Corned Beef Crusted Quiche

Posted by Michele at 12:13 PM 0 comments

With a large family, so much of our income goes to groceries, so it's important not to waste food.  (It's important, regardless of family size!). This morning, I made a breakfast of eggs, toast, bacon, Obrien potatoes, and corned beef hash.  As the table was cleared, there was a little bit of food left an , as I looked at, I decided to grab a few more leftovers from the fridge and craft a breakfast - for - dinner favorite: quiche!  Serve this for any meal of the day and it will soon become a "leftover" your family begs for!


I had about half a cup each of potatoes and corned beef hash leftover, which I combined and mashed into a 9"pie plate.

In addition to the 2 slices of bacon I had leftover, I grabbed from the fridge: 1" wedge of red onion , half a small bell pepper, 1/3 of a large tomato, and half a bag of shredded cheese (the one I had was a 6 cheese, Italian blend).

I diced the veg and bacon, then tossed all those leftovers (with the cheese) in with 3 eggs, 3/4 cup of half and half  , and salt & pepper (3 turns of the grinder each) that I had whisked together.  I poured the prepared mixture into my pie shell and put it in the oven at 350°F for 55 min.

I often precook quiche, then freeze it.  You can either pop it in the oven frozen for an hour or so (covered in foil), or defrost in the fridge and reheat until your level of hot is achieved.  Peter bought me several Hot Logic products years ago, including the MacroWave for mass reheating, and I tend to defrost, then stick fully cooked things like quiche and eggplant or chicken parm, in the HL for a few hours.  I love them and use them all the time.  It's also how Peter reheats his lunches at work.

Recipe : all measurements appropriate.

For the crust:
1/2 cup of Obrien potatoes
1/2 cup of corned beef hash

For the filling:
3 eggs
3/4 cup of half & half
1/4 cup of diced bacon
1/4 cup of diced red onion
3/8 cup of diced bell pepper
3/4 cup of diced tomato
1 cup of shredded cheese
salt & pepper to taste

Temp and Time: 350° F for 55 minutes

Corned Beef

Posted by Michele at 7:20 AM 0 comments

If you are Irish American, nothing screams out "St. Patrick's Day" like corned beef and cabbage alongside a Guinness. Why corned beef you ask?  Many Irish immigrants longed for the traditional salted pork (read: BACON!) and cabbage.  Corned beef reminded them of the homeland, and the American tradition of corned beef and cabbage was born!

Here's my take (which we eat on days other than St. Patrick's Day).  Enjoy it with a side of Colcannon!

You will need:
3-4 lbs corned beef (with the fat untrimmed)
1.5 lbs potatoes, cubed
1 lb baby carrots
Half head of cabbage, sliced into ribbons
1 large onion, diced
2/3 full stalk of celery (about 6 ribs), diced
2 tbsp olive oil
Seasonings (salt, pepper, Montreal steak seasoning, peppercorn blend)
1 bottle of Guinness (approximately 12 oz)
2 tbsp cornstarch
Large, cast iron Dutch oven

Season the beef to taste.  My preference is salt, pepper, and Montreal.

In a large, cast iron Dutch oven , heat the oil and sweat the onions and celery for approximately 5 minutes.

If needed, slice the beef so that it fits the pot, fat down.  (For the above slab, I cut it into thirds and filled the bottom of the DO.)

Layer over the carrots and potatoes.  Finish with the cabbage.  Pour the Guinness over SLOWLY (be careful to not spill it, since it will try to sit on the cabbage).

DO NOT STIR.  Put the top on the oven and reduce the heat to low (2 on the electric range). Leave it alone!  Don't check it!  Don't touch it!  Let it cook, unimpeded, for 4 hours.   Turn the heat off but keep covered; it will continue to cook, courtesy of the cast iron.  Leave it on the burner for an hour.

Plate it by covering the bottom of the plate with cabbage, piling the sliced corned beef in the center, and surrounding the plate with your root vegetables .

To make the gravy, pull out about a cup and a half of liquid from the pot (include onions and celery if desired) and place in a pan over high heat.  Pull another quarter cup of liquid and whisk in the cornstarch, then add the dissolved mixture into your pan, whisking rapidly.  Bring to a boil and whisk for 3-5 minutes, until thickened.

Best served with colcannon and soda bread, with gravy drizzled over the top.  Enjoy this tradition with a pint of Guinnes , and be grateful for time with good foo , good friends, and amazing family!

☘ Happy St. Patrick's Day! ☘

Gluten Free Eggplant Parmesan

Posted by Michele at 9:26 AM 0 comments

Ingredients:
1 large eggplant
4 eggs
4 cups of gluten free Italian style breadcrumbs (I use a combination of Aleia's GF Italian  breadcrumbs, Aleia's plain or 4C plain GF breadcrumbs, and Watusee chickpea GF breadcrumbs)
corn oil (enough for frying)
a jar of marinara sauce (the best is when I have enough homemade to use, but a close second is Rao's eggplant marinara; for everyday use, I just use the Wegman's tomato basil sauce.)
shredded parmesan cheese
mozzarella cheese (I prefer the small balls, ovoline or ciliegine)


Heat the oil over medium heat and preheat the oven to 350 degrees.

Slice the eggplant to the thickness that you like.

Create an egg wash by whisking together the eggs.

Dip the eggplant slices in breadcrumbs, then egg wash, then another breadcrumbs.  Drop the eggplant in the hot oil and fry on each side until lightly browned, approximately 1 minute on each side.  Do not overcook the eggplant.

In a large, baking disk, place a thin layer of sauce.  As the eggplant is fried, remove it to the baking dish (do not drain).  Arrange the eggplant in a single layer.  Pour over sauce to cover and place a mozzarella ball over each piece (more if desired).  Create a second layer of eggplant and cover with sauce and cheese.  Sprinkle the Parmesan cheese over the very top.

Bake for 25-30 minutes, until the cheese is melted, bubbly, and lightly browned.




****We enjoy serving this with pasta and garlic bread or, alternately, with sweet corn muffins and asparagus.  It also makes a great accompaniment to polenta and spinach florentine.*****

Chicken and Black Bean Casserole

Posted by Michele at 5:58 PM 0 comments

This is one of those 'toss it in the crockpot' recipes that makes your house smell DIVINE.

In the crockpot, put:
2 frozen chicken leg/thigh quarters
1 15oz can of black beans (undrained)
6-8 small tomatoes, quartered
2 carrots, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 celery stalks, diced
1 medium onion, diced

Cook on low for 6 hours.  It will create its own stock.  Add:
1 cup basmati rice
1 packet of Goya Sazon con culantro y achiote (optional... you could just add salt if you want, but I love the Sazon spices)

Cook for an additional 30 minutes or until the rice is done.  (Alternately, you could cook the rice on the side with the broth once you get home if you couldn't just add the rice mid-cycle.)

Mix well and serve with crusty bread and a side salad.

Herbed Green Beans and Baby Potatoes

Posted by Michele at 9:02 PM 0 comments

Preheat oven to 350.
Put a large piece of aluminum foil on a cookie sheet.

In a large bowl, mix 12oz baby red potatoes, diced, skin on; approx. 60 green beans, ends snapped off; 1/2 cup slivered almonds; 2 tbsp. olive oil, and 1tbsp dried dill. 

Mix well to coat and place, singly, on the cookie sheet.  Top with another sheet of foil, crimping the edges.  Roast for 30 minutes or until done.

Makes 2-3 entrees or double that as a side dish. 
For 3 entrees, approx. 300 calories each serving.

Fermented Triple Berry Smoothie

Posted by Michele at 11:28 AM 0 comments

I modified this recipe from Craving4More for a smoothie.  I only modified it slightly, so the real credit goes to C4M for creating it and, I have to admit, I was less than impressed when I read it but it's actually really good.  And that's not just me saying it!

Toss, in the following order, into the blender:
1 banana, 1 cup frozen mixed berries, 1/4 cup RAW FERMENTED kraut (not what you buy canned and shredded, but actual raw... it looks almost like a paste), 1/2 cup unsweetened cashew milk, 1 cup TROP50 OJ, and 1tsp raw honey.

Blend it until smooth (our non-awesome blender took about 60 seconds).  Drink ASAP.

The entire recipe has about 340 calories.

But here is what the peanut gallery has to say about it...

Oh... wait... they can't talk.  They're too busy drinking!

Flag of Italy

Posted by Michele at 7:29 PM 0 comments

In a large pan, heat 2 tbsp. olive oil and, when hot, add 1 large onion, chopped.  When the onion begins to turn translucent, add 1 14.5oz can of diced tomatoes with juice.  Bring to a boil, then add 1 large (peeled) zucchini, chopped and 1 lb of fresh green beans, ends removed and halved.  Cover and cook over medium for 5 minutes.  Add 1 14.5oz can of cannellini beans.  Cook for 5 more minutes. 

We opted to just enjoy this as the main dish without any additional sides, but you could toss it with pasta or serve it over rice.   You could also use it as a side dish.

Makes 3 entrée servings at 350 calories a pop.

Brussel Sprouts with Bacon and Apples

Posted by Michele at 5:41 PM 0 comments

Cut 5 pieces of thick bacon in half and then julienne.  Toss in a pan over medium heat (once hot) and cook for 5 minutes.  DO NOT DRAIN.  Add in 1.5 apples, julienned and 1 small red onion, diced.  Cook for 5 minutes.  Add in 1 lb brussel sprouts, cut in half.  Cover and cook for 15-20 minutes, or until dark green and soft. 

As if I'll have enough left over after dinner to eat cold...

Delicious hot or cold!

Dairy Free Lamb Korma

Posted by Michele at 4:25 PM 0 comments

I modified my original Lamb Korma recipe in order to make a kosher version.  (Obviously, if you are cooking it kosher, you need kosher lamb, etc.)  This version works well for those with dairy allergies as well and, according to Peter, tastes identical to my dairy version.

This recipe is based off of Gordon Ramsay's Lamb Korma recipe, as seen on one of his television programs and contained in his Indian cookbook.  I modify it slightly.

Cube 2.5 lbs of boneless lamb.  Take a pinch of saffron and diffuse in 1tbsp hot water.

Put the following in a food processor and process until a paste: 2 small green serano peppers, 1/4 cup slivered almonds, 1/4 cup cashews, 2tbsp minced ginger, 1 tbsp. minced garlic, 4oz water.

In a large pan, heat 1.5 tbsp. vegetable oil and sauté the lamb until browned on each side but not cooked through.  Remove the lamb to sit.  Add an additional 1.5 tbsp. vegetable oil and heat 1 cinnamon stick, 4 cloves, 1 bay leaf, 2tsp ground coriander, and 2 cardamom pods until aromatic, about 2-3 minutes.  Add 2 onions, finely chopped and cook for 5 minutes.

Blend 6oz plain almond milk yogurt into the nut paste.  Stir the paste into the onions, along with the saffron diffusion.  Stir in 2oz cashew (or coconut) milk.  Add the lamb and cook over low heat for 45 minutes.

Mix together 4oz cashew (or coconut) milk, 1tbsp lemon juice, and 1tbsp rose (or orange) water.  Stir it in and heat, then remove from heat and serve over basmati rice.  Garnish with coriander leaves, if desired.

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxo1GGzetiFjsts-fiM3m3I9aQ4xcfo_HMkUBDQwnNdXKOHQiMrpBY6xwYz9Gdk83Vuc5d0iHHAIMzdHZYu9h4JO_Uef0cLpG7fckhHj_hEPSzpJSaPIIvTMOdAnne7WRWP95ADlbgREZ/s1600/Lamb+Korma.JPG

Lamb Korma

Posted by Michele at 4:21 PM 0 comments

This recipe is based off of Gordon Ramsay's Lamb Korma recipe, as seen on one of his television programs and contained in his Indian cookbook.  I modify it slightly.

Cube 2.5 lbs of boneless lamb.  Take a pinch of saffron and diffuse in 1tbsp hot water.

Put the following in a food processor and process until a paste: 2 small green serano peppers, 1/4 cup slivered almonds, 1/4 cup cashews, 2tbsp minced ginger, 1 tbsp. minced garlic, 4oz water.

In a large pan, heat 1.5 tbsp. vegetable oil and sauté the lamb until browned on each side but not cooked through.  Remove the lamb to sit.  Add an additional 1.5 tbsp. vegetable oil and heat 1 cinnamon stick, 4 cloves, 1 bay leaf, 2tsp ground coriander, and 2 cardamom pods until aromatic, about 2-3 minutes.  Add 2 onions, finely chopped and cook for 5 minutes.

Blend 6oz plain Greek yogurt into the nut paste.  Stir the paste into the onions, along with the saffron diffusion.  Add the lamb and cook over low heat for 45 minutes.

Mix together 2oz plain Greek yogurt, 3oz heavy cream, 1tbsp lemon juice, and 1tbsp rose (or orange) water.  Stir it in and heat, then remove from heat and serve over basmati rice.  Garnish with coriander leaves, if desired.

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxo1GGzetiFjsts-fiM3m3I9aQ4xcfo_HMkUBDQwnNdXKOHQiMrpBY6xwYz9Gdk83Vuc5d0iHHAIMzdHZYu9h4JO_Uef0cLpG7fckhHj_hEPSzpJSaPIIvTMOdAnne7WRWP95ADlbgREZ/s1600/Lamb+Korma.JPG

Spicy Peanut Protein Packed Cauliflower

Posted by Michele at 7:13 PM 0 comments

I use Quorn Naked Cutlets to make this vegetarian main dish weigh in a whipping 22 grams of protein plus per serving. 

1 package of Quorn Naked Cutlets, defrosted, cut into small cubes
1 small head of cauliflower, cut into bite sized pieces
2 small read potatoes, diced, skin on
1tbsp peanut oil
1/4 cup natural peanut butter
2tsp chili garlic paste
1/2 cup unsweetened coconut milk


In boiling water, cook the cauliflower and potatoes for 10 minutes.  Drain.

Over medium heat, heat the oil.  Add the vegetables and the Quorn cubes and sauté for 5 minutes, stirring well to coat in the oil. 

In a food processor or blender, pulse together the peanut butter, chili paste, and coconut milk.  Stir the sauce into the vegetables and cook, stirring often, for 5 minutes.

Serve with Dehli Saag and Naan.

http://media.npr.org/kitchen/2008/04/cauliflower/cauliflower200-73fa7e31835d86c2f092faa660cc370112350a0f-s6-c30.jpg

Easy Marinara Sauce

Posted by Michele at 12:21 PM 0 comments

With optional "meat marinara" and "eggplant marinara" recipes at the bottom


3 large cans crushed tomatoes
2 large cans tomato sauce
1 large can stewed tomatoes
2 regular cans diced tomatoes (preferred petite diced)
1 small can tomato paste
1/4 cup dark cocoa powder
2 tbsp brown sugar
1/2 cup red wine
Fresh oregano and basil, finely chopped, to 1/4 cup (up to 1/2 cup)
1 pound sweet Italian sausage or 1 large eggplant plus 2tbsp olive oil (optional)

In a very large sauce pot, mix all of your tomato products and tuern the heat on medium. Bring tomatoes to a boil and decrease the heat. Add the cocoa and sugar, stirring well. Cook on low for an hour. Add the wine and continue to cook for an hour. Add the herbs and cook for one final hour.

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEgnh5pwSHzylhjsXHFsAI-aNr0CwTTTZc2EIVwZ3KGMgbGqI_2ullS9c6hbpYQ0IPkCwcFY-TiXuLrGBf_DFa6e1R1hHCZCla8a99RAVqYrJz-69ILicls80_yBpvTzTKxGB6T5Q8GrEX/s1600/Quick-Marinara-Sauce.jpg

I prefer to put the sauce in Tupperware and freeze it for later use, but it is also perfect for canning.

Option 1: Meat Marinara
While you are in the second hour of marinara cooking, turn a skillet on medium heat. Chop a pound of sweet Italian sausage into one inch pieces and cook. When finished, add the entire skillet (including the grease) to the sauce and finish cooking as above.

Option 2: Eggplant Marinara
While you are in the first hour of marinara cooking, dice a large eggplant and toss it with 1-2 tablespoons of olive oil. Place it on a cookie sheet and bake at 425 for 20 minutes. Put the eggplant in a food processor and add a cup of the sauce. Pulse on high until well blended, then pour into the marinara and continue as above.

Spicy Shrimp and Broccoli

Posted by Michele at 8:17 AM 0 comments

This recipe came about from looking in the freezer for something quick and easy to make. You could use the same items fresh and not frozen. I tend to buy things like veggies and shrimp frozen when there is a good sale on organics/sustainables and usually have items like these in the freezer.

16oz frozen broccoli
7oz frozen peppers and onions
1/2 lb (25-30 pieces) frozen shrimp, raw, deveined, and peeled
1 tbsp peanut oil
1.5 tbsp fresh peanut butter
2+ tsp red pepper flakes (to taste)

In a large pot, heat water and add the broccoli, heating only enough to thaw.

Over medium heat in a large skillet, heat the peanut oil. Add the peppers and onions and stir well to coat with oil. Cool for two minutes then add the shrimp and cook for four more minutes before adding the broccoli.

http://content0.tastebook.com/content/photo/user_photo/
QmKAXg8R13c2939393035353htHSZfTw_1348609517.jpg

Stir well to coat and add in the peanut butter, using the oil and water released from the frozen veggies to help make the peanut butter into a sauce. Cover and cook for five minutes. Add the pepper flakes and stir to combine. When served, you can add more pepper flakes to taste.


The biggest complaint was that there wasn't enough for seconds! In retrospect, I would double all the ingredients except broccoli and oil, and make the recipe if not serving it with rice or noodles.

485 calories each serving
Makes 2 servings

Linguine with Bacon and Collards

Posted by Michele at 8:31 PM 0 comments

I love where we live... From May through November, especially, there is a plethora of fresh food available at our fingertips.  We've met the farmers, learned about how they raise their animals, fruits, and vegetables, and it really is a community food experience.  After going to the local Farmer's Market on Saturday morning, the week is really a fun time of experimenting with new recipes and crafting up meals that are wholesome, local, and fresh.

This recipe was initially inspired by this Linguine with Collard Greens and Bacon recipe I found online.  Although my recipe is different, it is similar enough that I feel like I should give credit where credit is due.

Linguine with Bacon and Collards

1.  In a large pan (I use an electric frying pan... You'll need the space!), fry 8 pieces of bacon*.  Remove and set on paper towels to drain but do not drain the pan.  Fry at 350 F, which is the temp you will use for the remainder of this dish.

2.  Toss in 3oz (about 2 large) spring onions*, green and white parts, diced and 1oz shelled pistachios (about 50).  Cook for 5 minutes.

3.  Add in half an apple* (about 2.5oz) and cook for 5 more minutes.

4.  Add in 1 heaping tbsp. minced garlic and 1/4 tsp red pepper flakes.  Cook for 1 minute.

5.  Add 1lb collard greens* in 2 batches.  The first batch, you will rip the leaves into halves and thirds.  Cook for 3 minutes.  The second batch, you will rip into much smaller pieces.  Cook for an additional 3 minutes.  Cover while the cook.

6.  Add 1 cup of water, cover, and cook for 15 minutes.

7.  While the veggies are cooking, boil a pot of water and cook 5.5oz linguine*, for approximately 6-8 minutes or until al dente.

8.  Uncover the veggies and toss in the pasta, along with 4oz (about 1/2c) diced tomatoes* and the bacon, which you've crumbled.  Turn off the heat, but keep it on the hot eye for about a minute before sprinkling about 1/8 cup grated parmesan cheese* (optional) over it.  Remove from heat and serve immediately.

I served this with locally made rosemary bread and soft butter.  This recipe made enough for 4 servings (Peter ate 2, I ate 1, and he had enough for lunch the next day).    We followed it up with homemade pavlova!

Seared Scallops with Pear Reduction

Posted by Michele at 7:31 PM 0 comments

(I haven't blogged a recipe in a while, but I think this one makes up for it!)

In a cast iron pan over medium heat, combine 2 tablespoons of salted butter and 1 tablespoon lemon-infused olive oil.  When the oil is hot, add a half pound (approx. 8) sea scallops that you've dusted with salt and pepper to taste.  Sear for approximately 2 minutes on each side and remove to a warmer plate or into foil, to keep warm.

Immediately upon removing the scallops, add 2 medium pears, peeled, cored, and diced (overly ripe pears work GREAT for this) and stir vigorously.  Add in 1 tablespoon brown sugar and continue to stir.  If your pears are very ripe, they will start to thicken the reduction, which is what you want.  If they aren't as ripe, make sure to slice them very thin so that they will break up as they soften.  After five minutes, add in 1 tablespoon of Greek seasonings (this can be a mix of oregano, mint, rosemary... anything that is a native Mediterranean herb) and stir well. 

Add in the scallops and cook for 30 seconds before flipping, making sure to keep them coated with the reduction.

Serve immediately (serves 2).

By the time I took this picture, we were already chowing down...

We served this with a cold summer kale salad, potato rolls, and a herbed wild rice.  Needless to say... Peter doesn't have leftovers for work tomorrow. Delicious!

Asparagus Pasta with Saffron Sauce

Posted by Michele at 5:14 PM 0 comments

I initially found this recipe in Classic Vegetarian Cooking, on page 198.  I've modified it from time to time and it works well for two or for eight.  Serve it with some warm bread and a salad and it is divine.  For a lighter option, replace the heavy cream with half and half, or make only half the recipe for the sauce; the somen will soak it up and still be delicious!

Serves 4

1. Soak 1 pinch of real saffron in 2tbsp boiling water.

2. Wash 1 pound of asparagus and trim the tops off, slicing the stalks into small rounds and saving the tops (about 2 inches). 

3.  Melt 2tbsp butter over medium heat.  Add 2 diced shallots (or 2 small sweet onions) and saute until soft.  Add 2tbsp white wine, 1 cup heavy cream, and the saffron infusion.  Bring to a boil, reduce, and simmer gently until the sauce thickens and coats the back of a spoon (around 5 min).  Add the juice of half a lemon and the zest of half a lemon, with 1tsp salt and 1tsp pepper.  (You may add more salt/pepper to taste when it is done).  Remove from heat.

4.  Bring a large pot of water to a bnoil and blanch the asparagus tips before removing them and adding them to the sauce.  Add the asparagus rounds and 1 cup peas to the boiling water and cook for 7 minutes or until tender.  Remove with a slotted spoon and add to the sauce.

5.  Cook 12oz somen noodles in the water for 3 minutes or until tender.  Drain.  Pour the sauce over the drained noodles.  Stir well to coat and sprinkle with grated parmesean cheese (optional) before serving.


***For a vegan alternative, use a nondairy butter like Earth Balance and Mimic Creme (a cashew and almond cream alternative) and remove the parm cheese at the end.

Butternut Squash Risotto

Posted by Michele at 7:45 PM 0 comments

Roast 1 small butternut squash (peel and cube, and toss it with 1tbsp olive oil) with 4 green cardamom pods at 425 degrees for 15 minutes.  Stir and toss, then roast another 15 minutes or until the butternut squash is soft.  In a large mixing bowl, add the squash (throw away the cardamom pods) and blend with 3/4 cup sunflower milk until it is a smooth puree.  Set aside.

Heat 4 cups veggie broth.  Remove 1 cup and toss in a pinch of saffron. Let this sit while you continue.

Over medium heat, heat 1.5tbsp olive oil. When hot, add 1/2 cup diced shallots.  Cook for 3 minutes, stirring constantly.  Add 1 cup sushi or arborrio rice, coating well and cooking for 3 minutes.  Pour in 1/2 cup white wine (vignoles works really well) and stir as it dissolves. Add in the removed cup of broth with saffron, stirring well.  Cook until the rice absorbs the liquid and add in a cup of broth, cooking until it absorbs and repeating.  Prior to adding the last cup of broth, stir in the squash puree and lower the heat to low. 

The Mini DG stirring and checking if it's time to add more broth

Once the liquid has absorbed, add your last bit of broth, stirring well and cooking over low heat until the liquid has been completely absorbed by the rice.  The rice should be soft and plump; if not, add in 1/4 cup of water or broth and cook until absorbed (checking for doneness).

The butternut squash gives you the richness of butter and cheese, as well as a slightly sweet, nutty flavor.  All in all it was a pretty delicious fall dish!

Game Day Nachos

Posted by Michele at 6:31 PM 0 comments

Normally, I dont specify brands, but I'm going to make an exception, since a lot of the deliciousness of this dish came from some specific ingredients.

What you will need:
Simply Sprouted Way Better Snacks Blue Corn (entire bag)
Simply Sprouted Way Better Snacks Sweet Chili (entire bag)
2/3 container of Bobbie's Black Bean Hummus
8 small tomatoes, quartered
1 small-medium orange bell pepper, diced
1/3 large (or 1 small) red onion, diced
1/2 can spicy black beans (I used organic, 365 (Whole Foods) brand), drained
1 small can of sliced black olives, drained
1/4 cup (or up to 1/2 cup) of mixed cheese (I used organic "Mexican" blend of colby, jack, and cheddar)
1/2 jar black bean and corn salsa (I used 365 (Whole Foods) brand)

Heat the oven to 350 degrees.

Mix up the bags of chips and empty 3/4 of each bag into a 13x9 dish. Dollop out the hummus evenly. Sprinkle the onions, peppers, tomatoes, and olives.  Spoon over the beans, followed by the salsa, then sprinkle with cheese. (You can use vegan cheese to make this vegan friendly).

Bake for 15 minutes and serve with the remaining chips.

 

Go NY Giants!!!

Quinoa Stuffed Peppers

Posted by Michele at 3:34 PM 0 comments

Ingredients:
2 bell peppers
1 cup quinoa
1/4 cup dried fruit
1/4 cup crushed nuts
2 1/4 cups vegetable broth

Cut the papers in half and seed them. Place the peppers cut side down in a pan and pour 1/8 cup broth over them.  Roast in a 400 degree oven for 20 minutes.

While the peppers are roasting, bring the 2 cups of broth to a boil.  Add the quinoa, fruit, and nuts.  Cook for 15 minutes, covered. Remove from heat and sit for 5 minutes.

Remove the peppers from the oven.  Turn them over and stuff them with the quinoa. Bake at 350 for 20 minutes.

Lamb Biryani

Posted by Michele at 3:23 PM 0 comments

Originally posted here on July 17, 2012 as "They Way..."

 

The way to a man's heart is through his stomach.
-Fanny Fern


Way back when, this was a piece of advice that a woman gave her daughter-in-law... What Peter's mom must have known when she said those words was that I not only love to cook but am happy to spend my days continuing to work myself into her son's heart. :) On today's dinner menu? Dark Chocolate Raspberry Decadence Cake (I'm not even going to guestimate the calories in a sliver of that bad boy... It's petty deadly. It's also Peter's favorite dessert, well, one of them!) To go with dinner is a dish he's mentioned he'd love for me to make: biryani. Lamb biryani to be exact. Using lamb from a local farm, I've modified everyone's favorite, potty mouthed chef, Gordon Ramsay's chicken biryani recipe (which is found in his cookbook Great Escape), and thought I'd share it... You know, just in case you have a heart (that loves Indian food) that you're trying to weasel into! ;) I'll be serving ours with samosas and garlic naan tonight...


Lamb Biryani

Mix the following together and marinate for several hours:
1lb lamb, diced into 1 inch pieces
2 cups plain Greek yogurt
1tsp chili powder
1tsp tumeric
1tsp garam masala
1.5tsp minced ginger
1tbsp minced garlic

Heat 1tbsp olive oil and 1tbsp butter over medium heat, and toss in 2 medium onions, chopped, cooking for 8-10 minutes or until soft and caramelized. Add 1tbsp butter, 1 cinnamon stick, 6 whole cloves, and 3 cardamom pods, sauteeing for 30 seconds and until aromatic. Add 1.5tsp minced ginger and 1tbsp minced garlic, and cook for another minute. Add the lamb mixture (with the marinade) and cook for 10-12 more minutes over medium heat. Remove from heat while you prepare the rice.

For the rice, heat 2tbsp butter, 1 cinnamon stick, 1 star anise pod, and 4 cardamom pods in a large pan. Cook for 30 seconds, until the spices become aromatic. Add 300g basmati rice, rinsed and drained (approx 1.5 cups) and 85g raisins, stirring the rice and raisins in the butter for one minute. Add 375ml water (about 1.5 cups or 375 grams) and a pinch of salt. Bring to a boil, then gently simmer and cover, cooking for 10 minutes. Add the lamb and sauce, then recover and simmer for 5 more minutes. Leaving the lid in place, remove from heat and stand for 5 minutes. Prior to serving, thoroughly mix the rice and chicken, and garnsh with coriander leaves (optional).

(4 servings: 550 calories each)