Thursday, June 7, 2012

Recipe Round-Up

A few of you have requested some of my food-love recipes lately.  Before I forget, I decided to round them up.  The crustless quiche is a dish we tried last night that went in the 'keeper' pile.  Sorry I don't have enough energy to do conversions for you!

Crustless Quiche 


Beat together: 
5 eggs
1 container plain yogurt (Dahi/400g) 
1/2 t salt
1/2 t cumin
Stir in: 
2 medium tomatoes, chopped
4 small bunches greens, sauteed and drained
(or if you’re fortunate enough to have it...1 c frozen spinach, thawed and drained) 
1/2 c coursely chopped cheese (grated..if you’re really energetic!) 
Bake at 170/325 for 50 minutes. Enjoy! 


Bean Burgers with Yogurt Salsa
Burgers
kidney beans 800g, boiled (or drained can) 
breadcrumbs 100 g (Monaco/Ritz crackers) 
chili powder 1 t
coriander, small bunch, chopped (or dried) 
egg 1 
tomato, 1 medium chopped
Yogurt Salsa
tomato 2 small, chopped
plain yogurt, 200 ml
lemon pepper, to taste
Crush beans in bowl with potato masher. Add remainder of ingredients and stir with fork.  Shape 5-6 burgers with wet hands.  Cook in 1 T olive oil (or grill) for 4-5 min on each side until golden and crisp. 
Serve on burger bun with yogurt salsa.  Top with avocado slices, if available. 


Merida Gazpacho

This little recipe was acquired by Rebekah the summer we lived in Spain. We befriended the teenager who lived below us, Marina, and her mom became our Spanish momma for the summer.

Ingredients:
5 tomatoes
1 green bell pepper
1 small cucumber
1 or 2 cloves of garlic (to taste)
A medium chunk of hard French bread soaked in water (modified: omit/reduce water) 
1/2 cup of olive oil (modified: 1/4 c) 
Vinegar (to taste)
Salt (to taste

Preparation:
First, soak the French bread in water. Dice the tomatoes, pepper, cucumber, and garlic and put in a large bowl. Add the bread once it has softened.  Then add the oil, vinegar, and sald to where it the flavor is spicey/zesty enough to your taste.  Beat the mixture very well in a blender, and if you like, you can use a strainer to catch any seeds, etc.  To finish, add about a liter of cold water and some (3) small ice cubes.  Be sure to test it to make sure you have enough salt and vinegar.  Further chill the gazpacho in the refridgerator, and it's ready to eat. Serve with boiled egg and cucumber slices.  

¡Buen provecho!

2 comments:

Claire said...

YAY!!! Thanks! All of those look great. I will definitely be making these. :-)

Anonymous said...

Laura, I read your blog everyday and share it with Trey too. After reading today Trey said, "Wow, what the crap is quiche and why do I want it crustless?" Let's just say not everything translates the same in the world of men, at least my man :) Thanks for sharing, love you girl! -Salters