Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Crepe Quiches

I have local eggs and asparagus to use up.  Tonight we had crepe quiches with feta, asparagus, mushrooms, and green onions.  I followed Alton Brown’s Crepe Quiche Lorraine recipe, which I’ve made before.  It’s probably just as much work to make crepes as it is pie crust, but somehow crepes seemed easier.  A 6 cup muffin tin is lined with crepes then filled with veggies & cheese.  Then the egg batter is poured on top.  I seasoned mine with some Penzey’s Greek seasoning.

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The recipe says to bake for 15  minutes but mine took more like 25 minutes.  I think my oven bakes cooler than what the temperature says.

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I balanced out the tater tots with kale chips.  I tried using the dehydrator for the kale.  They cooked up more evenly but nobody told me the house would smell cabbage-ey.  Ha.

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What I especially like is having leftovers so I don’t have to cook at least one day this week.

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Meatless Monday – Mushroom Cheese Souffle

I made a macaroni & cheese souffle the other night.  It was really good, my only “complaint” was that it was difficult to eat because the macaroni was so hot, and if I waited for it to cool down, the souffle deflated.  Tonight we had regular cheese souffles with some mushrooms and onions mixed in.  (I sort of followed a “Joy of Cooking” recipe.)  Here they are hot out of the oven.

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And here’s what the souffle looks like about 15 minutes out of the oven.  It’s a little deflated but easier to eat when it’s cooler.  We had salad and roasted asparagus on the side.

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Meatless Monday – Curried Red Lentil, Kale and Sweet Potato Soup

Sometimes I get an idea for dinner by typing in what ingredients I want to use, and seeing what comes up.  Last night, I googled “lentil sweet potato kale) and found a recipe for Curried Red Lentil, Kale and Sweet Potato Soup.   It came together quickly, most of the time was for simmering.  I made biscuits to go along with it.  It just seemed easier than making bread, plus I wanted to experiment with a new butter to shortening ratio.  (I used 7/8 cup flour, 2.5 tsp. baking powder, a dash of salt, 1 tsp. sugar, 1.5 tbsp. shortening, 2 tbsp. butter and 3/8 cup milk, to make 6 small biscuits.)  When I tasted the soup for seasoning, without the kale, I was pessimistic.  But once the kale was added, it was so much better.

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Today wasn’t completely meatless.  We had a little bit of bacon for lunch, on top of deviled eggs.  A recent episode of “Heartland Table” featured “Steakhouse Eggs,” with a topping of bread crumbs, bacon and nori.  I changed the recipe a little.  I didn’t heat up the eggs since they were still warm from being cooked.  And I used panko breadcrumbs sauteed in butter, instead of bacon fat.  The recipe calls for an entire sheet of nori.  That seems a bit much.  I used one piece of Korean nori (I was going to use ajitsuke nori but I already had the other nori open), for 2 eggs.  The package is pictured in the photo.  I also sprinkled the eggs with a little togarashi (chili powder).  Yum.  This would be a pretty dish for Easter.

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Meatless Monday – Migas and Sugar Cream Pie

Tonight was one of those nights that I had no idea what I was having for dinner until I opened the refrigerator.  Originally I was going to make rice bowls again but I just didn’t feel like that.  I ended up making migas, from Robb Walsh’s Tex-Mex Cookbook.  It was supposed to be “migas especiales con hongos” but mine was “migas especiales con un hongo” (mushroom).  I was able to finish off some leftover refried beans too.

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For dessert, we’re having Amish Sugar Cream Pie..  My friend sent me the recipe hoping I would try it and let her know how it turns out.  For blind baking the crust, I tried nesting one pie tin inside of the other.  All these years, I never thought o do it!  When I was looking for baking times in “Joy of Cooking,” it was one of the methods.

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You’re supposed to use the same size pie plates but then the edge would get crushed.  I used one that fit just inside.  The hardest part was taking the inside pan out.

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There are no eggs in the filling, just half & half, sugar, cornstarch, brown sugar, butter, and vanilla.  Cinnamon is sprinkled on top just before baking.  I only used 6 tablespoons of butter instead of the 8 called for.  The pie is rich and sweet.  It seems so siimple but I was surprised at how good it is.

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There are no eggs in the pie, just

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Red Lentil Rice Bowls

I still have some red lentil taco filling leftover.  We had it over rice with steamed asparagus and kale, and diced avocado.  After I took the photo and about halfway through the bowl, I thought that crumbled feta might be good with it too.  It added a nice saltiness to everything.

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