Wednesday, July 2, 2008

Another experiment in leftovers

Grilled zucchini and squash + chives + tomato + chevre + a frozen quiche and pie crust = DINNER! I had a myriad of food that had to be used soon. The one thing that I love about quiche is that its a garbage pie. You can put anything into it and it will come out amazing. It was so good Mike didn't even complain there wasn't any meat in it.
Frozen Quiche
4 eggs
3 c milk
1/2 c flour
2 t baking powder
1 c shredded cheese
Whisk all of it together and pour into 4 quart sized freezer bags. At this point you could also add any meat or veggies you like such as: ham, broccoli, bacon, chicken, peas, etc.
I usually make at least a couple plain to allow for leftovers when I make it and the rest with whatever accouterments I have on hand.
Double bag and freeze flat.
To cook, thaw overnight in the fridge. You can either make your pie crust or use a store bought one. Shake the bag to combine the ingredients and pour into pie shell until 1/2 full. It will rise during baking so don't overfill! Bake until the crust is GBD and the center is still a little giggly. Let stand at least 5 minutes to firm up.
Tonight I served this with a salad and some toasted multi-grain bread with chevre and fresh basil that I tucked under the broiler for a few minutes.

10 Grain Honey Bread

Mmmm, fresh bread. Upon the discover of a loaf of bread costing almost as much as a gallon of milk, I have rededicated myself to making (at least) a loaf a week. This is the one I made last week and is a variation of my normal recipe. Through our co-op we scored some 10 grain flour and I just can't let that kind of goodness just sit.

10 Grain Honey Bread
1 cup hot water
3 T vegetable oil
2 T honey
2 cups bread flour
1 cup 10 grain flour (or wheat)
4 t vital wheat gluten
3 T sugar
3 T nonfat dry milk
1 t salt
2 1/4 t bread machine yeast
Add ingredients in the above listed order to your handy-dandy bread machine. Set for a 1 lb loaf with medium crust color. Let it slave away while you sit back with a cuppa and enjoy the smell of fresh baking bread waft through your house.
I found this to be especially tasty as a BLTA. That's a BLT with avocado. My son also loves this with PB & J and spread with some cream cheese mixed with basil & garlic its awesome!

And you thought I had given up!

Sorry for the lack of postage. These past couple of weeks have been as messy as pitting cherries. Speaking of: I made a pie. No big deal, right? Ah, but this pie is different than any other pie I've made. When I make cherry pies I use the cherries in a jar from Trader Joe's to make the filling. This time thanks to our awesome farmer's co-op I got to try my hand at making my own filling from fresh cherries- and raspberries too!
I learned that pitting cherries by hand requires goggles, a firing chamber and a red t-shirt because if its not already that color it will be soon.
I put about 2 cups cherries and 1/2 cup raspberries in a pot with equal parts of sugar and water. Brought it up to a simmer and let it reduce until thick. I poured the whole syrupy, sticky, delicious mess into a pie crust, covered with another, made pretty little cut outs because I like Martha Stewart better now that she's a fellon and stuck that baby in the oven. Then I churned up some vanilla ice cream to accompany.
This is the result. It tasted so good that when I read our list of foods we are getting today from the co-op, I was really disappointed to not get any more cherries. Hey, but I do have some blueberries in the fridge! Hhmmmm, wheels a turning.