Hopefully this will redeam my apples and peanut butter post!
I was given some goose eggs and decided to make a meal to incorporate them. So I made a savory pie crust....I used the recipe from Ina Garten's Apple crostata and left out most of the sugar. I then looked in the fridge to see what vegetables I had. this is what I came up with:
2 small onions
1 spear brocolli, florets and stem
1/2 portabella shroom
1 leaf of kale, finely chopped
left over tomato soup from night before
pinch thyme
S and P to taste
2 goose eggs(2-3 chicken)
11/4 cup milk
1 cup crated cheddar(whatever you have)
I sauteed onions and mushrooms until soft, with salt. Added the brocolli and then kale and cooked for about 10 minutes. Added about 1/2 cup of tomato soup (which was really yummy so knew it would give some good flavor...it was mostly for flavor) added pepper and thyme.
mixed eggs with milk and added cheese, added to veg mix over low heat and just warmed it up to incorporate...about 2 minutes. poured this into my pie crust and baked at 375 for 45 minutes.
It was really good!
crust:
1 cup white flour
1 cup whole wheat
1/2 cup butter
salt
pulse in food processor until cornmeally
add 2 tbles cold water while mixing
put out onto counter and kneed.
This will make 2 doughs. I like this recipe because I can use the dough right away, no need to refrigerate.
I called it the farmers market quiche because I got almost everything at the wednesday market. how fortunate we are to have that market! You could add any vegetables and the key for me is to chop small so the kiddos don't freak out with big chunks! Enjoy!! and thanks for all the great recipes....PJ
Friday, January 30, 2009
Scallion Pancakes
Tonight for dinner we are going to try the posted recipe for Millet Fried Rice accompanied by these Scallion Pancakes. These are fun to make with kids!
Ingredients:
1 cup flour, plus more for dusting
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons canola oil
3 scallions, white and green parts sliced
boiling water
In a medium bowl combine flour, baking powder, salt and 1 tablespoon of the oil. With a wooden spoon stir in 1/2 cup of boiling water to form a soft dough (adding additional flour or water as necessary). Mix in scallions. Turn dough out onto a lightly floured surface and knead until smooth. Cover the dough with its bowl and let stand for 30 minutes.
Dust the dough with a bit of flour and roll into a log. Slice into 8 pieces. Roll each piece into a disk......approx 4". Heat 1 tablespoon oil in skillet over medium-high heat. Cook pancakes until brown and crispy on each side.
The original recipe also called for 3 tablespoons of toasted sesame seeds to be added to the dough. I have omitted them because they took on a sand-like texture when cooked and made it rather unpleasant to eat these! I love sesame seeds and may play with the recipe to see if i can successfully incorporate them again.
Ingredients:
1 cup flour, plus more for dusting
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons canola oil
3 scallions, white and green parts sliced
boiling water
In a medium bowl combine flour, baking powder, salt and 1 tablespoon of the oil. With a wooden spoon stir in 1/2 cup of boiling water to form a soft dough (adding additional flour or water as necessary). Mix in scallions. Turn dough out onto a lightly floured surface and knead until smooth. Cover the dough with its bowl and let stand for 30 minutes.
Dust the dough with a bit of flour and roll into a log. Slice into 8 pieces. Roll each piece into a disk......approx 4". Heat 1 tablespoon oil in skillet over medium-high heat. Cook pancakes until brown and crispy on each side.
The original recipe also called for 3 tablespoons of toasted sesame seeds to be added to the dough. I have omitted them because they took on a sand-like texture when cooked and made it rather unpleasant to eat these! I love sesame seeds and may play with the recipe to see if i can successfully incorporate them again.
Potato Leek Soup
Here's what is for lunch at our house today. This is one of regular meals that everyone in the house will usually eat.
Ingredients:
3 large or 6 medium leeks (white parts only), finely sliced
2 pounds yellow potatoes, cleaned and dices into 1/2" cubes
7 cups water or broth (we usually use broth)
salt and freshly milled pepper, to taste
butter or olive oil for pan
Chop leeks and potatoes. Melt butter or heat oil in wide soup pot, add leeks and potatoes and cook over low heat, covered, for 10 minutes. Add your 7 cups of liquid (and if using water rather than broth, also add 1 1/2 teaspoons of salt) and bring to a boil. Lower the heat and simmer until potatoes are soft to the point of falling apart. Next, i either use my immersion blender for a few seconds in the entire pot, or put 1/3 to 1/2 of it in a food processor or blender to puree.
At this point, one of my kids likes chunks and the other doesn't.......so i set aside a chunk-free portion before returning the puree to the pot!
The original recipe suggests using milk or cream.......we like it without. It can also be served with a dollop of sour cream
Ingredients:
3 large or 6 medium leeks (white parts only), finely sliced
2 pounds yellow potatoes, cleaned and dices into 1/2" cubes
7 cups water or broth (we usually use broth)
salt and freshly milled pepper, to taste
butter or olive oil for pan
Chop leeks and potatoes. Melt butter or heat oil in wide soup pot, add leeks and potatoes and cook over low heat, covered, for 10 minutes. Add your 7 cups of liquid (and if using water rather than broth, also add 1 1/2 teaspoons of salt) and bring to a boil. Lower the heat and simmer until potatoes are soft to the point of falling apart. Next, i either use my immersion blender for a few seconds in the entire pot, or put 1/3 to 1/2 of it in a food processor or blender to puree.
At this point, one of my kids likes chunks and the other doesn't.......so i set aside a chunk-free portion before returning the puree to the pot!
The original recipe suggests using milk or cream.......we like it without. It can also be served with a dollop of sour cream
Wednesday, January 28, 2009
Fresh Pasta with Lentil Sauce
Here is what we are having for dinner tonight. I am making fresh pasta with a lentil tomato sauce.
For the pasta i use:
3 1/2 cups of flour (you can play with varieties)
4 eggs
2 tablespoons olive oil
2 teaspoons salt
I put it all in the bowl of my kitchenaid and mix it up! Remove after a few minutes and knead the dough....add a touch of water if necessary, but this dough should be really firm. We have the pasta maker attachment for the kitchenaid, which i run small pieces of this dough through. And then cut the pasta......we usually do a fettucini style cut. I'm new to the pasta making, but i know others on this blog have more experience with it......so if anyone has questions perhaps someone here would know the answer.
For the sauce........A friend of mine made this for us after we had our youngest daughter. It was delicious! She said she got the recipe off of the Merrick's website, in their recipe section.
Here it is.
3 cups chopped carrots
2 large onions, diced
6 cloves garlic, minced
4 tablespoons olive oil
1 pound dry brown lentils
4 cans diced tomatoes
cayenne flakes, to taste
4 cups tomato sauce
2 tsp dried thyme (or just alot of fresh basil at the end)
salt and pepper to taste
Saute onions, garlic and carrots in oil until soft. Add 5 cups water and lentils and simmer for 30 minutes. Add tomatoes, tomato sauce, thyme, salt, pepper and cayenne.......simmer uncovered until desired thickness. Serve with fresh grated parmesan.
We often saute other veggies to go in this sauce.....depending on what we have. And i also really love it with fresh parsley!
For the pasta i use:
3 1/2 cups of flour (you can play with varieties)
4 eggs
2 tablespoons olive oil
2 teaspoons salt
I put it all in the bowl of my kitchenaid and mix it up! Remove after a few minutes and knead the dough....add a touch of water if necessary, but this dough should be really firm. We have the pasta maker attachment for the kitchenaid, which i run small pieces of this dough through. And then cut the pasta......we usually do a fettucini style cut. I'm new to the pasta making, but i know others on this blog have more experience with it......so if anyone has questions perhaps someone here would know the answer.
For the sauce........A friend of mine made this for us after we had our youngest daughter. It was delicious! She said she got the recipe off of the Merrick's website, in their recipe section.
Here it is.
3 cups chopped carrots
2 large onions, diced
6 cloves garlic, minced
4 tablespoons olive oil
1 pound dry brown lentils
4 cans diced tomatoes
cayenne flakes, to taste
4 cups tomato sauce
2 tsp dried thyme (or just alot of fresh basil at the end)
salt and pepper to taste
Saute onions, garlic and carrots in oil until soft. Add 5 cups water and lentils and simmer for 30 minutes. Add tomatoes, tomato sauce, thyme, salt, pepper and cayenne.......simmer uncovered until desired thickness. Serve with fresh grated parmesan.
We often saute other veggies to go in this sauce.....depending on what we have. And i also really love it with fresh parsley!
Monday, January 26, 2009
Millet Fried Rice
I got this recipe from "Super Natural Cooking" by Heidi Swanson, it's one worth checking out of the library, beautiful photography too. She also has a great food blog, http://www.101cookbooks.com/index.html if you haven't already discovered it. For a more kid friendly version stop before adding the soy sauce and serve them a less flavorful dish. For kids kids that don't like foods all mixed up it's easy to pull out small portions of the individual pieces, their plate can have a pile of millet, a pile of scrambled eggs, a pile of tofu, and a piles of veggies. I've typed the recipe for the most part as it is in her book but just so you know, I don't clarify butter, I scramble an egg however it scrambles, I chop carrots the same way every time no matter the recipe, I don't wipe out the pan between steps, etc. and it still comes out good.
Here's what's for dinner tonight. . .
Millet Fried Rice
1 1/2 cups millet, rinsed
4 1/2 cups water
2 teaspoons sea salt
1 carrot
2 Tablespoons clarified butter
2 Tablespoons toasted sesame oil
2 eggs, beaten
8 ounces firm tofu, cut into cubes
3/4 inch piece of ginger, peeled and grated
2 cloves garlic
1 bunch green onions, sliced
1 Tablespoon shoyu sauce (soy sauce)
Combine millet, water and salt in a large saucepan. Bring to a boil, them lower the heat to an active, bubbling simmer and cook, covered, until the millet is fluffy and splitting. Test it after 20 or 25 minutes, and once it's tender but not mushy, drain off any extra water (there shouldn't be much , if any) and set aside to cool.
To prepare the carrots, use a vegetable peeler to make a pile of long shavings. Then use a chef's knife to cut into thin matchsticks. Set aside.
Heat 1 tablespoon of the butter and 1 tablespoon of the sesame oil in a large skillet or wok over medium-high heat. When it is nice and hot, pour in the eggs and swirl the pan to create a thin layer of egg evenly distributed across the pan. Cook this omelet for about 45 seconds, or until it sets up. Fold the eggs over on themselves and cook for another 30 seconds or so before transferring it to a plate or cutting board. Let it cool a bit, then slice into strips.
Scrape or wipe any remaining egg out of the skillet, return it to meduim-high heat and without adding any oil, drop the tofu into the pan. Cook for 4 or 5 minutes, tossing from time to time. Remove the tofu from the pan, set aside, scrape out any bits from the bottom of the skillet.
Arrange the remaining ingredients near the stove. Place the skillet over high heat, add remaining 1 tablespoon butter and oil. Stir in ginger and garlic and cook for about 15 seconds. Stir in green onions and carrots for 30 seconds. Stir in millet, cooked tofu and shoyu, cook for 30 seconds then fold in egg. Taste for seasoning and serve with a bit of sesame oil or more shoyu.
Here's what's for dinner tonight. . .
Millet Fried Rice
1 1/2 cups millet, rinsed
4 1/2 cups water
2 teaspoons sea salt
1 carrot
2 Tablespoons clarified butter
2 Tablespoons toasted sesame oil
2 eggs, beaten
8 ounces firm tofu, cut into cubes
3/4 inch piece of ginger, peeled and grated
2 cloves garlic
1 bunch green onions, sliced
1 Tablespoon shoyu sauce (soy sauce)
Combine millet, water and salt in a large saucepan. Bring to a boil, them lower the heat to an active, bubbling simmer and cook, covered, until the millet is fluffy and splitting. Test it after 20 or 25 minutes, and once it's tender but not mushy, drain off any extra water (there shouldn't be much , if any) and set aside to cool.
To prepare the carrots, use a vegetable peeler to make a pile of long shavings. Then use a chef's knife to cut into thin matchsticks. Set aside.
Heat 1 tablespoon of the butter and 1 tablespoon of the sesame oil in a large skillet or wok over medium-high heat. When it is nice and hot, pour in the eggs and swirl the pan to create a thin layer of egg evenly distributed across the pan. Cook this omelet for about 45 seconds, or until it sets up. Fold the eggs over on themselves and cook for another 30 seconds or so before transferring it to a plate or cutting board. Let it cool a bit, then slice into strips.
Scrape or wipe any remaining egg out of the skillet, return it to meduim-high heat and without adding any oil, drop the tofu into the pan. Cook for 4 or 5 minutes, tossing from time to time. Remove the tofu from the pan, set aside, scrape out any bits from the bottom of the skillet.
Arrange the remaining ingredients near the stove. Place the skillet over high heat, add remaining 1 tablespoon butter and oil. Stir in ginger and garlic and cook for about 15 seconds. Stir in green onions and carrots for 30 seconds. Stir in millet, cooked tofu and shoyu, cook for 30 seconds then fold in egg. Taste for seasoning and serve with a bit of sesame oil or more shoyu.
Sunday, January 25, 2009
Claudia's Creamy Raw Carrot Soup
This recipe is one we made at a nutrition program I am involved in. I really liked it and wanted to share. Raw=no cooking. Couldn't get much simpler. Well, I guess PJ wins in that category.
4 large carrots
2 stalks celery
1/8 red onion
1/4 c parsley
1 apple
2 dates
2 c water
1/3 c sunflower seeds (soaked overnight)
2 t lemon juice (fresh squeezed)
1/2 t sea salt
1/2 t cumin
Blend it all together in a high power blender or a food processor and serve. I haven't had it long enough to play around with the recipe but I am sure you could.
4 large carrots
2 stalks celery
1/8 red onion
1/4 c parsley
1 apple
2 dates
2 c water
1/3 c sunflower seeds (soaked overnight)
2 t lemon juice (fresh squeezed)
1/2 t sea salt
1/2 t cumin
Blend it all together in a high power blender or a food processor and serve. I haven't had it long enough to play around with the recipe but I am sure you could.
A week of meals
I try to plan meals for a week and go to the grocery store once a week. There is always the call to Daddy to pick up odds and ends on his way home from work but it works well to do one big shop a week. This week will are having for dinner,
Pasta with Broccoli
Ribollita soup
Hand Pies (I'll post about these soon)
Sesame Soba Noodles
Millet Fried Rice
Fettuccine with spinach
Chicken sausage, potatoes and green beans
I'm not into eating much "kid food" but I also recognize that I can't challenge the kids every night, Pasta with Broccoli is my idea of a compromise.
Pasta with Broccoli
1-2 bunches of broccoli florets
1 pound fusilli pasta
Sauce enough for 1/2 pound of pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
juice of 1 freshly squeezed lemon
1/4 cup toasted pignoli (pine) nuts or walnuts
Freshly grated Parmesan, optional
Pasta with Broccoli
Ribollita soup
Hand Pies (I'll post about these soon)
Sesame Soba Noodles
Millet Fried Rice
Fettuccine with spinach
Chicken sausage, potatoes and green beans
I'm not into eating much "kid food" but I also recognize that I can't challenge the kids every night, Pasta with Broccoli is my idea of a compromise.
Pasta with Broccoli
1-2 bunches of broccoli florets
1 pound fusilli pasta
Sauce enough for 1/2 pound of pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
juice of 1 freshly squeezed lemon
1/4 cup toasted pignoli (pine) nuts or walnuts
Freshly grated Parmesan, optional
Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.Pour half pasta and broccoli into another bowl, toss with olive oil and parmesan cheese (this is for the kids).
Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic over medium-low heat for 1 minute. Off the heat, add 1 teaspoons salt, the pepper, and lemon juice and pour this over the remaining broccoli and pasta. Toss well. Season to taste, sprinkle with the nuts and cheese, if using, and serve.
The kids inhale this and ask for seconds and with the lemon garlic sauce and nuts it's quit tasty to us adults.
For those of you who say you can't make tasty soup here is a very flavorful soup from my favorite Food Network hottie, Giada. Often when I make soup I'll make extra and freeze it, making double the soup does not take double the time so it saves time in the long run. That frozen soup is my idea of fast food for those nights when dinner just isn't comeing together I grab some good homemade soup and warm it up. Also I freeze leftover tomato paste in an ice cube tray in approximately Tablepoon portions and store in a plastic bag after frozen for later use.
Ribollita
1/4 cup extra-virgin olive oil, plus some for drizzling on bread
1 onion, chopped
1 carrot, chopped
4 ounces pancetta, chopped
2 cloves garlic, 1 minced and 1 whole
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 (15-ounce) can diced tomatoes
1 pound frozen spinach, thawed and squeezed dry
1 (15-ounce) can cannelloni beans, drained
1 tablespoon herbs de Provence
3 cups chicken stock
1 bay leaf
1 (3-inch) piece Parmesan rind
4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced
Grated Parmesan, for serving
Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.
Meanwhile, preheat the oven to 350 degrees F.
Drizzle the ciabatta halves with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. Sprinkle with Parmesan and serve with soup.
Subscribe to:
Posts (Atom)