Archive | December, 2010

Cheesy-Veggie Pie, with Salami, held together by Eggs and a Splash of Milk

10 Dec


Quiche? Frittata? Cheesy-veggie pie, with salami, held together by eggs and a splash of milk.

Whatever its called, its easy, I made it up, its healthy, its got pie crust.

And it’s great leftover the next day.


Cheesy-Veggie Pie, with Salami, held together by Eggs and a Splash of Milk

1 recipe for pie crust
1 head of broccoli, cut into tiny bites
1 zucchini, sliced thin
8 slices salami
Cheddar cheese + this other amazing Spanish cheese that I had, too
6 eggs
splash of milk
salt and pepper

1. Make you crust. Refrigerate. Roll it out. Place into a pie plate or tart pan lined with parchment. Pre-bake your crust in a 400 degree F oven until just lightly colored, about 15-20 min.

2. Take your zucchini and salami and place along the bottom of the tart pan. Whisk together your broccoli, cheeses, and eggs with a splash of milk and salt and pepper. Pour into the tart pan over the salami and zucchini. Bake until done, about 30 min.

3. Let cool for about 5 minutes. Serve.

Minestrone Soup

4 Dec


Yesterday I bawled my eyes out.

Amongst many other pressing stress issues going on in my life, one of the reasons I was crying was due to a lack of vegetables. No joke; eating my vegetable variety is integral to my sanity. I was unsatisfied with my eating habits for the week and it really hit me hard.

All week I was imagining a huge box of fresh vegetables just somehow appearing on my counter top so that I could make bounties of veggie stir-fries and veggie roasts and veggie soups. Unfortunately the vegetable gods did not hear my cry…so today I sucked it up and went to the store (aka today I made the time to go to the store).

I cooked up a HUGE pot of minestrone soup so that I could be eating leftovers for days. Take that, tears.

Break some bread, grate some Parm, and slurp some soup. It’ll calm you down.


Minestrone Soup

10 servings
from Cooking on the Side

3 tablespoons olive oil
1 onion, chopped
2 stalks celery, chopped
3 carrots, peeled and sliced on the bias
2 small zucchini, trimmed and sliced into rounds
32 oz broth
2 cans (14.5 oz each) petite diced tomatoes, with juice
1 teaspoon dried oregano
1 teaspoon dried basil
freshly ground black pepper
10-12 oz macaroni, uncooked
1 can (15.8 oz) white beans, rinsed and drained

1. Heat olive oil in a large soup pot over medium heat. Add onion, celery, carrots, and zucchini and cook for 4-5 minutes, until veggies are soft-ish.

2. Add broth, tomatoes, oregano, basil, and pepper. Increase heat to high and bring to a boil. Add the macaroni and cook for 8-10 minutes. Reduce heat to low and stir in the white beans until heated through.

3. Ladle into bowls and serve with fresh grated Parmesan cheese and rustic bread.

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