cheese spread recipe included in this post.

Quinoa Almond Crackers
1/4 cup almonds
1/2 cup boiling water
1/2 cup old fashioned rolled oats (certified gluten free if desired)
1 teaspoon dried rosemary
1 teaspoon dehydrated onion
1/2 teaspoon kosher salt
1/2 cup cooked quinoa (cooked in plain water with salt as directed on package)
1/2 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
Place almonds in boiling water and allow to sit for 60 seconds. Remove with a slotted spoon to a paper towel. Reserve water. Slip skins off almonds and discard. Set almonds aside. Place oatmeal in a food processor bowl (or use a blender). Process until oats become powdery. Add blanched almonds and process until mealy. Add rosemary, onion and salt and process again until all ingredients are very well combined. Add in quinoa and process until smooth, scraping down sides as needed. With machine running, pour in vinegar and olive oil. Add 1/2 tablespoon of the reserved water at a time until the dough forms a ball, scrapping sides between each addition. Using parchment paper as a base, roll dough into a log about 1 to 1 1/2 inches in diameter. Roll parchment paper around log and freeze for 1hour or until thoroughly chilled. Heat oven to 350 degrees and remove log from freezer. Cut crackers from log into 1/8 inch or less rounds. Place the parchment paper on a 12 x 17 inch baking sheet and then press the crackers a bit to thin them out as you place them on the baking sheet. Bake until they begin to brown on top, about 30 minutes. Remove from oven and place crackers on a cooling rack. Allow to cool completely. Store short term (up to three days) in an open container at room temperature. Long term, store in an air tight container in the freezer.

Hints: These crackers are gluten free if you choose certified gluten free oats. Other oats may have some cross contamination but still be very low in gluten. You can use blanched almonds that you purchase if you like, in that case just use plain water at the end as needed. Make sure the quinoa is cool or room temperature, not hot when you add it in. You could make these crackers square or another shape very easily by shaping the log differently.

Apricot Rosemary Cheese Spread
3 ounces cream cheese, room remperature
2 tablespoons finely grated Balsamic Bellavitano Cheese (or Romano)
1 tablespoon finely chopped pepitas
1 tablespoon finely diced dried apricots
1/2 teaspoon crushed dried rosemary
1 to 2 tablespoon balsamic glaze
Mix all ingredients but the glaze together in a bowl. Form into a log and place on a serving platter or in a serving bowl. Drizzle with glaze before serving.

Hints: This mixture could be formed into a cheese ball and rolled in pepitas and rosemary. Use commercial balsamic glaze or check this recipe out for an excellent option you can make at home.

Who doesn't love cheese and crackers? This is a very easy make ahead party idea but is also an excellent snack for yourself and family. These are headed to family favorite status already!

Apple Grilled Cheese Sandwiches

Getting the munchies late in the day or in the middle of the night...wanting something not too heavy... gooey, yummy but still healthy...grilled cheese sandwiches...protein, carbohydrate, fat...just the ticket. This version has some fruit for good measure. Works perfectly for lunch or dinner, too;)

Apple Grilled Cheese Sandwiches
For each sandwich you will need:
2 thin slices whole grain bread
1/2 teaspoon Dijon mustard
2 tablespoons shredded cheddar cheese
1 tablespoon shredded apple, I like Gala or Fuji
1 tablespoon shredded Romano cheese (or Swiss)
1 teaspoon butter
Prepare sandwiches by spreading one slice of bread with mustard. Sprinkle half of cheddar cheese on top. (Cheese and apple measurements are approximate and you may need more or less depending on the size of your bread slices.) Then apple on top of that. Finish with remaining cheddar and the other type of cheese. Heat a non-stick skillet over medium heat. When hot, add butter and allow to melt. Place top slice of bread onto sandwich, then place in skillet. Cook over medium heat for 3 to 4 minutes. Flip and cook an additional 3 to 4 minutes. Serve warm.

Hints: Don't cook at too high a temperature or the bread will burn before the cheese melts. Choose different cheeses that compliment each other and the apple. Shred the cheeses and apple about the same thickness so that they cook evenly. Leave off the mustard if you like or substitute Miracle Whip. Use a panini press if you have one or broil open faced if you like. Serve with soup or salad and you have a great meal.

Some days you just get a hankering for a grilled cheese sandwich. This recipe is a really good way to fill that hankering. It is a bit more complex in flavor profile than Wonder bread and American slices. That complexity will be pleasant. 

Roasted Cauliflower Soup

Pale and soothing, this soup will warm you up on a chilly winter night. Easy and quick to prepare, it is a light dinner or a delightful starter course made with seasonal veggies.

Roasted Cauliflower Soup
1 medium size head of cauliflower
2 cloves of garlic
8 to 10 fingerling potatoes, (white) or 3 to 4 new potatoes
2 tablespoons extra virgin olive oil, plus more for serving
1/2 teaspoon salt
1/8 teaspoon white pepper
1 1/2 teaspoons chicken stock paste
3 cups water
4 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
2 1/2 ounces Romano cheese, grated
Heat oven to 425 degrees. Cut cauliflower into florets, discarding tough core. Lightly smash garlic, just hard enough to break the skin. Clean fingerling potatoes (or cut new potatoes into quarters). Pour olive oil into a roasting pan and toss veggies to coat. Sprinkle with salt and pepper. Roast for 20 to 25 minutes or until potatoes are tender. Heat stock paste and water in a large sauce pan. Spoon in roasted cauliflower and potatoes. Squeeze garlic out of it's skin into the pot as well. Puree with a immersion blender. In a skillet, melt the butter over medium high heat and stir in the flour. Cook for 1 minute. Add milk, whisking continually. Cook and stir until thickened, about 4 to 5 minutes. Stir in 2 ounces of the grated Romano. Mix cheese sauce into cauliflower puree and stir to combine. Serve hot with a drizzle of olive oil and extra cheese topping each portion. 

Hints: I use regular white cauliflower but you could try the new purple or orange varieties. Then I would use purple fingerling potatoes or sweet potato. The chicken stock paste is wonderful but you could substitute any chicken broth for the paste and water. Roasting the veggies will add great depth to the soup, make sure they are beginning to caramelize a bit before you remove them from the oven. Check for seasoning and add salt or white pepper if you need to before serving. This soup holds well and can be made a day ahead--the flavors meld well over night in the fridge. Re-heat to serve. You could make the cheese sauce with olive oil instead of butter if you like. A different cheese could be used, like Parmesan or even Swiss. A different flavor profile can be achieved by adding 2 or 3 tablespoons of white balsamic vinegar to finish the dish.

A wonderful soup is a fabulous way to end a long day. Whether you have been at work or cleaning house or shoveling snow or shopping and wrapping, a quick and delicious meal will help you wind down in a healthy way. If you are lucky, there will be leftovers for tomorrow.

Quiche Variations

Quiche is the quintessential brunch offering. Add a fruit salad, a roll and some sparkling punch and you have yourself a party. Eggs, cheese, herbs, veggies, etc. in a crust: pretty basic and easy once you get the proportions down. Choose a theme then use ingredients you have on hand or what is freshest at the market or what you are craving at the moment. Add a sauce if you like. Here is a butter crust recipe, egg to cream proportions, and a couple of suggested fillings to get you started. You can make a day ahead and reheat to serve, or serve at room temperature.

Bacon, Spinach and Swiss Quiche

Pepperoni, Peppers and Mozzarella Quiche

Crust for Quiche
1/2 cup whole wheat flour
1/2 cup white flour
6 tablespoons butter
1/2 teaspoon salt
1/3 cup cold water
Mix the flours together with the salt. Cut the butter into the flour until the mixture resembles meal. Pour in most of the water and stir to combine. Add additional water until the dough forms a ball. Roll out into a 11 inch circle and place into a 9 inch tart pan that has a removable bottom. Gently push crust into sides and remove the excess dough on the edges.
Egg and Cream Filling for Quiche
4 eggs
6 tablespoons cream
2 tablespoons milk
1/4 teaspoon salt
1/16 teaspoon white pepper
Whisk all ingredients together until well combined and pour over quiche ingredients in crust. Bake at 375 degrees for 25 to 30 minutes.

Bacon, Spinach and Swiss Quiche
5 slices bacon
1/3 cup thinly sliced leek (white and light green parts only)
1 teaspoon minced fresh rosemary
2 cups fresh baby spinach, coarsely chopped
4 ounces Swiss cheese, grated
Cut bacon (1/4 inch pieces) into a hot skillet and cook over medium high heat for several minutes until browned and crisp. Remove bacon to a paper towel. Remove all but 1 teaspoon of the bacon grease. Add leek and rosemary to skillet and cook for 1 minute. Add the spinach and continue cooking until spinach is wilted. Sprinkle bacon over the crust. Top with spinach mixture, trying to distribute evenly over the bottom. Top with the grated Swiss cheese. Pour egg and cream mixture over the cheese and bake.

Pepperoni, Peppers and Mozzarella Quiche
2 teaspoons extra virgin olive oil
3 tablespoons diced shallot
1/2 cup diced red bell pepper
1 teaspoon minced basil (or 1/2 teaspoon dried)
1/2 cup chopped turkey pepperoni
1/4 teaspoon salt
1 ounce Parmesan cheese, grated
3 ounces mozzarella cheese, grated
Optional: Red sauce for serving (Fillipo Magistro's recommended)
Heat a skillet over medium high heat. Add olive oil and when shimmering, stir in shallots and peppers. Saute for 2 to 3 minutes then stir in basil and pepperoni. Add salt if necessary (some brands of pepperoni have plenty of salt so taste the mixture and add salt if needed). Remove from heat and spread evenly over the crust. Top with the cheeses. Pour egg and cream mixture over all and bake. Serve with red sauce if desired.

Hints: You could pre-bake the crust if you like for 5 minutes or so. I like to have the crust and the filling meld a bit and so do not pre-bake. If serving the next day, cool, cover with plastic wrap and chill. Reheat or serve at room temperature. Here are some other ingredients I have used that have worked out well-- baby shrimp, chorizo sausage, Italian sausage, grilled chicken, ham; green peppers, artichoke hearts, hearts of palm, sun dried tomato, roasted sweet potato chunks, fresh corn, shelled soy beans, broccoli, asparagus, zucchini, onion, green onion, diced chili peppers; cilantro, thyme, sage, parsley, oregano, chives, dill; cheddar, jack cheese, feta, Romano, Stilton blue, goat cheese, Baby Belle, Havarti, Provolone, Gouda.

Brunch is a nice time for quiche but not the only time to enjoy it. Make two or three varieties and offer them buffet style. Add pasta salad, fruit salad and a green salad, some lovely rolls and a dessert or two and it really is a party. By the way, most quiche is quite filling and real men do eat it.  

Carrot and Cheddar Soup

The close of another gorgeous Autumn day in Upper Austria. Here are two of my amazing grandchildren eating soup I made. Karotten und Kaese. They liked it! I've made this soup for 25 years and it has always been well received.

Carrot and Cheese Soup
2 cups water
1 small onion, diced
3 cups finely chopped carrots,
2 teaspoons chicken stock paste (or chicken bullion)
1/3 cup butter
1/3 cup flour
2 cups milk
1/2 teaspoon dry mustard
2 cup shredded mild cheddar cheese
Place water, carrots, onions and chicken stock paste in a large sauce pan. Heat to boiling and then reduce heat to a simmer. Cook for 15 to 20 minutes or until carrots are very soft. Puree with an immersion blender (or transfer to a regular blender) until very smooth. While the carrots are cooking, make a rue with the butter and flour by melting the butter in a skillet until frothy then stir in the flour and cook for 1 or 2 minutes. Slowly pour in milk, stirring constantly until all lumps are gone. Sprinkle dry mustard over cheese and then stir into the milk mixture. Continue stirring until the cheese has melted completely. Combine the cheese sauce with the carrot puree and heat through. Check for seasoning and add salt if needed. Serve warm.

Hints: Making the soup thicker or thinner is easily accomplished by manipulating the amount of flour in the white sauce. Increase or decrease the butter by the same amount. You can also thin the final soup with a bit of water or milk. I usually peel the carrots but not always. Using a food processor is good for preparing the carrots or grating them works well, too. I like to use mild cheddar for my soup but I have used medium and it is good. Sharp cheddar is a bit too strong for the carrots and over powers them, so I don't use it. This soup holds well for a day or two in the fridge and can be made ahead. I have never tried to freeze it--never had any left over more than a day. If you use a blender for pureeing the carrots, be sure to hold the lid tightly as the heated liquid will explode yielding a mess, a need for new dinner plans and worst case, severe burns.

I was surprised that this recipe was not on this blog yet. I make it frequently as it has ingredients that are generally on hand in my kitchen. You probably have them, too. I have served this as a main course, a first course and as a second course. For lunch or dinner. In bread bowls, in Spring, Summer, Winter and Fall. So versatile!

Tuna and Mozzerella Pasta

My sweet, sweet daughter invited me to lunch today and this is what she made while I held the little one (7 weeks old now!). Thanks a ton beautiful Mother of little Grandson...

Sophie's Thursday Pasta (because today was Thursday)
6 cups water for boiling
1/3 to 1/2 cup pesto
4 ounces fresh mozzarella, cubed
1 can oil packed tuna, drained
Cook pasta until al dente. Drain then mix in pesto and mozzarella while pasta is still hot. Finally stir in tuna. Serve hot.  

Hints: The wagon wheel (rotelle) pasta hold onto the sauce and tuna very well. It is a great choice. Soph says she would never use whole grain pasta--never saw it in Italy, ever. This would serve 4 people.

Quick and absolutely delicious! So healthy too! Served with arugula salad and lovely white peaches. The flavors were so complimentary on the plate. The lemon dressing on the salad was a great counterpoint to the tuna pasta. The sweet peaches balanced the bitter arugula and the dense pasta was a great texture balance to the greens. It was a perfect lunch for today. Hope others can enjoy the feeling as well as the food. Thanks again Sophie! 

Tasting Party!

I had a good time yesterday on Studio 5 and feel like I learned lots. It was so interesting to see how things are done back stage and off camera. Thanks to Bill and Neal for helping to carry the load, (you guys look like you work out)! The following links are to recipes already posted and then I'll finish with recipes that are new. The idea of a tasting party is a good one but these recipes also are fabulous as Holiday fare.

Chilled pear soup , diced caprese salad, coconut black rice

Bacon wrapped dates, arugula lemon salad, chocolate ginger balsamic glaze

Chilled Pear Soup   (served as shooters)
Coconut Black Rice  (served in Chinese soup spoons)
Arugula and Lemon Salad  (with the addition of paper thin lemon slices)
Chocolate Ginger Balsamic Glaze  (mixed in with and garnishing diced fruit)

Diced Caprese Salad (or Topping for Bruschetta)
2 cups grape tomatoes, halved or quartered
1/2 pound fresh mozzarella cheese, diced
1/3 cup diced red onion, (optional)
1/4 cup fresh basil leaves
1/3 cup extra virgin olive oil, divided
1/4 cup white balsamic vinegar (optional)
1/2 to 1 teaspoon kosher salt
2 tablespoons chopped kalamata olives
Mix tomatoes, cheese and onion (if using) in a bowl. Reserve some small basil leaves for garnish and roughly chop the rest. Stir in chopped basil, all but one tablespoon olive oil, vinegar (if using) and salt. Set salad aside. Heat a small skillet over medium high heat. Add remaining tablespoon of olive oil to hot pan. Cook chopped olives for 3 to 4 minutes, stirring occasionally then remove from oil and set aside with reserved whole basil leaves for garnish. Serve salad in small bowls with garnishes. Or top sliced, toasted baguettes with salad. Or stir in diced toasted baguette pieces for a bread salad.

Hints: Using larger tomatoes and dicing them up is fine. As always, garden tomatoes are the best! Taste to adjust salt, oil and vinegar to get it just how you like it. I don't pack the basil down to get the 1/4 cup, they are just loose leaves. Also great tossed with angel hair pasta. I often omit the toasted olives.

One of my all time favorite dishes. I never tire of this combo and crave it in the winter but the tomatoes are never quite right from October to May. One of the best things about summer is a vine ripened tomato!

Bacon Wrapped Stuffed Dates
12 pitted dates
6 slices partially cooked bacon
1/4 cup blue cheese crumbles
2 tablespoons roasted small pumpkin seeds (pepitas)
Carefully slit each date open. Stuff blue cheese crumbles into the cavity and top with 6 or 7 pepitas. Cut bacon slices in half and wrap 1/2 a bacon strip around each date. Secure with a tooth pick. Bake at 425 degrees for 5 minutes. Serve hot or warm.

Hints: The bacon needs to be almost fully cooked in order to crisp up nicely by the time the cheese melts. (I buy the Hormel brand at Costco that is already cooked.) Larger dates are easier to work with. Don't slice all the way through the date or the softened cheese will melt out. You could substitute chopped pistachios for the pepitas and another semi soft cheese for the blue. These can be made ahead, refrigerated and cooked on the fly during a party. I replaced the toothpicks with cocktail forks in the above photo--which is great for a tasting party.

This is a take off of a sandwich  I blogged about earlier.  Sweet, savory and salty all at once. (It is a good sandwich!) Taking your favorite dishes and tweaking them into appetizer dimensions may be a bit challenging but nearly always results in a NEW favorite.
 

Eggs and Cheese South of the Border

Could you have a taco for lunch everyday and be happy? I could. Mexican food is my favorite. Here is an easy, quick and delicious lunch or dinner.

Chili Rellenos Casserole
6 corn tortillas (6 inch)
6 to 8 whole canned green chilies w/ liquid
1/2 cup sour cream
1/2 cup green salsa or taco sauce
1/2 teaspoon ground cumin
1/2 teaspoon salt
3 eggs
1 1/2 cups shredded cheddar cheese
Garnish: lettuce, pico de gallo, avocado
Heat oven to 350 degrees. Butter or spray with oil a 9 x 13 inch glass baking dish. Cut tortillas in half and lay in dish to cover bottom and sides. Drain chillies, reserving liquid, split length wise, spread out and lay on tortilla base. In a bowl mix reserved liquid, sour cream, salsa, cumin salt and eggs until well blended. Spoon over chillies and tortillas. Top with cheese and bake 35 minutes. Remove and allow to cool 5 or 10 minutes. Serve warm with lettuce, pico and avocados. Serves 4 to 6.

Hints: The spiciness of this dish can be adjusted by using mild, medium or hot green salsa. Warming the tortillas a bit will make them more malleable. Use more cumin if you want a stronger flavor. I can make this with stuff from my pantry and fridge so it is a quick go to dinner for me. It turns out with 4 layers, tortilla, chili, egg and cheese. It would be great served on a pool of ranchero sauce if you have some. This holds well and is great as left-overs.

I could eat Mexican food for breakfast, lunch and dinner. In fact, I have occasionally when on vacation in New Mexico. Only been to a couple of tourist areas in Old Mexico, never stayed overnight. The one lunch I had there was amazing. Street vendor carnitas--oooo! so fabulous!

Americanized Pasta

Pasta Salad w/ Fresh Mozzarella
8 ounces small pasta shells
2 1/2 teaspoons salt, divided
4 tablespoons extra virgin olive oil, divided
1 orange bell pepper
1/2 small purple onion
1/4 cup sliced black olives
1/4 cup diced sun dried tomatoes (packed in oil)
1/4 cup finely diced celery
2 ounces grated Romano cheese
4 ounces diced fresh mozzarella cheese
1/2 cup coarsely chopped spinach
1/2 cup coarsely chopped fresh basil
3 tablespoons white balsamic vinegar (dark will work)
Bring 3 quarts water to a boil. Add 2 teaspoons salt and the pasta shells. Cook for about 6 minutes and drain. Toss with 1 teaspoon of the olive oil and set aside. Meanwhile, heat oven to 425 degrees, wash and trim pepper then cut it into eight pieces. Quarter onion and separate layers. Toss pepper and onion with 1 teaspoon olive oil and remaining salt. Place on a roasting sheet and cook in the oven for about 10 minutes or until beginning to caramelize. Remove from oven and roughly chop veggies, reserving some pepper for garnish if desired. In a serving bowl, mix dried tomatoes, olives, celery and roasted peppers and onions. Stir in pasta and mix thoroughly. Stir in cheeses, spinach, basil, the remaining olive oil and the vinegar. Mix well, chill, garnish with peppers and basil leaves if desired and serve.

Hints: (This is an Americanized pasta because it is served cold as a salad which I understand is something the Italians would not do--correct me if I'm wrong on this Sophie or Anne Marie). I was wrong--see comments--thanks Soph! This works great as a warm pasta dish, too. Mix everything but the pasta together with the roasted veggies still warm and then add in the drained hot pasta, toss and serve. Artichoke hearts, hearts of palm, cucumber or crab meat are all great additions. Use all basil and no spinach if you want. Add some chili pepper flakes for a kick. And of course you can switch out Parmesan for the Romano if you must. Don't pack the spinach or basil to measure it.


Summertime means more salads and more grill dinners. Pasta salads are great to make in the morning and then pop in the fridge for the day. Makes dinner so easy--especially if you can con someone else into grilling the meat! 
 

Cheese Blintzes

This time of year seems to feel a bit heavy sometimes with all the rich Holiday foods surrounding us. Here is a dish that lightens up without sacrificing tastiness and that "indulgent" feeling that we love.
Cheese Blintzes
Crepes:
1 1/2 cup flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups skim milk
3 egg whites
1 tablespoon butter
1/2 teaspoon vanilla extract
Beat together all ingredients until smooth. Heat a non-stick skillet or seasoned crepe pan over medium high heat. Pour scant 1/4 cup of batter into pan and tilt to coat bottom. Cook until top side is set, then turn over and cook a few seconds more. Remove to a rack and cool. Makes about 15 crepes.
Filling:
1 cup fat free ricotta cheese
8 ounces fat free cream cheese
2 tablespoons sugar
1 teaspoon almond extract
1 teaspoon lemon zest
Heat oven to 350 degrees. Mix ingredients together and place 1 heaping tablespoon in the center of a crepe. Fold bottom up, sides in and top down to form a square packet. Place seam side down in a greased baking dish. Repeat with remaining crepes. Cover dish tightly with foil and bake for 20  minutes. Serve warm plain or with jam, pie filling, gingered fresh fruit salad, etc.

Hints: These are low fat, low calorie--1 gram fat per blintz and 106 calories (with out the topping). Low sodium and high protein. These crepes are rustic feeling rather than the super thin kind. They seem to hold up to the filling better this way but using a simple crepe works fine as well. These blintzes are not super sweet and make for a nice breakfast or brunch dish but are appropriately served for dessert, too. Toppings are open to your imagination!

I created this recipe close to 20 years ago and it stands the test of time. It is still one of my favorites to eat and to serve. People seem to enjoy the little bundles of flavor and texture anytime I present them, Winter, Spring, Summer or Fall. They can be presented as a bit exotic if topped one way and very comforting and homey topped another.

Crepes with Ham and Cheese

Simple Crepe Batter
1 cup milk
2 eggs
1/4 teaspoon salt
1/2 cup flour
2 tablespoons oil or melted butter
butter for cooking if needed
Measure milk into a glass bowl (preferably one with a pour spout). Add eggs and whisk until blended. Add salt and flour and whisk again. Whisk in oil or butter. Heat 8 inch crepe pan or skillet to medium high heat. Butter bottom if necessary. (My crepe pan is seasoned so that this is not necessary.) Pour scant 1/4 cup batter into pan and immediately tilt pan to spread batter evenly over bottom. Cook for about 1 minute and flip with a pancake turner. Cook second side only 15 or 20 seconds. Turn out onto a cooling rack. Repeat with the rest of the batter. Makes about one dozen 6 inch crepes.

Hints: If you have time, allowing the batter to rest for 20 or 30 minutes is great, but the recipe will work fine without the rest time. Adding a bit of sugar (1 tablespoon) and some flavoring (1/2 to 1 teaspoon almond or vanilla extract etc.) makes this into a fine dessert crepe. Fill with ice cream, whipped cream and fruit, lemon curd or sweetened flavored cream cheese. Top with hot fudge, vanilla sauce or raspberry coulee. Or try this coco batter crepe for desserts.
 
Ham and Swiss Crepes
12 crepes (6 inch)
24 slices shaved ham
12 slices Swiss cheese
2 cups fresh spinach leaves, cleaned and dry
Herbed brown butter sauce for serving
Place 2 slices of ham on each crepe, top with a slice of cheese and place 5 or 6 spinach leaves in the center. Roll up from one side and place in a buttered baking dish seam side down. Cover with foil and bake for 20 to 25 minutes. Serve warm with Herb Browned Butter Sauce, a Dijon mustard sauce or a horseradish cream sauce.

Hints: Cooked asparagus spears or even green beans could be substituted for the spinach in the center.

Herb Browned Butter Sauce
1/4 cup butter
2 to 3 teaspoons chopped fresh herbs (rosemary, sage, thyme etc.)
1 tablespoon white balsamic vinegar or lemon juice
fresh ground black pepper, optional
In a small skillet over medium high heat, melt butter and allow to cook until it begins to brown, about 4 to 5 minutes, stirring frequently. Once butter is browned, drop herbs in and stir immediately. Cook for another 30 seconds. Stir in vinegar or lemon juice, cook another 30 seconds and remove from heat. Add pepper if desired. Serve hot over roasted meat or fowl, poached fish, steamed veggies etc.

These are quick and easy but super tasty. Bill asked me "Are there any more of these?" He was really hyped on them. Turns sandwich fixings into a nice meal. 

Not From a Cardboard Tube

Cheese Biscuits
1 cup white flour
1 cup whole wheat flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
3 tablespoons shortening
1 cup shredded cheddar cheese
1/2 cup finely diced Swiss cheese
1 cup half and half
Heat oven to 350 degrees. Mix dry ingredients in a bowl. Cut in butter and shortening with a pastry blender until mixture resembles a coarse meal in texture. Stir in cheeses until coated with flour mixture. Add half and half and mix just until dough holds together. Turn out on a floured board. Roll gently to a disc 3/4 to 1 inch thick. Cut into circles or diamonds and place on an ungreased baking sheet with biscuit sides touching each other. Bake for 15 to 18 minutes or until very lightly browned. Remove from oven and serve hot, plain or with butter and marmalade.

Hints: You can use all white flour or all wheat flour if you like. I prefer the combination. Dicing the Swiss cheese makes for bites oozing with melted cheese which I really like but you can shred it as well as the cheddar and get a slightly different texture in the end product. Other semi soft cheese may be substituted for the cheddar and Swiss, such as Gouda, Stilton or even blue cheese. Adding some fresh or dried herbs works great too; like rosemary or thyme or dill. Left overs need to be refrigerated because of the cheeses. Reheating them in a microwave oven works great. Be sure to have the biscuits thick enough so they don't dry out during cooking. Orange marmalade is heavenly but any other jam will be good too. Great for breakfasts, brunches, lunches, tea time or dinner. Or a late night snack. I guess I'm saying they are good anytime!

Sophie and I had a discussion a few days back about my realization that I may be a bit of a food snob. She agreed with me but wasn't too concerned by it. It is just that I generally don't use convenience items like biscuit dough in a tube or pre-made pie crusts, etc. Most of the time these items cost a bit more than making them from scratch and I find the quality and variety is not all that great either. However, I always buy boxed Brownie mixes, jarred mayo, canned split pea soup and store bought croissants. I have attempted to make all of these from scratch and, time-wise, found them all better manufactured by someone else. But, come on--biscuits? They only take a few minutes and are far tastier when they are homemade!