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KerriansKitchen

Kerrian’s Notebook, p. 54 “Nobody dies from eating quiche.”

We had a bumper crop of tomatoes in July. We gave away a couple of bushels to the neighbors, but they stopped answering their doorbells. We were getting buried under Beefsteaks, so the mailman got a bag or two. Ditto the guys down at the precinct.

 

Sheila canned, sliced, stewed, and diced tomatoes for weeks. We were running out of ways to serve up the big guys and still they kept popping off the vines. That is, up until my buddy across the street harvested his zucchini. We traded zucchini for tomatoes and gave him Sheila’s recipe for Summer Quiche. Great deal! She made a dozen pies and froze them for later. I used to be a meat and potatoes guy, but after Jamaica, I’ll eat almost anything. And, to my surprise, nobody ever died from eating quiche. Or a salad.

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Kerrian's Summer Quiche
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 3-6
 
Ingredients
  • Deep-dish pie shell
  • 1 stick margarine
  • 1 Tbs. onion powder
  • 4 cups thinly sliced zucchini (chopped broccoli crowns also work well)
  • 1 Tbs. dried parsley
  • 1/2 tsp. dried oregano
  • 1 tsp. dried basil
  • 2 jumbo eggs, beaten
  • 1 1/4 cups low skim shredded mozzarella
  • 1 3/4 cups shredded cheddar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. sea salt (or to taste)
  • 2 ripe sliced medium tomatoes
Instructions
  1. Pre-heat deep-dish pie shell for 6-8 minutes in 350 oven. Remove.
  2. Melt margarine in large non-stick frying pan.
  3. Add onion powder and zucchini, sauté 10 minutes, stirring until zucchini is heated through.
  4. Add parsley, oregano and basil, stir briefly.
  5. Add garlic powder and salt to taste.
  6. Saute briefly, take off heat.
  7. In medium bowl, mix eggs, mozzarella and sharp cheddar.
  8. Add to mixture in pan, heat for 5 minutes on low heat, stirring until well blended.
  9. Pour into deep-dish pie shell.
  10. Arrange tomato slices on top.
  11. Bake 30-40 minutes at 350 until firm in center and cheese is light golden brown on top.
  12. Let cool for 10 minutes, then slice and serve with salad.
 

*Photo by Patti Phillips

 

 

 

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Kerrian’s Notebook, p. 25 “Is the Superbowl chili ready yet?”

My sister sent this recipe from Texas and she says it is hot enough to blow the doors off the horse barn. Definitely hot enough to make my eyes water and my nose run, but just the right combination of heat and flavors for the Superbowl crowd. She got second place in a chili cook-off with one can of beans, but we added the second because of the east coast taste buds.

 

She buys the dried habanero spices in Texas, where five-alarm chili is the norm, so be very careful with this one. Because of the dried spices, it gets hotter the second day and you’ll need the fire department on the third. It smells great when it’s simmering, so we cook it the night before or the day of the big game. Make ahead at your own risk.

 

Kerrian's Easy Superbowl Chili
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 3 pounds ground sirloin
  • ½ teaspoon sea salt
  • 4 heaping teaspoons minced garlic
  • 2- 15 oz cans stewed or diced tomatoes with onions, celery and green peppers
  • 2 cans pureed Goya black beans
  • ½ cup sausage, chopped and thoroughly browned
  • 3 more teaspoons sea salt
  • 4 teaspoons chili powder (hot Mexican style)
  • 4 teaspoons onion powder
  • ¼ cup brown sugar
  • ½ teaspoon dried habanero seasoning (optional)
Instructions
  1. Get out your chili/spaghetti pot. Sprinkle ½ teaspoon sea salt evenly in bottom of pot. Turn on medium heat. Add ground sirloin a little at a time and brown evenly, stirring to break up clumps. Drain off the fat.
  2. Add the garlic and tomatoes and stir. Puree the black beans, add to the pot and stir.
  3. Cook sausage in a separate pan, drain and add to the chili pot and let simmer for 15 minutes on low. Stir.
  4. Add the rest of the salt, the chili powder, the onion powder and the brown sugar, stir and let simmer for about an hour. Add the habanero seasoning and stir. Let simmer for another 30 minutes.
  5. Serve with your favorite toppings.
  6. Make sure sour cream is available to cut the heat and enjoy!
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