Saturday, October 26, 2013

Researching Bean & Rice recipes

I was reading "5 Food Combinations To Avoid" on Care2 Make a Difference and came across this statement about rice and beans. “Rice and beans have a synergistic effect, promoting better assimilation of each when they are together,” says Bhattacharya.

Read more:

This peaked my interest so I decided to begin investigating various rice and bean recipes.  This is not something I usually cook.  

This link has a number of different variations.  I plan to give them a try over the next few months. (BD 10/26/13)

This Red Bean and Rice recipe from Emeril Lagasse received 5 stars

I am open to other ideas and recipes so please conribute

Quiche Lorraine

Rules for a good Quiche from Jeff Smith (1984). The Frugal Gourmet. p.102
March 16, 2014
1. Always precook the pastry shell a bit - prevents soggy bottom.
2. Saute the vegetables a bit before adding them to the egg mixture to remove  unnecessary moisture.
3. Have your eggs at room temp for easier blending.
4. Use a wider pie plate or better yet a quiche pan. A simple pie plate will result in a rather thick quiche.

I want to jazz up Quiche Lorraine with some extra vegetables. Saute any combination you like: mushrooms, onions, zucchini. I tired a leek, mushroom and asparagus combo.  Next time I need to cut the asparagus and leeks into smaller, bite size pieces.

Line a quiche pan with pastry, prick with a fork, line with aluminum foil and pie weights or beans and cook for about 12 minutes at 400 degrees.

Fill half full with alternating layers of chopped boiled ham or crisp bacon, veggie mixture and Swiss cheese (can use any type of cheese) about a pound of each.

Beat and pour over: 5 eggs, 1 cup light cream or milk & 1/2 t. salt.

Top with thinly sliced tomatoes, optional.

Bake at 350 degrees for 45 minutes or until brown and firm on top.

This recipe can be frozen before cooking & saved for weeks before using. Thaw and cook as directed below.

This Quiche Lorraine version comes from Ruth Reichl, "The Gourmet Cookbook." @2004

In this recipe there is no cheese which is the true French approach

Basic Pastry Dough for single crust
1/2 # bacon (8 slices) cut crosswise into 1/2 inch wide pieces
4 large eggs
2 large egg yolks
2 cups heavy cream
1 cup milk
1 t. salt
1/8 t. fresh ground nutmeg

Prepare the pastry dough and then refrigerate for 30 minutes. Preheat over to 375 degrees. Line shell with foil and fill with pie weights or dried beans. Bake for 20 minutes. Remove foil and weight and bake shell until golden brown, about 10 minutes more, Transfer to a rack to cool

Meanwhile, cook the bacon until crisp, about 8 minutes.  Transfer to a paper towel to drain

Whisk together eggs, cream,, and milk in a large bowl, then whisk in salt and nutmeg.  Pour into baked pir shell and sprinkle with bacon.

Bake quiche until brown and puffed, 35 - 40 minutes (center will still be slightly wobbly but not liquid.)

Serve warm or at room temp.

Sunday, October 13, 2013

Coconut Cookies

This recipe is from my Mom's recipe box. I've made a few modifications.

1 1/4 cup flour
1 tsp baking powder
1 tsp. baking soda
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter
1 egg
1/2 tsp vanilla
1 cup oatmeal (whole oats blended)
1 cup unsweetened coconut

1. Blend the butter and sugars together
2. Add the egg and vanilla, blend
3. Stir the dry ingredients together in a separate bowl.
4. Add the wet and dry ingredients together and blend.
5. Shape into small balls.
6. Line a baking sheet with parchment paper.
7. Bake for 12-15 minutes in 350 degree oven

ENJOY these taste treats!!!!!