Spinach-Tomato-Feta Quiche
From: Adam Foster
Comments: Both Quiches were a big hit at the Human Resources Drop-in
Origin:

Ingredients:

4 eggs
7oz (half a can) evaporate milk
1 frozen box of spinach
1 large tomato, cubed and squeezed
2 cups shredded cheddar cheese
4oz crumbled feta cheese (I prefer tomato/basil flavored – available at Harris Teeter)
¾ cup chopped basil
1 deep dish pie shell

Directions:

1. Preheat oven to 375°. (Preheat pie shell if necessary)
2. Cook Spinach according to directions. Drain VERY well. Squeeze out excess moisture.
3. Cube tomato and squeeze out excess moisture (use cheese clothe or paper towels to squeeze out all moisture).
4. In a large bowl, mix eggs. Mix in evaporated milk. Mix in feta, tomatoes, basil, cheddar, and spinach.
5. Pour mixture into pie shell and bake at 375° until custard puffs and begins to brown on top (anywhere from 45 minutes to 1.5 hours!)

Crab Quiche

From: Adam Foster
Comments:
Origin:

Ingredients:

1 bunch watercress, cleaned and finely chopped
8 ounces cooked crabmeat
2 eggs
2 yolks
3/4 cup milk
3/4 cup heavy cream
2 tablespoons sherry
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

1 Pie Shell

Directions:

Set oven temperature to 325 degrees F. Preheat pie shell if necessary.

In a small bowl, combine the watercress and crabmeat and toss well.

In a bowl, beat eggs and yolks lightly with milk and cream, add sherry, nutmeg, salt, and pepper. Spoon crab mixture into tart shell, spreading evenly. Pour custard over crab to within 1/4-inch of the top of the crust. Bake 25 to 30 minutes, or until custard puffs. Allow to cool 10 minutes before serving. Remove tart shell and serve warm or room temperature.

Beer Butt Chicken

From: Susan Atwood
Comments: DELICIOUS
Origin: from allrecipes.com

Ingredients:

1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken

Directions:

1. Preheat an outdoor grill for low heat.
2. In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
   
3. Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
   
4. Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).
   

Butternut Squash Seafood Curry

From: Adam Foster
Origin: This recipe is modified from a Nigella Bites recipe.

Ingredients:

14oz can of coconut milk
1-2 tablespoons of red curry paste (adjust to how hot you want it!)
1 ½ cups of fish stock (boiling water and fish bouillon works well and you can use         vegetable stock if you want to make it vegan).
3 tablespoons of fish sauce (or 1 tablespoon of salt if you want to make it vegan).
2 tablespoons of sugar
3 lemongrass stalks (cut into one inch pieces and bruise it with the flat side of a knife)*
3 lime leaves (cut into strips)*
½ teaspoon of turmeric
2 1/4 lbs of butternut squash (Rita’s Roots at the Marion Square Farmer’s Market often            has a lot of organic/locally grown butternut squash)
18 oz of skinned salmon fillet cut into bite sized chunks (I prefer wild caught salmon)*
18 oz of peeled raw shrimp (Local caught all the way!)*
Bok Choi
Juice of ½ a lime
Cilantro (sprinkle on top when serving)
Basmati Rice

*Optional…I normally don’t include these…and good luck finding “lime leaves”!!
*Omit these to make it vegetarian and/or vegan.  It still tastes great without them!

 

Preparation: First, be sure to prepare your fish stock and start your rice cooking.  Use a carrot peeler to skin the butternut squash, scoop out the seeds with a spoon, and then chop it into cubes.  Rinse off your Bok Choi, peel off the dark green leaves.  Prepare your lime leaves and lemongrass stalk (if you are using them).  Chop the Cilantro.  Skin and cut-up your salmon.  Peel and de-vein your shrimp.  Set all of this aside for now.  This prep work makes the cooking a lot easier.

Cooking: Skim the creamy top off the can of coconut milk and put it--over medium heat--into a large saucepan or casserole with the curry paste. Let it sizzle and (using a wooden spoon) beat milk and paste together until combined. Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves and turmeric. Bring to a boil and then add the butternut squash. Cook on a medium simmer until the squash is tender (about 20-25 minutes). (I like it when the squash turns into kind of a creamy sauce.  Don’t cook it as long if you want the sauce to be a little watery, but the squash to retain some of its shape.)
To the simmering pan, add the salmon and shrimp. When the salmon and shrimp have cooked, which shouldn't take more than three to four minutes, stir in the Bok Choi.  When the Bok Choi's wilted, squeeze in the juice of half a lime. Take the pan off the heat.  (I find at this point it is best to remove the lemongrass stalks and lime leaves.  They are good for flavor, but you don’t really want to eat them!)  Serve over Basmati Rice and sprinkle with chopped cilantro.

Serves four to six people.