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Archive for May 2014

kale quiche with spaghetti squash crust

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Cut spaghetti squash in half lengthwise, put in glass dish with about half an inch of water, microwave for 20 mins. When cool, scoop out and remove seeds, scoop out flesh into a bowl.

Mix spaghetti squash flesh with about 1/2 cup breadcrumbs and 1/2 cup Parmesan cheese (enough that the mixture feels dry/doughy), plus sprinkles of salt and dried thyme. Spray glass pie dish with baking spray/line muffin cups with silicone. 

Chop 1/2 red onion, 2 cloves garlic, and 1 cup kale in a food processor. Mix in 6 eggs, 1/4 cup evaporated milk, salt, pepper, 1-2 tsp chopped fresh oregano, 1 tsp chopped fresh chives, a sprinkle of nutmeg, 1/4 cup grated smoked Gouda. Mix in additional chopped kale to taste. Pour into prepared pie plate or muffin cups and bake at 400 degrees for 30 mins, till filling is set and edges of quiche are crusty.

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Written by orata

May 23, 2014 at 3:13 pm

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couscous and other noms

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Browned 2 cloves chopped garlic in olive oil, added 1 cup whole wheat Israeli couscous and browned it, added about 4 cups kale, a small can of diced tomatoes, and a generous glug of orange juice, soy sauce, salt, marjoram, and a cinnamon stick. Stirred and simmered till all the liquid was absorbed, then poured toasted sesame oil over the top and mixed in chopped toasted pecans and capers.

yummy.

the other night, I made Moroccan-esque ground turkey cooked with cinnamon, sugar, cumin, asafoetida, nutmeg, salt, pepper, and soy sauce, with two chopped fresh tomatoes, and a few slices of chopped dried persimmon standing in for raisins. served over quinoa with steamed broccoli.

breakfast the other day: scrambled eggs with soy sauce, sugar, and cottage cheese, and a generous handful of fresh arugula (not cooked, just sprinkled over the top). 

Written by orata

May 15, 2014 at 3:56 pm

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