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May 8, 2014

Greek spinach, artichoke and feta egg and cheese breakfast casserole {vegetarian, gluten-free}

Greek spinach, artichoke and feta egg and cheese breakfast casserole (great for dinner, too!). #recipe #glutenfree

On a visit to Chicago several years ago, my friend Kalyn and I made a pilgrimage to The Spice House. We met the owner, Patricia Penzey Erd (yes, of that Penzeys family), and discovered many wonderful new-to-us herbs and spices. I bought some Greektown "Billygoat" Seasoning, probably because of the wacky name, and I've become unabashedly addicted to it. (Go to The Spice House web site to learn about the Billy Goat.) Greek seasoning combines the Mediterranean flavors of oregano, lemon peel, salt and pepper, onion and garlic. You might not think of it as a natural with your morning eggs, but in this breakfast casserole recipe, with sharp feta cheese, mild artichoke hearts, and earthy spinach, the Greek seasoning brings just the right amount of emphasis to the dish. As good as this egg casserole is to start your day, it's even better for a light supper, paired with some crusty bread.

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April 20, 2014

Recipe for Brussels sprouts and bacon quiche with leeks, mushrooms and goat cheese

Brussels sprouts and bacon quiche. #quiche #bacon

After spending a lifetime turning up my nose at Brussels sprouts (and all of the cruciferous vegetables), I'm kinda-sorta falling in like with them. It's not yet love, but it's definitely like. I've figured out that roasting, or shredding, or marinating Brussels sprouts brings out the natural sweetness I never knew they had. In this quiche, the sprouts hang out with bacon and cheese, creating a trifecta of textures and flavors that's irresistible. Served at room temperature, quiche makes a lovely light supper main dish, with a green salad on the side, and a glass of something bubbly to wash it all down. For a vegetarian version, simply leave out the bacon. For a gluten-free version, bake it without the crust.

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February 23, 2014

Recipe for breakfast casserole with kale, bacon, mushrooms and onions {gluten-free}

Breakfast casserole with kale, bacon, mushrooms and onions #gluten-free (The Perfect Pantry).

Almost every morning, I bake, scramble, fry or flip eggs for breakfast. So, when I also remember to mix in some antioxidant-rich dark leafy greens like kale or spinach, I want to pat myself on the back. How virtuous! How clever! How easy, with a bag of washed greens stashed in the crisper drawer. It takes only a couple of minutes more to prep an egg casserole and pop it into the oven than it takes to poach or fry a couple of eggs, and the casserole will feed a crowd, or provide a week's worth of breakfasts (or lunches, or light suppers). I can't explain how a little bit of bacon, usually so salty, makes this egg and cheese casserole so sweet, except that it draws sweetness out of the slightly bitter kale. If bacon isn't your thing, or for a similar vegetarian option, try a kale, mushroom and caramelized onion breakfast casserole instead.

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February 4, 2014

Recipe for potato, onion and blue cheese frittata {vegetarian, gluten-free}

Potato, onion and blue cheese frittata (The Perfect Pantry).

A blizzard can be a cook's best friend. Trapped in the house, with only my pantry and whatever I can scrounge in the refrigerator, I do some of my best, and most relaxed, cooking. On the day I made this frittata -- a kind of omelet finished under the broiler, to give it a bit of a crusty top -- I found a small piece of Stilton cheese left over from our New Year's Eve celebration with friends (thanks, Mary), and a couple of red-skinned new potatoes that were no longer brand new. Of course I always have eggs and onions, and soon enough, this frittata came to life. Use your favorite blue cheese, strong or mild. If blue cheese isn't your thing, try feta or goat cheese, or whatever you have on the day the snow strands you indoors. Be sure to use a frying pan that's oven-safe (no handles that will melt).

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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