ANYTIME QUICHE | By Nicole Lee

Hey Sweet ones, 

I hope you are staying safe and well out there. I'm back with another recipe for you, it's a quiche with Manchego cheese, spinach, garlic and pancetta. You could simply skip pancetta if you are vegetarian too.  

Quiches and frittata are my favorite because you can eat them for breakfast, lunch or dinner, and all the in between meals. Cold or hot. Alone or maybe accompanying a soup. Yes takes a bit more time, but totally worth it. And bonus kids will actually eat it, it's simple to do ahead as well before the busy week. 

For substitutions, you can make this with regular All Purpose flour or The Blue bag of Bob's red mill / or King Arthur GF flours. Be sure to use the blue bags because they have more binding agents than the others. Of course if you are adventurous you could also use a mix of your own flour. 

Also, I look forward to hearing from you, or seeing your photos of any of the recipes you create of mine. 

Happy cooking xo

Nicole

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**BE SURE TO MAKE THE TART DOUGH AHEAD OF QUICHE

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RECIPE TART DOUGH
MAKES TWO 9inch TART DOUGHS

DOUGH INGREDIENTS :

• ½ cup + 2-4 Tbsp Cold water
• 3 ½ cups ALL PURPOSE FLOUR
• 1 ⅓ cups SALTED BUTTER ( cold, put in freezer 30 min prior to making)

METHOD :

1.In a large bowl put your flour, with a large cheese grater grate your frozen butter over the flour. With a fork mash up any large chunks. Combine the flour and butter until it looks a bit grainy. It's okay if there are pea sized amounts, you don't want to overwork it. If the butter feels like it's getting warm, pop your mixture in the freezer. Add your ½ cup of cold water to the bowl. Gently, mix with a fork until combined until it looks like a shaggy mess. You should be able to see some chunks of butter. On a clean work surface, dust with flour, pour your dough onto it and gently work into a ball form.

2.Split the dough into 2 with a knife to make two dough balls. Wrap one up with plastic wrap and chill in the refrigerator while you prep the tart pan.

3. Roll out the other dough into a large circle. Place over a prepped 9inch tart pan with a removable bottom. Trim the edges and fold the sides in. With a fork poke scattered holes over the bottom of the tart. Then cover with plastic wrap and put in the freezer until you are ready to make your quiche. ( minimum chill time 10 hours)

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QUICHE WITH PANCETTA, GARLIC, SPINACH AND MANCHEGO

INGREDIENTS:

• 1 PIE TART (SEE RECIPE ABOVE)

* FOR FILLING:

• 4 oz pancetta
• 1 garlic clove thinly sliced
• 1 cup cooked spinach ( about 3oz uncooked)
• ¼ cup all purpose flour
• 6 eggs divided
• 1 cup creme fresh
• 1 cup whole milk, plus more for egg wash
• 1 cup manchego cheese ( grated)
• 1 tsp fine kosher sea salt
• pepper to taste
• EVOO as needed

TOOLS: Sheet pans, parchment paper, pie weights or dried beans

METHOD:

1. Preheat your oven to 425 F. Place your tart onto a baking sheet lined with parchment paper. Blind bake your tart filling for 20-25 min. While that's going prep the filling.

2. Place a large skillet on your stove, in the cold pan place the pancetta and turn to medium heat. When the pancetta starts to brown add your garlic, dollop of evoo, cook until fragrant, then add the spinach to the pan. Salt + pepper to taste. Cook until wilted. Drain your filling onto paper towels. After it's cooled, squeeze out all the excess liquid and set aside.

3. In a stand mixer with paddle attachment, put one egg and the flour. Mix on medium speed until combined. Then add in the remaining 4 eggs, mixing in one by one scraping down the sides until combined. In a separate bowl whisk your creme fresh until silky smooth. Whisk in the milk. Over a metal strainer or mesh sieve, pour eggs over milk mixture, give a quick whisk, add in the grated cheese, spinach filling, salt + pepper to taste.

4. Reduce your oven to 375 F. Add your egg custard to the blind baked shell. In a small bowl, whisk remaining egg + 1 Tbsp of whole milk. With a pastry brush, brush your tart crust. Bake your tart for 10 min, reduce the oven to 325 F and bake for a remaining 30-45 min until filling sets and tart is golden. 5. Let cool for 10-15, serve warm or cold.

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This recipe was originally developed for Hayden flour mills and can also been seen on their website.

CRISPY ROAST CHICKEN WITH SALSA VERDE | RECIPE | EASY DINNERS NICOLE LEE

Hi Sweet Friends,

I have a new recipe for you Crispy Roast Chicken, with veg and Salsa Verde.  I'm sure you all know how to cook a chicken, but maybe you want to have crispier skin? Or more flavor out of your Sunday Roast? 

Also… Tell me you know about Sunday Roast? 

Here are some tips to getting a crispy flavorful bird..

TIPS/ PREP AHEAD: 

When you buy your roast, clean it, pat it dry with paper towels, and put fine kosher salt around the whole thing (even the back). Make sure to put salt under the breast, and deep under the skin. Do this of course with care and gentleness.

NOTE: ( I've been using fine sea salt because of the pandemic. I can't find the red diamond kosher I usually use) 

Prepping your chicken like this, WILL help gain the MOST FLAVOR OUT of your Bird. Then, put your chicken in a sealed gallon zip lock, if it's too big for the bag. Use a LARGE Ceramic bowl, cover the top with plastic wrap. Just be sure to leave room between the chicken and the plastic wrap. You don't want them to touch. 

Leave in the fridge for 12-24 hours. Like this. 

ON COOKING DAY, Remove the chicken from the wrap put in the fridge uncovered for 1-2 hours. Until it looks really dried out. ( trust me on this one)

This RECIPE is for 4-6, BUT if you have growing children like I do, simply DOUBLE, and put two roasts on one sheet pan.

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ROAST CHICKEN WITH CRISPY VEG + SALSA VERDE RECIPE

Serves 4-6 people

INGREDIENTS:

Roast + Veg:

• 1 whole roasting chicken 4.5-6lbs prepared with above method (see tip)
• 3lbs baby potatoes scrubbed and halved
• 2 medium yellow or white onions chopped large
• 4 carrots cleaned, halved and chopped in large chunks
• 2 heads of garlic sliced in half
• 1 stick of grass-fed salted butter cut into pats
• Herbs : 1 bunch fresh thyme, 2-3 tsp dried oregano
• Sea Salt + Crushed Pepper to taste
• Everyday cooking EVOO

Salsa Verde:

• 1 Large lemon , zested and ½ juiced ( about 1-2TBS)
• 1 small lime, zested and ½ juiced ( about 1 TBS)
• ( plus more if desired)
• 1 small bunch fresh cilantro chopped
• 1 small bunch fresh flat leaf parsley chopped
• (combined the herbs should be about ½ cup)
• 1 pinch crushed red pepper

DIRECTIONS:

Roast + Veg

1. Prep your Chicken with the above TIP.
2. Preheat your oven to 425 F. (Make sure you have enough room on your bottom rack to fit chicken. )
3. Place chicken in the middle of a large sheet pan (15x21), stuff 4 pats of butter under the skin of the breast. Place another 1-2 around the legs and wings. Stuff the chicken with 1 whole bulb of garlic, and the thyme. Tie the legs together with kitchen string. Tuck your wings under as well. Evenly coat the bird with EVOO, rub with oregano, salt + pepper on the outside of the chicken.
4. Place the chicken on the bottom rack of the oven. Reduce heat to 400F. Cook chicken for 1.5 hours, or until a meat thermometer reads 155-165F. Now cook your veggies while that is going. (When the chicken is finished, take it out of the oven, put on a cutting board and cover with tin foil and tea towel. Let sit for 15min before cutting open. This keeps the chicken from drying out)
5. Fill a large stock pot with filtered water, and season with salt. Add your potatoes. Bring them to boil. Right before they finish add the carrots and cook for 2 min. rinse veg with cool water and drain. Add veg back to pan, toss in your garlic bulb, onion, evenly coat with EVOO, salt + pepper to taste, add oregano as desired. Put on a large baking sheet, take some juices from the roast and cover the veg with. Bake for 20-40 min, until golden. ( If they aren't browning, turn up the oven to 425F just keep an eye so they don't burn).
6. Carve your chicken, serve with chicken, and salsa verde. PRO TIP: Make a gravy with chicken juices, or pour juices over chicken right before serving.

Salsa Verde Directions:

1. In a medium size bowl, put all your ingredients except the oil. Slowly drizzle the oil in, and whisk with a fork as you drizzle. Whisk everything together, and set aside until serving. Taste, if it needs more acid or EVOO. Add in small increments to your preference, if desired. Serve with chicken + veg. Store in the fridge for 2-3 days.

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ONE MORE BERRY CRISP || GF MIXED BERRY POLENTA CRISP RECIPE | NICOLE LEE

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Hey dear ones,

We are officially five weeks deep into "homeschooling" with our three children. Pandemic life has been a juggle, FOR SURE. Many meltdowns have happened, (mostly parents) with work projects and all things life. We're doing our best to make it work. Although, some days the dishes and laundry pile up. Messes seem to be lingering around every corner, and not much sleep has been acquired. I've decided to just keep surrendering to the imperfections and go with it. When I find myself gripping, and frustrated with ALL THE THINGS. Instead of freaking out, I do my best to remember to take five deep breaths, or even pausing before answering the one millionth question from my kids. Which then, the whole space seems to relax. I really feel it, in my mood energy and even the kids. 

It seems cooking and baking have been keeping me afloat too. Mainly one - pot wonders that stretch for days. Like turkey chili with kidney beans and peppers. One bowl cakes for breakfast, and especially tossing berry crumbles together from the summer hull. HOT TIP: If you keep the sugar low you can top them with yogurt for breakfast. Trust me on that one. It also gets my kids running to the table, instead of dragging their feet to breakfast. 

Now to cook, hope you enjoy this recipe! Please tell me how you're doing, friends? I'd love to hear from you. 

xo

Nicole

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BERRY + POLENTA CRISP RECIPE

Adapted from Athena Caldarone

SERVES 6-8 (9x13 inches baking dish)

INGREDIENTS:

• ¾ Cup (95g) GF ALL PURPOSE FLOUR
• ⅔ Cup (120g) quick cooking polenta (fine grain)
• 1 teaspoon baking powder
• ⅓ (75g) cup packed coconut brown sugar
• ¾ teaspoon fine kosher sea salt
• 10 tablespoons unsalted butter cold
• 1 large egg
• 1 lb blueberries
• 1 lb strawberries cleaned, destemmed and quartered
• ¼ organic cup granulated sugar
• Zest + juice of 1 small lemon into bowl of berries
• 1 teaspoon vanilla
• 1 tablespoon fresh grated ginger
• 1 tablespoon of cornstarch

DIRECTIONS: In a large bowl, mix together flour, polenta, baking powder, coconut sugar, and salt. With your fingers work in the cold butter, until it's shaggy. Lightly whisk your egg, and Stir into the bowl until combined. Chill in the fridge for 10-20 min while you make your filling. Wash your bowl and use it for filling.

Preheat the oven to 375F. In your clean bowl, toss all your berries, granulated sugar and vanilla. Over the bowl, grate your ginger + lemon. Toss in the cornstarch. Spray your baking dish with non-stick spray, transfer berries to your dish. Place your topping in clumps over the berries, sprinkle with sugar and bake for 35-40 min until golden and bubbling. Serve with whipped cream or vanilla ice cream.

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Apple Tart | Gluten + Dairy free Recipe | Arizona food photographer Nicole Lee

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Hello!

Baking is by far one of my guilty pleasures in life. I find myself gravitating towards the kitchen to bake when life seems a bit of a mess, or chaotic. I’ll admit with three children, one growing puppy, and a partner I’m doing life with there’s ALWAYS something going ON.

This past year I’ve been working on Gluten free PIES.My obsession began during last years commercial baking class I was taking. We had pie making as an assignment, we made fruit pies, cream pies, and even learned what BLIND BAKING was. The trickiest was having to make the crosshatch on top of the apple pie, by a miracle, I managed to pull it off!

During class we used gluten flour, which makes the baking process a breeze. Ever since, I’ve been trying to get the ratios just right with gluten free flours, in a dairy and non dairy version. I’ve had a Lot of fails and I’m happy to say this one turned out JUST right.

What I've learned more than ever is to slow down. Enjoy the process, because with these gluten free flours that's what it takes. And If you can be patient with gluten free dough, you’ll be able to be patient with anything going on ...like 3 kids, dog, and your partner you're doing life with :). Feel me?

PS this Apple tart recipe was inspired by Aran Goyaga’s recipe from her new cookbook out called Cannelle et Vanille. Which is beautiful and ever so functional! I put my own spin on the recipe and adapted. The link is below to purchase her book. Thank you Aran.

Now let's make a gluten free Apple Tart, which brings fall right to our doorsteps. Happy BAKING!

xox

-NICOLE

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BAKING TIPS:

1. • MAKE THE DOUGH at minimum 30 min ahead of baking. Up to 24 hours in advance in fine too.
2. • Don’t preheat the oven until you are ready to bake your pie crust. The kitchen will get too warm, which makes your butter go soft.
3. • STICK YOUR BUTTER in the FREEZER before you make the dough. ( about 10 min).
4. • Stay calm if your dough crumbles, just stick it in the fridge.
5. • Have an ice water bath for your fingertips while making the dough. ( we want our dough to stay cold, and butter so if you dip your fingers in they will stay cold too)

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APPLE TART RECIPE | GLUTEN + DAIRY FREE

TOOLS YOU WILL NEED: 9inch aluminum removable bottom tart pan

INGREDIENTS:
PIE DOUGH INGREDIENTS:

• 2 cups gluten free brown rice flour
• ½ cup potato starch
• ½ cup tapioca starch
• ½ tsp kosher salt
• 1 cup (8oz) vegan cashew butter (cold cut into cubes)
• 6-7 Tbsp unsweetened cold ICE WATER
• 1 cup ice water (for fingertips to dip in while making dough)

DIRECTIONS FOR PIE TART DOUGH:

NOTE: PIE DOUGH MUST BE MADE 30 min AHEAD of time (or day before).

Place your cold cashew butter into the freezer for 10 min while you measure out all of your dry ingredients.

1. In a large bowl place brown rice flour, potato + tapioca starch, and salt whisk a few times to incorporate. In a seperate cup fill a cup with ice water. Add a few ice cubes to the unsweetened almond milk to keep it cold.

2. With your hands gently mix the cashew butter and dry ingredients together until grainy. Add your almond milk and mix together until dough forms. Gently knead together ensuring not to over work. If it gets warm pop the bowl into the freezer for a few minutes and then re-work the dough. If it feels wet, add 1 tsp of gf flour to the mix, if feels dry, add 1 tsp of more of cold water.

3. When the dough forms, cover it with plastic wrap and refrigerate the dough for 30 minutes. When it’s ready to be rolled out dust your work surface with gluten free flour, and roll it out with a rolling pin. If it cracks re-work the dough with your hands a bit. I found if my dough has been too cold it breaks apart, either because I left it in the fridge for too long or didn't add enough water. If you feel it's too cold when you take it out of the fridge, you could wait to roll it out too. Use your best judgement here. The good news is if it messes up you can re-work it and always throw it back in the refrigerator. Now,Make your apples

APPLE CARAMEL FILLING :

INGREDIENTS:

• 5 large apples ( about 2.5lbs) pie apples, or honeycrisp
• ½ cup organic cane sugar
• 1 tblspoon organic raw sugar for dusting top
• 2 tablespoons vegan butter ( if you aren’t using ANY cow butter make it 3 tblspoons vegan)
• 1 tablespoon grass fed butter 2 tablespoons apple cider vinegar
• 2 ½ tablspoons ground cinnamon
• 1 tsp fresh ground nutmeg
• 1 teaspoon ground ginger
• 2 tablespoons lemon juice
• 1 tablespoon of vanilla extract
• ½ teaspoon kosher salt
• 1 tsp maple syrup
• 1 egg beaten in splash of almond milk (egg wash)
• 1lb Dried beans or RICE (enough to overfill the pie)
• 1 tablespoon of organic cornstarch
• Parchment paper

DIRECTIONS APPLE TART:

TIPS: PREP everything first, measure out all your wet and dry ingredients.

1. Take out your pie dough and preheat the oven to 450 degrees F. Get a baking sheet ready line with parchment paper.
2. Prep your apples, peel, core and cut them in medium slices. About 8 slices per apple. Do your best to keep even, but honestly it’s okay if they aren’t. Place them in a bowl and add 2 tablespoons of lemon juice. In a small bowl, whisk together; apple cider vinegar, cinnamon, vanilla, nutmeg, ginger. Leave butter to the side.
3. Using a large sauté pan place it over the burner, add the ½ cup of cane sugar to the COLD pan. Place the stove on medium- high heat, the sugar should start to melt. Stir around and if the sugar clumps stir around with wooden spoon until it's all combined. Add in the vinegar mixture and vegan ( butter & (grass-fed butter if using). As it bubbles, take off heat for a moment, stir, turn your heat to low and add in the apples. Evenly coat the apples and cook them for 6-8 min. Transfer the apples to heatproof bowl and keep the caramel sauce in the pan. While the apples cool BLIND BAKE your pie dough.

4. Prep a 9inch aluminum pie/tart tin pan with removable bottom with non stick spray and gf flour. On a clean work surface like a counter or marble bakers sheet prep with gluten free flour. With rolling pin roll out your dough it to a circle.( Make sure your rolling pin has flour on it too). Take dough and press into your pan, evenly. It's also okay if it's not perfect this is a TART. They are meant to be wonky. Prick your tart dough all over with a fork. Place your tart on a baking sheet lined with parchment paper, place another sheet of parchment paper tightly over your tart. Then evenly distribute the dried beans over it. THIS IS called BLIND BAKING. BAKE for 15 min at 425 F.

5. When you finish blind baking, let sit for 5-10 min with beans over it. Take off the beans, let that crust cool completly before cooking your apples. LOWER YOUR OVEN TO 325F.

6. Mix in 1 tablespoon of organic corn starch to your apples until dissolved. Put your apples in your tart pan over the crust, take some of the carmel drizzle and pour an even coat on top, along with sprinkles of raw sugar to your liking. Brush the crust with egg wash. Bake for 30-35 more min on 325F or until golden brown. Let cool for 10 min + Serve warm with whipped cream or vanilla ice cream. Or cool completely for the crust to settle.

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ARANS BOOK :

PIE TIN I LOVE:

GLUTEN FREE FLOUR:

SUNDAY SAUCE WITH TURKEY HERB MEATBALLS | RECIPE | RECIPE + PHOTOGRAPHY BY NICOLE LEE

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When I was a little girl Sunday’s were for sauce. Growing up with two Italian parents one of them would always had a pot of sauce simmering for hours every Sunday. My mom would make hers with, meatballs, onions, and so much garlic one would smell of it for days. My dad, would cook his sauce with a mirepoix, (carrots, onion, and celery) garlic, and use meat like veal, and pork to get his unique flavor. Both good. I can still smell the aroma from my childhood. 

As the sauce would simmer away in the kitchen, my sister and I would hover over it. Dying for my mother to tell me it was “almost ready” for tasting. When It was I would get a big bowl and scoop it up with bread. It was HEAVEN. Then we would wait another few hours for it to simmer some more before diving in with pasta, and finally getting those meatballs! 

Every Sunday, I mean every SUNDAY through every season of the year was like this. In the hottest of Summers Sunday Sauce was always brewing. My parents would take turns cooking it, or even made it together. Now, I try to do the same for my own little family, and here is a quick version for you!

let's go make some SUNDAY SAUCE! 

Happy Cooking friends. 

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*QUICK SUNDAY SAUCE WITH TURKEY HERB MEATBALLS

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INGREDIENTS:

Sauce:

12 oz of Bianco Crushed Tomatoes ( or san marzano crushed tomatoes)
1 cup bold red wine (dry)
1 white onion
1 celery stalk
1 finely chopped carrot
1 bay leaf
1 bunch fresh thyme
Crushed red pepper
Diamond kosher salt + Ground Black pepper to taste
1 bottle EVOO on hand
1 bulb of garlic

Herb Turkey Meatballs:

1lb organic dark turkey meat
1 organic pasture raised egg
2 tablespoons organic hemp hearts
2 tablespoons nutritional yeast
½ cup gluten free rice crumbs or handmade breadcrumbs
Garlic powder
1 large bunch basil
1 bunch fresh mint
Fresh ground pepper

Pasta:

1lb dried gluten free spaghetti noodles ( or traditional spaghetti noodles) Cooked to package directions, tip: don’t forget to salt your pasta water!

Pecorino Romano cheese for topping

DIRECTIONS:

PREP ALL YOUR INGREDIENTS FOR SAUCE AND MEATBALLS. We aren’t cooking yet we need to get things measured and in front of us. This is called Mise en place.

Prep the sauce: Open your can of tomatoes. Roughly chop your onion and celery. Finely chop your carrot and thinly slice 4 cloves of garlic. Set aside everything in a bowl except the garlic. Put garlic in another bowl or keep on cutting board. Set everything aside and prep your meatballs.

Prep the turkey herb meatballs: Gently roll a big handful of basil together, and chop it you should get about 2 tablespoons. Chop your mint. Set aside together. Measure out the remaining ingredients for the meatballs. Next, In a large bowl put your ground turkey, lightly chopped basil + chopped mint, 1 tsp garlic powder, bread crumbs, nutritional yeast, hemp hearts, egg, 1 tsp olive oil and salt and pepper to taste. With your hands mix all together until mixture is combined.

Then roll out into medium size balls with your hands. Place on a plate or parchment paper lined tray. Put a large deep skillet on medium heat, once hot add in some olive oil, start cooking your meatballs. About 2-3 min on each side, until they are a slight golden color. Its okay if pink inside. As the meatballs finish cooking, place on a plate lined with a paper towel. This is to catch the excess grease. Do not rinse your skillet keep- all the grease for the sauce.

SAUCE:

In the same heated pan, sauté your carrots onion and celery add salt and pepper. Once translucent in color, add your sliced garlic. Add crushed red pepper flakes ( as many as you can handle, I like a lot) Once the garlic is fragrant, add your can of tomatoes, salt and pepper to taste. Then the cup of red wine. Simmer on medium high heat until bubbling. Add your meatballs back into the pan, add in full bunches of thyme. Lower your heat to medium low and pop a lid to cook for about 30 min- 1 hour. Stirring occasionally until the sauce has become thick. If it's slightly acidic you can add more wine or salt, be sure to taste as you cook, so you know how much salt and pepper to add in!

Cook your pasta at the 30 min timer has gone off to the package directions.

Once pasta is finished right from the pot place the pasta into the skillet with your meatballs, add in some olive oil ( about 1 tablespoon) fresh basil and pecorino romano cheese. And dish up to enjoy!

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