![\"\"](\"http:\/\/lh3.ggpht.com\/_ETB_wSU3fUw\/STHwBVUws9I\/AAAAAAAAJuA\/mJeh7h8tFqo\/s800\/IMGP5814.JPG\" "\\"finally!")
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at the risk of being a librarian breaking copyright laws, here are the two recipes from saturday’s dinner.\u00c2\u00a0 consider them a teaser.\u00c2\u00a0 if you bake them, you will understand why you need to go out and purchase these two cookbooks.\u00c2\u00a0 both are highly recommended by me.\u00c2\u00a0 (the everyday food<\/em> one is fun because it’s organized by season and has a full-page photo for every recipe, right next to the recipe itself.\u00c2\u00a0 i’ve made quite a few of the recipes and liked them all!)<\/p>\n jalepeno-potato quiche<\/strong> from the peach tree family cookbook<\/em> by cynthia collins pedregon, p. 104<\/p>\n 1 recipe basic quiche crust 10″x2″ partially baked (sorry, you’ll have to come up with your own crust recipe or buy the book.)<\/p>\n 1 c. sliced onion<\/p>\n 1\/2 lb. bacon, diced<\/p>\n 10 eggs<\/p>\n 1 tbsp. garlic<\/p>\n 1 tsp. cumin<\/p>\n 1 tsp. fresh ground pepper<\/p>\n 1 tsp. salt<\/p>\n 2.5 c. evaporated milk<\/p>\n 2 c. cheddar cheese, shredded<\/p>\n 1.5 c. cooked potatoes, cubed<\/p>\n 1\/2 c. pimentos, chopped (i didn’t have these, so i left them out.)<\/p>\n 1\/4 to 1\/2 c. jalepenos with juice, sliced\u00c2\u00a0 (i didn’t have jarred ones, so i used fresh and it worked fine.)<\/p>\n garnish:\u00c2\u00a0 sour cream and green onions, finely chopped (totally forgot about the garnish until i wrote this post.)<\/p>\n 1.\u00c2\u00a0 preheat oven to 350 degrees<\/p>\n 2.\u00c2\u00a0 saute onions with bacon.\u00c2\u00a0 drain well.<\/p>\n 3.\u00c2\u00a0 beat eggs in blender with garlic, cumin, pepper and salt.<\/p>\n 4.\u00c2\u00a0 add evaporated milk to egg mixture<\/p>\n 5.\u00c2\u00a0 in prepared crust, layer half of cheese on the bottom.\u00c2\u00a0 then layer the potatoes, bacon and onions, pimentos and jalepenos with juice.\u00c2\u00a0 sprinkle with the remaining cheese.<\/p>\n 6.\u00c2\u00a0 pour the egg mixture over the layered ingredients.<\/p>\n 7.\u00c2\u00a0 bake for one hour and 45 minutes or until knife inserted in the center comes out clean.\u00c2\u00a0 allow quiche to cool 15 minutes for easier slicing.\u00c2\u00a0 garnish with sour cream and green onions if desired.<\/p>\n serves 9-10.<\/p>\n spinach salad with dried cherries<\/strong> from great food fast<\/em> from the kitchens of martha stewart living, p. 24<\/p>\n 1\/4 c. raw pumpkin seeds<\/p>\n 4 tsp. red-wine vinegar<\/p>\n 1 tbsp. dijon mustard<\/p>\n 2 tbsp. olive oil<\/p>\n coarse salt and freshly ground black pepper<\/p>\n 8 oz. baby spinach<\/p>\n 1\/2 c. thinly sliced red onions<\/p>\n 1\/2 c. dried cherries<\/p>\n 1.\u00c2\u00a0 preheat the oven to 350.\u00c2\u00a0 spread the pumpkin seeds in a single layer on a pie plate; bake until puffed and brown, about 10 minutes.<\/p>\n 2.\u00c2\u00a0 meanwhile, in a large bowl, whisk together the vinegar, mustard, and oil until combined and thickened; season with salt and pepper.<\/p>\n 3.\u00c2\u00a0 add the spinach, onion, and cherries to the dressing.\u00c2\u00a0 toss to combine.\u00c2\u00a0 top the salad with the pumpkin seeds and serve immediately.<\/p>\n serves 4<\/p>\n","protected":false},"excerpt":{"rendered":" i have been having the most wonderful five-day break from work.\u00c2\u00a0 after a long stretch of traveling weekends and hosting and working weekends, it’s been a little slice of heaven to not leave the house for two days.\u00c2\u00a0 i’ve chipped … Continue reading