I had 2 goods, and a not-so-great.  I made 3 recipes last night, 2 of which I loved, and one that was so-so.  I guess 2 out of 3 isn’t bad!

So today I’m posting them all a bit late because I’m watching a neighbor’s boy in addition to my own.  I’m a bit amazed at how an additional child adds exponentially to how busy I am, but I must admit he’s a saint to watch and he and my son are getting along brilliantly.  So, it’s been no trouble at all.  Oh, and he naps, which is something I miss from my own boy!

So I started the meal last night with a salad from my friend Pam, a fellow “foodie”.  It is a salad that I now make every Thanksgiving.  And yes, it has fruit in it which I used to be against and am now starting to really enjoy!

After that I made a tomato basil soup from a Rachel Ray cookbook that I never saw before that I found at the library.  I thought it was great (and much like the “dragon’s blood soup” at Medieval Times which is what I was going for!).  However, it did turn out a bit thick, so I added a bit more broth than it called for.

And the finale (and not-so-great part) was a crustless crab quiche.  The crab-crust just floated up into the eggs, and I must say the crab I used tasted a bit fishy… but that might have been my own fault and not the recipe.

Mandarin Orange and Pecan Salad

Dressing: (You can make this ahead. Keep it chilled, but bring back almost to room temperature before tossing with salad.)
2 tbsp sugar
2 tbsp red wine vinegar
1 tsp salt
1/2 c vegetable oil
1/2 tsp ground pepper
1 tbsp minced fresh parsley
3-4 dashes Tabasco sauce

Salad:
Greens of your choice (enough for about 8 sides)
1/3 c chopped scallions
1 stalk celery, chopped
1 can mandarin oranges, drained
1/2 c chopped “sugared” pecans

For pecans, heat small skillet over medium heat. Add pecans and about 1 tablespoon sugar. Stir and watch closely until sugar begins to melt. Turn down heat and continue to stir until sugar is completely melted. Watch carefully; they can burn very quickly. Remove from heat and cool completely. (You can make these ahead too; keep tightly covered at room temp.)

For salad, whisk sugar, vinegar, salt, pepper, and Tabasco together until the sugar and salt completely dissolve (I usually let it sit about 20 minutes at this point to give them time to dissolve). Whisk in oil. Combine all of the salad ingredients. Whisk dressing and toss well with salad.

Quick Tomato and Basil Soup

2 tbsp extra-virgin olive oil
4 cloves garlic, minced
1 medium onion, very finely chopped
2 cans crushed tomatoes (28 ounce cans)
1 box vegetable stock
Salt and pepper to taste
20 leaves fresh basil, torn or coarsely chopped

Heat a deep pot or skillet over medium-low heat. Add olive oil, garlic and onion.  Saute onions until soft and sweet, 8-10 minutes.  Add crushed tomatoes and stock.  Season with salt and pepper to taste.  Bring to a boil, reduce heat and simmer, 5 minutes longer.  Remove from heat and stir in basil.

Crust-less Crab Quiche

4 ounces crab meat
2/3 c cheddar cheese, shredded
1/3 c green onions, chopped
4 each eggs
3/4 c evaporated skim milk
1/2 tsp dry mustard
1/8 tsp black pepper
1/2 tsp lemon juice
1/8 tsp paprika

Preheat oven to 400 F.

In medium bowl, combine crab meat, cheese and green onions. Pour crab meat in an 8″ glass pie plate; press mixture over bottom and up sides.

In mixing bowl, beat, using a wire whisk, eggs, milk, mustard, pepper, and lemon juice together. Pour over crab meat mixture.

Sprinkle with paprika and bake for 30 to 35 minutes.

~M