asparagus, quiche, veggie dish, veggie meal, zucchini
In Recipes on January 8, 2009 at 1:22 pm
Quiche A La Zucchini And Asparagus
Ingredients: 1 pre-made pie crust, 4 pcs. zucchini, 1 can/bottle of white asparagus, shredded cheese (I used emmenthal and parmesan), 4 eggs, 1 cup flour, 1 1/2 cup milk or light cream, salt and pepper, herbs for seasoning
Method: Preheat oven. Place pie crust on a pie pan and prick air holes on it with a fork. Set aside.
Slice zucchini into thin rounds. Scatter it all over pie crust. Season with salt and pepper. Add a layer of cheese. Top with asparagus. Season with salt and pepper. Add another layer of cheese.
In a bowl, mix eggs, flour and milk/light cream. Add a pinch of salt and pepper to taste. Whisk mixture until flour lumps dissolve. Pour mixture evenly over pie crust. Add a third layer of cheese. Sprinkle herbs lightly on top. Place the whole thing in oven and cook until brown.
Verdict: Good, but could be better. I think next time, I will add minced walnuts for added texture. Bon appetit!
eggplants, mushroom, pasta, ratatouille, vegetarian pasta, veggie dish, veggie meal
In Recipes on January 7, 2009 at 6:05 pm
Ingredients: vegetable pasta, 1 eggplant, 1 red bell pepper, 1 can sliced mushrooms, 1 can whole-peeled tomatoes, 1 whole shallot, garlic cloves, parmesan cheese and various seasoning (herbs, salt, pepper, etc.)
Method: Boil vegetable pasta. In a separate pan, sauté garlic, onions and red pepper in a bit of olive oil. Add diced eggplants. When eggplants turn a bit soft, add mushrooms. Season with salt, pepper and herbs according to taste. Once eggplants are more or less cooked (soft and brown), add tomatoes. Stir until well-mixed and tomatoes more or less turn to sauce. Once pasta’s done, drain and add to mixture. Stir and cook for a bit longer. Top with parmesan sauce and serve.
Verdict: B and I are so used to eating pasta with sausages and meat sauce, but this one was delicious even without. Definitely worth a comeback later on.
*According to Wikipedia, ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise. It was originally an everyday dish prepared in the summer with fresh summer vegetables. The original Ratatolha de Niça or Ratatouia Nizzarda used only zucchini (courgettes), tomatoes, green and red peppers (bell peppers), onion, and garlic. The dish known today as ratatouille adds eggplant (aubergine) to that mixture.
broccoli, endives, veggie meal, veggie recipe
In Recipes on January 5, 2009 at 1:34 pm
Ingredients: broccoli, endives, shallots and garlic. sliced tomato with lemon and herbs. fried rice.
Method: Saute broccoli and endives with shallots and garlic. Season with lemon and Maggi seasoning (or salt and pepper, if you will). Cover while still in pan and steam until tender.
Verdict: Broccoli and endives aren’t as bitter as I thought; they actually taste good. The rice, however, could use a little more salting.
