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.

 

Curried Lamb and Quinoa Stuffed Acorn Squash

Well, it is now officially autumn. Weather-wise, it came early this year up here in northeast Ohio; the trees are already turning, which usually doesn’t really begin to ramp up until the second week of October in this neck of the woods, and my winter wardrobe’s migration towards the front of our closet is also a bit premature.  It’s the last week of the season for our CSA and Beloved has begun clearing out our own gardens, as well.

I don’t think we’ll be buying as many apples this year, as we still have plenty of applesauce from last year, but I’m really looking forward to some apple-based dishes, both sweet and savory, and I’m going to try and make some apple cider jelly.

We’ve decided not to do a CSA share next year, but rather get our summer produce from our own gardens and supplement with purchases from local farmer’s markets.  There’s only so much we can consume, even with Darling Daughter back home and The Young One here for the summer and holidays, and some of what we grew ourselves simply went unharvested – mostly leafy greens – because we just couldn’t eat it all.

Winter squashes are in full swing about now, and my obsession with cooking and stuffing them continues unabated.  Last week, it was Mexican-inspired stuffed spaghetti squash; this week, it’s a Moroccan-flavored lamb and quinoa mixture heaped inside roasted acorn squash.

Acorn squash isn’t my favorite – that spot is reserved for butternuts and kabochas – but we had two we’d acquired through our CSA share and I decided, since they were sitting there on the counter, just staring me in the face, that I probably should do something with them.  I wasn’t in the mood for soup (that happened last night with our lone sweet dumpling squash), but another stuffed squash sure sounded like a good idea.  It wasn’t long before I was pulling the last pound of ground lamb from our freezer and the bag of sprouted quinoa from the pantry.

It turns out it was an excellent idea – this was just delicious (frankly, I’d have been happy eating just the filling; it was that good).  Darling Daughter and I shared one half between the two of us, while Beloved inhaled an entire half all on his own.  This is also one of those dishes that is even better the next day, and it reheats beautifully.

Curried Lamb and Quinoa Stuffed Acorn Squash. Liven up that ordinary roasted acorn squash with lamb, quinoa and curry powder.

Click the image to enlarge

Curried Lamb and Quinoa Stuffed Acorn Squash
Serves: 8
Ingredients
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • 1 pound ground lamb
  • 1/2 medium onion, diced
  • 1 clove garlic, finely chopped
  • 1 1/2 tablespoons curry powder
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup raisins, chopped
  • 1/2 cup chopped pistachios
  • 2 cups cooked quinoa
Instructions
  1. Preheat oven to 375 F.
  2. Cut the squashes in half, lengthwise, and scoop the seeds from the center. Rub each half with the olive oil; place cut side down on a shallow, rimmed baking sheet. Roast for 30 to 40 minutes, or until easily pierced with a fork.
  3. While the squash is in the oven, cook the lamb in a large, heavy skillet over medium-high heat, breaking it up as it cooks with a large wooden spoon. Once it has barely begun to brown, add the onion and continue cooking until most of the fat has rendered from the meat and the onion has softened. Stir in the garlic, curry powder, cumin, cinnamon, coriander and salt and pepper and cook until the meat is cooked through and the mixture is fragrant.
  4. Remove the meat mixture from the heat and stir in the pistachios, raisins and quinoa, mixing well. Set aside.
  5. When the squash is done, remove it from the oven and allow it to cool slightly. Turn it over so that the cut sides are facing up and spoon the lamb/quinoa mixture into the centers, packing it in as necessary, until all of the filling has all been used.
  6. Reduce the heat to 350 F and return the stuffed squash halves to the oven. Bake, uncovered, for 15 minutes.
  7. Carefully cut each in half lengthwise before serving.
  8. Nutrition (per serving): 396 calories, 21.5g total fat, 41.4mg cholesterol, 512.4mg sodium, 833.2mg potassium, 39.6g carbohydrates, 5.1g fiber, 11.7g sugar, 14.8g protein

Mexican-Stuffed Spaghetti Squash

Happy…middle of September?  How the heck did THAT happen??

Before we know it, Autumn will be upon us.  In fact, it’s coming early from what I can see – we already have trees turning on our street (much to Darling Daughter’s dismay).

While I do NOT look forward to winter, I generally enjoy fall.  It’s a gorgeous season up here in northeast Ohio and the crisp temperatures are an invigorating excuse to wear my didn’t-exist-until-I-moved-North cool weather wardrobe.

Because, let’s face it, it’s cold for all of about 3 days in the middle of February down in Texas.

It’s also an opportunity to start tuning up for cold-weather cooking, which is (according to at least one of my readers) my forte.  I won’t deny it; I love casseroles and stews and braises and other hearty, stick-to-your-ribs fare.

This particular recipe is a new favorite.  Ooooohhh, myyyyyyyy.

While the butternut squash Beloved planted earlier in the season didn’t take at all (this is not true of the one that has sprung up spontaneously in another garden – I guess the compost didn’t get hot enough again this year), the spaghetti squash is doing just fine.  We’ve already picked a couple, and I made this with the very first one Beloved harvested.

Fortunately, the harvest of this squash coincided with the last of the summer sweet corn we picked up at the farmer’s market.  When I finally decided what I was going to do with this particular one – I didn’t want it to involve a pasta sauce – I soaked and cooked some black beans, as well as a pound of Meat for Tacos. After that I made a fresh salsa with some red onion, a hillbilly tomato and a jalapeno, all from our garden, along with some cilantro from the CSA.  Once I’d roasted the squash, all that was left was to shred some cheese and assemble the whole thing and bake it in the oven.

It. Was. AMAZING.  This is comfort food, folks – delicious, satisfying and quite healthful comfort food.  The servings are also quite generous, and the leftovers keep well in the refrigerator, if they’re well-covered.  It really reheats beautifully – Beloved and I shared one stuffed squash half the night I made it, and finished off the other half for lunch the next day.  It was every bit as good (if not a little bit better, as dishes like this tend to be).

This would also be awesome topped with a good, homemade guacamole.

Mexican-Stuffed Spaghetti Squash. Healthy and creative, this Mexican-inspired casserole is a great way to jazz up this versatile winter squash.

Click the image to enlarge

Mexican-Stuffed Spaghetti Squash
Serves: 4
Ingredients
  • 1 large spaghetti squash
  • 1 tablespoon olive oil
  • 1 cup black beans, drained and rinsed
  • 1 cup fresh or frozen corn kernels
  • 1 pound [url href=”http://www.janssushibar.com/meat-tacos/” target=”_blank”]Meat for Tacos[/url]
  • 1/2 medium red onion, diced
  • 2 ounces cheddar cheese, grated
  • 1 cup fresh tomato salsa
Instructions
  1. Preheat oven to 375 F.
  2. Halve the spaghetti squash and scrape out the seeds from the center. Rub both halves with olive oil and place them, cut side down, on a foil-lined baking sheet. Roast for 40 minutes, or until easily pierced with a fork; remove from the oven and allow to cool.
  3. While the squash is roasting, prepare the [url href=”http://www.janssushibar.com/meat-tacos/” target=”_blank”]Meat for Tacos[/url].
  4. Once cooled enough to handle, shred the meat of the squash into a large mixing bowl with a fork, leaving the shells intact. Season lightly with salt and pepper; stir in the beans, corn, taco meat, red onion and half the cheese until thoroughly combined. Spoon the mixture back into the squash shells and top with the remaining cheese. Return to the foil-lined baking sheet.
  5. Reduce the heat to 350 F and return the stuffed squash halves to the oven. Bake for 30 minutes.
  6. Allow the stuffed squash to rest for 5 or so minutes before cutting each half in two. Top with the salsa and serve.
  7. Nutrition (per serving): 584 calories, 36.4g total fat, 95.4mg cholesterol, 1076.6mg sodium, 1024.3mg potassium, 37.1g carbohydrates, 6.9g fiber, 4.9g sugar, 30.9g protein

Ginger-Peach Crisp

Well, another crazy weekend came and went.

Oh, who am I kidding?  My whole life is crazy, and it’s not going to be any less crazy until about November.  If I’m lucky.

At any rate, my Young Diabetic Friend accompanied us on our rounds this Saturday to pick up our eggs and CSA share.  We also visited a couple of (tiny but good) farmer’s markets, as well as our friends at Whitefeather Meats where I bought the most incredible bison short ribs; they promptly became dinner.

Because no matter how often I post recipes like this, I’m always going to looooooooove my pastured/grass-fed/ethically raised meats – especially the odd bits.

At any rate, we spent the day canning 16 pints of green beans and slicing and vacuum-sealing about 2 pounds of fresh okra for the Young Diabetic Friend, as well as milling another half-bushel of paste tomatoes that we canned Sunday.  I also picked up a 1/2 peck of what is probably the last of the fresh peaches we’ll see this summer when we swung by Geig’s Orchard to get some of their incomparable, freshly pressed apple cider.

About half the peaches, which were on the small side, went into this wonderful dish that I made to go with our Sunday brunch.  Fresh peaches compete with cherries for the title of Jan’s Favorite Fruit, but if you put me in a headlock and made me choose, I’d probably pick the peaches.  I adore them, which is why I have at least 1/2 a peck sliced and vacuum sealed in my garage freezer.  I also love to cook with them – just search for “peaches” on this site, and you’ll see – and that includes the occasional dessert.

Of which this one is a doozy.  Oh. Muh. GAWD…it will certainly justify the purchase of both the candied ginger and the ground cardamom if you don’t already have some.  The servings are not large, but this is one of those desserts you want to eat slowly and reverently, savoring every bite.

Ginger-Peach Crisp. Combining peaches with candied ginger makes for a delicious - and slightly exotic - dessert.

Click the image to enlarge

Ginger-Peach Crisp
Serves: 9
Ingredients
  • 3 1/2 lbs ripe peaches (about 6 to 8), peeled, pitted, and sliced
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • pinch salt
  • 2 tablespoons finely chopped candied ginger
  • Crumb Topping
  • 1 1/2 cups old fashioned oats
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup all purpose flour
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon ground coriander
  • 6 tablespoons cold butter, cut into small pieces
Instructions
  1. Preheat oven to 350 F.
  2. In a large bowl, combine the peaches and sugar. Allow to sit for 30 minutes, stirring occasionally. Drain the peaches in a colander set over another bowl to collect the juices. Return the peaches to the original bowl and toss with the cornstarch, salt and candied ginger.
  3. While the peaches are macerating, combine the oats, brown sugar, flour, cinnamon and ground coriander in a large bowl. Cut in the butter with a pastry knife or two forks until the mixture is crumbly. Set aside.
  4. Transfer the juices from the drained peaches to a small saucepan. Bring to a boil over medium high heat and cook, swirling gently from time to time but not stirring, until the liquid has reduced by about half. Remove from the heat and allow to cool slightly. Stir into the peach mixture.
  5. Pour the peaches into an 8″ x 8″ glass baking dish; sprinkle the topping evenly over the fruit, covering it as completely as possible.
  6. Bake for 30 minutes, or until the topping is golden and crisp. Allow to cool to almost room temperature before serving.
  7. Nutrition (per serving): 287 calories, 9.1g total fat, 20.4mg cholesterol, 37.8mg sodium, 408mg potassium, 51g carbohydrates, 4.2g fiber, 34.2g sugar, 3.9g 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