Friday, October 29, 2010

Crustless Spinach Quiche

Although the non-quiche-loving son didn't try this recipe (leftover pizza was a better option in his opinion), it was pronounced "the best ever" by others, and it also made a great "quick and easy" breakfast for this morning. Crustless Spinach Quiche

Sauté one cup of onions and one cup of sliced mushrooms in a bit of olive oil until tender. Stir in 2/3 cup chopped ham and 10 oz. package of frozen spinach (thawed and drained). Salt and pepper to taste. Beat together 5 eggs and 2-3 cups cheese. (The original recipe called for Jack or Muenster, but that wasn't in the fridge, so we used Mozarella with a bit of Cheddar.) Stir in the vegetables and pour into a lightly greased 9" pie plate. Bake at 350° for 40-45 minutes. Serve warm.

Wednesday, October 13, 2010

Bubble and Squeak

Here's the final "English" recipe for right now. Apparently it was a way to use up the leftovers from Sunday dinner, and the title came from the noise it made while you were fixing it. All we know is it was pretty good, and I think we'll have it again someday.

Bubble and Squeak

4 ounces bacon, chopped
1 onion, sliced
1 cup cubed ham
1/2 head cabbage, chopped and boiled for 5 minutes
3 cups potatoes, cooked and sliced
1/2 teaspoon paprika
salt and pepper to taste
Sauté the bacon and onion in a cast iron frying pan. Add the ham and heat through. Stir in the potatoes and cabbage. Let cook for a few minutes, then flip and cook on the other side. Sprinkle with paprika and season to taste with salt and pepper. Serves 4.
This is a very forgiving recipe - amounts don't need to be exact. And if it seems a bit dry, and you're not me, just add some catsup.

English Scones

We decided scones would be a great "traditionally English" recipe to try as well, so we did. We couldn't really tell the difference between regular biscuits (except for a bit more sugar) and they weren't fried like the scones my mom made on Sunday evening, but they were still good. And they were super simple and quick to make.

Traditional English Scones
(at least according to the recipe submitter on All Recipes)

2 cups flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
pinch of salt
1/4 cup butter
2-4 tablespoons sugar
1/2 cup milk
Combine flour, cream of tartar, baking soda and salt. Cut/rub in butter. Mix in sugar. Add milk and stir gently. Knead no more than 8-10 times on a floured surface. Roll/pat out to 3/4" thick and cut with 2" round cookie cutter. Alternatively, pat into a flat circle and score wedges. Brush with milk and bake at 425° for 10 minutes. Serve with clotted cream and jam. Alternative add-ins could include currants or raisins, orange zest and dried cranberries, blueberries, or mini chocolate chips.

We also noticed in other recipes that the cream of tartar and baking soda could be substituted with 2 teaspoons baking powder. We tried both variations and didn't notice a difference. Just so you know.

Coconut Cookies

In trying to find a "Heritage Recipe" to share, I turned to the back section of our recipe binder where there were a few recipes my mom sent us years ago. A lot of them were variations of Christmas Pudding (my thoughts on that are deserving of their own post!) but this Coconut Cookie recipe looked like it was worth a try. Because my family doesn't care for coconut, I figured the cookies would be safe for the 24 hours before I took them to Relief Society. I figured wrong! Everyone actually liked them, so I had to guard them vigilantly. (Fortunately, I brought home a few leftovers.) The recipe came from a little booklet my grandmother, Ethel Beckstrand, compiled while serving their mission in Australia in the early 1960s. Coconut Cookies

2 cups flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup butter, margarine or shortening
1 cup sugar
1/4 cup brown sugar
1 egg
1 1/2 teaspoons vanilla
1 cup shredded coconut

Combine flour, baking powder and salt and set aside. Cream butter and sugars. Beat in egg and vanilla. Stir in dry ingredients and coconut. Make into 1 1/2" diameter rolls in wax paper and chill for a few hours. Slice and bake at 425° for 5 minutes. Makes 3-4 dozen.