Archive for November 11th, 2018

Busy Week Breakfast Quiche

November 11, 2018

One more week before some much needed vacation!  And as all weeks before vacation are, this one is really busy.  So, I’m trying to set myself up for success by taking care of breakfast (and maybe a lunch or two) ahead of time.  I also had a little spinach, 2/3 box of sliced mushrooms, and some green onions to use up.  Quiches are perfect for using up the vegetable drawer leftovers.

I’ve made many quiches in the past.  They’re great to make ahead if you have guests coming in.  They freeze well.  They travel well.  They make very good gifts for hostesses, neighbors, and friends.  This is the first quiche I’ve made where you pre-bake the crust.  So, consider that optional I think.  I’m sure Paul Hollywood would disagree.  Maybe this blind bake will keep the crust crispy.

In any case, the base quiche recipe is something to keep in your back pocket, and know you can add pretty much anything to it.

Here’s what you need:

  • 1 deep dish pie crust
  • 4 eggs
  • 1 1/4 C heavy cream

Beyond that I added about 6 ounces of grated extra sharp white cheddar, some sauteed sliced mushrooms, sliced green onions, chopped fresh spinach.

Here’s what you do:

  • Preheat the oven to 425 degrees
  • Prick pie crust with a fork
  • Bake 10-12 minutes, until golden
  • Set aside
  • Reduce heat to 350 degrees
  • In a large bowl, whisk together eggs and cream

IMG_3339

  • Mix in cheese and vegetables

IMG_3340

  • Place pie crust on a baking sheet with sides
  • Pour filling into crust

img_3342.jpg

  • Bake 40-50 minutes until the center is set

IMG_3346

With the holidays coming up, knowing you have a few things done ahead of time is a nice feeling!

Advertisements

Half Marathon Weekend: Half Recipe of Coconut Beef

November 11, 2018

Yesterday, Saturday, I completed a half marathon.  Long runs make me crave two things:  iron and protein.  This usually finds me chowing down on a double cheese burger somewhere.  Yesterday, sadly, I missed lunch so I didn’t have it in me to plan dinner.  Many thanks to The Mill and their rib eye special!  Blowing off lunch means I’m still kind of catching up today.  And still craving beef.

The day after a Half usually also means a lot of rest.  That doesn’t really happen when you have a puppy.  So, I was up at the crack of dawn, walked my dogs and headed to the SPCA to get some shelter dogs out.  Not a lot of energy left for dinner.  God Bless the Crock-Pot!  Over the years I’ve found a lot of good recipes in Stephanie O’Dea’s Make It Fast, Cook It Slow.  This is another one!  I did my chopping, little as it was, this afternoon and threw everything in the Crock-Pot. When I got back from puppy class I put the insert in the cooker and set it to High.  Do other stuff for four hours and voila!

Here’s the rest of the good news.  I had 1/2 a can of coconut milk and 1/2 an onion left from a few days ago.  All of the spices I already had in the house so all I had to buy was one pound of stew meat!

Here’s what you need: (for half a recipe)

IMG_3337

  • 1 lb stew beef, cubed
  • 1/2 can (1 C) coconut milk
  • juice of 1/2 lime
  • 1/2 onion, cut into chunks
  • 1 clove garlic, minced
  • 1 inch fresh ginger, minced
  • 2 t brown sugar
  • 1/2 t cumin
  • 1/2 t curry powder
  • 1 T chopped cilantro stems
  • 1-2 t Thai chile sauce
  • salt

The original recipe calls for 1/2 t of ground coriander.  I didn’t have any, but I do have cilantro.  Cilantro stems are very flavorful and tender enough to use so I substituted those.

Here’s what you do:

  • dump everything in a small Crock-Pot
  • Cook on high 4 hours
  • Serve over rice

 

Adjust the amount of chile sauce to adjust the heat.  I thought this was just perfect, and I like hot, but not too hot.  You might also cut the beef in smaller cubes. It cooked just fine, but they were right on the edge of needing to be cut.  It makes sense to cut them small enough to be small bite-sized.

Easy, good and probably 2 meals of leftovers.  Perfect!