Kevin's Watch

I am trying to get away from meat. I saw a recipe where you make a pie crust out of quinoa. So I made these delicious cups.

Made the crust out of 1 cup quinoa, 1 tablespoon flour, 1/4 cup crushed flax, one tablespoon olive oil. Mushed it all together with some garlic powder and salt. Put a heaping spoonfull in each muffin cup. pushed it down like a crust and baked it off for 15 min at 350.

Then I made a quiche mixture of

eggs
fat free feta
sautéed zucchini, onion, garlic,
chopped spinach
a little parm
one cup cooked quinoa

filled up the cups and baked it at 350 for 20 min. Really good! Nice brunch item. I sautéed the veggies until they were brown and not much liquid left. You could use other veggies too, thats just what I had in the fridge.

Sounds like a fairly low net carb crust to me, lorin. How many mini crusts did you get with those amounts? Did you freeze the leftover crusts individually, or individual mini-quiche? If you froze the quiche, did you freeze them before or after baking?

Menolly wrote:Sounds like a fairly low net carb crust to me, lorin. How many mini crusts did you get with those amounts? Did you freeze the leftover crusts individually, or individual mini-quiche? If you froze the quiche, did you freeze them before or after baking?

I just made them 2 hours ago. But yes, pretty low in carbs. I haven't frozen anything. But I am guessing I can make some homemade crackers using the crust idea.

I really think these things would be good with mushrooms.

lorin wrote:I really think these things would be good with mushrooms.

Yum!

I can just imagine filling them with Mushroom Stroganoff

Menolly, it has been long enough since you migrated the recipe archives to that site that many members have absolutely no idea what to do when faced with the logon screen for Hanger. How about practicing your fabled Conceirgeship and being more helpfully forthcoming with a footnote when you link there?

Either that or bring the recipes home to the Watch...or host them on a site that doesn't have a login barrier.

The reason why they are on the old board format for the Hangar (as far as I know, they are the only remaining sub-forum there), is that there are far too many to migrate elsewhere.

So, the archive of recipes is on the Watch's sister site, Ahira's Hangar. I don't think it is possible to peruse the archive as a guest, but like the Watch, registration is free.

However, since the recipes are on the older board, once you register for the newer board, you may have to register again to access the older board for the recipes. However, you can use the same username and password on both sites, if you so wish.

Menolly wrote:However, you can use the same username and password on both sites, if you so wish.

Ahem. In the modern internet age, nobody with any prudence uses the same combination of username and password on any two sites.

*shrug*

They're both the Hangar, just different board formats. But, whatever.

Get a room, you two.

Savor Dam wrote:

Menolly wrote:However, you can use the same username and password on both sites, if you so wish.

Ahem. In the modern internet age, nobody with any prudence uses the same combination of username and password on any two sites.

You are overestimating the prudence of the general public, sir.

lorin wrote:Get a room, you two.

That is something we already have, lorin...although Fred the Cat seems to consider it his, as he does the rest of this crackerbox palace.

Fred's comfy, once he finishes digging his claws in place...

Just to make a token effort to be on-topic, is quinoa kibble possible?

Savor Dam wrote:Just to make a token effort to be on-topic, is quinoa kibble possible?

kibble as in pet kibble?

Menolly, I froze one last night and nuked it this afternoon just so I could answer your question. Came out very good. I think in the future I will add some olive oil as they could be moister.

Thanks, lorin! Good to know.
Yum.

Menolly wrote:...like the Watch, registration is free.

Uh yeah, quick note to anybody wanting to register on the Hangar...if you're registering on the new board, you might do well to PM me, danlo or Ali. There's a hell of a volume of spam registrations there, so email confirmation is turned on. That means I get 10 or 20 or 30 "registrations" a day sometimes, and mostly they just get wiped because they're for user jhfgdskjfg.

So if you're struggling to get in to it, drop me a PM and I'll activate you manually.

--A