Tian Tourte

Where the hell have I been? Having a severe case of creativity block.  Himself and I decided to do lots more vegetarian fare, and I’ve been using all my brain for what the fuck to cook for dinner. This didn’t leave much energy for the blog.  Then I made this the other night, and my favorite Biker Betch at work saw the Instagram and was like,” is that going on the blog or what?” And, poof. There we have it. All thanks the awesome BB. Thank you, sweetness, you are the best!

This is a recipe for a 20cm (about 8”) tarte, and will give 4-6 big slices.  So, enough for four with a salad. I baked this lovely in the forkin’ amazeballs tarte pan I got from Lakeland.  Seriously – without blind baking the bottom crust was crisp and not soggy. I love this pan so much, I want to marry it.

Seriously – can you see that crispiness at the bottom? SO awesome!

When you’re picking out the tomato, squash, and onion – try to get them as close in diameter as possible.  Because you’ll be stacking them, the uniformity will become important.

Well, shall we? Let’s do this.

Tian Tourte

The Crust
⅓ a recipe of Martha’s pate brisee. (I used a 4:1 ratio of AP to WW flour, though)

The Base
¼ c. Ricotta or Greek yogurt ( or ¼ c tofutti sour cream mixed with ½ tsp. Lactic acid. If you were feeling REALLY lazy, you could also just use the egg and 1/4c. Boursin and skip the garlic and herbes)
1 egg
1/2 tsp. granulated garlic
1/2 tsp. GOOD Herbes de Provence


The Veg
1 zucchini, sliced 1/4” rondelles
2 Roma tomatoes, sliced in 1/4″ rondelles
1 small white onion, siced in 1/4″ rondelles
1/2 yellow or orange bell pepper, sliced in 1/4″ strips

Topping (optional):
¼ c to ½ c shredded cheese (Gruyere, romano, asiago, etc.)

Alrighty, my lovelies.  Roll out your crust ¼” thick, form it in your quiche tin and stick it in the fridge. Preheat your oven to 375*.

Get your mis en place going – slice the veg, whisk together the base. Get out a cookie sheet and line it with parchment.  I find it much easier to bake loose-bottomed pans that way, plus it catches any drips. Once you’re set up, take the raw crust from the fridge and set the pan on the lined tray. Pour in and smooth the base.  Next, pick up one slice each of the tomato, squash, onion, pepper and stack them. Set these on their side on the prepared base, working from the outside edge of the pan. See the picture to reference what it should look like.

 Keep adding your alternated veg in a circle until you make it all the way around. Then start the next ring and go until you’ve used up all your veg. Sprinkle it with some S&P, and cheese if you are lucky and not dairy-impaired like we are, or some olive oil if you are.

Slide the tray in the oven and bake about 35-40 minutes, until the crust is golden and the veg tender. Your nose should tell you when it’s done.

Let cool about 10 minutes before serving. To get this bad boy out of the pan, once it’s cooled a bit, set the pan on a bowl or soup can – something narrower than the bottom.  The ring part of the pan should just drop down the counter, leaving you to slide the pie from the bottom on to a serving plate or cutting board.

(And, if you want to put this puppy over the top, make some really good garlic butter and toast some breadcrumbs in it and then sprinkle that on the slices as you serve them. Soooo yummy!)

That’s it. Bon apetit. Let me know if you like it!

Chopped Satay Salad

Chopped Satay Salad
Salad with Satay Sauce
If you are like me, and when you go out for a specific kind of food – you order the same baseline item to gauge if you’ll like the rest: Chips and salsa, eggs benedict, fried rice, fish taco. When we go out for Vietnamese or Thai food, we always get the rice paper rolls and peanut sauce. Oh, that sauce. When it is good, I just want ask for a bowl of it and a spoon.
chopped salad with satay

It dawned on me this weekend that (duh!), there is probably a good recipe for it online. And there is – I made this recipe from SheSimmers.com, and it is AMAZEBALLS. Instead of just eating it with a spoon (and believe me, I can neither confirm nor deny that happened), I thought I’d get out the rice paper and make some spring rolls with tofu. Then as I was slicing the jalapeno and the cilantro, I got lazy and said ah, hell. I’m just going to make a chopped salad and dress it in the satay.
So tasty
Holy Peanut Sauce, y’all. This is yum. Just so much yum.
Make the sauce – it takes all of five minutes and you will be SO HAPPY.

Mix together:
1 c. chopped green cabbage
1 c. diced extra firm sprouted tofu
½ c. chopped broccoli
½ c. celery
½ c. diced jicama
½ c. diced cucumber
¼ c. diced red pepper
¼ c. chopped cilantro
2 radishes, sliced thin
¼ jalapeno, sliced thin
1/8 sweet onion, sliced thin
½ c. satay sauce
Toss it, serve with lime wedges and the sauce and some sesame seeds if you feel fancy.

If you don’t like tofu, do chicken. Or grilled fish or shrimp. Or,a add some cold rice vermicelli as a base. That would be delicious, too.

Ratatouille au tofu

Our neighbors went to Market on the Move and brought us this beautiful eggplant. And peppers. And squash. 

aubergine et basilique
aubergine et basilique

 

It’s “Meat-Free Monday” at our house. And, honestly at this trail-end of the holiday season if I see one more damn cookie or chocolate-covered-whatever, I think I’m going to explode.  So a ratatouille sounds just right. Fast and warm, full of yummy vegetables. Easy to make. Thanks to our neighbor’s generosity, now all the ingredients are on hand:

Some diced canned tomatoes (lighten up, purists, it’s December),

RatIngred2SQ

 

Basil, tomato paste, olive oil and garlic,
RatCondSQ

some cubed extra-firm organic tofu,

RatTofuSQ

 

onion, bell pepper, zucchini and the eggplant,

RatIngredSQ

 Put them together, and bam! So long, seasonal overindulgences.  Kiss my tofu.
Rat1SQ

Ratatouille au tofu
Serves 4
Fast and savoury. A southern French vegetable dish with the added lean protein of tofu.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
197 calories
20 g
0 g
11 g
10 g
1 g
449 g
115 g
11 g
0 g
8 g
Nutrition Facts
Serving Size
449g
Servings
4
Amount Per Serving
Calories 197
Calories from Fat 95
% Daily Value *
Total Fat 11g
17%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 115mg
5%
Total Carbohydrates 20g
7%
Dietary Fiber 8g
33%
Sugars 11g
Protein 10g
Vitamin A
21%
Vitamin C
102%
Calcium
19%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 white onion, diced
  2. 2 Tbsp olive oil
  3. 2 minced gloves of garlic
  4. 1 Tbsp tomato paste
  5. 3 med. zucchini, diced
  6. 1 small bell pepper, diced
  7. 1 small eggplant, diced
  8. 1/2 lb extra firm tofu, diced
  9. 1 14.5 oz can diced tomatoes, or 3 roma tomatoes, seeded and diced
  10. 1 Tbsp. basil leaf chiffonade
Instructions
  1. Heat a large nonstick skillet. Add the olive oil, saute the onion for a minute or two. Add the garlic and tomato paste, and saute for a minute or two. Add the rest of the diced vegetables and tofu, and saute for a minute or two. Add in the diced tomatoes and basil, stir. Cover and simmer on low for 20-30 minutes.
Notes
  1. Serve with rice. Or pasta. Or by itself with a good crusty loaf.
beta
calories
197
fat
11g
protein
10g
carbs
20g
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