Recipe: Quiche Lorraine – and YES, real men eat quiche!

ArtFoodHome.com | barbara stroud

Quiche Lorraine. This is one of my favorite recipes, because you can change it so that you use what ingredients you have on hand. Although, I have to say, I always go back to the bacon and swiss… the combination is out of this world. Serve this with a side salad, some wonderful baby greens, avocado, and a drizzle of olive oil/rice wine vinegar and oh la la!

I found this recipe on allrecipes.com and changed just a few things… originally it called for onion… My mom took French cooking classes when I was young, so we ate a lot of Quiche Lorraine, it never had onions that I can recall… so it just seemed odd to me. Probably tasty, I put them in everything else, but this seemed like it would be better without. I also used less bacon, about 3-4 slices instead of the original 6 and it worked fine.

I’m thrilled that a quiche can be made with milk instead of cream, woohoo!

Here is the link to the original recipe… do NOT let the photo scare you! ha ha… it’s an unappetizing photo (we’ve all done it… sigh) and mine did not look like this at all. Maybe because I used a glass pie dish instead of foil? I did not make my crust, but I should. I used one Pillsbury pie crust (refrigerated section at grocery store).

Here is the link to my version (where you can print minus all these words and photo)… and here, my friends, is what you’ve been waiting to see!

Quiche Lorraine | ArtFoodHome.com

 

Catch you back here tomorrow!

Recipe Flashback! Grandma’s Fruitcake recipe… this one is TASTY!

Fruitcake!

Fruitcake!

RECIPE FLASHBACK for the holidays!

[Oops! Just realized (thanks dad!) that I didn’t have the entire recipe showing yesterday… this is fixed now (and has always been accessible via the “Click HERE to print the recipe minus the photos” link :)]

I’m here to set the record straight. FRUIT CAKE IS NOT BORING. It’s lively and cool and oh so wonderful. It also makes your house smell soooo good when it’s baking… check out the original post HERE (with step by step photos)…  Click HERE to print the recipe minus the photos…

**My grandma made a note on her version… she placed a pie dish with water in the oven at the same time as the fruitcake to keep it moist, good thinking!

Fruitcake - ArtFoodHome.com | barbara stroud

It’s nice to start a family tradition, or to give a fruitcake to friends and neighbors.

Catch you back here tomorrow!

Support the locals on Broad Street!

IMG-20140110-00805

Ahhh, Broad Street in Charleston, SC. It’s not the highly publicized shopping district on King Street, but what it does have are the kinds of shops that are unique. Less commercial. More small businesses. Many galleries are located on Broad Street, unique shops, some great eating places, not to mention Normandy Farms Bakery – great coffee, pastries, bread, sandwiches, etc.

It’s important to support the locals! They have a lot to offer!

Catch you back here tomorrow!

Recipe Flashback! Best Christmas Cookies Ever!

artfoodhome.com | barbara stroud

These are the tastiest Christmas cookies in all the land. THE ONES that put the biggest smile on Santa’s face! Perfect for those of you who are uber creative! Each cookie is a blank canvas and you can get as fancy as you like… or you can just squeeze on the colorful frosting, and that’s beautiful as well! The recipe has been in our family since I was teeny tiny and has become a yearly tradition! My parents found it in a magazine… wonder which one? Click here to read the last post about these wonderful cookies!

Click HERE to print the recipe as shown below…

artfoodhome.com | barbara stroud

Catch you back here tomorrow!

Split Pea Soup Recipe with Sweet Potato and Bacon Garnish!

Tyler Florence's Split Pea Soup with Sweet Potato and Bacon Garnish

Tyler Florence’s Split Pea Soup with Sweet Potato and Bacon Garnish

I ran across the best recipe for Split Pea Soup with Sweet Potato & Bacon Garnish in People magazine! Tyler Florence‘s recipes are always fabulous and this is no exception. We had a bag of organic split peas from Whole Foods, yet hadn’t used them… actually, I have never used split peas. Neither of us are big on thick soups. So the one thing I changed? I didn’t blend part of the peas after cooking (which thickens the soup), it still thickened itself somewhat, it was just perfect! The garnish made it over the top good. Cutting up a few slices of good bacon and putting it on a baking sheet along with sweet potatoes cut up small… oooowie, magic happens I’m telling you! It is unbelievable to me how much taste is in split peas! As you see below, in the actual soup part of the recipe, there are split peas, salt, pepper, lemon juice, (I didn’t have thyme leaves, so I did not use, and I only used parmesan once, could barely tell a difference). Yet those pretty green peas are TASTY with a capital “T”!

There aren’t a lot of ingredients – this is simply too easy! There is no soaking of the peas before hand. Another step that makes it that much easier!

Click HERE to print the recipe (as shown below!)

artfoodhome.com | barbara stroud

Catch you back here tomorrow!

How to make pot roast with potatoes and carrots – can’t get easier than this!

Smells heavenly doesn't it?

B E A U T Y !

Most everyone loves a good pot roast. The taste is so wonderful, like you’ve been slaving away for hours and hours, when in reality, it basically does most everything itself. Some people prefer to make mashed potatoes, if you’re on of those people, you can certainly pull the veggies and pot roast out when done, and maybe stir in a little corn starch/water mixture and and to pan, heat to thicken the gravy. I don’t bother, the juice is just that good. I usually throw my carrots and potatoes in the pot instead of making mashed potatoes, it’s just too easy this way!

I follow this recipe from Cooking Light magazine – not exactly, but its a starting point. Add more of what you like, less of what you don’t!

My notes on the recipe below… I rarely use wine, I just like the taste of pot roast best without it, same with Thyme… garlic I use occasionally, but rarely… I buy a large container of Kitchen Basics Beef Broth (unsalted), and use about 3/4 of it. I don’t measure I just make sure it covers most of the veggies… I use a lot of carrots and a few potatoes. For a 1.5# roast, I usually bake it for about 45 minutes, then add the potatoes and carrots (I put the roast on top) and bake another hour. It’s perfect when the meat falls apart easily.

Recipe from Cooking Light Magazine!

Classic Beef Pot Roast (with Potatoes and Carrots)

Ingredients

1 teaspoon olive oil 
1 (3-pound) boneless chuck roast, trimmed 
1 teaspoon kosher salt 
1/4 teaspoon freshly ground black pepper 
2 cups coarsely chopped onion 
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 (14-ounce) can fat-free, less-sodium beef broth $
1 bay leaf
4 large carrots, peeled and cut diagonally into 1-inch pieces $
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)

Preparation

Preheat oven to 350º.

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.

Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

Note:

MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Jeanne Thiel Kelley,

OCTOBER 2006

Ok, now for my step by step shots!

Sear the meat first!

Sear to lock in juices on all sides

Sear to lock in juices on all sides

Since there are only two of us, I usually go to Whole Foods or EarthFare and buy a pot roast (chuck roast) and if it’s really thick i have them slice it in half lengthwise, I usually end up with about a 1.5 pound roast, but if you have more than two people in your family (this is several meals for us), then you may opt for the larger cut, just keep it in the oven longer.

Start by adding a little olive oil to the pan so it won’t stick, get the pan nice and hot so you hear SIZZLE when you put the roast in the pan… you aren’t cooking it through just browning on all sides, at medium high, I even sear the sides… keeps all those juices where you want them to be! Once it’s seared, move it to a plate…

Sautee onions...

Sautee onions…

Now sautee the onions… smells wonderful doesn’t it?

Add seared roast and beef broth to pan

Add seared roast and beef broth to pan

Now add the seared roast and the beef broth to the pan – cover and bake OR… go ahead and add potatoes and carrots (If roast is small) and bake all together for around 1.5 hours or until it starts to fall apart! I tuck the potatoes and carrots all around the roast… you can check on it a time or two, splash a little more broth on top… a few hours later (and a WONDERFUL smelling house)… you have…

This is what BEAUTY Looks like when you pull it out of the oven… oh. my. word.

Smells heavenly doesn't it?

Smells heavenly doesn’t it?

Too good for words!!

Catch you back here tomorrow!

Recipe Flashback: Thanksgiving and a special treat – homemade hot chocolate!

Homemade Hot Chocolate!

Homemade Hot Chocolate!

Wishing you and yours a safe and happy Thanksgiving day! Now, if for some reason you aren’t full after a Thanksgiving Day feast, and you would like a little treat, that really feels like a treat… Try this… it’ll warm you up too!

Hot chocolate, made from scratch. YUM! Yet one more thing to be thankful for on a chilly day, right? There are only a few ingredients, you can heat the milk however you like (stove or microwave) and instantly you have wonderful hot chocolate that warms you from the inside out! Click on that link to be taken to the original recipe complete with photos!

Enjoy this Thanksgiving Day. Whew, I have so much to be thankful for… all of you, my family, friends, health, Charlie (woof) and Fred just to name a few.

If you’re feeling blessed (as I am), do something to make someone smile. This time of year can be hard on so many people for a variety of reasons. Do you have a neighbor who may be eating alone today? Invite them over, or maybe take them a hot chocolate and have a visit. We all get busy in life, but we have to keep those in mind who don’t have family and may be struggling with something going on in their lives.

Make. Someone. Smile.

Happy Thanksgiving! I’ll catch you back here tomorrow!

Recipe flashback: Homemade Cranberry Sauce – it doesn’t get better than this!

Image via Martha Stewart!

Image via Martha Stewart!

Can you believe that tomorrow is Thanksgiving? Are you looking for something to make as a side to go with the turkey? Would you like to make something that is quick, easy, beautiful and tastes out of this world? Ahhhh, then this is the recipe for you! This is from Martha Stewart! I posted this several years ago (and would never buy canned since I saw how easy this was to make).

Yes, there is sugar in this recipe, but unlike canned sauce there is no high fructose corn syrup or corn syrup (2nd and 3rd ingredient listed, eek!)

Thank you to Martha Stewart for the photo and the recipe (Everyday Food, November 2008).

Basic Cranberry Sauce

Yield Makes 2 cups

Ingredients

  • 1 bag (12 ounces) cranberries
  • 3/4 cup sugar
  • 1 teaspoon grated lemon zest
  • 1 cup water

Directions

  1. In a medium saucepan, combine cranberries, sugar, lemon zest, and water; bring to a boil. Reduce to a simmer; cook until cranberries are soft, about 10 minutes. Transfer to a bowl, and let cool to room temperature.

Catch you back here tomorrow!

Thanksgiving Recipe: Rustic Apple Tart (beautiful and so easy!)

Rustic Apple Tart

Rustic Apple Tart

This week I’m bringing back recipe favorites that I think may be a great match for Thanksgiving! This Rustic Apple Tart (click on link to see original post complete with photos as well as a video!) is easy, and so beautiful. The secret is the glaze and it couldn’t be easier!

This is a Martha Stewart – Everyday Food recipe.

Click HERE to print the recipe only.

RUSTIC APPLE TART

Puff Pastry (1 sheet)
3 Granny Smith Apples
1/3 cup sugar (or a little less)
1 large egg yolk
1 tsp water
Defrost puff pastry in refrigerator.
Once defrosted, leave folded and roll out to 8×14 on a lightly floured surface.
TRIM EDGES – need a clean edge, otherwise it won’t puff up, she used a pizza cutter
Place on baking sheet and PUT IN FREEZER 10-15 minutes (this is very important)!
Filling:
Peel and core 3 Granny Smith Apples, cut into 1/4″ slices
Add 1/3 cup sugar (or less) and mix.
In separate bowl, mix 1 large egg YOLK (discard white) and 1 tsp water, set aside.
Dough out of freezer.
Brush on egg wash (don’t let drip down the sides, it could inhibit it from rising)
Create border 3/4″ from edge, cut halfway through dough with a knife.
Arrange apples within border.
Dot the top of the tart with 2 Tablespoons of butter.
Bake at 375 for 30-35 minutes.
While tart is still warm mix up this glaze…

GLAZE

2 Tablespoons of apricot jam or apple jelly
1 Tablespoon water
Mix and heat until warm.
Brush this mixture on the tart while it’s still warm.
Cut and serve!

This is perfect for a smaller gathering! Enjoy!

Catch you back here tomorrow!

Thanksgiving Recipe… Couscous with Cranberries and Pecans!

T A D A ! !

Couscous with Cranberries and Pecans ! !

Thanksgiving is this coming Thursday. Can you believe it? Seems like it was just summer a few days ago? Crazy how fast time flies!

This week I’m bringing back a few recipes that I’ve shared with you throughout the years, maybe one of them will sound good for your Thanksgiving!

Cranberry & Nut Israeli Couscous Salad is a fabulous recipe (click on that link to see the original post, complete with step by step photos). This is a fabulous cold salad with dried cranberries, fresh oranges, tasty pecans… oooh, I think this is one you will enjoy, and I’m thrilled that I ran across the recipe again, as I had forgotten about it, sigh…

Here’s the recipe – Click to print this recipe from Epicurious

 israeli couscous with cranberries and pecans

…ingredients

Salad:
2 cups Israeli couscous, uncooked
1 cup dried cranberries
1 cup toasted pecans, quartered
2 scallions, minced
Dressing:
3 tbsp canola oil (I used olive oil)
1.5 tbsp champagne vinegar (I used white wine vinegar)
1 orange, zest
1/2 orange, juiced
1/2 tsp turmeric
1/2 tsp dried thyme
1/2 tsp dried tarragon
Salt and pepper to taste

NOTE: I added 2 1/2 oranges, cut into wedges (the other half is juiced in the above steps) – this made the recipe over the top good!

…preparation

Bring a pot of salted water to a boil, and add the couscous. When it’s done (roughly 8-10 mins, or when it’s al dente), drain it but do not rinse. Set aside and let cool while you mince the scallions, toast and chop the pecans, and make the dressing.

In a small bowl, whisk together the canola oil, vinegar, orange zest and juice, spices and salt and pepper.

In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the well-whisked dressing over it and toss to combine.

Serve immediately, or chill in the fridge for a few hours to blend the flavors.

Catch you back here tomorrow!