Southwestern Summer Vegetable Pie (recipe)
August 30, 2013
This is one of those wonderful recipes that comes out fantastically no matter how hard you try to wreck it. If you broadly generalize, you only need three ingredients—2 cups cooked grain, 6 cups chopped/sliced vegetables, 3 ounces grated cheese—well, and seasoning. The beauty of it is you can use whatever you have lying around, as you will see below when you compare how I made it tonight with the original.
As are many of my favorite vegetables, tomatillos are currently in season and I wanted to get some at the farmer’s market this afternoon. I found an excellent tomatillo soup recipe (by the way, disregard the photo of the red soup that is the default and click through until you find the lovely photo of green soup in a square white bowl—that’s how it really is, and I pulled the chicken rather than diced it) but since we’ve been in the depths of the summer sauna for the last week, soup is kind of the last thing on my mind, delicious though that recipe is. Then I remembered the Cooking Light (magazine) roasted vegetable tart that I’ve been making for years and knew I could make a Southwestern version based around the tomatillos. I trotted over to the market and filled my bag up with the fixins, then quickly retreated back to the subpar air conditioning in the office.
Thursdays during the non-winter season (this is Minnesota, we were still having snow in April and May this year) the market happens downtown on Nicollet Mall. It’s an offshoot of the larger, daily market on the west edge of downtown. It’s pretty good, though I’d estimate that about half of the vendors don’t grow anything and peddle the B- or C-string commercial produce that stores and restaurants reject. I’m a little skeptical that those bananas were grown here in the northwoods.
For actual farmer-grown stock, it is my impression that the best bet is the stalls on the north end between 5th and 6th Streets. And if they don’t grow what they sell themselves, at least they have the courtesy to hide the commercial waxed cardboard boxes and remove the stickers from the items. But I’m confident that their offerings are homegrown. I remembered from a couple years ago that the one family had tomatillos—big, giant, fresh tomatillos. Tomatillos are one of my favorite, newer ingredient discoveries. I gave them a shout-out three years ago. You should try them if you are unfamiliar with them. My favorite way to use them is in my “Mexican” pizza—you can get the scoop on that under the third photo in this post.
Anyway, I’ve kept you long enough. Here’s the original recipe, and below is how I made it tonight. For simplicity’s sake I copied and pasted some of the instructions but that doesn’t mean I’m a plagiarist (erm…). I’m just lazy. You don’t be lazy and make this!
Southwestern Summer Vegetable Pie
(adapted from Cooking Light)
Ingredients:
1/4 cup regular quinoa, cooked
1/4 cup red quinoa, cooked
1/4 cup black rice, cooked
2 large egg whites, lightly beaten
1/4 cup Swiss cheese, grated
1-1/2 cups sliced red bell pepper
1 cup sliced onion
2 cloves garlic, crushed/minced
1 tablespoon olive oil
2 cups sliced tomatillo
1 medium tomato, sliced
salt, pepper, oregano, crushed red peppers to taste
1/2 cup pepper Jack cheese, grated
Directions:
Cook the grains according to package directions. Combine in a medium bowl and let cool.
Meanwhile, preheat oven to 450°F. Toss the bell pepper, onion, garlic, and olive oil together in a bowl. Place mixture in a baking dish coated with cooking spray. Bake at 450°F for 15 minutes.
Because the tomatillos and tomatoes cook down and get watery, I did the following. Place the tomatillos in a second baking dish coated with cooking spray. Bake at 450°F for 10 minutes. You can do this concurrently with the peppers and onions. At the same time, sauté the tomatoes until their liquid is reduced, about 7 or 8 minutes. Combine all cooked vegetables in a bowl. Stir in seasoning.
Reduce the oven temperature to 400°F.
Combine the egg white and Swiss cheese with the quinoa mixture. Press into a 9-inch pie plate coated with cooking spray. Bake at 400°F for 10 minutes. Remove from oven.
Reduce oven temperature to 375°F.
Sprinkle 1/4 cup pepper Jack cheese over quinoa crust. Top with vegetable mixture. Sprinkle with 1/4 cup pepper Jack cheese. Bake at 375° for 30 minutes or until cheese is golden brown.
Make this soup, I command you
November 27, 2012
I’ve been eyeing up this recipe of Andrew Zimmern’s, ever since he posted it a day or two before Thanksgiving last week. And I thought, wouldn’t that be delicious as soup? Wild rice soup, in fact. Tonight I finally had time, well, took time because it was 7:30pm when I got started, due to working late. I thought, I’ll whip up the soup in no time (because it’s chopped and sautéed vegetables, white sauce, and meat), have a beer while I’m cooking, then have more beer while I’m eating and watching the last performance show for this season, 14, of Dancing with the Stars*. It will be a perfect evening. And it has been (other than the fact that none of the three different beers I enjoyed managed to get above 5.5% ABV, but at least I drank the tastiest one last). Okay, so the soup took an hour and fifteen minutes from the time I started boiling water for the wild rice until the time I was ladling the finished product into my maw but all in all, that was pretty quick, as cooking from complete scratch goes.
Zucchini zaniness!
July 17, 2012
Important breakfast news
July 16, 2012
A week of Christmas: recipe wrap-up
February 13, 2012
As you may remember, my Christmas coping strategy was to keep myself busy in the kitchen. I did so with gusto the entire long weekend, and here, finally, are the photos and recipes I said I’d post. I realize that you’ve probably forgotten all about my promise but I haven’t, and in that collection of twisted wires I call my brain, I will not be able to move on and write new posts until I take care of this outstanding business. I seem to have tidied-away my menu plan for the week, but fortunately I sorted my photos into a Christmas Week 2010 folder.
If you care to print any of the recipes, I have inserted a page-break at the beginning of each recipe so that it can be on its own piece of paper.
The weekend in cooking: three recipes
November 21, 2011
One of my joys in life is to spend the day cooking. This usually happens on Sundays as I prepare lunches and suppers for the week ahead. I confess that in the last year or two I’ve gotten a little lazy about cooking, generally because I discovered I like trying restaurants and particularly because food trucks hit the Minneapolis scene. But every time I end up cooking I remember how much I love it.
This weekend I was in overdrive. Odell Brewing had posted a recipe earlier in the week that I wanted to try for dinner. I also found an egg recipe to make for breakfasts; I’ve burned myself out on plain eggs recently so I need to dress them up currently in order to be able to consume them. Finally, I decided I wanted to make soup for lunches this short Thanksgiving week. No recipe for that.
I am copying and pasting the quinoa and egg recipes from the original sources, but editing them to reflect how I made them. I am linking to the original sources after the titles. The soup recipe I made up.
They’re all delicious!
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Brussels Sprouts & Quinoa Salad (original source here)
1 pound Brussels sprouts, trimmed and halved
Salt and pepper to taste
Olive oil
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1 clove garlic, minced
1 cup quinoa
2 cups water
1. Preheat oven to 450 degrees.
2. Toss Brussels sprouts in olive oil, salt and pepper, and spread onto a baking sheet and bake for 20–25 minutes. Remove and let cool.
3. In a large non-stick skillet, toast the quinoa over medium heat for 10 to 15 minutes; add two cups of water, bring to a boil, cover and cook for 15 minutes.
4. While sprouts cook, whisk 1-1/2 tablespoons of olive oil, 1 tablespoon of soy sauce, 1/2 tablespoon of honey, a pinch of salt and pepper and garlic until thoroughly combined.
5. In a separate bowl, whisk together 1-1/2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1/2 tablespoon honey, and a pinch of salt and pepper until thoroughly combined.
6. Toss the sprouts in soy garlic dressing and the quinoa in balsamic dressing and serve.
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Mini Mushroom-&-Sausage Quiches (original source here)
8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced scallions
3 ounces shredded Swiss cheese
1 teaspoon freshly ground pepper
12 eggs
1/2 cup 1% milk
1. Preheat to 350°F. Coat a nonstick muffin tin generously with cooking spray.
2. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown and water is evaporated. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.
3. Divide the sausage mixture evenly in the muffin cups.
4. Whisk eggs and milk together in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups.
5. Bake until the tops are just beginning to brown, 40 minutes for a 6-cup large muffin tin. (Regular 12-cup tins may need less time.) Let cool on a wire rack for 5 minutes. Remove from pan and let cool completely.
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Tex-Mex Soup (I made this one up all by myself!)
1/2 cup chopped yellow bell pepper
1/2 cup chopped onion
1 cup sliced tomatillo
14.5 ounce can diced tomatoes with green chilies
2 cups chicken broth
1/2 cup sweet corn kernels
1 cup cooked, shredded chicken
1-1/2 cups cooked black beans
1. Coat a dutch oven with cooking spray. Heat over medium heat. Sauté the peppers and onions until soft. Add the tomatillos. Cook for 2 minutes more.
2. Add the diced tomatoes and chicken broth. Bring to a boil.
3. Add the corn, chicken, and black beans. Reduce heat, cover, and simmer for 30 minutes.
Cooking with beer: Odell IPA ???Hop On??? Chicken
September 6, 2011
All in all, it was a decent Labor Day weekend. I had kind of meant to go to the Minnesota State Fair. The weather was perfect with highs barely reaching 70°F/20°C, but I ended up doing a lot of cooking instead. My favorite vegetables have come into season at the Nicollet Mall farmers market—zucchini, tomatoes, eggplant, red bell peppers–and for each of the last two weeks, I’ve bought far too much. So I must cook it all up into tasty dishes. Today’s tofu zucchini stroganoff was okay at best, but last night’s dinner rated an A+.
For most of the week I had been trying to finish the Harry Potter and the Order of the Phoenix audiobook so that I could watch the movie at the weekend. Didn’t quite make it after falling asleep on it twice, but I got to the last chapter and I’ve come to learn that the main action is usually concluded by the second or third to last chapter so I decided not to worry about it.
Also for most of the week, I had been chomping at the bit to make the Odell IPA “Hop On” Chicken recipe that they posted. As you may recall, I tried making the Double Pilsner bread substituting whole wheat flour (with baking powder and salt) for white self-rising flour. The flavor if not the density was good, so I was excited to try another beer recipe.
To make use of a lot of the vegetables, I found a recipe for Italian Stuffed Eggplant from one of my favorite cookbooks, The Low-Fat Way to Cook (Oxmoor House, 1993, p. 126). I adapted it to use lentils instead of brown rice, and feta cheese instead of mozzarella.
The eggplants went into the oven to heat through and I set to work on the chicken.
I assembled those ingredients. This was the first chance I had to practice what I would like to be my new meat-buying philosophy after seeing the Wikipedia article about that horrible Smithfield pork producer. I don’t mind eating animals but I decided that I’d at least go to the co-op for more humanely raised meat. The chicken breasts were about three times more expensive but I think it was worth it.
I had gotten the chicken marinating the afternoon before, so they ended up marinating for 24 hours. I only got three breasts (or breast halves, I guess) because they were giant, and cut each of those in half.
I used my grill pan. I wanted to sear both sides before I left the chicken cooking. The pieces were thick, I think it ended up being about 20 minutes.
The eggplant halves came out of the oven looking perfect.
The chicken grilled up in the pan and came out looking perfect.
But more importantly, this was one of the most delicious meals I’ve ever made for myself! I put in the Harry Potter movie, poured one of the remaining Odell IPAs and had a very enjoyable date night for one. Who needs a restaurant?
Cooking with beer: Odell Double Pils beer bread
August 29, 2011
As I await an official Odell Brewing beer dinner in the Twin Cities (I am told I missed one last year and if I think about it, I perhaps vaguely remember its announcement), I decided to do my own mini-dinner at home centering around the baking of a loaf of Odell Double Pilsner beer bread, to serve with the vegetables I grilled and roasted last night.
Odell Todd gave me the recipe when I went to a beer and cheese pairing Wednesday night. Turns out he had made the three loaves of the bread that they served. I only had a taste because I got there a little later, compared to the whole slices that were served earlier. Todd assured me it was easy, and indeed, it only has three ingredients:
3 cups self-rising flour
1/2 cup sugar
12 ounces Odell Double Pilsner
Combine ingredients in a large bowl. Spoon into buttered pan. Bake at 350°F for 50 minutes, brush with butter, bake for 5 minutes more.
I decided to make it with whole wheat flour, because I try to avoid the processed, white versions of things if at all possible. So I did:
3 cups whole wheat flour
1/2 cup sugar
4-1/2 teaspoons baking soda
1 teaspoon salt
12 ounces Odell Double Pilsner
I baked at 375°F for 50 minutes, brushed with butter, baked for 5 minutes more.
If I made it again with whole wheat flour, I would use 6 teaspoons of baking soda and less sugar, maybe only 1/4 cup, as well as use my smaller loaf pan. Or just use white, self-rising flour. It tasted good but I was disappointed that it didn’t rise up higher than the sides of the pan. I do realize that “whole wheat quick bread” is probably an oxymoron.
I cut a couple of slices, topped them with thin slices of feta cheese, and baked for 10 or 15 minutes and broiled to brown. I served with my leftover vegetables and had a nice meal.
A bean theme
March 18, 2011
Due to my inability to arise in the morning with anything resembling extra time, I ended up eating beans in all three meals yesterday. I had originally planned on swinging over to Bruegger’s for an everything bagel, toasted, with plain cream cheese, but because I ended up (once again) catching the latest train that still gets me to work only three to five minutes late, that notion went out the window. Instead, I dashed up to the office, sat at my desk for a respectable fifteen minutes or so, and then ordered huevos rancheros from Esquina Mexican Eats, the excellent and pretty authentic restaurant on the first floor. It was then that I realized that with the 15 Bean Cajun Soup that I had brought for lunch, and the refried bean pizza thing that has become a mainstay of my suppers because it’s quick, easy, and inexpensive, I’d be eating beans for every meal. Huzzah!
I have no problem with this and neither do the people around me. I was going to explain why I think that is, but it turns out my hypothesis is misinformed. I will just leave it that I do not experience bean-induced toots. This is a good thing, because I do love beans and I completely appreciate that they are an easy way to boost my fiber intake. They are also cheap and versatile. The bag of 13 Bean Cajun Soup mix cost about $3 and made eight servings. Of course, I added a few other ingredients, but it’s still pretty inexpensive per serving.
The pizza thing I make for supper is just delicious. It allows me to indulge in my love of pizza in a much more healthful way. Onto a whole wheat tortilla, I spread 1/4 cup refried beans and a layer each of tomatillo, onion, and red bell pepper (or in this case, orange, because the reds didn’t look very good). I top it with 1-1/2 ounce pepperjack cheese and bake at 400°F for 18 minutes, and voilá, I have a delicious, fiberful meal.
There is one other tasty recipe that I’ll single out, and that’s the lentil soup that I invented at the beginning of the year when I was sick. I had stayed home from work and had to cope with the fact that I hadn’t gone to the grocery store over the weekend and had very little food in the house. I improvised with a few of the few things I had on hand and ended up with one of the best soups ever!
I like my lentils al dente. So I cooked 1 cup dry lentils for 15 minutes (bring to a boil, then simmer for 15 minutes, no more, no less, and drain, for the perfect lentil). After draining, I returned them to the pot with two cups of chicken broth (from bouillon) and one 14.5oz can of petite diced tomatoes with onion and peppers and the juice. Bring to a boil and serve over an ounce or two of diced fresh mozzarella cheese (you have to use mozzarella because it holds its shape when it melts; other varieties devolve into a gooey, shapeless blob of inconvenience). That’s it. It’s so good. The relative sweetness of the mozzarella perfectly offsets the savoriness of the lentils.
Below is a gallery of other yummy ways that I enjoy beans. Embrace the bean!
Favorite dessert
April 11, 2010
You should answer this not taking calories into consideration, though it is true that last night instead of making brownies, I ate two grapefruit for dessert. This wasn’t because of any hippy skippy 5-A-Day thing. No, it was much simpler than that. I was out of white flour and wasn’t confident enough that brownies made with whole wheat flour wouldn’t taste, well, you know, like chocolate cardboard.
I wouldn’t say I’m a huge fan of dessert. Unlike my dad, I don’t feel like I need a little sweet something to finish off a meal. If something comes my way, I might eat it, but I don’t feel incomplete without it by any stretch of the imagination.
Once again, I am influenced by my mom on what my gut instinct answer is to the question of my favorite dessert—pecan pie. I prefer it without a dollop of ice cream, though I might like it just warm enough to take the chill off. And if I were being completely truthful, I would also say that really, to me the pecan nuts are at least 50% incidental to my enjoyment of this delight. I like the sugary sweet custard, plain and simple.
I like regular yellow egg custard, too. My Grandma H often made it when we’d go visit in the summer. She had brown ceramic custard cups. Not ramekins, just cauldron-shaped dishes. I suppose they could have been considered ramekins, but they weren’t the white ones you mostly see today.
I also like cheesecake—just plain cheesecake with no “fruit” toppings. My favorite non-plain cheesecake was the Butterfinger cheesecake at Pizza Lucé in the Warehouse District in about 2003, I’ll say. I never saw it other than that one day. Pizza Lucé’s pizza is amazing; the Butterfinger cheesecake was out of this world.
Ice cream is sometimes good. By ice cream I mean plain chocolate in a sugar cone, or a chocolate malt extra malt, such as the kind I get at Potbelly Sandwich Works.
By now you may be wondering why I picture brownies. The answer is simple. They are the easiest to make at home with the ingredients I have on hand anyway. Okay, I suppose technically it’s easier to scoop ice cream out of a cardboard carton, but you can’t just whip up a batch of ice cream with ingredients that are just lying around. Brownies you can.
And I like making them myself because then I know what’s in them. So this is the recipe I use. I don’t bother with the cream cheese filling because that would require forethought. I just make the brownie part, and I have adapted it as it is typed in. The original recipe is pictured below.
Today I ate my grapefruit in conjunction with my brunch (this is the best time of year for delicious grapefruit in the Northern Hemisphere and they’re my favorite fruit, so I’m eating them frequently right now). In honor of the question of my favorite dessert I went ahead and made the brownies using whole wheat flour, pictured above. I’m pleased to report that they don’t taste at all like cardboard.
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(my adapted version)
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