Quinoa

paneburroemarmellata, foodgawkerNovember 26, 2011 at 04:00PM

Quinoa

Quinoa with Black Beans, Zucchini and Zucchini Flowers…something of healthy!

27. November 2011 by frugalarugula
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Eggs Poached in Marinara Sauce — Recipes for Health

By MARTHA ROSE SHULMAN, NYT > Recipes for HealthOctober 24, 2011 at 09:00PM

This meal, which Italians call “eggs in purgatory,” comes together in little more time than it takes to toast some bread and warm the sauce.

27. November 2011 by frugalarugula
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Winter Squash With Anchovies — Recipes for Health

By MARTHA ROSE SHULMAN, NYT > Recipes for HealthNovember 02, 2011 at 09:00PM

A delicious contrast of sweet and savory, this can be served as a side dish, with pasta or atop blini.

27. November 2011 by frugalarugula
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Fig, Hazelnut and Ricotta Salad

Elly, foodgawkerNovember 26, 2011 at 03:59PM

Fig, Hazelnut and Ricotta Salad

Like this roasted fig, hazelnut, ricotta and lentil salad? Click for a round up of my favorite fig recipes – perfect for autumn!

26. November 2011 by frugalarugula
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Butternut Squash Tart with Caramelized Onions

Meghan @ nestMeg, nestMegOctober 23, 2011 at 06:43PM


I’ve officially lived in New York City for one month.

I want to say that I’ve been putting my beautiful black-counter-topped, white-subway-tiled kitchen with cherry cabinets and gas stove to good use on a regular basis, but shoot, kids. I live in New York City. Do you even know how much food exists here? I experience moments of overwhelming anxiety whenever I consider how many restaurants I have to eat at while my metabolism still allows for reckless eating. It’s a rough life.

Also, I’m in love with Brooklyn. In love. I see no reason to leave on the weekends when there are flea markets and food markets and farmers markets to be visited and general exploring to be done.

But, every Sunday, I make lunch for the week. This was last week’s lunch. Sometimes I even paired it with salad.

Butternut Squash Tart with Caramelized Onions:
Makes one 9-inch tart
Tart Crust
1 1/2 cups all purpose flour
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes
4 tablespoons ice water

Tart Filling
olive oil
1 small butternut squash
1 red onion, sliced
1 tablespoon balsamic vinegar
2 eggs
3 tablespoons sour cream
3 tablespoons heavy cream
4 ounces goat cheese
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper

For crust:
1) Blend flour and salt in processor. Using on/off turns, cut in butter and shortening until pea-size pieces form. With the machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. Soften dough slightly before rolling dough out.
2) Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan. Trim dough overhang to 1 inch. Fold overhang in; press to form double-thick sides. Pierce bottom of dough all over with fork. Refrigerate 1 hour.
3) Preheat oven to 400 degrees. Bake crust until golden, piercing with fork if bubbles form, about 20 minutes. Cool 5 minutes. Reduce oven temperature to 375 degrees.

For filling:
1) While the tart crust is being refrigerated in the tart pan, slice squash in half and place on cookie sheet. Drizzle with olive oil, sprinkle with salt, and roast for 40 minutes or until squash is soft.
2) Heat a pan on the stove over medium heat with a few tablespoons of olive oil. Cook onions for a few minutes to soften, then add balsamic vinegar. Cook for 20 minutes.
3) Beat together eggs, sour cream, heavy cream, goat cheese, cayenne pepper and ground pepper. After the squash cools, remove it from the skin and combine with egg mixture.
4) Pour the filling into the tart and sprinkle with caramelized onions. Bake for 20 to 25 minutes at 375 degrees.

26. November 2011 by frugalarugula
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Melange of Butternut Squash, Zucchini, Onions tossed with Quinoa over Kale

Melange of Butternut Squash, Zucchini, Onions tossed with Quinoa over Kale

25. February 2011 by frugalarugula
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Blackened Cod, Braised Kale, Roasted Sweet Potatoes

Blackened Cod, Braised Kale, Roasted Sweet Potatoes

25. February 2011 by frugalarugula
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Chicken with Portabellos, Roasted Asparagus and Sweet Potatoes

Chicken with Portabellos, Roasted Asparagus and Sweet Potatoes

25. February 2011 by frugalarugula
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Blackened Catfish, Roasted Sweet Potatoes & Collard Greens

Blackened Catfish, Roasted Sweet Potatoes & Collard Greens

07. February 2011 by frugalarugula
Categories: Food Diary! | 2 comments

Salad Bar Box

Salad Bar Box

vegan collards, lentil salad with feta, paprika cauliflower, red curry tofu.

07. February 2011 by frugalarugula
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