Simple Thai Noodles

IMG_0875.jpg

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Some nights you get caught unprepared and need something quick to whip up for dinner. Or maybe that’s every night? I know Sunday food prepping is all the rage, and it’s a really great idea…if you’re only feeding yourself or a small family, and not taking into account the unexpected that happens. Even if you’re the most organized person cooking just for yourself, those nights are going to spring up on you when you want something quick and easy, delicious, and you have all the ingredients on hand. This recipe for Simple Thai Noodles falls in that category.

Sesame oil might not be in everyone’s pantry, but if you invest in a bottle, it can last you months, depending on how often you make Asian or other dishes that often call for sesame oil. It really is worth it, if you try and substitute another oil it won’t be the same. It lends such a nutty depth to dishes!

I actually have several versions of lo mein, Thai noodles, fried rice, etc. and even a couple more waiting to be tried that all have in common varying quantities and varieties of green onion, sesame oil, soy sauce, ginger, peanuts or peanut butter, and a sweet and a spicy element. Each with their merits, and the occasions for which I like to make them. If you can’t tell, I love Asian dishes, whether they’re authentic or simply inspired by Asian flavors.

This pasta is kept in my repertoire for its simplicity while still retaining all the delicious flavors, and now you can make it too, whether you’re in a pinch for a quick dinner, or not! No one said you have to make it only when in a pinch. :)

Recipe adapted from A Small Snippet


Simple Thai Noodles

Serves 6-8

IMG_0878.jpg

Ingredients:

  • 16 oz / 500g linguine or spaghetti

  • 2 Tbsp / 28g olive oil, or oil of choice

  • 1/4 cup / 54g sesame oil

  • about 1 Tbsp / 5g red pepper flakes

  • 3 Tbsp / 63g honey

  • 3 Tbsp / 45g soy sauce

  • cilantro, chopped peanuts, chopped green onions, julienned carrots, sesame seeds, or your choice of toppings

Directions:

  1. Bring a large pot of water to boil, adding salt just before it boils. Cook pasta according to directions on box; drain, and return to pot.

  2. While the pasta is cooking, whisk together the oils, red pepper flakes, honey, and soy sauce in a small bowl.

  3. When the pasta is done and drained, add the sauce to the noodles and toss to coat well.

  4. Serve immediately, adding toppings of choice.

Jenny’s Notes:

  • You can adjust the amount of red pepper flakes to suit your spicy preference. 1 Tbsp, as in the recipe, results in reasonably spicy, but not overwhelming. Also, you could use a spicy oil if you have some on hand instead of the red pepper flakes.

  • For a stronger sesame taste, use all sesame oil instead of olive oil. (6 Tbsp / 84g total of sesame oil.)

  • Feel free to add veggies or a protein, if you desire. For veggies, chop small and sauté in a pan with a bit of oil for a few minutes or until tender, toss in when you add the sauce. Cook your protein and slice as desired, add at the end on top of plates of pasta or mix in with sauce.

  • I’ll be honest with you, this usually serves 4, max…

Thai
Yield: 6-8 servings
Author:

Simple Thai Noodles

The simplest Thai noodles for a quick and easy dinner using ingredients already in your pantry.
prep time: 10 Mcook time: 15 Mtotal time: 25 M

ingredients:

  • 16 oz / 500g linguine or spaghetti
  • 2 Tbsp / 28g olive oil, or oil of choice
  • 1/4 cup / 54g sesame oil
  • about 1 Tbsp / 5g red pepper flakes
  • 3 Tbsp / 63g honey
  • 3 Tbsp / 45g soy sauce
  • cilantro, chopped peanuts, chopped green onions, julienned carrots, sesame seeds, or your choice of toppings

instructions:

How to cook Simple Thai Noodles

  1. Bring a large pot of water to boil, adding salt just before it boils. Cook pasta according to directions on box; drain, and return to pot.
  2. While the pasta is cooking, whisk together the oils, red pepper flakes, honey, and soy sauce in a small bowl.
  3. When the pasta is done and drained, add the sauce to the noodles and toss to coat well.
  4. Serve immediately, adding toppings of choice.

NOTES:

You can adjust the amount of red pepper flakes to suit your spicy preference. 1 Tbsp, as in the recipe, results in reasonably spicy, but not overwhelming. Also, you could use a spicy oil if you have some on hand instead of the red pepper flakes. For a stronger sesame taste, use all sesame oil instead of olive oil. (6 Tbsp / 84g total of sesame oil.) Feel free to add veggies or a protein, if you desire. For veggies, chop small and sauté in a pan with a bit of oil for a few minutes or until tender, toss in when you add the sauce. Cook your protein and slice as desired, add at the end on top of plates of pasta or mix in with sauce. I’ll be honest with you, this usually serves 4, max…

Calories

294.66

Fat (grams)

14.65

Sat. Fat (grams)

2.10

Carbs (grams)

36.05

Fiber (grams)

2.12

Net carbs

33.93

Sugar (grams)

9.54

Protein (grams)

5.69

Sodium (milligrams)

418.72

Cholesterol (grams)

0.00
Calculated with green onion, carrots, and cilantro as toppings. Nutritional info is approximate.
Created using The Recipes Generator
IMG_0876.jpg

Pinwheels 3 Ways: Avocado Veggie, Buffalo Chicken, and Thanksgiving

From top to bottom: Thanksgiving, Veggie, Buffalo Chicken

From top to bottom: Thanksgiving, Veggie, Buffalo Chicken

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Or veggie rolls, veggie wraps, or veggie roll-ups, (but that just makes me think of fruit roll-ups, blech! No offense to my fruit roll-up loving friends.  Actually, every once in a blue moon I see a fruit roll up and think, hey, that sounds good right about now.  Then I walk on.  That's the end of the story.)  Or you could just call these tortilla/veggie/cream cheese concoctions for what they are; delicious.  That would be fine.  And the truth.  

They make for a great snack or appetizer, or lunch even if you forgot just how many pinwheels you popped in your mouth.  They're also very portable, quick, and simple to make, which make them ideal for parties, potlucks, lunch at the office, you name it.  

The formula is very easy to get the hang of, think tortillas, cream cheese, and condiments/spices!  The tortilla is your playground and the cream cheese is your best friend, so get creative!  Put all those flavor combinations you dreamt up while watching Food Network, The Great British Bake-Off, and Chef's Table to work in these tortillas.  Might be more manageable than that fried parmesan cheese bowl filled with pickled cabbage, grilled chicken, diced red peppers, fresh cilantro, lemon garlic aioli swiped across the plate and turmeric sprinkled over top.  But, hey, you could totally manage to put all that in a tortilla.  You might be on to something.  

To get you started, I give you three recipes: Fresh Veggie, Buffalo Chicken, and Turkey Cranberry a.k.a. Thanksgiving.  


Avocado Veggie Pinwheels

Makes about 18 pinwheels

Ingredients: 

Hmm, these photos could use improving upon…

Hmm, these photos could use improving upon…

  • 4 8-inch or 6 6-inch flour tortillas

  • 8 oz / 225g cream cheese, softened

  • 1/3 cup shredded carrots, or about 1-2 small carrots

  • 1/3 chopped spinach or broccoli

  • 1 bunch green onions, chopped

  • 1/4 tsp garlic powder

  • 1/4 tsp dill weed

  • salt and pepper, to taste

  • 1/2 cup guacamole

Directions:

  1. In a medium bowl, mix together cream cheese, carrots, spinach, green onions, garlic powder, dill weed, and salt and pepper.  

  2. Distribute evenly over tortillas, spreading almost to the edges.  Spread a thick layer of guacamole over cream cheese mixture.  Roll up tightly.  

  3. Slice into approximately 1 inch slices.  Serve or chill until it's part-tay time.  

pinwheels, roll ups, veggie rolls, veggie wraps, avocado, buffalo chicken pinwheels, Thanksgiving pinwheels, vegetable wraps, cranberry sauce, appetizer, finger food, snack
American
Yield: 32
Author:

Avocado Veggie Pinwheels

Tortillas slathered with seasoned cream cheese, avocado, and veggies, rolled up and sliced.
prep time: 25 Mcook time: total time: 25 M

ingredients:

  • 4 8-inch or 6 6-inch flour tortillas
  • 8 oz / 225g cream cheese, softened
  • 1/3 cup shredded carrots, or about 1-2 small carrots
  • 1/3 chopped spinach or broccoli
  • 1 bunch green onions, chopped
  • 1/4 tsp garlic powder
  • 1/4 tsp dill weed
  • salt and pepper, to taste
  • 1/2 cup guacamole

instructions:

How to cook Avocado Veggie Pinwheels

  1. In a medium bowl, mix together cream cheese, carrots, spinach, green onions, garlic powder, dill weed, and salt and pepper.
  2. Distribute evenly over tortillas, spreading almost to the edges. Spread a thick layer of guacamole over cream cheese mixture. Roll up tightly.
  3. Slice into approximately 1 inch slices. Serve or chill until it's part-tay time.

NOTES:

All quantities are very approximate. You could double basically any ingredient you want to have more filling, less filling, more flavor, less flavor. The tortilla is your playground.

Calories

54.07

Fat (grams)

3.37

Sat. Fat (grams)

1.62

Carbs (grams)

4.58

Fiber (grams)

0.50

Net carbs

4.17

Sugar (grams)

0.42

Protein (grams)

1.15

Sodium (milligrams)

79.99

Cholesterol (grams)

7.10
Nutritional information is approximate.
Created using The Recipes Generator

Buffalo Chicken Pinwheels

Makes about 18 pinwheels

Ingredients:

  • 4 8-inch or 6 6-inch flour tortillas

  • 8 oz / 225g cream cheese, softened

  • 1/3 cup / 80g Frank's hot sauce

  • 1/2 cup cooked chopped or shredded chicken

  • 1 bunch green onions, chopped

  • 1/4 cup blue cheese, crumbled, optional

Directions:

  1. In a medium bowl, mix together cream cheese, hot sauce, chicken, green onion, and blue cheese.

  2. Distribute evenly over tortillas, spreading almost to the edges.  Roll up tightly.  

  3. Slice into approximately 1 inch slices.  Serve or chill until it's part-tay time.   

pinwheel, veggie roll up, veggie wrap, buffalo chicken, blue cheese, buffalo chicken wrap, buffalo chicken pinwheel, canned chicken
American
Yield: 32
Author:

Buffalo Chicken Pinwheels

Tortillas slathered in Frank's hot sauce and cream cheese with chicken, rolled, and sliced for bite size hot wing pinwheels.
prep time: 15 Mcook time: total time: 15 M

ingredients:

  • 4 8-inch or 6 6-inch flour tortillas
  • 8 oz / 225g cream cheese, softened
  • 1/3 cup / 80g Frank's hot sauce
  • 1/2 cup cooked chopped or shredded chicken
  • 1 bunch green onions, chopped
  • 1/4 cup blue cheese, crumbled, optional

instructions:

How to cook Buffalo Chicken Pinwheels

  1. In a medium bowl, mix together cream cheese, hot sauce, chicken, green onion, and blue cheese.
  2. Distribute evenly over tortillas, spreading almost to the edges. Roll up tightly.
  3. Slice into approximately 1 inch slices. Serve or chill until it's part-tay time.

NOTES:

All quantities are very approximate. You could double basically any ingredient you want to have more filling, less filling, more flavor, less flavor. I often use canned chicken for the buffalo chicken. Pinwheels aren't exactly a showcase of your cooking/baking skills, anyway, so I like to keep things chop, chop. (Literally) Don't have Frank's hot sauce? Go get some. You will thank me as your life is changed forever.

Calories

57.68

Fat (grams)

3.45

Sat. Fat (grams)

1.82

Carbs (grams)

3.93

Fiber (grams)

0.21

Net carbs

3.91

Sugar (grams)

0.31

Protein (grams)

2.23

Sodium (milligrams)

133.17

Cholesterol (grams)

11.06
Nutritional information is approximate. Includes the blue cheese.
Created using The Recipes Generator

Thanksgiving Pinwheels

Makes about 18 Pinwheels

Ingredients:

  • 4 8-inch or 6 6-inch flour tortillas

  • 8 oz / 225g cream cheese, softened

  • 1/2 cup cranberry sauce

  • 8 oz sliced deli turkey (or leftover Turkey, hey!)

  • 1/3 cup chopped spinach, optional

Directions:

  1. In a medium bowl mix together cream cheese, cranberry sauce, and spinach.  Distribute evenly over tortillas, spreading almost to the edges.  

  2. Layer turkey slices over cream cheese mixture.  Roll up tightly.  

  3. Slice into approximately 1 inch slices.  Serve or chill until it's part-tay time.  

pinwheels, veggie roll ups, Thanksgiving, cream cheese, Thanksgiving pinwheel, Thanksgiving wrap, turkey, cranberry sauce, spinach
American
Yield: 32
Author:

Thanksgiving Pinwheels

Tortilla spread with cream cheese, cranberry sauce, and turkey, rolled and sliced for a nostalgic bite-sized taste of Thanksgiving.
prep time: 15 Mcook time: total time: 15 M

ingredients:

  • 4 8-inch or 6 6-inch flour tortillas
  • 8 oz / 225g cream cheese, softened
  • 1/2 cup cranberry sauce
  • 8 oz sliced deli turkey (or leftover Turkey, hey!)
  • 1/3 cup chopped spinach, optional

instructions:

How to cook Thanksgiving Pinwheels

  1. In a medium bowl mix together cream cheese, cranberry sauce, and spinach. Distribute evenly over tortillas, spreading almost to the edges.
  2. Layer turkey slices over cream cheese mixture. Roll up tightly.
  3. Slice into approximately 1 inch slices. Serve or chill until it's part-tay time.

NOTES:

All quantities are very approximate. You could double basically any ingredient you want to have more filling, less filling, more flavor, less flavor. Like I said, the tortilla is your playground. I like the spinach, it gives it a nice punch of color. It also makes the roll versatile for Christmas, beautiful red and green!

Calories

61.73

Fat (grams)

3.08

Sat. Fat (grams)

1.56

Carbs (grams)

6.19

Fiber (grams)

0.31

Net carbs

6.07

Sugar (grams)

1.93

Protein (grams)

1.98

Sodium (milligrams)

138.33

Cholesterol (grams)

11.00
Nutritional information is approximate. Includes spinach.
Created using The Recipes Generator

Jenny's Notes:

  • All quantities are very approximate.  You could double basically any ingredient you want to have more filling, less filling, more flavor, less flavor.  Like I said, the tortilla is your playground.  

  • I like the spinach in the Thanksgiving roll, it gives it a nice punch of color.  It also makes the roll versatile for Christmas, beautiful red and green! 

  • Speaking of the Thanksgiving roll, you could probably make a much more legitimate roll by using all Thanksgiving leftovers in a roll...gravy instead of cream cheese...nah that'd be gross.  

  • I usually use canned chicken for the buffalo chicken.  Pinwheels aren't exactly a showcase of your cooking/baking skills, anyway, so I like to keep things chop, chop.  (Literally) 

  • Don't have Frank's hot sauce?  Go get some.  You will thank me as your life is changed forever.  


Tourte Milanese

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Tourte Milanese, also known as Tourte Milanaise.  No, the second version does not include mayonnaise.  Part of the family en croute, or encased in dough.  Who doesn't want to eat food, soup, and anything edible wrapped in flaky, buttery dough?  In this case, roasted peppers, herbed scrambled eggs, cheese, spinach, and meat.  

You will feel quite accomplished pulling this out of the oven, and taking your first bite into the explosion of hot, flaky layers, melty cheese, herbs, sweet peppers, smoky meat, and garlicky spinach.  It may look intimidating, but you can adjust this recipe to how much time and effort you want to put into it.  For example, you can make your own puff pastry, or you can pick it up at the store.  You could roast your own peppers, or buy a jar of already roasted peppers.  Of course, I enjoy making everything as home-made and from scratch as possible...clearly don't have kids yet.  I recommend reading through the recipe once or twice and taking a peek at my notes at the bottom to make your game plan.  For example, puff pastry can easily be a two day recipe, so you'll want to make that a day ahead, or way ahead, and freeze it until you have the urge to make a recipe like this.  

Want some inspiration?  Watch this fun video of Julia Child and Michel Richard making Puff Pastry and Tourte Milanese!


Tourte Milanese

Serves 8-12

Ingredients:

For the Crust

  • 1 lb. / 450g puff pastry, home-made or store bought

  • Egg wash made from 1 egg beaten with 1 Tbsp water

For the Eggs

  • 10 eggs

  • 1 Tbsp chopped fresh chives or green onion

  • 1 Tbsp chopped fresh parsley or basil

  • 2 tsp snipped fresh tarragon or fresh or dried oregano

  • salt and ground pepper, to taste

  • 3 Tbsp / 42g butter

For the Rest of the Filling

  • 6 large red bell peppers (or use a 16oz jar or two of roasted red peppers)

  • 1 1/2 lbs / 680g spinach

  • 1 Tbsp / 14g olive oil

  • 1 Tbsp / 14g butter

  • 2 garlic cloves, peeled and minced

  • salt and pepper, to taste

  • 1/4 tsp grated nutmeg

  • 8 oz / 225g Swiss cheese

  • 8 oz / 225g smoked turkey or ham

Directions:

Generously grease an 8in / 20cm springform pan.  

Make the Crust

  1. Cut off 1/4 of the puff pastry, cover, and set aside.  

  2. Roll out the remaining pastry to 1/4" thick round.  Be sure to roll it thin enough so it will have a chance to be baked all the way through in the oven.  It should be big enough to cover the bottom and sides of your springform pan with an overhang.  Carefully press into pan, being sure to press all the way into the corners.  Cover and refrigerate.

  3. Roll out the remaining 1/4 of puff pastry until it is 1/4" thick.  Cut out an 8 in / 20cm circle, using an 8 in / 20cm pie plate or cake tin as a template.  Place on a plate or baking sheet, cover, and refrigerate.  

Make the Eggs

  1. Whisk eggs, herbs, salt and pepper together.  Melt butter in a skillet over low heat and pour in eggs.  Gently stir, continuously moving the setting eggs towards the center and allowing runny eggs to reach the bottom of the pan.  When the whole mixture has started to thicken, but still a bit runny, remove from heat and pour onto a plate. Cover and refrigerate and until ready to use.  

Roast the Peppers

Skip this step if you bought roasted red peppers.  

Method 1: Place peppers over an open flame on your stove top until blackened.  Flip and allow second side to roast.  Repeat until all peppers have been roasted.  

Method 2: Place all peppers onto a tinfoil lined sheet pan.  Place under broiler in your oven, checking every few minutes, until peppers are blackened.  Turn peppers over and roast second side.  

Once peppers have been roasted, place in an airtight container or ziploc bag for about 20 minutes to steam.  

Remove peppers and rub the skin off.  Cut out the stems and slice from top to bottom, laying them flat.  Remove seeds and trim away any inside veins.  

Place peppers on a plate lined with paper towels to absorb any excess liquid, cover, and refrigerate.  

Blanch and Sauté the Spinach

  1. Bring a large amount of salted water to a boil.  Add spinach and blanch for 1 minute.  Drain in a colander and rinse in cold water to stop it from cooking.  Press the spinach to remove excess liquid.  

  2. Place oil, butter, and garlic in a large frying pan over medium heat.  When garlic starts to sizzle, add blanched spinach and sauté for 3 minutes.  Season with salt, pepper, and nutmeg.  Remove from heat and transfer spinach to a plate lined with paper towels.  Cover and refrigerate until needed.  

Assemble the Tourte

Preheat oven to 350°F / 177°C.  

Remove the pastry lined pan from the fridge, along with your eggs, peppers, spinach, cheese, and turkey/ham.  Layer your ingredients in this order, laying them flat and spreading to the edge:

  1. Half of eggs

  2. Half of spinach

  3. Half of turkey/ham

  4. Half of cheese

  5. All the peppers

  6. Other half of cheese

  7. Other half of turkey/ham

  8. Other half of spinach

  9. Other half of eggs

Trim the pastry overhang to within 1 in / 2.5cm of the pan.  Brush the inner side with egg wash and fold over filling.  Brush the other side with more egg wash. 

Remove the round pastry top from fridge, re-rolling if it has shrunk any.  Place over the folded edges of the tourte, pressing down to seal it.  Brush with more egg wash.  Cut a vent in the center of the dough, or use a knife to trace a design.  Or, you can cut out shapes form the puff pastry scraps and decorate the top.  Brush shapes with more egg wash.  Chill assembled tourte in fridge for 30 minutes prior to baking.  

Place tourte on a tinfoil lined baking sheet and bake for 1 hour 10 minutes - 1 hour 30 minutes, or until pastry is puffed and a deep golden brown.  

Cool for 30 minutes before releasing from pan and serving.

Can be assembled a day ahead.  Keep in the refrigerator for up to a week.  To reheat, place in an oven preheated to 350°F / 177°C for 20-30 minutes. 

Jenny's Notes:

The recipe above is pretty traditional, however, it can easily be adjusted to your tastes.  

No soggy bottoms here!

No soggy bottoms here!

  • Before layering in the filling, I suggest sprinkling the bottom with a grated hard cheese, such as parmesan, or bread crumbs, to avoid the soggy-bottom syndrome. I did a combo of cheese and bread crumbs.

  • For the herbed scrambled eggs, chives, parsley, and tarragon combo is more traditional, but I prefer green onion, basil, and oregano. To be completely honest I've never had tarragon, but from what I've read I can't say I have a real desire to.

  • Feel free to use whichever color peppers you like! I roasted multi-colored mini sweet peppers. The white from the eggs (ish), green from the spinach, and red from the peppers is supposed to resemble the colors of the Italian flag, but hey. I'm just making Italy more colorful than it already it is.

  • 1 1/2 lbs of spinach may seem outrageous, but it really cooks down. I have used a scant pound before when that’s all I had, but the spinach is surprisingly delicious and I wouldn’t modify the recipe down if I had a choice.

  • Play around with cheeses! You'll want softer cheeses, ones that melt well. Think cheddar, gruyere, havarti, gouda, brie...I opted for half Swiss and half dill havarti. Two beautiful melting cheeses.

  • I pulled the tourte out of the oven after 1 hour 10 minutes, but it could have used more time to bake the pastry all the way through. It can be difficult to tell as your only clue is the color of the pastry.

Tourte Milanese, Julia Child, Michel Richard, spinach, roasted red peppers, en croute, scrambled eggs, cheese, puff pastry,turkey, Italian flag
breakfast, dinner
Italian, French
Yield: 8-12 Servings
Author:

Tourte Milanese

Layers of turkey, cheese, spinach, roasted red peppers, and eggs encased in flaky puff pastry.
prep time: 1 H & 35 Mcook time: 1 H & 30 Mtotal time: 2 H & 65 M

ingredients:

For the Crust
  • 1 lb. / 450g puff pastry, home-made or store bought
  • Egg wash made from 1 egg beaten with 1 Tbsp water
For the Eggs
  • 10 eggs
  • 1 Tbsp chopped fresh chives or green onion
  • 1 Tbsp chopped fresh parsley or basil
  • 2 tsp snipped fresh tarragon or fresh or dried oregano
  • salt and ground pepper, to taste
  • 3 Tbsp / 42g butter
For the Rest of the Filling
  • 6 large red bell peppers (or a 16oz jar or two of roasted red peppers)
  • 1 1/2 lbs / 680g spinach
  • 1 Tbsp / 14g olive oil
  • 1 Tbsp / 14g butter
  • 2 garlic cloves, peeled and minced
  • salt and pepper, to taste
  • 1/4 tsp grated nutmeg
  • 8 oz / 225g Swiss cheese
  • 8 oz / 225g smoked turkey or ham

instructions:

How to cook Tourte Milanese

Make the Crust
  1. Generously grease an 8in / 20cm springform pan.
  2. Cut off 1/4 of the puff pastry, cover, and set aside.
  3. Roll out the remaining pastry to 1/4" thick round. Be sure to roll it thin enough so it will have a chance to be baked all the way through in the oven. It should be big enough to cover the bottom and sides of your springform pan with an overhang. Carefully press into pan, being sure to press all the way into the corners. Cover and refrigerate.
  4. Roll out the remaining 1/4 of puff pastry until it is 1/4" thick. Cut out an 8 in / 20cm circle, using an 8 in / 20cm pie plate or cake tin as a template. Place on a plate or baking sheet, cover, and refrigerate.
Make the Eggs
  1. Whisk eggs, herbs, salt and pepper together. Melt butter in a skillet over low heat and pour in eggs. Gently stir, continuously moving the setting eggs towards the center and allowing runny eggs to reach the bottom of the pan. When the whole mixture has started to thicken, but still a bit runny, remove from heat and pour onto a plate. Cover and refrigerate and until ready to use.
Roast the Peppers
  1. Skip this step if you bought roasted red peppers.
  2. Method 1: Place peppers over an open flame on your stove top until blackened. Flip and allow second side to roast. Repeat until all peppers have been roasted.
  3. Method 2: Place all peppers onto a tinfoil lined sheet pan. Place under broiler in your oven, checking every few minutes, until peppers are blackened. Turn peppers over and roast second side.
  4. Once peppers have been roasted, place in an airtight container or ziploc bag for about 20 minutes to steam.
  5. Remove peppers and rub the skin off. Cut out the stems and slice from top to bottom, laying them flat. Remove seeds and trim away any inside veins.
  6. Place peppers on a plate lined with paper towels to absorb any excess liquid, cover, and refrigerate.
Blanch and Sauté the Spinach
  1. Bring a large amount of salted water to a boil. Add spinach and blanch for 1 minute. Drain in a colander and rinse in cold water to stop it from cooking. Press the spinach to remove excess liquid.
  2. Place oil, butter, and garlic in a large frying pan over medium heat. When garlic starts to sizzle, add blanched spinach and sauté for 3 minutes. Season with salt, pepper, and nutmeg. Remove from heat and transfer spinach to a plate lined with paper towels. Cover and refrigerate until needed.
Assemble the Tourte
  1. Preheat oven to 350°F / 177°C.
  2. Remove the pastry lined pan from the fridge, along with your eggs, peppers, spinach, cheese, and turkey/ham. Layer your ingredients in this order, laying them flat and spreading to the edge:
  3. Half of eggs
  4. Half of spinach
  5. Half of turkey/ham
  6. Half of cheese
  7. All the peppers
  8. Other half of cheese
  9. Other half of turkey/ham
  10. Other half of spinach
  11. Other half of eggs
  12. Trim the pastry overhang to within 1 in / 2.5cm of the pan. Brush the inner side with egg wash and fold over filling. Brush the other side with more egg wash.
  13. Remove the round pastry top from fridge, re-rolling if it has shrunk any. Place over the folded edges of the tourte, pressing down to seal it. Brush with more egg wash. Cut a vent in the center of the dough, or use a knife to trace a design. Or, you can cut out shapes form the puff pastry scraps and decorate the top. Brush shapes with more egg wash. Chill assembled tourte in fridge for 30 minutes prior to baking.
  14. Place tourte on a tinfoil lined baking sheet and bake for 1 hour 10 minutes - 1 hour 30 minutes, or until pastry is puffed and a deep golden brown.
  15. Cool for 30 minutes before releasing from pan and serving.
  16. Can be assembled a day ahead. Keep in the refrigerator for up to a week. To reheat, place in an oven preheated to 350°F / 177°C for 20-30 minutes.

NOTES:

Before layering in the filling, I suggest sprinkling the bottom with a grated hard cheese, such as parmesan, or bread crumbs, to avoid the soggy-bottom syndrome. I did a combo of cheese and bread crumbs. For the herbed scrambled eggs, chives, parsley, and tarragon combo is more traditional, but I prefer green onion, basil, and oregano. To be completely honest I've never had tarragon, but from what I've read I can't say I have a real desire to. Feel free to use whichever color peppers you like! I roasted multi-colored mini sweet peppers. The white from the eggs (ish), green from the spinach, and red from the peppers is supposed to resemble the colors of the Italian flag, but hey. I'm just making Italy more colorful than it already it is. 1 1/2 lbs of spinach may seem like a lot, but it really cooks down. Play around with cheeses! You'll want softer cheeses, ones that melt well. Think cheddar, gruyere, havarti, gouda, brie...I opted for half Swiss and half dill havarti. Two beautiful melting cheeses. I pulled the tourte from the oven after 1 hour 10 minutes, but it could have used more time to bake the pastry all the way through. It can be difficult to tell as your only clue is the color of the pastry.

Calories

653.54

Fat (grams)

44.19

Sat. Fat (grams)

13.43

Carbs (grams)

38.20

Fiber (grams)

4.08

Net carbs

34.12

Sugar (grams)

5.94

Protein (grams)

27.68

Sodium (milligrams)

762.57

Cholesterol (grams)

308.66
Nutritional information is approximate and based on 8 servings.
Created using The Recipes Generator

Baked Egg Baguettes

Happiness is, a good piece of bread and a stairway in Paris.

Happiness is, a good piece of bread and a stairway in Paris.

"How can you tell how good bread is without tasting it? Not the smell, not the look, but the sound of the crust. Listen. [bread crackles] Oh, symphony of crackle. Only great bread sound this way."             - Colette, Ratatouille

Disclaimer: This is not a bread recipe, but it involves using your favorite crusty bread...think baguettes, with their wonderful crisp outside, soft and chewy inside...oh yes.  I have not been everywhere in the world or tried all the bread, not even close, but of the places I have been, France has the best bread.  And pastries.  And butter.  And lots of other things.  The best part?  You can go to just about any bakery, even the world renowned, and never pay more than 1.50 euro.  That's less than $2 for the world's best bread.  Unfortunately I'm not in France right now, so a package of demi-baguettes will have to do for this recipe. 

Baked Egg Baguettes

Serves 4-8 (depending on if you want to eat a whole mini baguette or cut them in half)

Ingredients:

  • 4 demi-baguettes
  • 5 eggs
  • 1/3 cup milk
  • 1/4 small white onion, diced
  • 2-3 green onions, chopped
  • 3 oz smoked Gouda cheese, shredded
  • salt and pepper, to taste

Directions:

Oven 350 Fahrenheit

Cut out the middle of each baguette, making a V shape, you can pretend like you're carving out a canoe.  Enter inner Pocahontas. 

Whisk together eggs and milk, beating lightly.  Add in onion, green onion, and half of the cheese.  Lightly salt and pepper.  Divide evenly among the baguettes.  Top each with the remaining cheese. 

Place on a baking sheet or dish and bake for 20-25 minutes, until golden and the center is set and slightly puffed up.  Allow to cool for a few minutes, then slice and serve. 

Jenny's Notes:

This is a very quick and easy recipe to execute, and yummy!  You can add or adjust the add ins as you wish.  I also enjoy adding chopped spinach, mushrooms, diced red or green onion, or sun-dried tomatoes.  Also use your favorite cheese for the filling and topping! 

Adapted from Spoon Fork Bacon