Artichoke Cheese Tart

A breakfast favorite for our houseguests -- and can be made ahead of time to be reheated or served cold.

Tart
1 1/2 c whole wheat floor, plus extra for dusting
pinch of salt
2 garlic cloves, crushed
6 T butter
6-8 T water

Filling
2 T olive oil
1 red onion, halved and sliced
10 canned artichoke hearts (I use frozen and thawed artichokes)
scant 1 c Cheddar cheese, grated
1/2 c gorgonzola cheese, crumbled
2 eggs, beaten
1 T chopped fresh rosemary (I use pinch of dried ground rosemary)
2/3 c milk
salt and pepper

To make the dough, add flour, salt and garlic into a mixing bowl. Rub in the butter with your fingertips until the mixture resembles bread crumbs. Stir in the water and bring the mixture together to form a dough.
Roll out the dough on a lightly floured counter to fit a 9 inch pan (or if you have a 8 inch quiche pan). Prick the dough with a fork.

Heat the oil in a skillet. Add the onion and cook over medium heat, stirring occasionally for 3 minutes. Add the artichoke hearts and cook, stirring frequently for a further 2 minutes.
Combine the grated Cheddar and crumbled gorgonzola, beaten eggs, rosemary, and milk in a large bowl. Remove the artichoke and onion mixture from the pan with a draining spoon and transfer to the cheese mixture, stirring gently. Season to taste with salt and pepper.
Spoon the artichoke and cheese mixture into the pie shell and cook in a preheated oven, 400 degrees for 25 minutes or until cooked and set.
Serves 8.

Carrot Ginger Soup

Friends...nothing like a snowy Friday afternoon to remind me to return to the blog and share a few winter favorites! After enjoying carrot ginger soup by the campsite this fall, I was challenged to find a recipe and make this soup myself.
Enjoy!

2 lbs carrots
2 tsp seasoned rice vinegar, divided
3 tsp sesame seeds, toasted and divided
2 lg garlic cloves
2 tsps finely grated ginger
1 tsp sesame oil

Peel carrots. Ribbon 1 carrot with a veggie peeler, and transfer to a bowl. Toss ribbons w/ 1 tsp rice wine vinegar and 1 tsp seeds, for garnish. Set aside
Cut remaining carrots crosswise into 1 inch pieces, and add to a medium saucepan w/ 2 in of water to cover. Bring water to a boil, and simmer carrots 15 minutes. Add garlic cloves, and simmer 5 min more or until carrots are very tender.
Using a slotted spoon, transfer carrots and garlic to a food processor. Puree carrots and garlic, 3 c cooking water, and ginger until smooth. Transfer to a saucepan, and stir remaining 1 tsp vinegar and sesame oil. Bring soup to a simmer.
Ladle into 4 bowls, and garnish with ribbons and remaining 2 tsp sesame seeds.

Prep 20 min, cooking time 25 min.

Southwest Chicken Stew

Welcome November! It is the season for hearty stews, slow cooked winter vegetables, and yes, even an occasional meat dish for me : )

1 tsp olive oil
6 lg skinless chicken thighs (about 2 lbs), trimmed
1 med onion, chopped
2 jalapeno chiles, seeded and minced
2 garlic cloves, crushed
3/4 tsp grd cumin
1/2 tsp dried oregano
1 lb. med red potatoes, cut into 1 1/2 in pieces
1 can (15-19 oz) white kidney beans (cannellini), rinsed and drained
1 can (15 1/4 oz) whole kernel corn, drained
1 3/4 c chicken broth (can substitute vegetable broth)
1 tsp salt
1/4 c crushed baked tortilla chips
1/2 c loosely packed fresh cilantro leaves, chopped (add just before serving)

In deep, non-stick 12 inch skillet, heat oil over medium heat until hot. Add chicken and cook 6-8 minutes or until browned on both sides. Transfer chicken to plate.
In the same skillet, add onion, jalapenos, garlic, cumin, oregano and cook over medium heat, covered, until onion is golden, about 5 minutes, stirring occasionally.
Return chicken to skillet. Add potatoes, beans, corn, broth, salt; heat to boiling. Reduce heat to med-low and simmer covered, 15 minutes or until potatoes are fork-tender and juices run clear when thickest part of the thigh is pierced with a knife tip. Stir occasionally.
Stir in chips, uncovered for another 2 minutes or until mixture thickens slightly.

Guac and Veggie Nachos

Dedicated to my dear friends -- inspired by our fantastic dining experience at SOL in Franklin, Tennessee where the guacamole is made fresh table side!

This recipe is taken from memory.....
1 avocado
1 fresh tomato, diced
Juice from 1 lime
1/4 diced jalapeno pepper
bunch of fresh cilantro
1/2 red onion, diced
pinch of kosher salt

Mix by hand or use mortar and pestle. Taste to achieve desired flavor and heat.


Our Vegetarian Nachos are simply layered tortilla chips with fresh diced tomatoes, corn kernels, black beans, chopped red onion, shredded cheese and cilantro. Bake at 350 degrees until desired color.

Fiesta!!

Whole Grain Bran Muffins

You all know how much I love muffins - any excuse to make a meal in a muffin is a good one for me!
Thanks to my mother for sharing the new website -- sprylving.com - which is where I found the recipe for these moist, fiber-loaded muffins. You can save a few for the freezer for another time - and the recipe indicated it made 12..but I had a surpise with 14. Flax seeds are high in omega-3 fats and fiber and are most potent when ground. Grind them in a coffee or spice grinder.

Cooking Spray
1 3⁄4 cups wheat bran or oat bran
1 cup stone-ground whole wheat flour
1⁄4 cup ground flaxseed
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 cup low-fat Greek-style* or plain yogurt
3⁄4 cup low-fat milk
1⁄2 cup honey or maple syrup
2 tablespoons olive oil
1 large egg
1 teaspoon pure vanilla extract
1 cup crushed canned pineapple, drained
1/4 cup chopped walnuts (or pecans)

Instructions
1. Preheat oven to 400°F.
Coat 12 muffin cups with cooking spray.

2. In a medium bowl, combine the bran, flour, flaxseed, cinnamon, baking soda, and salt. Set aside.
In a medium bowl or in a blender, combine the yogurt, milk, honey or syrup, oil, egg, and vanilla extract and stir until smooth.
Make a well in the center of the flour mixture and pour in the yogurt mixture. Using a spoon, stir just until combined. Gently stir in pineapple and nuts. Do not overmix. Let stand for 10 minutes or until batter is very thick.

3. Spoon batter into prepared muffin cups. Bake for 13- 15 minutes, or until the tops spring back when pressed gently in the centers. Cool in the pan on a wire rack for 10 minutes. Makes 12 muffins.

Nutritional Information
NUTRIENT ANALYSIS PER MUFFIN
180calories, 7 g protein, 27 g carbohydrates, 7 g total fat, < 1 g saturated fat, 7 g fiber, 10 g sugar, 135 mg sodium

From Spry Kitchen, Oct. 2008, "Pump Up the Protein"

Moroccan Spiced Sweet Potato Medley

This 30 minute one-pot dish makes enough for 4 hearty appetities! (And is fantastic to pack the next day as lunch leftovers.)
2 tsp olive oil
1 medium onion, sliced
2 garlic cloves, crushed
1 1/2 tsp ground corainder
1 1/2 tsp ground cumin
1/4 tsp ground red pepper
1 tsp salt
2 medium sweet potatoes, peeled and cut into 3/4 in pieces
1 can (14.5 oz) stewed tomatoes
1 cup bulgur wheat
1 can (15 oz) garbanzo beans, drained and rinsed
Big handful of fresh chopped cilantro
plain yogurt

In 12-inch skillet, heat oil over medium heat until hot.
Add onion and cook, covered about 8 minutes or until tender and golden, stirring occasionally.
Add garlic, corainder, cumin, salt, ground red pepper and cook 1 minute, stirring. Add potatoes, tomatoes, bulgur and 4 cups of water, heat to boiling over medium-high heat.
Reduce heat to medium-low, cover and simmer 20 minutes or until potatoes are tender. Stir in the beans and heat through.
Serve with yogurt and fresh cilantro.

Le Crepe

Dear friends, I hope summer is providing you with opportunities to be surrounded by the love and laughter of family and friends - enjoying picnics, walks, outdoor concerts, grills - savoring the beauty of long summer days.

Although there have been many days of silence from my kitchen 'reports'...cooking and entertaining have continued with fervor - and the only factor being time which has kept me from sharing as frequently.

Come along to share in my first (successful) attempt at crepes! Crepes can be served either sweet or savory (mushrooms and spinach are wonderful). My favorites are filled with berry jams and Nutella (this hazelnut chocolate spread is a favorite in our house).

1/2 c all purpose flour
3 large eggs
1 c milk
1 T olive oil
1/4 kosher salt
unsalted butter for the pan

Whisk together the flour and eggs until they form a smooth paste. Gradually whick in the milk, olive oil and salt.
Heat the 10-inch non-stick skillet over medium heat. Add some butter and spread it around the pan with a brush. Add 1/4 cup of batter to the pan. Swirl the pan around in a circular pattern to evenly distribute the batter.
Cook undisturbed until the edges become visibly brown. Using a wooden or rubber spatula, lift the edge of the crepe from the pan. Quickly flip the crepe using your fingers or a wooden spoon. Cook 30 seconds on the second side, then slide onto a plate: keep warm while you repeat the procedure with the remaining batter.

*Crepes can be made in advance. Simply stack one atop the other, separated with sheets of wax paper.