December 28, 2009
· Filed under Autumn, Main Dish, Winter · Tagged canned tomatoes, ham, mushrooms, rice
Posted by Lisa
Paella-Style Ham and Rice
Any one pot/pan dish that combines meat (or other protein), starch and vegetables in a tasty form is a winner in my book. One that incorporates leftover (local!) Christmas ham, pantry vegetables (canned tomatoes and dried bell peppers) along with fresh, local mushrooms is the perfect solution to a post-Christmas weeknight dinner. This dish is versatile because you can throw in any leftover meat–chicken, sausage, ground beef, shrimp–and whatever vegetables you have on hand and still end up with a nutritious and tasty meal. The addition of stock adds lots of nutrients, if it’s homemade from bones or meat.
Paella-Style Ham and Rice
printable recipe
- 2 tablespoons coconut oil, lard, or schmaltz
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 pound mushrooms, sliced
- 1 celery stalk, diced
- 2 tablespoons dried bell peppers, minced
- 1-2 cups diced ham (or other leftover meat)
- 1 pint diced tomatoes (home canned preferably)
- 2 cups of rice of your choice (I use jasmine or basmati)
- 2 teaspoons sea salt
- 1 teaspoon lemon juice
- 1 teaspoon fresh rosemary, finely chopped
- 3 cups stock
- 1/2 teaspoon turmeric
- 1/8-1/4 teaspoon freshly ground pepper
- 1 cup frozen peas
In a large, heavy-bottomed skillet melt fat. Add onions and garlic and sauté for several minutes. Add mushrooms and celery. Continue to cook for about 10 minutes on medium heat, until vegetables begin to soften and brown. Stir frequently during this time. Add dried bell peppers through black pepper and stir to combine. Bring to a boil, then reduce heat, cover and cook on low heat for 25 minutes, until rice has absorbed cooking liquid. Remove from heat. Add frozen peas to top of rice, let sit for five minutes. After five minutes, stir to incorporate peas and serve.
February 19, 2009
· Filed under Autumn, Dish Type, Main Dish, Spring, Summer, Winter · Tagged cheese, eggs, greens, ham, mushrooms, quiche, yukina
Posted by Lisa
Yukina and Mushroom Quiche
Quiche is a very versatile dish, because you can throw a variety of vegetables, cheeses or meats into it and it will generally come out great. I frequently make quiche when I have greens to use. I’ve tried all kinds of greens in quiche with success: spinach, kale, chard, broccoli rapini, turnip rapini and most recently yukina. Yukina is a Japanese green that we received in our CSA share last week. Cooked, it had a very mild taste. In this version of quiche, I used a diced onion, chopped yakina, sliced, mushrooms and raw cheddar and feta cheeses. I was also short on time the night I made it, so I made a crustless quiche, though I prefer one with a crust. The recipe below is for one 9-inch quiche, but I always make two and we have the second for breakfast or lunch the next day.
Onion, yukina, mushrooms
Lisa’s Basic Quiche
- Pie dough for one 9-inch crust
- 2 cups of cooked vegetables, leaving them crisp tender (onions, leeks, asparagus, any type of greens, chopped broccoli, mushrooms, or any combination of these)
- 1/2 cup of chopped ham, crumbled bacon, prosciutto or sausage (all of these should be pre-cooked), optional
- 1 to 1 1/2 cups of grated cheese (I generally use cheddar)
- 1/2 cup ricotta, crumbled feta, cottage or goat cheese
- 5 eggs
- 1/2 cup cream
- 1/2 cup whole milk
- 1/4 teaspoon sea salt
- 1 teaspoon dried or 3 teaspoons fresh dill
Preheat oven to 400 degrees. Place dough in pie pan. Sprinkled grated cheese on dough and then vegetables and meat on top of the cheese. In a large bowl mix soft cheese, eggs, cream, milk, sea salt and dill. Whisk until well combined. Pour into pie pan. Bake for about 45 minutes or until the top is golden and the center is no longer jiggly. Cool 5-10 minutes before serving.
