We made quinoa gratin with spinach and sweet potato

I saw this recipe a couple years ago in The New York Times. Except it didn't have sweet potatoes--just a simple quinoa, spinach, gruyere casserole that would make a good side dish. And then last week, Joey and Lauren were coming over for dinner on a gross, rainy day, and I wanted to make something warm and comforting. I thought of this recipe, and decided to add sweet potatoes in order to make it more of a main dish. It worked beautifully! In fact, I think it's a format you can use to make a lot of different quinoa-based casseroles. Quinoa+cheese+vegetable+some kind of spice or herb or something else to flavor it. Like, can you imagine this baby with BUTTERNUT SQUASH? and KALE or CHARD instead of spinach? And maybe some GOAT CHEESE?? Or what about EGGPLANT and some MOZZERELLA?!?!? The possibilities are endless.

Quinoa Gratin with Spinach and Sweet Potatoes (adapted from Baked Quinoa with Spinach and Cheese)


Ingredients

1 6-ounce bag baby spinach

A few tablespoons extra virgin olive oil

4 or 5 sweet potatoes, skinned and sliced into medallions or half medallions, depending on the size

1 medium onion, chopped

2 plump garlic cloves, minced

4 cups cooked quinoa, (1 cup uncooked)

2 large eggs

3 ounces Gruyère cheese, grated (3/4 cup)

1 teaspoons nutmeg

1 ounce Parmesan, grated (1/4 cup)

Procedure

1. Preheat the oven to 400ºF. Oil a 2-quart gratin or baking dish.

2. Heat the oil in a medium frying pan or a wide saucepan over medium heat. Sautee the sweet potatoes slowly until tender enough that you can easily break the pieces with a wooden spoon. Remove from the pan and set aside.

3. Heat a little more olive oil ithe pan, and add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and stir with the onion until fragrant, about 1 minute. Stir in the spinach and season with salt and pepper. Cook just until wilted. Remove from the heat.

4. Beat the eggs in a large bowl and add 1/2 teaspoon salt. Stir in the quinoa, the onion and spinach mixture, the sweet potatoes the Gruyère, and the nutmeg. Add freshly ground pepper and stir the mixture together. Scrape into the gratin dish. Sprinkle the Parmesan over the top and drizzle on the remaining tablespoon of olive oil. Place in the oven and bake until nicely browned on top, about 25 minutes. Remove from the heat, allow to sit for about 5 minutes, and serve.

Yield: Serves 4 to 6

I made (controversial?) Lasagna

Hi! I have not posted in a while! But I do have some catch up posts to share with everyone soon....

To start off, I thought I would just do a real quick post about something I made this past Sunday.

Lasagna is something that I am positive everyone on this blog has made a billion times, so maybe it is silly to even post a recipe? I am sure everyone has their own favorite recipes and techniques. BUT I added one possibly controversial ingredient to the mix. TOFU. Instead of Ricotta cheese. Lots of folks (vegans) have done this before, but if you read on you will see that my version is NOT vegan! (There is mozzarella cheese.) So don't panic.

My logic was simply:

I love lasagna, but I wanted to make something I could bring to work for lunch that wouldn't be too rich. The tofu makes the dish lighter, and the added protein ensures that I will not fall asleep at my desk after I eat it.

OK here is the recipe.

Veggie Lasagna with Tofu

What you need:

TOMATO SAUCE - Obv. I endorse the recipe Joey posted here. I made a shorthand sauce this time though, with the following:

1 can whole peeled tomatoes
1 small can tomato paste (add to your liking)
garlic, onion, basil, salt, pepper, red pepper flakes (add to your liking)
Let that simmer as long as you can. (If you want to use pre-made sauce, totally do it. I am not hating on pre-made sauce, it is awesome.)

Lasagna noodles: Of course fresh pasta is the most delicious. I didn't go that route though, and I used the "De Boles" brand, which you boil first before using. I am not a fan of the 'no bake' noodles.

For the filling:
Fresh Mozzarella cheese
Basil
1 package firm tofu
Veggies - I used cremini mushrooms and spinach, two of my faves. Any type of vegetable you want to throw into the mix is fine....peppers, zucchini, carrots, kale.....??

WHAT TO DO:
Get the sauce going first, so it has time to simmer.

Then take your tofu out of the package, and put in on a large plate. Place a layer of plastic wrap on top, and then balance something heavy on top (a heavy book or large bag of flour, etc.) so that you can drain out all the moisture (a la this Tofu Scramble I made). Do this for a few minutes, draining the excess water from the plate periodically, until most of the water seems to be drained from the tofu.

Chop/saute all your veggies with salt+pepper (and more garlic/onion if you like) and set aside.

Crumble the tofu until it is in small "cheese-like" crumbles. In a large bowl, combine with the sauteed vegetables.

Chop up your mozzarella cheese in thin slices.

Then, in a casserole dish, layer some sauce, some noodles, some veggie/tofu mixture, some cheese + basil leaves, more sauce, more noodles, etc. Be liberal with the salt + paper in between layers too- tofu doesn't have salt like ricotta cheese does, so it needs a bit.

Bake, covered in foil, at 375 for about 30 minutes, and then another 10 minutes at 350 degrees, uncovered. (Or a bit more/less - depending on your oven!)


So...there you have it. I hope I have not offended any lasagna purists out there!

The next photo shows how Jed enjoyed a slice for an early dinner the next day:

I made my go-to quiche

It almost feels silly to post a quiche recipe on this blog. All of you who contribute to this blog have probably made quiche at one point or another, because it is so easy to make and so tasty, and you probably have your own go-to recipes for it. Well, this is mine! But, I figured, since I took some photos of it, why not share it with you all. Maybe one day you will want to make a quiche and try this method out.

One reason that I like this particular recipe is because compared to many other quiche recipes I have seen, this is slightly healthier. No cream or cream cheese or other heavy foods. Just some milk and a bit of Parmesan (and in this case, goat cheese!) I also like using a combo of parm and swiss.

Quiche is a great thing to bring to a potluck or a brunch, but I actually made this quiche a few weeks ago for no reason at all. I just felt like cooking something easy and delicious. So I did!

Here you go:



This recipe is modified from one by Sara Moulten, via the Food Network website.

Ingredients
1 frozen prepared pie shell (or of course feel free to make your own! I have never done that, but I bet a lot of you have, so totally use your favorite recipe, if you'd like.)
3 tablespoons extra-virgin olive oil
3 chopped shallots or 1 medium chopped onion (or a mixture of both!)
1 russet potato, peeled and sliced thinly
3 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach - thawed, excess liquid drained. (Draining out all the liquid is key! You don't want a watery quiche.)
1 pound cremini mushrooms, chopped (I think a pound is maybe about a dozen or so mushrooms?)
3 large eggs
1/4 cup grated Parmesan
1 cup milk
2/3 cup (3 ounces) crumbled goat cheese


Directions

Preheat oven to 350 degrees F.

Blind bake the crust: Line the pie shell with aluminum foil and weigh it with pie weights or beans (I actually never weigh it down, and it's fine. If the crust puffs up a bit, just poke a few holes in it with a fork and it will deflate).

Bake for 15 to 20 minutes until light golden brown.

Increase oven temperature to 375 degrees F.

In a large skillet, heat oil over moderate heat. Add onion or shallots and cook until softened. Turn up heat to moderately high. Add garlic, mushrooms, and potato and cook until the mushrooms begin to brown and release some of their moisture. Add spinach and continue cooking until it is heated through. Drain off any excess liquid.

Beat the eggs in a bowl and add the Parmesan, half the goat cheese and milk. Add the spinach mixture and pour into the pie shell. Sprinkle remaining goat cheese on top. Bake on a sheet pan in the middle of the oven for 30 to 35 minutes or until just set.

Lazy Risotto ! by A

The other night I came home from a long day and was craving risotto. I don't know why, but lately I have noticed that risotto has usurped the title of "best comfort food" from my old placeholder, mac and cheese. I crave that creamy rice like all the time. I made a joke to Sarah one time about wanting to go home and curl up in bed with a nice bowl of risotto. Doesn't that sound nice?

The problem is, risotto always seems time consuming or a bit intimidating, two things which comfort foods should not be. But this dish I ended up concocting is pretty fast and easy. It began with a google search for "arborio rice recipes" which lead me to this recipe for Parmesan Black Pepper Arborio Rice Pilaf. This dish was attractive because it promised risotto-like results without risotto-like preparation. But I wanted to include some vegetables, and perhaps do something with the piece of goat cheese that was sitting in my fridge, so I turned to google again, and found a Jamie Oliver recipe for Spinach and Goat Cheese risotto via the food blog Cheese Plus Everything. I used bits and pieces of these two recipes and concocted a really tasty dinner. Here's what I did:

Ingredients:
(I didn't put amounts for most of these, because it's really up to you....feel it out.)

arborio rice (I used a half cup of rice with one cup of liquid for one large portion - make sure to adjust proportions if making a larger serving....you already know that.)
some garlic
some onion (I used a red onion, any kind is fine.)
olive oil
unsalted butter
fresh or dried mushrooms (optional)
mushroom/vegetable/chicken broth (BUT broth is only needed if you are NOT using dried mushrooms. You'll see why.)
spinach
goat cheese
Parmesan cheese
salt+pepper
fresh lemon juice (optional)

If using dried mushrooms, rinse well in water and then place in large bowl with a good amount of hot water to rehydrate. Set aside. Then chop up your garlic and onion. Heat a mix of butter and oil in a large saucepan over medium-high heat. Add onion+ HALF of the garlic (and a good amount of salt and pepper) and saute until softened, 3 to 4 minutes. Add rice; stir to coat for about one minute.

IF using dried mushrooms, now is the time to strain 1 cup (or whichever amount, depending on how many portions you're making) of the water. The water will now be fragrant and mushroom-flavored ! (Keep soaking the mushrooms in more water if they are not hydrated fully yet.) Add broth to the pot. (If using other stock (pre-made mushroom/chicken/vegetable) just measure out the correct amount and add it.) Cover and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until stock is absorbed and rice is creamy and soft with a little "chew" at the center, about 12 minutes. (Feel free to add more broth as the rice cooks to make it more creamy and risotto-ish.)

While you wait for the rice to cook, heat olive oil in a pan and add the rest of the garlic. Add spinach and fresh mushrooms (if using) and saute until cooked.

Once your rice is cooked, remove from heat and stir in the sauteed vegetables, add more salt and pepper to taste, and a nice grating of Parmesan cheese. (If using dried mushrooms, make sure they are hydrated, and chop + add to mixture now as well.)

Stir in goat cheese (start with a little, add more to taste) until it melts and combines with rice mixture. Serve hot in a big bowl with some more Parmesan cheese and a sprinkle of fresh lemon juice on top.

Pour yourself a glass of wine and curl up in bed with it!

We made polenta pizza!

(This is a real time conversation between Sarah and Alena, the cooks behind this tasty dish.)

Alena: Hey Sarah. So, do you remember how we came across the recipe for this polenta pizza? I know I do.
Sarah: Hey girl. I think I recall. Wasn't it that Bittman article telling you to "Rethink your Breakfast"? Or something like that? The one that misguided you into making savory oatmeal?
Alena: That's the article. All I know is, I am never putting soy sauce in oatmeal ever again. The polenta pizza however, is something I would definitely make again (and did, in fact, the night after we made this one !) Let's tell 'em all how we began the recipe.
Sarah: This is the Bittman Polenta Method. His version of the pizza had spinach and pancetta, but we changed it up to make it vegetarian. But you can put anything you want on this pizza!

Polenta crust:
1/4 cup olive oil
1/2 cup whole milk
salt
1 cup coarse cornmeal (we used instant)

Topping:
Mama Vallese's sauce
smoked mozzarella
4 shallots, sliced thinly
bunch a spinach
couple cloves garlic
parmesan

Here are Bitt's instructions for the crust:

1. Heat oven to 450 degrees; brush a layer of olive oil on a pizza pan or cookie sheet. In a medium saucepan over medium-high heat, combine milk with 2 1/2 cups water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.

2. Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about 1/2 inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).

3. Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. Here's where we take over.

4. Heat some olive oil in a skillet. Add some garlic and those shallots. Brown em real good. Toss in that spinach. You don't even need to chop it. Just tear off those stems. Cook just for a few minutes.

Now you are ready to assemble.

Spread on that sauce.
Slice up that cheese and put it on.
Distribute those veggies.
Pop that shit in the oven.
Just for like five. Til the cheese melts. That's all you need.

Alena: This is the part I like the best. We got out some plates and put HALF the pie onto mine and HALF onto Sarah's. Actually just kidding, we left like a 1/4 of the pie for Hillary to try, except I think we ended up eating that too. Sorry Hill. We will make another one for all of us soon.
Sarah: This was so good because the polenta crust is spongy but also crispy and is just so delicious in contrast to the smokey mozz and the sweet shallots. Plus it's healthier and feels lighter than regular pizza.
Alena: It's true. In fact, I remember that after we cleaned our plates, we commented that we did not feel as uncomfortably full as we often do when eating regular pizza.
Sarah: That's true. We did make that very comment.
Alena: If only the episode of Gossip Girl that we watched while eating was as good as the dinner itself, you know?
Sarah: I know right. What was up with that Age of Innocence motif. It's like, JUST IN CASE YOU DIDN'T REALIZE, THIS SHOW IS TRYING TO BE LIKE EDITH WHARTON OR JANE AUSTEN IN ITS IRONIC PORTRAYAL OF NEW YORK HIGH SOCIETY. except it is a show on the cw (i almost said "the wb" LOL).
Alena: Whew, I am so glad you didn't call it the WB, how embarrassing.