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Recipes
Crustless Quiche Master Recipe
By Laura77
Preheat oven to 350F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top
- Optional Quick Crust:
- 2 T unsalted butter, softened
- 2 T finely grated Parmesan cheese
- 1 1/2 C (1-inch, day-old) bread cubes, preferably sourdough
- 2 T unsalted butter or extra-virgin olive oil
- 9 -inch glass or ceramic pie pan
- Custard:
- 2 C half-and-half
- 2 large eggs
- 2 large egg yolks
- 1/2 t kosher salt
- Freshly ground black pepper
- Freshly grated nutmeg
- Pinch cayenne or paprika
- Fillings:
- 2 to 3 C prepared vegetables, such as braised leeks, broccoli, sauteed onions, mushrooms, spinach, peppers, tomatoes
- 4 ounces, or about 1 C grated or crumbled cheese, such as Cheddar, goat cheese, Gruyere, Parmesan, fontina, provolone, mozzarella, Gouda, solo or combined
- 1 to 4 T minced herbs, such as parsley, chives, tarragon, basil, dill, rosemary, marjoram
- 3/4 C chopped crisp bacon, diced ham or salami
- 1 T all-purpose flour, optional, this is good to use with vegetables that release liquid during cooking, such as zucchini and spinach
OG Alfredo Sauce
By Laura77
This is a copycat recipe "right off the OG recipe card" but it made almost a gallon of sauce, and alfredo tends to ...
- 1 clove garlic, minced or puree
- 1 stick butter
- 2 cups heavy cream or half&half
- 4 oz Parmesan, grated
- 1 oz Fontina, grated (sub. cream cheese in a pinch)
- 1/4 tsp salt
- 1/2 tsp black pepper
Deep Dish Quiche Pizza
By Laura77
Preheat oven to 375°F. Beat together cream cheese and eggs until smooth
- "toppings":
- 1 4-oz pkg cream cheese
- 4 eggs
- 1/3 cup heavy cream
- 1/4 cup parmesan cheese (fresh grated)
- 1 Tablespoons chives
- 1/2 teaspoon Italian seasoning
- 2 cups mixed Italian cheeses of your choice
- 1/4 teaspoon garlic powder
- 1/2 cup low-carb pizza sauce
- mozzarella
- pepperoni
- black olives
- mushrooms
- chopped green peppers
- chopped onion
- ham or bacon
- browned, seasoned and totally drained ground beef or turkey
Farfalle with Golden Beets, Beet Greens, and Prosciutto
By Laura77
Sweet beet roots are complemented by salty prosciutto and rich Parmigiano-Reggiano; beet greens add great texture
- Kosher salt
- 2 bunches golden beets with healthy green tops
- 6 Tbs. extra-virgin olive oil
- 2 medium yellow onions, quartered lengthwise and sliced crosswise 1/8 inch thick
- 6 oz. 1/4-inch-diced prosciutto
- 8 medium cloves garlic, minced
- 1 cup lower-salt chicken broth
- 1/2 cup dry white wine
- 2 tsp. minced fresh rosemary
- 1 lb. farfalle
- 3/4 cup freshly grated Parmigiano-Reggiano; more for serving
- Coarsely ground black pepper
Chimichurri (Argentine parsley-garlic sauce for grilled meats)
By Laura77
This pungent herb sauce originated in Argentina
- 1 bunch Parsley, chopped
- 8 cloves Garlic, crushed
- 1 t Oregano
- 2 T Paprika (optional)
- 1/4 to 1/2 t Cayenne pepper
- 1-2 t Salt
- 1/3 C Red wine vinegar
- 3/2 C Olive oil
Pan-Roasted Brussels Sprout Gratin with Shallots and Rosemary
By Laura77
Brussels sprouts, pan-roasted in brown butter until tender and nutty, are mixed with sweet, earthy Gruyère and top...
- 1-1/2 lb. Brussels sprouts, trimmed
- 2 large shallots, halved
- 4 Tbs. unsalted butter
- Kosher salt and freshly ground black pepper
- 1-1/4 cups heavy cream
- 3-1/4 oz. (1-1/4 cups) finely grated Gruyère
- 1/4 tsp. freshly grated nutmeg
- 1/8 tsp. cayenne
- 3/4 cup panko
- 1/2 cup finely grated Parmigiano-Reggiano
- 2 tsp. finely chopped fresh rosemary
Crock Pot Chinese Chicken with Broccoli
By Laura77
Spray your crock pot with non-stick cooking spray
- 2 lbs. boneless, skinless chicken thighs
- 1/2 C low sodium soy sauce
- 1/3 C light brown sugar, packed
- 3 cloves minced garlic
- 2 t chopped fresh ginger
- 1 t crushed red pepper
- 2 Tbsp ketchup
- 1/3 C cold water
- 2 T corn starch
- 16 oz fresh or frozen broccoli
- cooked brown or jasmine rice, for serving
Cauliflower with Bagna Cauda
By Laura77
This recipe was featured in the LA Times and is from the Master Class Series with Nancy Silverton of Mozza
- Bagna Cauda:
- 10 anchovy fillets, cleaned (and rinsed if salt-packed) and finely chopped
- 5 garlic cloves, finely minced
- 1/4 cup (1/2 stick) butter
- 1/4 cup extra-virgin olive oil
- 1 pinch lemon zest strips
- Cauliflower with bagna cauda
- Kosher salt for salting the water and seasoning the cauliflower)
- 1 head cauliflower
- Freshly cracked black pepper
- 2 tablespoons extra-virgin olive oil, or enough to coat the pan
- Warm bagna cauda (from recipe above)
- Chopped Italian parsley, for garnish
- 1 lemon for zesting
Cannoli Cream Puffs
By Laura77
Drain Ricotta: Place ricotta in a fine mesh strainer set over a bowl
- Pastry Puffs:
- 1 C hot water
- 1/2 C unsalted butter
- 1 T white sugar
- 1/2 t salt
- 1 C all-purpose flour
- 4 large eggs
- Cannoli Filling:
- 1 1/4 C whole milk ricotta
- 1 1/4 C mascarpone cheese
- 1/2 C confectioners sugar
- 1/4 t cinnamon
- 1/2 t vanilla
- (Variations: replace cinnamon with grated orange or lemon zest or sprinkle chopped chocolate or mini chocolate chips over filling. A drizzle of melted chocolate over the top is also a nice variation)
Kale Frittata
By Laura77
Preheat broiler. Whisk all the eggs, 1 1/2 tablespoons cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large ...
- 8 large organic eggs
- 3 T freshly grated Pecorino Romano or Parmesan cheese, divided
- 1/4 t coarse kosher salt
- 1/4 t freshly ground black pepper
- 3 T extra-virgin olive oil
- 1 medium onion, thinly sliced
- 1 bunch organic Kale or Red chard (about 10 ounces), stems and center ribs cut
- away, leaves coarsely chopped
- 2 oz pepperoni or thinly sliced Italian spicy salami, cut into 1/2-inch pieces
- (about 2/3 cup)
- 1 garlic clove, minced