Sunday, March 16, 2008

Spinach Ricotta Pie




Makes a 10" quiche.

Preheat oven to 375
Prepared pie crust in refrigerator - store bought or homemade...

Chop an onion and green pepper, saute in large wide pan in 1 tablespoon of butter or oil over medium heat for 5 to 10 minutes. Add a teaspoon each of salt and basil. For spice add half teaspoon each pepper and cayenne. Add about 10 oz of spinach - fresh or frozen (be sure to thaw in advance.) Sometimes I add as much as a pound of spinach. Cook for about 5 more minutes, spinach wilted with very little excess moisture.

In a large bowl combine 15 oz ricotta cheese, 3 eggs, 3 tablespoons flour, 1/2 teaspoon nutmeg and 3/4 cup Gruyere or Emmenthaler. Mix well. Add spinach mixture. Spread the filling evenly into the pie crust and top with 3 tablespoons of grated parmigiano-reggiano.

Bake for an hour, maybe a little longer, until the quiche is a golden brown and firm to the touch. Cool about ten minutes before serving.

This quiche keeps nicely for several days and makes great leftovers.

Sopa de Lentejas al Estilo de Puerto Rico


Crockpot Lentil Soup (Puerto Rican Style) - Serves 8

2 tablespoons vegetable oil
5 ounces chorizo sausage, peeled and chopped
1 cup coarsely chopped onion
1 cup chopped red bell pepper
1 cup (1/4-inch pieces) yam
3 cloves garlic, or to taste, well crushed in a mortar
1 15-oz can diced tomatoes
1 1/2 cups lentils, picked over and rinsed
1 celery rib with leaves,
1 carrot, peeled and sliced thin or well chopped
1/4 cup chopped cilantro,
2 bay leaves, (optional)
6 cups or more water
salt and freshly ground black pepper
4 small potatoes, peeled and cut into 1/4-inch dice

Add the oil to the crockpot. Add the chorizos, onion, bell pepper, yam, celery, carrot, potatoes, garlic, tomato, lentils and the herbs.

Add enough water to cover the lentils by at least 2 inches; add the seasonings, cover and put the crockpot on high. Cook until all the vegetables and grains are soft (at least 3 hours). If necessary, add more water.

Before serving, discard the bay leaves, and taste for seasoning. Serve the soup piping hot, garnished with some additional chopped cilantro.