Spinach and Feta Quiche

Wow it's been a while huh? Christmas was a blur of celebration and fun, but boy do I have some exciting news!!!! I got a Kitchenaid stand mixer in Boysenberry (that's purple for you non-fruity folks) !!! Wooooo! It was a very generous gift from my husband and best friend. They like to combo-gift sometimes... And it always results in a very happy Brittany. I've always felt like a stand mixer was the last step to me becoming a real foodie. And now I am! Or will be... Target had some "shipping difficulties" (whatever that means) and it hasn't arrived yet. I will take some great photos and make something difficult in honor of it when it arrives. (Maybe a cheesecake... with whipped cream???)

In the mean time, though, I'm still cooking some good stuff in our old oven. This recipe was sent to me by my best friend Katie, and it's one of Aj's favorites! He loves it at all times of year, but I think especially in the winter. It's extremely easy to make and also very cheap! Photo to the left.

Spinach & Feta Quiche

• 1 pre-made pie crust (in the refrigerator section, a flaky pastry crust)
• 3 Eggs, beaten
• 1 Cup milk mixed with 2 tbsp. flour
• 1/4 Cup melted butter, cooled slightly
• 1/2 Tsp. salt
• 1/4 Tsp. fresh cracked pepper
• 10 Oz thawed and drained spinach (squeeze the water out)
• 4 Oz crumbled feta cheese
  

1. Preheat oven to 400°F.
2. Put pie crust into pie pan and prick all over with a fork.
3. Bake for 5-8 minutes. Remove and set aside.
4. Turn oven down to 375°F
5. Combine eggs, milk/flour mixture, melted butter, salt and pepper.
6. Stir in spinach. Then stir in feta cheese.
7. Bake 25 minutes or until set.
8. Let stand 10 minutes.
   

The Key to Brittles...

Remember that Homeycomb Brittle from the November Martha Stewart Living that I made a few weeks ago? Remember how I said it needed something extra? I've got the answer. A second batch of this stuff came out totally different and much more delicious. Something I'd think of making a holiday staple. The only problem is that I got impatient and chilled the chocolate covered bits in the fridge - a big no-no when it comes to milk chocolate. It makes it spotty. It doesn't taste any different but it doesn't look as nice for gift giving.

Let's go ahead and jump to the nitty gritty.

To make brittles, you need a candy thermometer. You can buy a nice one for $10 at Bed Bath & Beyond, or you can get a cheap one at the dollar store. I just upgraded from the dollar store one to the nice one. Why, you ask? The grip on the cheap one wasn't holding onto the side of the pan, and the thermometer bottom is not supposed to touch the bottom of the pan or it gives a false reading and your candies won't come out right. The nice one has a built in "cage" that prevents the thermometer from touching the bottom.

Another key thing about making brittles is patience. This honeycomb brittle is about the reverse from my family's famous peanut brittle - honeycomb brittle has a short cook time and a long dry time, and our peanut brittle has a long cook time and a short dry time. But the reason patience is key is not because you have to wait for it to dry/set/harden, though that is difficult. The reason patience is so important is because you CAN NOT leave it alone for even one minute unattended or it could ruin the whole batch. I'm quite serious.

My first batch of honeycomb brittle was good - a scorched honey taste - burned sugar flavor. But it wasn't great. The second batch I thought I'd play around with. I re-read Martha's directions and then made a few adjustments, and I think I did the right thing.

In the first batch I made, being used to cooking peanut brittle, I was constantly stirring to get it to 300°F. I think that's what gave it the scorched flavor. You see, the more you stir, the more surface area hits the boiling sugar and cools the mixture. When I didn't stir (as per Martha's directions) the mixture hit 300°F in almost record time and the brittle has a really rounded, deliciously mellow flavor.

I also decided that the brittle really needed to be covered in chocolate, and boy was that a good decision!!!! SO good it hurts.

This brittle will have people falling on their knees asking for more! Your kitchen will be acclaimed and people will want your home-made gifts of deliciousness every year. Best part about this stuff - it's wicked cheap to make! So let's get to makin'!

Chocolate Covered Honeycomb Brittle

• 1 bag godiva MILK chocolate (Do not skimp on this, Godiva chocolates are perfect for baking and chocolate-coating. You absolutely don't want to get semi-sweet.)
• 1 1/2 C. white sugar
• 1/4 C. honey (I used the crystalized solidified honey that was in my pantry - Just melted it down a bit in the microwave until it came out of the bear. Perfect way to use up old honey!)
• 1/4 C. water
• 1 Tbsp. baking soda
• 1/4 Tsp. vanilla
• Wax paper
  

1. In a small dish, portion out baking soda and vanilla together. Put a silicon spatula next to the dish.
   
2. Find your largest baking sheet that has sides, and grease it thickly with butter. If you don't have butter (what????) use non-stick spray. The butter gives a better flavor, but it won't be the end of the world if you use spray.
   
3. Bring the sugar, honey and water to a boil in a medium saucepan, stirring constantly.
4. Put in the thermometer and turn down the heat to medium-high. It will likely get foamy and then become clear as it boils.
5. Cook, WITHOUT STIRRING, until the candy thermometer reads 300.
6. Remove from heat, and quickly stir in the baking soda and vanilla with the spatula, mixing until the mixture takes on a golden hue and foams up and you can't see bits of baking soda in the mixture.
7. Pour quickly onto a baking sheet and let it sit. Do not spread.
   
8. Let it cool for 45 minutes. Then break it apart into bite-sized pieces. Don't use your finger tips, but grip the pieces firmly in your hands and break with the heels of your palms for a cleaner break in the places that you want.
9. In a microwave-safe bowl, melt 1/2 a bag of the chocolate pieces on 50% power, stirring every 30 seconds until melted.
   
10. Lay out wax paper.
    
11. Dip the honeycomb brittle in the chocolate mixture and lay out on the wax paper.
12. Patiently wait for it to dry and do not put it in the fridge.
13. Devour and make a second batch for gift-giving.
    

Note for storage: Store brittle in layers between wax paper in tins. Tupperwares do not work as well as tins and bad plastics can imbue smells and tastes into your food. If the gift isn't going to be given for a few days, place a sheet of wax or parchment paper over the tin and then seal the lid on top of it, and trim around it. You do not want to store brittles in with any other cookies or baked goods, because they will suck the moisture out of the other foods and become soft and gummy. Plastic baggies are OK for brittles that will be consumed in 1-2 days.

A Hot and Sour December Day

We're officially in the middle of December. It seems crazy to think that Christmas is a mere 12 days away. (And a partridge in a pear tree) I've gotten most of my holiday shopping done and am just picking away at the loose ends at this point. We've taken our Christmas photo for the year (though none of them really turned out well) and the tree is decorated and has presents under it (and the stockings are hung by the chimney with care) and my car radio is essentially permanently stuck on a non-stop Christmas music station. We're in full swing here, people!

But it's funny. You know, December in the great white north --- except it's not white. No, it's actually rainy. Not freezing rainy that poses potential threats with ice and heavy power lines. No it's a balmy 50 degrees and yesterday it didn't stop raining for even one minute. If it were snow, we'd have a foot on the ground right now. But it's rain and instead I have a puddle in my yard. I woke up this morning and the thermometer outside showed a warm 55 degrees. I cringe. I live in fear that we will have a winter without a good snow. It's ridiculous to think that, but I still worry.

This morning started off good. I was productive. Tossed some laundry in the washer and started some hot and sour soup (recipe to follow) that seemed too easy to be true. Things were going well. It was 10:30 and I had just settled down with a taste test of soup and I got a call from work. The cashier hadn't shown up. So I'm immediately tossed into scramble-mode. I switched my laundry to the drier, doled out the soup into to-go containers, got dressed, speed-straightened my hair, did my makeup, etc, etc. And out the door in 30 minutes flat! I find that somewhere between miraculous and phenomenal.

The soup was damn amazing, but the rest of the day has kind of been an exhausting drag. Believe me when I say I'm glad to have tomorrow off to get some nice R&R. I am contemplating trying to make another round of this soup using a vegetable stock or bouillon instead of the chicken stock. This hot and sour soup recipe was quick, easy, and really delicious! I felt like I was eating at a yummy Chinese restaurant and there wasn't even MSG!

For some reason, a good hot and sour soup recipe seems to be coveted. I've already had a few requests from work for this soup. I'm just glad I found an easy, authentic-tasting, not-from-a-packet recipe! Not to mention that it's low fat....

If you like your hot and sour soup with meat, replace 1/2 C. of mushrooms with 1/2 C. of pork or chicken.

Hot and Sour Soup

• 4 C. chicken broth or stock
  
• 3 Tbsp. soy sauce
• 1 c. mushrooms, diced
• 1/3 c. frozen or fresh peas
• 1/2 Tbsp. garlic chili sauce (Sriracha)
• 1/4 Tsp. ground pepper (Cracked pepper - regular powdered pepper will NOT give you the same taste)
• 1/4 C. white vinegar
• 1/3 C. canned bamboo shoots, julienned
• 3 oz firm tofu, cut into 1/4 inch cubes (I used Nasoya and had good results but be careful, a block of tofu is usually 14-16 oz and you only need 3 oz for this recipe)
• 2 Tbsp. corn starch
• 2 Tbsp. cold water
• 1 egg, beaten
• 2 green onions, including stalks, diced
• 1/2 Tsp. sesame oil

1. Bring the broth to a simmer, and add soy sauce, mushrooms and garlic chili sauce. Simmer for 5 minutes.
2. Add the pepper, vinegar, bamboo shoots, tofu and peas. Simmer for 5 minutes.
3. Combine the cornstarch and water until very smooth and milky, and then add to soup and stir well. Simmer for 5 minutes.
4. Stir in beaten egg in a slow stream. Don't dump it all at once.
5. Wait 30 seconds and add green onions and sesame oil. Remove from heat.
6. Serve!
   

Spinach Stuffed Chicken

Ah, so Thanksgiving is over and Christmas draws nearer. For me Christmas is a time of lights and cute ornaments and delicious baked goodies. Every year for Christmas my mother and I worked hard in the kitchen making our signature Peanut Brittle, chex mix, and a huge assortment of cookies and other baked goods that we gave away in mass quantity to friends and family. Since I've moved out I've continued the tradition year after year. Tons of people on our Christmas list get some of the best gifts we can give - and they don't come from stores. Treats from my kitchen are received with delight, and that makes it worth all the hard work that goes into it.

Tonight we brought home our Christmas tree. I always underestimate the low-ness of our ceiling and it didn't fail that again this year we brought home a tree that is just a wee bit too tall. We'll probably have to nip a bit off the top to get our star on. I'll never forget the first year I moved up here - we got a lovely Christmas tree, splurging since I was only working part time and work was tight for Aj - we somehow managed to get it up the curved stairs of our tiny apartment, and found a nice niche for it in the living room, right next to the window (I am extremely vain and think that the tree should be blatantly visible from the window). It was a great tree. Smelled good, looked good... was up a little too long. By the time the middle of January rolled around the tree hadn't been watered in over a month, the needles were barely holding on and we were just not interested in trying to take it down the stairs and vacuuming up after it all the way down and out the front door. In fact, we were convinced that if we tried that there would be no needles left on the tree when we made it outside.

So we concocted a great plan - we would squeeze it out the window!! Yes, quick relief! Funny thing - trees do not like to be pushed out of 3x3 windows. By the time we got out out of our second story window it slid down the roof and landed with a huge thunk on the ground (Don't worry, Aj was below making sure it didn't hit anyone) and it lost 75% of its needles on the walkway. The other 25% were on my windowsill and living room carpet. Ah, Christmas!

During the holiday season I like to try to temper my huge intake of delicious sweets with some more low-fat options. I was poking around on the internet a month or so back trying to find some good low-fat recipes with flavor, and I stumbled across this Spinach Stuffed Chicken recipe. It's absolutely yum and I've made it three times since I found it (which, for me, is a lot in a 1-2 month period). The recipe had no photos and didn't really have anything else to recommend it to me, but I took a look at the ingredients and knew it would be a winner. This is a fast meal for a night when there's not a lot of time to cook. I served this with garlic and olive oil couscous, and a saute of mushrooms and Japanese leeks.

Spinach Stuffed Chicken

• 4 chicken cutlets (breast meat) or chicken breast cut in half lengthwise
• 5 oz. (frozen) thawed and drained spinach
• 1/4 C. Parmesan cheese, shredded
• 1 scallion (green onion) finely chopped
• salt and pepper to taste
• 1/4 C. red wine vinegar
• 1 Tbsp. light margarine or spread

1. Put chicken cutlets one at a time between plastic wrap and pound quite thin with a meat mallet or rolling pin. (The thinner the better)
   
2. Rub chicken cutlets with salt and pepper to taste.
3. In a small bowl, mix together the thawed and drained spinach (make sure to squeeze out any excess water), scallions, parmesan cheese, and salt and pepper.
4. On one end of the chicken place 1/4th of the spinach mixture and fold the chicken over, pinching the edges to seal. Repeat with all chicken cutlets.
5. In a nonstick pan, spray very heavily with olive oil nonstick spray and let the pan get hot.
6. Cook the chicken in the pan approximately 6-8 minutes on each side, flipping once, over high or medium high heat.
7. Remove the chicken from skillet and place the red wine vinegar into the skillet for about 1 minute, letting it simmer and thicken a bit.
8. Mix the red wine vinegar with the margarine until melted and pour over the chicken
   

Per Serving: 243 Calories; 5g Fat (18.1% calories from fat); 2g Saturated Fat;45g Protein; 3g Carbohydrate; 1g Dietary Fiber; 110mg

Tonight I also made a tester batch of a brittle I spotted in Martha Stewart Living's 2010 holiday issue. It turned out pretty good. It's got a slightly scorched, honey taste and a really light and fluffy texture. It was beyond easy to make. I'm thinking it needs a little something extra... Maybe a sea-salt coating or dipping it in chocolate? It could just need a little vanilla extract or butter. I'll mess with it a little more as we go into the holidays, since it was so simple and inexpensive to make. Once I find just the right recipe, I'll pass it on to you guys. I'm going to take it in to work tomorrow and see what everyone thinks of it as it is.

If you want the recipe as MS Living gave it, here is a link to another blogger that gave it a try: Honeycomb Brittle.