Tag: dinner

Fast Food: Spinach, Red Pepper and Feta Quiche

(Above: Watch the video to see a quiche being made from scratch.)

This is a quick and easy recipe to make: perfect for a weeknight dinner.

The recipe claims it serves just two people but you can stretch it to serve three or even four, if you provide something else to eat with it: maybe a big salad and/or some crusty bread (or even a side of bacon?).

 

Pepper Quiche
You make this from scratch so you know exactly what’s in it.

 

When I made this several years ago, I also made this Irish Soda Bread the same night and served them both together. Both recipes came from the March, 1994 edition of Gourmet Magazine. That night, I doubled the quiche recipe and made two quiches.

 

Pepper, greens in frying pan.
Be sure to use a light olive oil to fry up the vegetables.

 

I made this again just a few weeks ago and served three people by serving it alongside a big salad. Instead of using just spinach leaves, I used a combination of spinach and swiss chard. It was delicious.

 

Slice of quiche.
This recipe says it serves two but you can cut smaller slices and serve them with some sides to serve more people.

 

This is perfect for a Sunday brunch, a lunch, or light supper. You make this quiche from scratch. There are no shortcuts but you don’t need them with a dish that takes less than 45 minutes to make.

 

Spinach, Red Pepper, and Feta Quiche

February 26, 2019
: 2
: Easy

You can double this recipe to serve four people. Or you can serve smaller slices and serve more people if you serve this with some side dishes.

By:

Ingredients
  • All-purpose flour (1/3 cup)
  • Unsalted butter (3 tbsp., cold)
  • Vegetable shortening (1 tbsp., cold)
  • Ice water (1 1/2 tbsp, plus more if necessary)
  • Red bell pepper (1/3 cup sliced)
  • Olive oil (1 tbsp.)
  • Fresh spinach leaves, washed and trimmed (2 cups packed, or about 5 ounces)
  • Large eggs (2)
  • Heavy cream or milk (1/3 cup)
  • Feta cheese, crumbled (1/3 cup)
Directions
  • Step 1 In a bowl or in a food processor blend together flour, butter, shortening, and a pinch salt until mixture resembles meal.
  • Step 2 Add water and toss until incorporated, adding additional water if necessary to form a dough.
  • Step 3 Pat dough onto bottom and one half inch up sides of a 9-inch pie plate and bake shell in bottom third of oven until set and pale golden, about 7 minutes.
  • Step 4 While shell is baking, in a large skillet sauté bell pepper in light olive oil over moderately high heat, stirring, 1 minute. Add spinach and sauté, stirring, until wilted and tender, about 1 minute. Remove skillet from heat and season spinach mixture with salt and pepper.
  • Step 5 In a small bowl whisk together eggs and cream.
  • Step 6 Sprinkle feta over bottom of shell and arrange spinach mixture on top. Pour cream mixture over spinach and bake quiche on a baking sheet in middle of oven 15 minutes. Reduce temperature to 350°F. and bake until set, about 10 minutes.

 

Chickplantasagna is Born

Chickplantasagna is Born

(Above: Layered like lasagna, with eggplant, chicken, and zucchini, chick-plant-asagna was born out of necessity.)

We were hungry.

I had eggplant, zucchini, some leftover cheddar cheese and a new block of Parmigiano-Reggiano in the refrigerator. All day long I thought of those ingredients and asked myself what I could make for dinner. Around 4 p.m., the answer came to me.

 

I just needed chicken cutlets so I stopped at the supermarket on my way home and found some chicken tenders that looked better than the other cuts of chicken there. I brought them home and flattened them between two pieces of aluminum foil (I had nothing else). And that’s where our story (recipe) begins.

 

Zucchini on a cutting board with eggplant slices
You start by slicing the vegetables and baking them. Notice how the eggplant slices (top left) have only a little skin left on them.

 

I don’t believe that salting the eggplant and letting it drain helps get rid of the bitterness so I never do that. Instead, I make sure to buy a really good eggplant: one that is dark in color, one that has a smooth skin without blemishes, and one that is firm to the touch. And I peel the skin, leaving vertical stripes, so that when you slice the eggplant, each slice only has a little skin on it. I believe this helps to keep the bitterness to a minimum.

 

Slices of eggplant on a cookie sheet
Brush the vegetables with a little olive oil and sprinkle with salt before baking.

 

After you bake the vegetables, fry the chicken, and saute a tomato and wine sauce, you assemble the dish ending with a layer of cheese and fresh salsa.

 

A close-up of salsa, cheese, vegetables

 

The dish was delicious but it still needed a name. I posted a photo of it on Facebook and asked for suggestions. My friend Katie M. suggested Chickplantasagna. It was the perfect name for a perfect dish.

Chickplantasagna

August 10, 2016
: Medium

By:

Ingredients
  • Chicken tenders (About 9 or 10, flattened by pounding them with a rolling pin between two pieces of wax paper, parchment paper, plastic wrap, or aluminum foil.) Or, if available, use thinly sliced chicken cutlets.
  • Eggplant (1 dark, purple — firm, but not bruised — beauty).
  • Zuchinni (1)
  • Red pepper (1)
  • Cheddar cheese (about 1/4 cup shredded)
  • Parmesan cheese (about 1/4 cup, grated)
  • Fresh salsa (about 1 cup)
  • Tomato Paste, imported and from a tube (about 3 or 4 good squirts)
  • Red wine (about 1/3 cup), and a little water too.
  • Garlic (1 clove, torn open with your fingers)
  • Olive oil, regular, not extra-virgin (about 1/2 cup)
  • Lemon pepper
Directions
  • Step 1 Take the skin off the eggplant by peeling off strips of it using a vegetable peeler. The eggplant will look like it has stripes as some of the skin remains.
  • Step 2 Cut thin (about 1/8-inch to 1/4-inch thick) slices of the eggplant. Brush olive oil on one side of each slice. Brush olive oil on a cookie sheet and put eggplant, dry side down. Cook in a 450 degree oven, turning over once, until both sides are brown.
  • Step 3 Cut thin slices of zuchhini (about 1/4-inch to 1/2 inch thick). Put oil on both sides. Cut long strips of red pepper (about 1/2 inch thick) and put oil on both sides. Cook zuchhini and red pepper on a baking sheet in a 450 degree oven until done.
  • Step 4 Fry chicken cutlets in a little olive oil and the clove of garlic. Sprinkle with lemon pepper.
  • Step 5 When chicken is done, heat frying pan again. Add the tomato paste and the wine and water and stir. Add salt and pepper. Let the wine and water evaporate a little bit. Stir scraping the bottom of the pan. Add about 1 tablespoon of butter and stir some more. Turn off heat.
  • Step 6 Assemble the dish by putting a little olive oil on the bottom of a ceramic baking dish, along with a few tablespoons of the fresh salsa. Add half of the chicken cutlets. Pour over half of the tomato paste sauce. Add half of the cheeses. Top with half of the zuchhini, red peppers, and eggplant slices. And then repeat this with the remaining ingredients, ending with the rest of the cheese and some fresh salsa.
  • Step 7 Bake in a 350 degree oven until cheese melts.
Dinner on a Moonlit Beach

Dinner on a Moonlit Beach

The summer isn’t over yet.

A good way to enjoy the beach is to go at the end of the day when the sun is low, the crowds have left, and parking rates are either reduced or completely waived. Bring dinner and a bottle of wine and watch the sun set.

Here’s what I made for our beach excursion this past weekend:

Beach Salads and Bruschetta

September 8, 2009
: Easy

By:

Ingredients
  • Some ripped up spinach leaves
  • Some ripped up arugula leaves
  • Two tomatoes, sliced and chopped
  • Half a cucumber, sliced thin and then cut into quarters
  • Two tablespoons of anise, chopped into small bits
  • A dozen or so queen-sized, pimento-stuffed green olives, chopped
  • Two tablespoons of capers
  • Half a can of chick peas
  • Half pound of cooked salmon chopped into cubes or two hard-boiled eggs, sliced (I made the salmon for me, but substituted eggs for Trish, because she doesn’t like salmon).
  • Your favorite salad dressing. I used all-natural, bottled Greek dressing.
  • Bruschetta Ingredients:
  • Thick slices of Italian bread, toasted under the broiler
  • Two garlic cloves, gently crushed
  • Three or four tomatoes
  • About 20 fresh basil leaves
  • Olive oil
  • Salt
Directions
  • Step 1 Mix everything in two separate plastic bowls: one with the eggs and the other with the salmon.
  • Step 2 How To Make the Bruschetta: Rub the toasted Italian bread slices with the garlic and drizzle a little olive oil over them. Then slice into thick strips. Wrap in wax paper or put in plastic container.
  • Step 3 Chop tomatoes and put into bowl.
  • Step 4 Stack the basil leaves on top of each other and roll up. Then slice into strips. Sprinkle strips on tomatoes and toss with a little olive oil. Add salt.

 

 

Packing up bruschetta for the beach really isn't that difficult.
Packing up bruschetta for the beach really isn’t that difficult.At the beach, spread the tomato mixture on top of the toast slices and eat as an appetizer before the salad. Pour a glass of wine, watch the sunset, and maybe even take a moonlight dip in the ocean.