Roasted Veggie Tart

Try this yummy recipe any time you're wanting an easy vegetarian dinner. This one comes courtesy of FabricGreetings.

Ingredients:
3 cups sliced veggies
8 oz cream cheese
4 oz blue cheese
4 Tbs grated parmesan or Asiago cheese
1 egg
1 pkg rolled pie crusts - not the ones already in tins

1. Slice in to 1/4" slices whatever veggies your family likes. I have used broccolli, cauliflower, brussell sprouts, carrots, eggplant, mushrooms......they all work so you have about 3 cups of veggies. You can also do this with a bag of frozen veggies.

2. Toss veggies with 2 Tbs of olive oil. Spread on foil-covered cookie sheets and roast in oven at 450* F about 15 mins, turning a couple of times. Veggies should be soft.

4. Beat cream and blue cheeses together until smooth. Add egg and grated cheese

6. Place 1 pie crust on a baking sheet (I use a pizza pan or bottom to springform pan), unroll

7. Place half cheese mixture on pastry and spread leaving about a 2" border

8. Place half roasted veggies on top.

9. Fold dough up at edges covering part of the tart.

10. Repeat for other roll of dough.

11. Bake 20-25 minutes until golden. Serve warm.

From Robin's kitchen (and FabricGreetings') to yours, enjoy!

Fish for Friday, part 4

With 3 weeks yet til Easter, we have plenty of time for more seafood recipes! This week, another yummy one from the kitchen of Nancy of NancyEllenStudios and DesignsStainedGlass!


Seafood Chowder

1 tablespoon vegetable oil
1 cup chopped onion
1 clove garlic, minced
¼ teaspoon dried dill weed, crushed
3 potatoes, peeled and diced
1 can (10 ¾ oz) Campbell’s condensed cream of celery soup
1 can (10 ¾ oz.) Campbell’s condensed cream of potato soup
1 ½ soup cans milk
½ pound medium shrimp, shelled and deveined
½ pound firm white fish fillets, cut into 2-inch pieces
Chopped fresh parsley for garnish

1. In 3-qt saucepan over medium heat, in hot oil, cook onion, garlic and dill until onion is tender, stirring constantly.
2. Place diced potatoes in microwave safe bowl. Cover with water. Microwave for 5 minutes or until potatoes are soft. Drain and set aside.
3. Add the soups and milk to the onion mixture. Heat to boiling, stirring often. Cook 8 minutes. Reduce heat to low.
4. Add shrimp and fish. Cook 5 minutes more until shrimp turn pink and opaque and fish flakes easily when tested with fork, stirring occasionally.
5. Add potatoes and heat through.
6. To serve, ladle soup into bowls. Garnish with parsley, if desired.


Call for Recipes!

We want your recipes for our blog! With Easter and the related spring holidays coming up, we'd love to know what your special holiday dish is! Email entries, with a picture of your dish if possible and any family or cultural story that goes with it, to heartsandhandsunited@gmail.com with the title "Easter recipes". Entries must be received by Sunday, April 1.

From Robin's kitchen to yours, enjoy!

Fish for Friday, part 3

For this week's seafood dish, I'm sharing a quick and yummy sauce for salmon, though you don't have to limit it to that type of fish! This is a great alternative to teriyaki sauce.

Poached Salmon with Maple Glaze

4-6 salmon fillets
1/4 c. maple syrup
2 T. soy sauce
1 clove garlic, minced
1/4 c. water
2 T corn starch

1. If fish fillets still have skin on them, place skin side down in skillet. Cook over medium heat until skin is crisp. Flip fillets and remove skin with a fork.

2. Add enough water to skillet to cover fish. Boil gently until fish flakes easily, approx. 10 minutes, though this time varies greatly depending on the thickness of the fillets.

3. Meanwhile, in a small saucepan, combine syrup, soy sauce, garlic and water. Bring to a boil over medium heat. Whisk in corn starch and continue boiling until thickened, stirring frequently.

4. Plate fish and spoon or pour maple glaze over fish. Delicious on a bed of spinach or with a spinach salad.
Call for Recipes!

We want your recipes for our blog! With Easter and the related spring holidays coming up, we'd love to know what your special holiday dish is! Email entries, with a picture of your dish if possible and any family or cultural story that goes with it, to heartsandhandsunited@gmail.com with the title "Easter recipes".

From Robin's kitchen to yours, enjoy!