Friday, January 09, 2004
I use this basic recipe and substitute all kinds of vegetables, even potatoes sometimes. It's pretty versatile.
Eli's Tossed Spicy Vegetables
2 1/2 cups broccoli florets
2 1/2 cups cauliflower florets (I find that one of those mixed bags of half broccoli and half cauliflower is the perfect amount)
2 tablespoons olive oil
1 medium onion, sliced
2 tablespoons minced garlic
1/4 cup chopped fresh parsley
2 tablespoons white wine vinegar
2 heaping teaspoons grated lemon zest
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
1/2 cup grated Parmesan cheese
Salt and black pepper
Cook the broccoli and cauliflower in a large saucepan of boiling salted water for about 3 minutes, just until tender. Drain.
Heat the olive oil in a heavy skillet over medium heat. Add the onion and garlic and saute until soft, about 8 minutes. Add the parsley, white wine vinegar, lemon zest, oregano and red pepper, and stir for 2 minutes. Add the vegetables and toss until coated and thoroughly heated. Season the vegetables to taste with salt and pepper. Mix in grated Parmesan and serve immediately.
This one is super easy and quick and tastes amazing.
Paul Sorrensen's Crab Quiche
4 eggs
1 cup sour cream
1 cup small-curd cottage cheese
3/4 cup grated (not powdered!) parmesan cheese
1/4 cup flor
pinch of salt
4 drops Tabasco
pinch of nutmeg
3/4 cup diced crabmeat (I usually use more like a cup, cup and a half)
2 cups shredded Monterey Jack cheese
Preheat the oven to 350F. Butter a pie plate. In the food processor (I usually just mix it all by hand because I don't have a food processor and it turns out just fine) blend the eggs, sour cream, cottage cheese, Parmesan cheese, flour, salt, Tabasco, and nutmeg. Pour into a large bowl. Stir in the crabmeat and Jack cheese. Pour into the prepared pie plate. Bake 40 to 60 minutes (I find it's usually around 45 or 50 minutes, but my oven runs hot) until the quiche is solid and the top is golden brown.
I brought in The Ex-Boyfriend Cookbook today, so I thought I'd post a few of the recipes I've tried and loved. First up...
Milo Burda's Amazing Bean Soup
4 garlic cloves, chopped
1 onion, chopped
3 1/2 cups vegetable broth
1 can garbanzo beans
1 can kidney beans
1 can lima beans (I HATE lima beans so I usually double up on the garbanzo beans)
1 can pinto beans
1/3 cup brown sugar
2 teaspoons curry powder
4 teaspoons dried mustard
1 teaspoon red wine vinegar
Chopped spinach (Use your own judgment as to the amount. I usually find that a bag of baby spinach leaves is just about right.)
Chopped mushrooms (Use your own judgment as to the amount. I usually use a single container of pre-chopped mushrooms.)
Saute chopped garlic and onion in 1/2 cup vegetable broth in a heavy pan. Add the rest of the broth, then the beans (with juice). Add the sugar, curry powder, mustard, vinegar, spinach and mushrooms. Simmer for 1/2 hour and serve.
