Kevin's Watch

I made a my quiche and cranberry muffins for dinner tonight.

I call this Faux Quiche since it makes its own crust and seems to have a slightly different texture than real quiche. Nonetheless it is incredibly easy to make and can use up just about any sort of leftovers you have. I often make whatever I have in the pantry--tonight I used sauted onion, clove of elephant garlic, mushrooms, and sharp cheddar chese. It really doesn't matter what you use, as long as you maintain the proportions. (For instance, I used 1 cup total of onion/garlic/mushroom mix in my quiche.) Let your imagination be your guide!

Faux Quiche
1 cup shredded cheddar cheese
1/2 cup cooked and cubed chicken meat or ham or bacon
1/2 cup frozen zucchini, spinach or broccoli, cooked
3 eggs
1/2 cup baking mix
1/2 teaspoon salt
1 dash garlic powder
1 tablespoon dried onion flakes
2 tablespoons chopped fresh parsley
1 1/2 cups milk
2 TB olive oil
1/2 teaspoon paprika

1 Preheat oven to 350 degrees F.
2 Generously grease a 9 inch pie pan.
3 Spread shredded cheese across bottom of pie pan.
4 Cover cheese with meat and vegetables.
5 In a blender, combine eggs, baking mix, salt, garlic powder, onions, parsley, and milk.
6 Blend until smooth, then add olive oil.
7 Blend until combined, then pour mixture over meat and vegetable layer.
8 Sprinkle with paprika (may sprinkle the top with more cheese if desired instead of paprika).
9 Bake in preheated oven for 40 minutes.

I'm defrosting home made sauce, and tonight will be spaghetti. Perfect for the cold snap we're experiencing!

nice .. home made chips and chevapchichi and sald for tea last night ..

love the faux quiche recipe ..

spag bog always a good fall back .. might do that tonight too
cheers

grilled chicken and wild rice not fancy, but hey, it's good.

Lentil soup, and some lemon wafers (actually low calorie!). If I get hungry before bed, I have some room calorie-wise for some Dove dark chocolate.

Lyr, I've got a recipe for a "skillet quiche" that sounds very similar to your quiche recipe, except instead of baking it, you cook it atop the stove in a covered frying pan.

Tonight I'm going to try a butternut-squash-and-sage pasta recipe that I found on the Weight Watchers website awhile back. If it's any good, I'll post the recipe.

WW was on a roll with butternut squash recipes a couple of weeks ago. They also had one in which you cook the squash, mash it, and mix it with a white sauce; combine the sauce with cooked pasta and lowfat ricotta cheese; and then bake the whole thing. I made it while the girls were home over spring break. Magickmaker really liked it.

Tonight will be Best Kosher hot dogs in Nature's Own Honey Wheat buns with sauerkraut and various condiment offerings and...thinking of the various bags of frozen vegetables I have...corn.

Good.
Decision made.
Back to Pantheon and Borderlands strategizing and plotting.

aliantha wrote:Lyr, I've got a recipe for a "skillet quiche" that sounds very similar to your quiche recipe, except instead of baking it, you cook it atop the stove in a covered frying pan.

OOh. . . post your skillet quiche recipe, please!


I don't know what I will eat tonight. I slept in late, and haven't eaten yet, so I need to find something so I can take my supplements without getting a stomach ache.

Yesterday Hyperception spoiled me rotten the entire day in honor of our 20th wedding anniversary. He took the entire day off from work and school, we sent Beorn off to school, and then after our morning routines he took me lunch downtown at an Upscale pan-asian resturaunt called Liquid Ginger, where we had a fabulous meal of pan-seared scallops and pot stickers to start, thai-curried silken tofu with vegetables and gingered shrimp with snow pea pods. Each meal came with soup, miso for Hyperception and a spinach-tofu in a very delicate chicken broth for me, salad with ginger dressing, spring roll and rice. A pot of chrysantheum tea rounded out the meal.

We then took a stroll around downtown, walking through the park and listening to the migrating birds singing their various songs.

We went back home to meet Beorn when he returned from school, got him set up and going on his weekday routine and homework, ordered him a pizza for dinner, and verified that he knew his evening routine. Then we went out to The Melting Pot for our anniversary dinner.

Neither of us wanted a bottle of wine, so we focused our attention on our meal. We ordered what is known as The Big Night Out, a four course fondue meal.

The appetizer was a traditional cheese fondue of Emmanthaler and Greyuer, melted in chablis and lemon juice with a touch of chopped garlic. Seasoned with kirsch, ground nutmeg, and freshly grated black pepper, we dipped various types of bread cubes, granny smith apples, and vegetable crudites of cauliflower, celery, and carrots into the luscious cheese.

A salad course was next. Hyperception got a spinach and mushroom salad with a lime vinaigrette, whereas I had a "California" salad of frisee, greens, gorgonzola crumbles, sunflower seeds, and diced fresh tomato concasse with a raspberry vinaigrette.

The entree course was next. We do the bourginoin (sp?) version, the hot canola oil for cooking our food. Our entree consisted of pork tenderloin cubes, jamaican jerked beef cubes, chicken breast tenderloins, shrimp, filet mignon cubes, lobster tail, and butter nut squash filled ravioli. We got broccoli florets, sliced yellow crookneck squash, par-boiled red potatoes, and button mushroom caps to cook along with the meats.

Coatings included a tempura batter and a sesame paste batter. A green g-ddess paste was also included for filling the mushroom caps before coating with the batter and cooking.

Sauce choices on the table for after the various items were cooked included a sweet mango chutney (went excellent with the fried ravioli), curried mayonnaise, cocktail sauce, gongonzola port dressing for the beef, sweet and sour, teriyaki, and a garlic butter for the shrimp and lobster.

Dessert was a dark chocolate and marshmallow fondue, flambed with 151 rum and some chopped Oreos stirred in. The dippable offerings for the chocolate fondue were sliced bananas, sliced strawberries, mini rice krispie treats, chocolate brownie bites, chocolate dusted and coconut dusted marshmallows, and a slice of cheese cake.

It was wonderful, and it is a good thing such a celebration only occurs every decade or so.

That evening meal sounds amazing, Menolly! I have to say that I don't eat much in the way of seafood, so the lunch doesn't strike my fancy.

Congratulations again on your 20th.

Sounds like you guys know how to celebrate a milestone, Menolly!

Lyr, the quiche recipe is at home. I'll try to remember to post it tonight (along with the squash-and-sage thingum, which turned out to be pretty tasty).

I defrosted 8 chicken leg quarters, split them into legs and thighs, and tonight will be a favorite of mine, Chicken and Grains. I haven't made it in a while, so I'm really looking forward to it.

Erm. Just remembered that I promised to post some recipes. First:

Skillet Quiche

5 eggs, beaten
1 package frozen broccoli, prepared (I believe they mean the box)
1 c. shredded Cheddar cheese
1 c. half and half (but you can also use milk)
1 4 oz. can mushrooms
2 T. minced onion
1/2 t. oregano
1/4 t. pepper
1/8 t. cayenne pepper
salt to taste
2 T. margarine

Mix all ingredients together except margarine. Melt margarine in 10-inch frying pan and add mixture. Cook, covered, without stirring, over low heat 18 min. or until eggs are almost set. Remove from heat and let stand, covered, until knife inserted in center comes out clean, 10-15 min.
Makes 4 to 6 servings.

Pasta with Butternut Squash and Sage

20 oz butternut squash, fresh, peeled, cut into 3/4-inch chunks (you can either buy a package of pre-peeled squash or peel your own)
8 oz. uncooked pasta (they suggest bowties)
1 c. buttermilk
1/2 t. salt, or to taste
1/2 t. pepper, freshly ground, or to taste
5 1/3 T Parmesan cheese, divided
3 T. fresh sage, minced

Prepare squash: In the oven, spray a baking sheet with olive oil, place squash on pan and roast at 375 until tender, about 25 to 30 min. OR in the microwave, place squash in a microwave-safe dish with 1/4 c. water; cover and microwave on high until tender, about 10 min.; drain.

Cook pasta according to package directions; drain and return to pot. Add squash, buttermilk, salt and pepper to pot; toss over low heat to warm through, about 1 min. Remove from heat and add 1/4 c. Parmesan cheese and sage; toss to mix and coat.

Serve in bowls, topped with the reserved Parmesan cheese. 4 servings, 7 Weight Watchers points per serving.

The only problem I had with this recipe was that the buttermilk separated when it hit the hot pasta. Not sure if that's supposed to happen or if my buttermilk was getting old. It still tasted fine, though.

For dinner tonight I'm doing a roast pork fillet with roast potatoes, cauliflower, cheesesauce, (made by Mel who does it incredibly, (cook your roux people, I'm serious, 10 mins on low heat, stirring all the time, before you add anything else), gemsquash and chocolate mousse to my dear departed mothers recipe. With a couple bottles cabernet sauvingnon. And then maybe coffee and Amaretto.

In fact, I'm starting to cook as soon as I log off, because that sounds great.

--A

oh DUDE...no kidding!!! BROWN the roux!!! else it has NO FLAVOR whatsoever!!!!

I think I'll copy your dinner in honor of your birthday, Av.

Enjoy!

Damn! Two and a half hours later, and that was without doubt the best meal I've had all week. Maybe in 2 weeks. Since we started late, I'm still waiting for the mousse to set, but my gods it was a great meal.

Threw a few sprigs of rosemary in with the potatoes and the pork at the last minute, roasted the potatoes in butter, and did nothing but black pepper and an olive-oil rub for the pork.

Onto the second bottle of wine right now, a 2006 Nederberg Cabernet Sauvignon, which, the label informs me, is made from cool-climate grapes to seamlessly splice the rich flavours of berries, chocolate and mocha with a hint of wood.

(If you like wines, I do recommend the SAfrican Nederburg if you can find it. They produce many varieties, and are quite reasonably priced for excellent quality.)

Anyway, that was great. Now just the mousse to go, and my coffee and liqueur...



--A

Ah you filthy gluttonous pigs! I just decided (yesterday) to shed my superflous 40 pounds, so I had boiled lean meatballs in a fat free curry sauce with mountains of carrots and bok-choi blanched in soy souce and lemon. And two tablespoons of boiled rice

And I am eating my delicious dark chocolate mousse even as I type this...

...The wine complements it excellently btw.

--A

Ahhh...

That sounds awesome, Av.

Many happy returns.