Vegetable Ragout and Fried Eggs

I feel like I’ve been living in La La Land lately. I’ve been able to dance and work out every day! Somehow, even though my workload has been pretty light, I’ve had a packed schedule. I’m not complaining, but it means I’ve had less time to cook nice meals. The solution to my time constraints? Eggs.

I love eating eggs for dinner. They’re tasty, protein rich, and quick!

Put an egg on it!

Put an egg on it!

Last week, I combined a favorite recipe from Williams-Sonoma, Polenta with Vegetable Ragout, with some nice fried eggs for a wonderful brinner (breakfast for dinner) plate. I wasn’t in the mood for polenta, so I served the vegetable ragout and eggs with a slice of olive bread from the Acme Bread Company.

Brinner: Veggies, eggs, olive bread

Brinner: Veggies, eggs, olive bread

Vegetable Ragout with Fried Eggs

Adapted from Williams-Sonoma

Serves 4

  • 3 tablespoons olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 zucchini, sliced
  • 3/4 lb mushrooms, trimmed and sliced
  • 1/2 lb Roma tomatoes, seeded and chopped
  • 1 tablespoon fresh rosemary, minced
  • 1/4 cup sherry
  • salt and pepper, to taste
  • 4-8 eggs

In a large frying pan, heat 3 tablespoons of the olive oil over medium heat. Add the onion, and saute until softened, about 4 minutes. Add the garlic, zucchini, and mushrooms. Cook, stirring occasionally, for 4-5 minutes, until vegetables are softened. Add the tomatoes, rosemary, sherry, and salt and pepper (about 1/2 teaspoon each). Cook, stirring frequently, until the tomatoes release their juices and soften, about 3-4 minutes.

In a separate frying plan, fry the eggs 1-2 at a time.

Serve the ragout topped with 1-2 eggs and a slice of bread.

Vegetable Ragout

Vegetable Ragout

I could eat this ragout all the time! The vegetables are delicious, and the sherry and rosemary flavors come through really well. I prepared the ragout early in the week, and was able to quickly toss a meal together the rest of the week by cooking up the eggs while reheating the vegetables. So simple!

Close up

Close up

Happy Eating!

-C

Mom’s Spinach Lasagna

I have always loved my mom’s lasagna.  When the whole family is home together, she will often make it for us.  Since there are a lot of us, she often makes one meat lasagna using her incredible spaghetti sauce, and one vegetable.

Spinach Lasagna

Spinach Lasagna

I invited some friends over for “Dinner and Downton” (you all watch Downton Abbey, right?) the other night, and decided lasagna would be good for the main course.  Since there were some vegetarians on the guest list, I made mom’s vegetable lasagna using spinach and mushrooms.

Just out of the oven!

Just out of the oven!

Spinach Lasagna

  • 1 box lasagna noodles
  • olive oil
  • 1 onion, chopped
  • 8 oz mushrooms, sliced
  • 20 oz spinach
  • 8 oz chive and onion cream cheese
  • splash of milk
  • 16 oz ricotta cheese
  • 1 egg, beaten
  • 8 oz shredded mozzarella
  • 4 oz shredded parmesan cheese

Cook lasagna noodles according to package instructions.

Heat olive oil in a large saute pan.  Add onion and cook, stirring occasionally, until soft.  Add mushrooms, and cook until slightly soft.  Add spinach and cook until slightly wilted.  Remove vegetables from pan and set aside.

Melt the cream cheese and milk in the saucepan.  Stir in vegetables.

In a bowl, mix ricotta and egg.

Grease a 9 x 13 baking dish.  Cover the bottom of the dish with a layer of noodles.  Top the noodles with half the vegetable mixture.  Spoon ricotta mixture over vegetables and sprinkle with both cheeses.  Add another layer of noodles, and vegetables, ricotta, and cheese.  Bake lasagna in a 350F oven for 40 minutes, until slightly brown on top.

The result is creamy, cheesy, and delicious!  Even after serving 5 hungry guests, I had quite a bit left over.   Darn…

Love having leftovers!

Love having leftovers!

I also served a nice, basic salad and made some baked apples for dessert.  Friends provided a tasty mushroom pizza and a delicious loaf of zucchini bread.  It was a real feast!

Spinach + cheese + noodles

Spinach + cheese + noodles

Happy Eating!

-C

Mushroom-Shallot Quiche

According to Wikipedia, quiche is a savory, open-faced pastry crust dish with a filling of savory custard with cheese, meat, fish or vegetables.”  According to me, quiche is heaven on a plate.  Pastry, eggs, cheese… What’s not to like?!

Yummy quiche

Yummy quiche

When we were young, my sisters and I loved going to lunch with Mom at La Madeleine.  I would order a Caesar Salad or Tomato Basil Soup and a Quiche Lorraine.  The quiche was filled with ham, bacon, and Swiss cheese.  It was rich and delicious!  Mom would make healthier versions for us at home.  Broccoli and spinach were frequent fillings, but she would often just throw in whatever vegetables she had in the house.  It always turned out well.

I came across this recipe for Mushroom-Shallot Quiche on Epicurious.  Mushrooms and shallots of course sounded tasty, but the thyme in the recipe is what really intrigued me.  It sounded so good!  I made a few minor adjustments, based on the ingredients and tools I had available.  It took a few hours to make, but it was a fun process.

Mushrooms and Shallots

Mushrooms and Shallots

  Mushroom-Shallot Quiche

Serves 6

  • 1 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch cubes
  • 1 large egg
  • 1 teaspoon cold water
  • 1 large egg white, lightly beaten
  • 1 1/2 tablespoons unsalted butter
  • 1/3 cup chopped shallots
  • 1/2 pound mushrooms, cut into 1/4 inch slices (I used Baby Bellas)
  • 5 teaspoons chopped fresh thyme, divided
  • 3/4 cup whipping cream (use half and half to decrease fat content)
  • 3 large eggs
  • Pinch of salt
  • Pinch of ground black pepper
  • 2 green onions (white and pale green parts only), thinly sliced
  • 2 tablespoons finely grated Gruyere cheese
Thyme

Thyme

For crust:

Mix flour, salt, and sugar in food processor. Add butter and process until coarse meal forms, using on/off turns. In a small bowl, whisk 1 egg and 1 teaspoon cold water; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to a floured work surface and knead gently until dough comes together, about 4 turns. Form into ball and flatten into disk. Wrap in plastic and chill 1 hour.

Butter a 9-inch pie pan. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough and crimp edges. Chill 1 hour.

Preheat oven to 400°F. Butter a large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool to room temperature.

For filling:

Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until soft, about 2 minutes. Add mushrooms; sprinkle lightly with salt and pepper. Continue to sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 2 1/2 teaspoons thyme and cook 1 more minute. Transfer mixture to plate and allow to cool completely.

Preheat oven to 350°F. Place cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Scatter mushrooms over thyme, draining the mushrooms first, if necessary. In a medium bowl, whisk cream, eggs, salt, and pepper. Pour egg mixture over mushrooms. Sprinkle with green onions and cheese.

Bake quiche until center is set, about 35 minutes. Cool 15 minutes. Serve warm or at room temperature.

Sauteed mushroom mixture

Sauteed mushroom mixture

I like to pretend quiche is healthy.  I mean, eggs have a lot of protein, and vegetables are healthy, so it’s all good, right?  With this particular quiche, that is wrong.  There is butter… lots of butter.  And cream.  It’s delicious, but it is decadent.

If/when I make this again, I will decrease the amount of salt in the crust, use milk instead of cream, and probably add spinach.  The crust is delicious though!  It’s a wonderful, flaky texture.  I love the Gruyere flavor as well.

Quiche

Quiche

Do you share my quiche fascination?  If so, what’s your favorite kind?

Happy eating!

-C

WIAW–What I Made this Weekend

This gallery contains 11 photos.

This past weekend was one of those weekends where I spent hours on my feet in the kitchen, making messes and whipping up all kinds of goodies. So on this lovely Wednesday, we’ll be joining Jenn’s What I Ate Wednesday … Continue reading