Smashed Potato Crust Quiche

Got leftover cooked potatoes? Then you've got a head start on this mouthwatering quiche. Great for breakfast, brunch or a light dinner.

Ingredients:

6 oz baked or boiled Yukon gold potatoes, leftovers work great

1 tbsp olive oil

pinch of salt

2 eggs

1/4 cup cream cheese

3 tbsps shredded cheddar

1/4 cup chopped cooked sausage (I used mild Italian)

1 tbsp 10% cream

salt and pepper to taste

1 tsp chia seeds

1 tsp minced garlic

garlic scapes or chives to top 

Cook potatoes until tender. Drain if boiled, scoop out of skins if baked and toss with olive oil and salt. Oil a 3 cup (725ml) ramekin. Dump the potatoes in and smash with the bottom of a glass to form the crust. You may want to use a fork to help form it up the sides. Drizzle more olive oil and give it a sprinkle of salt. Bake the crust at 400°F for 20 minutes. Now reduce the oven temperature to 375°F. Mix the eggs and cream cheese in a blender until smooth. Pour into a bowl and add the rest of the filling ingredients. Pour into the crust, top with scapes or chives and bake at 375°F for 35 minutes. Let sit 10 minutes before cutting. Serves 2.

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Rust Remover

Have you got rusty wrenches or garden shears that barely open and close? Then you'll want to give this household hint a try! You'll just need one inexpensive ingredient.

Vinegar! Yep, just take your rusty tools, clean off any loose dirt and rust then soak in plain white vinegar.  These shears, pruners and saws were pretty far gone but after just a 12 hour soak they were considerably better. Some were too long to fit in my basin of vinegar so I soaked rags with vinegar and laid them over the parts of the tools that were not submerged. Look at how dirty the vinegar is in that basin!! 

Soak your tools from 12-48 hours then use a stiff wire brush or steel wool to scrub more rust off (yes there is a little elbow grease involved). When you are satisfied with how the tools look wash with soap and water then dry thoroughly.  Apply a light oil, like mineral oil, to keep them from re-rusting.

I might give these a re-soak to see just how much more rust can be removed.

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Ground Chicken Chop Suey

Chop suey literally means leftovers so whatever vegetables or protein you have in the fridge can go into this dish. That means a different meal everytime! It could have bell peppers, carrots, turnip, snow peas, cabbage, cooked beef, shrimp, peanuts... the possibilities are endless.

Ingredients:

1 tbsp vegetable oil

1 lb ground chicken

salt and pepper to taste

1 large onion, sliced

3 celery stalks, sliced

1 cup frozen Asian-style mixed vegetables with edamame

1 tbsp minced garlic

1 tsp minced ginger

370g (3/4 lb) bean sprouts

1 cup chicken broth

1/4 cup soy sauce

2 tbsps cornstarch

pinch of ground star anise (optional)

In a large skillet heat vegetable oil to medium and cook the chicken until no pink remains, add salt and pepper. Add the onion, celery and mixed veg and cook about 5 minutes. Add the garlic, ginger, star anise if using and sprouts and cook 1 minute. Then make a well in the center of the skillet, mix the broth, soy sauce and cornstarch together and pour into the center. Stir and mix through on medium heat for 1-2 minutes. Serves 4

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Baked Apple Rice Pudding

Well, apple season is upon us and this warm rice pudding hits the spot at breakfast time or for a simple, cozy dessert.

Ingredients:

1 cup leftover cooked brown rice

1 large egg

1 cup milk

2 tbsps maple syrup 

1 tsp vanilla

1 tsp orange zest (optional)

1/2 tsp cinnamon

1/4 tsp ginger

1/8 tsp turmeric (optional)

1/2 cup diced apple

cinnamon sugar to sprinkle (optional)

Preheat oven to 400°F and butter an 8" pie plate. Add leftover cooked brown rice to the dish. You could use a white or arborio rice as is usually used in rice pudding but brown rice works too. In a blender combine the egg, milk, maple syrup, vanilla, zest, cinnamon, ginger and turmeric and pour over the rice. Top with diced apple and sprinkle with some cinnamon sugar. It's optional but gives the dish a nice finish. Bake at 400°F for 25-30 minutes. Serve warm or at room temperature. Serves 4  

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One Pot Fresh Tomato Spaghettini

Fresh tomato taste is front and center in this one pot beauty!

Ingredients:

1 tbsp olive oil

1 1/2 cups cherry tomatoes

1 tsp minced garlic

1 tbsp tomato paste

4 oz spaghettini

1 1/4 cups beef broth

1/2 cup white wine

1 cup baby spinach, chopped

1 tsp smoked paprika

1 tsp oregano

1 tsp dry minced onion

1/2 tsp salt

10 fresh chopped basil leaves

Warm the olive oil in a large pot to medium low then add the tomatoes. Cover and stir or shake the pot occasionally for 6-8 minutes. Then add garlic 1-2 minutes. Mash the tomatoes gently with the back of a spoon then stir in the tomato paste and seasonings, cooking for 1 minute. Add the uncooked spaghettini then pour in the broth and wine, and after a couple of minutes press the pasta into the liquid. Cover and cook on medium low 7-9 minutes stirring a couple of times to ensure the pasta is not sticking. Add the spinach and fresh chopped basil, stir 1 minute and it's ready to serve. Serves 2

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Orange Zucchini Loaf

Orange gives this zucchini loaf a delicious accent flavour and is delicately spiced with cinnamon and allspice. 

Ingredients:

1 1/2 cups flour

1 cup sugar

3 oz vegetable oil

zest of 1 orange

2 oz fresh squeezed orange juice

1 1/2 cups unpeeled shredded zucchini

1/2 tsp baking powder

1/2 tsp baking soda

2 eggs

2 tsps cinnamon

1/4 tsp allspice

1/4 tsp salt

First shred the zucchini on a box grater, then roll it up in a clean dishtowel and wring out the excess liquid. Set aside. Preheat oven to 350°F. In a large bowl combine the flour, baking powder, baking soda, cinnamon, allspice and salt. Set aside. In another bowl mix the sugar, oil, zest, orange juice and eggs together. Add the dry ingredients to the wet in three additions. Stir in the zucchini. Grease an 8 X 4" loaf pan and pour the batter in. Bake at 350°F for 60-65 minutes or until a cake tester comes out clean. Cool on rack for 30 minutes then remove from pan and cool completely before slicing. Serves 8 

Adapted from noplatelikehome.com

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End of Summer Vegetable Gnocchi

This is surprisingly tasty and requires little effort. Pillowy perfect gnocchi with juicy tomatoes, corn and onion in a buttery sauce.

1 lb (500g) shelf stable gnocchi

4 tbsps butter (divided, + 2 extra tbsps optional)

1/2 cup red onion, sliced thinly

1 cup kernel corn ( fresh off the cob or frozen)

2 cups cherry tomatoes

1/2 cup parmesan

salt and pepper to taste

1/2 cup reserved pasta water

fresh basil to serve

Cook the gnocchi in salted water as per package directions (usually 2-3 minutes). Reserve 1/2 cup pasta water then drain the rest. Melt 2 tbsps butter on medium heat in a deep skillet. Cook onion and corn until onion is softened, about 7-8 minutes. Add salt, pepper and tomatoes and reduce heat to medium low, cooking for 5-7 minutes. Then add another 2 tbsps butter and the cooked gnocchi into the skillet along with the reserved pasta water. At this point the optional 2 tbsps of butter may be added. Remove from heat and slowly add the parmesan while stirring together so it doesn't clump. Serve with fresh chopped basil. Serves 4 

Adapted from: thefamilykitchen.com

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