Sunday, April 17, 2011

Tortilla Crusted Goat Cheese and Asparagus Quiche

 Oh my, it was delicious. And ever so easy!  First you cook some asparagus in salt water until just tender. Then rinse it off with water and set it aside. Wipe out the pan, you'll need it again.
 Line a pie plate with 4 wheat tortillas. No need to grease it.
 Oh, I forgot to photograph the cooking of the onions and mushrooms in olive oil. But you have seen that sort of thing before. Mix in the asparagus, salt and pepper to taste. Sprinkle the cheese over it.
 Whisk the eggs, and then add the yogurt.
  Pour it into the shell.
Bake, or in my case, bake a little too long! 
The tortilla was the weak link. No one but me liked it for a crust. It seems like this would be quite delicious in a pie crust or even just in ramekins. The innards were magnificent tasting!


Thanks to Rachel Ray for this one!

Ingredients

Directions

  1. Preheat oven to 375. Grease pie plate and overlap tortillas to make a crust. Place on rimmed baking sheet.
  2. Fill a large skillet 1/3 of the way with salted water and bring to a boil. Add asparagus and cook 1 minute. Drain, rinse under cold water and pat dry.
  3. Wipe out skillet and add olive oil over med-hi heat. Add onions and mushrooms, season with salt and pepper and cook until mushrooms are golden, about 3 min. Add asparagus, season with salt and pepper.
  4. Put vegetable mixture in pie pan and spread evenly in tortilla crust. Crumble cheese on top.
  5. In medium bowl, whisk eggs and yogurt, pour in tortilla crust. Bake 30 minutes until lightly golden and set in the center. Let rest for 10 minutes before serving.

ROASTED EGGPLANT and Pampered Chef

I made this two months ago. I can't find the recipe. It doesn't end well.
Please don't judge...


So, of course you start with eggplant! There was also zuchini and a ton of spices. And rice. 
Special rice.
FORBIDDEN RICE!
Don't screw with forbidden rice! This dish was cursed because I dared to not heed the warning of the forbidden rice...
But the eggplant was delicious and easy and I plan to continue to cook eggplant like this because, YUM!
Brush with olive oil.
Face down on a cookie sheet. (This cookie sheet is my lovely Pampered Chef stoneware cookie sheet.)
Flip them over and cook them some more. Maybe 20 minutes? I don't remember. Look it up, this is the internet!
Meanwhile back at the ranch...
Cook onions in olive oil.
Add zuchini.
Oops, there should be a ton of garlic in there too.
Add these benign looking spices.
And these ones too...
You should also be cooking the 
FORBIDDEN RICE
at the same time...
Cook all the spicy vegetables.
Add the
FORBIDDEN RICE!
Now scoop out your previously roasted eggplant and add it.
Put it all in your brand new PAMPERED CHEF baking dish.
Cook it until it is beautiful.
Then realize it is so spicy that you are going to die and have yogurt, nuts, crackers and apricots instead. Read your nice book and have a beer, too. 
You need it to deal with the disappointment!

Now the thing is, the consistancy of this was lovely and it was quite healthy. I don't remember what all the spices were, but I am pretty sure if I use brown rice instead of forbidden and if I cut the spices down, this is something I would cook and eat with pleasure.

Also, if you want Pampered Chef stuff, let me know and I will give you a link to Elizabeth's website. Oh heck, here it is...


Vacation! All I ever wanted...

So, what's two months or so between friends?

As I was looking at recipes to try out during April vacation there was a nagging thought in the back of my head, "Didn't I used to have some sort of blog where I talked about recipes?" And sure enough there was! As a matter of fact, I have some recipies archived that I never even posted. So through the miracle of the public school vacation calendar I will present some "previously on..." recipes and, hopefully, have the gumption to document this week's cooking.

That is, of course, between watching movies, reading and generally goofing off. It is spring after all!