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Posted on » by Loren » Theme:

Quiche

This is one version of the formula that Mollie Katzen gives in The Enchanted Broccoli Forest. There are a few crusts (nut, spinach, breadcrumb), and a number of suggested fillings.

Mashed Potato Crust
30 minutes to prepare, 45 min to bake
Preheat oven to 375 (355 with convection)

Butter a 9 inch pie pan

  • Scrub 2 large potatoes, cut into chunks, then boil until soft. Drain and mash.
  • Combine with t tbs butter, 1/4 tsp salt, black pepper (to taste), 1/2 finely minced raw onion. I added a few sprinkles of dried thyme too.
  • Mix well and then shape into the pie pan.
  • Bake 45 minutes (or a little less with a convection oven). Spray with Pam/oil spray half way through.
  • Don’t worry about cooling before adding filling.

Quiche Formula. Lay cheese down, then add filling, and then pour on custard. Bake another 35-40 minutes at 375.

1) Cheese
Grate or cube small. I used fresh mozzarella, but the recipe suggests gruyere or cheddar work well. Use 1/4 – 1/3 pound, to cover

2) Filling
1/2 pound chopped and steamed spinach. I added chopped oil packed sun-dried tomatoes, but they suggest sauteed chopped onions and dry mustard and nutmeg as another option

3) Custard
beat 3 large eggs with 1 cup milk (I used a combination of 1 percent and full fat). Use 4 eggs and 1.5 cups if you have a straight sided pan. Pour over the top.

Posted on » by Loren » Theme:

Carrot, lentil & Orange Soup

I’m posting for Michael – I’ll let him add comments and notes and conversions

Carrot, lentil & orange soup

From BBC Good Food

Serves 4 (I think he at-least doubled it)

Ingredients

* 1 tsp cumin seeds

* 2 tsp coriander seeds

* 1 onion chopped

* 225g carrots diced

* 75g red lentils

* 300ml orange juice

* 2 tbsp low-fat natural yogurt

* fresh chopped coriander to garnish

* pinch paprika to garnish

* 600ml vegetable stock

92 kcalories, protein 4g, carbohydrate 17g, fat 1 g, saturated fat 0g, fibre 2g, salt 0.56 g

Method

1. Crush the seeds in a pestle and mortar, then dry-fry for 2 mins in a large pan until lightly browned. Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft.

2. Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika. Serve immediately.

Recipe from Good Food magazine, Vegetarian Christmas 2006 .

Posted on » by Donna » Theme:

Donna’s Spicy Citrus Chicken/Ribs Recipe

Four pounds boneless ribs (I made half ribs/half chicken)

Marinate meat in citrus brine for about 3 hours: (use freshly squeezed juice)

1 1/4 cups orange juice (about 3 oranges)
1/2 cup lemon juice (2 lemons)
1/4 lime juice (1-2 limes)
1/4 cup water
2 tbsp kosher salt
1 tsp dried thyme
1 tbsp red pepper flakes

The actual recipe says to grill the meat then brush it with a bourbon glaze while grilling. I don’t have a grill so I browned the meat and poured the warm boubon glaze into the pan with the meat and let it cook until it reduced and thickened. Recipe for bourbon glaze:

1 cup bourbon whiskey
1/2 cup brown sugar
1/2 tsp crushed red pepper
1 tsp black pepper
2 tbsp butter
Mix all ingredients in saucepan and warm until sugar melted.

Enjoy!