Thursday, July 19, 2007

Two Favorite Recipes

Isn't it so curious how siblings, although they start out the same, often come to be completely different personality types or even opposite ones? So many dishes I make start out with the sweat of onions and garlic, yet starting with these bulbous jewels, each creation morphs into something distinctively different. To illustrate, let's take two recipes that came from the same place and that started out with the same stuff yet somehow, miraculously, found their own identities vastly apart from one another.



Two Recipes
1. Roasted Red Pepper, Goat Cheese, and Spinach Quiche
2. Easy Vegan Vegetable Soup

RECIPE 1:
Roasted Red Pepper, Goat Cheese, and Spinach Quiche
(this one is dedicated to Reiko)


Ingredients:
  • 1/2 tbsp olive oil
  • 1/2 tsp salt
  • one sweet white onion, finely chopped
  • 1 clove garlic, finely minced
  • 1 tbsp unsalted butter
  • 1/8 tsp nutmeg
  • one store bought (lard free - check!) pie crust, partially defrosted
  • half of a red bell pepper, seeded
  • 5 oz (half a bag) of pre-washed baby spinach
  • 1 tsp salt
  • 3 eggs
  • 1 cup whole milk
  • salt/pepper
  • 4 oz chèvre (goat cheese)
To make quiche:
  • preheat oven to 350
  • pierce pie crust bottom with a fork
  • cook for 6 minutes and remove
  • meanwhile, finely dice onion and mince garlic
  • add oil to the pan and heat, over low heat, then add the onion and garlic with the 1/2 tsp salt (about 15 minutes) note- this 'sweats' the veggies, making them tender and also flavors the whole dish
  • meanwhile, cut the pepper half into to two pieces. turn two gas burners to high, and place pepper pieces, skin side down, until they char black. (alternatively, for electric ranges, broil on highest level in oven until charred) remove from heat and place in a sealed ziplock bag or in a pot with a lid for 10 minutes.
  • as peppers sit, coarsely chop the spinach and sprinkle with 1 tsp salt. mix the salt in well then move spinach to a bowl. the salt makes the spinach release it's juice, so over the sink, squeeze the water, handful by handful, out of the spinach and set aside.

































  • by now, the onion and garlic are probably done. add the nutmeg and the tbsp butter. let butter melt, then remove from heat.
  • remove peppers from bag and peel the skin off (the condensation from the bag should make it come off easily). rinse, pat dry, finely chop, and set aside.
  • mix the eggs, milk, and salt and pepper with a whisk or the back of a fork until well blended.
  • crumble the chèvre cheese evenly on the bottom of the pie crust.
  • evenly spread the spinach, the onions, and then the peppers over the cheese.
  • place the crust on a flat baking sheet.
  • slowly and evenly pour the egg mixture over the cheese and veggies.
  • carefully transfer the baking sheet to the oven.
  • bake for 30 minutes or until set.
  • let cool 10 minutes before slicing and serving.
RECIPE 2:
Easy Vegan Vegetable Soup
This soup is so quick and easy, can easily be made with all organic ingredients, is low in fat, high in fiber, and so good for you...but you'd never know it! It's so tasty and satisfying, and leftovers are great for a light lunch.

Ingredients:
  • 1/2 tbsp olive oil
  • 1/2 tsp salt
  • 1 sweet white onion, finely chopped
  • 1 clove garlic, finely minced
  • 4 cups vegetable stock (1 quart) (I love Imagine's 'no chicken' organic vegetable stock) with 1/4 c reserved
  • 1 large carrot, cut into small cubes
  • 2 celery ribs, finely chopped
  • one medium white potato, cut into small cubes
  • 1/4 cup frozen petite peas
  • 1/4 c frozen sweet corn kernels
  • 1/3 cup cut frozen green beans
  • small handful of orzo pasta
  • 1 tsp salt
  • fresh ground black pepper
  • sprinkling of fresh, chopped parsley
To make soup:
  • add oil to the pan and heat, over low heat, then add the onion and garlic with the 1/2 tsp salt (about 15 minutes).
  • meanwhile, chop carrots, potato, and celery.
  • add the reserved stock to the pot along with carrots, potato, and celery, and tsp salt and raise heat to medium. simmer for 10 minutes.
  • add the rest of the stock. raise heat to high and add frozen vegetables. bring to a boil, then reduce heat to medium low. add the orzo pasta and simmer about 20 minutes or until all veggies are tender.
  • add the parsley and fresh ground pepper and more salt to taste, if needed.
Enjoy!

1 comment:

easycrafts said...

hi, this soup recipe is different from what i have read till now...great going