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July 23, 2015June 29, 2020

Veggie, Bacon & Cheese Tarts in a Toasted Quinoa Crust

I love making savory tarts and pies, but unfortunately I don’t love the carbs and calories that come along with them. It’s also Summertime, and I’m trying to cook and eat lighter than usual…and the Fall season will come soon enough with all that yummy comfort food!

I’ve been experimenting lately with alternatives to pasta and dough – things like zucchini, cauliflower, almond flour, and quinoa. Not only are they lighter, but also , gluten-free and less carbs than traditional flours and equally as satisfying and tasty!

I found a recipe on Cooking Light for a savory Fall tart made in a toasted quinoa crust and decided to experiment a little with the crust, fillings and flavors. MISSION ON.

I love the flavor of the nutty toasted quinoa, which is done in the oven and gives a nice depth of flavor and crunch to the tart crust.

I mixed in some Bob’s Red Mill almond flour, corn starch, Parmesan cheese and an egg for binding the quinoa, then added a little garlic salt and olive oil to bring it all together for the crust. Then I pressed the quinoa mixture into four small tart pans and baked for about 10 minutes before filling them and baking again.

While the tart crusts were baking, I made a savory filling with mascarpone and cheddar cheese and spooned in this delightful cheesy goodness on to the par-baked crusts.

I also cooked up some crispy gorgeous bacon in the oven while the tarts were baking..(for about 20 minutes or so)..

then chopped it to pieces and layered it on top of the cheeses. HELLO PRETTIES. Come to me.

Next I started filling the tarts with my blanched cauliflower and baby peas,

more Parmesan cheese and a drizzle of olive oil,

popped them back in the oven..

and baked these cuties for another 5-10 minutes and let them cool on a wire rack for a few…

the anticipation of these delicious things in my mouth is MOUNTING.

Once the tarts were cooled a bit, I garnished them with some fresh chopped basil, chives and freshly cracked black pepper and a few red pepper flakes. Mini Green Goddesses!

And Oh Holy Delicious.

This is a great base recipe for any savory tart really – feel free to substitute different fillings for the tarts depending on the season..butternut squash and spinach in the Fall… corn, tomatoes and zucchini in the Summer… roasted carrots, potatoes and Gruyere in the Winter..asparagus and leeks in the Spring…oh, the ideas are endless!

Yum

Veggie, Bacon & Cheese Tarts in a Toasted Quinoa Crust

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: Makes four 4 5/7-inch tarts

Serving Size: 1 tart

This is a gluten-free tart recipe made with a toasted quinoa crust, filled with a savory filling of mascarpone and cheddar cheese, bacon, cauliflower, peas topped with Parmesan, and fresh basil and chives.

Ingredients

Toasted Quinoa Tart Crust:
1 cup uncooked quinoa
1/2 cup almond meal flour
1 tablespoon cornstarch
2 tablespoons Parmesan cheese
1/4 teaspoon garlic salt
2 tablespoons olive oil
1 large egg, beaten
Cooking spray
Tart Filling:
1 cup cauliflower florets
1 cup baby green peas, frozen
4-5 slices of bacon, cooked and chopped
1/2 cup mascarpone cheese, softened
1/2 cup shredded cheese (Cheddar, Jack, or Gouda)
4 tablespoons grated Parmesan cheese
1 tablespoon olive oil, divided
1/2 teaspoon coarsely ground black pepper
2 tablespoons chopped fresh basil, for garnish
1 tablespoon finely minced chives, for garnish

Instructions

Make the Toasted Quinoa Tart Crusts:
Preheat oven to 350°.
Place quinoa on a baking sheet. Bake at 350° for 10 minutes or until golden brown; cool.
Place half of quinoa in a food processor; pulse 30 seconds.
Transfer to a large bowl. Add remaining toasted quinoa, almond meal, cornstarch, and salt to bowl; stir to combine.
Add oil and egg; stir until mixture is crumbly but holds together when pressed.
Press into bottom and up sides of four 4 5/7-inch removable-bottom fluted tart pans coated with cooking spray.
Bake at 350° for 10 minutes or until golden, but not completely cooked (you will put them back in the oven later after you fill them with the veggies, bacon and cheese.)
Prep the Tart fillings:
While the tart crusts are baking, chop the cauliflower into small florets and measure out the baby peas.
Blanch the veggies in boiling water for about 2-3 minutes, then drain and rinse them in very cold water or shock them in an ice bath, set aside.
Cook the bacon and drain, chop into small chunks, set aside.
Measure out the mascarpone, Cheddar and Parmesan cheese, and chop basil and chives, set aside.
Fill the Tart Crusts:
Spread the mascarpone cheese evenly in bottom of each tart crust.
Top each tart with shredded cheese, then crumbled bacon.
Arrange cauliflower and peas evenly over cheese and bacon mixture on the tarts and drizzle with some olive oil, Parmesan cheese and black pepper.
Bake tarts for another 5-7 minutes in the oven.
Remove tarts from the pans; cool completely on a wire rack.
Garnish with fresh chopped basil and chives, serve warm.

Notes

Recipe adapted from Cooking Light, Nov 2014.

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https://www.theartfulgourmet.com/2015/07/veggie-bacon-cheese-tarts-in-a-toasted-quinoa-crust/

Other Tart Recipes you might enjoy:

Savory Harvest Fall Tart

Quinoa Tart with Zucchini & Sundried Tomato Dressing

Gluten-Free Tomato Tart

Gluten-Free Spinach and Onion Tart

May 17, 2015July 16, 2015

California Dreamin’ Grilled Cheese

So this is where I’m supposed to go on and on about how delicious this grilled cheese sandwich is. And what’s in it. And why it’s a rockstar recipe that nobody else has. And why you need to make it now.

But guess what? I just did a food photo shoot for a NYC catering company and bakery for the past 2 days and shot at least 1000 photos that need to be culled through and selected to share with my clients and it’s enough to make your head spin faster than Linda Blair in The Exorcist. AND the fact that the Mad Men finale is coming on in less than 2 hours and I have some catching up to do and some last savoring moments of Don Draper to hold on to while I can.

OK – so now that I got that off my chest, here’s a little ditty of a recipe that I whipped up on Friday afternoon for a grilled cheese contest I entered for Wisconsin Cheese. It’s actually quite lovely and spring-y and full of good things. Homemade Strawberry-Rhubarb Compote, strawberries, granny smith apples, grilled chicken paillards, kale with lemon and parmesan, honey dijon mustard, melted sharp white cheddar and gooey mozzarella cheese – all grilled on a whole wheat pita (actually 2 of them).

It’s called California Dreamin’ Grilled Cheese because all the good things inside remind me of a sunny, breezy day on Pacific Beach in San Diego watching the sunset with a margarita in my hand with my toes in the sand, salty sea mist on my face, while basking in the glow and enjoying everything in life there is to offer. So here you go. Whether I win the contest or not – it’s absolutely fabulous, and will make you want to hop on a plane to the west coast and catch a few rays yourself.

Now back to my Sauvignon Blanc and Don Draper fix. Enjoy and Happy Sunday! 🙂

Yum

California Dreamin’ Grilled Cheese

Ingredients

2 tablespoons butter
2 whole wheat pitas
1 tablespoon olive oil
1 chicken breast, cut in half lengthwise and pounded thin
1/2 cup strawberries, sliced
1/2 cup green apple, sliced
1 cup kale, chopped
1 tbsp lemon juice
2 tbsp Wisconsin Parmesan, shredded
Sea salt
Fresh cracked black pepper
2 tbsp Dijon mustard
1 tbsp honey
4 slices Wisconsin Sharp Cheddar, sliced
4 slices Wisconsin Mozzarella
4 tablespoons Strawberry-Rhubarb compote
Strawberry-Rhubarb Compote:
1 cup strawberries, sliced or chopped
1 stalk rhubarb, sliced into small chunks
1/4 cup sugar
1 tablespoon lemon juice
1 tablespoon water

Instructions

Strawberry-Rhubarb Compote:
Stir strawberries, 1/8 cup sugar, and 1/2 tbsp lemon juice and 1/2 tbsp of water in a small nonreactive pan; bring to a simmer over medium heat. Cook, stirring often, until softened, about 3 minutes. Remove from pan and set aside.
Add the rhubarb, 1/8 cup sugar, and 1/2 tbsp lemon juice and 1/2 tbsp of water back into same pan and simmer for about 6 minutes until rhubarb is tender and soft. Transfer rhubarb to same bowl as strawberries and add all liquid to the pan through a strainer.
Raise heat to medium high and simmer until liquid thickens and reduces to almost half.
Return strawberries and rhubarb to liquid and let cool.
Make sandwich:
Preheat olive oil in a grill pan or sauté pan to medium/high heat.
Mix honey and mustard together in a small bowl and set aside.
Rub chicken with olive oil, sprinkle with salt and pepper, and grill chicken pieces for about 6-8 minutes until cooked through, remove from pan.
Spread both pitas on one side with butter.
Spread each pita on reverse side with honey Dijon mustard on a cutting board or piece of plastic wrap.
Top with sliced mozzarella cheese slices.
In a small bowl, toss kale, lemon juice, salt and pepper and place on top of each pita over Mozzarella.
Top one pita with both pieces of grilled chicken.
Drizzle Strawberry-Rhubarb Compote over the chicken.
Layer on the sliced strawberries, apples and top with cheddar cheese slices.
Top the sandwich with other piece of pita bread (butter side up) and place in preheated grill pan.
Smash the sandwich together with a heavy spatula or panini press and grill on both sides until cheese is melted and pita is crispy.
Cut in half and serve with additional Strawberry-Rhubarb Compote and Honey Dijon for dipping.
Makes one sandwich.
Note: you can make the Strawberry-Rhubarb Compote ahead of time and store in an airtight container in the fridge. You can also double the recipe to make more for other uses (great over vanilla ice cream, pancakes, whipped cream or greek yogurt and granola!!)

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https://www.theartfulgourmet.com/2015/05/california-dreamin-grilled-cheese/

November 9, 2013February 21, 2017

Big Pot of Comfort :: Spicy Cajun Chili with a Kick!

Chili is one of my go-to recipes when the Autumn leaves start turning colors and the weather starts getting cooler – especially on a crisp weekend night cuddled under some fuzzy blankets with me and my kitty cat watching some movies. Or with a group of friends watching everyone go crazy on college football game day. There’s nothing better than that. And, it’s an easy thing to make and dishes out a big dose of comfort. The best part is once I make a big pot, I can eat it for a few days and then throw the rest in the freezer for later (unless all my crazy friends dig in and there’s nothing left to show for it which actually makes me the happiest!)

I decided I wanted to make a spicier version of the chili I normally make and added a kick to it with some Cajun/Creole seasoning Tony Chacere’s (or you can try Emeril’s Southwest Essence) which adds an extra layer of spicy, savory flavor with green and red bell pepper and celery flavors. I added some red pepper flakes, diced green chilies and a few tablespoons of hot sauce to the mix and used half ground chicken (you can also use ground turkey) / half ground beef and threw in some garlic, onions and black beans to make it a little healthier too. If you want to make it even more authentically Cajun, you could throw in some Andouille sausage or corn or green and red peppers for even more flavor and texture.

It’s perfect on its own, but you can cool the heat a little bit with some sour cream and shredded cheddar cheese on top. If you want it even spicier, just throw in a little extra hot sauce – I love Evil Ooze by Hotline Pepper Products (my friend Kerry Stressel makes it in Texas) and classic Tabasco hot sauce, or you can do a little milder sauce like Frank’s RedHot or Cholula) and top with extra diced chilies or sliced jalapenos. I usually serve my chili with plain crackers or corn chips, but you could also make some yummy cheesy garlic bread to serve with it instead. Cozy up and enjoy! 🙂

Spicy Cajun Chili with a Kick

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 8

Ingredients

3 tablespoons extra virgin olive oil
1/2 onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds ground chicken or turkey
1 1/2 pounds ground beef
1 tablespoon Cajun or Creole seasoning (Tony Chacere's)
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoon paprika
1 tablespoon cayenne pepper
1/2 tablespoon red pepper flakes
2 cups low-sodium chicken or vegetable stock
1 cup water
1 -28 ounce can crushed tomatoes
1 -15 ounce can tomato sauce or 1/2 cup chopped fresh tomatoes
2-3 tablespoons hot pepper sauce
1 can black beans, drained and rinsed
1 can diced green chilies, drained (or 1 fresh jalapeno, seeded and diced)
1 cup of corn kernels (optional)
Salt and freshly ground black pepper, to taste
Shredded cheddar cheese and sour cream, for garnish
Extra hot sauce, diced chilies or jalapeno (if desired)
Crackers, garlic toast or corn chips, for serving (if desired)

Instructions

Heat the olive oil in a large pot and saute the chopped onion until soft and translucent, for about 5-6 minutes. Add the minced garlic and saute for another 30 seconds to 1 minute.
Add the ground chicken or turkey and beef to the pot and mix with the garlic and onion, stirring with a wooden spoon to brown the meat. Continue to cook until all the meat is brown and no longer pink, for about 8-10 minutes. Drain the fat off the meat into a colander and place meat and onion-garlic mixture back into the pan.
Add the Cajun-Creole seasoning and all the dry chili spices and red pepper flakes, stir and cook for another minute or so.
Pour in the stock, water, crushed tomatoes, tomato sauce (or chopped fresh tomatoes) and hot sauce; turn up the heat until chili starts to bubble, and lower heat to a simmer.
Stir in black beans and and diced green chilies, cover and simmer for at least 45 minutes, up to 2 hours, stirring occasionally.
Add salt and freshly ground black pepper to taste. (Note: You can play with the thickness of the chili by adding additional water or stock as it simmers, but be sure to taste and adjust the seasonings to your liking if you do this.)
Serve with shredded cheddar cheese and sour cream for garnish. Top with some extra diced chilies or jalapenos for extra zing if desired.

Notes

You can play with the desired thickness of the chili by adding additional water or stock but be sure to taste and season it to your liking if you do this.)

You can also add some fresh or canned corn to the chili while cooking.

Serve with shredded cheddar cheese and sour cream for garnish. You can also top with some extra diced chilies or jalapenos for extra zing if desired.

Fresh cilantro or lime adds great flavors as garnish for a little bit more green.

Enjoy with a big hearty glass of red wine or a beer and some crackers, corn chips or cheesy garlic bread.

https://www.theartfulgourmet.com/2013/11/spicy-cajun-chili/

Other Chili Recipes you may enjoy:

Southern Style Taco Soup

Emeril Lagasse Kickin Chili

Cooking Light Turkey and Bean Chili

White on Rice Couple Spicy Bacon Cowboy Chili

How Sweet Eats Chunky Fire Roasted Chili

The Pioneer Woman Simple Chili

Devon’s Award Winning Chili (Barefoot Contessa)

October 3, 2012June 29, 2020

Spinach, Cheese & Green Onion Pie with Dill and Fines Herbes

There’s nothing better than a fresh baked pie on a dreary, Fall day. I decided to make a savory pie (quiche) with some fresh spinach, green onions, garlic, dill, Fines Herbes, eggs, milk, Parmesan and Sharp White Cheddar cheese I had on hand. So easy, and the perfect comfort food to warm you up on a gray day like today.

I used store-bought frozen pie crusts to save time and make my life easier, but if you’re in the mood to make your own pie crust, here’s a great basic recipe by Martha Stewart. If you’re into gluten-free, check out this pie crust recipe by Bea Peltre of La Tartine Gourmande. You can also make or cut the dough into smaller mini pies or use this recipe filling for a 9-inch tart if you prefer. This is a vegetarian recipe, but would also be fantastic with a little bit of crispy bacon or prosciutto and asparagus or broccoli if you’re not a spinach fan. You can also substitute Gruyere or Fontina cheese in place of the shredded White Cheddar if you like. Serve with leafy greens tossed in a balsamic vinaigrette and a latte or glass of white wine, and you’ve got a fantastic brunch! Enjoy.

Spinach, Cheese & Green Onion Pie with Dill and Fines Herbes

Rating: 41

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6-8

Ingredients

1 9-inch unbaked pie shell (or handmade pie dough)
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cloves garlic, minced
2 green onions, sliced thin
1- 5 ounce package fresh baby spinach leaves
3 large eggs
1 1/2 cups milk
1 teaspoon dried dill or 1 tablespoon fresh dill
1 teaspoon dried Fines Herbes
1 tablespoon minced onion
1/2 tablespoon garlic salt
Pinch of ground nutmeg (a few sprinkles)
Freshly ground black pepper
1 1/4 cups shredded White Sharp Cheddar cheese
1/2 cup grated Parmesan cheese

Instructions

Preheat the oven to 375 degrees.
Let frozen pie shell defrost and place in a 9 inch pie pan.
Heat oil and butter in a saute pan over medium-high heat. Saute spinach for a few minutes until wilted. Add minced garlic and green onions and saute for another minute or so. Remove from heat and set aside to cool.
In a medium mixing bowl, beat eggs with milk, herbs and seasonings. Add Parmesan cheese to egg mixture and stir well.
Place the spinach, garlic and onion mixture over the bottom of the unbaked pie shell. Sprinkle grated Cheddar cheese over the top. Pour egg, milk and herbs mixture over the cheese, spreading evenly inside the pie crust.
Bake pie in oven for 45 minutes until eggs are firmly set and crust is browned. If crust edges start browning too quickly, cover them with some foil half way through.
Remove the pie from the oven and let it cool and firm up for 10-15 minutes.
Slice into wedges and serve with a green salad.

Notes

*Alternative Recipe Suggestions: Add some crispy bacon or prosciutto to the quiche, substitute Gruyere or Fontina for Cheddar, or use asparagus or broccoli instead of spinach.

https://www.theartfulgourmet.com/2012/10/spinach-cheese-green-onion-pie-with-dill-and-fines-herbes/