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!

Moroccan Chickpea Stew

Soup. Dammit but I love soup. You get so much for so very little…..

I organized a Stone Soup at the office back in early December, and my department-mates loved it so much, we’ve got an informal ‘Soup Wednesday’ going. One of the gals left her crockpot in the kitchen, and each week someone says, “hey, let’s do such and such this week” – and away we go! Wednesdays are an insane day in my profession, and typically we can’t even get a lunch hour – so this has become quite the awesome tradition. But I digress…..

I was a-Googlin’ for something different and interesting to make next week, and stumbled across the idea of a chickpea soup with Moroccan spices. So, I cobbled together what I liked about all the recipes and what I knew I had on-hand, and gave this a shot for a Friday dinner. Oh, is this good. So, so good. It was maybe 10 minutes of actual work, and about 40 to simmer. The house smelled incredible. And on a chilly night, the warmth of the soup with that gorgeous combination of smoked paprika, cumin and cinnamon? Pure heaven. Make this right now – you prolly have the ingredients in the pantry. I even used my cheap-o Trader Joe’s smoked paprika, not the good Spanish stuff. If you don’t have that, just use regular (sweet) paprika.

I drizzled mine with extra-virgin olive oil, Himself did a dollop of plain Greek yogurt and some cilantro. Some grilled Greek-style pita or a sliced baguette would go superbly with this.

Enjoy! I’m serious – go make this right now. I’m going to try it in the crockpot next Wednesday at the office – wish me luck!

Moroccan Chickpea Stew
Serves 2 seriously hungry people, or not-so-hungry plus leftovers

In your soup pot, saute:
2 Tbsp. olive oil
¼ white onion, diced
3-4 celery ribs, in soup-sized chunks
3-4 carrots, in soup-sized chunks
After a couple minutes, add in:
3 cloves garlic, chopped
2 Tbsp. pimenton ahumado
1 tsp. Cumin
1 tsp. cinnamon
¼ c. tomato paste
After a couple minutes, add in:
1 (14.5oz) can diced tomatoes
1 (14.5oz) can chickpeas, drained
2 quarts chicken (or vegetable) broth
Simmer for 30 minutes, then use a potato masher and smoosh one side of the pot and add:
1 c. frozen chopped spinach (no need to thaw before)
Simmer 10 more and soup is on, betches!

Serve with: Greek yogurt & Fresh coriander (cilantro), or XVOO, or a squeeze of fresh lemon.

Revision 1/28 – Oops! Forgot the nutritional info! According to the VeryWell.com calorie calculator, if you get 3 servings out of this, each serving has:
323 calories
12.7 g fat
693mg sodium
42.1g carbs (12.5g fiber!)
12.2g protein
and 30% of your iron and 23% potassium for the day

Baked Tomatoes

Love those  Campari tomato clamshells from Costco.  We eat these. A lot. 

Somewhere between a cherry tomato and a regular tomato....
Somewhere between a cherry tomato and a regular tomato….

And, because it is winter we usually bake them with some olive oil, parmesan and S & P.

...just like the Grinch's heart....
…just like the Grinch’s heart….

Because Himself has to really limit the starches now, we needed to add a second veg option to dinner (and weekend breakfasts, too). This is simple and fast. And very, very tasty. 

Baked Tomatoes 6BCmed

 

Got 30 minutes? Let’s go!
Ingredients
4 Campari tomatoes, washed and sliced in half.
2 Tbsp olive oil
2 Tbsp parmesan cheese
S & P
Instructions
Preheat oven to 375*.
Place the tomatoes cut side up in a shallow baking dish.
Sprinkle with S & P.
Sprinkle with cheese.
Drizzle with olive oil.
Bake for 25 minutes. The cheese should be crispy brown on top of the toms
Serve immediately.
Notes
If they’re not brown at the end of the time, turn on the broiler for a minute or two to toast up that cheesy top. (Assuming you’ve used a pan that can take it, obviously….)
This is great with steak, roast chicken, omelettes, green beans, and just about anything you can think of.
You can sprinkle with some herbs before the cheese layer for variety: basil, tarragon, chives, etc. The cheese will seal the herbs in with the tomato’s juice and keep them from burning.

Servings 2
Calories 200
Fat 16 g
Sodium 161 mg
Carbs 10 g
Protein 5 g

Cucumber Tomato Salad with Mint and Dill

Summer. It’s already here in the desert. 

Yeah, it’s hot. But it’s also bountiful produce season – with all the fantastic salad combinations that brings.
CukeTomSaladCOLLAGE

 

 

This is a six pieces of simple salad – some herbs, olive oil, lemon juice and diced cucumber, onion and tomato. Quick stir and you’re off to the picnic, park or pool.  Those gorgeous herbs and cuke are from Caravan Market, of course!

CukeTomSalad1BC

This one’s easy – give it a shot! Fortify it with some gorgeous oil-packed ventresco tuna, or a good feta and make it a meal.
Bon appétit!

Cucumber Tomato Herb Salad

Cucumber Tomato Salad with Herbs
Serves 2
Fast and simple composed salad.
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Prep Time
10 min
Prep Time
10 min
123 calories
15 g
0 g
7 g
2 g
1 g
304 g
19 g
8 g
0 g
6 g
Nutrition Facts
Serving Size
304g
Servings
2
Amount Per Serving
Calories 123
Calories from Fat 63
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 19mg
1%
Total Carbohydrates 15g
5%
Dietary Fiber 3g
10%
Sugars 8g
Protein 2g
Vitamin A
27%
Vitamin C
45%
Calcium
6%
Iron
9%
* 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 large heirloom tomato, diced
  2. 1 persian cucumber, diced
  3. 1/2" slice of sweet onion, diced
  4. 1/4 c. chopped parsley
  5. 1 Tbsp fresh mint, juilienned
  6. 2 Tbsp fresh dill, chopped
  7. 1 Tbsp extra virgin olive oil
  8. 1 Tbsp fresh lemon juice
Instructions
  1. Combine in a bowl.
  2. Eat.
  3. S&P at your discretion.
beta
calories
123
fat
7g
protein
2g
carbs
15g
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