Napoleon Sandwiches

Napoleons:
1 sheet frozen puff pastry, partially thawed
16 asparagus spears, trimmed to 5"
6 large eggs
4 oz crumbled feta cheese

Red Pepper Sauce:
1 (14 oz) can roasted red peppers (or 2 whole)
1 1/4 c milk
2 Tbsp butter
2 Tbsp flour
1/2 tsp seasoning salt
1/2 tsp pepper

Preheat oven to 375 degrees; grease a baking sheet.

Napoleons:
Open puff pastry sheet flat; slice in half across the 3 fold lines. Cut halved sheets into 3 strips along fold lines to make 6 pastry rectangles. Reserve 2; bake remaining 4 on baking sheet 15 minutes; set aside.

Meanwhile, cut peppers into 4 strips to the size of pastry rectangles and set aside. Put remaining peppers into food processor with 1/2 c milk and puree until smooth.

Melt butter over medium heat; stir in flour until well blended. Add remaining milk and bring to a boil; reduce heat and stir in pureed peppers and salt and pepper. Stir occasionally; keep warm until serving time.

Steam asparagus until tender (about 5 minutes). Beat eggs; cook in a skillet over medium heat until set (lift edges so uncooked egg runs underneath cooked portion to cook all of it). Slice eggs into 4 rectangles to layer on pastry.

Cut each pastry in half lengthwise. Layer with egg, 1 Tbsp cheese, 1 pepper, 4 asparagus spears, and top with remaining pastry.

Bake 7-10 minutes at 375 degrees or until heated through. Top with 1/4 c red pepper sauce and extra feta. Serve hot.

NOTES
This might be from Vegetarian Times.
Untried.

Potato Salad

12 red or Yukon gold potatoes
6 hard-boiled eggs
3 large dill pickles
1/2 onion, chopped
1 - 1 1/2 c mayonnaise
1-2 Tbsp Dijon mustard
salt and pepper
1-2 Tbsp vinegar

Boil potatoes until tender. Cool; cut into cubes. Chop eggs and pickles. Combine potatoes, eggs, pickles and onion with mayonnaise, mustard and vinegar. Sprinkle with salt and pepper to taste and mix well.

NOTES
My all-purpose potato salad recipe, approximated, created from various recipes.
I like to replace some of the mayo with plain yogurt -- healthier option and nice tangy taste.
Sometimes I'll sprinkle in some dill and/or onion powder if I want some extra herb flavor.

Crustless Quiche

sautéed veggies
1 c milk
1/2 - 3/4 lb. grated cheddar cheese
4-5 eggs, beaten
salt, pepper, dried or fresh herbs
2 garlic cloves, pressed or chopped

Saute assorted vegetables (onion, mushroom, broccoli, spinach, peppers, zucchini, whatever) in olive oil, along with salt, pepper, herbs (basil, thyme, rosemary, oregano, whatever) and garlic.

Arrange the veggies in the bottom of a quiche pan, or a 9"-10" pie plate. There should be enough to cover the entire bottom.

Mix milk, cheese and eggs together and pour over the veggies, spreading the mix evenly with a fork. Place pan on a cookie sheet because it makes it easier to handle.

Bake in a 350 degree oven for about 40 minutes or until the center is firm and the top is golden brown.

NOTES
From Slashfood.
Easy, versatile, delicious.
I may never make a standard quiche again.

French Toast Souffle

10 c cubed sturdy white bread (about 16 slices)
8 oz cream cheese, softened
8 eggs
1 1/2 c milk
2/3 c half-and-half
1/2 c maple syrup
1/2 tsp vanilla extract
2 Tbsp powdered sugar

Place bread cubes in a greased 9"x13" baking dish. Beat cream cheese with a mixer on medium speed until smooth. Add eggs, one at a time, mixing well after each. Add milk, half-and-half, maple syrup and vanilla; mix until smooth. Pour mixture over bread; cover and refrigerate overnight.

Remove pan from refrigerator and let stand 30 minutes at room temperature. Bake in a 375 degree oven for 50 minutes or until set.

Sprinkle souffle with powdered sugar and serve with maple syrup.

NOTES
From Cooking Light.
Delicious, but feels reeeaaally bad for you.

Pad Thai

6 oz rice noodles
2-3 Tbsp oil
2 cloves garlic, minced
1/4 lb pork, cut in bite-sized, thin slices
8 large shrimp, peeled and deveined
3 Tbsp lemon juice
2-3 Tbsp fish sauce
1 Tbsp sugar
2 eggs, beaten
2 oz bean sprouts
3 Tbsp roasted peanuts, crushed
3 Tbsp green onions, chopped
2 Tbsp cilantro, chopped

Soak noodles in warm water at least 15 minutes. Fry garlic in oil until golden. Add pork and fry until cooked through. Add shrimp and stir-fry 2-3 minutes. Reduce hear and add lemon juice, fish sauce and sugar. Stir gently until sugar dissolves. Add soaked noodles, well-drained. Stir briefly, then push to one side of pan. Add a little oil to free side of pan (if necessary) and add eggs; stir-fry until firm.

Place eggs, bean sprouts, peanuts, green onion and cilantro on noodles and stir gently. Add hot sauce or red pepper flakes if desired.

Serves 4.

NOTES
From Kim.
Untried.

Vietnam Fried Rice

4 Tbsp oil
1/4 - 1/2 lb any cooked or raw meat, cut into thin strips
3 cloves garlic, minced
1 large onion, chopped coarsely
1 tsp salt
1/2 tsp pepper
1 tsp sugar
1 Tbs soy sauce
3 c cooked rice
1 c leftover, frozen or fresh vegetables
2 eggs, beaten

Heat oil in a large skillet. Add meat, garlic, onion, salt, pepper, sugar and soy sauce. Stir-fry until meat is tender and hot, about 1-2 minutes. Add rice and stir-fry 5 minutes. Add vegetables and stir-fry until cooked. Just before serving, push rice, meat and veggies to side of pan and add eggs. Stir until eggs are cooked, then mix with rice.

Serves 4.

NOTES
From Kim.
We make this all the time when we have leftover rice and vegetables.
Works just as well without meat.
We usually add more seasoning -- more soy sauce, or some teriyaki sauce or similar.

Spanish Potato Tortilla

4 medium potatoes, peeled and thinly sliced
1 large onion, chopped
8 eggs
salt and pepper to taste
oil

Fry potatoes until tender in enough hot oil (preferably olive) to cover.

Meanwhile, in separate frying pan, saute onion slowly until golden and tender.

In large bowl, beat eggs, then add fried potatoes, sauteed onions and salt and pepper.

In medium nonstick frying pan, heat 1 Tbsp oil. Pour in half of egg-potato mixture and cook slowly until sides and bottom are light golden color and filling is not too liquid. To turn, place similar sized plate over top and quickly turn tortilla over onto it. Add a few drops of oil to frying pan and slide tortilla back onto it, letting liquid fall first. When both sides are browned and egg is set, turn onto another plate as before. Repeat with second half of mixture.

Serves 4-5

VARIATION
Cook tortilla in an oven-proof pan and instead of flipping, once sides and bottom are set, transfer pan to oven and bake at around 350 (or 400?) for 7-8 minutes until egg is set.

NOTES
From Kim.

Welsh Rarebit

1/2 lb cheese, cut small
1 Tbsp butter
1/4 tsp salt
1/2 tsp dry mustard
a few grains of cayenne or 1 tsp paprika
1/2 c beer or ale
1 egg, slightly beaten

Put cheese, butter, salt, mustard and cayenne in pan over low heat; cook slowly until cheese melts, stirring occasionally. Add beer and egg and stir constantly until thick.

Pour over any of the following options:
- slices of tomato on toast
- Canadian bacon on toast
- broccoli, cauliflower or asparagus on toast
- anything else you can think of

VARIATION
Cream Rarebit: Omit butter and beer. Melt cheese with 3/4 c cream.

NOTES
From Kim.
Untried.