Hawaiian crustless quiche
Fruit & carrot slaw
Broiled shrimp with Maui mustard sauce
Hawaiian bread
And for dessert - Strawberry shortcake. A perfect ending to a wonderful meal!
The Hawaiian crustless quiche (adapted from redbookmagazine.com)
4 egg whites and 2 whole eggs (because I had a bigger dish - a cake pan instead of a pie dish - I added 2 more eggs)
1 sweet onion, chopped
1/3 pound white cheddar cheese - we used an Aged white cheddar that we found at HEB (great flavor)
2/3 cups marinated mushrooms, sliced - we used HEB Harvest Moon portobella mushrooms with roasted red peppers, 8oz
1 cup pineapple tidbits, sauted
1 cup coconut milk (because of the added 2 eggs, I used the rest of the can of coconut milk)
1/2 cup parmesan cheese
1 pinch baking soda
1 handful salt-free seasoning (your favorite will do)
First take a round cake pan and begin to layer ingredients. Chop a sweet onion. Add some chopped marinated mushrooms. Chop up some thinly sliced white cheddar cheese. Saute some pineapple tidbits until browned and add to pie dish. Put the parmesan cheese on top.
Now for the eggs. Take 4 egg yolks and 4 whole eggs. Add the coconut milk, pinch of baking soda and the seasonings; beat together.
Pour the egg mixture over the other ingredients in the dish. Place in oven (put a cookie sheet under to make sure that any spills are caught) and bake for 15 minutes for 400F. Lower to 300F and cook for another 45 minutes.
Take it out and let it sit so it can continue cooking a little. When it is set and browned it is done.
Notes: Because of the coconut milk, it was a little liquidy because the "milk" and eggs separated. Next time I'm just going to use heavy cream because the coconut milk really added no flavor to the dish at all. I will also omit the mushrooms next time, adding extra pineapple, because you could barely taste them and they sort of took away from the pineapple flavor. I also think the next time I make this dish I'll use fresh pineapple.
Fruit & carrot slaw
1 cup diced fresh pineapple
1/2 cup craisins
1 10-ounce package matchstick-cut carrots (steamed first)
2 tablespoons olive oil
2 tablespoons maple syrup (we used a sugar-free kind)
1 tablespoon fresh pineapple juice (if you buy the cut pineapple at HEB, the containers usually have juice in them)
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Combine the pineapple, craisins and carrots together in a bowl. In another bowl, mix together the olive oil, maple syrup and pineapple juice. Pour over the pineapple mixture in the bowl and toss so that it coats all of the fruits and veggies. Add the parsley, salt and pepper; toss again. Cover and chill.
Broiled shrimp
Broiling shrimp is really easy. All you do is cut down the back of the shell on each shrimp so that you can remove the black vein and clean them thoroughly. Then you place them in a bowl, sprinkle some olive oil over them and toss them so that they are covered with the oil. Place them out on a cookie sheet and sprinkle with salt and freshly ground pepper. Broil about 7 inches from the heat for about 6-7 minutes, turning once in the middle. I cooked them for 3 minutes, turned them and cooked them for 4 more. Be careful not to overcook them - my shrimp were big. (You can add garlic or other seasonings to the oil before you coat them if you would like.)
Maui mustard sauce
We used this for dipping our shrimp after we removed the shells, but we both agreed after that this would have been really good coating the shelled shrimp and baking them if we had wanted to do that.
1/3 cup pineapple preserves
1/3 cup apricot preserves
1/4 cup spicy brown mustard (we used the HEB brand that you find over in the deli/meat section)
Stir together all the ingredients in a small bowl; cover and chill. Delicious. (We both ended up dipping the Hawaiian bread into the sauce as well - noticing the other was doing it after we had tried it haha. Very good that way as well. Would be a great spread on a sandwich, I think.
The finished product
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