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: http://www.care2.com/greenliving/5-food-combinations-to-avoid.html#ixzz2ipvBiwhM


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) http://www.nomeatathlete.com/rice-and-beans/

This Red Bean and Rice recipe from Emeril Lagasse received 5 stars http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2/index.html

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.

Coconut Cookies

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

 Ingredients:
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

 Directions:
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!!!!!

Blueberry Pie

This recipe is from Kyle Gruening. it's a perfect bit of sweetness with a bold berry taste.  Thanks Kyle!

9" baked pie shelll

3/4 c. sugar

3 T. cornstarch

1/8 tsp. salt

1 c. water

3-4 c. fresh blueberries

1 T. butter

In medium saucepan, combine sugar, corn starch and salt. Stir in water and 1 c. of the blueberries. Cook and stir over medium heat until thickened. Remove from heat. Stir in butter. Cool and stir in remaining blueberries. Pour into pie shell. Serve with whipped cream (or ice cream). It is also great with honey Greek Yogurt (BD). Refrigerate any remaining pie after serving. (Some people like to refrigerate the entire pie before serving.)

NOTE: it takes a little time to prepare the pie crust and to let to cool before adding the blueberry picture, otherwise this is a very quick recipe and a great way to take advantage of blueberries in August.

Goat Cheese Pistachio-Stuffed Apricots

These are great paired with a sauvignon blanc.

INGREDIENTS
6-8 oz softened goat cheese
1/2 # dried California Apricots (not Turkish, they lack flavor )
Pistachios

DIRECTIONS
Soak apricots in a small amount (1/2 cup) of fresh orange juice for about 30 minutes, drain and place on paper towel.

Let the fresh soft goat cheese come to room temperature. Meanwhile, shell enough pistachios to make 1/2/ cup.  Grind 1/2 of them very fine in a spice grinder and coarsely chop the other half.  Mix the coarsely chopped nuts into the goat cheese and spoon into the apricot halves.

Sprinkle each apricot with a dusting of bright green ground pistachios.  If you have any pistachios left over, put one on top of each little filled apricot.

I can't wait to add this to our Christmas Eve tapas menu. Thanks Ruth Riechl for the recipe. www.ruthreichl.com/2013/07/a-surprise-little-tidbit.htm

The Best Spinach Salad Ever

another recipe to try.......

Ingredients:

• 6 Cups spinach, roughly chopped
• 1/3 Cup dried sour cherries
• 3 Scallions, thinly sliced
• 1 Green apple, cored and thinly sliced
• 1/2 Cup seedless red grapes, halved
• 1/4 Cup walnuts, coarsely chopped
• 2 Teaspoons apple cider vinegar
• 2 Tablespoons extra virgin olive oil
• Coarse salt and freshly ground pepper
• 2 Ounces crumbled goat cheese (optional)

Instructions:
1. In a large bowl, combine spinach, cherries, scallions, apples, grapes and walnuts.
2. In a small bowl, whisk vinegar and oil, and season dressing with a little salt and pepper to taste.
3. Add dressing and optional cheese to spinach-cherries mix, toss and transfer to serving plates.

Recipe Credit: Martha Stewart.

Read more: http://www.care2.com/greenliving/the-best-spinach-salad-ever-recipe.html#ixzz2V3Owcudr

Spinach-apple Smoothie

A recipe to try......

When I make a smoothie, I usually don't use a recipe but I do usually put in spinach.

Ingredients:

• 1 Banana
• 1 Granny smith apple, peeled
• 8 Ounces fresh spinach
• 1 Cup water

Instructions:
1. Add all ingredients to blender and blend until smooth.

Recipe Credit: food.com

Read more: http://www.care2.com/greenliving/14-ways-to-use-spinach-slideshow.html#ixzz2V3MusSaX