So it’s been a while since I’ve posted. There are a few reasons for that: 1) my life just got a bit hectic, but for good reason — I started a new job as an Assistant Professor of Literacy at SUNY New Paltz. I’m very excited about it, but I’d be lying if I didn’t say that it’s taking up all of my time; and 2) we eat a lot of the same stuff. No shame in that, right?
Speaking of changes, I’m not a city girl anymore, so I’m thinking of changing my blog name. If you suggest a name I end up using, I’ll make you a batch of gluten-free cookies!
Quiche has become a staple of our diet up here in the Hudson Valley. It’s easy, and provides a meal for two for at least three, if not four, meals. And amazingly, the house we’re renting for the year came with an enormous, veggie-rich garden which means I almost always have the ingredients on hand. Here’s what I do:
- preheat oven to 375
- add 5 eggs to a large mixing bowl
- add 8 ounces (or thereabouts) of cottage cheese (I usually use small-curd / no added salt)
- add 1/2 cup of milk
- add handful of shredded cheese (cheddar or mozzarella or mixture of any shredded cheese)
- add small handful of grated cheese (romano, parmesan, asiago)
- mix till you can’t see the yolks
- butter a pie dish so it doesn’t stick while baking
- add layer of sliced cheese (I usually use cheddar) to bottom
- add veggies (chopped peppers, zucchini, summer squash, asparagus, onion, broccoli, etc. — anything goes pretty much but tomatoes, which make everything too watery)
- pour in egg mixture
- add layer of shredded cheese to top (just enough to cover it but not too much so egg is still poking through)
- bake at 375 for 40 minutes or until no longer wet in the center
- let cool for about 15 minutes and enjoy!
This particular one had a mixture of poblano pepper, zucchini, and red onion in it. It was eaten up before I had a chance to take a picture of a slice! I’ve tried it before with leftover bacon, too. Yum.
I joined a winter CSA with my neighbor, and our first share was full of root vegetables. When I woke up this morning, I had the crazy idea to try and see if I could make turnip mash act like potato mash. This is what I did:
1. Wash and peel turnips, and then cube them.
2. Bring water to a boil in a small pot, add turnips, and boil for about 20 minutes or until tender enough to mash.
3. Drain water, add a slice of butter and salt and pepper to taste, and mash turnips like you would potatoes.
4. Dice two garlic cloves, and on the stove top melt a little butter in a pan and brown the garlic. Add mixture to the turnip mash.
5. In the same pan (that you just cooked the garlic in), add the turnips and cook on medium heat for about 10-15 minutes. Turn occasionally so the turnips start to brown on all sides.
6. Serve hot, along with scrambled eggs for a breakfast or brunch that’s slightly healthier than if you used potatoes. I added a dusting of parmesan for flavor.
This week has been completely nuts, and I decided to treat myself to a thoughtfully cooked brunch, to fuel my busy weekend:
Kale: In a frying pan, saute chopped red onions and minced garlic in butter till slightly brown, add kale, and cook till kale is bright green and wilted.
Eggs: A friend taught me a while back how to cheat in the poaching eggs department. You make out as if to fry them over medium heat — being careful to keep the yolks whole — add a little bit of water to the pan, and cover. Keep an eye out, as you want to make sure the yolk stays a little runny (which makes eating them over warm kale pretty awesome). I added minced jalapeno for a little spice.
Lentils: In medium pot, add 2 TB of olive oil, 1 chopped medium onion, 3 cloves minced garlic, 4 cups chicken broth, and 1 bag Goya red lentils (note: you get quite a few servings from this). I crumbled some feta on top for some added flavor.
This picture’s from the old blog, but I kind of love it. And it’s also a good one of my new favorite way of cooking eggs. It’s kind of like a lazy man’s poached egg. I’m sure it has a real name.
Throw the eggs into a buttered pan at medium heat without breaking the yolks. Add a few tablespoons of water, and cover. You’ll see the surface of the egg cook into a sort of film. Treat it like a poached egg — cook until it’s hard(ish) on the outside and soft in the middle.
Served over home fries with thick-cut bacon and toasted Udi’s gluten-free bread.
I used to blog at acitygirleatsdinner.blogspot.com and then got distracted by my knitwear company.
I recently started taking photos of food again, and have been flirting with restarting my blog. Only I prefer WordPress to Blogger (sorry, Google! I love so much of everything else you do!).
This was this morning’s brunch table. I’m visiting a friend who also eats gluten-free. She made the most amazing gluten-free bread with an almond-flour base, and I made a tomato, basil, and aged cheddar frittata.
Last Friday, a friend made me an incredible meal. I only captured two of the three parts on my camera. I wish I’d been more thorough — the shades of green were so vivid and varied. The other dish was brussel sprouts with a touch of sausage. I’m already a fan of brussel sprouts, but these. They were exceptionally good. Savory and sweet, and perfectly cooked.
hTere was also a hearty spinach salad with hard-boiled eggs, pickled beets, goat cheese, and I’m sure I’m missing something.
And kale chips. Brilliant.
I spent part of last weekend with an old friend up in the Bronx. A stone’s throw from where I lived my first year out of college in Riverdale. Oh, the 1 train! On saturday morning, we went to Malecon, one of several establishments throughout the city that serve awesome Dominican food at most times of the day. We had scrambled eggs, rice, red beans, and tostones.
I remember many years ago, being given some of this sauce for the first time, and feeling concerned about the color. But it’s indescribably awesome. It’s some kind of pickled garlic. very potent, and the perfect garnish for the tostones. I need breakfasts like this more often.