Spinach Quiche Squares

This recipe is adapted from EMC Lifestyle Ottawa. I had a recipe from the South Beach Diet that was similar to this recipe that I quite enjoyed. However, I lost it. The diffenences that I can remember is that the recipe used Egg Beaters instead of fresh eggs and had some finely chopped green onion.

SPINACH QUICHE SQUARES

5 eggs

1/4 cup flour

1/2 tsp. baking powder

about one cup cooked spinach, drained and chopped

2 tbsp. vegetable oil or melted butter

1 tsp. dried tarragon or basil

1 cup cottage cheese

1 cup grated Cheddar cheese

1 cup grated Mozarella cheese

In a mixing bowl, beat the eggs with a fork, then stir in the flour and baking powder.

Drain the cooked spinach by placing it in a large sieve. Press it with the back of a spoon to force out the excess liquid, then chop it.

Add the spinach and the remaining ingredients to the egg mixture.

Pour into a lightly greased 8" square baking pan. Bake at 400F for 15 minutes, then reduce the temperature to 350F and bake for another 15 to 20 minutes. The dish will be done when the top is lightly browned and the center is set.

Let the quiche cool for about 20 minutes before cutting it into squares.

For appetizers, cut the quiche into one-inch squares. For a brunch or light supper, cut into larger squares.

This makes 30 small appetizers, or 6 to 8 servings cut into 3" squares.

Sausage, Fontina and Bell Pepper Strata

Today we started our Biggest Loser Club. Derek, Chantal, Doris, Paula and I each put $25.00 in a pot and weighed in. We are going to do our weigh in on Sundays and have a healthy breakfast. The girls made up a fresh fruit platter and I made this strata as we seemed to need meat, cheese, and eggs to complete the breakfast. It was excellent. I used Chorizo Sausage. You can buy it at Loblaw's in the deli section. It's already sliced. I also let the strara sit overnight in the fridge to marry the flavors. Also, I think I will cut up the bread in cubes instead of slices the next time I make the strata, instead of trying to fit slices in the dish.

Sausage, Fontina and Bell Pepper Strata

Ingredients

6 large eggs
21/2 cups whole milk
2 cups sliced green onions
1/2 cup whipping cream
1/2 cup finely grated Romano cheese
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1 pound hot Italian sausages, casings removed
1 large red bell pepper, halved, seeded, cut into 1/2-inch wide-strips
1 1-pound loaf rustic French bread, cut into 1/2-inch-thick slices
2 cups (loosely packed) coarsely grated Fontina cheese

Preparation

Preheat oven to 350°F. Butter 13x9x2- inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.

Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauteacute; over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.

Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausagepepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.

Country-Style Omelette

I originally seen this recipe prepared on Ricardo and Friends on the Food Network. I used a stainless steel pan and I found the recipe took a little longer to bake. Almost 10 more minutes.
You'll know when it's done when the center puffs like the edges and just starting to lightly brown.

Country-Style Omelette

Ingredients
1/4 cup unbleached all-purpose flour
1 teaspoon baking powder
8 eggs, lightly beaten
1 1/2 cups milk
2 tablespoons rendered salt pork fat (see Crispy Pork Rinds) or bacon fat
1 pinch salt and pepper

Directions
1.With the rack in the middle position, preheat the oven to 180°C (350°F).
2.In a bowl, combine the flour and baking powder. Add the equivalent of 1 egg, whisking until the mixture is smooth. Add the remaining eggs and the milk. Season with salt and pepper. Set aside.
3.Pour the fat into a hot cast iron skillet and add the egg mixture. Stir to combine. Transfer to the oven and bake until the omelette is golden and slightly puffy, about 25 minutes. Serve immediately, as the omelette will start to collapse after about 3 minutes.

Classic Eggs Benedict

Yesterday, we went to Blue on Water for brunch. It's a small 7 room hotel with a conference room, restaurant and bar. Although, the waitress seemed like we were bothering her, the food was really tasty. We had Eggs Benedict, Smoked Salmon Eggs Benedict, Cod Tempura and Kettle Chips and Kippered Mackerel served with Shallot Cream and Molasses Toast. Reservations recommended. Call 1-877-431-BLUE (2583) toll-free or 754-BLUE (2583) locally to reserve your table.

I tried this recipe this past weekend for Sunday breakfast. The instructions on how to poach the eggs was flawless. They came out perfect. However, the Hollandaise Sauce wasn't fit to eat. Right off the bat, the egg yolks cooked and curdled, but not knowing better I pressed on. I added the butter just like it said, but I didn't have it melted. Folks, read you recipes. Two tablespoons of lemon juice is way too much as well. So after the whisk fell out of the pot and hit the floor causing Hollandaise Sauce to splatter all over the kitchen. I threw the pot in the sink, cleaned up the mess and started again with another recipe. I will post it seperately. The end result was delicious.

Classic Eggs Benedict

Ingredients:
1 tsp (5 mL) vinegar
8 eggs
4 English muffins
8 oz (250 g) thinly sliced Black Forest ham
Hollandaise Sauce:
4 egg yolks
1/3 cup (75 mL) butter, melted
2 tbsp (25 mL) lemon juice
1/4 tsp (1 mL) salt
Pinch cayenne pepper

Variations:
Tomato Basil Eggs Benedict: Replace muffins with sliced focaccia. Replace ham with broiled tomato slices. Add 2 tbsp (25 mL) finely chopped fresh basil (or 1/2 tsp/2 mL dried) to sauce.

Smoked Salmon Eggs Benedict: Replace muffins with sliced focaccia or croissants. Replace ham with smoked salmon. Add 2 tbsp (25 mL) chopped fresh dill to sauce.


Smoked Turkey Eggs Benedict: Replace ham with smoked turkey; sprinkle with 1/4 cup (50 mL) chopped sweet red pepper.

Peameal Bacon Eggs Benedict: Replace ham with sautéed peameal bacon.

Directions:
See directions with images.

Hollandaise Sauce: In heatproof bowl over saucepan of simmering water, whisk egg yolks until thick enough to coat back of spoon, about 4 minutes. Remove from heat. Whisk in butter, 2 tbsp (25 mL) at a time, until thickened; whisk in lemon juice, salt and cayenne. Keep warm over hot water.

Pour enough boiling water into skillet to come 3 inches (8 cm) up side; return to boil. Add vinegar; reduce heat to gentle simmer. Break each egg into small dish; gently slip into simmering water. Cook until desired doneness, about 5 minutes for soft yolks and firm whites. Remove with slotted spoon and drain well, patting bottom of spoon with towel to dry egg.

Meanwhile, cut muffins horizontally in half and toast; place 2 halves, cut side up, on each plate. Top each with ham, poached egg and 2 tbsp (25 mL) Hollandaise Sauce.