Thursday, January 19, 2012

Tuna Patties

Tuna Patties w/ Sweet Chili Sauce

Our favorite tuna patties come from Simply Recipes Salmon Patties. Instead of using salmon in the recipe, I subbed tuna because it was all we had at the time and I had all the other ingredients. It turned out delicious and now it is the only way I make tuna patties! 

Our family is growing, not only with another baby on the way but with the boys' appetites, so I now have to double the original recipe. This allows at least some leftovers (which will change in time) and satisfies everyone as long as I serve a salad or steamed vegetable and seasoned rice on the side. 

Besides switching the meat variety, I only altered this recipe slightly. Below is how I like to make our tuna patties. It was fun to experiment using salmon one time and tuna another but we ended up liking the tuna version better! 

Tuna Patties
Serves 5-6 or 12 patties

4 7-oz. cans Solid White Albacore Tuna packed in water, drained
1 bunch scallions, chopped
1 FROZEN hamburger or hot dog bun, shredded (gluten-free if preferred) 
1 handful of fresh parsley, finely chopped
2 garlic cloves, minced
2 tsp. dried dill (or 2 Tbs. fresh, chopped)
2 Tbs. All-purpose flour (or rice flour) 
2 eggs
1 tsp. paprika
1 tsp. salt 
A few turns of freshly ground black pepper
Olive oil spray 

1. In a large bowl, mix all ingredients together, except the oil. 

2. Form into 12-13 oversized golf balls, flattened into 1/2" thick patties. 

3. Heat a griddle or large skillet over medium heat and spray generously with olive oil. Brown each patty on one side. Carefully lift each patty and spray the pan with more oil, then flip and brown.

Serve with sweet chili sauce and a side salad or steamed vegetable, and seasoned rice. 

Saturday, January 14, 2012

Veggie Quiche

Often times, the foods I make at home are the result of a dislike of something I tried at a restaurant or bought from the grocery. This quiche is one example. I'm not saying I haven't had amazing quiche from a restaurant (have I?) but many times that I've ordered it, it is just so-so and I begin thinking that I could probably make it better. The recipe searching begins by the time I get home and have time to do some research. I'll find recipes in the internet and any cookbooks on hand and begin experimenting according to my taste. This doesn't always go so well but in general, if I stick to it over time, I will come up with something delicious that usually becomes a favorite and frequent meal!

I've been making quiche now for several years and have always used heavy whipping cream but Chad and I both agree that it started feeling too heavy and rich (is that possible?) so I tried using half and half and it turned out so great!!! So much better in our opinion but you can decide which you like best. 

When Donna, my sister-in-law, Jaime's, mother asked me for this recipe ... I sort of drew a blank. I don't actually use a recipe anymore, I just go with it. So, I thought I should add this to my favorite list here since we make it so often. I'm not saying this is the best quiche you will ever eat but it's a darn good one and the best part about making homemade is you know exactly what you're eating. I hope yours turns out great!

**** Recipe dedicated to Jaime, my sister~in~law who always requests 
a quiche or two when we are in town - love you lots! *****

Veggie Quiche
Makes 2 pies

What you'll need:

2 frozen pie shells; 9" deep dish and gluten-free if you prefer 
1 Tbs. Olive oil 
4 cups of diced veggies, (example: onion, zucchini, mushrooms, fresh spinach, or potatoes)
1/2 cup fresh parsley, minced
1 cup crumbled feta
2 cups mozzarella cheese, shredded
2 cups swiss cheese, shredded
8 eggs
2 cups half and half (or heavy cream)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground nutmeg
Freshly ground black pepper
1 bunch scallions, green parts sliced


Step 1: Preheat oven to 350 degrees Fahrenheit. Remove frozen pie shells from plastic bag and set on a rack away from the oven to thaw while assembling the rest of the ingredients.

Step 2: Chop any vegetables you are using except spinach.  Heat oil in a skillet over med high heat and sauté onions first until soft and brown on the edges, about 5 minutes. Add remaining veggies (except spinach) and sauté an additional 5 minutes. Add spinach last and stir until wilted, just a minute or two. If you decide to use spinach, grab several large handfulls and lightly saute in a little water, until wilted. Strain the vegetables in a mesh colander and let cool.  

Step 3: Shred the mozzarella and Swiss cheeses and set aside. Beat the eggs in a medium mixing bowl and add cream, salt, nutmeg and pepper and set aside. 

This is how I assemble the quiche....

1. In a large bowl, combine the veggies and three cheeses and toss until evenly distributed. Divide the cheese and veggie mixture evenly between the two pie crusts and spread it out but let it mound a little in the middle so it's not too close to the edge. 

2. Beat the egg mixture again for a few seconds to be sure the seasonings have not fallen to the bottom of the bowl. Pour half the egg mix into one pie and the other half into the other making sure it doesn't reach the embers edge of the crust ... otherwise, it will spill over in the oven while baking.

3. Using a fork, gently move the veggies and cheeses around to "stir" in the egg. Top with scallions and bake 40-60 minutes. Check on the quiche after 20 and 30 minutes to be sure it isn't burning. The quiche is done when the pies are puffed up and evenly golden and the center of the pie bounces back when carefully pressed with your fingers. If it sinks slightly in the middle or looks watery or a little gooey, keep baking for another 5-10 minutes or so until done. Remove from oven and let cool 10 minutes. 

Slice and serve warm for Sunday brunch with a hot cup of joe. 

Refrigerate any leftovers. To reheat, simply use a toaster oven or microwave.

Freezing option: slice pie like a pizza and either wrap each piece individually or the whole pie with saran wrapt in foil. Freeze. If the whole pie is frozen, keep it in the metal pie tin and place in the oven on 350 for 30 minutes. Check the middle to see if it is cold and if it is, bake longer.