Category Archives: Eating

Chomp it up.

Eating

Cheese and Spinach Quiche

I read about this one in a J.M. Hirsch column. I don’t have a deep-dish pie plate, so I used a Bybee casserole instead and folded the excess crust over a bit, tart-style. The quiche drew rave reviews from Rockford.

Cheese and Spinach Quiche
(Start to finish 1 hour)
2 bunches (about 1 pound) spinach, trimmed and well rinsed
3 large eggs, beaten
1 bunch scallions, trimmed and thinly sliced
1 cup shredded 2% milk Cheddar cheese
1 cup low-fat ricotta cheese
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
9-inch deep-dish pie crust, raw

Preheat oven to 400 F.

Place the spinach in a large pot with a cover. Cover and heat the spinach over a medium flame and steam, using the water clinging to the leaves, for 5 minutes, or until wilted.

Meanwhile, in a medium bowl combine the eggs, scallions, both cheeses, oregano, salt and pepper. Mix well.

Use tongs to press out all liquid from the spinach, chop spinach finely and add to the egg mixture. Stir well. Spoon the mixture into the pie crust. Bake for about 25 minutes, or until the center is firm and the top golden.

Remove from oven and cool slightly before serving.

Makes 6 servings; 7 WW Point per serving
(Recipe from “Vegetarian Times Complete Cookbook,” Wiley, 2005, $34.95.)

Eating

SnoBoCross. And broccoli.

Due to budget constraints (oh, and for our health. yes.), we’re having a meat-free week. It’s been a big success so far, first with the Sweet Potato Pot Pies and tonight with Stir-Fried Broccoli and Red Peppers with Peanut Sauce (from Cook’s Illustrated). I need to come up with a shorter name for it because we’ll be having it again and that’s just too much to write on the menu.

Stir-Fried Broccoli and Red Peppers with Peanut Sauce
3 tablespoons fish sauce
1 tablespoon lime juice plus 1 teaspoon grated zest from 1 lime
1 tablespoon light brown sugar
1/8 teaspoon red pepper flakes
3/4 cup coconut milk
1/4 cup water
3 tablespoons smooth peanut butter
1 tablespoon peanut oil plus 1 more teaspoon
1 large red bell pepper (about 8 ounces), cut lengthwise into 1/2-inch strips
9 ounces broccoli , cut into even 1-inch florets (about 4 cups)
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1/4-inch piece fresh ginger, peeled and minced (about 1 teaspoon)

Mix fish sauce, lime juice and zest, sugar, and red pepper in small bowl until sugar is dissolved. Add coconut milk, water and peanut butter, and whisk until smooth; set aside.

Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering, 2 to 3 minutes. Add red pepper and broccoli; cook, stirring every 10 to 15 seconds, until just barely tender, about 2 minutes. Push vegetables to sides of skillet, clearing center of pan. Add remaining teaspoon oil, garlic, and ginger to center of pan and mash with back of spoon; cook until fragrant, about 30 seconds, then stir mixture into vegetables. Reduce heat to medium-low and stir in sauce mixture. Simmer to heat through and blend flavors, about 1 minute; serve immediately.

In other news, we’re thoroughly enjoying the addition of SnoBoCross to the Olympics. My favorite line of the night: “This is the essence of snowboard cross.” Closely followed by: “Radislov’s board looked like it was riding super-good.” And, “I was trying to be as small as I could.” Really, it was a photo finish.
I think Bob Costas hates SnoBoCross. He’s such a square.

Eating, recipes

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What’s that? You’d like another pie recipe? How convenient!

I found this recipe at 101 Cookbooks. It’s incredibly good — and I didn’t even make it right. I strongly suggest giving it a try and, if you do, thawing the puff pastry correctly. And using bowls that the pastry will cover. I did neither, and the “crust” was more of a dumpling texture. But! Still delicious! It was mighty spicy, though. I’ll probably cut back a bit on the adobo next time.

Sweet Potato Pot Pies
3 tablespoons extra-virgin olive oil
1 medium white or yellow onion, chopped
3 cloves garlic, chopped
2 1/2 to 3 cups sweet potatoes, peeled and diced into 1/4-inch pieces
1/2 teaspoon salt (plus more to taste)
1 tablespoon adobo sauce from a can of chipotle chilies (or more to taste)
1 cup corn kernels, fresh or frozen
2 cups cold whole or low-fat milk
2 tablespoons cornstarch
1 box puff pastry dough (allow 20 to 30 minutes to thaw)
1 egg white

Preheat oven to 400 degrees.

In a large pot over medium-high heat, add the oil, onion, garlic, sweet potato and salt. Saute, stirring occasionally, for about 10 minutes, or until the potatoes are tender. Stir in the adobo sauce and corn.

In a small bowl, combine the milk and cornstarch, then pour the mixture into the sweet potato pot. Leave the heat at medium-high for a few minutes to bring to a boil, stirring constantly, and cook until the filling starts to thicken, about 2 minutes. Remove from heat and season with more salt to taste. Pour the filling into small ovenproof bowls, each three quarters full.

Cut a piece of puff pastry dough to fit over each bowl, with some overlap. Place the dough on the bowls and fold over the edge of the dish. Brush the dough lightly with egg white (this creates a golden crust).

Using a fork, poke a few holes in the top of each pie to allow steam to escape, and bake until the crusts are tall and deeply golden, about 15 minutes. Tip: Bake the potpies on a baking sheet lined with foil in case some of the filling bubbles over.

Serves 4 as a main course.