It’s the weekend, you’ve got to go places and get things done. Wake up a little early and enjoy the peace of morning while you quietly prep this beautiful fruit salad.
- Peel and dice one ripe mango
- Peel and supreme slice one orange with the juice
- cut up 6 or 7 strawberries in chunks
- cut 1 cup red grapes in halves
- garnish with fresh sprigs of mint
It will be there in its colorful, healthy, fruity, sparkling splendor when everyone gets up. It goes great with home made yogurt if you happen to have some. Now go relax. Breakfast, done!
Quiche has a long history dating back to the late 1300’s and maybe earlier. Quiche, a French word actually is of German origin and called “Küeche“, in English, cake. In English cuisine, recipes for quiche appeared in an early cook book of the day written by the chefs of King Richard II called “The Forme of Cury”. These custard pastries were made with meat or fish in a custard and baked in a pastry. Today we add cheese and other vegetables like onion or spinach.
Whether in King Richard II’s time or today, all I know is that quiche makes a breakfast everyone in my family enjoys and I can make one on a Saturday morning in about an hour with things I already have in the pantry and ‘fridge. If there are eggs, cheese, meat, vegetables, flour, butter or shortening and spices this can happen. Today I used:
- 6 farm fresh eggs
- 4 oz. shredded cheddar cheese (about a cup)
- 1 cup milk
- 1/2 cup cream
- 1 cup broccoli chopped in very small pieces
- 1/2 cup cubed meat (I used ham)
- a few dashes each: salt, pepper, garlic powder, parsley flakes
- 1 pastry shell in a deep dish pie plate
First, preheat the oven to 375° and prepare a pie crust either store bought or using the method (this makes two shells) in the link in the last ingredient. In a large mixing bowl beat the eggs and combine all the other filling ingredients. Pour everything into the prepared pastry shell and carefully transfer to the oven’s top rack and bake for 50 or 60 minutes or until the eggs are set. It’s OK if it is a bit jiggly but no liquidity.
After hosting Thanksgiving dinner for a group of 25 you can imagine the leftovers. My secret to dealing with Thanksgiving leftovers is GIVE EVERYTHING AWAY! When each of five pies makes about 10 pieces, every guest must leave with at least one piece. This year we had a lot of college age guests to take extra turkey, green beans and potatoes off our hands. They are always on the go and never seem to have food in the ‘fridge, so they seem to appreciate it.
Even in the days after, there are fruits that need to be either eaten or prepared in some way. I had some pears in their prime of ripeness over the holiday. No one ate them that night but the next morning they became a tasty breakfast tart made from a ball of pie dough I didn’get around to using. Since there are still some guests around it was an easy way to use up a good fruit and make it even more special without much effort.
Turkey sandwiches will fill in the cracks and we will reheat everything tonight… the green beans and dressing and gravy for “Thanksgiving Round II”. This good meal will serve to send the out of town relatives off with a full tummy and memories of another enjoyable visit. I wish I could send even more food off with them. I wonder if sweet potato pie can get through security at the airport?
We finally got a chance to sleep in a bit today. No double shifts, no school, no roofers, or contractors coming by with papers to sign…just nothing. Well, darned if my body clock doesn’t dictate no sleeping past 7 am. While everyone else was still in the sack, I thought I’d play around in the kitchen. I made some coffee, then scouted around for something easy yet tasty to make for all of us and this is what happened.
I had some biscuit mix in the pantry that only requires cold milk to make a little over a dozen biscuits. I had some cheese in the ‘fridge that I grated, some ham that I diced into very tiny cubes. The measurements are as follows and I heated the oven to 450°
- 2 and 1/4 cup biscuit mix
- 3/4 cup milk
- 1 cup shredded cheese (mozzarella and cheddar mixed)
- 1/2 cup ham in tiny dice (smoked turkey or chicken could also work)
- flour for dusting
In a mixing bowl I poured the biscuit mix and added the cheese and ham. I tossed it around with a fork to coat it all in mix, added the milk and stirred it until all the mix was incorporated. On the counter I sprinkled a little flour and shaped the dough into a square about 10′ x 10′. With a long knife I cut the dough into 16 little squares and placed them on a baking stone. They baked for 20 minutes until they were nice and golden brown.
By this time everyone was awoken by the smell of freshly baked biscuits with hints of the other yummy ingredients. We soon were all around the breakfast talking about what we should do with ourselves all day.
Well, Jeff indeed enjoyed his supper last night of a green salad and a meat stuffed pastry I concocted. Then for breakfast (and while Jeff was sleeping), Julia and I enjoyed mini quiche cups made from the last night’s remaining pastry. I used the following ingredients for the filling:
- 4 large eggs,
- 4 oz. (total wt.) shredded cheddar and jack cheese
- 1/2 cup steamed broccoli cut in bits
- 1/2 cup finely diced onion.
- 1/8 tsp paprika
- 1/8 tsp garlic powder
- salt and pepper to taste
I folded up the remaining pastry after making our supper last night , wrapped it in plastic film, and put it in the refrigerator. Today I unwrapped it and cut off an amount that I could use to line 12 little cups. I cut this amount into 1″ x 1″ cubes, and rolled them out into circles a width of about 3 and 1/2 inches. I fit each circle into the wells of a cupcake pan, then after blending all of the above ingredients together with a whisk, I spooned in just enough of the mixture to fill the pastry shells almost to the top. In a 400 degree oven I baked them about 25 minutes.
They sure turned out nicely! Julia would have eaten them all if I had let her. She has had a cold all weekend and It put my mind at ease to see her appetite return. A good bit of snow fell during the night and while she won’t be going out too soon to make snow men and snow angels, I’m glad a hot breakfast with at least two vegetables is in her tummy.
I start by sauteing a mushroom, a good slice of onion diced up a bit, a hank of fresh spinach, a chunk of a mildly spicy poblano pepper diced for that zippity-zing I like, and a pinch off of a bunch of fresh cilantro torn up and tossed in my little skillet with a spot of olive oil. These were seasoned with a dab of salt, black pepper, paprika, and a smidgen of cayenne (need lots of the zippity-zing today) pepper. I have two little farm fresh eggs I got from our friend Ben who raises chickens a few blocks away. I scrambled them in a little bowl, and put them right in the skillet with the lovely vegetables and spices.
On medium high heat I turned the eggs over a couple of times to make sure they were no longer runny but not overdone. I turned this sumptuous meal onto a plate and garnished it with a good dollop of chunky salsa. Now let me tell you, this is a fine way to wake yourself up and fuel the fire inside. I feel like I can tackle anything now and I just might. Look out world!
As you all may read in previous posts, I’m likely the world’s worst java junkie. I have at least three coffee making machines and I’ve recently acquired a Keureg machine that really makes a great cup of coffee…but just one cup at at time. That’s probably a good thing for me and I have found that “Newman’s Own” is my favorite kind that comes in the little K-cups. Since I’m also the world’s worst cheap skate, I don’t go out and purchase them unless company is coming or unless I find a really good sale.
I have taken to grinding my own coffee from whole beans for my morning cup. Freshly ground coffee is the best. The machine is conveniently set to be ready right when I wake up. The trouble there is, that the Keureg machine has a tiny little basket that needs cleaned between each cup and
it seems to take a good amount of coffee for that one cup…almost the same amount my little six cup Mr. Coffee drip coffee maker used to make. It really tastes great though, but since it was a
gift, I feel like I’m cheating on my Keureg by making coffee any other way. With the K-cups coffee is ready in less than a minute, and it is always freshly brewed. That’s the best part but the owner’s manual is as big as the TV Guide, and the machine takes up a good bit
of counter space. I love it and I love and adore the people who gave it to me, but I’m afraid this is just too fancy of an appliance for me.
Though I claim to be this Diva, I really lead a simple lifestyle. I make most things from scratch, I own one dress and a suit (I’m all about the blue jeans), I drive a 1978 Ford F-150 ( runs like a top and the oil is just as amber as you please), I hate and dread going shopping, my dishwasher is on the fritz and I don’t care (I’d rather do them by hand anyway. It’s faster and I do a better job). I don’t even wear make-up unless I’m going somewhere special, and the best darn coffee comes
from an old beat up coffee pot my grandmother used and I inherited. It was made by the Enterprise Aluminum Company of Massillon Ohio in the 1930’s (an era I’m fascinated by). It’s called the Drip-O-lator. No filter is required and all one needs to do is boil about two cups of water. In five minutes the water is boiled and the dripping is done. There are five tiny holes in the upper reservoir that allow the water to drip at just the right rate. In the end, three cups of the most delicious coffee I’ve ever tasted is ready.
With the holidays and company coming and going, I’ll use this lovely Keureg. I’ll purchase a big box of Newman’s Own K-cups but after they are gone, I’ll probably put this expensive and lovely machine away. I’m really the only one in the house that drinks coffee (and I probably drink enough for the five of us), but I’m finding it hard to adjust to modernity of it all.