1 small pumpkin (or spaghetti squash), roasted
1 bag frozen spinach
1 container fat-free ricotta
1 egg
1 tsp nutmeg
1 tsp roasted garlic powder
1 tsp white pepper
1 tsp salt
nutritional yeast
pine nuts
Shred the squash/pumpkin flesh. Mix with the frozen spinach, ricotta, beaten egg, nutmeg, salt, white pepper and roasted garlic powder. Dust with nutritional yeast and sprinkle on some pine nuts. Bake at 350 for 45 minutes.
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Thursday, December 22, 2011
Wednesday, May 18, 2011
Farmers' Market Quiche
I only buy eggs during farmers' market season, and then only from farms that I know treat their animals well. This makes quiche a fairly rare delicacy around our house. This one was easy and delicious.
1 tsp olive oil
3 strips tempeh bacon, chopped
3-4 stalks asparagus, diced
2 spring onions, diced
2 stalks of spring garlic, diced
1 Tbsp fresh oregano and/or thyme
1 large bag spinach, rinsed
4 eggs
1-2 Tbsp grated cheese
salt & pepper to taste
Spray a pie plate with oil. Squish the biscuit dough out until it covers the bottom and sides of the pie plate.
Heat the oil over medium-high heat. Add the tempeh bacon, asparagus, onions and garlic. Cook for 2-3 minutes, or until onions/garlic are wilted and the asparagus is tender. Remove the mixture from the pot and spread over the biscuit dough.
Add the spinach & 1/4 cup water to the pot and cover. Cook for 5 minutes, or until the spinach is dark green. Drain the spinach in a colander, squeezing out as much of the water as possible. Chop the spinach finely and spread over the biscuit dough. Sprinkle herbs on top.
Beat the eggs lightly. Mix in the grated cheese, salt and pepper. Pour the egg mixture on top of the other ingredients in the pie plate. Bake for 30-40 minutes at 350 degrees.
Ingredient notes: I grabbed everything except the biscuits and tempeh bacon at the farmers' market this weekend. The eggs & spring garlic came from Coyote Run. The cheese was Prairie Breeze cheddar out of Milton (purchased at Gateway Market some months ago). The asparagus came from Reinhart's Family Farm. The spinach and spring onions showed up somewhere along the route, too. You could, of course, use a pre-packaged pie crust, but watch the ingredient list for lard.
Ingredient notes: I grabbed everything except the biscuits and tempeh bacon at the farmers' market this weekend. The eggs & spring garlic came from Coyote Run. The cheese was Prairie Breeze cheddar out of Milton (purchased at Gateway Market some months ago). The asparagus came from Reinhart's Family Farm. The spinach and spring onions showed up somewhere along the route, too. You could, of course, use a pre-packaged pie crust, but watch the ingredient list for lard.
Monday, June 28, 2010
Asparagus Dill Quiche
I'm not completely vegan. I eat mostly vegan, but I make exceptions, particularly for locally and sustainably raised animal products. If you want to make this vegan, just replace the eggs and cheese with the tofu omelet mixture from Vegan Brunch and Daiya cheese.
1 bunch asparagus, trimmed and diced
1 green onion, chopped
1/4 cup fresh dill, minced
4 eggs
3 Tbsp grated cheese (optional)
1 package crescent rolls
salt & pepper to taste
Preheat oven to 350 degrees. Beat the eggs until yolks and whites are incorporated. Add cheese and salt and pepper. Unroll the crescent roll dough and press into the bottom of a greased pie plate. Spread the asparagus, dill, and onions in the pie plate. Pour the egg mixture over the asparagus. Bake for 30 minutes, or until a knife inserted in the center comes out clean.
1 bunch asparagus, trimmed and diced
1 green onion, chopped
1/4 cup fresh dill, minced
4 eggs
3 Tbsp grated cheese (optional)
1 package crescent rolls
salt & pepper to taste
Preheat oven to 350 degrees. Beat the eggs until yolks and whites are incorporated. Add cheese and salt and pepper. Unroll the crescent roll dough and press into the bottom of a greased pie plate. Spread the asparagus, dill, and onions in the pie plate. Pour the egg mixture over the asparagus. Bake for 30 minutes, or until a knife inserted in the center comes out clean.
Monday, October 05, 2009
Pumpkin-Chevre Empanadas & Spiked Honey Cider
1 tsp olive oil
1 clove garlic, diced
1/4 tsp each cumin & chili powder
1 can black eyed peas OR black beans
1/4 cup salsa
1/2 cup frozen corn
1-1/2 cups pureed pumpkin
1 can diced green chiles, drained (optional)
2 oz. Northern Prairie Chevre (Summertime Salsa flavor preferred)
1 batch Gateway Market pizza dough or 1 sheet puff pastry, thawed
cornmeal for sprinkling
Preheat the oven to 425. Sprinkle a pizza stone with cornmeal and roll/stretch out the dough into 1 large or 2 medium-sized discs (you can make as many as you want, but I'm lazy and only do two at most).
Heat the olive oil over medium heat. Saute the garlic for 1 minute, or until fragrant. Add the cumin & chili powder, beans, salsa, corn, chiles and pumpkin and cook for 3-5 minutes, or until heated through.
Place dollops of the goat cheese down the center of the pastry. Top with the bean/pumpkin mixture, and fold the dough over to seal into half-moons. Bake for 15 minutes, or until the pastry is golden brown.
***
Spiked Honey Cider
Mix equal parts:
Sutliff apple cider
Summerset mead
Add a tablespoon of grenadine, if desired. Serve hot or cold.
1 clove garlic, diced
1/4 tsp each cumin & chili powder
1 can black eyed peas OR black beans
1/4 cup salsa
1/2 cup frozen corn
1-1/2 cups pureed pumpkin
1 can diced green chiles, drained (optional)
2 oz. Northern Prairie Chevre (Summertime Salsa flavor preferred)
1 batch Gateway Market pizza dough or 1 sheet puff pastry, thawed
cornmeal for sprinkling
Preheat the oven to 425. Sprinkle a pizza stone with cornmeal and roll/stretch out the dough into 1 large or 2 medium-sized discs (you can make as many as you want, but I'm lazy and only do two at most).
Heat the olive oil over medium heat. Saute the garlic for 1 minute, or until fragrant. Add the cumin & chili powder, beans, salsa, corn, chiles and pumpkin and cook for 3-5 minutes, or until heated through.
Place dollops of the goat cheese down the center of the pastry. Top with the bean/pumpkin mixture, and fold the dough over to seal into half-moons. Bake for 15 minutes, or until the pastry is golden brown.
***
Spiked Honey Cider
Mix equal parts:
Sutliff apple cider
Summerset mead
Add a tablespoon of grenadine, if desired. Serve hot or cold.
Monday, July 16, 2007
Roasted Beet Salad w/ Walnuts and Goat Cheese
Closely adapted from 'Vegetables Every Day', by Jack Bishop. (An excellent book which features invaluable tips on how to store and prepare all kinds of veggies. It's indispensable during farmers' market season.) This is an amazing way to prepare beets, even if you think you hate them.
4 medium-sized beets with the tops still attached
4 cloves garlic, sliced thinly
1 Tbsp olive oil
2 Tbsp balsamic vinegar
2 Tbsp orange juice
1 Tbsp Lambic Framboise (optional)
2 Tbsp olive oil
1/2 cup walnuts
1 oz. goat cheese, crumbled
(It's easier to do this first step the night before.) Preheat the oven. Wash the beets thoroughly. Cut off the tops and any trailing roots. If the tops have gone all wilty, put them in a bowl filled with water and stick it in the fridge. They'll crisp right up.
Wrap the beets in foil and pop them in the oven for as little as 20 minutes and as much as an hour (it depends on the size of your beets). Check every 20 minutes to see if they're done. (They're ready when a knife slides all the way through them easily. Remove them from the oven, unwrap them and let them cool a little. If you're using them right away, proceed to the next step while they're still warm. If you're preparing them ahead of time, just pop them in the fridge until you're ready to use them.
Using your hands (or paper towels) rub the skins off the beets. Slice them about 1/4 inch thick and set aside. Rinse or drain the beet greens and tear them into bite-size pieces, discarding the tough stems.
Heat a dry skillet over medium heat. Add the walnuts, breaking them up into smaller pieces with your spoon and stirring constantly until you can smell them (about 1-2 minutes). Remove from the pan, give the pan a quick rinse and return to heat. When all the water has evaporated, add the olive oil. Once the oil is hot, add the garlic and cook for 2-3 minutes, or until golden.
Add the beet greens and stir until wilted. Turn the heat down to low. Add the beet slices, layering them on top of the greens. Salt the beet slices lightly, then cover and cook for 2-3 minutes.
Whisk the balsamic vinegar, orange juice, Lambic Framboise and olive oil together until smooth. Pour the dressing over the beets and keep covered until ready to serve.
Scoop the beets and greens onto plates, then sprinkle with walnuts and crumbled goat cheese. Serve immediately!
Ingredient Notes: I roasted a mixture of golden, red and white beets -- mostly because they look pretty, but also because they have slightly different flavors. You can get Lambic Framboise at some Hy-Vees and Gateway Market (at Gateway, it's in the refrigerated beer section).
If you're a Central Iowan, you must use Northern Prairie Chevre's cheese for this recipe (you can get it at New City Market, Campbell's and Gateway Market, as well as the downtown farmers' market). I normally despise goat cheese, but there's something about the intense creaminess and tang of Northern Prairie's chevre that's out of this world. Plus, they're really kind to their animals... and in this day and age, humane animal husbandry should always be rewarded.
4 medium-sized beets with the tops still attached
4 cloves garlic, sliced thinly
1 Tbsp olive oil
2 Tbsp balsamic vinegar
2 Tbsp orange juice
1 Tbsp Lambic Framboise (optional)
2 Tbsp olive oil
1/2 cup walnuts
1 oz. goat cheese, crumbled
(It's easier to do this first step the night before.) Preheat the oven. Wash the beets thoroughly. Cut off the tops and any trailing roots. If the tops have gone all wilty, put them in a bowl filled with water and stick it in the fridge. They'll crisp right up.
Wrap the beets in foil and pop them in the oven for as little as 20 minutes and as much as an hour (it depends on the size of your beets). Check every 20 minutes to see if they're done. (They're ready when a knife slides all the way through them easily. Remove them from the oven, unwrap them and let them cool a little. If you're using them right away, proceed to the next step while they're still warm. If you're preparing them ahead of time, just pop them in the fridge until you're ready to use them.
Using your hands (or paper towels) rub the skins off the beets. Slice them about 1/4 inch thick and set aside. Rinse or drain the beet greens and tear them into bite-size pieces, discarding the tough stems.
Heat a dry skillet over medium heat. Add the walnuts, breaking them up into smaller pieces with your spoon and stirring constantly until you can smell them (about 1-2 minutes). Remove from the pan, give the pan a quick rinse and return to heat. When all the water has evaporated, add the olive oil. Once the oil is hot, add the garlic and cook for 2-3 minutes, or until golden.
Add the beet greens and stir until wilted. Turn the heat down to low. Add the beet slices, layering them on top of the greens. Salt the beet slices lightly, then cover and cook for 2-3 minutes.
Whisk the balsamic vinegar, orange juice, Lambic Framboise and olive oil together until smooth. Pour the dressing over the beets and keep covered until ready to serve.
Scoop the beets and greens onto plates, then sprinkle with walnuts and crumbled goat cheese. Serve immediately!
Ingredient Notes: I roasted a mixture of golden, red and white beets -- mostly because they look pretty, but also because they have slightly different flavors. You can get Lambic Framboise at some Hy-Vees and Gateway Market (at Gateway, it's in the refrigerated beer section).
If you're a Central Iowan, you must use Northern Prairie Chevre's cheese for this recipe (you can get it at New City Market, Campbell's and Gateway Market, as well as the downtown farmers' market). I normally despise goat cheese, but there's something about the intense creaminess and tang of Northern Prairie's chevre that's out of this world. Plus, they're really kind to their animals... and in this day and age, humane animal husbandry should always be rewarded.
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