Wednesday Dinner? 9/8?
#21
  Re: Re: Wednesday Dinner? 9/8? by Mare749 (Well, I ended up mak...)
Not much meat in the house, right now, so I've par-cooked some broccoli, sautéed some peppers and onions, added some tomatoes, salt, pepper, cumin and cinnamon, stirred in the broccoli and let the whole thing cook into a stew with the juices from the tomatoes. That will be served over some couscous.
If blueberry muffins have blueberries in them, what do vegan muffins have?
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#22
  Re: Re: Wednesday Dinner? 9/8? by labradors (Not much meat in the...)
oh my, Rob, that sounds so delicious! I would substitute quinoa for the couscous, but that stew sounds phenomenal.
Theresa

Everything tastes better Alfresco!
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#23
  Re: Re: Wednesday Dinner? 9/8? by luvnit (Well I have made two...)
Laura in going through all my stuff for this move I found the recipes for two quiches that everyone always asked me to bring for all the pot lucks - long long ago. I don't know if it's any help but. . . .

Green Chile Quiche

In the bottom of an unbaked pie shell lay split roasted green chilies (used to use Oretega, now I think I'd use poblanos). Cover chilies with aprox. 2 cups of grated cheese (your choice). Top with another layer of chiles.

In a food processor combine 1 c. heavy cream, 3 eggs, and salt to taste (now I might think about more seasoning). Pour over chilies and cheese. Bake at 350 until a knife inserted in the center comes out clean.

I have one for a Zucchini Quiche - but I think it needs work in the translation from beginning cook to now.
You only live once . . . but if you do it right once should be enough!
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#24
  Re: Re: Wednesday Dinner? 9/8? by Harborwitch (Laura in going throu...)
oh Sharon, this may solve my pumpkin problem. Maybe I will make this green chile quiche instead! I am full and it still sounds great. And the good news is this area seems to be full of chile heads.
Theresa

Everything tastes better Alfresco!
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#25
  Re: Re: Wednesday Dinner? 9/8? by chef_Tab (oh Sharon, this may ...)
I must have been all of 26 when I first started making these - I think I'd play with the seasonings now, a bit.

I think the crust, cheese, filling, and egg/cream ratio would work for almost anything. I'll have to play with it.
You only live once . . . but if you do it right once should be enough!
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#26
  Re: Re: Wednesday Dinner? 9/8? by Harborwitch (I must have been all...)
Maryann, they were good. I got them here: http://ouichefcook.com/?p=7956

I mixed them up and "marinated" several hours, not overnite as the recipe says. Also I used ground turkey breast not lamb.
Those appys were the hit of the nite tho' Will be making them again
Cis
Empress for Life
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#27
  Re: Re: Wednesday Dinner? 9/8? by farnfam (Maryann, they were g...)
Thanks Cis, I'm thinking that those appys will definately be on the menu tomorrow. The meatballs will have to be another day.
Maryann

"Drink your tea slowly and reverently..."
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#28
  Re: Re: Wednesday Dinner? 9/8? by chef_Tab (oh my, Rob, that sou...)
Quote:

oh my, Rob, that sounds so delicious! I would substitute quinoa for the couscous, but that stew sounds phenomenal.



Thanks. It was just a toss-together idea based upon the Kefta Tagine (Moroccan Lamb-Meatball Stew) recipe that I use, minus a few ingredients and plus the broccoli. Since I didn't look up the recipe for reference, I missed a few things, but it was still tasty.

Here's the full recipe (including the lamb):

Kefta Tagine

ngredients:
The Kefta:
  • 1 Pound Ground lamb
  • 2 Tablespoons Fresh parsley -- chopped
  • 1 Tablespoon Fresh cilantro -- chopped
  • 1/2 Teaspoon Ground cumin
  • 1/2 Cup Onion -- finely chopped
  • 1/4 Teaspoon Cayenne pepper
  • 2 Tablespoons Olive oil -- for pan frying
  • Salt to taste
The Sauce:
  • 2 Garlic cloves -- chopped
  • 2 Medium Onions -- chopped fine
  • 1 Green bell pepper -- chopped
  • 1 Bunch Parsley - (small bunch) -- chopped
  • 2 Pounds Tomatoes, red ripe -- chopped
  • 1 Teaspoon Ground cumin
  • 1 Teaspoon Freshly-ground black pepper -- or to taste
  • 1/2 Teaspoon Ground cinnamon
  • 2 Tablespoons Fresh lemon juice
  • 1/4 Teaspoon Cayenne pepper
  • 1 1/2 Teaspoons Salt -- or to taste
The Garnish:
  • 6 Eggs
Instructions:
  1. Combine all the ingredients for the kefta and with wet hands form into 1-inch balls.
  2. Heat a 6- to 8-quart stove-top casserole and add the olive oil.
  3. Brown the meatballs in the oil, then remove, leaving the oil in the pot.
  4. Set the meatballs aside, covered.
  5. Add the garlic, onion and bell pepper to the reserved oil and sauté until the onion is clear.
  6. Add the remaining ingredients for the sauce and simmer, covered, 30 minutes until the sauce has cooked down to a thick gravy.
  7. Return the meatballs to the sauce and simmer uncovered 10 minutes more.
  8. Carefully break the eggs into the sauce and poach for a few minutes (don't overcook the eggs).
  9. Serve over couscous.
If blueberry muffins have blueberries in them, what do vegan muffins have?
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#29
  Re: Re: Wednesday Dinner? 9/8? by Harborwitch (Laura in going throu...)
Thanks Sharon! I will give that a try.
"Time you enjoy wasting is not wasted time."
Laura
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#30
  Re: Re: Wednesday Dinner? 9/8? by luvnit (Thanks Sharon! I wi...)
We had the review dinner last night, minus the doughnuts. And that's all I'll say about that.
Daphne
Keep your mind wide open.
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