Prepare one recipe Basic Pie Crust, set aside.
Quiche #1: Maple-Chili Roasted Acorn Squash with Gorgonzola Cheese
1 Acorn Squash
2 T Maple Syrup
1 T Olive Oil
1 t Red Pepper Flakes
1/4 t Salt
14 t Pepper
1/3 C Gorgonzola Cheese, crumbled
1/4 C Arugula, torn into 1-inch pieces
1/8 Red Onion, cut into rings
6 Large Eggs
1/2 C Heavy Cream (or whole milk if you're one of those health-nut types)
1 C Sour Cream
Pinch of Nutmeg
More Salt & Pepper to taste
Preheat oven to 375-degrees.
Cut squash open from top to bottom, scoop out seeds, and slice crosswise into half moons. Toss squash slices with syrup, oil, pepper flakes, salt, and pepper. Roast on a cookie sheet until softened and browned, 25 mins. Remove from pan and allow to cool slightly. Remove peel and cut into 1-inch cubes.
Turn oven up to 425-degrees.
Roll out dough to 1/4-inch thickness, and form into pie plate, trimming and finishing edges. Arrange squash cubes evenly onto crust, scatter cheese crumbles across the top, followed by the pieces of arugula and arrange onion rings on top.
Whisk together eggs, cream, sour cream, nutmeg, salt, and pepper. Pour egg batter over arranged fillings, and bake on a cookie sheet for 30-40 mins, until crust is golden and filling is set.
Serve with lightly dressed salad greens for brunch.
Friday, January 21, 2011
Monday, October 25, 2010
Vegan Biscuits & Gravy
I don't usually cook, or want, much vegan food. I'm more of a bacon-y gravy kind of girl. But this recipe is really delicious. Really. And, it's relatively healthy which makes it a lot more enjoyable in the long run. You can use it for traditional biscuits and gravy, or make the gluten-free alternative I'm including below.
Cashew Gravy:
1 C Raw, Unsalted Cashews
1/2 C Oat Flour, or oats that have been ground up in a food processor
4 C Very Hot Water
2 T Cornstarch
1 T Nutritional Yeast
1 1/2 t Salt
1 t Soy Sauce (or Bragg's Liquid Aminos for wheat-free)
1/4 t Smoked Paprika
1/8 t Black Pepper
1/2 C Caramelized Onions
Soak the cashews in enough hot water to cover, for 15 mins. Drain, and reserve soaking water. Blend cashews with a small amount of water until very smooth. Add oat flour, cornstarch, yeast, salt, soy sauce, paprika, and pepper, blend again. Begin adding small amounts amounts of water, and continue blending, until the mixture is completely liquified and all the water has been added.
Pour gravy into a saucepan, and whisk over med-high heat until thickened. Fold in the onions and add additional salt, if needed.
Garlic-Parsley Biscuits:
2 1/3 C All-Purpose Flour
2 T Baking Powder
1 t Salt
1 1/2 C Soymilk
2 T Apple Cider VInegar
1 C Vegan Butter Replacement, very cold (I recommend Earth Balance Buttery Sticks)
2-3 Cloves of Garlic, chopped
1/4 C Parsley, chopped
Makes 6 Biscuits, oven 475-degrees, 15 mins
Combine vinegar with soymilk to curdle, set aside. Sift dry ingredients together and mix with the garlic and parsley, cut in butter until crumbly, and slowly fold in soymilk mixture until just combined. On a generously floured surface, roll out dough to 4x the desired thickness, dust with flour, and fold in half. Repeat the rolling and folding four to six times, then roll to 3/4-inch thick. Using a biscuit cutter, cut out 9-12 biscuits, bake on parchment paper. Watch for even browning, rotating halfway through bake time if necessary.
For a GLUTEN-FREE option, I like to serve it over roasted sweet potato cubes, tossed with olive oil, salt, and pepper, and baked at 375-degrees for 20 mins, then 400-degrees for 10 mins to crisp.
Cashew Gravy:
1 C Raw, Unsalted Cashews
1/2 C Oat Flour, or oats that have been ground up in a food processor
4 C Very Hot Water
2 T Cornstarch
1 T Nutritional Yeast
1 1/2 t Salt
1 t Soy Sauce (or Bragg's Liquid Aminos for wheat-free)
1/4 t Smoked Paprika
1/8 t Black Pepper
1/2 C Caramelized Onions
Soak the cashews in enough hot water to cover, for 15 mins. Drain, and reserve soaking water. Blend cashews with a small amount of water until very smooth. Add oat flour, cornstarch, yeast, salt, soy sauce, paprika, and pepper, blend again. Begin adding small amounts amounts of water, and continue blending, until the mixture is completely liquified and all the water has been added.
Pour gravy into a saucepan, and whisk over med-high heat until thickened. Fold in the onions and add additional salt, if needed.
Garlic-Parsley Biscuits:
2 1/3 C All-Purpose Flour
2 T Baking Powder
1 t Salt
1 1/2 C Soymilk
2 T Apple Cider VInegar
1 C Vegan Butter Replacement, very cold (I recommend Earth Balance Buttery Sticks)
2-3 Cloves of Garlic, chopped
1/4 C Parsley, chopped
Makes 6 Biscuits, oven 475-degrees, 15 mins
Combine vinegar with soymilk to curdle, set aside. Sift dry ingredients together and mix with the garlic and parsley, cut in butter until crumbly, and slowly fold in soymilk mixture until just combined. On a generously floured surface, roll out dough to 4x the desired thickness, dust with flour, and fold in half. Repeat the rolling and folding four to six times, then roll to 3/4-inch thick. Using a biscuit cutter, cut out 9-12 biscuits, bake on parchment paper. Watch for even browning, rotating halfway through bake time if necessary.
For a GLUTEN-FREE option, I like to serve it over roasted sweet potato cubes, tossed with olive oil, salt, and pepper, and baked at 375-degrees for 20 mins, then 400-degrees for 10 mins to crisp.
Thursday, June 17, 2010
Granola Bars, Gluten-Free & Vegan!
These are a favorite at our house, it's great to have a snack on hand that I will actually want to eat (because they're DELICIOUS) but that isn't full of wheat and dairy, or so sweet that it makes me my teeth hurt just to look at them. You can keep them softer and chewy or thin and crisp by trying out different pan sizes.
I'm including measurements for the peanut butter, cranberry, coconut, and chocolate bars that I like to make, but the possibilities are endless. You can use pecans, apple rings, cherries, candied ginger, almond butter, sesame seeds, millet...
1 2/3 C Rolled Oats
1/3 C Oat Flour
1/3 C Granulated Sugar
1/2 t Salt
1/4 t Cinnamon
2-3 C Fruit/Nuts/Etc.
My Favorite Mix:
1 C Flaked, Unsweetened Coconut
1/2-3/4 C Chocolate Chips
1/2 C Dried Cranberries
1/4 C Dried Goji Berries
1/2 C Peanut Butter
1 t Vanilla
1/3 C Coconut Oil
2 T C Honey
2 T Maple Syrup
2 T Agave Syrup
1 T Water
Stir together dry ingredients and fruit/nuts/choc.
Melt Coconut Oil on low, stir in peanut butter, vanilla, honey, maple, agave, and water to form a syrup.
Toss wet and dry ingredients together until crumbly.
Press mixture into pan firmly, use plastic wrap or parchment to pack tightly into the pan form.
Bake at 350-degrees for 25-35 mins, in an 8 x 8 x 2 pan that's been lined with parchment paper and sprayed with oil, checking frequently after the first 15 min. They should have some color on top and edges, but will still be fairly soft and may seem underbaked. Bars will firm when set.
Let cool completely on a wire rack before cutting. You can remove them from the pan after the first 20 min, but retain parchment. Use a serrated knife to cut into squares. If bars seem crumbly, cool in fridge to harden.
I'm including measurements for the peanut butter, cranberry, coconut, and chocolate bars that I like to make, but the possibilities are endless. You can use pecans, apple rings, cherries, candied ginger, almond butter, sesame seeds, millet...
1 2/3 C Rolled Oats
1/3 C Oat Flour
1/3 C Granulated Sugar
1/2 t Salt
1/4 t Cinnamon
2-3 C Fruit/Nuts/Etc.
My Favorite Mix:
1 C Flaked, Unsweetened Coconut
1/2-3/4 C Chocolate Chips
1/2 C Dried Cranberries
1/4 C Dried Goji Berries
1/2 C Peanut Butter
1 t Vanilla
1/3 C Coconut Oil
2 T C Honey
2 T Maple Syrup
2 T Agave Syrup
1 T Water
Stir together dry ingredients and fruit/nuts/choc.
Melt Coconut Oil on low, stir in peanut butter, vanilla, honey, maple, agave, and water to form a syrup.
Toss wet and dry ingredients together until crumbly.
Press mixture into pan firmly, use plastic wrap or parchment to pack tightly into the pan form.
Bake at 350-degrees for 25-35 mins, in an 8 x 8 x 2 pan that's been lined with parchment paper and sprayed with oil, checking frequently after the first 15 min. They should have some color on top and edges, but will still be fairly soft and may seem underbaked. Bars will firm when set.
Let cool completely on a wire rack before cutting. You can remove them from the pan after the first 20 min, but retain parchment. Use a serrated knife to cut into squares. If bars seem crumbly, cool in fridge to harden.
Monday, May 10, 2010
Classic Meatloaf
Okay, so long time no post. Tomorrow's my last day of work at the library and I've promised to bring in a going-away meatloaf and to share my recipe with everyone. I actually got this particular recipe out of the January 2006 issue of Cook's Illustrated. I generally follow their instructions for baking it as free foam loaf, but recently broke out of the mold a bit and realized a personal dream--Meatloaf Cupcakes with Mashed Potato Frosting and Bacon Sprinkles. I would recommend trying that out yourself, but make sure you wont need to stand or be in any way physically active for about three hours afterwards, as a set of meatloaf cupcakes can really weigh you down.
Ingredients:
3 oz (about 1 cup) Jack Cheese, grated on small holes of box grater
1 T Butter
1 Onion, minced
1 Celery Rib, chopped
1 Clove Garlic, minced or pressed
2 t Fresh Thyme
1 t Paprika
1/4 C Tomato Juice
1/2 C Chicken Broth
2 Large Eggs
1/2 t Unflavored Gelatin
1 T Soy Sauce
1 t Dijon Mustard
2 T Minced Parsley
3/4 t Salt
1/2 t Pepper
1 lb Ground Sirloin
1 lb Ground Chuck
21 Saltines, crushed
Spread grated Jack cheese on a plate and freeze until ready to use.
Melt butter in a skillet over medium-high heat, add onions and celery and cook until they begin to brown, 6 to 8 mins. Add garlic, thyme, and paprika, and cook until fragrant, about 1 min. Reduce heat to low, add tomato juice, and cook until thickened, scraping bottom of pan. Remove from heat and set mixture aside.
Whisk eggs and broth together in a large mixing bowl and sprinkle gelatin over the top, let sit for 5 mins. Add soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble the frozen cheese into a powder and add. Add the ground beef, mixing with your hands until thoroughly combined. Transfer meatloaf to prepared pan, and form into a rectangle, smoothing edges with a moistened spatula.
Bake at 375-degrees for 55-60 min, on a foil covered metal cooling rack that has been sprayed with oil. Poke holes in the foil for drainage and place on top of an edged cookie sheet while baking.
Whether glazing or not, meatloaf should cool for at least 20 mins before slicing.
TO GLAZE:
1/2 C Ketchup
1 t Tabasco
1/2 t Ground Coriander
1/4 C Cider Vinegar
3 T Light Brown Sugar, packed
While meatloaf is still baking, combine ingredients for glaze and cook over medium-high heat, stirring constantly, until thick and syrupy, about 5 mins.
After removing meatloaf from the oven, turn heat up to broil. Spread 1/2 of the glaze over cooked meatloaf and place under broiler for 5 mins. Remove from oven, spread with remaining glaze and broil for an additional 5 mins.
Ingredients:
3 oz (about 1 cup) Jack Cheese, grated on small holes of box grater
1 T Butter
1 Onion, minced
1 Celery Rib, chopped
1 Clove Garlic, minced or pressed
2 t Fresh Thyme
1 t Paprika
1/4 C Tomato Juice
1/2 C Chicken Broth
2 Large Eggs
1/2 t Unflavored Gelatin
1 T Soy Sauce
1 t Dijon Mustard
2 T Minced Parsley
3/4 t Salt
1/2 t Pepper
1 lb Ground Sirloin
1 lb Ground Chuck
21 Saltines, crushed
Spread grated Jack cheese on a plate and freeze until ready to use.
Melt butter in a skillet over medium-high heat, add onions and celery and cook until they begin to brown, 6 to 8 mins. Add garlic, thyme, and paprika, and cook until fragrant, about 1 min. Reduce heat to low, add tomato juice, and cook until thickened, scraping bottom of pan. Remove from heat and set mixture aside.
Whisk eggs and broth together in a large mixing bowl and sprinkle gelatin over the top, let sit for 5 mins. Add soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble the frozen cheese into a powder and add. Add the ground beef, mixing with your hands until thoroughly combined. Transfer meatloaf to prepared pan, and form into a rectangle, smoothing edges with a moistened spatula.
Bake at 375-degrees for 55-60 min, on a foil covered metal cooling rack that has been sprayed with oil. Poke holes in the foil for drainage and place on top of an edged cookie sheet while baking.
Whether glazing or not, meatloaf should cool for at least 20 mins before slicing.
TO GLAZE:
1/2 C Ketchup
1 t Tabasco
1/2 t Ground Coriander
1/4 C Cider Vinegar
3 T Light Brown Sugar, packed
While meatloaf is still baking, combine ingredients for glaze and cook over medium-high heat, stirring constantly, until thick and syrupy, about 5 mins.
After removing meatloaf from the oven, turn heat up to broil. Spread 1/2 of the glaze over cooked meatloaf and place under broiler for 5 mins. Remove from oven, spread with remaining glaze and broil for an additional 5 mins.
Tuesday, February 16, 2010
Moroccan Vegetable Stew
This is my favorite meal to cook when I want to feed a large group of people--family dinners, game night, etc. It's vegan and gluten free and has still managed to elicit an "mmm...omygosh..." sound from every person I've ever fed it to. I normally serve it over a bed of couscous, but it would be good with quinoa as well if you want added protein. I'm posting it here at my mother's request, we're going to cook this in tandem next weekend from our respective homes in Washington and Michigan.
Ingredients:
2 T Olive Oil
2 Onions, chopped
1 1/2 C Vegetable Stock
1 t Cumin
3/4 t Chili Powder
1/2 t Cardamon
1/2 t Cinnamon
1/2 t Nutmeg
Pinch of Cloves
Small Butternut Squash, peeled and cubed
Large Russet Potato, peeled and cubed
3 Carrots, sliced
5 Cloves of Garlic, minced
2 Medium Zucchini, halved and sliced
15oz Can of Garbanzo Beans, rinsed and drained
1 t Salt
1/4 t Pepper
1/4 C Italian Parsley
3 T Lemon Juice
1/2 t Balsamic Vinegar
Hot Pepper Sauce
In a large saucepan, cook onions in olive oil for 2 to 3 minutes until softened. Add to vegetable stock and simmer in a large stock pot for 20 mins. While cooking the onions, combine the spices in a large mixing bowl and toss the with the butternut squash and potato. Add this to the simmering onions along with carrots and garlic, cover and keep at a low simmer for 20 mins. Stir in the zucchini, garbanzo beans, salt, and pepper. Simmer for another 10 mins until the zucchini is tender, remove from heat. Stir in parsley, lemon juice, vinegar, and hot sauce, and serve.
Ingredients:
2 T Olive Oil
2 Onions, chopped
1 1/2 C Vegetable Stock
1 t Cumin
3/4 t Chili Powder
1/2 t Cardamon
1/2 t Cinnamon
1/2 t Nutmeg
Pinch of Cloves
Small Butternut Squash, peeled and cubed
Large Russet Potato, peeled and cubed
3 Carrots, sliced
5 Cloves of Garlic, minced
2 Medium Zucchini, halved and sliced
15oz Can of Garbanzo Beans, rinsed and drained
1 t Salt
1/4 t Pepper
1/4 C Italian Parsley
3 T Lemon Juice
1/2 t Balsamic Vinegar
Hot Pepper Sauce
In a large saucepan, cook onions in olive oil for 2 to 3 minutes until softened. Add to vegetable stock and simmer in a large stock pot for 20 mins. While cooking the onions, combine the spices in a large mixing bowl and toss the with the butternut squash and potato. Add this to the simmering onions along with carrots and garlic, cover and keep at a low simmer for 20 mins. Stir in the zucchini, garbanzo beans, salt, and pepper. Simmer for another 10 mins until the zucchini is tender, remove from heat. Stir in parsley, lemon juice, vinegar, and hot sauce, and serve.
Tuesday, January 26, 2010
Quinoa and Chorizo Salad
We had nearly a whole day of sunlight this weekend, a true miracle in the northwest at this time of year, and I took Jenny on a picnic to celebrate. I brought this salad, some hummus with chips, two slices of leftover apple-pear pie, and some lime Perrier. It might have been the best meal I've ever had. The combination of fats from the chroizo and avocado pared with the clean, delicate flavor of the quinoa and the sharp bite of pepper and onion was perfectly balanced. We went through six servings in less than 24 hours.
Ingredients:
1 C Quinoa
12 oz of Tomato-based Vegetable Juice
4 oz Water
1/4 t Salt
1 Large Avocado
2 T Lemon Juice
1 Medium Red Bell Pepper
1 Small Red Onion
8 oz Kidney Beans (canned, drained)
8 oz Chorizo
Vinaigrette:
3 T Olive Oil
2 T Red Wine Vinegar
Juice of 1 Lime
1/2 t Cumin
1 Clove of Garlic, crushed
Salt & Pepper
Cook the Quinoa in the Vegetable Juice and Water--bring to boil, uncovered and then cover and simmer for 15 mins. Remove from heat and let stand, still covered, for 5-10 mins. Fluff with a fork and then chill. Dice Avocado and mix with Lemon Juice to preserve color. Dice Bell Pepper and Red Onion into small chunks and mix, along with Kidney Beans, with the Quinoa. Whisk vinaigrette ingredients together and toss with salad mixture. Peel the Chorizo, slice into thin disc and brown lightly over medium heat, drain fat and add to salad. Top each serving with Avocado and serve immediately.
Ingredients:
1 C Quinoa
12 oz of Tomato-based Vegetable Juice
4 oz Water
1/4 t Salt
1 Large Avocado
2 T Lemon Juice
1 Medium Red Bell Pepper
1 Small Red Onion
8 oz Kidney Beans (canned, drained)
8 oz Chorizo
Vinaigrette:
3 T Olive Oil
2 T Red Wine Vinegar
Juice of 1 Lime
1/2 t Cumin
1 Clove of Garlic, crushed
Salt & Pepper
Cook the Quinoa in the Vegetable Juice and Water--bring to boil, uncovered and then cover and simmer for 15 mins. Remove from heat and let stand, still covered, for 5-10 mins. Fluff with a fork and then chill. Dice Avocado and mix with Lemon Juice to preserve color. Dice Bell Pepper and Red Onion into small chunks and mix, along with Kidney Beans, with the Quinoa. Whisk vinaigrette ingredients together and toss with salad mixture. Peel the Chorizo, slice into thin disc and brown lightly over medium heat, drain fat and add to salad. Top each serving with Avocado and serve immediately.
Monday, January 25, 2010
Pecan-Cornmeal Waffles
I had these amazing waffles one morning at the J&M cafe--stuffed with golden pecans and slathered in house-made ginger butter and real maple syrup, and I knew as I was eating them that I was going to have to replicate the recipe so I could eat them over and over again in privacy of my own home where no one was counting servings.
I took this particular recipe on the road with me, most of my complex cooking being done with the aim of impressing someone else. Mixing the dry ingredients together ahead of time made assembling the batter a breeze which certainly improved my show-off quotient.
Also, I realize that separating and whipping the egg whites can seem dauntingly time consuming, but the difference in texture is notable and completely worth the extra effort. Cross my heart.
Ingredients:
3/4 C Cornmeal
3/4 C Flour
2 1/2 t Baking Powder
1/4 t Salt
1 T Sugar
1/2 C Pecan Pieces
Zest of 1 Lemon
2 Eggs
1 C Buttermilk
2 T Butter, melted
Mix together Cornmeal, Flour, Baking Powder, Salt, Sugar, and Pecans, set aside. Separate egg whites from yolks and whip (either by hand or with an electric mixer) until soft peaks form. Mix together Egg Yolks, Lemon Zest, Buttermilk, and Butter in a large bowl. Stir in the dry ingredients just until combined, and then gently fold the Egg Whites in using a wooden spoon--the less you stir, the lighter the waffles will be. Cook according to your waffle maker's directions.
I took this particular recipe on the road with me, most of my complex cooking being done with the aim of impressing someone else. Mixing the dry ingredients together ahead of time made assembling the batter a breeze which certainly improved my show-off quotient.
Also, I realize that separating and whipping the egg whites can seem dauntingly time consuming, but the difference in texture is notable and completely worth the extra effort. Cross my heart.
Ingredients:
3/4 C Cornmeal
3/4 C Flour
2 1/2 t Baking Powder
1/4 t Salt
1 T Sugar
1/2 C Pecan Pieces
Zest of 1 Lemon
2 Eggs
1 C Buttermilk
2 T Butter, melted
Mix together Cornmeal, Flour, Baking Powder, Salt, Sugar, and Pecans, set aside. Separate egg whites from yolks and whip (either by hand or with an electric mixer) until soft peaks form. Mix together Egg Yolks, Lemon Zest, Buttermilk, and Butter in a large bowl. Stir in the dry ingredients just until combined, and then gently fold the Egg Whites in using a wooden spoon--the less you stir, the lighter the waffles will be. Cook according to your waffle maker's directions.
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