Leek and Potato Quiche

I’m breaking my own rule by not posting a photo, but I don’t want to write out the recipe by hand only to misplace it. So, I intend to rectify the situation next time I make this and squeeze the photo in here. In the meantime, here’s the recipe.

Note: The milk and cheese can be omitted to produce a dairy-free quiche, which would still be tasty.

Recipe from: me

Ingredients:

  • 2 medium potatoes, scrubbed and rinsed
  • 1 leek, sliced, rinsed, and strained
  • 1 tsp. butter
  • 1-2 cloves garlic
  • 1/4 tsp. terragon
  • 1/2 tsp. salt
  • freshly ground black pepper
  • 1/2 c. parmesan cheese
  • 1/2 c. milk
  • 6 eggs

Directions:

Thinly slice the unpeeled potatoes using a mandolin. Lightly salt the potatoes and the leeks and saute briefly in a cast iron skillet in a tsp. of butter. Mince the garlic and stir it in, allowing to cook for an additional minute. The potatoes should be just a tiny bit firm (ere on the side of caution–it’s better to overcook them than undercook them). Remove from heat.

Preheat oven to 425 degrees.

In a medium mixing bowl, add the tarrgon, salt, pepper, and parmesan. Stir briefly. Add the eggs and milk, then lightly beat until the whites and yolks are fully combined. Pour on top of the potatoes and leeks. Bake for 30 minutes or until golden brown.

Advertisements

Butternut and Caulflower Soup

Butternut Squash Soup 2

Recipe from: me

This soup is so buttery and smooth, yet extremely low in fat. A rare find indeed! I loved it exactly as it came out, yet I still intend to play around with it and find other tasty versions. I’d like to omit the rosemary (which I overuse with squash and sweet potato recipes) and try some other things. Leeks? Red pepper flakes? Thyme? Sage? Oregano? Curry powder? Coriander seeds? And maybe add some more veggies in addition to the cauliflower, like peas or chunks of zucchini or other squash or parsnips or turnips. I love messing around with things.

Ingredients:

  • 1 head of cauliflower
  • 1/2 tbsp. butter
  • 1 onion, diced
  • 3 cloves of garlic
  • 1 1/2 tsp. salt
  • pepper to taste
  • 2 tsp. rosemary
  • 1/4 tsp. Trader Joe’s 21 Seasoning Salute
  • 2 1/2 cups water, more or less

Directions:

Rinse, cut, and steam cauliflower. Set aside.

Saute the onion in a small saucepan. When it starts to become translucent, squeeze the garlic through a press and cook for one additional minute. Add the onion and garlic along with 1/2 cup water to a blender and puree. Return the the saucepan. Add the butternut squash and seasonings, along with water until the desired thickness is obtained. Bring to a boil.

Reduce heat to low and add the cauliflower. Taste to check seasonings; refine if necessary. Simmer for several minutes or as long as is convenient.

Serve and enjoy.

Roast Potato Salad with Rosemary and Garlic

Recipe from: Tender: A Cook and His Vegetable Patch, by Nigel Slater

There are three reasons I like this recipe. Reason number one: it’s vegan (or can be by substituting olive oil for butter, which, as it so happens, is actually the original recipe), and so many of the really good potato recipes are decidedly not vegan. They’re swimming in cream and milk and oozy cheese. Reason number two: it’s different. The mustard and red wine vinegar really wake up the potatoes and make them exciting, and then you have these potent little bites of garlic thrown in, too. And reason number three–it’s just really, really yummy. It’s also relatively simple to make. The hardest part is wrestling all of those garlic cloves out of their skins.

Ingredients:

  • 24 new potatoes, or 12 small russets, halved
  • a bulb of garlic
  • 1/3 c. melted butter
  • a few sprigs of fresh rosemary
  • 2 tbsp. red wine vinegar
  • 2 tbsp. Dijon mustard
  • 5 tbsp. olive oil
  • 1 tsp. salt
  • freshly ground black pepper to taste
  • optional–chopped fresh parsley

Directions:

Preheat oven to 400 degrees. Scrub the new potatoes and place in a large mixing bowl (If using regular russets, slice them in half). Peel each individual garlic clove from the bulb and add to the potatoes. Rinse and chop the rosemary and add that. Finally, drizzle the melted butter over the potatoes and give them several good tosses until thoroughly coated.

Spread the potatoes and garlic onto a baking dish or cookie sheet and bake for 45-60 minutes, or until soft and creamy in texture.

Meanwhile, combine the remaining ingredients in a jar or salad dressing container and shake well. When the potatoes come out of the oven, press them with the back of a large spoon until they pop open, then drizzle with the vinegrette. Bon appetite.

Snowflake Millet

Recipe from: me

When my friend Bek took me to a tea house for my birthday last year, I bought some special tea that I’d tried and mailed it to my sister. She still has half a bag, and we savor it. The name of it is “Snowflake tea”, and it is flavored with coconut, almond, and cinnamon. With that as my inspiration, I created this recipe for warm breakfast cereal, which, serendipitously, is also perfectly acceptable for me to have when I’m trying to cleanse my body of yeast. The coconut flakes give this a nice texture, and the almonds add a delectable crunch. Yum.

Ingredients (rough estimate–I don’t measure things):

  • 1 cup millet
  • 1/2 – 3/4 cup coconut milk
  • 1/2 tsp. almond extract
  • 1 tsp. vanilla
  • stevia to taste (can use any other sweetener you like)
  • 1/2 cup unsweetened, shredded coconut
  • 1/3 cup almond slivers
  • 1 tsp. cinnamon

Directions:

Put the millet in a sauce pan with 1 1/2 cups water and simmer until the water evaporates and the millet is tender. Add coconut milk, stevia, almond extract, and vanilla extract, and simmer until the desired consistency is reached. Meanwhile, toast the almond slivers in a small frying pan until light brown. Add the almond slivers, shredded coconut, and cinnamon and stir until combined. Sprinkle with a light dusting of cinnamon and serve.

Idea for next time: coconut extract, for extra coconut flavor.

Salsa Soup

From: Papa, original source unknown

I made this soup with my grandpa the first time. He raved about it, but I thought it was going to be strange. Sweet potatoes and salsa? Eh… but I added some cheese and some crushed tortilla chips, and it was actually very tasty and satisfying! My aunt was also skeptical of the combination at first, but she too was converted. I’d imagine it would be the perfect sort of thick, filling soup to have on a cozy autumn evening.

Ingredients:

  • 1 tsp. butter or oil
  • 1 small onion, chopped
  • 1 large sweet potato or yam (I’ve used yams both times I’ve made it)
  • 4 cups chicken broth (or veggie broth to make the recipe vegetarian)
  • 1/2 tsp. ground cumin
  • 1 can corn niblets, drained
  • 1 cup salsa–mild, medium, or hot is up to you
  • 1 can tomato sauce
  • 1 can black beans, rinsed and drained
  • tortilla chips

Optional: Cheese, sour cream, and cilantro for garnish

Recipe:

1) Heat oil in a large pot. Add onion and saute over medium heat until softened and translucent.

2) Chop the sweet potato or yam into 1/2 in. cubes. Add it with the broth and cumin to your pot. Bring to a boil, then cover and reduce heat and allow to simmer for 15 minutes or until the sweet potato is tender. With immersion blender, process soup until smooth. (If using a countertop blender, cool sweet potato mixture 10 minutes, then blend in 2 batches.)

3) Stir in corn, salsa, tomato sauce, and black beans. Simmer, covered, for 5-10 minutes to blend flavors. Garnish if desired, and serve with crunched tortilla chips sprinkled on top.

My tip: Make sure you wear an apron and keep the pot covered when you can. Sweet potatoes have a habit of spitting at you! Don’t spit back to get even, either.