FRENCH: Tuna Quiche

This recipe is actually from Worthington’s 50 Years in Good Nutrition. It was written for vegetarians using a fake tuna-like substance, but I’ve only ever made it with the real thing. So, here’s my version:

Pie Shell:
3 cups cooked brown rice
1 egg
2 TBSP Earth Balance margarine
1 TBSP parsley flakes

Filling:
1 ½ cups shredded cheddar cheese
12 ounces of tuna
3 eggs
1 ¼ cups soy milk (or whatever type you choose to use)
¼ tsp salt

1. Preheat oven to 375 F.
2. In a large bowl, combine all of the pie shell ingredients.
3. Press the mixture into the bottom and sides of a 10-inch pie pan.
4. Layer pie shell with half the cheese, half the tuna, remaining cheese, and remaining tuna.
5. In a medium-size bowl, combine eggs, milk and salt. Beat together.
6. Pour liquid mixture into pie crust.
7. Bake, uncovered, at 375 F for 40 minutes or until knife inserted in center comes out clean.
8. Allow 10 minutes stand time before serving.

Leave it to the vegetarian cookbook to not have a single vegetable in this recipe. And still, I adore it.

FRENCH: Wheat-free Baguette – for the breadmaker

Hmm, I just sold my breadmaker last week. Looks like I’ll be kneading this bread by hand from now on.

I made this for Christmas dinner 2003 when my parents came to visit us in Berrien Springs.

1 ¼ cups water
1 ½ TBSP apple juice concentrate, thawed
1 ½ tsp salt
3 ¾ cups white spelt flour
2 ¼ tsp active dry yeast
½ slightly beaten egg white

1. Using the dough cycle on your 1 to ½ lb machine, put in the water, apple juice, salt, flour, and yeast. Start the cycle.
2. Remove the dough from the machine at the end of the cycle and knead it breafly on an oiled or very lightly floured board. Shape it into a long loaf of two very thin long loaves.
3. Put it into oiled French bread or baguette pans or on a baking sheet that has been oiled and sprinkled with cornmeal or white spelt flour.
4. Brush with egg white, slash the top diagonally, and let it rise in a warm place until double, about 30 to 45 minutes. If desired, brush again right before baking.
5. Preheat your oven to 400 F and, if desired, put in a few potatoes to bake along with the bread for added moisture to help the crust become crisp.
6. Bake for 20 to 40 minutes, or until nicely browned.

From Easy Breadmaking for Special Diets by Nicolette M. Dumke

FRENCH: Garlic String Beans

Here is this year’s Thanksgiving recipe. When all else failed me, Recipezaar saved the day with this fabulous recipe.

400 grams frozen green beans
1 TBSP fresh garlic
1 dash salt
2 1/2 TBSP Earth Balance margarine
1/4 cup slivered almonds

1. Fill a saucepan with water. Once the water is boiling, add the green beans and cook for about 2 minutes, until they are just crunchy.
2. Rinse immediately under cold water.
3. Put the margarine in the pan and melt. Add the slivered almonds and toast. As the almonds begin to turn brown add the garlic.
4. Add the green beans and toss quickly.

FRENCH: Pipérade

I repeatedly fail at making omelets, so this recipe from Cooking Light has boosted my confidence in making egg dishes. This is a famous egg dish from the Basque region of France.

1 tsp olive oil
¾ cup chopped red bell pepper
¾ cup chopped green bell pepper
1 garlic clove, minced
½ tsp dried thyme
¼ tsp salt
¼ tsp cayenne
1 large tomato, diced
4 large eggs, lightly beaten
1 TBSP fresh parsley

1. Heat the oil in a large skillet over medium-high heat.
2. Add the peppers and garlic. Sauté for five minutes.
3. Add the thyme, salt, cayenne, and tomato. Cover and reduce the heat to medium. Cook for seven minutes or until the bell peppers are tender. Uncover and cook one more minute until the liquid is almost evaporated.
4. Gently stir in the eggs. Cover and cook for three minutes or until set.
5. Cut into wedges and garnish with fresh parsley.