This dish came about one night as I was craving risotto but didn’t want white rice or to fuss over trying to create a risotto dinner with the wild rice blend I had. It turned out exactly as I had hoped. The flavours are rich and comforting without being overly heavy. I was told it would be a great date night dish….Valentine’s Day perhaps?

Rice-

• 6 servings of rice of choice, I used lundberg wild rice blend
• 1 1/4 cup white wine
• 1 tbsp butter
• 1 tsp herbamare, feel free to add less or skip this if you are watching your sodium intake
• 2 cloves garlic

Mushroom sausage blend-

• 1 pound crimini mushrooms, sliced
• 2 onions, chopped
• 2 tbsp butter
• 2 cloves of garlic, diced
• 1 package of sausage, chopped
• 2 tsp thyme
• 1 cup diced tomato
• 1 tbsp soy sauce
• 1/4 cup white wine
• 1/4 cup cream
• 1/2 cup good quality parmesan cheese

For topping-

• Parsley
• Fresh diced tomato
• Pine nuts
• Fresh grated parmesan

Make-

1. Cook rice according to package….with a few alterations, use broth instead of water and replace 1 1/4 cup of the broth with white wine. Toss in 2 whole crushed cloves of garlic and salt.
2. While the rice is cooking work on the mushrooms and sausage. In a large pan over medium heat cook the onions in 2 tbsp of butter for about 4 minutes.
3. Add the mushrooms and cook stirring occasionally, for 13 minutes.
4. Add the garlic and cook for 2 minutes more.
5. Add the sausage and thyme, stirring occasionally until the sausage has cooked through, about 9-11 minutes. Make sure to scrape the bottom of the pan loosening the brown bits.
6. Add the tomato, soy sauce and white wine, cook until the wine has been absorbed.
7. Remove from heat.
8. Stir in the 1/4 cup of cream and 1/2 cup of parmesan.
9. Once the rice has finished cooking mix with the mushrooms and sausage.
10. If you want you can season with salt and pepper.
11. Serve topped with fresh parsley, tomato and pine nuts.
12. Enjoy.

I made this quiche for my beautiful bestfriends birthday potluck brunch. Sadly we had to leave before the party was over, to put Poppy down for her afternoon nap. Later that day I got a text saying both quiches were devoured! and as if that wasn’t enough of a compliment the birthday girl herself then told me it was the BEST quiche she had ever had!! along with a request to PLEASE post the recipe on my blog. I hope you all enjoy it as much as we did.

Recipe makes 2, 24cm round quiche tins

2 tbsp olive oil

5 medium cooking onions, chopped into half rings

16 oz crimini mushrooms

150ml  Guinness

2 cans of seamless dough sheets ( 1 can per quiche )

1 package of bacon, cooked and cut into bite sized pieces

300 ml double cream

3 cups cheese, shredded ( I used a mixture of swiss, sharp white cheddar and parmesan )

Pre heat oven to 395. In a large pan heat the oil over medium heat. Add the onions and mushrooms, cook until softened but not browned. Add the beer and cook for about 20 minutes stirring frequently ( do not let the mixture dry out ) turn heat down if needed.

Roll out the dough and line two 24 cm round quiche tins. Use your fingers to close up any holes that may have appeared when placing the dough in the quiche tins…Make sure there are no holes in the dough!

Cover the bottom of the quiche with a thick layer of bacon. Cover the bacon with the mushroom and onion mixture.

Mix together the eggs and cream. Season with salt and pepper. Stir in the cheese.

Pour over the quiche. Make sure the cheese is evenly spread out.

Bake for 30-35 minutes. If you notice the dough or cheese is browning too fast lightly place a piece of tinfoil over the quiche to prevent burning. Remove from oven. Let sit for a few minutes before serving. Enjoy!

2 tbsp butter

2 chicken thighs,chopped then shredded

1 medium onion, diced

4 cloves garlic, minced

1 heaping tbsp fresh grated ginger

3 tbsp Thai green curry paste

2 cups crimini mushrooms, chopped

1 cup kale, chopped

4 cups chicken stock

1-2 large handfuls Thai Rice Stick Noodles

1/2 or 1 can coconut milk depending on how creamy you like it.

1 tbsp fish sauce

1/2 stalk lemon grass, minced

1 1/2 limes, juice of

1 heaping cup cilantro, finely minced

*note: Spice this soup up a bit by adding 1-2 tbsp of thai chili sauce or sriracha.

Melt the butter over med high heat in a large pot. Add the chicken and cook for 2-3 minutes or until the chicken has changed colour, remove chicken from the pot. Let cool slightly and shred, set aside. Add the onions and saute until translucent. Add the garlic, ginger and curry paste. Return the shredded chicken to the pot. Cook for one minute then add the mushrooms and kale. Cook until softened but not mushy. Add the chicken stock and bring to a boil. Add the rice noodles, cook for 2 minutes. Reduce heat to medium. Add the coconut milk, fish sauce and lemon grass, let it simmer for about 6 minutes. Stir in the lime juice and cilantro. Cook for one more minute then remove from heat and serve.

*Best served with a side of Beer Bread!