Tortilla Veggie Ricotta QUICHE {gluten-free}

Offerings from a no-dough foundation to a glorious crown of tortilla corn chips.

A distinctive quiche to honour the two most influential women in my life.

There had always been a very robust triangular symbol in our family.

It had reflected the three generations of strong minded women.

At the head of our Italian family was my very endearing, 'Nonna Rosa'...

...my Mommy who was the glue that held everything together...

....and myself who always carried on to please both of them.

With the Autumn season upon us, I am reminded of our loss of our precious 'Nonna'. 

She was our Queen Bee with a unique personality and certainly a force to be reckoned with.

She was a beloved leader and an incredibly opinionated speaker...she sure was ;) 

She possessed an remarkable aura that had people desiring to be around her all the time.  

Although I miss my 'Nonna's' physical presence, I do always feel her nearby my kitchen sanctuary.  Really, I'm not just saying it as a strange ghostly statement.  I can actually hear her in a sort of loud whisper...especially when making desserts.   Like for instance, she had never been shy to express her gentle opinions concerning my culinary skills:  "The cake turned out very moist...but...maybe next time, a little more sugar should be added."  Other times she'd say..."The cookies are so tasty...but...maybe, a little less baking time would have been better."  

Back when I lived at my other home surrounded by a substantial flowering garden, she would also have to poke her nose at my landscaping creations..."It's very beautiful Claudia...but...maybe it's still a little too green...a few more pops of color would be better."   Pink, was her favourite color...so I planted plenty of autumnal Chrysanthemums in my garden.  Surrounded by beautiful color and harmony is what I look forward to every day.   

Growing up, I've always challenged myself more than usual.  I guess there were a few too many expectations placed on me without realizing it at the time.  

Jeez,  growing up towards adulthood, I always wondered if I'd measure up.  In reality, my Nonna's sense of balancing the negative remarks with something positive wasn't too hard to handle after all.  It did indirectly push me to strive to do better.  

In many ways, I've been told that I've pretty much carried on her legacy.  I now sound and somewhat act like her.  Yikes...hopefully, that turns out to be a positive thing.

My dear, gracious Mommy was usually in the middle of all this.  All she really desired was for her Mom to think she was a wonderful daughter and for me to excel after she had set a solid path of principals for me.  She has certainly achieved being a great parent and setting the perfect example.  She can certainly rest easy on that success ;o) 

Oh...and did I forget to mention that our 'Nonna' loved quiche.

Mom, as well...and she's been asking me for my no-dough crust quiche for quite some time.  

So, without further a due, I'd like to dedicate this symbolic quiche to two exceptional women.

crowned Queen

Tortilla crust Veggie Ricotta Quiche

 {gluten-free}

serves 4-6 persons


Click HERE for a PRINTER version

INGREDIENTS:

(American / Metric measures)

Part 1

.. 3 Tbsps. (45ml) grapeseed oil
. 1 large, sweet onion, thinly sliced
. 1 small garlic clove, minced
. 1 medium red bell pepper, thinly sliced
. 8 sun dried tomatoes, chopped
. 1 big bunch of Kale greens, stemmed and chopped
. 1/8 cup (30ml) dry white wine
. 1/4 tsp. (1ml) sea salt
. 1 Tbsp. (15ml) mix of Italian dried herbs
Part - 2
.  6 xLarge eggs
. 1 cup (250g) fresh Ricotta cheese
. 1/8 tsp. (.5ml) sea salt

. 40-45 Tortilla corn chips *
. 14 pitted, low salt black olives
. generous handful of roasted nuts of choice (optional)

* The foundation of this quiche makes use of all the broken tortilla chips found at the bottom of the bag.

PREPARATION:

. Pre-heat the oven to 375F/190C/Gas5.
. Position the rack on the second level from the bottom.
. Use a large, round 10 x 2 inch (26 x 5cm) shallow, oven-proof dish.  
. Generously grease dish with vegetable oil.  

Part 1 - Vegetable mix can be prepared ahead of time:

1. In a large skillet, heat the oil and butter.  Add the onions and sauté a few minutes before adding the garlic and pepper slices.   Cook through until caramelized.  Lower the heat to MEDIUM-LOW.  This will take about another 10 minutes or so.
2.  Turn up the heat slightly.  Then add to this mix, the sun-dried tomatoes as well as the greens (stemmed, washed and spun dry).
3. Continue to cook until the greens have shrank halfway.  Add a generous splash of wine.
4. Add seasoning last.  Toss until well combined.  Turn off the heat and keep the mix ready to receive the egg-ricotta blend.  Set aside.

Part 2 - Assembly:
5. In a blender, mix the eggs, salt, as well as the ricotta and blend until smoothly combined.
6. Place enough Tortilla chips to cover the bottom of the dish. 
7. Spread the vegetable mix evenly on top and lightly pat down.
8. Pour the creamy egg-ricotta mix slowly over top.  Sprinkle with the (optional) roasted nuts and garnish with the black olives.
9. Lastly, around the perimeter of the dish, dig and place each Tortilla chip (wide-side down) by over-lapping them.  These will have to be snuggled together in order to form the proper shield.
. BAKE for about 40-45 minutes.  Remove from the oven and let it rest for 15 more minutes before serving. 

In memory of our beloved 'Nonna'...

thank you for influencing us with your strength...
contributing to our positive outlook and ultimately to our well being.

I hope that when you have a chance to realize such an unusual quiche...
you'll connect with a similar symbolic affection.

Have a wonderful week everyone.

Flavourful wishes,

Foodessa

Comments or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Other recipes that may be of interest:
- EGGS Benny BENEDICT and two SAUCES    
- EGGS VEGGED OUT - Sunny Side Up
- Frittata...oven-baked Tri-Colored Frittata
- stuffed Acorn SQUASH Veggie hearts 

Simple Summer POLENTA pleasures 2 recipes

SIMPLE go-to SUMMER comfort food with...

POLENTA slices and MARKET fresh ingredients.

The viably respectable, ready-made POLENTA filled TUBE...

came to the rescue towards some unplanned Summer day meals.

Polenta is very versatile...especially when already pre-cooked and neatly packaged in a tube.  Yes, I very often use this delightfully ready-made preparation.  Don't be shocked.   A few time-consuming short-cuts are very welcomed in my kitchen as well ;o)  However, in this particular instance, I need to confess why I’ve adopted such a product.  Considering the unpleasant experience I had trying to replicate my Grandfather’s homemade polenta at the age of 12...I no longer have the desire to put myself in harms way again.  My arm got lightly burnt and my young face was very close to getting a tattoo from the bubbling squirt that came flying upwards with no warning.  Thank goodness for my swerve and ‘ducking’ skills ;)  Yes, there I said it...I’m terrified to re-make polenta the traditional way.  I guess, it'll take another huge while before I get back into that polenta pot saddle again.  For now, I am quite satisfied and content for having discovered this little polenta tube gem.

When short on time and/ or not really in the mood for making polenta the traditional way...this little tube can save the day.   It has indeed been adopted at our mealtime and has become a perfectly acceptable and very surprisingly appetizing option as well.

Besides being a very healthy gluten-free fine corn grain...POLENTA is so adaptable in so many recipes. It will absorb any flavour you are in the mood for or quite simply have lingering around in your fridge. It's very easy to use: slice or dice it...ready to suit any quick and easy meal in as short as 30 minutes time.

Easy preparations were my speciality during the last few weeks, especially during our house move.

Before I share the more elaborate puff POLENTA patties with roasted VEGETABLE montage...

I thought of sneaking in a very succeeded and quickly assembled meal:

Cheese topped POLENTA rounds...

with red Pepper, Rapini (Broccoli Rabe)

serves 2-4 persons 

(depending if used as an entrée or as a main dish)


Click HERE for the printable version.

INGREDIENTS:

(American / Metric measures)

. 1 ready-made POLENTA tube (cut into 8 rounds)

. 3 tbsp. (45ml) olive oil

. 4-5 medium French shallots, sliced

. 1 large red bell pepper, sliced

. 1/8 cup (25ml) 'Sherry' (or any other fortified white wine)

. 1 medium bouquet 'Rapini' (a.k.a. Broccoli Rabe)

. 1 cup (50g) strong Cheddar cheese, * shredded

Seasoning: 

(to be combined and then separated)

    . 1/4 tsp. (1ml) each: sea salt, granulated garlic, basil, marjoram, sage and tarragon.

note: Don't be concerned if you have only some of the above...be creative with what you have.

* Cheese for this dish is really a personal choice.  Most strong, flavourful cheeses will turn out excellent results.

PREPARATION:

1. Use some already cooked greens like the 'Rapini' used in this recipe or make them on the spot before assembling the layers.

2. Meanwhile, in a large skillet, on medium-high heat, sauté the oil and the shallots to then caramelize them on medium-low heat.  Raise back the heat to medium and add the sliced peppers.  Mix well and cook down slightly keeping a slight bite to the pepper.  Pour the Sherry and have its alcohol release during a few seconds.   Add the greens and sprinkle half the seasoning mix.  Combine well.

3. At this point, empty out the center of the skillet by pushing the vegetables towards the edges.  Place the sliced polenta rounds in the center.  Cook each side about 3 minutes and sprinkle the remaining seasoning.

4. Once the polenta has been cooked, the vegetables can be added to the tops of the polenta rounds as well as generously adding the cheese on top.  Let the cheese melt and your done.  Buon appetito ;o)

Now, for our festive Summer time and...

house move celebration meal.

puff POLENTA patties...

with roasted VEGETABLE montage

serves 2-4 persons 

(depending if used as an entrée or as a main dish)

note:

Either have pre-roasted veggies ready to mount on freshly baked and puffed Polenta tube slices...

OR make everything from scratch as everything comes together in no time at all.

Click HERE for the printable version.

INGREDIENTS:

(American / Metric measures)

...Vegetables to be roasted:

. 1 medium Eggplant (type: Black Beauty) cut into 8 rounds

. 1 medium sweet onion (Spanish, Vidalia or other), thickly sliced, round

. 2 tomatoes ('Roma' variety), sliced lengthwise

. sprinkle of sea salt, granulated garlic and sugar (optional)

...Vegetable sauté:

. 1 large, sweet onion (Spanish, Vidalia or other), chopped

. 1 large red bell pepper, chopped

. 1/8 cup (25ml)  'Sherry' (or any other fortified white wine)

. Seasonings:  1/4 tsp. (1ml) each: sea salt, granulated garlic, basil, marjoram, sage and tarragon.

note: Don't be concerned if you have only some of the above...be creative with what you have.

...Polenta patties:

. 1 ready-made POLENTA tube (cut into 8 rounds)

. olive oil for basting 

. sprinkle of sea salt and granulated garlic

. Cheese: Strong aged cheese like Cheddar, Feta, Parmesan...among so many great selections work exquisitely well with this versatile creation.

PREPARATION:

Note: most of the roasted vegetables had been made prior to assembling the...
montage on top of the freshly prepared Polenta puff patties.

...For the roasting of the eggplants, onions and tomatoes:

. Pre-heat oven at 425F/220C/Gas6 and place oven rack at the second level from the bottom.

1. Slice the eggplant and salt each slice.  Make sure it sweats out its bitterness.  This will take about 30 minutes set up on a rack.  

2. Then place each patted-dry slice on a parchment paper lined baking sheet.  Place the sliced onion rounds in between the eggplant.   On the same baking sheet, place the tomato slices sprinkled with a little sea salt, garlic granules and optional sugar.  A tutorial for making a larger batch of roasted tomatoes was clearly explained here.

They'll roast very well together.  The roasting should take about 45-50 minutes or until they look caramelized.  

...Vegetable sauté:

3. Meanwhile, in a medium skillet, sauté the chopped onion and red pepper.  Begin on medium-high to then caramelize on medium low heat.  Pour the Sherry and have its alcohol release during a few seconds.  Mix in the seasoning and shut the heat.  Let it rest until ready to assemble the polenta montage.

...Polenta Patties:

4. Brush each slice with a little olive oil and place on another parchment lined baking sheet.  Sprinkle with the sea salt and granulated garlic.  Right after the vegetables have been roasted, bake for 40 minutes or until the puff has magically appeared in the patties.

...Montage and Garnish:

. Place Eggplant as the base to the Polenta patties and pile up the layers: Onion, tomato, cheese.  

. Top the montage with the vegetable sauté.

. Fresh basil leaves along with a butternut squash purée were used to finalize the meal preparation.  

Buon appetito.

I'm thrilled to be back to share...
a little part of what goes on in
'la mia piccola cucina'.

Have a lovely week everyone.

Ciao for now and flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

A few more related recipes that may interest you:
- MILLET stuffed Bell PEPPER cups
- 2 Herbs roasted Nuts Tomato PESTO
- EGGPLANT cheese RED PEPPER loaf 
- healthy BAKE no fry EGGPLANT parmesan 
- ROMESCO SAUCE goes ITALIAN my way
- Cheap to sweet ROASTED TOMATO simplicity

MILLET stuffed Bell PEPPER cups

One of my favourite whole grains was

going to honour our deliciously healthy meal.

A leisurely stroll through our neighbourhood market

led us to so many vegetable varieties and yet

these gorgeous peppers kept luring us towards them.

We finally caved at this stand...

where the great array of peppers

brought out a sweet aroma to the air.

I decided that the bright red bell ones were going to get a good stuffing.

Armed with a variety of peppers...

next came the recipe idea for stuffing them.

With so many varieties of grains that peppers could be stuffed with...

I decided on MILLET...a very nutritional and lightly pronounced whole grain cereal.

A few years back, I was fortunate to have discovered this very

interesting grain, physically described as tiny pearl-like cereal grains.

Millet is apparently native to Africa and Asia,

where most of the world's use of this grain is still heavily consumed.

It's also fantastic for being one of the few grains that need very little water to grow.
Great for the planet and great for our environmental conscience ;o)

Millet is sold in the various tints of gray, red and white also.

I usually use the creamy yellowish kind...which is easily available.

This grain is blessed with a good amount of iron, and a very substantial amount of magnesium as well as phosphorous. 

For both Hubby and I...magnesium is a sought after mineral since we each get our share of terrible migraines.  It happens to be in our genes and not because we stress each other out...well at least not all the time ;o) 

The phosphorous element aids in the development and repair of body tissue.

Just as oats protect our precious hearts...millet also is very strong in the heart protection aspect. 'Pitter patter' go our low blood pressured hearts so that Hubby and I can keep loving each other forever in good health ;o).

An added bonus: A study done in the American Journal of Gastroenterology...showed that insoluble fibre rich grains such as MILLET can help women avoid gallstones.  I'm all for that.  Anything to help de-guilt me from having lusciously tasting buttery creams once and a while.

Amongst so many other grains...millet is a staple in our pantry.  I selected it not only for it's nutritional strength, but also for its gluten-free properties as well as providing great alternatives to rice and couscous. 

The cooked texture can be fluffed up like rice or cooked to a creamy consistency like mashed potatoes.  It is also easily used for breakfast meals as well.

***

Usually, I've made stuffed bell peppers numerous ways by using
several grains...and yet, they've never been stuffed with millet.
It was due time that this nutritional grain honoured our peppers.

MILLET stuffed Bell PEPPER cups

serves 2-3 persons as a main meal

Get a PRINT VERSION here

INGREDIENTS:

(American / Metric measures)

. 3 large, Bell Peppers *
    (halved lengthwise and cleaned out)

. 3 Tbsps. (45ml) grape seed oil
. 1 large, sweet onion, thinly sliced
. 1/2 cup (195g) organic, hulled Millet grain
. 1/2 (2.5ml) tsp. sea salt
. 1/4 cup (40g) crushed, roasted nuts (almonds preferred)
. 3 Tbsps. (45ml) e.v olive oil
. 1/4 cup (40g) chopped sun-dried tomatoes (de-hydrated) optional
. 1/2 cup (20g) flat Italian parsley, chopped
. 1/2 cup (80g) Parmesan cheese (about a cup grated and packed)
. 1 cup (120g) semi-hard Mozzarella cheese

* Note: Bell peppers of the green variety is usually not recommended for this type of recipe.

It has a tendency to turn a less appealing discoloration and does not hold the same sweet flavour.

PREPARATION:

Use a shallow rectangular or square pan that will fit all peppers.

1. In a medium skillet, at MEDIUM-HIGH, heat the oil with the sliced onions until the caramelization process has been well set.  This will take about 20 minutes. Close heat and set aside.  Note: the onions can be prepared ahead of time if you wish.

2. Using a small-medium saucepan, prepare to lightly steam the six halved peppers for no more than 10 minutes.  Take them out to slightly cool.  Remember...on the same stovetop, you'll also be using the same pot to cook the grain.  This step could be skipped, however, it will not only reduce the amount of oven cooking time, it also preserves more nutrients and helps keep the vibrant color.  At the same time, the stuffing won't have a chance to over-dry.    

 

3. Meanwhile, in a medium bowl, cover the millet grain with water and let it soak.  Although, it is of organic origins...this soaking will help in further eliminating any other possible remaining toxins.

4. During this time, pour 2 cups (250ml) of water in that same small-medium saucepan and bring to a boil.  Add the salt

5. Pre-heat the oven at 350F/180C /Gas4 with the rack at the bottom shelf.

6. Rinse the millet well with the aid of a tiny hole colander and then pour into the boiling pot.  When the rolling boil has started again, lower it to a very low simmer and then cover the pot for about 15 minutes so that it turns out like fluffy rice.  Once cooked, add this into the onion mix.  Then, add the olive oil, Parmesan cheese, roasted nuts and finally the chopped parsley.

 

7. Slice the piece of mozzarella cheese.  Place a few pieces at the bottom of each cup. 

8. Stuff the peppers by packing in the Millet mix evenly throughout all pepper cups. 

10. Finish the tops by adding 3 cut sticks of mozzarella cheese.

11. Place all six halves in a parchment lined shallow pan. 

BAKE for 30 minutes.  Shut the oven and leave them rest for another 15 minutes.  Do not open oven door beforehand.   Serve.

 

My very lovely, Italian Mother-in-law makes stuffed peppers 
very oftenand quite differently than mine. 

What's for darn sure is that she knows
her cooking...yet, she still politely asks
if we like what she put on the table.

Therefore, as my MIL would say in
her cute broken English...
I'll ask you in the same endearing way...

" How da ya likka mi pepparr"?

Flavourful wishes,

Foodessa

Comments or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here are other tasty VEGETARIAN inspired dishes:

. EGGPLANT cheese RED PEPPER loaf

. Pasta Miss ALFREDO with no cream

. Cheddar SCALLOPED POTATOES simile DAUPHINOIS gratin

. CAULIFLOWER MUSHROOM Faralle PASTA