There’s nothing a mom loves more than a meal that satisfies all your nutritional and taste bud needs in one dish. Right now that dish for me is a quiche. Its got your carb group, your dairy group, your protein group and your vegetable groups all in one place.
My summer CSA has started up and I already have greens in my refrigerator that defy my usual comfort zone. Turnips, garlic scapes, collard greens. Whenever I’ve had collard greens they usually accompany barbecue and to be honest, I’m not a huge fan. They are limp, flaccid, over-sauteed. When fresh they are leafy and green and I know I can do better that the mushy stuff I feel like I’m supposed to like but never really do. But baked in a quiche they add a fresh crunch of healthiness.
If you don’t have collard greens you can substitute kale, Swiss chard or another hearty, leafy green. For a gluten free version look for a pre-made GF crust in your local store. I find mine in the freezer section of my natural market.
1 roll-out pie crust
3 eggs, 1 seperated
2 tbsp butter
8 garlic scapes, chopped to ½ inch pcs
2 cloves garlic, chopped
1 bunch collard greens, ribs removed and chopped into ½ inch pcs
4 scallions, chopped white parts
6 oz hard cheese; gruyere or fontina or Alpine blend
1 cup milk
salt & pepper
Preheat the oven to 450. Roll out the crust and fit it into a quiche pan or pie plate using foil to protect the top edges. Using a fork, poke a few holes in the bottom. Bake until light golden brown, about 15 minutes. While the crust is baking, beat the white of one egg in a small bowl. Remove crust from from oven. Brush thoroughly with egg white and bake for 2 more minutes. Remove from oven and reduce temp to 375.
Heat the butter in a large pan over medium-low heat. Add garlic scapes and sautee for 8 minutes or until soft, stirring regularly. Add the garlic and sautee for one minute. Add the collards and toss to cover with butter. Cook until limp, about 2 minutes. Remove from pan into a bowl to cool.
Beat the 2 eggs and 1 yoke together with the milk until smooth. Fold in the vegetable mixture. Season with salt and pepper. Scatter half the cheese evenly over the bottom of the crust. Pour in the egg mixture top with the rest of the cheese. Top with chopped scallions. Bake for 25 minutes or until set in the center. Cool for 10 minutes before serving.
I got these beautiful purple potatoes from my winter CSA share and really wanted to share them with someone-why not you? They look so nice next to lentils, which are not known for their good looks. Or taste for that matter. I think of lentils as one of the more blah foods out there even though they’re healthy and full of good stuff for you and all that, I still need to disguise them with other ingredients to reap their benefits. You can buy lentils in a can, which eliminates the overnight soaking or whatever those people who write recipes and don’t have babies will tell you to do (look for them with the Goya canned goods if you have a hard time finding them in your store).
This is a fantastic example of a make-in-stages recipe. The dressing can be made hours ahead of time. Potatoes can be boiled and left to cool at any point. After that, it’s just throwing things together in a serving bowl. Keeps for 3 days refrigerated in an air-tight container.
1 lb potatoes, peeled
1 15 oz can lentils, drained and rinsed
Salt and pepper
2 large shallots finely diced,
2 tablespoons red wine vinegar
1 to 2 garlic cloves, minced or smashed to a paste
1 tablespoon smooth Dijon mustard
1/4 cup of your favorite olive oil
2 teaspoons capers, rinsed if salted, drained if brined, and roughly chopped
2 tablespoons pickle relish
1 to 2 scallions, thinly sliced
1/2 cup chopped flat leaf parsley
Make the dressing: Place the chopped shallot and red wine vinegar in the bottom of a small bowl and let sit for 5 minutes. Whisk in minced garlic, dijon, a pinch of salt, a few grinds of black pepper and olive oil. Stir in chopped capers, relish and scallions.
In a large pot cover the potatoes with 2 inches of cold water. Bring to a boil, reduce to a simmer and simmer until potatoes a re soft when poked with a sharp knife. Remove and let cool enough to handle. Cut into 1 inch pieces.
Assemble salad: Place potatoes in a serving bowl. Add lentils, dressing and all but 1 tablespoon of parsley and combine. Adjust seasoning with additional salt and pepper if needed. Scatter salad with remaining parsley and serve.
Before I even had a chance to think about getting a flu shot-WHAM! I got hit with cold season cooties and they took me down. I spent one day in a medicated haze under the covers but still had to pull myself up and function as a mom later in the day because I had no backup-no sick days exist for the mommy. Days like that make me wistful for another era when kids were more free-range; they got themselves to and from school with no parental escorts. As a kid I walked to kindergarten alone or with a neighbor and we played in the streets after school. I though of this with a heavy sign as I lined up to sign my son out of school while trying not to breathe too heavily on anyone lest my germs go flying.
When you feel terrible and have no energy to cook (or stand), you need a simple food solution. So now I find myself continuing what appears to be a series of posts about food in a bowl. No cold-catching blog-writer should forget to post their chicken soup recipe.
I am a firm believer that sick food should not be complicated so I used what I had on hand to make this staple of comfort. There was some leftover chicken from the night before which I threw into the pot along with some fresh dill that I happened to have (but other dried herbs will do just fine like oregano or thyme.) If you have other vegetables in your fridge that need to be used up this is a good place to throw them in, like celery or peppers. And speaking of peppers, if you are someone who likes spicy foods as a cold remedy, try adding some hot sauce to your bowl of soup right before you dig in. I like to keep Sriracha Sauce in my house to spice up meals as needed.
If you have to go gluten-free you can use brown rice pasta as a substitute for regular pasta.
1 tbsp olive oil
1 cup chopped onion
2 cloves garlic, pressed (or minced)
4 cups chicken broth
1 cup water
2 carrots peeled and sliced into rounds
1 bay leaf
1 tsp dried thyme
1 tbsp dill (dried or fresh)
1 cup uncooked curly pasta
Heat the olive oil in a soup pot over low heat, add the onion and saute for 3 minutes, add the garlic and saute for 7 more minutes or until onion is soft. Add broth, water, carrots and herbs. Bring to a boil then reduce the heat to low and let simmer for 30 minutes. Add the pasta and simmer for 15 minutes longer. Remove bay leaf before serving. Add hot sauce after serving as needed.
I should warn you, I’m a little crazy about basil. The smell of it holds such strong associations of summer that I automatically go to my happy place whenever I pick a few leaves and rub them between my fingers. Lately I’ve been making some of my classic basil-laced dishes like the indispensable chickpea salad since basil is so plentiful right now. Here on this page I present to you a sort of summer lasagne that makes use of a healthy dose of basil alongside sweet corn, another staple of summer eating. Lemon zest makes it interesting.
One of the things I love most about making this recipe is that the directions are to: a) put everything in a food processor b) layer with the no-boil noodles and c) top with cheese. Bake. Although I admit I baked it at night and ate it the next day because it was so hot and humid yesterday that I would have been happy serving up popsicles for dinner.
3 cups corn, either from canned or frozen then thawed
1/2 cup heavy cream
2 garlic cloves
1 cup mascarpone cheese
1 ½ cups grated pecorino romano cheese
grated zest of 1 large lemon
¼ tsp kosher salt
¼ tsp black pepper
¾ cup packed fresh basil leaves, chopped
1 ½ cups shredded provolone
6 no boil lasagne sheets
olive oil for drizzling
Preheat the oven to 375˚ Grease an 8”x8” baking dish with vegetable oil.
In a food processor blend the corn, cream and garlic until chunky. Add the mascarpone cheese. Add 1 cup of the perconino-romano cheese, lemon zest, salt and pepper. Blend until smooth. Add the chopped basil and pulse just until blended.
Spread one-third of the corn mixture on the bottom of the prepared baking dish. Sprinkle with one third of the provolone cheese. Add 2 lasagna sheets on top. Repeat two more times. Sprinkle the remaining ½ cup romano on top and drizzle lightly with olive oil.
Bake 25-30 minutes until the top is golden brown and the filling is bubbling. Cool for 10 minutes before serving.
I have been accused of being a vegetarian. I would like to state for the record that this is not true. A reader said that they like my blog “despite” the fact that they “LOVE meat”. I realize that I’ve been posting a number of meatless dishes lately, this has been a) in the interest of health and b) because many of these things are side dishes masquerading as main courses.
I went to the grocery store with my husband the other day. We were picking up our weekly food supply which included ingredients for Cuban Beef Picadillo. As I reached for the ground beef my husband, who lives with high cholesterol and has heart conditions that run in his family, said “What are you trying to do, kill me?” This could be cited as a reason to go to the store alone but no! I put the red meat back and picked up some lean ground turkey instead. The resulting dish is a leaner and less fatty but equally appetizing main course for a hungry carnivore.
1 tbsp. olive oil
1 yellow onion, chopped
1.5 lbs lean ground beef or turkey
2 cloves garlic, minced
2 tsp Chipotle chili powder
¾ tsp cinnamon
½ tsp ground cloves
1 28oz can diced tomatoes
1 ¾ cups beef or chicken broth
2 tbsp tomato paste
¼ cup red wine vinegar
salt & pepper
rice to serve with
In a large deep frying pan, heat the oil and sauté the onion over medium high heat 3-4 minutes. Add the meat and begin to brown for 7-8 minutes, breaking up any clumps. Add the garlic, chili powder, cinnamon, cloves and stir for one minute. Add the tomatoes with their juice, broth, tomato paste and vinegar. Add salt & pepper to taste. Reduce to medium and cook, uncovered for 10-15 minutes. When the mixture has thickened, serve over rice.