Christmas Left-overs

What to do with left-overs? You can re-heat and eat but that just gets boring after a couple of repeats. I came home with left-over broccoli and mash potatoes after no one stepped up.

The other day I made Broccoli, Bacon and Cheddar Quiche with a Mash Potato Crust. There are tons of recipes out there on the world wide web for different versions of mash potato crusted quiche. Here is my version:

I just brushed the pan with olive oil, filled with mash potatoes, brushed with more olive oil and baked in the oven until it started to brown.


Then I added a layer of bacon, broccoli, 6 eggs seasoned and a splash of milk before adding on top of the crust. Then I topped with cheddar cheese before baking for 30 minutes.

Mighty. Fine. Quiche. And gluten-free too!

Ham and Sausage Jambalaya

This is one of my favourite meals on a chilly winter day... actually, it is one of my favourite anytime meals.

 I started with 1/4 cup of lard. Yes, I said lard, or bacon drippings if you prefer. Trust me on this one. I once made this dish with olive oil. It is not even close to the level of deliciousness that lard brings it to.

Add one small onion, and several shallots. You can use garlic instead of the shallots if you prefer.  Add three celery stalks. If I had a green pepper on hand I would have added 1/2 pepper. Saute for about five minutes or until the vegetables are starting to soften.

Add about 1 cup of diced ham and 1 cup of spanish chorizo or a homemade spicy smoked sausage. Continue to cook for about 8 minutes.  Add 2 cups basmati rice that has been rinsed. Cook for about five minutes. Add 2 diced tomatoes and 3 cups of stock. If I had used homemade sausage, I would use the reserved cooking liquid.  Season with sea salt, freshly cracked black pepper and cayenne pepper.

Reduce heat. Cook until all the liquid has been absorbed, approximately 45 minutes. Add green onions, adjust seasoning if needed and enjoy!

Home-made Salsa

Salsa is easy to make, just take a look at what is available in the garden. Well, in this case I raided my parents' garden. I made this batch mild for my Mom and she loves it. Dad thinks it needs more black pepper. Mom's grand-sons think it needs more salt and garlic. Everyone is a critic. 

Cherry tomatoes, seeds removed and chopped by hand

White onions, diced

Yellow and Red peppers, diced
Garlic, minced

Zest of 2 limes

Juice of 2 limes

Cumin, toasted and then a toss in the grinder

Freshly cracked Sea Salt

Freshly cracked Black Pepper.  

Red Snapper Curry

Marinate in the fridge for at least an hour 2 lbs of cut red snapper, a handful green onions, 3 Tbsp. curry, 1 tsp. salt and 1 tsp. freshly ground black pepper.

Meanwhile chop 2 large tomatoes, 2 cloves of garlic, 2 shallots, 2 white onions, 1 scotch bonnet pepper.

When you are ready to cook the red snapper, melt 2 Tbsp. of butter and 2 Tbsp. Olive oil in a deep wok.  Add red snapper and cook at medium heat for about 5 minutes.  Add chopped vegetables, along with 2 cup coconut milk.  Bring to a boil, reduce heat and simmer for about 20 to 25 minutes until snapper is cooked.  Finish with fresh cilantro.

Serve with Basmati rice.

Apple Honey Lemon Jam

This is so yummy, I could eat it by the spoonful.

6 cups of apples
1 cup of freshly squeezed lemon juice

Add in a large saucepan and bring to boil over medium low heat.  Cook for about five minutes then add:

1 cup honey
1 1/2 cup sugar

Cook more.... when you end up with a jam remove from heat and add zest from two lemons.

Scoop into sterilized jars.

Gooseberry Jam

Comfort Food

Mmmm, Mac & Cheese