Cherry Tomato and Zucchini Galettes.

 

 

 

It seems sometime after June, I fell off of posting regular recipes here. It sometimes goes like that. We didn't stop eating, I just either lacked the incentive to post it, or we scarfed it up too quickly to photograph it. Or more often then not, I was in a mode of recycling tried and true recipes and not coming up with anything new.

 

 Maybe I was kidnapped by ravenous vegetarian ninjas. But if I was, I'll never tell. They've sworn me to secrecy.

 

 

So hi again, and welcome back. Or maybe you never went anywhere at all, and waiting patiently for me to post something new, and so I'll say it's good to be back.

 

This recipe was so delightful, and screamingly easy  to make. I cheated a little bit here and used pre-made pie dough (which I almost never do, but I was short on time, so there you have it.) If you have the time to make your own pie crust, I recommend it. 

 

Each pie will serve about 3 people.

 

 

 Zucchini and Cherry Tomato Galletes.

 

Ingredients:

1 cup ricotta

1/2 cup good-quality parmesan cheese

1 pie crust

olive oil

about 2 cups halved cherry tomatoes or zucchini

2 Tbsp basil, chopped, for garnish

 

 

 

 

1. Mix the ricotta and parmesan together in a bowl and spread evenly on the pie crust(s). Leave about an inch wide border, this will be turned up and over to form the frame of the galette.

 

2. Arrange your veggies on top of the ricotta/parmesan mixture.

 

 

3. Fold up the edges of the pie crust around your veggies.

 

4. Sprinkle a small amount of olive oil over the top.

 

5. (Optional) brush pie crust with milk or egg wash.

 

6. Place on an oiled cookie sheet and bake at 375 degrees for 45 minutes, or until the pie crust is golden. Let cool slightly and garnish with basil. Can be served hot or at room temperature.

 

Goes well with a fresh green salad. Enjoy!

 

 

 

 

 

 

 

 

 

Broccoli and Cheese Soup

It's been a tough, but rewarding, week. I'm in the 2nd week (of 7 total) of our LILY study at UCSF, and truth be told, I'm exhausted. I love being a part of this work, but my body hurts from my 5 hours of driving per day and I can't seem to get enough sleep, no matter how hard I try.

For Halloween I was a real-life mommy zombie. No makeup required.  Finally, finally the weekend is here! I have big plans to stay in my bed as much as possible. But with three kids, it's not likely to happen. Still, I can dream, can't I. (Get it? Sleep humor...I'm extra hilarious when I can't think straight).

What started out as a last-minute quickie dinner "for-the-kids" ended up a full fledged family dinner because it was just so darn tasty. And quick! (Did I mention quick? Seriously!)

The trick is to use baby broccoli, if you can, instead of regular broccoli, because it is tender and has a much milder taste.


Ingredients:
3 Tbsp butter
3 Tbsp flour
4 cups of vegetable broth
1 cup of water
salt and pepper to taste
1/4 cup of shaved parmesan cheese
a handful and a half of finely shredded cheddar cheese
2 cups chopped baby broccoli

Melt the butter in a hot stock pot. Stir in the flour and cook until mixed and lightly toasted, about a minute. Pour in the broth and water, salt and pepper and get it hot, but not boiling. Next add in the cheeses, a little at a time, stirring as you go. Continue to add and stir in the cheese and cook for 1-2 minutes, again, not boiling hot, but almost. Add in the broccoli, cook 1-2 minutes. Remove from heat and serve.

Stuffed Marinated Mushrooms

A little ingenuity and some left over brown rice = sublime happiness!

Ingredients:

8 baby bella mushrooms, stems removed
1/2 cup teriyaki sauce
1-2 cups cooked, cold brown rice
a handful of spinach, chopped
2 cloves garlic, chopped
1 tbsp olive oil
salt and pepper to taste
1/4 cup shaved parmesan

Place mushrooms in a bowl and marinate in teriyaki for a few hours (make sure to get some marinade in the gills of the mushroom for maximum flavor).

Preheat oven to 375 degrees.

When ready, place your drained mushrooms into a baking dish.

In a bowl, mix rice, spinach, garlic, oil, salt and pepper and parmesan. Spoon into mushrooms and bake for 20 minutes. Let cool a few minutes before serving.