Simple chard or turnip green quiche

October 8, 2018 at 10:52 am (Alma's faves, B plus, Dark leafy greens, Derek's faves, Fall recipes, Spring recipes, Website / blog)

Tonight I made a chard quiche, roughly following a Martha Stewart recipe, except instead of making her homemade chard-crust I just used a store-bought crust. Everyone liked it. Alma was especially enthusiastic.

The crust wasn’t great, but was okay. I have to either find a better one to buy or learn how to make one myself. I greased the pie pan with butter first and cooked it at the temperature the crust said on the package for about 45 minutes. I didn’t pre-cook the crust, and the bottom ended up soggy. But Derek and Alma said they liked the soggy crust. I did not. Is there any way to get it to not be soggy? Pre-baking it? Putting something down before the filling? Moving the crust from the bottom layer to the top layer?

This is the recipe I roughly followed. (Update: Since I originally posted this entry the recipe has disappeared, so I’ve copied it here for safekeeping.)

Ingredients for crust:

  • 3/4 cup all-purpose flour, (spooned and leveled)
  • 3/4 cup toasted wheat germ
  • 1/4 tsp. coarse salt + freshly ground pepper
  • 4 tablespoons olive oil
  • 8 ounces Swiss chard (1/2 large bunch), leaves chopped, stems minced

Ingredients for the quiche:

  • 1/2 medium onion, minced
  • 8 ounces Swiss chard (1/2 large bunch), leaves chopped, stems minced
  • 1/2 cup grated Gruyere cheese (2 ounces)
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 1 pinch ground nutmeg
  • 1 pinch ground mustard powder

Instructions for the crust:

  1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, wheat germ, and 1/4 teaspoon salt. Set aside. In a medium skillet, heat 3 tablespoons oil over medium. Add half the chard to skillet, season with salt and pepper, and cook until chard wilts and releases liquid. Wipe skillet, set aside.
  2. Add the cooked chard to the flour mixture and mix with fork to incorporate. Transfer to a 9-inch pie plate; firmly press mixture into bottom and up the side of pan. Bake until golden and firm, about 25 minutes. Cool.

Instructions for the filling:

  1. In a medium skillet, heat remaining tablespoon oil over medium. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add remaining 8 ounces of chard to skillet, season with salt and pepper, and cook until wilted, 2 to 3 minutes.
  2. Transfer chard mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Top prepared crust with chard mixture and cheese; place on rimmed baking sheet.
  3. In a medium bowl, whisk together eggs, milk, nutmeg, mustard powder, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour custard over chard mixture. Bake until custard is set, 40 to 45 minutes. Let stand 15 minutes before serving.

I used 8 ounces of red chard leaves (a few of the very skinny stems, but probably at most an ounce). I didn’t notice the chard stems in the final dish. I sliced them very thin and cooked them with the onion. I think next time I could use a bit more stems.

I used the cup of whole milk and 4 (German large) eggs.

I didn’t have gruyere so I used 2 ounces of parmesan grated + 1.25 ounces of some soft tangy cheese from the biofrischmarkt. I used the full amount of salt in the mixture plus some in the chard. The quiche tasted good but I think it was too salty, probably because I used fine and not coarse salt. Next time I’d cut the salt down a tad.

I used pepper and nutmeg but was out of ground mustard. I would add a bit more nutmeg next time, as I couldn’t really taste it.

The recipe says it serves 6, but we actually almost 7 pieces out. We were all hungry and had almost 2 pieces each for lunch. (Alma and I had small pieces for seconds.) There were 3 medium sized pieces left, which we will reheat for breakfast.

Update Feb 9, 2019:

Made this kale quiche recipe from Naturally Ella¬†today. I only had 1.5 cups of milk but still I think it would have been way too much filling for my normal pie crust. I ended up using my larger enameled pan, but then there wasn’t as much crispy crust sticking out ūüė¶

I didn’t love it, but I was out of cheddar. Used a little mozzarella and a lot of parmesan. It was a tad boring I thought. Derek said it was very good. He said the texture was more like quiche than the chard quiche recipe.

Update May 8, 2019:

I had a ton of R√ľbstiel from my CSA to use up, and wasn’t sure what to do with it. It seems that it’s basically baby turnip greens with lots of stems. I found this recipe for R√ľbstielkuchen, which is basically a quiche. So I decided to adapt the chard quiche recipe above to use the turnip greens instead.

The German recipe calls for tart pan with 26cm diameter, which is much larger than my pie plate.

For comparison, it calls for

  • 500g (just over a pound) of Stielmus
  • 2 onions
  • 1 German teaspoon of oil
  • 4 eggs
  • 150 ml milk
  • 250 ml cream
  • 100g creme fraiche
  • 100g gruyere cheese, grated

I used just over a pound of turnip greens combined with the turnip stems, but only 1/2 an onion. I used 4 eggs, 1/2 cup of milk, 1/2 cup of cream, no creme fraiche, and 3 ounces (85g) comte, plus 1/2 tsp. fine salt and two pinches of nutmeg and some black pepper.

The quiche was quite tasty, but it was quite full and it didn’t hold together great. Also the bottom crust ended up super soggy. Maybe I should have squeezed the liquid out of the greens? Or maybe it was just too much greens for that much milk eggs/dairy? I thought the chard recipe above also called for 1 pound of chard, but I forgot that half of it goes in the crust. I’ve updated it above to make it clearer what goes in the crust and what goes in the filling.

Everyone loved the quiche, probably because it was quite salty and very rich. Alma had 3 (small) pieces and asked for another one. Derek and I talked about how we also wanted more because it’s so tasty, but we would probably get a stomachache if we ate more. We all decided to save our last piece for the morning. Of course, the next morning Alma wasn’t interested. She gave her piece to Derek and asked for oatmeal instead.

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Instant Pot Refried Beans

June 28, 2018 at 10:32 pm (Alma's faves, Beans, Instant Pot, Mexican & S. American, Monthly menu plan, unrated, Website / blog) ()

I used to make refried beans on the stovetop, but now that I’ve gotten an Instant Pot I wanted to figure out how to make them in the electric pressure cooker instead. I started with this recipe for creamy-dreamy pinto beans from Julie and Kittee, but I changed a few things.

First of all, if I’m going to the trouble of making refries I’m going to want to use more than 2 cups of dry pintos! I figured the maximum that would fit in my 6-quart Instant Pot would be 4 cups, so I doubled the recipe. Also, I wanted to take out some of the beans as whole beans before making refries, so I soaked my beans overnight and reduced the cooking time, so that the beans would come out soft but not falling apart. Then I tweaked the seasoning a bit. Below is my modified recipe.

These days I usually serve my refries with salsa and homemade plantain chips. Alma, at 3.5 years, is a big fan. I’ll try to add a post about how I make the plantain chips next. Read the rest of this entry »

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Amaranth porridge with blueberry sauce

May 27, 2018 at 11:24 pm (Alma's faves, breakfast, Fall recipes, Grains, Monthly menu plan, Spring recipes, unrated, Website / blog, Winter recipes) ()

About once a month I make this recipe from Naturally Ella for Blueberries ‚Äėn‚Äô Cream Amaranth Porridge. Derek won’t eat it, but Alma and I like it a lot. Amaranth has a somewhat odd sticky, grainy texture, but the addition of the creamy blueberry sauce helps transform it into more of a traditional tasting breakfast porridge.

I usually make it on the weekend, since it takes about 30 minutes to make. I always make extra amaranth and freeze it for a quick mid-week breakfast. Here’s how I cook the amaranth.

In a 2-quart pot, soak 1.5 cups of amaranth overnight. In the morning, drain the amaranth, and return it to the pot with 3 cups of water and three pinches of salt. Bring the amaranth to a boil, turn the heat as low as it will go, and reduce to a simmer. Cover and let simmer for 15 minutes. Remove from heat and let sit for 10 more minutes. Stir to mix in the extra water on the top of the amaranth.

Alternately, I’ve had success making amaranth in my instant pot electric pressure cooker. Lasttime I tried 1 cup of amaranth with 2 cups of water on high pressure for 3 minutes + natural release. It came out well, although it was sitting on keep warm for about an hour. Alma and I ate more than 2/3 of it for breakfast, so next time I’d try 2 cups of amaranth with 3.75 cups of water for 3 minutes + NR. I’m also curious to try a pot-in-pot method, so I don’t have to clean the large insert, but I suspect the cooking time will go up.

To make the blueberry sauce I follow the original recipe but cut the maple syrup down a tad and use vanilla extract instead of a vanilla bean:

  • 1 cup blueberries (I always use frozen, I wouldn’t waste fresh in this dish!)
  • 2 tsp. maple syrup (or 1 ripe pear, see note below)
  • 1/2 tsp. vanilla extract
  • 1 to 2 tablespoons heavy cream (I haven’t tried coconut milk yet)
  • pinch of salt

Note: I’ve also left the maple syrup out and added a ripe pear to the sauce. Once I just finely diced it (with skin on) and let it simmer with the blueberries. Another time I had a bunch of overripe pears and I cooked them into pear puree first (simmering them then pureeing them with my stick blender). I then used the puree in the blueberry sauce. Alma and I enjoyed both versions.

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Banana Oat Nut Pancakes

May 27, 2018 at 11:13 pm (Alma's faves, breakfast, Derek's faves, Monthly menu plan, unrated, Website / blog) ()

We have tried a lot of banana pancake recipes. This recipe from Cookie and Kate is currently one of our favorites. I usually add pecans as well.

The pancake batter has a lot of coconut oil in it, so I find you don’t need to use much oil in the pan. The oil could probably be cut down. The teaspoon of sweetener seems unnecessary if you eat them with maple syrup. I assume the lemon juice is there to activate the baking soda? I haven’t noticed any lemon flavor.

The recipe says it makes 8 pancakes, but they must be larger than ours, because for me it makes at least 9, usually more.

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Beluga lentil and beet salad with walnuts

May 27, 2018 at 11:03 pm (Alma's faves, Beans, Fall recipes, Instant Pot, Monthly menu plan, My brain, Salads, Spring recipes, unrated, Winter recipes) ()

This is not really a recipe so much as a dinner idea. I basically serve beluga lentils and sliced cooked beets on a bed of salad greens, and drizzle with Annie’s dressing. If I have extra time I will roast some walnuts or pepitas to sprinkle on top. Occasionally we will skip the Annie’s and use feta instead.

I make this at least once a month, and everyone is always happy. When I tell Alma (at 3 years old) what we’re having for dinner, she says “oh, yum, I like that.” Derek is less excited about the idea (it sounds too boring) but once he actually eats it he’s always happy. I like it too. Plus it’s relatively easy to make and can be (mostly) frozen for a quick weeknight meal. Both the lentils and beets freeze well, as does Annie’s dressing. So all I have to do is pull out all the frozen components the night before, and then wash some salad greens.

I usually cook up a big batch of beluga lentils in my instant pot (see below for details). If you don’t have one, you could use a stovetop pressure cooker or just make them in a pan. I always make extra and freeze the leftovers in a glass jar.

I also usually cook beets in the instant pot. Roasted may be tastier, but the instant pot is so much easier and more reliable. Sometimes I am in a rush and then I buy the pre-cooked beets that are in every German supermarket. But they don’t taste as good as the ones I cook myself.

How to cook beets in the Instant Pot

Here are the instructions I used. My beets were big — just under 3 inches in diameter — so I cooked them for 20 minutes on high pressure. They came out perfectly—super easy to peel and the texture and flavor were great. In the past when I’ve boiled, steamed, or baked my beets, I’ve always had trouble getting them cooked consistently and getting the peels to come off easily. So this was a nice change of pace.

Here is her time chart with general guidelines (assuming 1 cup of water and quick release not natural release):

  • <2-inch diameter: 10 minutes under high pressure
  • 2-inch diameter: 15 minutes under high pressure
  • 2 to 3-inch diameter: 20 minutes under high pressure
  • >3-inch diameter: 25-30 minutes under high pressure

How to make beluga lentils in the Instant Pot.

I usually use a pot-in-pot method to cook lentils in the instant pot. I put 1.5 cups of water in the base of the instant pot, then put down the trivet and insert my small (3 quart) instant pot base. I fill it with 500g beluga lentils, 900g of water, and 1 tsp. of salt. I cook the lentils on manual (high pressure) for 12 minutes plus natural pressure release.

I have also tried setting the lentils up in the morning before work, and setting the timer so that the lentils would be done at dinnertime. Since the lentils would be soaking all day I lowered the cooking time, maybe to 5 minutes? I think it worked fine, but I’m not positive. I also don’t recall how long before dinner I set the start time. Maybe 10 minutes to come to pressure, 5 minutes to cook, and 15 minutes for pressure to come down, so 30 minutes before dinnertime?

If you don’t have the 3-quart insert, you can cook the lentils directly in the large 6-quart base. Jill Nussinow says to cook them with 1.5x water for 6 to 7 minutes plus natural release. But others say 2x water and still others say only 4 minutes natural pressure release. I tried a couple of different ways, but I was never happy with how they turned out. Unfortunately I didn’t keep notes.¬†but I generally found that the lentils cooked unevenly. The ones on the bottom end up overcooked and the ones on the top end up underdone. If you have a a 7-cup pyrex bowl you could use that, but then 500g lentils will likely be too much, causing your bowl to overflow during cooking. Maybe 450g (1 pound) lentils and 800g water would fit? I’ve also heard that some people soak the lentils overnight and then cook them in the instant pot in a steamer basket. I haven’t tried it that way yet.

Also a note on cooking regular (greenish/brownish) lentils in the instant pot. Last time I did 2:1 water to lentils (by weight not volume, so a bit less than 2:1 by volume) in the main pot. I think I cooked them on high pressure for 5 minutes and released pressure after about 15 minutes, but the pressure was just about up. They came out not bad, but a tad unevenly cooked. I think next time I will try using the pot-in-pot method instead.

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Asparagus, pea, fava bean, and barley ragout

May 31, 2017 at 9:37 pm (101 cookbooks, Alma's faves, Beans, Grains, My brain, Pasta, Quick weeknight recipe, Spring recipes, Starches, unrated, Vegetable dishes) (, )

I am embarrassed to admit that I have never cooked with fava beans. All that boiling and husking and peeling of individual beans … Seems like a lot of work. So I thought I’d start easy with basically ready-to-eat frozen, pre-shelled fava beans. But what to do with them? I found this recipe for a spring ragout on the 101 cookbooks blog, and it looked good, and toddler friendly. Alma likes asparagus and peas and pasta, so hopefully she’d like the dish. And she did. I decided to make it a second time, but then Alma got pasta at lunch at daycare, and I didn’t want to serve pasta twice in one day, so I subbed in barley instead. She loved it!¬† Read the rest of this entry »

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Easy toasted overnight steel cut oatmeal

May 29, 2017 at 8:55 pm (Alma's faves, breakfast, Derek's faves, Fall recipes, Grains, Monthly menu plan, unrated, Website / blog, Winter recipes)

Normally Derek doesn’t like oatmeal made from steel cut oats that much, but today he really liked it, and he asked me to write up what I did. I mostly followed this recipe from Marin Mama Cooks for toasted overnight steel cut oats, but I made a few changes. Read the rest of this entry »

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Baked Cauli-tots

May 15, 2017 at 8:44 pm (Alma's faves, breakfast, Cruciferous rich, Derek's faves, Monthly menu plan, unrated, Website / blog) ()

There are a million recipes online for cauliflower “tots”. They’re a fun change of pace from simple roasted cauliflower, and they’re easy to make in advance when you need a quick breakfast. Serve the cauli-tots with some already cooked beans and some fresh fruit and they’ll make a great breakfast. Read the rest of this entry »

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Restaurant-style sesame noodles

April 30, 2017 at 9:58 pm (Alma's faves, Chinese, Derek's faves, Monthly menu plan, Pasta, Sauce/dressing, Tofu, Uncategorized, Website / blog) ()

I already have two sesame noodle recipes on my blog. The first recipe is from Madhur Jaffrey’s World of the East cookbook, and uses tahini. The second recipe is from¬†Nancie McDermott‚Äôs Quick and Easy Chinese cookbook, and uses peanut butter. But lately we haven’t been making either of these recipes. Instead we’ve been making a version of the takeout-style sesame noodles recipe from Sam Sifton on the New York Times website. It uses both tahini and peanut butter. It’s clearly the winner. We make a whole meal out of it by adding pan-fried tofu, steamed broccoli, and various raw veggies. The last few times we’ve made this for dinner, Alma has scarfed it up. Read the rest of this entry »

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Homemade Progresso-style Lentil Soup

April 19, 2017 at 2:54 pm (Alma's faves, Beans, Fall recipes, Monthly menu plan, My brain, soup, unrated, Winter recipes)

The first food that Derek ever cooked for me was a bowl of lentil soup. He very carefully opened up a can of Progresso lentil soup, and then worked long and hard to “cook” it. And cook it he did, not in the microwave but in a real pot on the stove! It was piping hot and delicious.

Both of us still love Progresso vegetable classics lentil soup, but we can’t get it here in Germany. It’s probably for the best though, as I try not to buy canned foods, plus the sodium levels are through the roof. Still, we miss it, and so I decided to try to make it myself. I looked online for a copycat recipe, but couldn’t find anything that seemed promising. So I just took a look at the ingredient list and nutritional label and gave it a crack. I haven’t had the real thing in years, so I could be off, but to both Derek and I my soup tasted just like the real thing.

The first time I made it Alma wouldn’t touch it (too brown and goopy I guess), but at some point she finally tried it and really liked it. Then the next time I served it she again rejected it. I reminded her that last time she had scarfed it up and that she had even chastised me for finishing all the leftovers. She tried it again and again happily polished off her bowl.
Read the rest of this entry »

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Creamy millet porridge with baked, spiced pears

February 19, 2017 at 1:44 pm (Alma's faves, breakfast, B_, Cook's Illustrated, Fall recipes, Grains, Monthly menu plan, Website / blog, Winter recipes) ()

Derek is not a millet fan. I remember him happily digging into a millet pilaf I made many years ago, and then almost doing a spit-take. “What did you do to the rice?” he asked with a look of intense disgust on his face. “This is the worst rice you’ve ever made!” So as you can imagine, I don’t cook a lot of millet. But Alma likes porridge, and I’m not the biggest oatmeal fan. I wanted to make some alternative-grain porridges, and I came across a recipe from Cook’s Illustrated for creamy millet porridge. They say “slightly overcooking millet causes the seeds to burst and release starch, creating a creamy consistency that makes this grain ideal for breakfast porridge.” Sounds good! I think Derek’s main problem with millet is its somewhat dry, gritty texture, so I thought maybe he’d be willing to eat millet in a porridge. And he is! Alma likes it too, and for me it’s a nice change from oatmeal.

When I made this porridge for breakfast today, I served it with my Mom’s Ayurvedic baked, spiced pears. Alma isn’t normally a huge pear fan, but she likes these baked pears, which are seasoned with cinnamon, cardamom, and nutmeg. And unlike with baked apples, she doesn’t even complain about the skin. Read the rest of this entry »

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Vegetarian Okonomiyaki (Japanese Cabbage Pancakes)

February 5, 2017 at 1:50 pm (101 cookbooks, Alma's faves, B plus, breakfast, Cruciferous rich, Derek's faves, Fall recipes, Japanese, Monthly menu plan, Peter Berley, Quick weeknight recipe, Spring recipes, Winter recipes) ()

I was looking for a green cabbage recipe that a toddler would like, and I came across this pretty simple (albeit quite Americanized) vegetarian¬†Okonomiyaki recipe on the 101 cookbooks blog. Alma generally likes pancakes, so I decided to give it a try. Below is a doubled version of the original recipe, with a few modifications. Derek and I like them a lot, and it’s a relatively quick recipe, so suitable for a weeknight dinner or a Sunday lunch.

One thing I was concerned about in terms of making this recipe kid friendly is the name. Luckily Alma doesn’t know the word “yucky” yet (she’s only learned the German “b√§h” at daycare so far). But if she did I’d be worried about her thinking the name was Okonomi-yukky. Maybe if you’re serving this to kids for the first time you should call it Okonomi-yummy instead.

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Broccoli, feta, lime frittata

December 10, 2016 at 3:28 pm (Alma's faves, breakfast, B_, Cook's Illustrated, Monthly menu plan, Necessarily nonvegan, Uncategorized) ()

The frittata is called the lazy cook’s omelet. Sounds perfect, no? I like omelets but I’m definitely lazy. I’ve tried various frittata recipes before, but neither Derek nor I¬†ever like them. They’re always a bit too dry and rubbery. Or over-browned. Or just meh. But I’ve always thought that maybe my technique was just wrong. So I decided to give it another go, when Cook’s Illustrated came out with a new frittata series this year. And I thought it came out pretty well! Definitely better than my previous attempts.

And Alma really likes it (at least as of September 2017).¬†I’ve since made it several times and she always really enjoys it. The magic of feta cheese perhaps? Read the rest of this entry »

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Tassajara warm red cabbage salad with sunflower seeds and raisins

July 2, 2016 at 2:56 pm (101 cookbooks, A minus, Alma's faves, Cruciferous rich, Derek's faves, Monthly menu plan, Other, Quick weeknight recipe, Spring recipes, Winter recipes) ()

I‚Äôm trying to get more ‚Äúpurple‚ÄĚ in, and wanted to use red cabbage, but never know what to do with it. I tried this Tassajara¬†warm red cabbage recipe¬†by way of 101cookbooks. Heidi says her version is less cheesy, less fruity, and less rich, but it still tasted plenty cheesy, fruity, and rich to us. Both Derek and I enjoyed it. Now that Alma is two, she likes it too. It’s a pretty sweet-tasting (and hence toddler-friendly) dish, due to the use of the raisins and balsamic vinegar, plus all the natural sugars in the cabbage and onions.
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Banana egg blueberry pancakes

June 12, 2016 at 7:38 pm (Alma's faves, breakfast, Monthly menu plan, Necessarily nonvegan, Website / blog) ()

Apparently these two-ingredient pancakes have been floating around on the Internet for several years, but I first came across them on parenting blogs, where they are popular because they’re¬†toddler friendly and not too unhealthy. Although they can be made with just two ingredients (banana and egg), I usually add a few other ingredients as well. Below is our most common version. For other variations, see this excellent writeup on thekitchen.com. Read the rest of this entry »

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Asian-style baked tofu, toddler approved

May 22, 2016 at 9:46 pm (Alma's faves, B plus, Baked tofu, Chinese, Derek's faves, Tofu) ()

I finally got a chance to try an easier version of the crisp marinated and baked tofu. I skipped the pressing and the cornstarch dredging steps and simply poured the marinade directly onto the tofu and baked it. It was a hit, both with Derek and with Alma. And I didn’t miss the cornstarch or pressing steps at all. I think the texture turned out just fine. Read the rest of this entry »

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My mom’s toddler-approved chana dal

April 14, 2016 at 11:13 am (A minus, Alma's faves, Beans, breakfast, Derek's faves, Fall recipes, Indian, My Mom's recipes, Spring recipes, Winter recipes) ()

My mom visited us in January and made us her favorite chana dal recipe for dinner one night. It was a hit, but we ate it all up immediately. So before she left she made us a second, doubled batch and froze it. We defrosted it a few weeks later and again it was a hit with everyone, including my 1-year-old. Since then I’ve been making a quadrupled batch of chana dal every two weeks. We eat it for dinner, freeze some of it, and eat the rest for breakfast a few days later. Then we defrost the frozen portion and have it for a dinner and a breakfast the following week. Sometimes we serve it with yogurt, but often we don’t. My now 14-month-old always eats it happily. When we have it for breakfast, I try to serve it with a piece of vitamin C rich fruit, often a grapefruit, an orange or clementine, or a kiwi. The only problem with the recipe is that it doesn’t have any vegetables in it. I’m curious to try adding some vegetables — maybe a bit of spinach or carrots? In the meantime, if I have leftover roasted or curried cauliflower, I will serve that as a side dish.¬† Read the rest of this entry »

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Quinoa Spinach Croquettes, Toddler Approved

February 17, 2016 at 2:59 pm (Alma's faves, B plus, breakfast, Dark leafy greens, Grains, Monthly menu plan, Necessarily nonvegan, Vegetable dishes, Website / blog) ()

Last month I made broccoli cheddar quinoa bites, and liked them. So I decided to try this recipe for “Quinoa quiche muffins with spinach and cheese.” Although they are called muffins, the recipe is actually quite similar to the previous recipe, except that it calls for spinach instead of broccoli, has more eggs, and uses feta in addition to cheddar. Like before, I made them on a cookie sheet instead of in a muffin tin, to save on cleanup time. Although they are called “quiche muffins,” the way I made them they didn’t have the texture of a typical quiche or of a typical muffin. The texture is more grainy and crumbly, similar to the texture of these five-grain croquettes.

Alma really likes this recipe, and Derek and I enjoy it as well. The croquettes freeze well, and along with a piece of fruit they make an easy quick breakfast. I’ve made this recipe at least 5 times since I originally posted it (often with a slight variation), and it’s always a hit. It also works well as a take-along snack—just bring the frozen croquette with you and it will probably be defrosted by the time you get there. It’s fine room temperature. Just don’t give it to your toddler inside without a plate because it can be a bit crumbly. Read the rest of this entry »

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The lazy cook’s black bean recipe

January 7, 2016 at 4:48 pm (Alma's faves, B plus, Beans, Mexican & S. American, Website / blog) ()

This recipe from Serious Eats is supposed to be a super easy way to make tasty black beans. Black beans? Yes please. Lazy cook? Double yes. Clearly I had to try it. It’s interesting in that they recommend simmering the aromatics rather than saut√©eing them first. Not only is it easier and faster, but the author claims that saut√©eing sweetens the aromatics too much, so that they overpower the beans. I was intrigued. Read the rest of this entry »

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Chia pumpkin pudding

November 6, 2015 at 11:13 pm (Alma's faves, Dessert, Monthly menu plan, Pudding, unrated, Website / blog) ()

When we visited my Mom in June, she made a simple chia pudding with almond milk, which I really liked. It’s also vegan and raw. I liked it so much that when I got home I bought some chia seeds. But then of course I never got around to using them. When my mom came to visit in August, she discovered the unopened package, and made homemade almond milk and then used it to make me some more of her chia pudding. It was delicious. But making the almond milk was a pain, because my almonds didn’t peel easily. So for a second batch she tried¬†making a version with hemp milk instead of almond milk. It was also good, but the hemp milk adds a pretty sharp grassy note. Alma ate both versions, but seemed to prefer the one with almond milk. Once my mom left I didn’t have the energy to make almond milk, so I bought some at the store and made another batch of chia almond milk pudding. Alma¬†really liked it.¬†¬†So I tried to find some more recipes using chia seeds, and I came across this recipe for pumpkin pie chia pudding. Read the rest of this entry »

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SauteŐĀed Cabbage with Miso and Scallions

March 7, 2015 at 9:16 pm (Alma's faves, B plus, Cook's Illustrated, Cruciferous rich, Derek's faves, East and SE Asia, Monthly menu plan, Quick weeknight recipe) ()

Alma is six weeks old tomorrow, and I’m finally finding a tiny bit of time to do some cooking. Derek brought home a savoy cabbage and a bunch of scallions, and I decided to try this Cook’s Illustrated recipe, even though it calls for green cabbage, not savoy cabbage. The recipe recommends soaking the cabbage briefly to reduce bitterness / sulfurous and provide extra moisture to help the cabbage steam. I wasn’t sure if the savoy cabbage needed this step, but I did it anyway. Read the rest of this entry »

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Tangy lentil salad with a sherry, dijon vinaigrette

July 7, 2014 at 8:03 pm (Alma's faves, B plus, Beans, Cook's Illustrated, Derek's faves, French, Quick weeknight recipe, Salads) ()

This recipe is based on one from the Cook’s Illustrated “The Best Light Recipe” cookbook. The original recipe is for a lentil salad with scallions, walnuts, and roasted red peppers. ¬†But when Derek makes this dish he usually just makes the lentils, and doesn’t bother to add the other ingredients. ¬†He’s perfectly happy with just the lentils and the √ľber simple mustard-olive oil-sherry vinegar dressing. ¬† Read the rest of this entry »

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Homemade sunbutter

November 9, 2013 at 12:27 am (A minus, Alma's faves, Derek's faves, Sauce/dressing, Website / blog) ()

I’ve already waxed euphoric about the wonders of sunflower seed butter, so you know how much I enjoy it. Sadly, however, it seems to be the one nut/seed butter I can’t find here in Germany. I’ve found peanut butter, hazelnut butter, almond butter, cashew butter (roasted and raw), and even pumpkin seed butter. But no sun butter. I have no idea why. So I tried making my own sunbutter a few months ago. I just added the sunflower seeds to the food processor and tried grinding them up. They turned into a dry, sandy, powdery substance, but not into a nut butter. I thought maybe I needed to add a little oil but that didn’t work at all. It just turned into a sticky, pasty, oily kind of sand. I tried adding some water. Big mistake. I ended up with pale, pasty, white goop. Blech. I decided to try again, but this time to actually read some instructions online first. Read the rest of this entry »

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Silken chocolate tofu pie

July 17, 2011 at 3:33 pm (Alma's faves, B_, Derek's faves, Dessert, Mom’s recipes, Pies and custards, Pudding, Silken tofu, Tofu)

One of the desserts I remember best form childhood is silken chocolate tofu pie. ¬†I know, it doesn’t sound that great, but it was creamy and rich and chocolately and sweet… ¬†I loved it. ¬†My mom used to bake it in a graham cracker crust which made it even better. ¬† But I also loved it uncooked right out of the food processor. ¬†When I lived in the co-op I used to make the pudding with lemon juice or grapefruit juice for a little extra bite. ¬†I liked the stark contrast between the sweet pudding and the sour juice. ¬†Other co-op denizens didn’t like the combination of citrus and chocolate and soy as much as I did. ¬†I didn’t mind though, because that way there was more for me. ¬†I tried making the pudding for Derek long ago, but he was disturbed by the strong underlying soy flavor, so I stopped making it. ¬†But last month I had a few boxes of silken tofu lying around that needed to get used up, and so I decided to try making tofu chocolate pudding again. Read the rest of this entry »

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Is low calorie granola possible?

July 31, 2010 at 9:57 pm (Alma's faves, breakfast, Cook's Illustrated, unrated, Website / blog) ()

I really like granola, but I usually don’t eat it because it’s very high calorie and doesn’t fill me up at all.¬† I could easily down 800 calories of the stuff for breakfast.¬† So I stopped¬† buying “Kn√ľspriges Muesli” (crunchy muesli, which is what they call Granola here in Germany).¬† But then when I went to visit my friend Sarah in Israel last month I enjoyed eating her homemade granola for breakfast every morning.¬† It’s calorie dense but very filling. But when I went to make it I just didn’t want to put that much oil in. So I made up my own recipe based on a number of¬† random granola recipes I’ve come across this month.¬† Bittman posted a no-oil recipe at the New York Times,¬† I came across a pretty basic recipe at Chow.com, Martha Rose Shulman posted her own healthy granola recipe, and I came across a granola recipe on the blog Smitten Kitchen.¬† I didn’t follow any one of the recipes, but used them collectively for inspiration.¬† Here’s a table comparing the ingredients and cooking times/temperatures.¬† All the recipes are normalized for 3 cups rolled oats: Read the rest of this entry »

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Stuffed Hashbrowns

December 4, 2009 at 6:21 am (Alma's faves, B plus, breakfast, Cruciferous rich, Mom’s recipes, Monthly menu plan, Quick weeknight recipe, Vegetable dishes)

I’m bumping this old recipe because I finally, after many years of failed attempts, flipped a hashbrown without breaking it into pieces. I did not use my mother’s technique, which involves a metal spatula.¬† Instead, I did it by tossing the “pancake” into the air with a flip of the wrist.¬† In addition to spurning the spatula, I used German potatoes (which seem similar to yukon gold)¬† rather than Russets, and I wrung the grated potatoes in a dish towel to release some of the extra liquid.¬† I cooked the hashbrowns in my 12-inch nonstick skillet.¬† I used 1.5 tsp. oil and about 6-6.5 ounces of potato per hashbrown.¬† There was still empty space showing between the grated potato pieces after I scattered them in the pan.¬† I think that’s key.

We stuffed the hashbrowns with steamed broccoli and gruyere cheese.  They were delicious, and very filling.

Originally posted October 4, 2006.

When I was a kid I always asked my mom to make me “hashbrowns.” She’d tell me to grate a potato, and then she’d make either a simple paper-thin pancake of grated, lightly fried potatoes, or more often a “omelet” filled with steamed vegetables and folded in half. I could never get enough, and neither could any of my siblings. Stuffed hashbrowns make a delicious (and healthy) breakfast, lunch, or dinner. Read the rest of this entry »

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Pasta and Summer Squash with Tomatoes, Basil, and Pine Nuts

July 20, 2009 at 12:33 pm (Alma's faves, B plus, Cook's Illustrated, Italian, Monthly menu plan, Pasta, Starches, Summer recipes) ()

I made this recipe tonight and liked it so much I decided to repost it.  It was originally posted on August 17, 2006.

I’ve often tried to make this sort of light/summery pasta dish without a lot of success. Unless I use a large amount of olive oil or parmesan in the past the dish has always seemed rather bland. But this recipe is light and delicious! This is based on a recipe from Cook’s Illustrated, but I cut down on oil and pasta, and increased the amounts of squash and seasonings. I give options for a number of ingredients depending on how rich, spicy, starchy etc. you want your dinner to be. Read the rest of this entry »

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Annie’s tahini goddess dressing, a copycat recipe

December 17, 2008 at 5:20 am (A, Alma's faves, Derek's faves, Monthly menu plan, My brain, Quick weeknight recipe, Sauce/dressing) ()

Both Derek and I love Annie’s goddess dressing.¬† It’s a tahini-based dressing that’s savory and rich, and very satisfying.¬† Annie’s is not sold in Germany, so I’ve decided to try to figure out how to make something similar myself.¬†¬† I searched around on the web for a while, and came across this taste test from the San Francisco Chronicle that shows that Annie’s Goddess dressing is indeed better than knockoffs by other companies.¬† The result of the taste test didn’t surprise me, but it did worry me a bit—if big food companies can’t replicate Annie’s dressing, why do I think I have a shot?

I looked around some more on the web, trying to find a copycat recipe.¬† Although I found tons of posts where people were asking for the recipe, I could find only one post on recipezaar where someone actually attempted to replicate the original. Although the recipe is rated well, it doesn’t seem to follow the constraints given by the Annie’s ingredient list; I decided not to follow this recipe, but rather to try to figure it out on my own.¬† I looked at the order of ingredients in the ingredient list (ordered by weight) and the nutritional information to try to figure out how much of each ingredient to use. ¬†My first few tries were pretty awful, but after ten attempts, I think I finally nailed it! ¬†Now we can have Annie’s goddess dressing in Saarbruecken whenever we like. ¬†Or maybe I should call it Fannie’s (Fake-Annie’s).

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Simple Greek-Style Green Beans

January 23, 2008 at 3:45 pm (Alma's faves, B plus, Derek's faves, Monthly menu plan, My brain, Quick weeknight recipe, Summer recipes, Vegetable dishes, Winter recipes) ()

This is a quick but still very tasty recipe for when you’re in a rush. For an even faster recipe leave out the onion and/or garlic, and substitute onion or garlic powder. My 18-month-old (now 2-year-old) always scarfs it up. Read the rest of this entry »

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Roasted Brussels Sprouts

January 9, 2008 at 8:39 am (101 cookbooks, Alma's faves, B_, Cruciferous rich, Monthly menu plan, Quick weeknight recipe, Vegetable dishes)

I really love brussels sprouts, and my favorite way to eat them is roasted. They taste sweet and carmelized and delicious, nothing at all liked boiled-to-death sprouts. That said, I’ve been quite unsuccessful at roasting them myself. They’re more often pale or even putrid green, burned on the outside while still raw on the inside, rather than the perfect vibrant green, succulent, carmelized sprouts I’ve had at restaurants. I’m not sure what I’m doing wrong; my only theory is that the restaurants use much more oil than I’ve tried, or perhaps parboil the sprouts first. In any case, I was excited when I saw this recipe for pan-roasted brussels sprouts on 101cookbooks.

I followed her directions exactly, and my 24 small sprouts just barely fit in a single layer in my 12-inch skillet. The final sprouts were just a tad too crisp for my taste, but I think with a bit more practice and experience with my stove I could get them to a more tender state. This is definitely a promising technique that I’ll be trying again. It makes the perfect amount of sprouts for two (assuming both love brussels sprouts as much as Derek and I).

I served the sprouts with amarillo pepper sauce, that tangy, spicy, yellow pepper sauce from Peru that I used to eat at La Feria in Pittsburgh. I found it here in Montreal at a South American store on St. Laurent, and have been enjoying it on sandwiches and as a dip for all kinds of foods. In the past when I’ve made roasted brussels sprouts I’ve served them with a yogurt mustard sauce, like the one I described in my recipe for baked tofu. It goes wonderfully with the sprouts, with the mustard faintly echoing the cruciferous tastes of the brussels sprouts, and the sour/sweet yogurt complementing the bitter/sweet carmelized sprouts.

Rating: B
Derek: B

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Raw Vegan Chocolate Cherry Ice Cream

November 3, 2007 at 6:22 pm (Alma's faves, B_, Dessert, Ice cream & toppings, Quick weeknight recipe, Website / blog) (, )

This recipe came to me from the Goneraw website, via an acquaintance who eats 90% raw. She claimed it tastes like “real ice cream.” I didn’t care that much if it tasted like ice cream or not, but it sounded tasty so I thought I’d give it a go. Read the rest of this entry »

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Pasta Puttanesca

September 13, 2007 at 11:05 pm (Alma's faves, B plus, Derek's faves, Italian, Jack Bishop, Monthly menu plan, My brain, Pasta, Quick weeknight recipe, Starches) ()

Pasta puttanesca makes a great pantry-only dinner, when you have nothing fresh in the fridge, but want a delicious homemade dinner. Derek claims that the tastiness to work ratio is unusually high. Below I’ve included our current version of this recipe, which is based on a recipe from Jack Bishop’s The Complete Italian Vegetarian Cookbook. Read the rest of this entry »

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Sweet Potato and Black Bean Burritos

December 24, 2006 at 5:34 am (A minus, Alma's faves, Beans, Derek's faves, Fall recipes, Mexican & S. American, Monthly menu plan, Other, Root vegetables, Winter recipes) ()

This recipe is a long-time favorite.  We often make these burritos for company.  We serve them with salsa and a salad and sometimes guacamole. It makes a great autumn or winter meal. This recipe is adapted from a recipe from the cookbook Sara Moulton Cooks At Home.

Alma as a toddler loved these burritos, and now at almost 4 she still loves them! But she asks us to leave the scallions out of hers. Read the rest of this entry »

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Cranberry Pumpkin Bread

October 11, 2006 at 12:44 am (Alma's faves, AMA, B plus, Dessert, Muffins and quick breads, Quick weeknight recipe) ()

This is a great fall dessert. The pumpkin and cornmeal give this bread a great texture and the cranberries are marvelously tart. I made it last year for Thanksgiving and everyone liked it. This is based on a recipe in the AMA Family Health cookbook. I’ve decreased the sugar, doubled the number of cranberries, and used half whole wheat flour. It was good to start with, and now I think it’s even better! The traditional look is to bake this in a loaf pan but I think it holds together better and has a better (crispier) texture when baked in a standard cake pan. Read the rest of this entry »

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Baked Tofu

July 6, 2006 at 7:19 am (A, Alma's faves, Baked tofu, Derek's faves, Farm recipes, Mom’s recipes, Tofu) ()

This is my mom’s recipe, and it’s a crowd pleaser. ¬†Everyone always likes it, no matter how much they (say they) hate tofu. ¬†Derek and I served it at Thanksgiving this year and everyone raved about it (and these were not a bunch of tofu eaters!). Read the rest of this entry »

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