Cuisine Eric

Here is a delicious veggie tart with a really simple crumbly crust. This is sure to be a hit at any pot luck. Crust: 1/2 cup whole wheat flour 1 cup white flour 1/2 tsp salt 8 Tbsp (1 stick) butter, cubed and chilled 3 Tbsp sour cream 4-6 Tbsp ice water 2 medium onions, sliced 2 Tbsp butter 1 medium leek, cleaned and diced 1/4 cup water 2 cloves garlic, minced (or to taste) 1 egg 1/4 cup light cream 1 bunch asparagus, bases trimmed 1/4-inch 1/8 tsp freshly grated nutmeg (or powdered if necessary) 2 Tbsp sun dried tomatoes packed in oil Make the dough. Pulse the flours and salt in a food processor.   Add the butter and pulse a few times just until the butter is the size of peas.   Add the sour cream and a tablespoon water.   Pulse a few times.   Add another tablespoon water and pule a few times, only JUST until you have a dough that sticks together.   Repeat with more water ONLY if the dough really is not sticking together. This will depend on your weather and yo...

This is one of my staple soups using leftovers after making a prime rib roast (which I do on holidays, once, maybe twice a year). Use the beans, grains and potatoes you prefer - you really can't go wrong.  1/2 lb beef, cubed 1/4-inch (I used frozen, slightly thawed leftover) 3 medium carrots, peeled and dicd 4 stalks celery, diced 1 large onion, diced 4 cloves garlic, minced 1 Tbsp fresh rosemary leaves, minced 2 tsp fresh thyme leaves, minced 1/2 tsp crushed red pepper flakes, or to taste 1 15 oz can petite diced tomatoes 1 can pinto beans, not drained 1 can chick peas, not drained 1/4 cup quinoa (optional) 1/4 cup pearl barley 1/4 cup toasted vermicelli (optional, see note) 1 medium sweet potato, peeled and cubed 1/2-inch 3 cups kale leaves, torn 1/4 tsp fennel seeds 1/4 tsp cumin seeds 1 quart beef, chicken or veggie broth 2 cups water, or as needed Sauté the carrot, onion and celery in a large soup pot in a dash of olive oil.   Cook for about 5 minutes, until veggies begin...

There are myriad variations on this theme as readers of this blog will note.  Maybe because the foundation of this recipe is so deliciously healthy; chicken and tons of veggies. Also, consider adding black and/or green olives... I made this for our son the week before he ran a marathon, hoping the carbs would help.  He wolfed it down and asked for the recipe.  Guess it worked! 1-1/2 to 2 lb chicken (I used half boneless skinless thigh and half boneless breast), cut into 2-inch pieces 1 yellow pepper, cored and sliced 1 red onion, peeled and sliced 1 Fresno (or jalapeño pepper), sliced 4 cloves garlic, minced 2 Tbs fresh rosemary leaves 1 large or 2 small zucchini, sliced on a bias 1 pint grape or cherry tomatoes (I used red and yellow cherries), halved 1 can brined artichoke hearts, drained and halved (if not already) Preheat oven to 350F.   Heat a dash of olive oil in a large oven-going skillet (ideally cast iron).   Sauté the peppers and onion for about 8-10 m...

Tossing together some veggies and chick peas and roasting on a sheetpan is a way to get a flavorful vegetarian meal on the table fast. 1 head cauliflower, cut in flowerets, about 4-5 cups 2 carrots, cut into large matchsticks 1 15 oz can chick peas, rinsed and drained 1 pint grape tomatoes, halved lengthwise Cauliflower roasting sauce: 1/4 cup mayo 1 Tbsp almond butter 1-2 Tbsp rice vinegar - enough to make saucy 1 tsp Kasmiri chili 1/2 tsp each of:      coriander      turmeric      fenugreek      cardamom      salt Serving Sauce: 1 Tbsp lemon juice 2 Tbsp olive oil 2 cloves garlic palmful parsley palmful cilantro Preheat oven to 400F (convection) or 425F normal. Blend together the serving sauce ingredients in a small food processor.   Set aside in a small bowl. Whisk together the roasting sauce ingredients in a medium bowl.    Toss the cauliflower, carrots and chick peas with the roasting sauce in...

Craving a crunch? Feast on this healthy slaw. 2 cups purple cabbage, finely shredded 1 cup green cabbage, finely shredded 1/4 cup golden raisins 1/4 cup lightly toasted walnuts, chopped 1 apple, peeled, cored and sliced into matchsticks 1/2 cup shredded carrots Dressing: 1 Tbsp rice vinegar 1 Tbsp cider vinegar 1 tbsp fresh lemon juice 1 Tbsp good real mayonnaise 1/8 tsp salt 1/2 tsp Dijon mustard 1/4 cup olive oil 1 clove garlic, minced through a press (or very finely diced) Fresh cilantro or parsley leaves for garnish, if desired Whisk together the dressing in a medium bowl.   Toss in the slaw ingredients and mix well.   Best if left to marinate an hour or so. Cook's Note: Toast the walnuts on a sheet pan in a 325F oven for abut 10 minutes.  Watch carefully and stir after about five minutes.