Tag Archives: sun-dried tomatoes

Sun-dried Tomatoes, Goat Cheese and Thyme Quiche

Posted
Filed under appetizers, breakfast, Fleximolds, Recipe with Demarle Cookware

Eating those quiches in the morning have been a blessing:-) no more time wasted in the morning to figure out what’s for breakfast and even though those quiches are very filling, they are so easy to digest and I don’t feel like a ” stone” is in my stomach.
And I actually look forward eating them. Often I just eat just because you have to eat, it is healthier but I actually look forward my little quiche in the morning. Today I thought I would try another recipe which what was in my fridge: Sundried tomatoes and goat cheese.


Ingredients: 1 package of pie crust, 5 eggs. 2 cups of milk ( skim, whole, or even heavy cream), 5 oz of crumbled goat cheese,  3/4 to 1 cup of Sundried tomatoes well-drained( conserved in olive oil), salt and pepper, about 5 fresh sprigs of thyme that you would have removed the leaves from.
Cut your dough so that it will fit your mold. I used the large round mold tray just because it makes great single portion and it makes 6 just enough for my whole week:-)
With a fork, perforate the dough so that the crust won’t make an air pocket while it is cooking.
You don’t have to use pie crust if you did not want to.., you could eliminate it to make crust less quiche.
Divide the Sundried tomatoes equally in each opening. And do the same with the goat cheese. Set aside.
In a medium-sized bowl, break the eggs, add the milk, the thyme and the salt. Mix well. Empty the egg mixture equally in each opening and bake at 375 for 12-15 minutes. Et voila:-)


Bon appetit and Happy Cooking!!!!

Sun-dried Tomatoes, Goat Cheese and Thyme Quiche

Posted
Filed under appetizers, breakfast, Fleximolds, Recipe with Demarle Cookware

Eating those quiches in the morning have been a blessing:-) no more time wasted in the morning to figure out what’s for breakfast and even though those quiches are very filling, they are so easy to digest and I don’t feel like a ” stone” is in my stomach.
And I actually look forward eating them. Often I just eat just because you have to eat, it is healthier but I actually look forward my little quiche in the morning. Today I thought I would try another recipe which what was in my fridge: Sundried tomatoes and goat cheese.


Ingredients: 1 package of pie crust, 5 eggs. 2 cups of milk ( skim, whole, or even heavy cream), 5 oz of crumbled goat cheese,  3/4 to 1 cup of Sundried tomatoes well-drained( conserved in olive oil), salt and pepper, about 5 fresh sprigs of thyme that you would have removed the leaves from.
Cut your dough so that it will fit your mold. I used the large round mold tray just because it makes great single portion and it makes 6 just enough for my whole week:-)
With a fork, perforate the dough so that the crust won’t make an air pocket while it is cooking.
You don’t have to use pie crust if you did not want to.., you could eliminate it to make crust less quiche.
Divide the Sundried tomatoes equally in each opening. And do the same with the goat cheese. Set aside.
In a medium-sized bowl, break the eggs, add the milk, the thyme and the salt. Mix well. Empty the egg mixture equally in each opening and bake at 375 for 12-15 minutes. Et voila:-)


Bon appetit and Happy Cooking!!!!

Steak Gorgonzola with Goat Cheese and Sun-Dried Tomatoes Casserole

Posted
Filed under beef, entree, meat, potato, What's Up in Cecile's Kitchen

IF you don’t have a lot of time on your hands but want to impress your loved ones with dinner: Serve Steak! It requires little to no preparation, and if your steak is of great quality, you don’t even have to serve a sauce to accompany it.

I was running out of time this evening ( heard that before;-), and wanted to use the gorgonzola in my fridge so decided that it would be a great topping for my steak:

Ingredients for 4: 4 small beef tenderloins, 4 thin slices of gorgonzola, salt, pepper and butter.

In a large frying pan, melt 1 tbsp of butter. When the butter is sizzling, place the steaks and cook for 1 minutes on medium-high heat. Flip them over and cook them also for 1-2 minutes on medium-high. Cover the pan with a lid and cook for another 1-2 minutes or until the meat is cooked at the temperature that you like. Place the gorgonzola slices on each steak, cover the pan with a lid and cook for 1-2 minutes until the gorgonzola is melting and the steaks are cooked to your liking. Serve the steaks with a side of potatoes and fresh steamed vegetables. I served mine with glazed carrots, and a sun-dried tomato and goat cheese scallopped potato casserole.

Sun-dried tomatoes and goat cheese Scalloped Potato Casserole:

Ingredients: 6 big potatoes, 6oz. of goat cheese crumbled, 1/2 cup of sundried tomatoes puree or chopped very thinly, 2 cups of ( milk, skim milk, or cream), salt, pepper.

Peel the potatoes and slice them very thinly. Layer 1/3 of the potatoes in the large round mold. Sprinkle some salt, and pepper and add 1/3 of the goat cheese crumbled and the sundried tomatoes. Repeat this process twice so that you have three layers of poatoes, goat cheese, sundried tomatoes. Drizzle the liquid of your choice (I used heavy cream) over the potato casserole and place the casserole in a warm oven of 375 for 45 minutes ( the longer they cook, the softer and the better it tastes!)

Glazed Carrots: 2 bags of the colored carrots from Publix, 1 tbsp of brown sugar, 1 tsp of butter, 1/8 tsp of salt, 1/16 tsp of pepper.

Place the carrots in the round mold, sprinkle the brown sugar, salt and pepper on top of the carrot. Drizzle the melted better. Cover the round mold with the octogonal silpat and cook for 4 minutes.

Et voila!!!

Bon Appetit and Happy Cooking!!!

Sun-Dried Tomato coated Salmon with Couscous

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Filed under What's Up in Cecile's Kitchen

Life as a working mom can be a challenge at times, isn’t it true ladies? because once our first job is over then starts our second job at home. It is anything from driving kids to and fro school, to going grocery shopping, and / or of course cooking and cleaning. If my husband asks at times if he can pick up dinner to help me with my tasks, my answer is always no. No.. because I watch my diet too closely to blow it on pizza or hamburgers, and no because I rather fix something that is healthy even it is quick and easy. This recipe is super easy. It may not be for everyone, but I enjoyed mine a lot.. then again, I loooooove fish;-)

Ingredients for 4: 4 tbsp of sun-dried tomatoes, 2 tbsp of fresh basil chopped, 4 tbsp of nuts ( I used pine nuts), 2 tsbp of dried onion, 2 tsbp of brown sugar, salt and pepper. 1 cup of water, 1 cup of chicken broth, 1 cup of semolina couscous, 1 tsp of paprika, 1 tsp of dried minced onion, 1/2 ts of garlic powder, 1 tsp of dried parsley,  1 tbsp of olive oil. salt and pepper, 4 tbsp of pine nuts.

Utensils: 1 large round mold, octogonal silpat, medium-sized perforated sheet, and medium-sized silpat, saute pan.

In a small chopper, place 4 tbsp of sun-dried tomatoes, 2 tbsp of fresh basil chopped, 4 tbsp of nuts ( I used pine nuts), 2 tsbp of dried onion, 2 tsbp of brown sugar and chop well until all the ingredients are well-blended. Place the salmon filet on the silpat, sprinkle salt and pepper and cover the filet with the sun-dried tomato “paste”. Cook in a warm oven at 375 for 8-10 minutes. While the salmon is cooking, place the couscous, water, broth, and the other ingredients ( 1 tsp of paprika, 1 tsp of dried minced onion, 1/2 tsp of garlic powder, 1 tsp of dried parsley, 1/8 tsp of salt, and  1/16 tsp of pepper) in the large round mold. Cover with the octogonal silpat and cook for 5 minutes. When the couscous is cooked, fluff it up with a fork and add 1 tbsp of olive oil. Place a saute pan on a warm stove ( medium heat), and add the pine nuts. Saute the pine nuts until they become brown and golden. Keep stirring to prevent scorching.  Mix the pine nuts to the couscous. Et voila!

To serve, place the couscous on a plate and place the salmon on top. C’est tout!

Bon Appetit and Happy Cooking!!!