Kaoru: Red Pepper Puree

This puree is really lovely, subtle and sweet. It's also pretty and totally easy to make. I prepared it this evening after dinner, and can't wait to enjoy it tomorrow after I buy/make something on which to drizzle it.

Looking forward to cooking through Bittman's list!

Bittman's 25: Red Pepper Puree

Very excited to start on our routine assignments from Mark Bittman's 25 favorites from his NYT Minimalist column. Red Pepper Puree is so beautifully simple. I thought parmesan was needed for more flavor. But when I cleaned off the cuisinart with my finger for a taste, it really didn't need anything. I spread some on some crusty bread and crumbled some goat cheese on top. Yummy snack! Looking forward to cooking "Chicken Under a Brick" with you all. I added a link to Bittman's 25 on the right side for future clicks. Happy Cooking!

Spinach Ricotta Quiche

A quick and easy breakfast/lunch/dinner for friends and family to enjoy. Made it for a friend for lunch. Fed it to my kids for dinner. Packed it up for school lunches tomorrow.

1 (8 oz.) container Ricotta cheese
4 eggs, beaten
1 shallot, diced and sauteed with a dab of butter and dash of white wine

1/2 c. Parmesan cheese
6 tbsp. milk
1 box frozen chopped spinach, cooked & well drained
Salt & pepper to taste
1 pie crust, bought from trader joe's frozen section

Beat eggs into Ricotta cheese. Saute shallots in butter. Add spinach and wine. Cool. Add Parmesan cheese, milk and spinach mixture. If using frozen pie crust, blindbake. Mix ingredients well and pour into blindbaked pie crust.

Bake at 400 degrees for 10 minutes; then 350 degrees for about 30-45 minutes. When knife inserted in center comes out clean, it's done.

Options: Dot with butter and sprinkle more Parmesan cheese on top before baking. Garnish with sliced tomato and sprinkle a little basil.