Rice and Spinach Pie

INGREDIENTS
3    tablespoons olive oil
1    small onion, chopped
3    cloves garlic, minced
10   ounces fresh or
      frozen spinach, chopped
3    cups pre-cooked brown or 
      Arborio rice
1    cup shredded cheddar
      cheese
½   cup grated Parmesan cheese
½   teaspoon salt
1    teaspoon dried thyme
½   teaspoon ground nutmeg
½   teaspoon cumin powder
3    large eggs
¼   cup reduced fat milk

METHOD

Preheat the oven to 350 F. Generously grease the sides and bottom of a 9 inch pie pan.

Heat the olive oil in a medium skillet over medium heat and add the onion. Cook for 4 to 5 minutes until the onions are tender and translucent. Add the garlic and spinach and cook for 1 minute, stirring. Transfer to a large bowl.

Add the cooked rice, the two cheeses, and the salt and spices to the bowl and stir to combine. In a small bowl, beat the eggs with the milk. Combine the eggs with the spinach and rice mixture in the large bowl. Transfer to the prepared pie pan and flatten the top with a spatula.

Cook in the center of the oven for 30 minutes Remove and let the pie cool before serving.

 

Orange Sweet Potatoes

 INGREDIENTS
2    medium sweet potatoes, peeled, diced to ½ inch
1    juice of 1 orange, about 3/4 cup
1    teaspoon ground cumin
½   teaspoon ground cinnamon
¼   cup sour cream

METHOD

Put the potatoes and enough water to cover into a medium sauce pan and bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 8 to 10 minutes. Drain and mash the potatoes in the original sauce pan using a masher or ricer, and add the juice, spices and sour cream. Mix very well and serve immediately in a serving bowl.

Chicken and Apricots

INGREDIENTS
8     dried apricots, halved
1     cup dry white table wine
2     tablespoons olive oil
4     skinless, boneless chicken thighs, or 2 breasts, cut to 1 inch cubes
1     medium white onion, chopped
1     tablespoons cider or white wine vinegar
¼    cup apricot spread or apricot preserves
       flat-leaf parsley, chopped, for garnish

METHOD

In a small sauce pan, add the wine and apricot pieces. Bring to a boil, lower the heat to a simmer, cover and cook for 7 to 8 minutes to soften the apricots.

Heat a large skillet over medium high heat and add the olive oil and chicken. Lightly brown the chicken on all sides, about 5 to 6 minutes. Add the chopped onion and cook for 5 minutes, stirring. Add the vinegar and let it evaporate.

Add the apricots and their liquid, increase the heat to bring it to a boil, then add the preserves and stir to combine. Cover, reduce heat to a simmer and cook for 12 to14 minutes. Serve the chicken over pasta or rice or by itself all with a sprinkle of chopped parsley.

Based on a recipe from Rachel Ray and FoodNetwork

Sweet Potatoe with Pineapple, Apricot

The “good potato” is made better with fruit, nuts and spices
 
INGREDIENTS
1    can (8 ounce) pineapple chunks
4    ounces dried apricots, cut in half (1 cup)
1    cup water
1    teaspoon ground cinnamon
1    teaspoon ground cloves
1    tablespoon sugar
2    medium sweet potatoes, peeled, diced to ½ inch (3 cups)
1    tablespoon butter
¼   cup chopped walnuts

METHOD

Drain the pineapple chunks into a medium sauce pan, reserving the chunks into a medium bowl. Place the pan over medium heat and add the sliced apricot halves. Bring to a boil, reduce the heat and cook for 5 to 6 minutes until the apricots are soft. Remove the apricots to the pineapple bowl and set aside.

Put 1 cup of water into the sauce pan and add the cinnamon, cloves and sugar Whisk to make sure the spices are integrated and add the potato chunks. Mix the potatoes into the liquid and spices, bring it to a boil and cover. Reduce heat to a simmer and cook for 8 to 10 minutes until the potatoes are soft. Drain and return to the sauce pan. After adding the butter and allowing it to melt, add the pineapple, apricots and walnuts and mix them in. Continue to simmer for 4 to 5 minutes to bring everything up to heat. Serve immediately.

Asparagus Bacon Soup

INGREDIENTS
2    slices thick-cut bacon or 3 regular slices
3    tablespoons butter, divided
1    stalk celery, chopped
1    medium onion, chopped
1½  tablespoons all-purpose flour
3    cups low sodium chicken broth
¾   pound asparagus, 8-10 medium stalks
3    ounces half-and-half

METHOD

Slice the bacon into ½ inch pieces and place into a large sauce pan over medium heat. Cook for about 10 minutes, stirring often, until the bacon is rendered and browned. Remove all but 1 tablespoon of the bacon fat, disposing of the remainder in the garbage – not down the sink.

Melt 2 tablespoons of butter in the sauce pan with the bacon and add the celery and onion. Cook until the onion is softened and translucent – not browned - about 5 to 6 minutes. Add the flour, stirring it into the mixture. Slowly add the broth, whisking it into the vegetables until the flour-butter paste is fully dissolved.

Trim and cut the asparagus into 1 inch pieces, setting aside the tips. Add the asparagus pieces to the sauce pan, bring to a boil, reduce heat to a simmer, cover and cook for about 20 minutes. Meanwhile, in a small skillet, melt 1 tablespoon of butter over medium-low heat and slowly simmer the asparagus tips, about 5 to 6 minutes. Remove from the heat and set aside.

When the soup is done, remove it, in batches if necessary, to a food processor or blender and process to a puree. A stick blender can also be used. After blending, pour into a clean sauce pan and add the cream and asparagus tips. Cook until heated throughout, season to taste and serve.

Based on a recipe from Allrecipes.com

Crab Artichoke Quiche

INGREDIENTS
1    pastry for 9 inch pie dish
1    tablespoon butter
2    tablespoons shallots, chopped
2    cans (2.45 ounce) crab meat
1    jar (8 ounce) marinated artichoke hearts, drained, chopped
3    eggs, beaten
1    cup half-and-half
1    dash each salt, white pepper, nutmeg
1    tablespoon flour
1 ½  cups shredded Swiss or Jack cheese
¼   cup dried parsley

METHOD

Preheat the oven to 325 F. Grease the 9 inch pie plate and put the pastry into the dish. Pre-bake the pie shell for 4 to 5 minutes and set aside.

In a medium skillet, melt the butter over medium heat and add the shallots. Cook for 3 to 4 minutes and add the crab and artichoke hearts. Remove from the heat and mix well, allowing the mixture to cool. In a medium bowl, add the half-and-half to the beaten eggs along with the salt, pepper and nutmeg. Pour this mixture into the cooled crab mixture. Stir in the flour, cheese and parsley, mixing well.

Pour the crab and egg mixture into the prepared pie dish and spread evenly. Place into the oven and cook for 25 to 30 minutes until the mixture is solid (check by inserting a toothpick. It should come out clean) Remove from the oven and allow the quiche to cool before serving. Will serve at least 6 to 8 people.

Three Bean and Tuna Salad

Hurray - now I have a photo. Yes, it was another pot luck but I got the photo BEFORE the meeting.

INGREDIENTS
1    can (15 ounces) Cannellini beans
1    can (15 ounces) red kidney beans
1    can (15 ounces) black beans
1    red bell pepper
1    yellow or orange bell pepper
½   cup chopped red or green onion
2    cans (6 ounce) tuna, drained
2    tablespoons dried parsley leaves
1    tablespoon dried basil
3    tablespoons aged balsamic or sherry vinegar
2    tablespoons olive oil
1    tablespoon low fat yogurt

METHOD

Drain and rinse all three beans and place into a medium sized salad bowl. Remove the stems, seeds and white inner parts of the bell peppers and dice to ¼ inch. Add to the beans in the salad bowl. Add the onions, tuna, parsley and basil to the salad and mix well.

In a small bowl, add the vinegar, olive oil and yogurt. Using a whisk, blend them together and then pour over the salad, mixing in very well. Serve immediately or chill in the refrigerator for later service. To serve, place a large spoonful onto a radicchio or lettuce leaf on each serving plate. This recipe will serve 8 to 12 people and is wonderful for pot luck dinners.

Chicken Leek Pot Pie

INGREDIENTS
1    medium Yukon Gold potato, peeled, cubed to ½ inch (1 cup)
1    cup finely chopped fennel bulb
1    tablespoon olive oil
2    cups thinly sliced leeks, white and pale green parts
3    tablespoons butter
2    chicken breasts, skinless, boneless, cut to ½ cubes
1    cup low sodium chicken broth, divided
1    tablespoon grainy mustard
¼   cup all-purpose flour
½   cup whole milk
4    teaspoons dried tarragon
1    pie crust for a 9 inch pie dish
      olive oil or melted butter
      sesame seeds

METHOD

Preheat the oven to 350 F. Grease the bottom and sides of a nine inch pie pan. In a medium steamer pan, steam the potatoes and fennel for three minutes and set aside in a large mixing bowl. In a large skillet, add the butter and melt over medium heat. Add the leeks and cook for 5 to 6 minutes until they are tender. Remove to the large mixing bowl and set aside. Add the chicken to the skillet and brown on all sides, 6 to 7 minutes, turning often. Remove to the large mixing bowl.

Add ½ cup of the chicken broth to the skillet and sprinkle the flour over it, stirring it in. Add the mustard, the remaining chicken broth, the milk and the tarragon to the skillet and cook, stirring, until it begins to thicken. Add all the ingredients in the mixing bowl to the skillet and mix thoroughly. Remove from the heat and allow it to cool while you prepare the pie crust.

Spread the chicken mixture evenly in the pie pan and place the pastry over the top, crimping the edges and removing any overhang. Brush the pie crust with either olive oil or melted butter and sprinkle sesame seeds over the whole crust. Bake for 30 minutes until the crust is golden brown and the filling hot and bubbly. Remove and allow it to cool before serving

Tilapia with Strawberry Sauce

FISH
INGREDIENTS
4-8  fillets Tilapia
       lemon juice
       Panko bread crumbs or equivalent
3-4  tablespoons olive oil

METHOD

The number of fillets of Tilapia is dependent on the number of guests for dinner. They are usually small and there should be at least two per person. Sprinkle each fillet with lemon juice and press into the bread crumbs, on both sides. Heat the olive oil in a skillet over medium-high heat and cook the fillets, in batches if necessary, for 3 minutes on each side. Set aside and cover with aluminum foil to keep them warm.

SAUCE
INGREDIENTS
¼   cup raspberry wine
1    tablespoon butter
1    tablespoon brown sugar
1    cup strawberry slices + some for garnish

METHOD

Place all ingredients into a small sauce pan and cook, covered, over medium heat for 5 to 6 minutes until the berry slices are tender. Use either an in-pot blender or a blender or small food processor to process to a puree. Pour over the fish on each serving plate and pass the sauce in a separate dish. Keep any remaining sauce for dessert over vanilla ice cream