Basic Quiche

January 15, 2008

Basic Quiche

NOTES

Making a quiche could not be more simple or flexible. A large variety of fillings can be used with the basic egg and cream mixture. It is the perfect way to use incorporate vegetables into a meal.

INGREDIENTS

–2 eggs
–8oz cream (Half&half works well.)
–salt
–pepper
–1/4-1/2 cup cheese (Many types work well. Choose according to what will complement your filling.)
–2 pastry/pie crusts (Most commercially available brands use lard. Read the ingredients carefully to avoid it. Note: I often make a “quiche” without a crust at all. Just grease the dish well.)
–filling of your choice (Sauteed or steamed vegetables are nice. Cheese alone works well. Whatever you like can be thrown in.)

DIRECTIONS

Prebake your pie crusts according to the instructions.
Prepare a standard egg and cream mixture of 1 egg for every 4oz (half cup) of cream. The amount you will need varies according to how much filling is in each quiche — the more filling, the less cream & egg. Count on at least 1/2 cup of the mixture in a regular sized pie crust with a lot of filling or a full cup (8oz) in an empty shell.

Add sufficient salt & pepper to the egg mixture to enhance the flavor.
Prepare your filling and drain it so that there is not a lot of extra moisture.
Pour into the pie crust of grease dish while adding cheese as you go.

When the crust/dish is about 3/4 full, pour in the egg mixture to fill in the gaps and barely cover the filling. The eggs will expand; so don’t overfill.

Bake at 375 for about 30+ minutes. Cool before serving.

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Mexican Rice

January 15, 2008

Arroz a la Mexicana, AKA Mexican Rice

Adapted from the recipe by Diana Kenedy

NOTES

Freezes well. Thaw in the oven if possible.

INGREDIENTS

    1 1/2 cups rice
    1/3 cup veg oil
    8 oz tomatoes, roughly chopped (canned acceptable, small can of tomato paste also acceptable)
    1 garlic clove, roughly chopped
    about 3 1/2 cups well-salted broth
    1 small carrot, diced (optional)
    2 tablespoons peas (optional)
    1 whole sprig of cilantro (optional)
    salt to taste

DIRECTIONS

For this quantity you will need a heavy-bottomed,
flameproof pan about 4 inches deep and 9 ins across.

Pour hot water to cover the rice and let it stand for
about 5 minutes. Drain the rice and rinse well in cold
water, then shake the collander well and leave the rice
to drain for a few minutes.

Heat the oil. Give the rice a final shake and stir it into
the oil until the grains are well covered, then fry until just
turning color, stirring and turning the rice over so it
will cook evenly and will not stick to the pan. This process
should take about 10 minutes–depending, of course,
on the size of the pan–but it should be done over high
heat or the rice will become mushy in its final stage. Tip
the pan and drain off any excess oil or drain rice in
a fine strainer.

If possible, blend the tomatoes, onion, and garlic until smooth. There
should be about 1 cup. Add the puree to the fried rice,
then, continuing to cook over high heat, stir and scrape
the botom of the pan until the mixture is dry.

Add the broth, carrots, peas, and parsley. Add salt as
necessary, then stir well (do not stir again during the
cooking time.) Cook over medium heat, covered, until the
liquid has been absorbed and small air holes appear in
the rice. This will take about 10 minutes. Remove the pan
from the heat and cover the rice with a piece of terry cloth.
Cover with a tightly fitting lid so that no steam can escape
and set aside in a warm place for about 20 minutes,
so the rice can continue cooking in its own steam and
the grains will expand.

Before serving, loosen the rice with a fork from bottom.


Apple Beet Salad

January 15, 2008

Apple Beet Salad

INGREDIENTS

    3 or 4 fresh beets (canned okay, fresh is best)
    1 med tart apple
    2 tbl mayonnaise
    1/4 tsp dried dill weed
    1/4 tsp celery seed OR some celery chopped well
    salt to taste

DIRECTIONS

Peel and chop the apple. Wash and peel the beets. Cook the beets in cold water
and bring to a boil, about 30-50 minutes, depending on the age and size of the
beets. When they are easily pierced with a fork, they are done. Remove them from
the cooking liquid and plunge them into cold water. (You can save the cooking
liquid for borscht if you like.)

Peel and dice the cooked beets; mix with the diced apple, mayonnaise and
seasonings. Chill for several hours before serving.


Lima Beans in Chilli Sauce

January 14, 2008

Lima Beans in Chilli Sauce

INGREDIENTS

    -1 lb lima beans (or broad beans or butter beans)
    -2 Tbs olive oil (or to taste–so actually a lot more)
    -1/2 onion, chopped
    -2 cloves garlic, minced
    -12 oz tomatos, peeled &chopped, (canned or salsa okay)
    -1-2 jalapenos, chopped (can emit if using salsa)
    -salt to taste
    -ciliantro as garnish

DIRECTIONS

-Thaw & cook beans until completely done, but not mushy. They’re better if oil is added to the cooking water. Important: Do not salt the cooking water until the beans are cooked, or they will not get completely soft.
-Sautee onion til soft & almost browned.
-Add garlic & sautee on medium for about one minute.
-Add tomatos & chillis cook til thickened.
-Add salt to taste.
-Pour mixture over beans. Reheat on stove if necessary.
-Garnish with cilantro.