Mediterranean Grain Salad. Rice, Cheddar & Spinach Pie Recipe. Herbed Zucchini and Feta Quiche with a Brown Rice Crust. Over the last few weeks the farmers market has been bursting with zucchini and it has been so cheap that I have been picking up a bunch of it every week.
I have really been enjoying all of the fresh local zucchini and in particular I have been focusing on the grated zucchini, feta, and herb combination. So far I have made a raw salad and a Greek style phyllo pie with this combo and both turned out really well. While I was dreaming up the previous ideas it also occurred to me that a this combo would go well in a quiche. I pretty much just took the grated zucchini, feta and herb combo and mixed it into a quiche base including eggs and milk. Although a pastry crust would go well with this quiche I enjoyed the brown rice quiche crust that I made last time so much that I decided to use it again this time. Get 5 Closet Cooking cookbooks in a bundle for a 30% discount over buying them individually. Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta.
New things are quickly starting to show up at the farmers market these days which I took as a subtle reminder that I should get my asparagus fix on sooner rather than later!
With that in mind I realized that it was time to finish the recipe that had been on my mind for the last few weeks for a warm asparagus and mushroom salad. I wanted to combine two of my favorite foods, asparagus and mushrooms in salad that was served warm over salad greens. I often like to include whole grains in my salads and I was pretty determined to use wild rice but I was unsure as to where to go from there. My uncertainty was solved the other day when I used the dill in the cod wrapped in crispy potatoes with a dill and caper sauce which reminded me of how much I enjoy the mushroom and dill flavour combo and everything else kind of fell into place.
Mushroom Casserole Recipe. I had one favorite thing to eat when I was a kid.
One dish I was loyal to above all else. I would request it when I was recovering from the flu, pneumonia, or strep throat. I would request it weeknights, weekends, and holidays. It was a simple dish, and one of four (maybe five) recipes my mom had in her entire culinary arsenal - we can get to some of the others in a future post.
Above all, I favored her rice and mushroom casserole. You can certainly use whatever cooked grains you like. That being said, I love this simple version. Use any cooked grain you like. 1/2 pound (8 ounces) brown mushrooms, cleaned and chopped 1 large onion, well chopped 3 cloves garlic, finely chopped 3 cups cooked brown rice, room temperature 2 large eggs 1 cup cottage cheese 1/2 cup sour cream 1/2 teaspoon fine grain sea salt 1/3 cup freshly grated Parmesan cheese a bit of fresh tarragon, chopped Preheat oven to 350F degrees. In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.
Arancini di Riso (Rice Balls) I had been wanting to try making arancini di riso for a while now.
Arancini di riso are fried balls of rice. The balls of rice commonly contain things like ragu, mozzarella, peas, etc. You can make the rice from scratch for the arancini but it is a great way to breath some fresh life into your leftover risotto. Normally risotto disappears before I think about making arancini but this time I made sure to leave enough of the pea barley risotto to make the "rice" balls. I decided to keep it simple and just add a cube of mozzarella cheese since my risotto already had peas in it. Ingredients:* leftover risotto* mozzarella cheese cut into cubes1 egg (lightly beaten)1/4 cup parmigiano reggiano (grated)1 cup bread crumbsvegetable oil for frying* leftover marinara sauce Directions:1. Similar Recipes:Spaghetti all MarinaraChicken Cacciatore (Hunter Style Chicken)Parmesan Crusted Baked Zucchini Sticks with Marinara SauceFried Eggplant and Mozzarella with a Roasted Marinara Dipping Sauce. Roasted Mushroom Quinoa Risotto - Creamy Quinoa Recipe.
The Shiksa’s Passover Potluck is a unique annual online event.
I’ve invited my friends, both Jewish and non-Jewish, to share recipes that are kosher for Passover. My goals are simple– to foster mutual understanding between different cultures, to introduce you to my foodie friends, and to share yummy recipes and cooking ideas for Passover! To learn more about the Passover holiday, click here. To learn about what makes a recipe kosher for Passover, click here.
To check out the other Passover Potluck recipes, click here. So here’s a funny story. Years and years later, we found each other online and had that instant connection. Anyway, I love Jackie’s blog, and not just because she’s my 4th grade buddy. Jackie says: I’m Jackie, from Domestic Fits and I’m very honored to be posting here at The Shiksa blog, given that I am, in fact, a Shiksa.