Chard and Caramelized Garlic Quittata with a Sweet Potato Crust

26 08 2018

 

You may ask, “What the heck is a quittata?” Well my husband just coined the name after I made this dish which was not quite a frittata nor a quiche but something in between. Either way, it was absolutely delicious. What really made it was the Maple Balsamic Caramelized Garlic. OMG!! And to top it  off, it was a really beautiful dish as well. This would be great for a brunch. I served it as part of a celebrate summer harvest feast. Who knows, quittatas could become trendy.

Ingredients:

4 sweet potatoes, about 2 – 21/2 pounds, peeled and cut into 1/4″ pieces

Olive oil

5 large eggs

3 heads of garlic, cloves peeled

1 tbsp. olive oil

1 tbsp. balsamic vinegar (I used a delicious dark chocolate balsamic)

1 tbsp. pure maple syrup

1 tsp chopped rosemary

1 tsp chopped thyme

Freshly ground black pepper

Sea Salt

3 cups grated sharp white cheddar cheese

2 heads chard, leaves removed, washed and roughly chopped

3/4 cup crème fraiche

3/4 cup heavy cream

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Mushroom, Sweet Potato and Black Bean Burrito with Avocado Salsa Verde

30 01 2018

I had some sweet potatoes and flour tortillas in my refrigerator and  a craving for Mexican food. This dish was the result. My friend said it was the best vegetarian burrito she has ever eaten and that I must put it on my website. Her wish is my command.

Serves 4

Ingredients:

2 medium sweet potatoes

2 tbsp olive oil (I actually used EVOO Chipotle Olive oil)

1 tsp cumin

2 tsp chili powder

1/2 tsp smoked paprika

salt and pepper, to taste

8 oz. mushrooms, sliced (shiitake and portobello)

8 oz. baby spinach

1/2 red onion, sliced

1 can black beans, rinsed and drained

4 jarred roasted red peppers, sliced

2 cups shredded Cheddar and Monterey Jack cheese

Salsa:

2 ripe avocados

1 cup salsa verde

2 garlic cloves

1/2 to 1 fresh jalapeno, seeded and roughly chopped

1 lime, juiced

1/2 cup cilantro leaves

water to thin as necessary

sea salt, to taste

6 flour tortillas

Garnish:

1 head romaine lettuce, shredded

1/2 red onion, minced

sour cream

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Vegetable Enchilada Casserole with Salsa Verde

8 01 2018

This is a great casserole to make ahead of time. My family ate it for dinner and then the leftovers for lunch the next day. You can use a store-bought salsa verde or make your own with tomatillos or green tomatoes. You can also substitute other vegetables you may have on hand like spinach, broccoli, yellow squash, butternut squash, etc… Adjust your seasonings as you like. You could use chili powder as well if you like or add in more hot pepper if you like it spicy. Experiment. Double the recipe to make a huge casserole to last you for a few days.

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Shrimp Piccata Spaghettini

8 01 2018

I made this lovely pasta dish for my family and they gobbled it up. You could substitute scallops or fish for the shrimp if you like. The key is to add a little pasta water to the pasta when you toss it with the sauce otherwise it is a little dry. 

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Kitchari

5 04 2017

A friend of mine who frequents this fantastic little Ayurvedic café, learned how to make this dish from the chef there. This is a staple of the Ayurvedic diet and it is suppose to balance the body and detoxify. It is simple to make and delicious on its own or with steamed or roasted vegetables.

Serves 4

Ingredients:

1 cup moong dal, rinsed and soaked overnight

1 cup basmati rice, rinsed well and soaked 2 hours

1 tbsp. ghee

1 tsp turmeric

1 tsp ground cumin

1 tsp garam masal

1 Tbsp grated fresh ginger

1/2 tsp cinnamon

1/4 tsp ground cloves

1 tsp asafoedita

3 bay leaves

2 tsp curry leaves, crumbled

1 Tbsp ghee, optional to finish the Kitchari

sea salt to taste

Cilantro Sauce:

1 bunch cilantro – leaves removed from thicker stems

1/4 cup coconut flakes

1 /12 tsp grated fresh ginger

1 tsp cumin

juice from one lime, adjust to desired taste

1 small green chile pepper, mince (optional)

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Squash, Fennel and Taleggio Galette

25 02 2017

I looked in my refrigerator and found a Kabocha squash and a head of fennel and got inspired. This is a classic French style galette, meaning an open-form tart. It is easy to make with store bought puff pastry. The texture and flavor combinations are sublime particularly topped off with the creamy Taleggio. It serves 4.

Ingredients:

1 small squash or pumpkin

5 tbsp. olive oil (you can use flavored oils as well like rosemary olive oil)

1 tsp mace, ground

2 small fennel bulbs

juice of 1/2 lemon

1 tsp fennel pollen or fennel seeds, crushed

1 lb baby spinach

1 tbsp. unsalted butter

3 garlic cloves, crushed

1 egg yolk mixed with 2 tsp milk (for an egg wash)

1/2 lb Taleggio cheese, sliced

1 box puff pastry

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Cauliflower Crust Pizza

17 01 2017

I had to make a low carb pizza for a friend of mine and I discovered this amazing Cauliflower Crust. I must admit I was a little skeptical when making it, but it turned out fantastic! Everybody gobbled it up. It is easy to make and so much healthier. I think it would be a great way to get kids to eat more vegetables.

Ingredients

  • 1 head (Small Head) Cauliflower
  • ¼ cups Parmesan Cheese
  • ¼ cups Mozzarella Cheese
  • ¼ teaspoons Kosher Salt
  • ½ teaspoons Dried Basil
  • ½ teaspoons Dried Oregano
  • ½ teaspoons Garlic Powder
  • Red Pepper Flakes (optional)
  • 1 whole Egg
  • pizza sauce
  • cheese for topping
  • Any other pizza toppings desired

 

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Wild Mushroom Risotto

13 07 2016

I recently took a trip to Europe and I found some amazing dried porcini mushrooms at an outdoor market in London as well as some truffle oil and truffle paste. So, upon returning home, I was inspired to create something with these treasures. The result was fantastic. It goes to show you, that the best creations begin with the best ingredients. I did use a store bought vegetable stock. You can make your own but use more stock and less added water.

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Grilled Vegetable and Mozzarella Salad with a Spicy Chipotle Dressing

14 03 2014

This was a lovely light summer meal. Even my teenage boys ate all the grilled squash which is a coup for me. You can adjust the spiciness of the dressing to your taste. I think the little roasted potatoes were the favorite. I used Peruvian purple potatoes but any baby potatoes will do.

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Scallop and Shrimp Dumplings in a Thai Coconut Basil Sauce

23 02 2014
These dumplings are one of the most requested dished from my family. In fact, my son wowed his highschool friends with these at a gourmet potluck dinner. They are a little time consuming to make each dumpling by hand but the actual cooking time is very quick. These make a great appetizer or main course dish for any occasion.

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