Baked Eggs with Ham and Cheddar aka Little Quiches

Recipe:
8 eggs
2 Tbsp. Flour
1/2 tsp baking powder
1 c cottage cheese
1 c shredded sharp cheddar
1/2 c chopped ham
2 Tbsp. chopped chives
Preheat oven to 350. Spray muffin tins.
In a large bowl, whisk the eggs. Then add flour, baking powder and cottage cheese. Stir in the cheddar. Put the ham and chives in the bottom of each ramekin. Or muffin tin. Pour equal amounts of mixture into each container. Stir contents with a fork (if you have can). Place in oven and bake until eggs set (about 18 minutes...11 if you use a mini muffin tin). Then broil for 1 minute to brown tops. Remove from oven and serve hot.
(I didn't use spinach. I think I will next time.)

CURRIED CARROT SOUP (Apparently this is great for your skin)

Ingredients

Serves 4
2 tablespoons butter
1 cup chopped onion
1 teaspoon curry powder
Coarse salt and ground pepper
2 cans (14 1/2 ounces each) reduced-sodium chicken broth (about 3 1/2 cups)
2 pounds carrots, peeled and cut into 1-inch chunks
1 to 2 tablespoons fresh lemon juice
2 tablespoons coarsely chopped fresh cilantro, for garnish (optional)
Directions

Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.
Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.

Note: Hot liquids will expand when blended, so be careful not to fill the jar of the blender more than halfway. To prevent the liquid from spattering, allow the heat to escape: Remove the cap from hole in lid, and cover lid with a dish towel when blending.

Ginger Glazed Baked Ham

7 to 8-lb fully cooked, bone-in ham
6 cups unsifted all-purpose flour
2 TBLS ginger (seems like a lot)
1 TBL ground cloves
½ teaspoon salt

Glaze:
1 cup ginger ale
1 cup orange juice
½ cup brown sugar (firmly packed)
1 TBL ginger
1 TBL grated orange peel
About 24 cloves

1 Preheat oven to 325
2 Wipe ham with damp paper towels
3 In large bowl, combine flour, ginger, cloves, and salt;
Mix well with fork.
4 On lightly floured board, mold dough around top and side
Of ham until they are evenly covered. (Do you think there should have been some water in this flour?)
5 Place on rack in shallow roasting pan about 2 hours. (18 minues/pound)
6 Meanwhile, make Glaze: Combine ingredients in small saucepan;
Bring to boiling stirring.
7 Reduce heat; simmer uncovered and stirring occasionally, 40-60
minutes. (Glaze should measure 1 cup)
8 REMOVE PASTRY COVERING FROM HAM AND DISCARD!!!
9 With sharp knife, life off skin. In outside fat layer of ham, make
diagonal cuts to form a diamond pattern. Stud center of each diamond
with a whole clove. (OPTIONAL) (Guess who didn't do this)
10 Brush ham well with glaze and bake 25 minutes longer. Makes 12 servings

Muffin Time

Here's the recipes from Women's Health of the muffins we made this weekend for General Conference. The Carrot Ginger ones need some butter on top, but overall, they are delicious!

Papaya & Pineapple

Banana Walnut

Carrot Ginger

Okra 3 Ways


#1
Sauteed Stuffed Okra
Okra, washed and dried
Goat cheese, crumbled
Basil, chopped (or any fresh or dry available herb)
Salt and pepper to taste
Olive oil

Cut stem off okra pods and scoop out pod contents.
Mix goat cheese, basil, salt and pepper and stuff mixture in the okra pods.
Sauté very briefly (a few seconds) in very hot olive oil and serve at once.

#2
Okra and Roasted Green Chiles
Philippe, TCSA

¼ lb fresh okra
oil
1 small onion, coarsely chopped
1 clove garlic, crushed
1 tomato, quartered
2 roasted green chiles, peeled, seeded and cut into half-inch segments
1 pinch salt
1/2 jalapeno, chopped, or a pinch of black pepper

Rinse okra in cold water and, important, dry it. Cut off stems without cutting into pods.
Sauté onion in oil in a skillet over moderately high heat until golden, about 3 minutes.
Add other ingredients. Simmer, stirring occasionally for about 10 minutes.
Serve with rice.

#3
Fried Okra
Recipe courtesy Paula Deen
Show: Paula's Home Cooking

6 cups oil, for frying
1/2 cup cornmeal
1 cup all-purpose flour
2 teaspoons House Seasoning, recipe follows
1/4 teaspoon cayenne pepper
2 pounds fresh okra, sliced 1/2-inch thick
1/2 cup buttermilk
Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)
In a medium bowl, combine cornmeal, flour, House Seasoning, and cayenne pepper. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Easy Stuffed Green Peppers

I got this one from my mom who probably got it from her mom and we love it. I just dump Kaitlynn's out on her plate and she really loves it. I'll put up a picture later.

4-6 green bell peppers
1-2 lbs lean ground beef
2 cups rice
1 can of tomato soup
1 cup shredded chedder

All you do is cook your rice in a pot. Them you brown your meat in a big skillet. I usually add a little salt and pepper, some Tony Chachere's more spice( I use that alot), and maybe some garlic powder. It really doesn't matter, S&P is just fine. Anyways, just add a big scoop or two of your cooked rice into your skillet so you've got about 40% rice and 60% meat and then add the tomato soup. You really could just eat it right out of the skillet but the peppers add flavor. So get your peppers washed and seeded and cut off the tops. Stand them open side up in a glass cake pan or whatever you have that's oven safe. Fill each pepper with the mixture, and put two inches of water into the glass pan. Stick them in the oven at 400 for about 15-ish minutes or until they change color or just when your too hungry to wait. Top them off with shredded chedder and let it melt in the oven. Take them out when they are melty and delicious.

Mediterranean Chicken Couscous


Who knew that a three year old would love feta cheese?! Kaitlynn asked for it the next day. "Mom, can I have some cream chunks with my chicken?" I would only use half the package of feta if I were you but It's fairly tasty and It's a no pots and pans kinda meal. I'm going to try it again and try to make the couscous with water and not chicken broth but I'm sure it's fine either way. I really like that it can be served cold, it's nice for travel or lunches.

Ingredients

1 1/4 cups low-sodium fat-free chicken broth
1 (5.6-ounce) package toasted pine nut couscous mix
3 cups chopped cooked chicken (about 1 rotisserie chicken)
1/4 cup chopped fresh basil
1 (4-ounce) package crumbled feta cheese
1 pint grape tomatoes, halved
1 1/2 tablespoons fresh lemon juice
1 teaspoon grated lemon rind
1/4 teaspoon pepper
Garnish: fresh basil leaves

Preparation

Heat broth and seasoning packet from couscous in the microwave on HIGH for 3 to 5 minutes or until broth begins to boil. Place couscous in a large bowl, and stir in broth mixture. Cover and let stand 5 minutes.

Fluff couscous with a fork; stir in chicken and next 6 ingredients. Serve warm or cold. Garnish, if desired.

Tip: You'll need to buy a 2/3-ounce package of fresh basil and 1 rotisserie chicken to get the right amount of basil and chicken for this recipe. Substitute 4 teaspoons of dried basil if you can't find fresh.

Yield

Makes 8 servings (serving size: 1 cup)