Quiche Lorraine for Mother’s Day #SundaySupper

Posted on May 12, 2013

Quiche Lorraine -- Supper for a StealMy mom is my inspiration for my cooking. She was always whipping us up tasty dinners and trying out new recipes. From her I learned the importance of eating a healthy, well balanced diet and always clipping coupons before heading to the store.

I never thought I was a fan of quiche, that was until I made Julia Child’s Quiche Lorraine. Mom made quiche growing up but it was never quite so buttery.  She tries to keep things lower calorie, but I have learned with quiche you can’t try to cut calories. It’s just not the same. I did cheat on the crust with a premade and I still haven’t made Julia’s crust, but I have made a few other homemade crusts.

Since I first made Julia’s quiche back in November it has become a staple at our family brunches.  For Mother’s Day I am made a big batch of blueberry muffins, instead of my now famous quiche.

Quiche Lorraine - Supper for a Steal

Quiche Lorraine
 
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Serves: 6

Ingredients
  • 1 pie crust, uncooked
  • 4 thick slices bacon, cooked
  • 3 eggs
  • Salt and pepper
  • Pinch of grated nutmeg
  • ½ cup cream
  • 1½ tablespoons butter, cut into ¼-inch pieces

Instructions
  1. Preheat the oven to 375 degrees.
  2. Fit pie crust to pie pan and prick with fork multiple times. Bake 7-8 minutes until slightly golden. Let cool for 5 minutes.
  3. Crumble bacon into the crust.
  4. In a large, 2 cup, measuring cup whisk eggs with a pinch of salt and pepper. Add enough cream to bring the mixture up to 1¼ cups. Pour into pie crust.
  5. Scatter the butter on top and bake 30-35 minutes, until browned and bubbly.

Sunday Supper Movement

Mother’s Day Brunch:

Mother’s Day Entrees:

Mother’s Day Sides:

Mother’s Day Desserts and Drinks:

Don’t forget to join the #SundaySupper chat on Twitter today to celebrate Mother’s Day! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Do you have your ticket to the Food and Wine Conference yet? If not, there will be a special $100 discount available tonight only on the full conference pass if you participate in the #SundaySupper twitter chat from 7 to 8pm Eastern Time, and purchase your ticket during the chat. The discount code is: SundaySupper.  We hope to see you there!

 

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Balsamic Roasted Beet and Arugula Salad

Posted on May 10, 2013

Balsamic Roasted Beet and Arugula Salad - Supper for a Steal

After a night of heavy, creamy pasta I needed to lighten it up a bit with a healthy salad. I have always been a fan of beets, but had not yet roasted my own.

When the Greek restaurants include beets in the salads I steal everyone elses. I don’t know what it is about them. While flipping through Ina Garten’s Foolproof cookbook I came across this recipe (which I have slightly amended). I was immediately drawn to it, because just a few weeks ago I had seen some beautiful organic beets at the farmer’s market. Plus anything with arugula and goat cheese and I’m game!

We ate this as a main course salad, but it would also be great for a dinner party starter.

My research shows that nutrition wise beets are very low calorie and high in tons of different vitamins and minerals. For a healthy salad that is a little different than the usual, you can’t beat this one ;)

Balsamic Roasted Beet and Arugula Salad

Balsamic Roasted Beet and Arugula Salad
 
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Serves: 2-3

Ingredients
  • 2 beets
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 tbsp dijon mustard
  • salt and pepper
  • ⅓ cup roasted almonds
  • 5 oz arugula
  • 2 oz goat cheese

Instructions
  1. Preheat oven to 400 degrees.
  2. Scrub beets well, remove tops, and trim extra tail at the end (I left about 1½ inches). Wrap each beet individually in foil and place on a baking sheet.
  3. Bake for 50 minutes to 1 hour until tender, you will easily be able to insert a sharp knife.
  4. Once beets are finished cooking, remove from oven, un wrap foil and allow them to sit out for about 10 minutes to cool.
  5. Whisk together oil, vinegar, mustard, and a pinch of salt and pepper to make the dressing.
  6. Peel the beets with a sharp pairing knife and cut into wedges. Mix beets with half of the dressing.
  7. Toss arugula with remaining dressing.
  8. To plate, make a bed of arugula, top with beets wedges, a handful of almonds, and crumbled goat cheese.

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Soy Citrus Grilled Chicken

Posted on May 9, 2013

If you can’t tell these flavors are new favorites in our house. This is the perfect marinade for both pork and chicken. In fact a few weeks ago I posted it with pork and orange juice. Today it’s chicken and lemon juice.

Soy Citrus Grilled Chicken - Supper for a Steal

I wanted to throw together an easy grilled chicken dish when my in laws where in town a few weeks ago. I already had plenty of chicken and knew I wanted to grill it. I remembered the Orange Soy Pork Tenderloin and thinking how good the marinade would be on chicken. Those ingredients are all staples, nothing to add to the grocery list!

Three large chicken breasts was plenty for four people with leftovers. I did serve the Southwestern Twice Baked Sweet Potatoes and a salad on the side. I try to serve large, healthy side dishes to lessen our meat intake. And so far it’s working.

Soy Citrus Grilled Chicken

Soy Citrus Grilled Chicken
 
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Serves: 4

Ingredients
  • 2-3 large boneless chicken breasts, large cubed
  • ¾ cup olive oil
  • ⅓ cup soy sayce
  • 2 tablespoons Worchestershire sauce
  • 1 tablespoon dry mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dried parsley
  • 2 cloves garlic, minced
  • juice from 1 large lemon

Instructions
  1. Combine all of the ingredients in a gallon Ziploc bag and allow the chicken to marinate for at least 30 minutes.
  2. Preheat the grill to medium high heat. Skewer the chicken. Grill 2-3 minutes on all four sides. Check to make sure internal temperature is at least 165 degrees.

 

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Lentil Tacos

Posted on May 8, 2013

Lentil Tacos

Lentil Tacos are both a great meatless option and cheap dinner. Taco nights are nothing fancy in our house. I don’t go out and buy specialty shredded lettuce or salsa we use what we have, which means I usually chop up some spring mix and either have chopped tomatoes or pico de gallo (if I have everything to make it). We always have Greek yogurt in place of sour cream and the guacamole this time was just a bonus. When taco shells are on sale I usually buy them and plan tacos into our menu in the next few weeks.

I thought lentils made a surprisingly good taco filling. And leftovers were made into a tostada. I broke tacos shells in half so they laid flat and piled on the toppings. Whether you make these for Meatless Monday or just a penny pinching night. I don’t think you will even miss the meat.

Lentil Tacos-Supper for a Steal

Lentil Tacos
 
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Serves: 4-6

Ingredients
  • 1 small onion, diced
  • 1 garlic clove, minced,
  • 1 teaspoon olive oil
  • 1 cup dried lentils
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • 2 ½ cups chicken or vegetable stock (I used vegetable to make this vegetarian)
  • taco shells
  • taco toppings: lettuce, tomato, cheese, Greek yogurt

Instructions
  1. In a large skillet saute onion and garlic in oil until tender, about 5 minutes. Add lentils, chili powder, cumin, oregano, and salt. Cook for 1 minute. Add broth and bring to a boil. Reduce heat, cover and simmer 25-30 minutes.
  2. Lightly mash lentils and spoon into taco shells.

Adapted from Taste of Home

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Avgolemono: Greek Chicken Lemon Soup

Posted on May 7, 2013

Avgolemono Soup

I was thrilled to find organic whole wheat orzo at the Fresh Market recently and on sale! For years I have been wondering where the whole wheat orzo has been hiding and I found it, on the end cap at the Fresh Market with a big sale sign.

I bought a few bags of it because we are big fans of orzo and turned to Facebook wondering what I should make first. Chicken Lemon Soup was the winning suggestion, but I didn’t want to do just any Chicken Lemon Soup I wanted Greek Chicken Lemon Soup, Avgolemono. I order it a lot when out, but I was never really sure what it was.

After some research I learned avgo = egg and lemono = lemon. So not only is it chicken lemon, but there is also egg in it which is where the creamy appearance comes from. My research also shows that rice would usually be used, but for this not so traditional Avgolemono orzo is perfect.

Avgolemono

 

Avgolemono: Greek Chicken Lemon Soup
 
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Serves: 4-6

Ingredients
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 6 cups chicken stock
  • ⅓ cup orzo
  • 2 boneless chicken breasts, cooked (you can poach before hand or use leftover rotisserie, about 2 cups)
  • salt
  • 1 lemon, juiced
  • 2 eggs

Instructions
  1. In a stock pot heat olive oil, saute onions over medium high heat until soft about 4-5 minutes.
  2. Add chicken stock and bring to a low simmer. Add orzo and let cook 7-8 minutes. Add chicken. Then salt the broth to taste.
  3. Separate the eggs. Beat the egg whites until frothy, then add in the yolks and lemon juice and beat to combine.
  4. Temper the eggs by taking a ladle full of broth and slowly pouring it in with the eggs while whisking constantly. Mix in 3-4 ladles full using this method.
  5. Remove the pot from the heat, whisk the soup, and slowly pour in the tempered egg mixture. Stir to combine. Serve immediately.

Adapted from Simply Recipes

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