Most Favored Recipe status

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Ducatista
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Location: 53703

Most Favored Recipe status

Postby Ducatista » Sat May 14, 2016 9:04 am

I've got a few favorite-favorites, but this is the only one I make almost every week. What are your go-tos?

Crustless quiche

5 eggs
1-1/2 cups heavy cream
Freshly ground black pepper
1/2 t salt
10 oz package frozen chopped spinach, thawed, squeezed, and further chopped
1 cup ham (less is OK), cubed fine
1/2 cup freshly grated sharp cheddar cheese
1/2 cup shredded Parmesan cheese

1. Preheat oven to 350 degrees F. Butter or oil a 9-inch pie plate or quiche dish.

2. In a large mixing bowl, beat together eggs, cream, and pepper. Stir in spinach, ham, & cheddar.

3. Pour mixture into dish, sprinkle with Parmesan. Bake 30 to 35 minutes, until egg is set
and top is lightly browned. Let rest 10 minutes before serving. Keeps and travels well.

Super easy, super yum, and super adaptable. The givens are the egg/cream ratio and the shredded parm on top. Everything else is up for grabs. I add a little more salt if there's no ham involved.

My ingredient picks:

   eggs, backyard
   cream, Organic Valley
   ham, Boar's Head (their single ham steak is just the right size)
   spinach, Cascadian Farms
   cheddar, Babcock sharp
   parm, Sartori shredded

Here's one of my favorite variations:

Goat cheese & scallion, replace ham, spinach, and cheddar with:

1 t dried tarragon
2 T fresh chives
2+ oz crumbled soft goat cheese
1/2+ cup sliced scallions, cooked in 1 T butter until just softened

Roy
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Posts: 5884
Joined: Sun Jul 17, 2005 11:31 pm

Re: Most Favored Recipe status

Postby Roy » Sat May 14, 2016 9:40 am

Arizona Desert Chili

  • 2 Tbsp. Vegetable oil
  • 3 x Garlic cloves, minced
  • 2 x Onions, minced
  • 1 x Green bell peppers, minced
  • 3 lb Beef minced or chopped, not ground
  • 1 tsp Ground cumin
  • 1 tsp Ground oregano
  • 3 Tbsp. Chili powder
  • 10 x Tomatoes, peeled and minced
  • 2 x Jalapeno peppers, (or to taste)
  • 1 can Beer


1. Beef (minced, not ground).

2. Heat oil in a large heavy skillet. Add in garlic, onions and green pepper. Saute/fry till soft, about 5-7 min.

3. Add in beef and lightly brown on all surfaces. Drain off some of the fat if a lot has accumulated. Lean beef trimmed of all fat shouldn't have an excess amount, however.

4 . Add in remaining ingredients and simmer for 1 hour or possibly slightly longer. Put a cover on skillet during cooking time, and slightly tilt it so steam can escape. Check often and stir to prevent sticking. Skim off fat as it rises.

* Best if allowed to sit, tightly covered, for an hour after cooking is complete. This chili has no beans as it tends to cover the taste of the tomatoes.

Ducatista
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Posts: 5223
Joined: Fri Mar 05, 2004 11:31 am
Location: 53703

Re: Most Favored Recipe status

Postby Ducatista » Sat May 14, 2016 1:14 pm

Sounds delicious. What kind of beef do you use? Trimmed chuck roast?

I'd probably sneak some beans in, because: fiber. :roll:

Roy
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Joined: Sun Jul 17, 2005 11:31 pm

Re: Most Favored Recipe status

Postby Roy » Sat May 14, 2016 2:24 pm

Ducatista wrote:Sounds delicious. What kind of beef do you use? Trimmed chuck roast?

I'd probably sneak some beans in, because: fiber. :roll:

That, or what I have on hand. I have an old fashioned meat grinder with crank handle. I have been known to grind up a steak now and then for chili.

However I am more likely to use the meat grinder to make homemade beef hash from ground steaks.

Hash:
Equal parts of ground meat, onion and potatoes. (yummy)

Mad Howler
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Location: Wisconsin for now

Re: Most Favored Recipe status

Postby Mad Howler » Sat Jun 18, 2016 2:54 am

That chili recipe lists my go to base of ingredients.
I've learned to insert the following:
1) Pulverize some chipotle chili in adobo sauce, then strain the purée through mesh. Add to taste.
2) Unsweetened chocolate (Bakers); about a half an ounce per quart.

Now my go to breakfast for half of my family:
Work that chili into a chili cheese omelet,
Folded (not a scrambler) with Monterey Jack/Colby/or combined.


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