TURKISH LAMB GALETTE

Ground Lamb was on sale for $4/lb last week.  I bought some and decided we should have something new and different.  While looking around, I remembered we would have an extra pie dough because we had Tortiere last week.

D made it, and I think it was easy, because he didn't make any comments about the dough (this is usually the issue).  We figured out the points ahead of time and they were high, but despite how small it looked, 1/6 of the Galette was more than enough, if you have a salad to go with it.

We would have again.

TURKISH LAMB GALETTE

Photo by ALB

From: Climbing Grier Mountain
Yield: makes one 9-inch pie (6 servings)
Prep Time: 10 Minutes
Cook Time: 30 Minutes

Ingredients
1 tbsp olive oil (didn't use)
1 lb ground lamb
1 garlic clove, minced
1/2 cup chopped red onion
2 tbsp drained and chopped sun dried tomatoes
2 hot cherry peppers, diced (used Hot Cherry Pepper Hoagie Spread- 2 TBSP)
2 tsp ground paprika
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp red pepper flakes
1 store bought 9-inch pie crust, thawed
1/4 cup shredded mozzarella
1/4 cup shredded mild cheddar cheese
1 egg whisked
Fresh chopped parsley, for garnish (didn't use)
salt and pepper to taste

Directions
Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray and set aside.

In a large skillet preheated to medium high heat add the olive oil (use some sundried tomato oil if the lamb doesn't produce enough grease on its own), ground lamb, salt, and pepper. Using a wooden spoon break up the ground lamb and cook until no longer pink about four to five minutes. Next, add in the garlic and let it cook for a minute or two. Then add the red onion and sauté until softened about three minutes. Next, add in the sun dried tomatoes, hot cherry peppers, paprika, cumin, coriander, and red pepper flakes. Stir to make sure all the ingredients are combined. Continue to sauté for another couple of minutes.

Roll the pie crust out on the prepared baking sheet. Using a slotted spoon, spoon the lamb mixture into the center of the pie crust leaving a one inch border. You might have some mixture leftover and that’s okay. Use the leftovers up in some scrambled eggs! Top with lamb mixture with mozzarella and cheddar cheese. Fold the pie crust in towards the filling creating a rustic border. Brush the galette with the egg wash and then bake for about 20 minutes or until the galette is golden brown and the cheese has melted. Garnish with fresh parsley!

13 Smart Points (my additions/subtractions at 6 servings)

Jalapeño Popper Quiche

So I forgot who posted this on message board the other day but the original poster was NCBeaches.  I saw it and said, "How did I not see this?  And how does it not have bacon in it?"

So I started making it on Friday night, but we had an emergency and I didn't get to finish it.  D finished it on Saturday morning.

It was really good, but it needed more cream cheese, more bacon and me to stop seeding jalapenos so well.
Would have again.

Jalapeño Popper Quiche

Photo by ALB

Original Recipe by Closet Cooking
Posted by NCBeaches

Servings: makes 6+ servings (breakfast??? You know I got 4 servings).

Ingredients 
1 (9 inch) pie shell, pre-baked (used Pillsbury refrigerated and baked at 450 for 5 minutes)
1/2 cup cream cheese, room temperature (needs more...used 1/3 fat)
Added 2 slices of bacon (use 4 next time)
2 jalapenos, diced (seed them is you prefer less heat)
1/2 cup milk (used 2%)
1/2 cup cream (used heavy)
5 large eggs, lightly beaten
1/2 teaspoon smoked paprika
1/8 teaspoon salt
1 jalapeno, sliced
1/2 cup cheddar cheese, grated

Directions 
Spread the cream cheese over the bottom of the pie crust and sprinkle on the diced jalapenos.

Heat the milk and cream over medium heat until just before it boils, about 5 minutes and pour it into a large bowl.

Pour the eggs into the heated cream while stirring constantly.

Mix in the paprika and salt.

Pour the mixture into the pie plate and bake in a preheated 350F oven for 30 minutes.

Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted.

Three-Onion Quiche

I found this recipe last week when I had to find an untried Onion recipe.  I showed it to D and of course he said it looked good, and to add bacon.  So we had it.

The mixture was pretty thick.

The result was really good.  Even with all the onion, it wasn't overpowering.  Without the bacon, I think the salt would need to be upped slightly.  We would have again. We would make it 6 servings.

We had with a spinach salad.

Three-Onion Quiche

We took a classic quiche recipe, bumped up the onion factor with three different types, and used a sharp Western white cheddar cheese.

Yield: Serves 8
Total:1 Hour

Photo by ALB

Ingredients
1 sheet refrigerated pie dough for a 9-in. pie shell*
Add 3-4 slices of crumbled bacon
1 tablespoon butter
3 medium leeks (white and light green parts), thinly sliced and rinsed well
2 bunches green onions, trimmed and thickly sliced
1/2 medium red onion, cut into thin half-moons
1 teaspoon kosher salt, divided
1 cup half-and-half
1 tablespoon flour
3 large eggs
2 cups shredded sharp white cheddar cheese*

Preparation
1. Preheat oven to 425°. Unroll pie dough into a 9-in. pie pan. Crimp edge. Line dough with parchment paper, fill with pie weights or dried beans, and bake until light golden, about 15 minutes. Remove paper and weights.

2. Melt butter in a large frying pan over medium heat. Add leeks, green and red onions, and 1/2 tsp. salt. Sauté until very tender but not browned, about 20 minutes.

3. Whisk half-and-half gradually into flour in a medium bowl until smooth. Whisk in remaining 1/2 tsp. salt and eggs until blended. Stir in cheese and three-quarters of onion mixture and pour into pie shell. Sprinkle remaining onions over quiche.

4. Bake until a knife inserted in center comes out clean, 20 to 30 minutes; cover edges with foil if they begin to darken. Let sit 10 minutes, then cut into wedges.

*We especially like Pillsbury pie dough. Look for Beecher's Flagship cheddar cheese sold at specialty shops.
Note: Nutritional analysis is per serving.

Nutritional Information (8 servings, no bacon)
Calories: 333; Calories from fat: 62%; Protein: 12g; Fat: 23g; Saturated fat: 12g; Carbohydrate: 23g; Fiber: 1.5g; Sodium: 628mg; Cholesterol: 127mg

Sunset APRIL 2011

Tomato Tart

D made this.  He subbed bacon for the olives, because I don't like olives.  It was good.  We would have again.

Tomato Tart 

Yield: Serves 8 (serving size: 1 tart slice and 2 tablespoons cherry tomato mixture)
Hands-on:20 Minutes
Total:1 Hour, 5 Minutes

Ingredients

1/2 (14.1-ounce) package refrigerated pie dough
Cooking spray
2.5 ounces fontina cheese, shredded (about 2/3 cup)
1/2 cup pitted kalamata olives, chopped  (used 3 slices of bacon)
1/3 cup sliced shallots
3 heirloom tomatoes, seeded and cut into 1/2-inch-thick slices
3 tablespoons all-purpose flour
1 tablespoon cornmeal
1 tablespoon thyme
1 teaspoon kosher salt, divided
1/2 teaspoon pepper
1 1/4 cups 2% reduced-fat milk
1 1/2 tablespoons grated Parmigiano-Reggiano
3 large eggs
2 tablespoons fresh basil leaves
1 cup cherry tomatoes, quartered

Preparation 
1. Preheat oven to 350°.
2. Roll dough to a 12-inch circle; press into a 9-inch deep-dish tart or springform pan coated with cooking spray. Sprinkle with fontina, olives, and shallots. Arrange half of tomato slices over shallots Combine flour, cornmeal, and thyme; sprinkle over tomatoes. Top with remaining tomato slices; sprinkle with 3/4 teaspoon salt and pepper.
3. Combine milk, Parmigiano-Reggiano, and eggs; pour into pan. Bake at 350° for 40 minutes or until set; let stand 10 minutes. Top with basil.
4. Combine 1/4 teaspoon salt and cherry tomatoes. Slice tart; serve with cherry tomatoes.

Nutritional Information
Calories: 244; Fat: 13.9g; Saturated fat: 6g; Monounsaturated fat: 5.1g; Polyunsaturated fat: 2.4g; Protein: 8.9g; Carbohydrate: 22.7g; Fiber: 1.6g; Cholesterol: 96mg; Iron: 1.1mg; Sodium: 596mg; Calcium: 134mg

Cooking Light AUGUST 2012

Savory Sausage, Spinach, and Onion Turnovers

Really, my only problem with this one was the serving size was small. I liked the flavors and the taste. We had with a salad.

D said it was a PITA to make, because you had to cut the pie dough, and reassemble. Maybe they weren't the prettiest but they were tasty.

I would have again. They do make for a small lunch/dinner, though.

Savory Sausage, Spinach, and Onion Turnovers

YIELD: 4 servings (serving size: 1 turnover)
TOTAL:39 Minutes
COURSE: Main Dishes

Ingredients
Cooking spray

2/3 cup diced, peeled red potatoes
1/3 cup diced red bell pepper
1/3 cup diced yellow onion
2 (3.5-ounce) links hot chicken Italian sausage, casings removed (used pork hot)
3 cups bagged washed baby spinach
2 tablespoons finely chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
2 tablespoons water
1 large egg white, lightly beaten
3 tablespoons grated fresh Parmigiano-Reggiano cheese

Preparation
1. Preheat oven to 400°.

2. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add potatoes, bell pepper, and onion to pan; sauté 4 minutes or until onion begins to brown, stirring frequently. Add sausage; cook 4 minutes or until browned, stirring to crumble. Stir in spinach; cook 2 minutes or until spinach wilts. Stir in basil, salt, and crushed red pepper. Remove from heat.

3. Cut dough into 4 equal portions. Roll each portion into a 5-inch circle. Spoon about 1/2 cup potato mixture on half of each circle, leaving a 1/2-inch border. Fold dough over potato mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough to form a rim.

4. Place turnovers on a baking sheet coated with cooking spray. Combine 2 tablespoons water and egg white in a small bowl, stirring with a whisk; brush evenly over dough. Sprinkle about 2 teaspoons cheese over each turnover. Bake at 400° for 18 minutes or until golden brown. Let stand at least 5 minutes before serving.

Nutritional Information
Calories: 344; Fat: 17.9g; Saturated fat: 6.3g; Monounsaturated fat: 6g; Polyunsaturated fat: 4.1g; Protein: 12.1g; Carbohydrate: 33g; Fiber: 1.9g; Cholesterol: 44mg; Iron: 4mg; Sodium: 691mg; Calcium: 91mg

Cooking Light APRIL 2011

Southern Comfort Caramel Apple Pie

I got this recipe from EzraPoundCake. I suggest if you want to make it, to copy into Word and then print.

First I don't make pie crust. I love to bake, but don't find making crust enjoyable. And this beautiful company named Pillsbury does the job fine for me. So that was my only change to the recipe.

D and I had no clue about the apples. We found Braeburns at Kroghetto. Upon tasting, I could've bought Granny Smith. No big deal.

I felt the topping was harder to make than the filling. This was user issues... my cutting board was fresh out of the dishwasher, so the butter melted. The brown sugar stayed packed in the food processor. Still it came out ok. I toasted the pecans in a pan, because the oven was in use.

The filling was simple to make. Because my pie plate was in use, I used a disposable pie plate, and had to double it up. I still didn't trust the weight of the pie, so I put it on a pizza pan when I put it in the oven. Good thing, because it overflowed.

D doesn't like apple pie. He liked this one. My dad liked it. I don't know if my brother liked it. But when I went to bed, there was 5 pieces left. This morning when I woke up there were 2. So I'd say success!

Southern Comfort Caramel Apple Pie

Adapted from Rebecca Rather’s “The Pastry Queen”

Yield: 8 to 10 servings

Basic Pie Crust:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 2/3 cup (11 tablespoons) chilled unsalted butter, cut into small pieces
• 4 to 5 tablespoons ice water

Topping:

• 1/2 cup pecans
• 1/3 cup sugar
• 3 tablespoons dark brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup all-purpose flour
• 1/3 cup (5 1/3 tablespoons) chilled unsalted butter, cut into small pieces

Filling:

• 5 to 6 medium-size tart apples, such as Braeburn, Cortland or Winesap
• 1/2 cup (1 stick) unsalted butter
• 3 tablespoons ground cinnamon
• 1 cup sugar
• 3/4 cup Southern Comfort liqueur
• 1/2 cup heavy cream

Garnishes (optional):

• Vanilla or cinnamon ice cream
• Whipped cream
• Caramel sauce

1. To Make the Crust: Using a food processor, pulse to combine the flour, salt and sugar. Add butter; pulse until the mixture looks crumbly. Add 4 tablespoons ice water, and pulse until the dough begins to form a ball. If it doesn’t, add the additional 1 tablespoon water, and pulse. Gently mold the dough into a disk,; wrap tightly in plastic wrap. Refrigerate for at least 1 hour.

2. Clean your food processor (you can just wipe it out) to make the topping.

3. To Make the Topping: Preheat the oven to 350 degrees F. Arrange the pecans on a baking sheet in a single layer, and toast them in the oven for about 7 minutes, until golden brown and aromatic. Coarsely chop the nuts.

4. In a food processor, process both sugars, the cinnamon, salt and flour for about 1 minute. Add butter; pulse 10 to 15 times, until the mixture is crumbly. Stir in the pecans. Refrigerate the topping, covered, in a a medium bowl until ready to use.

5. Transfer the unwrapped pie dough to a lightly floured flat surface. Roll it into a 1/8-inch-thick circle large enough to cover the bottom and sides of a 9-inch deep-dish pie plate. (To keep the dough from sticking, gently pick it up every once in a while and rotate it in place, adding more flour underneath if necessary.)

6. Wrap the dough lightly over the rolling pin, and set it in the ungreased pie plate. Press it into place, and crimp the outside edges with your finger or a fork.

7. To Make the Filling: Increase the oven temperature to 375 degrees F. Peel, core and cut the apples into 1/4-inch-thick slices. Melt the butter in a large skillet over medium-high heat.

8. When the butter starts to foam, add the apples and sauté for 5 to 8 minutes.

9. Meanwhile, in a small bowl, stir together cinnamon and sugar. Sprinkle it on the apples, and reduce the heat under the skillet to medium-low. Simmer the apples for about 1 minute.

10. Using a slotted spoon, transfer the apples from the skillet to a large baking sheet, and arrange them in a single layer. (If you heap them in a pile, the hot apples will steam and get soggy.)

11. Pour the Southern Comfort into the butter-sugar mixture in the skillet. Simmer the mixture over medium heat at least 5 minutes, until the alcohol burns off. Add the cream, and continue cooking about 5 to 10 minutes, until the mixture is thick as pourable caramel. Return the apples to the skillet.

12. Pour the apple filling into the unbaked pie crust, and sprinkle the topping evenly over the apples. Bake for 50 to 60 minutes, until the filling is bubbling and the topping is brown. Serve the pie warm or at room temperature with ice cream, whipped cream or caramel sauce.

Chocolate Pecan Pie with Bourbon

I like this at Thanksgiving, since I'm not a fan of Pumpkin and everything I bake has to have alcohol or cream cheese in it.

Chocolate Pecan Pie with Bourbon

Photo by ALB

POINTS® Value:
Servings: 8

Ingredients

* 1 cup sugar
* 4 Tbsp butter
* 3 egg
* 3/4 cup light corn syrup
* 1/4 tsp table salt
* 1/3 fl oz bourbon
* 1 1/2 tsp vanilla extract
* 1/2 cup chopped pecans
* 1/2 cup Nestle Semi-Sweet Chocolate Morsels
* 1 Pillsbury Frozen Regular 9-Inch Pie Crust

Instructions

Melt butter
Sugar is granulated
eggs are slightly beaten
Pie shell is not frozen

Preheat oven to 375.
In mixing bowl, cream sugar and butter. Add eggs, corn syrup, salt, bourbon and vanilla. Mix on low speed of mixer until blended. Spread pecans and chocolate chips on bottom of prepared pie shell.
Pour filling over nuts and chips. Bake in preheated 375 oven for 40 to 50 minutes or until set.