Brent Nyitray
Fairlington Blade
Let the mutherfuker burn!
jnc4p
Kevin S. Willis
Michigoose
lmsinca
markinaustin
Memetrics
novahockey
quarterback
ScottC
yellojktI have a basic quiche recipe that can be adapted for all sorts of dietary restrictions and preferences. I’m trying to gradually add a few pounds back on that I misplaced this year and I can make this once a week and add a few calories to my diet. On the other hand, it can be made with lower fat/calorie ingredients and still be delicious.
Basic Ingredients:
3 whole eggs, you can substitute egg whites for part of them or all, two egg whites equals one whole egg
1 can evaporated milk, you can use low fat or non fat and honestly you won’t be able to tell the difference
2 1/2 TBS of flour
Salt, pepper and other spices depending on the rest of your ingredients. I use thyme, parsley, basil and herbs de provence pretty frequently, but please experiment.
Additional Ingredients:
1 1/2 cups cheese, again low fat versions are fine and I frequently use a combination of mozzarella, parmesan and feta. Of course you can use cheddar, swiss or really any kind of cheese.
5 to 6 diced green onions
2 tomatoes, seeded and chopped
1 to 2 cups of veggies. I generally use a combination of broccoli/cauliflower or a variety of summer squash. Experiment.
1 cup of meat (cooked). If you use meat, cut back on the veggies. For a breakfast quiche the obvious meats are ham, bacon or sausage. For dinner, chicken would probably work fine.
Directions:
Beat the eggs, milk, flour and spices until well blended. Sir in the other ingredients, adding the cheeses last and pour into greased 9″X9″ baking dish and bake for about 45 minutes at 350 or until center is set.
By the way, my husband loves this recipe.
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And from okiegirl, who is still finding gorgeous asparagus at an even more gorgeous price, a couple of faves.
Asparagus with Curry Butter
Ingredients
2 teaspoons butter, melted
1 teaspoon curry powder
1/2 teaspoon lemon juice
1/4 teaspoon salt, or to taste
2 teaspoons extra-virgin olive oil
1 shallot, finely diced
1 bunch asparagus, (about 1 pound), trimmed and cut into 1-inch pieces
Preparation
Combine butter, curry powder, lemon juice and salt in a small bowl. Omit salt if your curry powder has salt in it already.
Heat oil in a large nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, about 2 minutes. Add asparagus and cook, stirring, until just tender, 3 to 5 minutes. Stir the curry butter into the asparagus; toss to coat.
Yummy with grilled salmon!
Spring Pizza
Ingredients
3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, minced (or to taste — this is a lot of garlic)
2 medium tomatoes, sliced
1 bunch asparagus (about 1 pound)
1/2 cup snipped fresh chives, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound whole-wheat pizza dough
1 cup shredded fontina or mozzarella cheese
Preparation
Position rack in lower third of oven, place a pizza stone or large pizza pan on the rack and preheat oven to 450°F for at least 15 minutes.
Meanwhile, combine 2 tablespoons oil and garlic in a small bowl; set aside. Trim asparagus spears to about 6 inches long; slice any thicker stalks in half lengthwise. Toss in a bowl with the remaining 1 tablespoon oil, 1/4 cup chives, salt and pepper.
Roll out dough on a lightly floured surface to about a 14-inch circle. (I cheat and buy ready made pizza crust.)
Carefully remove the pizza stone or pan from the oven and set on a heatproof surface, such as your stovetop. Place the dough on the stone or pan and brush with the reserved garlic-oil mixture. Cover with a layer of tomato slices. Arrange the asparagus in a circular pattern on the dough with the tips facing out (like spokes). Top with cheese and the remaining chives.
Carefully return the stone or pan to the oven and bake the pizza on the lower rack until crispy and golden and the cheese is melted, about 15 minutes.
This makes a lovely spring supper, but also is a nice (if unusual) side dish.
Filed under: 2012, Bites and Pieces, cooking, diet, food, recipes | Tagged: diet |
All Things in Moderation 
Both of those sound fantastic Okie, but I’m particularly interested in the pizza. And I love fontina cheese, it’s another good one for the quiche as well. We’ve had lots of asparagus here also and I’m always looking for new ideas.
It’s funny the Bites & Pieces posts seem to get all the likes, guess we’ll have to keep it up.
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What’s the difference between DNA swabbing and fingerprinting a suspect?
“Md. high court bans DNA swabs of charged suspects; police, prosecutors seek appeal
By Matt Zapotosky, Sunday, April 29, 1:50 PM”
http://www.washingtonpost.com/local/crime/md-high-court-bans-dna-swabs-of-charged-suspects-police-prosecutors-seek-appeal/2012/04/29/gIQAD09npT_story.html?hpid=z1
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Heavy egg dishes went out of my rotation awhile ago, though I’ve a feeling that I’ve been hoodwinked by the anti-egg brigade.
I was lucky enough to score some ramps last week. Even luckier in that the code hadn’t been entered in the system, so was charged the price of leeks for them. I combined them with scallions for a nice, spring risotto.
BB
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I like quiche but nobody has ever accused me of being a real man.
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lms, like your quiche, the pizza is worth experimenting with. I always either sprinkle the tomatoes with fresh basil or, better yet, with a thin spread of basil pesto before I add the asparagus. Was it a really good weather year for asparagus or something? It’s funny, I make a breakfast casserole for the family every Thanksgiving that is almost identical to your quiche. But it has torn bread in it rather than flour. My family loves it.
FB, I never got on the anti-egg train. Over my lifetime I’ve seen a lot of back and forth in opinions and recommendations about eggs. I work with a lot of very health conscious people when it comes to diet. But every year I take deviled eggs to our holiday potluck, and they disappear immediately, every time.
Thanks for the smile, yello.
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jnc, that’s going to be an interesting case to follow. I have mixed feelings about it.
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PIzzas are our “clean out the fridge” go-to meal. Make a batch of pizza dough, haul out all the stuff that has been sitting around for a while, and see what kind of ingredients work together.
But we always seem to have chicken, BBQ sauce, red onions, and cilantro in the fridge (h/t Wolfgang).
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My granddaughters, the twin 3 Y.O.s, love sauteed asparagus. I sautee them in a locally available bottled dressing called Sesame Garlic Sass.
light olive oil, lemon juice, and lots of fresh chopped garlic would work, too.
Sometimes I sautee creminis with them at the same time, but the little ones have not yet developed a taste for ‘shrooms.
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I love eggs too much to give up on them, even though I accepted the arguments. Ultimately, I decided I’d rather have real food (eggs, butter, mayo) on occasion than fake food (margarine, salad spread) regularly. Imagine my amusement when it turned out to be the healthier choice.
In many ways, the egg is the perfect food. Wonderful on its own and a building block for so many recipes. Whenever I go out for breakfast, it’s going to have eggs. Wild Eggs in Louisville is a favorite as is (or at least was) First Watch in the KC area. I had a meh experience at the First Watch in Charlottesville, WV. My favorite egg dish ever was the polenta benedict at Ruth’s DIner in Emigration Canyon up above Salt Lake City. Polenta with a red sauce base, with eggs over easy, and topped by hollandaise sauce. Extraordinary.
BB
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Polenta with a red sauce base, with eggs over easy, and topped by hollandaise sauce. Extraordinary.
Sounds great, bb.
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In recent years, I’ve often found that eggs make me feel like my blood sugar drops (shakes). Very strange.
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qb:
Not a clinician, nor do I even pretend to play one on TV, but do you get a similar reaction with milk by any chance? It may be an albumin allergy or something akin to that.
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Michi, belatedly, no I don’t think so. And it doesn’t always happen. It seems worst if I am already very hungry.
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QB:
You’re not alone. If I eat eggs then go out for a run, I get dizzy and have to sit down. It started kind of suddenly too a few years ago — I found out by passing out on an ultimate frisbee field. I think Michi is right that it is a mild egg (ovalbumin) allergy. Do you have any problems with the flu shot?
FB:
Speaking of great UT breakfast spots, Hell’s Backbone Grill in Boulder serves up something they call “chila-migas” (clearly a mix of chilaquiles and migas). Awesome.
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I checked out their current menu. Sadly, the polenta benedict is gone from the menu, but I did see migas. Goose- if you haven’t gone, GO! The place is amazing.
Cheers,
Paul
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“It seems worst if I am already very hungry.”
shaking is a sign of hypoglycemia — low blood sugar. so if you’re already low (and very hungry would indicate that), eating eggs isn’t going to resolve that quickly. you need something fast acting, like OJ and saltines.
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