A savory lunch improvised with leftovers from my fridge: some butternut squash puree, fresh spinach, ricotta...Preheat oven 365F.Trim spinach and wash. Place in skillet with a little water.Cook for about 5 min.Squeeze to remove water.Place in food processor and chop. In a large bowl,beat 2 eggs,pepper,salt,100g ricotta cheese,grated parmesan,soy cream.Add butternut squash puree :100g,100g spinach, 2 Tbs all-pupose flour and combine well.Bake in pie dish for about 25 min depending on your oven. Serve with arugula salad!
Pour les français:
Un déjeuner improvisé avec des restes de mon frigo: de la purée de courge butternut,des épinards frais, de la ricotta.
Préchauffer four à 180 C.Préparer et laver vos épinards. Dans une casserole,ajouter un peu d'eau et faites cuire épinards
pendant 5 min. Se debarrasser de l'excédent d'eau .Mixer dans votre robot les épinards. Dans un bol, mélanger 2 oeufs,
du sel, poivre, 100g de ricotta, du parmesan rapé, de la crème de soja. Ajouter 100g de purée de courge, 100g d'épinards,
2 cuillères à soupe de farine (ajouter un peu de farine si votre mélange est trop liquide). Bien mélanger. Proportions pour 2 que vous adapter selon vos besoins... Cuire dans un moule à tarte pendant environ 25 min( selon votre four augmenter ou diminuer durée). Servir avec une salade de roquette.
Spinach, Butternut Squash and Ricotta Crustless Quiche
Tandoori Eggplant Dip
A delicious, different, tasty spread for your TV dinners, parties or to accompany your main dish.Very low-fat if you use soy cream instead of" crème fraiche".I ate some with turkey breast.Should be great with fish. Try it also with vegetable chips.
Ingredients:
- 1 large eggplant,halved
- 1 garlic clove
- 1 shallot
- 1 ts tandoori powder
- 1 Tbs soy cream
- Himalaya salt
- sichouan pepper
Cut piece of parchment paper to fit under eggplant on baking sheet. Place eggplant, cut side down, on paper. Bake in oven in preheated 375 F for about 45 min until eggplant is very tender and skin is charred.
Scoop eggplant out of skin into food processor. Add garlic, shallot, tandoori, sichouan pepper and soy cream. Serve this dip cold. Enjoy!
Pour les français:
- 1 aubergine
- 1 gousse d'ail
- 1 échalotte
- 1 cuillère à café de tandoori
- 1 cuillère à soupe de crème de soja
- sel de l'Himalaya
- poivre du Sichouan moulu
Spaghetti Squash with Shitake Mushroom Sauce
Nutritionally, most winter squash varieties qualify as "superfoods" because they offer plenty of fiber and the antioxidant vitamins carotene and vitamin C. They also have folic acid as well as several minerals many of us need more of -- calcium, magnesium, and potassium.I discovered this vegetable while living in California but haven't seen many on Parisian markets until last Sunday at the Richard Lenoir/Bastille Market! I love the bursting with vitamin color of it and the crunchiness of the texture even once it's cooked.
This squash is usually prepared by cutting it in half lengthwise with a knife and baking it in a micowave oven for 10 min, cut-side down, in a baking dish with 1/4-inch of water. Or in a traditional oven.(At 375 degrees, baking will take about 35 minutes.).I boiled half of mine in salty water for 20 minutes.Oops!Normally you should'nt cut it before.As I didn't cook it for too long, it wasn't at all bland and remained crunchy.Here's the fun part: When you scrape out the inside flesh of the squash halves it easily separates and has the appearance of spaghetti.I added some grounded nutmeg.
Ingredients for 2:
-1/2 squash
-200g of mushrooms (whichever you prefer).I mixed "champignons de Paris" and dried shitake(soak them in boiing water for 30 min)
- 2 shallots
- 2 Tbs of soy cream which contains less fat but you could use half and half.
- 1/4 cup white wine
- fresh parsley
While spaghetti squash is cooking prepare sauce.Heat olive oil in skillet.Add sliced mushrooms. Increase heat and cook until all liquid has evaporated.Add soy cream.Stir and serve with parsley and Parmesan.Season with salt and pepper to taste
Pumpkin Patties
I improvised these sensational patties with the ingredients I had in my pantry for my culinary contribution at a creative, inter-cultural "network party" I was invited to.The texture can be a little tricky.The first two were a disaster.Too liquid so I added some spelt flour and more oats and then they became nice,crispy and fluffy.
You need
-1 cup pumpkin
- 1 cup chickpeas
- 1 finely, chopped onion
- 2 cloves garlic
- 1 grated potato
- 1 egg
- 1 ts all-spice
- chopped parsley
- 4 Tbs flour
- salt and pepper
- oil
Heat 2 Tbs oil in a non-stick skillet.add onion and garlic and cook for 1 minute.add grated potato and cook until liquid has evaporated.
In food processor,blend cooked pumpkin( I steamed mine but you could also bake it).Add potato mixture,egg,parsley,all-spice,flour.Blend just until mixture starts to stick together.Add more flour if needed...
Shape patties.You should refrigerate for at least one hour.I had no time which explains why I had difficulties with the first ones.Cook patties for about five minutes per side in skillet.Enjoy!
Pour les français:
- 200g de potiron cuit
- 200g de pois chiches
- 1 pomme de terre rapée
- 1 onion finement haché
- 1 oeuf
- 1c.à c.4 épices
- 4 c.à s. farine(j'ai melangé avec de la farine de petit épeautre et des flocons d'avoine)
- persil ciselé
- huile
Sicilian Style Tomato Sauce
If you're looking for an easy and outstandingly delicious sauce,try this recipe!!!
Makes 4 servings
- 1 lb tin plum tomatoes drained and chopped
- 1 onion,peeled and diced
- 1 ts olive oil
- 2 cloves of fresh garlic,finely chopped
- 1 drop orange essential oil
- 1 ts sugar
- 1 ts fennel seeds
- 1 Tbsp of capers
- 1/4 cup of white wine (I used Côtes de Gascogne)
- salt and pepper to taste
- "piment d'espelette"
- fresh chopped parsley and mint
Heat olive oil in a non-stick skillet.Add onion and garlic and cook gently for a few minutes.Add tomatoes,white wine,fennel seeds,essential oil ,sugar.Bring to boil.Reduce heat and cook for 30 min.Off the stove add herbs,"piment d'espelette",capers and season with salt and pepper.
Legendary Créances Carrot
Legendary? What are you talking about? Why on earth don't you buy clean, normal carrots? Yes,yes this is what some friends say...
This humble but succulent carrot is "Label Rouge",which means it's a regulated grown specimen that comes from Lower Normandy.Cultivated in the west of Cotentin.It's specifity lies in the fact that it is organically grown in rich,deep,sandy soil and fed with local seaweed.The sand is enriched with oligo elements so don't peel this carrot.Just rince it.The skin contains a lot of minerals and vitamines.
