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
Quinoa with Smoked Paprika,Peppers and Cheddar Cheese
If you're looking for new ways to prepare quinoa and in need of vitamin C,iron,magnesium:here's a quick crunchy and fluffy lunch recipe.
Ingredients:
- 3 Tbsp quinoa
- 1 clove garlic chopped
- 1 small yellow sweet pepper,1 green pepper
- smoked paprika
- "piment d'espelette"
- cheddar cheese
- fresh cilantro
Rinse the quinoa in a fine-meshed strainer. In a pot heat water until boiling.Add quinoa, reduce heat cook for about 15 min. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.Meanwhile heat wok on medium heat with some olive oil. Add peppers,garlic,smoked paprika.Mix well and cook for about 10 min.Add cheese,piment d'espelette.Taste and season with salt and pepper.Sprinkle with cilantro when ready to serve.
Pour les français:
- 3 cuillères à soupe de quinoa(par personne ou plus selon régime)
- 1 gousse d'ail
- 1 petit poivron jaune,1 petit poivron vert
- paprika fumé
- piment d'espelette
- cheddar
- coriandre fraîche
Green Curry Tofu with Eggplant
Simply Extraordinary!I just loved the creaminess of the coconut with the eggplant .I prefer to fry the tofu before so it's nice and crispy.
Ingredients
- 1 eggplant diced
- 1 ts vegetable oil
- 1 clove garlic
- 100 g tofu cut in big chunks
- Green Curry paste
- 2 Ts coconut milk
- chopped fresh(or frozen) basil or cilantro
- salt and pepper
Heat vegetable oil in wok on medium-high heat.Fry tofu until golden.Put aside.Add garlic ,eggplant,curry paste
and coconut mik.Stir and cook for a few minutes until the mixture boils and simmers.When it has thickened add
tofu.Sprinkle with basil and serve with steemed rice.
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.
Lunchbox Special:Green Tea Soba Noodles Salad
Despite the fact I've neglected my blog these past few weeks due to my hectic life,I've continued taking pictures...So for a few days I'll focus on lunchboxes.In my pantry I still have some organic green tea soba noodles purshased ar Trader Joe's during my stay in California..This composes a nutritious,spring color, quick lunch ready in 10 min.You could also try this sister recipe created by Clotilde.
Ingredients
-Japanese style green tea noodles cooked in 4 minutes.
- raw zucchini,grated
-tofu,diced and fried.I find it tastier but you don't have to cook it if you're in a hurry.
-cilantro
-soy sauce
-sesame oil
-sprouts.I used PRIMEAL'S SOLEIL LEVANT mix.
-sesame seeds
Ayurvedic Rice
This is the perfect dish after decadent cravings.Helps you balance doshas.
Ingredients
-clarified butter
-1 onion peeled,diced
-1 stick of cinnamon
-2 cloves
-cardamom
-"mille et une nuit"curry or turmeric
-1 cup of basmati rice
-1/2 cup of cooked lentils.
Heat a pot with the clarified butter and spices.Add rice and lentils,salt. Pour 1/2 cup of water.Cook on medium heat for about
15 min.
Tempeh-Detox
If you're looking for easily digestable food and a meat alternative then try smoked Tempeh.It is a fermented food with a firm texture and when you fry it the center stays tender while the outside is crunchy.Very nutritive,it contains health phytochemicals such as isoflavones and saponins.Tempeh produces natural antibiotic agents and contains the essentiel aminoacids.
Easy to store.Can be kept in the refrigerator (2-6°c) for about 10 days and in the freezer for a year.
Ingredients for the stir-fry Tempeh
- Smoked Tempeh
- cooked green beens
-1 teaspoon of fresh peeled,cut ginger
-garlic
-1 teaspoon of sesame oil
-1 teaspoon of sesame seeds
-soy sauce
Heat sesame oil in your Wok with ginger and garlic on high heat .Fry Smoked Tempeh cut in pieces until brown.Add green beens and sesame seeds.Serve with soy sauce.Voilà!
