Carmelized Onion, Tomato, and Goat Cheese Tart

Baked tart of onions, tomatoes, and goat cheese won a pastry shell

Delicious vegetable tart with onions, tomatoes and goat cheese

Carmelized Onion, Tomato, Goat Cheese Tart

Every so often we crave something luscious and extra delicious. This tart fills the bill! It’s a bit decadent, but the ingredients are fresh and good. The pastry is thin, so not too many carbs if you stick to a moderate serving. I use store-bought organic pie pastry which states that 1/8 of a pie shell is 120 calories, and 13 gms. of carbs, so you can use that as a guide for your own diets.

Recently I learned a better way to carmelize onions from Cook’s Illustrated, a great cooking resource. One thing is to add water immediately to the onions before browning, and another tip is to add a Tbsp. of water mixed with 1/8 tsp. of baking soda at the end of the cooking process. More details in the “To Do” section below.

This is a great way to use cherry tomatoes from one’s garden, or a farmers’ market. You can use any tomatoes, of course, but the cherries look so pretty; plus we have an abundance of them this year, as I planted a lot while we are sheltering in place!

This tart is a big treat for guests as an appetizer, or as a lunch dish; (when we can have guests, with appropriate social distancing). And, of course, for you and your family. It’s become a favorite of ours. Hope it becomes yours too!

My thoughts and good wishes for you and your loved ones to stay healthy and stay calm.

INGREDIENTS

  • 1 store bought or homemade pie shell
  • 1-3 red and yellow onions, depending on size, (and/or leeks- optional), sliced through the root end to approximately 1” slices
  • 3/4 plus 1Tbsp. Water
  • 1/8 tsp baking soda
  • 1Tbsp. olive oil and oil spray
  • 8-10 cherry tomatoes, halved horizontally
  • 1/2 cup crumbled soft goat cheese
  • 2-3 tsps Minced thyme, basil, chives or any fresh or dried herbs ( if using dried- use 1tsp.)
  • salt or non salt seasoning to taste (add to the onions)

TO DO: (makes 6-8 servings)

1. For the onions: bring onions, 3/4 cup water, oil, to boil in a non-stick skillet over high heat, cover lightly, and cook until water evaporates, and onions start to sizzle, about 10 minutes. The water breaks down and softens the onions cell structure more evenly than dry heat.

Uncover, reduce heat to medium, cook and gently press onions down and brown them, making sure all surfaces are browned; about 10-15 minutes.

Combine baking soda and 1Tbsp. Water – add to onion mixture and cook, stirring constantly until solution is evaporated, about 1-2 minutes. (This baking soda speeds up the sugar conversion in the onions, without added sugar, as in many recipes.)

Either use right away, or keep in fridge up to 3 days.

2. Thaw pastry shell according to package directions, and spread onto a round pan or cast iron skillet, which has been sprayed on the pan’s surface. Note: this is the step that can take advance planning- it takes a couple of hours to thaw pie shell if frozen.)

3. Preheat oven to 425 degrees.

4.bake empty pie shell 7-8 minutes. Remove and let cool 5-10 minutes.

5. Spread onion mixture evenly onto pie shell, then spread goat cheese on the onions, and halved cherry tomatoes on top. Sprinkle herbs on top.

6. If using a pie pan, put on a baking sheet, and bake for 20-25 minutes, rotating 1/2 way through baking. (No need for baking sheet if using cast iron skillet.)

7. Put on rack and let stand 10-15 minutes. Slice and serve!

That’s it!

If for lunch, serve with a crisp green salad with a tart, lemony vinaigrette–see previous Salad posts for the vinaigrette recipe: https://wordpress.com/post/type2delicious.com/1075

Salad posts for the vinaigrette recipe: https://wordpress.com/post/type2delicious.com/1075

Enjoy!

 

www.type2delicious.com

Easy Vegetable Lentil Soup

Easy Vegetable Lentil Soup

Sorry I haven’t written for a while. I had a total knee replacement and it’s taken a lot of time to recover.

Since now we’re all sheltering in place, The is a perfect recipe to have. It’s easy to make, with versatile ingredients, and makes a lot of food that can cover several meals, or eat some and freeze some.

Also, unlike dried beans of any sort, lentils don’t have to be soaked and cook quite quickly. They are tender in approximately one hour. Lentils are also very nutritious, low in carbs and fat and have lots of fiber.* You can add whatever vegetables you have in your larder, fresh, canned or frozen. We are very lucky to have access to fresh produce at this time, and I hope you do as well.

My thoughts and good wishes for you and your loved ones to stay healthy and stay calm.

INGREDIENTS

  • 16 oz. dried lentils, any type ( green, brown, pink)
  • At least 2cups liquid per cup of lentils—I use chicken or vegetable broth ( or more if the soup is drying out)
  • 1/3 cup dry red or white wine (whatever you’ve got)
  • large can (28 oz) diced tomatoes with juice
  • 3-4 carrots sliced
  • 2-3 celery stalks chopped
  • 1 medium onion, chopped
  • 3-5 cloves garlic, chopped (we love garlic- use less if you don’t )
  • 2-3 Tbsp. Olive oil
  • Salt or Salt free seasoning, and spices such as thyme; to taste
  • any other vegetables you like, such as green beans, zucchini, red or yellow peppers, peas etc. Canned or frozen are fine. (add additional liquid if adding vegetables)
  • optional: sliced cooked sausage or ham

TO DO: (makes a large pot of soup- enough for 6-8 servings)

1. In  a Dutch oven or 6 qt. pot, Sauté onions, celery, carrots in olive oil for 4-6 minutes.

2.Rinse lentils, and remove any that look shriveled or black.

3. Add lentils to pot. Add Tomatoes, liquids and garlic and other seasoning

4. Cook on stovetop for approx. 1hour, tasting for lentil and veggies tenderness

That’s it!

Serve With whole grain or whole wheat bread, and, as we usually have, a crisp green salad with a tart, lemony vinaigrette–see previous Salad posts for the vinaigrette recipe: https://wordpress.com/post/type2delicious.com/1075

Salad posts for the vinaigrette recipe: https://wordpress.com/post/type2delicious.com/1075

Enjoy!

*https://www.medicalnewstoday.com/articles/297638

www.type2delicious.com

German Tangy and Sweet Red Cabbage

My Grandma’s Sweet and Tangy Red Cabbage (Rote Kraut)

 

 

 

 

Bowl of Red Cabbage made with sugar and vinegar on a mosaic table My Grandma’s Sweet and Tangy Red Cabbage (RoteKraut) 

 

 

It’s that time of year again? Wow- so fast! This year we’re having Tday 1 early, a week before the actual day, as I’m having a knee replacement early December. It will be at our house again with my son Alex, his girlfriend Shannon, a few friends, and my son-in-law’s parents. (My son-in-law is in the Navy, stationed in Japan, with my daughter and our two grandkids. I’m making authentic German red cabbage. Actually, it was my son’s request–and I was happy to make the recipe. It’s very easy. The trick for the best results is to use no water, just red wine and red vinegar for the liquid. Also it does take a few hours to cook to the right tenderness and flavor, but is just as good if made in advance and reheated. In fact, that’s my favorite method.

When I have had red cabbage at most German-type restaurants I find it too sweet. The way my Grandma made it it is on the tangy side, with just a hint of sweetness, from the apples and sugar, (in this case, Xylitol. ( If you’ve been following my blog, you know that’s my preferred sweetener for low carb sweetening.) It’s such a great way to enjoy a dish that’s not often served, that is low carb, low calorie, and is full of flavor, fiber, and nutrition *.

 

Dining table with my son and his girlfriend at the end Thanksgiving2–my son and his GF at our table

GERMAN TANGY AND SWEET RED CABBAGE

INGREDIENTS

  • 1 red cabbage (size–your choice) this recipe is for about a 1-2 lb, cabbage
  • 1-2 apples,  sweet/tart, such as Pink Lady, or Pippin, cored and chopped (I do peel them, but leave some peel on)
  • 1-2 Tbsp. unsalted butter (the butter gives a smoothness to the result)
  • 1 cup dry red wine (use more if the cabbage is drying out)
  • 1/2 cup good quality red wine vinegar
  • 2-4 Tbsp. Xylitol –to taste
  • Salt or Salt free seasoning–to taste

TO DO: (serves 4-6 as a side dish or 2 with leftovers)

1. Remove cabbage outer leaves and inner core; chop cabbage into approx. 2 “ pieces

2. Core and peel apples, and chop into approximately 1/2″ pieces

3. Add all ingredients into a Dutch oven or 4 qt. pot.

4. Cook on stovetop for approx. 3-4 hours, tasting for sweet/tangy balance and tenderness

That’s it!

Serve as a side dish; and, as we usually have, a crisp green salad with a tart, lemony vinaigrette–see previous Salad posts for the vinaigrette recipe: https://wordpress.com/post/type2delicious.com/1075

Salad posts for the vinaigrette recipe: https://wordpress.com/post/type2delicious.com/1075

Enjoy!

*https://www.livestrong.com/article/272966-red-cabbage-nutrition-information/

www.type2delicious.com

Spanish Breakfast Tortilla

Egg and vegetable breakfast tortilla in pan

Delicious breakfast tortilla ready to be served

When you think of tortillas you probably think of the wraps that are used in Mexican food. This kind is from Spain; a wonderful breakfast dish with a base of potatoes, layers of vegetables, and meat if you want, topped by an egg mixture. A beauty of this Spanish Tortilla recipe is that it’s very flexible— you can use your favorite vegetables and meat, as long as they are layered over the potatoes.

This Spanish breakfast tortilla recipe was taught to me by Martin, a Spanish guy who my best friend in university married. The marriage didn’t last, but at least I always have this wonderful recipe!

Spanish Breakfast Tortilla ( serves 2-3)

4 large eggs, beaten with 2 Tbsp. 1/2 and 1/2 or alternative milk of your choice, plus fresh or dried thyme, chives or whatever herbs you like

sweet and/or Yukon gold potatoes, diced finely

1 medium  onion , diced

1/2 lb. mushrooms, sliced ( I use brown Cremini)

1 cup fresh, washed spinach, chopped

1-2 tomatoes, chopped ( I used the last of our home grown tomatoes)

1-2 Tbsp olive oil

1/2 cup shallots finely chopped
2-3 garlic cloves, finely chopped
1/4 cup finely chopped fresh chives* (reserve a few for garnish); if not available green onions are ok

Optional: 1/2 lb. chorizo or any kind of sausage, chopped

Salt and pepper to taste

TO DO

(preheat oven to 400 degrees)

1. On stove top, heat oil in large pan that can go into the oven. Add potatoes and sauté until tender and gently browned. Remove pan from the heat.

2. In a separate pan Sauté onions and mushrooms until tender, drain remove from pan and add to a bowl.

3. Sauté sausage, put in separate bowl.

4. Sauté all other ingredients and add to a separate bowl.

5. Put potatoes back on the stove on medium heat.

6. Add vegetables in layers, then sausages.

9. Pour egg mixture over all ingredients in pan.

10. Sauté for a few minutes until eggs are a bit set, then put pan in heated oven for 5 minutes.

Remove from oven and serve in slices.

We serve with honeydew melon, and a slice of whole grain toast,

Delicious!

Note: * Chives are very easy to grow in pots.

Enjoy!

www.type2delicious.com

Sirloin Steak with Red wine, Shallot and Chive Sauce

Sirloin steak in pan with garlic clovesRecently Rick and I had a delicious steak dinner, including this sauce recipe, that I’d had for many years but had forgotten. I was craving steak, especially as we don’t eat red meat very often; (unless we’re on a trip.) Luckily I found this recipe in a recipe box that I’ve had for about 40 years!

I mentioned this recipe to to a neighbor who requested it. She tried it with great success. I hope you do too!

Sirloin Steak with Red Wine, Shallot and Chive Sauce

1 lb. sirloin steak- 11/2 to 2” thick
2-3 Tbsp. Butter
1-2 Tbsp olive oil
1/2 cup shallots finely chopped ( or onion)
2-3 whole ( peeled) garlic cloves
1/4 cup finely chopped fresh chives* (reserve a few for garnish); if not available green onions are ok
3/4 cup red wine- (Cabernet or Zinfandel are my suggestion- they also go well with steak)
1Tbsp red wine vinegar

Salt and pepper to taste

Sizzle 1/2 of the butter and oil in a heavy (cast iron is good) skillet on med high heat.

Cook steak 6-8 minutes per side- (med rare); no turning
Put in warm oven ( 250)
Add rest of oil to drippings in pan
Add shallots, garlic cloves and chives; sauté 1minute
Add wine and vinegar; reduce for 1-2 minutes or so.
Add remaining butter and swirl.
Slice steak, (across the grain); serve sauce in a separate gravy dish or add sauce on top of each serving; garnish steak slices with fresh chives. Serve with brown rice or roasted sweet potatoes and of course, a green salad with vinaigrette.
Note: * chives are very easy to grow in pots or bed
  • Enjoy!

www.type2delicious.com

Curry Spinach Salad

Colorful umbrella and chairs in outdoor patio

Our backyard Cafe!

People at a crowded market in Florence

A crowded Food market in Florence, Italy

Curry Spinach Salad

It’s summer and to me that means salads! This one is my go-to’s for potlucks – a perennial favorite- the recipe is always requested!

I’ve been making it for many years; the recipe I use is from one of my staples—the San Francisco Junior League’s “San Francisco A La Carte” cookbook, published in 1979.

It’s easy, flavorful and the curry dressing adds a taste surprise.

INGREDIENTS (serves 4; I usually double the recipe)

  • 2 lbs. fresh spinach, washed and dried
  • 2 Red Delicious apples, unpeeled ( or any sweet, red apple)
  • 1 bunch green onions, thinly sliced
  • 1/2 cup raisins or dried cranberries
  • 1/3 cup dry roasted peanuts,or chopped pecans
  • 2Tbs. Toasted sesame seeds
  • 2 Tbsp. Fresh lemon juice
  • Dressing:
  • 2/3 cup mild salad oil ( like canola)
  • 1/2 Cup white Vinegar
  • 1Tbs. Finely chopped chutney- mango is good
  • 1-2tsps curry powder
  • 1tsp dried mustard
  • 1/4 tsp. Tabasco sauce
  • salt-free seasoning/pepper to taste, or 1/2 tsp salt if you like
  • TO DO
  • 1. Whisk dressing ingredients in a container or bowl.
  • 2. Core and chop apples into 1/2” pieces, sprinkle with lemon juice
  • 3. Tear chilled spinach into bite size pieces- discard any tough stems
  • 4. Mix dressing and spinach ( tip- mix this right before serving so it doesn’t wilt too much)
  • 5. Add all other ingredients on top of dressed spinach
  • 6. Serve for lunch by itself with whole grain crackers or as accompaniment for grilled fish or chicken.
  • Or bring to your next potluck!

 

  • Enjoy!

www.type2delicious.com

Summer Salad with Grilled Eggplant, Tomato and Avocado

 

Grilled Eggplant, Tomato and Avocado salad on plate

Delicious Summer Vegetable Salad

 

Fresh Vegetable Summer Salad

Recently we had a warm and inviting evening, (it’s often cool and foggy); we decided to grill vegetables. We had several eggplant pieces left over, but not enough for a full portion for each of us for dinner. (Actually, from now on, I’ll grill extra vegetables just to make this salad.)

I put together this simple, fresh and tasty salad, using tomatoes from the local Farmer’s Market , as we don’t grow great tomatoes at our house; Santa Cruz in summer is not very hot or sunny, a ripe avocado–a staple in our house. Just slice all the veggies, sprinkle lemon on the avocado, make dressing with olive oil and Balsamic vinegar, (for 2 individual salads use approx. 1/3 cup oil to 2-3 Tbsp. vinegar); chill for 1/2 hr. before serving.

If you have fresh chives, parsley, cilantro, or basil, cut pieces of your favorite on top and serve!

Easy, low carb and very delicious!

Grilled Sable Fish with Daikon spear

Grilled Sable Fish with Daikon spear –in Japan

plate of roast chicken and brown rice --

Roast chicken and brown rice — in Argentina

INGREDIENTS (makes 2 individual salads; increase the amounts as needed for more servings)

  • 8-10 pieces of leftover grilled eggplant–(you can use any grilled vegetables of your choice)
  • 1 avocado
  • ]2-3 tomatoes-again, any kind of your choice
  • juice of 1/2 lemon
  • Dressing:
  • 1/3 cup Olive Oil
  • 2-3 Tbsp. Balsamic Vinegar
  • Chopped herbs –your choice (I grow chives all year round so that’s what I use)
  • salt-free seasoning/pepper to taste
  • TO DO
  • 1. Whisk dressing ingredients in small bowl.
  • 2. Wash and slice tomatoes, slice avocado and sprinkle with lemon.
  • 3.  Arrange vegetables on plates
  • 4. Add dressing to each serving. Let flavors meld for about 1/2 hour.
  • 5. Serve for lunch by itself with whole grain crackers or as accompaniment for grilled fish or chicken. (See, I said this was easy!)
  • Enjoy!

www.type2delicious.com

Knife Skills! A Class on Using Chef’s Knives Properly

Man and woman using chefs’ knives

Knife Skills! How to use knives properly

Learning how to improve my Knife Skills is one of the best things I have done as a cook.

Learning to properly use knives, especially chef’s knives, is a skill that every cook can use. I just returned from a long trip to Italy and France (plus a few stops in the Western Mediterranean). I’ll report on some of the places and foods in subsequent posts, but I thought this would be a good return info post as it’s a topic that’s so useful for all cooks.

The class was held at a local kitchen store in Santa Cruz, Toque Blanche, http://www.mytoque.com, a comprehensive source of all kinds of kitchen items, including a very good stock of knives, with a full range of types and brands. They also professionally sharpen knives for a reasonable fee.

5 Main “Never Do” Points

You may know these but they’re a good reminder:

1. Never put chef’s knives in the dishwasher; (most chef’s knives have wooden handles and the blades can be damaged).

2. Never use the blade to scoop anything off a cutting board- use the back of the knife.

3. Never use a chef’s knife on plastic or glass boards (they dull the blades). Composition/wood boards are best.

4. Never chop bones with a chef’s knife —it can chip the blade; (use a cleaver instead).

5. Never leave chef’s knives in a wet sink- some blades may rust. Wash and dry your knives after use.

Sharpening vs. Honing

Honing: This confused me for a long time. Actually, honing is the action using a honing stick or wand that is recommended every time you use a chef’s knife; just 2 or 3 slides on each side of the blade at approximately 15 degree angle will reform the metal. (I used to do this at a more extreme angle but have learned that is not correct). Some honing sticks have a guide that shows or guides the proper angle.

Sharpening: Sharpening is only necessary once or twice yearly. It is a process of grinding the blade and thus takes off some of the metal. It can be done with commercial sharpening equipment you can buy, or by professional knife sharpeners.

There are many types of chef’s knives, including stamped (blade is cut from a piece of metal and stamped out); forged, (made from a single bar of metal, heated and then pounded into shape- typically heavier and more sturdy then stamped knives, and has a wider lip, called a bolster, on the end of the blade where it meets the handle), Japanese knives (including Santoku, Gyuto), which have a different shape than Western chef’s knives. Chef’s knives range in length too, typically from 8” to 11”. My brother gave me the 11” ( Wusthof, a good brand made in Germany), which intimidated me at first but now I appreciate the length as I know better how to use it’s leverage for chopping.

Another important tip is to hold a knife by the bolster- and make sure you “claw” your other hand as you chop.

Holding a knife near the bolster

Properly holding a chef’s knife by the bolster ( the wide part between the handle and the blade)

 

 

This is just an overview of best knife practices- and that’s the main thing- practice!

Enjoy til next time!

Knife skills class- people using knives

Knife skills class- people learning to use knives properly

 

 

www.type2delicious.com

German Tangy and Sweet Red Cabbage

 

 

 

 

Bowl of Red Cabbage made with sugar and vinegar on a mosaic table My Grandma’s Sweet and Tangy Red Cabbage (RoteKraut) 

 

 

It’s that time of year again? Wow- so fast! This year we’re having Tday 1 early, a week before the actual day, as I’m having a knee replacement early December. It will be at our house again with my son Alex, his girlfriend Shannon, a few friends, and my son-in-law’s parents. (My son-in-law is in the Navy, stationed in Japan, with my daughter and our two grandkids. I’m making authentic German red cabbage. Actually, it was my son’s request–and I was happy to make the recipe. It’s very easy. The trick for the best results is to use no water, just red wine and red vinegar for the liquid. Also it does take a few hours to cook to the right tenderness and flavor, but is just as good if made in advance and reheated. In fact, that’s my favorite method.

When I have had red cabbage at most German-type restaurants I find it too sweet. The way my Grandma made it it is on the tangy side, with just a hint of sweetness, from the apples and sugar, (in this case, Xylitol. ( If you’ve been following my blog, you know that’s my preferred sweetener for low carb sweetening.) It’s such a great way to enjoy a dish that’s not often served, that is low carb, low calorie, and is full of flavor, fiber, and nutrition *.

 

Dining table with my son and his girlfriend at the end Thanksgiving2–my son and his GF at our table

GERMAN TANGY AND SWEET RED CABBAGE

INGREDIENTS

  • 1 red cabbage (size–your choice) this recipe is for about a 1-2 lb, cabbage
  • 1-2 apples,  sweet/tart, such as Pink Lady, or Pippin, cored and chopped (I do peel them, but leave some peel on)
  • 1-2 Tbsp. unsalted butter (the butter gives a smoothness to the result)
  • 1 cup dry red wine (use more if the cabbage is drying out)
  • 1/2 cup good quality red wine vinegar
  • 2-4 Tbsp. Xylitol –to taste
  • Salt or Salt free seasoning–to taste

TO DO: (serves 4-6 as a side dish or 2 with leftovers)

1. Remove cabbage outer leaves and inner core; chop cabbage into approx. 2 “ pieces

2. Core and peel apples, and chop into approximately 1/2″ pieces

3. Add all ingredients into a Dutch oven or 4 qt. pot.

4. Cook on stovetop for approx. 3-4 hours, tasting for sweet/tangy balance and tenderness

That’s it!

Serve as a side dish; and, as we usually have, a crisp green salad with a tart, lemony vinaigrette–see previous Salad posts for the vinaigrette recipe: https://wordpress.com/post/type2delicious.com/1075

Enjoy!

*https://www.livestrong.com/article/272966-red-cabbage-nutrition-information/

www.type2delicious.com

IT’S DRIED PERSIMMON TIME!

Delicious Dried Persimmons

It’s definitely fall here in Santa Cruz- although it’s the start of winter in much of the country. Here we don’t get the glorious fall colors of my native Ohio, but we do get gloriously colored fall produce, like the Persimmons. You probably know there are at least two common varieties of this fruit—Fuyu, which can be eaten right away, and Hiyachi, which need to be completely ripe and mushy before eating or cooking in most ways (otherwise they are very astringent, due to their tannin content). However, there’s a great way to use either of these persimmon varieties, especially when not quite ripe- dried persimmons!  That’s the beauty of drying persimmons—it’s actually better when they’re firm. And the astringency somehow goes away.

It’s quite easy—just slice them, put the slices on cookie racks, bake slowly, and Voila—A yummy and healthy snack! Rick also discovered that the dried fruit can be added to hot tea- another delicious way to enjoy them.

INGREDIENTS/Supplies

Persimmons- any variety, especially when still firm; (one tip- drying persimmons takes a lot more than you think- they do dry up!)

Spray oil (your choice- I use TJ’s spray canola oil)

Baking racks- such as for cooling cookies

Cookie baking pans (optional)–you can put the baking racks on top of the cookie sheets/pans if you like, or add the baking racks directly on your standard oven racks.

TO DO ( preheat oven to 180-200 degrees F

1. Cut off stems and Slice persimmons approx. 1/4” thick

2. Spray baking racks lightly with oil

3. Lay persimmon slices on racks so that each slice is touching the rack

4. Bake for 1 1/2 —2hrs. , check if no longer sticky. If they are, bake for another 1/2 hr. (another method is to bake in 100 degree oven overnight- I discovered this by accident as the oven was still hot and I’d left the racks in overnight. I’ve had success with both methods).

Enjoy!

Sliced fresh persimmons on a green cutting surface

Sliced Fresh Persimmons

Sliced fresh persimmons on baking rack

Sliced fresh persimmons on baking rack

Rick eating a dried persimmon and holdin a tea cup with one in the tea

Rick enjoying the results

Cup of tea with dried persimmons in it

A  cup of tea with persimmons in it.

 

Health Benefits of Persimmons

 

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