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Posts Tagged ‘fennel’

ham & fennel quiche

In baking, breakfast, brekkie, brunch, culinary experiments, dinner, easy weeknight meals, leftovers, lunch on 01.25.12 at 8:31 pm

i heart quiche. and totally loving how easypeasy it is to make a homemade, crustless quiche. simple goodness.

so believe it or not, i still have some leftover ham in my freezer from the holidays! and as much as i love grilled ham & cheese sammies, they can get a little boring — and i can only eat so much bread in a week. the solution? crustless ham & fennel quiche. low-carb, simple goodness. :)

– preheat oven to 375F

the fennel:
– remove 1 fennel bulb from green stems & fronds
– slice bulb into quarters along the vertical and remove the inner core
– slice fennel into thin sticks

quiche batter:
whisk together the following ingredients in large prep bowl:
– fennel sticks
– 6 large eggs
– leftover honey ham (sliced into bite-sized chunks)
– 1.5 tsp herbes de provence (divided)
– 1/3 cup appenzeller cheese (grated)
– season w/ ground black peppercorns

bake it:
– pour quiche batter into a round, oven-safe baking dish
– bake quiche for 20-25min at 375F, or until golden brown
– allow to cool on rack before cutting quiche

food styling:
– cut quiche evenly into pie wedges
– serve quiche wedge w/ organic mixed greens & your fave (homemade!) salad dressing

fennel mushroom & arugula quiche

In baking, breakfast, brekkie, brunch, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, vegetarian on 01.14.12 at 3:02 pm

you know you’re a cooking nerd when… you buy a new kitchen gadget and can’t wait to run home and try it out! so, this little piggy went to market, picked up this oh-so-lovely quiche baking dish — and was dreaming up quiche recipes all the way home… :)

in the frenzy of my new year’s health kick, i stocked up my fridge and pantry with all sorts of yummy produce. juicy berries, winter squash, root veggies and some fresh bulbs of fennel. i knew the fennel would definitely be one of the feature ingredients when testing out the new bakeware. and i was so delighted when this crustless (and gluten-free!) quiche came together so well — the anise flavour of fennel paired really nicely with the earthy notes of the crimini mushrooms and the bitterness of the arugula. yummers.

– preheat oven to 375F

the fennel:
– remove 1 fennel bulb from green stems & fronds
– slice bulb into quarters along the vertical and remove the inner core
– slice fennel into thin sticks

the mushrooms & arugula:
– 1/2 cup crimini mushrooms (diced)
– 1/2 cup fresh organic arugula (rough chop)

quiche batter:
whisk together the following ingredients in large prep bowl:
– fennel sticks
– 6 large eggs
– crimini mushrooms (diced)
– fresh organic arugula (rough chop)
– 1/3 cup light mozzarella cheese (grated)
– season w/ ground black peppercorns

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eyeball & spider pizza

In appetizers, baking, culinary experiments, dinner, easy weeknight meals, lunch, snacks, tapas on 10.30.11 at 10:08 pm

i spy… creepy crawlies on my pizza! this ghoulish dish will have your little goblins coming back for more. happy halloween!

with a little creativity — and some salami, olives, fennel and a dash of hot sauce — you too can dish up some creepy eyeballs & crawly spiders on your pizza! this spookacular snack was adapted from a recipe for eyeball pizza in eat in magazine. i added in the ‘crawly spiders’ for good measure… bwahaha!

thanks to fellow foodie blogger, sumptuous spoonfuls, for sharing the halloween fun!

– preheat oven to 400F

prep the dough:
– sprinkle some whole-wheat flour on a clean surface before rolling out the fresh pizza dough (i bought some fresh from the bakery.)
– using a rolling pin, flatten out the dough into a thin, round pie
– sprinkle some more flour on the dough pie, flip over before applying the rolling pin again
– place the prepped dough pie on a pizza stone (at room temperature) or a lightly-greased, round baking pan

prep the toppings:
– 1 cup salami (sliced rounds, casing removed)
– 3/4 cup sicilian olives (pitted, halved along the bottom)
– 1/4 cup raw fennel (thinly sliced)
– 1/4 cup parmigiano reggiano (grated)
– 1/4 cup fresh italian parsley (stems removed)

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