Monday, April 27, 2009

Daring Bakers-Abbey's Infamous Cheesecake

daring-bakers

This month the daring bakers were challenged to take on cheesecake.  As much as I love trying the savory side of baking, I love attempting recipes on the sweet side.  I love sweets so anything that gives me a reason to make something sweet...I'm all for it. 


This was not my first time to attempt a cheesecake, I've actually made quite a few (pre-blogging days), but I was very excited to see a cheesecake recipe for this challenge.  I'm always looking for new recipes and pointers to make my attempts that much better.  I think this recipe and challenge helped me to improve some of my cheesecake baking skills.

Sausage and Pepper Quiche

Quiche is one of those meals that can be made for pretty much any meal, it's not one of those that can only be a breakfast food.  I also love it because it's so versatile and there are tons of flavors that can be combined in a quiche.  There are also many types of dishes it can accompany.

For supper I decided that I wanted to have a quiche.  I had made a pie for something and so I had some leftover crust that I needed to use before it went bad, I thought quiche was the perfect thing to use it up on.  I already had enough sweets around my house so I decided I didn't need to make another pie at the time so quiche was the next thing that came to mind. 

This quiche was very hearty by itself and could be served alone.  I deicded I wanted to make something to accompany it so we would have more than one item for our meal.  Since we were having it for supper I decided to make some balsamic roasted asparagus to go with it; they went together wonderfully. 

Monday, April 6, 2009

Homemade Coleslaw

Coleslaw is one of those dishes that can accompany many dishes and compliment them well.  It goes well with burgers, chicken, brats, ribs and much more.  It's also one of those dishes that can be flavored to fit any taste.


I love coleslaw and always have; there have only been a few recipes for coleslaw that I haven't really cared for.  Spencer, on the other hand, has never really liked coleslaw.  One day, a while back, we went over to his brother and sister-in-law's house to grill out and one of the sides my sister-in-law was making was coleslaw.  I saw the ingredients she had out to put in there and they weren't the typical ingredients that I think of when I think of coleslaw.  This intrigued me and so I watched her make the recipe.  The end result looked very good but different than the coleslaws I'm accustomed to seeing.


I asked her where she got this recipe and she said that she had actually gotten it from one of her co-workers.  She said that her co-worker and her husband are very picky and that she found this recipe for coleslaw and it's the only one that they will eat.  So my sis-in-law took the recipe and adapted it to her and her husband's taste; and then I took it and adapted it to our tastes.  I'm not really sure of the original recipe source so if it's something that you've heard of or seen in a recipe book please let me know so I can give credit where credit is due.

Peas and sauteed onions

Peas have always been one of my favorite veggies.  I think they are one of those foods that people either love or hate; there's really no middle ground.    I think one of the things I love about them is that they have a natural sweetness all their own; I could honestly eat them as a meal by themselves.  There are quite a few things that can be done with peas, they are just one of those foods that are very versatile.  

When preparing peas, I usually don't do much to them since I like the natural flavor.  I usually just put a little bit of butter or chicken stock in a pan and pour the drained peas into the pan; add a little salt and pepper and they're good to go.

I kind of came up with this recipe by accident.  One night last week I was going to make some sauteed mushrooms and onions to go with our meal; I had already cut up the onions and gotten them sauteing before I opened up my package of mushrooms.  Once I opened them up and started looking at them and wiping them off I wasn't too comfortable about using them.  There was just something funny about the texture of them and they weren't as firm as they usually are.  After making the call to not use those mushrooms I had to figure out something to do with the sauteed onions.  I got a can of English peas and drained them well and then poured them in the pan with the onions and butter.  They turned out great; the sweetness of the sauteed onions went well with the natural sweetness of the peas...it was a great recipe that I came up with when I was in a bind.

Peas with sauteed onions

Ingredients:
1 Can English peas; well drained
2 Tablespoons unsalted butter
1/8-1/4 Onion, diced
1/2 Teaspoon minced garlic
1/4 Cup chicken stock-if needed
Salt and Pepper, to taste

Directions:

Heat a medium saucepan over medium heat and melt butter.  Once butter is melted add onions and garlic and sautee until onions are clear/translucent.

After onions and garlic are cooked, turn heat down to low and pour in the peas and stir to combine ingredients.  If more liquid is needed add the chicken stock, the entire 1/4 of a cup does not have to be  used if it's not needed. 

Season with salt and pepper, stir to combine.  Place lid over pan and let cook until warm, about 5 minutes or so.  
Peas and sauteed onions    

Recipe Source: Lynsey
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