Quick and Easy Quiche

Quiche Rustique

Crust:
1 Cup Flour  400 cal
1/2 Cup Butter (If salted do not add salt) 800 cal
1 tablespoon water
1 Egg 70 cal
pinch of salt

In a bowl Sift and create a well out of the flour. Add Salt. Cut the
butter into chunks and using a pastry blender cut the butter into the
flour until a fine meal is produced. Add the egg and if needed add the
water. The dough should be somewhat sticky. Work it with
your hand until it is formed into a ball. Take the dough and
press it into a pie tin or pastry shell.

Filling:
2/3 Cup/150 g Goat Cheese or Swiss Cheese 265 cal
2/3 Cup Cubed Ham 180 cal
1 large onion (depending on taste)
3/4 C Cream Cheese  420 cal
2/3 Cup Sour Cream   310 cal
4 Eggs 280 cal
Nutmeg (optional)

Mix together pour into crust. Bake at 425 degrees for 30 minutes or until firm.

The Mate's Bread

1 Tbsp yeast
1 Tbsp sugar
Mix these two in 1/2 cup of warm water

Add:
4 cups flour
2 tsp salt

Mix and add 1 1/2 cups warm water

Let rise for 1 hour- until doubled; stir down, divide in half and scrape into two baguette pans, or suitable containers.  Brush top with butter or margarine or olive oil.  Let rise for 10-15 min.

Bake at 400 degrees for 35-40 min. until it sounds hollow when thumped with a knife.

(Recipe from a crewmember on a sailing ship in the Caribbean via Tak Richards)

Pesto

Basil often darkens in pesto, but you can brighten its color by adding a little parsley....Although this recipe makes only about 3/4 cup pesto, its strong herbal flavor gives it enough punch to sauce one pound of pasta. 

3 garlic cloves, unpeeled
2 cups packed fresh basil
1/2 cup extra-virgin olive oil
1/4 cup pine nuts, walnuts, or almonds, toasted 
1/4 cup grated Parmesan cheese
1 T fresh parsley (optional)
salt and pepper

1. Toast the garlic in an 8-inch skillet over medium heat, shaking the pan occasionally, until fragrant and spotty brown, about 7 minutes. Transfer the garlic to a plate and let cool before peeling.
2. Process the peeled garlic, basil, oil nuts, cheese, and parsley in a blender or food processor until smooth. Season with salt and pepper to taste.
3. When tossing the pesto with pasta, add some of the pasta cooking water as needed to loosen the consistency of the pesto.

Roasted Ratatouille

1 globe eggplant (1 pound), peeled and cut into 3/4 inch cubes
2 medium zucchini or summer squash (1 pound), cut into 1/2-inch cubes
1 red onion, halved and sliced 1/4 inch thick
1 (28 ounce) can diced tomatoes, drained with 1/3 cup juice reserved
1/4 cup extra virgin olive oil
5 garlic cloves, sliced thin
1 t minced fresh thyme or 1/4 t dried
1 t salt
1/8 t pepper
1 1/2 teaspoon red wine vinegar

Adjust an oven rack to the middle position and heat the oven to 375 degrees. Combine the eggplant, zucchini, onion, tomatoes with reserved juice, oil, garlic, thyme, salt, and pepper in a large bowl and mix well. Spread teh mixture into a 9 x 13 inch baking dish. Roast until the vegetables have softened and are browned in spots, about 1 hour, stirring thoroughly halfway through the cooking time. Sprinkle with the vinegar before serving.

Skillet Broccoli with Toasted Garlic and Lemon

1 bunch broccoli (1 1/2 pounds)
1/2 cup water
2 T olive oil
3 garlic cloves, minced
1/8 t red pepper flakes
2 T fresh lemon juice
salt and pepper

1. Cut the broccoli florets into 1 to 1 1/2-inch pieces and slice the broccoli stalks 1/4 inch thick. Combine the broccoli florets, stalks, and water in a 12-inch nonstick skillet. Cover and cook over high heat until the water is simmering and the broccoli begins to turn bright green, about 2 minutes. Uncover and cook until the water has evaporated and the broccoli is tender, about 5 minutes.

2. Clear the center of the pan and add the oil, garlic, and pepper flakes. Mash the garlic into the pan with the back of a spoon. Allow the garlic to cook for 10 seconds before stirring it into the broccoli . Off the heat, stir in the lemon juice and season with salt and pepper to taste.

French Potato Salad

3 pounds red potatoes
6 T white wine vinegar
salt and pepper
6 T extra virgin olive oil
1 T dijon mustard
1 small red onion minced
3 T minced fresh tarragon or parsley

Bring the potatoes and 4 quarts water to a simmer in a large pot and cook until tender, about 5 minutes. Drain. Gently toss the warm potatoes with 3 tablespoons of the vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper and refrigerate for 20 minutes. meanwhile, whisk the remaining 3 tablespoons vinegar, the oil, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper together. Toss the chilled potatoes with the vinaigrette, onion, and tarragon. Season with salt and pepper to taste.

--for an especially flavorful French Potato Salad, add capers cornishons, and radishes.

Maple-glazed Chicken and Yams

4 medium-sized yams, peeled and cut into 2" chunks
1 T oil
1/2 t salt

Toss together in baking dish. Bake in single layer at 425. Start in oven while preparing chicken. Bake as long as chicken takes.

3-4 chicken breasts

Sprinkle with mixture of 1/2 t salt and 1/2 t pepper

Arrange in single layer in baking dish. Drizzle with 1 T oil. Bake 20-25 minutes at 425.

Combine 1/2 cup maple syrup and 1/4 cup brown sugar. Drizzle over chicken. Bake 5-10 more minutes until chicken is done and juices run clear (180 degrees). Place yams, then chicken on platter. Pour pan liquid over all.