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.
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!
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!
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.
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. 😦