Sunday, May 16, 2010

Spinach, Mushroom, Onion and Muenster Quiche

Jeffry loves pie, and he loves breakfast food, so Quiche is the perfect meal. I wasn't a big fan of Quiche before I met him, but it's grown on me.

I use a ready-made crust (uncooked) because I find pastry a pain, and the filings are up to my whims. I've tried crabmeat and swiss cheese, bacon, or veggies - including broccoli.

The rest is mostly Betty Crocker;

Line pie plate with pastry, arrange fillings of your choice in pastry

Mix separately:
1 3/4 c. whipping cream
3 large eggs
1/4 t. salt
1/4 t. pepper
1/8 t.. cayenne pepper (again, I use paprika because it's what I have on hand)

Pour egg mixture into pastry.

Bake at 425 for 15 minutes, then reduce heat to 300 and continue for at least 30 min (it always takes longer for me), until knife comes out clean.

Saturday, May 15, 2010

Spinach Salad, Bread and Cheese

One of my favorite meals! Italian bread and Muenster cheese. Jeffry and I will often have this on nights when Leesha isn't home simply because I don't consider it a "balanced meal". The bread and cheese tradition started even before Jeffry was a part of my life.
I served it with a fresh spinach salad - not from a bag, but a bunch from the regular produce part of the store. I added some cucumber, cauliflower, avocado and cheese.

Friday, May 14, 2010


Friday night leftovers to clean out the 'fridge before getting groceries. Usually an interesting combination.

Tuesday, May 4, 2010

Omlets and Buttermilk Banana Nut Muffin Bread

After visiting the Farmer's Market, we had a lot more onions on hand that are usually in the 'fridge. So our omlets had onion, mushrooms, peppers, gyro meat, and crumbled blue or feta cheeses. When I've done omlets in the past, I've added some water to the eggs while whipping them. This time I didn't, and they turned out much better.

I used my basic sweet muffins recipe to make the bread.

Preheat oven to 400
Grease pan you're going to use

Mix in small bowl:
1 1/2 c. flour (I usually try to use at least 1/2 whole wheat flour)
1/2 c. sugar
2 t. baking powder
1/2 t. salt

Mix separately:
1 slightly beaten egg
1/2 c. milk (I added a bit of vinegar to make this "buttermilk")
1/4 c. vegetable oil

Combine two mixtures until flour mixture is moistened (overmixing causes peaked muffins).

Add mashed bananas, nuts, chocolate chips, blueberries, etc.

Spread in pan and bake 15-20 minutes for muffins, longer for bread.

Baked Sweet Potatoes

Baked potatoes are a favorite of ours - or at least mine ...

Last night, for some variety, I did baked sweet potatoes instead of regular potatoes. Not bad, but not worth writing home over (obviously, it's worth blogging over though).

I served them with steamed broccoli, ham chunks, sour cream, butter and cheese.

For dessert we had milkshakes.

Saturday, May 1, 2010

Chicken Caesar Salad and Rhubarb Crisp

Growing up, I thought chicken was only done when it was dry and stringy. Now I know better.

I used olive oil to fry some chicken for our salad tonight, seasoning it with only salt and pepper. Since I had a bunch on hand, I served the salad with tomato as well as some sauteed sweet onion and mushrooms.

With the rhubarb growing in the garden, I figured it was time to use up some of the stuff from last year that was still in the freezer. I've taken to making just a small amount of "crisps" for dessert.

This recipe adapted from my Betty Crocker cookbook ...

Preheat oven to 375

Grease pan you're going to use (this varies with the size of crisp you want to make)

Cut up fruit (or in my case, veggies) and arrange in bottom of pan

Separately, mix:
2/3 c. brown sugar
1/2 c. flour
1/2 c. oats (I use old fashioned despite the recipe calling for quick cooking)
1/3 c. stick margarine or butter (soft or melted)
3/4 t. ground cinnamon
3/4 t. ground nutmeg

Spread mixture over fruit (or veggies) and bake for 30 minutes (or until the "crisp" starts to brown)