In Season Recipes

apple: would you share your spinach ricotta quiche recipe with us?

i make an all butter crust... i don't usually have a recipe but it's approximately this recipe,  i make a fairly moist dough and roll it out with lots of flour.  it's wonderful to work with, but not quite as flaky as a crisco dough.  the flavor is excellent.  I use kind of a lot of salt...

5 cups flour

1 tsp salt

2 sticks butter

and cold water.  again the dough is kind of moist but it is so easy to work with, particularly if you use a LOT of flour for rolling.  Pilsbury crust is also excellent for ease.

the spinach ricotta quiche is really a nice one.

i steam or microwave an 8 oz package of fresh spinach or 2 LARGE handfuls of garden spinach.. chop it a bit, add 5 eggs, 1/4 cup 1/2 and 1/2 or milk, 2 cups ricotta, a little salt and 1/2 cup parmesan.. it's easiest to stir this in a bowl before pouring it into a raw crust.  This makes a large quiche.  There are many recipes on the net that use frozen spinach.  I sometimes add more eggs or milk.  i am not much of a recipe user.

i was chef.. for about 10 years.  back before cheffing was cool.

debbie i can't access your link..

wish i could.

Waldorf salad is a time honored American tradition... first served at the Waldorf hotel probably.  It's usually diced apples, celery, nuts and a mayonnaise dressing..

i don't like mayo so i use either vanilla yogurt with a sprinkle of nutmeg.. today i mixed a tblspoon of lemon juice with a 1/3 cup of 1/2 and 1/2,,, it was a little light but very flavorful and delish.  I also used honey crisp apples.  yum  soo.

2 large honeycrisps

3 stalks celery

1/2 cup toasted pecans

which i tossed with the dressing of 1/2 and 1/2 (light cream) thickened with the lemon juice.. and a touch of nutmeg.

Apple love the recipe will try the crust this weekend, I was a "cook" when it wasn't cool!!  Lots of jobs since then but  love to cook with fresh food, love and no pressure!!!  Had a good time in Albuquerque and picked up lots of local chili powders, ancho, chiplote, medium and mild ones.  I like the New Mexico chili powders the best, could not tell diffreence until I started buying them ther in the fall.  Had basic chilli tonight yumm yumm!!!

banana bread to day of some sort.

sometimes i add candied (homade) orange peel, and sometimes chocolate chips for the kiddies' sweet teeth.

excellent jarkumari.. I hope you share more recipes.  I haven't heard of rice bran oil.  The cottage cheese we have here in Kansas is in a creamy suspension.  Is the cottage cheese you speak of salty at all.  How firm is it? does is melt?

banana bread is finally in the oven with dried cranberries mixed in.

Thanks for the recipe Marilyn.  I will try it though your apple sauce sounds as if it would be a perfect dessert without any help. 

I also wondered about the cottage cheese since it is a creamy mess here...maybe it is more like farmer's cheese which is in a block.   The recipe sounds wonderful though.

lisa- great looking soup and choc bars, my dad is vegetarian i will be making this for him on thanksgiving, what great fall recipes thanks!

Lisa

Instead of soup I make my own sauce with a white sauce base.  Saute onions and lots of mushrooms in the butter.  Add flour for your roux.  Because of the butter I use 1% milk.  I also add pureed roasted garlic.  I don't use salt.  There is plenty in the canned beans, butter and natural salt in the onions and mushrooms.  With the added flavor of the garlic I find very few people add salt at the table.  This year I plan to try deep frying my own onions instead of using French's.

I'm a volunteer cook at our local Senior Center.  To make meals healthier for those with diet restrictions I use this method for any recipes that call for canned soups or prepared gravies.  The guests appreciate it and say the food is better than the original versions.

Sorry, I know nothing about rice milk.