Category Archives: Test Kitchen

Tomato Basil Quiche

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Tomato Basil Quiche via lamb + wolf

 

 

One of those recipes that always gets me confused is quiche. For some reason, every time I attempt one, nothing goes as planned. That’s why we have dubbed making quiche, “Shit Happens.” You just throw it together, put it in the oven and hope for the best! 

Tomato Basil Quiche

  • 1 sheet of frozen puff pastry
  • 1 shallot, minced
  • 1 clove of garlic, minced
  • 2 tbsp olive oil
  • 2 plum tomatoes, sliced thin
  • 2 tbsp flour
  • several leaves of fresh basil, chopped
  • 6 eggs
  • 1 cup milk
  • 1 cup of shredded cheese (any kind will do, I used mozzarella and Parmesan)
  • Salt & Pepper

~ Thaw your frozen puff pastry on the counter for approximately 40 minutes. Preheat the oven to 400 degrees. Roll out the puff pastry a little thinner to fit into a 9″ pie pan. Push pastry down into pan and into corners. Line pastry with tin foil and place pie weights on top. Bake puff pastry for 8 minutes.

~ Meanwhile, heat 1 tbsp olive oil in a pan over medium heat. Put shallot and garlic into the pan and cook until browned, approximately 5 minutes. Remove from pan and add another 1 tbsp olive oil. Dust tomato slices with flour and basil. Fry tomato in the pan, 1 minute per side. Set aside. 

~ In a medium sized bowl, mix together eggs and milk. Season with salt & pepper. 

~ Put a layer of cheese on the bottom of pastry, sprinkle in some shallot and garlic mixture, layer in half tomato slices, then pour half the egg mixture on top. Repeat layering process.

~ Place quiche in the oven for 10 minutes, then reduce heat to 350 degrees and continue to cook for another 20 minutes until edges are turning golden brown. Remove from oven and serve warm.

xo Katie

How to Make Cold-Brew Coffee

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I first heard about cold-brewing coffee about 6 months ago and it has changed my life. I always loved iced coffee, but never really perfected it… until now. I tried everything! I would brew coffee and put it in the freezer until an ice layer formed at the top. I would make extra strong coffee and just dump ice in it. I would brew coffee then put it in the fridge for the next day. Nothing seemed to come out tasting that great.

I ran across a cold-brew “recipe” in Food Network Magazine one day and decided to finally give it a go. The gist of the recipe was just a ratio – 1 cup of coffee grounds to 1.5 cups of water. Here is my method:

How to Make Cold-Brew Coffee from lamb + wolf

 

Select the coffee you want to use. I prefer Dunkin Donuts brand. Two regular size coffee bags is equal to 6 cups of grounds. Put it into a large bowl or pot and add 9 cups of filtered water (I just take it from my fridge dispenser). Stir it together and cover. Let it brew for 12-24 hours.

How to Make Cold-Brew Coffee from lamb + wolf

 

You’ll need a fine mesh strainer and some type of container to collect the concentrate. If you don’t have a fine mesh strainer, you could use a regular strainer lined with coffee filters. Using a ladle, run the grounds through the strainer and be sure to press the grounds (I use the back of the ladle) to push all the water out.

How to Make Cold-Brew Coffee from lamb + wolf

 

Once finished, pour your concentrate into a sealable container. The concentrate is good for up to 1 week. My recipe yields just under 3 mason jars full.

How to Make Cold-Brew Coffee from lamb + wolf

 

Now the best part… make yourself some awesome cold-brew coffee!

How to Make Cold-Brew Coffee from lamb + wolf

 

For this particular batch, I have:

How to Make Cold-Brew Coffee from lamb + wolf

 

Pour in a small amount of the concentrate. You can see I fill up approximately 1/4 of the mason jar with ice in it. I then add 2-3 pumps of the syrup and a little creamer. The mason jar is about 1/2 full now, then just add water!

How to Make Cold-Brew Coffee from lamb + wolf

 

Put cuppow on, cover the openings with your fingers and SHAKE IT UP! That’s it! Best coffee EVER.

How to Make Cold-Brew Coffee from lamb + wolf

 

I don’t think I’ll ever make hot coffee again. I’m sold for life. I hope you like it just as much as I do!

xo Katie

(Full Recipe Below)

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Cold-Brew Coffee Recipe

  • 2 bags of coffee of your choice (6 cups of coffee grounds)
  • 9 cups of filtered water
  • creamer of your choice (optional)
  • flavored syrup (optional)
  • water (milk optional)

Mix coffee grounds and filtered water together in a large bowl or pot. Cover and let brew for 12-24 hours. Using a fine mesh strainer and pitcher, strain the coffee grounds making sure to press out excess water into the pitcher. This is your coffee concentrate. Pour it into containers to store in your fridge. The concentrate is good up to 1 week.

To make coffee, fill a glass with ice and add a small amount of coffee concentrate (you may have to play around with the amount you use depending on how you like your coffee to taste). Add in creamer and flavored syrup if you wish. Then fill the rest of the glass with cold water (or milk). Stir and drink!

Spiced Hot Apple Cider

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Spiced Hot Apple Cider by lamb + wolf

 

Today has been one of those days where things just seem to be falling apart. We hired someone to come pressure wash the house and they agreed to be here at 9:00 am and didn’t show up until 11:15 am. Not a great start. I believe Lachlyn is teething or bored or something, but she is super clingy and cranky lately. I’ve also been handed several ads to complete for work all at once… it seemed I had nothing to do for weeks, then BAM – here’s some work for you! Not like I’m complaining, cause work is great when it comes to billable hours.

It’s been a lot cooler here in Georgia. I seem to have lost my taste for hot coffee, but I do love hot apple cider. Here’s my version:

Spiced Hot Apple Cider

  • 2 cups Simply Apple Cider
  • a dash of cinnamon
  • a dash of ground allspice
  • a dash of pumpkin pie spice
  • 1 jumbo marshmallow
  • 1 oz Rye Whiskey (optional ~ I use Whistle Pig Straight Rye Whiskey)

Heat the cider and spices in a small saucepan over med-low heat until your desired temperature. If using whiskey, pour it into the bottom of your mug. Put 1 jumbo marshmallow into your mug and pour the hot cider over it and serve!

Simple, easy and keeps you nice and warm!

xo Katie

Quick & Easy Breakfast Burritos

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Now that my lovely 7 month old daughter is crawling and all over the place, I’m finding less time for preparing myself breakfast (or lunch for that matter). I wanted something that was hot, quick, and easy to prepare while I chase my little one around the floor. I’ve made breakfast burritos before, but never thought of freezing them. Then again, there are tons of frozen breakfast foods, so why not? I have made full fat versions before, but opted for a lower carb, lower fat version this time around.

Here is my quick and easy recipe (along with some optional additions) for breakfast burritos:

Breakfast Burritos for Freezing

Ingredients:

  • 2 lbs Jimmy Dean’s reduced fat pork sausage
  • 12 eggs
  • 1/4 cup milk
  • Salt & Pepper
  • 4 oz can of chopped jalapenos
  • 16 medium soft tortillas
  • 16 slices of sharp cheddar made with skim milk (I used Kraft brand)
  • 1 bag of shredded hash browns (optional… I did not use this, but have before)

Directions:

  1. Heat a non-stick skillet over medium heat, or an electrical skillet over 375. Brown the sausage, and drain on a paper towel. Set aside.
  2. OPTIONAL: If you decide to use hash browns, cook them now on med-high heat on the skillet or 450 on an electric skillet as the package directions dictate.
  3. In a medium bowl, whisk together eggs, milk, salt & pepper
  4. If you used hash browns, leave them in the pan. If not, your pan or skillet will be empty. Add back in the sausage, then pour the egg mixture over the top. Add the jalepenos and mix. Lower the heat to medium-low to evenly cook the eggs. Cook as if you were cooking scrambled eggs, by scraping the pan every few minutes until eggs are cooked all the way through. Remove from heat and set aside.
  5. Take 1 tortilla and add about 1/3 cup of the egg mixture, top with 1 slice of cheese, then roll up into a burrito.
  6. Wrap each burrito individually with Saran Wrap, then place into a large freezer bag for freezing.

Reheating Instructions:

  1. Remove your burrito from the Saran Wrap and wrap in a paper towel. 
  2. Microwave for 45 seconds on high
  3. Flip the burrito on to the other side and cook for an additional 45 seconds.

That’s it! Enjoy!

~Katie

Pumpkin Spice White Chocolate Frappucino

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With October closing out and still a love of all things pumpkin spice… I thought I’d share a new recipe for Pumpkin Spice White Chocolate Frappucino. I recently tried a recipe for a Pumpkin Spice Frappucino that I was no impressed with (it tasted watery), so I decided to come up with my own recipe.

Here it is…

Pumpkin Spice White Chocolate Frappucino

  • 3 cups whole milk
  • 1 cup pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 4 ounces white chocolate, roughly chopped
  • pinch salt
  • 1 cup coffee, cooled to room temperature
  • 5 large scoops vanilla ice cream

Heat the milk, pumpkin puree, spices and vanilla in a sauce pan until it just starts to simmer and remove form heat.

Add the chocolate and stir until it has melted. Let cool to room temperature. Makes approx 4 cups. (Can drink alone as Pumpkin Spice White Hot Chocolate)

In blender, put in 1 cup coffee, 1 cup of pumpkin spice white chocolate mix, and ice cream. Blend until thick.

Pour in cups and top with whip cream and cinnamon.