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Menu Plan for the week of August 23, 2013:  Sunday's Recipes

Pork, Chard and Mushroom Quiche
Tomato Salad

Cooking time:  60 minutes for menu 30 minute break       Cooking schedule: see below for instructions

      Use leftover, sliced pork for this.  We'll use more goat cheese next week - it's noted on the Shopping List. You can make the rice earlier in the day. If you have Tomato Salad left - just serve it every night 'till gone.

Chard and Mushroom Quiche

Total time: 60 minutes 
   The chard is quickly sautéed, mainly to help it fit into the quiche dish.  You can use sautéed chicken breasts, leftover pork; chevre or Brie.  This is a very flexible recipe.

 Ingredients:

• 2/3 cup quick-cooking brown rice    substitute Basmati
• 1 1/3 cup (11oz, 330ml) chicken stock
• 4 eggs
• 1/4 cup (1oz, 30gr) shredded cheese, any flavor   it helps to bind the crust
• 8oz (240gr) sliced pork
• 6oz (180gr) chard
• 3oz (120gr) mushrooms
• 4oz (120gr) goat cheese    or other strong, soft cheese
• 1 tsp oregano
• 2 tsp olive oil, plus a bit for the dish
• 1 cup (8oz, 240ml) milk

 Instructions:

• The Crust: 
• Cook rice in stock according to package instructions. 
• When done, spread out on a plate for 5 minutes to allow to cool a bit.
• Lightly oil a 10" (25 cm) pie or quiche plate.
• Lightly whisk 1 egg.
• Add 1/4 cup shredded cheese and the cooked rice. Mix well. 
• Pat into the quiche plate, working it up the sides as best you can. 
• Bake in 400F (200C) oven for 8 minutes. Remove.
• The Filling:  
• Wash the chard and trim any bad bits. 
• Stack the leaves together and fold over, the long way. Slice into thin strips, using both leaves and stems.
• Heat oil in a large skillet.  Add the chard to the skillet and sauté until wilted and tender, about 7 minutes. 
• Remove from heat.
• Clean and slice mushrooms.
• Slice cheese 1/4" thick. 
• Slice pork. 
• Whisk eggs and milk together.
• To assemble:
• Lay the mushrooms on the crust. 
• Top with the sliced pork, the cheese and the chard. 
• Sprinkle with oregano.  
• Pour the egg mixture over all and bake for 30 - 40 minutes, until center has set. 
• Remove and let rest 5 minutes.
•  Slice and serve.

Note: When baking quiches or tarts, I put the dish on a sturdy baking tray, before pouring in the egg mixture, for easier handling. The dish can get very full.

Tomato Garlic Salad 

Total time: 10 minutes 
   I prefer to make this with cherry or grape tomatoes (from my garden) but any, fresh, vine-ripened tomato will work.  I make it on Sunday, we have some every night and I just add more tomatoes to it all week as they ripen, - starting fresh whenever we finish it all... 

 Ingredients:

• 1/2 cup (3oz, 90gr) red cherry tomatoes
• 1/2 cup (3oz, 90gr) yellow cherry tomatoes - or all red
• 1 tbs fresh basil, snipped
• 1 tbs fresh chives, snipped
• 3 cloves garlic
• 2 tbs salad olive oil
• 1/4 - 1/2 tsp salt - sea salt if you have it.

 Instructions:

• Finely mince garlic. 
• Put garlic and oil in a small serving bowl and let rest while you deal with the tomatoes. 
• Cut tomatoes in half (that was tough). 
• Snip herbs. 
• Add both to garlic oil and sprinkle with salt.  Stir gently. 
• This is good today, better tomorrow.

Cooking Schedule: 60 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, scissors, whisk, medium bowl (used 2X), small saucepan with lid, large skillet, quiche or pie plate, baking tray, small bowl Cook rice Turn oven on, 400F (200C) Wash, trim ,slice chard Sauté chard Slice pork Slice cheese Trim mushrooms, slice Remove chard from heat, set aside Oil quiche dish

Mince garlic, combine with oil in small bowl Fluff rice, spread out to cool Cut cherry tomatoes, add to garlic oil Whisk egg, add cheese, rice and mix Pat into quiche dish Bake crust Snip herbs, add to tomatoes, along with salt Whisk eggs and milk Remove crust and assemble quiche Place quiche on baking tray Pour eggs over quiche and start to bake     Tidy the kitchen, pour a glass of wine and relax     Whatever, for 30 minutes Remove quiche when done and let rest Slice quiche and serve

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By Katie Zeller

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