2 Spinach & Vegetable Quiches

What do I do when I buy a huge bag of spinach leaves on sale for only $1.87?
First I make a lot of spinach salads including Raspberry Pecan Salad, then spinach over easySpanakopita, Lebanese Spinach Pies, and throw it in Linguine with Prawns, and then I make spinach quiche. 
Since there’s so much spinach, I made a few quiches and experimented with the ingredients. I used 6 cups of spinach per quiche, and added half the spinach at a time so it would fit in the pan. It wilts quickly so you can add the rest after a couple of minutes. Of course you can make these quiches with frozen spinach. I won’t tell anyone.
 
I made the crust using pie crust and the same custard for Broccoli and Veggie
 
Quiche
First make the custard. You can use this custard for either quiche.
 Custard:
Whisk together until well blended:
3/4 cup warm milk (heat in microwave in a glass measuring cup)
2 eggs
1/4 tsp salt
a few shakes pepper
For each quiche, I used 6 cups fresh spinach. Here are two variations:
 quiche w slice out
Spinach Quiche with mushrooms, bacon and red bell pepper: (This can be made without bacon and still satisfy!)
2 tsp olive oil
1 large red onion, chopped
½ red bell pepper, chopped
3 large white mushrooms, sliced
2 pieces crumbled bacon (discard fat)
2 one-inch sprigs finely minced rosemary
1 cup grated Jarlsberg cheese
1 egg for painting crust
 
Preheat oven to 425◦Sauté red onion and red bell pepper in olive oil until they soften. Add sliced mushrooms and rosemary. When mushrooms are soft, transfer vegetables to a bowl.

Add 6 cups spinach to the pan, cooking over low heat until spinach wilts. Transfer to a colander and press the water from the spinach. When spinach is cool enough to handles, pick it up and squeeze all the water out of the spinach. Mix it with the bacon and the other vegetables.

Cover the pie crust with parchment or foil and weigh it down with pie weights or beans on top. Blind bake crust for 15 minutes at 425◦

Remove from oven and paint an beaten egg on the bottom of the crust to prevent sogginess. Add leftover egg to custard. Bake for another 5 minutes to set the egg and brown the sides of the crust.

Lower oven temperature to 375◦

IMG_3922

Place the pie crust on a jelly roll pan or cookie sheet lined with foil. Sprinkle 3/4 cup of the Jarlsberg cheese on bottom of pie crust, reserving a few tablespoons.

IMG_3927-1

Put the vegetable mixture on top. Pour the custard over it until it’s about 1/2 inch below the top of the crust. Sprinkle remaining cheese on top. Pour custard over vegetables. Sprinkle with reserved Jarlsberg cheese. Cover with a pie shield to protect crust from burning.

IMG_3928

Bake for 40 min in 375◦ oven until top begins to brown and an inserted knife comes out clean. Cool before eating.

IMG_3930
 
 
Spinach Quiche with Rainbow Roasted Vegetables and feta
 quiche in tart pan
You can make this in a pie pan or a tart pan.
 6 cups fresh spinach or 1 cup frozen spinach
I cup Rainbow Roasted Vegetables, chopped
3 Tb crumbled feta cheese
1/3 cup grated Jarlsberg cheese. (You can substitute Swiss cheese, but I like the nutty taste of Jarlsberg)
1 egg for painting crust
Custard:
Whisk together until well blended:
1 cup warm milk
2 eggs
1/4 tsp salt
a pinch of white pepper
 Preheat oven to 375◦
Wilt spinach and remove with a slotted spoon, squeezing out liquid, and place in a medium bowl. If using frozen spinach, microwave with a little drizzle of water, then drain in a sieve, squeezing all the liquid out. This is important if you don’t want a waterlogged quiche!
Stir in roasted vegetables and crumbled feta cheese.
 pie crust with parchment and pie weights
Place parchment paper or foil on top of the crust and cover with ceramic pie weights or beans to prevent the crust from puffing up.  Blind bake the crust for 15 minutes at 425. 
Remove the pie weights and parchment.
Paint an egg on the bottom of the crust to prevent sogginess. Add leftover egg to custard.
egg baked on crust
Bake again for 5 minutes to set the egg.
Let cool on a rack for a few minutes.
 Sprinkle most of the Jarlsberg cheese on bottom of pie crust, reserving a few tablespoons.

Add spinach,vegetable and feta mixture

Pour custard  over vegetables.Sprinkle reserved Jarlsberg cheese on top.Cover the edges of the pan with a pie sheld to prevent the edges from getting burned.Bake for 30 min in 375◦ oven until top begins to brown and an inserted knife comes out clean. Cool to room temperature before eating.quiche slice
Advertisements

Calabacitas (Spicy Squash Casserole)

???????????????????????????????I make this every summer when squash and corn ripen. My sister Leanna grows beautiful squash in her sun soaked Southern California garden. We made calabacitas (call-ah-ba-SEE-tas) with it when she visited me.

I discovered the recipe in the children’s book Carlos and the Squash Plant / Carlos y la planta de calabaza by Jan Romero Stevens. It’s a tale of a boy who won’t wash his ears until a squash plant grows out of his ears. His mom serves him calabacitas when he finally washes the plant out.

I put my own touch on her recipe, by substituting olive oil for margarine, adding oregano, red bell pepper and tomato for color. Our friends Victor and Mary Lau Valle, who are master chefs,  brought us homegrown squash and oregano and taught me Victor’s mother’s version, using the Mexican cheeses asadero and cotija. (Victor and Mary are the authors of Recipe of Memory:Five Generations of Mexican Cuisine)

asadero cheeseAsadero is a Mexican mozzarella and melts wonderfully. Although it is a low-fat cheese, it has a wonderful buttery taste not usually associated with mozzarella. The cotija we used was a powdery cheese in a bag, (not the kind that comes in a brick.) It made a nice crunchy crust on the casserole when we broiled it.

???????????????????????????????Ingredients:

2 Anaheim peppers and 2 jalapeños (add more jalapeños for extra heat) You can substitute poblano chilies for the Anaheims for a smokier flavor

5 Tb olive oil

1 onion, diced

sea salt

About 1 tsp ea dried or 2 tsp fresh oregano

5 small to medium summer squash  (I used sunburst and zucchini)1 red bell pepper, diced

2 cobs corn. Cut the cobs in 2 crosswise to get a flat surface, then strip the corn from the cob. I sauté the uncooked corn. Sometimes I  use cooked corn and skip the sauté step.

1 cup of low sodium chicken broth. I use Roz’s Jewish Chicken Soup

3 Roma tomatoes, chopped

1 1/2 cups asadero cheese, chopped. If you can’t find asadero, substitute mozzarella and Monterey Jack. Throw in a bit of sharp cheddar to add more flavor.

1/2 cup powdered cotija cheese

Place chilies directly on a gas flame until they char, then turn until all sides char. Place in a small pot and cover until they are cool enough to handle. ???????????????????????????????The chilies will sweat and the skin will soften.

While chilies are sweating, chop the vegetables and place them in a cake pan by groups. Start off with the onion, then chop the other veggies while the onion cooks.

DSC02848Cut the squash at different angles so they’re chunky.

I use a wok to cook this in, but you can use a large heavy frying pan as well.

Sauté onions in 1 Tb olive oil over low heat until translucent, about 10 minutes.  Set aside in a large bowl.

Raise the heat and add 2 Tb olive oil to the pan. Add squash with oregano and a pinch of salt. Saute squash until it is beginning to brown on all sides. Add to the onions in the bowl.

???????????????????????????????Saute red bell pepper and corn in another Tb of oil until they begin to char. Then add to the other veggies in the bowl.

cooking tomatoesSaute the chopped tomatoes and a pinch of salt in another Tb of olive oil. Be sure to spread the tomatoes out so that they can caramelize. Add 1 tsp more fresh oregano, and cook tomatoes over medium heat until they are mostly dry, Caramelizing the tomatoes concentrates their flavor- they are so delicious!

???????????????????????????????While tomatoes are cooking, take out the chilies from the pot. Remove the stem and slice them open lengthwise. Scrape the charred parts from the skin, then scrape the seeds and soft parts from the inside. Julienne the chilies into thin strips.

Add the the chilies and the vegetables from the bowl to the tomatoes.

Pour in chicken broth and heat until boiling, stirring vegetables together.

Stir in 1 cup of the asadero or Jack cheese. Spray a flat casserole or 11′ x 8″ cake pan with non-stick spray, and pour the vegetables into it.

Sprinkle the rest of the asadero cheese on top of the calabacitas. Then sprinkle with cotija powdered cheese.

Move a rack to the upper third of the oven and turn on the broiler.

baked calabacitasPlace under the broiler for 3 -5 minutes, until the cheese turns a golden brown.

???????????????????????????????Delicious served with corn tortillas to soak up the cheesy sauce. You can mix it in with Frijoles pintos (Mexican pinto beans)

Got leftovers? Add them to chilaquilas

Tamales de pollo y de frijoles – Chicken and Vegetarian Bean Tamales

tamales with tomatoesMy children’s Abuelita Conchita made tamales every Christmas. After marrying her son, I do too. She visited us on our first Thanksgiving together and taught me how to make them with our leftover turkey.

I’ve been tweaking the recipe ever since.  I now make them with boneless chicken breasts with a few legs for flavor. The boneless breast eliminates the risk of choking on a rib bone, which are easy to miss while shredding the chicken. I also make vegetarian tamales using frijoles pintos, roasted chili and jack cheese.

I make my masa with olive oil, with a bit of chicken fat and bacon grease for flavor. That kind of balances the heart-healthy effects of the olive oil.

Makes filling for 120 medium tamales.

Ingredients for filling:

Dried chilies w chipotle.jpg

epazote on cooked chilies.jpg

16 cups of water (To use some of the sauce for frijoles, increase the water to 17 cups.)

2 chopped onions

8 minced garlic cloves

3 dried chipotle chilies or 2 Tb chipotle powder

2 Tb cumin powder (comino)

2 tsp cocoa powder

2 Tb dried oregano

6 cups diced Roma (plum) tomatoes or a 28 oz can (or two 14 oz cans) diced tomatoes. Fire roasted tomatoes are nice.

2 green bell peppers

2 Tb salt to taste

6 dark green poblano chilies (sometimes sold as fresh pasilla)  (add 4 more for filling for vegetarian tamales)

8 oz. dried pasilla ancho chilies

2 oz. dried morita chilies

1 bunch epazote, leaves only (pictured above)

12 boneless, skinless chicken breast halves and 6 chicken legs

Heat a large pot with the water and bring to a boil.

There’s the easy way to add chili to the broth, which my mother-in-law did, by adding chili powder to it.

3 kinds of peppersThen there’s the labor-intensive way, adding fresh poblano and dried pasilla chilies. Pasilla chilies are dark and wrinkled, like giant raisins (pasa is raisin in Spanish) They make for a more intense, earthy flavor. I also add dried morita chilies and dried chipotle chilies which look like a pieces of wood!

I use a cast iron comal (coMAL), which is a shallow frying pan to toast the chilies and peppers to intensify their flavor. I wear thin disposable latex gloves when I work with the dried chilies and poblanos. This way I emerge from the process without stained and sore hands and can rub my eyes afterwards without fear of blinding myself.

toasting pasilla chilisRinse the dried chilies and pat dry. Toast them lightly on the comal. If you don’t have a comal, use a heavy frying pan. Sometimes the pasilla will blow up like a balloon! Remove them to a plate while they are still soft.

destemmed and opened chilies after boiling.jpgWear gloves for this part: Discard the stems and some of the seed pods from the chilies and but keep some seeds for spiciness, depending on your taste. Boil the chilies for 10 minutes, then turn off the heat and soak them for 20 minutes until they soften.  Remove the chilies and let them cool. Slice them in half lengthwise, scraping out extra seeds,  and add them  to the broth.

While the dried chilies are boiling and soaking, prepare the rest of the broth ingredients:

poblanos on the barbieBlister the Poblano and bell peppers on the comal or if the weather cooperates, the barbeeque. Wearing gloves, cut out the stems and scrape out the ribs and some of seeds of the poblano and discard most of the seeds. Add a few poblano seeds or ribs to make the broth spicier if you want.

Set aside four  poblanos to insert whole into vegetarian tamales. Coarsely chop up the rest and add to the water.

chiles in tomato sauce ready to blend.jpgAdd all ingredients except salt and chicken, and cook for 30 minutes, stirring occasionally. Let cool for another 30 minutes.

blended sauceBlend in batches to make the chili sauce.

If making Frijoles pintos, pour out a cup of sauce into a separate pot.

For vegetarian tamales: Salt the sauce to taste. You will use it for mixing in the masa and pouring over the tamales when you eat them.

For chicken tamales: Salt the sauce and bring it to a boil. Add chicken legs, including any fat and skin to render in the sauce, and cook for 45 minutes. Cut chicken breasts into large chunks and add to the legs, cooking for 20 minutes, until done. Remove chicken from sauce with slotted spoon, reserving sauce.

Let chicken cool until you can handle it, then remove the bones from the legs and break off the cartilage at the ends of the bones to expose the marrow (I use a kitchen shears). Bring the sauce back to a boil. Return the bones to the sauce and let it cook at medium heat while you shred the chicken by hand. The marrow will add great flavor and nutrients to the sauce. Remove the bones from the sauce.

Refrigerate the sauce until the fat solidifies. Skim most of the fat from it, but keep in about 1/4 cup to add flavor to the chicken as it cooks. (If you are short on time, use a fat skimming cup.)  We will add the fat to the masa for flavor. Reserve 5 cups of sauce for the masa.

Pour 2 cups chili sauce into a skillet and heat it Add half the shredded chicken. Simmer and stir until chicken absorbs most of the sauce, but is not too dry. You should be able to see some sauce between the meat. Make the second batch, (I use 2 skillets at a time) then store in refrigerator until ready to use. It’s best to make this part the day before so that the chicken will absorb the sauce while it sits overnight. If you don’t have time, just let it cool in the freezer or fridge.

This is plenty of chicken. If you don’t want to turn it all into tamales,  they are great in tacos or enchiladas.

Vegetarian tamales: Cook  Frijoles pintos the day before. Roast 4 more fresh poblano chilies on a grill or heavy frying pan until the skin chars. Cool in a covered container to aid in peeling, then peel charred skin, discarding skin, seeds and stem, and cut into strips. You can use canned chilies to save time, but I am giving you the fresh recipe, which has a much more earthy and intense flavor. Slice jack cheese.

Preparing the tamales:

Soak an 18 oz. package of hojas (OH-hass) (dried corn husks) in warm water in a large pot (such as the tamale steamer) until soft, about 1 hour. You can even soak it overnight. I put the steamer pan on top of the hojas and weight it down with a large bowl of water. Rinse them well afterward and remove the corn silk.

Masa

Most of the Mexicans I know with swear by lard, the traditional fat used to make tamales. Lard is delicious but very heavy, so I prefer to make my masa with heart-healthy olive oil, combined with some chicken fat for flavorful chicken tamales. I use only olive oil for vegetarian tamales.

I make my masa in several batches, so I can fit it in my electric mixer. I’m giving the 1/2 measurements in parentheses.

Masa for 40 tamales (20):

7  (3 1/2) cups masa harina (corn flour) for tamales. This is coarser ground than the masa harina that is used for tortillas.
1 Tb + 1 tsp (2 tsp) salt
1 Tb (1 1/2 tsp) baking powder
2 Tb (1 Tb) paprika
6 1/2 to 7 cups (3 1/4 to 3 1/2 cups) reserved warm broth. If you run out of broth, add some chili powder to warm water

beat chicken fat and olive oilFor chicken tamales: 1 1/2 cups (3/4 cup) olive oil

1/2 cup plus 2 Tb (1/4 cup plus 1 Tb) solidified chicken fat. If you don’t have enough fat skimmed from the sauce, you can add chicken fat from homemade chicken soup.

For vegetarian tamales:

2 cups (1 cup) olive oil

Directions:

Mix masa harina with salt. Sift in baking powder and paprika. Mix well.

For chicken tamales: Beat chicken fat in mixer on high until fluffy.

For vegetarian tamales: Beat olive oil on high

Add  broth to the dry ingredients, mixing with a spoon, then with your hands until the dry ingredients are moistened. Add about a quarter of the masa to the oil and beat well, then add another quarter of the masa, repeating until all masa is incorporated. Beat until dough has a fluffy and moist consistency.

Cover the bowl and refrigerate the masa for an hour or so, then return it to the mixmaster. Beat it again, adding more broth if necessary to make a soft dough.

ball of masaIt should not stick to your fingers, and you should be able to form a smooth ball of masa. It should float in a bowl of cold water. If it’s too sticky, add a little masa.

Assembling the Tamales

Now you are ready to assemble the tamales. This is best done with your family and/or friends helping – a tamalada.

Spread the masa in a thin layer on the wide end of the hoja, leaving  about 3 inches bare on the pointy end and a small border around the sides.. You can use the back of a spoon, or your fingers. I find it works best if your fingers are moist and not too full of masa.

For chicken tamales, put in a spoonful of the shredded prepared chicken. Make it into a long rectangle.

For vegetarian tamales, place a spoonful of beans without liquid, a strip of chili and a piece of jack cheese. Vegans can skip the cheese, or use vegan cheese.

fold in one side

Fold the other side in so they overlap,

then fold up the pointy end.

Tear thin strips from several hojas to use for tying the tamales. I use the torn or ugly hojas. Tie tamale with the strip of hoja.

cooked tamales

When all tamales are assembled, heat water in the bottom of a tamale pot or large steamer Put a couple of dimes in the water. This is known as a paradigm. Add the tamales with the folded end down and the tied end up on the steamer tray.

steam tamales with bowl in the middleIf you don’t have enough tamales to fill your pot, place an metal bowl upside down in the middle of the tamales to hold them upright.

Stretch some foil over the top of the pot to help trap the steam in. Cover the steamer, and cook on low heat for 1 ½ hours. The dimes will rattle in the water. If the water runs out, the dimes will stop rattling and you must add more water or the tamales will burn! Check on it every 20 minutes to make sure theirs enough water. pour the water in through a funnel between the tamales.

When the masa separates easily from the corn husk, the tamales are done. Uncover the pot, turn off the flame and let dry out for 15 minutes or until you can’t wait any longer to eat them!

Unwrap and enjoy with sliced Roma tomatoes. Warm the chili sauce and pour over the tamales, or top with Frijoles pintos.

Feliz Navidad!

serving tamales with sliced tomatoes

 

Caprese I said, not Caprice

Insalata Caprese

The foggy Berkeley summer is over, and fall sunshine kisses our green tomatoes, making them blush. I pick these crimson treasures, then top each slice with creamy fresh mozzarella, and crown them with a basil leaf. I anoint them with extra virgin olive oil and a sprinkle of salt and pepper. My daughter likes a sprinkle of  balsamic vinegar on them.

I first tasted Insalata Caprese (salad in the style of Capri), at the wedding reception of our friends Doug and Jason. The two grooms had just taken their vows, barefoot and in matching tuxedos, on the beach  in Provincetown, MA. At the reception there were these cherry tomatoes topped with little balls of fresh mozzarella and a fresh basil leaf, all held together with a toothpick. They were the prettiest things, and so tasty! I was trying not to be a greedy guest, but I kept sneaking back to the plate to pop one more into my mouth!

My friends Bob and Dawn served these mini caprese hors d’oeuvres at a party. They marinated the mozzarella  first, which added great flavor.

Mozzarella Marinade:
2/3 cup olive oil
1/2 tsp chili flakes
1 Tb minced garlic
3 TB fresh basil, minced
1 tsp sea salt

Buy an 8 oz container of small mozzarella balls, known as ciliegine, and replace the whey with the marinade. You can also buy a good quality mozzarella or Mozzarella di Bufala and cut it into small pieces. Marinade overnight.

I used del Cabo sweet 100s organic cherry tomatoes from Monterey Market in Berkeley. They are smaller and sweeter than supermarket cherry tomatoes. I want to grow my own next time!

The small basil leaves came from my little plants in my kitchen window. You also tear a piece of a large leaf if you don’t have any small ones.
Skewer a tomato, then a fresh basil leaf, then the ciliegine.

caprese appetixers with halved tomatoesI recently prepared them with the tomato split in half  on both ends of the hors d’oeuvre, with the cut sides facing each other. I sliced the rounded ends off the ciliegine to flatten it.

Pour some of the marinade over and garnish with fresh basil leaves. You can use the excess marinade to flavor hot pasta.

You can make a  delicious caprese  sandwich, especially made with Acme bakery’s herb slab or focaccia.

Caprese sandwich


Serves 2

2 slices good bread. I used a herb slab from Acme bakery, (which is conveniently located down the street.) You could also make this with focaccia, olive bread, French bread or baguette

2 medium-sized ripe tomatoes, sliced thick. Dry farmed tomatoes have great flavor! (available at Oakland Fruitvale Farmer’s Market and at Monterey Market in Berkeley)

4 slices fresh mozzarella cheese.

4 basil leaves

2 tsp. extra virgin olive oil

several shakes salt and pepper to taste

Slice the bread and toast it. Cut the toast to fit each of the tomato slices.

On each piece of toast, place 1 slice of tomato,  then a slice of mozzarella, covering with a basil leaf. Drizzle 1 tsp olive oil on top, and shake a bit of salt. Manga!

Caprese eggs

I invented this breakfast take-off on caprese salad. These eggs cook with fresh basil and chives, diced tomatoes and mozzarella cheese.

2 servings

4 eggs

2 medium tomatoes, diced

2 tsp chopped chives – 4 chives

4 diced basil leaves about 1 Tb, plus two leaves for garnish

2 Tb grated mozzarella cheese (or diced fresh mozzarella)

¼ tsp olive oil

¼ tsp salt to taste

grind of pepper.

Cover eggs with hot tap water in a bowl for 10 minutes to warm them. While they are warming, dice tomatoes, basil and chives. Heat olive oil in nonstick skillet, add tomatoes and chives and a sprinkle of salt and spread out on pan. Cook over medium heat about 2 minutes, until tomatoes soften.

Break eggs on top of tomatoes and sprinkle a bit more salt and a grind of pepper and  basil. Sprinkle mozzarella on top of eggs.

When egg whites turn white, but yolks are still liquid, slide onto a plate. Garnish each plate with a basil leaf. Nice served with toast to dip into the eggs.


Stuffed Portobello Mushrooms

portobello n polenta

These giant, meaty mushrooms make a flavorful bed for fresh herbs and tomatoes, crunchy with Panko and pine nuts, and topped with sizzling cheese. Nice on a bed of soft polenta accompanied by a dry white wine. And aren’t they beautiful!

2 portobellos

gills too

gills and top

Ingredients:

2 Portobello mushrooms

1 Tb extra virgin olive oil, plus a bit more to oil mushrooms and  pan

½ tsp minced fresh garlic

½ minced shallot

¼ tsp minced fresh rosemary

1 tsp fresh oregano and ¼ tsp dried oregano

1 tsp chopped fresh basil or 1/2 tsp dried basil

a pinch of ground sage

1 medium plum tomato

3 crimini mushrooms, chopped finely

a few shakes salt (to taste)

a shake red pepper flakes

several grinds black pepper

1 tsp dry sherry

1 Tb blue cheese dressing

3 Tb grated Parmesan cheese

1 tsp Panko breadcrumbs

1 Tb pine nuts

Polenta

2 1/2 cups water

1/2 tsp salt

1/4 tsp ground sage

1/2 cup polenta

Start the polenta first, so it will be ready when the mushrooms are done. It usually takes about 45 minutes to cook on the stove. Heat 2 1/2 cups water to boiling, add 1/2 tsp salt, 1 tsp butter and 1/4 tsp ground sage. Mix 1/2 cup polenta thoroughly with 1/3 cup cold water. Stir it into the boiling water until smooth. Cook for 45 minutes over low heat, stirring every 5 minutes or so. You can add a few tablespoons of grated Parmesan when it is done cooking.

Directions for Stuffed Portobellos

I make these in my toaster oven.

Rinse mushrooms and wipe with wet paper towel. Slice the woody tip end off the stems and discard. Brush garlic olive oil on both sides of mushrooms and bake gill side up in 450’ oven (or toaster oven) for 10 minutes.

While mushrooms are baking, mince the garlic, shallot, and rosemary.  Sauté them in 1 Tb olive oil until cooked, about 5 minutes.

Let mushrooms cool, then dig out stems with a butter knife so there is an indentation in the mushroom. Pour the juice from the cooked mushroom into the pan. Chop the stems finely.

Stir the chopped stems, crimini mushrooms and tomato into the garlic and shallots. Add the oregano, basil, sage, dry sherry, salt and peppers.

ready for broiler

Rinse baking tray and then smear with a with a bit of olive oil. Place mushrooms gill side up on it.

Mix the pine nuts, panko, blue cheese dressing and 2 tablespoons of the grated Parmesan cheese into the filling mix. Spoon into stem indentation and spread mixture over the top of the mushrooms. Sprinkle each with 1/2 Tb of Parmesan cheese. Broil about 5 minutes, until cheese is bubbly.

broiled mushrooms n cheese

 

Fresh Rosemary-Mushroom Scramble

Rosemary in a egg scramble? Who’da thunk? My wonderful daughter Sonia did, and invented this incredible meld of flavors. Together we perfected this scramble. I prefer scrambles to rolled omelets because they are easier, and I prefer my eggs well cooked. But you could make this recipe into an omelet as well.

Ingredients:

Serves 2

1/4 tsp. butter ( I rub the stick of butter on the warm pan until it coats it)

½ tsp. minced fresh rosemary

1 tsp minced fresh chives or green parts of scallion

5 mushrooms, quartered and sliced

4 large eggs

¼ cup milk (we use 1%)

2 Tb grated sharp cheddar cheese (we use low-fat)

a few shakes salt to taste

Whisk eggs well with milk and sprinkle in a few shakes salt. Whisk in grated cheese.

Sauté mushrooms and rosemary in butter in a non-stick frying pan until mushrooms are coated in rosemary butter.

Add chives or scallions. Let sit for a few seconds.

Pour eggs over mushrooms. Push eggs around with spatula so they don’t brown. Cook until eggs reach desired consistency.

Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 90.8
  • Total Fat: 5.4 g
  • Cholesterol: 114.4 mg
  • Sodium: 337.8 mg
  • Total Carbs: 3.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 7.4 g

View full nutritional breakdown of Rosemary-Mushroom Scramble calories by ingredient

This recipe can also be viewed at

http://recipes.sparkpeople.com/cookbooks.asp?cookbook=288991

Tostadas

This easy tostada recipe is crisp with fresh vegetables and is low in fat and calories.  I heat the tortillas in a comal or in the oven until crispy, instead of frying them as is traditionally done.  I put minimal cheese on top and skip the sour cream.  It is delicious made with homemade pinto beans : see my recipe Frijoles pintos (Mexican pinto beans

I have made this with leftover roasted chicken breast. See my recipe:  Roast Chicken

I add 1/4 cup salsa and 1 tsp cumin (comino) and heat it up. I’ve also made it  with  well-drained chicken breast that has been cooked in enchilada sauce (leftover from making enchiladas.)

Serves 4 people ( 8 tostadas)

8 corn tortillas

1 1/2 cup pinto beans

1 cup chopped cooked chicken breast. (You can eliminate this if you want a vegetarian tostada.)

1 ear roasted corn

¼ cup salsa and 1 tsp cumin  (if using roasted chicken breast),

salsa to put on top (to taste)

¼ head crisp lettuce such as iceberg or romaine

½ cup chopped cilantro

1 large tomato or 2 small tomatoes

1 red bell pepper

black olives if desired

¼ cup grated Colby-jack cheese and/or crumbled cotija cheese

1 large avocado

1 tsp lime juice

salt to taste

Heat oven to 450’ Place corn tortillas on the oven rack or on a cookie sheet. Let bake for about 8 minutes until light brown and crispy. Alternatively, heat on comal on medium heat until crispy

Mash pinto beans with pot liquor. Heat in microwave or in oiled frying pan.

Chop roasted chicken. Add salsa and reheat in microwave for 1 minute, or in frying pan until warm. If using chicken cooked enchilada sauce, drain well or your tostadas will be soggy!

Slice kernels from corn cob

Shred lettuce, chop cilantro, red bell pepper, and tomatoes.

Grate Colby-jack cheese and/or crumble cotija cheese.

Make guacamole or simply slice or mash avocado with a sprinkling of salt and lime juice.

Assemble Tostadas:

Spread beans on crispy tortillas. Add 1 tsp. Colby-jack cheese and let it melt into beans. Add chicken.

Top with corn, lettuce, tomatoes, red bell pepper, cilantro and tomato, avocado or guacamole, and olives if desired. Crumble a bit of cotija cheese on top if desired. Add salsa to taste.