Friday, February 18, 2011

Vegetable Parmesan Quiche

-Heart Healthy Cookbook

The beauty of quiche is that is doesn't really matter what veggies you put in. If your Mr. Picky doesn't like mushrooms, try bell pepper or spinach or ham. The green onions really add to this, so try not to substitute for that.... just don't let your Picky know it's in there....
I WILL recommend though, after trying this recipe, if using canned tomatoes, drain as much juice out as possible, and use a DEEP pie dish- mine was too shallow and it went spilling over the edges. Still good, but not very pretty.

Pie crust (scratch or store bought)
1 c. chopped mushrooms
3/4 c. chopped green onion
1/4 c. flour
1/4 tsp. black pepper
1/4 all-purpose seasoning
6 ripe tomatoes, thickly sliced (I used a can of diced tomatoes)
2 oz. grated parmesan cheese
2 eggs
1 c. milk

Preheat oven to 400F. Bake piecrust alone in 9" dish for 5 minutes. Cool completely and lower oven temp to 350F. (NOTE** My mom's note in here says to skip this step entirely- I didn't, and my pie crust shrank a bit... I'll try her advice next time).
Saute mushrooms and green onions in a tiny bit of water until tender- set aside.
Mix flour, pepper, and seasoning in shallow bowl and "dredge" tomatoes in mixture (learned from this recipe that "dredge" means essentially "coat it"...) Arranged coated tomatoes as bottom layer in pie crust.
Add vegetable mixture- make sure to cover all the tomatoes up. Next layer with cheese, then mix eggs and milk and add as top layer.
Bake 40-45 min or until cooked through middle.
Serves 8 slices. Serve hot or cold.

Tomaattiperunakeitto (Tomato Potato Soup)

-Finnish Cookbook

This is one my mom found when trying to think up a thematic dish for my brother's farewell party to Finland. So darn good, and very simple. I also gained my testimony of immersion blenders from this recipe, as transporting batches of scalding hot soup into my blender wasn't doing it for me anymore. Invest in one if you get the chance- they are heaven sent.

1.5 lb fresh tomatoes, peeled (I left skins on)
6 c. vegetable broth OR water
3 medium potatoes, peeled and cubed (I left peels on)
4 medium onions, peeled and diced
3 tbs. butter
3 tbs. flour
salt pepper
1 c. heavy cream
chopped parsley (I feel it's optional)

In a LARGE pot (a deep stock pot works) combine tomatoes, broth/water, potatoes, and onions. Cook over medium heat til tender. Use immersion blender to blend it all together (or pulverize it in batches in a real blender...) until smooth. Melt butter in separate saucepan and add flour to make a white paste- add to blended veggies and mix again til smooth and dissolved. Cook til thickened, add salt and pepper to taste. Just before serving, add cream and parsley. Serves 6.

Saturday, February 5, 2011

Tater Tots

This is a photo of what we had for dinner tonight:

Tater tots. (with the hubby's artistic dollop of ketchup.)
Because I get lame about dinner sometimes.
Definitely not worth a post, but Mr. Picky reminded me that in truth this IS something his other picky brothers WILL eat.