Louisana Beignets

2 3/4-3 1/4 cup flour

1 package active dry yeast

1/2 teaspoon ground nutmeg

1 cup milk

1/4 cup sugar

2 tablespoons shortening

1/2 teaspoon salt

1 egg, slightly beaten

oil for deep frying

powedered sugar

Stir together 1 1/4 cup flour, yeast, and nutmeg in a bowl.  Heat milk, sugar, and shortening in a saucepan till just warm and shortening is almost melted.  Add heated milk mixture to flour mixture.  Add egg.  Beat with electric mixer on low for 30 seconds, scraping sides of bowl often.  Beat with electric mixer on high for 3 minutes.  Using wooden spoon, stir in enough of the remaining flour to make a soft dough.  Place dough in greased bowl, turning to coat all sides.  Cover and refrigerate overnight.  Turn dough onto well floured surface, cover and let rest 10 minutes.  Roll into 18X12 inch recetangle.  Cut into 36 3X2 inch pieces.  Cover and let rest 30 minutes.  Heat 2 inches of oil in deep pan.  Fry 2-3 pieces at a time until golden, turning once.  Drain and sift powdered sugar on top.

 

Leek and Gruyère Quiche

1 refrigerated rolled pie crust

1 tbsp. olive oil

2 large leeks

kosher salt

Pepper

1/2 c. roughly chopped fresh flat-leaf parsley

6 large eggs

1/2 c. sour cream

1/2 c. whole milk

1/4 tsp. freshly grated or ground nutmeg

4 oz. Gruyère or sharp Cheddar

Heat oven to 425 degrees F. Unroll and fit pie crust into bottom and up sides of a 9-inch tart pan with a removable bottom. Place on a rimmed baking sheet and bake until lightly golden brown, 10 to 12 minutes. Remove and reduce oven to 375 degrees F.

Meanwhile, heat oil in a large skillet over medium heat. Add leeks, season with 1/4 teaspoon each salt and pepper, and cook, stirring occasionally, until just tender, 5 to 6 minutes. Stir in the parsley and remove from heat.

In a large bowl, whisk together eggs, sour cream, milk, nutmeg, and 1/4 teaspoon each salt and pepper. Stir in leek mixture and cheese.

Pour egg mixture into crust. Bake until just set and a knife inserted into center comes out clean, 35 to 40 minutes. Let rest for 5 minutes before serving.

Serves 8

290 calories a serving

Ham and Gruyere Quiche

6 ounces smoked ham, cut into 1/4-inch cubes (about 1 cup)
1 cup shredded gruyere cheese (about 4 ounces)
1 9 -inch pie crust, thawed if frozen
3 large eggs
1 1/4 cups half-and-half
1/4 cup finely chopped fresh chives
Kosher salt and freshly ground pepper

Set a baking sheet on the middle oven rack; preheat to 425 degrees F. Scatter the ham and cheese in the pie crust. Whisk the eggs, half-and-half, chives, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; pour into the crust. Transfer to the hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes.

 

Spinach, Green Onion, and Smoked Gouda Quiche

CRUST:
6 tablespoons butter, softened
2 tablespoons 1% low-fat milk
1/4 teaspoon salt
1 large egg yolk
5.6 ounces all-purpose flour (about 1 1/4 cups)
FILLING:
1 tablespoon extra-virgin olive oil
1/2 cup thinly sliced green onions
3 cups fresh baby spinach
1 cup 1% low-fat milk
3/4 cup (3 ounces) grated smoked Gouda cheese
3/4 teaspoon salt
Dash of grated nutmeg

To prepare crust, place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Combine milk, salt, and egg yolk in a small bowl; stir well with a whisk. Add milk mixture to butter, 1 tablespoon at a time, beating well after each addition. Add flour; beat just until combined. Press mixture into a 4-inch circle on plastic wrap; cover. Chill for 1 hour.

Preheat oven to 350°.

Unwrap and place chilled dough on a lightly floured surface. Roll dough into a 10-inch circle. Fit dough into a 9-inch pie plate. Freeze 15 minutes. Bake at 350° for 25 minutes or until lightly browned. Cool.

To prepare filling, heat oil in a large skillet over medium-high heat. Add onions; sauté 5 minutes or until tender. Add spinach; sauté 2 minutes.

Combine 1 cup milk and remaining ingredients in a bowl; stir well with a whisk. Stir in spinach mixture. Pour filling into crust. Bake at 350° for 35 minutes. Cut into 10 wedges.

Serves 10

Calories 205
Fat 12.9 g
Satfat 6.8 g
Monofat 4.3 g
Polyfat 0.8 g
Protein 7.3 g
Carbohydrate 15.4 g
Fiber 1.1 g
Cholesterol 113 mg
Iron 1.5 mg
Sodium 405 mg
Calcium 120 mg

Potato and Onion Frittata

1 large red onion

2 tbsp. olive oil

2 medium red potatoes (about 12 oz.), cut into 1/2-in. pieces

kosher salt

black pepper

1/4 c. fresh flat-leaf parsley, chopped

8 large eggs

1 c. whole milk

4 oz. extra-sharp Cheddar

1 tbsp. red wine vinegar

2 tsp. Dijon mustard

1/2 seedless cucumber, thinly sliced into half moons

1 large head romaine or other green lettuce

Heat oven to 400 degrees F. Thinly slice 1/4 of the onion and set aside. Chop the remaining 3/4 onion.
Heat 1 tablespoon oil in a large oven-safe nonstick skillet (we used a 12-in. cast iron) over medium heat. Add the potatoes and chopped onion, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, for 7 minutes. Uncover and continue cooking, stirring occasionally, until the potatoes are golden brown and just tender, 12 to 15 minutes more. Stir in the parsley.
While the potatoes and onions are cooking, in a medium bowl, whisk together the eggs, milk, and 1/4 teaspoon each salt and pepper; stir in the cheese.

 
Pour the egg mixture into the skillet and stir to distribute the ingredients. Transfer the skillet to the oven and bake until the frittata is puffed, brown around the edges and a knife inserted into the center comes out clean, 14 to 16 minutes.
Meanwhile, in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon oil and 1/4 teaspoon each salt and pepper. Add the sliced onion and toss to coat. Just before serving, add the cucumber and lettuce to the onions and toss to combine.

Serve with the frittata.
PER SERVING 468 CAL, 28 G FAT (11 G SAT FAT), 408 MG CHOL, 815 MG SOD, 26 G PRO, 28 G CAR, 6 G FIBER

4 servings