Asparagus Tart with Creamy Ricotta

I was a little worried about making this for my meat eater, but he was fine with it.  It made enough for two meals. I served it with a nice green salad with tomatoes from our garden.  






Printable Version Ingredients for the dough:
5 tablespoons cold butter
1 1/4 cups all-purpose flour (may use 3/4 cup all-purpose and 1/2 cup whole wheat
5 tablespoons small-curd cottage cheese
1/2 teaspoon salt. 1 teaspoon cold water

Ingredients for the Filling:
2-3 garlic cloves
1 cup ricotta cheese
1/4 cup cooked and squeezed dry baby spinach
1/2 cup chopped fresh parsley
2/3 cup grated Parmesan cheese
salt and black pepper
1/2 bunch green asparagus
4 eggs

Cut the butter into cubes. Quickly work together the butter, flour, cottage cheese, and salt in a food processor or until pea-sized clumps form. Add 1 teaspoon water and work together quickly into a smooth dough. Wrap in plastic and place in refrigerator for 20 minutes.
Place dough on a lightly floured work surface and roll out into a disk about 1/8 inch thick.
Add more flour to the surface as you roll so the dough doesn't stick. Line a 9-inch tart pan with the dough. Be sure to press the dough gently along the bottom edge and pinch a little at the top of the side edges. Cut away the excess pie dough that may be hanging over the sides. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 400 degrees.
Remove pie shell from refrigerator, remove the plastic wrap and prick the bottom with a fork. Cover the edges with aluminum foil and prick the bottom with a fork. Cover the edges with aluminum foil and pre-bake in the middle of the oven for about 15 minutes or until the bottom is baked through and begins to brown. Remove the crust from the oven and remove the aluminum foil.
Chop the garlic and place in a bowl. Add the ricotta and blend together with the spinach, parsley, and 2/3 cup of Parmesan cheese. Season with salt and pepper and distribute the filling evenly in the pie shell. Break off the tough parts of the asparagus. Spread it lengthwise over the ricotta mixture and lightly press it into the mixture.Beat the eggs and pour over the filling. Season with salt and pepper, top with the rest of the grated cheese.
Bake for 25 minutes, until the eggs are set and edges are golden brown.

Vegetable Korma

I forgot to take a picture so the one on the left is from the internet.  The one on the right is left-overs the next day.  There wasn't as much juice left, so the one on the left looks more like what it should look like.


  We have friends visiting us that are vegetarians, so I am always looking for a new recipe.  My daughter is a great cook, so I called her and she gave me this recipe.  I liked it very much, but Jud is a meat and potato kind of guy and didn't love it.  Our friends both loved it, so I am happy. 3 out of 4 isn't bad and Jud didn't hate it.
Ingredients:
1 1/2 tablespoons butter
1 cup chopped onion
1 tablespoon minced peeled ginger
3 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons garam masala ( spice) I found it on the bulk isle and paid $.06 for 2 teaspoons
1 cup frozen peas or edamame
1 potato/ sweet potato/ butternut squash  ( pick one or use a combo (peeled and diced)
1 cup plain greek yogurt
1/2 cup ground almonds
1 (13.5 oz.) can coconut milk
3 cups cauliflower florets
1 cup green beans
basmati rice
Directions:
1.  Melt butter in a saucepan over medium-high heat. Add onion, and sauté for 2 minutes.
2.  Add 1 tablespoon ginger and garlic; Saute' for 30 seconds, stirring constantly.
3.  Stir in tomato paste and garam masala; sauté for 1 minute, stirring frequently. Stir in edamame/peas and potato/squash.
4. Combine yogurt, almonds, and coconut milk, stirring until smooth. Add creamy mixture to pan, and bring to a boil Reduce heat, and simmer for 8 minutes.
5.  Add 3-4 cups cauliflower and 1 cup green beans. Simmer for 9 minutes or until vegetables are tender. Serve over basmati rice.


I also made Naan: Indian Flat Bread. You can find it Here

Homemade Pizza

We have some good friends who are vegetarian. When they come to visit, I am always looking for something they will enjoy. This was a big hit.  I made Alex Guamaschelli's basic pizza dough and then put out toppings from which everyone could choose.





Ingredients:
2 1/4 teaspoons active dry yeast (or 1 package)
1/2 cup warm water (  about 110 degrees F)
3 1/2 cups all-purpose flour, plus additional for rolling dough
2 teaspoons kosher salt
1/2 teaspoon ground white pepper ( I used black pepper) I don't mind the black flecks
1 scant tablespoon honey
1 tablespoon extra virgin olive oil, plus some additional for coating the bowl/greasing the trays
Directions:
In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.

Using a sieve or strainer, sift about 1/2 of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper, and honey. and mix to blend. Sift in the remaining flour and mix to blend.

Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3-5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in size.

Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ball, 1 at a time, and roll it into a 6-inch found. Place each round in a single layer on a lightly greased baking sheet.

Tip: Brushing the dough with olive oil can create a barrier that will help to prevent the topping from making the crust soggy.

Toppings I provided:
1. marinara sauce or pesto sauce
2. spinach 
3. mushrooms
4. oven roasted tomatoes or sun dried tomatoes
5. Canadian bacon
6. Cheese (mozzarella and cheddar)