Month: May 2016

An ok casserole. Next time add corn.

Ingredients

• 4 cups of cooked rice
• 100 g of grated mozzarella
• 100 g ham, cut into small cubes
• 1 carrot, grated
• 2 tablespoons finely chopped parsley
• 2 eggs
• 1 cup of milk
• 150 g cream cheese
• 1 cup grated Parmesan cheese
• salt and pepper to taste

Made this quiche with regular crust.

Ingredients
Nonstick cooking spray
1/3 cup plus 2 tablespoons whole wheat or other whole grain breadcrumbs
2 teaspoons extra-virgin olive oil
1 medium onion, diced
Kosher salt
4 plum tomatoes (2 chopped and 2 thinly sliced crosswise)
2 large eggs plus 2 large egg whites
1/2 cup part-skim ricotta cheese
1/2 cup 2-percent milk
1/4 cup packed fresh basil leaves, thinly sliced, plus 1 sprig for garnish
4 ounces shredded part-skim mozzarella

Directions
Preheat the oven to 350 degrees F. Coat a 9-inch deep-sided pie pan with nonstick cooking spray. Evenly sprinkle 2 tablespoons of the breadcrumbs into the pan.
Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and 1/8 teaspoon salt and cover the skillet. Cook, stirring occasionally, until the onions soften without color, about 15 minutes. Stir in the chopped tomatoes and cook for 1 minute. Transfer to a medium bowl and set aside.
Meanwhile, add the eggs, egg whites, ricotta, milk, the remaining 1/3 cup breadcrumbs and 3/4 teaspoon salt to a blender until well combined and smooth. Stir in the sliced basil and the onion-tomato mixture.
Pour the egg mixture into the prepared pie pan. Sprinkle with the mozzarella. Arrange the sliced tomatoes in an overlapping style around the top.
Bake until the eggs are set and the cheese is lightly browned, about 35 minutes. Let stand for 10 minutes to complete the cooking process. Garnish with the fresh basil sprig. Slice into 4 wedges with a sharp knife and serve.

Next time invest more time in finding new potatoes. Otherwise, a good quiche.

Ingredients
Vegetable oil, for poaching and sauteing
1/2 cup diced country ham
3 new potatoes, sliced 1/4-inch thick (about 1 1/2 cups)
1 homemade or store-bought refrigerated 9-inch pie crust
2 to 3 cups dried beans, to use as pie weights
4 large eggs, slightly beaten
3/4 cup half-and-half
Pinch kosher salt
1 teaspoon black pepper
1 cup grated aged gouda
1 green onion, chopped

Directions

Preheat the oven to 350 degrees F.
Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the ham and saute until just starting to brown.
Place the potatoes in a small saucepan and cover with vegetable oil. Cook over low heat until the oil just starts to bubble and the potatoes are tender, about 15 minutes. Remove the potatoes and place on a paper towel-lined plate.
Meanwhile, line a 9-inch pie pan with the prepared pie crust and pierce with a fork. Cover with parchment and fill with the dried beans. Blind bake the crust for 10 minutes. Let cool, then carefully remove and discard the paper and beans.
In a medium bowl, beat together the eggs, half-and-half, salt and pepper. Layer the empty pie shell with the potatoes, ham, and 1/2 cup of the cheese. Pour the egg mixture over the filling. Sprinkle the remaining 1/2 cup cheese and the green onions over the top. Bake on the bottom rack of the oven until the center just sets and the top is golden, 35 to 40 minutes. Let cool 10 minutes before slicing.

Очень вкусная говядина

1,5~2кг говядины, 2 крупные луковицы (250~300г), 1~2 крупные моркови (200~250г), при желании 200~250г черешкового сельдерея и/или болгарского перца,2~3 ст ложки растительного масла (35~50г), 1 ч ложка сахара, 100г томатной пасты,750г сухого красного вина, 1,5~2 ч ложки соли, перец

Приготовление

Мясо желательно взять с косточками. Например, рёбра, грудинку, тонкий край, лопатку. Мясо разрубить на порционные кусочки или оставить двумя-тремя крупными кусками.
Лук нарезать крупными полукольцами, морковь – шайбами, сельдерей – ломтиками.
В сковороде разогреть растительное масло и выложить овощи.

Посыпать овощи сахаром.
Обжаривать на большом огне при частом помешивании до начала зарумянивания.