the ‘fridge contributes to the quiches

paula deen has this amazing quiche recipe…she really does.  a dear ‘ole friend brought me a whole pie! of it last week.  apart from its tasty attributes, this offering also came with intangible blessings.   she and i (and miss e) enjoyed it for lunch.  there was still enough for me to serve it for dinner!  (do you know how exciting it is when i don’t have to think about what to make for dinner?   and even more exciting when it’s homemade and brought to me!  and a third level of excitement when there’s still some left for hubby’s lunch?!!  and because i didn’t have to make dinner i had time to vacuum the house and take miss e to the park!!!  can you guess who just became my newest bff??!!)

after she and her little bear left, i promptly looked up paula deen’s recipe.  the recipe really doesn’t fail to be a paula deen: six eggs, heavy cream, bacon, cheese…as much as i wouldn’t mind having another paula deen quiche, my main goal was to feed the masses, and not to impress the critics.

i made a total of six quiches today.  four for lunch, two for dinner.  (i was able to chop/grate all the ingredients last night.)

1) zucchini + deli turkey*, 2) broccoli + onions*, 3) swiss chard + deli turkey^, 4) brown mushroom + asparagus^  (all these ingredients i had in the refrigerator already)

*with cheddar cheese, ^with pepper jack cheese

  • each quiche had about 2 cups of the “solid” ingredients combined (eg. 1 1/2 cups chopped zucchini + 1/2 cup chopped deli turkey)
  • 1 cup of cheddar or pepper jack cheese
  • 4 eggs + 1 cup milk
  • layer all of the above ingredients into one 9 in. frozen pie crust

bake at 375 degrees F, 35-45 minute

hot sauce is a recommended side.

hamburger with sweet batard buns

a friend offered to make the lunch today.  i merely provided the condiments and salad.  today was also the first class of tiny tot’s guppies swim class, so it worked out well that i didn’t have think about how to prepare the food, squeeze in the swim lesson + shower all before 12:55 pm.

here’s what i liked about her burger:

  • she added cumin, which gave the meat added fragrance.
  • and sliced up a loaf of semifreddi’s sweet batard and used them as buns instead of regular airy hamburger buns.  i really liked this change–more chewiness to each bite.
  • she sliced up some avocados.  i will pretty much eat anything with  avocados.

and we finally have enough lettuce from our square foot garden to contribute to the burgers!

make your own sushi

i was in a bind last night.  i never got a chance to go grocery shopping on monday, and i knew i wouldn’t be able to go shopping tuesday morning.  so monday evening i scrounged around the house to see what  i had in my ‘fridge and cupboard.

luckily, i had the “foresight” to bring home a huge box of seaweed from costco last month!  (who knew a box of seaweed could get a menu rolling?)

so without further ado, to make your own sushi…

prepare each fixings/toppings in separate dishes:

  • 5 (6oz) cans of salmon/tuna + 3 TBS mayo
  • 8 cups cooked rice + 1/2 cup distilled vinegar + 3-4 TBS sugar
  • 4 avocados mashed
  • 2-3 cups pork song (“furry meat” as some of my non-chinese friends call it)
  • plenty of packets of seaweed
  • enough soy sauce & wasabi
  • guests can assemble sushis themselves

other ingredients can include: pickled (yellow) daikons, scrambled eggs, cucumbers, carrots…the possibilities are endless!

first hair cut

today i gave miss.e her first haircut while she sat on my lap and watched toy story 2.  it was done in 3 snips.  she didn’t suspect a thing.  but it felt a bit epic since she has so little hair to begin with.  her hair was starting to look like a mullet…so i trimmed about an inch off the “party in the back.”  i saved her wispy hair to show her dad…he didn’t feel as sentimental about it as i did.

matzo ball soup

i love matzo ball soup.  (i’m not jewish.)

i passed by a huge box of manischewitz matzo at costco and that’s what inspired tuesday’s menu, literally and this blog.  i’ve been preparing lunches for quite a few tuesdays now, so i figured i should collect my tuesday recipes and make my own virtual cook bloog(k).

chicken soup with miniature leek-chive matzo ball

these were the ingredients & my substitutions (i’m not big on following recipes to the “t”).  i was able to make 42 mini matzo balls from this recipe.  and i was able to make them the night before.

  • 6 TBS (3/4 stick) unsalted pareve margarine vegetable oil
  • 1/2 cup packed finely chopped leek (white and pale green parts only) didn’t have, and didn’t want to run to the store at 10:30pm.
  • 1/2 cup finely chopped fresh chives
  • 4 eggs (5 eggs)
  • 2 TBS ginger ale seltzer water (i dumped in 4 TBS since i had a whole litre of seltzer)
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon ground ginger
  • 1 cup unsalted matzo meal (i threw ~10 pieces of matzo into the food processor, and then forgot to measure if it was a cup.  so i’m thinking it’s more like than 1 1/4 cup.)
  • 12 cups chicken broth

for the rest of the instructions click on the link above (from bon appetit), and for a broth recipe(and another matzo recipe) from a jewish cook check out smitten kitchen.

p.s. i don’t think i’ve ever had “sinker” matzo balls.

p.s.s. and i forgot to take pictures of my mini matzo balls. 😦