What's Cooking with Jean
Thursday, June 28, 2007 Zucchini-Squash Summer Pie

What to do with fresh herbs? Here's a great summer pie recipe!

1 can 8 oz. Refrigerated crescent-rolls (reduced fat is great)
1 garlic clove, minced
4 C sliced zucchini and squash, sliced
1 C onion, chopped
2 tbsp. butter
½ C parsley flakes
¼ tsp basil
¼ tsp. oregano
½ tsp salt
½ tsp pepper
2 eggs
2 C Muenster cheese (shredded)
2 tsp. Mustard

Preheat oven to 375. Melt butter in a saucepan, add garlic. Sauté garlic for 1 minute, adding sliced vegetables and onion. Sauté for 10 minutes. Cover periodically. Stir in parsley, salt, pepper, basil and oregano. In another bowl, combine 2 eggs and shredded cheese. Add vegetable mixture to egg/cheese mixture, and stir gently.

Unroll crescent roll dough and place in an ungreased 10” pie pan; press over bottom and up the sides of the pan to form a crust. Spread 2 tsp of mustard over the crust. Pour vegetable mixture into crust. Bake at 375 for 18-20 minutes (or until center is set.) Let stand 10 minutes before serving.
Posted by Picasa

Labels:


Posted by Jeannie :: 11:25 AM :: 1 comments

Post / Read Comments

---------------oOo---------------

Tuesday, June 26, 2007 Mexican Chocolate Soufflés



Please forgive me...for any of you who still might check this site. I just realized that I haven't posted since April 3rd! My confession: I got engaged on Feb 3rd and married on June 2nd.

I must also confess that marriage has presented quite a powerful change in every area of life for me, AND one of the most dramatic changes has come in the area of cooking. It is radically different to cook and bake for yourself and others (whenever the mood strikes) than cooking for a man who craves beef, potatoes, cheese, and egg sandwiches 3 times a day! Alas! I find myself trying to offer a salad, hummus, or sauteed spinach when all he truly craves is cheese melted over pasta!

Before I begin to throw some meal ideas out there for this conundrum, let me highly recommend a delicious dessert souffle recipe from Cooking Light that I made quite a few times for my parents and friends the weeks before the wedding. It was our comfort food that is also surprisingly "low" fat.

Enjoy!

Mexican Chocolate Soufflés

3 tablespoons granulated sugar
1/2 cup granulated sugar
1/4 cup unsweetened cocoa
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground red pepper (optional)
3/4 cup fat-free milk
3 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
1 teaspoon coffee-flavored liqueur (such as Kahlúa)
1 large egg yolk
1/4 teaspoon cream of tartar
6 large egg whites
2 tablespoons granulated sugar
Powdered sugar (optional)

Preheat oven to 375°.

Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with 3 tablespoons granulated sugar. (I use the 6 oz. Pyrex glass dishes.)

Combine 1/2 cup granulated sugar, cocoa, flour, cinnamon, salt, and pepper, in a medium saucepan. Gradually add milk, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat; add cocoa, stirring with a whisk until smooth. Place the chocolate mixture in a large bowl; stir in vanilla, Kahlua, and egg yolk.

Place the cream of tartar and egg whites in another large bowl; beat with a mixer at high speed until foamy. Add 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-third of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon evenly into individual dishes; sharply tap ramekins 2 or 3 times on counter to level. Place dishes on a baking sheet.

Bake at 375° for 30 minutes or until puffy and set. Sprinkle with powdered sugar, if desired. Serve immediately. (great with strawberries and/or raspberries and a cup of coffee after dinner.)

Posted by Picasa

Labels:


Posted by Jeannie :: 9:23 AM :: 0 comments

Post / Read Comments

---------------oOo---------------

Monday, June 25, 2007 The Minimalist

NY Times food columnist, Mark Bittman, has become a favorite. (My husband discovered him.) Check out this article (and video) on how to put together a cheap kitchen. Some things (like dark chocolate, wine, a good vegetable peeler, and onion goggles) should be a splurge (in my opinion.) But like Mark suggests, more expensive doesn't always mean better.

http://www.nytimes.com/2007/05/09/dining/09mini.html?ex=1336449600&en=270a01b651410dd7&ei=5124&partner=permalink&exprod=permalink

A No-Frills Kitchen Still Cooks
By MARK BITTMAN
Published: May 9, 2007

Gorgeous, name-brand pots, pans and gadgets sure are nice, but are they necessary? No, and here’s how a good cook can outfit an entire kitchen for under $300.

Labels:


Posted by Jeannie :: 9:37 AM :: 1 comments

Post / Read Comments

---------------oOo---------------