Saturday, July 20, 2013

Party Mini-Quiches

I made these mini-quiches recently for a garden party. These are really a quick version of quiches since they do not have a pastry crust. Instead they are made with a baking mix that gives them more of a muffin consistency. However, these are still light and not too dry. If you want to make them even more egg-like in consistency, try using more egg and less baking mix. This recipe is also wonderful for all different vegetable and meat variations. Since I didn't have bacon when I made these, I made them vegetarian, but they would have been even better with a little crispy bacon. The great thing about making them in mini-muffin pans is that they are great for tea parties or other occasions when you do not want to worry about utensils.

Makes approximately 24-36 depending on muffin size and number of add-ins
  • 5 eggs
  • 2/3 cup baking mix
  • 1 onion chopped
  • 2 Tbsp half and half (may use light cream or whole milk)
  • 1 Tbsp prepared yellow mustard
  • 1/2- 3/4 tsp dried oregano (crushed in palm)
  • 1 1/2 Tbsp chopped fresh parsley
  • 2 cups shredded cheese (I used a pizza blend)
  • 1 medium pickled sweet red pepper, finely chopped
  • 4-6 slices bacon, cooked and chopped (optional)
  • 2-3 small mushrooms, cleaned and finely chopped

  • Beat eggs in large bowl.
  • Stir in remaining ingredients.
  • Grease mini-muffin tin- if it is not non stick, then you should use the baking spray with flour.
  • Fill muffin tins using small cookie scoop and bake at 350 degrees for approximately 10 minutes or until golden brown.
  • Cool in the pan. 

Thursday, July 18, 2013

Italian-style Quinoa Cakes

I have been falling in love with quinoa lately. It is such a power-house of nutrition and yet is so versatile. It also cooks quite fast. So when some friends and I were meeting at a beautiful historic home nearby for a garden party, I had planned to make arancini (rice balls), but I had not realized until it was too late that these are actually from leftover risotto. So from lack of pre-planning, I was forced to make some last minute changes and found these quinoa patties from I decided to go with an Italian theme and play off the parmesan cheese. All in all, I was really pleased how well they turned out. It took a little practice to find the right consistency but don't worry too much about it since the parmesan actually helps makes a nice crust as it cooks. I almost thought the patties were a little easier to cook when they were a little more moist. As always, feel free to leave out any seasonings or ingredients and add in some you really like, instead. I really loved the way the patties took on a roasted tomato and basil flavor and the parmesan added a nice subtle flavor.

Makes approximately 24 cakes
  • 1 cup uncooked quinoa
  • 2 1/2 cups chicken broth
  • 2 Tbsp chopped dried onion (may use 1 finely chopped onion)
  • 1/2- 1 tsp lemon pepper seasoning blend
  • 4 large eggs, beaten
  • 1/2 tsp seasoned salt
  • 1/2 tsp Italian seasoning, crushed in palm of hand
  • 1/3 cup fresh chives, chopped
  • 1 onion, finely chopped
  • 1/2 cup chopped grape/cherry tomatoes
  • 6-8 large basil leaves, chopped
  • 1/3 cup fresh parmesan cheese, shredded
  • 3 cloves garlic, finely chopped
  • 1 cup whole grain bread crumbs, more if needed
  • 1 Tbsp extra virgin olive oil
  • Cook quinoa as directed- bring broth to a boil and add in the quinoa, onion and lemon pepper seasoning. Stir well and cover. Allow to cook approximately 15 minutes, or until all the quinoa seeds are opened and soft. Stir and allow to cool somewhat.
  • In a large mixing bowl, add the remaining ingredients and stir together.
  • Mix in the partially cooled quinoa.
  • If it is too wet, add in more bread crumbs gradually. If it is too dry, add in water, tablespoon at a time. Allow to stand for a few minutes.
  • Form mixture into patties 1 inch thick and shallow fry over medium heat about 3-5 minutes each side (until medium golden brown). (I found it was easiest to make a ball and then place in the hot frying pan and flatten gently with the back of a spoon, then use the spoon to firm the patty's edges.) 

Sunday, July 7, 2013

Rhubarb Cherry Coffee Cake with Caramel Sauce

This is another great rhubarb recipe that I adapted from a Taste of Home magazine. Since I had some tart cherries that were not really enough to make something by themselves, I decided to add them into the cake with the rhubarb. In addition, I opted to use some cinnamon and vanilla in the cake, as well as some chopped nuts in the topping. Feel free to leave the cinnamon out and just add vanilla. The original sauce recipe also calls for double the amount of ingredients, but I felt that even using only 1/2 the original amounts made more than enough caramel sauce. Feel free to substitute any other fruits such as apples/cranberries, mixed berries, pears. Enjoy this very moist coffee cake anytime of the year by using seasonal fruits or even frozen fruits!

  • 1/2 cup shortening or oil
  • 1 1/2 cups sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 cup buttermilk
  • 1 1/2 cups finely chopped rhubarb (fresh or frozen)
  • 1 cup cherries, coarsely chopped
  • 1/2 cup packed brown sugar
  • 1/4 cup all purpose flour
  • 1 tsp ground cinnamon
  • 3 Tbsp cold butter
  • 1/2 cup chopped walnuts (may use other nuts instead)
  • 1/4 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 1/4 cup heavy whipping cream
  • In a large bowl, cream shortening and sugar until light and fluffy.
  • Add egg and vanilla; beat well.
  • Combine flour, cinnamon and baking soda; add to the creamed mixture alternately with buttermilk.
  • Fold in rhubarb and cherries.
  • Pour into a greased 13x9 inch baking pan.
  • In a small bowl, combine the brown sugar, flour and cinnamon.
  • Cut in the butter until crumbly. Combine the nuts. Sprinkle over batter.
Bake at 350 degrees for 35-40 minutes or until the toothpick inserted near the center comes out clean. Cool for 10 minutes before serving.

For Sauce, in a small saucepan, melt the butter. Stir in brown sugar and cream; bring to a boil. Reduce heat; simmer for 3-4 minutes or until slightly thickened. Serve with warm coffee cake.

Shared with the following:
Inspiration Monday Party
Our Sunday Best Link Party #5