Step-it-up Quiche

Eggs are my go to food when I'm in a hurry. They accept whatever else is in your fridge (veggies, cheese, condiments) and are very quick to cook. Quiches can be just as quick (especially if you use a pre-made crust), but this version is a step-up from the quiche you find on most brunch buffets. Leftovers are always delicious cold or reheated with a salad or some fruit.

This past week I hosted my book club which always involves food and wine (we read The Partly Cloudy Patriot by Sarah Vowell). I made a variety of dishes that are good for a dinner party - all of the fussy prep is finished about an hour before serving with the only 'complicated' dish being this quiche. This is a deep-dish quiche which was baked in a springform pan (if you opt to use a pie plate or quiche/tart pan the filling will make 2-3 quiches). And the filling is comprised of spinach, carrot greens (always looking for another place to use them), sauteed onions, and cheddar and feta cheeses. If you want to substitute skim milk or low-fat cheese, do so and substitute any veggies that you think will taste good! When using frozen veggies it's best to cook and remove as much water as possible so quiche will set. Fresh veggies only need to be cleaned, chopped, and sauteed if desired.

Step-it-up Quiche

1 whole wheat - olive oil pastry crust (I used this recipe from C&Z with a sprinkle of cumin)

2 1/2 T. butter

3 1/2 T. flour

1 1/2 c. whipping cream, warmed

9 oz. cheddar cheese, shredded

6 1/4 oz. feta cheese, crumbled

6 eggs

135 g frozen spinach (steamed and drained)

60 g carrot top greens (or other fresh greens or additional spinach)

2 med. onions, sliced and sautéed

cumin

salt

1. Prepare the greens, onions, and cream.

2. Make cheese sauce: Melt butter, stir in flour and cook for 1 minute, don't allow it to color. Remove from the heat. Gradually stir warmed cream into flour mixture to make a smooth sauce. Return to heat and bring to a boil, stirring constantly with wooden spoon. When thickened (about 3 minutes) remove from heat. Add half of shredded and crumbled cheese and stir until it is fully melted. Stir in the greens, onions, and a sprinkle of cumin. Remove cheese sauce from heat. (In effect you made a roux, a béchamel and finally a cheese sauce by following these steps).

3. Crack eggs into a bowl and break with a fork. Add a spoonful of cheese sauce to the eggs and whisk (be careful that eggs don't cook!). Continue adding a spoonful at a time until about half cheese sauce is added to eggs then add remaining cheese sauce. Add rest of shredded and crumbled cheese.

4. Pour egg mixture into pastry shell. Bake at 350 deg F until internal temp reaches 365-385 degrees (use instant read thermometer). Remove from oven and let set for 10 minutes before serving. Remove from springform pan and serve on a cake plate.

Yield: 12 servings (@ about 370 cal. each)

turnip soup

Once again faced with a vegetable I rarely buy, I decided to make a simple soup found in Bryant Terry's cookbook. This may not be the most appetizing photo I've taken (the reflective oil) but it is a light and tasty soup!

Roasted Turnip and Shallots with Turnip Greens Soup

1 bunch of young turnips with greens, cut into 1/2" pieces and set greens aside

1-2 shallots, peeled and cut into 1/2" pieces

1 t. olive oil

sea salt

1-2 cloves garlic, minced

1 sprig rosemary

3 c. vegetable stock

pepper

1. Preheat oven to 400 deg. F.

2. Roast the turnip pieces, shallots, 1/2 t. olive oil and a sprinkle of salt in a baking dish for one hour. Stir periodically.

3. Meanwhile trim and wash greens. Chop into bite-size pieces, rinse well. (Save tough stems for homemade stock). Combine 1/2 t. olive oil and garlic in large saucepan over medium heat. Saute for 1 1/2 minutes, then add the greens and remaining salt. Saute the greens until tender, about 5 minutes. Add stock to saucepan and set aside.

4. When the turnips and shallots are done roasting, transfer to saucepan. Add rosemary and bring to a boil, then lower to simmer and cook for 5 minutes, until hot.

Yield: 2-3 servings

collard greens

One of the things I like about vegetable delivery are the variety of items delivered. Collards are something I've eaten before (after all I lived in the south for four years) but it something I've never purchased or prepared. In my box was included this recipe, which is also all over the internet and in Vegan Soul Kitchen by Bryant Terry.

Citrus Collards

sea salt

2 lg. bunches collard greens, chiffonade and cleaned

1 T. olive oil

2 cloves garlic, minced

2/3 c. raisins

1/3 c. orange juice

1. In a large pot, bring salted water to boil. Add the collards and cook uncovered for 8-10 minutes. Remove collards from heat and quickly plunge into bowl of ice water. Drain.

2. In saute pan, heat olive oil and garlic to medium. Saute one minute. Add collards, raisins, and 1/2 t. salt. Saute for 3 minutes. Add orange juice and heat for 15 seconds. Do not overcook! Serve immediately.

Yield: 4 sides.

moroccan carrot salad

Although I love lettuce salads, I want a little variety and carrots are especially good this time of year (unlike the greens which are usually shipped up from Mexico in February). This is spiced with Moroccan flavors of cumin, coriander, and olives.

It also reminds me of the French grated salads. I prefer not to use a box grater on this salad because it turns to mush (I like the crunch of carrots!) but if you have a device that does small julienne use it, I just pull out my sharpest knife.

moroccan carrot salad:

1 lb. carrots, scrubbed and/or peeled

1/2 shallot, finely diced

1 garlic clove, minced

1 t. cumin

1 t. coriander

red pepper flakes

1 lemon, juiced

olive oil

olives

lime

cilantro

salt + pepper

1. Julienne the carrots. Place in a large bowl and sprinkle with salt. Add shallot, garlic, cumin, coriander, red pepper flakes, and lemon juice. Let rest.

2. Add olive oil to coat and adjust seasonings.

3. Garnish with olives, cilantro, and lime.

savory latkes

A few weeks ago I invited some friends over for brunch as a way to ease out of the holiday season and into the winter hibernation. I had promised to make cottage cheese pancakes for one of the invitees and I decided to make a savory version of latkes or potato pancakes. Surprising the guests all claimed ignorance of this food and I explained they can be served sweet or savory, but I wanted savory as a counterpoint to the cottage cheese pancakes.

I added serrano pepper to a basic latkes recipe for a little added heat and topped with sautéed onions, sour cream, salsa and fresh cilantro.

Latkes (or potato pancakes)

4 medium potatoes, peeled and grated

1 med. onion, grated

1 egg, lightly beaten

1 t. salt

1/4 t. pepper

1/2 t. baking soda

1-2 garlic cloves

1 serrano pepper, seeded

fat for frying

1. Wash potatoes and peel them. Let rest in cold water for at least one hour or overnight.

2. Grate potatoes with a fine grater and press to squeeze out excess liquid (use an old kitchen towel or paper towels). Peel and grate the onion into the potatoes.

3. In mini-chopper, beat egg, garlic, serrano pepper, salt, pepper, and baking soda. Add to potatoes and onions and mix well.

4. Heat fat (butter, oil...) in a large skillet and add one spoonful of the mixture for each pancake. They should not be too thick. Cook gently until golden brown on the bottom, urn and brown other side. Add more fat as necessary.

5. Serve with sour cream, salsa, sautéed onions, and fresh cilantro.

red lentil dal

Every week I check the food section of the NY Times and find recipes that I want to try (usually featured here), this week a friend emailed this recipe before I looked. I like recipes that serve four (as I cook for one and that is my limit for a dish), comprised of ingredients I already have on hand or are easily accessible and don't require buying too much (bulk sections are great for certain items) and that have flavors I like. I had flatbread at home so I decided to pair the dal with that, but rice or plain would also be tasty. For lunch today, I also had some roasted chicken and a clementine.

This dish was very quick to put together and super tasty. I used red lentils, but the more common brown lentil can be substituted - it will take longer to cook (refer to package for appropriate time). There are more than fifty varieties of lentils so try a few of the other (more tasty) varieties that are popping up in specialty markets.

leftover curry (wink)

I love curries and challenged myself to learn to cook it last year. It was a bumpy road (why, oh why?) but I finally became confident enough to share one with you. This was made of items I already had on hand and isn't based on any established recipe. This combo relies heavily on winter vegetables and mausman curry paste. Bon appetite!

Leftover Curry

1 T. grapeseed oil (or other high smoke point oil)

1 small onion, chopped (100 g)

1 large potato, chopped (285 g)

1 carrot, sliced (70 g)

1 inch ginger, grated (11 g)

4 large cloves garlic, minced (16 g)

1 c. coconut milk

1 c. water

50 g. curry paste, mausman

150 g. chickpeas, cooked

75 g. spinach, frozen

1-2 T. fish sauce

2 T. honey

1. Open windows to get a cross breeze (my smoke detector usually goes off when making curry). Prepare all ingredients - dicing, mincing, and measuring. I like to use my mini chopper for garlic and ginger. You don't have much time when using a wok and need to prepare everything in advance!

2. Preheat wok. When hot add grapeseed oil (one of the highest temp oils) and 'roll' around interior of wok. Add onions and cook until soft. Add potatoes and carrots and cook until until browned. Add grated ginger and minced garlic (or using mini-chopper!). Cook briefly until scented.

3. Add coconut milk and an equal amount of water. Stir well and add curry paste. Stir to dissolve into liquid. Add chickpeas and spinach. Add fish sauce (which smells awful, but adds umami) and honey. Most recipes call for sugar, but I prefer honey. Simmer for 10-15 minutes, or until potatoes are cooked through. Serve with brown rice.

hummus

Ever since I finally found dried chickpeas last summer (now I seem to find them everywhere!) I have intended to make hummus. I finally decided to give it a go and found this recipe. The only 'hard part' was hulling the beans. Many of the hulls came off in the cooking process, but most did not. Next time I'm going to rub them between clean towels to remove them (instead of individually). I love eating hummus as a vegetable dip, especially with carrots, but with homemade pitas- that is what I call trouble, with a capital T.

chicken noodle soup

Chicken Noodle Soup is the standard cure-all and as I'm finally getting over the last dregs of whatever I had (was it H1N1??) I decided to make a batch of chicken noodle soup. This elegant version takes a bit longer than opening a can, but is probably one of the quicker soups out there!

A few weeks ago I roasted a chicken and after eating all of the 'good' pieces I cleaned the bird and placed the bits in the freezer. (The carcass is awaiting its chance to become stock.) These bits make great chicken salad, soups, or a curry. If you don't have a roasted chicken, chop up a chicken breast and cook the cubes at the start of the process.

For the noodles, I like to use 'chinese noodles' which look like white spaghetti and are the same type used for chow mein. They are sold in the international section of regular grocery stores, but you could also substitute egg noodles or another pasta. I like to leave the noodles long and eat with chopsticks and a spoon, but to make it a bit more child or accident-prone friendly break the noodles up or use a smaller shape.

Chicken Noodle Soup

1 T. olive oil

1- 1 1/2 c. cubed cooked chicken (I used the leftover bits from a roasted chicken)

1 leak, chopped and washed (discard dark green parts or reserve for stock!)

6 cloves garlic, peeled and roughly chopped

6 c. chicken stock

7 oz. chinese noodles

1 handful parsley, washed

salt & pepper, as needed

1. Warm olive oil over medium heat and add chicken. Cook or reheat, as necessary. As chicken crisps up, add leaks and garlic. Cook for about 5 minutes, or until leaks start to brown and garlic is fragrant.

2. Add stock. Bring to a boil.

3. Add noodles (break up, or keep long). Boil until cooked through, about 5 minutes (refer to package). Just before noodles are done, add parsley and adjust seasonings. Eat with chopsticks and a spoon!

lentil sloppy joes

A childhood favorite of mine were sloppy joes, they don't hold the same appeal today but I do like this variation made with lentils in lieu of ground meat. I don't normally like to eat 'simulated meat', I'd rather have the item prepared in a way to celebrate it's qualities rather than being a poor substitute for another food, but in this case the lentils do both. I guess it's not really a 'meat substitute' (like those of those strange soy proteins you find in the cooler cases at the market), but it is still a protein rich and iron rich plant. And it's just as messy as the sloppy joes I ate as a kid. They would also be a good side dish, sans bun and toppings.

Lentil Sloppy Joes

1 c. brown lentils, rinsed and checked for stones

1 T. olive oil

1 c. onion, chopped

1 T. garlic, minced

1 c. ketchup

1/4 c. brown sugar

1 T. yellow mustard

1 T. apple cider vinegar

1/8 t. ground ginger

red pepper flakes, to taste

sea salt + pepper

1. Sort through lentils for stones and debris. Rinse and cook in water in medium saucepan over medium heat until tender (~30 minutes).

2. Meanwhile prepare remaining ingredients. When lentils are about halfway done, saute onions in oil over medium-high heat for 8 minutes.

3. Add garlic and saute for another minute. Add ketchup, brown sugar, mustard, vinegar, ginger, red pepper flakes, salt, and pepper. Simmer until thick and dark, about 8-10 minutes.

4. Stir in drained lentils and heat until warmed through (1-3 minutes).

5. Serve on toasted buns with pickles, lettuce, and onions.

mac & cheese

My craving for macaroni and cheese was strong, the stuff out of a box is never satisfying so I decided to take the time to make real mac & cheese (or in this case penne and cheese). Luckily I had all the ingredients at home and whipped up this dish for a satisfying lunch. I usually add beans, peas, broccoli or something else green to my mac and cheese, this time I added edamame. To make a more complete meal, consider adding bits of pre-cooked meat (i.e. chicken or ham). I paired it with a rather simple salad of greens, slivered almonds, mandarin sections which I dressed with balsamic vinegar.

Mac & Cheese

1/2 lb. raw penne pasta, cooked and drained

1 clove garlic

1/2 medium onion, coarsely chopped

1 egg

1/8 t. sea salt

1/8 t. pepper

1/4 t. sweet paprika

1 c. milk

5 oz. (~1+ c.) extra-sharp cheddar, shredded

5 oz. cream cheese, crumbled

3 oz. (~2/3 c.) pepper jack cheese, shredded

1/4 t. red pepper flakes

1 c. green veggie, no need to pre-cook (i.e. lima beans, green beans, peas, chopped broccoli)

1/2-1 c. pre-cooked meat, if desired (i.e. ham, chicken)

3 T. butter, melted

1/2 c. bread crumbs/panko flakes/crumbled crackers

1. Preheat oven to 350 deg. F. Butter a large shallow baking dish. Cook penne till al dente. Cook meat if desired (good way to use up leftover bits of roasted chicken).

2. In mini-chopper blend garlic, onion, egg, salt, pepper, and paprika. Combine milk, cheeses, red pepper flakes, and mixture from mini-chopper in a bowl. Fold into macaroni. Add meat (if desired) and green veggie (still frozen or fresh). [May prepare in advance - hold in fridge up to 24 hours].

3. Combine melted butter and bread crumbs and sprinkle over the top of the macaroni.

4. Bake for 20-25 minutes (at 350 deg. F) until creamy. To crisp the top, broil unto one minute. Let set for five minutes before serving.

warm squash + white bean salad

Looking for another way to prepare the acorn squash I had on hand I ran across a recipe for hokkaido squash which sounded delicious. I had nearly all the ingredients on hand and I love white beans but had to modify to match my pantry. White beans are one of my favorites, I especially love the warm white bean salad I started making earlier this year.

This salad has north african flavors which meld well with the warm flavors of squash and beans. The recipe I based this on is from C+Z, Clotilde based hers on a recipe from the cookbook Casa Moro.

Warm Squash and White Bean Salad

beans:

2/3 c. dried white beans, soaked overnight in cold water

1 bay leaf

2 t. rosemary

1 t. sea salt

squash:

~2 lbs. squash, peeled, cored, and chopped in 3/4" cubes

2 cloves garlic, finely chopped

olive oil

1 t. balsamic vinegar

1 t. ras-el-hanout (Moroccan spice blend)

sea salt

dressing:

1 T. tahini paste

2 t. olive oil

1 t. orge flower water

1 t. balsamic vinegar

sea salt + pepper

3 T. sliced almonds

cilantro, chopped

1. Cook beans with 3 cups of water and the bay leaf over medium-high heat (covered) for 45 minutes. Add the rosemary and cook for another 15 minutes. Add more water if needed. Drain, discard bay leaf and keep warm

2. Roast the squash in a 425 deg. F oven with drizzle of olive oil, vinegar, ras-el-hanout, salt, and toss to coat. Roast for 30 minutes or until tender and slightly browned. Stir halfway through.

3. Combine dressing ingredients. Add a little water if necessary. Combine beans, squash and dressing. Stir delicately. Add sliced almonds and cilantro.

potatoes aligot

This comes a little late for Thanksgiving but if you've ever wondered how those expensive restaurants make the decadent potatoes or looking for something that 'sticks to your ribs' here it is. Potatoes Aligot come from the Auvergne region in France and traditionally is made with tomme cheese, an unpasteurized cheese that is unavailable here. I make this dish with gruyere instead. A little of these potatoes go a long way and you won't need gravy. Bon appetite!

Potatoes Aligot

1 lb. potatoes, in large chunks (I don't peel, but that's my preference)

1/2 c. cream, warmed

4 T. butter

2 cloves garlic, pressed

4 oz. gruyere, or other cheese

salt + pepper

Boil potatoes until tender, but not mushy (~15 minutes, dependent on size). Drain. Mash them (or rice/whip) until smooth. Return to pot over very low heat, mix in cream, butter, and garlic. Add cheese and whip until elastic. Enjoy!

Yield: 4 side dish servings

curied celery potage

This past weekend when I saw my CSA list for the week I thought, "very thanksgiving, but what am I going to do with that celery?" I like the crunch of celery, but usually use it in bits (and buy one or two stalk at a time) and just wasn't sure what to do with a whole bunch. All brilliant ideas are hatched just before we fall asleep and that's when I thought, 'celery potage'. I usually make this potage with celeriac and sweet potato but it can also be made with celery as a variation.

Curried Celery Potage

2 t. olive oil

1 onion, chopped

1 leak, washed and sliced

1 1/2 lb. celery, chopped (reserve leaves for garnish or include in soup)

1 T. curry powder

4 c. stock

8 oz. potatoes, washed and diced

1 T. garam masala

salt + pepper, as needed

Heat oil in soup pot and add onion, leek and celery. Cover and cook for about 10 minutes, stirring occasionally. Add curry powder and cook for two more minutes. Add remaining ingredients and simmer for 20 minutes, or until all vegetables are tender. Blend with handblender (or by other method). Reheat until hot and serve.

spinach white sauce pasta

Not to tell tales, but once someone (who shall remain nameless) made a white sauce for pasta and shared it with me. Despite their being a good cook and claims of previous success it tasted like wet flour on pasta (yuk!). Not very appetizing. I have since made white sauce for recipes (primarily souffles) but this is my first time eating it straight.

I wanted to replicate a favorite spinach pizza (from one of those hole in the wall pizzeria's next to a 7-11) and therefore needed a white sauce. The pizza turned out tasty (spinach white sauce with shallots and mozz). I made the full recipe (below) with lots leftover I get to try other iterations. First I reheated it to top some cooked pasta. It was part of a tasty lunch on a cold rainy winter's day. I have more sauce left and am considering the options: more pasta, egg dish, vegetable sauce, casserole. Other ideas?

Spinach White Sauce (or béchamel)

2 1/2 T. butter

2 1/2 T. flour

2 c. warmed milk

1/2 t. salt

pepper

~1 c. frozen spinach, steamed

2 cloves garlic, minced/pressed

1. Melt butter, stir in flour and cook for 1 minute, don't allow it to color beyond a buttery yellow. Remove from the heat. Gradually stir in 3/4 warmed milk into flour mixture to make a smooth sauce. Return to heat and bring to a boil, stirring constantly with wooden spoon. When thickened (about 3 minutes) remove from heat. Add remaining milk as needed.

2. Add steamed spinach and garlic to sauce. Stir periodically to prevent skin from forming, if necessary.