Leek Quiche with Potato Crust

This vegetarian quiche is actually filled with an array of vegetables not just leeks but the real surprise is the potato crust! It's so easy to make and adds another layer of flavour to this already savoury pie. 

Ingredients:

1 1/2 lbs or about 7 small yellow potatoes

2 tbsps olive oil

salt and pepper to taste

2 leeks, cleaned well and sliced thinly using some of the green part

2 cups chopped spinach

1 1/2 cups or 8-10 mushrooms, sliced

2 tbsps butter

2 tbsps olive oil

salt and pepper to taste

some garlic powder

3 eggs

8 oz 10% cream

salt and pepper

1/2 - 2/3 cup shredded gruyère, mozzarella or habanero cheddar 

2 tsps flour 

1/3 cup parmesan

sliced bell pepper 

Boil the potatoes until just tender when poked with a knife, about 20 minutes. Drain and let cool. Preheat the oven to 425°F. Half the potatoes lengthwise and place cut side down on a parchment lined baking sheet. Bake until golden, 20 minutes. Oil a 9" pie dish with olive oil. Arrange the potato halves cut side down in the dish covering both the bottom and up the sides. Press down with your hands or a flat bottom glass. Brush with olive oil and sprinkle with salt, pepper and garlic powder. Then broil the crust for 3-5 minutes. Set aside. Heat butter and olive oil in a skillet to medium high. Add leeks and mushrooms and cook until golden, 6-8 minutes. Add salt and pepper here if you like along with the spinach. Remove from heat. Reduce the oven temperature to 375°F. Whisk together the eggs, cream, flour, salt and pepper. Stir in the cooled vegetables. Sprinkle the shredded cheese over the bottom of the prepared and cooled crust then pour the filling in and top with parmesan and pepper rings. Bake at 375°F for 30-35 minutes until the edge is firm and the middle is just a little jiggly. Cool 20 minutes before slicing. Serves 6

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Melting Sweet Potatoes

These caramelized potatoes will melt in your mouth with a crisp, sweet exterior that are velvety, tender inside. Pair them with just about anything from turkey, to pork, to a juicy steak! This recipe serves 2 people but can easily be doubled or tripled.

Ingredients:

1 large sweet potato (about 3/4 lb) sliced in 1" rounds, unpeeled

1 tbsp butter, melted

1 tbsp olive oil

salt and pepper to taste

1/2 cup beef broth

1 1/2 tsps honey

1 tsp sweet chili oil

2 garlic cloves, slivered 

Preheat the oven to 500°F. Combine the melted butter, olive oil, salt and pepper in a bowl then add the potato slices and mix to coat. Place the slices in a 9 X 9" metal baking pan (not glass), making sure there is space between each slice, and drizzle any remaining oil/butter on top. Roast for 12-15 minutes then flip them over and return to the oven for another 12-15 minutes. Whisk the broth, honey and sweet chili oil together and pour over the sweet potato slices. Sprinkle the garlic slivers around and back to the oven for yet another 12-15 minutes or until golden, tender and just a little bit charred on the edges. Serves 2

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Loose Meat Sheet Pan Burgers

This type of burger can be made for a crowd, although this particular recipe is for 4 people. Instead of frying up a number of burgers, just cook up some well seasoned beef ahead of time and you're good to go! 

Ingredients:

1 lb lean ground beef

1 tsp garlic powder

1 tsp dry minced onion

salt and pepper to taste

1/4 cup diced onion

1 tbsp brown sugar

1 tsp Worcestershire sauce

4 burger buns

4 slices processed cheddar cheese

pickle slices

Bun coating:

2 tbsps butter, melted

salt to taste

1 tbsp brown sugar

1 1/2 tsps Worcestershire sauce

1 tbsp Dijon mustard 

sesame seeds (optional) 

First brown the beef and onion with garlic powder, dry minced onion, salt, pepper, brown sugar and Worcestershire sauce. Set aside to cool. This can be a make ahead step to come back to later in the day. Next lay the buns opened on a lined baking sheet. Spoon beef mixture onto the bottoms and give each a firm press with your hand. Add a slice of cheese and some pickles on each them put the bun top in place. Mix the coating ingredients together and brush on top. If you don't use sesame seed buns you can sprinkle sesames seed on top. Bake at 375°F for 15-18 minutes. As I said earlier this recipe serves 4 but may be doubled or made for as many as you need to feed. 

 Adapted from a Turano bread recipe

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Simple Shrimp Dumpling Soup

First snow fall and soup season is upon us. This one comes together quickly and can be customized to what you have on hand... perogies instead dumplings, chicken for shrimp. You get the idea. 

Ingredients:

1 tbsp olive oil

1" ginger, minced

2 tsps minced garlic

1 leek, sliced thinly

1 tsp coriander

8 cups chicken broth

1 cup water

6 mushrooms, sliced

1/2 cup diced bell pepper

1 cup spinach, roughly chopped

2 tbsps soy sauce

1 tsp sesame oil

1/2 lb shrimp (about 18 31-40 size)

16 store bought frozen dumplings or perogies 

In a soup pot on medium heat, add olive oil then ginger, garlic, leek and coriander and stir together 2 minutes. Add chicken broth and water and bring to a boil. Add mushrooms, bell pepper, spinach, soy sauce and sesame oil. Bring back to a boil and add the dumplings or perogies. Simmer until they float to the top, 6-8 minutes. Add the shrimp in the last 3 minutes and it's ready! Serves 3-4

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Easy Roasted Tomato Boursin Pasta

Tons of flavour from garlicky herb Boursin cheese and juicy charred tomatoes. Easy weeknight dinner!

Ingredients:

250g (8 oz) penne pasta, or about 2 cups

150g garlic and fine herb Boursin cheese

2 cups fresh spinach, lightly packed

3 garlic buds

3 cups cherry tomatoes or large tomatoes cut in chunks

2 tbsps olive oil

fresh basil to serve

reserved pasta water  

Preheat oven to 400°F. Combine the tomatoes, olive oil and garlic buds in a 13 X 9" baking dish. Place the Boursin in a space in the middle. Bake for 30 minutes. While roasting, cook the pasta and chop the spinach. Once the tomatoes and cheese have roasted then broil for 2 minutes. Mash the garlic buds with a fork. Drain the pasta reserving 1 cup of the pasta water. Toss the drained pasta with spinach then stir into the tomato/cheese/garlic mixture. Add enough pasta water to give it a consistency you like. Plate and top with fresh chopped basil. Serves 4

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Halloween Bark

Easiest spooky sweet treat around! Just melt chocolate and add candy corn and sprinkles.  I used half milk chocolate and half dark here, melted separately and swirled. 

Ingredients:

16 oz chocolate melting wafers or squares (not chocolate chips)

2 tsps virgin coconut oil

Candy corn and Halloween sprinkles

Melt chocolate in a double boiler or microwave just until nearly all melted then add the coconut oil, remove from heat and stir until completely smooth. Pour into a parchment lined  9 X 9" pan and immediately add candy corn and sprinkles. Refrigerate until set then cut into squares.

Happy Halloween 🎃 

Makes 16 squares 

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Air Fryer Bread Rolls

Bread rolls in minutes! And pumped up with protein!

Ingredients:

300g (about 1 cup and 2 tbsps) Greek yogurt or cottage cheese

300g (about 2 1/4 cups) flour

1 1/2 tsps baking powder

pinch of salt (optional) 

Add everything to the mixer and combine using the dough hook. It may look crumbly at first but will come together after a couple of minutes. Then put the dough on a lightly floured board and knead a few times. Form the dough into a small log then cut into 6 pieces. Take a slice of dough and fold it under itself, pinching the ends together. Place pinched end down on the air fryer tray that has been sprayed with cooking oil. Continue with the rest taking care that there is space between each roll. As an option you may want to brush the tops with milk, cream or egg wash. Air fry at 350°F for 12-15 minutes. Best eaten while warm. Makes 6 rolls.

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