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.


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.


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.


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.


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.


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.


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.


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.


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.


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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