The Recipe
1 bunch local asparagus, trimmed and cut into 1 in. lengths
1 Tbsp. olive oil
6 eggs
1/2 bunch Italian (aka flat leaf) parsley leaves, finely chopped
1/2 of a 15oz container ricotta cheese
In a 10 in. nonstick or well-seasoned cast iron skillet, saute' the asparagus in the olive oil until just about done, between 3-8 minutes depending on the thickness of the stalks. When almost done, turn the heat down to low, and season liberally with salt & pepper.
Turn on the broiler to low. Beat the eggs lightly with the parsley and pour over the asparagus in the skillet. Drop the ricotta cheese over the top in medium- sized dollops, randomly over the top. Pop the skillet into the oven until the eggs are just set, about 2 minutes (but don't turn your back on it! Only you know how hot your broiler is and you don't want to burn up dinner.) Cut into 8 wedges and serve. Feeds 4 folks as a main dish for dinner.
The Story
Yes, this recipe is just what it sounds like- I used up leftovers in the fridge with some lovely asparagus. The kids loved it, however, and asked if I could make it again- so that's a winner-and I figured I should write it down. I made some roasted roots with it: couple carrots & couple fat potatoes cut into uniform chunks. Add a chopped onion, some dried thyme and some paprika, toss to coat with olive oil, and roast at 400 until done (1/2 hour or more depending on the size of the potatoes.) Has a nice eggs and hash browns feel that way, just with more veggies.
Would work maybe even better with goat cheese. Try 4 oz, broken into chunks.
Not sure how to tag this: lunch? Dinner? breakfast? vegetarian? leftovers? It works in a lot of categories. So I'll start a new one for eggs.
Showing posts with label lunch. Show all posts
Showing posts with label lunch. Show all posts
Saturday, June 6, 2009
Wednesday, May 27, 2009
Roasted Red Pepper Hummus
The Recipe
1/2 lb dry chickpeas, soaked & cooked (see The Story)
1 red pepper
2 cloves garlic, in large pieces
1/3 cup tahini
1/4 cup olive oil, more as needed
Juice of two lemons
1-2 tsp. salt (to taste)
1 tsp. ground cumin
Soak & cook the chickpeas; (they take 1 1/2-2 hrs.). Drain & cool; save 1/2 cup cooking liquid.
Roast the red pepper over the flames on your gas stove or alternately on the grill: Do Not Cut Up The Pepper! Roast whole, turning each time the skin is charred. Once the whole pepper is blackened, put in a lidded bowl for about 10 minutes to finish cooking and soften the skin. Slip the skin off with your fingers, then cut open the pepper from the top carefully- it will steam- and remove the seeds and ribs. If you can save any accumulated juices from the pepper, you'll be glad you did.
Add the chickpeas and garlic to the food processor. It will be pasty. Add the remaining ingredients in order, blending well. Last, add the pepper and let the machine run for a while to compeletly puree and blend the flavors. Add more olive oil or the cooking liquid if you want a more dip-like consistency; leave it more dry if you use it as a sandwich spread.
Makes more than you think it will, but that's good since it's tasty.
The Story
Tahini is a roasted sesame seed paste. My grocery store stocks it with the peanut butter. Make sure to stir it very, very well before measuring- it settles. Store the extra in the fridge until the next time you make hummus or baba ganouj.
Soak the chickpeas at least 4 hours and up to 10 hours. They take 1 1/2-2 hrs to cook: put in large pan with water to cover, bring to boil, reduce to simmer until tender. It's so easy- you weren't going to go the canned route, were you? :)
If you want a creamier, impress-your-guests texture, add lots of extra olive oil and keep the food processor running for a long time. If you're eating this for lunch for the next few days, maybe keep an eye on the fat content. (We eat this for lunch often, with pita bread and carrots.) Don't worry, there's plenty of flavor either way.
The bite of raw garlic becomes stronger the longer this sits in the fridge. Beware!
I know the cumin is non-traditional, but so is the pepper. I like cumin. Leave it out if you don't.
1/2 lb dry chickpeas, soaked & cooked (see The Story)
1 red pepper
2 cloves garlic, in large pieces
1/3 cup tahini
1/4 cup olive oil, more as needed
Juice of two lemons
1-2 tsp. salt (to taste)
1 tsp. ground cumin
Soak & cook the chickpeas; (they take 1 1/2-2 hrs.). Drain & cool; save 1/2 cup cooking liquid.
Roast the red pepper over the flames on your gas stove or alternately on the grill: Do Not Cut Up The Pepper! Roast whole, turning each time the skin is charred. Once the whole pepper is blackened, put in a lidded bowl for about 10 minutes to finish cooking and soften the skin. Slip the skin off with your fingers, then cut open the pepper from the top carefully- it will steam- and remove the seeds and ribs. If you can save any accumulated juices from the pepper, you'll be glad you did.
Add the chickpeas and garlic to the food processor. It will be pasty. Add the remaining ingredients in order, blending well. Last, add the pepper and let the machine run for a while to compeletly puree and blend the flavors. Add more olive oil or the cooking liquid if you want a more dip-like consistency; leave it more dry if you use it as a sandwich spread.
Makes more than you think it will, but that's good since it's tasty.
The Story
Tahini is a roasted sesame seed paste. My grocery store stocks it with the peanut butter. Make sure to stir it very, very well before measuring- it settles. Store the extra in the fridge until the next time you make hummus or baba ganouj.
Soak the chickpeas at least 4 hours and up to 10 hours. They take 1 1/2-2 hrs to cook: put in large pan with water to cover, bring to boil, reduce to simmer until tender. It's so easy- you weren't going to go the canned route, were you? :)
If you want a creamier, impress-your-guests texture, add lots of extra olive oil and keep the food processor running for a long time. If you're eating this for lunch for the next few days, maybe keep an eye on the fat content. (We eat this for lunch often, with pita bread and carrots.) Don't worry, there's plenty of flavor either way.
The bite of raw garlic becomes stronger the longer this sits in the fridge. Beware!
I know the cumin is non-traditional, but so is the pepper. I like cumin. Leave it out if you don't.
Sunday, February 22, 2009
Roasted Garlic Baba Ghanouj
The Recipe:
1 med-large eggplant (1 1/4-1 1/2 lb)
1 head garlic
olive oil
1/3 cup tahini
juice of 1 lemon
1 tsp. ground cumin
1 tsp. smoked paprika (or regular if it's what you got)
salt
Preheat oven to 350. Drizzle a little olive oil over the garlic- do not separate the cloves or remove the paper, we want this baby whole- and wrap in foil. Pierce the eggplant several times with a sharp knife. Roast both in a shallow dish- the garlic for 45 min.; the eggplant for about 1 hour or until tender through.
Let the garlic cool and remove the soft roasty cloves from the paper and drop in the food processor. Let the eggplant cool in the shallow dish (I use a pie plate). Some juice will accumulate- this isn't your friend, pour it off. Peel the eggplant, using a sharp knife to pull the skin away from the soft insides. Add the pulp to the food processor along with all the other ingredients. Puree until a lovely texture. Chill in the fridge at least 1 hour or probably overnight. Great with pita bread or pita chips for dipping.
The Story
Tahini is a sesame seed paste used in hummus. My grocery store stocks it with the peanut butter. Make sure to stir it very, very well before measuring- it settles. Store the extra in the fridge until the next time you make hummus.
If you don't wrap the garlic in foil, the outside cloves will brown which imparts a great flavor. However, they cross from golden brown to burned crispy in a short window of time- watch out. Also, in summer you can roast both the garlic and the eggplant on the grill outside; just keep an eye on the temperature to keep them from burning on the outside while still raw inside.
I usually see Baba Ghanouj made with raw garlic, fewer cloves. If you like the raw garlic bite, use 1 or 2 cloves only. The garlic flavor will increase the longer the dip rests in the fridge.
1 med-large eggplant (1 1/4-1 1/2 lb)
1 head garlic
olive oil
1/3 cup tahini
juice of 1 lemon
1 tsp. ground cumin
1 tsp. smoked paprika (or regular if it's what you got)
salt
Preheat oven to 350. Drizzle a little olive oil over the garlic- do not separate the cloves or remove the paper, we want this baby whole- and wrap in foil. Pierce the eggplant several times with a sharp knife. Roast both in a shallow dish- the garlic for 45 min.; the eggplant for about 1 hour or until tender through.
Let the garlic cool and remove the soft roasty cloves from the paper and drop in the food processor. Let the eggplant cool in the shallow dish (I use a pie plate). Some juice will accumulate- this isn't your friend, pour it off. Peel the eggplant, using a sharp knife to pull the skin away from the soft insides. Add the pulp to the food processor along with all the other ingredients. Puree until a lovely texture. Chill in the fridge at least 1 hour or probably overnight. Great with pita bread or pita chips for dipping.
The Story
Tahini is a sesame seed paste used in hummus. My grocery store stocks it with the peanut butter. Make sure to stir it very, very well before measuring- it settles. Store the extra in the fridge until the next time you make hummus.
If you don't wrap the garlic in foil, the outside cloves will brown which imparts a great flavor. However, they cross from golden brown to burned crispy in a short window of time- watch out. Also, in summer you can roast both the garlic and the eggplant on the grill outside; just keep an eye on the temperature to keep them from burning on the outside while still raw inside.
I usually see Baba Ghanouj made with raw garlic, fewer cloves. If you like the raw garlic bite, use 1 or 2 cloves only. The garlic flavor will increase the longer the dip rests in the fridge.
Tuesday, July 8, 2008
Best Chicken Salad
The Recipe:
2 Chicken breasts, with bone & skin
4 stalkes of celery, chopped fine
2 tart apples, chopped medium fine
1 bunch scalions, chopped fine
about 3/4 cup mayonaise
3 Tbsp. chopped fresh or 1 Tbsp. dried tarragon
1/2 cup roasted almonds or walnuts, chopped up a little
Poach the chicken: put in a 3 qt. pan with water to cover. Bring up to a boil, drop to a simmer and simmer 30 min. Check the temp- internal temp of the chicken should be 165. If it's not, put back in for 5-10 minutes. Remove the chicken from the broth and let cool until you can handle it. Pull off the skin, then remove the meat from the bone. (Bonus- add the bones & skin back to the pot with the celery trimmings, some broken bay leaves from the bottom of the bottle and any spare carrots or onion you have lying about, and simmer for a couple more hours- simple chicken stock!)
Once chicken is free from its bony prison, dice to about 1/2 inch chunks. Let cool a little (while you chop up all other ingredients) and toss everything EXCEPT THE NUTS with some salt & pepper to taste. Pop in the fridge and let the flavors meld and the salad cool off completely, at least one hour but 2 or 3 would be better.
Just before serving, mix in the chopped nuts and taste for seasoning and moisture. Some folks like their salad more mayonaise-y, so add more if you like. I love tarragon and may add more here.
Great served on croissants, in lettuce cups, or on plain ol' wheat bread. Serves 4 for dinner with leftovers for lunch for a couple days. Keeps in the fridge for 3 days max.
The Story
Y'know, I don't have much of a story here. It's kind of like a Waldorf salad, kind of like a chicken salad, and it's all good. I made it up years ago and it's a favorite summer dish around here. The kids love it.
Tarragon is one of those herbs which is cheaper to buy once in a pot and use fresh forever. I have it on my deck, a plant I put in a larger planter years ago, and it keeps coming back with enough leaves to make this dish several times a summer.
2 Chicken breasts, with bone & skin
4 stalkes of celery, chopped fine
2 tart apples, chopped medium fine
1 bunch scalions, chopped fine
about 3/4 cup mayonaise
3 Tbsp. chopped fresh or 1 Tbsp. dried tarragon
1/2 cup roasted almonds or walnuts, chopped up a little
Poach the chicken: put in a 3 qt. pan with water to cover. Bring up to a boil, drop to a simmer and simmer 30 min. Check the temp- internal temp of the chicken should be 165. If it's not, put back in for 5-10 minutes. Remove the chicken from the broth and let cool until you can handle it. Pull off the skin, then remove the meat from the bone. (Bonus- add the bones & skin back to the pot with the celery trimmings, some broken bay leaves from the bottom of the bottle and any spare carrots or onion you have lying about, and simmer for a couple more hours- simple chicken stock!)
Once chicken is free from its bony prison, dice to about 1/2 inch chunks. Let cool a little (while you chop up all other ingredients) and toss everything EXCEPT THE NUTS with some salt & pepper to taste. Pop in the fridge and let the flavors meld and the salad cool off completely, at least one hour but 2 or 3 would be better.
Just before serving, mix in the chopped nuts and taste for seasoning and moisture. Some folks like their salad more mayonaise-y, so add more if you like. I love tarragon and may add more here.
Great served on croissants, in lettuce cups, or on plain ol' wheat bread. Serves 4 for dinner with leftovers for lunch for a couple days. Keeps in the fridge for 3 days max.
The Story
Y'know, I don't have much of a story here. It's kind of like a Waldorf salad, kind of like a chicken salad, and it's all good. I made it up years ago and it's a favorite summer dish around here. The kids love it.
Tarragon is one of those herbs which is cheaper to buy once in a pot and use fresh forever. I have it on my deck, a plant I put in a larger planter years ago, and it keeps coming back with enough leaves to make this dish several times a summer.
Saturday, December 29, 2007
Spinach bars
The Recipe:
3 eggs
1 cup whole-wheat flour
1 cup skim milk
1 tsp. salt
1 tsp. baking powder
2 boxes frozen chopped spinach (10 oz. each), defrosted, squeezed dry
1 lb. Monterrey Jack cheese, shredded
1 small onion, chopped
Preheat oven to 350. Whisk eggs, milk, salt, baking powder, flour and several grinds of pepper in very large bowl. Add onions, spinach and cheese; mix well with a rubber spatula.
Spray a 9x13" glass baking dish with pan spray. Spread spinach mixture into it. Bake for 40 minutes or until the top is a nice shade of golden brown. Let cool for a minimum of 10 minutes before considering cutting. (I usually cut into 48 squares.)
The Story:
I had something quite like these at an office party many years ago. When I saw the recipe, I was appalled at the amount of butter and fat in it. This version, while still a little heavy with all that cheese, is much lighter. (Really, it is!) You can certainly use low-fat cheese too.
Whenever I make these, they're a hit. They're good hot, warm, or cold out of the fridge. I often wrap 2 or 3 for the kids' lunch bags.
3 eggs
1 cup whole-wheat flour
1 cup skim milk
1 tsp. salt
1 tsp. baking powder
2 boxes frozen chopped spinach (10 oz. each), defrosted, squeezed dry
1 lb. Monterrey Jack cheese, shredded
1 small onion, chopped
Preheat oven to 350. Whisk eggs, milk, salt, baking powder, flour and several grinds of pepper in very large bowl. Add onions, spinach and cheese; mix well with a rubber spatula.
Spray a 9x13" glass baking dish with pan spray. Spread spinach mixture into it. Bake for 40 minutes or until the top is a nice shade of golden brown. Let cool for a minimum of 10 minutes before considering cutting. (I usually cut into 48 squares.)
The Story:
I had something quite like these at an office party many years ago. When I saw the recipe, I was appalled at the amount of butter and fat in it. This version, while still a little heavy with all that cheese, is much lighter. (Really, it is!) You can certainly use low-fat cheese too.
Whenever I make these, they're a hit. They're good hot, warm, or cold out of the fridge. I often wrap 2 or 3 for the kids' lunch bags.
Sunday, May 20, 2007
Apricot Goat Cheese panini
The Recipe:
8 Slices multi-grain bread (cut crusts off)
4 Tbsp. Butter, melted
4 Tbsp. apricot preserves
12 thin slices prosciutto, sliced into ribbons if preferred
4 Tbsp. crumbled goat cheese
Brush one side of each slice of bread with butter. Lay slices out, butter down; spread with apricot preserves. Arrange prosciutto and cheese on half of slices and make sandwiches. Grill on Panini grill or in hot skillets until warmed through and the bread is toasty, a few minutes per side. Cut into 4 triangles per sandwich.
Serve immediately. Makes 16 hors d'oeuvres, or a quick lunch for 4 (add a salad).
The Story:
Grown-up grilled cream cheese 'n jelly. Yum yum.
All amounts are approximate, of course. It's a sandwich, have fun with it.
My sister-in-law gave me the Le Creuset panini grill a couple years back. I didn't really use it much at first, then one day I just started to play around with it- now, I'm so hooked. Other panini fillings we love:
Leftover grilled vegetables with a little goat cheese or fontina and a drizzle of rosemary vinegrette
Sliced turkey, apple slices and grated cheddar cheese
8 Slices multi-grain bread (cut crusts off)
4 Tbsp. Butter, melted
4 Tbsp. apricot preserves
12 thin slices prosciutto, sliced into ribbons if preferred
4 Tbsp. crumbled goat cheese
Brush one side of each slice of bread with butter. Lay slices out, butter down; spread with apricot preserves. Arrange prosciutto and cheese on half of slices and make sandwiches. Grill on Panini grill or in hot skillets until warmed through and the bread is toasty, a few minutes per side. Cut into 4 triangles per sandwich.
Serve immediately. Makes 16 hors d'oeuvres, or a quick lunch for 4 (add a salad).
The Story:
Grown-up grilled cream cheese 'n jelly. Yum yum.
All amounts are approximate, of course. It's a sandwich, have fun with it.
My sister-in-law gave me the Le Creuset panini grill a couple years back. I didn't really use it much at first, then one day I just started to play around with it- now, I'm so hooked. Other panini fillings we love:
Leftover grilled vegetables with a little goat cheese or fontina and a drizzle of rosemary vinegrette
Sliced turkey, apple slices and grated cheddar cheese
Subscribe to:
Posts (Atom)