Wednesday, May 8, 2013

Greens, Cannelini Beans, and Stuff


I was absolutely NOT in a cooking mood last night, and my cupboard stood me in good stead!  Ha!

We liked this so much that I wrote it down, and I thought I'd share it here, too!

I am still cleaning out parents' boxes, so I still open a box, look inside, and if I feel like I'll start a crying jag, I close it and shred something, instead.  I appreciate the time "off," and I appreciate being able to return to this.  Sometimes, the fact of cooking saved my sanity!  I am very grateful for that!!  I hope you enjoy this very easy main-dish recipe!!  Marlyle

Greens, Cannelini Beans, and Stuff

1 Tbs. coconut oil or butter
1 large onion or leek, quartered and thinly sliced
2 cloves minced garlic
12-16 oz. bitter greens, rinsed and drained  (I used a mix of kale and Romanesco.  And if I didn't have fresh stuff, I would use frozen, chopped spinach.)  Chop into fairly large pieces.
1 28-oz. can diced tomatoes  (If I'd had ripe tomatoes, I'd have used fresh, I think.  2 lbs.?)
16 oz. can large white beans--cannelini beans, rinsed and drained
1/3-1/2 cup raisins, currants, cranberries (dried, sweetened), chopped dried figs, or any other dried fruit    you like.
Salt and pepper to taste

Melt the coconut oil, or butter, in a large skillet.  Add the onion/leek, and sauté until wilted, or about 5 or 6 minutes.  Add the garlic, and saute until soft and fragrant, another 2 minutes, or so.  Add the chopped greens, and cook until wilted (or melted, in the case of frozen!  Ha!)

Add the tomatoes, beans, and fruit.  Cook, covered, on low heat until the fruit is softened and swollen.  Add water if you need to.

Steve liked a little Parmesan sprinkled across it; I liked it plain.

Sunday, August 12, 2012

Egg and Cream Quiche

Egg and Cream Crustless Quiche

I was bored with generic breakfast one morning recently, and I had heavy whipping cream sitting in my fridge just waiting for me to do something with it.  I whipped the cream into whipped-cream-for-dessert consistency and added it into beaten eggs.  It was so amazingly light!  Three of us polished off this breakfast in a very short time!

Preheat oven to 350 degrees.

6 eggs, beaten
1 cup heavy whipping cream, whipped
2 cups shredded cheddar cheese
1/4 tsp. salt (we all salted our quiche before we ate it)
Possible additions:
     1 cup cubed, cooked ham
     1 cup cooked, crumbled sausage
     1 cup thinly sliced sweet peppers and onions

Beat eggs until they're a lemon color, more or less.

Whip cream until peaks form and hold.

In a 7 x 11 baking dish, spread half the cheese over the bottom.  Put any additions on top of the cheese.*

In a mixing bowl, fold beaten eggs into the whipped cream.  Pour this over the layers in the 7 x 11 baking dish.  Top with the rest of the cheese.  Put the dish into the oven, and bake it for 30 minutes.

*I played with this again, and I folded the additions--onions and peppers for me--into the egg-and-whipped cream mix and left the cheese on the bottom and top.  I like this version better!

Optional:  Top with chives, chopped cilantro, tomato sauce, enchilada sauce, or anything else you can think of.  It's good without any toppings, too; it's very light and fluffy and stands by itself easily.

Tuesday, December 21, 2010

Seasoning for Everything!

2 Tbs. salt
1 1/2 tsp. granulated garlic
1 1/2 tsp. granulated onion
2 1/2 tsp. black pepper
1 1/2 tsp. dried oregano leaves, crushed as finely as you can with your fingers
1 1/2 tsp. paprika
1 1/2 tsp. celery seed
1 1/2 tsp. parsley flakes, crushed finely with your fingers
1 1/2 tsp. dried rosemary, crushed as finely as you can with your fingers
1 tsp. dried basil leaves, crushed as finely as you can with your fingers

Mix everything in a plastic zip bag (or some other tightly-closeable container) and shake well.

This is great on mixed root vegetables, in soups, in salad dressings, and anything else you would use salt and pepper on. I usually toss vegs or whatever I'm cooking in a little olive oil, and then I pour some of this mix over it and toss again. (For instance, I bake the root vegs at 350 F. for 45 minutes to an hour. It smells great, and it makes a great comfort food!) Enjoy!

Monday, November 29, 2010

Sweet-ish Broccoli Salad

I'm eating this for breakfast, although I realize that most people would eat it for lunch or dinner. Fortunately for me, it's great any time of the day!

This makes one serving--Steve prefers "regular" breakfast food! Ha! You can double or triple the vegetables for more servings. The dressing will need to be added and stirred, adding more if it's needed, to maintain a crunchy consistency.

And finally, I used my mini-chop for the broccoli and carrots. Bless the inventor of this gadget!

4 large broccoli florets, chopped
4 baby carrots, chopped
2 Tbs. thinly sliced green onion
6 grape tomatoes
small handful of raisins (I would use cranberries here for Chelsea; she hates raisins.)
6 walnut halves, broken up into 3 or 4 pieces each--small chunks
1/2 c. olive oil
1 Tbs. dijon mustard
1 1/2 tsp. agave nectar (you could also try pure maple syrup, and this can be doubled for a sweeter dressing.)
2 Tbs. balsamic vinegar
1/4 tsp. salt
1/8 tsp. pepper

Combine broccoli, carrots, green onions, tomatoes, raisins, and walnuts in a small bowl.

Whisk together the olive oil, dijon mustard, agave nectar, balsamic vinegar, salt, and pepper. Pour about 2 Tbs. on salad. Taste and add more, if you'd like.

I thought this tasted great--and I'm not a big sweet-eater!! Ha! I hope you enjoy it!

Thursday, October 21, 2010

Stuffed Delicata Squash

I usually use one of the vegetarian "sausages" in these types of dishes, so I thought I'd try a vegetable-only dish. We liked it! I will say here that I used one of those "mini chop" things to chop everything, and I bought pre-sliced mushrooms. I don't want to really "slave over a hot stove;" I just want it to taste like I did! Ha!

Serves 2 without a side dish or salad. It would probably serve 4 with rice pilaf and a salad!

1 Delicata squash
1 small onion, diced
1 small clove of garlic, minced (or a couple of shakes of garlic powder. I know.... ;))
1 zucchini, 1/2 inch dice
1 crookneck squash (aka "yellow squash"), 1/2 inch dice
8 oz. sliced mushrooms
2 handfuls of spinach leaves (I used baby ones, so I didn't have to chop them up)
dried basil, 1 tsp. - 2 tsp. (depends on how much you like basil!)
Salt--about 1/2 tsp.
Pepper--about 1/4 tsp.

Preheat oven to 400 degrees F. Cut the Delicata squash in half lengthwise. Spray an 8- or 9-inch square baking dish with an oil spray. Add water to about 1/2 inch. Put the squash in, cut side up, and cover with aluminum foil. Bake at 400 degrees until you get the rest of this put together, about 30 minutes, or so.

Chop, or dice, the onion, and mince the garlic. Put them into a skillet with a little olive oil on medium-low heat. Stir the onion and garlic to coat them with the oil. While that's cooking, dice, or chop, the squashes. Add them to the skillet, and stir everything together. Cook, uncovered, stirring occasionally until they're beginning to soften, 15 minutes maybe? 20 minutes? Anyway, longer than just a couple of minutes! Ha! Add the mushrooms, and cook until they've released some of their water, but they're still firm. Add the spinach, basil, salt, and pepper, and stir.

Take the squash halves out of the oven. They will probably not be completely cooked; that's good. Spoon your stuffing from the frying pan into the squashes, re-cover with the foil, and return to the oven, lowering the heat to 350 degrees F. In 45 minutes, it's done. In an hour, the water has evaporated completely, and the juices from the vegetables have started to burn onto the bottom of the baking dish! Ha! It's still good here, but the clean-up is worse! Ha!

I love experimenting! LOL! Enjoy!

Sunday, September 12, 2010

Waldorf Salad PLUS

Steve said he wanted salad for dinner, and for whatever reason, neither lettuce nor spinach appealed to me. This doesn't happen very often, mind you!

So, I just decided to make Waldorf Salad and call it quits, but of course, it didn't work out that way! Ha! Here is our dinner salad for this evening. We both really liked it, and I hope you do, too!

Serves 2-4, meal or side!

1 large, crisp apple (I used a Red Delicious; they're just now coming into season, so they're good!)
2 stalks of celery, cleaned and sliced
2 medium cucumbers, quartered lengthwise and sliced crosswise about 1/4 inch thick
3 green onions, thinly sliced
24-30 red flame grapes, halved lengthwise
2-3 handfuls of walnuts, depending on how much you like them!
Bleu cheese crumbles (they can be "optional," but they really add a flare to this!)
Mayonnaise, about 1/2 cup?
Dijon mustard, about a tablespoon?
Olive oil, maybe a tablespoon or two--enough to thin the dressing to make tossing easier.

Chop the apple, toss it into a bowl, and add the celery, cucumbers, green onions, and grapes.

Dressing: combine the mayo, mustard, and olive oil in a small bowl. The dressing needs to be pretty tangy to offset the sweetness of the fruit, so add more mustard if I've misjudged my own addition. Obviously, this is "to taste!" Ha!

Toss the dressing with the fruits and vegetables. Add the walnuts, and toss again. I just served it on salad plates without further prep; it would look great on a bed of greens, and you could add extra dressing to seep down into the greens, too. However you serve it, toss some bleu cheese crumbles on top of it! Enjoy!

Thursday, July 22, 2010

Jicama, Apple, Cucumber, and Nut Salad

Serves 2-4 (meal or side!)

1/4 jicama, peeled and cubed
1 apple, cubed
6 inches of a cucumber, cubed
1/4 red onion, cubed
8 broccoli florets, rinsed and broken into tiny florets
small handful of pecan halves
small handful of walnut pieces
OPT: 3 stalks celery, cubed (adds a touch of salty taste)
OPT: 1 avocado, cubed (adds a creamy texture to individual bites)
balsamic vinaigrette
OPT: mayo on the side

Chop the first 5 ingredients and toss them into a bowl. Add the nuts and the options, if you're using them. Drizzle with vinaigrette. Toss. Serve on a plate. Add a spoonful of mayo, if you like. Garnish, if desired, with rosemary sprigs! MMMMMM

The "OPTs": adding celery gives it a more "Waldorf Salad" taste and texture. Adding a spoonful of mayo on the side of the plates allows the eater to have some, or not. I liked it, because I could snag a bit on the tip of my spoon and scoop some salad on it, too, and I could do it on alternate bites, so I could enjoy the cleaner taste of the balsamic dressing and still have the mayo that I love! Ha!