Bacon & Swiss Quiche

A great quiche. Much better warm, but can also serve cold. Original recipe calls for ham, but we used diced bacon (spek sneedjes). Use our pie crust recipe. A large serving (quarter of the quiche) is about 30g of carbs.

Ingredients:

• 1 large onion, thinly sliced
• 1 tsp. thyme
• 5 large eggs, plus 2 egg whites
• 1 cup diced bacon (spek sneedjes), cooked
• 2 tsp. olive oil
• salt and pepper
• 1/3 cup whole milk (or cream)
• 1/2 cup shredded Swiss cheese

Directions:

Preheat oven to 400º (200ºC). Toss onion in olive oil and mix in thyme, salt, and pepper. Spread on baking sheet and bake for about 15 minutes, until onion is soft.

In a medium bowl, whisk together eggs and egg whites, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in onion, bacon, and cheese. Pour mixture into crust and bake on top rack until center is just set, about 25 minutes.

Pie Crust - no shortening

A great pie crust for baking here in Belgium, where we can’t get Crisco. The original recipe called for shortening, but we substituted with ghee (clarified butter), and it worked great. Don’t worry if it feels a little dry, can add a little water, but not much. First step calls for mixing ingredients in a food processor, which is much more efficient than a pastry blender.

Great for fruit pie or quiche.

Makes 2 pie crusts

Ingredients:

• 170g very cold unsalted butter
• 420g plain flour
• 1 tsp salt
• 15g granulated sugar
• 70g very cold ghee 
• 6 to 8 tbsp (about 120ml) ice water

Directions:

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.

Add the butter and ghee. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.

Dump the dough out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Place a piece onto a well-floured board and roll into a circle, rolling from the centre to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

Fold the dough in half, place in a pie dish, and unfold to fit the dish. Repeat with the top crust after filling the pie.

To blind bake: line with parchment paper and fill with baking weights or dry beans. Bake at 400º (200ºC) for about 20 minutes, until edges turn golden brown.

Really Good Chili

Nothing fancy; just really good chili. Great for doubling the recipe and freezing. One batch makes about 10 servings.

Ingredients:

• 2 lbs ground beef (=1 kg)
• 1 L (2 500ml boxes) diced tomatoes (tomatostukjes) 
• 1 L (2 500 mL boxes) tomato sauce or sieved tomato
• 2 large onions, chopped
• 1 stalk celery, chopped
• 1 small green pepper, chopped (1/4 cup)
• 1/4 cup chili powder
• 2 tsp cumin
• 1 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp oregano
• 1/2 tsp sugar
• 1/8 tsp cayenne
• 2 cans red beans, drained

Method:

Brown meat, drain, and set aside. Sauté onion, celery, and bell pepper until softened. 

Combine ingredients in large pot and bring to boil. Reduce heat and let simmer for 1 1/2 hours, stirring occasionally. 

Homemade chocolate sauce

Ingredients 

• 3/4 cup white sugar
• 1 1/2 Tbsp all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/4 cups milk
• 2 Tbsp butter
• 1/2 tsp vanilla extract (or more)
• 1 tiny pinch salt

Procedure

Whisk together sugar, flour, and cocoa powder.

Heat milk, butter, and vanilla in medium saucepan until butter melts. Whisk dry ingredients into milk mixture, a little at a time. Increase heat and allow mixture to come to a simmer. Stir constantly for 5 minutes to allow to thicken. Whisk in pinch of salt.

Cinnamon Muffins

Ingredients

• 2 cups flour
• 1½ tsp baking powder
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ cup 1 stick unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup buttermilk or buttermilk substitute

Topping

• 1/2 cup packed brown sugar
• 1/2 cup flour
• 1/4 cup quick-cooking oats
• 1/4 cup butter,  room temperature

Procedure

Preheat oven to 375ºF (190ºC).

Sift together flour, baking powder, salt, cinnamon.

Cream butter and sugar. Add eggs, one at a time. Add vanilla.

Gently fold in flour, alternating with milk. Stir until combined.

Scoop mixture into sprayed/coated muffin tin, filling each cup to about 2/3 full.

Mix ingredients for topping to form pea-sized crumbles. Sprinkle on top of muffins.

Bake until toothpick comes out clean, about 30 minutes. Cool on wire rack.

Mediterranean Chicken & Chickpea Stew

Ingredients

• 4 cloves garlic (=1/2 tsp garlic powder)
• 2 Tbsp lemon juice
• 1/4 cup olive oil
• 2 tsp cumin
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp salt (or more)
• 1 lb chicken breasts
• 1 large onion, chopped
• 1 can (14oz) diced tomatoes
• 1 can (15oz) chickpeas

Procedure

Prepare marinade mixing garlic, salt & pepper, lemon juice, olive oil, cumin, paprika. Add chicken and stir to coat.

Sauté onions in large skillet. Using slotted spoon, add chicken, reserving excess marinade in bowl. Sauté until chicken is cooked. Add tomatoes, chickpeas, and marinade. Reduce heat and cook 5 minutes, until chicken is cooked through. Serve over couscous.

Mediterranean Chicken with Couscous

Original recipe calls for 1/2 cup jalapeños and was way too spicy for us. We reduced to 1/4 cup and it’s just right. May want a scant 1/4 cup or less if cooking for the kids.

Ingredients

• 5 1/4 cups chicken broth
• 2 cup quick-cooking couscous
• 2 Tbsp olive oil
• 4  chicken breast 
• Salt & pepper to taste 
• 1/4 cup finely chopped jalapeno peppers
• 1 carrot, thinly sliced
• 1 zucchini, diced
• 3 green onions, thinly sliced
• 1 1/2 teaspoons grated fresh ginger root (=1/2 tsp ground ginger)
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon ground coriander seed
• 1 teaspoon cornstarch

Procedure

Bring 4 cups chicken broth to boil. Stir in couscous and olive oil. Remove from heat and let sit 10 minutes.

Cut chicken breast into cubes and brown in medium skillet, seasoning with salt and pepper. Remove from heat.

Saute jalepenos and carrots for about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Cook until tender, about 5 minutes.

In a small bowl, mix 1 cup chicken broth, curry powder, coriander, and cornstarch. Pour over vegetables and add in chicken. Allow to cook until it thickens. Serve over couscous.