I don’t know why I don’t make quiche more often. My mom used to serve it at dinner quite frequently with a nice salad and I remember enjoying it every time. Despite it often being characterized as a breakfast or brunch food, quiche works perfectly for dinner and if you are lucky to be left with some extra you can have a slice for lunch the next day. Aside from the heavy cream, quiche is quite nutritious and filling and since you can improvise with any combination of mix-ins, from ham to tofu, it is easy to adapt a basic recipe to many palates. I used pancetta, Italian ham, mixed collard greens and onions for this recipe… mainly because I was starving and needed dinner on the table in a jiffy and these ingredients were what I had on hand. Feel free to experiment and let us know what combo you like best!
1/4 cup heavy cream
1/2 cup cheese, shredded (I used pepper jack)
1/2 cup pancetta, chopped
1/2 cup onion, chopped
1 cup collard greens or kale, chopped
1 cup leftover crackers or bread, crumbled
Brown the onion, pancetta and greens in your rice cooker on Steam or Sauté-Then-Simmer. Remove and set aside in a bowl.
Add breadcrumbs or cracker crumbs to the bottom of the inner pot. Mix eggs, cream and cheese into the onion, pancetta and greens mixture and carefully pour over the crumbs. Add a pinch of black pepper and set to White Rice. When the rice cooker beeps, remove quiche carefully by inverting on a plate.
Summers in our family are all about outdoor eating, whether it is getting together at the beach, poolside or park, we just live for any picnic opportunity. Last Sunday my mother-in-law had purchased lawn tickets to an outdoor amphitheater performing Mary Poppins, and yippee once again a new picnic opportunity had arrived.
Sitting out there on a blanket surrounded by loved ones, watching an amazing Broadway cast perform and eating picnic fair was just an another incredible way to spend an evening. For the occasion I made a French style potato salad which differs from a traditional potato salad by substituting mayonnaise for olive oil, making it a safer option for outdoor events.
Also, if you happen to have family members that are not mayo fans, like I do, this is a perfect way for them to still enjoy a creamy potato salad.
FRENCH POTATO SALAD WITH FRESH ENGLISH PEAS AND HERBS
2 lbs small potatoes, like fingerling or red.
2 cups fresh English peas
1/4 cup chopped parsley, chives and dill each
1/4 cup white wine
1/4 cup chicken stock
1/2 cup olive oil
1/4 cup rice wine vinegar
1 tblsp Dijon mustard
Salt and pepper to taste
Rinse potatoes and place in your Aroma rice cooker with a dash of salt and water covering all potatoes. Set to steam for 25 minutes.
Blend together the herbs, mustard, olive oil and rice wine vinegar and set aside.
In a large bowl add the white wine and stock. When potatoes are cooked, cut them in half and place in bowl. Toss to cover.
Add dressing and continue to toss carefully. Just before serving toss in green peas. Serve either at room temperature or cold.
For a vegetarian option, simply substitute chicken stock with vegetable stock.
I’d never been much of a cook growing up, but since Pinterest became a part of my life, I’ve found myself inspired by nearly every recipe I come across. However, my excitement for trying out new recipes mixed with my horrible lack of patience has lead me to combining multiple recipes into one to cut back on time, cost, and labor. I’ll admit, these Frankenstein creations don’t always turn out as well as I imagine they will, but somehow this one managed to be a huge success.
So what is a Bacon Wrapped Slaw Dog exactly?
Think the flavors of BBQ bacon burgers and pulled pork sandwiches wrapped around a hot dog, plus the sweet heat of pineapple and pepper jack cheese all swirled into one delicious bite that completely satisfied all my food cravings simultaneously. And that’s coming from someone who isn’t even a big hot dog or coleslaw fan. You’ve just got to trust me; these little doggies are to die for.
BACON WRAPPED SLAW DOGS
For the coleslaw:
8 cups cabbage, shredded
2 cups pineapple, diced
3/4 cup mayo
2 tblsp cider vinegar
2 tblsp sugar
2 tblsp milk
salt and pepper to taste
For the hot dogs:
8 kosher hot dogs
8 slices of bacon
8 hot dog buns
1/2 cup BBQ sauce
8 slices of pepper jack cheese
16 tooth picks
To make the coleslaw:
Mix all ingredients besides the cabbage and pineapple in a bowl. Add the cabbage and pineapple together in a serving bowl, top with dressing and toss.
Note- this will make enough coleslaw for the hot dogs and to have extra on the side.
To make the hot dogs:
Cut slits lengthwise in the hot dogs, making sure not to cut all the way though, and stuff with cheese. Wrap each hot dog with a slice of bacon and secure it using the tooth picks.
Coat the hot dogs in the BBQ sauce and place on the lower and upper racks of your Turbo Oven. Cook for 20 minutes at 475 degrees.
Place the finished hot dogs in buns and top with coleslaw.
If you are a regular follower of this blog, you already know how life tends to get hectic and there are nights when I rummage through my pantry, fridge or freezer for inspiration, as much as ingredients for dinner.
Generally, summer is somewhat of a more relaxed time in our household and dinners are better planned and executed. Days are less chaotic and consist of more free time instead of the usual pickups at three different schools and the stress over three different homework assignments needing to be finished, but there is always that one exception to summer bliss…
This stir fried rice is simple and easy as well as satisfying as a complete meal on a busy night anytime of the year.
STIR FRIED RICE
4 cups of steamed rice of your choice
1 lbs chicken tenders, cut into bite size pieces
1 bell pepper, cut to strips
1 onion, cut into strips
1 cup carrots, cut into diagonal slices
2 stalks of green onions, cut into diagonal slices
2 cups of broccoli florets
sesame oil for cooking
On Sauté-Then-Simmer, add 1 tblsp sesame oil and sauté chicken until cooked. Remove and set aside. Sauté the rest of the vegetables for 3-4 minutes or until cooked to your liking and add to cooked chicken. Add a few dashes of soy sauce to the vegetable chicken mix and toss.
Place 1 tblsp sesame oil into the rice cooker and scramble both eggs, stir in the rice and the vegetable chicken mix. Sprinkle sesame seeds on top and add soy sauce to your liking.
I am a lucky mom to have kids that actually enjoy Brussels sprouts. Yes you read it right, no typos, Brussels sprouts. My middle son actually calls it his favorite vegetable and would munch on roasted Brussels sprouts all day if he could.
I have noticed more and more people starting to enjoy this feared vegetable lately, due to some advanced cooking techniques instead of the old boiling method. Adding flavors like onions, garlic or bacon just enhance the earthy flavors of this humble green, making it the perfect side to any meat, chicken or fish dish. In my household it has even found its way into pasta and salads. With BBQ season upon us, I would definitely add this to any summer cookout menu, as well as a picnic dish, since it is just as delicious at room temperature.
I only have one cautionary tip… do not overcook these babies because then they will resemble the old fare nobody enjoyed. They are best served “al dente” like pasta, with a slight crunch inside.
BRUSSELS SPROUTS IN WALNUT OIL
1 lb of Brussels sprouts, halved
1/2 cup almonds, chopped
2 shallots, sliced thin
1 garlic clove, minced
1/2 cup dried cranberries, chopped
1 tblsp agave syrup
1 tblsp walnut oil
1 tblsp olive oil
salt and pepper
Set your Aroma rice cooker to Sauté-Then-Simmer and sauté the Brussels sprouts for 5 minutes.
Add the shallots and garlic and cook a few extra minutes.
Stir in the cranberries, agave and 1/2 cup water. Close the lid and let cook for 5 minutes more. Toss in almonds, walnut oil and salt and pepper to taste.
As a new blogger on the Aroma Test Kitchen, I knew I had to do something exciting for my first post and what better way to start out than with something sweet, colorful and topped with tons of whipped cream and delicious berries? And with temperatures rising, Italian cream sodas are the perfect summer drink for lounging by the pool or showing off to your friends at your next get together.
These drinks can be made with just about any berry or combination of a few so have fun and try out as many different flavors as you’d like. What makes them really great though is how customizable each individual drink is. Feel free to add as much syrup, cream and whipped cream as you see fit to make yourself a one-of-a-kind, completely personalized soda. You can bet that mine will be topped with as much whipped cream as possible.
RASPBERRY ITALIAN CREAM SODA
12 oz carton of raspberries, save a few for toppings
1 cup water
1 ½ cup sugar
Rinse the raspberries and add them to your Aroma Pressure Cooker along with 1 cup of water. Set your pressure cooker to high and cook for 12 minute. Once finished, open using the natural release method.
Using a mesh strainer, separate the berries from the juice. Measure the amount of juice produced and add your juice back into your pressure cooker. Add the same amount of sugar to your pressure cooker and select the Brown function to create a simple syrup. Stir the mixture until all sugar granules have dissolved. Transfer the syrup into a bowl and place it in the refrigerator to cool.
In a glass, combine ¼ cup of the cooled syrup, 1 cup club soda and 2 tablespoons cream. Top with whipped cream and berries.
For a dairy free option, simply omit the cream for a classic Italian soda.
Whether you call it Taco Tuesday or Fiesta Friday, it is a hit in my household.
My brood has gotten involved in the set up and we enjoy that part almost as much as the eating part …my daughter at age four sets the table and fills serving dishes with shredded cheese and sour cream while my older sons help by chopping toppings.
Tacos are a perfect meal for families like ours, and I am fairly certain others as well, because for once everyone gets to put together their own creation from their favorite things and enjoy every bite with no complaints or grimacing.
I enjoy using my Aroma rice cooker for preparing the ground beef, since I can do it in advance and have it simmer while I supervise and help my sous-chefs.
I believe it is essential to have many toppings to suite everyone’s appetite and I try to mix fresh vegetables with the necessary ingredients like cheese and sour cream, for a more balanced meal, and not surprisingly, it all gets eaten.
1 lb ground beef
1 packet taco seasoning
Set your rice cooker to Sauté-Then-Simmer and brown beef. Add seasoning packet and 1/4 cup water. Let cook for 20-30 minutes uncovered. Switch to warm and close the lid until ready to eat.
2 cups each chopped, cucumbers, tomatoes, onions, cabbage or lettuce, separated in their own bowls
2 cups shredded Mexican cheese
2 cups sour cream
2 cups salsa
1 cup jalapeños, chopped
1 cupcilantro, chopped