Asparagus and Garlic Scape Quiche

See?  Told you there’d still be recipes.  Told you many of them would still be paleo (I’m off dairy for a bit).  And, frankly, I haven’t made a quiche with a crust in years – it’s just such a pain in the ass.

At any rate, I’d bought asparagus so we could grill it, wrapped in bacon, for our holiday cookout this week, and then went and forgot all about it.  Derp.  My fridge also runneth over with garlic scapes from the garden.

(Oh, the garden!  We haven’t taken part in a CSA in the last 3 or so years because we get so little from them that Beloved isn’t growing in the now 16 separate vegetable gardens in our back, side and front yards.  We barely even go to the farmers market any more – the only reason I bought asparagus is because we’ve already harvested every bit we possibly could of ours.)

We ate this for brunch on the morning of the 4th alongside some fresh watermelon left over from Monday’s cookout and it was really, really good.  The asparagus and scapes were roasted with a large shallot, and I threw the bacon in for good measure.

I had the suggested serving size.  Beloved ate half of the whole damn thing.

So there you go.

I’ll be back with later this week with current photos of – drumroll – The G Man!  You won’t believe how much he’s grown.

Roasted Asparagus and Garlic Scape Quiche

Notes:  You can certainly make this in a crust if you like.  If you don’t have a problem with dairy, feel free to use half and half in place of the coconut milk.  If you don’t like coconut, you can use another non-dairy milk substitute, but I’d probably reduce the amount to 1 cup and add another egg.

Serves: 6

1 pound pencil-thin asparagus, trimmed and cut into 2-inch pieces
1 cup garlic scapes, cut into 2-inch pieces
1 large shallot, coarsely chopped
2 tablespoons olive oil
6 thick slices bacon
4 large eggs
1 1/2 cups coconut milk
Salt and freshly ground black pepper, to taste

Preheat oven to 375 F.

Toss the asparagus, scapes and shallot in the olive oil and spread on a shallow, narrow-rimmed baking sheet.

Sprinkle with salt and pepper and roast in oven for 15 to 20 minutes, or until the vegetables are soft with a few brown spots.

While the vegetables are roasting, chop the bacon into 1/2 inch pieces and cook over medium-low heat until all the fat is rendered out and the bacon is crisp.  Remove the bacon from pan with a slotted spoon and drain on paper towels.

Whisk the eggs and coconut milk together. Spread the roasted vegetables in a deep dish pie plate and sprinkle the bacon evenly over top. Pour the egg mixture over the vegetables and bacon.

Reduce the oven heat to 350 F and bake the quiche for 40 to 45 minutes, or until the top is brown and a knife inserted in the center comes out clean.

Place the quiche on a cooling rack and allow to cool for about 10 minutes before serving.

Nutrition (per serving): 317 calories, 23.7g total fat, 13.9g saturated fat, 6.5g   monounsaturated fat, 1.7g polyunsaturated fat, 132.8mg cholesterol, 249.2mg sodium, 610.6mg potassium, 18.3g carbohydrates, 3.7g fiber, 6.8g sugar, 14.6g net carbohydrates, 11.5g protein.

 

Loaded Smashed Potatoes

Good grief – will someone please tell me how it got to be September already??

Things have calmed down somewhat around the Sushi Bar; The G Man is in Michigan and starts kindergarten today (boy, talk about time just flying by!!) and while The Young One came home for the long weekend, we didn’t see much of him (he spent a lot of time sleeping) and he was back on campus by Sunday afternoon.

However, even though our lives are no longer ruled by the comings and goings of young men, things are still pretty busy.  It is, of course, prime canning season and we did it in style this last weekend.  If you think we went crazy with the zucchini and green beans, well…let’s just say they weren’t anything compared to this weekend.

We took Friday off from work, which was a good thing, since it gave us the opportunity to do some housework and yard work.  We made our usual CSA/farmer’s market runs Saturday morning, and came home with 2 bushels of paste tomatoes (to which we added another half bushel from our own garden), 5 dozen ears of sweet corn, 5 pounds of okra and a 1/2 peck of the sweetest peaches I’ve ever tasted.  The result?

– 8 pints of barbecue sauce canned

– 32 pints of tomato canned

– About 2 1/2 cups of tomato paste made, portioned and frozen

– All of the corn shucked and cleaned; 1 1/2 dozen frozen on the cob, the remainder cut away from the cob, portioned, and frozen

– All 5 pounds of the okra cleaned and sliced; about 4 pounds breaded before being frozen (’cause we love our fried okra)

– All of the peaches peeled, sliced and frozen

The tomatoes were milled and the sauces and paste were made on Saturday.  The canning, corn and okra were done on Sunday, and I peeled and sliced the peaches while cooking our dinner (an amazingly delicious and un-paleo gumbo) Monday evening.

In short, we basically came back to work today to rest from our “long weekend.”

We’d have gone out to eat Sunday night – the day was just that exhausting – but all the decent restaurants in Podunk are closed on Sunday, so we made dinner as simple as possible.  Beloved fired up the grill and cooked us steaks, while I roasted some of the okra I’d left whole.  Darling Daughter asked for this particular dish and since she did most of the work, I’ll credit her with the execution.

I have to tell you, these smashed potatoes are really pretty easy and they are really very delicious; even Beloved, who prefers sweet potatoes, wolfed them down.  The leftovers keep quite well, too, as you can see in the photo below, when we had them with the leftover steak, over-easy eggs and watermelon the next morning.

Note:  You can leave off the bacon if you don’t eat pork or want to make them vegetarian-friendly – simply sub the bacon fat with melted ghee or olive oil.

Loaded Smashed Potatoes.  Crispy and delicious, these are somewhere between potato skins and baked potatoes.

Click the image to enlarge

Loaded Smashed Potatoes
Serves: 6
Ingredients
  • 1 pound whole new potatoes, preferably Yukon golds
  • 4 ounces bacon, chopped
  • 1 cup cheddar cheese, grated
  • 1/4 cup snipped chives
  • 1/4 cup sour cream, (optional)
  • salt and pepper, to taste
Instructions
  1. Preheat the oven to 375 F.
  2. Scrub the potatoes well. Carefully drop them into 2 quarts of boiling salted water and cook until tender enough to pierce with a fork, 15 to 20 minutes. Drain; spread out on a shallow-rimmed baking sheet to cool slightly.
  3. While the potatoes are boiling, cook the bacon in a small skillet over medium heat until crisp. Remove with a slotted spoon to a paper towel to drain; reserve the fat left behind in the pan.
  4. Once the potatoes are cool enough to handle, smash them slightly (still on the baking sheet) with a potato masher or the bottom of a heavy glass measuring cup. Sprinkle lightly with salt and pepper and drizzle with the reserved bacon fat.
  5. Roast the smashed potatoes until crisp, 15 to 20 minutes. Remove from the oven and sprinkle with the bacon and cheese. Return the pan to the oven until the cheese is melted, another 5 to 7 minutes longer.
  6. Sprinkle the potatoes with the snipped chives and dollop with sour cream, if desired, before serving.
  7. Nutrition (per serving): 235 calories, 16.1g total fat, 36.6mg cholesterol, 283.1mg sodium, 395mg potassium, 14.1g carbohydrates, 1.7g fiber, <1g sugar, 8.8g protein

Tomato, Okra and Corn Soup

I almost didn’t post today – we’re taking the day off, stretching our weekend to four days – and I keep thinking it’s Saturday (“It is!” says Beloved gleefully. “For the next 3 days!”).

Anyhoo, I thought I’d post a beautiful, completely seasonal recipe today.  It’s a reworked version of one I posted 3 years ago, so it’s not exactly new.  What it is, however, is greatly simplified and somewhat improved.

When I posted this recipe originally in late August of 2011, I had not yet discovered the wonder that is a food mill – I was still peeling and seeding tomatoes by hand and pureeing them in the food processor.  A food mill, either a small one, like I used for this particular dish, or a large one, which is indispensable when making and canning huge batches of tomato or apple sauce,  is an absolutely marvelous gadget and I don’t know how I ever managed without either of them.  Basically, I just cut up the tomatoes we’d gotten that week from the CSA – there was quite a variety of them – and cranked them through the small food mill until I had a beautiful puree.

Sooooo much easier than cutting an X in the bottom of the tomatoes, dropping them in boiling water for a minute, shocking them in ice water, then peeling, cutting them in half, squeezing/digging out the seeds then chopping them by hand or running them through the food processor.  Trust me on this.

At any rate, this not only cut down the preparation and cook time, it also allowed me to increase the ratio of tomatoes to chicken stock, which made for a slightly thicker – and much smoother – soup.  I also increased the amount of sweet corn (we are just swimming in it this year) and used Cajun seasoning rather than just cayenne.

The result was simply out of the world.  It was just delicious and I felt so virtuous as I ate it I could barely stand myself.  Literally everything in it, spices aside, was local – the butter from a local dairy that pastures their cows, the tomatoes and okra from our CSA share, the sweet corn from the tiny farmer’s market where we meet our poultry farmer for eggs during the summer, the chicken stock from the backs and feet of the pastured chickens we get from the same farmer, and that I made and canned myself.  “Fresh” doesn’t even begin to describe it.

In addition to be it being about as local as possible – when you live in the suburbs, at any rate – this soup is incredibly nutritious to boot.  It is an excellent source of vitamin A, vitamin C, folate, potassium, niacin, vitamin B6, vitamin K, vitamin E, phosphorus, copper, magnesium,  manganese and fiber.  Eat this with a nice salad of fresh greens topped with a tasty homemade dressing, some simply grilled meat and a few Dilly Beans and you’ve got meal that you can feel smug about, too.

Note:  You can, of course, use canned tomato puree if you don’t have a food mill and/or access to tomatoes in season.  If you can’t find fresh okra, frozen should be fine (the same goes for the corn), assuming you can find it without breading.  Depending on how you view the inclusion of certain grains in your diet, this is paleo-friendly as well.  It is certainly gluten-free as written.

Tomato, Okra and Corn Soup. A Southern favorite, this soup is about as seasonal as it gets.  Bring on the late summer harvest!

Click the image to enlarge

Tomato, Okra and Corn Soup
Serves: 6
Ingredients
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 4 cups tomato puree
  • 4 cups chicken stock or broth, preferably homemade
  • 2 cups sliced okra
  • 2 cups corn kernels, freshly cut from the cob
  • 2 teaspoons Cajun seasoning, or to taste
  • salt and freshly-ground black pepper, to taste
Instructions
  1. Melt the butter in a Dutch oven over medium-low heat; cook the onion until soft and translucent, about 10 minutes. Add the garlic and cook for another minute.
  2. Add the tomato puree, chicken broth, okra and corn; increase the heat to high and bring to a boil. Reduce to a simmer and stir in the Cajun seasoning. Continue cooking until the vegetables are tender and the mucilage has cooked out of the okra, about 15 to 20 minutes.
  3. Season to taste with salt and pepper before serving.
  4. Nutrition (per serving): 216 calories, 6.9g total fat, 15mg cholesterol, 358.2mg sodium, 1153.4mg potassium,34.1g carbohydrates, 5.6g fiber, 14.5g sugar, 9.4g protein

Moroccan-Style Lamb Meatballs

Earlier this week when I asked my daily “What do you want for dinner?” Beloved started rummaging around in the freezer.  After a few moments I heard, “Hey – we’ve still got a couple of pounds of ground lamb out here.”

So we took it out, and all that was left was to decide what to make out of it.

While I love lamb, ground lamb always seem to taste “stronger” to me than regular cuts – it’s probably due to the amount of fat.  It holds up well to bold flavors, though, so I decided something Moroccan-spiced might be in order.  After perusing the contents of my cupboard, fridge and spice rack I found myself putting this together.

Holy moly!  This was just marvelous.  The meatballs were moist and tender and deliciously spiced, and the sauce complimented them wonderfully; I served it over quinoa and alongside a summer squash sauté (I’m still trying to get rid of that stuff).  We loved it so much that we ate the leftovers for lunch for the next two days – it makes a ton.  I imagine it would freeze quite well, too.

Don’t be intimidated by the long list of ingredients; the vast majority are spices, and this comes together pretty quickly and easily.  I like to pre-bake meatballs for dishes like this; it helps the meatballs keep their shape and renders out some of the fat so that you don’t end up with a greasy sauce.  In fact, both the calorie and fat content in the nutritional info are probably overstated somewhat because of this.

The best thing about this recipe – well, other than the fact that it’s incredibly delicious?  It’s paleo, and Whole30 compliant to boot.

Moroccan-Style Lamb Meatballs.  Tender lamb meatballs in a delicious tomato sauce.  Fragrant and flavorful!

Moroccan-Style Lamb Meatballs
Serves: 6
Ingredients
  • Meatballs
  • 2 pounds ground lamb
  • 2 large eggs, lightly beaten
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped raisins
  • 1/4 cup finely chopped black olives
  • heaping 1/2 tablespoon ground coriander
  • heaping 1/2 tablespoon ground cumin
  • 3/4 teaspoon curry powder
  • 3/4 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon chili powder
  • 1 1/2 teaspoons kosher or sea salt
  • 1 teaspoon freshly ground black pepper
  • Sauce
  • 2 tablespoons olive oil
  • 1/2 cup finely diced onion
  • 1 large clove garlic, minced
  • 1 stick cinnamon
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 28-ounce can petite-diced or crushed tomatoes
  • 1 1/2 cups chicken stock or broth, preferably homemade
  • 1 bay leaf
  • 1 tablespoon thinly sliced mint leaves
  • 1 tablespoon finely chopped parsley
  • salt and pepper, to taste
  • Preheat oven to 350 F.
  • Gently, but thoroughly, combine all of the meatball ingredients in a large mixing bowl. Form into 24 meatballs and place on a foil-lined baking sheet. Bake for 15 minutes.
  • While the meatballs are in the oven, heat the olive oil over medium heat in a large, heavy skillet. Sweat the onions until soft and translucent, about 10 minutes; add the garlic cinnamon stick, cumin and coriander and cook for another 2 or 3 minutes more.
  • Stir in the remaining sauce ingredients except for the salt and pepper and bring to a boil. Reduce the sauce to a simmer and add the meatballs. Continue simmering until the sauce is thickened and the meatballs are cooked through, about 20 minutes more. Season to taste with salt and pepper.
  • Remove the cinnamon stick and bay leaf before serving.
  • Nutrition (per serving): 494 calories, 29.1g total fat, 165.1mg cholesterol, 899.8mg sodium, 1044.7mg potassium, 25.5g carbohydrates, 6.1g fiber, 6.3g sugar, 35.4g protein
Instructions

 

Green Bean and Tomato Salad

I bemoaned on Facebook this morning that, “I will be SO glad when school is back in session so I can eat like an adult again.”

Having The G Man so often this summer has required a lot of kid-friendly meals.  Which suits The Young One just fine – he’s never outgrown his love of chicken nuggets, spaghetti, pizza and meatballs in barbecue sauce over mashed potatoes (last night’s dinner).  Beloved, Darling Daughter and I, on the other hand, are going through quinoa, lamb curry and liver paté withdrawal.

In fact, once the adult palates are all that’s left in the house, liver paté is going to be one of the first things I’m going to make.

At any rate, this past Saturday it was just me and Beloved for dinner.  (Of course it was just me and Beloved for dinner – there was a bushel of green beans to clean and can; do you honestly think there would be a kid anywhere in sight??)  While I was busy with the green beans, Beloved cut up and vacuum sealed three of the four chickens we’d picked up from our poultry farmer a couple of days before.  The fourth chicken was duly spatchcocked, seasoned with s&p and slipped into a Ziploc bag with some buttermilk and fresh tarragon to marinate.

Later that evening, after the beans had (mostly) been dispensed with, Beloved fired up the grill and roasted the chicken along with a couple of ears of fresh sweet corn, and I made this, for a dinner that was so locally sourced I could barely eat it, I was feeling so smug.

Oh, I kid.  I wolfed it down.

Along with the absurd amount of green beans we picked up last week, we also have been getting some lovely cherry tomatoes and red onions from the CSA.  Inspired by a recipe that came with our CSA share last week, I decided to combine the 3 with some fresh rosemary from our garden, although you could use any fresh herb you like (I know at least one of my readers is allergic to rosemary).  One quick balsamic vinaigrette later, we had a wonderfully refreshing, delicious and seasonal salad.

Please let the salad marinate in the fridge for at least an hour before eating to allow the flavors to marry – in fact, if you can remember to make it ahead, this is even better the next day.  I ate the leftovers for 3 days straight, it’s just so yummy.  And this is not only paleo-friendly, if you leave out the honey, which is completely optional, it’s Whole30 compliant, as well as vegan-friendly.

Green Bean and Tomato Salad. A fantastic summer side dish for when fresh green beans and tomatoes are at their best.

Click the image to enlarge

Green Bean and Tomato Salad
Serves: 6
Ingredients
  • 1 pound green beans, trimmed and cut in half
  • 1 cup cherry tomatoes, halved
  • 1/2 cup finely diced red onion
  • 1 tablespoon finely chopped fresh rosemary
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon honey (optional)
  • 1/3 cup extra-virgin olive oil
  • salt and pepper, to taste
Instructions
  1. Bring 3 quarts of salted water to a boil in a stock pot; drop in the green beans and blanch for 2 minutes. Drain and plunge into a large bowl of ice water until completely cooled.
  2. Drain the beans again and pat dry with paper towels. Place in a large bowl with the tomatoes, onion and rosemary; toss to combine.
  3. In a small bowl, whisk together the balsamic vinegar and honey (if using). Add the olive oil, pouring in a thin stream, whisking continually until well-combined. Season to taste with salt and pepper.
  4. Pour the dressing over the green bean mixture and toss to combine. Cover and refrigerate for at least an hour before tossing again and serving.
  5. Nutrition (per serving): 142 calories, 12.2g total fat, 0mg cholesterol, 6.4mg sodium, 151.5mg potassium, 8g carbohydrates, 2g fiber, 2.7g sugar, 1.3g protein